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  • 1
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    Unknown
    Study of Parasites occurrence and intensity in fishes of Anzali Lagoon (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Tish survey prolonged from summer 2011 trough summer 2012. During this period 574 samples of different fish species were investigated for their parasites. Totally 30 species of parasites isolated of the fishes. Some of the isolated parasites are recorded for the first time in Iran. Rafidascaris acus Orientocreadium siluri, Silurotaenia siluri, Acanthocephalus lucii , Argulus foliaceus has recorded for the first time from European catfish, Silurus glanis, and Dactylogyrus inexpectatus has recorded for the first time from Gibel Carp, Carassius auratus gibelio, in Anzali wetland. Statistical comparison of parasites infections and intensity between the different area of Anzali wetland were done. Infection of Pike, Esox lucius, to Diplostomum spathaceum, Raphidascaris acus and Monogenean in western parts of wetland were significantly different from the Eastern and Central areas (p〈0.05). So based on the data have concluded the eastern and central regions of the wetland are more polluted than the western part. Comparing the results of the present study with before ones showed that the composition of parasite species has been changed over time, while the prevalence, intensity and abundance of parasites have been increased. It may be due to changing environmental conditions such as increasing discharge of effluent, eutrophication of the wetland. This results accents to necessity of reconstruction of Anzali wetland with preference of eastern and central regions.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Parasites ; Fish ; Infection ; Intensity ; Survey ; Samples ; Species ; Rafidascarisacus ; Orientocreadium siluri ; Silurotaenia siluri ; Acanthocephalus lucii ; Argulus foliaceus ; Catfish ; Gibel carp
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 42pp.
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    PAPER (OA)
  • 2
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    Unknown
    Survey of preservatives on shelf life of Silver carp Burger (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: In this research in order to assess the possibility of antioxidant effects in quality protection and increase the shelf alife of fish burgers, ascorbic acid as a antioxidant by natural source used in raw uncoated fish burgers and in order to comparison by vacuum packaging, 3 treatments of uncoated fish burgers produced from cultivated silver carp: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3- burgers by 500ppm Ascorbic acid. Also in order to comparison BHA+BHT antioxidants (that have synergistic effects to each other) effect by vacuum packaging to prevention of lipid oxidation in semi-fried fish burgers 3 other treatments produced too: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3-burgers by 200 ppm BHA+BHT antioxidants comparatively to fats of product. All of the burgers after production and freezing conserved in -18°c for 6 months (Raw uncoated burgers) and one year (Semi-fried coated burgers). During the storage period chemical, microbiological, and organoleptic tests were down by three repetition monthly. Although peroxide value in raw uncoated fish burgers were higher than standard range even from first month but it seems this factor is not suitable for quality evaluation of uncoated raw fish burgers. Evaluation of TBA index in raw uncoated fish burgers during storage time showed at the end of storage period TBA index for control, vacuum and ascorbic acid treatments were 6.31, 4.76 and 1.29 mg malonaldehyde/kg respectively and taste scores were 5.11, 5.42 and 6.16 respectively. Results indicate the positive effects of ascorbic acid to prevention of lipid oxidation. By attention to TVN, TBA and organoleptic tests 4 mounths for treatments without ascorbic acid by vacuum packaging preference and 6 months shelf life for ascorbic acid treatment have suggested in -18°c temperature. For semi fried fish burger 28 prevention effect for lipid oxidation but vacuum packaging had 32 (without significantly difference,P〉0.05). so we can for %BHA+BHT treatment this property was recommend the use of vacuum packaging instead of antioxidant treatment. By attention to TVN, pH, PV, TBA and microbiological and organoleptic tests we can suggest the 8 months for shelf life time of semi fried fish burgers. In this product TVN was the only limitation factor and exeeded from standard range at 9th month of maintenance.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Chemical ; Microbiological ; Organoleptic ; Survey ; Silver Carp ; Burger ; Ascorbic acid ; BHA ; BHT ; Lipid ; organoleptic temperature ; Temperature ; Vacuum packaging ; Common packaging ; Fish
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 88pp.
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  • 3
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    Unknown
    Study of parasites occurrence and intensity in fishes of Anzali Lagoon (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25636 | 18721 | 2018-10-07 17:03:45 | 25636 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Tish survey prolonged from summer 2011 trough summer 2012. During this period 574 samples of different fish species were investigated for their parasites. Totally 30 species of parasites isolated of the fishes. Some of the isolated parasites are recorded for the first time in Iran. Rafidascaris acus Orientocreadium siluri, Silurotaenia siluri, Acanthocephalus lucii , Argulus foliaceus has recorded for the first time from European catfish, Silurus glanis, and Dactylogyrus inexpectatus has recorded for the first time from Gibel Carp, Carassius auratus gibelio, in Anzali wetland. Statistical comparison of parasites infections and intensity between the different area of Anzali wetland were done. Infection of Pike, Esox lucius, to Diplostomum spathaceum, Raphidascaris acus and Monogenean in western parts of wetland were significantly different from the Eastern and Central areas (p〈0.05). So based on the data have concluded the eastern and central regions of the wetland are more polluted than the western part. Comparing the results of the present study with before ones showed that the composition of parasite species has been changed over time, while the prevalence, intensity and abundance of parasites have been increased. It may be due to changing environmental conditions such as increasing discharge of effluent, eutrophication of the wetland. This results accents to necessity of reconstruction of Anzali wetland with preference of eastern and central regions.
    Keywords: Health ; Iran ; Anzali Wetland ; Anzali Lagoon ; Parasites ; Fish ; Infection ; Intensity ; Survey ; Samples ; Species ; Rafidascarisacus ; Orientocreadium siluri ; Silurotaenia siluri ; Acanthocephalus lucii ; Argulus foliaceus ; Catfish ; Gibel carp
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 42
    Location Call Number Expected Availability
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    PAPER (OA)
  • 4
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    Unknown
    Survey of preservatives on shelf life of silver carp burger (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25126 | 18721 | 2018-08-26 13:44:22 | 25126 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: In this research in order to assess the possibility of antioxidant effects in quality protection and increase the shelf alife of fish burgers, ascorbic acid as a antioxidant by natural source used in raw uncoated fish burgers and in order to comparison by vacuum packaging, 3 treatments of uncoated fish burgers produced from cultivated silver carp: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3- burgers by 500ppm Ascorbic acid. Also in order to comparison BHA+BHT antioxidants (that have synergistic effects to each other) effect by vacuum packaging to prevention of lipid oxidation in semi-fried fish burgers 3 other treatments produced too: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3-burgers by 200 ppm BHA+BHT antioxidants comparatively to fats of product. All of the burgers after production and freezing conserved in -18°c for 6 months (Raw uncoated burgers) and one year (Semi-fried coated burgers). During the storage period chemical, microbiological, and organoleptic tests were down by three repetition monthly. Although peroxide value in raw uncoated fish burgers were higher than standard range even from first month but it seems this factor is not suitable for quality evaluation of uncoated raw fish burgers. Evaluation of TBA index in raw uncoated fish burgers during storage time showed at the end of storage period TBA index for control, vacuum and ascorbic acid treatments were 6.31, 4.76 and 1.29 mg malonaldehyde/kg respectively and taste scores were 5.11, 5.42 and 6.16 respectively. Results indicate the positive effects of ascorbic acid to prevention of lipid oxidation. By attention to TVN, TBA and organoleptic tests 4 mounths for treatments without ascorbic acid by vacuum packaging preference and 6 months shelf life for ascorbic acid treatment have suggested in -18°c temperature. For semi fried fish burger 28 prevention effect for lipid oxidation but vacuum packaging had 32 (without significantly difference,P〉0.05). so we can for %BHA+BHT treatment this property was recommend the use of vacuum packaging instead of antioxidant treatment. By attention to TVN, pH, PV, TBA and microbiological and organoleptic tests we can suggest the 8 months for shelf life time of semi fried fish burgers. In this product TVN was the only limitation factor and exeeded from standard range at 9th month of maintenance.
    Keywords: Fisheries ; Iran ; Survey ; Silver Carp ; Burger ; Ascorbic acid ; BHA ; BHT ; Lipid ; organoleptic temperature ; Temperature ; Vacuum packaging ; Common packaging ; Fish
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 88
    Location Call Number Expected Availability
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    PAPER (OA)
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