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  • Iran  (3)
  • 2020-2022  (3)
  • 1
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    Inhibitory effect of citric acid on rancidity of frozen catfish (Silurus glanis)fillets (2021)
    In:  http://aquaticcommons.org/id/eprint/22325 | 18721 | 2018-03-21 03:21:16 | 22325 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-03
    Description: The effect of aqueous solution of citric acid (CA) on the lipid stability of the European catfish (Silurus glanis) fillets during frozen storage (up to 6 months) was investigated. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides and TBA) and complemented by the measurement of expressible moisture and sensory evaluation (flesh odor, consistency and flesh appearance). The CA treatment led to some lower free fatty acids (6.43% oleic acid in total lipid at month 6), peroxides (7.98meq oxygen/kg lipids, at month 6) and secondary compounds formation (2.16mg malondialdehyde/kg fish sample). Lower peroxide, thiobarbituric acid-reactive substance (TBA), free fatty acids (during 0,3 and 6 months frozen storage), and expressible moisture (month 6) values were obtained from CA-treated fish fillets than the untreated (blank control) ones (P〈0.05).
    Keywords: Biology ; Chemistry ; Fisheries ; Catfish ; Lipid oxidation ; Citric acid ; Shelf life ; Silurus glanis ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 215-228
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  • 2
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    Chemical and microbiological changes of salted Caspian kutum (Rutilus frisii kutum) roe (2021)
    In:  http://aquaticcommons.org/id/eprint/22765 | 18721 | 2018-05-21 18:25:04 | 22765 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-09
    Description: Salted kutum roe was prepared by soaking in brine to a traditional procedure. Proximate composition (moisture, protein, lipid, pH, ash and salt content), total volatile basic nitrogen (TVB-N), fatty acid profiles and microbiological characteristics of raw and salted roe of Caspian white fish (Rutilus frisii kutum) were determined. The results indicated that protein and moisture contents were significantly higher in raw roe compared to salted one (28.81 and 61.07% to 23.99 and 51.57%, respectively). Significant differences in ash and salt contents were obtained among different treatments. TVB-N in all samples was less than 25mg/100g. The gas chromatography (GC) analysis showed that the major saturated fatty, monounsaturated fatty acids and poly unsaturated fatty acids were 16:0, 18:1n-9, and 22:6n-3, respectively. Aerobic plate count (APC) and Total Coliform Count (TC) in all samples were significantly higher (p〈0.05) in raw roe (5.33 logCFU/g and 210 MPN/g) compared to salted roe (1.23 log CFU/g and 1.2 MPN/g). None of the samples contained Escherichia coli, Salmonella, Clostridium perfringens or yeast.
    Keywords: Biology ; Chemistry ; Fisheries ; Rutilus frisii kutum ; Roe ; Salting ; Microbial population ; Biology ; Physiology ; Caspian Sea ; Iran ; Chemical ; microbiological
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 176-187
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  • 3
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    Inhibition of fatty acids profile changes of cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system (2021)
    In:  http://aquaticcommons.org/id/eprint/22773 | 18721 | 2018-05-21 19:52:14 | 22773 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-10
    Description: This study was aimed to investigate the effect of vacuum packing (VP) on the fatty acids profiles in cobia (Rachycentron canadum) fillets during an extended frozen storage period. Cobia fillets were treated under vacuum system then stored at -18°C for up to 6 months and compared to control conditions. As a result of a frozen storage period of 6 months, a marked content decrease was found in the fatty acid groups such as MUFA, PUFA and ω-3 PUFA, as well as in the ω-3/ ω-6 ratio. However, a preserving effect on such fatty acid parameters could be observed due to the VP treatment. Assessment of the polyene index (PI) indicated an increased lipid oxidation development as a result of the frozen storage time; however, this increase was partially inhibited by the vacuum packaging. Results indicate that vacuum packaging was a proper way to reduce lipid oxidation in Cobia fillets and extend their shelf life by omitting available oxygen. Thus the employment of VP alone or in combination with other protective strategies is recommended.
    Keywords: Chemistry ; Fisheries ; Fatty acids ; Vacuum packaging ; Frozen storage ; Cobia Fish ; Fish processing ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 275-288
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