Project Number: WVA00137
CRIS Number: 0180870
AQUACULTURE FOOD AND MARKETING DEVELOPMENT PROJECT
Investigators: Semmens, K.
Performing Department: Animal & Veterinary Science -- 1877
Start Date: 09/15/1998
Termination Date: 09/14/2001
Reporting period: 09/15/1998 to 09/14/2001
Termination Report:
Obj.1.Develop marketing strategies for aquaculture producers and processors. On-site fee fisherman, managers of fee fishing enterprises, in-state and out-of-state recreational fishermen and WV fee fishing operators were surveyed. The study reveals potential for aquaculture based recreational fishing as an economic development initiative in West Virginia. Obj.2.Examine economic and financial feasibility of alternative aquaculture species focusing on hill land.(1)Farm-level trout enterprise budgets show that cost of raceway production systems of 50,000 and 100,000 lbs./yr. are $0.93 and $0.90/lb.(2)Data collected on aquaculture production and processing in WV and surrounding states used mail surveys, site visits, and published sources. (3) Feasibility analysis of two WV processors resulted in case studies. Obj.3.Determine effect of water quality and stress on consistency and quality of fresh trout fillets and value-added smoked trout products. (1) Studies simulated methods for farm-raised rainbow trout. Three levels of CO2(<25,35,45mg/L)were ap0plied to 5 tanks of fish. Fish were sampled at 0, 28, 56 and 84 days. Ave. wt. Gain over 3 months of fish exposed to high CO2 were less than fish exposed to intermediate or low levels. CL concentrations were lower in high CO2. As CO2 increased, fillet weights decreased and shear force increased. (2) Fillets were soaked for 90 min. in sodium lactate, or sucrose/sorbitol, alone or with food-grade phosphates or MgCl2, to evaluate quality of fillets during frozen storage for 90 days. Lightness and redness of intact fillets prior to brining and smoking were lower than untreated fillets prior to freezing. Sucrose/sorbitol and sodium lactate increased gel hardness of fish mince and cohesiveness, cook yield, pH and fat content of smoked. A greater increase in cook yield and cooked moisture content was affected by sucrose/sorbitol. Phosphates increased pH of fillets after soaking that in turn decreased lightness and increased yellowness of the fillets as well as cooked pH. Magnesium chloride enchanced the increase in cooked pH caused by frozen storage. Frozen storage increased salt content, water-phase salt content, raw and cooked ash, and decreased brine uptake and fillet shear force. Obj 4. Conduct a technology transfer component to disseminate information generated by this project to the aquaculture industry in Appalachia, to WV agencies with aquaculture related responsibilities and the general public. Initiatd Aquaculture Forum, a state wide annual meeting targeting existing and prospective producers [sponsored by WVU, WV Dept Ag, Northeastern Regional Aquaculture Center (NRAC), and WV Aquaculture Association]. Aquaculture Forum featured research from the project which is at WVU Ext Aquaculture web page. Conducted exchange with NC Dept Ag targeting economic development community and producers; held seminars featuring farmers from CO, NC, and IL and academics from AR, OH, and Prince Edward Island to describe successful aquaculture programs and businesses; conducted "road trips" with WV aquaculture producers to NC, KY, OH, VA and PA.
Publications:
Danley, M., P. Mazik, P. B. Kenney, R. Kiser, and J. Hankins. 2001. Chronic exposure to carbon dioxide: growth, physiological stress response, and fillet quality of rainbow trout. World Aquaculture Society Annual Meeting. Orlando, FL.
Jittinandana, S., P. B. Kenney, and R. Kiser. 2000. Chemical and Physical Changes in Smoked Rainbow Trout Associated with Frozen Storage. 53rd Reciprocal Meats Conference. Columbus, OH.
Jittinandana, S., P. B. Kenney, S. Slider, and R. Kiser. 2001. Cryoprotection of rainbow trout, Oncorhynchus mykiss, fillets for smoked trout production. Institute of Food Technologists Annual Meeting and Food Expo. New Orleans, LA.
Jittinandana, S., P. B. Kenney, S. Slider, and R. Kiser. 2001. Effects of cryoprotectants on physicochemical attributes of intact rainbow trout, Oncorhynchus mykiss, fillets. Institute of Food Technologists Annual Meeting and Food Expo. New Orleans, LA.
San, Nu Nu, Dan Miller, Gerard D'Souza, Dennis K. Smith, and Ken Semmens, 2001. West Virginia Trout Enterprise Budgets. Version 2.0. West Virginia University Extension Service. Pub. # AQ01-1.
Impact:
Marketing results lead to marketing strategies (plans)for fee fishing and fish processing businesses and, in cooperation with the Benedum Foundation, development of a model for operating a successful fee fishing operation. Developed West Virginia Trout Enterprise Budgets. Wrote case studies for Mountain Aquaculture & Producers Association and presented a draft version was presented to the Board of Directors at their Fall annual meeting in Elkins, WV, December 1999). Determined that a reasonable profit level if the present market prices for processing remain at $1.25/lb. Survey data indicate that producers need to keep better records to identify cost inefficiencies. Conducted The 2001 Aquaculture Forum in Flatwoods, WV on January 20. The growth rate of rainbow trout in flowing water systems is reduced as carbon dioxide concentrations increase. Cryoprotectants minimize negative effects of frozen storage on intact trout fillets. Integrated resources and assistance of local economic development authority, NRAC, and Mountain Partners, Inc., and WVU. Responded to 140 requests for information from West Virginia and adjacent states.