Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen

Influence of fish processing methods on changes of chlordane and toxaphene residue concentrations were studied in various fishery products. Investigation included smoking, marinating and canning of fish. Smoking of Greenland halibut and ocean perch led to an increase in chlordane and toxaphene residue amounts in the edible part in relation to the raw material. A similar increase was observed during the marinating process of herring fillets. In both cases, loss of water was responsible for the observed changes in residue contents. The fat and thus the lipophilic organochlorine compounds remained completely in the products. Canning of herring fillets in tomato sauce reduced the residue concentration of the final product due to dilution by the tomato sauce. The concentrations in the fillets kept nearly unchanged even after storage of cans for six months. No equilibration was observed between residue concentrations in fillets and sauce.

Ontogenetic and temporal variability in the fat content and fatty acid composition of Atlantic herring (Clupea harengus) from the Bay of Fundy, Canada

Atlantic herring (Clupea harengus) is an ecologically and economically valuable species in many food webs, yet surprisingly little is known about the variation in the nutritional quality of these fish. Atlantic herring collected from 2005 through 2008 from the Bay of Fundy, Canada, were examined for variability in their nutritional quality by using total lipid content (n=889) and fatty acid composition (n=551) as proxies for nutritional value. A significant positive relationship was found between fish length and total lipid content. Atlantic herring also had significantly different fatty acid signatures by age. Fish from 2005 had significantly lower total lipid content than fish from 2006 through 2008, and all years had significantly different fatty acid signatures. Summer fish were significantly fatter than winter fish and had significantly different fatty acid signatures. For all comparisons (ontogenetic, annual, and seasonal) percent concentrations of omega-3, -6, and long-chain monounsaturated fatty acids were the most important for distinguishing between the fatty acid signatures of fish. This study underscores the importance of quantifying variation in prey quality synoptically with prey quantity in food webs over ontogenetic and temporal scales when evaluating the effect of prey nutritional quality on predators and on modeling trophic dynamics.

Can nitrogen pollution from aquaculture be reduced?

Nitrogen is essential for the normal growth of fish. It is an important ingredient in fish feed but is very expensive. There is evidence that nitrogen loading from feeding and metabolic activities of fish can cause pollution of the receiving waters. This paper reviews nitrogen losses and nitrogen retention in fish and suggests ways of reducing nitrogen loading to the environment for a sustainable aquaculture program.

Testicular development in migrant and spawning bluefin tuna (Thunnus thynnus (L.)) from the eastern Atlantic and Mediterranean

Testis histological structure was studied in bluefin tuna (Thunnus thynnus) from the eastern Atlantic and Mediterranean during the reproductive season (from late April to early June). Testicular maturation was investigated by comparing samples from bluefin tuna caught on their eastward reproductive migration off Barbate (Strait of Gibraltar area) with samples of bluefin tuna fished in spawning grounds around the Balearic Islands. Histological evaluations of cross sections showed that the testis consists of two structurally different regions, an outer proliferative region where germ cells develop synchronously in cysts, and a central region made up of a well-developed system of ducts that convey the spermatozoa produced in the proliferative region to the main sperm duct. Ultrastructural features of the different stages of the male germ cell line are very similar to those described in other teleost species. The bluefin tuna testis is of the unrestricted spermatogonial testicular type, where primary spermatogonia are present all along the germinative portion of the lobules. All stages of spermatogenesis were present in the gonad tissue of migrant and spawning bluefin tuna, although spermatids were more abundant in spawning fish. The testis size was found to increase by a factor of four (on average) during migration to the Mediterranean spawning grounds, whereas the fat bodies (mesenteric lipid stores associated with the gonads) became reduced to half their weight, and the liver mass did not change significantly with sexual maturation. Linear regression analysis of the pooled data of migrant and spawning bluefin tuna revealed a significant negative correlation between the gonad index (IG) and the fat tissue index (IF), and a weaker positive correlation between the gonad index (IG) and the liver index (IL). Our analyses indicate that the liver does not play a significant role in the storage of lipids and that mesenteric lipid reserves constitute an important energy source for gametogenesis in bluefin tuna.

Fat and water contents of the muscle and gonad of Otolithus argenteus in relation to gonad growth

Fat and water contents of the muscles and gonads in relation to gonad growth in Otolithus argentes from Karwar are reported. Water content showed an inverse relationship to lipid in both the sexes. Variation in somatic body weight was found associated with the fluctuations in lipid contents.

Experimental preservation of sardines (Sardinella longiceps), using Chlortetracycline

Effects of dips in 10 and 50 ppm Chlortetracycline solution on the storage-life of sardines in ice have been studied. 5 ppm-CTC-ice in conjunction with dip in 10 ppm CTC-solution has also been tried. CTC-treatment considerably reduced bacterial number and gave a better appearance to the fish. The high fat content in sardines resulted in rapid development of rancidity. CTC has been found to have no control on the development of rancidity. Hence, CTC treatment of sardines is found to be of limited advantage in extending the storage-life of the fish in ice.

Fat and water distribution patterns in the flesh of the common cat-fish Wallago attu (Bl. & Schn.)

The quantitative distributional pattern of fat and water has been studied in the flesh of the various zones corresponding to the dorsal and ventral regions of the body of a common cat-fish, Wallago attu. The ventral aspect of the body showed more accumulation of fat than the dorsal aspect. The fat content in the ventral region also exhibited an increase from the anterior to the posterior zones. In the dorsal region, however, the back portion of the body, behind the dorsal fin, generally possessed low fat content. On an average, the highest fat accumulation was observed in the caudal peduncle region. The distribution of water followed an almost opposite pattern of distribution, indicating an inverse relationship with fat.

Influence of fat content on the quality and shelf life of cured sardines

The paper presents results of studies on the effect of seasonal variations in the fat content on the quality and shelf life of dry cured, pickle cured and smoke cured oil sardines. The merits and defects of each method of curing during different seasons are discussed.

Effectiveness of EDTA dips on the shelf-life of oil sardine (Sardinella longiceps), mackerel (Rastrelliger kanagurta) and prawn (Metapenaeus dobsoni) in iced storage

Fresh oil sardine, mackerel and prawn were dipped in 0.1% and 1% solutions of Na sub(2)EDTA, and stored in ice. Their storage-life was assessed by bacteriological, chemical and sensory methods. Even though EDTA treatment controlled the increase in bacterial counts and reduced TMA and TVBN production in oil sardine and mackerel, the consequent beneficial effect was not realised because of the deterioration of fat in these fishes, leading to rancidity. But, for prawn stored in ice, a dip in 1% solution of Na sub(2)EDTA enhanced the shelf-life by at least 8 days over the untreated control. EDTA absorbed by the muscle of fish and prawn during dip in Na sub(2)EDTA solution is not completely removed during their iced storage for 25 days.

Use of simple fat analysis for evaluating quality changes in intermediate moisture fish stored at tropical temperature

Changes in the quality of intermediate moisture (IM) fish during storage at 38°C were monitored by assessing the moisture content, pH, acid value, peroxide value and thiobarbituric acid (TBA) value periodically. Results adequately portrayed the hydrolysis and peroxidation of fats and the concomitant protein degradation and crosslinking reactions that have been shown by more sophisticated methods to occur in intermediate moisture fish. Since these changes markedly affect the organoleptic quality, acceptability/shelf-life and nutritive value of IM flesh-foods their predictability by simple fat analytical techniques is of practical value where/when the more sophisticated monitoring techniques are not feasible.

Effects of the quick and slow freezing on the quality of Nile Tilapia fillets (Oreochromis niloticus) and Red Tilapia fillets (O. niloticus and Tilapia mosambicus)

In this study, quality of fresh, slow frozen and quick frozen tilapia fillets and its changes during storage at -18C° were investigated. For preparation the samples, fresh tilapia fillets were frozen by slow and quick frozen methods. Slow frozen samples were prepared by storing the packed fillets directly in the -18 C°. The sprila freezing tunle with -30C° was also used for preparation the quick frozen sample. The quick frozen samples were then stored at -18C°for six months. Proximate composition, fatty acid profiles, TBA, PV, TVN, Total cuont, Drip loss, and sensory evaluation of the samples were determined in every month. Scanning Electron Microscopy (SEM) was used for study on the effects of the frozen condition on the microstructure of the fillets. Results indicated that two different frozen methods had significantly different effects on the quality of the fillets. Most of the proximate composition (protein, moistre and fat) reduced during the storage. Quick frozen filets had significantly (P<0.05) lower reduction than slow frozen samples. All of the chemical quality indexes (PV, TBA, and TVN) increased during the storage as compered to the fresh samples. In these paramethers, the slow freezing had higher changes than quick freezing metods (P<0.05). The microbial properties of the samples showed decrese during the storage. Lower amont of total cuont was observed at the end of the storage time in the quick frozen samples than slow frozen once (P<0.05). The large changes in the fatty acid profiles of the sample were fond in all samples. During the storage SFA and MUF of the samples increased however, the PUFA decresed. A lower change was obseved in the quick frozen samples than slow frozen samples (P<0.05). Drip loss was increased in both frozen samples during the storage period. The percentage of the drip in the slow frozen samples was significantly higer than quick frozen samples (P<0.05). SEM micrographs were also showed that the chnges in the microstructur of the samples was different in the slow and frozen samples. Slow freezing methods had higher damge in the microstructure of the sample then quick freezing mathods. Sensory evaluation of the samples indicated that a better acceptability in the quick frozen samples than slow frozen sample (P<0.05).

Influence of cold storage time on the protein changes and fatty acids deterioration of (Rutilus frisi kutum) during frozen storage

The main aim of this research was to identify fatty acids composition of Caspian sea of White fish Rutilus frisi kutum tissue and their changes during one year cold storage (-18Ċ).The secondary aim was to determine the changes of moisture, ash, protein, fat, and to investigate the effects of storage time on peroxide, TBAi, FFA, and extractability of myofibrillar proteins of the fish tissue during one year cold storage (-18 Ċ). 10 samples of (Rutilus frisi kutum) were randomly collected from Anzali landings. The samples were frozen at -30 Ċ and kept in cold storage at -18Ċ for one year. According to time table, the samples were examined. The results showed that 27 fatty acids were identified. The unsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 74/09 and 21/63 %, respectively, in fresh tissue. So that DHA (C22:6) oleic acid (C18:1c) had high amounts (15/07 ,20/57 ) among the UFA and palmitic acid (C16:0) was the most (13/09 %) among the SFA. The effects of freezing and cold storage on fish tissue showed that UFA and SFA contents have reached to 58/79 and 22/17 %, respectively, at the end of cold storage. It indicated that these compound change to each other during frozen storage. Also ω-3 and ω-6 series of fatty acids was 24/22 and 15/56% in fresh tissue, but their contents decreased to 8/68 and 5/11% at the end of period. Among the fatty acids C22:6, C18:1c and C16:0 had the most changes. The changes of fatty acids were significantly at 95% level expected for C18:0. Results showed that moisture, ash, protein, and fat contents were 75/9±0/03, 1/28±0/012, 21/8±0/2, and 4/1±0/01 % respectively, in fresh tissue. The moisture, ash, protein, and fat contents were 72/3±0/04, 1/83±0/05, 1/91±0/01 and 19/9±0/01 % respectively, at the end of storage period. Lipid damage was measured on the basis of free fatty acids (FFA), peroxide value (PV), and Thiobarbituric acid index (TBA-i). PV, TBARS and FFA concentration of frozen Caspian Sea white fish stored at -18 Ċ the temporal variation of these three variables were statistically significant (p<0.001). Results of White fish myofibrillar proteins showed aggregation of bound reduced for stored at 12 months. SDS-PAGE analysis revealed that, the intensity of the myosin heavy chain and actin bound was reduced with increasing storage time. SDS-PAGE patterns showed that myosin heavy chain was much more susceptible to hydrolysis than actin. Key words: Rutilus frisi kutum, frozen storage, ω-3, ω-6, protein myofibrillar

Study biological characteristics related with development and reproduction in Barbus capito on the southern coast of the Caspian Sea, Gilan Province

In the present research, a total of 207 pieces of fish from 25 sampling stations in Gilan Province coasts in the years 2001-2002 were biologically studied in terms of their growth and development, reproduction and feeding. The average length and weight of the fishes are increased, as they get older. The highest index of length and weight growth is observed in the years 1 to 2. As the age increases, gradient of length and weight growth diagrams decrease. In studying the relation between length and weight, it was observed that proportionate to the total length, the weight is increased progressively. The fatness coefficient index in the initial years of life and prior to maturity is higher than the post maturity period. As the age increases, the decrease of this index is observable. The fatness coefficient index rate is directly related to index of fullness. The highest Gonadosomatic Index is seen in the months of June and July, i.e. at the times of spawning; and the lowest index rate is observed in the months of November and December. The appropriate temperature for reproduction of these species is from 18 to 22 degree centigrade. The Gonadosomatic Index is higher in spring and summer seasons as compared with autumn and winter. Besides, as the fishes become aged, the amount of the said index increases in a manner that the gradient of it in the years to maturity is less than the maturity time and thereafter. Sexual maturity stages in different months are directly related to Gonadosomatic index, and increase as the age increases. The sexual ratio of male fishes to the female fishes in terms of number is plus one prior to maturity; about one at the time of maturity and minus after maturity. In general the frequency of male fishes as compared with female fishes in all group ages is approximately two times. The fecundity mean, and the diameter and the rate of eggs will substantially increase, as the Gonadosomatic index rises. The maturity age in the male fishes is 3 to 4 years and in female fishes is 4 to 5 years. The spawning of this species in rivers occurs repeatedly and in different time intervals, and do not take place once (Asyncronous). The Gastrosomatic index is directly related to index of fullness and will decrease, as the age increases. The index of fullness is relatively the months of April and May. The underlying reason is the need of the fishes to energy for reproduction. As the spawning time commences, the index of fullness moves down and the downward direction continues. After spa g mg and reduction of the volume of energy in the body, the index of fullness rises, and it will be substantially high until the beginning of fall. In fall and winter as it gets cold, the index of fullness moves downward and the body fat deposits are used. A correlation is shown between the changes in vacuity index and fullness indices. This means that as the fullness index rises, the vacuity index decreases, and vice versa. The Hepatosomatic index prior to the reproduction is at the highest amount and after spawning is at the lowest. No correlation is observed between the fullness and Hepatosomatic indices. In other words reproduction is an inherent and instinct originated matter; and its cycle goes on, alternately and in an orderly manner, upon completion of germinal cells, even when it coincides with reduction or stoppage of somatic cell growth. The rising trend of Hepatosomatic starts in August and will continue until the next July. The volume of fat around digestive tract is severely reduced in early spring and this trend will reach its apex in summer season. In the cold seasons, i.e. the fall and winter, the accumulation of fat around digestive tract increases. Consequently, a meaningful and inverse relation is observed between index of fullness, also the progress of sexual maturity stages and the volume of fat.