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  • 1
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    Bacterial flora and parasitical fauna in different sturgeon hatcheries (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The study of microbial populations is a useful tool in understanding atzd applying control methods to improve the sanitary level of production in fish breeding and rearing centers ensure health of Sturgeon fingerlings at the time of their release into the rivers and also in the conservation and restoration of these valuable stocks in the Caspian Sea. In these research, bacterial study conducted on 3 Sturgeon species, A persicus, A.stellatus and A.nudiyentris during different growth stages. Also, parasitic jitna, investigated at fingerling stage. Oocyte examination indicated that frequency of Enterobacteriaceae (38%) was higher than Pseudomonadaceae (34.67%), Aeromonadaceae (16%), Moratellaceae (6%) and Vürionaceae (5.33%). In larval stage,the frequency of Enterobacteriaceae(31.34 %) was higher than Aeromonadaceae(29.33%) , Moraxellaceae (18 % ),Pseudomonadaceae (14 %) and Pfbrionaceae (7.33%). In fingerling stage, Vibrionaceae (44 %) Showed higher frequency Than Pseudomonadaceae (16.67%), Enterobacferiaceae(16 %) Aeromonadaceae(14 %) and Moraxellaceae (9.33%). 11 Incidences of Tricodina infection was observed in the 50 A. Stellatus specimens with 22 % Prevalence Among the 50 incidences was obsened 10 % (prevalence) of the specimens were infected with the parasite Diplostomum and 24 % were infected with the parasite Trichodina. However no signs of parasitical infection was observed in the 50 Nudiventris specimens examined in this study. The examination of 150 stained blood spreads prepared from the species showed no, signs of parasitical infection.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Bacterial ; Flora ; Parasitic ; Fauna ; Sturgeon ; Hatcheries
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 43pp.
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  • 2
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    Road-map of aquatic-food processing development of I.R. of IRAN (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Scientific and practical planning for achieving the lofty goals of the Islamic Republic of Iran in the framework of development plan of 1404 is the requirement to achieve sustainable development. Establishing roadmap of industries and products was considered by the scientific and technology office of the deputy president, in order to achieve the abovementioned objectives and in line with the national scientific comprehensive map. Therefore, present study was conducted as the roadmap of national aquatic-food processing development using available approved documents e.g. Iran perspective of 1404, fifth developing plan of I.R. of Iran, developing plan of Iranian fisheries organization in 1400 and the available approved statistical data. Current perspective of the aquatic-food processing is presented at the first chapter of the study. The second chapter reviewed the problems and obstacles. Third chapter tabulated the published studies and researches in fish handling and processing so far. Finally fourth chapter recommends executive and research projects considering quantitative and qualitative objectives of Iran 1400 plan as well as fifth developing plan of Shilat-Iran (Iranian fisheries organization). Authors hope the study to be useful in the national planning of I. R. of Iran in the future.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Road-map ; Aquatic ; Fisheries
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 68pp.
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  • 3
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    Effects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage (2018)
    Details
    Publication Date: 2021-05-19
    Description: The aim of this study was to investigate the effects of Sodiume alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). Chemical parameters (moisture, ash, protein, TVN and lipid) were examined in frozen storage at -18οC for 4 months. SPSS Statistical Software was used for data analysis, using One Way ANOVA test. Significant reduction was found (P〈0.05) in moisture value with increase of Sodiume alginate concentration during the study. Significant differences were found in TVN values during the third and fourth months but there were no significant differences (P〈0.05) in ash and protein content. The highest content of TVN was found in control samples and use of Sodiume alginate edible coating affected the reduction of TVN, prevented the lipid oxidation, increased the shelf-life of Kilka and reduced the moisture.
    Description: Published
    Keywords: Software ; Kilka fish ; Edible coating ; Sodiume alginate ; Shelf-life ; Protein ; Lipid oxidation
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.654-662
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  • 4
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    Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka (2018)
    Details
    Publication Date: 2021-05-19
    Description: The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of the samples were determined in each month. Results showed that total bacterial counts and Staphylococcus bacteria count were lower in the test samples compared to the control samples. Coliform, Escherichia coli and Pseudomonas bacterial contamination were negative till the end of the storage period in the covered samples. Chemical factors consisting of humidity, protein, lipid, ash and calorie were higher in the test samples compared to the control samples. Peroxide value, free fatty acids, thiobarbitoric acid, TVB-N and pH were lower in the test samples. Sensory tests had a better quality in the test samples compared to the control samples. No statistically significant decreases were observed in chemical factors in the covered samples compared to the control samples (p〈.05). In sensory specifications, there was a significant difference between the covered samples and the control samples (p〈.05). According to the results of experiments and statistical analysis, the covered samples had a favorable quality till the end of the storage period but the control samples had lost their quality.
    Description: Published
    Keywords: Fish processing ; Edible film ; Whey protein ; Chemical analysis ; Sensory analysis ; Kilka fish ; Protein
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.477-491
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  • 5
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    Short communication:Study on bioaccumulation of heavy metals (cadmium, nickel, zinc and lead) in the muscle of wels catfish (Silurus glanis) in the Anzali Wetland (2018)
    Details
    Publication Date: 2021-05-19
    Description: After entering aquatic ecosystems, heavy metals accumulate in the organs and tissues of aquatics including fish and finally enter the food chain. These heavy metals can enter the human body through eating contaminated fish. Absorbance values and accumulation of heavy metals in aquatics especially the fish depend on ecological conditions, physical, chemical and biological factors of water, the element type, and the physiological state of the aquatic (Oryan et al., 2010). Among aquatic ecosystems, wetlands and rivers are considerably important from the point of ecology. Rivers act as carriers of nutrients and non–nutrients and wetlands act as sinks for these substances. Now this effect will be more apparent if the wetland is an intermediary between a river and a static ecosystem. The Anzali Wetland is the type of ecosystem that embraces water from 11 rivers from one side and passes water into the Caspian Sea through a second outlet on the other side. The rivers passing through urban and rural areas and forests carry different types of organic matter, minerals, sediment, and industrial sewage (Taheri, 2013). The Anzali Wetland is one of the valuable wetlands registered in the Ramsar International Convention the contamination of which has become the main challenge for the people and officials during the past two decades (Khosravi, 2011).
    Description: Published
    Keywords: Wels catfish ; Heavy metals ; Muscle edible tissue ; Wetland ; Silurus glanis ; Cadmium ; Nickel ; Zinc ; Lead
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.244-250
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  • 6
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    Short communication: Study on bioaccumulation of heavy metals (cadmium, nickel, zinc and lead) in the muscle of wels catfish (Silurus glanis) in the Anzali Wetland (2018)
    Details
    Publication Date: 2021-05-19
    Description: After entering aquatic ecosystems, heavy metals accumulate in the organs and tissues of aquatics including fish and finally enter the food chain. These heavy metals can enter the human body through eating contaminated fish. Absorbance values and accumulation of heavy metals in aquatics especially the fish depend on ecological conditions, physical, chemical and biological factors of water, the element type, and the physiological state of the aquatic (Oryan et al., 2010). Among aquatic ecosystems, wetlands and rivers are considerably important from the point of ecology. Rivers act as carriers of nutrients and non–nutrients and wetlands act as sinks for these substances. Now this effect will be more apparent if the wetland is an intermediary between a river and a static ecosystem. The Anzali Wetland is the type of ecosystem that embraces water from 11 rivers from one side and passes water into the Caspian Sea through a second outlet on the other side. The rivers passing through urban and rural areas and forests carry different types of organic matter, minerals, sediment, and industrial sewage (Taheri, 2013).
    Description: Published
    Keywords: Silurus glanis ; Wels catfish ; Heavy metals ; Muscle edible tissue ; Wetland ; Cadmium ; Nickel ; Zinc ; Lead
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.244-250
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  • 7
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    Investigation on the effects of different batters on quality of breaded kilka (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The aim of this study was investigated to produce of new product using by Caspian Sea Anchovy (Kilka) with different sensory and textural properties .To achievement this purpose, breaded kilka was coated ( row and fried) using with common and Tempora batter. For determination of quality assessment and shelf life, samples were stored at freezer (-18°C). Results showed that frying of Breaded kilka affect total fat content and moisture, so that significant reduction in moisture value and increase in fat content of fried kilka was found in compared with raw breaded kilka (p〈0.05). Protein content of both treatments in compared with fresh fish meat was significantly different. Comparison of four treatments showed that a significant increase in the amount of peroxide, thiobarbituric acid and free fatty acids in fried kilka samples which indicates high fat oxidation during the frying process. Also total count of microrganisms and Coliforms was reduced after frying process. According to ICMSE Standard, all of samples had a high quality at processing time. According to the results, using of Tempora batter improved sensory properties of breaded kilka. Difference of taste, tenderness and adhesiveness of two types of batter in products was significant (p〈 0.05) as the sensory properties of breaded kilka with Tempora batter in compared with common batter were high in different phase of storage. with due attention to progressing of oxidative deterioration in breaded kilka at forth months after production and decreased of sensory properties, we found that the shelf life of row , fried breaded kilka was 3 month at frozen condition (-18°C).
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Breaded Kilka ; Tempora batter ; Heating process ; Nutritional value ; Chemical and microbial quality ; Sensory evaluation ; Shelf life ; Investigation ; Quality
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 94pp.
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  • 8
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    Application of sodium alginate cover in frozen and cleaned common kilka and its quality evaluation by bacterial,chemical and sensory tests (2018)
    Details
    Publication Date: 2021-05-19
    Description: This project was carried out to increase shelf life of kilka and prevent color changes during cold storage. Edible film made by sodium alginate (0.5% concentration) was used for fish packaging at time zero. The covered samples were kept at -18oC. Examination were carried out for a period of six months. Coliform, Escherichia coli and Pseudomonas bacteria contamination were negative until the end of storage period in the covered samples. Total bacterial counts and Acetaphylococcus bacteria count were lower in the treated samples (2.93 and 1.46log cfu/g, respectively) compared with the control specimens (3.21 and 2.28log cfu/g, respectively). Chemical factors consisting of humidity, protein, lipid, ash and calorie were higher in the treated samples (73.34%, 18.96%, 4.62%, 2.88% and 134. 63% kcal/kg, respectively) compared with the control samples (59.43%, 18.04%, 4.03%, 2.87% and 108.43% kcal/kg, respectively) and fresh fish samples (73.93%, 18.91%, 4.59%, 2.87% and 117.28% kcal/kg, respectively). Free fatty acids (0.77 and 9.21g/100), thiobarbitoric acid (0.001 and 0.15mg/kg), peroxide value (0.06 and 3.75meq/kg oil), TVN (6.92 and 16.28mg/100g) and pH (6.34 and 6.91) were lower in the treated samples compared with the control samples. However, no statistically significant decreases were observed in chemical factors including moisture, peroxide value, TVN and pH in the covered samples compared with the control samples during cold storage (P〉0.05). According to the statistical analyses of sensory specifications including taste, odor, color, tissue and total acceptance, there was a significant difference between the covered samples and the control ones (P〈0.05). Using the results of bacterial, chemical and sensory tests and statistical analyses, the covered samples had a favorable quality until the end of storage period. Also, based on the results of sensory analyses and moisture test, the control samples had a favorable quality for a period of three months.
    Description: Published
    Keywords: Colour ; Storage conditions ; Packing fishery products ; Escherichia coli ; Acetaphylococcus ; Brackish ; Tissues ; Chemical composition ; Lipids ; Storage life ; Proteins ; Humidity
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.61-76
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  • 9
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    Study on bioaccumulation of Aldrin, Diazinon and Endrin pesticides in the edible muscle tissues of commercially important fish species of the Anzali Wetland (2018)
    Details
    Publication Date: 2021-05-19
    Description: The objectives of the present investigation were to study the bioaccumulation of Aldrin, Diazinon and Endrin pesticides in the edible muscle tissues of Tinca tinca, Rutilus frisii kutum, Carassius auratus, Cyprinus carpio, Silurus glanis and Esox lucius that were caught at various stations in the west, east and center of the Anzali Wetland and to compare the results with the standards of the World Health Organization (WHO). The concentration of organochlorine pesticide was determined using Gas Chromatography (GC) equipped with an electron capture detector. The concentration of organophosphorus pesticide was determined using Gas Chromatography/Mass Spectrometry (GC/MS). The highest concentration of Diazinon was detected in Esox lucius from the wetland east station (20.25 ppb). Significant differences were not observed in the amounts of Diazinon and Aldrin pesticides in the muscles of fish samples in various stations (P〉0/05). The highest amounts of Endrin were observed in the muscle of Cyprinus carpio from the wetland east and west stations which were significantly different compared to that of other fish species (P〈0/05). The amount of Aldrin in the Carassius auratus was significantly different compared to that of other fish species (P〈0/05). According to the results, the amounts of Aldrin, Diazinon and Endrin were lower than the detection limits of the WHO standards. Therefore, consumers are not at risk from the point of view of food safety.
    Description: Published
    Keywords: Organochlorine pesticide ; Organophosphorus pesticide ; Commercially important ; Fish ; Edible muscle tissue ; Bioaccumulation ; Diazinon ; Tissues ; Species ; Tinca tinca ; Rutilus frisii kutum ; Carassius auratus ; Cyprinus carpio ; Silurus glanis ; Esox lucius
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.23-30
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  • 10
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    Evaluation of Pressed Caviar quality in Tube Packaging (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Three types of packaging tubes (laminated tubewith aluminum coating, laminated tube withoutaluminum coating and tin tubes) were used asexperimental tubes and metal can (commonlyused in fisheries) was used as control packaging in this study. Caviar used was Asetra caviar. Experimental tubes weighed 50 g with caviar. 18 replicates were run for each tube type. All samples were stored at 3?C after packaging. Caviar quality was evaluated for a period of storage. Have 7 months on the basis of organoleptic, chemical, and microbial tests. Results obtained indicate that pressed caviar packed in laminated tubes with aluminum coating showed the least variations from phase 0 through the 7 months.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Evaluation ; Caviar ; Quality ; Tube Packaging ; Fish
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 48pp.
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