Measures of turbidity in coastal waters, Coconut Island, Oahu, Hawaii, August 31 - September 2, 2005: workshop proceedings

A three day workshop on turbidity measurements was held at the Hawaii Institute of Marine Biology from August 3 1 to September 2, 2005. The workshop was attended by 30 participants from industry, coastal management agencies, and academic institutions. All groups recognized common issues regarding the definition of turbidity, limitations of consistent calibration, and the large variety of instrumentation that nominally measure "turbidity." The major recommendations, in order of importance for the coastal monitoring community are listed below: 1. The community of users in coastal ecosystems should tighten instrument design configurations to minimize inter-instrument variability, choosing a set of specifications that are best suited for coastal waters. The IS0 7027 design standard is not tight enough. Advice on these design criteria should be solicited through the ASTM as well as Federal and State regulatory agencies representing the majority of turbidity sensor end users. Parties interested in making turbidity measurements in coastal waters should develop design specifications for these water types rather than relying on design standards made for the analysis of drinking water. 2. The coastal observing groups should assemble a community database relating output of specific sensors to different environmental parameters, so that the entire community of users can benefit from shared information. This would include an unbiased, parallel study of different turbidity sensors, employing a variety of designs and configuration in the broadest range of coastal environments. 3. Turbidity should be used as a measure of relative change in water quality rather than an absolute measure of water quality. Thus, this is a recommendation for managers to develop their own local calibrations. See next recommendation. 4. If the end user specifically wants to use a turbidity sensor to measure a specific water quality parameter such as suspended particle concentration, then direct measurement of that water quality parameter is necessary to correlate with 'turbidity1 for a particular environment. These correlations, however, will be specific to the environment in which they are measured. This works because there are many environments in which water composition is relatively stable but varies in magnitude or concentration. (pdf contains 22 pages)

Digestibility and nutrient utilization of soybean milk concentrate based diets in Oreochromis niloticus

The digestibility and utilisation of two fresh soybean milk concentrate based diets, two stale soybean milk concentrate based diets and two Fishman based diets serving as control, at optimal (30%) and suboptimal (20%) protein levels were evaluated in Oreochromis niloticus. The diets were as follows: Diet I (control) - fishmeal based diet at 30% crude protein, Diet II (control) Fishman based diet at 20% crude protein, Diet III - fresh soybean milk concentrate based diet at 30% crude protein, Diet IV - fresh soybean milk concentrate based diet at 20%, Diet V - stale soybean milk concentrate based diet at 30% crude protein, Diet VI-stale soybean milk concentrate based diet at 20%. Dry matter digestibility differed not significantly with variation in diets (P:0.05). A significant variation was recorded in the protein, lipid and ash digestibility. Proteins were more digestible at optimum than suboptimum level. Ash digestibility was lowest of all the nutrients. Variations in the utilisation of the diets in terms of weight gain, specific growth rate, food conversion ration, protein efficiency ration and apparent net protein utilization were insignificant (P: 0.05). All diets compared favourably with the standard control diet Diet I. This findings suggest the suitability of stale soybean milk concentrate utilisation as protein supplements in the diets of late fry Oreochromis niloticus

White spot syndrome virus (WSSV) transmission risk through infected cooked shrimp products assessed by polymerase chain reaction (PCR) and bio-inoculation studies

The aim of the study was to evaluate the resistance of white spot syndrome virus (WSSV) in shrimps (Penaeus monodon) to the process of cooking. The cooking was carried out at 1000C six different durations 5, 10, 15, 20, 25 and 30 min. The presence of WSSV was tested by single step and nested polymerase chain reaction (PCR). In the single step PCR, the primers 1s5 & 1a16 and IK1 & IK2 were used. While in the nested PCR, primers IK1 &IK2 – IK3 & IK4 were used for the detection of WSSV. WSSV was detected in the single step PCR with the primers 1s5 and 1a16 and the nested PCR with the primers IK1 and IK2 – IK3 & IK4 from the cooked shrimp samples. The cooked shrimps, which gave positive results for WSSV by PCR, were further confirmed for the viability of WSSV by conducting the bio-inoculation studies. Mortality (100%) was observed within 123 h of intra-muscular post injection (P.I) into the live healthy WSSV-free shrimps (P. monodon). These results show that the WSSV survive the cooking process and even infected cooked shrimp products may pose a transmission risk for WSSV to the native shrimp farming systems.

Soft Flesh in Sablefish, Anoplopoma fimbria, of Southeastern Alaska: Relationships with Depth, Season, and Biochemistry

The condition of soft-textured flesh in commercially harvested sablefish, Anoplopoma fimbria, from southeastern Alaska was investigated by National Marine Fisheries Service (NMFS) scientists from the Alaska Fisheries Science Center’s Auke Bay Laboratories (ABL) in Alaska and the Northwest Fisheries Science Center in Seattle, Wash. Sablefish were sampled by longline, pot, and trawl at five sites around Chichagof Island at depths of 259–988 m in the summer of 1985 and at depths of 259–913 m in the winter of 1986. At the time of capture and data collection, sablefish were categorized as being “firm” or “soft” by visual and tactile examination, individually weighed, measured for length, and sexed. Subsamples of the fish were analyzed and linear regressions and analyses of variance were performed on both the summer (n = 242) and winter (n = 439) data for combinations of chemical and physical analyses, depth of capture, weight vs. length, flesh condition, gonad condition, and sex. We successfully identified and selected sablefish with firm- and soft-textured flesh by tactile and visual methods. Abundance of firm fish in catches varied by season: 67% in winter and 40% in summer. Winter catches may give a higher yield than summer catches. Abundance of firm fish catches also varied with depth. Firm fish were routinely found shallower than soft fish. The highest percentage of firm fish were found at depths less than 365 m in summer and at 365–730 m in winter, whereas soft fish were usually more abundant at depths greater than 731 m. Catches of firm fish declined with increasing depth. More than 80% of the fish caught during winter at depths between 365 and 730 m had firm flesh, but this declined to 48% at these depths in summer. Longlines and pots caught similar proportions of firm and soft fish with both gears catching more firm than soft fish. Trawls caught a higher proportion of soft fish compared to longlines and pots in winter. Chemical composition of “firm” and “soft” fish differed. On average “soft” fish had 14% less protein, 12% more lipid, and 3% less ash than firm fish. Cooked yields from sablefish with soft-textured flesh were 31% less than cooked yields from firm fish. Sablefish flesh quality (firmness) related significantly to the biochemistry of white muscle with respect to 11 variables. Summer fish of all flesh conditions averaged 6% heavier than winter fish. Regulating depth of fishing could increase the yield from catches, but the feasibility and benefits from this action will require further evaluation and study. Results of this study provide a basis for reducing the harvest of sablefish with soft flesh and may stimulate further research into the cause and effect relationship of the sablefish soft-flesh phenomenon.

Disease Risks Associated with Importation of Nonindigenous Marine Animals

Transfers and introductions of marine species have occurred and are occurring on a worldwide basis, largely in response to perceived needs of expanding aquaculture industries. Greatest interest is in salmon (cage rearing and ocean ranching), shrimp, and bivalve mollusks, although other organisms are being considered. Such movements of animals carry an associated risk of moving pathogens into areas where they did not occur previously, possibly resulting in infections in native species. Many case histories of the effects of introduced pathogens and parasites now exist-enough to suggest that national and international action is necessary. Viral pathogens of shrimp and salmon, as well as protozoan parasites of mollusks and nematode parasites of eels, have entered complex "transfer networks" developed by humans, and have been transported globally with their hosts in several well-documented instances. Examining the records of transfers and introductions of marine species, incomplete as they are, permits the statement of emerging principles-foremost of which is that severe disease outbreaks can result from inadequately controlled or uncontrolled movements of marine animals.

Histological techniques for marine bivalve mollusks and crustaceans, 2nd edition

Investigators at the Cooperative Oxford Laboratory (COL) diagnose and study crustaceans, mollusks, finfish, and a variety of other marine and estuarine invertebrates to assess animal health. This edition updates the Histological Techniques for Marine Bivalve Mollusks manual by Howard and Smith (1983) with additional chapters on molluscan and crustacean techniques. The new edition is intended to serve as a guide for histological processing of shellfish, principally bivalve mollusks and crustaceans. Basically, the techniques included are applicable for histopathological preparation of all marine animals, recognizing however that initial necropsy is unique to each species. Photographs and illustrations are provided for instruction on necropsy of different species to simplify the processing of tissues. Several of the procedures described are adaptations developed by the COL staff. They represent techniques based on principles established for the histopathologic study of mammalian and other vertebrate tissues, but modified for marine and aquatic invertebrates. Although the manual attempts to provide adequate information on techniques, it is also intended to serve as a useful reference source to those interested in the pathology of marine animals. General references and recommended reading listed in the back of the manual will provide histological information on species not addressed in the text.

Rearing of Clarias batrachus (Lin.) larvae with formulated diets

An experiment was carried out for a period of 20 days using 7-day old Clarias batrachus larvae of initial total length of 7.4 ± 0.49 mm and weight of 2.9 ± 0.83 mg. Three artificial diets were used for the study having three replication of each. Among these, diet-I was formulated using 20% fish meal (FM), 30% powdered milk and 30% boiled egg yolk (BEY), diet-II using 27% FM, 20% Baker’s yeast (BY), 30% BEY and 3% agar and diet-III using 20% FM, 20% BY and 45% whole egg. The larvae fed on diets-II and III showed significantly (P<0.05) better length and weight gain than those of the larvae fed on diet-I. The larvae fed on diet- III showed the best survival rate (70%). However, the condition factor of the larvae fed on diet I was significantly better than those of the larvae fed on other two diets. The results of the study showed that C. batrachus larvae could be successfully reared with diet containing 45% whole egg, 20% yeast and 20% fish meal.

Phosphate treatment of frozen prawns. Pt 2. Frozen storage characteristics of prawn meat treated with polyphosphates

This communication reports the changes in physical, organoleptic and biochemical characteristics of prawn meat dip-treated with alkaline and neutral solutions of polyphosphates during frozen storage. Results are presented on changes in thawed and cooked yields, water extractable nitrogen, non-protein nitrogen, free amino-nitrogen, salt solubility, myosin and moisture in the muscle and loss of soluble nitrogenous constituents in thaw drip during frozen storage up to seven months. The salt solubility remained unchanged during storage in samples treated with neutral polyphosphate solutions and the organoleptic quality was superior to control sample. It is concluded that dip treatment with neutralized solutions of tripolyphosphate not only maintains correct drained weight and improves cooked yield during prolonged frozen storage but also protects the frozen product from denaturation as measured by the salt solubility of the proteins.

Fracture and energy partitioning in uncooked and cooked noodles

Humans perform fascinating science experiments at home on a daily basis when they undertake the modification of natural and naturally-derived materials by a cooking process prior to consumption. The material properties of such foods are of interest to food scientists (texture is often fundamental to food acceptability), oral biologists (foods modulate feeding behavior), anthropologists (cooking is probably as old as the genus Homo and distinguishes us from all other creatures) and dentists (foods interact with tooth and tooth replacement materials). Materials scientists may be interested in the drastic changes in food properties observed over relatively short cooking times. In the current study, the mechanical properties of one of the most common (and oldest at 4,000+ years) foods on earth, the noodle, were examined as a function of cooking time. Two types of noodles were studied, each made from natural materials (wheat flour, salt, alkali and water) by kneading dough and passing them through a pasta-making machine. These were boiled for between 2-14 min and tested at regular intervals from raw to an overcooked state. Cyclic tensile tests at small strain levels were used to examine energy dissipation characteristics. Energy dissipation was >50% per cycle in uncooked noodles, but decreased by an order of magnitude with cooking. Fractional dissipation values remained approximately constant at cooking times greater than 7 min. Overall, a greater effect of cooking was on viscoplastic dissipation characteristics rather than on fracture resistance. The results of the current study plot the evolution of a viscoplastic mixture into an essentially elastic material in the space of 7 minutes and have broad implications for understanding what cooking does to food materials. In particular, they suggest that textural assessment by consumers of the optimally cooked state of food has a definite physical definition. © 2007 Materials Research Society.

Thermal insulation boards from coconut pith

Processing technique and physical characteristics of thermal insulation boards prepared from coconut pith using rubber latex as the binding agent are reported in this communication. In view of the easy processing, low cost and comparable physical properties with other insulating materials available indigenously, manufacture of these boards appears to be promising.

Evaluation of organoleptic qualities of fish grown in ponds treated with different organic manures

Catla, rohu, silver carp and common carp raised employing different organic manures were subjected to organoleptic evaluation, both in raw and cooked form. The combination treatment of poultry manure and silkworm faecal matter had positive effect on colour and glossiness of skin and colour of flesh in the case of common carp. Though no significant difference was observed in the overall quality, odour of flesh and texture of meat of rohu were found to be better in sewage treated and poultry manure treated ponds respectively. From the results, it can be discerned that treated sewage has no adverse effect on the acceptable qualities of the carps studied.

Selective release of fatty acids during lipid hydrolysis in frozen-stored milk fish (Chanos chanos)

Lipid hydrolysis and the nature of fatty acids lost as a result of lipid hydrolysis in milk fish (Chanos chanos) during frozen storage at -20°C is discussed in this paper. There was a preferential loss of saturated acids during the first three weeks of storage. This was followed by loss of polyunsaturated acids during the next seven weeks. Sharp decrease in the levels of monounsaturated acids was observed from the 10th week of frozen storage. These observations are due to the preferential hydrolysis of phospholipids with relatively high proportion of saturated acids during the first three weeks, followed by the hydrolysis of phospholipids with high proportions of polyunsaturated fatty acids from the 3rd to the 10th week, and finally, predominant hydrolysis of neutral lipids from the 10th week onwards. Storage of fish in the ice prior to freezing was found to accelerate lipid hydrolysis, especially that of neutral lipids, during frozen storage.

Preservation of Sardinella longiceps in iced and chilled seawater. Part 1 - Changes during storage with particular reference to bacterial load and nitrogenous compounds

Oil sardines in prime condition were subjected to onboard chilling. Two lots were chilled in CSW (samples C and CI), a third lot was chilled in crushed ice (sample I) and a fourth lot left not iced on deck (Sample AI). Upon landing sample AI was iced and sample CI was removed from the CSW and iced. All the four samples were kept in a chilled room for storage studies. The fish chilled and stored in CSW recorded the least, and the fish subjected to delayed icing, the highest values for all the indices of spoilage namely, free amino nitrogen, trimethylamine (TMA) and total volatile base nitrogen (TVBN). The total psychrophilic bacterial number also showed a similar trend. The organoleptic assessment of the cooked samples revealed C I, CI, AI to be the order of preference throughout the storage. This assessment was found to hold good for the rest of the parameters as well. The CSW held fishes were found to be distinctly superior to the iced ones for the first five days of storage. Such a marked prevalence in quality for five days would suffice for the fish to fetch a premium in the market over other landings of the same fish whether chilled or not chilled. Chilling on board in CSW and icing the same after landings, did not show encouraging results.

The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria

Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.

PCBs and OCPs in human milk and selected foods from Luqiao and Pingqiao in Zhejiang, China

This study was conducted to measure the levels of 23 PCB congeners and 6 organochlorine pesticides (OCPs) in human milk and three food types collected from Luqiao and Pingqiao in Zhejiang Province, China. An effort was also made to explore the potential health risk for the mothers and breast-fed infants living in these two localities. Luqiao was selected as the sampling site because it is the largest place for the disassembly of obsolete transformers and electrical waste in China. Pingqiao, located 100 kin NW of Luqiao, is not known to be a place for any electronic or electrical waste and hence was chosen as the control site. Both localities are important agricultural places in the province. The organochlorines were measured in the samples using the GC-PECD technique. Micro-EROD bioassay method was also used as a complement of the chemical analysis to estimate the TEQ levels of dioxin-like PCBs in human milk. The data showed that the human milk, rice, hen egg, and fish samples from Luqiao were more heavily contaminated with PCBs than those from Pingqiao, suggesting that the mothers and their breast-fed infants in Luqiao tended to receive greater exposure to PCBs than those living in Pingqiao. The OCP levels in the two localities were found comparable, suggesting that the major source of contamination with these pesticides was from their agricultural uses. Significant correlation (R-2 = 0.87, P < 0.001) of PCB TEQs was found between the bioassay and chemical analysis method, suggesting that micro-EROD is an effective method for comprehensive determination of TEQ levels in human milk. Comparison with literature data showed that the PCB levels in milk samples from Luqiao were significantly higher than those from localities in other Chinese provinces and comparable to those in developed or industrialized countries. (c) 2007 Published by Elsevier B.V.