Processing bio-Argo chlorophyll-A concentration at the DAC level

This document does NOT address the issue of chlorophyll-a quality control (either real-time or delayed mode). As a preliminary step towards that goal, this document seeks to ensure that all countries deploying floats equipped with chlorophyll-a sensors document the data and metadata related to these floats properly. We produced this document in response to action item 3 from the first Bio-Argo Data Management meeting in Hyderabad (November 12-13, 2012). If the recommendations contained herein are followed, we will end up with a more uniform set of chlorophyll-a data within the Bio-Argo data system, allowing users to begin analyzing not only their own chlorophyll-a data, but also those of others, in the true spirit of Argo data sharing.

Stockage des poissons fumés et ou séchés : cas de Oreochromis niloticus " Fiha saly " malgache

During storage of smoke-dried fish, various biochemical reactions can occur; they will result in product acceptability or rejection. To determine these changes, pH and humidity were measured and molds were counted on smoke-dried fish stored for 6 months. A sensory analysis was also conducted to assess the quality of the products. Infestations and losses linked to it have been estimated by counting the insects and weighing of fish batches over time. The variability in the quality of smoke-dried fish depending on the time of purchase and storage was also integrated with our study. Biochemical reactions are mainly oxidation phenomena which result in a decrease of pH and release of spoilage odors such as rancid odor (> 1.5/ 3) or sulfur, acid and moldy odors. The growth of mold (1- 36 CFU / g) due to the reabsorption of water by fish contributes to this olfactory and visual spoilage. Beyond 90 days of storage, smoke-dried fish bought in the dry season begins to be rejected (> 2/3), while the fish bought in the wet season is at the limit of acceptability (2/3) even at the beginning of storage. During the first 90 days of storage, the insect infestation generates between 10 and 60 % of losses. A salt content of 8 % appears to be effective against the infestation but contributes to the deterioration of the product when stored in rooms with higher than 65 % relative humidity.