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  • 1
    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
    Publication Date: 2021-05-19
    Description: In this study, Burgeres with different ratios of chicken to Kilka fish (Clupeonella sp.) meat were produced: F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) and F5 (0:100). Analyses of the physicochemical properties and chemical compositons of the samples were carried out. The proximate contents of raw samples were significantly different (p〈0.05) among all samples with different formulations. In order, from samples F1 to F5, protein (20.58 to 15.58%) and carbohydrate (3.16 to 2.03%) contents exhibited a decreasing trend, while, fat contents (2.58 to 7.53%) and energy value (118/20 to 139.45 Kcal) showed increasing trends as the fraction of kilka fish meat was increased in the formulation but there was no relationship between fish and chicken meat ratio with moisture and ash contents. According to the sensory evaluation results, there was a decreasing trend in scores of color, flavor, texture, aroma, and overall acceptability attributes from F1 to F5 as the fraction of kilka meat was increased to formulation, while, kilka fish burger (F5) gained high score respect to mounth feeling attribute but there were no significant deferences (p〈0.05) with respect to texture and overall acceptability between samples. The results also showed that raw and cooked burgers having higher ratios of fish meat had a darker color, with the lithness ( L*), redness (a*),yellowness ( b*) and chroma (C) values decreasing from sample F1 to F5. but hue-angle (h*) value was different. After cooking process (pan frying), the a* value was decreased and L*, b*, C* and h* values were increased. Cooking properties analysis results showed that burgers with higher ratios of chiken meat had more shrinkage (8.52% for F5 and 12.59% for F1), fat retention(161.53- 243.41%)and water retention(67.67- 70.57%) values than burgers with higher ratios of fish meat but, there was no any relationship between kind of meat and cooking yield values. Texture analysis of samples showed that burgers became harder when more chiken meat was incorporated in the formulation. These results demonstrate that burgers with kilka fish and chiken meat formulation have better attributes than kilka fish burgers and preferable formulation is F2 (75% chiken meat & 25% kilka fish meat).
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Kilka fish ; Burgers ; Chicken meat ; Cooking yield ; Chemichal composition ; Sensory evaluation ; Texture ; Clupeonella sp. ; Investigation
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 76pp.
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  • 3
    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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  • 4
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    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25511 | 18721 | 2018-10-05 07:49:35 | 25511 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: In this study, Burgeres with different ratios of chicken to Kilka fish (Clupeonella sp.) meat were produced: F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) and F5 (0:100). Analyses of the physicochemical properties and chemical compositons of the samples were carried out. The proximate contents of raw samples were significantly different (p〈0.05) among all samples with different formulations. In order, from samples F1 to F5, protein (20.58 to 15.58%) and carbohydrate (3.16 to 2.03%) contents exhibited a decreasing trend, while, fat contents (2.58 to 7.53%) and energy value (118/20 to 139.45 Kcal) showed increasing trends as the fraction of kilka fish meat was increased in the formulation but there was no relationship between fish and chicken meat ratio with moisture and ash contents. According to the sensory evaluation results, there was a decreasing trend in scores of color, flavor, texture, aroma, and overall acceptability attributes from F1 to F5 as the fraction of kilka meat was increased to formulation, while, kilka fish burger (F5) gained high score respect to mounth feeling attribute but there were no significant deferences (p〈0.05) with respect to texture and overall acceptability between samples. The results also showed that raw and cooked burgers having higher ratios of fish meat had a darker color, with the lithness ( L*), redness (a*),yellowness ( b*) and chroma (C) values decreasing from sample F1 to F5. but hue-angle (h*) value was different. After cooking process (pan frying), the a* value was decreased and L*, b*, C* and h* values were increased. Cooking properties analysis results showed that burgers with higher ratios of chiken meat had more shrinkage (8.52% for F5 and 12.59% for F1), fat retention(161.53- 243.41%)and water retention(67.67- 70.57%) values than burgers with higher ratios of fish meat but, there was no any relationship between kind of meat and cooking yield values. Texture analysis of samples showed that burgers became harder when more chiken meat was incorporated in the formulation. These results demonstrate that burgers with kilka fish and chiken meat formulation have better attributes than kilka fish burgers and preferable formulation is F2 (75% chiken meat & 25% kilka fish meat).
    Keywords: Aquaculture ; Fisheries ; Iran ; Kilka fish ; Burgers ; Chicken meat ; Cooking yield ; Chemichal composition ; Sensory evaluation ; Texture ; Clupeonella sp. ; Investigation
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 76
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  • 5
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    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25699 | 18721 | 2018-10-10 08:54:02 | 25699 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: Mullet and mullet products have considerable economic importance at a regional level, especially around the Caspian Sea. The leaping mullet constitutes an important part of their production. This study is the first detailed work on the age and growth of the leaping mullet (Liza saliens) from September 2012 to March 2013 in the Southern coast of the Caspian Sea. Age and growth determinations were based upon the scale samples taken from 102 fish. Marginal increment analysis was used to validate age determination. The back-calculated lengths stage estimated from the scale showed no differences between in this study. The maximum age of leaping mullet in the Southern coast of the Caspian Sea was 5 years for males and 6 years for females. The von Bertalanffy growth functions were Lt=30.415(1-e-0.275(t+0.645)) for males and Lt=34.832(1-e 0.211(t+1.009)) for females. A large spread and length overlap characterized the age groups. The estimated Length Weight relationships were common for the two sexes (W=0.079L3 ). The slope (b) values of the length-weight relationship showed that weight of leaping grey mullet in Mazandaran increased associated with length in isometric. The mean condition factor for males, females and all specimens were determined as 0.908, 0.900 and 0.897, respectively. According to sex groups, the mean condition factor of males was slightlyhigher than that of females. The total length for leaping grey mullet was determined as 23.3 cm.
    Keywords: Aquaculture ; Iran ; Caspian Sea ; Age determination ; Fish scale ; Liza saliens ; Back calculation
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 66
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  • 6
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    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25712 | 18721 | 2018-10-10 10:02:17 | 25712 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    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.
    Keywords: Fisheries ; Iran ; Investigation ; Microalgae ; Spirulina platensis ; Protein ; Minerals ; Fat ; Fatty acids ; Physical
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 42
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  • 7
    Publication Date: 2021-05-19
    Description: With the advent of the science of fisheries and aquaculture in the country, and the importance of reproduction and breeding of various species of aquatic animals (freshwater and salty water), attention has been paid to pathogenic factors in the process of aquaculture, one of these factors is pathogenic microorganisms and Nonpathogenic (bacterial, fungal, and viral) that can increase the environmental risk for aquatic organisms and, in some cases, human beings, and, with accurate knowledge of the disease, steps can be taken to prevent and treat withdrawal, as well as research and More studying on various pathogens in either natural or experimental conditions. Although many studies have been carried out over the years about aquatic microorganisms and aquatic environments, there is no complete information on genetic studies of microorganisms in the country, and if such research is feasible and not required, if Gathering information about these creatures and identifying their genetic reserves can provide the basis for research in various fields. What microorganisms are identified and maintained under standard conditions is a question that has remained unresolved so far and this study has tried to introduce a complete list of microorganisms, including bacteriafunges and viruses that have been isolated so far from aquatic and aqueous humor. And the aquatic microorganisms that have been identified in the microorganism bank are also included, and all the documentation shows that there is a huge potential for the identification and maintenance of these microorganisms. In this study, isolated and identified bacteria from northern waters, internal waters, and south of Iran were 73.39 40 genera and species, respectively. Viruses identified in northern waters, inland waters, and south of Iran were 4 species in aquatic and northern waters of Iran, 6 species in Iranian aquatic and inland waters and 7 species in aquatic and southern waters of Iran. Identification fungi have been reported in the waters of northern, inland and southern waters, respectively, 20,25 of the 12 genera and species. In the bank of the National Center for Genetic and Biotechnological Resources of Iran, there are some species that overlap with bacteria isolated from Iran's water resources. There are 20 species of bacteria, and this is not seen for fungi and viruses.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Database ; Aquatic ; Microorganisms ; Aquaculture
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 48pp.
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  • 8
    Publication Date: 2021-05-19
    Description: Mullet and mullet products have considerable economic importance at a regional level, especially around the Caspian Sea. The leaping mullet constitutes an important part of their production. This study is the first detailed work on the age and growth of the leaping mullet (Liza saliens) from September 2012 to March 2013 in theSouthern coast of the Caspian Sea.Age and growth determinations were based upon thescale samples taken from 102 fish. Marginal increment analysis was used to validate agedetermination. The back-calculated lengths stage estimated from the scale showed no differences between in this study. The maximum age of leaping mullet in the Southern coast of the Caspian Sea was 5 years for males and 6 years for females.The von Bertalanffy growth functions were Lt=30.415(1-e-0.275(t+0.645)) for males and Lt=34.832(1-e0.211(t+1.009)) for females. A large spread and length overlapcharacterized the age groups. The estimated LengthWeight relationships were common for the two sexes(W=0.079L3 ). The slope (b) values of the length-weight relationship showed that weight of leaping grey mullet in Mazandaran increased associated with length in isometric. The mean condition factor for males, females and all specimens were determined as 0.908, 0.900 and 0.897, respectively. According to sex groups, the mean condition factor of males was slightlyhigher than that of females. The total length for leaping grey mullet was determined as 23.3 cm.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Age determination ; Fish scale ; Liza saliens ; Back calculation
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 66pp.
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