Developing effective restoration plans to tackle the widespread impairment of coastal swimming and shellfishing waters

Congress established a legal imperative to restore the quality of our surface waters when it enacted the Clean Water Act in 1972. The act requires that existing uses of coastal waters such as swimming and shellfishing be protected and restored. Enforcement of this mandate is frequently measured in terms of the ability to swim and harvest shellfish in tidal creeks, rivers, sounds, bays, and ocean beaches. Public-health agencies carry out comprehensive water-quality sampling programs to check for bacteria contamination in coastal areas where swimming and shellfishing occur. Advisories that restrict swimming and shellfishing are issued when sampling indicates that bacteria concentrations exceed federal health standards. These actions place these coastal waters on the U.S. Environmental Protection Agencies’ (EPA) list of impaired waters, an action that triggers a federal mandate to prepare a Total Maximum Daily Load (TMDL) analysis that should result in management plans that will restore degraded waters to their designated uses. When coastal waters become polluted, most people think that improper sewage treatment is to blame. Water-quality studies conducted over the past several decades have shown that improper sewage treatment is a relatively minor source of this impairment. In states like North Carolina, it is estimated that about 80 percent of the pollution flowing into coastal waters is carried there by contaminated surface runoff. Studies show this runoff is the result of significant hydrologic modifications of the natural coastal landscape. There was virtually no surface runoff occurring when the coastal landscape was natural in places such as North Carolina. Most rainfall soaked into the ground, evaporated, or was used by vegetation. Surface runoff is largely an artificial condition that is created when land uses harden and drain the landscape surfaces. Roofs, parking lots, roads, fields, and even yards all result in dramatic changes in the natural hydrology of these coastal lands, and generate huge amounts of runoff that flow over the land’s surface into nearby waterways. (PDF contains 3 pages)

Prediction of discard mortality for Alaskan crabs after exposure to freezing temperatures, based on a reflex impairment index

Millions of crabs are sorted and discarded in freezing conditions each year in Alaskan fisheries for Tanner crab (Chionoecetes bairdi) and snow crab (C. opilio). However, cold exposures vary widely over the fishing season and among different vessels, and mortalities are difficult to estimate. A shipboard experiment was conducted to determine whether simple behavioral observations can be used to evaluate crab condition after low-temperature exposures. Crabs were systematically subjected to cold in seven different exposure treatments. They were then tested for righting behavior and six different ref lex actions and held to monitor mortality. Crabs lost limbs, showed ref lex impairment, and died in direct proportion to increases in cold exposure. Righting behavior was a poor predictor of mortality, whereas reflex impairment (scored as the sum of reflex actions that were lost) was an excellent predictor. This composite index could be measured quickly and easily in hand, and logistic regression revealed that the relationship between reflex impairment and mortality correctly predicted 80.0% of the mortality and survival for C. bairdi, and 79.4% for C. opilio. These relationships provide substantial improvements over earlier approaches to mortality estimation and were independent of crab size and exposure temperature.

Reflex impairment as a measure of vitality and survival potential of Atlantic cod (Gadus morhua)

A ssur ing the v itality and survival potential of live-caught Atlantic cod (Gadus morhua) is important for improving the sorting of fish before net penning operations designed to hold fish for growth and later market. When Atlantic cod are captured by Danish seine, the most commonly used fishing gear for live-caught fish, they undergo stressors such as forced swimming, net abrasion, and air exposure. Laboratory experiments (at an air temperature of 9°C and water temperature of 8°C) were conducted with the aim of constructing a RAMP (reflex action mortality predictor) curve for prediction of vitality and survival potential in Atlantic cod captured in Danish seines, by varying the levels of these stressors. Atlantic cod exposed to increased duration in air (5–20 min) showed increased reflex impairment and mortality, with 75% mortality at 10 minutes of air exposure. Forced swimming in combination with net abrasion and air exposure did not increase reflex impairment or mortality above that associated with air exposure alone. The Atlantic cod RAMP curves indicated that fish with reflex impairment less than 50% would not show mortality and would likely recover from capture stress.

An assessment of discard mortality for two Alaskan crab species, Tanner crab (Chionoecetes bairdi) and snow crab (C. opilio), based on reflex impairment

Delayed mortality associated with discarded crabs and fishes has ordinarily been observed through tag and recovery studies or during prolonged holding in deck tanks, and there is need for a more efficient assessment method. Chionoecetes bairdi (Tanner crab) and C. opilio (snow crab) collected with bottom trawls in Bering Sea waters off Alaska were evaluated for reflexes and injuries and held onboard to track mortality. Presence or absence of six reflex actions was determined and combined to calculate a reflex impairment index for each species. Logistic regression revealed that reflex impairment provided an excellent predictor of delayed mortality in C. opilio (91% correct predictions). For C. bairdi, reflex impairment, along with injury score, resulted in 82.7% correct predictions of mortality, and reflex impairment alone resulted in 79.5% correct predictions. The relationships between reflex impairment score and mortality were independent of crab gender, size, and shell condition, and predicted mortality in crabs with no obvious external damage. These relationships provide substantial improvement over earlier predictors of mortality and will help to increase the scope and replication of fishing and handling experiments. The general approach of using reflex actions to predict mortality should be equally valuable for a wide range of crustacean species.

Methods of sensory evaluation of quality and application of statistical methods in sensory evaluation problems with special reference to fishery products

The quality of raw and processed fishery products depend on several factors like physiological conditions at the time of capture, morphological differences, rigor mortis, species, rate of icing and subsequent storage conditions. Sensory evaluation is still the most reliable method for evaluation of the freshness of raw processed fishery products. Sophisticated methods like Intelectron fish tester, cell fragility technique and chemical and bacteriological methods like estimation of trimethylamine, hypoxanthine, carbonyl compounds, volatile acid and total bacterial count have no doubt been developed for accessing the spoilage in fish products.

Some further considerations in the development of an experimental design for sensory evaluation of fish quality

An experimental procedure along with a method of analysis to judge the suitability of an individual to be included in a taste panel is described. The procedure is based on comparison of the organoleptic scores assigned by the individual to pairs of fish samples whose qualities are known and a set of physical measurements of the same samples. Fisher's Exact Probability Test provides a criterion for the judgement.

Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns

Commercial samples of frozen shrimp of different styles of presentation and size grades were tested for sensory, physical (cooked yield and pH) and biochemical characteristics (moisture, total nitrogen, water extractable nitrogen, nonprotein nitrogen, alpha amino nitrogen, total volatile nitrogen and trimethylamine nitrogen). The test results are compared and correlated. The order of preference of the samples were HL>PUD>P & D. There was significant correlation between sensory score of cooked sample and WEN, NPN and ∞ – NHsub(2)-N values. TVN and TMA-N did not exhibit any correlation with sensory score. It is inferred that in quality measurement of frozen shrimps of commerce the quantity of water soluble components and the total dry matter can be used to support the sensory test results.

Effects of gamma radiation and freezing on the chemical and sensory changes in shrimp Penaeus monodon (Fabricius, 1978)

Gamma radiation (3, 6 and 9 kGy) in combination with low temperature (-20°C) were applied to retain the quality and shelf-life of shrimp, Penaeus monodon for a longer period. The quality was assessed by monitoring the chemical (TVN, TMA) and sensory changes in irradiated and non-irradiated (control) samples. Among chemical indicators of spoilage, total volatile nitrogen (TVN) values for irradiated shrimps were found to be 2.26, 2.18 and 1.57 mg N/100g of sample at 3, 6 and 9 kGy respectively after 90 days whereas for non-irradiated samples it was found 2.45mg N/100 g of sample. Trimethylamine (TMA) value for non-irradiated samples after 90 days were found 2.30mg N/100 g sample whereas that for irradiated shrimps at 3, 6 and 9 kGy were found to be 2.10, 2.08 and 1.98 mg N/100 g sample respectively. The sensory scores of control sample were gradually decreased with the progress of storage period. From this study, it was clear that gamma radiation in combination with low temperature showed shelf-life extension (90 days) in each dose of radiation used but during the use of 9 kGy radiation, P. monodon showed best quality.

Study of physicochemical, microbial and sensory properties of surimi produced from black mouth croaker (Atrobucca nibe) at freezing condition (-18ºC)

Black mouth croaker (Atrobucca nibe) is considered as a new valuable fish stock in the Oman Sea. In this study, surimi was manufactured from nonmarket size of the fish, manually and different cryoprotectant agents were added to the surimi. Finally changes in physiochemical, microbiological and sensory quality, characteristics of the surimi and kamaboko gel samples were assessed during 6 months at freezing storage (-18ºC). Surimi samples with the addition of Iranian tragacanth gum (TG), xanthan gum (XG), chitosan (CS) and whey protein concentrate (WPC) at 1% (w/w) were prepared to evaluate their impacts as a cryoprotectant on the surimi, individually. The results showed that the whiteness and lightness indexes in all surimi samples were gradually decreased during frozen storage. This trend of decreasing was more intensity in the control sample from 61.08±0.131 to 54.21±0.067 was recorded (p<0.05). Water holding capacity (WHC) in all treatments was decreased during 6 months. The lowest WHC (g/g) was obtained in the surimi without cryoprotectants and maximum WHC was measured in Tcs and Twpc samples, respectively (p<0.05). The lowest breaking force was calculated in Txg (166.00±22.627 g) and Tc (271.50±263.16 g) during 6 months at frozen storage, respectively (p<0.05), while Twpc treatment with slight variations showed the highest breaking force (p<0.05). Also, the lowest gel strength was obtained in Txg (68.22±6.740 g.cm) after 6 month of frozen storage (p<0.05). All Kamaboko surimi gels texture profile analysis parameters decreaced with increasing shelf life. This decreasing trend in the control sample was more severe. Floding results were reduced in all samples during storage (p<0.05). The best protective results probably were obtained in WPC, chitosan and commercial cryoprotectant agents, respectively due to protein stabilization of myofibrillar proteins and the protein-protein network structure, leading to the formation of surimi gel with strong textural properties during frozen conditions. The average number of surimi polygonal structures were significantly decreased (number per mm2) and their area were significantly increased (μm2) in all treatments (p<0.05). With increasing storage time, moisture, protein contents and pH were decreaced. Maximun TVB-N index was calculated in Tc (7.93±0.400 mg/100g) and Txg (7.88±0.477), respectively (p<0.05). TBRAs index was increased in all treatments during frozen storage, while this trend was reached in maximum value in Tc (p<0.05). Sensory evaluation of the fish finger quality characteristics (color, odor, texture and overall acceptability) preapare from frozen black mouth croaker surimi was decreaced during 6 month frozen storage. After the period of frozen storage the highest quality scores were measured in Twpc, Tcs and Tcc samples, respectively (p<0.05). In this study, coliform bacteria were not found in all treatments during frozen storage. The surimi sample containing chitosan showed lower mesophilic and psychrotropic bacteria (log cfu/g) than other treatments during frozen storage (p<0.05). Salt-soluble proteins extractions of all treatments were decreased during frozen storage. This decreacing trend was highest in Tcs (45.74±0.176%) and lowest in Tc treatments after 6 month of frozen storage (29.92±0.224%) (p<0.05). Although commercial cryoprotectant agents were successful in limiting the denaturation of proteins but sugar contents were not accepted for diabetics or those who disagree with the sweet taste and high calorie food. Hence, commercial cryoprotectant agents can be replaced with whey protein concentrate and chitosan at 1% level (w/w) consider that they were showed proper protection of the surimi myofibrillar proteins during storage.

Effect of thawing methods on the chemical, biochemical, microbiological and sensory indices of Caspian Sea kutum (Rutilus frisii kutum) and rainbow trout (Oncorhynchus mykiss)

Effects of different thawing method i.e. in a refrigerator, in water, at air ambient temperature and in a microwave oven on proximate, chemical (PV, TBA, FFA, TVB-N, SSP, FA), biochemical (pH, WHC,ThL), microbial (total viable, psychrotrophic, coliform, Shewanella and yeast-mould count) and sensory analysis were carried out on frozen whole Caspian sea Kutum (Rutilus frisii kutum) and Rainbow trout (Oncorhynchus mykiss) carcasses. The values of ash, protein, SSP, WHC, PUFA, PUFA/SFA. EPA+DHA/C16:0, pH, and microbial count of thawed samples decreased significantly while fat, PV, TBA, FFA, TVB-N, SFA and MUFA increased compared to the fresh fish (unfrozen) as control samples. Also, sensory evaluation all of thawed samples showed a significant (p<0.05) quality loss compared to the fresh fish as control samples. The lowest chemical and biochemical values as well as microbial growth were determined in water thawed samples. Therefore, based on this study thawing in water is most suitable for frozen whole rainbow trout.

Chemical, microbiological and sensory examinations of dried Lake Tanganyika sardine presently marketed in Zambia

Proximate composition, PH, total aerabic counts, coliform counts, appearance and taste of dried Lake Tanganyika sardine (Limnothrissa miodon and Stolothrissa tanganicae) sampled at Lusaka markets were analysed for the period July 1969 to February 1970. Water content for the dried sardine varied between 7 and l4% and oil content between 8 and 14% according to season. Flavour of the cooked sardine was scored as good to fair, which discredits the common belief that is poor in quality. Cooked fish scores correlated poorly to the oil content and bacterial counts of the dried fish.

Chemical, bacteriological and sensory examination of split, dried, smoked bream on the market in Zambia

A critical examination of the market quality of split, dried and smoked bream (Tilapia spp.) was chemically, bacteriologically and organoleptically conducted for the period of August 1968 to January 1969. The aim of this survey was to obtain basic information for the development of national quality standards for the commodity. Relationships of cooked meat score to pH, fish size, appearance and smell score, and water content wcre significantly correlated and responsive. Therefore, these parameters were proposed to be used as indices for the quality standards of the products.