The Experts below are selected from a list of 27 Experts worldwide ranked by ideXlab platform
Ruiz E Cruz - One of the best experts on this subject based on the ideXlab platform.
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activity water and sorption behavior after citric acid pretreatment in dried Scallop Meat nodipecten subnodosus
2014Co-Authors: Pacheco R Aguilar, V Ocano M Higuera, A Maeda N Martinez, Garcia G Sanchez, Edgar Ivan Jimenez Ruiz, Marquez E Rios, Ruiz E CruzAbstract:In this study was applied an acid pre-treatment to Scallop with the aim of reducing drying times of Pacific Lion’s Paw Scallop Meats. The samples were immersed in 0.1M citric acid for zero (control), one, and three hours. Pretreatment in acid solution and drying temperature (50, 60 and 70 oC) were evaluated on the aw and the sorption phenomenon in dried Scallop. Both, acid pre-treatment and drying temperature, showed a significant effect (P
Kevin D E Stokesbury - One of the best experts on this subject based on the ideXlab platform.
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spatial and temporal variation in the shell height Meat weight relationship of the sea Scallop placopecten magellanicus in the georges bank fishery
Journal of Shellfish Research, 2009Co-Authors: Christopher L Sarro, Kevin D E StokesburyAbstract:ABSTRACT Spatial and temporal variations in the Meat weight of sea Scallops were examined in the Georges Bank fishery. From 1998–2007, 31 commercial Scallop vessels supplied 145 dissections from the last tow of their fishing trip. During the dissection process we recorded the shell height, Meat weight, sex, gonad weight, and visceral tissue weight. Meat weight was regressed against shell height (Ln(MW) = α + β ln SH). Predicted Meat weight varied by up to 29% for a 120 mm shell height Scallop among months. Scallop Meat weight varied by 31% for a 120 mm shell height Scallop between areas in the same month. The Southern Flank of Georges Bank had a different pattern of monthly variation in Meat weight, possibly because of a spring spawning event observed in the gonadal indices. These spatial and temporal differences in Meat weight could affect harvest, and harvest rate, with a 22% difference in Scallops harvested between June and October calculated from a hypothetical fishery. Understanding these spatial and...
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estimation of sea Scallop abundance in closed areas of georges bank usa
Transactions of The American Fisheries Society, 2002Co-Authors: Kevin D E StokesburyAbstract:Abstract A high-resolution video survey conducted from May to September 1999 in historic Scallop fishing grounds that have been closed to mobile fishing gear since 1994 revealed some of the highest densities and largest sea Scallops Placopecten magellanicus ever observed on Georges Bank. Sea Scallop densities ranged from 0.25 to 0.59 Scallops/m2 within the three surveyed areas and from 0.58 to 1.06 Scallops/m2 at stations where at least 1 Scallop was observed. Sea Scallops were highly aggregated into patches (beds) on the scale of square kilometers, and the distribution was strongly associated with the distribution of coarse sand-granule-pebble substrate. The three areas surveyed (1,938 km2) contained approximately 650 million Scallops representing 17 million kg of harvestable Scallop Meats. This is equivalent to 54% of the average harvestable Scallop Meat biomass from 1977 to 1988. The area surveyed covered 5% of the total Scallop fishing grounds of Georges Bank. The video survey technique has several ad...
Enrique Marquez - One of the best experts on this subject based on the ideXlab platform.
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activity water and sorption behavior after citric acid pretreatment in dried Scallop Meat nodipecten subnodosus efecto del acido citrico como pretratamiento sobre la actividad de agua y comporta miento de sorcion en callo de almeja seco nodipecten su
2013Co-Authors: Ramon Pachecoaguilar, Victor Manuel Ocanohiguera, Edgar Ivan Jimenezruiz, N Hermosillo, Saul Ruizcruz, Alfonso N Maedamartinez, Guillermina Garciasanchez, Enrique Marquezrios, Enrique MarquezAbstract:In this study was applied an acid pre-treatment to Scallop with the aim of reducing drying times of Pacific Lion’s Paw Scallop Meats. The samples were immersed in 0.1M citric acid for zero (control), one, and three hours. Pretreatment in acid solution and drying temperature (50, 60 and 70 oC) were evaluated on the a w and the sorption phenomenon in dried Scallop. Both, acid pre-treatment and drying temperature, showed a significant effect (P<0.05) on the a w . The sorption phenomenon was similar for every drying temperature as well as for the pre-treatment. Sorption behaviour was well explained by means of the BET equation, founding values for monolayer from 0.04 to 0.05g of moisture (water/g of dry matter).
J H Merritt - One of the best experts on this subject based on the ideXlab platform.
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physical measures of sensory texture in thawed sea Scallop Meat
International Journal of Food Science and Technology, 2007Co-Authors: S L Chung, J H MerrittAbstract:Summary An instrumental method of texture measurement for Scallop (Placopecten magellanicus) Meats after frozen storage has been developed to replace the sensory method. Non-destructive and destructive compressive forces at 50 and 80% deformation respectively and shear peak force gave significant correlation coefficients of 0.89, 0.78 and 0.82 respectively with sensory evaluation of the cooked Meats. The coefficient of variation associated with the compression method was smaller, however, than with the shear method.
Lisette Wilson - One of the best experts on this subject based on the ideXlab platform.
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impact of aquaculture on commercial fisheries fishermen s local ecological knowledge
Human Ecology, 2012Co-Authors: Sheena Young, Lisette WilsonAbstract:The Bay of Fundy along the southwest coast of New Brunswick, Canada is one of the most densely stocked finfish aquaculture areas in the world. An inshore multi-species fishery that dates back to the earliest European settlement shares these waters, and has been the economic mainstay of coastal communities. These inshore fishermen are increasingly displaced by the expanding aquaculture industry. A recent study conducted among fishermen in Southwest New Brunswick recorded their observations about the environmental impact of finfish aquaculture and the consequences for their commercial fishery. Fishermen all reported significant environmental degradation around aquaculture sites. Within 2 years of an operation being established, fishermen reported that gravid female lobsters as well as herring avoid the area, Scallop and sea urchin shells become brittle, Scallop Meat and sea urchin roe becomes discolored. The use of chemicals to control sea lice on farmed salmon has also caused lobster, crab and shrimp kills. These and other concerns suggest that more comprehensive and detailed studies are required to establish the environmental and economic interactions of aquaculture and the inshore fishery, as well as on the stocks on which that fishery rely. The study also points to the need for more effective use of fishermen’s knowledge in designing such studies.
