Ice storage characteristics of cultured silver carp

Cultured silver carp (Hypopthalmichthys molitrix 800-1000 g) was stored in ice (fish to ice ratio 1:1) in a plywood box insulated with one inch thick expanded polystyrene and subjected to detailed examination of quality by chemical, microbiological and organoleptic evaluation at regular intervals to assess the storage life in good acceptable form. Alpha-amino nitrogen, non-protein nitrogen and pH values showed no positive correlation as spoilage index. Total volatile base nitrogen was not high at the end of the storage period although the fish became unacceptable during the period. There was steep decrease in total bacterial count during initial stages of storage and then increased steadily on further storage. Organoleptic evaluation of raw and cooked meat revealed that fish was in good acceptable form up to 14 days in ice.

Dried fish cakes with improved texture

To overcome the problem of underutilization of marine by-catches, Basu et al. (1985) developed fish cube from minced fish meat. Although the product was acceptable, it had little rubbery texture. An attempt was made to improve the texture of the cake by several methods. It was found that 5% tapioca starch along with 3% texturised soybean protein improved the texture and juiciness of the rehydrated product. Preheating of the minced meat at 70°C for 30 minutes also improved the texture appreciably. It was also found that mixing of the ingredients at low speed (less than 100 rpm) in a dough mixer gave the best texture, higher speed and sharp blades leading to rubbery texture. The dehydrated product (moisture 19-20%) thus prepared had a shelf life of six months at ambient temperature.

Bacterial quality and depuration of the green mussel Perna viridis from natural beds

Green mussel (Perna viridis) and sea water from their natural beds on the coastal areas of Porto Novo were studied between April and August 1996 for their bacterial quality. Water samples from the beds were also analysed for their physico-chemical parameters. The total bacterial count of mussels from natural beds as well as bed waters ranged 10³ organisms per gram of mussel meat suspension and per milliliter of sea water. The faecal coliforms were found to be within the permissible limits. Pathogenic bacteria such as Salmonella spp., Streptococcus spp. and Staphylococcus spp. were absent. The variations in pH, temperature, salinity and dissolved oxygen of the seawater samples were insignificant. The mussels were subjected to depuration by different methods among which chlorination was found to be most effective.

Standardization and frozen storage of fish cutlet from bleached and unbleached mackerel mincemeat

In the present study, fish cutlets were prepared from bleached and unbleached mackerel mincemeat. Fish cutlets prepared from bleached meat had scored higher values for taste, flavour and overall acceptability as compared to those from unbleached mincemeat. Fish cutlets prepared with corn flour at the rate of 15% of fish mincemeat had scored higher values for all attributes as compared to other levels. Between the bleached and unbleached mincemeat, the scores for cutlet prepared with bleached mincemeat had higher score than that for the latter. There were no cracks in cutlets prepared with 15% and above corn flour levels as compared to those with lower levels. Fish cutlets prepared from bleached and unbleached mincemeat with spice mixture at 20 and 30% of the fish mince, respectively, had higher scores for taste, flavour, texture and overall acceptability as compared to those with other levels. Organoleptic quality of cutlet prepared from bleached and unbleached mackerel mince did not show changes in the appearance, colour and texture during storage. Changes were more prominent in flavour, taste and overall acceptability. Fish cutlets prepared from bleached mincemeat were acceptable for two months and those from unbleached mincemeat were acceptable up to one month from the point of view of organoleptic and biochemical qualities.

The role of farmed fish in the diets of the resource-poor in Egypt.

The Egyptian aquaculture industry provides more than 100,000 full-time or part-time jobs and produces the country’s least-expensive farmed animal protein. Thus, aquaculture plays an important role in both sustaining livelihoods and improving the diet quality and nutritional health of Egyptians, including a significant proportion of the 25.5% who are resource-poor. Recognizing this dual role, WorldFish has promoted sustainable growth in Egyptian aquaculture for more than 20 years. Through its work, WorldFish has identified a lack of quality data about fish consumption preferences and practices. Eager to fill this knowledge gap, WorldFish partnered with the Environment and Development Group (EDG) to study consumption of fish, red meat and poultry among the resource-poor in Egypt. This study aimed to characterize current consumer preferences for and consumption patterns of animal-source foods, comparing red meat, poultry and fish. The resulting data is meant to contribute to a better understanding of what drives demand for fish among the resource-poor in Egypt, allowing value chain actors to more successfully market their products to this segment of the population.

New evidences on the distribution of predatory pelagic sharks in the tuna grounds of the Indian Ocean

Since the commencement of the exploitation of oceanic tuna resources of the Indian Ocean seventeen years ago, the hooked rates for the tuna species have declined in many areas of the Ocean but there are no evidences of such a trend in the case of the sharks. As a result, the percentage composition of sharks in the longline catches and the percentage of the tuna catch damaged by sharks show an increase. Hence there is an urgent need for innovation of the existing longline gear in order to increase the fishing efficiency for hooking the tuna species with a corresponding reduction in its efficiency for hooking sharks. At the beginning of this fishery, hooked sharks were discarded at sea, at a later stage the liver and fins were taken and the carcass discarded and presently the sharks are also brought along with the tuna catch. Though the shark meat has a very low market value it is brought in order to cover up for the declining tuna catches. Thus it has become very necessary to increase the demand for shark meat by developing products or by-products utilizing shark meat and ensuring the successful continuity of the tuna longline fishery. The pattern of distribution of shark species in the time grounds of the Pacific, Indian and Atlantic Oceans and also the predation of hooked tunas by sharks were discussed earlier (Sivasubranianiam 1963, 1964 and 1966). Some contribution to these studies is made in this paper based on new data become available.

Annual Report of the Game and Fisheries Department for the period Ist July, 1957 to 30th June, 1958

This report follows the now established practice of covering the financial year although, as before, for the sake of continuity and accuracy many of the statistics refer to the calendar year. This year has again been an outstanding one in the field of research on wildlife conservation problems, and culminated in one of the largest short-term biological projects yet carried out in the Protectorate. The latter involved the removal by shooting of nearly 500 hippo from badly over-grazed areas in the Queen Elizabeth National Park, but every carcass was examined by a team of scientists, a variety of scientific data collected, and the meat disposed of for local consumption. Not one animal was wasted.

Development of low cost feed using local ingredients for culture of freshwater prawn, Macrobrachium rosenbergii in ponds

Two experiments were conducted to formulate and evaluate test diets using locally available ingredients to find out suitable diets for mono and polyculture of Macrobrachium rosenbergii in ponds. The first experiment was conducted from 1 July 2003 to 29 September 2003 in 12 experimental ponds each measuring 30 square meters behind the Fisheries Faculty Building, BAU campus, Mymensingh. Three experimental diets containing 30% protein were formulated using fish meal, meat and bone meal, mustard oilcake, sesame meal and rice bran and assigned to treatments 1, 2 and 3, respectively. A special shrimp feed (Starter-II) from Saudi-Bangla Fish Feed Ltd. was assigned to treatment 4 (Control). Each treatment had three replications. Juveniles of M. rosenbergii (2.90±0.81g) were stocked at the rate of 4/square meter. Prawns were fed three times daily at the rate of 15% of their body weight at the beginning, which was gradually reduced to 10% and 5% for the last two months. There was no significant (P>0.05) difference between the weight gains of prawns fed diets 1 and 4 (control), but they were significantly (P<0.05) higher than those of diets 2 and 3. The FCR values of diets ranged between 2.61 to 3.36 with diets 1 and 4 showing significantly (P<0.05) lower FCR values. The survival rate of prawns ranged between 68 to 78% with prawns fed diets 1 and 4 showing significantly higher survival rate. The production of prawn ranged from 921 to 1,428 kg/ha/90 days and diet 1 gave the highest production. Treatment 1 gave the highest net profit ofTk. 161,980/ha/90 days. The second experiment was conducted from December, 2003 to April, 2004 to see the growth of over wintered M. rosenbergii juveniles in polyculture with indigenous major carps (catla and rohu) in ponds using formulated diets. Three isoenergetic experimental diets formulated using fish meal, meat and bone meal, mustard oil cake, rice bran, wheat bran and molasses, and a shrimp feed 'Golda special feed' from Saudi-Bangla Fish Feed Ltd. were assigned to treatments 1, 2, 3 and 4 (control), respectively, each treatment had two replications. Eight experimental ponds each measuring 80 square meters in the Field Laboratory Complex of the Faculty of Fisheries, BAU campus, Mymensingh were used. The mean initial weights of M. rosenbergii, catla and rohu were 1.60±0.01, 30.0±0.09 and 25.0±0.08 g, respectively. A total of 160 fish and prawn (20,000/ha) were stocked in each pond at the ratio of 2:1:1 (prawn: catla: rohu). Fish were fed at the rate of 3-5% of their body weight. Prawns fed diet 1, 2 and 4 showed higher weight gains compared to diet 3. The weight gain of catla was significantly higher in T1 while in case of rohu was higher in T1 and T4, respectively. There were no significant differences (P>0.05) in the survival rate of fish as obtained from different treatments. The overall total fish production ranged from 2196 to 2679 kg/ha/5 months. The highest production and the highest profit (Tk. 56,531/ha/5 months) was obtained from T1 and the lowest (Tk. 24,932/ha/5 months) from T4.

An immunoregulatory peptide from salivary glands of the horsefly, Hybomitra atriperoides

Horseflies are economically important blood-feeding arthropods and also a nuisance for humans, and vectors for filariasis. They rely heavily on the pharmacological propriety of their saliva to get blood meat and suppress immune reactions of hosts. Little information is available on horsefly immune suppressants. By high-performance liquid chromatography (HPLC) purification coupling with pharmacological testing, an immunoregulatory peptide named immunoregulin HA has been identified and characterized from salivary glands of the horsefly of Hybomitra atriperoides (Diptera, Tabanidae). Immunoregulin HA could inhibit the secretion of interferon-gamma (IFN-gamma) and monocyte chemoattractant protein (MCP-1) and increase the secretion of interteukin-10 (IL-10) induced by lipopolysaccharide (LIPS) in rat splenocytes. IL-10 is a suppressor cytokine of T-cell proliferative and cytokine responses. IL-10 can inhibit the elaboration of pro-inflammatory cytokines. Immunoregulin HA possibly unregulated the IL-10 production to inhibit IFN-gamma and MCP-1 secretion in the current experiments. This immunosuppression may facilitate the blood feeding of this horsefly. The current works will facilitate to understand the molecular mechanisms of the ectoparasite-host relationship. 2008 Elsevier Ltd. All rights reserved.

Standardisation of recipe for the preparation of lobster analogues

Lobster analogues were prepared with lobster base flavour (paste),h lobster cook water (whole lobster omogenate:water, 1:1 and 1:0.5) and lobster meat mince. In another experiment, different combinations of ginger-garlic paste and lobster base flavour, i.e., 1:3, 1:4, 1:6, 3:3, 3:4, 3:6, 5:3, 5:4 and 5:6 were added to the lobster analogue paste. It was observed that lobster analogues prepared with lobster base flavour (paste) are suitable organoleptically. The combination of ginger garlic paste and lobster base flavour in the ratio of 3:4 was found to be suitable organoleptically. Lobster analogues coloured with annatto seed colour at 1:2 (annatto seed:water) concentration had high values for the colour attribute as compared to orange-red synthetic colour, beetroot colour, caramel colour and paprika colour. It was observed that come-up-time to achieve a temperature of850°C was 28 minutes with a processing period of 11 minutes.

Studies on equilibrium moisture content of canned prawn with particular reference to drained weight

Drained weight of canned prawn depends on moisture content of blanched meat and equilibrium moisture (EM) content of processed meat. The greater the difference between the two values the more is the fluctuation in drained weight. EM is a fixed value with particular reference to the species of prawn, which has been justified mathematically and by material balance of can contents before and after processing.

Modelling the long-term sustainability of indigenous hunting in Manu National Park, Peru: landscape-scale management implications for Amazonia

P> Widespread hunting throughout Amazonia threatens the persistence of large primates and other vertebrates. Most studies have used models of limited validity and restricted spatial and temporal scales to assess the sustainability. We use human-demographi

Nutritive value of the crab Podophthalmus vigil (Fabricius)

Among the edible crabs, Podophthalmus vigil occupies a distinct position in Porto Novo coast. Though the fishery is seasonal, P. vigil supports an additional crab fishery from august to october. An attempt has been made to evaluate the nutritional status of different size groups of P. vigil. It has been observed that protein and moisture values are more in smaller crabs, corresponding with a drop in carbohydrate and fat. In bigger size groups, the values of fat and carbohydrate are found to be higher, while protein and moisture contents decreased slightly. The total meat content varies in different crabs of the same size group and the average value of the total consumable part is found to be only less than 30% of the total weight of the animal.

Filleting of fish and utilization of filleting waste

A manual method of filleting of different varieties of fishes yields of skin-on and skinless fillets that can be obtained from them, levels of recovery of picked meat from the filleting waste and the utilization of the latter for the production of fish meal have been reported in this communication. The compositions of meal thus prepared are also given.

Bacteriology of spoilage of canned prawns

Spoilage characteristics of different types of bacteria isolated from bacteriologically defective cans and processing factory environs were studied by inoculating pure cultures into sterile prawn meat. The pattern of spoilage, namely, production of off odour, bulging of the cans and disintegration of meat were observed. Data on spoilage under aerobic as well as anaerobic conditions are presented. Most of the cultures produced some kind of spoilage, though differences were observed in the extent of spoilage produced by different types of bacteria. Gram positive spore formers were found to be the major spoilers and the extent of spoilage was more with mixed cultures.