We present a framework for results-based management (RBM) of commercial fisheries. The core idea of RBM is to reduce micromanagement by delegating management responsibility to resource users. The RBM framework represents an industrial organization approach to co-management and comprises three defining processes, conducted by three independent “agents”: (i) an “authority” defines specific and measurable and achievable objectives (outcome targets, OTs) for the utilization of fisheries resources, (ii) resource user organizations (termed “operators”) take responsibility for achieving these OTs and provide documentation that (iii) allows independent “auditors” to evaluate the achievement of OTs. Using incentive mechanisms, notably deregulation, RBM grants operators the flexibility to develop and implement innovative and cost-effective ways to achieve OTs. The feasibility of implementing RBM in five European fisheries was investigated in cooperation with relevant stakeholders through artificial planning processes and computer simulations. The operators involved were enthusiastic, and new management plans were drafted based on the framework. These included socioeconomic OTs in addition to traditional stock objectives, encompassing an ecosystem approach. Several issues are in need of further research to consolidate the approach and prepare the ground for practical implementation, including: the specification of the legal and regulatory framework required to underpin RBM, details of transitional arrangements when shifting towards RBM (including cost-sharing) and the development of necessary organizational capacity for operators. Initially, we therefore envisage the framework being applied to high-value single-species fisheries, with a limited number of participants, which are adequately represented by a competent organization.
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Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods.
Ensuring food security and food safety in a future facing the foreseen grand global challenges will be challenging, where they at the same time open up a wealth of opportunities. Further advancing the bioeconomy is a key tool to tackle these very complex challenges and at the same time lead to sustainable economic growth. Significant changes and different approaches are needed to meet the needs and demands of our future consumers. The next big wave of technological disruptions will be in the new bioeconomy, most notably the food industry. The development of new technologies cannot compromise food security and safety but, on the contrary, should be aimed at increasing both. To succeed in this changing environment and tackle all the grand global challenges, we need to be unafraid to think in very different ways than we have before. We need to understand the market and the consumers and where they are heading, find new innovative solutions and work across sectors with partners we never imagined working with before.
This study examined the potential of using the freshwater shrimp, Caridina nilotica (CNM), and mung beans, Vigna radiata (VRM), to replace Rastrineobola argentea fishmeal (RAF) as the primary protein source in fish feeds in East Africa. Six diets with varying proportions of RAF, CNM, VRM and full fat soybean meal were tested on Nile tilapia (initial body mass ± SD: 3.30 ± 0.27 g). The growth performance was best in groups fed diets containing either R. argentea or C. nilotica or a combination of the two. Growth was poorest in the fish fed a combination of C. nilotica and V. radiata, and intermediate in the groups fed the commercial formulation and a diet containing a combination of R. argentea and V. radiata. The cost of feed per kg of fish produced decreased with increasing inclusion of C. nilotica. The price of feed per kg of fish produced was comparatively high in feeds containing V. radiata due to poor feed conversion ratio. Of all the diets tested, the price of feed per kg of fish produced was highest in the commercial formulation. Caridina nilotica is a good candidate to substitute R. argentea fishmeal in practical diets for Nile tilapia.
Filleting and freezing in relation to rigor mortis, and a well-controlled cold-chain are important to maintain quality of fish. Atlantic herring (Clupea harengus) was processed and frozen pre or postrigor, and stored at either unstable modeled temperature conditions (at −25 ° C for 2 months, then stressed at −12 ° C for 1 month, followed by −25 ° C for up to 5 months) , or at stable storage conditions (−25 ° C) for 5 months. Analyzes on yield, physicochemical properties, lipid oxidation and hydrolysis of the light and dark muscle were performed. Prerigor freezing and stable storage conditions effectively reduced thawing loss, and inhibited lipid oxidation and hydrolysis of the light muscle. The dark muscle was more susceptible to lipid oxidation than the light; therefore, removal of the dark muscle may increase stability of the more valuable light muscle. Temperature stress must be avoided to maintain quality and extend shelf-life of industrially frozen herring fillets.
Temperature stress and fluctuations are common problems in frozen storage of fish products. This study investigated how storage temperature variations within an industrial frozen storage facility affected the physicochemical properties of Tra catfish (Pangasius hypophthalmus) fillets. Effects of commercial processing additives (mixture of sodium phosphates, sodium chloride, sodium citrate and citric acid), and vacuum packaging on the physicochemical properties of the fillets during 12 months of industrial storage were also studied and compared to controlled storage conditions (−18.6 ± 0.2 ° C). Temperature in the industrial storage was above −18 ° C, which is the recommended temperature for frozen fish products. This accelerated thawing loss, lipid oxidation and hydrolysis. Additives were effective in inhibiting lipid degradation, and retaining cooking yield, while vacuum packaging protected the fish from lipid oxidation and hydrolysis. Most importantly, temperature must be strictly controlled to ensure the quality of Tra catfish products during frozen storage.
Physicochemical changes of Icelandic golden redfish (Sebastes marinus) as affected by seasonal variation (June and November) and raw material freshness (processed 4 and 9 days postcatch) during frozen storage (at −25 ° C for 20 months) were studied to find optimal conditions for production of high ‐ quality frozen products. Thawing loss, cooking yield, and color of the fillets as well as chemical composition, water holding capacity, pH, total volatile basic nitrogen, lipid oxidation, and hydrolysis of the light and dark muscle were analyzed every 4 months of frozen storage. Lipid hydrolysis was the main degradation process in the light muscle, while the dark muscle was more affected by lipid oxidation. Fish caught in November showed greater instability in the analyzed parameters during storage than fish caught in June, which could be linked to differences in individual poly unsaturated fatty acids between the two seasons. The quality attributes of fish processed on day 9 were similar to fish processed 4 days postcatch, except slightly higher thawing loss and yellowness, were observed in fish processed 9 days postcatch. Stability of golden redfish through frozen storage was higher in the fish caught in June than in November.
The distribution and characteristics of water in the muscle of various commercially available Icelandic heavily salted Atlantic cod products were analyzed with proton magnetic resonance methods. The products varied in choice of catching method, in pre- or post-rigor processing, flattening or filleting cut, and pre-salting technique (brine injection with salt with / without polyphosphates, brining and pickling) and choice of brine-injection instruments.
All products had heterogeneous water distributions, but the level of heterogeneity was dependent on the handling during processing. Brine injection led to salt-induced swelling, which effect remained after the kench dry salting step. Double brine injection induced needle traces in the muscle, even after kench salting. Relaxation time analysis indicated that pickle salted products had the highest degree of protein denaturation in the muscle amongst the analyzed pre-salting methods. The multi-parametric analysis indicated how powerful the MR methods are for process and product characterization and optimization.
Fast and non-destructive prediction of the quality characteristics of food products during frozen storage are of great value both for the food industry and the consumers. The current study investigated the potential of using low field Nuclear Magnetic Resonance (NMR) along with multivariate chemometric methods to predict various important physicochemical quality parameters in Atlantic mackerel during frozen storage, as affected by season of catch, freezing method and temperature, as well as frozen storage duration. The obtained results clearly showed that transverse relaxation data obtained by low field NMR can be effectively used to simultaneously predict multiple quality characteristics of the mackerel fillets through storage, including water and lipid content, water holding capacity, lipid oxidation (peroxide value (PV), and thiobartituric reactive substances (TBARS)) and lipid hydrolysis (free fatty acids (FFA)) content within the muscle. The NMR data could furthermore be used to predict variations in the muscle due to season of catch, the frozen storage duration of the mackerel samples when all samples were used, and whether the fish had been headed and gutted or stored whole, which freezing equipment had been used, and the frozen storage temperature for mackerel samples caught at the end of July. Simplified monitoring and optimization of these quality parameters in frozen mackerel with a fast and non-destructive analytical technique like low field NMR is thus of great value for the fishing industry
Marine Synechococcus cyanobacteria are major contributors to global oceanic primary production and exhibit a unique diversity of photosynthetic pigments, allowing them to exploit a wide range of light niches. However, the relationship between pigment content and niche partitioning has remained largely undetermined due to the lack of a single-genetic marker resolving all pigment types (PTs). Here, we developed and employed a robust method based on three distinct marker genes (cpcBA, mpeBA, and mpeW) to estimate the relative abundance of all known Synechococcus PTs from metagenomes. Analysis of the Tara Oceans dataset allowed us to reveal the global distribution of Synechococcus PTs and to define their environmental niches. Green-light specialists (PT 3a) dominated in warm, green equatorial waters, whereas blue-light specialists (PT 3c) were particularly abundant in oligotrophic areas. Type IV chromatic acclimaters (CA4-A / B), which are able to dynamically modify their light absorption properties to maximally absorb green or blue light, were unexpectedly the most abundant PT in our dataset and predominated at depth and high latitudes. We also identified populations in which CA4 might be nonfunctional due to the lack of specific CA4 genes, notably in warm high-nutrient low-chlorophyll areas. Major ecotypes within clades I – IV and CRD1 were preferentially associated with a particular PT, while others exhibited a wide range of PTs. Altogether, this study provides important insights into the ecology of Synechococcus and highlights the complex interactions between vertical phylogeny, pigmentation, and environmental parameters that shape Synechococcus community structure and evolution.