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  • 1
    Electronic Resource
    Electronic Resource
    USING TRAMMEL NET IN COASTAL WATERS OF IRAN TO CATCH HEALTHY BROODSTOCK (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of applied ichthyology 15 (1999), S. 0 
    Details
    ISSN: 1439-0426
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1439-0426.1999.tb00293.x
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    Paper (German National Licenses)
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  • 2
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    Protein and lipid changes of FPC produced from Caspian Sea Kilkas in VP and MAP during storage at different temperatures (2018)
    Details
    Publication Date: 2021-05-19
    Description: Fish Protein Concentrate (FPC) is a healthy, sustainable and high nutritive product that produced from fish and protein and other nutrients are more concentrated than in the fresh fish. The aim of this research is to study the sustainability of FPC produced from Kilka (combination of three Caspian Sea Kilka species, Clupeonella engrauliformis, C. grimmi and C. cultriventris which were not identified and processed separately) in VP (Vacuum Packaging) and MAP (Modified Atmosphere Packaging) at different temperatures during six months of storage. According to result of chemical analysis performed, protein content was evaluated 91.2%, lipid 0.5%, ash 3.6%, moisture 2.3%, TVN 10 mg/100g and peroxide 5 meq/kg in the produced FPC before packing. Amino acids and fatty acids were also determined. Lipid amount in FPC after 6 months at 35°C in VP changed from 0.50 to 0.45 and in MAP (combined of 60% CO2, 30% N2 and 10% O2), decreased from 0.50 to 0.36. It was also detected that increase in temperature leads to more decrease in lipid content but it was not significant (P〉0.05). Protein content of FPC has changed from 91.2% to 73.6% during six months at 35°C in VP and 69.4% in MAP. But at 5°C, protein contents were changed from 91.2% to 88.4% and 81.2% in VP and MAP, respectively these changes were significant (P〈0.05) but the decrease in MAP was again more than VP.
    Description: Published
    Keywords: Fish Protein Concentrate ; Kilka ; Vacuum Packaging ; Modified Atmosphere Packaging ; Temperature ; Species
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.338-346
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  • 3
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    Effect of different packaging methods on shelf life of hot smoked rainbow trout (Oncorhynchus mykiss) during storage at 0-2ºC (2018)
    Details
    Publication Date: 2021-05-19
    Description: This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted brining with 15% salt for 4 h and they were hot smoked by using Atmoos smoking cooking room. Then hot smoked samples were packed in modified atmosphere (with gas ratio of, N2:50%, O2:5%, CO2:45%), vacuum and common packaging and stored at refrigerated temperature (0-2ºC). Chemical values (total volatile basic nitrogen, moisture, peroxide, pH), microbial values (total microbial count, mold and yeast) and sensorial index (aroma, flavor, color and texture) were determined on 0, 10, 20, 30 and 40 days of storage. The results showed that samples did not have a significant difference in moisture and pH values (p〉0.05), however significant different was found in peroxide, total count, mold and yeast and TVB-N values (p〈0.05).Also, results of sensory evaluation have been showed that the score of color, flavor, texture and aroma in modified atmosphere packaging were more than other treatments (p〈0.05). The Shelf life of the hot smoked trout is specified between 20 to 30 days, 30 to 40 days and at least 40 days in common, vacuum and MAP packaging, respectively. So, using the modified atmosphere for hot smoked trout can enhance quality and increase the shelf life of trout in refrigerated storage condition up to 40 days.
    Description: Published
    Keywords: Fish processing ; Oncorhynchus mykiss ; Rainbow trout ; Hot smoking ; Shelf life ; Modified atmosphere ; Vacuum packaging ; Temperature
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.620-628
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  • 4
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    Effects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage (2018)
    Details
    Publication Date: 2021-05-19
    Description: The aim of this study was to investigate the effects of Sodiume alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). Chemical parameters (moisture, ash, protein, TVN and lipid) were examined in frozen storage at -18οC for 4 months. SPSS Statistical Software was used for data analysis, using One Way ANOVA test. Significant reduction was found (P〈0.05) in moisture value with increase of Sodiume alginate concentration during the study. Significant differences were found in TVN values during the third and fourth months but there were no significant differences (P〈0.05) in ash and protein content. The highest content of TVN was found in control samples and use of Sodiume alginate edible coating affected the reduction of TVN, prevented the lipid oxidation, increased the shelf-life of Kilka and reduced the moisture.
    Description: Published
    Keywords: Software ; Kilka fish ; Edible coating ; Sodiume alginate ; Shelf-life ; Protein ; Lipid oxidation
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.654-662
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  • 5
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    Production of breaded kilka (Clupeonella cultriventris) using two different batters and determination of chemical, microbial and sensory properties (2020)
    Details
    Publication Date: 2021-05-19
    Description: This study aimed to assess the chemical, microbial and sensory properties in a new product from kilka in mass scale with two different types of batters (simple and tempura batter). Kilka fish were battered in a simple or tempura batters, before being breaded with conventional breading crumbs and pre-fried in sunflower oil at 170°C for 30 sec. The fried samples were then immediately frozen through continuous method at -40°C in a spiral freezer before being packed kept at -18°C. Chemical, microbial and sensory properties were performed on the fried breaded kilka a day after freezing. There was no significant difference in protein, fat and ash contents of raw breaded kilka prepared from tempura and simple batters (p≥0.05), while there was significant difference in moisture content of raw breaded kilka prepared from two batters (p〈0.05). There was a significant difference in moisture and fat contents between raw and fried breaded kilka by both tempura and simple batters (p〈0.05) with lower moisture content and higher fat content seen in fried breaded kilka. To determine the microbiological quality of breaded kilka, total bacteria count (TBC) and total Colifirms (TC) and E. coli were evaluated. The produced breaded kilka with two types of batters were proper from the hygienic view point. Comparing TC and TBC of breaded kilka products with different batters showed that the breaded kilka with tempura batter is in a better status. There were significant differences in some sensory properties of breaded kilka with simple and tempura batters includes odor, cohesiveness of batter and general acceptability (p〈0.05). Among all determined characteristics, the breaded kilka with tempura batter had higher scores than the one with simple batter.
    Description: Published
    Keywords: Clupeonella cultriventris ; Fish ; Fat ; Production ; Quality ; Freezing
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.684-698
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  • 6
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    Imprinting of White Fish (Rutilus frisii kutum) with Morpholine (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: During last two decades 200 millions of kutum fingerlings were released into the Caspian Sea Rivers annually. Morpholine as retrieving agent were used by many researchers for homing of fishes. To understand the effects of morpholine on fisheries return of kutum fishes a project with use of tagging method was approved in2004 and its first phase started in 2005. Brooders were selected from Khoshkrud River and breeding were done in shahid ansari hatchery, Rasht. Totally 15930 fishes were subjected for this study. 5480 fingerlings (4-5g.) were used for determining the dose effects of morpholine (3 treatments 5x10*-2,5x10*-5 ,5x10*-7 mg/lit) in return rate and homing of fishes. Results revealed that there were significant differences between kutum return rate exposed with 5x10*-5 mg/lit (0.62 %) with other treatments i.e. : 5x10*-7 ، (0.15%) and 5x10*-2 (0.37%) during the experimented period(P〈0.001). To determine the critical period for imprinting of morpholine 10450 kutum fishes were exposed to 5x10*-5 mg/lit of morpholine in different growth stages(yolk sac fry ,active fry, 2-3-g. fingerlings , 4-5 g. fingerling ).Results showed significant difference between kutum return rate in active fry stage(1 %) compare to other stages i.e. , yolk sac fry (0.23%) , 2-3- g. fingerling(0.23%) , 4-5 g. fingerling (0.26%) and control(0.13) during the tree years of experiment(P〈0.001). There were significant difference in sex ratio [M(1.42): F(1)] in recaptured kutums in khoshkrud river( x2=6.4 α= 0.05 df= 1).Recapturing rate were 6.7 % compare to recapture rate during last 5 year(5%) revealed that morpholine can be use for return rate enhancing of kutum.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Kutum ; Tagging ; Return rate ; Morpholine ; Rutilus frisii kutum ; Fingerlings ; Imprinting
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 80pp.
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  • 7
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    Collection of information about sturgeon fish processing and processed products (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Sturgeon is one of the most important fish. The important of these fish is related to the it’s caviar and meat. Addition of caviar and meat, other products which are produced from the other part of the fish like head, viscera, skin… are also important. The remaining residue and waste processing sturgeon has been about 50 percent value-added capabilities into side products such as skin leather, glue the swim bladder, internal organs and the sauce ,as well as the production of medical products such as oil, protein, vitamins and health products such as cartilage capsules in cosmetic creams caviar pulp is , examples of these products are produced in other countries and industries for Sale Collection data from the processing view from the sturgeon fishes in this report has been tried and amount of data also collected, this report has been tried and good information’s also collected. This report is in privilege of national fish processing center a branch of fishery research institute of Iran, the data contains as ,Sturgeon fish meat processing, Sturgeon fish by-products, Sturgeon caviar processing.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Sturgeon fishes ; By products ; Industrial processing ; Caviar ; Viscera ; Skin ; Protein ; Vitamins ; Fishery
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 32pp.
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  • 8
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    Study of measuring Tilapia (Oreochromis niloticus) freshness using quality index method (QIM) (2017)
    Details
    Publication Date: 2021-05-19
    Description: Fish freshness by using QIM and according to scoring to all of parts variable (positive and negative) was by sensory method and finally become the parameters of quantitative and qualitative with statistical analysis is based, tables used in volatility score of 0 to 23, with a score of 0 to 3 respectively, for their excellent quality, 3 to 7good, from 7 to 10 and from 10 to above average evaluation is unacceptable. In this study to measure the freshness of fish species Nile Tilapia (Oreochromis niloticus), black and red in 4 treatments, whole fish and empty stomach is considered and the objective of this study was to calculate the survival rate of fish in ice cover practically immediately after harvest to measure qualitative factors (sensory evaluation, chemical and microbiological).For this study 50 pieces of red and 50 pieces black Tilapia after weighed, washed and then selection 25 pieces for each treatment in unlit, ratio of 3 to 1 (ice - fish) was covered .The mean (± SD) change in temperature the fish flesh during study were between 0.2 ±0.07 a to 0.3 ±0.1a degrees Celsius, that need to raise the quality temperature is maintained at 0 degrees Celsius in unlit center. Fish covered with ice keep at ambient temperature, and after measuring the change free nitrogen, pH and microbial tests, the results showed maximum shelf life of whole fish in ice cover 9 and for empty stomach fish was7 days .And also statistical analysis (Duncan test) of data between treatments (Whole and empty fish covered in ice ) was significant (P〈0.05) .
    Description: Published
    Keywords: Tilapia ; Oreochromis niloticus ; Freshness ; Sensory evaluation ; Fish ; Methodology ; Chemical ; Quality
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.69-80
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  • 9
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    Effect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage (2018)
    Details
    Publication Date: 2021-05-19
    Description: The aim of this paper was to study the effects whey protein coating on chemical and physical properties of gutted Kilkka during frozen storage. 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. Results of hemeiron, peroxide value and lipid of control treatments h ave shown significant difference among experimental treatments (p〈0.05). Protein and pH value of control treatments did not show significant difference with other treatments (p〉0.05). Our results showed that coating process with different whey protein concentration leads to decrease in peroxide value and increases the iron content. 13% whey protein concentration was provided the most satisfactory results.
    Description: Published
    Keywords: Edible films and coatings ; Whey protein ; Kilka fish ; Heme iron ; Lipid oxidation
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.412-421
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  • 10
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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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