Thesis (Ph. D.)--University of Washington, 2004. / Vita. Includes bibliographical references (leaves 153-165).

Thesis (Ph. D.)--Rutgers University, 2007. / "Graduate Program in Ecology and Evolution." Includes bibliographical references (p. 411-428).

Thesis (Ph. D.)--University of Washington, 1996. / Vita. Includes bibliographical references (pages [379]-438).

Thesis (M. Sc (Ichthyology and Fisheries Science))--Rhodes University, 2005.

Thesis (M.M.S.)--Memorial University of Newfoundland, 2004. / Restricted until May 2005. Bibliography: leaves 45-50.

The following three essays present an analysis that combines well-known models of fisheries management with contemporary theories of international trade and industrial organization. The general theme of the thesis is that countries' fisheries management policies can affect the strategic interaction between their fishing industries. The first essay examines the problem of noncooperative management of international fisheries by analyzing the strategic rent-shifting roles for such well-known national management policies as fleet licensing and effort subsidies. It is shown that the noncooperative equilibrium in each policy takes the form of a prisoner's dilemma with dissipated rents in the fishery. It is also shown that strategic effort subsidies can only lead to incomplete rent dissipation but strategic fleet licensing can lead to complete rent dissipation. The second essay develops a theory of cooperative management of international fisheries by considering negotiation between countries over the same fleet licensing and effort subsidy policies considered in the first essay. The outcomes of negotiation over these policies are compared to the corresponding noncooperative outcomes, on the one hand, and to the efficient outcome on the other. It is shown that negotiation over effort subsidies in the absence of side payments is efficient, but negotiation over fleet sizes in the absence of side payments is inefficient. The third essay develops a two-stage two-period model of a 'domestic' country and a 'foreign' country whose respective fishing industries harvest from separate fisheries for the same international market. The domestic country uses a harvest policy to regulate the harvest by its fishing industry, but the harvest by the foreign fishing industry is unregulated. Two types of fisheries are considered. In the case of schooling fisheries, the domestic country may choose a conservative harvest policy in the first period if it can induce the biological collapse of the foreign fishery in the second period. In the case of search fisheries, the domestic country always chooses a conservative harvest policy in the first period in order to induce the economic degradation of the foreign fishery in the second period. The results suggest that international fisheries trade in the presence of divergent national fisheries management regimes could have unexpected consequences for world fisheries. / Arts, Faculty of / Vancouver School of Economics / Graduate

No description available.

By 1976 extended fisheries jurisdiction had been declared by most coastal states and territories of the world. The new regime of property rights was expected to affect seafood production costs which, in turn, could impact on seafood trade and the competitive positions of producing countries. In theory this policy should bestow upon coastal nations and territories a comparative advantage in seafoods. Thus, in studying price and nonprice competition as factors that influence seafood trade, a third factor (the effects of extended fisheries jurisdiction EFJ) is added. The best available data are aggregative. These data are used to analyze the influences of the three factors listed above on seafood trade. In the first part of the investigation, Canada and the U.S. are considered. The annual growth of each country's exports of fresh, frozen, and chilled fish to selected countries is computed using the constant market share approach. The calculated annual growth is partitioned into three effects (or components); namely; (1) competitiveness effect, which measures the portion of growth due to (price) competitiveness; (2) market distribution effect, which measures growth due to the (re)direction of exports to more rapidly growing markets; and (3) market size effect, which accounts for growth caused by overall growth in world demand. Both countries have gained substantial shares of the Japanese and European markets, but Canada's share of the U.S. market has declined due to increased competition from U.S. domestic producers. The U.S. share of every considered market has increased, in most cases, substantially. The second part of the study considers eight exporters of fish to the U.S. Various econometric models are used to analyze cause and effect relationships between changes in relative prices and changes in the market shares of pairs of countries/regions. Results indicate significant nonprice influence and symmetrical EFJ effects on product substitution. / Graduation date: 1987

The biochemical and organoleptic changes that took place in raw whole Pacific shrimp and in the cooked meat during eight days of iced storage were investigated. A steady increase of both microbial numbers on the raw shrimp and pH in the raw shrimp and cooked meat was observed. The levels of total and non-protein nitrogen and total carotenoid pigment decreased during the storage period. Tyrosine levels showed a. decrease in the raw shrimp, but a progressive increase in the cooked meat was observed. Although proteolytic and polyphenolase activity in the raw shrimp decreased during storage, the losses in nitrogenous components was probably related to a combination of the autolytic degradation of the shrimp coupled with the washing action of melting ice. Trimethylamine oxide levels were shown to decrease in raw shrimp daring storage due to the washing action of melting ice and its reduction to dimethylamine and formaldehyde and in lower amounts, to trimethylamine. The latter, probably is the result of bacterial activity, while the former is due to the action of enzyme systems in the shrimp. Levels of dimethylamine and formaldehyde increased in a parallel manner during the storage period. Trimethylamine levels also increased, but at a much slower rate. Organoleptic quality as shown by taste panel evaluations progressively declined during the storage period. Dimethylamine and formaldehyde levels appeared to be more sensitive indices of cooked shrimp quality than microbial numbers, pH and trimethylamine levels. / Graduation date: 1973

The objective of these studies was to develop an analog from surimi that would resemble abalone. Preliminary studies involved the standardization of batter preparation conditions, such as pH adjustment, optimum moisture content and batter mixing time. The texture of a gelled analog prepared with different protein adjuncts egg white, gluten and bovine serum albumin) was compared with cooked abalone for hardness, elasticity, and cohesiveness by a trained sensory evaluation panel and by instrumental methods. Serial levels of sodium carbonate were used to adjust the pH of the sol from pH 6.75 to 7.73. As the pH value rose, the textural strength of kamaboko correspondingly increased. The 0.1% level of sodium carbonate was determined suitable for further use. The moisture level in kamaboko caused significant variations in hardness (P<0.001) and cohesiveness (P<0.001). At the lowest level of moisture tested, 73.24%, gel hardness was greatest (l27N/g); with a 5% increase in moisture, the gel hardness was lower (52N/g). Sol mixing time (solubilization of myofibrillar proteins) was a very important factor to significantly affect gel texture for properties of hardness (P<0.00l), elasticity (P=0.002) and cohesiveness (P<0.001). To produce a strong, elastic and cohesive gel, 30 minutes mixing was required. In serial concentrations (O to 4%), egg white, gluten, and bovine serum albumin, were evaluated for enhancement of textural parameters in order to produce an imitation abalone product. The addition of either egg white or gluten at the two percent level resulted in the greatest hardness and most cohesive gels (P<0.001). Two percent added bovine serum albumin significantly improved gel hardness and elasticity (P=0.003 and P=0.0149, respectively). A shredded gel containing one of three protein adjuncts was effective in varying the final gel texture when incorporated with a surimi-based carrier. In overall parameters, the trained sensory evaluation panel judged the analog gel containing bovine serum albumin texturized chunks (at a 70:30 ratio to carrier) closest to cooked abalone. The instrumental measurements of textural parameters were slightly less discriminating than the trained sensory panel. / Graduation date: 1989