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  • 1
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    Evaluation of Kilka Fish Oil for Human Consumption (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Kilka fish oil contains the same types of compounds present in other edible fat and oil,their impurities are removed or reduced for use in many food application, therefore kilka oil is produced by wet - rendering process which involve cooking the fish, liquid fraction passed through decantor to seperate the solid fraction and water, treatments such as degumming,alkali refinning, bleaching and deoderising have been carried on crude oil , The refined oil are hydrogenated resulting in a hard fat with a number of desirable characteristics. The final analysis of different kilka oil such as colour, melting point, refractive index , wet,impurities, Iodine value, Anisidine number, soap, Totox number, acid value, Iron, Copper,Nickel, total microbial count, Coliforms, E.coli, Salmonella, Aspergillus and the organoleptic parameters showed that kilka oil can be made suitable for use in many food application if the solid fraction is seperated immediately after pressing Therefore the obtained kilka oil using traditional method is not suitable for human consumption. The results obtained from this project comparing to the previous literatures showed hardened kilka oil in the melting point of 32.5-34 c, refractive index of 1.4657, Iodine value of118 has the best quality and propertics. As a conclusion by a combination of old processes and new concepts kilka oil is not only another competitive food oil but also a family of products with unique composition for today consumer.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Kilka ; Fish ; Fish oil ; Iron ; Copper ; Nickel ; Aspergillus ; Salmonella ; E.coli ; Evaluation ; Human Consumption
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 75pp.
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  • 2
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    Nutrient requirement in Salmo trutta caspius Kessler (1870) for aquaculture purposes (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: A sharp decline in natural population of Caspian brown trout lead to implementing of restocking program in Iran. Along the stock recovery program, the artificial production of this species has been attracted too much attention in recent years. The objective of the study is to assess the effects of protein and energy levels of diet on fish performance, growth efficiency of Caspian brown trout in order to develop a proper diet for production of this species. Six experimental diets were formulated by replacing casein as a pure protein source with fat as an energy source in the diets according to a 3×2 factorial design. The diet was assigned to 18 tanks with 50 fish each, with three replicated for each diet. The experiment was conducted for 8-weeks with Caspian brown trout with an initial body weight of around 7 g. Caspian brown trout demonstrated a better FCR and a larger SGR at lower protein levels (45 and 50%) in comparison to high protein level (55%; P〈0.05). Protein efficiency ratio improved by a decrease in protein content of the diet (P〈0.05), but energy content of diets does not affect any growth related parameter such as FCR, SGR and PER. There was also no interaction between protein and energy levels in the growth related parameters, suggesting the effect of protein on the growth parameters in Caspian brown trout did not depend on energy levels of diet. In conclusion diet containing 50% protein can support the maximum growth. High dietary energy level of the diet dose in cooperate in protein sparing effect.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Caspian brown trout ; Artificial production ; Growth ; Diet ; Protein ; Energy ; Weight ; FCR ; SGR ; Salmo trutta caspius ; Aquaculture
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 40pp.
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  • 3
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    Peptone production from marine and culture wastes by commercial enzymes for bacterial culture media (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Thirty to 40% of total fish catch is converted to waste. Using different methods of hydrolysis of the protein can be recovered of fish waste and increase the amount of protein efficiency. In this study, the four enzymes Alcalase , protamex , pepsin and trypsin were used for hydrolysis of four fish species including common carp (Cyprinus carpio) , silver carp (Hypophthalmichthys molitrix) , grass carp (Ctenopharyngodon idella) and the Big head (Hypophthalmichthys nobilis). The effects of pH, temperature and hydrolysis time on the rate of hydrolysis were studied on soluble proteins and degree of hydrolysis (phase I ). In the second step, proximate factors of peptone been evaluated and eventually replace commercial peptone media MRS ( Lactobacillus plantarum , Lactobacillus delberuki , Lactobacillus casei , Streptococcus thermophilus ) and TSB ( Listeria monocytogenes, two species of Bacillus and Pseudomonas, Streptococcus faecium) and the optical density of bacteria at different times were compared with control samples . Results showed that the highest degree of hydrolysis and soluble proteins were referred to alcalase and protamex, pepsin and trypsin respectively. The highest value of hydrolysis, in all treatments, was attributed to grass carp and silver carp, common carp and big head respectively. The best pH and temperature for alcalase, protamex, pepsin and trypsin 8.5and 55, 7.5 and 55, 3.5, 37, 7 and 37 respectively. Best time to achieve the highest degree of hydrolysis and soluble protein was 90 minutes. Qualitative analysis showed that the highest and lowest amounts of protein and fat in the treatment of alcalase (about 70 % protein and less than 0.5 % fat ) and protamex, pepsin and trypsin was then . The results of bacteria culture showed that the highest percentage growth of lactic acid bacteria was referred to Streptococcus thermophilus and Lactobacillus casei had the lowest rate of growth. In other bacteria, Pseudomonas and Bacillus species were the highest percentage of growth and Listeria monocytogenes and Streptococcus faecium respectively. In all treatments, alcalase had the best results and the peptone prepared from fish waste grass carp had the best condition for growth of used bacteria. It seems that the initial substrate , the parameters used such as temperature, pH, and enzyme hydrolysis time , have a significant effect on the quality of peptone and protein content in the final product is determined value of protein for culture of bacteria.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Commercial ; Warm water ; Protease enzymes ; Bacteria ; Degree of hydrolysis ; Soluble proteins ; Fish waste ; Peptone ; Marine ; Culture ; Alcalase ; Protamex ; Pepsin ; Common carp ; Cyprinus carpio ; Silver Carp ; Hypophthalmichthys molitrix ; Grass carp ; Ctenopharyngodon idella ; Big head ; Hypophthalmichthys nobilis
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 92pp.
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  • 4
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    Single cell protein Production from culture and marine fish wastes (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The alarming rate of population growth has increased the demand for food production in third-world countries leading to a yawning gap in demand and supply. This has led to an increase in the number of hungry and chronically malnourished people. This situation has created a demand for the formulation of innovative and alternative proteinaceous food sources. Single cell protein production is a major step in this direction. SCP is the protein extracted from cultivated microbial biomass. Algae, fungi and bacteria are the chief sources of microbial protein that can be utilized as SCP. Produced proteins from these microbes have various nutrition values. SCP is the manufacture of cell mass using microorganisms by culturing on available agriculture, industrial wastes and fisheries by products. Fish wastes due to high protein are the most important substrates for SCP production. In this study, SCP production was done from Silver carp and tuna fish wastes (head, tail and vise versa) and cooked water of canned tuna factories. The used microbes were six genus and species of yeasts include Candida utilis, Saccharomyces cereviceae, Rhodotorula, Khyveromyces marxians, Zygosaccharomyces rouxii and Bacillus subtilis and B.licheniformis. The examination was done in bench scale and CSTR bioreactor (Continuous Stirred Tank Reactor). The effects of various parameters such as pH, temperature, time, supplemented substrates, method of inoculation of microbes, rpm were evaluated. Changes of microbial growth and protein contents were tested by using Optical Density (OD) and Makrokjeldal methods respectively. In end of examination, produced protein were extracted and lyophilized. The results showed that protein percentage in bacterial protein was than yeast protein but wet percentage in bacterial protein was low. Production value produced from tuna fish wastes was higher than (30-45 g/l) to Silver carp wastes (25-29 g/l) and cooked water (10-15 g/l). By adding supplemented substrates, production value has been increased. Candida utilis, in comparison other yeasts, has high activation. B.licheniformis has also had more activation than Bacillus subtilis. The results of the effect some parameters on fermentation showed that yeasts and Bacillus in pH= 5.4 and 32oC and pH=6.9 and 35oC were better than growth pH=6 and 25oC and pH=6.5 and 30oC respectively. Time of fermentation in batch and bioreactor was 54 and 21 hours respectively. High rpm has been caused increasing of microbial growth in bioreactor. The conclusion showed that with optimizing of the growth condition such as some parameters (pH, temperature, substrates and so on) produced SCP with high efficiency. However, produced SCP should be exanimated with other specific tests such as amino acid and fatty acid profiles, minerals, nucleic acids and so on. After full examination, this SCP as probiotic could be used in fish and poultry feed.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Single cell protein ; Marine ; Culture ; Fish wastes ; Yeast ; Bacterial ; Population ; Growth ; Biomass ; Algae ; Fungi ; Nutrition ; Candida utilis ; Silver carp ; Bacillus subtilis ; B.licheniformis ; pH ; Protein
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 132pp.
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  • 5
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    Kilka fish meal corrective action plan for quality preservation (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The present study initially investigated on the recovery the quality of kilka fish meal during the year of 2000-2001. "Three experiments such as .temperature, pressure, time were studied and 8 formulas, the chemical and hygienic condition of the production were investigation in the period of 270 days storage. Sampling were drawn after 0, 45, 90, 135, 270 days of storage and the changes in the total count, Fungi, Aspergilus, Salmonella, Percentages of Fat, Wet, Protein, Ash ratio of Calcium to Phosphorous, Histamine Total volatile nitrogen (IVN) and peroxide value were determined. - The statistic evaluation of formulas have been shown the significant differences between 8 formulas (P 〈0.()00) as well as between formulas in pair (1 to 4m 5 to 8) which they had a significant In N conclusion. the formulas I to 4 (in pressure of atmosphere and 1000c. 1200c temperature as well 6 atmosphere indirect pressure and 1000c, 1200c in different have been recognized as the best formulas and it had been evaluated for the production of 1 grade fish meal according to standards. In this research the cooling system was used to cool the products and .using 3 layers paper bags with internal plastic layer for packing instead of simple plastic bags.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Kilka ; Fish Meal ; Temperature ; Sampling ; Fungi ; Salmonella ; Protein
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 80pp.
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  • 6
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    Use of Potassium Sorbate in caviar and survey of microbial, chemical and organoleptic changes within 9 months (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Without abstract.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Caviar ; Potassium Sorbate ; Survey ; Microbial ; Chemical
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 88pp.
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  • 7
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    Peptone production from marine and culture wastes by commercial enzymes for bacterial culture media (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25648 | 18721 | 2018-10-08 07:22:08 | 25648 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Thirty to 40% of total fish catch is converted to waste. Using different methods of hydrolysis of the protein can be recovered of fish waste and increase the amount of protein efficiency. In this study, the four enzymes Alcalase, protamex, pepsin and trypsin were used for hydrolysis of four fish species including common carp (Cyprinus carpio), silver carp (Hypophthalmichthys molitrix), grass carp (Ctenopharyngodon idella) and the Big head (Hypophthalmichthys nobilis). The effects of pH, temperature and hydrolysis time on the rate of hydrolysis were studied on soluble proteins and degree of hydrolysis (phase I). In the second step, proximate factors of peptone been evaluated and eventually replace commercial peptone media MRS (Lactobacillus plantarum, Lactobacillus delberuki, Lactobacillus casei, Streptococcus thermophilus) and TSB (Listeria monocytogenes, two species of Bacillus and Pseudomonas, Streptococcus faecium) and the optical density of bacteria at different times were compared with control samples. Results showed that the highest degree of hydrolysis and soluble proteins were referred to alcalase and protamex, pepsin and trypsin respectively. The highest value of hydrolysis, in all treatments, was attributed to grass carp and silver carp, common carp and big head respectively. The best pH and temperature for alcalase, protamex, pepsin and trypsin 8.5and 55, 7.5 and 55, 3.5, 37, 7 and 37 respectively. Best time to achieve the highest degree of hydrolysis and soluble protein was 90 minutes. Qualitative analysis showed that the highest and lowest amounts of protein and fat in the treatment of alcalase (about 70 % protein and less than 0.5 % fat) and protamex, pepsin and trypsin was then. The results of bacteria culture showed that the highest percentage growth of lactic acid bacteria was referred to Streptococcus thermophilus and Lactobacillus casei had the lowest rate of growth. In other bacteria, Pseudomonas and Bacillus species were the highest percentage of growth and Listeria monocytogenes and Streptococcus faecium respectively. In all treatments, alcalase had the best results and the peptone prepared from fish waste grass carp had the best condition for growth of used bacteria. It seems that the initial substrate , the parameters used such as temperature, pH, and enzyme hydrolysis time , have a significant effect on the quality of peptone and protein content in the final product is determined value of protein for culture of bacteria.
    Keywords: Biology ; Iran ; Warm water ; Protease enzymes ; Bacteria ; Degree of hydrolysis ; Soluble proteins ; Fish waste ; Peptone ; Marine ; Culture ; Alcalase ; Protamex ; Pepsin ; Common carp ; Cyprinus carpio ; Silver Carp ; Hypophthalmichthys molitrix ; Grass carp ; Ctenopharyngodon idella ; Big head ; Hypophthalmichthys nobilis
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 92
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  • 8
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    Single cell protein production from culture and marine fish wastes (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25159 | 18721 | 2018-08-26 17:13:41 | 25159 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: The alarming rate of population growth has increased the demand for food production in third-world countries leading to a yawning gap in demand and supply. This has led to an increase in the number of hungry and chronically malnourished people. This situation has created a demand for the formulation of innovative and alternative proteinaceous food sources. Single cell protein production is a major step in this direction. SCP is the protein extracted from cultivated microbial biomass. Algae, fungi and bacteria are the chief sources of microbial protein that can be utilized as SCP. Produced proteins from these microbes have various nutrition values. SCP is the manufacture of cell mass using microorganisms by culturing on available agriculture, industrial wastes and fisheries by products. Fish wastes due to high protein are the most important substrates for SCP production. In this study, SCP production was done from Silver carp and tuna fish wastes (head, tail and vise versa) and cooked water of canned tuna factories. The used microbes were six genus and species of yeasts include Candida utilis, Saccharomyces cereviceae, Rhodotorula, Khyveromyces marxians, Zygosaccharomyces rouxii and Bacillus subtilis and B.licheniformis. The examination was done in bench scale and CSTR bioreactor (Continuous Stirred Tank Reactor). The effects of various parameters such as pH, temperature, time, supplemented substrates, method of inoculation of microbes, rpm were evaluated. Changes of microbial growth and protein contents were tested by using Optical Density (OD) and Makrokjeldal methods respectively. In end of examination, produced protein were extracted and lyophilized. The results showed that protein percentage in bacterial protein was than yeast protein but wet percentage in bacterial protein was low. Production value produced from tuna fish wastes was higher than (30-45 g/l) to Silver carp wastes (25-29 g/l) and cooked water (10-15 g/l). By adding supplemented substrates, production value has been increased. Candida utilis, in comparison other yeasts, has high activation. B.licheniformis has also had more activation than Bacillus subtilis. The results of the effect some parameters on fermentation showed that yeasts and Bacillus in pH= 5.4 and 32oC and pH=6.9 and 35oC were better than growth pH=6 and 25oC and pH=6.5 and 30oC respectively. Time of fermentation in batch and bioreactor was 54 and 21 hours respectively. High rpm has been caused increasing of microbial growth in bioreactor. The conclusion showed that with optimizing of the growth condition such as some parameters (pH, temperature, substrates and so on) produced SCP with high efficiency. However, produced SCP should be exanimated with other specific tests such as amino acid and fatty acid profiles, minerals, nucleic acids and so on. After full examination, this SCP as probiotic could be used in fish and poultry feed.
    Keywords: Biology ; Iran ; Single cell protein ; Marine ; Culture ; Fish wastes ; Yeast ; Bacterial ; Population ; Growth ; Biomass ; Algae ; Fungi ; Nutrition ; Candida utilis ; Silver carp ; Bacillus subtilis ; B.licheniformis ; pH ; Protein
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 132
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  • 9
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    Production of fish cheeses from silver carp by acid coagulation (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25162 | 18721 | 2018-08-26 17:33:11 | 25162 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Fish and fishery products have high nutrition value particularly omega-3 fatty acids. It is expected that the estimated production in 2030 will be 150 to 160 million tones but estimated demand will be 183 million tons. Processing of fish especially (culture fish) is one of the way attentions of people to fish and fishery products. Fish Finger, Fish Berger, Cracker, Fish Ball are the most important of fishery products. In this research was studied production of fish cheese from Silver carp (Hypophthalmichthys molitrix) from sarcoplasmic proteins. After primary preparation of fish (beheading, cutting, filleting and deboning) minced fish was washed with salt solution (0.01, and 0.04 mol) and were isolated sarcoplasmic proteins. Acetic acid (%5) and centrifuge were used for sedimentation and extraction of these proteins. Fifteen formulas were worked for preparing of fish cheese. Minced fish, sedimented protein and fish cheese were examinated for proximal parameters (protein, ash. moisture, carbohydrate and lipid) and microbial and chemical spoilage factors (Total Viable Count, Mold and Yeast, Total Volatile Nitrogen, and Peroxide Value). The shelf life and organoleptic characterization of fish cheese were also surveyed. The results indicated that mean of protein, lipid, ash, moisture and carbohydrate in fish cheese were %14/86, %28/01, %3/46, %48/27, %4/78 respectively. The best formula was treatment of 13 with %18/26 of protein. TVN and PV, in fish cheese, were at standard level but after 30 days stored in 4o C, PV value ere slowly increased. Microbial parameters, in product, (in zero time) were log 3 and 4 but after 30 days were log 4 and 5. Organoleptic factors such as odor, frangibility, taste in fish cheese in zero and 30 days were good and medium respectively. Cost of fish cheese was varied between 2000 to 27000 Rails. As fish cheese is prepared from sarcoplasmic proteins and was not any use from fish tissue, therefore it can be produced as secondary products in processing plants and can be introduced to people as new fish product.
    Keywords: Fisheries ; Iran ; Fish cheese ; Sarcoplasmic protein ; Silver carp ; Acid coagulation ; Hypophthalmichthys molitrix
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 66
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  • 10
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    Production of fish cheeses from silver carp by acid coagulation (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Fish and fishery products have high nutrition value particularly omega-3 fatty acids. It is expected that the estimated production in 2030 will be 150 to 160 million tones but estimated demand will be 183 million tons. Processing of fish especially (culture fish) is one of the way attentions of people to fish and fishery products. Fish Finger, Fish Berger, Cracker, Fish Ball are the most important of fishery products. In this research was studied production of fish cheese from Silver carp ( Hypophthalmichthys molitrix) from sarcoplasmic proteins. After primary preparation of fish (beheading, cutting, filleting and deboning) minced fish was washed with salt solution (0.01, and 0.04 mol) and were isolated sarcoplasmic proteins. Acetic acid (%5) and centrifuge were used for sedimentation and extraction of these proteins. Fifteen formulas were worked for preparing of fish cheese. Minced fish, sedimented protein and fish cheese were examinated for proximal parameters (protein, ash. moisture, carbohydrate and lipid) and microbial and chemical spoilage factors (Total Viable Count, Mold and Yeast, Total Volatile Nitrogen, and Peroxide Value). The shelf life and organoleptic characterization of fish cheese were also surveyed. The results indicated that mean of protein, lipid, ash, moisture and carbohydrate in fish cheese were %14/86, %28/01, %3/46, %48/27, %4/78 respectively. The best formula was treatment of 13 with %18/26 of protein. TVN and PV, in fish cheese, were at standard level but after 30 days stored in 4o C, PV value ere slowly increased. Microbial parameters, in product, (in zero time) were log 3 and 4 but after 30 days were log 4 and 5. Organoleptic factors such as odor, frangibility, taste in fish cheese in zero and 30 days were good and medium respectively. Cost of fish cheese was varied between 2000 to 27000 Rails. As fish cheese is prepared from sarcoplasmic proteins and was not any use from fish tissue, therefore it can be produced as secondary products in processing plants and can be introduced to people as new fish product.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Fish cheese ; Sarcoplasmic protein ; Silver carp ; Acid coagulation ; Hypophthalmichthys molitrix
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 66pp.
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