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  • 1
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    Fast off-line FPSE-HPLC-PDA determination of six NSAIDs in saliva samples (2020)
    Elsevier
    Details
    Publication Date: 2020-05-01
    Print ISSN: 1570-0232
    Electronic ISSN: 1873-376X
    Topics: Chemistry and Pharmacology
    Published by Elsevier
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    PAPER CURRENT
  • 2
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    Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi (2018)
    Details
    Publication Date: 2021-05-19
    Description: Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (MAP-a), and 100% CO2 (MAP-b), stored at 4 ±1°C for 6 days and analyzed every day. During the study, control samples taken the lowest sensory scores. The total color change (ΔE) was lower in MAP samples comparing to controls. Likewise, mesophilic and psychrophilic aerobic bacteria counts of gas-treated samples were significantly lower. These results show the positive effect of MAP technology on the quality of salmon sushi. Regarding the improving demand to ready-to-eat sushi selling in supermarkets, this result will be useful in further studies and commercial applications.
    Description: Published
    Keywords: Fish processing ; Sushi ; Salmon ; Modified atmosphere packaging ; Ready-to-eat
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.394-406
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  • 3
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    Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss) (2018)
    Details
    Publication Date: 2021-05-19
    Description: This study describes the effects of different stocking densities on texture/colour characteristics, protein content /amino acid and lipid content/fatty acid composition of rainbow trout fillet. Stocking density was selected 5 (Group A), 15 (Group B), 25 (Group C) kg fish m−3. Tukey’s Multiple Comparison Test showed insignificant differences between measured size/weight measurement and condition factors. No significant differences were found between A and C groups for colour analysis (L* and a* value) and texture profile analysis (hardness, adhesiveness, cohesiveness and gumminess values) of rainbow trout fillets. The proximate composition analysis showed rainbow trout fillets from the A and C groups to exhibit higher values of moisture than the B group. Fish from the A and B groups had a lower of ash and protein in comparison to C group samples. The highest fat values of rainbow trout were measured in B group samples. The content essential amino acid and non-essential amino acid was lower in A and B groups than in C groups. Fish from the C group had higher content of polyunsaturated fatty acids, especially n-3, docosahexanoic acid (DHA) and eicosapentaenoic acid (EPA) in comparison to A and C group. As a result, 25 kg fish m−3 is recommended stock density in terms of product texture/color and composition quality.
    Description: Published
    Keywords: Aquaculture ; Rainbow trout ; Oncorhynchus mykiss ; Stock density ; Texture-Colour quality ; Chemical composition ; Density ; Quality
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp. 687-698
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  • 4
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    Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss) (2021)
    In:  http://aquaticcommons.org/id/eprint/22809 | 18721 | 2018-05-24 20:21:09 | 22809 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-10
    Description: This study describes the effects of different stocking densities on texture/colour characteristics, protein content/amino acid and lipid content/fatty acid composition of rainbow trout fillet. Stocking density was selected 5 (Group A), 15 (Group B), 25 (Group C) kg fish m^−3. Tukey’s Multiple Comparison Test showed insignificant differences between measured size/weight measurement and condition factors. No significant differences were found between A and C groups for colour analysis (L* and a* value) and texture profile analysis (hardness, adhesiveness, cohesiveness and gumminess values) of rainbow trout fillets. The proximate composition analysis showed rainbow trout fillets from the A and C groups to exhibit higher values of moisture than the B group. Fish from the A and B groups had a lower of ash and protein in comparison to C group samples. The highest fat values of rainbow trout were measured in B group samples. The content essential amino acid and non-essential amino acid was lower in A and B groups than in C groups. Fish from the C group had higher content of polyunsaturated fatty acids, especially n-3, docosahexanoic acid (DHA) and eicosapentaenoic acid (EPA) in comparison to A and C group. As a result, 25 kg fish m^−3 is recommended stock density in terms of product texture/color and composition quality.
    Keywords: Aquaculture ; Chemistry ; Fisheries ; Rainbow trout ; Oncorhynchus mykiss ; Stock density ; Texture-Colour quality ; Chemical composition ; aquaculture ; Turkey
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 687-698
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  • 5
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    Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi (2021)
    In:  http://aquaticcommons.org/id/eprint/22695 | 18721 | 2018-05-16 18:13:41 | 22695 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-09
    Description: Sushi, a very popular food worldwide became a popular ready-to-eat food selling in supermarkets, but it exhibit distinct features, which are associated with microbiological hazards. Therefore, MAP technology, known to reduce aerobic bacteria in fishery products, was used to improve quality of ready-to-eat salmon sushi in this study. Salmon sushi were packaged with air (control), 50%N2 /50%CO2 (MAP-a), and 100% CO2 (MAP-b), stored at 4 ±1°C for 6 days and analyzed every day. During the study, control samples taken the lowest sensory scores. The total color change (ΔE) was lower in MAP samples comparing to controls. Likewise, mesophilic and psychrophilic aerobic bacteria counts of gas-treated samples were significantly lower. These results show the positive effect of MAP technology on the quality of salmon sushi. Regarding the improving demand to ready-to-eat sushi selling in supermarkets, this result will be useful in further studies and commercial applications.
    Keywords: Chemistry ; Fisheries ; Sushi ; Salmon ; Modified atmosphere packaging ; Ready-to-eat ; Turkey ; quality ; food
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 394-406
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