Live-box experiments with anchovetas, Cetengraulis mysticetus, in the Gulf of Panama

ENGLISH: Extensive live-box experiments were conducted during 1958, 1959, and 1960 to test the efficacy of various tags and marks for use with anchovetas, and to test the effects of the use of anesthetics and antibiotics with the tagging. A total of 12,767 fish was involved in 72 experiments during the three years. Daily records of the mortalities and shedding were kept. Slightly over 7 months was the longest period of time any of the experiments was maintained. SPANISH: Durante 1958, 1959 Y 1960 se hicieron extensos experimentos en viveros para probar la eficacia del uso de varias marcas en las anchovetas y para ensayar los efectos del empleo de anestésicos y antibióticos en el momento de la operación de marcación. En estos tres años se utilizó un total de 12,767 peces en 72 experimentos. Se hicieron anotaciones diarias de la mortalidad y del desprendimiento de las marcas. El período más largo de duración de un experimento sobrepasó ligeramente los 7 meses.

Test von Fanggeräten zur Untersuchung von Grundfischfaunen in Windparkgebieten der Ostsee

With respect to future environmental impact assessment different bottom trawls are presently investigated for their suitability for sampling the fish fauna in potential windpark areas asses. For this purpose the international Baltic Sea Trawl, the Box trawl, two different small beam trawls and small eel fykes were compared on a research cutter in June 2002. The best catchability with the highest abundance of demersal fish species and widest length distribution was obtained with the Box trawl. During another cruise in December 2002 the Box trawl was again compared with the Windpark trawl. As a result the Box trawl performed best, with regard to the overall catchability. However the Windpark Trawl is easier to handle under the conditions onboard small fishing cutters.

Effects of Zataria multiflora Boiss essential oil and nisin on the growth of Staphylococcus aureus in light salted silver carp fillet (Hypophthalmichthys molitrix)

There is an increasing demand in developing newer and safer methods in preserving food products.Among which herbal additives seem to attract evermore attention recently.the major advantage of herbal additives is due to their favorable aroma besides their antimicrobial effects and less expensive than chemical additives. Zataria multiflora Boiss is a native Iranian herb which is used vastly as a food preserver essential oils and also medical usage. Metabolites of harmless bacteria, such as Nisin are also known to be safe preservatives that have antimicrobial activity. However to establish the usefulness of natural antimicrobial preservatives, they must be evaluated alone and in combination with other preservation factors to determine whether there are synergistic effects in rigid media . In this study were evaluated the effects of different concentrations of Zataria multiflora (EO 0, 0.005, 0.015, 0.045, 0.135, 0.405 ,0.810 %) and Nisin(0, 0.15, 0.25, 0.75 μg/ml) and Storage time (up to 21 days) on growth of Staphylococcus aureus ATCC 6538 in a food model system(light salted fish of silver carp, Hypophthalmichthys molitrix). The results on growth of S. aureus were evaluated using SPSS 15.0 statistical software (SPSS 15.0 for windows, SPSS Inc.) and analyzed the logarithm of total count of the bacteria by Tukey Test. Results were considered statistically significant when P≤0.05. The growth of Staphylococcus aureus was affected significantly(P<0.05) by EO and Nisin and also combinations of EO and Nisin. Samples treated with 0.135, 0.405 and 0.810% of thyme essential oil showed a significant decrease on the growth of the bacteria compared with an treated samples(P<0.05). No significant difference was seen on the growth of S.aureus in samples treated with lower concentrations of Z.multiflora(below 0.045%) and untreated group(P>0.05). The most inhibitory effects were seen in samples treated with 0.405% and 0.810% of thyme essential oil until 9 and 12 days after storage,respectively. Also there was significant inhibtory effect(P<0.05) in different concentration of nisin on the organism compared with an treated samples. The synergism effects of the Eo and nisin on the growth rate of the bacteria was significant (P<0.05) compared with untreated samples and samples treated with the Eo or nisin, only. Synergismic effects was observed at concentration of 0.405 and 0.810% of Z. multiflora essential oil with 0.25 μg/ml Nisin, respectively until 15 days after storage. As expected it is preferred to apply the least possible amounts of additives in food preserving that not only are effective and safe but are economically justifiable.