First Record of the Ragged-tooth Shark, Odontaspis ferox, off the U.S. Atlantic Coast

On 11 September 1994, a large shark was captured and later identified as the ragged-tooth shark, Odontaspis ferox (Risso). The shark was captured during routine bottom trawl survey operations onboard the NOAA R/V Albatross IV, approximately 25 n.mi. south-southeast of Cape Hatteras, N.C. (lat. 34° 51' N, long. 75° 26' W) with a “36 Yankee” bottom trawl towed at 3.5 knots. Average water depth at the time of capture was 173 m, bottom temperature was 17.8°C, and salinity was 36.41‰. Total length (cm), fork length (cm), weight (kg), and sex were recorded, the specimen was tagged, photographed, and returned live to t

Occurrence of a deeper red colour in prawn pulp prepared from iced-prawns

In commerce, great importance is given to the color of the dry prawn pulp in its quality evaluation. The possible correlation between this color factor to the iced or not iced condition of the raw prawn used, is investigated. The study reveals that as the icing period of the raw material increases the color of the finished product proportionately intensifies to a bright red compared to light brownish yellow or orange color of the product from the not iced prawn, and at the same time the other characteristics like flavor and taste deteriorates as the time of icing advances. This finding tends to show that the color factor does not reflect the true quality of prawn pulp. Based on chemical data it is suggested that "browning" due to Maillard reaction may have an important role in this color phenomena.