9,944 research outputs found
fish and fishery products microbiology bacteria causing fish spoilage
No full textThis material describe bacteria which causing spoilage in fish and seafood products
Identification and distribution of fish and shellfish in Tillamook Bay, Oregon: annual report, February 1, 1974 to June 30, 1974
No full textBrent O. Forsberg, Fish Commission of Oregon, in cooperation with Bureau of Sportfisheries and Wildlife, Fish and Wildlife Service, U.S. Department of Interior.This archived document is maintained by the State Library of Oregon as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes.Electronic reproduction. Salem, Or. : State Library of Oregon, 2021 Electronic reproduction from print version OrMode of access: Internet from the Oregon Government Publications Collection.Text in English
Texas Game and Fish, Volume 22i
No full textIndex to the Texas Game and Fish magazine listing articles by title, subject, and author
Texas Game and Fish, Volume 20i
No full textIndex to the Texas Game and Fish magazine listing articles by title, subject, and author
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The development and testing of techniques for studying the behavior of juvenile salmonids in reservoirs
No full text"The Oregon Fish Commission received a contract from the U. S. Fish and Wildlife Service, Bureau of Commercial Fisheries, under the Saltonstall-Kennedy Act for a study to develop methods for determining the behavior of juvenile salmonids in reservoirs. The study, consisting of a literature survey and field program, was conducted in Felton and North Fork Reservoirs on the Deschutes and Clackamas Rivers, Oregon, between September 30, 1959 and January 31, 1962. Pelton Reservoir contains chinook salmon (Oncorhynchus tshawytscha), blueback salmon (0. nerka), and summer-run steelhead trout (Salmo airdneri); North Fork Reservoir contains chinook salmon, silver salmon (0. kisutch 1 and winter-run steelhead trout. Equipment tested included SCUBA (self-contained underwater breathing apparatus) for direct observation, gill nets for capture, and sonar for indirect observation of fish." (Abstract From Author
Fish research project, Oregon
No full textprepared by: James R. Ruzycki, Lance R. Clarke, Michael W. Flesher, Richard W. Carmichael, Debra L. Eddy.Title from PDF title page (viewed on February 16, 2023)."Lower Snake River Compensation Plan: Oregon evaluation studies"--Cover.This archived document is maintained by the State Library of Oregon as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes.Includes bibliographical references (pages 23-24).Financed by the U.S. Fish and Wildlife Service under the Lower Snake River Compensation Plan.Mode of access: Internet from the Oregon Government Publications Collection.Text in English
Can fish really feel pain?
No full textWe review studies claiming that fish feel pain and find deficiencies in the methods used for pain identification, particularly for distinguishing unconscious detection of injurious stimuli (nociception) from conscious pain. Results were also frequently misinterpreted and not replicable, so claims that fish feel pain remain unsubstantiated. Comparable problems exist in studies of invertebrates. In contrast, an extensive literature involving surgeries with fishes shows normal feeding and activity immediately or soon after surgery. C fiber nociceptors, the most prevalent type in mammals and responsible for excruciating pain in humans, are rare in teleosts and absent in elasmobranchs studied to date. A-delta nociceptors, not yet found in elasmobranchs, but relatively common in teleosts, likely serve rapid, less noxious injury signaling, triggering escape and avoidance responses. Clearly, fishes have survived well without the full range of nociception typical of humans or other mammals, a circumstance according well with the absence of the specialized cortical regions necessary for pain in humans. We evaluate recent claims for consciousness in fishes, but find these claims lack adequate supporting evidence, neurological feasibility, or the likelihood that consciousness would be adaptive. Even if fishes were conscious, it is unwarranted to assume that they possess a human-like capacity for pain. Overall, the behavioral and neurobiological evidence reviewed shows fish responses to nociceptive stimuli are limited and fishes are unlikely to experience pain
Consumer Interest and Marketing Potential of Information on Fish Labels
No full textFood labels are an important source of information to consumers. However, little scientific evidence is available on the type of information consumers seek on product labels and how consumers use food labels. The objective of this study is to assess consumers’ use of mandatory information cues and interest in potential information cues placed on fish labels, packages or shelves in five European countries. A cross-sectional consumer survey was carried out in November-December 2004 in five European countries: Belgium, Denmark, the Netherlands, Poland and Spain and a sample representative for age and region within each country has been obtained. Total sample size is 4,786. The results show a high use of on-label information cues; hence, labels were found as good, and potentially market effective sources of information. Consumers were most familiar with expiry date, price, species name and weight and they felt able to derive clear quality expectations from the information these cues convey. Consumers displayed the strongest interest in an additional information cues, such as safety guarantee and a quality mark for seafood. Cross-country differences in both use and interest in fish information cues were observed.consumer, fish, label, Consumer/Household Economics, Marketing,
The Biggest Fish
No full textThis story is an excerpt from a longer interview that was collected as part of the Launching through the Surf: The Dory Fleet of Pacific City project. In this story, Robert A. (Rob) Royster describes the trials of bringing home his biggest fish
Fish consumption, does it beneficially affect markers of colorectal carcinogenesis?
No full textBackground: Fish consumption is possibly associated with a decreased risk of colorectal cancer, as has been shown in several observational studies. However, most of these studies did not discriminate between the effects of oil-rich and lean fish. To date, no randomized controlled trials (RCTs) have examined the possible beneficial effects of fish intake on colorectal cancer risk. Aim: The aim of this thesis was to investigate whether fish consumption beneficially affects markers of colorectal carcinogenesis. Methods and Results: In a case control study (363 cases, 498 controls), we studied the association of serum n 3 polyunsaturated fatty acid (PUFA) levels as a marker of oil rich fish intake with colorectal adenomas, a precursor lesion of colorectal cancer. We found that individuals with high serum long chain n 3 PUFA levels had a decreased risk of colorectal adenomas (odds ratio (OR) 0.67, 95% confidence interval (CI) 0.46; 0.96), whereas individuals with high serum n 6 PUFA levels had an increased risk of colorectal adenomas (OR 1.68, 95% CI 1.17; 2.42). In an RCT, we studied the effects of 3.5g/d fish oil (~1.5g/d n 3 PUFA) for 12 weeks on 19 serum inflammation markers in 77 healthy subjects and found that serum levels of these cytokines and chemokines were not changed. Finally, we studied the effects of increasing fish consumption compared with no additional fish, on markers of colorectal carcinogenesis in an RCT. Subjects (n=242), at an increased risk of colorectal cancer and those with no macroscopic signs of disease, were randomly allocated to receive dietary advice (DA) plus either two additional weekly portions of oil rich fish (salmon, ~1.4g/d n 3 PUFA) or lean fish (cod, ~0.09 g/d n 3 PUFA), or only DA for six months. We observed no change in apoptotic and mitotic cell numbers after the 6 months intervention with either salmon or cod compared with DA. Furthermore, colorectal genotoxicity, levels of cytokines and chemokines in colonic biopsies and feces, and fecal calprotectin were also not markedly changed after fish consumption. Only serum C reactive protein (CRP) levels were statistically significantly decreased after consumption of salmon ( 0.5 mg/l, 95% CI 0.9; 0.2) and cod ( 0.4 mg/l, 95% CI 0.7; 0.0) compared with DA. Conclusion: The results of this thesis do not provide strong evidence for beneficial effects of fish consumption on markers of colorectal carcinogenesis. <br/
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