The anadromous Hilsa shad(Tenualosa ilisha)fishery is the prime single species fishery of Bangladesh that driven by open access system which was selected for this study.Key purpose of this study was to assess the MSY(...The anadromous Hilsa shad(Tenualosa ilisha)fishery is the prime single species fishery of Bangladesh that driven by open access system which was selected for this study.Key purpose of this study was to assess the MSY(Maximum Sustainable Yield)in order to review the effectivity of the ongoing management policy of this fishery.For this reason,time series maritime or downstream catch-effort data of the Bay of Bengal were assembled from the Department of Fisheries,Bangladesh.MSY,CPUE and other population parameters were estimated through Surplus Production Models(SPMs)using computer software packages of CEDA,ASPIC and TropFishR.Assessed biological reference points of MSY from the best fitted CEDA package was 282,100 t(R^(2)=0.822)for the normal assumptions of the Schaefer and Pella-Tomlinson models.MSY values from the ASPIC packages(324,100 t and 263,500 t;for Fox and Schaefer model)and Schaefer model from TropFishR(345,486t)were larger than the catch in 2017(278,948 t).The values of F ratio(F/FMSY)for all SPMs were found less than 1 and B ratio(B/BMSY)were greater than 1 that clearly indicate the gradual upsurge of the Hilsa stock.Based on the above findings of BRPs,it also proves the effectivity of the current“Hilsa fishery management action plan”by the authorities.展开更多
Fresh and salted Tenualosa ilisha is very popular among the common people of Tripura,North-eastern part of India.In the present study,nutritional value of fresh and salted T.ilisha and the effects of different cooking...Fresh and salted Tenualosa ilisha is very popular among the common people of Tripura,North-eastern part of India.In the present study,nutritional value of fresh and salted T.ilisha and the effects of different cooking methods such as boiling and frying on them were evaluated.Significant differences were detected in proximate composition as well as in mineral,amino acid and fatty acid content.The increased amount of protein,ash,dry matter and mineral content was observed in salted T.ilisha but reverse was observed in case of amino acid and fatty acid content.Fried sample of both fresh and salted T.ilisha contained more amount of protein,fat,dry matter,ash,minerals and fatty acids than the boiled fish which play an important role in human health.In conclusion,frying process for preparation of fish is found to be good for cooking.展开更多
基金This work is supported by the special research fund of Ocean University of China(201022001).
文摘The anadromous Hilsa shad(Tenualosa ilisha)fishery is the prime single species fishery of Bangladesh that driven by open access system which was selected for this study.Key purpose of this study was to assess the MSY(Maximum Sustainable Yield)in order to review the effectivity of the ongoing management policy of this fishery.For this reason,time series maritime or downstream catch-effort data of the Bay of Bengal were assembled from the Department of Fisheries,Bangladesh.MSY,CPUE and other population parameters were estimated through Surplus Production Models(SPMs)using computer software packages of CEDA,ASPIC and TropFishR.Assessed biological reference points of MSY from the best fitted CEDA package was 282,100 t(R^(2)=0.822)for the normal assumptions of the Schaefer and Pella-Tomlinson models.MSY values from the ASPIC packages(324,100 t and 263,500 t;for Fox and Schaefer model)and Schaefer model from TropFishR(345,486t)were larger than the catch in 2017(278,948 t).The values of F ratio(F/FMSY)for all SPMs were found less than 1 and B ratio(B/BMSY)were greater than 1 that clearly indicate the gradual upsurge of the Hilsa stock.Based on the above findings of BRPs,it also proves the effectivity of the current“Hilsa fishery management action plan”by the authorities.
文摘Fresh and salted Tenualosa ilisha is very popular among the common people of Tripura,North-eastern part of India.In the present study,nutritional value of fresh and salted T.ilisha and the effects of different cooking methods such as boiling and frying on them were evaluated.Significant differences were detected in proximate composition as well as in mineral,amino acid and fatty acid content.The increased amount of protein,ash,dry matter and mineral content was observed in salted T.ilisha but reverse was observed in case of amino acid and fatty acid content.Fried sample of both fresh and salted T.ilisha contained more amount of protein,fat,dry matter,ash,minerals and fatty acids than the boiled fish which play an important role in human health.In conclusion,frying process for preparation of fish is found to be good for cooking.
