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  • 11
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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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  • 12
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    Investigation on the Effects of Quick and Slow Freezing on Quality of Tilapia Meat (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    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).
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Nile tilapia ; Red Tilapia ; Quick freezing ; Slow freezing ; Fatty acids ; Scanning Electron Microscope ; SEM ; Nutritional value of fish ; Investigation
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 151pp.
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  • 13
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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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  • 14
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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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  • 15
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    Microencapsulated Kilka fish oil stability using functional properties of Silver carp (Hypophthalmichthys molitrix) skin hydrolysate (2019)
    Details
    Publication Date: 2021-05-19
    Description: Silver carp (Hypophthalmichthys molitrix) skin (SCS) is available as low cost by-product in minced products manufacturing plants. Kilka fish (Clupeonella spp.) oil has a higher omega-3 fatty acids content compared to other Caspian Sea fish oils and higher nutritional value. In the present study, SCS was collected, hydrolyzed with alcalase, and its functional properties was investigated for the microcapsule stability of purified Kilka oil (PKO) at pH 6.8 and 3.4. Results showed significant changes of amino acids profiles during 6 h hydrolysis (p〈0.05). Total hydrophobic amino acids decreased from 32.8% at 0.25 h to 24.9% after 6 h. Hydrolysates showed different radical scavengering activity during different hydrolysis periods. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavengering activity and Ferric reducing antioxidant power (FRAP) increased significantly during first hour, peaked at 4 h and then decreased slowly. Microemulsion was more stable at pH 6.8 compared with pH 3.4 and showed significant differences at 2-5 mg/mL of hydrolysate (p〈0.05). As a general result, the use of hydrolysis of SCS and its antioxidant role in the production of stable emulsions containing PKO microcapsules is a valuable process for the enrichment of various kinds of foods.
    Description: Published
    Keywords: Hypophthalmichthys molitrix ; Silver carp skin ; Kilka fish oil ; Enzymatic hydrolysis ; Functional properties ; Emulsion stability
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.67-78
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  • 16
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    Compare the quality Fish paste production of Kilka (Clupeonella cultriventris) and Silver carp( Hypophthalmichthys molitrix) (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Qualitative changes in the fish spread a mixture of minced meat, fish Kilka (Clupeonella cultiventris) and silver carp (Hypophthalmichthys molitrix) in pasteurized .Fish spread of fish products ready for consumption with soft tissue, such as butter is very good in the world market, ready to use paste of fish production due to the variety, taste good, able to use for all ages in the community a special place in the fisheries industry countries are active in the field of fisheries products .The valuable features of this product, it is possible to produce fish midget, cheap, circumstantial fished, farmed fish, waste and waste from the fish processing factories are , Notably food production of fish protein sources that have the flavor is very suitable for all age groups was the research goals , in order to process the cream edible fillets and minced meat (minced fish) cultured fish silver carp (Hypophthalmichthys molitrix ) and fish in the Caspian Sea Kilka (Clupeonella cultriventris) are treated as a combination of four : 1 . Silver carp minced meat 100% +30% filler +1% spice, thickeners, improved color, taste. 2 . Kilka minced meat 100% +30% filler +1% spice, thickeners, improved color, taste. 3 . Kilka and Silver carp minced meat 50 + 50 % +30% filler +1% spice, thickeners, improved color, taste . 4 . Silver carp and Kilka minced meat 75 + 25 % +30% filler +1% spice, thickeners, improved color, taste . 5 . Silver carp and Kilka minced meat 25 + 75 % +30% filler +1% spice, thickeners, improved color, taste . After the initial blanching minced meat (80 oc temperature for 3 min) were processed , heat resistant glass samples processed at the full weight of 50 g were , after a hot air steam, capping has been pasteurized for 60 minutes at 80oc , after a hot air steam, capping has been pasteurized for 60 minutes at 80oc and the results show , treatment 100% Silver carp minced fish +30% filler +1% spice, thickeners, improved color, taste beter than other treatments and data was significant ( P〈0.05 ) .
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Minced fish ; Sensory evaluation ; Fish paste ; Hypophthalmichthys molitrix ; Clupeonella cultiventris ; Kilka fish
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 62pp.
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  • 17
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    Cold pasteurization of Rainbow Trout fillet (Oncorhynchus mykiss) with gamma rays and shelf Life assessment at refrigerated condition (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    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.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Microbiological ; Chemical ; Irradiation ; Rainbow trout ; Fillet ; Shelf Life ; Fatty acid ; Refrigerator ; Pasteurization ; Oncorhynchus mykiss ; Gamma Rays ; Samples
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 108pp.
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  • 18
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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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  • 19
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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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  • 20
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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
    Publication Date: 2021-07-15
    Description: 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.
    Keywords: Biology ; Chemistry ; Gelatin ; Rays skin ; Persian Gulf ; Oman Sea ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 55-68
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