BOOK REVIEW

Book reviews in this article:
Days and Nights of Salmon Fishing in the Tweed, by William Scrope     

BOOK REVIEW

No abstract available for this article.     

BOOK REVIEW

AUTOMATION FOR FOOD ENGINEERING: FOOD QUALITY QUANTIZATION AND PROCESS CONTROL. Y. Huang, A. D. Whittaker, and R. E. Lacey. Boca Raton, FL. CRC Press. 2001. 220 pp. $119.95. Reviewed by Keith W. Gates.     

BOOK REVIEW

Book Reviewed in this article:
A Survey of the Rainbow Trout (Salmo gairdneri) in Britain and Ireland. By Dr Winifred E. Frost. 1974. Salmon and Trout Association, London.     

BOOK REVIEW

No abstract available for this article.     

BOOK REVIEW

No abstract available for this article.     

对虾养殖生态环境的研究现状和展望

依据近几年的有关参考文献对有关对虾生态环境的研究成果及存在的问题进行了评述。从生态学方面阐述了对虾养殖生态系统的特点,提出对虾养殖生态环境中理化因子的研究应该更注意与生物及微生物因子的结合。     

0 ℃冷藏条件下鲢阻抗特性与鲜度变化的相关性

为了更好地了解0 ℃冷藏条件下鲢（Hypophthalmichthys molitrix）鱼体的阻抗特性与鲜度的变化规律及相关性,建立鱼体鲜度快速检测方法,分别测定了鲢鱼片的品质指标[菌落总数、肌苷和次黄嘌呤浓度总和/ATP关联物浓度总和（K值）、汁液损失、感官评价]以及鲢鱼体的阻抗变化率（Q值）,分析了Q值与各品质指标的相关性。结果显示,随贮藏时间的延长,鱼片的菌落总数、K值和汁液损失率逐渐增加,感官评分和鱼体的Q值逐渐减小。第15天鱼片的菌落总数为（6.85±0.07）log cfu·g-1,K值为（63.97±1.93）%,汁液损失率为（6.26±0.01）%,感官评分为10.0±1.4分,Q值为（22.92±2.60）%,此时鱼片失去食用价值。Q值与菌落总数、K值、汁液损失和感官评价的相关系数R分别为0.972、0.976、0.945和0.984（P〈0.01）,表明Q值与各鲜度指标具有良好的相关性。在0 ℃贮藏条件下用Q值可快速、无损伤地评估鲢鲜度。     

Precision and Application of Electronic Nose for Freshness Monitoring of Whole Redfish (Sebastes marinus) Stored in Ice and Modified Atmosphere Bulk Storage

Abstract

An electronic nose with electrochemical gas sensors (CO, NH₃, SO₂ and H₂S) was used as a rapid technique to monitor changes in the headspace of whole ungutted redfish (Sebastes marinus) stored in ice and under various conditions of modified atmosphere (MA) bulk storage (CO₂/N₂:60/40). The precision of the electronic nose measurements was determined using standard compounds (ethanol, trimethylamine, acetal-dehyde and dimethyldisulfide). The response of the CO sensor, suggesting the formation of alcohols and carbonyls, increased with time for both aerobic and MA storage and correlated well with sensory analysis using the Quality Index Method. Slower spoilage rate reflected by lower intensities of sensors' responses, lower microbial counts and less TMA production were observed in MA-stored redfish compared with aerobic storage in ice.     

Studies on Vaccination of Channel Catfish,Ictalurus punctatus,Against Edwardsiella ictaluri

Enteric septicemia of cattish (ESC), caused by the bacterium Edwardsiella ictaluri, has become the most significant disease problem affecting the commercial channel catfish, Ictalurus punctatus, industry in the United States. Although antibiotics are used extensively for the control of ESC, there are inherent problems associated with their use. Consequently, experiments were initiated to evaluate the effectiveness of vaccination program that used immersion and oral delivery methods to administer a killed E. ictaluri vaccine to fry and fingerling channel cafish. In a preliminary pond study with laboratory challenge, mortality in a group vaccinated with a combination of immersion and oral procedures was only 5.0% in both high- and low-dose challenges. This was significantly different (P c 0.01) from non-vaccinated controls, which had 46.7%mortality in the lowdose challenge and the 6 1.7% mortality in the highdose challenge. This corresponds to relative percent survival (RPS) values of 89.3 and 91.9 respectively. Subsequent field trials further indicated the efficacy of a vaccination program for the prevention of ESC in channel catfish. In 1987-1988, a field study was conducted using 12 commercial ponds, with three replicates of four treatments. The four treatments included vaccination by immersion only, oral only, a combination of both immersion and oral procedures, and non-vaccinated conwols. Relative percent survival was 57.4 for the immersion only treatment, 50.3 for the oral only treatment, and 53.5 for the combination immersion and oral treatment. In 1989-1990, no significant difference was found between vaccinated and non-vaccinated fish. However, in 1989-1990, a vaccine-oil emulsion was topcoated on a floating feed, rather than incorporating vaccine in a sinking pellet. In 1990-1991, overall mortality in vaccinated fish was significantly less (P < 0.05) than non-vaccinated fish, with 41.2% mortality in vaccinates compared to 63.5% in non-vaccinated fish, for an RPS of 35.1. In examining RPS values for individual farms, two farms had excellent results, with RPS values of 81.3 and 76.9; two farms had only moderate success, with RPS values of 26.6 and 15.4; and one location had greater mortality in the vaccinated fish than in the non-vaccinated fish. However, that farm had only two ponds in the study and experienced significant losses to proliferative gill disease in the pond with vaccinated fish.     

Optimizing multi-stage shrimp production systems

Multi-stage penaeid shrimp grow-out systems have considerable advantage over conventional single-stage grow-out systems. A multi-stage shrimp grow-out system has more than one production stage wherein the shrimp stocking density changes as the shrimp grow in size and are moved from one production stage to the next. The shrimp stocking density (shrimp/m²) is at its highest when the shrimp post larvae enter the first production stage and is reduced each time the shrimp are transferred to subsequent stages. The use of multi-stage instead of single-stage production systems has been considered by numerous authors. This paper presents a methodology by which to select the optimum number of stages for a production system and, using available data, demonstrates that optimum efficiency can be achieved, in most cases, by using a two-stage production system consisting of a prolonged nursery stage followed by a grow-out stage.     

A History of the Development of Sensory Methods for the Evaluation of Freshness of Fish

It is well-established in fish technology that freshness should be measured primarily by sensory procedures, though considerable effort has been expended in looking for nonsensory alternatives. A variety of methods for sensory evaluation of freshness has been described and this historical review traces developments of these methods. Much of the source material derives from the research literature such as research journals and reports of research, and the use of sensory methods in commercial quality control has scarcely been documented. There is a brief discussion of possible future developments in sensory evaluation of freshness.     

Biochemical,Physical, Chemical,and Microbiological Assessment of Blue Shrimp (Litopenaeus stylirostris) Stored in Ice

Postmortem changes in blue shrimp (Litopenaeus stylirostris) muscle were studied on the basis of biochemical, chemical, physical, and microbiological changes during an 18 day storage period at 0°C. Adenosine 5′-triphosphate (ATP) content, breakdown products, K-value, pH, trimethylamine nitrogen (TMA-N), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), color, and texture (shear force) changes were examined. Also, total mesophilic and psychrophilic bacterial counts were measured. K-value increased linearly (r² = 0.98) from an initial value of 1.37 ± 0.59 to 59.42 ± 6.05% at Day 18. Spoilage indicators TVB-N and TMA-N increased from 29.56 ± 1.33 and 0.69 ± 0.25 to 39.04 and 2.04 ± 0.59 mg of N/100 g at Day 18, respectively; meanwhile, the total viable counts of mesophilic and psychrophilic bacteria increased from 3.48 ± 0.44 and 2.61 ± 0.29 log CFU/g to 6.27 ± 0.21 and 7.14 ± 0.39 log CFU/g, respectively, which indicated spoilage at the end of the storage period. The pH, texture, WHC, and color were affected (p < 0.05) during the storage period. Overall, results indicate that blue shrimp muscle quality was maintained for 12 days of storage in ice.     

长江河口区中国对虾养殖用水水质状况调查

１９９３、１９９４年虾病流行期间对金山、奉贤、南汇等县有关对虾养殖场养殖用水的水质理化因子进行调查的结果，水质的主要理化指标呈现相对的稳定性和明显的季节周期性，怀以往正常年份的相比，无显著差异。     

Texture and chemical composition of soils from shrimp ponds near Choluteca, Honduras

Analyses of bottom soils from three recently-established (newer) and three older ponds on each of two, semi-intensive shrimp farms near Choluteca, Honduras, revealed that the 0 to 2.5 cm layer had greater concentrations of most variables than deeper layers. Concentrations of total carbon, nitrogen, sulphur, phosphorus, calcium, iron, manganese, and zinc were greater in older than in newer ponds on one or the other of the farms. After 8–11 y of continuous production, total carbon concentrations varied over pond bottoms, and concentrations usually were greatest (1.5–2.5%) in inlet sections. Nitrogen concentrations were about 20% those of carbon and changes in nitrogen concentration closely followed those of carbon. Precipitation of iron pyrite (FeS₂) in anaerobic soil layers was the apparent cause of sulphur accumulation in older ponds. Phosphorus accumulated in older ponds on the farm where heavy doses of fertilizer were applied. Soils of both older and newer ponds on both farms had large accumulations of major cations, a large portion of which were water-soluble salts. There was no evidence of development of adverse soil quality in older ponds.     

Sensory and Microbial Quality of Retail Finfish With Emphasis on Antibiotic-Resistant Bacteria

The sensory and microbial quality of commercially important retail finfish of Kolkata, India was evaluated emphasizing oxytetracycline and chloramphenicol resistant bacterial contamination. The finfish had total viable counts (TVCs) in the range of log 4.30/g in Labeo bata to log 7.93/g in Mystus tengara. The counts of oxytetracycline and chloramphenicol resistant bacteria were in the range of log 2.00–6.79/g and log 1.70–5.80/g fish, respectively. About 72% of the Kolkata market finfish harbored viable bacteria exceeding the acceptable international limit of 5.0?×?10⁵/g. Up to 3.45 and 29.86% of TVCs were resistant to chloramphenicol and oxytetracycline, respectively. The marine fish sold in the Kolkata market were of marginal to inferior quality with the highest mean quality index point (QIP) range of 6.80–10.20. Most freshwater fish were of fresh to marginal quality and recorded QIP in the range of 3.80–8.20. Though the freshwater fish were judged fresh by the quality index method in comparison to the marine counterparts, they recorded high viable counts. The results of the present study call for the need to educate the fish handlers on appropriate hygiene and safe handling of fish and the public about fish-borne bacterial diseases and the impact of antibiotic resistant bacteria on human health. They also show the potential for fish to be a source of antibiotic bacteria for human consumers.     

The effects of different solids and biological filters in intensive pacific white shrimp (Litopenaeus vannamei) production systems

Biofloc systems rely on suspended solids in the water to house microbes that can remove or cycle nitrogenous wastes; however, nitrogen cycling can be inconsistent. In contrast, external biofilters are used in many recirculating systems to provide a more consistent environment for microbes to process nitrogen. Regardless of the biofiltration approach, solids levels must be controlled to prevent issues in shrimp such as gill fouling, low dissolved oxygen levels, and other negative impacts. The purpose of this study was to examine the effects of settling chambers versus foam fractionators for solids filtration and to compare external biofilters to the biofloc approach as biofiltration strategies. Sixteen 1-m³ round, polyethylene tanks were randomly assigned to four treatments, each of which had four replicate tanks. Eight biofloc systems were established: four using settling chambers for solids control (BF-S) and four using foam fractionators (BF-F). The other eight tanks used external biofilters; four had settling chambers (EB-S) and the other four had foam fractionators (EB-F). All 16 systems were stocked with 250 shrimp at an average size of 4.3 g which were grown for 85 days. There were no significant differences in shrimp production between treatments; however, variability was high in biofloc systems. Nitrite levels were significantly lower in systems with fractionators compared to systems with settling chambers. The concentrations of dissolved Na, Mg, Ca, Sr and Ba in the water were significantly reduced in treatments with settling chambers. The results of this study show that filtration choices significantly impact short- and long-term water quality and reusability but may not have much effect on shrimp production in the short-term.     

淡腌黄鱼在不同温度下贮藏的微生物及品质变化

对淡腌黄鱼在5、10、15、25℃下贮藏的微生物及品质变化进行研究,通过检测贮藏期间微生物生长情况、过氧化值(POV)及挥发性盐基氮(VBN)的变化,并结合感官质量的变化,确定了在不同温度下贮藏产品的货架期,对产品货架期腐败终点的指标值进行了准确的描述。结果表明在初期腐败时,微生物生长最大值约为8～9log10CFU·g-1,VBN约为30～40mg·100g-1,POV值在保藏期间均出现峰值,其变化情况与细菌总数、感官评分及VBN的变化保持一致。而5、10、15、25℃的货架期分别是20、14、8、4.5d。真空包装的淡腌黄鱼在4种温度条件下贮藏,产品的货架期较短,且产品腐败的主要原因是微生物腐败,化学腐败不是其主要腐败原因,但与挥发性盐基氮一样与腐败之间存在一定的相关性。