The Influence of Habitat and Fishing on Reef Fish Assemblages in Cuba

The abundance of selected fish species was estimated using the stationary visual census technique in the northwestern region of the Cuban shelf. A total of 26,809 individuals of 32 species were counted in 1,172 stationary point censuses made at 10 reef sites along the coast. We found that the abundance patterns were most probably the consequence of the presence/absence of mangroves and seagrass beds in adjacent lagoon areas. A second factor influencing the spatial variation appeared to be overfishing on an east-west gradient, with lower abundances of commercially targeted species near Havana City in the east

Desarrollo de un producto a base de zapote negro, Diospyros digyna, jugo de naranja, Citrus aurantium

In the state of Puebla are produced 19.300 tons in 2.324 ha of black sapote, bittersweet on rapidly maturing. For the development and market opening, it is necessary to transform through various conservation methods. In the present study was designed to formulate a black sapote jam with the addition of orange juice presenting an alternative for preservation. The formulation more acceptable sensory (500 g-sapote-200 ml. juice Orange) were determined by analysis microbiological, physicochemical, sensory attributes and cost assessments. The results of microbiological analysis show values obtained under NOM for aerobic mesophiles, fecal coliforms, yeasts and molds. Presents values of humidity (32%), ash (0.7%), carbohydrates (67.3%), pH = 3.5 and Brix=65%. The cost is low compared to the commercial jam and sensory is adequate in flavor and texture. The jam black sapote and orange juice is an alternative viable technology for conservation, commercialization and industrialization.En el Estado de Puebla se producen 19,300 Toneladas en 2,324 Ha. de zapote negro, sabor agridulce, sobre madurando rápidamente. Para el aprovechamiento y la apertura del mercado, es necesario transformarlo mediante diferentes métodos de conservación. En el presente estudio se diseñará la formulación de una mermelada con zapote negro adicionado de jugo de naranja presentando una alternativa para su conservación. La formulación más aceptada sensorialmente (500 g. zapote-200 ml. naranja) se le determinó el análisis Microbiológico, Fisicoquímico, Sensorial por Atributos y evaluación de costos. Los resultados del análisis microbiológico nos muestran valores obtenidos por debajo de NOM para Mesofílicos, Coliformes, Hongos y Levaduras. Presenta valores de humedad (32%), Cenizas (0.7%), Hidratos de Carbono (67.3%), ph= 3.5 y Brix= 65%. El costo es bajo en comparación con las comerciales, sensorialmente es bien aceptada en sabor y textura. Por lo que la mermelada de zapote negro con jugo de naranja, es una alternativa tecnológica viable para su conservación, comercialización e industrialización