ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    facet.materialart.
    Unknown
    Comparing evaluation of trimming machinery in the Silver Carp fillet (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Trimming means is cutting fillet for a better shape , packing and marketing . The objective of this study was comparing trimming by hand and machinery from Silver Carp fillet. The aims of this project introduce best type of fillet trimming and machine for Silver Carp fillet. For first time we measured percentage different organs like head , skin, tails, intestine organs , type of bone and fillet in whole fish before and after cutting , filleting and trimming . The results show percentage of waste in trimming by machinery line processing was less than handing , and fillet trimming speed by hand was most than machinery. Also final results of this study show machinery method or complex of handing and machinery for Silver Carp fillet trimming are best.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Trimming ; Silver carp ; Fish fillet ; Fish bone ; Evaluation ; Hypophthalmiehthys molitrix
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 59pp.
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 2
    facet.materialart.
    Unknown
    Evaluation the tilapia meat freshness during storage in ice and refrigerator by Quality Index Method ( QIM ) (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: In this study, measurement of freshness fish tilapia species) Nile Tilapia (Oreochromis niloticus) by Quality Index method in whole fish in the 4 treatments and fillets in 6 treatments intended purpose of this research is to measure the qualitative factors (sensory , chemical and microbiological evaluation) and the ratio of 3 to 1 (Ice - fish) ice cover was (mean temperature in fish during the study period between 0.1 ± 0.05 to 0.2 ± 0.1 ° C) were kept at cool temperatures for 10 days for the measure fillet Recently, 100 fish (50 pieces, 50 pieces of black and red) and washed her head and tail, the skin and the fillet 30 for each treatment in each treatment 3 Normal packing, vacuum and modified atmosphere (Tilapia fillets treated for red and black tilapia fillets 3 treatment) with an average weight of 114.5 ± 22.50 grams packed and refrigerated at 3 ° C was maintained. The results showed maximum retention time for fish stomachs empty and whole fish respectively was 9 and 7 days. Also for tilapia fillet freshness in 3 different packaging and stored at -3 °C , showed fillet packaged in MAP ,has the most lasting , and results by the analysis Statistical was significant .
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Tilapia ; Freshness ; MAP ; Modified atmosphere packaging ; Packaging ; QIM ; Quality index method ; Oreochromis niloticus ; Nile Tilapia ; Evaluation ; Meat ; Quality
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 55pp.
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 3
    facet.materialart.
    Unknown
    Production of oil enriched fish sausage by using emulsion technology and additives to adapt taste, colour and texture (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Fish sausages were made from minced fish meat and additives using dehydrogenated vegetable oil and fish oil. Four experimental groups were studied; Group 1 with 65% minced fish meat and 12% soybean oil, Group 2 with 65% minced fish meat and 12% olive oil, Group 3 with 65% minced fish meat and a mixture of 6% fish oil and 6% soybean oil, and Group 4 with 65% minced fish meat and 11.3% corn oil and 0.7% cod liver oil. In all the experimental groups the fish was first headed, the entrails removed and then washed and cut into small pieces. The fish pieces were then put in the meat extractor where the skin and bones were separated from the meat. The minced fish meat was rinsed with clean water and the water was let to drain. The additives for each experimental group were then blended with the minced meat and the mixture was filled in the sausage casings. The stuffed sausage casings were then placed in containers and put in a room to cook. After cooking the sausages were packed and stored in the refrigerator. The quality of the product was tested (chemical, microbial and organoleptic) from phase zero through the entire experimental period which lasted 30 days. Based on the results obtained it was evident that sausages in the experimental Group 1 showed better taste and flavor as compared to those in the other groups.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Experimental ; Chemical ; Minced fish meat ; Sausage ; Vegetable oil ; Fish oil ; Additives ; Microbial ; Organoleptic ; Emulsion ; Colour ; Texture
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 88pp.
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 4
    facet.materialart.
    Unknown
    Production of oil enriched fish sausage by using emulsion technology and additives to adapt taste, colour and texture (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25188 | 18721 | 2018-09-03 17:21:36 | 25188 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Fish sausages were made from minced fish meat and additives using dehydrogenated vegetable oil and fish oil. Four experimental groups were studied; Group 1 with 65% minced fish meat and 12% soybean oil, Group 2 with 65% minced fish meat and 12% olive oil, Group 3 with 65% minced fish meat and a mixture of 6% fish oil and 6% soybean oil, and Group 4 with 65% minced fish meat and 11.3% corn oil and 0.7% cod liver oil. In all the experimental groups the fish was first headed, the entrails removed and then washed and cut into small pieces. The fish pieces were then put in the meat extractor where the skin and bones were separated from the meat. The minced fish meat was rinsed with clean water and the water was let to drain. The additives for each experimental group were then blended with the minced meat and the mixture was filled in the sausage casings. The stuffed sausage casings were then placed in containers and put in a room to cook. After cooking the sausages were packed and stored in the refrigerator. The quality of the product was tested (chemical, microbial and organoleptic) from phase zero through the entire experimental period which lasted 30 days. Based on the results obtained it was evident that sausages in the experimental Group 1 showed better taste and flavor as compared to those in the other groups.
    Keywords: Fisheries ; Iran ; Minced fish meat ; Sausage ; Vegetable oil ; Fish oil ; Additives ; Microbial ; Organoleptic ; Emulsion ; Colour ; Texture
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 88
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 5
    facet.materialart.
    Unknown
    Comparing evaluation of trimming machinery in the silver carp fillet (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25219 | 18721 | 2018-09-06 05:00:53 | 25219 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Trimming means is cutting fillet for a better shape, packing and marketing. The objective of this study was comparing trimming by hand and machinery from Silver Carp fillet. The aims of this project introduce best type of fillet trimming and machine for Silver Carp fillet. For first time we measured percentage different organs like head , skin, tails, intestine organs , type of bone and fillet in whole fish before and after cutting , filleting and trimming . The results show percentage of waste in trimming by machinery line processing was less than handing, and fillet trimming speed by hand was most than machinery. Also final results of this study show machinery method or complex of handing and machinery for Silver Carp fillet trimming are best.
    Keywords: Fisheries ; Iran ; Trimming ; Silver carp ; Fish fillet ; Fish bone ; Evaluation ; Hypophthalmiehthys molitrix
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 59
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 6
    facet.materialart.
    Unknown
    Evaluation the tilapia meat freshness during storage in ice and refrigerator by Quality Index Method (QIM) (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25500 | 18721 | 2018-10-05 07:49:32 | 25500 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: In this study, measurement of freshness fish tilapia species) Nile Tilapia (Oreochromis niloticus) by Quality Index method in whole fish in the 4 treatments and fillets in 6 treatments intended purpose of this research is to measure the qualitative factors (sensory , chemical and microbiological evaluation) and the ratio of 3 to 1 (Ice- fish) ice cover was (mean temperature in fish during the study period between 0.1±0.05 to 0.2±0.1 °C) were kept at cool temperatures for 10 days for the measure fillet Recently, 100 fish (50 pieces, 50 pieces of black and red) and washed her head and tail, the skin and the fillet 30 for each treatment in each treatment 3 Normal packing, vacuum and modified atmosphere (Tilapia fillets treated for red and black tilapia fillets 3 treatment) with an average weight of 114.5±22.50 grams packed and refrigerated at 3°C was maintained. The results showed maximum retention time for fish stomachs empty and whole fish respectively was 9 and 7 days. Also for tilapia fillet freshness in 3 different packaging and stored at -3°C, showed fillet packaged in MAP, has the most lasting, and results by the analysis Statistical was significant .
    Keywords: Fisheries ; Iran ; Tilapia ; Freshness ; MAP ; Modified atmosphere packaging ; Packaging ; QIM ; Quality index method ; Oreochromis niloticus ; Nile Tilapia ; Evaluation ; Meat ; Quality
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 55
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...