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  • 1
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    Evaluation the tilapia meat freshness during storage in ice and refrigerator by Quality Index Method ( QIM ) (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: In this study, measurement of freshness fish tilapia species) Nile Tilapia (Oreochromis niloticus) by Quality Index method in whole fish in the 4 treatments and fillets in 6 treatments intended purpose of this research is to measure the qualitative factors (sensory , chemical and microbiological evaluation) and the ratio of 3 to 1 (Ice - fish) ice cover was (mean temperature in fish during the study period between 0.1 ± 0.05 to 0.2 ± 0.1 ° C) were kept at cool temperatures for 10 days for the measure fillet Recently, 100 fish (50 pieces, 50 pieces of black and red) and washed her head and tail, the skin and the fillet 30 for each treatment in each treatment 3 Normal packing, vacuum and modified atmosphere (Tilapia fillets treated for red and black tilapia fillets 3 treatment) with an average weight of 114.5 ± 22.50 grams packed and refrigerated at 3 ° C was maintained. The results showed maximum retention time for fish stomachs empty and whole fish respectively was 9 and 7 days. Also for tilapia fillet freshness in 3 different packaging and stored at -3 °C , showed fillet packaged in MAP ,has the most lasting , and results by the analysis Statistical was significant .
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Tilapia ; Freshness ; MAP ; Modified atmosphere packaging ; Packaging ; QIM ; Quality index method ; Oreochromis niloticus ; Nile Tilapia ; Evaluation ; Meat ; Quality
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 55pp.
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  • 2
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    Processing the flesh of cultured H. huso and A. persicus and assessment of export quality (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Since the first time the project of processing the flesh of cultured Sturgeon carryout in IRAN, we have required to primary data about various organs weightpercent features, the percent of Eatable fillet, Food value, rigor mortis time, theresistance of fish in brown tank in handling conditions to 1:2(ice - fish) andsubsequently sampled fillets are investigated in freezing storage conditions in chillroom, also we studied on a new kipper product and the quality of the smokedsamples evaluated. The results showed in H.huso the rigor mortis starts 7h aftercatching and continues for 5h , but in cultured A.persicus rigor mortis start 3hafter catching and continues for 4h (at 20-24 co ). The analysis of food value showed that the protein content in cultured H.huso andA.persicus was 17.29 and 17.5 percent recpectively and fat content in H.huso andA.persicus was 3.1 and 2.5 percent respectively. The eatable fillet content in cultured H.huso and A.persicus was 59 and 47 percentrespectively. Length of fillet in H.huso was 60 cm and fillet width in the biggest andsmallest part was 15 and 4 cm respecively .In A. pesicus fillet length was 54cm. Andfillet width in the biggest and smallest part 13 and 3 cm respectively and thethickness of fillet in H.huso and A.persicus was 2 and 1.6 cm respectively . The quallity evaluation (chemical experiment) of stored samples in the browntank with ice to 1:2 from zero phases by 144h (6 days) indicated that in optimalconditions the cultured A.persicus conserved by 120h but this time in H.husoreached to 144h. Also the results of microbiocal experiments of the samplesshowed afew colonis (1- 2) in total count. The quality evaluation (chemical, microbiocal and organoleptic experiments) inwhich carried out on the fillet and kipper product for 6 months showed that all thecharacteristies of the mentioned products were compatible with standard andapplication of the new and modern packing technology can enhance the added ofproducts.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Processing ; H. huso ; A. persicus ; Quality ; Fish ; Freezing ; Evaluation ; Microbiocal ; Fillet ; Kipper
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 47pp.
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  • 3
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    Improving over ripe Caviar through osmotic and physical methods (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Every year more amount caviar is converted into pressed caviar due passing of complative processes from 4 stage to 5 stage, and according to carried out of countits amount was over up L5 ton in sturgeon fish hatchery (Asetra and Sevroga caviar). The purpose of this project was the preventing of caviar converting into pressed caviar and for this order established doing operations of this project in two main primmary stages. In primmary stage, this caviar divided to injected and uninfected caviar, that in this way the processing of both kinds caviar did by 11 formulas. And all processed samples store in chill room in -3 degree centigrade cold and carried out the quality experiments (microbial, chemical, and organoleptical experimcnts) of samples in 6 month and then results evaluation 4 choosed for Asetra caviar and 3 form Was for sevroga caviar and started the main stage of operation in 2 seasons. For processing Asetra caviar used from below formula: 1 - water and salt 5 and 20 percent. 2 water and salt 5 percent and dry dure salt (60 gr). 3 - Water and salt 5 percent and dry mixture salt (56 gr). 4 - Processing of caviar by pure dry salt (60 gr) and mixture sait (56 gr) and forsevroga caviar used from formulas: 1 - water and salt 5 percent and pure dry salt (44 gr)e 2 - water and salt. and mixture dry salt (46 3 -The processing of caviar by pure dry salt (47 gr) and mixture (46 gr). In results of qua}ity evahlation of samples in main stage for 6 months showed that the best formula in case Asetra caviar (injected and uninjected) was and 1 formula respectively and the comparing investigation between Asetra caviar (injected and uninjected) showed that the best processed samples were in I formula and also the best formula in case sevroga caviar (injected and uninjected) was 1 formula. The comparing investigation between sevroga caviar showed that the sample was 1 formula.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Caviar ; Osmotic and physical methods ; Sturgeon ; Samples ; Hatchery
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 62pp.
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  • 4
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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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  • 5
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    Production of Fish Sauce from Caspian Sea Kilka, with use of traditional, microbial, and enzymatic methods (2018)
    Details
    Publication Date: 2021-05-19
    Description: Fish sauce is a popular fermented product used in south Asian countries which is made from different species of small fishes. In this research it was attempted to produce fish sauce from kilka fishes of the Caspian Sea. The kilka sauce was made from three different preparations of kilka, such as whole kilka, cooked whole kilka and dressed kilka. Each of these preparations was fermented in four different ways, such as traditional, enzymatic, microbial and mixture of enzyme and microorganisms. The results of this study showed that times of fermentation for traditional, enzymatic, microbial and mixture of enzyme and microbe method were 6, 1,3 and 1 months, respectively. The least and the most rate of fermentation were recognized for dressed kilka and cooked whole kilka, respectively. Microbial, biochemical and organoleptic properties of kilka fish sauce were investigated. The total bacterial count was 2.1 to 6.15 log cfu/ml, total volatile nitrogen (TVN) in samples was 250 mg/100g and protein content of kilka sauce was between 10-13 percent. The score of the taste panel for flavour, odour and colour was between 3 to 5, which means this product can be acceptable to the consumer.
    Description: Published
    Keywords: Kilka Fish Sauce ; Fermentation ; Proteolitic ; Enzyme ; Microbial ; Species ; Microorganisms
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.79-94
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  • 6
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    Evaluation of Pressed Caviar quality in Tube Packaging (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Three types of packaging tubes (laminated tubewith aluminum coating, laminated tube withoutaluminum coating and tin tubes) were used asexperimental tubes and metal can (commonlyused in fisheries) was used as control packaging in this study. Caviar used was Asetra caviar. Experimental tubes weighed 50 g with caviar. 18 replicates were run for each tube type. All samples were stored at 3?C after packaging. Caviar quality was evaluated for a period of storage. Have 7 months on the basis of organoleptic, chemical, and microbial tests. Results obtained indicate that pressed caviar packed in laminated tubes with aluminum coating showed the least variations from phase 0 through the 7 months.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Evaluation ; Caviar ; Quality ; Tube Packaging ; Fish
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 48pp.
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  • 7
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    The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19475 | 17408 | 2016-01-25 09:48:26 | 19475 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-06-29
    Description: Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.
    Description: PhD
    Description: Advisors: S. Moini Counsellors: A. keyvan, Gh. Vosoughi
    Keywords: Aquaculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 176
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  • 8
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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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  • 9
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    Production of fish sauce from Caspian Sea kilka, with use of traditional, microbial, and enzymatic methods (2021)
    In:  http://aquaticcommons.org/id/eprint/24774 | 18721 | 2018-08-06 15:48:45 | 24774 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-15
    Description: Fish sauce is a popular fermented product used in south Asian countries which is made from different species of small fishes. In this research it was attempted to produce fish sauce from kilka fishes of the Caspian Sea. The kilka sauce was made from three different preparations of kilka, such as whole kilka, cooked whole kilka and dressed kilka. Each of these preparations was fermented in four different ways, such as traditional, enzymatic, microbial and mixture of enzyme and microorganisms. The results of this study showed that times of fermentation for traditional, enzymatic, microbial and mixture of enzyme and microbe method were 6, 1,3 and 1 months, respectively. The least and the most rate of fermentation were recognized for dressed kilka and cooked whole kilka, respectively. Microbial, biochemical and organoleptic properties of kilka fish sauce were investigated. The total bacterial count was 2.1 to 6.15 log cfu/ml, total volatile nitrogen (TVN) in samples was 250 mg/100g and protein content of kilka sauce was between 10-13 percent. The score of the taste panel for flavour, odour and colour was between 3 to 5, which means this product can be acceptable to the consumer.
    Keywords: Fisheries ; Kilka Fish Sauce ; Fermentation ; Proteolitic ; Enzyme ; Microbial ; Caspian Sea ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 79-94
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  • 10
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    Evaluation the tilapia meat freshness during storage in ice and refrigerator by Quality Index Method (QIM) (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25500 | 18721 | 2018-10-05 07:49:32 | 25500 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: In this study, measurement of freshness fish tilapia species) Nile Tilapia (Oreochromis niloticus) by Quality Index method in whole fish in the 4 treatments and fillets in 6 treatments intended purpose of this research is to measure the qualitative factors (sensory , chemical and microbiological evaluation) and the ratio of 3 to 1 (Ice- fish) ice cover was (mean temperature in fish during the study period between 0.1±0.05 to 0.2±0.1 °C) were kept at cool temperatures for 10 days for the measure fillet Recently, 100 fish (50 pieces, 50 pieces of black and red) and washed her head and tail, the skin and the fillet 30 for each treatment in each treatment 3 Normal packing, vacuum and modified atmosphere (Tilapia fillets treated for red and black tilapia fillets 3 treatment) with an average weight of 114.5±22.50 grams packed and refrigerated at 3°C was maintained. The results showed maximum retention time for fish stomachs empty and whole fish respectively was 9 and 7 days. Also for tilapia fillet freshness in 3 different packaging and stored at -3°C, showed fillet packaged in MAP, has the most lasting, and results by the analysis Statistical was significant .
    Keywords: Fisheries ; Iran ; Tilapia ; Freshness ; MAP ; Modified atmosphere packaging ; Packaging ; QIM ; Quality index method ; Oreochromis niloticus ; Nile Tilapia ; Evaluation ; Meat ; Quality
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 55
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