Hydroacoustic surveys: a non-destructive approach to monitoring fish distributions at National Marine Sanctuaries

The science of fisheries acoustics and its applicability to resource management have evolved over the past several decades. This document provides a basic description of fisheries acoustics and recommendations on using this technology for research and monitoring of fish distributions and habitats within sanctuaries. It also describes recent efforts aimed at applying fisheries acoustics to Gray’s Reef National Marine Sanctuary (GRNMS) (Figure 1). Historically, methods to assess the underwater environment have included net trawls, diver censuses, hook and line, video, sonar and other techniques deployed in a variety of ways. Fisheries acoustics, using active sonar, relies on the physics of sound traveling through water to quantify the distribution of biota in the water column. By sending a signal of a given frequency through the water column and recording the time of travel and the strength of the reflected signal, it is possible to determine the size and location of fish and estimate biomass from the acoustic backscatter. As a fisheries assessment tool, active hydroacoustics technology is an efficient, non-intrusive method of mapping the water column at a very fine spatial and temporal resolution. It provides a practical alternative to bottom and mid-water trawls, which are not allowed at GRNMS. Passive acoustics, which uses underwater hydrophones to record man-made and natural sounds such as fish spawning calls and sounds produced by marine mammals for communication and echolocation, can provide a useful, complementary survey tool. This report primarily deals with active acoustics, although the integration of active and passive acoustics is addressed as well. (PDF contains 32 pages)

Development of soy protein fortified fish sticks from Tilapia

The objective of this study was to develop soy protein fortified fish sticks from Tilapia. Two preliminary studies were conducted to select the best fish-soy protein-spice mixture combination with four treatments to develop breaded fish sticks. Developed products were organoleptically assessed using 30 untrained panellists with 7-point hedonic scale. The product developed with new combination was compared with market product. Sixty percent of Tilapia fish mince, 12% of Defatted Textured Soy protein (DTSP), 1.6% of salt and 26.4% of ice water (<5°C) and Spice mixture containing 3g of garlic, 2g of pepper 2g of onion and 1.6g of cinnamon were selected as the best formula to manufacture the product. There was no significant difference when compared with market samples in relation to the organoleptic attributes. Proximate composition of the product was 25.76% of crude protein, 2.38% of crude fat, 60.35% of moisture and2.75% of ash. Products were packaged in Poly Vinyl Chloride clear package (12 gauge) and were stored at -1°C and changes in moisture content, peroxide value, pH value and microbiological parameters were assessed during five weeks of storage. Organoleptic acceptability was not changed significantly in all parameters tested (p>0.05). Total aerobic count and yeast and mould count were in acceptable ranges in frozen storage for 5 weeks. Data were analyzed using AN OVA and Friedman non-parametric test.