Entwicklung einer einfachen und schnellen Analysenmethode für Kohlenmonoxid in Fisch und Durchführung orientierender Untersuchungen

Treatment with gases containing CO, misleadingly called “tasteless smoke” or “clear smoke”, prior to freezing of fish like tuna, tilapia and swordfish (to name only a few of these species that are characterised by an intensive coloration of flesh) stabilise the fresh red colour of muscle also after thawing and suggest consumers non-existing freshness. In the European Union, carbon monoxide is excluded from being a permitted additive and therefore this handling is not allowed. Notwithstanding of the clear legal position, producers and traders are trying to establish CO treated fish on the market. In the case of taking legal measures the food control laboratories have to provide evidence that fish has been treated by CO and therefore a respective method is necessary. The method of determination of carbon monoxide in fish flesh presently applied requires considerable material and mechanistic effort to detect CO by GC after catalytic transformation into methane. The aim of our work was a direct detection of CO using suitable sensor technology. Mechanistic requirements and results of preliminary investigations to detect carbon monoxide in fish flesh will be described.

The significance of fish handling, preservation and processing in the development of Nigeria inland fishery with special reference to Kainji Lake

The traditional approach to fish handling, preservation and processing technology in inland fishery is critically examined using the experience in Kainji Lake as a model. The need to uplift the fishermen technology is emphasized with the ultimate expectations of improvement in fish quality

Technology and success in restoration, creation, and enhancement of Spartina afferniflora marshes in the United States. Vol. 1: Executive Summary and Annotated Bibliography

Extensive losses of coastal wetlands in the United States caused by sea-level rise, land subsidence, erosion, and coastal development have increased hterest in the creation of salt marshes within estuaries. Smooth cordgrass Spartina altemiflora is the species utilized most for salt marsh creation and restoration throughout the Atlantic and Gulf coasts of the U.S., while S. foliosa and Salicomia virginica are often used in California. Salt marshes have many valuable functions such as protecting shorelines from erosion, stabilizing deposits of dredged material, dampening flood effects, trapping water-born sediments, serving as nutrient reservoirs, acting as tertiary water treatment systems to rid coastal waters of contaminants, serving as nurseries for many juvenile fish and shellfish species, and serving as habitat for various wildlife species (Kusler and Kentula 1989). The establishment of vegetation in itself is generally sufficient to provide the functions of erosion control, substrate stabilization, and sediment trapping. The development of other salt marsh functions, however, is more difficult to assess. For example, natural estuarine salt marshes support a wide variety of fish and shellfish, and the abundance of coastal marshes has been correlated with fisheries landings (Turner 1977, Boesch and Turner 1984). Marshes function for aquatic species by providing breeding areas, refuges from predation, and rich feeding grounds (Zimmerman and Minello 1984, Boesch and Turner 1984, Kneib 1984, 1987, Minello and Zimmerman 1991). However, the relative value of created marshes versus that of natural marshes for estuarine animals has been questioned (Carnmen 1976, Race and Christie 1982, Broome 1989, Pacific Estuarine Research Laboratory 1990, LaSalle et al. 1991, Minello and Zimmerman 1992, Zedler 1993). Restoration of all salt marsh functions is necessary to prevent habitat creation and restoration activities from having a negative impact on coastal ecosystems.

Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 1. Preprocess storage conditions of raw material in relation to quality

The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.

Observations on the wastage of raw material and recovery of meat in the prawn processing industry

The wastage of prawns due to spoilage in processing factories accounted to about 0-12% in 1974, 0-35% in 1975, 0-3% in 1976 and 0-4% in 1977. Spoilage increases with the time lag between catching and processing and also due to defective icing. The paper discusses the counts of whole prawns required for obtaining meat of specified size grades.

A proforma for assessment of the levels of sanitation in fish processing establishments

Over the past 15 years of its development, the fish processing industry in India has shown considerable improvement in maintenance of hygiene during handling of the raw material, processing and marketing of the finished product. This is best manifested in the lowering of upper limits of bacterial loads in factory environs and in processed products (Pillai, 1971). More care and attention is given by the processors in recent years in the scientific cleaning and sanitizing of utensils and equipment, chlorination of water supplies and personnel hygiene. An example of sanitation score form is given to help scientists and technologists to evaluate the hygienic status of the processing units.

Raw material supply to shrimp freezing plants: some significant aspects

The shrimp processing plants located at any particular place receive their raw material supplies from local and outside centres. The raw material received, the form in which it was received, the relative contribution by local and outside centres and the seasonal variation in the supplies were studied with respect to the shrimp processing plants located at three places - Cochin, Veraval and Kakinada.

Studies on the suitability of HDPE material for gill nets

The suitability of HDPE yarn and HDPE twine in place of nylon for gill nets has been studied. As regards total catch nylon gill net is found to be better than HDPE nets. However, statistical analysis of the catch in respect of quality fishes shows that HDPE yarn nets are equally efficient as nylon nets.