Abiotic and biotic factors affecting recruitment variability of walleye pollock (Theragra chalcogramma) off the Pacific coast of Hokkaido,Japan

Abiotic and biotic factors affecting the recruitment variability of the Japanese Pacific stock (JPS) of walleye pollock (Theragra chalcogramma) were examined using a bivariate regression and multivariate combined model. Of the abiotic variables around Funka Bay (spawning ground), February sea surface temperature (SST) and wind direction index showed significant bivariate relationships with recruitment. February SST was positively related to recruitment, suggesting that warmer water temperature in February favors JPS recruitment. On the other hand, the relationship between February wind direction index and recruitment predicts high JPS recruitment under predominant northwest winds in February. For the biotic variables in the Doto area (nursery ground), significant and negative bivariate relationships with recruitment were observed for catch per unit effort of Kamchatka flounder (Atheresthes evermanni), Pacific cod (Gadus macrocephalus), and walleye pollock, implying an important impact of predation by these groundfishes on JPS recruitment. The overall model incorporating these abiotic and biotic factors successfully reproduced the variability in JPS recruitment. Temperature and wind conditions around the spawning ground along with predator condition in the nursery ground appear to play a dominant role in the recruitment dynamics of JPS. Based on these results and prior knowledge, we propose a new hypothesis to explain the processes controlling JPS recruitment.     

Differences in free amino acid composition between testis and ovary of sea urchin <Emphasis Type="Italic">Anthocidaris crassispina</Emphasis> during gonadal development

ABSTRACT:   For the purpose of clarifying the differences of taste components between the testis and ovary of the sea urchin Anthocidaris crassispina , variations in free amino acid composition in gonadal extract during gonadal development were investigated using chemical and histopathological methods. Sea urchins were collected at Iki Island, Nagasaki, Japan between 30 April and 5 June 2003, and maturation stages and the free amino acid compositions were determined. The sweet amino acids threonine (Thr), glycine (Gly), and alanine (Ala), the umami amino acid glutamic acid (Glu), and the bitter amino acids lysine (Lys) and arginine (Arg) were the main constituents accounting for more than 80% of total free amino acids. In the testis and ovary, Gly levels were the highest among them and increased with gonadal development. The other free amino acids consisted mainly of bitter amino acids and either showed no variation or decreased with gonadal development. These variations in free amino acid composition were observed more clearly in the ovary than the testis. These findings indicate the possibility of differences in the flavor of sea urchin gonad by sex and gonadal development stages.     

Automated acoustic method for counting and sizing farmed fish during transfer using DIDSON

Counting and sizing large farmed fish such as tuna is often performed during their transfer from one net cage to another. Dual-frequency identification sonar (DIDSON) provides an automated fish counting and sizing tool. However, its counter and sizer are not suitable for measuring farmed fish because of net movements due to currents and subsequent frequent image breakups. This paper presents a fully automated acoustic method to count and size farmed fish during fish transfer by using DIDSON imaging. The background is subtracted from the image after being stabilized by an image phase-only correlation method. The segmentation of the fish is obtained by tracing the edges with a contour tracing method. To prevent recounting the same fish, a Kalman filter algorithm was designed and adapted to predict fish movements. Automated counting was performed by analyzing the spatiotemporal trajectory of the track. The separated fish images were searched for and body length was obtained by summing down the centerline segments from the head to the tail of the fish. The proposed system was verified using farmed yellowtail, Seriola quinqueradiata (mean total length 83.1 cm) to obtain a sizing error of mean total length within 2.4 cm.     

Three cone opsin genes and cone cell arrangement in retina of juvenile Pacific bluefin tuna <Emphasis Type="Italic">Thunnus orientalis</Emphasis>

ABSTRACT:   In bluefin tuna aquaculture, collision of juveniles with the tank or net walls is a major cause of high mortality. This problem may be related to color sensibility of the visual mechanisms of this species. As a first step in understanding of color vision of Pacific bluefin tuna Thunnus orientalis , we applied a molecular technique and histology to study cone cell distribution in the retina of juvenile fish. We isolated three cone opsin genes encoding one blue-sensitive ( SWS2 ) and two green-sensitive ( RH2 ) visual pigments. In situ hybridization revealed that SWS2 mRNA is localized in the single-cone photoreceptors. The localization of the two RH2 signals in distinct cone cells was not determined, probably because of the high homology between the two RH2 genes. Single-cone photoreceptors appeared frequently in the ventral–temporal retina in approximately 80-mm fish and in the temporal retina in approximately 230-mm fish. These cone distributions may define a visual field with best color contrast vision in front and above the fish with a short wavelength (blue) reflecting target (sensed by single cones), and may be enhanced against the longer wavelength (green) background when fish see a target below them (sensed by double cones).     

Chemical components and body color of horse mackerel caught in different areas

ABSTRACT: The chemical components and body color of horse mackerel caught between July 1997 and May 2000 were studied. The fish were caught with small- to medium-sized purse seine offshore from Nagasaki and from Tsushima, and with bull trawl seine and medium- to large-sized purse seine in the East China Sea. The crude lipid content of the fish caught offshore from Tsushima was higher than that of the others, and there were no significant differences among the other catches. The extractive nitrogen content of the fish caught with bull trawl seine was somewhat lower than that of the others. The body colors of the fish differed from those suggested by their common names: Kuroaji (black) , Kiaji (yellow), and Shiroaji (white). The crude lipid content and body color indicated that there was no difference in quality among the catches, with the exception of the crude lipid content of the Tsushima catch.     

Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours

The dough properties and baking qualities of a novel high‐amylose wheat flour (HAWF) and a waxy wheat flour (WWF) (both Triticum aestivum L.) were investigated by comparing them with common wheat flours. HAWF and WWF had more dietary fiber than Chinese Spring flour (CSF), a nonwaxy wheat flour. Also, HAWF contained larger amounts of lipids and proteins than WWF and CSF. There were significant differences in the amylose and amylopectin contents among all samples tested. Farinograph data showed water absorptions of HAWF and WWF were significantly higher than that of CSF, and both flours showed poorer flour qualities than CSF. The dough of WWF was weaker and less stable than that of CSF, whereas HAWF produced a harder and more viscous dough than CSF. Differential scanning calorimetry data showed that starch in HAWF dough gelatinized at a lower temperature in the baking process than the starches in doughs of WWF and CSF. The starch in a WWF suspension had a larger enthalpy of gelatinization than those in HAWF and CSF suspensions. Amylograph data showed that the WWF starch gelatinized faster and had a higher viscosity than that in CSF. The loaves made from WWF and CSF were significantly larger than the loaves made from HAWF. However, the appearance of bread baked with WWF and HAWF was inferior to the appearance of bread baked with CSF. Bread made with WWF became softer than the bread made with CSF after storage, and reheating was more effective in refreshing WWF bread than CSF bread. Moreover, clear differences in dough and bread samples were revealed by scanning electron microscopy. These differences might have some effect on dough and baking qualities.     

Effect of Growing Environment of Soft Wheats on Amylose Content and Its Relationship with Cookie and Sponge Cake Quality and Solvent Retention Capacity

The effect of growing environments of soft wheat on amylose content and its relationship with baking quality and solvent retention capacities (SRC) was investigated. Near‐isogenic soft wheat lines of Norin 61 differing in granule‐bound starch synthase (Wx protein) activity and grown in three different regions of Japan: Hokkaido (spring‐sown) for 2006 and 2007, Kanto (autumn‐sown), and Kyushu (autumn‐sown) for 2007 were evaluated. Spring‐sown samples produced grains of greater protein content (10.9–12.4%) than autumn‐sown samples (7.3–9.1%). In contrast, spring‐sown samples of 2007 with higher maturing temperature had lower amylose content (25.5% for Norin 61) compare to the autumn‐sown and spring‐sown samples of 2006 (27.6–28.4% for Norin 61). Amylose content was strongly correlated to sugar snap cookie (SSCD) diameter (r = 0.957–0.961; n = 10, all samples; P ≤ 0.001, r = 0.701–0.976; n = 7 partial waxy and nonwaxy samples; and Japanese sponge cake (JSCV) volume r = 0.971–0.993; n = 10; P≤ 0.001, r = 0.764–0.922; n = 7 partial waxy and nonwaxy samples), regardless of seeding season and growing conditions. The strength of the JSVC‐amylose relationship (slope) was similar among the three regions, whereas the strength of the SSCD‐amylose relationship was slightly weaker for spring‐sown samples and slightly stronger for partial waxy and nonwaxy autumn‐sown samples. Among of the four solvents (water, solutions of sodium carbonate, sucrose, or lactic acid), water‐SRC showed the greatest correlation to amylose content (r = –0.969 to –0.996; n = 10; P ≤ 0.001, r = –0.629 to –0.983; n = 7 partial waxy and nonwaxy samples), indicated that amylose content can be accurately estimated from the water‐SRC within the samples from the same grown environment.