Development of a process for canning fresh water fish rohu (Labeo rohita)

Results of experiments conducted to work out a process for canning fresh water fish rohu (Labeo rohita) from culture sources are presented. In order to impart a proper firm texture to the meat cold blanching the skinless boneless meat in 15% brine containing 0.25% calcium chloride was found necessary. Increasing the concentration of calcium chloride beyond 0.25% resulted in impairing the quality of meat, the texture becoming more fibrous and the flavour being adversely affected. Other firming agents tried did not yield any beneficial effect. The meat so blanched yielded a good product when canned in natural style.

Phosphate treatment of frozen prawns. Pt 2. Frozen storage characteristics of prawn meat treated with polyphosphates

This communication reports the changes in physical, organoleptic and biochemical characteristics of prawn meat dip-treated with alkaline and neutral solutions of polyphosphates during frozen storage. Results are presented on changes in thawed and cooked yields, water extractable nitrogen, non-protein nitrogen, free amino-nitrogen, salt solubility, myosin and moisture in the muscle and loss of soluble nitrogenous constituents in thaw drip during frozen storage up to seven months. The salt solubility remained unchanged during storage in samples treated with neutral polyphosphate solutions and the organoleptic quality was superior to control sample. It is concluded that dip treatment with neutralized solutions of tripolyphosphate not only maintains correct drained weight and improves cooked yield during prolonged frozen storage but also protects the frozen product from denaturation as measured by the salt solubility of the proteins.

Über Fischereiressourcen und ihre Nutzung

The reduction of discards will only be achieved, if more effective methods of catch selection will be developed and used. In principle, the unavoidable by catch of commercial fish should be used for human consumption, independent of the requirements for minimum length and existing catch quotas. The amount of such bycatch should be charged to the total catch quota and preferably be used for processing of fish portions with skin (carcasses with skin), because this kind of processing results in higher yields and nutrional advantages compared to fillet processing. Unfortunately, nowadays, in the German fishery and fish trade this traditional form of supply is only of minor importance because of the predominance of fillets and fillet products. However, cooperation between fishing industry and fish trade and a good advertising of processed fish portions with skin could overcome this problem. In the pelagic fishery of herring, mackerel and other similar pelagic species the bycatch of small sized specimen of these species can be a problem. These small sized fish can principally be processed to traditional fish products, but the processing costs for them are much higher. The prospects for processing of the bycatch into minced fish meat, fish protein concentrate or fish protein hydrolysate are very poor under the existing regime in the German fishing industry. A further way for processing of the bycatch, which can not be used for human consumption, is the production of fishmeal. However, only three German factory ships dispose of fish meal plants. Under the current economic conditions, i.e. because of limited storage capacity, the Ger-man trawler and cutter fleet is not able to transport the bycatch for fish meal production ashore.

Predictions of fish yields and the status of the Kainji Lake fishery, 1998

Length frequency data was collected for the 6 main species from the Kainji Lake fishery for up to 16 months. Growth parameters were estimated and used for virtual - population and length based cohort analysis. The results from cohort analysis suggest that before the ban on beach seines the maximum economic yield from the fishery was overshot by 70%. Yield per recruit analysis showed that the fish are caught far below their optimum size. Fishing gears and the timing responsible for this early mortality have been identified. After the eradication of seines from the lake a 10% increase in total catch revenue can be expected from the fishery. This is equivalent to an increase in income of Naira 18,300 per annum for each fishing entrepreneur using other methods. A scenario for the regulation of cast net mesh size together with the ban of beach seines has been presented. A further increase of Naira 142 million (N25,500 per entrepreneur) can be anticipated if this is implemented by the Kainji Lake Fisheries Management and Conservation Unit. It is expected that the annual increase in fishing effort presently experienced will cause future yields to decline. The rate of the decline has been reduced by the eradication of the beach seine fishery and will further fall if the minimum mesh size for cast nets is implemented. A recommendation is made to the Kainji Lake Fisheries Management and Conservation Unit to first consolidate the beach seine ban and then to implement a ban of undersized cast nets. (PDF contains 70 pages)

Changes in consumer tastes in the demand for fish and meat in Malaysia

In this article the demand for fish and its substitute was estimated using a very flexible demand function, the Almost Ideal Demand System (AIDS) developed by Deaton and Muelllbaeur (1980), incorporating the habit formation variable to measure the impact of the changes in tastes in comsumer demand for fish and meat products from 1960 to 1990 in Malaysia. Information on price and income elasticities for these meat groups was also obtained. To incorporate consumption habit variables, the dynamic translating procedure proposed by Pollak (1970) and Pollak and Wales (1981) has been adopted. The overall results of the maximum likelihood estimates of the dynamic AIDS model are quite good where 19 of 30 coefficients are significantly different from zero and the minimum budget shares, the constant, are between zero and one for each meat type. Consumers tend to purchase and consume fish, chicken, and pork almost daily. Beef and mutton are only consumed occassionally since they are relatively more expensive. This finding is consistent with the trend observed in the per capita consumption and budget share where fish, chicken, and pork tended to dominate over beef and mutton from 1960 to 1990.

The relationship between catch and effort and its effect on predicted yields of sardine fisheries in Lake Kariba

There is an unusual relationship between catch per unit effort and effort in the Lake Kariba sardine (Limnothrissa miodon) fishery. This is apparently a results of ecological changes in the lake following the decline of the Salvinia mats that existed there until 1973. Predictive models based on the entire data set (1974-89) are of limited value because they are influenced by the rapid decline in catch per unit effort that took place from 1974 to 1978. A model based on the 1980-89 data indicates that the current catch could be increased substantially. Some empirical models and features of the sardine's biology suggest that it is a realistic model.

A High-Speed Fish Evisceration System (FES) for Bycatch and Underutilized Fish Stocks

Development of a high-speed and high-yield water-powered fish evisceration system (FES) to efficiently preprocess small fish and bycatch for producing minced fish meat is described. The concept of the system is propelling fish in a stream of water through an arrangement of cutting blades and brushes. Eviscerated fish are separated from the viscera and water stream in a dual screen rotary sieve. The FES processed head off fish, weighing 170–500 g, at the rate of 300 fish/min when used with an automatic heading machine. Yields of mince produced from walleye pollock, Theragra chalcogramma; and Pacific whiting, Merluccius productus; processed by the FES ranged between 43% and 58%. The maximum yield of minced muscle from fish weighing over 250 g was 52%, and the yield of 250 g was 58%. Test results indicated that surimi made from minced meat recovered from fish processed with the FES was comparable in quality to commercial grade surimi from conventional systems. Redesigned for commercial operation in the Faeroe Islands (Denmark), the system effectively processed North Atlantic blue whiting, Micromesistius poutassou, with an average weight of 110 g at a constant rate of 500–600 fish/min, producing deboned mince feeding a surimi processing line at a rate of 2.0 t/h. Yields of mince ranged from 55% to 63% from round fish. Surimi made from the blue whiting mince meat produced by the FES was comparable to surimi commercially produced from blue whiting by Norway and France and sold into European markets.

An Assessment of Fishery Yields from the East China Sea Ecosystem

A first assessment ofimportant East China Sea fisheries was carried out using data from 1956 to 1993. Two different data sets were available: 1) catch and effort data taken from landings and boat registrations and 2) catch and effort data from skipper's logs taken at sea. The two sets provided similar trends in CPUE over the study period. Stocks of high value, low volume species have been fished heavily and now produce very low landings or have been depleted (e.g. small and large yellow croaker). Some high volume and low value species have also been heavily fished (e.g. green filefish) while others (e.g. hairtail) are still producing high landings. Surplus production models were fitted to seven stocks. All showed considerable fluctuations in landings around MSY. The green filefish stock had an estimated MSY of around 160,000 tlyr at an effort of 2,500,000 kw and was depleted by a combination of excessive effort (around 4,000,000 kw in 1993) and marked fluctuations in landings (up to 70,000 tlyr above or below MSY). A sustainable policyfor managing ECS fisheries should address the effects ofboth effort and environmental variation.

Preliminary note on the biochemical composition of meat of dai (Chirocentrus spp) and kati (Opisthopterus spp)

Studies were taken up biochemical composition of Chirocentrus dorab and Opisthopterus sp. The seasonal changes, yield of mince and energy value of the meat were also reported.

Studies on shell and meat composition of molluscs from Saurashtra coast

Shell composition of 35 species of molluscs was studied. The shell, calcium and calcium carbonate contents were lowest in the cuttle bone of cuttlefish, while they were highest in shell of Cypraea ocellata. Solen sp. had higher meat and protein content than the pelecypods and lower meat, water and protein content than the cephalopods. Inverse relationships between water and fat, and protein and ash were established.

Postmortem changes in hilsa fish. Pt. 1. Studies on rigor-mortis, typical yields and protein composition of dark and white muscle of hilsa fish (Tenualosa ilisha Ham.)

Hilsa (Hilsa ilisha) caught by gill net were immediately killed by cranial spiking. Three fish were kept in ice (0°C) and three other at room temperature (33°C) to follow development of rigor mortis and changes in muscle pH. The rest were frozen stored at -20°C. Rigor started 15 minutes after death in all fish and reached full rigor (100%) state in 2 and 4 hours respectively in fish kept at 33° and 0°C. The fish at 33°C deteriorated 16 hours after while in full rigor but those at 0°C lasted 26 hours of death without deterioration. Freshly caught hilsa had a muscle pH around 7 which decreased with time rapidly at 33°C and slowly at 0°C. The relative proportion of protein fraction in white and dark muscle of fish stored at 0°C and -20°C were also studied. The proportion of dark muscle was 30.34% of the white muscle. White muscle in fish at 0°C was found to contain 32.0% sarcoplasmic, 57.6% myofibrilla, 9.4% alkali-soluble and 1.1% stroma protein whereas these proteins in dark muscle were 29.9%, 58.4%, 9.8% and 1.9% respectively. The protein fractions of white muscle in frozen-fish were found 27.6% sarcoplasmic, 64.7% myofibrilla, 6.0% alkali-soluble and 1.7% of stroma protein whereas they were 30.6%, 58.6%, 8.9 and 1.9% for dark muscle. Some changes occurred in protein composition during frozen storage. The relative amounts of sarcoplasmic, alkali soluble and stroma protein fractions decreased while myofibrilla fraction increased in frozen condition. This may be attributed to drip loss of soluble protein during thawing.