WO2006037934A1

WO2006037934A1 - An artificial fish bait

Info

Publication number: WO2006037934A1
Application number: PCT/GB2004/004198
Authority: WO
Inventors: Peter Anthony Williams; Derek Garnham; Claire Sayers; Sarah Jenkins
Original assignee: North East Wales Institute Of Higher Education; Oceanbait Limited
Priority date: 2004-10-04
Filing date: 2004-10-04
Publication date: 2006-04-13

Abstract

An artificial fish bait comprising a gellable binder of at least two polysaccharides, one being Konjac Mannan and a material randomly dispersed through said binder that provides resistance to tearing of the binder. The binder may include natural fibres of feathers.

Description

Title: An Artificial Fish Bait.

DESCRIPTION

The present invention relates to an artificial fish bait for use in both commercial and sports fishing applications.

Long line fishing employs baited monofilament lines. Each line may be thousands of metres in length, carrying a hook every metre or so. The baited lines are fed out from the stem of the fishing vessel and remain in the water for up to 5 hours, prior to retrieval. Currently, prime mackerel is employed as the bait in the majority of longlining operations, with each hook being baited with 10- 15g of fish. The process of baiting the hooks is highly automated and involves slicing each fish into pieces of the required size, hooking each piece of bait and propelling each baited hook clear of the stem.

The use of mackerel as the bait suffers from several negative attributes. Firstly, the bait must be frozen in order to prevent spoilage. This results in a significant proportion of the fuel consumption of fishing vessels arising from the operation of bait freezers. Secondly, the price of prime, whole mackerel fluctuates significantly.

It is an object of the present invention to provide an artificial fish bait that has texture and surface characteristics that are similar to a whole mackerel and that may be used in current automatic baiting equipment.

Another object of the present invention is to provide an artificial fish bait that has a greater tendanc.y than mackerel to stay on a hook during use as bait but is removable therefrom prior to re-baiting. It is a further object of the present invention to provide an artificial fish bait that is stable to ambient storage conditions.

Accordingly, the present invention provides an artificial fish bait comprising a gellable binder comprising a mix of^" at least two types of polysaccharide, one of the polysaccharides being Konjac Marrnan or a derivative thereof, and a material randomly dispersed through said binder that provides resistance to tearing of the binder.

The gellable binder preferably is a mix of Konjac Mannan with another natural polysaccharide, preferably Carrageenan and/or Xanthan gum, especially Xanthan gum. In this respect, it has surprisingly been found that Xanthan-Konjac mannan gels that have been dried may be rehydrated readily within approximately 30 minutes by immersion in water and regain their properties. Preferably, the ratio of Konjac Mannan to the other polysaccharide in the binder is in the range 10:90 to 90:10 more preferably 40:60 to 60:40, especially 50:50.

The polysaccharides preferably make up 0.5-3% concentration by weight of the total gel, more preferably 1-2%, especially 1.4%.

The fish bait should also include one or more further materials to enhance the binder's resistance to tearing. A fibrous material may be used, more preferably natural fibres, such as hemp fibre, flax fibre or jute fibre. Preferably, only a single type of natural fibre is used.

Preferably, fibre of uniform length is contained within the binder, preferably being less than or equal to 15mm in length, more preferably from 10mm to 15mm in length, especially 13mm in length. Preferably, the fish bait system contains at least 1% by weight of fibres, more preferably 1.4%.

Alternatively, feathers, such as chicken Feathers, may be incorporated into the binder to enhance its resistance to tearing. Preferably, the feathers are washed and dried prior to their incorporation into the binder. Preferably, the ratio of feathers to binder is 1 :1. Preferably, the concentration by weight of feathers within the bait is 1 - 2%, more preferably 1.2-1.8%, especially 1.4 to 1.6%.

Additional attractants and preservatives may be incorporated into the bait.

The present invention will now be further illustrated by means of the following Examples in which:

Example 1 analyses the texture of various artificial fish bait systems of the present invention containing various proportions of k-Carrageenan and Konjac Mannan with different fibrous materials, Example 2 investigates the bite texture and hook pull responses of fish bait systems of the present invention containing Ic- Carrageenan and Konjac Mannan or Xanthan Gum and Konjac Mannan in different ratios with or without added fibre, Example 3 studies the effect of immersing the fish bait systems of the present invention in seawater, Example 4 investigates the effect of fibre length and concentration in the fish bait systems of the present invention, Example 5 compares the bite texture and hook pull responses of fish bait systems of the present invention containing different fibre types at fixed length and concentration; Example 6 investigates the effect of different storage regimes on two fish bait systems of the present invention and Example 7 investigates the properties of another fish bait of the present invention that incorporates feathers into the binder system, and with reference to the accompanying drawings in which:

Figure 1 is a graph of load (g) against penetration depth (mm) for artificial fish baits comprising various proportions of k-Carrageenan and Konjac Mannan with different fibre materials in differing proportions;

Figure 2 is a graph of load (g) against distance (mm) for the bite texture testing of fresh mackerel;

Figure 3 is a graph of load (g) against distance (mm) for the hook pull testing of fresh mackerel;

Figure 4 is a plot of maximum load (g) against percentage Carrageenan for a 1% (Carrageenan/Konjac Mannan) fish bait system to assess bite texture and hook pull (no fibre) and hook pull (1% flax);

Figure 5 is a plot of maximum load (g) against percentage Xanthan Gum in a 1% (Xanthan Gum/Konjac Mannan) fish bait system to assess bite texture (with and without fibre) and hook pull (with and without fibre);

Figure 6 is a graph illustrating the effect of one-hour saline immersion on 1% (Carrageenan/Konjac Mannan) system;

Figure 7 is a graph illustrating the effect of one-hour saline immersion on 1% (Xanthan Gum/Konjac Mannan);

Figure 8 is a block diagram illustrating the effect of fibre length on bite texture

values of 0.8% 60:40 CarrageenairlConjac Mannan system, IM KCl with 0.6% flax; Figure 9 is a block diagram illustrating the effect of fibre length on bite texture values of 1.2% 50:50 Xanthan Gum:Konjac Mannan system with 0.6% flax;

Figure 10 is a block diagram illustrating the effect of fibre length on hook pull maximum load for a Xanthan Gum/Konjac Mannan system and a Carrageenan/Konjac Mannan system;

Figure 11 is a plot of four texture parameters against time for a Xlanthan Gum /Konjac Mannan system stored at room temperature; and

Figure 12 is a bar chart depicting the effect of four different storage regimes upon the four texture parameters for a Xanthan Gum/Konjac Mannan system following one month of storage.

Example 1

The texture of examples of artificial fish bait systems according to the present invention containing various proportions of k-Carrageenan (bleached cottonii, natural grade 29.1.02) and Konjac Mannan (Zairai-Shu 1993 viscosity 151 colour 62.7) with different fibrous materials were investigated.

The gel texture of the bait was determined using a Stevens Texture Analyser consisting of a stage onto which the sample is placed, an electromechanical drive onto which probes of various geometry can be attached and a load cell that measures the force being applied to the sample during analysis.

In use the probe approaches the sample from above and compresses the sample before a load is achieved that allows it to penetrate the sample (depending upon the relative size of probe and sample). The speed of the probe can te selected from a number of different settings (0.2, 0.5, 1.0, 2.0 mm/second). The distance it travels after coming into contact with the sample can be selected between 1 and 99 mm (or until a resistance to the probe of 1 kg is sensed). The load cell within the probe drive unit measures the force (load) being experienced by the sample. The load value is recorded via an interfaced PC and software package at a rate of 18 measurements per second with a resolution of Ig (The data collection rate being independent of probe speed of distance).

To investigate a particular gel system, the gel is initially prepared by dispersion of gelling agents in water with high shear stirring at temperatures above 80°Cfor 30 minutes. The resultant gel is heated to above its gelation temperature and poured into a cylindrical acrylic mould that is 16mm in depth with a diameter of 62 mm. The surface of the solution is made level with the top of the mould and a cover fitted to limit evaporation during cooling. The volume of the test pieces is approx. 48 ml (assuming no shrinkage).

The test pieces are submitted to texture analysis in two ways, i.e. by penetration and by a simulated hook pull test.

For texture analysis by penetration, a slightly rounded probe 4mm in diameter is pushed into the sample. At first the gel deforms until the applied load is sufficient to fracture the gel, the probe then continues to penetrate the gel.

The following parameters were chosen in order to obtain data that would relate to the texture experienced by the fish upon biting the bait ("bite texture").

Probe = 4 mm slightly rounded cylinder

Speed = 0.2 mm/sec

Distance = 13 mm The typical plot of load vs. distance was that of an increasing slope up to the point at which the gel yields, shown by a sudden drop, which then tends to be followed by a rough saw tooth pattern as the probe continues through the gel.

A test rig was also constructed and the following parameters chosen in order to obtain data that would relate to the tendency of the hook to rip through the gel bait.

Probe = barbed fishhook with approx. thickness of lmm and a hook radius of 6 mm

Speed = 2.0 mm/sec

Distance = 30 mm

The typical plot of load vs distance was that of an increasing slope up to the point at which the gel yields which then tends to be followed by a plateau as the hook is ripped through the gel and a sharp drop as the hook leaves the gel.

Test pieces were prepared by dispersing Carrageenan and Konjac Mannan into hot (SO⁰C) KCl solution using high shear mixing. The mixture is heated for a further 30 minutes while maintaining high shear mixing. After 30 minutes water was added to adjust for losses due to evaporation. At this point the fibre was added by sprinkling the chopped fibres onto the surface of the mixture and stirring with a wide spatula (use of a wide spatula avoids accumulations of fibre around the mixing implement). Details of the systems prepared are given in Table 1 below. The hemp fibre was obtained by boiling hemp thermal insulation in water to remove the bonding agent, then chopping the fibrous mat produced into squares with scissors. The tissue fibre was obtained by soaking Kimberly-Clark™ white tissue in water prior to addition of the gelling agent. Table 1. Composition of the gel systems prepared.

The gels were subjected to penetrative texture analysis and assessment of resistance to tearing as described above. The texture analysis data is shown in Figure 1 and summarised in Table 2 below.

Table 2. Summary of results for preliminary trial gels. ^■

From these results it has been noted that the incorporation of Konjac Mannan does increase the elasticity of the gel. With regard to the fibre content, at 1.5% the hemp fibre does not greatly affect the overall texture of the gel but does greatly improve resistance to tearing. At 3% the hemp fibre dramatically changes the overall texture of the gel, not just the resistance to tearing. The tissue paper fibre increased the firmness of the gel, but did not improve the resistance to tearing (this is probably due to the shortness of the individual fibres).

The most appealing texture and performance came from gels containing 1 % total gel and 3% hemp fibre. Example 2

The bite texture and hook pull responses of various compositions of fish bait systems of the present invention were compared with the bite texture and hook pull responses of fresh mackerel.

In order to establish a benchmark for bite texture and hook pull responses, a fresh mackerel (gutted) was studied using the two techniques. The fish was cut into 4 sections; head, mid body section, tail body section and tail fin. The head and tail fin were discarded and tests then carried out on various parts of the remaining fish.

Figure 2 shows a plot of load vs distance for the bite texture testing of the fresh mackerel. The slope (taking the points +/-0.5mm) of the graph at 3mm distance and the first load at which yield occurs are shown below in Table 3. Table 3. Summary of penetrative texture analysis data for fresh mackerel.

(* Discounted - probe suspected of going between layers of flesh)

From these results, a texture profile was generated that represents the "feel" of the bait as experienced by the biting fish. This profile was used as a benchmark for prototype gel baits that could then be further refined by the use of field trials. This benchmark could now be described as follows;

• Bite Texture slope at 3mm (taking the points +/- 0.5mm) = >25 g/mm, <55 g/mm

• Bite Texture load at first yield >10Og

Figure 3 shows a plot of load vs distance for the hook pull testing of fresh mackerel. Table 4 below shows the load at first significant yield. In three of the cases a "tearing" plateau was established after a major yield point. The approximate level of this tear plateau is also given. Table 4. Summary of hook pull texture analysis data for fresh mackerel.

* Minor yield at 20Og

** No plateau seen, continued increase in load >1000g

Note - A maximum slope of ~110g/mm was present as a major part of each graph prior to the first significant yield.

The aim of carrying out the hook pull test on fresh mackerel was to establish a benchmark hook pull profile. This profile represents the general tendency of mackerel to stay on a hook during use as bait. The tendency of mackerel to fall off, or be sucked off the hook is one of the problems that the gel bait system of the present invention is trying to overcome. The successful gel system should outperform mackerel in this respect (it should be noted that the bait should also be removable from the hook prior to re-baiting).

The hook pull benchmark could now be described as follows;

• First significant yield at 500g or more

o "Tear Plateau" at 500g or more

• (Optional) a slope of ~11 Og mm during initial extension A gel bait that conforms to this benchmark should outperform the average mackerel bait piece with respect to remaining on the hook during use.

With the success of the k-Carrageenan/Konjac Mannan system (in mostly subjective terms) studied in Example 1, it was decided to characterise the system further, as well as the similar system of Xanthan Gum/Konjac Mannan (Glucovis obtained from Chesham Chemicals Ltd) by penetrative texture analysis (Bite Texture) and by the Hook Pull test.

In both systems the individual polysaccharide components of the gels were prepared at 1% concentration by weight. These gels were then combined and heated at bout 85°C for 30 min to produce gels with component ratios of 20:80, 30:70, 40:60, 45:55, 50:50, 55:45, 60:40, 70:30 & 80:20 (with a total gel concentration of 1%).

Flax fibre (~12mm in length) was added to portions of the samples at 1% by weight producing a further set of samples.

A fish bait containing a mix of Carrageenan/Konjac Mannan according to the present invention (see Figure 4) showed maximum load values for bite and hook pull (no fibre) at the ratio of 60:40 Carrageenan: Konjac mannan.

The hook pull values were off scale (>1000g) for most of these samples where fibre had been added.

A fish bait containing a mix of Xanthan Gum/Konjac Mannan according to the present invention (see Figure 5) showed maximum load values for bite texture at the ratio of 55:45 Xanthan Gum : Konjac Mannan. Maximum load values were found at the ratio of 40:60 for the hook pull test where no fibre was present, however the samples containing fibre showed a maximum hook pull value at 50:50. The bite texture maxima are shown to be relatively unaffected by the addition of 1% fibre. Example 3

The effect of immersing the fish bait systems of the present invention in seawater was investigated in relation to a Carrageenan/Konjac Mannan fish bait and a Xanthan Gum/Konjac Mannan fish bait. The results are shown in Figures 6 and 7 of the accompanying drawings.

Immersion in seawater for 1 hour lowered the bite texture slope at 3mm and the load at first yield in the Carrageenan/Konjac Mannan system by an average of 7% in both cases (Figure 6).

In the case of the Xanthan/Konjac Mannan system the bite texture slope at 3rrαm and the load at first yield values were more variable, however, they both increased by about 45% on average (Figure 7).

These effects may be due to the hydration/dehydration of the surface of the gel via osmosis and/or the effect of the sodium and chloride ions upon the gel structure.

Example 4

The effect of the length and concentration of fibres in the fish bait systems of the present invention was studied by preparing a large batch of the relevant polysaccharide combination and incorporating flax fibres of a range of lengths at a fixed concentration and then at a range of concentrations with a fixed length. Flax was chosen for the investigation because of the availability of a sample, though the apparent uniformity of the fibre was also an appealing factor. The fibres were prepared by first pulling a loop of the flax sliver (French linen grade supplied by Biocomoposites Centre, University of Wales, Bangor having aligned fibres up to 40cm in length) through a truncated syringe barrel. A scalpel was then used to cut the looped portion away from the end of the barrel. The flax could then be pushed through the barrel until the required length protrudes, this was cut off neatly with a scalpel giving fibres of relatively uniform length.

The fibre lengths chosen were 3, 6, 9, 12, 15, 18 & 21 mm, the concentrations were chosen as 0, 0.2, 0.4, 0.6, 0.8, 1.0 & 1.2%.

In order to incorporate the fibres into the gel, the gel was first produced in the usual way, dissolving the polysaccharide in hot water (80° C) with high shear stirring. A portion of the gel was then placed in a screw cap jar in a water bath maintained at a temperature of 80⁰C. The fibre is then manually "teased out" in order to separate the "bundles" of fibres and added to the jar. The jar was capped and shaken, taking care to release any pressure build-up by loosening the cap often. Shaking was repeated periodically until the fibre was uniformly dispersed and no fibre "bundles" remained.

It was noted that in the Xanthan Gum/ Konjac Mannan system the fibres distributed quite evenly especially at lengths <15mm, whereas the fibres in the Carrageenan/IConjac Mannan system seemed more prone to accumulate into clumps (particularly at fibre lengths >9mm) or to settle slightly before the gel had cooled. This left areas of fibre free gel in the sample and must contribute to increased variance in the test results. Figures 8, 9 and 10 of the accompanying drawings show the effect of fibre length upon the physical characteristics of the gel bait. Example 5

A comparison of fibre type at fixed length and concentration was made. Gel test pieces were prepared from the same batch of 1.2% Glucovis (50:50 Xanthan Gum: Konjac Mannan). 14mm Jute (aligned fibres, supplied by Biocomoposites Centre, University of Wales, Bangor), hemp and flax fibres were incorporated into the gels at a concentration of 1.4%. A composite sample containing 0.47% of each fibre was also produced.

The samples were tested in the usual manner for both texture and hookpull values and the results shown in Table 5 below:

Table 5. Texture analysis data for different fibre types

The jute and hemp compare favourably to the flax in that hook pull maxima of >500g are obtained. The bite texture slope of the flax suggests that this particular sample is "firmer" than previous samples of the same composition (average 51 g/mm). The low slope (firmness) for the jute and hemp samples is likely to be due to the thicker and hence sparser fibres leaving larger uninterrupted volumes of gel within the sample. This suggests an opportunity to increase the hookpull value further by increasing the fibre concentration while keeping the bite texture low by using thicker fibres.

The composite sample (1.4% flax, jute & hemp) performed surprisingly poorly, the results not even being rough averages of the results from the individual components. Example 6

Investigations were earned out to assess the effect of different storage regimes on two fish bait systems of the present invention. The two fish bait systems selected had the following formulations :-

I: 1.3% 50:50 Carrageenan: Konjac Mannan

1.3% flax fibre of ~13m.ni length 0.1 M KCl

II: 1.3% 50:50 Xanthan: Konjac Mannan ("Glucovis") 1.3% flax fibre of ~13m.ni length. The initial work programme of the present study included visual assessment of microbial spoilage. In practice the effect of microbial degradation of the gel bait is seen in one or both of the following effects :

• Colonies of microbes (seemingly moulds) of various colours become visible in the gel.

• The sudden onset of a rapid breakdown of the gel into a viscous liquid (probable bacterial degradation of polysaccharide chain).

The fibre, present to provide resistance to tearing, remains relatively intact. The gel, which is mostly responsible for the bite texture, is the part of the bait that is effected by microbial degradation.

The storage regimes in relation to which Formulations I and II were studied were as follows:

• Refrigeration

• Freezing

• Addition of preservative

• Dehydration

Visual monitoring of these regimes is a simple task. Monitoring the effect of storage on the physical properties was carried out using the texture analysis tests as used for the development of the formulation. Because of the destructive nature of the texture analysis testing, sufficient test pieces needed to be prepared to enable assessment of a particular storage regime over an extended period of time. Trial bait test pieces (62mm discs as used for texture analysis) were prepared using formulations I and II with the addition of benzoic acid (0.05%) to the water at the start of the mixing. The details of each storage regime were as follows:

Storage at room temperature - Sample discs were sealed in plastic bags and kept in the laboratory. No steps were made to remove any air from the bag as would be the case in vacuum packing.

Storage by refrigeration - Sample discs were sealed in plastic bags and kept in a laboratory refrigerator at a temperature of approximately 4°C, with the exclusion of light. The discs were allowed to reach ambient temperature prior to texture analysis.

Storage by freezing - Sample discs were sealed in plastic bags and kept in a laboratory deep freeze at a temperature of approximately -5°C, with the exclusion of light. The discs were allowed to thaw by exposure to the ambient temperature of the laboratory prior to texture analysis.

Storage by dehydration - Sample discs were allowed to dry in air and stored over silica gel in a glass desiccator at ambient temperature. Hydration of the sample before texture analysis was carried out by submersion of the sample disc in distilled water for 30 minutes.

Figure 11 gives a plot of four texture parameters against time for Formulation II stored at room temperature. The data suggests that the structure of the gel improves during the first day of storage, thereafter no great change is seen in the following month. Previously, gels containing no benzoic acid would visibly lose structure and liquefy after a few days. Figure 12 shows a bar chart depicting the effect of the four different storage regimes of storage upon the four texture parameters for Formulation II following one month of storage.

Dehydration of the Carrageenan based gel was found to be impractical as it was effectively irreversible. The Xanthan based gel however, rehydrated with improved characteristics due to the outside of the gel bait hydratiiig more than the inside, giving a soft, gel rich outer layer and tough, fibre rich core.

Freezing made both gels more resistant to tearing, but a change in bite texture was seen in both (i.e. the samples became less elastic).

Out of all the options investigated the most promising storage regimes were freezing for the Carrageenan/Konjac Mannan based formulation (I) and dehydration for the Xanthan/Konjac Mannan based formulation (II).

Example 7

Artificial fish baits were prepared that incorporated feathers instead of fibres to investigate their ability to impart tear resistance to the bait. The baits comprised 1.4% Glucovis (50:50 Xanthum GumiKonjac Mannan) and 1.4% chicken feathers which had been washed and dried and were obtained from an upholstery manufacturer. The gels were tested in duplicate and the results are sximmarized below:

First yield force (g) = 211,160

Slope at 4mm (g/mm) = 38,31

Fish-like texture = Good

Resistance to tear from hook = Good These figures are within the required benchmark figures to provide a profile akin to fresh mackerel indicating that feathers may be a suitable substitute for fibres within the bait system.

The artificial fish bait systems of the present invention mimic mackerel but have improved resistance to being torn off a hook. Additionally, the bait is biodegradeable, being formed of non-toxic, natural raw materials. Konjac Marman is a natural co-polymer of glucose produced in the root tubers of Amorphophcύlus Konjac, K. Koch. Xanthan gum is a natural gum produced by culture fermentation of glucose by Xanthomonas campestris and Carrageenan is a linear sulphated polysaccharide obtained from red seaweeds. The Xanthan/Konjac Marman bait is particularly appealing in that it can be dried for storage and rapidly re-hydrated for use.

Claims

1. An artificial fish bait comprising a gellable binder comprising a mix of at least two types of polysaccharide, one of the polysaccharides being Konjac Mannan or a derivative thereof, and a material randomly dispersed through said binder that provides resistance to tearing of the binder.

2. An artificial fish bait as claimed in claim 1 wherein the gellable binder is a mix of Konjac Mannan and another natural polysaccharide.

3. An artificial fish bait as claimed in claim 2 wherein the gellable binder is a mix of Konjac Mannan and Carrageenan gum.

4. An artificial fish bait as claimed in claim 2 wherein the gellable binder is a mix of Konjac Mannan and Xanthan gum.

5. An artificial fish bait as claimed in any one of claims 2 to 4 wherein the ratio of Konjac Mannan to the other polysaccharide in the binder is in the range 10:90 to 90:10.

6. An artificial fish bait as claimed in claim 5 wherein the ratio of Konjac Mannan to the other polysaccharide in the binder is in the range 40:60 to 60:40.

7. An artificial fish bait as claimed in claim 6 wherein the ratio of Konjac Mannan to the other polysaccharide in the binder is 50:50.

8. An artificial fish bait as claimed in any one of the preceding claims wherein the polysaccharides make up 0.5 to 3% by weight of the total gel.

9. An artificial fish bait as claimed in claim 8 wherein the polysaccharides make up 1 - 2% by weight of the total gel.

10. An artificial fish bait as claimed in claim 9 wherein the polysaccharides make up 1.4% by weight of the total gel.

11. . Ail artificial fish bait as claimed in any one of the preceding claims wherein a fibrous material is included within the bait to enhance the binder's resistance to tearing.

12. An artificial fish bait as claimed in claim 1 1 wherein the fibrous material comprises natural fibres.

13. An artificial fish bait as claimed in claim 12 wherein the fibre is at least one selected from the group consisting of hemp fibre, flax fibre and jute fibre.

14. An artificial fish bait as claimed in claim 11 or claim 12 wherein a single type of natural fibre is included in the binder.

15. An artificial fish bait as claimed in any one of claims 11 to 14 wherein the fibre is of uniform length.

16. An artificial fish bait as claimed in claim 15 wherein the fibre length is less than or equal to 15mm in length.

17. An artificial fish bait as claimed in claim 16 wherein the fibre length is 10mm to 15mm.

18. An artificial fish bait as claimed in claim 17 wherein the fibre length is 13mm.

19. An artificial fish bait as claimed in any one of claims 11 to 18 wherein the bait contains at least 1% by weight of fibres.

20. An artificial fish bait as claimed in claim 19 wherein the bait contains 1.4% by weight of fibres.

21. An artificial fish bait as claimed in any one of claims 1 to 10 wherein feathers are incorporated within the binder to enhance the binder's resistance to tearing.

22. An artificial fish bait as claimed in claim 21 wherein the feathers are washed and dried prior to their incorporation into the binder.

23. An artificial fish bait as claimed in claim 21 or claim 22 wherein the ratio of feathers to binder is 1:1.

24. An artificial fish bait as claimed in claim 21, claim 22 or claim 23 wherein the concentration by weight of feathers within the bait is 1-2%.

25. An artificial fish bait as claimed in claim 24 wherein the concentration by weight of feathers within the bait is 1.2 - 1.8%.

26. An artificial fish bait as claimed in claim 25 wherein the concentration by weight of feathers within the bait is 1.4 - 1.6%.

27. An artificial fish bait as claimed in any one of the preceding claims further comprising additional attractants and/or preservatives.