Effects of artisanal fisheries on the scorpaenids (Scorpaena spp.) reproduction in the marine protected area of Cap de Creus (NW Mediterranean)

Rockfish species are considered important to the ecology of rocky-reef communities which constitute a key habitat in many coastal marine protected areas (MPAs). These species, which are commercially valuable for artisanal fisheries in the Mediterranean, display particular biological traits that could render them vulnerable to fishing. In this study we monitored the artisanal fisheries of scorpaenids (Scorpaena spp.) in the MPA of Cap de Creus (northwestern Mediterranean) in order to estimate the status of their populations, to link captures with the reproduction of these species, and to evaluate the potential impact that artisanal fishing may have on them. Data from onboard sampling with artisanal fishermen and from fisheries statistics (total landings) were used. Total landings and catch per unit of effort (CPUE) follow a clearly seasonal cycle, with a prominent peak during the summer months coinciding with their spawning season, which may be due to mating behavior prior to fertilization. Although maximum sizes are bigger inside the MPA than in non-protected areas situated close by, a significant percentage of individuals caught inside the MPA are below their size at sexual maturity. Although rockfish seem to be favored by the partial protection of the MPA, the allowed artisanal fisheries are probably impacting the reproduction of these species

Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead), was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.