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  • Fisheries  (14)
  • Shelf life  (5)
  • 1
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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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  • 2
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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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  • 3
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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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  • 4
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    Development and storage stability of fish strudel (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25360 | 18721 | 2018-09-14 07:17:12 | 25360 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Awareness of health and nutrition of fish has led the food industry to development of fishery-based ready-to-eat products. In this study seven filling materials based on 60-70 - 80% fish mince from 7 local fish species ‘i.e.’ Talang Queen fish (Scomberoides commersonnianus), oriental sole (Brachirus orientalis), Barred sickle fish (Drepane longimana), Big eye Croaker (Pennahia anea), Japanese threadfin bream (Nemipterus japonicas), javelin grunter (pomadasys kaakan) and Indian mackerel (Rastrelliger kanagurta) were formulated and applied for developing fish strudels. A 9-point hedonic scale ranging from 1 (extremely dislike) to 9 (extremely like) was used for screening the acceptance of the prototypes. A 3-component D-optimal Mixture Design was also applied to optimize the fish strudel formulation. Preliminary experiments were done to identify the high-impact ingredients, which had a high effect on the sensory quality when their levels (%) were changed. The results indicated that fish strudel containing 60% Talang Queen fish (Scomberoides commersonnianus) mince in the filling materials had significantly higher liking in odor, flavor, and overall acceptability than the other prototypes. So it was selected for quality changes study. Product's characteristics and stability were studied during 6-month storage at -18 °C. The fish strudel packed in a polyethylene sealed bag was stable during the storage period. The peroxide and TVBN values remained low. The results in this paper provide important information for companies planning to develop convenience food from low value fish. Furthermore, development of strudel filled with fish mince/ flesh could be an effective way to enhance nutritional and functional value of such products. The products could be used as a nutritious snack especially for kids which could be a means of increasing fish consumption.
    Keywords: Fisheries ; Iran ; Low value fish ; Fish strudel ; Fish mince ; Acceptance test ; Quality changes ; Scomberoides commersonnianus ; Talang Queen fish ; Pennahia anea ; Rastrelliger kanagurta ; Nemipterus japonicas
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 63
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  • 5
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    Effect of starch utilization on sensory quality of silver carp (Hypophthalmichthys Molitrix) fish ball can (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25217 | 18721 | 2018-09-06 06:02:14 | 25217 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: A variety of products made from fish meat is increasingly being produced in most countries. The availability of low cost ingredients, the use of suitable formulations and modern equipment has made it feasible to produce different products of high nutritious value to satisfy consumer demands. Starch is an ingredient used in most products in the food industry because of its physical characteristics. In the present study fish ball were prepared using starch from two different sources (wheat and potato) 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. A control group was also tested without adding starch. Results obtained indicate that flavor, odor and texture of the resulting product made with 10% starch were more acceptable as compared to the other trials. Fish ball made with the addition of 15% starch were lighter in color and sticky and loses its strength to form. No significant differences were observed in color, flavor, odor and texture of fish ball in trials containing 10% starch from one individual source (p〉0.05) and the resulting product in these trials were rated higher in organoleptic tests as compared to those containing 5 and 15% starch. 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(p〈0.05).
    Keywords: Fisheries ; Iran ; Silver Carp ; Fish Ball ; Starch ; Sensory quality ; Nutritious ; Hypophthalmichthys Molitrix
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 106
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  • 6
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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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  • 7
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    Comparing evaluation of trimming machinery in the silver carp fillet (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25219 | 18721 | 2018-09-06 05:00:53 | 25219 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Trimming means is cutting fillet for a better shape, packing and marketing. The objective of this study was comparing trimming by hand and machinery from Silver Carp fillet. The aims of this project introduce best type of fillet trimming and machine for Silver Carp fillet. For first time we measured percentage different organs like head , skin, tails, intestine organs , type of bone and fillet in whole fish before and after cutting , filleting and trimming . 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 best.
    Keywords: Fisheries ; Iran ; Trimming ; Silver carp ; Fish fillet ; Fish bone ; Evaluation ; Hypophthalmiehthys molitrix
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 59
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  • 8
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    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
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  • 9
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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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  • 10
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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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