Fish biomass and species composition in the Malta Reservoir, Poland

Andrzejewski, W.; Szlakowski, Jacek; Mastynski, J; Mazurkiewicz, Jan; Godlewska, M.

doi:10.2478/v10025-011-0006-4

Cited by 3 publications

(2 citation statements)

References 12 publications

(4 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Besides, compared to Wroclaw, they were conducted in agglomerations of distinctly poorer river systems , Stani 2005, Rechulicz 2008, Marsza! et al 2011 or within more limited areas -Poznań and Warsaw (Andrzejewski & Mastyński 2006, Wiśniewolski & Ligięza 2011. In recent years also the fish fauna of Olsztyn was studied, especially of the lakes situated within the city (Kapusta et al 2010, Boroń, Szlachciak 2011.…”

Section: Discussionmentioning

confidence: 99%

Ichthyofauna of Wrocław - the Odra River, its tributaries and the selected city reservoirs

Witkowski¹,

Kleszcz²,

Błachuta

et al. 2012

Fragm. Faun.

View full text Add to dashboard Cite

Abstract:The ichthyofauna o f the O dra River, its m ajor tributaries (Oława, Widawa, Bystrzyca, Ślęza) and selected reservoirs (sand and clay pits, city park ponds, recreational reservoirs, city m oat) within the city o f W rocław is described on the basis o f data obtained in our ow n studies (electrofishing and net-catching), quality control catches o f the Polish Angling Association, analysis o f stocking registers, control and analysis o f angling inquiries and interviewing anglers in 1980-2010. Forty six fish and lamprey species were recorded: 42 in the Odra River, and 41 in its tributaries. Twenty eight species were recorded from the city reservoirs; they represented euryoecious and stagnophilous ecological groups. The study area holds nine species w hich are legally protected in Poland (Lampetra planeri, Acipenser oxirynchus, Gobi о albipinnatus, Rhodeus sericeus, Eupallasella percnurus, Cobitis taenia, Sabanejewia baltica (=aurata), Misgurnus fossilis, Barbatula barbatula) and five species regarded as endangered in the country {Barbus barbus, Vimba vimba, Chondrostoma nasus, Hucho hucho, Salmo salar). Eleven species occurring in the w ater courses and reservoirs o f W roclaw are protected within the EU Habitats Directive (92/43/EW G). Ten species introduced accidentally or on purpose occur in the city. Despite the high anthropopressure, including intensive angling, the W roclaw waters still hold diverse, and the O dra River itself -even rich -fish communities.

show abstract

Section: Discussionmentioning

confidence: 99%

Ichthyofauna of Wrocław - the Odra River, its tributaries and the selected city reservoirs

Witkowski¹,

Kleszcz²,

Błachuta

et al. 2012

Fragm. Faun.

View full text Add to dashboard Cite

show abstract

“…Nevertheless, the CO2-modified RSW induced sensory alterations in the fish during frozen storage by increasing salt absorption and increasing rancidity (Ashie et al, 1996). Ice slurries, also known as flow ice, have been utilized more lately (Andrzejewski et al, 2010;Guzmán et al, 2021;Keys et al, 2018). Because of their greater heat exchange capacity, these water-ice systems may achieve temperatures below zero faster, protecting the fish from oxidation and dehydration.…”

Section: Coolingmentioning

confidence: 99%

Study on the quality of fish products based on different preservation techniques: a review

et al. 2022

View full text Add to dashboard Cite

This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It's critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way.

show abstract