Conservation of small hairtail <Emphasis Type="Italic">Trichiurus japonicas</Emphasis> by using hooks with large artificial bait: effect on the trolling line fishery

Overfishing has reduced the stock of hairtail Trichiurus japonicus around the Bungo Channel, Japan. To determine whether using larger bait in the trolling line fishery could avoid catching small/undersize hairtail, we developed and trialled a new large artificial bait (a soft plastic bait, 6 inches long). A traditional lure with natural bait (type-1), a new lure of the new artificial bait hook without natural bait (type-2), and a new lure with natural bait (type-3) were tested in fishing operations around the Bungo Channel. Compared with type-1, type-2 and type-3 caught fewer undersized and immature female individuals. The number of fish caught, yield, and composition of commercial size grades per recruitment were calculated from field data for each lure and compared. The catch sizes (number of fish per recruitment) were smaller for type-2 and type-3 than for type-1, but yield per recruitment was higher for type-3 than for type-1. Compared with type-1, type-2 and type-3 caught more large individuals, which are more valuable. The newly developed artificial bait conserves hairtail stocks by targeting larger fish, which is economically beneficial for the hairtail trolling line fishery.     

A transdisciplinary research of coastal fisheries co-management: the case of the hairtail <Emphasis Type="Italic">Trichiurus japonicus</Emphasis> trolling line fishery around the Bungo Channel,Japan

Under the coastal fisheries co-management regime in Japan, local fishers play important roles in deciding on and implementing local management measures. Therefore, using the case study of a hairtail trolling line fishery, we conducted a transdisciplinary research with fishers, processors, government officers, etc. Taking social and biological factors into account, we defined management criteria and targets (resource, economic, human community, and local food culture) in collaboration with local fishers. We chartered local fishing vessels to determine parameters that were easily understood by local fishers. We established a local consultative committee comprising fishers, processors, and distributors, and developed a fish distribution strategy to nurture the local hairtail food culture. The integrated effects of various management scenarios were evaluated by the operating model. We found that co-ordinated management by both the trolling line fishery and purse seiners in the neighbouring prefecture was required to achieve targets. Two realistic scenarios are recommended: a conservative scenario that could achieve targets even with few strong year classes, and an adaptive scenario that protects strong year classes, but relies on a higher frequency of these. We shared these results with the local fishers and government officers, which led to actual improvements in management measures.     

Effect of Illuminance Transition Rate on Survival of Juvenile Pacific Bluefin Tuna,Thunnus orientalis

To investigate the reason for the high mortality of cultured juvenile Pacific bluefin tuna (PBT), especially during land‐based culture, we examined the effect of the rate of light‐intensity change during the dawn period. Juvenile PBT kept in a natural light environment (control) were compared with those exposed to an artificially slowed change in light intensity during the dawn period (test group). For the test group, lamps, which were connected to automatic timers and placed above the rearing tank, were switched on from 0345 to 0515 h at 15‐min intervals. After 9 d, the survival rate of the test and control group was identical. Between Day 1 and Day 6, whole‐body cortisol levels were not different between groups. However, whole‐body glucose levels in the test group were significantly higher than those in the control group. Both groups displayed a diel rhythm in plasma cortisol concentration that peaked at 0300–0600 h. These results suggest that slowing the increase in light intensity during the dawn period did not improve survival and that low light intensity itself induces high mortality in cultured PBT juveniles.     

Effects of permanent magnetic fields on the proliferation of Phalaenopsis protocorm-like bodies using liquid medium

Magnetic fields (MFs) have been applied for the first time in orchid micropropagation. Protocorm-like bodies (PLBs) – approximately 3 mm in diameter – first derived from leaf segment culture of Phalaenopsis Gallant Beau ‘George Vazquez’, were subcultured every 2 months, and served as initial explants. The proliferation of Phalaenopsis PLBs in liquid medium in the Miracle Pack^® culture system was affected by the action of different intensities and polarities of MFs: 0.1, 0.15 and 0.2 Tesla (T) at North (N) and South (S) poles. The MF of 0.1 T – S resulted in the greatest fresh weight of regenerated PLBs. The average number of neo-PLBs formed per clusters in the PLB treated by MF: 0.1–0.2 T was decreased compared to the control exposed to natural MF (5 × 10⁻⁶ T). The proliferation of PLBs under 0.15 T – MF at both N and S poles for 2 and 7 weeks demonstrated that a longer duration of exposure to an MF of 0.15 T, regardless of the polarity, resulted in greater biomass of newly formed PLBs and smaller average number of newly formed PLBs. The S pole of MF had stronger effects on Phalaenopsis PLBs proliferation than the N pole did in all treatments.     

Effect of cold cathode fluorescent lamps on growth of Gerbera jamesonii plantlets in vitro

The goal of this study was to evaluate the effect of cold cathode fluorescent lamps (CCFLs) on the growth of Gerbera jamesonii var. ‘Rui Kou’ plantlets in vitro in six different light quality ratios: 100% red CCFL (R), 80% R + 20% blue CCFL (B), 70% R + 30% B, 60% R + 40% B, 100% B and white CCFLs (W). Control radiation was provided by conventional heat-generating plant growth fluorescent lamps (PGFLs). Plantlets under CCFLs showed better plantlet height, SPAD value (i.e., leaf chlorophyll content) and root activity (as assessed by root dehydrogenase activity) than those growing under PGFLs while all other growth parameters were comparable with plants under conventional lighting systems.     

Identification and sensory evaluation of volatile compounds in oxidized porcine liver

Headspace solid phase microextraction (HS-SPME) was used to isolate the off-flavor volatile compounds, which are formed during the oxidation of porcine liver induced by iron. Poly(dimethylsiloxane)/divinylbenzene fiber was used in the HS-SPME. Changes in the volatile compounds of oxidized porcine liver and unsaturated fatty acids induced by iron were examined. Results showed that 1-octen-3-one (metallic), hexanol (weak metallic), 1-octen-3-ol (mushroomlike), (E)-2-nonenal (cardboardlike), and (E,E)-2,4-decadienal (fatty, oily) were the main contributors to the overall off-flavor of porcine liver. The results of the sensory evaluation revealed that oxidized arachidonic acid has a major impact on metallic and liverlike off-flavor and that when liverlike off-flavor is perceived, metallic is also included. Oxidized linolenic acid was the most important contributor to the objectionable fishy off-flavor. Oxidized porcine liver exhibited distinct metallic, liverlike, and weak fishy background notes. Liverlike flavor had a high correlation coefficient with odor characteristics such as metallic (0.839) and fishy (0.777). In this study, it was clearly observed that the stronger the metallic and fishy off-flavor the higher the perception of liverlike off-flavor.     

Histamine behavior during the fermentation process in the manufacture of fish sauce.

The behavior of histamine in fish sauce making was investigated using fresh and spoiled fish with or without histidine added during fermentation. The histamine content in the 2% histidine added fresh fish mixture did not change significantly even after a lapse of 4 months incubation. However, when histidine was added to spoiled fish, the histamine content rose to a high level but decreased continuously with incubation time. This decrease may suggest the presence of histamine-decomposing bacteria in the samples. Eight of the 10 commercial fish sauces analyzed contained histamine levels below the "decomposition level" of 50 mg/kg set by the FDA. The increase in histamine at the initial stage and the decrease in histidine might suggest that histidine was converted to histamine by a microorganism possessing the enzyme histidine decarboxylase.