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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of applied ichthyology 15 (1999), S. 0 
    ISSN: 1439-0426
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
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  • 2
    Publication Date: 2018-01-15
    Description: Fixed gill net has been used for Teleostei fishery by the fishermen in Anzali Wetland. The aim of this study was to compare the CPUE, species composition, length frequency and the vulnerability of Teleostei between fixed gill net and fyke net from 1st November 2010 to 30st March 2011 in Anzali Wetland. Ten fixed gill nets and ten fyke nets were set. Mean CPUE (±SE) was estimated 0.17±0.03 and 0.26±0.07Kg/24h for fixed gill net and fyke net, respectively. Mean CPUE differed significantly between two gears. Also mean CPUE (±SE) differed significantly between fixed gill net and fyke net for 100m2 with higher CPUE (2.14±0.54Kg/24h) in fyke net. The relative frequency of caught species in fixed gill net and fyke net were dominated by Carassius auratus (38%) followed by Esox lucius (65%), respectively. Length-frequency distributions of the species had greater range of length and weight in fyke net in relative to fixed gill net. The amount of damage differed significantly between fixed gill net and fyke net with less damage and with higher survival in fyke net. The results of this study showed that fyke net has valuable and marketability catch in relative to gill net that resulted to higher income for fishermen. Also these results demonstrated that fyke net had less pressure on environment of Anzali Wetland.
    Keywords: Fisheries
    Repository Name: Aquatic Commons
    Type: Article , PeerReviewed
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  • 3
    Publication Date: 2018-03-13
    Description: The efficiency of different types of traps for catching of the Caspian Sea crayfish, Astacus leptodactylus eichwaldi, was investigated from Mar. 2002 to Feb. 2003. Totally 56 traps of four most commonly used types, "Rectangular trap", "Round trap", "Opera house trap" in two colors of "black" and "blue", and "Fathoms plus" only in black were installed in depths of 35, 45, 55 and 65 meters along two transects in Anzali coastal area. The results revealed no significant differences (p≥0.05) in the average length, weight and sex ratio among the crayfish in different months and applied traps. However, significant differences (p〈0.05) in CPUE of different traps in various months of the study year were observed. Mean annual of CPUE in Opera house traps "blue" was the greatest (5.09±0.29) and the lowest was found in "Fathoms plus" traps (0.28±0.05). In general; all blue color traps performed better catch than the black ones.
    Keywords: Biology ; Fisheries
    Repository Name: Aquatic Commons
    Type: Article , PeerReviewed
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  • 4
    Publication Date: 2018-03-20
    Description: Population structure of three kilka fishes (Clupeonella spp.), particularly anchovy kilka (C. engrauliformis), in Iranian waters of the Caspian Sea was surveyed in 2003. A total of 3230 biweekly samples were collected from commercially landed kilka at 3 stations in Mazandaran and Guilan provinces. Catch and effort statistics were obtained from the relevant organization. Results showed a great decline in the commercial kilka catch from 95000 tons in 1999 to 15497 tons in 2003. The contribution of anchovy kilka to the total kilka fishery also showed a decline from 71% in 1999 to 52.5% in 2003, while common kilka (C. cultriventris) increased from 13.7% in 1999 to 48.9% in 2003. Fork length range of anchovy kilka showed an increase from 89.2±12mm in 1999 to 100.4±4.9mm in 2003. The age composition of anchovy ranged between 1+ to 7+ years and the dominant group was 5+ years old (age group of 4+ and 5+ comprised 84.6% of population). The K value and L∞ calculated 0.598/year and 110.13 mm respectively. Natural, fishing and total mortality coefficient was estimated 0.69, 0.31 and 1 per year respectively. The results showed a sex ratio of F:M= 68.2:31.8.
    Keywords: Biology ; Fisheries
    Repository Name: Aquatic Commons
    Type: Article , PeerReviewed
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  • 5
    Publication Date: 2018-07-20
    Description: Mnemiopsis leidyi was sampled from December 2003 to March 2005 in 11 stations located along four regions Anzali, Khazarabad, Tourkman and Gorgan Bay using METU net in the Iranian coasts of the Caspian Sea. Study of stomach contents of M. leidyi showed that Acartia sp. belonging to Copepoda and Lamellibranchia sp. had the highest frequency comprising 66% and 13% of food items taken by the organism respectively and the least food items taken were Balanus nauplii, Rotatoria, Tintinnopsis and Podon polyphemoides. The maximum mean abundance of food item was Acartia sp. which was shown to be present in stomach content of M. leidyi caught in different depths, seasons and regions in the Iranian coasts of the Caspian Sea. For the M. leidyi larvae, the highest amount of food item was Acartia sp. and Lamellibranchia sp. with an average of 44% and 32% and the maximum abundance of food item for juvenile and mature M. leidyi was also Acartia sp. with an average of 67.5% and 66%. The results showed that the main food item for M. leidyi is Acartia sp. of the Copepoda. Hence, M. leidyi feeding has an important effect in declining zooplankton populations.
    Keywords: Biology ; Ecology
    Repository Name: Aquatic Commons
    Type: Article , PeerReviewed
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  • 6
    Publication Date: 2018-04-03
    Description: The a im of th is paper was to study the effects w hey pro t e in c oat i ng on ch e m ic al a nd physic al properties of gut t ed K i l ka dur i ng f roz en stor a ge. Coating of Kilka has done by dipping in whey protein solution with different concentrations of 3, 7, 10 and 13%, for 1h. Then, after being packed in polyethylene dishes, they were covered in cellophane blanket and stored in -18°C. There were 125 testing and control packages, each of them weight 250grams. Heme iron, peroxide value, protein, lipid and pH has measured after 0, 1, 2, 3 and 4 months storage in freezer. R e s u l ts of h e me iron, p e roxi de v a l ue and lipid of control tr e at m ents h a ve s hown s i gni f icant difference among ex p e r i m ent al tr e at m ents (p〈0.05). P ro t e in and pH v a lue of control tr e at m ents did not show significant difference with other treatments (p〉0.05). Our results showed that coating process with di ff e r e nt whey pro t e in con c entrat i on leads to decrease in peroxide value and increases the iron content. 13% whey protein concentration was provided the most satisfactory results.
    Keywords: Biology ; Fisheries
    Repository Name: Aquatic Commons
    Type: Article , PeerReviewed
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  • 7
    Publication Date: 2018-09-18
    Description: For the improve handling of carp cultured fishes in Kermanshah province we chose 4 treatment out of that one treatment was the best, this included fish+powdered ice with C.S.W tank transported with a roof covered car in all treatment fish are tested physically and chemically and microbiologically, also temperature of fish body and environment was taken periodically andattempt for biometry and weight ranges of fishes also did in each study.
    Keywords: Aquaculture
    Repository Name: Aquatic Commons
    Type: Monograph or Serial Issue , NonPeerReviewed
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  • 8
    Publication Date: 2018-01-18
    Description: In this study, the effect of Rosemary and Zataria extracts on three different treatments in frozen Silver carp minced were studied in normal packaging. Therefore, a control and three treatments were defined: Treatment 1 - Control: frozen meat packaged in conventional Treatment 2: Frozen Silver carp minced + Zataria 300mg/kg in normal packaging Treatment 3: Frozen Silver carp minced + Rosemary 200mg/kg in normal packaging Treatment 4: Frozen Silver carp minced + Rosemary compound (100mg/kg) and Zataria (100mg/kg) in normal packaging After quick freezing of samples in the spiral freezer by individual quick freezing method, to maintain the cold temperature (-18)°C were transferred. For six month, Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days, and 15 days in the second month of the third month after the monthly test. Identifying, defining and measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both saturated and unsaturated fatty acids in three experimental and one control were identified as follows: A: SFA: (Saturated Fatty Acid): Meristic C14: 0/ Palmitic C16: 0 /Hepta decaenoic C17: 0 / Stearic C18: 0 / Arashidic C20: 0 B: (MUFA Mono Unsaturated Fatty Acid): Palmitoleic C16: 1-W7 / Oleic C18: 1-W9 /Gadoleic C20: 1 - W9 C: (PUFA Poly Unsaturated Fatty Acid): Linoleic C18: 2-W6 /α-Linolenic C18:3-W3 D: (HUFA High Unsaturated Fatty Acid): Arachidonic C20: 4 - W6 Eicosa panta enoic acid C20: 5- EPA/W3 Docosa hexa enoic acid C22: 6-DHA/W3. Results of this study was to determine keep frozen fish meat containing extracts of Zataria and Rosemary in freezing conditions, stability of different types of fatty acids, mono unsaturated fatty acids, poly unsaturated fatty acids, high unsaturated fatty acids, So that none of the fatty acids measured, were not observed increase or decrease Changes over time while maintaining the oxidation of fatty acids is minimized. The results obtained from the profile of fatty acids and their related indices and statistical tests show the treatment contains Rosemary extract show greater stability than thyme during storage (- 18)°C. According to studies, Frozen minced fish meat treated with extracts of Rosemary, was used until the end of the storage period.
    Keywords: Biology ; Chemistry ; Fisheries
    Repository Name: Aquatic Commons
    Type: Article , PeerReviewed
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  • 9
    Publication Date: 2018-01-18
    Description: Silver carp fish and Kilka burgers fusion product is a mixture of minced meat , fish , Tofu and Silver carp , flavors , fillers , various herbs and spices .This study was designed to investigate corruption indicators and integrated manner burgers shelf- life during cold storage and was performed at a temperature of -18 ° C to this end , 4 treatments and Tofu burger meat mixed with various percentages of Silver carp was chosen .Indicators of determination include TVN,TBA, was over 4 months of PV at -18 °C was investigated and the results show that the zero – phase testing of volatile nitrogen in meat fish , Tofu , have been rather than in meat, Fish TVN,TBA and ph silver carp h .The changes in peroxide measurements over 4 month s, increase and this increase of 100 % in treatments 1 and Tofu fish used and the greatest increase with 3/53 ±0,057 average increase was significant at the 95 % level (p 〈 0/05) and also total volatile nitrogen increased during 4 months ,treatment and control of phase 1 to 4 out of the standard range . And this increased was significant at 95% for all treatments .Changes in TBA measurements over 4 month has increased ,TBA level in treatment 1 control plots in the first phase of its five standards that limit formaldehyde is 2 milligrams Malone .
    Keywords: Biology ; Fisheries
    Repository Name: Aquatic Commons
    Type: Article , PeerReviewed
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  • 10
    Publication Date: 2018-02-08
    Description: Berger is one of the most significant products as fish paste, now produced of red meat and red meat waste with different qualities, does not have much nutritional value .Using fish as an alternative to red meat, diversify and enhance the quality of nutritional value and the ability to use for all ages in the community of the aims of this study were , in addition the combined use of a cultured marine species is effective and to raise the index of unsaturated fatty acids and amino acids in the final product .In this study the effects of different replacement of kilka meat instead of Silver carp in the preparation of the consolidated burger on the acceptance, as well as changes unsaturated fatty acids and poly factor that it considered during 5 months of the best treatment choice for industrial production to be introduced industry Therefore 4 treatments Burger compilation as follows: Treatment (control), combination of burger with %100 Silver carp meat , treatment 1, combination of burger with %100 Kilka meat, treatment 2, combination of burger with %75 + 25 Kilka and Silver carp meat , treatment 3, combination of burger with %50 + 50 Kilka and Silver carp meat , after adding the %5.6 flour and breadcrumbs, %6 onions, %5soy, %3.25tomato paste,% 0.15 lemon juice,%2.1 garlic and egg powder and spices and %1.2salt to treatments , after preparation and packaging of the kept at cold room(-18o c )was evaluated . According to treatment 3 test (50% Kilka meat and 50% Silver carp meat) with the other treatments had significant difference (p 〈0.05) and had higher levels of unsaturated fatty acid. Also the treatment2, control and 1 respectively are secondary priorities. According to the goals of this project that combine Kilka and Silver crap meat on preparation of fusion burger is to economies the final product , results within 5 months of product storage at - 18 ° C reflects the fact that product quality in the long term preservation of unsaturated fatty acids has been accepted .
    Keywords: Biology ; Chemistry ; Fisheries
    Repository Name: Aquatic Commons
    Type: Article , PeerReviewed
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