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Keeping Quality of Fresh and Frozen Sand Lance, Ammodytes Sp

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Keeping Quality of Fresh and Frozen Sand Lance, Ammodytes Sp Keeping Quality of Fresh and Frozen Sand Lance, Ammodytes sp. J. J. L1CCIARDELLO, E. M. RAVESI, and M. G. ALLSUP Introduction et aI., 1979). It has been suggested them for available food (Hen­ that this phenomenon may be drickson, 1979). Sand lance, Ammodytes sp., also associated with the decline in the There is no directed commercial commonly referred to as sand eels, Atlantic mackerel, Scomber scom­ fishery for sand lance on the U.S. east are elongated, slender, round-bodied brus, and Atlantic herring Clupea coast. There is a small limited fish which resemble small eels (Fig. I), harengus, stocks (Morse, 1982). It domestic market for the bait industry swim with an undulating motion in was also proposed that the increased and an even smaller ethnic market for large schools, and grow to a max­ abundance on the Grand Banks human consumption (Smith, 1978). imum length of about 6 inches resulted from the depletion of Atlan­ In Europe, particularly Denmark and (Bigelow and Schroeder, 1953). In the tic cod, Gadus morhua, (Winters, West Germany, sand lance from the western Atlantic Ocean their range ex­ 1983). In 1974, the percentage of sand North Sea form the basis of an impor­ tends from about Cape Hatteras to lance larvae comprising the total tant industrial fishery where they are Labrador. These fish are usually winter larval fish population in the reduced to fish meal and oil found in shoal waters either along the Mid-Atlantic Bight, Southern New (Borgstrom, 1962; Kietzmann, 1969). immediate coast or on offshore banks England area, and Georges Bank was In 1978, the New England Fishery having a sandy bottom. With the aid about 50 percent, whereas by 1979 Development Program sponsored a of their long pointed snout, they occa­ this figure had reached close to 90 study to determine the feasibility of sionally burrow in the sand, hence the percent. During that period, the catching sand lance off southern New name sand eel. abundance estimates increased by a England (Stellwagen Bank) and the Within recent years there has been factor of 20 times (Sherman et aI., results were reported by Smith and l an explosion in the numbers of sand 1981). These sand lances purportedly Testaverde • The NMFS Northeast represent a threat to important com­ lance in the northwest Atlantic (Meyer 'Smith. R. M., and S. Testaverde. 1978. mercial species such as Atlantic cod, Development of a day-trawler fishery for sand haddock, Melanogrammus aegle­ launce (Arnmodytidae) off the coast of New The authors are with the Gloucester jinus; herring, etc., in that not only England: Technical and biological considera­ LaboralOry, Northeast Fisheries Center. Na­ tions. Speech presented at the 23rd Annual tional Marine Fisheries Service. NOAA. are they preying on their young larval Atlamic Fisheries Technological Conference. Gloucester. MA 01930. forms, but are also competing with Williamsburg, Va. c. I 1 3 4 S , 1 I • .. II 12 IJ 14 IS Ii 17 II I' 21 11 Ii 11111111111111t 11111111111111111111111" 11111111111111111111111" 1IllllllllllllllllillUIll"I" Illuul.lllllllllllllllllllllllllm1111,11,111" t11/11111111111111111111111 d1111/111111' 1,1111111111111' II, 1II111III Figure I. -Sand lance, Ammodyles sp., from Slellwagen Bank. 78 Marine Fisheries Review Fisheries Center's Gloucester Labora­ (9 = excel1ent, 5 = marginal) by 12 (1974) reported a lipid content of 1.5 tory participated in that study by laboratory personnel with experience percent for Ammodytes lancedatus, comparing methods of holding the in tasting fish of variable quality. and whether this lower value sand lance on board the fishing vessel, Shelf life was considered to have ex­ represents a species or seasonal dif­ and also by determining the species' pired when the sensory score value ferences is not known. fresh and frozen storage character­ reached 6. istics with regard to its potential as a For the frozen storage study, the Fresh Study human food. This paper reports the 2-day post-mortem fish, either iced or Sand lance held in CSW generally results of that investigation. held in CSW, were headed and gut­ remained in rigor longer compared ted, batter-breaded, frozen and then with the fish stowed in ice. This may either air-packed in 2 mil polyethylene have been due to the more rapid Materials and Methods bags or vacuum-packed in bags made lowering of the body temperature by The sand lance were caught on from Curlon S-6602 (nylon-PVDC­ the CSW. Duration of rigor in fish is Stel1wagen Bank in July by a com­ surlyn) and then stored at O°F. a function of both the storage mercial trawler using a small-mesh net Samples from the four different temperature and the time required to in the cod end. One portion of the treatments (ice-air, ice vacuum, CSW­ equilibrate to that temperature. The catch was immediately iced on board air, CSW-vacuum) were periodically appearance of the CSW fish was also ship in standard wood fish boxes examined for organoleptic quality and slightly better because there was less (125-pound capacity) and another peroxide value, and for extractable crushing and the CSW had washed portion was placed in an insulated protein nitrogen (EPN) by the pro­ the surface slime off the fish. At the tank containing chil1ed seawater cedure of Ravesi and Anderson end of the initial 2-day holding (CSW) prepared by mixing one part (1969). period, the chilled seawater had ac­ seawater with one part ice. The fish For the proximate analysis, quired an off odor, probably the were received at the laboratory the moisture content was determined by result of bacterial growth. During same day they were caught. The iced drying to constant weight in an air subsequent storage in ice there was and boxed fish were placed in a walk­ oven at 212°F (100°C). Ash was not much of an apparent difference in refrigerator at 34-36°F. The CSW assayed by incineration in a muffle between the two treatments except for tank was relocated in the pilot plant furnace at I,022°F (550°C). Lipid frequency of burst or blown bellies and connected to a recirculating content was determined by a which was greater among fish initially refrigeration unit set to maintain a methanol-chloroform extraction pro­ held in CSW. This condition occurs in water temperature of 32-34°F. After 2 cedure (Bligh and Dyer, 1959). fish caught when they have been days post-mortem, the fish were Nitrogen content obtained by micro­ heavily feeding and their digestive removed, iced in conventional boxes, Kjeldahl method was multiplied by tract contains a high content of pro­ and also stored in the refrigerator. 6.25 to obtain protein value. All teolytic enzymes which dissolve the Periodical1y, samples from both statistical analyses were performed on belly tissues. In Figure 2, percent treatments were assayed for: Aerobic a programmed HP-97 calculator. burst bellies for the two treatments, plate count (68°F) using the agar determined on randomly selected medium of Lee and Pfeifer (1974); samples of 40 fish per testing, has peroxide value by an iodine titration Results and Discussion been plotted as a function of storage time. procedure (Riemenschneider et al. , Composition 1943) on either a chloroform­ Based upon the appearances of the anhydrous sodium sulfate extract of Sand lance chemical composition is eyes and odor of the flesh, fish from the tlesh (Dyer and Morton, 1956) or presented in Table 1. With a fat con­ both treatments were considered to be a chloroform-methanol extract (Bligh tent greater than 5 percent, these fish in very good condition after 5 days and Dyer, 1959); trimethylamine would have to be classified as fatty. and in good condition after 8 days. (TMA) content by a modification of However, the fat content of pelagic After 12 days the eyes were slightly the Dyer picrate method (Tozawa et fish usually varies seasonally and it is cloudy and the flesh had developed an aI., 1971). For a Torrymeter reading not known whether the fat content (Jason and Richards, 1975), six meas­ determined in this study was minimal, urements were made on the lateral maximal, or average. The species of line along the entire length and the sand lance we studied was most prob­ results averaged. For sensory evalua­ ably American sand lance, Am­ Table1.-Chemlcel composition 01 ssnd Isnce. tion, the fish were headed and modytes americanus. Sidwell et al. Composition (%) eviscerated, batter-breaded, and deep Form Water Protein Lipid Ash fried in corn oil. The cooked product 2Mention of trade names or commercial fmns Whole 73.2 17.1 6.9 2.6 with breading removed was rated for does not imply endorsement by the National Edible flavor and texture on a scale of 1 to 9 Marine Fisheries Service, NOAA. portion 75.4 18.3 5.1 2.0 47(1),1985 79 oily, fishy odor which had intensified day of testing. End of iced shelf life 15 random fish which constituted the by the 15th day. for both treatments occurred at 14 sample. At the onset of spoilage the The average flavor scores for the days. It is believed that the slight meter reading was estimated from fish prestored in CSW were slightly downgrading of the flavor scores of regression analysis as 11-12. With lower throughout a IS-day storage the CSW samples was due to an in­ gadoid species we have usually period compared with the all-iced creased degree of rancidity in these observed a meter reading of 5-7 at in­ samples (Fig. 3). A significant flavor fish. The more rapid rate of peroxide cipient spoilage. There was very good difference (5 percent level) based on a accumulation in these samples com­ correlation (r = 0.93) between log t test was only observed at the eighth pared with the all-iced samples sup­ meter reading and flavor score.
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