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  • Fisheries  (18)
  • Cyprinus carpio  (8)
  • Common carp  (6)
  • Freshwater  (4)
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  • 1
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    Fillet quality grading of common carp (Cyprinus carpio) by fish size using mathematical equations (2018)
    Details
    Publication Date: 2021-05-19
    Description: Quality grading and nutrition value determination of fish are nowadays necessary for aquatic processing. The present study was conducted to investigate a new, applied and cheap method of fillet quality grading for common carp (Cyprinus carpio) using fish size, based on mathematical equations. For this reason, 61 specimens of cultured market size carp were used and after filleting, their moisture, lipid, protein, energy and ash content were measured. Then, the relationships between proximate composition components of fillet and fillet length were studied. Results showed that there is an inverse linear regression relationship between logarithm of moisture content and logarithm of fish length (P〈0.05). The results also showed that there is a positive linear regression relationship between logarithm of lipid and energy content and logarithm of fish length (P〈0.05). No significant relationship was found between logarithm of fillet protein and ash content and logarithm of fish length (P〉0.05). Regarding the relationship between proximate composition of cultured carp fillets and fillet length machine fish sorting based on fish length and grading of moisture, lipid and energy content is feasible. We also found it feasible to determine type of processing and proximate composition of the prepared common carp.
    Description: Published
    Keywords: Processing fishery products ; Ash content ; Fish fillets ; Fish culture ; Cyprinus carpio ; Moisture ; Mathematical models ; Filletting ; Lipids ; Freshwater fish ; Nutrition ; Grading ; Energy ; Proteins ; Fish ; Seafood ; Size ; Freshwater
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.27-38
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  • 2
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    Status of fish Consumption per capita of Tehran citizens (2017)
    Details
    Publication Date: 2021-05-19
    Description: Status of fish consumption was analyzed by completing the 295 questionnaires in all 22 metropolitan regions of Tehran from different households in 2008. After reviewing the descriptive and statistics analysis along with the non-parametric statistics, the fish consumption per capita was extracted through formulas. The average and mode of purchasing of each household occurs 11 times per year with 5.1 Kg in each time. Considering the higher fish consumption growth rate in Iran, the sequence of interest in all kinds of protein is as follows: poultry, mutton, beef, Trout, wild fishes and Chinese carps. The highest interest of households to buy fish more than other protein resources is due to the nutrient value of it. An average of 33.2% purchasing is dedicated to the farmed fish. 59% of purchasers are interested to buy packed up fish products and pay attention to the label of nutrient values on the product package. Fish consumption per capita is 13.3 Kg, which is divided to 6.4 kg for farmed fishes, 5.8 Kg for wild fishes and 1.1 Kg for canned fish. The higher consumption per capita of Tehran citizens in comparison with other people from other cities, who are living in Tehran, is because of their tendency and freshness of farmed fishes. In contrast, the consumption of canned and wild fishes among people of littoral regions who live in Tehran is higher than others.
    Description: Published
    Keywords: Fish consumption per capita ; Fish ; Consumption ; Per capita ; Fisheries
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.546-556
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  • 3
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    Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC (2018)
    Details
    Publication Date: 2021-05-19
    Description: Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkaline process was high compared with conventional method during storage in freezer except in the first month. Gel electrophoresis patterns showed a significant difference in hydrolyzing of myosin and actin proteins that was observed with increasing storage time. Surimi samples prepared by conventional method indicated more hydrolization, especially in the light chain of myosin during frozen storage. Evaluating the color characteristics (L*, a*, b*) of surimi samples showed that protein produced by using of pH 11 has the highest lightness after conventional surimi. Also, more whiteness in surimi prepared by conventional method was due to effective removal of myoglobin during washing. At zero month, total fat in the surimi samples prepared with acid and alkaline process was low than the surimi samples prepared by conventional method that it can intent to shelf-life increase and health of the product during storage.
    Description: Published
    Keywords: Fish disease ; Cyprinus carpio ; Methods ; Common carp ; Shelf-life ; Conventional surimi ; Acid and alkaline process ; Frozen storage ; Proteins ; Chemical
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp. 311-332
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  • 4
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    Comparative study on some biochemical characteristics of surimi from common carp and silver carp and proteins recovered using an acid-alkaline process (2018)
    Details
    Publication Date: 2021-05-19
    Description: Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophtalmichthys moltrix) surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were investigated. Solubility of protein in silver carp and common carp were found to be highest by using the conventional washing method. Decreases in myoglobin and lipid contents in both fish were found in the alkaline- or acid-aided process when compared to the conventional process (p〈0.05). The percentage of protein recovery with the alkaline- aided process of silver carp was highest. The whiteness score in the alkaline solubilization process was higher than acid solubilization process and conventional method in silver carp. This result was different than the result obtained in common carp. There was no significant difference between treatments regarding total sulfhydryl (SH) groups (p〉0.05). In protein patterns of Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), the lowest intensity of the myosin heavy chains (MHC) band was found in silver carp by the conventional washing process.
    Description: Published
    Keywords: Biotechnology ; Hypophtalmichthys moltrix ; Common carp ; Silver carp ; Acid- alkaline solubilization ; Recovery of protein ; Proteins ; Biochemical
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.583-597
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  • 5
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    Study on Tehran citizens behavior change in consumption of the aquatic products (2018)
    Details
    Publication Date: 2021-05-19
    Description: To understand the change in fish consumption behavior of Tehran citizens (Iran), in the year 2005, an investigation was conducted using questionnaire. Using independent random method, 316 families covering all 22 districts of Tehran were selected. The results were combined with that acquired in the year 2001 to develop marketing programs. We used Fridman, K2 tests for nonparametric statistics and Z (normal distribution) and Phi Cramer index for analysis. The results showed that the quality and freshness of the products and the hygienic state of the distributing places had the highest effects on purchase. Also, the price and packaging had the same priority as in the year 2001. No significant relationship was found between income level of the families and their fish consuming tendency. Comparing the two years of study, we found that 16.6% more people preferred packed food in the year 2005 while per capita consumption had increased from 2.8 to 3.46kg. With the information on production date and health license already available on the products, the consumers demanded dietary contents. Considering the increase in marine fishery products, the families tended to consume more of the farmed aquatics with the live selling of rainbow trout being preferred the most. The behavior of consumers and their decisions to purchase fishery products in this period depended on production directions and economic development strategies which indicated positive aquaculture development programs in the country. We recommend continuing current policies regarding marketing factors. The results also showed that uncertainly about freshness and health of the products is the main reason for purchase from the representative fishery stores. The results shows more research and advertisement can improve awareness about packing advantages and its role in decreasing wastes and creating more added values.
    Description: Published
    Keywords: Oncorhynchus mykiss ; Brackish ; Marine fisheries ; Diets ; Fish consumption ; Marketing ; Aquaculture products ; Fisheries ; Marine ; Aquaculture ; Feeding experiments ; Economics ; Food ; Aquaculture development
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.117-126
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  • 6
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    Identifying the main factors affecting home consumption attitude to farmed fishes among Tehrani households (2018)
    Details
    Publication Date: 2021-05-19
    Description: Using reference books, monitoring buyers behavior and interviewing the experts, the effective parameters on home consumption behavior of farmed fish were identified and compiled as a questionnaire. After the reliability and viability evaluation the questionnaire was filled randomly in the spring of 2008 for 295 households of different localities in Tehran. The allocation of questionnaires was conducted based on the proportion of population in each locality. The degree of importance of effective parameters and their priority were calculated by Friedman test. The results showed that, quality, taste, smell and protein content of grocery basket are the most important purchasing factors among Tehrani households. However, those who use only farmed fish or those who do not use fish at all, after quality, smell has the highest importance, and in the fourth priority, instead of protein content of grocery basket, fish bone has higher effect. We suggest that to improve consumption of farmed fish, apart from quality, the strategies of deodorizing, taste improvement and decreasing fish bones, shall be taken into consideration during harvest, transport and fish processing.
    Description: Published
    Keywords: Processing fishery products ; Household statistics ; Marketing ; Fish culture ; Pisces ; Aquaculture economics ; Locations (working) ; Management ; Purchasing ; Quality ; Behaviour ; Taste ; Biomass ; Freshwater
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.87-96
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  • 7
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    Seasonal variation of chemical composition and fatty acid profile of ovary in wild common carp (Cyprinus carpio) of southeastern Caspian Sea (2018)
    Details
    Publication Date: 2021-05-19
    Description: Chemical composition and fatty acid profile of common carp's gonad (ovary) were assessed. Protein, lipid, fatty acid profile and moisture content were determined during 4 seasons summer, autumn, winter in 2007 and spring in 2008. For each season 10 samples were examined. Average of gonadosomatic index in wild common carp was 7.53 plus or minus 5.02. Proximate composition of ovary during the study period showed the lipid at 8.06 plus or minus 2.20; protein at 23.26 plus or minus 4.85; and moisture at 67.12 plus or minus 3.85. The results showed lipid content of wild fish ovary increased from summer to spring (summer 6.875 plus or minus 0.53; autumn 7.07 plus or minus 2.12; winter 7.96 plus or minus 1.22; spring 9.44 plus or minus 3.62), protein content also increased from summer to spring (summer 12.920.09; autumn 23 plus or minus 1.32; winter 25.16 plus or minus 0.63; spring 27.11 plus or minus 0.63), moisture content decreased in this period (summer 75.235 plus or minus 1.75; autumn 68.25 plus or minus 2.28; winter 65.685 plus or minus 0.40; spring 63.43 plus or minus 0.11). Significant differences (P0.05). Saturated and polyunsaturated fatty acids increased from summer to spring (spawning season). The major fatty acids identified in common carp ovary were Oleic (C18:1), palmitic (C16:0), Docosahexanoic acid (C22:6 DHA), Palmitoleic (C16:1), Arachidonic, AA (C20:4), Stearic (C18:0), Eicosapentaenoic acid (C20:5 EPA) and Linoleic (C18:2) in all seasons. Lipid, protein and omega 3 PUFA increased during gonad maturation. It seems that these resources of energy are necessary for embryogenesis.
    Description: Published
    Keywords: Ovaries ; Cyprinus carpio ; Brackish ; Gonadosomatic index ; Chemical composition ; Reproductive cycle ; Fatty acids ; Polyunsaturated fatty acids ; Gonads ; Chemical oceanography ; Water content ; Freshwater fish ; Seasonal variations
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.151-160
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  • 8
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    Effects of washing bouts and times on surimi quality prepared from common carp (Cyprinus carpio) (2018)
    Details
    Publication Date: 2021-05-19
    Description: To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and times (5, 10 and 15 minutes) and the treatments were tested statistically. The results showed that the 10 minutes washing for 3 times produced surimi that was superior to minced meat in color desirability (1 for surimi versus 7 for minced meat), odor desirability (2 versus 7), flavor desirability (0 versus 5.5) and on the general properties. The process of surimi production also increased water binding capacity from 0.14 to 0.64, pH from 6.21 to 7.34 and gel forming ability from A score to AA score. Tests of moisture content, protein, fat, ash, and total volatile nitrogenous bases (TVB-N) were performed on the samples of the minced meat and the selected treatment of the produced surimi. The extent of changes of these parameters were calculated and compared with available standards. We found that the common carp surimi lacks undesirable flavor and smell of fish and has suitable rheological properties for preparation of different kinds of fish paste products.
    Description: Published
    Keywords: Common carp ; Minced products ; Processed fishery products ; Cyprinus carpio ; Quality ; Fats ; Proteins ; Nitrogen compounds ; Ashes ; Freshwater
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.81-92
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  • 9
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    Effects of washing bouts and times on surimi quality prepared from common carp (Cyprinus carpio) (2021)
    In:  http://aquaticcommons.org/id/eprint/23630 | 18721 | 2018-07-13 10:08:57 | 23630 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-14
    Description: To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and times (5, 10 and 15 minutes) and the treatments were tested statistically. The results showed that the 10 minutes washing for 3 times produced surimi that was superior to minced meat in color desirability (1 for surimi versus 7 for minced meat), odor desirability (2 versus 7), flavor desirability (0 versus 5.5) and on the general properties. The process of surimi production also increased water binding capacity from 0.14 to 0.64, pH from 6.21 to 7.34 and gel forming ability from A score to AA score. Tests of moisture content, protein, fat, ash, and total volatile nitrogenous bases (TVB-N) were performed on the samples of the minced meat and the selected treatment of the produced surimi. The extent of changes of these parameters were calculated and compared with available standards. We found that the common carp surimi lacks undesirable flavor and smell of fish and has suitable rheological properties for preparation of different kinds of fish paste products.
    Keywords: Fisheries ; Quality ; Fats ; Proteins ; Nitrogen compounds ; Ashes ; Freshwater ; Common carp ; Minced products ; Processed fishery products ; Cyprinus carpio ; Golestan Province ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 81-92
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  • 10
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    Study on Tehran citizens behavior change in consumption of the aquatic products (2021)
    In:  http://aquaticcommons.org/id/eprint/23650 | 18721 | 2018-07-15 00:08:50 | 23650 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-14
    Description: To understand the change in fish consumption behavior of Tehran citizens (Iran), in the year 2005, an investigation was conducted using questionnaire. Using independent random method, 316 families covering all 22 districts of Tehran were selected. The results were combined with that acquired in the year 2001 to develop marketing programs. We used Fridman, K2 tests for nonparametric statistics and Z (normal distribution) and Phi Cramer index for analysis. The results showed that the quality and freshness of the products and the hygienic state of the distributing places had the highest effects on purchase. Also, the price and packaging had the same priority as in the year 2001. No significant relationship was found between income level of the families and their fish consuming tendency. Comparing the two years of study, we found that 16.6% more people preferred packed food in the year 2005 while per capita consumption had increased from 2.8 to 3.46kg. With the information on production date and health license already available on the products, the consumers demanded dietary contents. Considering the increase in marine fishery products, the families tended to consume more of the farmed aquatics with the live selling of rainbow trout being preferred the most. The behavior of consumers and their decisions to purchase fishery products in this period depended on production directions and economic development strategies which indicated positive aquaculture development programs in the country. We recommend continuing current policies regarding marketing factors. The results also showed that uncertainly about freshness and health of the products is the main reason for purchase from the representative fishery stores. The results shows more research and advertisement can improve awareness about packing advantages and its role in decreasing wastes and creating more added values.
    Keywords: Fisheries ; Sociology ; Marine fisheries ; Diets ; Fish consumption ; Marketing ; Aquaculture products ; Fisheries ; Marine ; Aquaculture ; Feeding experiments ; Economics ; Food ; Aquaculture development ; Oncorhynchus mykiss ; Brackish ; Tehran ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 117-126
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