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  • 1
    Publication Date: 2021-05-19
    Description: In this study, a native microalgae strain with a high capability of DHA production has been isolated and purified from mangrove shores in the Persian Gulf. Morphological and molecular identification based on 18S rRNA gene showed that the isolated strain belongs to Aurantiochytrium genus. In order to optimize the growth of this strain, various environmental factors were examined, including temperature (15, 20, 25, 30 and 35°C), salinity (10, 30 and 50 g L-1) and different concentrations of nitrogen sources of yeast extract, peptone, meat extract and monosodium glutamate, each of which was tested at the concentration of 10 g L-1. The findings show that the optimal growth conditions occur at temperatures of 25-30 °C, pH equal to 6 and in the presence of meat extract as the nitrogen source. In these conditions, the cellular biomass weight, fatty acids and DHA amounts obtained were 7.34, 2.25 and 0.4 g L-1, respectively. These results imply that the new isolated strain of Aurantiochytrium sp. shy it can be suitable for lipid production.
    Description: Published
    Keywords: Aurantiochytrium sp. ; Mangrove ; Growth ; Biomass ; Heterotrophic ; Microalgae
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.656-671
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  • 2
    Publication Date: 2021-05-19
    Description: The aim of this study was to determine proximate compositions and sensory evaluation of tilapia meat. For this purpose, farmed Nile tilapia and Red tilapia were collected from the Inland Saline Waters Aquaculture Research Center located in Bafgh, Yazd. Fish were transported to Aquatic Fish Processing Research Center. Fatty acid composition, protein, fat, moisture, ash and sensory evaluation in fish meat were analyzed. Results showed that the tilapia meat had 1.30–1.68% fat, 18.70-19.26 protein, 78-79% moisture and 1.34-1.8% ash. Twenty seven fatty acids were identified in the tilapia meat. Saturated fatty acids were found between 24.84–27.12%, mono-unsaturated fatty acids 36.14-39% and poly unsaturated fatty acids 32.38-38.12%. Amount of Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) was calculated between 0.50-0.63% and between 6.12-6.19%, respectively. Results of sensory evaluation showed highest score for sensory evaluation parameters (color, odor, texture, test and flavors).
    Description: Published
    Keywords: Oreochromis niloticus ; Cyprinid fish ; Nutrition ; Composition ; Fatty Acid ; Fish processing
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.125-132
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  • 3
    Publication Date: 2021-05-19
    Description: The effect of three different packaging methods including Modified Atmosphere Packaging (MAP), Vacuum Packaging and normal Packaging was investigated on the quality of Nile tilapia fresh fillets stored in the refrigerator's temperature. The packaged samples were examined for 10 days with regard to the changes in chemical (TVN, PV, pH), microbial (total viable count) and sensory evaluations. The results indicated that the samples packed in MAP condition had higher quality than that of other methods at the end of the storage period. In addition, the slower destructive impacts and microbial growth was observed in MAP. The results of present study suggest that packaging tilapia under MAP conditions results in the increase in the durability, storing, and distribution period for fillets.
    Description: Published
    Keywords: Marine food industry ; Processing ; Tilapia Oreochromis niluticus ; Fish quality ; Methodology ; Microbial ; Chimerical ; Fillets
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.85-100
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  • 4
    Publication Date: 2021-05-19
    Description: Chemical-ecological studies of sponges show that the secondary metabolites are only defense system. Nowadays natural products with biological activities are used as drugs for treatment of human diseases. One of the most important biological activities of sponges is cytotoxic activity. This study investigated the cytotoxic activities of α-Santonin compound which extracted from Dysidea avara. In this study, dried powder of sea sponge was extracted by acetone solvent. Then, in order to isolate the α-Santonin compound, the extract was washed by silica gel column chromatography with N-hexane and ethyl acetate solvents. The IC50 value of this compound was measured by XTT assay on cancer cell lines, Jurkat/E6-1, KB/C152 and healthy Hek293 cells. The α-Santonin compound with the chemical formula C15H18O3, which belongs to the Sesquiterpene-lactone group, was identified by gas chromatography, with a purity of 91% in fraction No. 24. The IC50 value of the α-Santonin extracted from sea sponge compared to the oral epithelial cancer cell line and lymphocyte cell line was 88.90 μg/ml and 38.09 μg/ml respectively. Our study demonstrated that α-Santonin extracted from D. avara has an extremely potent cytotoxic effect that could be used as an anticancer agent.
    Description: Published
    Keywords: Sponge ; LC50 ; Santonin ; Hengam Island
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.39-47
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  • 5
    Publication Date: 2021-05-19
    Description: The present project was aimed at determining the content, quality, and purity of β-carotene extracted from Azolla filiculoides in the Anzali Wetland, comparing it with synthetic β- carotene, and measuring its economic value. One treatment had β-carotene derived from Azolla filiculoides in the Anzali Wetland through the alkaline hydrolysis method in the summer of 2014. Treatments were kept at 4 °C for one year. Synthetic β-carotene was used as the control. The quality of the treatments was assessed by applying some chemical tests, including the measurement of the content and quality of β-carotene, colorimetry using the Hunter-LAB method, determination of the purity and vitamin A employing high-performance liquid chromatography (HPLC), estimation of the dwell-time duration at 5 °C, and measurement of the solubility of β-carotene in water. The results of the tests regarding the purity, concentration, colorimetry, vitamin compounds, dwell time, and solubility in the experimental β-carotene, compared with those in the control, revealed no significant difference (p〉0.05). Moreover, the factors showed no significant difference between the control and experimental treatments during the dwell time (p〉0.05). The natural β-carotene had a good quality during the storage period at 5 °C for one year. Since there was no significant difference between the β-carotene derived from Azolla filiculoides and the synthetic one in terms of the chemical tests, purity, and dwell time, and since the natural β- carotene derived from Azolla filiculoides takes precedence over the synthetic one in terms of the economic value, it is recommended that natural β-carotene extracted from Azolla filiculoides be substituted for synthetic β-carotene in the food industry.
    Description: Published
    Keywords: Azolla Filiculoides ; Natural pigment ; β-carotene ; Food additive ; Evaluation ; Quality ; Method ; Summer
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.75-86
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  • 6
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    In:  http://aquaticcommons.org/id/eprint/22175 | 18721 | 2018-02-21 17:27:12 | 22175 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-06-29
    Description: The present project was aimed at determining the content, quality, and purity of β-carotene extracted from Azolla filiculoides in the Anzali Wetland, comparing it with synthetic β- carotene, and measuring its economic value. One treatment had β-carotene derived from Azolla filiculoides in the Anzali Wetland through the alkaline hydrolysis method in the summer of 2014. Treatments were kept at 4 °C for one year. Synthetic β-carotene was used as the control. The quality of the treatments was assessed by applying some chemical tests, including the measurement of the content and quality of β-carotene, colorimetry using the Hunter-LAB method, determination of the purity and vitamin A employing high-performance liquid chromatography (HPLC), estimation of the dwell-time duration at 5 °C, and measurement of the solubility of β-carotene in water. The results of the tests regarding the purity, concentration, colorimetry, vitamin compounds, dwell time, and solubility in the experimental β-carotene, compared with those in the control, revealed no significant difference (p〉0.05). Moreover, the factors showed no significant difference between the control and experimental treatments during the dwell time (p〉0.05). The natural β-carotene had a good quality during the storage period at 5 °C for one year. Since there was no significant difference between the β-carotene derived from Azolla filiculoides and the synthetic one in terms of the chemical tests, purity, and dwell time, and since the natural β- carotene derived from Azolla filiculoides takes precedence over the synthetic one in terms of the economic value, it is recommended that natural β-carotene extracted from Azolla filiculoides be substituted for synthetic β-carotene in the food industry.
    Keywords: Chemistry ; Fisheries ; Azoula ; Natural pigment ; β-carotene ; Food additive ; Anzali Wetland ; Iran ; Azolla Filiculoides
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 75-86
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  • 7
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    In:  http://aquaticcommons.org/id/eprint/21899 | 18721 | 2018-01-15 14:18:52 | 21899 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-04
    Description: The aim of this study was to determine proximate compositions and sensory evaluation of tilapia meat. For this purpose, farmed Nile tilapia and Red tilapia were collected from the Inland Saline Waters Aquaculture Research Center located in Bafgh, Yazd. Fish were transported to Aquatic Fish Processing Research Center. Fatty acid composition, protein, fat, moisture, ash and sensory evaluation in fish meat were analyzed. Results showed that the tilapia meat had 1.30–1.68% fat, 18.70-19.26 protein, 78-79% moisture and 1.34-1.8% ash. Twenty seven fatty acids were identified in the tilapia meat. Saturated fatty acids were found between 24.84–27.12%, mono-unsaturated fatty acids 36.14-39% and poly unsaturated fatty acids 32.38-38.12%. Amount of Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) was calculated between 0.50-0.63% and between 6.12-6.19%, respectively. Results of sensory evaluation showed highest score for sensory evaluation parameters (color, odor, texture, test and flavors).
    Keywords: Aquaculture ; Biology ; Fisheries ; Cyprinid fish ; Nutrition ; Fish processing ; Tilapia ; Oreochromis niloticus ; fillet ; Bafgh ; Yzad ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 125-132
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  • 8
    Publication Date: 2021-07-05
    Description: The effect of three different packaging methods including Modified Atmosphere Packaging (MAP), Vacuum Packaging and normal Packaging was investigated on the quality of Nile tilapia fresh fillets stored in the refrigerator's temperature. The packaged samples were examined for 10 days with regard to the changes in chemical (TVN, PV, pH), microbial (total viable count) and sensory evaluations. The results indicated that the samples packed in MAP condition had higher quality than that of other methods at the end of the storage period. In addition, the slower destructive impacts and microbial growth was observed in MAP. The results of present study suggest that packaging tilapia under MAP conditions results in the increase in the durability, storing, and distribution period for fillets.
    Keywords: Biology ; Fisheries ; Marine food industry ; Fish quality ; Processing ; packaging ; methods ; microbial ; chimerical ; properties ; Nile ; Oreochromis niluticus ; Tilapia ; fillets ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 85-100
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