Planar electromagnetic sensing system has been used as one of the NDT methods to evaluate the material properties i.e., to evaluate near-surface properties such as conductivity, permeability and dielectric properties. The applications of planar electromagnetic sensors will depend on both the characteristic of the sensor type chosen and also the characteristic of material under test. Conventional planar interdigital sensors and novel planar interdigital sensors have been designed, fabricated and tested for detection of dangerous marine biotoxins in seafood. Our main objective is to sense the presence of dangerous contaminated acid in mussels and other seafoods. Initial studies were conducted with three peptide derivatives namely Sarcosine, Proline and Hydroxylproline. These three chemicals are structurally closely related to our target molecule (domoic acid). The initial results have shown that all sensors respond very well to the chemicals and it is possible to discriminate the different chemicals from the output of the sensor. Novel interdigital sensors have shown better sensitivity measurement compared to conventional interdigital sensors. The novel interdigital sensors were then being tested with three seafood products. Results from the analysis have shown that novel interdigital sensor with configuration #1 (Sensor_1) has better sensitivity compared to other sensors. Sensor_1 has been chosen for experiment using proline and mussels. The changes in sensor sensitivity were analysed with mussels before and after adding the proline. The presence of proline on the mussel surface and also injected proline to the mussel samples were clearly detected by Sensor_1. Further experiment was conducted with small amount of domoic acid (0.5 µg to 5.0 µg) injected to a mussel and it was found that Sensor_1 was able to detect small amount of domoic acid (1.0 µg) injected into the mussel sample. Sensor_1 was able to detect approximately 12.6 µg/g of domoic acid in mussel meat. Three threshold levels of particular sample thickness have been established for detection of domoic acid. The first prototype of a low cost sensing system known as SIT (Seafood Inspection Tool) has been developed. The outcomes from the experiments provide chances of opportunity for further research in developing a low cost miniature type of sensors for reliable sensing system for commercial use.

Planar electromagnetic sensing system has been used as one of the NDT methods to evaluate the material properties i.e., to evaluate near-surface properties such as conductivity, permeability and dielectric properties. The applications of planar electromagnetic sensors will depend on both the characteristic of the sensor type chosen and also the characteristic of material under test. Conventional planar interdigital sensors and novel planar interdigital sensors have been designed, fabricated and tested for detection of dangerous marine biotoxins in seafood. Our main objective is to sense the presence of dangerous contaminated acid in mussels and other seafoods. Initial studies were conducted with three peptide derivatives namely Sarcosine, Proline and Hydroxylproline. These three chemicals are structurally closely related to our target molecule (domoic acid). The initial results have shown that all sensors respond very well to the chemicals and it is possible to discriminate the different chemicals from the output of the sensor. Novel interdigital sensors have shown better sensitivity measurement compared to conventional interdigital sensors. The novel interdigital sensors were then being tested with three seafood products. Results from the analysis have shown that novel interdigital sensor with configuration #1 (Sensor_1) has better sensitivity compared to other sensors. Sensor_1 has been chosen for experiment using proline and mussels. The changes in sensor sensitivity were analysed with mussels before and after adding the proline. The presence of proline on the mussel surface and also injected proline to the mussel samples were clearly detected by Sensor_1. Further experiment was conducted with small amount of domoic acid (0.5 µg to 5.0 µg) injected to a mussel and it was found that Sensor_1 was able to detect small amount of domoic acid (1.0 µg) injected into the mussel sample. Sensor_1 was able to detect approximately 12.6 µg/g of domoic acid in mussel meat. Three threshold levels of particular sample thickness have been established for detection of domoic acid. The first prototype of a low cost sensing system known as SIT (Seafood Inspection Tool) has been developed. The outcomes from the experiments provide chances of opportunity for further research in developing a low cost miniature type of sensors for reliable sensing system for commercial use.

Made available in DSpace on 2015-05-14T13:24:12Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 3348525 bytes, checksum: 5fda23587eaded25d9a89e60948bf7b0 (MD5) Previous issue date: 2011-08-26 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / This dissertation deals with the contemporary intricacies infers the processing and handling of ecological harvesting of Pickers Seafood by the cities of Bayeux, and João Pessoa and Cabedelo in Paraiba depending on the environment where shellfish grow. This study was undertaken to analyze the relationship of socio-ecological process and organization of work that occur in the pick up process and marketing of shellfish seafood by the riverside communities of the estuary of River Paraíba. Among the qualitative methods include: life history, free interviews, semi-structured, guided tours and direct observation, the data were analyzed by interpreting the speech of the interviewees, based on the model of the integration of the various individual skills. The knowledge that these women have about the distribution of resources and its ecology, and environmental perception, constitutes a valuable tool in that it is enough to be incorporated in both plans of socio-economic studies and in management, conservation and sustainable use of local fauna. / Esta dissertação trata das imbricações contemporâneas no que infere o processamento e manuseio ecológico da coleta de mariscos pelas marisqueiras dos municípios de Bayeux, João Pessoa e Cabedelo no Estado da Paraíba que dependem do ambiente onde os moluscos bivalves se desenvolvem. Teve-se como objetivo analisar as relações sócio ecológicas do processo e organização do trabalho que ocorrem no processo de cata e comercialização dos moluscos pelas marisqueiras das comunidades ribeirinhas do estuário do Rio Paraíba. Dentre os métodos qualitativos, destacam-se: história de vida, entrevistas livres, semi-estruturadas, turnês guiadas e observação direta; os dados obtidos foram analisados por meio da interpretação do discurso das entrevistadas, com base no modelo de união das diversas competências individuais. O conhecimento que estas mulheres detêm sobre a distribuição dos recursos e sua ecologia, além de sua percepção ambiental, constitui-se em uma ferramenta valiosa que é suficiente para ser incorporada tanto em planos de desenvolvimento sócio-econômicos quanto em estudos de manejo, conservação e utilização sustentável da fauna local.

A hipersensibilidade a alimentos é comum em crianças e adultos. O camarão, apesar de muito apreciado, é um alimento potencialmente capaz de desencadear reações alérgicas em indivíduos geneticamente predispostos. O principal alérgeno em camarão é a tropomiosina. O objetivo desse experimento foi avaliar os efeitos da radiação gama na reatividade IgE a tropomiosina de camarão da espécie Litopenaeus vannamei e avaliar as modificações físico-químicas e sensoriais no produto, induzidas por esse processo. As amostras foram constituídas de camarões sem o cefalotórax, descongelados e liofilizados, submetidos a diferentes doses de radiação gama: 0 (test.), 5, 10 e 15 kGy. Utilizou-se para a irradiação um irradiador multipropósito, semi-industrial de 60 Co. A taxa de dose empregada foi de 7,5 kGy/hora. Determinou-se a reatividade IgE utilizando as técnicas: ELISA e \"Imunobloting\". Foram realizados testes físico-químicos e sensoriais, para verificar a viabilidade do produto após a irradiação. Os dados obtidos foram submetidos à análise de variância (ANOVA) e teste de Tukey (p<=0,05). As doses de radiação gama aplicadas nesse experimento não alteraram de forma significativa a reatividade IgE, a cor, o colesterol, teor de ácidos graxos e a aceitação dos camarões. Concluiu-se que a radiação gama nessas doses, apesar de não causar modificações que comprometam a qualidade do produto, não pode ser indicada para o controle de alérgenos em camarões, por ter apresentado baixo impacto na modificação da estrutura protéica alergênica / The hypersensitivity to foods is common in children and adults. The shrimp in spite of very appreciated is a food potentially capable to unchain allergic reactions genetically in individuals per disposed. The major allergen in shrimp is the tropomiosin. The aim of this study was to evaluate the effects of gamma irradiation on IgE reactivity to shrimp tropomyosin (Litopenaeus vannamei) and evaluate the physical and chemical changes and sensory product, induced by this process. The samples will be constituted of thawed and freeze-dried shrimp submitted to different radiation doses: 0 (test.), 5, 10 and 15 kGy. Was used for irradiating an irradiation multipurpose semi-industrial sector. 60 Co. The dose rate used was 7.5 kGy / hr. The samples, later to the irradiation, they will go by analyses for allergens determination using the techniques: ELISA and Imunobloting. Acceptance test will be done to verify physic-chemical and sensorial attributes after irradiation. Datas will be evaluated by ANOVA and Tukey test (p<=0.05). The gamma radiation doses applied in this experiment did not change significantly IgE reactivity, color, cholesterol, fatty acid content and the acceptance of shrimp studied. It was concluded that the gamma radiation in these doses, although not causing changes that compromise the quality of the product cannot be indicated for control of allergens in shrimp because it presented a low impact on allergenic protein structure modification

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2017-05-30T12:42:52Z No. of bitstreams: 1 2012 - Maristela Soares Louren?o.pdf: 4369198 bytes, checksum: 2ec3a82b696b5d2a8be25a4f931cf3b1 (MD5) / Made available in DSpace on 2017-05-30T12:42:52Z (GMT). No. of bitstreams: 1 2012 - Maristela Soares Louren?o.pdf: 4369198 bytes, checksum: 2ec3a82b696b5d2a8be25a4f931cf3b1 (MD5) Previous issue date: 2012-09-03 / The food production chain, from primary production, such as aquaculture, to the preparation and consumption of food depends on the use of natural resources and involves some form of environmental impacts. The methodology of Life Cycle Assessment (LCA), this perspective can be a tool, in that it provides a critical analysis of industry activities and environmental aspects associated. The LCA stands out both as a technique and a ?model of thinking? to integrating information about fluxes of energy and matter and evaluated the impacts along the supply chain, since the extraction of raw materials of nature to the final disposal of products or processes of interest, process that demands intense interdisciplinary in the representations of the phenomena studied in multiple dimensions of analysis. The aim of this study was to analyze the fishery production chain in a broader sense, in other words, the production process of Aquaculture and Seafood Industries Portuguese, as well as the production process of fish meals in the Food Service Segment in Brazil and Portugal, addressing water use and effluent generation through the LCA. The methodology was qualitative, quantitative, descriptive and exploratory in the segments studied in Brazil and Portugal. Analyzes carried out physical-chemical and microbiological for identification of water quality and type of effluents generated in the processes studied. The results show that in all processes, water management is not integral part of environmental management, only in the Food Service Segment in Brazil presents control water by hydrometers and one of the Seafood Industry in Portugal is carried out effluent treatment. The measurement of the water quantity in the steps of Aquaculture, Seafood Industry and Food Service Segment contemplates water footprint in the process, with the measurement, it is necessary to reflect on the procedures adopted and control of water consumption, as also the generation of effluents originating from the process. With regard to analysis, the effluents generated in some steps of the processes showed high levels of organic matter and total solids, and appreciable levels of fecal coliform, total coliform as well as heterotrophic bacteria were found. It is concluded that this analysis points to the need to introduce strategies in order to monitor and manage the use of water in the segments studied and to base more extensive reflections on the consumption of water resources and potential environmental impacts from the perspective of the life cycle of the product. / A cadeia produtiva dos alimentos, desde a produ??o prim?ria, como a aq?icultura, at? a prepara??o e consumo do alimento depende da utiliza??o de recursos naturais e implica de alguma forma em impactos ambientais. A metodologia de Avalia??o do Ciclo de Vida (ACV), nesta perspectiva, pode ser uma ferramenta, na medida em que, proporciona uma an?lise cr?tica das atividades das ind?strias e dos aspectos ambientais associados. A ACV se apresenta como t?cnica e, ao mesmo tempo, ?modelo de pensamento? relevante para integrar informa??es sobre os fluxos f?sicos de mat?ria e avaliar os impactos ao longo das cadeias de suprimento, desde a extra??o da mat?ria-prima da natureza at? a disposi??o final dos produtos ou processos de interesse; processo que demanda intensa interdisciplinaridade nas representa??es dos fen?menos estudados, em m?ltiplas dimens?es de an?lise. O objetivo deste trabalho foi analisar a cadeia produtiva da pesca em um sentido mais amplo, ou seja, o processo de produ??o da Aq?icultura e Ind?strias de Pescados portuguesas, bem como o processo produtivo de refei??es com pescado do Segmento de Alimenta??o Coletiva no Brasil e em Portugal, abordando o uso da ?gua e a gera??o de efluentes atrav?s da ACV. A metodologia adotada teve car?ter qualitativo, quantitativo, descritivo e explorat?rio nos segmentos estudados no Brasil e em Portugal. Foram realizadas an?lises f?sico-qu?micas e microbiol?gicas para identifica??o da qualidade da ?gua e o tipo de efluentes gerados nos processos estudados. Os resultados apontam que em todos os processos, a gest?o da ?gua n?o ? parte integrante da gest?o ambiental, apenas no Segmento de Alimenta??o Coletiva do Brasil apresenta controle de ?gua por hidr?metros e em uma das Ind?strias de Pescados em Portugal ? realizado o tratamento de efluentes. A mensura??o da quantidade de ?gua nas etapas da aq?icultura, da Ind?stria de Pescados e do Segmento de Alimenta??o Coletiva contempla a pegada h?drica nos processos, com esta aferi??o, torna-se necess?ria a reflex?o sobre os procedimentos adotados e o controle de consumo de ?gua, como tamb?m a gera??o de efluentes advindos dos processos. Com rela??o ?s an?lises, os efluentes gerados em algumas etapas dos processos apresentaram elevados teores de mat?ria org?nica e s?lidos totais, bem como n?veis apreci?veis de coliformes termotolerantes, coliformes totais e bact?rias heterotr?ficas. Conclui-se que este diagn?stico aponta para a necessidade de introduzir estrat?gias com objetivo de monitorar e racionalizar o uso da ?gua nos Segmentos estudados e embasar reflex?es mais amplas sobre o consumo dos recursos h?dricos e os potenciais impactos ambientais sob a perspectiva do ciclo de vida do produto.

Sustainable development of export-orientated farmed seafood in Thailand is a major issue which can impact local stakeholders as well as global food security. The major species taken into consideration in this research were initially the Pacific white shrimp (Litopenaeus vannamei), Nile tilapia (Oreochromis niloticus), giant freshwater prawn (Macrobrachium rosenbergii), and striped catfish (Pangasianodon hypophthalmus). After which more focus was placed on Pacific white shrimp, which is Thailand’s major cultured seafood being traded for export, and tilapia, which has potential for export but also enjoying a good domestic market demand. Actors or stakeholders directly and indirectly involved in aquaculture value chains may have their own perceptions about sustainability affecting their operations, as various factors within and outside their own systems could affect these perceptions. This could lead to different efforts in responding to these factors to make their operations sustainable. Three major areas were covered in this study, namely a) describing the strengths and weaknesses of shrimp and tilapia production in Thailand in relation to their export potential, b) evaluating the status of compliance to global aquaculture standards of shrimp and tilapia farming (covering technical and labour aspects), and c) determining perceptions of sustainability across the shrimp and tilapia value chains in Thailand, with a focus on the production sector. A mixed-methods approach was employed to obtain information in the study sites in Thailand. Basic field interviews were conducted among 206 shrimp producers in 6 provinces in the east and south, and 199 tilapia producers in 4 provinces in the west and east, in terms of farm operations and perceptions of factors which will affect the sustainability of their operations, including generational aspects on future shrimp and tilapia farming. Key informant interviews were also conducted among other value chain actors (>30) such as hatchery/nursery operators, input/service providers, processors/exporters and technical/ institutional members to determine whether there are differences in their sustainability perceptions. In addition, face to face interviews with 18 shrimp farm male and female workers were conducted (Thai and migrant workers), as well as with 14 key informants involved in shrimp farm labour issues in Thailand, specifically for well-being and working conditions. Stakeholders cited environmental (technical), economic, social and institutional (equity) aspects of their operations as factors which will affect the sustainability of their operations. Disease, product price and water quality were the three most important sustainability factors among shrimp farmers, whereas water quality, disease and extreme weather conditions were for tilapia farmers. Product price was the most cited by input service providers, hatchery operators, shrimp and tilapia producers, and processors. Both Thai and migrant shrimp farm workers perceived a better or much better-off quality of life working in shrimp farms in Thailand than in their previous occupations or status. Almost all shrimp farms meet more than what are required under the Thai labour law or the global aquaculture standards for human resources. With the importance of migrant labour in Thailand, much still needs to be done in terms of assessing the impact of their working in Thailand on their families left behind in their own countries, as well as on their communities, including status of social protection to avoid exploitation. Each stakeholder group strives to achieve sustainability so they can remain in operation in the next few years, to survive on the business individually and corporately, and to be the best provider of sustainably and ethically produced seafood for the world. The compliance to aquaculture global standards and certifications may be considered to contribute to the sustainability of operations by improving farm practices thereby reducing detrimental impacts on farm and external environments, as well as strengthening human relations with in the farm and in the community. However there are some aspects of these standards which could eliminate the small players. In this study, the large scale farms were more likely to comply with all the standards, followed by medium scale, and lastly the small scale farms. The differences in perceptions which exist among these stakeholders should be understood by every sector and efforts should be made to address them so that there is cohesiveness in giving support to achieve sustainable seafood production and trade.

Reconhecendo-se a susceptibilidade do camarão à autólise e à decomposição microbiana, a presente pesquisa teve como objetivo avaliar a influência de diferentes doses de radiação gama na qualidade da carne, sob os aspectos microbiológicos, físicoquímicos e sensoriais durante o armazenamento sob refrigeração do camarão-brancodo- pacífico (Litopenaeus vannamei). As amostras foram constituídas de camarões in natura, sem o cefalotórax, acondicionados em bandejas de poliestireno, embalados em filme plástico flexível e submetidos a diferentes doses de radiação gama (1,0 e 3,5 kGy), sendo que estas foram mantidas sob refrigeração (5ºC ± 1ºC) e analisadas no 1º, 7º, 14º e 21º dias de armazenamento. Foram realizadas análises microbiológicas (Staphylococcus coagulase positiva, Salmonella ssp, Coliformes totais e termotolerantes, microrganismos psicrotróficos e mesófilos), e testes físico-químicos: bases nitrogenadas voláteis totais (BNVT), pH, nitrogênio não protéico (NNP), análise de TBARS - substâncias reativas ao ácido tiobarbitúrico (TBA) e trimetilamina (TMA), além de determinações de colesterol e composição centesimal. Foram realizadas análises para cor (instrumental) e para aceitabilidade (hedônico), visando à determinação da qualidade sensorial do camarão (submetido à cocção) durante o período de armazenamento. Verificou-se que o processo de irradiação reduziu a população bacteriana inicial e após o armazenamento as amostras irradiadas apresentaram-se dentro dos padrões previstos pela legislação brasileira (BRASIL, 2005b). Já as amostras não irradiadas, após o 7º dia de armazenamento, estavam impróprias para o consumo por extrapolarem o limite estabelecido para Staphylococcus. Foram encontrados valores de 6,05 a 6,39 para pH; 19,47 a 80,84 mg/100g para BNVT; 2,61 a 12,85 mg/100g para TMA; 0,22 a 1,20 mg de malonaldeído/1000g para TBA e 53,09 a 134,81 mg/100g para colesterol. As amostras irradiadas mantiveram-se estáveis durante o período de armazenamento, o que não ocorreu nas amostras não irradiadas, quanto ao pH, índices de BNVT e TMA. A irradiação resultou na redução do teor de colesterol e valores de TBA nos diferentes tempos avaliados. Não houve diferença (p <=0,05) para cor instrumental no primeiro dia de armazenamento, em relação a amostras não irradiadas e irradiadas com 3,5 kGy. Não foram detectadas diferenças estatísticas (p <= 0,05) no aspecto sensorial entre amostras irradiadas e não irradiadas no 1º dia de armazenamento. As amostras não irradiadas foram rejeitadas sensorialmente a partir do 7º dia de armazenamento, enquanto que as amostras irradiadas com 1 kGy foram aceitas até o 14º dia. As amostras irradiadas com 3,5 kGy mantiveram-se com aroma e aparência adequados até o final do experimento. Concluiu-se que o uso da radiação gama, especialmente a dose de 3,5 kGy, proporcionou maior estabilidade físico-química e segurança microbiológica durante o armazenamento, em relação ao produto refrigerado convencional, sem ocasionar alteração na qualidade sensorial do camarão. A radiação gama assegurou maior vida útil ao camarão refrigerado, atingindo 21 dias de armazenamento, sendo, portanto, um coadjuvante recomendável. / Taking into account shrimp susceptibility to autolise and bacterial decomposition, this study aimed to evaluate the different gamma irradiation dosis influence over meat quality related to microbiological, physical-chemical, nutritional and sensorial aspects, during cold storage of the white shrimp (Litopenaeus vannamei). Samples were taken from fresh shrimps without cephalothoraxes, settled into poliestirene trays, packed with flexible plastic film and submitted to different dosis of gamma irradiation (1.0 and 3.5 kGy). Samples were kept under refrigeration (5ºC 1ºC) and analyzed at the 1st, 7th 14th and 21st day of storage. Microbiological analyzes were realized (Coagulase-positive Staphylococcus, Salmonella ssp, coliforms, psychrotrophic and mesophilic population), and physical-chemical and tests (Total volatile bases (TVNB), pH, non proteic nitrogen (NNP), TBARS analysis – reactive substances to tiobarbituric acid (TBA), trimetilamine (TMA) cholesterol teor and proximate composition). Instrumental color test were realized and hedonic test was taken to determine cooked products sensorial quality during storing period. It was noticed that the irradiation process reduced bacterial population and during storage all the irradiated samples were under the patterns established by the Brazilian legislation (BRAZIL, 2005a). Non-irradiated samples were inappropriate for consumption after one week of storage, since they were over Staphylococcus established limits. The pH values ranged from 6.05 to 6.39; 19.47 to 80.84 mg.100g-1 for TVNB; 2.61 to 12.85 mg.100g-1 for TMA-N; 0.22 a 1.20 mg of malonaldeide.1000g-1 for TBA and 53.09 to 134.81 mg.100g-1 for cholesterol concentrations. Irradiated samples kept more stability during storage period when compared to non-irradiated samples, regarding to pH, TVNB and TMA levels. Samples irradiation resulted into cholesterol and TBA values reduction at different evaluated moments. No significant differences (p <= 0.05) were found in terms of instrumental color during the first day of storing when compared to the non-irradiated samples and to the 3.5 kGy irradiated ones. Statistical differences were not found (p <= 0.05) between non-irradiated and irradiated samples within the first day of sensorial analysis. Non-irradiated samples were rejected on the sensorial test after the 7th day of storage, while the 1kGy irradiated samples were accepted until the 14th day. Samples irirradiated with 3.5 kGy kept viability in terms off flavour and aspect until the end of the experiment. When compared to conventional refrigerated product, the gamma-irradiation technique, (especially the 3.5 kGy dosis) provided a higher stability related to physicalchemical properties and microbiological safety during storage. No differences on the sensorial shrimp quality were found. Through gamma irradiation, we obtained a product with minimal procedure modifications, with enhanced shelf life under refrigeration.

New England’s seafood industry has been searching for opportunities to diversify their landings and build resilience as it faces socio-economic challenges from a changing climate. Developing markets for underutilized species is one way the New England community could help their seafood industry build resilience. This thesis identified New England’s underutilized fish species and explored their marketplace potential by examining their availability in a changing climate, current availability to consumers, and consumers’ responses. In Chapter I, I account how New England’s seafood preferences have changed over time. In Chapter II, I identify New England’s seven underutilized seafood species: 1) Acadian redfish (Sebastes fasciatus), 2) Atlantic pollock (Pollachius virens), 3) butterfish (Peprilus triacanthus), 4) the Georges Bank and Georges Bank East stocks of haddock (Melanogrammus aeglefinus), 5) scup (Stenotomus chrysops 6) the northern stock of silver hake (Mercluccius bilinearis), and 7) white hake (Urophycis tenuis). In the same chapter, I show that climate change will likely affect the availability of these species differently and that the broader ecological and socio-economic responses from shifting distributions and phenology are largely unknown. In Chapter III, I demonstrate that besides haddock, underutilized species were rarely accessible to consumers in restaurants. In the same chapter, I show how resources would likely help consumers and restaurants connect with their underutilized species since popular seafood suggestion guides either overlook or provide inconsistent recommendations for all underutilized species. In Chapter IV, I suggest that younger generations (Millennials and Generation Z) are interested in engaging with underutilized species. These younger consumers responded positively to hake, haddock, and Atlantic pollock in sensory assessments. Finally, in Chapter V, I suggest how New England’s seafood supply chain can use results from this research to make more informed policy, marketing, and purchasing decisions that align with their sustainability goals. These insights into availability, access, and consumer response may help New England’s seafood industry strategize approaches that will connect younger consumers to their local seafood options and build new adaptive markets in a changing climate.

Sustainable and equitable fisheries are central for addressing the challenges of the UN Sustainable Development Goal 14: Life Below Water. International trade, once presented by Walrasian economists as a panacea for fisheries development, has not markedly decreased poverty and has been related to the overexploitation of marine species. In this light the consequences of a continued expansion of seafood trade are highly uncertain and problematic. Two competing theoretical hypotheses predict either overexploitation or recovery of marine species when connected to international trade, respectively. The empirical literature finds trade relationships and connections of local fisheries to a large-volume market critical factors for social-ecological outcomes. Here, I combine these insights to show that multi-level links, between fishers &amp; different markets (market manuscript) and marine species &amp; trade relationships (squid manuscript), are critical to explain diverging social-ecological outcomes. In the market manuscript we model the transition from local, to multi-level (both local and global), to global markets in a two species fishery. We find this transition is non-linear, leading to fluctuations in species abundance as a result of abrupt switches between target species. Critical fluctuations of species abundance driven by new market connections are a result of large shifts in prices for one species and high asymmetries in expected income between the two species. The squid manuscript provides empirical and modeling evidence that cyclical changes in the ocean can drive social-ecological systems outcomes through changing interactions at multiple levels. The interactions between squid population and fishers and squid distribution and trading structures determines benefit distributions in the fishery. The lack of consideration of multi-level interactions related to trade in models for fisheries management is likely associated with a lack of processes for integrating the empirical and theoretical insights of two disciplines at the core of fisheries science. Social-ecological system scholars study more often empirical and fishery economics the theoretical aspects of interactions between trade and fisheries. One process suggested in this thesis to bridge insights from both disciplines in fishery models is the careful study of the important interactions in the empirical case. Comparison of these interactions with observed empirical interactions in other systems informs the model conceptualization that is then embedded in a theoretical framework. This leads to the development of models of intermediate complexity  that integrate insights on regular structures and patterns observed in real social-ecological systems. The squid manuscript exemplifies this integration. We integrate observed multi-level links in a standard fishery model between the squid population fishers and traders, and thus better represent the empirical system.  A continuous dialogue between empirics and theorycan help build models of intermediate complexity. To capture the complex elements of these social-ecological systems, in this young field of study, next to a continuous dialogue priority observed empirical dynamics can help question theoretical assumptions. This study seeks to contribute to the development of fisheries management models more suitable to face contemporary challenges of fisheries management by focusing on how multi-level interactions between fisheries and trade shape sustainable and equitable outcomes.

The American Heart Association (AHA) recently confirmed common recommendations of one to two fish dishes per week in order to prevent cardiovascular disease (CVD). Nevertheless, the natural fluctuations of lipids and fatty acids (FA) in processed seafood caught little public attention. Moreover, consumers of unprocessed seafood in general do not know how much omega-3 fatty acids (omega-3 FA) within servings they actually ingest. The few studies published until today considering this aspect have been re-evaluated in today’s context. They included four observational studies with canned fatty coldwater fish (mackerel and herring from the same region, season, producer and research group). Their outcomes were similar to those conducted in the following years using supplements. Cans containing seafood (especially fatty coldwater fish) with declared content of omega-3 FA are ready-to-use products. Human studies have shown a higher bioavailability of omega-3 FA by joint uptake of fat. Canned fatty coldwater fish contain omega-3 FA plus plenty of fat in one and the same foodstuff. That suggests a new dietary paradigm with mixed concepts including several sources with declared content of omega-3 FA for reducing the cardiovascular risk and other acknowledged indications.