Grouped, stacked rods and tapeta lucida in the retina of Japanese anchovy Engraulis japonicus

ABSTRACT: Morphology of the photoreceptor cells and tapetum of the Japanese anchovy Engraulis japonicus was studied by histologically and by chemical analysis. The Japanese anchovy has a duplex retina. The cones form parallel rows consisting of alternately placed long cones and bifid cones. Both types of cones are intimately associated and form triple units that are regularly spaced along the row of cones. The rods are grouped and stacked. This fish has a retinal tapetum lucidum composed of guanine and hypoxanthine. Three structures of the tapetum lucidum were recognized: platelet, diamond and rod types. Photomechanical changes include movements of the photoreceptor cells and the retinal tapetum. The retina of the Japanese anchovy is thought to be highly sensitive and well adapted to a dim light environment.     

Molecular identification and relative abundance of microorganisms in douchi koji and salted egg white sufu during processing

A novel animal protein-based douchi koji-inoculated steamed salted egg white sufu (SEWS) has been developed. This study determined the relative abundance of microorganisms in the douchi koji and semi-finished (5-day fermentation) and finished (5-day fermentation and 14-day ripening) SEWS by using 16S and 18S ribosomal DNA and gene-cloning methods. The results revealed that Bacillus spp. and Aspergillus oryzae were dominant in the douchi koji. In the semi-finished SEWS, the percentages of Bacillus amyloliquefaciens and Bacillus subtilis were considerably lower, whereas those of Enterococcus and Staphylococcus were substantially higher. In the finished SEWS, Bacillus spp. became dominant again and A. oryzae was the only fungus detected. In conclusion, by using molecular techniques, microbial population dynamics in SEWS can be evaluated. During processing, the relative abundance of microorganisms in SEWS changed and Bacillus spp. and A. oryzae remained dominant. This study provides crucial information for designing starter cultures for producing SEWS.     

Spoilage of Lightly Salted Lumpfish (Cyclopterus lumpus) Roe at 5 ° C

Abstract

Lightly salted lumpfish roe (3.5–4.8% fw/w] salt in the water-phase, pH 5.4, vacuum-packed) was stored at 5°C. After 2 1/2 or 3 months of storage, different degrees of spoilage, caused by bacterial activity, occurred in eleven roe batches. Off-odors ranged from no or very weak odors to strong sulphury, sour odors. The microflora consisted of lactic acid bacteria, Enterobacteriaceae and Vibrio spp. Concentration of lactic acid, acetic acid, trimethylamine and total volatile bases were unrelated to spoilage odors. Volatile sulfur compounds (H₂S, probably CS₂, CH₃SH and CH₃CH₂SH or CH3SCH3), produced during storage, appeared to be contributors to spoilage odors.     

越冬和产卵洄游期黄海鳀鱼对能量的利用差异

根据2002年6月至2003年9月黄海中南部水域的鳀鱼(Engraulis japonicus)样品，分析越冬和产卵期间鳀鱼能量利用差异。结果显示，各个月份鳀鱼性腺指数(GSI)和腹腔含脂量等级呈负相关。越冬和产卵期间鱼体脂肪消耗速率有显著差异，纯鱼体脂肪消耗速率也有相似变化。摄食期间(3～5月)黄海鳀积累大量脂肪作为能量储备，产卵前期(5月)个别鳀鱼全鱼体脂肪含量超过40％，平均脂肪含量达15％，产卵过后平均脂肪含量水平下降了10％～11％。然而，越冬期间(11～1月)脂肪含量变化幅度很小。产卵期间(5～7月)全鱼体脂肪含最与性腺重量(性腺成熟度为Ⅳ或Ⅴ期)呈显著正相关。叉长和性腺重量(性腺成熟度为Ⅳ或Ⅴ期)也呈显著正相关。越冬期间全鱼体和纯龟体的同体物质(蛋白质)含量比产卵期间低1％-2％。各个月份全鱼体固体物质(蛋白质)含量比纯鱼体低1％左右。越冬期间各叉长组能量变化很小，而产卵期间月能量消耗则随叉长呈指数增长。能量损失主要是脂肪新陈代谢造成，而存储蛋白质主要用于性腺发育，并且在越冬和产卵期间全鱼体的蛋白质含量保持相对常量。     

Trends in carbon flux to seabirds in the Peruvian upwelling system: effects of wind and fisheries on population regulation

We hypothesized that change in the annual population size of guano‐producing seabirds (cormorant, Phalacrocorax bougainvillii; booby, Sula variegata; pelican, Pelecanus thagus) is a response to changes in primary and secondary production of the Peruvian upwelling system. We tested this hypothesis by modeling nitrate input through upwelling to the upper layers of the ocean off Peru between 6° and 14°S using data on wind stress and sea surface temperature. The model predicted the amount of carbon fixed by primary production each year from 1925 to 2000, which was then apportioned to the Peruvian anchovy (Engraulis ringens) biomass and ultimately to the seabird population and the anchovy fishery, the largest single‐species fishery on Earth. The model predicted a marked increase in primary production as a consequence of increasing wind stress. It overestimated the anchovy biomass after the collapse of the fishery in 1972, but closely predicted the growth of seabird populations from 1925 to the mid‐1960s, and their decline thereafter, explaining about 94% of the variation in seabird numbers from 1925 to 2000. The model indicates the seabirds consumed 14.4% of the available anchovies and, thus, that seabirds consumed 2.3% of the new production, before the development of the anchovy fishery, and only 2.2% of the available anchovies and 0.3% of the new production after the development of the fishery. The model results clarify the roles that environmental and anthropogenic factors may have had in regulating the guano‐producing seabird populations. It indicates that the growth of seabird populations from 1925 to 1955 was likely a response to increased productivity of the Peruvian upwelling system and that the subsequent drastic decline in seabird abundance was likely due to competition for food with the fishery, which caught ～85% of the anchovies, which otherwise would have been available for the seabirds. This model also shows that an increase in oceanic primary production promotes reproductive success and population growth in higher trophic level organisms.     

From small-scale habitat loopholes to decadal cycles: a habitat-based hypothesis explaining fluctuation in pelagic fish populations off Peru

The Peru‐Humboldt Current system (HCS) supports the world's largest pelagic fisheries. Among the world's eastern boundary current systems, it is the most exposed to high climatic stress and is directly affected by El Niño and La Niña events. In this volatile ecosystem, fish have been led to develop adaptive strategies in space and time. In this paper, we attempt to understand the mechanisms underlying such strategies, focusing on the El Niño 1997–98 in Peru from which an extensive set of hydrographic, capture and acoustic survey data are available. An integrated analysis of the data is crucial, as each has substantial shortcomings individually; for example, both catch data and acoustic surveys may easily lead to wrong conclusions. Existing hypotheses on anchovy and sardine alternations lead us to a ‘habitat‐based’ synthetic hypothesis. Using our data, an integrated approach evaluated how fish responded to habitat variation, and determined the consequences in terms of fish‐population variability. Various factors occurring at a range of different spatio‐temporal scales were considered: interdecadal regime (warm ‘El Viejo’/cool ‘La Vieja’ decadal scale); strength and the duration of the El Niño Southern Oscillation event (interannual scale); population condition before the event (interannual scale); fishing pressure and other predation (annual scale); changes in reproductive behaviour (intra‐annual scale); presence of local upwelling (local scale). During El Niño 1997–98, anchovy was able to exploit a small‐scale temporal and spatial ‘loophole’ inside the general unfavourable conditions. Moreover, sardine did not do better than anchovy during this El Niño and was not able to take advantage of the ‘loophole’ opened by this short‐term event. Our results question the traditional view that El Niño is bad for anchovy and good for sardine.     

Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish

ABSTRACT:   To explore the potential utility of underutilized fish in the fish sauce industry, fish sauces were prepared from both raw and heat-induced meat of Japanese anchovy Engraulis japonica and rabbit fish Siganus fuscescens using wheat malt, and their quality aspects and sensory properties were assessed. Proximate composition of the fish meat represents protein as the major component (16.0–17.8%), other than moisture. Analyses of free amino acids, peptides including oligopeptides, and organic acids contents in fish sauces revealed suitability of both raw and heat-induced meat of the selected species in commercial fish sauce production. The variations in taste of raw meat fish sauces were species-specific, but the taste of fish sauces from heat-induced meat were similar.     

东、黄海鱼是鱼集群分布模式的研究

根据７个冬季变水层拖网瞄准捕捞越冬鱼是鱼平均小时产量统计和探鱼仪鱼群映象纪录资料，研究了鱼是鱼集群分布模式和集群密度。鱼是鱼集群分为表层型、中层型和近底层型３种分布模式。１４种典型集群映象有捕捞生产价值。３种模式的鱼是鱼集群密度是：中层型高于近底层型，近底层型高于表层型。使用５２０目×６００毫米变水层拖网瞄准捕捞中层型集群鱼是鱼平均小时产量５．０～１４．０吨、近底层型３．６～４．５吨和表层型２．３～３．０吨     

Sardine and anchovy regime fluctuations of abundance in four regions of the world oceans: a workshop report

Regimes of high abundance of sardine (Sardinops sagax and Sardina pilchardus) have alternated with regimes of high abundance of anchovy (Engraulis spp.) in each of the five regions of the world where these taxa co-occur and have been extensively fished. When one taxon has been plentiful, the other has usually been at a reduced level of abundance, and vice versa. Changes in the four heavily fished regions that support S. sagax–the Japanese, Californian, Humboldt, and Benguela systems–from a regime dominated by one taxon to a high level of abundance of the other have occurred more or less simultaneously. In the Pacific Ocean, sardines have tended to increase during periods of increasing global air and sea temperatures and anchovies to decrease. The Japanese system is dominated by sardines to a greater extent than the other systems, and sardines off Japan appear to increase as the Kuroshio Current cools. At the eastern edge of the Pacific Ocean, sardines colonize cooler areas during periods of warming. The Benguela system is out of phase with the three Pacific systems. The four systems all appeared to be in a state of flux in the 1980s. Increased abundance of the subdominant taxon is often one of the first signs of change. Sardines are relatively sedentary in refuge areas when scarce but change behavior to become highly migratory and colonize cooler areas when abundant. Anchovies, by contrast, expand around a fixed geographic center.