Biochemical differences between the red and white meat of tuna and changes in quality during freezing and storage

The differences between the white and red (dark) meat of tuna (Katsuwonus pelamis) in chemical, physical and organoleptic aspects and the rate and pattern of spoilage during freezing and subsequent storage are discussed in this communication. In the indices studied distinct difference is seen between the white and red meat as well as in the head, middle and tail portions of the same fish. The characteristic colour of tuna meat is due to the presence of haemoglobin and myoglobin, the concentrations of which are about 5 times more in red meat than in white meat. The shelf-life of the frozen material varies with the type of the pack, that is, whole fish>chunks>fillets; the fillets being adversely affected during frozen storage.

A framework for analysing business performance, firm innovation and related contextual factors: Perceptions of managers and policy makers in two European regions

The aim of this paper is to propose a novel reference framework that can be used to study how different kinds of innovation can result in better business performance and how external factors can influence both the firm's capacity to innovate and innovation itself. The value of the framework is demonstrated as it is applied in an exploratory study of the perceptions of public policy makers and managers from two European regions - the Veneto Region in Italy and the East of England in the UK. Amongst other things, the data gathered suggest that managers are generally less convinced than public policy makers, that the innovativeness of a firm is affected by factors over which policy makers have some control. This finding poses the question "what, if any, role can public policy makers play in enhancing a company's competitiveness by enabling it to become more innovative?".

A baseline survey of water quality, invertebrates, fisheries and socioeconomics on Lake Edward for proposed seismic surveys in block 4B : Final report

The National Fisheries Resources Research Institute (NaFIRRI) on behalf of OPEP Consult Ltd undertook a baseline survey of the transition zone (basically along the shoreline) and near shore habitats of the Uganda apart of Lake Edward and Kazinga channel during December 2007 to January 2008. A major objective of the baseline survey was to generate baseline information on the aquatic ecosystem features related to the fisheries and socio-economics of the fish catch including issues raised by residents in the fish landing sites. Therefore, the baseline survey captured information on water quality, the aquatic invertebrate fauna, aspects of fish biology and ecology, the fish catch including facilities at fish landings, value in the catch and related fisheries socio-economic issues perceived by residents in the settled areas along the shores.

The importance of quality fish feed and their proper management in ponds

The brochure explains the types of feeds needed by fish and how to detail with over feeding. Fish need to be provided enough nutritious food in order to attain big sizes in a short period of time under culture conditions.