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  • A.leptodactylus  (2)
  • Clupeonella cultriventris  (2)
  • Iranian Fisheries Science Research Institute  (4)
Collection
Keywords
Publisher
  • Iranian Fisheries Science Research Institute  (4)
  • Tehran, Iran  (4)
Years
  • 1
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    Unknown
    Survey of Handling and freezing storage effects on quality of Aras dam's fresh water crayfish meat (Astacus leptodactylus) (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Sampling for this study was carried out at the freshwater crayfish fishing season (May to December ) from the selected packs made from one of the harvesting centers at the first day ( harvesting and packing ) until the seventh day ( the export time ) using registered number to determine the handling effect ( live ) and changes in chemical and microbial indices in tail fillet stored at -18 ° C at days 1 and every 15 days considering 1 treatment and 3 replicates. The comparison of results mean (±SE) of the effects of handling on tested indices showed a significant reduction of protein percentage (dry weight) of tail filet at day 7 (13/85 ± 0/07) comparing with fishing day (16/1 ± 0/05) ( (p 〈 0.05). So that by increasing the handling and storage period, the amount of protein (dry weight) was reduced. Comparison of carbohydrate percent (dry weight) during handling showed a significant difference between the first day (2/8 ± 0/009) with the seventh day (0/9 ± 0/005 (p 〈0.05). Percent of moisture showed a significant increase during handling between day 1 (79/2 ± 0/24) and 7 (84 ± 0.41) (p 〈 0.05). Mean chemical composition of haemolymph showed a significant reduction in triglycerides (milligrams per deciliter) at fishing day (14/3 ± 0/16) and day 7 (11/7 ± 0/13) (p 〈 0.05). Comparison the means of saturated and unsaturated fatty acid profiles and the ratio of DHA / EPA did not show significant differences (p〉0.05). Comparison of the mean (±SE) of total bacterial count (log CFU / g) and psychrophilic bacteria at different periods of tail fillet storage at - 18 °C showed significant differences at day1 ( 3.48 ± 0.00 and 1.0± 0.00) compared to day 180 ( 6.86± 0.85 and 6.75± 0.25) , respectively(p〉0.05) .Comparison of Mean (±SE) of chemical indices for first day with day 180 were thiobarbituric acid ( mg malondialdehyde /kg ) (0.19/0 ± 0/07) and (1/45 ± 0/25), peroxide ( meq oxygen/ kg fat ) (0/81 ± 0/21) and (2/2 ± 0/3), total volatile basic nitrogen ( mg per 100 g fillet ) (13/21 ± 1/01) and (26/6 ± 1 / 40) and acidity (6/26 ± 0/08) and (6/55 ± 0/05), respectively which showed significant differences with each other (p 〈 0.05). Therefore, cited to the results of microbiological and chemical parameters, maximum shelf life longetivity of freshwater crayfish tail fillets packaged in the air is recommended as 5 months after freezing at – 18 °C.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Chemical ; Microbial ; Microbiological ; Handling ; A.leptodactylus ; Quality ; Freezing ; Fillet ; Spoilage ; Survey ; Fresh water ; Crayfish ; Astacus leptodactylus ; Protein
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 46pp.
    Location Call Number Expected Availability
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    PAPER (OA)
  • 2
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    Unknown
    Study of process and quality assessment on hot smoked fish kilka production, determining its shelf life in vacuum and modified atmosphere and conventional packaging (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25686 | 18721 | 2018-10-14 03:06:42 | 25686 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: In this study shelflife of whole hot smocked common kilka (Clupeonella cultriventris) fish packed in usual, vacuum and MAP packages and stored 6 weeks at refrigerator and or frozen temperatures was studied. Samples were analysed for TVBN, PV, pH, TBA, and total count, coliforms, clostridia, psychrophile, mold and sensory attributes weekly and monthly respectively. The ratio of Co2, N2 and O2 in the MAP package was 5: 55: 40%. Results indicated that the mixture gases could decline microbial growth and chemical changes during storage. Microbial and chemical changes in control samples were greater than that found for other samples. No significant microbial and chemical changes was observed in frozen samples during 6 weeks storage except for PV . Samples had the same sensory attributes just after production but were changed during storage significantly. Shelflife of samples packed in usual and MAP packages and stored at referigeratore was 21 and 35 days respectively; while it was 3 and 5 months for frozen samples packed in usual and vacuum packages. The conclusion is that packing hot smocked Kilka fish in vacuum and MAP packages can increase shelflife and decrease economical loss due to fish spoilage.
    Keywords: Fisheries ; Iran ; Common kilka ; Clupeonella cultriventris ; Hot smocking ; Shelflife ; Vacuum packing ; MAP ; Quality
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 100
    Location Call Number Expected Availability
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    PAPER (OA)
  • 3
    facet.materialart.
    Unknown
    Survey of handling and freezing storage effects on quality of Aras dam's fresh water crayfish meat (Astacus leptodactylus) (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25653 | 18721 | 2018-10-08 08:21:44 | 25653 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Sampling for this study was carried out at the freshwater crayfish fishing season (May to December ) from the selected packs made from one of the harvesting centers at the first day ( harvesting and packing ) until the seventh day ( the export time ) using registered number to determine the handling effect ( live ) and changes in chemical and microbial indices in tail fillet stored at -18 ° C at days 1 and every 15 days considering 1 treatment and 3 replicates. The comparison of results mean (±SE) of the effects of handling on tested indices showed a significant reduction of protein percentage (dry weight) of tail filet at day 7 (13/85 ± 0/07) comparing with fishing day (16/1 ± 0/05) ( (p 〈 0.05). So that by increasing the handling and storage period, the amount of protein (dry weight) was reduced. Comparison of carbohydrate percent (dry weight) during handling showed a significant difference between the first day (2/8 ± 0/009) with the seventh day (0/9 ± 0/005 (p 〈0.05). Percent of moisture showed a significant increase during handling between day 1 (79/2 ± 0/24) and 7 (84 ± 0.41) (p 〈 0.05). Mean chemical composition of haemolymph showed a significant reduction in triglycerides (milligrams per deciliter) at fishing day (14/3 ± 0/16) and day 7 (11/7 ± 0/13) (p 〈 0.05). Comparison the means of saturated and unsaturated fatty acid profiles and the ratio of DHA / EPA did not show significant differences (p〉0.05). Comparison of the mean (±SE) of total bacterial count (log CFU / g) and psychrophilic bacteria at different periods of tail fillet storage at - 18 °C showed significant differences at day1 ( 3.48 ± 0.00 and 1.0± 0.00) compared to day 180 ( 6.86± 0.85 and 6.75± 0.25) , respectively(p〉0.05) .Comparison of Mean (±SE) of chemical indices for first day with day 180 were thiobarbituric acid ( mg malondialdehyde /kg ) (0.19/0 ± 0/07) and (1/45 ± 0/25), peroxide ( meq oxygen/ kg fat ) (0/81 ± 0/21) and (2/2 ± 0/3), total volatile basic nitrogen ( mg per 100 g fillet ) (13/21 ± 1/01) and (26/6 ± 1 / 40) and acidity (6/26 ± 0/08) and (6/55 ± 0/05), respectively which showed significant differences with each other (p 〈 0.05). Therefore, cited to the results of microbiological and chemical parameters, maximum shelf life longetivity of freshwater crayfish tail fillets packaged in the air is recommended as 5 months after freezing at – 18 °C.
    Keywords: Fisheries ; Iran ; Aras dam ; Handling ; A.leptodactylus ; Quality ; Freezing ; Fillet ; Spoilage ; Survey ; Fresh water ; Crayfish ; Astacus leptodactylus ; Protein
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 46
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
  • 4
    facet.materialart.
    Unknown
    Study of process and quality assessment on hot smoked fish kilka production, determining its shelf life invacuumand modified atmosphere and conventional packaging (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: In this study shelflife of whole hot smocked common kilka (Clupeonella cultriventris) fish packed in usual, vacuum and MAP packages and stored 6 weeks at refrigerator and or frozen temperatures was studied. Samples were analysed for TVBN, PV, pH, TBA, and total count, coliforms, clostridia, psychrophile , mold and sensory attributes weekly and monthly respectively. The ratio of Co2, N2 and O2 in the MAP package was 5: 55: 40%. Results indicated that the mixture gases could decline microbial growth and chemical changes during storage. Microbial and chemical changes in control samples were greater than that found for other samples. No significant microbial and chemical changes was observed in frozen samples during 6 weeks storage except for PV . Samples had the same sensory attributes just after production but were changed during storage significantly. Shelflife of samples packed in usual and MAP packages and stored at referigeratore was 21 and 35 days respectively; while it was 3 and 5 months for frozen samples packed in usual and vacuum packages. The conclusion is that packing hot smocked Kilka fish in vacuum and MAP packages can increase shelflife and decrease economical loss due to fish spoilage.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Common kilka ; Clupeonella cultriventris ; Hot smocking ; Shelflife ; Vacuum packing ; MAP ; Quality
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 100pp.
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    PAPER (OA)
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