Using an inverse-logistic model to describe growth increments of blacklip abalone (Haliotis rubra) in Tasmania

A new description of growth in blacklip abalone (Haliotis rubra) with the use of an inverse-logistic model is introduced. The inverse-logistic model avoids the disadvantageous assumptions of either rapid or slow growth for small and juvenile individuals implied by the von Bertalanffy and Gompertz growth models, respectively, and allows for indeterminate growth where necessary. An inverse-logistic model was used to estimate the expected mean growth increment for different black-lip abalone populations around southern Tasmania, Australia. Estimates of the time needed for abalone to grow from settlement until recruitment (at 138 mm shell length) into the fishery varied from eight to nine years. The variability of the residuals about the predicted mean growth increments was described with either a second inverse-logistic relationship (standard deviation vs. initial length) or by a power relationship (standard deviation vs. predicted growth increment). The inverse-logistic model can describe linear growth of small and juvenile abalone (as observed in Tasmania), as well as a spectrum of growth possibilities, from determinate to indeterminate growth (a spectrum that would lead to a spread of maximum lengths).

Processing of oil enriched fish (Hypophthalmichthys molitrix) sausage using emulsion technology

In most countries along with various food products, fish sausage is supplied in different formulas. Unfortunately, in our country because of different reasons, production and supply of fish sausage in industrial level has not yet been successful and some efforts taken, has also been doomed to failure or not welcomed. Fat fish is a rich source of poly unsaturated fatty acids (PUFA) and co-3. In this research, efforts have been made to produce and enrich sausage with fish oil and maintenance of fatty acids has also been experimented using gas chromatography along with heating process. The stages of producing ground fish and fish sausage are as the following: Transferring and preparing fish, washing the cleared fish, filleting, separating fillet steak, washing and drying them, Refining meat, Producing and homogenizing mixture from basic ingredients in a cutter, filling, knotting and heat processing. The fish sausage produced by this method tried and welcomed by the subjects. In the product in which fish meat was used, the subjects was not recognized fish flavor and taste and when in addition to fish meat, fish oil was used during enrichment, the flavor and taste of fish was considered as highly acceptable. TVN measurement of the produced fish sausage was kept in the refrigerator in two month was at a maximum of 16.5, the amount of peroxide was at a maximum 1.5% after the period of two months. During this period the Colony count was at maximum of 19.5 x 104, the high maximum of the number of coliforms was 10/gr, and for mold and yeast 83/gr , but Escherichia coli, Staphylococcus aureus, Salmonella and Clostridium perfringens were not found. The protein of the resulting product was 15-18%, lipid at about 11-15% and moisture 60-65%. Comparing fatty acids, including unsaturated fatty acids in ground and oil fish used in producing fish sausage with those of fish sausage showed that the heat used in processing had the least effect on fatty acids of the meat and oil used here and the resulting fish sausage is considered as food for good health.