Zoekresultaten

NuProTex nutritious protein textures

Fish and vegetable protein sources are relatively underutilized for human consumption in comparison to meat, dairy and egg protein sources. Only part of the available fish proteins is used: fish is to small for human consumption and fish has a high proportion of by-products, up to 50% of fish weight is not used. This project aims to develop products and processes for creating healthy high valued consumer products based upon vegetable proteins and fish/crustacean proteins from by-products or from neglected fish. Three innovative processes are developed:1) Iso-electric solubilization and precipitation of fish/crustacean proteins from by-products,2) Networked vegetable/fish protein textures based upon low moisture extrusion processes3) Fibrous vegetable/fish protein textures produced with high moisture extrusion processes.Two innovative processes are applied:1) Food products with water-oil-water emulsions with isolated fish proteins2) Food products with sous-vide prepared fish fillets in semi industrial context.Different consumer product prototypes will be developed like fish nuggets, fish flakes and fish crackers.The Nuprotex project created successfully two new processes. Hanzehogeschool developed the process for fish protein isolation based upon iso electric solubilization and precipitation. With this process it was possible to recover about 15% weight of additional proteins from fish by-products. Please be aware that the yield of fish fillets from the fish is only about 30% of fish weight. So this is an important increase in food grade proteins! These Isolated Fish Proteins are successfully converted into several consumer prototype products like multiple emulsions for savory liquid products and fish cake/cracker applications. A sous-vide cooking process for fish fillets was developed with respect to microbial safety. It was shown that a microbial safe route could be developed, however further research is necessary to confirm these preliminary results.DIL has developed successfully an high moisture extrusion process for isolated fish proteins, grinded fish by products and vegetable proteins. This semi-finished product is successfully applied by for developing deep fried fish nuggets and fish burgers. DIL produced fish pellets which are suitable for applications as fish feed as is demonstrated in actual trials. Further research must demonstrate the quality of the feed product in actual growth experiments with fish.This project has clearly demonstrated that it is possible to produce with fish by-products added value consumer products. A possible increase of food-grade fish protein of about 15% on fresh weight base of processed fish is possible.

Fish assemblages of three common artificial reef designs during early colonization

In this study, we compared the early fish colonization of three types of artificial reefs deployed in the coastal waters of Saba and St Eustatius in the Caribbean: reef balls®, layered cakes and piles of locally obtained basaltic rock. As an indicator of performance, three fish assemblage parameters (abundance, biomass, species richness) were measured using underwater visual censuses at 11 months post-deployment and 4 months after restoration from hurricane damage. All artificial reef plots showed higher values for fish abundance, biomass and species richness than control plots covered by bare sand, which shows that artificial reefs can locally enhance the fish assemblage. However, the effect differed among artificial reef plots. Fish abundance was 3.8 times higher on the layered cake plots compared to the reef ball plots, while fish biomass was 4.6 times higher. Rock pile plots had intermediate values. Species richness did not differ significantly among different artificial reef plots. Three-dimensional modelling revealed that layered cakes had a smaller gross volume, shelter volume and total surface area than reef balls. The availability of multiple small shelters in the layered cake design appeared to be more relevant than other physical parameters, as the layered cake plots had higher fish abundance than the reef balls plots. We concluded that on Saba and St. Eustatius, layered cake plots performed better than reef ball plots after one year of colonization. Rock pile plots, made of local volcanic rock, showed an intermediate performance, and were 4–10 times cheaper to construct. If observed differences are consistent with other locations and persist during further colonization, current efforts to deploy reef balls could better be allocated to deploy artificial reef structures with a higher shelter density.

The effect of artificial reef design on the attraction of herbivorous fish and on coral recruitment, survival and growth

Fish assemblages of different types of artificial reefs can differ greatly in abundance, biomass and composition, with some reef types harboring over five times more herbivores than others. It is assumed that higher herbivorous fish abundance results in a higher grazing intensity, affecting the benthic community by means of enhanced coral recruitment, survival and growth. Territorial fish species might affect this process by chasing away other fish, especially herbivores. In this study we compared the fish assemblage, territorial behavior and grazing intensity by fish on two artificial reef types: reef balls and layered cakes, differing greatly in their fish assemblage during early colonization. In addition, the effect of artificial reef type on benthic development and coral recruitment, survival and growth, was investigated. Although layered cakes initially harbored higher herbivorous fish biomass, this effect was lost during consecutive monitoring events. This seems to be the result of the higher territorial fish abundance around the layered cakes where almost four times more chasing behavior was recorded compared to the reef balls. This resulted in a more than five times lower fish grazing intensity compared to the reef-ball plots. Although macroalgae were effectively controlled at both reefs, the grazing intensity did not differ enough to cause large enough structural changes in benthic cover for higher coral recruitment, survival or growth. The high turf algae cover, combined with increasing crustose coralline algae and sponge cover likely explained reduced coral development. We recommend further research on how to achieve higher grazing rates for improved coral development on artificial reefs, for example by facilitating invertebrate herbivores.

The Pacific foodfish list

The sustainable supply of fish in the face of climate change and other drivers of change is a policy priority for Pacific nations. Creel and market surveys are increasingly used to document catches but this information has not been aggregated at a regional scale. In this paper we provide a comprehensive and standardized list of Pacific marine foodfishes in 22 Pacific Island Countriesand Territories to enable comparative analyses and improved national surveys. National lists of marine teleost fish caught for food were cleaned of errors and standardized to current valid names using authoritative global databases. National lists were subsequently aggregated to subregional and regional scales. Pacific people were found to consume more than 1000 species of marine fish (presently 1031 species), with the highest diversity observed in Melanesia and the lowest in Polynesia. A total of 14% of species names have changed since surveys were completed. An estimated 3847 species of marine fish are recorded from the region, most of which are small reef species. This list of Pacific foodfish is available through the Pacific Data Hub curated by the Pacific Community. Conclusions. The study quantifies, for the first time, the great diversity of fishes consumed by Pacific people and highlights the need for more baselines of catch, acquisition and consumption. These findings provide a foundation across the region for analysing species’ relative importance in local economies and diets, supporting fisheries management and food security policies critical to the wellbeing of Pacific people in a changing world.

‘Fish Tales’

VR advertisment (Fish)