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Study on the protection from harm by house-fly on marine products - I Infestation of house-fly on fish meat

Study on the protection from harm by house-fly on marine products - I Infestation of house-fly on fish meat

Bull Tokai Reg Fish Res Lab 24: 27-37

A different tissue of fish was laid under separate fly-traps made of glass. After those arrangements had been left outdoors for given hours in the daytime, the numbers of flies attracted to the sample tissues and eventually entrapped were compared according to the quality of each sample. Fresh common mackerel seems to attract flies a little more than horse mackerel, flatfish and squid. However, the differences observed may not prove the selectivity of kinds of fish. On the other hand, flies would swarm on stale flatfish and squid oftener than on common mackerel and horse mackerel. Infestation of flies on fish meat increases with deterioration of the meat. The largest number of flies gathered on intestines and pyloric coeca, followed by the head, gill, red muscle, blood and liver. Common muscle and gonad attracted less flies. Generally flies do not gather on fish meat having lower water content than about 50%. For flies a preferable range of NaCl content in the meat seems to be 1 to 3%, as they did not come to the meat containing NaCl more or less than that range. Flies appeared to avoid smoked fish meat probably because of odors of creosote, cresol and phenol. The infestation of flies on dried and seasoned meat varied depending on kinds of seasoning liquors used. Flies usually preferred non-seasoned to seasoned meat. Although the green-bottle blowfly gathers at an object colored in white or yellow, color preference by the bluebottle blowfly or fleshfly was obscure. At a place elevated about 10 meters above the ground, fewer greea-bottle blowflies came to fish meat than to meat laid on the ground, whereas, infestation of bluebottle blowfly or fleshfly is independent of the height at which the meat stands.

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