A Synoptic View of a Coastal Plain Estuary.

During October, 1972 the Patuxent River Estuary was monitored intensively and synoptically over two tidal cycles to determine the spatial and temporal patterns of various hydrodynamic, chemical and biological features. Forty-one depths at eleven stations along nine transects were sampled simultaneously at hourly intervals for salinity, temperature, dissolved oxygen, chlorohyll a, particulate nitrogen, nitrate, nitrite, total kjeldahl nitrogen, ammonia, particulate carbohydrate, dissolved organic carbon, total hydrolizable phosphorous, dissolved inorganic phosphorous, suspended sediment, particle size distribution, and zooplankton. Tidal velocity was continuously monitored at each depth by recording current meters. Riverine input and meteorological conditions were relatively stable for two weeks preceeding the deployment. This communication describes the calculation of the intrinsic rates of change of the observed variables from their measured distributions in the Estuary. The steady-state, one-dimensional equation of species continuity is employed to separate the advection and tidal dispersion of a hydrodynamically passive substance frbm its intrinsic rate of change at point. A new spatial transform is introduced for the purpose of interpolation and extrapolation of data.The intrinsic rate of change profiles reveal a region of heavy bloom activity in the upper estuary and a secondary bloom near the point in the River that most of the suspended material settles out. The changes in ammonia and nitrates are highly correlated to the productivity patterns. Phosphorous rates are less closely correlated to productivity. The perturbations that the Chalk Point steam electric power plant have on the heat and oxygen balances are easily discernible.

Trace Metal Sensors for Coastal Monitoring, Seaside, California, April 11-13, 2005: workshop proceedings

The Alliance for Coastal Technologies (ACT) Workshop on Trace Metal Sensors for Coastal Monitoring was convened April 11-13, 2005 at the Embassy Suites in Seaside, California with partnership from Moss Landing Marine Laboratories (MLML) and the Monterey Bay Aquarium Research Institute (MBARI). Trace metals play many important roles in marine ecosystems. Due to their extreme toxicity, the effects of copper, cadmium and certain organo-metallinc compounds (such as tributyltin and methylmercury) have received much attention. Lately, the sublethal effects of metals on phytoplankton biochemistry, and in some cases the expression of neurotoxins (Domoic acid), have been shown to be important environmental forcing functions determining the composition and gene expression in some groups. More recently the role of iron in controlling phytoplankton growth has led to an understanding of trace metal limitation in coastal systems. Although metals play an important role at many different levels, few technologies exist to provide rapid assessment of metal concentrations or metal speciation in the coastal zone where metal-induced toxicity or potential stimulation of harmful algal blooms, can have major economic impacts. This workshop focused on the state of on-site and in situ trace element detection technologies, in terms of what is currently working well and what is needed to effectively inform coastal zone managers, as well as guide adaptive scientific sampling of the coastal zone. Specifically the goals of this workshop were to: 1) summarize current regional requirements and future targets for metal monitoring in freshwater, estuarine and coastal environments; 2) evaluate the current status of metal sensors and possibilities for leveraging emerging technologies for expanding detection limits and target elements; and 3) help identify critical steps needed for and limits to operational deployment of metal sensors as part of routine water quality monitoring efforts. Following a series of breakout group discussions and overview talks on metal monitoring regulatory issues, analytical techniques and market requirements, workshop participants made several recommendations for steps needed to foster development of in situ metal monitoring capacities: 1. Increase scientific and public awareness of metals of environmental and biological concern and their impacts in aquatic environments. Inform scientific and public communities regarding actual levels of trace metals in natural and perturbed systems. 2. Identify multiple use applications (e.g., industrial waste steam and drinking water quality monitoring) to support investments in metal sensor development. (pdf contains 27 pages)

The Bay Scallop, Argopecten irradians, Massachusetts Through North Carolina: Its Biology and the History of Its Habitats and Fisheries

This article covers the biology and the history of the bay scallop habitats and fishery from Massachusetts to North Carolina. The scallop species that ranges from Massachusetts to New York is Argopecten irradians irradians. In New Jersey, this species grades into A. i. concentricus, which then ranges from Maryland though North Carolina. Bay scallops inhabit broad, shallow bays usually containing eelgrass meadows, an important component in their habitat. Eelgrass appears to be a factor in the production of scallop larvae and also the protection of juveniles, especially, from predation. Bay scallops spawn during the warm months and live for 18–30 months. Only two generations of scallops are present at any time. The abundances of each vary widely among bays and years. Scallops were harvested along with other mollusks on a small scale by Native Americans. During most of the 1800’s, people of European descent gathered them at wading depths or from beaches where storms had washed them ashore. Scallop shells were also and continue to be commonly used in ornaments. Some fishing for bay scallops began in the 1850’s and 1860’s, when the A-frame dredge became available and markets were being developed for the large, white, tasty scallop adductor muscles, and by the 1870’s commercial-scale fishing was underway. This has always been a cold-season fishery: scallops achieve full size by late fall, and the eyes or hearts (adductor muscles) remain preserved in the cold weather while enroute by trains and trucks to city markets. The first boats used were sailing catboats and sloops in New England and New York. To a lesser extent, scallops probably were also harvested by using push nets, picking them up with scoop nets, and anchor-roading. In the 1910’s and 1920’s, the sails on catboats were replaced with gasoline engines. By the mid 1940’s, outboard motors became more available and with them the numbers of fishermen increased. The increases consisted of parttimers who took leaves of 2–4 weeks from their regular jobs to earn extra money. In the years when scallops were abundant on local beds, the fishery employed as many as 10–50% of the towns’ workforces for a month or two. As scallops are a higher-priced commodity, the fishery could bring a substantial amount of money into the local economies. Massachusetts was the leading state in scallop landings. In the early 1980’s, its annual landings averaged about 190,000 bu/yr, while New York and North Carolina each landed about 45,000 bu/yr. Landings in the other states in earlier years were much smaller than in these three states. Bay scallop landings from Massachusetts to New York have fallen sharply since 1985, when a picoplankton, termed “brown tide,” bloomed densely and killed most scallops as well as extensive meadows of eelgrass. The landings have remained low, large meadows of eelgrass have declined in size, apparently the species of phytoplankton the scallops use as food has changed in composition and in seasonal abundance, and the abundances of predators have increased. The North Carolina landings have fallen since cownose rays, Rhinoptera bonsais, became abundant and consumed most scallops every year before the fishermen could harvest them. The only areas where the scallop fishery remains consistently viable, though smaller by 60–70%, are Martha’s Vineyard, Nantucket, Mass., and inside the coastal inlets in southwestern Long Island, N.Y.

My Days on the Albatross

Navigation and surveying formed a connecting link, as it were, between what was getting to be called the “Old Navy” and what was soon to take shape as a “New Navy.” Seamanship, as an art of special character, was beginning to change its form with the passing of sail power and its supersession by the steam engine; while requiring in its new form no less ability and practiced judgment in the handling of large ships, it offered a diminished field for expertness in craft of only moderate size and speed among officers doing simple watch duty not in company with other ships; and, therefore, it was threatened with a materially lessened regard.

Available lysine in canned fish

Otolithus argenteus was canned in brine by heat processing at two different steam pressures either at 0.70 kg/cm super(2) or 1.05 kg/cm super(2) for 25 minutes. The nutritive value of canned fish as evaluated by the total nitrogen and available lysine did not alter much either during heat processing or during storage over a period of nine months at 28 degree plus or minus 5 degree C.

Effects of different types of drying on the nutritive value of proteins in the fishmeals

A comparative study on the effect of different types of drying on the nutritive value of the proteins in the different fishmeals of known history was made. From the observations, it is clear that the mode of drying has got little or no effect on the nutritive value of the meal as revealed by the chemical indices of available lysine and pepsin digestibility, provided enough precautions were taken to avoid scorching during drying process. Sun dried meals are in no way inferior to the meals prepared by hot-air, steam or vacuum drying.

Development of canned products from Indian major carp, catla (Catla catla)

Pieces of catla fish (Catla catla, a major carp of lndian subcontinent) of length 10 to 11 cm and thickness 1.0 to 1.5cm were precooked by two methods; steam precooking and frying. The precooked pieces were packed_in No.1 tall can (30lx411) with various hot filling media like oil, brine, tomato sauce and curry. Cans were seamed by a hand seamer and retorted at 117.2° C (12 psi) for 90 minutes. All the canned products had satisfactory cut-out, biochemical and organoleptic characteristics. Steam precooked canned products had moisture content of 65.6 to 74%, protein content of 20.8 to 22%, fat content of 1.1 to 6.6% and ash content of 2.1 to 2.5%; whereas fried canned products had moisture content of 65.4 to 68.2%, protein content of 21.3 to 22%, fat content of 7 to 10.2% and ash content of 2.1 to 2.7% on wet wt. basis. Salt content in steam precooked and fried canned products varied from 1.2 to 1.9% and 2.0 to 2.5% respectively. All the canned products were organoleptically good. However, degree of preference varied for different products. Canned fried catla in curry was the best product among all types of packs. Among the precooking methods, frying was more efficient than steam precooking in controlling the amount of exudate to a desirable limit in canned products. However, crispness, the characteristic quality for a fried fish, was lost during retorting. There was no change in quality characteristics during a storage period of 3 months at ambient temperature (32±2°C).

Canning of smoked dhoma (Sciaenid sp.)

A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid sp.) is discussed. The dressed dhoma is cold blanched in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 minutes at 45 ± 5°C. The smoked fish after filling in cans is precooked at 0.35 kg/sq.cm steam pressure for 50 minutes in inverted position, filled with hot refined groundnut oil, sealed and processed for 60 minutes at 0.7 kg/sq.cm steam pressure.

Canning of squid

A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% brine containing 0.2% citric acid for 5 min, packing and subsequent filling with 2% brine containing 0.2% citric acid and processing at 1.0 kg/cm² steam for 20 mm gave an excellent canned product with good shelf-life.

Canning of smoked sardine

A process for canning smoked oil sardine (Sardinella longiceps) is described. Cold blanching of dressed fish in brine, smoking followed by drying in hot air or cooking in steam to reduce the moisture content to the required level and subsequent canning yields product with good organoleptic properties. Coconut husk is used as source of smoke.

Investigations on long distance transportation of fish 1. Transportation of frozen fish from Cochin to Calcutta

Oil Sardine (Sardinella longiceps), mackerel (Rastrelliger kanagurta), cat fish (Arius sp.), threadfin bream (Nemipterus japonicus) and ribbon fish (Trichurus sp.) were frozen in glazed/unglazed blocks, packed in expanded polystyrene (EPS) insulated plywood boxes with and without additional ice and despatched in uninsulated parcel vans of trains from Cochin to Calcutta. The consignments reached the destination in excellent condition and were readily disposed off.

Water soluble nitrogenous component from squilla (Orato squilla nepa)

A water soluble hygroscopic powder has been isolated from squilla in good yield, ranging from 3.5 to 5.0% of the fresh raw material, by a simple direct method. The process consists of homogenising squilla with an equal quantity of water, removal of chitinous matter from the slurry by filtration, heating the filtrate at 0.7 kg/sq.cm steam pressure for 15-20 minutes, removal of the precipitated protein by filtration and concentration and final drying in vacuum of the filtered cooled liquor. The pale brown powder so obtained consists mainly of peptones and proteoses and has been found to be comparable to BDH peptone for growth of bacteria, ability to serve as source for tryptophan for indole production and to provide substrate for the production of hydrogen sulphide. Comparative studies have been made on similar water soluble fractions from two species of prawns, namely, Metapenaeus affinis and Parapenaeopsis stylifera.

Effect of cooking and drying on carbonyls of oil sardine

Changes in the total as well as major individual carbonyls of oil sardine during steam cooking, oven drying, sun drying and freeze drying are presented. Carbonyls extracted with hexane were converted to their 2:4 dinitro phenyl hydrazone (DNPH) derivatives and were separated into major classes by column chromatography on celite/magnesia. Individual carbonyls were then identified by capillary gas chromatography of the DNPH derivatives. Dehydration and heating increase the carbonyl production from highly unsaturated fish lipids. The carbonyls produced react with other muscle constituents leading to complex changes. The influence of the mode of dehydration on these different aspects and their net effect on flavour are discussed.