From the early history of humanity until today, fish and other fishery products have always been involved in human diet. The intake of a sufficient number of proteins has been enabled through high-quality fish meat containing a significant quantity of essential amino acids as well as omega-3 fatty acids. According to the studies, 150 grams of fish, meets the needs of a 50-60% of daily protein i...

A method for the determination of clofencet in animal and fishery products was developed, using liquid chromatography with electrospray ionization mass spectrometry (LC/ESI-MS). The sample was homogenized with water and hexane, and the homogenate was extracted with acetonitrile, then acetonitrile-water (4 : 1). An aliquot of the crude extract was passed through a C18 cartridge column (1,000 mg)...

A simple and rapid multiresidue method was developed for the determination of twelve quinolones (ciprofloxacin, danofloxacin, difloxacin, enrofloxacin, flumequine, marbofloxacin, nalidixic acid, norfloxacin, ofloxacin, orbifloxacin, oxolinic acid and sarafloxacin) in muscle, liver, chicken eggs, milk, prawn and rainbow trout. The quinolones were extracted from a sample with acetonitrile-water (...

We study the integrated fishery planning problem (IFP). In this problem, a fishery manager must schedule fishing trawlers to determine when and where the trawlers should go fishing and when the trawlers should return the caught fish to the factory. The manager must then decide how to process the fish into products at the factory. The objective is to maximize profit. We have found that IFP is di...

This paper reviews recent developments in China’s fishery and aquaculture sectors, as well as the policies affecting rural households in general and fisheries households in particular. It explores how China’s policies may change as a result of the nation joining the World Trade Organization (WTO) in December 2001 and the likely impacts of these changes on China’s fishery and aquaculture sector....

Modified atmosphere packaging (MAP) has become a popular method for packaging foods as it can extend the shelf life of food with minimal quality defect. Oxygen, nitrogen and carbon dioxide are the common gases used in MAP, Oxygen and carbon dioxide inclusive as only these two gaseous have the preservative effects on the packed food product. Their effect on microbial changes of any food product ...