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  • Iran  (19)
  • Trimming  (4)
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  • 1
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    Comparing evaluation of trimming machinery in the Silver Carp fillet (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publikationsdatum: 2021-05-19
    Beschreibung: 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.
    Beschreibung: Iranian Fisheries Science Research Institute
    Beschreibung: Published
    Schlagwort(e): Trimming ; Silver carp ; Fish fillet ; Fish bone ; Evaluation ; Hypophthalmiehthys molitrix
    Repository-Name: AquaDocs
    Materialart: Report , Refereed
    Format: 59pp.
    Standort Signatur Erwartet Verfügbarkeit
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    ARTIKEL (OA)
  • 2
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    Study on optimum exploitation of Silver carp (Hypophthalmichthys molitrix) (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publikationsdatum: 2021-05-19
    Beschreibung: 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.
    Beschreibung: Iranian Fisheries Science Research Institute
    Beschreibung: Published
    Schlagwort(e): Silver Carp ; Fillet ; Special Parts ; Machinery ; Trimming ; Ice Cream ; Snack ; Fish Ball ; Sausage ; Cheese ; Population ; Aquaculture ; Hypophthalmichthys molitrix
    Repository-Name: AquaDocs
    Materialart: Report , Refereed
    Format: 116pp.
    Standort Signatur Erwartet Verfügbarkeit
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    ARTIKEL (OA)
  • 3
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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
    Publikationsdatum: 2021-07-16
    Beschreibung: 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.
    Schlagwort(e): 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
    Materialart: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 63
    Standort Signatur Erwartet Verfügbarkeit
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    ARTIKEL (OA)
  • 4
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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
    Publikationsdatum: 2021-07-16
    Beschreibung: 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).
    Schlagwort(e): Fisheries ; Iran ; Silver Carp ; Fish Ball ; Starch ; Sensory quality ; Nutritious ; Hypophthalmichthys Molitrix
    Repository-Name: AquaDocs
    Materialart: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 106
    Standort Signatur Erwartet Verfügbarkeit
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    ARTIKEL (OA)
  • 5
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    Quality of gelatin extracted from skin of dominant Ray fishes of the Persian Gulf (2021)
    In:  http://aquaticcommons.org/id/eprint/24136 | 18721 | 2018-08-03 08:16:10 | 24136 | Iranian Fisheries Science Research Institute
    Details
    Publikationsdatum: 2021-07-15
    Beschreibung: Rays have high stocks in the Persian Gulf and Oman Sea, and are caught as by-catch in different fishing gears. Yield and Quality of gelatin extracted from the skin of dominant ray species of Persian Gulf, included: Butterfly ray (Gymnura poecilura), Sting ray (Himantura gerrardi), Honeycomb Sting ray (Himantura uamak) and Eagle ray (Aetomylaeus maculatus), were studied. Biometric results and the mean of skinning yield for each species were reported. Skinning yield for Eagle ray was 3.2% that was significantly lower than other species (with 〉 60%). Gelatin extraction was done in constant conditions by Chloridric acid pretreatment. The results of qualitative identification of samples were positive and according to standards, concluded that the extracted products were gelatin. Also, total nitrogen, humidity and pH of samples were in standard limits, but ash content was upper than maximum standard level. Minimum concentration of extracted gelatins for gel formation were and no significant differences were observed between extracted gelatin samples. Melting temperature of rays gelatins ranged 20-25 ֯C. Maximum and minimum yield of gelatin extraction yield were 20.4% and 19.0%, respectively. No significant difference were observed between gelatin extraction yield of four ray species (P 〉0.05). Results suggested that for industrial uses, the skin of different ray species can be mixed and use together.
    Schlagwort(e): Biology ; Chemistry ; Gelatin ; Rays skin ; Persian Gulf ; Oman Sea ; Iran
    Repository-Name: AquaDocs
    Materialart: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 55-68
    Standort Signatur Erwartet Verfügbarkeit
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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
    Publikationsdatum: 2021-07-16
    Beschreibung: 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.
    Schlagwort(e): Aquaculture ; Fisheries ; Iran ; Irradiation ; Rainbow trout ; Fillet ; Shelf Life ; Fatty acid ; Refrigerator ; Pasteurization ; Oncorhynchus mykiss ; Gamma Rays ; Samples
    Repository-Name: AquaDocs
    Materialart: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 108
    Standort Signatur Erwartet Verfügbarkeit
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  • 7
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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
    Publikationsdatum: 2021-07-16
    Beschreibung: 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.
    Schlagwort(e): Aquaculture ; Iran ; Kermanshah province ; Warm water fish ; Culture ; Carp ; Weight ; Fish
    Repository-Name: AquaDocs
    Materialart: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 85
    Standort Signatur Erwartet Verfügbarkeit
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  • 8
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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
    Publikationsdatum: 2021-07-16
    Beschreibung: 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.
    Schlagwort(e): Fisheries ; Iran ; Trimming ; Silver carp ; Fish fillet ; Fish bone ; Evaluation ; Hypophthalmiehthys molitrix
    Repository-Name: AquaDocs
    Materialart: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 59
    Standort Signatur Erwartet Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    ARTIKEL (OA)
  • 9
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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
    Publikationsdatum: 2021-07-16
    Beschreibung: 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.
    Schlagwort(e): Fisheries ; Iran ; Common kilka ; Clupeonella cultriventris ; Hot smocking ; Shelflife ; Vacuum packing ; MAP ; Quality
    Repository-Name: AquaDocs
    Materialart: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 100
    Standort Signatur Erwartet Verfügbarkeit
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  • 10
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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
    Publikationsdatum: 2021-07-16
    Beschreibung: 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.
    Schlagwort(e): Fisheries ; Iran ; Fish protein concentration ; Added value ; Fish patty ; Shelf life ; Abramis brama ; FPC
    Repository-Name: AquaDocs
    Materialart: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 68
    Standort Signatur Erwartet Verfügbarkeit
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    ARTIKEL (OA)
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