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  • 1
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    Investigation on possibility of enrichment pasta by using spirulina microalgae (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The aim of this study was to investigate the possibility of producing enrichment pasta by adding spirulina powder in commercial pasta formulation. For achievement to this aim, Spirulina platensis power of 0, 0.25,0.5,0,75 and 1 percent was added in pasta formulation. Pasta with no adding spirulina (0% ) was used as control. Sensory properties, color, texture, fat, protein, minerals, amino acids, fatty acids and cooking properties were analyzed. Results indicated that no microbial effects was found in research samples com paring to the control. No significant (p〈0.05) effects were found between the control and other samples in sensory properties. Results also indicated that protein and iron content in the samples including sprulina were significantly higher the control. Physical characteristics of the samples during the cooking showed that all samples had standard level.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Investigation ; Microalgae ; Spirulina platensis ; Protein ; Minerals ; Fat ; Fatty acids ; Physical
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 42pp.
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  • 2
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    Investigation on Seafood Business in Islamic Republic of Iran (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Seafood business is one of the important subjects in fishery activation. It is covered a wide range of fishery activation from the fishing to the table. The fishery production success is depending to the many factors. Without considering the market conditions and suitable trading the fishery activations are not commercial. Therefore considering to the different subjects is necessary. This project is one of the road map seafood processing plans. The aim of this project was to study of the world fishery production, world fish processing, marketing and fish production and treading in Iran by using current different information.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Commercial ; Fishery ; Road map ; Seafood
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 49pp.
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  • 3
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    Comparative effects of pure spirulina powder and other diets on larval growth and survival of green tiger shrimp, Peneaus semisulcatus (2018)
    Details
    Publication Date: 2021-05-19
    Description: This experiment was carried out in Bandargah Station in Bushehr province. Peneaus semisulcatus larvae were fed on Spirulina platensis as supplementation microalgae. In order to use spirulina platensis in this study, we have to produce biomass and dry production of this microalga. Determination of length and survival rate of Peneaus semisulcatus larvae was carried out as the objective of the study. Treatments including Z plus (as a supplementation without spirulina), M.C.F (as an imported enriched spirulina), the powder combination of Spirulina platensis with Z plus and Spirulina platensis as live food were compared to Cheatocerus microalgae as a control. The experiment was carried out from nauplii stage to early post larvae. The results of the experiment indicated that the powder combination of Spirulina platensis with Z plus treatment has the most survival rate (76.5%). The maximum of length (4.3mm) observed in control (Cheatocerus spp.).The maximum mortality was observed in zoa stage in spirulina microalgae treatment, because the spiral filamentous of spirulina sp.was large.
    Description: Published
    Keywords: Green tiger shrimp ; Spirulina platensis ; Peneaus semisulcatus ; Length ; Survival ; Larval ; Growth
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.208-217
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  • 4
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    The effects of Rosmarinus officinalis essential oil on the quality changes and fatty acids of Ctenopharyngodon idella (2019)
    Details
    Publication Date: 2021-05-19
    Description: The effects of the use of essential oil of Rosmarinus officinalis on the chemical quality and fatty acids of fish fillets of Ctenopharyngodon idella were investigated during frozen storage at -18 ºC for 6 months. Fish fillets were divided into three groups; the control (C) without rosemary essential oil, the second group with 0.2 % rosemary essential oil (A) and the third with 0.4 % (v/v) rosemary essential oil (B). According to compositional analysis of the rosemary essential oil by GC-MS, the α-pinene (31.91%) and 1, 8- cineol (14.66%) were the predominant components. Results showed that there were no significant differences of protein in group C and A, but differences were seen between A and B (p〈0.05). A significant decrease in lipid was obtained throughout between groups during storage (p〈0.05). There were no significant differences of pH between three groups at storage periods (p〉0.05). Effect of rosemary essential oil showed that the least changed fatty acids were on polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA), respectively. Microbial results showed TVC content of fillets fish did not exceed the limit during storage period for A and B Groups (〈 7 log CFU g^-1 ). Rosemary essential oil at 0.2% and 0.4 % was effective in controlling the chemical compositions and fatty acids, but sensory attributes reveal a decreasing trend in the attributes like color, odour, taste, firmness and general acceptance for two groups (p〈0.05), but group A indicated better scores than Group B at the end of the storage period.
    Description: Published
    Keywords: Ctenopharyngodon idella ; Rosmarinus officinalis ; Rosmarinus officinalis essential oil ; Chemical compositions ; Fatty acids ; Quality
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.95-109
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  • 5
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    Short communication: The effects of Chlorella vulgaris supplementation on growth performance, blood characteristics, and digestive enzymes in Koi (Cyprinus carpio) (2018)
    Details
    Publication Date: 2021-05-19
    Description: Microalgae are a wide group of photosynthetic heterotrophic organisms consisting of vital amino acids, protein, minerals, vitamins, chlorophylls and some forms of antioxidants and bioactive substances (Yamaguchi, 1996; Kwak et al., 2012). According to Takeuchi et al. (2002), microalgae are valuable in aquaculture and have been utilized as live feeds for larval or juvenile crustaceans and finfish, for all bivalve mollusks including oysters, scallops, clams and mussels and as a feed for zooplankton in aquaculture. Microalgae are well provided sources of vitamins, fundamental amino acids, minerals, vital fatty acids, and carotenoid pigments for aquatic animals (Takeuchi et al., 2002). Many kinds of microalgae in feeding trials with fish increase growth (protein accretion), feed utilization, physiological activity, stress response, starvation tolerance, disease resistance, carcass quality (Mustafa and Nakagawa, 1995), carotenoid , and protein sources for shrimp (Patnaik et al., 2006; Regunathan and Wesley, 2006).
    Description: Published
    Keywords: Cyprinus carpio ; Koi carp ; Chlorella vulgaris ; Growth performance ; Blood ; Digestive ; Enzymes
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.832-843
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  • 6
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    Application effects of Spirulina powder on the fatty acid and amino acid composition of pasta (2018)
    Details
    Publication Date: 2021-05-19
    Description: Spirulina platensis is a blue-green microalgae with unique nutrient content and numerous nutritional and therapeutic effects which is used for enrichment of various food products. There is a lack of knowledge about wheat flour fortification in pasta production with powdered Spirulina platensis. Therefore, the application effects of Spirulina platensis powder at various levels of 0.0, 0.25, 0.5, 0.75 and 1 % of pasta weight were evaluated, on the amounts of protein and fat content of pasta by micro-Kjeldahl and Soxhlet extraction methods, respectively. The effects of fortification on the amino acids and fatty acids of pasta, were evaluated by Gas Chromatography (GC) and High Performance Liquid Chromatography (HPLC), respectively. Adding various amounts of Spirulina powder showed significant effects on chemical parameters of pasta (P〈0.05). Based on the results, using various amounts of spirulina powder showed significant effects on some of the essential amino acids and unsaturated fatty acids of pasta (P〈0.05). Addition of 0.25 % of Spirulina platensis powder to pasta resulted in production an enriched food which is a functional food with improved nutritional value. appropriate microbiological characteristics of the final product according to the Iran national standards and consumer acceptance.
    Description: Published
    Keywords: Spirulina platensis microalgae powder ; Pasta ; Enrichment ; Functional food ; Application ; Amino acid ; Fatty acids
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.119-130
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  • 7
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    National roadmap for aquatic organisms biological products (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Specialists in Marine biotechnology using marine biological engineering and scientific principles to develop natural products and regarded services. One of the most important applications of this new branch is produce the natural products such as enzymes, natural colors, vaccines and drugs and etc. which produced from marine living organisms. These products are used in various industries such as pharmaceutical, food or health industry. In the current study, we try to remark the application of marine biological products in the northern (Caspian Sea), southern (Persian Gulf and Oman Sea) or internal waters of Iran into six categories, including aquaculture, pharmaceutical industry, food, healthcare and cosmetic industries. For this purpose, the required information will be collected using investigations which conducted inside and also outside of our country by reviewing and analysis of derived data by attention to our economical facilities for national self-sufficiency in production. Applied research projects will be introduced in three parts including research, technology development and pilot plant as well. Hope that using this strategic document will be effective and practical to production of biological products from marine resources until 2025.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Enzymes ; Marine ; Biological ; Biotechnology ; Aquatic
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 131pp.
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  • 8
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    Species Diversity in Iran Aquaculture (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Species diversity of aquaculture based on introduction of endemic and exotic species, for various object to aquaculture industry. AS FAO reports in 2012, about 558 different aquatic species have been used for aquaculture production. Among these, 130 marine fishes, 169 fresh water fishes, 45 species of migratory fishes, 62 crustacean, 35 aquatic plants, 4 aquatic products (pearl,), 98 invertebrates and finally 15 other aquatics included. Increasing of world aquaculture production depended on species diversity, and exotic species play the highest rank in this field. Aquaculture development program in Iran emphasized special attention on species diversity since last half century. Wide studies and researches devoted on biology, and exotic species. Iran aquaculture industry studied 27 different exotic species, and 28 endemic species for aquaculture development and sea ranching program. In addition, about 250 different ornamental aquatics, mainly non- native included in house- aquariums. Six different exotic species have the main aquaculture production in cold water, warm water and sea water environments. Rainbow trout is the main species in cold- water, while high valued endemic species of Caspian salmon has not any role in aqua culture production. In warm water fish group, chines carps and common carp are main species, but endemic species same as shirbot, Gattan, Benny and Schizotrox have not used in aquaculture production. Despite of wide researches on marine fishes of north and south sea, not endemic fishes included in aquaculture production. The new developing production of marine fish relied on non- native fish. Although specific duration of shrimp culture based on endemic species of Penaeus indicus, it is about of 10 years that shrimp production relied on exotic species of P.vannamei. In case of sturgeon fish, this new enterprise based on endemic species of Huso huso. Finally, the aquaculture industry of Iran same as most other countries relies on exotic species.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Endemic species ; Exotic species ; Aquaculture development ; Species diversity
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 64pp.
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  • 9
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    Investigation on Possibility of Enrichment Some Grain Products (Bread, Cup Cake and Cookie by Using Spirulina Microalgae (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The aim of this study was to investigate the possibility of enrichment some grain products by using spirulina powder. For propose three different products (Shear bread, Cupcake and Layered Cookie) were selected. Spirulina platensis powder with 0.25, 0.5, 0.75,1 and 1.25% were added to the products ingredients. The no added products (0% spirulina) were used as control. The samples were produced in SAHAR BREAD CO. in industry method. Sensory evaluation, color and texture properties, proximate compositions, Iron, fatty acid and amino acid profile of the samples were determined. The changes of the price of the samples were also calculated. Results indicated that except in color parameter for 1.25% incorporation the spirulina in selected products had no significant (p〉0.05) effects on sensory properties. Instrumental color (Hunter Lab) analysis showed that the L*,a* ,b* were decreased by increasing the percentage of spiraling powder in the products ingredients. Hardness of all three products decreased by increasing the spirulina amounts in the products ingredients. Significant (P〈0.05) increase in protein and Iron content were found in samples included spirulina. No significant (p〉0.05) changes of the fat and fatty acid content were observed in all treatments. Comparing the three prducts the highest increase in the price was observed in the spirulina bread samples.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Spirulina ; Bread ; Iron ; Fatty acid ; Spirulina platensis ; Investigation ; Cup ; Cake ; Cookie
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 48pp.
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  • 10
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    Investigation on seafood business in Islamic Republic of Iran (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25506 | 18721 | 2018-10-05 07:29:35 | 25506 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Seafood business is one of the important subjects in fishery activation. It is covered a wide range of fishery activation from the fishing to the table. The fishery production success is depending to the many factors. Without considering the market conditions and suitable trading the fishery activations are not commercial. Therefore considering to the different subjects is necessary. This project is one of the road map seafood processing plans. The aim of this project was to study of the world fishery production, world fish processing, marketing and fish production and treading in Iran by using current different information.
    Keywords: Fisheries ; Iran ; Fishery ; Road map ; Seafood
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 49
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