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  • 1
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    Investigation on possibility of enrichment pasta by using spirulina microalgae (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The aim of this study was to investigate the possibility of producing enrichment pasta by adding spirulina powder in commercial pasta formulation. For achievement to this aim, Spirulina platensis power of 0, 0.25,0.5,0,75 and 1 percent was added in pasta formulation. Pasta with no adding spirulina (0% ) was used as control. Sensory properties, color, texture, fat, protein, minerals, amino acids, fatty acids and cooking properties were analyzed. Results indicated that no microbial effects was found in research samples com paring to the control. No significant (p〈0.05) effects were found between the control and other samples in sensory properties. Results also indicated that protein and iron content in the samples including sprulina were significantly higher the control. Physical characteristics of the samples during the cooking showed that all samples had standard level.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Investigation ; Microalgae ; Spirulina platensis ; Protein ; Minerals ; Fat ; Fatty acids ; Physical
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 42pp.
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  • 2
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    Investigation on possibility of producing combined burger by mixing chicken and fish (kilka) meat (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: In this study, Burgeres with different ratios of chicken to Kilka fish (Clupeonella sp.) meat were produced: F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) and F5 (0:100). Analyses of the physicochemical properties and chemical compositons of the samples were carried out. The proximate contents of raw samples were significantly different (p〈0.05) among all samples with different formulations. In order, from samples F1 to F5, protein (20.58 to 15.58%) and carbohydrate (3.16 to 2.03%) contents exhibited a decreasing trend, while, fat contents (2.58 to 7.53%) and energy value (118/20 to 139.45 Kcal) showed increasing trends as the fraction of kilka fish meat was increased in the formulation but there was no relationship between fish and chicken meat ratio with moisture and ash contents. According to the sensory evaluation results, there was a decreasing trend in scores of color, flavor, texture, aroma, and overall acceptability attributes from F1 to F5 as the fraction of kilka meat was increased to formulation, while, kilka fish burger (F5) gained high score respect to mounth feeling attribute but there were no significant deferences (p〈0.05) with respect to texture and overall acceptability between samples. The results also showed that raw and cooked burgers having higher ratios of fish meat had a darker color, with the lithness ( L*), redness (a*),yellowness ( b*) and chroma (C) values decreasing from sample F1 to F5. but hue-angle (h*) value was different. After cooking process (pan frying), the a* value was decreased and L*, b*, C* and h* values were increased. Cooking properties analysis results showed that burgers with higher ratios of chiken meat had more shrinkage (8.52% for F5 and 12.59% for F1), fat retention(161.53- 243.41%)and water retention(67.67- 70.57%) values than burgers with higher ratios of fish meat but, there was no any relationship between kind of meat and cooking yield values. Texture analysis of samples showed that burgers became harder when more chiken meat was incorporated in the formulation. These results demonstrate that burgers with kilka fish and chiken meat formulation have better attributes than kilka fish burgers and preferable formulation is F2 (75% chiken meat & 25% kilka fish meat).
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Kilka fish ; Burgers ; Chicken meat ; Cooking yield ; Chemichal composition ; Sensory evaluation ; Texture ; Clupeonella sp. ; Investigation
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 76pp.
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  • 3
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    Aquaculture code of conduct and mechanization management (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: In this report rules and focal points about code of conduct for cold water farm, warm water establishment, mechanization management and oxygen generators are collected and discussed. One of the most important point difference between aquaculture engineering with mechanization. Mechanization is improvement of management level from ancient to better by some special tools but aquculture engineering can do by any vessel in every management.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Aquaculture ; Code ; Mechanization management
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 74pp.
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  • 4
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    Investigation and comparison of Heavy Metals in sediment ,water and popular fishes of Golestan Province of south Caspian Sea (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Golestan coast at south of Caspian Sea is the most important aquasystems, because of its relation to lagoon, bay and fresh water rivers and of its role in life cycle of bony fishes. The study of heavy metals, as a kind of chemical and environmental pollution is an essential program; because, they accumulated in the aquatic environment and human food chain that cause ecological damages. In this study, we determine the concentration of four heavy metals (Cd, Cr, Zn, Pb) in some most consumed fishes, such as Liza auratus, Cyprinus carpio and Rutilus frisii kutum in winter, spring and summer seasons locating at 11 sites (west and east coast, Gomishan Lagoon and Gorgan Bay). The fishes which were caught from the mentioned areas after biometry, immediately freezed and transferred to laboratory for further analyses. Then, water and sediment samples were acid digested and assessed for determination of Cadmium, Lead, Zinc and Chromium levels using atomic absorption spectrometer (AAS). The results showed that the highest concentration of Lead (214.83 ppb) was related to Gomishan Lagoon and the lowest Chromium level (28.83 ppb) was observed in the water specimens sampled from east coast in winter. Otherwise, the highest concentration of Zinc (300.7 ppb) was found in sediment specimens sampled from Gomishan in summer and the lowest concentration of Cadmium (12.7 ppb) in Gorgan Bay in summer. According to the results, the concentrations of heavy metals in liver tissues excised from fishes were higher than that in muscle tissues. Also, there was significant differences were observed between Chromium concentrations in muscle tissue of Cyprinus carpio with sex but there was not for other fish. In this investigation, we found a positive liner relationship between accumulation lead with age for Rutilus frisii kutum. On the other hand, no significant relationship was found between accumulations of heavy metals with age for other fish. Comparison of the resulted mean concentrations of heavy metals with international standards (WHO, UK (MAFF), NHMRC), showed lower concentrations in liver and muscle tissues of sampled fishes.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Chemical ; Environmental ; Ecological ; Heavy metals ; Liza auratus ; Cyprinus carpio ; Rutilus frisii kutum ; Sediment ; Aquasystem ; Bony fishes ; Pollution ; Aquatic ; Specimens ; Muscle tissue ; Sample
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 112pp.
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  • 5
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    Investigation on Possibility of Enrichment Some Grain Products (Bread, Cup Cake and Cookie by Using Spirulina Microalgae (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The aim of this study was to investigate the possibility of enrichment some grain products by using spirulina powder. For propose three different products (Shear bread, Cupcake and Layered Cookie) were selected. Spirulina platensis powder with 0.25, 0.5, 0.75,1 and 1.25% were added to the products ingredients. The no added products (0% spirulina) were used as control. The samples were produced in SAHAR BREAD CO. in industry method. Sensory evaluation, color and texture properties, proximate compositions, Iron, fatty acid and amino acid profile of the samples were determined. The changes of the price of the samples were also calculated. Results indicated that except in color parameter for 1.25% incorporation the spirulina in selected products had no significant (p〉0.05) effects on sensory properties. Instrumental color (Hunter Lab) analysis showed that the L*,a* ,b* were decreased by increasing the percentage of spiraling powder in the products ingredients. Hardness of all three products decreased by increasing the spirulina amounts in the products ingredients. Significant (P〈0.05) increase in protein and Iron content were found in samples included spirulina. No significant (p〉0.05) changes of the fat and fatty acid content were observed in all treatments. Comparing the three prducts the highest increase in the price was observed in the spirulina bread samples.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Spirulina ; Bread ; Iron ; Fatty acid ; Spirulina platensis ; Investigation ; Cup ; Cake ; Cookie
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 48pp.
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  • 6
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    Investigation and comparison of heavy metals in sediment, water and popular fishes of Golestan Province of south Caspian Sea (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25362 | 18721 | 2018-09-14 07:41:38 | 25362 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Golestan coast at south of Caspian Sea is the most important aquasystems, because of its relation to lagoon, bay and fresh water rivers and of its role in life cycle of bony fishes. The study of heavy metals, as a kind of chemical and environmental pollution is an essential program; because, they accumulated in the aquatic environment and human food chain that cause ecological damages. In this study, we determine the concentration of four heavy metals (Cd, Cr, Zn, Pb) in some most consumed fishes, such as Liza auratus, Cyprinus carpio and Rutilus frisii kutum in winter, spring and summer seasons locating at 11 sites (west and east coast, Gomishan Lagoon and Gorgan Bay). The fishes which were caught from the mentioned areas after biometry, immediately freezed and transferred to laboratory for further analyses. Then, water and sediment samples were acid digested and assessed for determination of Cadmium, Lead, Zinc and Chromium levels using atomic absorption spectrometer (AAS). The results showed that the highest concentration of Lead (214.83 ppb) was related to Gomishan Lagoon and the lowest Chromium level (28.83 ppb) was observed in the water specimens sampled from east coast in winter. Otherwise, the highest concentration of Zinc (300.7 ppb) was found in sediment specimens sampled from Gomishan in summer and the lowest concentration of Cadmium (12.7 ppb) in Gorgan Bay in summer. According to the results, the concentrations of heavy metals in liver tissues excised from fishes were higher than that in muscle tissues. Also, there was significant differences were observed between Chromium concentrations in muscle tissue of Cyprinus carpio with sex but there was not for other fish. In this investigation, we found a positive liner relationship between accumulation lead with age for Rutilus frisii kutum. On the other hand, no significant relationship was found between accumulations of heavy metals with age for other fish. Comparison of the resulted mean concentrations of heavy metals with international standards (WHO, UK (MAFF), NHMRC), showed lower concentrations in liver and muscle tissues of sampled fishes.
    Keywords: Pollution ; Iran ; Caspian Sea ; Golestan Province ; Gomishan Lagoon ; Gorgan Bay ; Heavy metals ; Liza auratus ; Cyprinus carpio ; Rutilus frisii kutum ; Sediment ; Aquasystem ; Bony fishes ; Pollution ; Aquatic ; Specimens ; Muscle tissue ; Sample
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 112
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  • 7
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    Aquaculture code of conduct and mechanization management (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25608 | 18721 | 2018-10-07 16:48:51 | 25608 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: In this report rules and focal points about code of conduct for cold water farm, warm water establishment, mechanization management and oxygen generators are collected and discussed. One of the most important point difference between aquaculture engineering with mechanization. Mechanization is improvement of management level from ancient to better by some special tools but aquaculture engineering can do by any vessel in every management.
    Keywords: Management ; Iran ; Aquaculture ; Code ; Mechanization management
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 74
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  • 8
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    Investigation on possibility of producing combined burger by mixing chicken and fish (kilka) meat (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25511 | 18721 | 2018-10-05 07:49:35 | 25511 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: In this study, Burgeres with different ratios of chicken to Kilka fish (Clupeonella sp.) meat were produced: F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) and F5 (0:100). Analyses of the physicochemical properties and chemical compositons of the samples were carried out. The proximate contents of raw samples were significantly different (p〈0.05) among all samples with different formulations. In order, from samples F1 to F5, protein (20.58 to 15.58%) and carbohydrate (3.16 to 2.03%) contents exhibited a decreasing trend, while, fat contents (2.58 to 7.53%) and energy value (118/20 to 139.45 Kcal) showed increasing trends as the fraction of kilka fish meat was increased in the formulation but there was no relationship between fish and chicken meat ratio with moisture and ash contents. According to the sensory evaluation results, there was a decreasing trend in scores of color, flavor, texture, aroma, and overall acceptability attributes from F1 to F5 as the fraction of kilka meat was increased to formulation, while, kilka fish burger (F5) gained high score respect to mounth feeling attribute but there were no significant deferences (p〈0.05) with respect to texture and overall acceptability between samples. The results also showed that raw and cooked burgers having higher ratios of fish meat had a darker color, with the lithness ( L*), redness (a*),yellowness ( b*) and chroma (C) values decreasing from sample F1 to F5. but hue-angle (h*) value was different. After cooking process (pan frying), the a* value was decreased and L*, b*, C* and h* values were increased. Cooking properties analysis results showed that burgers with higher ratios of chiken meat had more shrinkage (8.52% for F5 and 12.59% for F1), fat retention(161.53- 243.41%)and water retention(67.67- 70.57%) values than burgers with higher ratios of fish meat but, there was no any relationship between kind of meat and cooking yield values. Texture analysis of samples showed that burgers became harder when more chiken meat was incorporated in the formulation. These results demonstrate that burgers with kilka fish and chiken meat formulation have better attributes than kilka fish burgers and preferable formulation is F2 (75% chiken meat & 25% kilka fish meat).
    Keywords: Aquaculture ; Fisheries ; Iran ; Kilka fish ; Burgers ; Chicken meat ; Cooking yield ; Chemichal composition ; Sensory evaluation ; Texture ; Clupeonella sp. ; Investigation
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 76
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  • 9
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    The survey on imported F1 generation carp species in order to enhance genetic diversity of Chinese basic domesticated carp population in Iran (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25666 | 18721 | 2018-10-14 02:46:54 | 25666 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: This project has done with the collaboration of Bnyad mostazafan (Ran agriculture and livestock Co.) with goal of increasing efficiency of warm water fishes (Chinese Carps) production. The fish were purchased from China (B. G.) in two parts in Jun 2014. The fish then transferred and quarantined to the ponds in Aghili’s farm In Azadshar using container trucks. The biological parameters of fish such as growth rate were measured during the experiment. The growth rate were obtained 9, 16, 16 and 14% for common carp, big head, silver carp and grass carp, respectively. The result shows that production of experimental ponds (ponds 2 and 4) were obtained 3473 kg/ha while the control ponds produced 2700kg/ha 1n 1393. In general the production were increased 31% when comparing with average of local production and raised 26% when comparing with average production of the entire country in 1393. In this study showed that by importing the F1 generation of Chinese carp, it can expected that production will be increased to 1.5 times of current carrying capacity as long as using aeration system and appropriate management.
    Keywords: Aquaculture ; Biology ; Iran ; Survey ; Carp ; Species ; Genetic ; Diversity ; Population
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 70
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  • 10
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    Investigation on possibility of enrichment pasta by using spirulina microalgae (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25712 | 18721 | 2018-10-10 10:02:17 | 25712 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: The aim of this study was to investigate the possibility of producing enrichment pasta by adding spirulina powder in commercial pasta formulation. For achievement to this aim, Spirulina platensis power of 0, 0.25, 0.5, 0.75 and 1 percent was added in pasta formulation. Pasta with no adding spirulina (0% ) was used as control. Sensory properties, color, texture, fat, protein, minerals, amino acids, fatty acids and cooking properties were analyzed. Results indicated that no microbial effects was found in research samples com paring to the control. No significant (p〈0.05) effects were found between the control and other samples in sensory properties. Results also indicated that protein and iron content in the samples including sprulina were significantly higher the control. Physical characteristics of the samples during the cooking showed that all samples had standard level.
    Keywords: Fisheries ; Iran ; Investigation ; Microalgae ; Spirulina platensis ; Protein ; Minerals ; Fat ; Fatty acids ; Physical
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 42
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