Mitamura H.,Kyoto University |
Mitamura H.,Norwegian Institute for Nature Research |
Thorstad E.B.,Norwegian Institute for Nature Research |
Uglem I.,Norwegian Institute for Nature Research |
And 6 more authors.
Environmental Biology of Fishes
The lumpsucker Cyclopterus lumpus is distributed throughout the North Atlantic Ocean and migrates considerable distances between offshore feeding areas and shallow inshore spawning grounds. The number of the lumpsucker has declined since the mid 1980s, probably as a result of overexploitation. The lumpsucker is the preferred host of the sea louse Caligus elongates, which is a problem for marine aquaculture. However, little is known about the biology of the lumpsucker. The aims of the study were to 1) examine the movements of female lumpsucker during the spawning migration, and 2) assess the potential for lumpsucker to act as a vector for transmission of parasites and diseases between aquaculture farms and wild fish. Twenty female lumpsuckers tagged with acoustic transmitters were released during the spawning season in the inner part of Øksfjord, northern Norway and their distribution was recorded by 22 automatic acoustic receivers. The average time until departure from the fjord was 3 days, and within 1 week all fish had left the fjord. Timing of departure from the fjord was unrelated with either tidal current patterns or the time of the day. A high proportion of the fish (75%) were recorded within 200 m of fish farms, but they did not stay for extended periods at these farms. Our results suggest that mature female lumpsucker exhibit a movement pattern characterized by rapid fjord-scale migrations during the spawning season, and that they are not attracted to salmon farms in the same way as a range of other fish species. © 2011 Springer Science+Business Media B.V. Source
Jonsdottir R.,Matis ohf. |
Sveinsdottir K.,Matis ohf. |
Magnusson H.,Matis ohf. |
Arason S.,Matis ohf. |
And 3 more authors.
Journal of Agricultural and Food Chemistry
Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography techniques. The products were produced in Iceland using two different processing methods (filleting and splitting) and three different salting procedures, i.e., the old single-step kench salting or a multistep procedure, and presalting (injection and brine salting or only brine salting), which was followed by kench salting. The main difference observed was between fillets and split fish, where the split fish was darker and had stronger flavor characteristics. Comparison of different salting procedures showed that the use of presalting improved the appearance of the salted products, which can be described as increased lightness and reduced yellowness of the products. In the same products, the intensity of curing flavors was milder, as described by sensory analysis and key aroma compounds. Derivatives from lipid and protein degradation contribute to the characteristic flavor of the salted products. © 2011 American Chemical Society. Source