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  • Fatty acid  (2)
  • Road map  (2)
  • 1
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    Investigation on seafood business in Islamic Republic of Iran (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25506 | 18721 | 2018-10-05 07:29:35 | 25506 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Seafood business is one of the important subjects in fishery activation. It is covered a wide range of fishery activation from the fishing to the table. The fishery production success is depending to the many factors. Without considering the market conditions and suitable trading the fishery activations are not commercial. Therefore considering to the different subjects is necessary. This project is one of the road map seafood processing plans. The aim of this project was to study of the world fishery production, world fish processing, marketing and fish production and treading in Iran by using current different information.
    Keywords: Fisheries ; Iran ; Fishery ; Road map ; Seafood
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 49
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  • 2
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    Road map for developing fish processing industries (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25505 | 18721 | 2018-10-05 07:58:17 | 25505 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Fish per capita consumption in the world is 18.8 kg. The value of fish consumption per capita in Iran has reported 9.1 kg. Comparing to the other countries the fish consumption in our country is very low. Therefore the government organizations are going to increase the fish consumption per capita. There are many ways for increasing the fish consumption that can be considered by the countries. Developing the fish production, producing the new fish products, good marketing and trading are the some of the ways. For the achievement to this objective, a comprehensive program should be planned. In seafood consumption the safety of the food is very important. This matter should also be considered by the consumers. Addition of using the fish as food, the aquatics organisms are very interested for producing the biological products. The road map for developing fish processing industries layout is designed for achieving to these proposes. The road map layout were included three chapters. Road map of fish processing, aquatics organism’s biological products, healthy and safety fishery products. The road map of the fish processing chapter is focused on dissolving the fish processing development problems. The road map of seafood healthy and safety products chapter is researched on identify the related problems and making some suggestions for removing the problems. The road map chaoter on aquatics biological products is subjected on preparing the program for producing the different biological products in pilot plan and industry scale.
    Keywords: Management ; Iran ; Road map ; Fish ; Fish processing ; Capita ; Aquatic ; Organisms
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 190
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  • 3
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    Investigation on the shelf life and quality changes of tilapia during storage, and it’s consumer acceptability (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25486 | 18721 | 2018-10-05 07:08:34 | 25486 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: In this study، effects of slow and quick freezing، different packaging methods on quality of red and black tilapia and consumer acceptability of tilapia were investigatied. For preparation the samples for inveatigation the effects of slow and quick freezing methods on quality of tilapia، fresh tilapia fillets were frozen by slow and quick frozen methods. Slow frozen samples were prepared by storing the packed fillets directly in the -18 C°. The sprila freezing tunle with -30C° was also used for preparation the quick frozen sample. The quick frozen samples were then stored at -18C for six months. Proximate composition، fatty acid profiles، TBA، PV، TVN، Total cuont، Drip loss، and sensory evaluation of the samples were determined in every month. Scanning Electron Microscopy (SEM) was used for study on the effects of the frozen condition on the microstructure of the fillets. Results indicated that two different frozen methods had significantly different effects on the quality of the samples. Most of the proximate composition (protein، moistre and fat) reduced during the storage. Quick frozen samples had significantly (P〈0.05) lower reduction than slow frozen samples. All of the chemical quality indexes (PV، TBA، and TVN) increased during the storage as compered to the fresh samples. In these paramethers، the slow freezing had higher changes than quick freezing metods (P〈0.05). The microbial properties of the samples showed decrese during the storage. Lower amont of total cuont was observed at the end of the storage time in the quick frozen samples than slow frozen once (P〈0.05). The large changes in the fatty acid profiles of the sample were fond in all samples. During the storage SFA and MUF of the samples increased however، the PUFA decresed. A lower change was obseved in the quick frozen samples than slow frozen samples (P〈0.05). Drip loss was increased in both frozen samples during the storage period. The percentage of the drip in the slow frozen samples was significantly higer than quick frozen samples (P〈0.05). SEM micrographs were also showed that the chnges in the microstructur of the samples was different in the slow and frozen samples. Slow freezing methods had higher damge in the microstructure of the sample then quick freezing mathods. Sensory evaluation of the samples indicated that a better acceptability in the quick frozen samples than slow frozen sample (P〈0.05). For study the effect of some different methods of packaging fresh fillets were packed Modified Atmosphere Packaging (MAP) (40% CO_2، 5% O_2 and 55% N_2) Vacuum Packaging and normal and stored in the refrigerator's. The packaged samples in these methods were examined for 10 days with regard to the changes in chemical (TVN، PV، pH)، microbial (total viable count) and organoleptic agents. The results indicated that the samples packed in MAP conditions had higher quality than that of the other methods at the end of the storing period. In addition، the slower destructive impacts and microbial growth was observed in MAP. According to the obtained results، we can suggest that the packaging of tilapia under MAP conditions resulted in the increase in the durability، storing، and distribution period of fillets. Consumer acceptability of tilapia was also investigated in this research. For this research، 300 farmed Nile tilapia (Oreochromis niloticus) and 300 Red tilapia (Oreochromi. niloticus × Tilapia mosambicus) were collected from the salt water fish research station located in Bafgh Yazd. The fish were transported to the National Fish Processing Research Center by using CSW method. Two methods were used for the study. First method was based on the sensory evaluation. In this method the fish fillets were cooked with Tuster and then the cooked sample were tested by 8 trained panelists. The second methods was established by Central Location Test ) CLT) In this method the fish fillet were fried in sun flower oil and tested by 276 consumers of three provinces ( Theran، Gillan and Mazanderan). 9-point scale (1 = very bad، 9 = very good) was applied for investigating the acceptability level of the samples. Evaluation questionnaires of consumers were designed based on the CLT method and after evaluating the reliability and validity of the questionnaires. The proximate compositions of the fillet were also determined. Results showed that the mean acceptance rates of both species of tilapia did not have significant differences in all three provinces. However، comparing the acceptance rates of black fillets in Tehran (7/05)، Guilan (6/24) and Mazandaran (6/56) and red fillets in Tehran (6/91)، Guilan (6/19) and Caspian (6/59) showed significant differences in both samples. Results showed that the tilapia meat had between 1.30 – 1.68% fat، 18.70-19.26 protein، 78-79% moisture and 1.34-1.8 % ash.
    Keywords: Aquaculture ; Iran ; Tehran province ; Mazandaran Province ; Guilan Province ; Nile tilapia ; Red Tilapia ; Freezing ; Packing ; Consumer ; Acceptabilty ; Black tilapia ; Sample ; Fatty acid ; Protein
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 197
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  • 4
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    Investigation on possibility of enrichment some grain products (bread, cup cake and cookie) by using Spirulina Microalgae) (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25585 | 18721 | 2018-10-14 02:25:23 | 25585 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    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.
    Keywords: Aquaculture ; Iran ; Spirulina ; Bread ; Iron ; Fatty acid ; Spirulina platensis ; Investigation ; Cup ; Cake ; Cookie
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 48
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