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  • Aquaculture  (9)
  • Shelf life  (5)
  • 1
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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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  • 2
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    Physicochemical and sensory quality changes of surimi from silver carp (Hypophthalmichthys molitrix) in frozen storage at -18ºC (2017)
    Details
    Publication Date: 2021-05-19
    Description: The physicochemical and sensory quality changes of silver carp (Hypophthalmichthys molitrix) surimi were studied during three months at frozen storage (-18ºC). The results showed that with increasing storage time of surimi from silver carp, TVB-N, peroxide value (PV) and expressible moisture increased significantly. TVB-N increased from 10±1 to 16.80±1.4mg%, Peroxide value from zero to 2.76±0.85meqO2/kg and expressible moisture from 4.23±0.13 to 6.32±0.13% during three months at frozen storage. Quality score of sensory evaluation, folding test and biting test were significantly decreased during storage period. Quality score of produced surimi gel decreased from AA to A, C grade and biting test decreased from 8.58±0.98 to 5.25±1.86. The results indicated that in spite of increasing of TVB-N, PV, expressible moisture and decrease of sensory quality score, folding test and biting test of silver carp surimi, the samples were between allowed limits and acceptable after three months at frozen storage.
    Description: Published
    Keywords: Silver carp ; Surimi ; Frozen storage ; Shelf life ; Hypophthalmichthys molitrix ; Physicochemical ; Quality ; Silver ; Quality changes
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.33-44
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  • 3
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    Study on optimum exploitation of Silver carp (Hypophthalmichthys molitrix) (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The increasing demands of the growing populations can be met by developing aquaculture. However in order to provide suitable grounds for consumption which is acceptable to different conditions and tastes, apart from producing a variety of products we also need to improve the methods of marketing and consumption. The silver carp (Hypophthalmicthys molitrix) comprises about 50 to 85% of the composition of fish species in the polyculture of warm water species in Iran. However the difficulty in pretreatment of this species and the presence of pin bones are among the main reasons to restrict the demand of this species in the domestic markets, particularly in non-coastal provinces. In this project different aspects of silver carp processing studied as follow: 1. Use of fish fillet residuals in preparation of snack, cheese and ice cream 2. Use of fish meat in sausage and fish ball produce 3. Use of machinery to produce of without or low bones fillet and trimmed fillets. Fish sausages were studied in four experimental groups; Based on the results obtained it was evident that sausages in the experimental Group 1 (65% minced fish & 12 % soy bean oil) showed better taste and flavor as compared to those in the other groups. Fish ball were prepared using starch from four different sources (wheat, corn, potato and tapioca). Thirty different trials were tested by adding each starch source either individually or by mixing equal proportions of two sources of starch at a rate of 5, 10 and 15% to 80% ground meat of silver carp. Among trials containing two sources of starch, mixed trials with potato and wheat (5% potato + 5% wheat) were rated higher in organoleptic tests as compared to the other trials. Fifteen formulas were worked for preparing of fish cheese. The quality assessment of product showed that fish cheese in zero and 30 days after storage in 4֯ C were good and medium, respectively. Quantity enrichment of corn snack with FPC until 33% in fish snack preparation, have a best results among with other experiments. Fish ice cream made from fish protein concentrate type A that produced from silver carp in three steps by the extraction with isopropyl alcohol solvent and heat. The result showed that FPC replaced with 30%milk in ice cream formula has a best quality score. On the basis of recent findings, the deep part and a upper part on the back of the fish, like a relatively narrow band, are considered as boneless parts in silver carp. The aims of trimming project introduce best type of fillet trimming and machine for Silver Carp fillet. 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 the best .speed rate in pine bone removing from silver carp fillet in handy method with using of transparent table and machinery method were 30-40 min per fish and 15 second per fish, respectively. Removing efficiency of bones from fillets in handy and machinery method were 50-60 and 90 %, respectively.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Silver Carp ; Fillet ; Special Parts ; Machinery ; Trimming ; Ice Cream ; Snack ; Fish Ball ; Sausage ; Cheese ; Population ; Aquaculture ; Hypophthalmichthys molitrix
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 116pp.
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  • 4
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    An economical survey on polyculture of Indian and Chinese carps and its market (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Regarding the natural potential and socio-economic advantages of aquaculture development, extension of aquaculture has been raised as one of the priorities of the second to fifth national programs of the Islamic Republic of Ira in the fisheries sector in the past ten years. Proliferation and aquaculture development also plays an important role in increasing employment, exportation, and rural development in rural areas. Although the physical capacities of aquaculture development may be clear, it is necessary to analyze the profitability of farmers and fish market as well. In recent years, reproduction and breeding of new species, in order to increase the income of farmers, have been put on the agenda of the Fisheries Research Institute. In order to increase the maximum utilization of production capacity and increase the warm water pond valume per unit area of land, three species of Indian carp has been imported. The main problems of aquaculture economical research include inadequate information and lack of the collaboration between different experts and aquaculture farmers. The objective of the research was to survey of economical aspects for culturing the imported Indian carp. The fingerlings of the imported species were transferred to the target centers, Southern aquaculture Research institute and Inland waters Aquaculture Research institute. The experiment was carried out as three treatments in triplicates for 9 months. To determine the cost of production and the share of the cost of production factors for farmed fish carp, including the cost of labor, cost of fingerlings, feed and fertilizer costs, maintenance costs, energy costs, depreciation of structures, equipment and buildings for administrative and other costs; past experiences, information and other resources and external experiences questionnaire was employed.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Economical ; Socio-economic ; Economic ; Indian carp ; Aquaculture ; Cost ; Farm ; Survey ; Polyculture ; Chinese carps ; Aquaculture ; Breeding ; Fingerlings
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 66pp.
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  • 5
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    Cold pasteurization of rainbow trout fillet (Oncorhynchus mykiss) with gamma rays and shelf life assessment at refrigerated condition (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25320 | 18721 | 2018-09-12 09:47:39 | 25320 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: The present study was conducted to evaluate the effect of different doses of gamma rays on shelf life and fatty acids composition of Rainbow trout fillet (Oncorhynchus mykiss) during refrigerating condition. Quality and shelf life of non-irradiated and irradiated (0, 0.75, 1.5, 2.25, 3, 3.75 and 4.5 kGy) Rainbow trout stored at +4 C was investigated by measurement of microbiological, chemical and sensory analysis .Irradiation of fillets was performed by gamma rays from a Co60 source. Microbial counts for non-irradiated trout fillet samples were higher than respective irradiated fish. Total volatile base nitrogen (TVB-N) values was increased from 7 mg/100 g for non-irradiated to 52.7 mg/100 g after 15 days storage at refrigerator, whereas for irradiated fish lower values of 39.4, 37.6, 28.7, 25.6, 24.8 and 23.2 mg/100 g were recorded at 0.75, 1.5, 2.25, 3, 3.75 and 4.5 kGy, respectively (day 15).initial amount of peroxide value in non irradiated sampleswas 0.8 meq/kg and was increased to 7 meq/kg (7 day).Highest amount of peroxide after irradiation process was belonged to samples irradiated by 4.5 kGy (1.5 meq/kg). Also, total viable count of irradiated samples were decreased significantly (p〈0.05). On nutritional aspect, results showed that total saturated fatty acid concentrations increased significantly (p〈0.001) with increasing irradiation dose , so that the control sample and fish muscles that irradiated with 4.5 kGy had the lowest and highest amounts of total saturated fatty acids (20.454 ± 0.011% and 19.228 ± 0.040% , respectively). The amount of total polyunsaturated fatty acids (PUFAs) in irradiated samples were significantly lower than control sample (p〈0.001) and amounts of total monounsaturated (MUFAs) were significantly higher than control samples (p〈0.001). The results were indicated that the highest content of MUFAs and PUFAs were in samples irradiated with 3.75kGy (37.783± 0.092 %) and control samples (37.677± 0.104 %), respectively .The lowest level of MUFAs and PUFAs were in control samples (36.596 ± 0.024%) and 4.5 kGy (36.459 ± 0.047%), respectively. Altogether, results of this study were determined that irradiation treatment changes significantly the fatty acid composition especially polyunsaturated fatty acids in rainbow trout muscle (P〈0.001). Overall, irradiation of fillet by 3.75 kGy had best results on increasing shelf life of fillet at refrigerator (between 11-15 days) and had no advers effect on fatty acid composition of Rainbo trout fillet.
    Keywords: Aquaculture ; Fisheries ; Iran ; Irradiation ; Rainbow trout ; Fillet ; Shelf Life ; Fatty acid ; Refrigerator ; Pasteurization ; Oncorhynchus mykiss ; Gamma Rays ; Samples
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 108
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  • 6
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    Warm water cultured fishes in Kermanshah province study on the possibility of improving (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25394 | 18721 | 2018-09-18 05:38:30 | 25394 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: For the improve handling of carp cultured fishes in Kermanshah province we chose 4 treatment out of that one treatment was the best, this included fish+powdered ice with C.S.W tank transported with a roof covered car in all treatment fish are tested physically and chemically and microbiologically, also temperature of fish body and environment was taken periodically andattempt for biometry and weight ranges of fishes also did in each study.
    Keywords: Aquaculture ; Iran ; Kermanshah province ; Warm water fish ; Culture ; Carp ; Weight ; Fish
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 85
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  • 7
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    Study the added value and acceptance of fish patty produced by FPC of Abramis brama (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25680 | 18721 | 2018-10-14 03:10:31 | 25680 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Abrams brama distribution in the Caspian and most of it is in the Anzali lagon. Completed in the rivers to spawn or hibernate done, hibernation mass takes place in the well of the rivers, which feed the crustaceans, mollusks and aquatic insects are born. This fish is almost vertical and is able to search for food in the mud in shallow waters and residents due to competition for food with other species of plankton and plants inevitably feed. This fish has an economic value and good taste for meat consumption has become common. Fish patty prepared food that is easy to cook and good demand. The benefits of fish patty are the most of fresh fish, good use of raw materials, availability of several species of fish in the product, socio-economic benefits for fishermen and fishing industry, product nutritional value and high in protein rejection. Fish Protein Concentrate is a healthy food products, durable and of high nutritional value of fish and hygienic manner in which the protein and other nutrients found in fresh fish and more compact than the long-term maintenance and diverse the second is for the production of food products. The study aimed at producing FPC type A string of fish, fish cakes prepared by the FPC obtained and reviewed the nutritional value, acceptance and endurance cookies generated at room temperature for one month . After examination of the nutritional value, shelf-life tests using factors of corruption, TVB-N, pH, TBArs and sensory tests showed that the most important indicator of the value of food, especially protein product treatments with better FPC and the factors corruption is not much difference between 5% FPC and blank treatment. The final product is important in terms of nutritional value and shelf life, group 2 has a significant difference with other treatments and the final product can be made on the basis of treatment 2.
    Keywords: Fisheries ; Iran ; Fish protein concentration ; Added value ; Fish patty ; Shelf life ; Abramis brama ; FPC
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 68
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  • 8
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    Physicochemical and sensory quality changes of surimi from silver carp (Hypophthalmichthys molitrix) in frozen storage at -18ºC (2021)
    In:  http://aquaticcommons.org/id/eprint/21848 | 18721 | 2018-01-11 10:54:20 | 21848 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-03
    Description: The physicochemical and sensory quality changes of silver carp (Hypophthalmichthys molitrix) surimi were studied during three months at frozen storage (-18ºC). The results showed that with increasing storage time of surimi from silver carp, TVB-N, peroxide value (PV) and expressible moisture increased significantly. TVB-N increased from 10±1 to 16.80±1.4mg%, Peroxide value from zero to 2.76±0.85meqO2/kg and expressible moisture from 4.23±0.13 to 6.32±0.13% during three months at frozen storage. Quality score of sensory evaluation, folding test and biting test were significantly decreased during storage period. Quality score of produced surimi gel decreased from AA to A, C grade and biting test decreased from 8.58±0.98 to 5.25±1.86. The results indicated that in spite of increasing of TVB-N, PV, expressible moisture and decrease of sensory quality score, folding test and biting test of silver carp surimi, the samples were between allowed limits and acceptable after three months at frozen storage.
    Keywords: Biology ; Fisheries ; Surimi ; Silver carp ; Frozen storage ; Quality changes ; Shelf life ; Hypophthalmichthys molitrix ; Physicochemical ; iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 33-44
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  • 9
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    Survey the effects of live rainbow trout handling on fish meat quality (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25321 | 18721 | 2018-09-08 16:49:00 | 25321 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: This research was performed to survey the live handling condition of Rainbow trout in Tehran province and determine the effects of this method on the quality of the flesh regarding with water binding capacity, pH changes, moisture, fat and protein content in different seasons of year. Based on reviews of Questionnaires, there were 20 main live rainbow trout sale centers in Tehran. 10 numbers of these were in fruit and vegetable centers of municipality and others were out of these centers. Live fish handling to in these areas mainly was performed from fish farms located in the Haraz road (85 percent), farms of Firoozkooh road (10 percent) and others were (5 percent) from neighboring provinces. The results of this study indicated that current methods of live handling in Tehran (the transporting time 4 h and the density of fish in tank 100-150 kg /m^2) meat quality of transported trout was not affected. Water holding capacity of transported fish was less than caught fish in the fields. This amount was reached to lowest level in in summer as well as the differences between the two groups were significant (P〈0.05). Also, when a meat pH level was elevated, water holding capacity was reduced. In summer, the amount of WHC in transported fish was 13.4% that was a highest value between the seasons. Appears that in the summer, high temperature and increasing kinds of stresses to fish during handling due to excessive accumulation of metabolites such as ammonia, muscle energy sources emptied because of high activity. In this condition, falling of pH during postmortem changes being moderated and lead to increase drip loss in the transported sample.
    Keywords: Aquaculture ; Fisheries ; Iran ; Tehran province ; Haraz ; Firoozkooh ; Live Handling ; Rainbow trout ; Meat quality ; Seasons ; pH ; Moisture ; Fat ; Protein ; Temperature ; Sample
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 82
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  • 10
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    Investigation on the effects of quick and slow freezing on quality of tilapia meat (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25425 | 18721 | 2018-09-23 17:01:49 | 25425 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: In this study, quality of fresh, slow frozen and quick frozen tilapia (gutted and) fillets and its changes during storage at -18°C were investigated. For preparation the samples, fresh tilapia fillets were frozen by slow and quick frozen methods. Slow frozen samples were prepared by storing the packed fillets directly in the -18°C. The sprila freezing tunle with -30C° was also used for preparation the quick frozen sample. The quick frozen samples were then stored at -18C for six months. Proximate composition, fatty acid profiles, TBA, PV, TVN, Total cuont, Drip loss, and sensory evaluation of the samples were determined in every month. Scanning Electron Microscopy (SEM) was used for study on the effects of the frozen condition on the microstructure of the fillets. Results indicated that two different frozen methods had significantly different effects on the quality of the samples. Most of the proximate composition (protein, moistre and fat) reduced during the storage. Quick frozen samples had significantly (P〈0.05) lower reduction than slow frozen samples. All of the chemical quality indexes (PV, TBA, and TVN) increased during the storage as compered to the fresh samples. In these paramethers, the slow freezing had higher changes than quick freezing metods (P〈0.05). The microbial properties of the samples showed decrese during the storage. Lower amont of total cuont was observed at the end of the storage time in the quick frozen samples than slow frozen once (P〈0.05). The large changes in the fatty acid profiles of the sample were fond in all samples. During the storage SFA and MUF of the samples increased however, the PUFA decresed. A lower change was obseved in the quick frozen samples than slow frozen samples (P〈0.05). Drip loss was increased in both frozen samples during the storage period. The percentage of the drip in the slow frozen samples was significantly higer than quick frozen samples (P〈0.05). SEM micrographs were also showed that the chnges in the microstructur of the samples was different in the slow and frozen samples. Slow freezing methods had higher damge in the microstructure of the sample then quick freezing mathods. Sensory evaluation of the samples indicated that a better acceptability in the quick frozen samples than slow frozen sample (P〈0.05).
    Keywords: Aquaculture ; Iran ; Nile tilapia ; Red Tilapia ; Quick freezing ; Slow freezing ; Fatty acids ; Scanning Electron Microscope ; SEM ; Nutritional value of fish ; Investigation
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 151
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