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2017
Lake Victoria fishery resources are of great socio-economic, nutritional and food security significance to over 30 million people in the region, and to the international community. The proliferation of Nile perch in the 1990s increased the dynamics in the fisheries sector as people moved from the hinterlands to the Lake region to engage in Nile perch ...
S. A. Lukanga, Yunus D. Mgaya
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Lake Victoria fishery resources are of great socio-economic, nutritional and food security significance to over 30 million people in the region, and to the international community. The proliferation of Nile perch in the 1990s increased the dynamics in the fisheries sector as people moved from the hinterlands to the Lake region to engage in Nile perch ...
S. A. Lukanga, Yunus D. Mgaya
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2019
What makes quality fish? Constructivist accounts commonly suggest that ‘quality’ is not an essential feature of a given object, but a historically contingent marker that is shaped and negotiated in societal discourse. Nevertheless, little attention has been paid to the valuation practices that constitute quality as economic asset in the economy.
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What makes quality fish? Constructivist accounts commonly suggest that ‘quality’ is not an essential feature of a given object, but a historically contingent marker that is shaped and negotiated in societal discourse. Nevertheless, little attention has been paid to the valuation practices that constitute quality as economic asset in the economy.
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2012
In order to prepare children for a world of rapid change New Zealand has developed a new education curriculum. This curriculum emphasises both a new vision and new values for teaching and learning. In order to address these, some progressive schools are trialing new technologies such as learning management systems.
Julie Lynch, Kerry Lee
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In order to prepare children for a world of rapid change New Zealand has developed a new education curriculum. This curriculum emphasises both a new vision and new values for teaching and learning. In order to address these, some progressive schools are trialing new technologies such as learning management systems.
Julie Lynch, Kerry Lee
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The role of collagen in the quality and processing of fish
C R C Critical Reviews in Food Science and Nutrition, 1984Collagen in the muscles of fish constitutes the main component of the connective tissue membranes joining individual myotomes and is responsible for the integrity of the fillets. The content of collagen in fish muscles is from about 0.2 to 1.4% and in squid mantel about 2.6%.
Zdzistaw E. Sikorski +3 more
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Farmed Fish Pathology: Quality Aspects
Veterinary Research Communications, 2003The increase in fish demand has caused a proportional increase in the fishing effort but, because of over-fishing and the consequent decrease in fish stocks, annual world catches are actually diminishing. Aquaculture has therefore registered an exponential increase, in order to at least partially satisfy the supply deficit. Farmed fish can be harvested
MANERA M. +3 more
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Water quality, fishing effort and fish yield in lakes
Fisheries Research, 1992The relationship between fish yield, water quality and fishing effort was explored in 70 Finnish lakes. The total yield (kg ha−1 yr−1) was also split to species level (11 species). Fishing effort was estimated by the number of fishermen (fishermen km−2). The principal components of water quality variables were extracted.
Esa Ranta +2 more
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1990
Publisher Summary Varying egg quality is one of the limiting factors for successful mass production of fish fry. It may also cause some of the variability in recruitment observed in many wild stocks, since poor egg quality may decrease the survival potential of the hatched larvae.
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Publisher Summary Varying egg quality is one of the limiting factors for successful mass production of fish fry. It may also cause some of the variability in recruitment observed in many wild stocks, since poor egg quality may decrease the survival potential of the hatched larvae.
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‘Eating Quality’ of Fish—A Review
Journal of Aquatic Food Product Technology, 2002Abstract The quality of fish is a very complex concept. Quality is frequently described using terms related to nutritional, microbiological, biochemical and physiochemical characteristics alone, but none of these terms serve as adequate indices of quality-sensory perception and consumer acceptability must be included.
Jette Nielsen +2 more
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Biosensors in fish production and quality control
Biosensors and Bioelectronics, 2002Fishery products are important not only from a nutritional point of view, but also as an item of international trade and foreign exchange earner for a number of countries in the world. Fish and shellfish are highly perishable, and prone to vast variations in quality due to differences in species, environmental habitats, feeding habits, etc. In addition,
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Biological basis of fish quality
Sciences des Aliments, 2008The concept of "quality", for fish as for other food products, involves many different aspects requiring various scientific competences to be studied. The biological basis of the technological, nutritional and organoleptic fish quality was reviewed. Technological quality is related to primary processing (gutting, filleting, trimming) and depends on ...
Lefèvre, Florence, Bugeon, Jérôme
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