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  • 1
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    Effect of dietary A-Max supplementation as a prebiotic on growth performance and hemato- immunological parameters of great sturgeon (Huso huso Linnaeus, 1758) juveniles (2018)
    Details
    Publication Date: 2021-05-19
    Description: An 8-week feeding trial was conducted to evaluate the effects of dietary commercial prebiotic A-Max, a mixture of mannan oligosaccharides, fructo oligosaccharides and β glucan, on growth and hemato-immunological parameters of great sturgeon (Huso huso) juveniles. After acclimation, fish (initial weight of 28.79±0.85 g) were placed into 12 tanks (30 fish per tank). Fish were fed a basal diet (containing 44% protein and 20% lipid) supplemented with 0 (control), 0.5, 1.0 and 1.5 g kg-1 A-Max in a totally randomized design in triplicate groups. At the end of the trial, growth factors and haemato-immunological parameters were assessed. Fish fed 1.5 g kg-1 prebiotic mixture displayed higher growth performances and feed efficiency compared to the control group (p〉0.05). There were no significant differences in survival rate among all treatment groups (p〉0.05). The results showed that RBC, WBC, lymphocyte, neutrophil, haematocrit and total protein were significantly affected by 1.5 g kg-1 dietary prebiotic mixture (p〈0.05). An elevation of monocyte and haemoglobin (p〉0.05) was found in the fish fed diet containing 1.0 g kg-1 prebiotic. In addition fish fed the diet with 1.5 g kg-1 prebiotic mixture showed a significant increase in lyzosyme activity, respiratory burst activity, serum total immunoglobulin (Ig) and alternative complement activity (ACH50) (p〈0.05) compared with those fed the diets supplemented with other levels of prebiotics. The results showed that the addition of 1.5 g kg-1 prebiotic mixture to the diet of great sturgeon juveniles improving growth performance, some haematological parameters and immune response and seemed to be an effective immunostimulant.
    Description: Published
    Keywords: Hematology ; Prebiotic mixture ; Growth ; Immune response ; Great sturgeon ; Huso huso ; Parameters ; Immunological ; Juveniles
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.251-266
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  • 2
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    Improvement the texture properties and acceptability of Silver Carp Investigation on possibility of burger by addition pectin in the fish burger material (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: In this study the physical properties of silver carp burger over a period of six months at a temperature of -18 ċ were studied using pectin. Indicators such as hardness texture,juiciness, flavor and overall acceptance of the product containing. The product were evaluated using qualified assessors، the microbial,chemical markers to evaluate the qualitative change such as peroxide treatments, total volatile nitrogen bases ، total count of bacteria and examined psychotropic of tests six months of treatments carried out on a monthly basis. The results indicate that the addition of pectin 0/3 percent of total admissions acceptance of burgers tissue was obtained and significant differences are. The chemical test results were also increased with storage time burger in refrigerators -18 degrees. Range of volatile nitrogen bases out of 15.2±1.2 at the time of 26/5±1.17 mg/100, the peroxide from 0.6±0.61 to 3/56±0.6 meq/kg of oxygen was. Thus despite a significant increase in indicators of physical Chemical and sensory evaluation of texture analysis. In the past six months storage period of -18 degrees, burger productive uses of pectin 0/3 percent of the limit between acceptable and will was.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Physical ; Microbial ; Chemical ; Burgers ; Fish ; Silver Carp ; Storage ; Quality ; Changes ; The shelf life ; Texture ; Pectin ; Nitrogen ; Bacterial ; Psychotropic
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 42pp.
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  • 3
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    Road-map of aquatic-food processing development of I.R. of IRAN (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Scientific and practical planning for achieving the lofty goals of the Islamic Republic of Iran in the framework of development plan of 1404 is the requirement to achieve sustainable development. Establishing roadmap of industries and products was considered by the scientific and technology office of the deputy president, in order to achieve the abovementioned objectives and in line with the national scientific comprehensive map. Therefore, present study was conducted as the roadmap of national aquatic-food processing development using available approved documents e.g. Iran perspective of 1404, fifth developing plan of I.R. of Iran, developing plan of Iranian fisheries organization in 1400 and the available approved statistical data. Current perspective of the aquatic-food processing is presented at the first chapter of the study. The second chapter reviewed the problems and obstacles. Third chapter tabulated the published studies and researches in fish handling and processing so far. Finally fourth chapter recommends executive and research projects considering quantitative and qualitative objectives of Iran 1400 plan as well as fifth developing plan of Shilat-Iran (Iranian fisheries organization). Authors hope the study to be useful in the national planning of I. R. of Iran in the future.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Road-map ; Aquatic ; Fisheries
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 68pp.
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  • 4
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    Survey of Handling and freezing storage effects on quality of Aras dam's fresh water crayfish meat (Astacus leptodactylus) (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Sampling for this study was carried out at the freshwater crayfish fishing season (May to December ) from the selected packs made from one of the harvesting centers at the first day ( harvesting and packing ) until the seventh day ( the export time ) using registered number to determine the handling effect ( live ) and changes in chemical and microbial indices in tail fillet stored at -18 ° C at days 1 and every 15 days considering 1 treatment and 3 replicates. The comparison of results mean (±SE) of the effects of handling on tested indices showed a significant reduction of protein percentage (dry weight) of tail filet at day 7 (13/85 ± 0/07) comparing with fishing day (16/1 ± 0/05) ( (p 〈 0.05). So that by increasing the handling and storage period, the amount of protein (dry weight) was reduced. Comparison of carbohydrate percent (dry weight) during handling showed a significant difference between the first day (2/8 ± 0/009) with the seventh day (0/9 ± 0/005 (p 〈0.05). Percent of moisture showed a significant increase during handling between day 1 (79/2 ± 0/24) and 7 (84 ± 0.41) (p 〈 0.05). Mean chemical composition of haemolymph showed a significant reduction in triglycerides (milligrams per deciliter) at fishing day (14/3 ± 0/16) and day 7 (11/7 ± 0/13) (p 〈 0.05). Comparison the means of saturated and unsaturated fatty acid profiles and the ratio of DHA / EPA did not show significant differences (p〉0.05). Comparison of the mean (±SE) of total bacterial count (log CFU / g) and psychrophilic bacteria at different periods of tail fillet storage at - 18 °C showed significant differences at day1 ( 3.48 ± 0.00 and 1.0± 0.00) compared to day 180 ( 6.86± 0.85 and 6.75± 0.25) , respectively(p〉0.05) .Comparison of Mean (±SE) of chemical indices for first day with day 180 were thiobarbituric acid ( mg malondialdehyde /kg ) (0.19/0 ± 0/07) and (1/45 ± 0/25), peroxide ( meq oxygen/ kg fat ) (0/81 ± 0/21) and (2/2 ± 0/3), total volatile basic nitrogen ( mg per 100 g fillet ) (13/21 ± 1/01) and (26/6 ± 1 / 40) and acidity (6/26 ± 0/08) and (6/55 ± 0/05), respectively which showed significant differences with each other (p 〈 0.05). Therefore, cited to the results of microbiological and chemical parameters, maximum shelf life longetivity of freshwater crayfish tail fillets packaged in the air is recommended as 5 months after freezing at – 18 °C.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Chemical ; Microbial ; Microbiological ; Handling ; A.leptodactylus ; Quality ; Freezing ; Fillet ; Spoilage ; Survey ; Fresh water ; Crayfish ; Astacus leptodactylus ; Protein
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 46pp.
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  • 5
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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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  • 6
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    Investigation on the Effects of Quick and Slow Freezing on Quality of Tilapia Meat (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: In this study, quality of fresh, slow frozen and quick frozen tilapia (gutted and) fillets and its changes during storage at -18 C were investigated. For preparation the samples, fresh tilapia fillets were frozen by slow and quick frozen methods. Slow frozen samples were prepared by storing the packed fillets directly in the -18 C°. The sprila freezing tunle with -30C° was also used for preparation the quick frozen sample. The quick frozen samples were then stored at -18C for six months. Proximate composition, fatty acid profiles, TBA, PV, TVN, Total cuont, Drip loss, and sensory evaluation of the samples were determined in every month. Scanning Electron Microscopy (SEM) was used for study on the effects of the frozen condition on the microstructure of the fillets. Results indicated that two different frozen methods had significantly different effects on the quality of the samples. Most of the proximate composition (protein, moistre and fat) reduced during the storage. Quick frozen samples had significantly (P〈0.05) lower reduction than slow frozen samples. All of the chemical quality indexes (PV, TBA, and TVN) increased during the storage as compered to the fresh samples. In these paramethers, the slow freezing had higher changes than quick freezing metods (P〈0.05). The microbial properties of the samples showed decrese during the storage. Lower amont of total cuont was observed at the end of the storage time in the quick frozen samples than slow frozen once (P〈0.05). The large changes in the fatty acid profiles of the sample were fond in all samples. During the storage SFA and MUF of the samples increased however, the PUFA decresed. A lower change was obseved in the quick frozen samples than slow frozen samples (P〈0.05). Drip loss was increased in both frozen samples during the storage period. The percentage of the drip in the slow frozen samples was significantly higer than quick frozen samples (P〈0.05). SEM micrographs were also showed that the chnges in the microstructur of the samples was different in the slow and frozen samples. Slow freezing methods had higher damge in the microstructure of the sample then quick freezing mathods. Sensory evaluation of the samples indicated that a better acceptability in the quick frozen samples than slow frozen sample (P〈0.05).
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Nile tilapia ; Red Tilapia ; Quick freezing ; Slow freezing ; Fatty acids ; Scanning Electron Microscope ; SEM ; Nutritional value of fish ; Investigation
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 151pp.
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  • 7
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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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  • 8
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    The study on possibility of fish soup powder production from different fish species in Sistanblochestan Province, Chabahar (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Fish soup powder is produced from three kinds of fish in Chabahar catched in Oman sea white flesh of many low value fish like threadfin bream, perches etc. can be used to prepare instant fish soup powder. This product has a high consumer acceptability in many countries in this research project we used 4 low value fishes with local name of Sarm, Chaman, Aroos and Talal belonging to families Carangidea, Lethrinidea , Drepanidae and Scombroidea. soup powder packed in laminated pouches and the shelf life of it is one year in ambient temperatures. The quality used to be good up to 6 month but after this time the quality decreases gradually. The experiment on fish soup showed that the percentage of protein was 32 percent, fat 11 percent and humidity 12 percent and ash 4 percent. The experiment conducted on fish soup powder was peroxide, total microbial count, organoleptic test for 6 month.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Fish Soup Powder ; Species ; Fish ; Threadfin bream ; Carangidea ; Lethrinidea ; Drepanidae ; Scombroidea ; Temperature ; Protein ; Microbial count
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 52pp.
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  • 9
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    Determination of nickel and cobalt accumulation in edible tissues of Common carp (Cyprinus carpio) of the Anzali Wetland (2021)
    In:  http://aquaticcommons.org/id/eprint/22062 | 18721 | 2018-02-01 08:45:44 | 22062 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-07
    Description: This study was conducted to measure the accumulation of heavy metals (Co and Ni) in the edible tissues of common carp (Cyprinus carpio) and comparison with international standards of FAO and FDA. Samples were caught from the West, Centre and East part of Anzali Wetland in autumn of 2012. Accumulations of heavy metals were measured by flame atomic absorption spectrophotometer. The level of nickel in the West, Centre and East part of Anzali wetland was in permissible range. Cobalt was not observed in carp fish of western wetland. But, concentration of cobalt was not showed any significant differences compared with standard levels of FDA and FAO in East and Centre parts of wetland (p〉0.05). The results showed that there were not significant differences of the cobalt and nickel in the tissues of carp among stations (p〉0.05). According to the results, carp which caught from Western, Central and Eastern part of Anzali Wetland are suitable for human consumption.
    Keywords: Chemistry ; Fisheries ; Pollution ; Edible tissue ; Anzali ; Cobalt ; Nickel ; Common carp ; Cyprinus carpio ; Determination ; accumulation ; tissues ; Anzali Wetland ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 151-157
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  • 10
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    The study on possibility of fish soup powder production from different fish species in Sistan O blochestan Province, Chabahar (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25361 | 18721 | 2018-09-14 07:10:40 | 25361 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Fish soup powder is produced from three kinds of fish in Chabahar catched in Oman sea white flesh of many low value fish like threadfin bream, perches etc. can be used to prepare instant fish soup powder. This product has a high consumer acceptability in many countries in this research project we used 4 low value fishes with local name of Sarm, Chaman, Aroos and Talal belonging to families Carangidea, Lethrinidea, Drepanidae and Scombroidea. soup powder packed in laminated pouches and the shelf life of it is one year in ambient temperatures. The quality used to be good up to 6 month but after this time the quality decreases gradually. The experiment on fish soup showed that the percentage of protein was 32 percent, fat 11 percent and humidity 12 percent and ash 4 percent. The experiment conducted on fish soup powder was peroxide, total microbial count, organoleptic test for 6 month.
    Keywords: Fisheries ; Iran ; Oman sea ; Sistanblochestan province ; Chabahar ; Fish Soup Powder ; Species ; Fish ; Threadfin bream ; Carangidea ; Lethrinidea ; Drepanidae ; Scombroidea ; Temperature ; Protein ; Microbial count
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 52
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