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Raschick, Nickelle A. "Fish and Fruit for Food Justice Success." Scholarship @ Claremont, 2014. http://scholarship.claremont.edu/pomona_theses/108.
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Given the critical role of food justice organizations in providing for the 49 million Americans who live in food insecure households, one of the most important questions that can be answered today is what determines the success of such an organization. This paper analyzes case studies from Sitka, AK and Portland, OR, aiming to communicate a better understanding of which factors result in an organization’s success and which factors lead it to failure. That information is used to establish guidelines that other organizations seeking to be relevant contributors to the food justice movement can follow. Ultimately, my research discovers that in order for a food justice-oriented program to maximize its success it should educate the people it serves, have ample financial support, and fit soundly with its host community’s strengths, resources, and values.
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Jacquet, Jennifer L. "Fish as food in an age of globalization." Thesis, University of British Columbia, 2009. http://hdl.handle.net/2429/12631.
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The human appetite for seafood has intensified and so has overfishing and damage to marine ecosystems. However, the true demand for seafood is often not captured in the national or United Nations Food and Agriculture Organization (FAO) statistics. The underreporting of catches is prevalent worldwide, which inevitably leads to mismanagement, and justifies data improvements via catch reconstructions.
For instance, marine fisheries catch reconstructions for 1950 to present for Mozambique and the United Republic of Tanzania show that the small-scale fisheries sectors in both countries are underreported. Overall, reconstructed marine fisheries catches for Mozambique and Tanzania were respectively 6.2 and 1.7 times greater than those reported by FAO. Similarly, shark catches have been underreported globally, and reconstruction of Ecuador’s mainland shark landings for 1979 to 2004 shows that shark landings were an estimated 7,000 tonnes per year, or nearly half a million sharks, and 3.6 times greater than those reported by FAO from 1991 to 2004.
Over the past decades, as we realize fish catches are larger than officially reported and demand for seafood is outstripping the availability of wild resources, conservation groups have been attempting to change patterns of household consumption, particularly in North America and Europe. These groups aim to reduce overfishing and encourage sustainable fishing practices using tools like consumer awareness campaigns and seafood certification schemes. But many factors impede these efforts, such as the renaming and mislabeling of seafood, the absence of a significant price premium for certified seafood, and, most importantly, a lack of demonstrably improved conservation status for the species that are meant to be protected.
This dissertation presents market-based initiatives that may strengthen current initiatives, e.g. global adoption of chain of custody standards, working higher in the demand chain, connecting seafood to climate change, and diverting small fish away from the fishmeal industry into human food markets. Also, conservation groups should consider investing as much effort into the elimination of harmful fisheries subsidies, the primary perverse incentive encouraging excess fishing capacity, as they put into altering consumer behavior. Finally, conservationists can learn from the latest research on the psychology of savings and investment. If these market efforts complement more marine protected areas and regulations, it may be possible to ensure fish as food and wildlife for both current and future generations.
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Mendoza, L. S. "The microbiology of cooked rice and fish fermentation." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356490.
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Good, Joanne Elizabeth. "Replacement of dietary fish oil with vegetable oils : effects on fish health." Thesis, University of Stirling, 2004. http://hdl.handle.net/1893/2005.
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The work presented in this thesis examined the effects of dietary fish oil replacement on fish innate and adaptive immune function, disease resistance tissue histopathology and fatty acid composition of lipids in peripheral blood leukocytes. Dietary trials with Atlantic salmon (Salmo salar), Sea bass (Dicentrarchus labrax), Atlantic cod (Gadus morhua) and Arctic char (Salvelinus alpinus) were conducted in which fish oil was replaced by rapeseed oil, linseed oil, olive oil, palm oil, echium oil or a mixture of these oils. A significant reduction in respiratory burst activity was most pronounced in salmon and sea bass fed high levels of rapeseed oil-containing diets. In addition, rapeseed and olive oil inclusion in the diets of salmon and sea bass significantly reduced the head kidney macrophage phagocytic capacity to engulf yeast particles. A reduction in prostaglandin E2 levels was found to be related to a reduction in macrophage respiratory burst activity in salmon fed linseed oil diets and sea bass fed a dietary blend of linseed, palm and rapeseed oils. Changes in macrophage function may be a contributing factor causing a reduction in serum lysozyme activity observed in some trials. No significant differences were detected in cumulative mortality of Atlantic salmon fed an equal blend of linseed and rapeseed oils challenged with Aeromonas salmonicida. However, resistance to Vibrio anguillarium was significantly impaired in Atlantic salmon fed a blended oil diet containing linseed, rapeseed and palm oil. The major histological difference of fish fed vegetable oil diets was the accumulation of lipid droplets in their livers. Dietary fatty acid composition significantly affected the fatty acid composition of peripheral blood leukocytes. Generally, fish fed vegetable oil diets had increased levels of oleic acid, linoleic acid and a-linolenic acid and decreased levels of eicosapentaenoic acid, docosahexaenoic acid and a lower n-3/n-6 ratio than fish fed a FO diet. In conclusion, the results from these studies suggest that farmed fish species can be cultured on diets containing vegetable oils as the added oil source. However, feeding high levels of some vegetable oils may significantly alter some immune responses in the fish, especially head kidney macrophage function, disease resistance and, in addition, may cause an increase in tissue histopathology.
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Al-Jedah, Jasim Hasan. "Mehiawah - a fish sauce from the Gulf region." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284434.
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Schau, Erwin Andreas Meissner. "Environmental life cycle assessments of fish food products with emphasis on the fish catch process." Doctoral thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for industriell økonomi og teknologiledelse, 2012. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-15440.
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Sustainable development embraces economics, society and nature and is the global context for this PhD-thesis. Modern fishery is dependent on fossil fuels, which use is the antithesis of sustainable fishery. Environmental degradation is closely related to health aspects, which are increasingly important to consumers and other stakeholders. For the fish food product (FFP), the main focus of prior research has been on threatened stock populations. Less attention has been focused on environmental problems related to the use of energy and material, not only by the fishing vessel, but for the whole life cycle of the FFP. This PhDproject is a contribution to closing this gap. The overall goal of the research behind this thesis is to demonstrate a methodology for systematic environmental life cycle assessments (LCA) of FFP with an emphasis on fishery. LCA has been developed for commodity products and this work contributes to expanding the application to food products. LCA is the basis for creating an environmental product declaration (EPD) by following the product category rules (PCR). Systems engineering principles and processes provide the tools to systematize the analysis of the life cycle of the FFP, by modelling the fish food production systems. Systems engineering with input from LCA, stakeholder analysis and eco-labelling is used to develop a methodology presented as a framework for environmental analysis of the FFP. Three studies are combined into a single case study resulting in an LCA of fish products that has been used to develop an EPD for Atlantic herring (Clupea harengus) based on the PCR developed for wild caught fish. Environmental performance indicators relevant for FFP have been explored and a number of parameters are recommended for use in communicating the environmental impact of a FFP. Greatest attention has been on the fishing vessels because their energy consumption accounts for the largest environmental impacts of the FFP. The research results contribute to better transparency about the environmental impact of the life cycle of FFP and thereby support more sustainable decision-making in the fishery sector. In the future, the framework developed for environmental life cycle assessment of FFPs, could be expanded to other food products and so be used to compare different food products against each other.En bærekraftig utvikling omfatter økonomi, samfunn og natur og er utgangspunktet for denne doktorgradsavhandlingen. Dagens fiskerier er avhenging av fossile energikilder, noe som skaper vansker for en bærekraftig utvikling. Miljøproblemer er nært beslektet med helseproblemer, som blir viktigere og viktigere for forbrukere og andre interessenter. Hovedfokuset innenfor forskning på fisk har vært på hvordan overfiske kan unngås. Andre miljøproblemer, slik som klimaendringer, forurensning av vann og luft som et resultat av energi- og materialbruk har vært lavere prioritert. Dette gjelder ikke bare for fiskebåten, men hele livsløpet til fiskematproduktet, fra bunn til bord. Dette doktorgradsprosjektet er et bidrag til å rette opp denne skjevheten. Hovedmålet med forskningen bak denne doktorgradsavhandlingen er å demonstrere en metodikk for systematiske livsløpsanalyser (LCA) av fiskematprodukter, med hovedvekt på fisket. Prinsipper og prosesser fra systemteknikk kan benyttes i analyser av miljøproblemer. Denne forskningen er den første til å benytte seg av systemteknikk for å analysere miljøproblemer i tilknytning til fiskematproduktet. Livsløpstenkning er en helhetlig tilnærming og gjør at forskyvning av miljøproblemer fra en fase til en annen i livsløpet blir synlig. LCA har blitt utviklet for vareproduserende industri. Denne forskningen er et bidrag til å anvende LCA også for matproduksjon, med større komplekse systemer som verdikjeder for fisk der fiskebåten og fangstmetodikk utgjør en vesentlig del av miljøprestasjonene. LCA danner grunnlaget for å utarbeide miljødeklarasjoner, kalt EPD, hvis retningslinjer er fastsatt i produktkategorireglene, såkalte PCR. Systemteknikk i kombinasjon med LCA, interessentanalyse og EPD blir brukt til å utvikle et rammeverk for miljøanalyser av fiskeproduktets livsløp. Et sett av forskjellige studier, sammensatt til et case-studie, har resultert i en LCA av fiskeprodukter som har blitt brukt til å utvikle en EPD for sild (Clupea harengus) basert på PCRen utviklet for villfanget fisk. Miljøprestasjonsindikatorer relevante for fiskematprodukter er blitt undersøkt og et utvalg har blitt foreslått for bruk i kommunikasjon av miljøpåvirkning fra fiskematprodukter. Størst fokus har vært på fiskebåten, da særlig dennes energiforbruk bidrar til den største miljøpåvirkningen. Forskningsresultatene bidrar til økt transparens hva gjelder miljøbelastningen fra fiskeprodukter og er dermed et bidrag til å drive utviklingen i fiskerisektoren i en bærekraftig retning. Videre utvikling kan være å utvide rammeverket for fiskematprodukter til også å omfatte flere matprodukter, slik at disse kan sammenlignes.
Nachhaltige Entwicklung beinhaltet Ökonomie, Gesellschaft und Natur und ist der Ausgangspunkt dieser Dissertation. Moderne Fischerei ist von fossilen Energiequellen abhängig, was Schwierigkeiten für eine nachhaltige Entwicklung bereitet. Umweltprobleme sind stark mit gesundheitlichen Problemen verbunden, welche immer größere Bedeutung für Verbraucher und andere Betroffene annehmen. Schwerpunkt der Fischereiforschung war bislang die Überfischung der Fischressourcen. Anderen Umweltproblemen, wie Klimaänderung, Verunreinigung von Luft, Boden und Wasser, resultierend aus Energie- und Materialverbrauch wurde bisher weniger Beachtung geschenkt. Das gilt nicht nur für den Produktzyklus des Fischfangschiffs, sondern auch für den ganzen Lebenszyklus des Fischereierzeugnisses, vom Meeresboden auf den Tisch. Diese Dissertation leistet einen Beitrag zum Ausgleich dieses Ungleichgewichts. Das Hauptziel dieser Forschung ist die Demonstration einer Methodik zur systematischen Ökobilanzierung von Fischereierzeugnissen, wobei der Schwerpunkt auf dem Fischfangprozess liegt. Prinzipien und Prozesse des Systems Engineering kommen in Analysen von Umweltproblemen zur Anwendung. Diese Forschung ist die erste, die das Systems Engineering verwendet, um Umweltprobleme in Verbindung mit Fischereierzeugnissen zu analysieren. Ökobilanzen sind ein ganzheitlicher Ansatz, um Problemverlagerung zwischen den Lebenszyklusphasen eines Produktes zu erkennen und zu vermeiden. Ökobilanzen wurden ursprünglich für Verbrauchsgüter entwickelt. Diese Forschung leistet einen Beitrag, diesen Ansatz auch auf Lebensmittel mit großen komplexen Systemen wie die Wertkette für Fisch, wo das Fischereischiff und verschiedene Fangtechniken einen wesentlichen Teil der Umweltleistung ausmachen, zu übertragen. Ökobilanzen bilden die Grundlage, um Umweltdeklarationen, deren Regeln und Anforderungen in den Produktkategorieregeln festgelegt sind, zu entwickeln. Systems Engineering in Kombination mit der Ökobilanzmethode, Interessentenanalyse und Umweltdeklarationen wird verwendet, um einen Rahmen für Umweltanalysen der Lebenszyklen von Fischereierzeugnissen zu entwickeln. Resultate einer Kombination unterschiedlicher Studien, zusammengesetzt zu einer Fallstudie, werden benutzt um; Umweltdeklarationen für Hering (Clupea harengus) basierend auf den für wild gefangenen Fisch entwickelten Produktkategorieregeln zu demonstrieren, Umweltleistungsindikatoren mit Relevanz für das Fischereierzeugnis zu untersuchen, und eine Auswahl davon zur Bekanntgabe von Umwelteinwirkung durch Fischereierzeugnisse zu empfehlen. Der Schwerpunkt lag dabei auf dem Fischfangschiff, weil dessen Energieverbrauch die größte Umwelteinwirkung ausmacht. Die Forschungsresultate tragen zur einen höheren Transparenz der Umweltbelastung durch Fischereierzeugnisse bei und führen so die Entwicklung innerhalb der Fischerei in eine nachhaltige Richtung. Künftig könnte die in dieser Dissertation entwickelte Methode zur Untersuchung von Fischereierzeugnissen auf weitere Lebensmittel ausgedehnt werden, so dass ein Vergleich unterschiedlicher Lebensmittel möglich wird.
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Landom, Kevin Lee. "Introduced Sport Fish and Fish Conservation in a Novel Food Web: Evidence of Predatory Impact." DigitalCommons@USU, 2010. https://digitalcommons.usu.edu/etd/556.
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This study addressed a fundamental question in applied ecology and conservation; what is the predatory impact of introduced piscivorous sport fish on imperiled native fish populations? More specifically, which of many introduced species and size-classes represent the greatest threats and should be targeted for control? In order to explore this important question, an integrated analysis of stable isotopes, quantified observed diet analysis, and stable isotope mass-balance models were used to quantify trophic interactions. These tools were used to construct food web models that were then compared to draw inferences regarding the relative contribution of prey fish, including rare native fish, to the diet of introduced sport fish. The stable isotope-derived food web illustrated a slight decoupling in energy flow between a pelagic and a benthic-littoral sub-web. The quantified diet analysis suggested piscivory was low overall, and that the introduced sport fish assemblage relied heavily on zooplankton and aquatic insect prey. The integrated stable isotope and quantified diet analysis demonstrated that the consumption of prey fish, particularly pelagic prey fish, was typically underestimated using stomach content analyses. From the evaluation, comparison, and integration of food web models, I suggest that substantial predation was occurring on the early life stages of Utah Lake fishes, including native fishes, and it was not being observed using stomach content analysis. My comparative modeling demonstrated that introduced sport fish are an impediment to native fish conservation and identified the small size-class of white bass as the most immediate threat.
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Fapohunda, Ajibola Oladapo Idowu. "Bacterial contamination and growth on red meat and fish." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321397.
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Griffith, Elias, and Jacob Iljans. "Secure Fish Feeder : Automatic secure fish feeder to make sure you do not overfeed your fish." Thesis, KTH, Mekatronik, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-296333.
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This project aims to provide fish keepers with a safe and simple way to feed their pets while abroad or in any other situation where they do not have the ability to feed their fish by hand. Overfeeding is an unfortunate albeit common reason for mass death in an otherwise safe and healthy aquarium. While overfeeding to land dwelling pets might have negative health implications, the rapid damage seen in an aquarium is unparalleled in other environments. This is due to the release of ammonia that occurs when excess food (and partially fecal matter) is decomposed. Moderate feedings provide adequate nutrition for the pets, while keeping ammonia production at a level where it can be converted to nitrite and lastly the rather harmless compound nitrate. Most, if not all, feeders on the market today base their feedings solely off of volume, but this can lead to large variations in feeding size, due to variations in air between pellets in the feeding portions. By adding a failsafe with weight, we can fully prevent any chance of overfeeding, and thus ensuring a long and healthy life for our pets. Overall the goals of a safe fish feeder were accomplished, although the weighing was not as accurate as it optimally would have been.Med det här projektet syftar vi på att tillförse akvarieägare med ett tryggt och enkelt sätt att mata sina fiskar när de är utomlands eller av annan anledning inte har möjlighet att mata för hand. Övermatning är en olycklig men dessvärre vanlig anledning till massdöd i ett annars hälsosamt akvarium. Även om övermatning hos landdjur kan ha ohälsosamma konsekvenser, så är det aldrig lika skadligt på kort sikt som det är i ett akvarium. Det här beror på att överbliven mat (och även till viss del avföring) i en vattenmiljö snabbt omvandlas till ammoniak under förmultning. Lagom stora matningar ger all näring fiskar behöver, medan enbart en halt ammoniak som kan omvandlas till nitrit och därefter det relativt harmlösa nitratet uppstår snabbt nog för att vara ofarligt. De flesta - om än inte alla - fiskmatare på marknaden idag baserar sina portioner på enbart volym. På grund av variationer i mängden luft mellan foder så kan då mängden mat ha stor variation. Genom att lägga till en säkring med vikt, så kan vi helt och hållet motverka all risk för övermatning, och på så vis säkerställa ett långt och hälsosamt liv för våra husdjur. Överlag lyckades vi skapa ensäker fiskmatare, men dessvärre var inte vågen lika noggrann som den optimalt hade varit.
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Long, Kristine A. "Menhaden (Brevoortia tyrannus): utilization as a potential food resource." Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/50053.
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Thermally processed menhaden products were evaluated as potential food products. Nine canned menhaden products judged to be satisfactory in pilot studies were canned or pasteurized and evaluated by a six member semi—trained panel. Panelists scored product characteristics of menhaden products and commercially canned tuna in oil, tuna in water and mackerel. Three canned menhaden products were incorporated in "pizza" sauce and in fish salad recipes that were scored for preference by consumer panelists. Objective measurements for drained weight and total fluid were recorded.
Descriptive analysis of the nine canned menhaden products indicated that the dressed and filleted menhaden products were similar in the firmness, flakiness, chewiness, moisture, and fish flavor characteristics. Canned minced menhaden products were significantly different from the dressed and filleted fish products in the texture characteristics: firmness, flakiness and chewiness.
Plots drawn for comparison of mean characteristic scores of each menhaden product and the three comparison products (tuna in oil, tuna in water, mackerel) indicated that the canned filleted menhaden in oil was judged by a semi—trained panel to be similar to the two commercially canned tuna products.
Consumer preference scores for the menhaden products were significantly different from the scores for comparison products used in the pizza sauces and fish salads. The menhaden fish salads and the menhaden pizza sauce were scored lower. Objective measurements indicated that the use of an alum and citric acid brine increased percent weight loss and percent fluid loss. The minced menhaden product brined in alum and citric acid had the highest recorded percent weight loss and percent fluid loss. Pilot study and consumer preference panelists indicated that the alum and citric acid brine imparted a metallic aftertaste to the canned menhaden products.Master of Science
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Stoffle, Richard W. "When Fish is Water: Food Security and Fish in a Coastal Community in The Dominican Republic." Food and Agriculture Organization of the United Nations, 2001. http://hdl.handle.net/10150/292622.
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The purpose of this report is to help fisheries officials better understand the cultures of small - scale fishing communities. By doing so they will be better prepared to develop more successful management policies and practices, and to help people in such communities to have more decent lives. The paper discusses cultural characteristics of small-scale fishing communities that are particularly important for fisheries officials to understand. Methods which might help fisheries managers to obtain trustworthy and reliable information about fishing cultures in an ethical manner are also suggested, including methods for rapidly acquiring important information while working within tight budgetary and time constraints. Recommendations appearing near the end of the paper provide guidance concerning how the foregoing objectives can be achieved, underscoring the importance of sustaining small –scale fishers' rights of access to fisheries resources while making their cultures integral considerations in fisheries- management policies and practices. Buen Hombre is one of six case studies of contemporary small -scale fishing communities from distinct world -culture regions are annexed at the end, richly exemplifying many of the issues discussed in this report
The essay written by Richard Stoffle is about the people of Buen Hombre, a small coastal fishing and farming village of about a thousand people located on the north coast of the Dominican Republic near the Haitian border. It is found on pages 219 – 245.
The people of this village deal with the normal and abnormal problems of change. These changes are sometimes global and sometimes local. Changes occur in their climate, economy, and their environment. The people of this village prepare for and accommodate to these changes by (1) promoting a conservation ethic and (2) limiting access to their marine resources. When they are successful, fish -based food security issues are ameliorated.
This essay discusses food security issues as these were faced by the people of the village of Buen Hombre from 1985 to 1995. While this is a very small segment of time, many changes did occur and these illustrate key temporal and spatial processes. Short-term changes in the economy and climate are common for coastal peoples who must constantly adjust their adaptive strategies to survive.
The full reference for the entire report is: McGoodwin, James, R. (2001). Understanding the Cultures of Fishing Communities: A Key to Fisheries Management and Food Security. Rome, Italy: Food and Agricultural Organization of the United Nations; FAO Fisheries Technical Paper 401.
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Bjornsdottir, Kristin. "Detection and Control of Histamine-Producing Bacteria in Fish." NCSU, 2009. http://www.lib.ncsu.edu/theses/available/etd-03242009-101524/.
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Histamine (or scombroid) fish poisoning the most frequently reported illness associated with consumption of fish despite efforts of its control. The lack of adequate control measures and unreliable detection method for histamine-producing bacteria (HPB) can in part be responsible for the high incidence of the disease. The aim of the studies was to address these concerns. Available detection methods were compared and related to histamine-production. Next, a DNA probe based on the histidine decarboxylase (hdc) gene was developed and applied to colony lift hybridization for enumeration of HPB from fish. Finally, the used of phosphate as a control of HPB was examined. The results demonstrated that the potentiometric, and PCR detection methods accurately detected high-HPB but did not detect the low histamine producing isolates. Although, the culture-based Nivens method, detected low histamine-producing bacteria, it resulted in 38% false positive responses. A hdc-probe mix from four HPB detected all 73 high-histamine producing bacteria in DNA dot-blot hybridization. However, six low and seventy-three non-HPB were not detected. Application of the hdc-probe mix in colony-lift hybridization resulted in more accurate quantification of HPB compared to the commonly used Nivenâs method. Phosphate treatment of mahi-mahi samples significantly reduced histamine-production by increasing the surface pH of the fish muscle. The ability not only to detect but enumerate histamine-producing bacteria in fish is important for evaluating the potential risks and to develop adequate control strategies prior to formation of toxic levels of histamine.
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Al, Mohanna M. M. M. "Effects of petroleum hydrocarbons on some fish and food organisms." Thesis, Swansea University, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.635700.
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The effect of hydrocarbons, in the form of WSF (water soluble fraction) of North Sea crude oil and naphthalene, upon the respiratory rate and survival of the freshwater isopod, Asellus aquaticus (L.), was examined at different temperatures (10°C and 17°C). The influence of pH and water hardness on the toxicity of the WSF was investigated; it was found to be less toxic in pH 7 and in hard water. Asellus was found to accumulate naphthalene (labelled with 14C) rapidly. The effects of these hydrocarbons on postfertilization development in the Atlantic herring Clupea harengus (L.) were also studied. Artificially fertilized eggs were exposed to different concentrations, the volume of egg, yolk and perivitelline space were measured and the development of the embryos was observed. Exposure to hydrocarbons altered the rates of development, heart beat and embryonic movement; the hatching point was retarded and deformities were observed amongst the resulting larvae. The influeace of naphthalene on the ultra-structure of brain and muscle in C. harengus larvae, hatched from eggs previously exposed to naphthalene, was examined. Electron microscopy revealed cellular changes: many mitochrondria were swollen, their cristae disrupted. The accumulation and distribution of crude oil and naphthalene introduced into adult rainbow trout Salmo gairdneri (Richardson) in their diet, were followed. High concentrations of these hydrocarbons were accumulated in both the gut and the liver of the trout; smaller quantities were found in their gills, kidneys, muscle, heart and brain.
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Spooner, Ashley. "The mercury contamination in fish and the subsequent public health effects." [Denver, Colo.] : Regis University, 2006. http://165.236.235.140/lib/ASpooner2007.pdf.
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Senior Honors thesis--Regis University, Denver, Colo., 2007."May 2006"--T.p. Date of submission on Certification of Authorship page: 4/16/07. Title from PDF title page (viewed on June 26, 2007). Includes bibliographical references.
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Alasalvar, Cesarettin. "Factors affecting the safety and quality of fish during chill distribution." Thesis, University of Lincoln, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240151.
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Boisclair, Daniel. "Among-population variability in fish growth rates : the influence of food consumption, prey type and fish community." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=75957.
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I assessed the relationship between growth of fish in situ, food consumption, prey type and fish community descriptors in 12 perch (Perca flavescens) populations exhibiting a 1.8 to 10-fold range in growth rates.Perch growth rates consistently decreased as fish numerical density increased (r$ sp2$ = 0.60) and increased as feeding levels increased (r$ sp2$ = 0.30). I found no significant relationship between the quantity of food consumed by perch and fish numerical density. Prey quality explained from 50 to 95% of the observed variability in growth but was related to fish numerical density in only one of the 3 perch age classes studied.
I conclude that non-exploitative interactions (operating through increased activity costs) is a more viable explanation for the among-population variability in fish growth rates than is exploitative competition (yielding decreases in the total quantities of food consumed and/or prey quality).
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Liu, Jiun Ni 1976. "Formulation, shelf-life and safety studies on value-added trout products packaged under modified atmospheres." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=30690.
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Value-added trout burgers and trout wontons were prepared from minced trout trimmings, oats, dried onion flakes, white pepper, cayenne pepper, garlic powder, soy sauce, spice mix and eggs. The trout burgers were coated with crushed cornflakes and then partially cooked (2 min at 140ºC) or frilly cooked (5 min at 140ºC) in hot oil. Similar fillings were used to prepare trout wontons by wrapping the mixture with Chinese wonton dough and 2 products were made: raw wonton (uncooked) and fried wonton (fried for 8 min at 140ºC).Storage trials were performed on raw and fried trout wontons (a w 0.98--0.95, pH 6.5), and partially and fully cooked trout burgers (aw 0.97--0.96, pH 6.4). Products were packaged in air and under various modified atmospheres (MAP), and stored at 4 and 12ºC. A microbiological shelf-life of >28 days was possible for the cooked trout burgers and fried wontons stored at 4ºC. In general, the microbiological shelf-life preceded the sensory shelf-life.
Subsequent challenge studies were done to address the safety concerns associated with MAP food. All products were inoculated with 102 CFU/g of Listeria monocytogenes and 102 spores/g of Clostridium botulinum type E spores. Gas packaging with 80% CO2 (balance N2) inhibited the growth of L. monocytogenes in products stored at 4ºC. However, counts of L. monocytogenes increased in all other packaging conditions. In challenge studies with C. botulinum type E, toxin was not detected in any products after 28--60 days.
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Lee, Yun-ae. "Combined use of modified atmosphere packaging (MAP) and glucose (GOX) for shelf-life extension of fresh fish." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59900.
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The fish processing industry is actively seeking for alternative methods of shelf life preservation and marketability of fresh fish, while at the same time economizing on energy costs. Two methods which fulfill both objectives are modified atmosphere packaging (MAP) and glucose oxidase (GOX)/Glucose dipping solutions. MAP is the packaging of perishable products in an atmosphere other than that of air and is used for the shelf life extension of beef, pork, fruits, vegetables and bakery products. GOX, either alone or in conjunction with MAP has the potential for shelf life extension of fresh fish.The objectives of this study were to determine the combined effect of glucose oxidase/glucose or gluconic acid dipping solutions and modified atmosphere packaging in conjunction with refrigeration on the shelf life extension of mackerel and cod.
This study has shown that the shelf life of fresh fish can be extended through the combined use of MAP/dipping solutions and refrigeration. This novel process of "dipping" in GOX solution in conjunction with modified atmosphere packaging (MAP) will have a significant effect in the area of fish hygiene and will minimize fish losses incurred through spoilage.
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Lee, Chee-Tin Christine. "Association between fish consumption and diabetic nephropathy." Thesis, University of Cambridge, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.609282.
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Enriquez-ibarra, Leopoldo Gerardo. "The use of Pulsed Energy (Flashbast) technology in the shelf life extension of selected marine and freshwater fish species stored in ice." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-10032007-171829/.
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Ghaffar, Mazlan Abd. "Food consumption patterns and dietary digestibility of whiting (Merlangius merlangus L.) fed in laboratory conditions." Thesis, Bangor University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327516.
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Nawab, A. R. A. H. "Studies on food intake, digestion and growth of Oreochromis niloticus." Thesis, University of Stirling, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.377521.
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Oluwole, Adebanji Olasupo. "Modified atmosphere packaging and quality of fresh Cape hake (Merluccius capensis) fish fillets." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95967.
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Thesis (MScFoodSc)--Stellenbosch University, 2014.ENGLISH ABSTRACT: Fresh ready-to-cook fish fillets are prone to rapid loss of freshness and other quality attributes, as well as accelerated growth of spoilage micro-organisms under sub-optimal storage conditions. Cape hake (Merluccius capensis) is an important seafood in South Africa; however, rapid loss of quality and eventual spoilage is a problem limiting the economic potential. Thus, the aim of this study was to investigate the effects of active (40% CO2 + 30% O2 + 30% N2) and passive (0.039% CO2 + 20.95% O2 + 78% N2) modified atmosphere packaging (MAP) under different storage temperatures (0°C, 4°C, and 8°C) on the quality attributes of Cape hake (Merluccius capensis) fish fillets. This was achieved by investigating the effects of MAP (with or without absorbent pads) and storage temperature on quality attributes (microbial, physicochemical and sensory), changes in composition and concentration of volatile compounds (VOCs) and shelf life of Cape hake fillets. Modified atmosphere packaging, storage temperature and the use of absorbent pads had a significant (p < 0.05) impacts on physicochemical properties of Cape hake fillets during refrigerated storage. Highest storage temperature (8°C) led to accelerated deterioration of packaged Cape hake fillets. Generally, active MAP better maintained the quality attributes of Cape hake than passive MAP at 0°C and 4°C. Headspace gas composition of O2 and CO2 were significantly influenced by the storage time, temperature, MAP conditions and their interactions (p < 0.05). Irrespective of storage temperature, active-MA packaged fillets had lower pH values in comparison to fillets stored under passive-MAP. Drip loss was higher in active-MA fillets packaged without absorbent pad. Passive-MAP fillets did not show any drip loss. Absorbent pad was used to add value to MAP storage as MAP resulted in drip. The use of absorbent pad combined with low storage temperature maintained the firmness of hake fillets, across all temperatures. The interaction of MAP, absorbent pad and storage temperature had a significant effect on the aerobic mesophillic bacteria counts. Based on the aerobic mesophillic bacteria count fillets stored under active-MAP at 0°C (5.2 log cfu/g) was limited to day 12, while the fillet stored under passive-MAP at 0°C (log cfu/g) was limited to greater than day 3. Overall sensory acceptability of fillets decreased with increase in storage temperature across all treatments. Additionally, MAP had a significant (p < 0.05) impact on sensory attributes such as appearance and odour acceptability, with active-MA packaged fillets stored at 0°C having highest overall acceptability. A total of 16 volatiles were identified in Cape hake fillets, including 4 primary VOCs and 12 secondary VOCs. The VOCs associated with spoilage include tri-methylamine (TMA) (ammonia like), esters (sickeningly sweet) and sulphur group (putrid). MAP had a significant (p< 0.05) influence on volatile composition and concentration. Active-MA packaged fillets performed better during storage and had lower TMA value of 0.85% on day 12 in comparison with 7.22% under passive-MAP on day 6 at 0°C. The results obtained demonstrated that changes in volatile compounds were significantly (p< 0.05) influenced by storage duration, temperature and MAP. The development of high levels of VOCs and off-odour corresponded with high aerobic mesophillic bacteria count (≥ 5.5 log cfu/g). Based on these developments the storage life of Cape hake fillets packaged under active-MAP with absorbent pad and stored at 0°C was limited to 12 d, while the passive-MAP (control) fillets stored at 0°C was limited to 3 d. The use of active-MAP, in combination with absorbent pads and 0°C storage in addition to good hygienic practices, was effective in maintaining the postharvest quality of Cape hake fish fillets and led to higher shelf life.
AFRIKAANSE OPSOMMING: Vars, gereed-vir-kook vis filette is geneig om gou hulle varsheid en ander gehalte kenmerke te verloor en die vervoegde groei van mikro-organismes wat bederf tydens stoor veroorsaak, vind plaas. Kaapse stokvis (Merluccius capensis) is in Suid-Afrika ‘n gewilde seekos maar die ekonomiese potensiaal daarvan word deur die feit dat dit so gou in gehalte afneem en bederf, beperk. Dus word daar met hierdie studie gepoog om die effek van aktiewe (40% CO2 + 30% O2 + 30% N2) en passiewe (0.039% CO2 + 20.95% O2 + 78% N2) aangepasde verpakking (MAP) onder verskillende stoortemperature (0°C, 4°C, en 8°C) op die gehalte kenmerke van Kaapse stokvis (Merluccius capensis) filette te ondersoek. Dit is gedoen deur om die effek van MAP (met of sonder kussinkies) en stoortemperatuur op die gehalte kenmerke (mikrobies, fisiochemies en sensories) asook veranderinge in komposisie en konsentrasie van vlugtige samestellings (VOCs) en die raklewe van Kaapse stokvis filette te ondersoek. Aangepasde atmosfeer verpakking, stoortemperatuur en die gebruik van absorberende kussinkies het ‘n groot impak (p < 0.05) op die fisiochemiese kenmerke van Kaapse stokvis tydens stoor in yskaste gehad. Hoë stoortemperature (8°C) het aanleiding gegee tot die vinnige bederf van verpakte Kaapse stokvis filette. Oor die algemeen het aktiewe MAP die gehalte van die Kaapse stokvis filette teen 0°C and 4°C beter bewaar. Die komposisie van O2 en CO2 is heelwat deur stoortyd, temperatuur, MA toestande en die interaksies tussen bogenoemde, beïnvloed (p< 0.05). By alle temperature het aktiewe MA verpakte filette laer pH waardes getoon in vergeleke met filette wat in onder passiewe MA verpak is. Die drupverlies was hoër in aktiewe MA filette verpak sonder absorberende kussinkies. Passiewe MAP filette het nie enige drupverlies getoon nie. Absorberende kussinkies is gebruik om waarde by te voeg tot MAP stoor aaangesien MAP gelei het tot drup. By alle temperature het die gebruik van absorberende kussinkies tesame met lae stoortemperature bygedra tot die behoud van fermheid. Die interaksie van MAP, absorberende kussinkies, en stoortemperatuur het ‘n groot effek gehad op die aerobiese mesofiliese bakterië telling. Weens die aerobiese mesofiliese bakterië telling is stoor van filette onder aktiewe MAP teen 0°C (5.2 log cfu/g) beperk tot dag 12, terwyl filette gestoor onder passiewe MAP teen 0°C ( log cfu/g) beperk is tot dag 3. Oor die algemeen het die sensoriese aanneemlikheid van filette sonder inasgneming van die behandeling, verklein met ‘n toename in stoortemperature. MAP het ook ‘n groot impak op die sensoriese kenmerke soos voorkoms, reuk, en aktiewe MA verpakte fillets gestoor teen 0°C is oor die algemeen die aanneemlikste. ‘n Totaal van 16 vlugtige substanse is in Kaapse stokvis identifiseer. Dit het vier primêre VOCs en 12 sekondêre VOCs ingesluit. Die VOCs wat met bederf assosieer word, sluit tri-metilamien (TMA) (soos ammoniak), esters (soet) en die swael groep (smetterig) in. MAP het ‘n groot (p < 0.05) invloed op die vlugtige komposisie en konsentrasie. Aktiewe MA verpakte filette het beter tydens stoor presteer en het ‘n laer TMA waarde van 0.85% op dag 12 gehad, in vergelyking met 7.22 % onder passiewe MAP op dag 6 teen 0°C. Die resultate toon dat veranderinge in vlugtige samestellings grootliks beïnvloed word (p < 0.05) deur stoortyd, temperature en MAP. Die ontwikkeling van hoë vlakke van VOCs, slegte reuke en verlies aan varsheid gaan tesame met hoë aerobiese mesofiliese bakterië telling (≥ 5.5 log cfu/g). Gegrond op hierdie tellings is die stoorleeftyd van Kaapse stokvis filette beperk tot dag 12, terwyl passiewe MAP (die kontrole) filette gestoor teen 0°C, beperk is tot dag 3. Om op te som, die gebruik van aktiewe MAP tesame met absorberende kussinkies en 0°C stoor asook goeie higiëniese praktyk, kon die na-oes gehalte van Kaapse stokvis filette behou en het gelei tot ‘n langer rakleeftyd.
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Spengler, C. J. "PCR-RFLP typification of microbes used in the production of a fermented fish product." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52397.
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Thesis (MScFoodSc)--Stellenbosch University, 2001.ENGLISH ABSTRACT: The preservation of various fresh fish products is achieved by either smoking, salting, canning, freezing or fermenting a highly perishable raw product. Since many of these facilities are not readily available, the use of fermentation as a means of preserving the product has been extensively practiced. However, the fermentation of fish is a time consuming practise and only by accelerating the process would it be possible to ensure the production of a more cost effective and readily available safe end-product. The quality of the fermented fish product is partially determined by the fermentation conditions and the metabolic activity of the microbes present. The rapid identification of the microbes present during the fermentation would enable the selection of possible starters to ensure an accelerated production of high quality fermented fish products. This study was thus undertaken to develop identification fingerprints for bacteria isolated from fermented fish products. A 1300 bp fragment of the 16S rRNA genes of each of the bacteria previously isolated was successfully amplified using the PCR technique. The isolates included strains of the genera Bacillus, Staphylococcus, Sphingomonas, Kocuria, Brevibacillus, Cryseomonas, Vibrio, Stenotrophomonas and Agrobacterium. The data obtained can, therefore, be used in the identification of these microbes isolated from other similar fermented fish products. The fingerprints could also be used to assist in determining the dominant microbial populations responsible for the characteristic qualitative changes occurring in the fish product during fermentation. The microbial composition of a fermenting fish product partially determines the quality of the end-product, therefore, the use of selected bacterial starters could result in the accelerated production of a microbial safe fermented fish product. A further objective of this study was to accelerate the production of a fermented fish product by inoculating macerated trout with either selected lactic acid bacteria (LAB) or with selected bacteria with high proteolytic activity over a 30 day fermentation period. The LAB included a combination of Lactobacillus plantarum, Lactococcus diacetylactis and Pediococcus cerevisiae strains, whereas the bacteria with high proteolytic activity included strains of Kocuria varians, Bacillus subtilis, two strains of B. amyloliquefaciens and a combination of these bacterial species. The quality of the fermented product was determined using changes in product pH, titratable acidity (%TA) and free amino nitrogen (FAN) formation as efficiency parameters. The data obtained during the fermentation of the macerated trout showed that the selected starters did not have a significant effect on the pH decrease in the product over a 30 day fermentation period. The LAB strains did not have a significant effect on the %TA of the fermenting fish product, yet the presence of these bacteria appeared to limit the FAN production in the product. The bacteria with high proteolytic activity resulted in slightly enhanced %TA values and a higher FAN content in the fermented product. It was also determined that the LAB and Kocuria varians, in contrast to the Bacillus spp. inoculums, did not survive the fermentation conditions well, possibly due to the low pH environment. The presence of the starter bacteria in the fermenting fish mixture at the end of the fermentation was also successfully determined with the use of the PCR-RFLP technique. The fermented fish product, obtained at the end of the fermentation period, had a good aroma and compared favourably to similar commercially available fermented fish products. The use of different microbial starters could in future enable the production of a diverse range of high quality products, which could be produced and marketed locally.
AFRIKAANSE OPSOMMING: Die preservering van ‘n verskeidenheid vars vis produkte word bereik deur die hoogs bederfbare produk te rook, te sout, te blik, te vries of te fermenteer. Aangesien baie van hierdie fasiliteite nie geredelik beskikbaar is nie, is die gebruik van fermentasie as ‘n preserverings metode al ekstensief beoefen. Die fermentasie van vis is egter 'n tydsame proses en slegs deur die versnelling van die proses sal dit moontlik wees om die produksie van ‘n meer koste effektiewe en geredelike beskikbare veilige eindproduk te verseker. Die kwaliteit van die gefermenteerde vis produk word gedeeltelik bepaal deur die fermentasie kondisies en die metaboliese aktiwiteit van die mikrobes teenwoordig. Die vinnige identifikasie van die mikrobes teenwoordig gedurende die fermentasie sal die seleksie van moontlike suursels om die versnelde produksie van hoë kwaliteit gefermenteerde vis produkte moontlik maak. Hierdie studie is dus onderneem om identifikasie vingerafdrukke vir bakteriee wat gei'soleer is van gefermenteerde vis produkte moontlik te maak. ‘n 1300 bp fragment van die 16S rRNA gene van elkeen van die bakteriee wat voorheen gei'soleer is, is suksesvol geamplifiseer deur die PCR tegniek. Die isolate sluit in stamme van die genera Bacillus, Staphylococcus, Sphingomonas, Kocuria, Brevibacillus, Cryseomonas, Vibrio, Stenotrophomonas en Agrobacterium. Die data kan dus gebruik word in die identifikasie van hierdie mikrobes as dit gei'soleer word van ander gefermenteerde vis produkte. Die vingerafdrukke kan ook gebruik word om die dominante mikrobiese populasies wat verantwoordelik is vir die kenmerklike kwalitatiewe veranderinge wat plaasvind in die vis produk gedurende die fermentasie, te identifiseer. Die mikrobiese samestelling van ‘n fermenterende vis produk bepaal gedeeltelik die kwaliteit van die eindproduk, daarom kan die gebruik van geselekteerde bakteriese suursels die versnelde produksie van ‘n mikrobies veilige gefermenteerde vis produk teweeg bring. ‘n Verdere doel van hierdie studie was om die produksie van ‘n gefermenteerde vis produk te versnel deur fyngemaakte forel met of geselekteerde melksuurbakteriee of met geselekteerde bakteriee met hoë proteolitiese aktiwiteit te inokuleer oor ‘n 30 dag fermentasie periode. Die melksuurbakteriee het ingesluit ‘n kombinasie van Lactobacillus plantarum, Lactococcus diacetylactis en Pediococcus cerevisiae, terwyl die bakterieë met hoë proteolitiese aktiwiteit stamme van Kocuria varians, Bacillus subtilis, twee stamme van Bacillus amyloliquefaciens en ‘n kombinasie van hierdie bakteriese stamme ingesluit het. Die kwaliteit van die gefermenteerde produk is bepaal deur die veranderinge in die pH, titreerbare suur (%TS) en vrye amino stikstof (VAS) vorming van die produk as effektiwiteits parameters te gebruik. Die data wat verkry is gedurende die fermentasie van die fyngemaakte forel het gedui daarop dat die geselekteerde suursels nie ‘n merkwaardige effek op die afname in pH in die produk oor ‘n 30 dag fermentasie periode het nie. Die melksuurbakteriee het nie ‘n merkwaardige effek op die %TS van die gefermenteerde vis produk gehad nie, terwyl dit geblyk het dat die teenwoordigheid van hierdie bakterieë die produksie van VAS in die produk belemmer het. Die bakteriee met hoe proteolitiese aktiwiteit het ‘n effense verhoogde %TS en ‘n hoër VAS inhoud in die gefermenteerde produk veroorsaak. Dit is ook bepaal dat die melksuurbakteriee en Kocuria varians, in teenstelling met die Bacillus spp. inokulums, nie die fermentasie kondisies goed oorleef het nie, moontlik as gevolg van die lae pH omgewing. Die teenwoordigheid van die suursel bakteriee in die fermenterende vis mengsel aan die einde van die fermentasie is ook suksesvol bepaal met die PKR-RFLP tegniek. Die gefermenteerde vis produk, verkry aan die einde van die fermentasie periode, het ‘n goeie aroma gehad en het goed vergelyk met soortgelyke kommersieel beskikbare gefermenteerde vis produkte. Die gebruik van verskillende mikrobiese suursels kan in die toekoms die produksie van ‘n diverse reeks hoë kwaliteit produkte wat plaaslik geproduseer en bemark kan word moontlik maak.
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Chaveesuk, Ravipim. "Accleration of fish sauce fermentation using proteolytic enzymes." Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60539.
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First grade and second grade Nampla, commercially produced Thai fish sauces, were analyzed for their chemical and microbiological composition. First grade commercially produced Nampla contained higher amounts of total nitrogen, formol nitrogen, free and total amino acids compared to second grade sauce. Most of the essential amino acids were present in both grades of sauces. Low microbial counts of halotolerant microorganisms were observed in both sauces. The use of trypsin and chymotrypsin to accelerate the rate of fish sauce fermentation produced from herring, one of the underutilized fish species in Quebec, was investigated. Results showed that supplementation with trypsin and chymotrypsin increased significantly the rate of proteolysis, the amounts of total nitrogen, formol nitrogen and free amino acids in the final fish sauces (p 0.05). (Abstract shortened by UMI).
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Warnick, William A. "Sport fish consumption advisory for West Virginia." Morgantown, W. Va. : [West Virginia University Libraries], 2002. http://etd.wvu.edu/templates/showETD.cfm?recnum=2681.
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Vander, Zanden M. Jake. "Trophic position in aquatic food webs." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ55390.pdf.
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King, Jonathan William. "Aspects of the regulation of food intake in the dab, Limanda limanda (L.)." Thesis, Bangor University, 2000. https://research.bangor.ac.uk/portal/en/theses/aspects-of-the-regulation-of-food-intake-in-the-dab-limanda-limanda-l(9cc4009a-ef09-4e60-8827-0a990e4049ff).html.
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The regulation of food-intake in Limanda limanda was investigated, including (a) the role of the stomach as a limiting factor in fish food intake, (b) the qualities of a diet dab respond to and (c) the dynamics of food intake. Fish fed on squid (4.0 U. g'', 76.2% moisture) ate similar daily rations whether fed three times daily or once per day; when fed every three days they were unable to maintain this intake. Fish fed on pellets (18.8 kJ. g'', 8% moisture) could maintain their average daily food intake for all meal intervals tested. After a satiation meal, food intake broadly increased with deprivation time for at least 96 hours with no clear indication that stomach volume was limiting. However, when the data was re-examined using a return map (where meal m is plotted against meal m-1) there was evidence that feeding was restricted by stomach fullness as the interval between meals exceeded 25 hours. Surprisingly such limitation did not occur at higher feeding frequencies. Three models of food intake were used to simulate food-intake data, in which the role of the stomach as a constraining factor was varied: 1) Food intake was assumed always to be completely limited by stomach volume. 2) Food-intake was assumed always to be driven by a systemic need 3) Food intake was assumed to be chiefly limited by a systemic need, but when this was high, stomach volume would constrain intake. Comparisons of experimental results with these models suggest that when fish are fed frequently, or on a high-energy diet, the stomach volume is probably not limiting, whereas for a low-energy diet, fed infrequently, stomach volume was limiting when systemic need was high. Dab adapted their food intake to diets of different water content (and therefore energy density). They also adapted the distensibility of their stomachs in response to the increased volume eaten; fish fed on pellets having less distensible stomachs than those fed on squid. Thus it is unlikely that stomach volume can limit food intake in the long term, unless food quality and/or meal timing is variable and the fish cannot adapt their stomachs to the diet/feeding frequency. Methodological trials proved that that observed stomach VI volume is a function of the measurement technique, as well as the diet history of the fish, and experiments examining stomach volume should take this into consideration. The question of what aspect of a diet L. limanda adapt to was examined by testing different models using path analysis, a method of inferential modelling of causal relationships, in an attempt to explain how food-intake is regulated. Dab were found to be adapting to both the energy content of the diet and to the individual nutrients. The dynamics driving food intake in groups of dab were investigated using non-linear time series analyses. These proved to be low-dimensional, significantly non-linear, deterministic systems. The data also suggests that such systems are either capable of occasional chaotic behaviour, or are on the edge of chaos i. e. complex dynamical systems. Thus food intake is under the direct control of few (two or three) variables, through which the many known factors that influence food intake must act. Comparisons were made with individuals and groups of Oncorhynchus mykiss, with a brief look at Merlangius merlangus and Dicentrarchus labrax. These results were similar to the dab, and so this dynamical behaviour may be a feature of teleost fish in general. Importantly the fact that individual trout had similar feeding behaviour to groups indicate that the findings were not a function of hierarchical dynamics. The significance of this finding should be that appetite control with these properties allows rapid adjustment of fish according to changes in diet quality.
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Liess, Antonia. "Nutrient Stoichiometry in Benthic Food Webs – Interactions Between Algae, Herbivores and Fish." Doctoral thesis, Uppsala : Acta Universitatis Upsaliensis : Universitetsbiblioteket [distributör], 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-6933.
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Siyanga-Tembo, Fridah. "From fork to farm: understanding Kitwe's food system through the fish lens." Master's thesis, University of Cape Town, 2017. http://hdl.handle.net/11427/28177.
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Food production has been a constant feature of food security policies. This narrative has continued despite findings showing that food insecurity is structural, and more driven by issues of access than availability, particularly for low-income households in cities who live in a cash economy. While usually considered a rural issue, the urban poor with low and unreliable incomes also face food insecurity which manifests differently to that of their rural counterparts. Thus, this creates the need to understand how the urban poor get their food. Garneton, a low-income area in Kitwe, Zambia, was chosen as the case study area for understanding the food system that feeds the urban poor. Fish and the fish value chain were used as the lens with which to understand the food system. The primary aim of the study was to understand the flow of fish in the food system and how it gets to low-income households in Kitwe. A qualitative methodology using semi-structured in-depth interviews was used. A bottom up and systems approach which started by finding out what the low-income consumers ate, and following the fish value chain systematically up to the producers enabled the study to capture the actual food system that feeds the poor and uncovered the different issues affecting the food system. The study had three main findings. The first finding was that the low-income households bought their food from both formal and informal markets but were more highly dependent on the informal markets. The factors that drove their purchasing decisions included income, proximity and volumes of fish sold. Secondly, the study also found that informal traders bought their fish mainly through the informal markets although the imported fish was bought from the formal market. Thirdly, the study found that there were a number of factors that affected the food system. These included policy, economic and environmental factors. The pathways of fish were also found to change in accordance with the fish ban. The thesis argues that, there is greater need to have policy that addresses the needs of the urban poor. Food should also be looked at as a cross cutting issue with different food systems perceived as complementing each other to addressing the food needs, particularly of the urban poor. Finally, more attention must be paid to the informal market which plays a significant role in meeting the food security needs of the urban poor.
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Wang, Man-ping. "Fish consumption and mortality in Hong Kong Chinese : the lifestyle and mortality study (LIMOR) /." View the Table of Contents & Abstract, 2007. http://sunzi.lib.hku.hk/hkuto/record/B38588432.
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Jaritkhuan, Somtawin. "Thraustochytrids as a food source in aquaculture." Thesis, University of Portsmouth, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343334.
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陳興 and Hing Chan. "The use of trash fish wastewater and inorganic fertilizers in larval fish food chains: the ecological consequencesand the potential applications in aquaculture." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31234070.
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Darwish, Gamal S. "Proximate analysis of fish tissue by mid-infrared transmission spectroscopy." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61863.
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Lubbe, Beatrix. "Characterisation and utilisation of microbes in the production of fish sauce and paste." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51649.
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Thesis (MSc Food Sc )--Stellenbosch University, 2000.ENGLISH ABSTRACT: Fermented fish products are popular food products mainly consumed and produced in Southeast Asia. These products are not produced in South Africa, and those available to the public are imported. The main action during the production and fermentation of this sort of product, is that of proteolysis, either by the bacteria or enzymes naturally present in the fish. The prevalent microbes present in six fermented fish samples from Bangkok (Thailand) and seven from Khon Kaen (Thailand), were determined, and using numerical methods, clustered into similarity groups using the calculated dendrogram .distance (Do) technique to determine their relation to reference strains. Forty-seven different bacterial strains were isolated, but no yeasts, moulds or lactic acid bacteria were found. Five Gram-negative, oxidase-positive species, five different Staphylococcus species and nine different endospore-forming species of the genus Bacillus, were isolated and identified using the API systems. The data indicated that members of the genus Bacillus were the prevalent organisms in all the products examined. The isolates were also scanned for general enzyme activity using the API Zym technology, and the production of proteases was investigated using the Standard Methods Caseinate and the Universal Protease Substrate methods. It was found that most of the isolated organisms produced protease, which is of major importance in the production of fermented fish products. Proteolytic cultures from the fermented fish products, as well as lactic acid starters, were used in the production of a fermented fresh water fish product. Production parameters including: glucose, inoculum, moisture content and incubation time, were evaluated in order to select optimum fermentation conditions. Fermentation efficiency was determined by measuring the final pH, titratable acid and the free amino nitrogen content. Optimum efficiency was obtained with 5% (w/w) added glucose at a moisture level of 150 ml water per 100 g fish. A factorial design (3 x 3 x 3) was used to indicate viable trends to facilitate optimisation of the fermentation process. The main effects, two-factor and three-factor interactions were calculated. Optimum trends obtained were a glucose concentration of 5% (wlw) , inoculum concentration of 1x10⁸ kve.ml ̄ ¹, an incubation period of 15 days and temperature of 30°C. Three lactic acid starters (226 - Lactobacillus plantarum, 140 - Lactococcus diacetylactis and 407 - Pediococcus cerevisiae) were selected as they produced some of the best fermentation results and are safe to use in food. It was found that a combination of all three strains (226, 140 and 407) yielded the best results. By using the above parameters, an acceptable product was produced in terms of consistency, colour and aroma. Further studies need to be conducted to optimise the safety of the product as well as the flavour, both chemically and sensorically optimisation of the product.
AFRIKAANSE OPSOMMING: Gefermenteerde visprodukte is populere voedselprodukte in die lande van Suidoos-Asie. Die produkte word nie in Suid-Afrika geproduseer nie, maar slegs ingevoer. Die hoof aksie tydens die fermentasie proses is proteolise deur die bakteriee en ensieme wat natuurlik teenwoordig is in vis. Die oorheersende mikrobes teenwoordig in ses gefermenteerde vis produkte van Bangkok (Thailand) en sewe van Khon Kaen (Thailand), is bepaal. Numeriese metodes is gevolg om die isolate in groepe te sorteer en te groepeer deur gebruik te maak van die berekende dendrogram afstand (Do) tegniek om hul verwantskap ten opsigte van die verwysingsorganisme te bepaal. Sewe-en-veertig verskillende bakteriee is ge·isoleer, maar geen fungi of melksuurbakteriee is ge·identifiseer nie. Vyf Gram-negatiewe, oksidase-positiewe spesies, vyf verskillende Staphylococcus spesies en nege verskillende endospoorvormende spesies van die genus Bacillus, is geisoleer en ge·identifiseer deur gebruik te maak van die API CHB sisteme. Die data het getoon dat lede van die genus Bacillus die oorheersende organismes was. Die isolate is daarna ondersoek vir algehele ensiemaktiwiteit deur van die API Zym tegnologie gebruik te maak. Daar is veral klem gelê op die protease aktiwiteit en dit is gemeet deur van die "Standard Methods Caseinate Agar" metode asook die "Universal Protease Substrate" metodes gebruik te maak. Daar is gevind dat die oorgrote meerderheid organismes proteolitiese ensieme produseer wat belangrik is in die produksie van gefermenteerde visprodukte. Kulture wat ge·isoleer is uit gefermenteerde visprodukte asook melkssuurkulture is gebruik vir die produksie van 'n gefermenteerde varswater visproduk. Produksieparameters insluitende: glukose-, inokulum- en voginhoud asook inkubasie tyd is ondersoek om die optimum fermentasie kondisies te bepaal. Optimum effektiwiteit is gevind by 'n 5% glukose konsentrasie en vogvlakke van 150 ml water per 100 9 vis. 'n Faktoriale ontwerp (3 x 3 x 3) is gebruik om die optimum kondisies te bepaal. Die hoof effekte asook die twee faktor en drie faktor interaksies is bereken. Optimum neigings is gevind by 'n glukose konsentrasie van 5%, inokulum konsentrasie van 1x10⁸ kve.ml ̄ ¹, 'n inkubasie tydperk van 15 dae en temperatuur van 30°C. Drie melksuurbakteriee (226 - Lactobacillus plantarum, 140 - Lactococcus diacetylactis en 407 - Pediococcus cerevisiae) is gekies aangesien hulle die beste resultate gelewer het en veilig vir gebruik in voedselprodukte is. Daar is gevind dat die drie melksuurkulture saam in kombinasie die beste fermentasie resultate opgelewer het. Deur gebruik te maak van die bogenoemde fermentasie kondisies, kon 'n aanvaarbare produk, in terme van kleur en geur, gelewer word. Verdere studies moet gedoen word om die veiligheid asook die geur, chemies asook sensories, te optimiseer.
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Nanton, Dominic André. "Nutritional value of marine harpacticoid copepods as live food for marine fish larvae." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq24887.pdf.
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Fraser, Keiron Patrick Pomeroy. "Growth, food consumption, protein metabolism and environmental adaptations in fish, amphibians and reptiles." Thesis, University of Aberdeen, 1998. http://digitool.abdn.ac.uk/R?func=search-advanced-go&find_code1=WSN&request1=AAIU530478.
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The aims of this thesis were to examine protein metabolism and growth in fish, amphibians and reptiles under a variety of experimental conditions. The effects of low and high rations on food consumption, social interaction and growth were examined in salmon parr using X-radiography. Low ratio fish had a larger inter and intra-fish variation in food consumption, growth rate and mean share of meal than high ration fish. The food conversion ratio was not significantly different between the high and low ratio groups. Protein turnover in halibut was examined using X-radiographic and 15N stable isotope methodologies. Measured protein synthesis rates of 2.02 ± 0.24% d-1 were within the range previously reported in flatfish although the protein synthesis retention efficiency of 77% was higher than most teleosts, suggesting halibut have a low protein turnover high protein growth efficiency, growth strategy. Tissue growth, protein turnover, RNA concentration and translational efficiency (kRNA) were examined in several tissues of juvenile Trachemys scripta elegans. Protein synthesis was measured using a flooding dose injection. Mean protein synthesis rates of 2.40 ± 0.35, 1.26 ± 0.13 and 1.80 ± 0.16% protein d-1 were measured in the intestine, heart and liver, while protein synthesis retention efficiencies ranged between 0.7 and 1.0 suggesting highly efficient protein growth. RNA concentrations and translational efficiencies were similar to those previously reported in fish. The effects of anoxia and recovery from anoxia on protein synthesis, RNA concentration and kRNA were examined in T. scripta elegans. After exposure to anoxia for between 1 and 3h protein synthesis rates decreased below measurable levels, while during recovery there was no significant increase in protein synthesis above normoxic controls. RNA concentrations did not change significantly during anoxia exposure except in the heart, while the kRNA had decreased to zero after between 1 and 3h of anoxia. Downregulation of protein synthesis during anoxia exposure is probably an important energy saving strategy, during anoxia induced metabolic depression.
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Barton, Mark B. "Spatial and Temporal Patterns of Arctic Nearshore Fish Community and Food Web Structures." FIU Digital Commons, 2018. https://digitalcommons.fiu.edu/etd/3735.
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Climate change and increasing anthropogenic activities are causing rapid changes to environmental and ecological processes in the Arctic Ocean. To better understand these changes, scientists have increased research efforts in these regions, but to date the number of studies on Arctic nearshore habitats are lacking. My dissertation responds to the paucity of information and investigates patterns in Arctic nearshore fish communities and food webs to gain insight to how these ecosystems may shift as these changes continue. I used multivariate statistical analysis to examine patterns in community structure and composition to determine that Arctic nearshore fish communities are largely driven by prey availability, salinity and temperature; and that species that are more abundant in warmer conditions are likely to increase in abundance as climatic conditions in the Arctic continue to warm. I improved the ability to apply stable isotope methods to Arctic food web studies by determining more appropriate model parameters using a laboratory-based isotope study on a common Arctic nearshore fish, and discuss its potential as a biological monitor species. These new parameters are used to confirm that a shift in prey resource dependence occurs across the seasonal shift from ice-covered winter to open-water summer conditions. Changes in basal resource dependence also occur later in the season across a latitudinal gradient where a shift to dependence on allochtonous inputs from nearby rivers increased trophic diversity. Using isotopic niche space theory, it was determined that the Arctic nearshore has a diverse prey base but that niche spaces of Arctic warm-water and cold-water species do overlap, and if numbers of warm-water fish continue to increase it will likely increase competition for resources for potentially less-adaptable, well-established, cold-water forage fish. On the other hand, if pelagic productivity is expected to increase and support larger fish biomasses, then there will be more than enough resources for warm-water and cold-water species to coexist, thus creating a more diverse prey base for piscivores in the Arctic.
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Diallo, Alseyni. "A solar fish dryer for the Republic of Guinea." Virtual Press, 1989. http://liblink.bsu.edu/uhtbin/catkey/562780.
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The Republic of Guinea is located on the west coast of Africa at about 11° North latitude. A large portion of Guinea's supply of protein is dried fish. The actual drying method operates under open air, the foodstuff being unprotected from unexpected rains, windborne dirt and dust, and from infestation by insects, rodents, and other animals. More, the deforestation rate is increasing year after year, depleting the source of fuel for drying. Practical ways of drying fish cheaply and sanitarily would be welcome.The present work develops a prototype solar dryer on the basis of natural convection of air. The device is comprised of a glazed flat plate collector, a furnace with translucent walls, and an air tunnel adjoining the two. Air entering the collector is heated and flows into the furnace where energy is absorbed by pieces of fish placed on horizontal racks. The air exits through an opening in the top of the device carrying moisture with it.Using the prototype solar dryer, a fish drying experiment was conducted at the Center for Energy Research, Education, and Service (CERES) at Ball State University. The primary objectives were to investigate drying rates, times, and loads expected for a dryer constructed using simple techniques and materials readily available in the Republic of Guinea. The drying experimental results are in many ways similar to those reported by previous authors.The solar dried product appears to be superior to the product of current drying methods and the foodstuff is protected from infestation or contamination during drying.Future work suggested by the project experience includes refinement of the dryer design and additional fish drying experimentation. An economic analysis would also yield information on the feasibility of widespread use of solar dryers for drying of fish in the Republic of Guinea.Department of Physics and Astronomy
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Hall, Mia Rachael. "THE EFFECTS OF LIGHT AND NUTRIENTS ON FOOD CHAIN EFFICIENCY IN THREE-LEVEL FOOD CHAINS WITH BLUEGILL." Miami University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=miami1344018242.
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Suparno. "Studies on improved methods for processing salted-boiled fish and changes in nutrients and quality during thermal processing." Thesis, University of Lincoln, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382810.
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Robinson, Hannah Kathleen. "Antibiotic resistance in Gram negative bacteria isolated from fish sold in Western Australia." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2018. https://ro.ecu.edu.au/theses/2161.
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Background Information The global misuse and overuse of antibiotics in human medicine and the animal production industry is contributing to the development of antibiotic resistance in bacteria. This is a serious threat to modern medicine and public health. Antibiotic resistant organisms can cause severe infections in humans which are difficult to treat, and in some cases impossible to resolve which can lead to premature death. Several studies have been conducted across the globe to assess the use of antibiotics in the seafood industry and the associated health risks, however, limited studies have recently explored this risk in an Australian setting.
Aims This thesis aimed to investigate the presence of antibiotic residues in seafood sold in Western Australia. Furthermore, the occurrence of antibiotic resistance in Gram negative bacteria isolated from fish sold in Perth, Western Australia was assessed. The impact of country of origin on the presence of antibiotic residues and antibiotic resistant bacteria in seafood samples has also been considered.
Methodology Historical data was accessed from the Local Health Authorities Analytical Committee regarding the presence of eight antibiotic types in 253 seafood samples purchased throughout Western Australia between May and June 2017. Forty-four fish samples, a mix of local and imported from Asian countries, were sourced from retail shops located in the metropolitan area of Perth between September and November 2017. Gram negative bacteria were isolated by homogenisation of the fish with a Luria Bertani Broth and incubation on media selective for Gram negative bacteria. A series of preliminary microbial identification tests were conducted on selected bacterial isolates. Matrix Assisted Laser Desorption Ionization-Time of Flight confirmed the identification of the bacteria to species level. The identified bacteria (n = 35) were analysed for antibiotic susceptibility to eight antibiotic types using the standard disc diffusion method.
Results The majority of seafood samples were free from antibiotic residue contamination and compliant with Australian legislation. A single non-compliant sample contained antibiotic residues below the level required to pose an immediate health risk to the consumer. This result suggests the Australian consumer has limited risk of consuming antibiotic residues in seafood.
Thirty-five Gram negative bacterial isolates from ten genera were identified. The majority of the antibiotic resistance observed in the bacteria was either explained by intrinsic resistance or was similar to previous reports. Potential acquired antibiotic resistance was observed in four Acinetobacter species and a Rhizobium isolate which were isolated from commonly farmed fish from Australia (n = 1), China (n = 1) and Vietnam (n = 3). It is possible the fish may have been exposed to antibiotics during the production cycle. However, this result must be read with caution since there are limited standardised breakpoint guidelines for these particular species and, therefore the results were inferred using guidelines for other, similar, bacterial species.
From these results, it appears that there is limited risk to consumer health from exposure to antibiotic resistant bacteria via consumption of seafood, however, only a limited number of samples were assessed, and Gram positive bacteria were not evaluated in this study. These results are reassuring but suggest that vigilance is required to ensure that the risk to consumers is minimised. Where antibiotics are used inappropriately in environmental settings, the risk of environmental bacteria developing further antibiotic resistance will remain. Routine surveillance of antibiotic resistance in pathogenic bacteria in domestic and imported food of animal origin is recommended to monitor this potential risk to human public health.
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Wongkham, Weerah. "The biology and host/parasite interactions of Pallisentis Rexus n.sp. (Acanthocephala) from Chiang Mai, Thailand." Thesis, King's College London (University of London), 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.300863.
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Fairgrieve, William Thomas Jr. "Effects of dietary histamine on fish meal protein quality to rainbow trout (Oncorhynchus mykiss) /." Thesis, Connect to this title online; UW restricted, 1992. http://hdl.handle.net/1773/5331.
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Hawkins, Monica. "An assessment of awareness of fish consumption advisories concerning mercury among women of childbearing age." Fairfax, VA : George Mason University, 2009. http://hdl.handle.net/1920/4540.
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Thesis (Ph.D.)--George Mason University, 2009.Vita: p. 113. Thesis director: Katherine Rowan. Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Environmental Science and Public Policy. Title from PDF t.p. (viewed June 10, 2009). Includes bibliographical references (p. 108-112). Also issued in print.
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Shan, Xiaoqiu. "Website about Chinese food : information design promoting culture identify by website /." Online version of thesis, 2009. http://hdl.handle.net/1850/11632.
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Benevides, Lara. "Beyond the Surface : Bringing attention to the origin of food with the fish finger as canvas." Thesis, Konstfack, Institutionen för design, inredningsarkitektur och visuell kommunikation (DIV), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:konstfack:diva-6226.
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The many technological processes that products go through can make consumers less related to the systems behind them and their origins. The same thing happens to food. This project highlights the implications of a food system within the global scale of today’s mainstream economy and explores the possibilities for a product that originates from a more sustainable food system. Apart from re-designing a processed everyday food product, the aim of this study is to increase awareness of the pressure that the world’s fish stocks are suffering due to overfishing – an issue that is being aggravated by our current food system. For this reason fish fingers (aka fish sticks), which is a well known food product in Sweden, have been chosen as the primary focus in order to make a complex issue more tangible. By re-evaluating what a fish is, analysing current food systems and food products, making sensory explorations and collaborating with chefs, Havsbitar 1.0 and 2.0 (”Sea Bites” 1.0 and 2.0) have been developed. It is a series of fish fingers that has been designed for a desirable future scenario, where a resilient food system has been implemented. The aesthetics of Havsbitar intends to connect it to its ingredients and to the ecosystem it comes from, while maintaining the key characteristics of the fish finger as we know it today. The acceptance of the concept as a food product is an important variable to this project. The concept is placed in the field of Transition Design. Nevertheless, the design of Havsbitar 1.0 is a proposal that is intended to create possibilities for dialogue about an ideal industrialized commercial product. On the other hand, Havsbitar 2.0 follows a more discursive, critical angle towards the fact that fish fingers do not resemble fish, its main ingredient. Havsbitar 2.0 could then be placed in the field of Critical Food Design and Discursive Design.
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Bobsien, Ivo Christian. "The role of small fish species in eelgrass food webs of the Baltic Sea." kostenfrei, 2006. http://e-diss.uni-kiel.de/diss_1703/d1703.pdf.
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Arndt, Carmen [Verfasser]. "Testing the suitability of harpacticoid copepods as food for marine fish larvae / Carmen Arndt." Kiel : Universitätsbibliothek Kiel, 2013. http://d-nb.info/1034073702/34.
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Wiff, Rodrigo. "Predicting food consumption and production in fish populations : allometric scaling and size-structured models." Thesis, University of St Andrews, 2010. http://hdl.handle.net/10023/935.
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Life-history traits in fish populations are highly correlated. A subset of these correlations are called allometric scaling, they refer to biological processes which can be described using body size as independent variable. Particularly, allometric scaling related with food consumption (Q) and biomass production (P) has gained the attention of ecologists for several decades. This thesis proposes a quantitative framework for food consumption, which allows both the identification of the mechanisms underlying the allometric scaling for Q and the development of a predictive model for consumption to biomass ratio (Q/B) in fish populations. This thesis is based on the fact that food consumption can be inferred from first principles underlying the von Bertalanffy growth model. In addition, it has been noticed in the literature that biomass production and food consumption show similar allometric scaling dependence, therefore, both can be derived from these first principles. Thus, a similar quantitative framework was used to produce models for P/B in fish populations. Once functional forms for production and food consumption were identified, a third model was developed for the ratio between production and consumption (P/Q). This ratio is usually named ecological efficiency because it determines how efficiently a population can transform ingested food into biomass. Several authors have noticed that P/Q remains invariant (independent of body size) across species. From a theoretical point of view, the results presented here allow the first quantitative explanation for the existence of the allometric scaling for Q/B and the invariance of P/Q across fish species. These results, together with the explanation for allometry in P/B reported in the literature, suggest that the regular across-species pattern for the trio {P/B,Q/B,P/Q} can be explained by basic principles that underpin life-history in fish populations. This quantitative framework for the trio {P/B,Q/B,P/Q} is based on an explicit dependence with body size, which simplifies the estimation of these quantities. Model complexity depends, in part, on which data are available. Models were applied to real data from commercially important species fished in Chile. Statistical properties of the new models were evaluated by an intensive resampling approach. The simplest possible model for the trio {P/B,Q/B,P/Q} rests on the assumption of a stable age distribution. These quantities have a key importance in ecosystem modelling because they determine population energetics in terms of food intake by predation and the transformation of this energy into population biomass of predators. Application of the new models produces results which were comparable to those given by standard methods. This thesis is a result of multidisciplinary research which attempts to make a contribution to the understanding of the mechanisms underlying the allometric scaling of food consumption and production in fish populations. It proposes models for the trio {P/B,Q/B,P/Q} and thus, has the potential to be widely applicable in fisheries science.