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  • 1
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    Estimation of shelf-life and quality of shrimp-rich (Macrobrachium nipponense) soup powder with new formulation during 6 months of storage at room temperature (2019)
    Details
    Publication Date: 2021-05-19
    Description: In this research, Macrobrachium nipponense small and non-native shrimp of the Anzali Lagoon, after catching and washing, were immersed in 10% salt solution at a ratio of 1 to 2 at 80 °C for 3 minutes. Then, drained samples were dried at 70 °C for 7 hours in a vacuum oven dryer. 4% of dry meats were used to enrich the soup powder with a new formulation. Prepared soup powders were packed in a vacuum metallic polyethylene films and stored for 6 months at room temperature. The nutritional value of shrimp-rich soup powder showed that this product contains protein (10%) and high unsaturated fatty acids. During the storage period, based on chemical experiments, the moisture content of soup powder (8.55-9%) was less than 10% and in terms of fat oxidation, proxide values (0.11-2.54 meq oxygen/1000g oil) and thiobarbituric acid (0.34-0.76 mg malonaldehyde/1000 g sample), samples were under favorable conditions up to six months. In The microbial evaluation, the fourth month was the end of the shelf-life of shrimp-rich soup powder; because in this month the total number of bacteria in the soup was counted for 4 CFU/ g of sample and the number of mold and yeast increased to 3 CFU/g of sample. Also, the results of sensory evaluation showed that the overall acceptance of soup powder decreased from 4 to 2.5 scores with increasing time. This score reduction in soup powder was consistent with the results of microbial evaluation in this study. As a general result, soup powder enriched with 4% M. nipponense dried shrimp meats under vacuum, due to its unique flavor, can be produced and used as a functional food in the industry by people all over the country.
    Description: Published
    Keywords: M. nipponense small shrimp ; Macrobrachium nipponense ; Soup powder ; Qualitative changes ; Temperature
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.39-48
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  • 2
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    Comparison of qualitative characteristics of fish paste produced from minced Kilka (Clupeonella cultriventris) and Silver Carp (Hypophthalmichthys molitrix) (2018)
    Details
    Publication Date: 2021-05-19
    Description: The aim of this study was to determine the qualitative characteristics of ready-made fish paste made from minced meat (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) and its shelf-life at a refrigerated temperature.This compilation was performed in five treatments including amounts 100, 75, 50 and 25 percent of processed fish meat were cured. The treatments were packed in heat-resistant glass after pasteurization. Samples were stored at 4oC for 40 days.The amount of TVB-N in the experimental treatments during the course of the change was increased that this factor varied between15.25-31.25 mg/100 g of meat in experimental treatments. This factor was in the 100% rolled silver carp treatment until the end of the shelf life in the standard range. The amount of tybarbibacteric acid increased during storage period varied between 0.13- 2.11mg malondialdehyde/1000g in experimental treatments, but this factor was in the 100% treatment of silver carp paste after the end of the maintenance period in the standard range (less than 1.8 mg/100gr), in other treatments, after 30 days, was more than standard limitation. The pH changes in treatments did not significantly decrease (P〉0.05), this factor varied between 5.05 to 5.93 in the experimental period. Total bacterial counts, psychrophilic bacteria and coliform and molds were not observed in experimental treatments during storage period. Microbial contamination was not observed during the storage period in the refrigerator in the experimental treatments. The taste and texture in silver carp treatment (100%) were better than other treatments. The ash, protein and fat in 5 treatments did not significantly change during storage (p〉0.05). The moisture content was not significantly increased in all five treatments during storage (p〉0.05). Results showed treatment of processed carp (100%) was better than other treatments (p〈0.05).
    Description: Published
    Keywords: Sensory evaluation ; Fish paste ; Silver carp ; Minced meat ; Kilka ; Qualitative ; Clupeonella cultriventris ; Hypophthalmichthys molitrix
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.111-120
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  • 3
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    Survey of Handling and freezing storage effects on quality of Aras dam's fresh water crayfish meat (Astacus leptodactylus) (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Sampling for this study was carried out at the freshwater crayfish fishing season (May to December ) from the selected packs made from one of the harvesting centers at the first day ( harvesting and packing ) until the seventh day ( the export time ) using registered number to determine the handling effect ( live ) and changes in chemical and microbial indices in tail fillet stored at -18 ° C at days 1 and every 15 days considering 1 treatment and 3 replicates. The comparison of results mean (±SE) of the effects of handling on tested indices showed a significant reduction of protein percentage (dry weight) of tail filet at day 7 (13/85 ± 0/07) comparing with fishing day (16/1 ± 0/05) ( (p 〈 0.05). So that by increasing the handling and storage period, the amount of protein (dry weight) was reduced. Comparison of carbohydrate percent (dry weight) during handling showed a significant difference between the first day (2/8 ± 0/009) with the seventh day (0/9 ± 0/005 (p 〈0.05). Percent of moisture showed a significant increase during handling between day 1 (79/2 ± 0/24) and 7 (84 ± 0.41) (p 〈 0.05). Mean chemical composition of haemolymph showed a significant reduction in triglycerides (milligrams per deciliter) at fishing day (14/3 ± 0/16) and day 7 (11/7 ± 0/13) (p 〈 0.05). Comparison the means of saturated and unsaturated fatty acid profiles and the ratio of DHA / EPA did not show significant differences (p〉0.05). Comparison of the mean (±SE) of total bacterial count (log CFU / g) and psychrophilic bacteria at different periods of tail fillet storage at - 18 °C showed significant differences at day1 ( 3.48 ± 0.00 and 1.0± 0.00) compared to day 180 ( 6.86± 0.85 and 6.75± 0.25) , respectively(p〉0.05) .Comparison of Mean (±SE) of chemical indices for first day with day 180 were thiobarbituric acid ( mg malondialdehyde /kg ) (0.19/0 ± 0/07) and (1/45 ± 0/25), peroxide ( meq oxygen/ kg fat ) (0/81 ± 0/21) and (2/2 ± 0/3), total volatile basic nitrogen ( mg per 100 g fillet ) (13/21 ± 1/01) and (26/6 ± 1 / 40) and acidity (6/26 ± 0/08) and (6/55 ± 0/05), respectively which showed significant differences with each other (p 〈 0.05). Therefore, cited to the results of microbiological and chemical parameters, maximum shelf life longetivity of freshwater crayfish tail fillets packaged in the air is recommended as 5 months after freezing at – 18 °C.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Chemical ; Microbial ; Microbiological ; Handling ; A.leptodactylus ; Quality ; Freezing ; Fillet ; Spoilage ; Survey ; Fresh water ; Crayfish ; Astacus leptodactylus ; Protein
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 46pp.
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  • 4
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    Effects of Modified Atmosphere Packaging and Green Tea Extract on the Shelf-life of Silver Carp (Hypophthalmichthys molitrix) Minced at Refrigerated Storage (2017)
    Details
    Publication Date: 2021-05-19
    Description: Silver carp (Hypophthalmichthys molitrix) minced (SCM), as ready-to-cook and high nutritious product, can successfully introduce to consumers and significantly dissolves current problems of limited demand for whole/fresh market. Short shelf-life is one of the most important barriers to developing industrial production of minced fish. Application of Hurdle technology with minimally processing to improve storage life of fresh seafood has become increasingly popular. The main objective of this study was to compare the effects of lowring temperature (3-5 oC), Modified Atmosphere Packaging (MAP) (condition 50:5:45 for N2:O2:CO2) and Green Tea Extract (GTE) (1000 ppm) with normal or Aerobic packaging (AP), on the chemical and sensory characteristics of SCM within refrigerated storage. Total polyphenolic compounds measured in GTE was 14.33±0.88 µg/ml. Results of Peroxide Value showed that all treatments can effectively protect SCM against oil oxidation, compared with AP, after 4 days. Using MAP and/or GTE treatments reduced the Free Fatty Acids (FFAs) formation ratio, because, in contrast with AP treatment, FFAs increased significantely (P〈0.05), only after 16 days storage. Thiobarbitoric Acid Reactive Substances (TBARS) of AP samples in 16th days was 2.51±0.21 mg that was upper than accepted limits. Effects of GTE treatment on TBARS increasing was not significantly different compared with AP. pH trends were ascending and GTE and MAP treatments had no significant effects on pH increasing. According to sensory evaluation, MAP had higher total quality score compared with GTE treatment and showed no significant difference with MAP+TE during storage, suggested that MAP more effectively retards and/or inhibits microbial growth in refrigerated SCM.Combined treatment (MAP+GTE) was selected as an effective method that can extend the shelf-life of SCM up to 4 days at refrigerated storage.
    Description: Published
    Keywords: Silver carp minced ; Shelf-Life ; Modified Atmosphere Packaging ; Green Tea Extract ; Refrigerated Storage ; Hypophthalmichthys molitrix
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.13-27
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  • 5
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    Study the add value and acceptance of fish patty produced by FPC of Abramis brama (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Abrams brama distribution in the Caspian and most of it is in the Anzali lagon. Completed in the rivers to spawn or hibernate done, hibernation mass takes place in the well of the rivers, which feed the crustaceans, mollusks and aquatic insects are born. This fish is almost vertical and is able to search for food in the mud in shallow waters and residents due to competition for food with other species of plankton and plants inevitably feed. This fish has an economic value and good taste for meat consumption has become common. Fish patty prepared food that is easy to cook and good demand. The benefits of fish patty are the most of fresh fish, good use of raw materials, availability of several species of fish in the product, socio-economic benefits for fishermen and fishing industry, product nutritional value and high in protein rejection. Fish Protein Concentrate is a healthy food products, durable and of high nutritional value of fish and hygienic manner in which the protein and other nutrients found in fresh fish and more compact than the long-term maintenance and diverse the second is for the production of food products. The study aimed at producing FPC type A string of fish, fish cakes prepared by the FPC obtained and reviewed the nutritional value, acceptance and endurance cookies generated at room temperature for one month . After examination of the nutritional value, shelf-life tests using factors of corruption, TVB-N, pH, TBArs and sensory tests showed that the most important indicator of the value of food, especially protein product treatments with better FPC and the factors corruption is not much difference between 5% FPC and blank treatment. The final product is important in terms of nutritional value and shelf life, group 2 has a significant difference with other treatments and the final product can be made on the basis of treatment 2.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Fish protein concentration ; Add value ; Fish patty ; Shelf life ; Abramis brama ; FPC
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 68pp.
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  • 6
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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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  • 7
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    The effect of natural preservative(rosemary and thyme) on minced meat of silver carp (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The aim of this study to investigate the antioxidant potential of ethanolic extract of Rosmary(Rosmarinusofficinalis) and Thyme (Zatariamultiflora) on fatty acids stability and shelf life of frozen minced silver carp fish( Hypophtalmictysmolitirix ). Treatments include frozen meat in conventional packaging (control), frozen minced fish + 200 ppm thyme(treatment 1), frozen meat + 200 ppm rosemary ( T2), frozen meat + rosemary ( 100 ppm ) and thyme ( 100 ppm )(T3) . Treatments packed in polyethylene bags and were freezed at -36 °C by spiral freezer and IQF method , then were transferred to freezer to keep at -36 °C during the storage. Treatments were analyzed for 10 days intervals in the First month and 15 days intervals in the second month of storage. In the next few months, treatments were analyzed once a month. In this study, various levels of both saturated and unsaturated fatty acids in the three treatments and control treatment were identified. The results showed that Keeping of Minced Fish containing thyme and rosemary extract in freezing conditions led to stability of fatty acids (MUFA, PUFA, omega- 3 and omega-6) and the changes in fatty acid oxidation during storage is not significantly. The profile of fatty acids and their related indicators results as well as statistical tests showed that treatments containing rosemary extract were more stable (-18° C ) in comparison with the control and other treatments during frozen condition. Also these teratmentshad less oleic acid and linoleic acid , ά-linolenic and palmitic acid in compared with others .more According to the results treated minced meat with rosemary extract was kept the quality for six months and more .
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Antioxidant ; Rosmarinusofficinalisrosmarinus ; Zatariamultiflora ; Unsaturated fatty acids ; Silver Carp ; Rosemary ; Thyme ; MUFA ; PUFA ; Omega-3 ; Omega-6 ; Linoleic acid
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 73pp.
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  • 8
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    The effect of natural preservative (rosemary and thyme) on minced meat of silver carp (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25517 | 18721 | 2018-10-05 08:33:19 | 25517 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: The aim of this study to investigate the antioxidant potential of ethanolic extract of Rosmary(Rosmarinusofficinalis) and Thyme (Zatariamultiflora) on fatty acids stability and shelf life of frozen minced silver carp fish(Hypophtalmictysmolitirix). Treatments include frozen meat in conventional packaging (control), frozen minced fish+200 ppm thyme(treatment 1), frozen meat+200 ppm rosemary (T2), frozen meat + rosemary (100 ppm) and thyme (100 ppm)(T3). Treatments packed in polyethylene bags and were freezed at -36°C by spiral freezer and IQF method, then were transferred to freezer to keep at -36°C during the storage. Treatments were analyzed for 10 days intervals in the First month and 15 days intervals in the second month of storage. In the next few months, treatments were analyzed once a month. In this study, various levels of both saturated and unsaturated fatty acids in the three treatments and control treatment were identified. The results showed that Keeping of Minced Fish containing thyme and rosemary extract in freezing conditions led to stability of fatty acids (MUFA, PUFA, omega- 3 and omega-6) and the changes in fatty acid oxidation during storage is not significantly. The profile of fatty acids and their related indicators results as well as statistical tests showed that treatments containing rosemary extract were more stable (-18°C) in comparison with the control and other treatments during frozen condition. Also these teratmentshad less oleic acid and linoleic acid , ά-linolenic and palmitic acid in compared with others .more According to the results treated minced meat with rosemary extract was kept the quality for six months and more.
    Keywords: Fisheries ; Iran ; Antioxidant ; Rosmarinusofficinalisrosmarinus ; Zatariamultiflora ; Unsaturated fatty acids ; Silver Carp ; Rosemary ; Thyme ; MUFA ; PUFA ; Omega-3 ; Omega-6 ; Linoleic acid
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 73
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  • 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
    Publication Date: 2021-07-16
    Description: In this study shelflife of whole hot smocked common kilka (Clupeonella cultriventris) fish packed in usual, vacuum and MAP packages and stored 6 weeks at refrigerator and or frozen temperatures was studied. Samples were analysed for TVBN, PV, pH, TBA, and total count, coliforms, clostridia, psychrophile, mold and sensory attributes weekly and monthly respectively. The ratio of Co2, N2 and O2 in the MAP package was 5: 55: 40%. Results indicated that the mixture gases could decline microbial growth and chemical changes during storage. Microbial and chemical changes in control samples were greater than that found for other samples. No significant microbial and chemical changes was observed in frozen samples during 6 weeks storage except for PV . Samples had the same sensory attributes just after production but were changed during storage significantly. Shelflife of samples packed in usual and MAP packages and stored at referigeratore was 21 and 35 days respectively; while it was 3 and 5 months for frozen samples packed in usual and vacuum packages. The conclusion is that packing hot smocked Kilka fish in vacuum and MAP packages can increase shelflife and decrease economical loss due to fish spoilage.
    Keywords: Fisheries ; Iran ; Common kilka ; Clupeonella cultriventris ; Hot smocking ; Shelflife ; Vacuum packing ; MAP ; Quality
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 100
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  • 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
    Publication Date: 2021-07-16
    Description: Abrams brama distribution in the Caspian and most of it is in the Anzali lagon. Completed in the rivers to spawn or hibernate done, hibernation mass takes place in the well of the rivers, which feed the crustaceans, mollusks and aquatic insects are born. This fish is almost vertical and is able to search for food in the mud in shallow waters and residents due to competition for food with other species of plankton and plants inevitably feed. This fish has an economic value and good taste for meat consumption has become common. Fish patty prepared food that is easy to cook and good demand. The benefits of fish patty are the most of fresh fish, good use of raw materials, availability of several species of fish in the product, socio-economic benefits for fishermen and fishing industry, product nutritional value and high in protein rejection. Fish Protein Concentrate is a healthy food products, durable and of high nutritional value of fish and hygienic manner in which the protein and other nutrients found in fresh fish and more compact than the long-term maintenance and diverse the second is for the production of food products. The study aimed at producing FPC type A string of fish, fish cakes prepared by the FPC obtained and reviewed the nutritional value, acceptance and endurance cookies generated at room temperature for one month . After examination of the nutritional value, shelf-life tests using factors of corruption, TVB-N, pH, TBArs and sensory tests showed that the most important indicator of the value of food, especially protein product treatments with better FPC and the factors corruption is not much difference between 5% FPC and blank treatment. The final product is important in terms of nutritional value and shelf life, group 2 has a significant difference with other treatments and the final product can be made on the basis of treatment 2.
    Keywords: Fisheries ; Iran ; Fish protein concentration ; Added value ; Fish patty ; Shelf life ; Abramis brama ; FPC
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 68
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