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  • 1
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    Production of the burger combination kilka-silver carp and evaluation the nutritional value and shelf life it during cold storage period (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Kilka fish burger and silver fish is product of minced fish meat kilka and silver carp are mado of flavors , fillings, vejetables and spices.this fusion can be made on a toasted ( fried or raw ) and be marketed. The project was to replace the effects of different amounts of kilka fish insted of meat silver carp burger in preparing the consolidated on acceptance and qualitative changes in the past 5 months were examined and selected the best treatment for the industrial manufacturing industry in presented .Therefore , the four treatments with a variety of burger meat mixed with kilka and silver carp have been defined and the sensory evaluation were prepared . Based on statistical tests , selected treatment 3 ( kilka hundred percent ) in terms of flavor and color is in the highest rating . Also , the control treatment in term of taste , odor and color is in second priority. It is noteworthy that treatments 1 and 2 , in the next priority is accepted . Goals of this plan is consolidation of kilka and silver carp in preparation of consolidated burger in order to financial purpose in final product. Chemical, microbiological, sensory evaluation and free fatty acie of the product during the 5 months storage at -18 c is illustrated that, the product is maintained its quality during the entire sensory and chemical paraments.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Chemical ; Microbiological ; Consolidated burger ; Kilka fish ; Silver Carp ; Qualitative evaluation ; Freezing ; Fatty acids
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 116pp.
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  • 2
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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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  • 3
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    Investigation on the effects of different batters on quality of breaded kilka (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The aim of this study was investigated to produce of new product using by Caspian Sea Anchovy (Kilka) with different sensory and textural properties .To achievement this purpose, breaded kilka was coated ( row and fried) using with common and Tempora batter. For determination of quality assessment and shelf life, samples were stored at freezer (-18°C). Results showed that frying of Breaded kilka affect total fat content and moisture, so that significant reduction in moisture value and increase in fat content of fried kilka was found in compared with raw breaded kilka (p〈0.05). Protein content of both treatments in compared with fresh fish meat was significantly different. Comparison of four treatments showed that a significant increase in the amount of peroxide, thiobarbituric acid and free fatty acids in fried kilka samples which indicates high fat oxidation during the frying process. Also total count of microrganisms and Coliforms was reduced after frying process. According to ICMSE Standard, all of samples had a high quality at processing time. According to the results, using of Tempora batter improved sensory properties of breaded kilka. Difference of taste, tenderness and adhesiveness of two types of batter in products was significant (p〈 0.05) as the sensory properties of breaded kilka with Tempora batter in compared with common batter were high in different phase of storage. with due attention to progressing of oxidative deterioration in breaded kilka at forth months after production and decreased of sensory properties, we found that the shelf life of row , fried breaded kilka was 3 month at frozen condition (-18°C).
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Breaded Kilka ; Tempora batter ; Heating process ; Nutritional value ; Chemical and microbial quality ; Sensory evaluation ; Shelf life ; Investigation ; Quality
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 94pp.
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  • 4
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    Feasibility Study of developing puffed snack from trimmed part of Silver carp (Hypophthalmichthys molitrix) (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Incorporation of silver carp (Hypophthalmichthys molitrix) meat in extruded puffed corn-fish snack was studied. Fish protein concentrate (FPC) was produced by liquid-solid extraction. Ethanol and isopropanol were used as the solvents. FPC extraction efficiency of 19.5% and 9.5% (w/w) were obtained based on fish meat and whole fish respectively. Protein content of isopropanol extracted FPC (93.3%±0.4) significantly (P〈0.05) was higher than ethanol extracted (92.5%±0.3) FPC. On the contrary fat contents were 0.17%±0.4 and 0.65%±0.11 respectively. Puffed corn-fish snack with 2 and 4% FPC as well as 5, 10, 15, and 20% minced fish meat in corn grits was extruded by a single screw extruder. The best formula was evaluated at 15% fish meat and 85% corn grits in the snack base, considering higher protein content, higher consumer acceptability, higher expansion ratio and lower fish smell. Six month storage stability “same as control” was obtained considering chemical, microbial and sensory evaluation according to standard of Institute of Standards and Industrial Research of Iran; when Metalized Biaxillary-Oriented Poly Propylene was used as the packaging material. Incorporation of abdominal muscles (8% of whole fish body which obtained from trimming of fish fillets) on corn-fish snack was not feasible due to low-protein (11.7±0.1 i.e. 34% less than fish meat) and high-fat (14.2±0.1 i.e. 550% higher than fish meat) contents.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Snack ; Fish ; Silver carp ; Fish Protein Concentrate ; Extrusion ; Feasibility ; Hypophthalmichthys molitrix
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 47pp.
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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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    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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  • 7
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    Survey of preservatives on shelf life of Silver carp Burger (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: In this research in order to assess the possibility of antioxidant effects in quality protection and increase the shelf alife of fish burgers, ascorbic acid as a antioxidant by natural source used in raw uncoated fish burgers and in order to comparison by vacuum packaging, 3 treatments of uncoated fish burgers produced from cultivated silver carp: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3- burgers by 500ppm Ascorbic acid. Also in order to comparison BHA+BHT antioxidants (that have synergistic effects to each other) effect by vacuum packaging to prevention of lipid oxidation in semi-fried fish burgers 3 other treatments produced too: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3-burgers by 200 ppm BHA+BHT antioxidants comparatively to fats of product. All of the burgers after production and freezing conserved in -18°c for 6 months (Raw uncoated burgers) and one year (Semi-fried coated burgers). During the storage period chemical, microbiological, and organoleptic tests were down by three repetition monthly. Although peroxide value in raw uncoated fish burgers were higher than standard range even from first month but it seems this factor is not suitable for quality evaluation of uncoated raw fish burgers. Evaluation of TBA index in raw uncoated fish burgers during storage time showed at the end of storage period TBA index for control, vacuum and ascorbic acid treatments were 6.31, 4.76 and 1.29 mg malonaldehyde/kg respectively and taste scores were 5.11, 5.42 and 6.16 respectively. Results indicate the positive effects of ascorbic acid to prevention of lipid oxidation. By attention to TVN, TBA and organoleptic tests 4 mounths for treatments without ascorbic acid by vacuum packaging preference and 6 months shelf life for ascorbic acid treatment have suggested in -18°c temperature. For semi fried fish burger 28 prevention effect for lipid oxidation but vacuum packaging had 32 (without significantly difference,P〉0.05). so we can for %BHA+BHT treatment this property was recommend the use of vacuum packaging instead of antioxidant treatment. By attention to TVN, pH, PV, TBA and microbiological and organoleptic tests we can suggest the 8 months for shelf life time of semi fried fish burgers. In this product TVN was the only limitation factor and exeeded from standard range at 9th month of maintenance.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Chemical ; Microbiological ; Organoleptic ; Survey ; Silver Carp ; Burger ; Ascorbic acid ; BHA ; BHT ; Lipid ; organoleptic temperature ; Temperature ; Vacuum packaging ; Common packaging ; Fish
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 88pp.
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  • 8
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    Study on optimum exploitation of Silver carp (Hypophthalmichthys molitrix) (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: The increasing demands of the growing populations can be met by developing aquaculture. However in order to provide suitable grounds for consumption which is acceptable to different conditions and tastes, apart from producing a variety of products we also need to improve the methods of marketing and consumption. The silver carp (Hypophthalmicthys molitrix) comprises about 50 to 85% of the composition of fish species in the polyculture of warm water species in Iran. However the difficulty in pretreatment of this species and the presence of pin bones are among the main reasons to restrict the demand of this species in the domestic markets, particularly in non-coastal provinces. In this project different aspects of silver carp processing studied as follow: 1. Use of fish fillet residuals in preparation of snack, cheese and ice cream 2. Use of fish meat in sausage and fish ball produce 3. Use of machinery to produce of without or low bones fillet and trimmed fillets. Fish sausages were studied in four experimental groups; Based on the results obtained it was evident that sausages in the experimental Group 1 (65% minced fish & 12 % soy bean oil) showed better taste and flavor as compared to those in the other groups. Fish ball were prepared using starch from four different sources (wheat, corn, potato and tapioca). Thirty different trials were tested by adding each starch source either individually or by mixing equal proportions of two sources of starch at a rate of 5, 10 and 15% to 80% ground meat of silver carp. Among trials containing two sources of starch, mixed trials with potato and wheat (5% potato + 5% wheat) were rated higher in organoleptic tests as compared to the other trials. Fifteen formulas were worked for preparing of fish cheese. The quality assessment of product showed that fish cheese in zero and 30 days after storage in 4֯ C were good and medium, respectively. Quantity enrichment of corn snack with FPC until 33% in fish snack preparation, have a best results among with other experiments. Fish ice cream made from fish protein concentrate type A that produced from silver carp in three steps by the extraction with isopropyl alcohol solvent and heat. The result showed that FPC replaced with 30%milk in ice cream formula has a best quality score. On the basis of recent findings, the deep part and a upper part on the back of the fish, like a relatively narrow band, are considered as boneless parts in silver carp. The aims of trimming project introduce best type of fillet trimming and machine for Silver Carp fillet. The results show percentage of waste in trimming by machinery line processing was less than handing, and fillet trimming speed by hand was most than machinery .Also final results of this study show machinery method or complex of handing and machinery for Silver carp fillet trimming are the best .speed rate in pine bone removing from silver carp fillet in handy method with using of transparent table and machinery method were 30-40 min per fish and 15 second per fish, respectively. Removing efficiency of bones from fillets in handy and machinery method were 50-60 and 90 %, respectively.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Silver Carp ; Fillet ; Special Parts ; Machinery ; Trimming ; Ice Cream ; Snack ; Fish Ball ; Sausage ; Cheese ; Population ; Aquaculture ; Hypophthalmichthys molitrix
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 116pp.
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  • 9
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    The use of modified atmosphere packaging for improvement shelf life of fresh Oncorhynchus mykiss (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: In this study, influence of modified atmosphere packaging on shelf life of trout (Oncorhynchus mykiss) (whole fish without visceral and without head and tail fish) stored in 4 to 6ºc was examined. Fish stored in MAP condition and control samples, in different time, were tested for spoilage chemical factors (TVN, PV and pH), microbial parameters (total viable count, clostridium botulinum) and sensory factors too. Mixed gases including co2 (30-50%), N2 (40-65%) and o2 (0 to 20%) were used for trout (without head and tail =6 treatments) and (whole fish without visceral and control = 2 treatments) statistical the analysis results showed that examined factors were significant difference during storage (P〈0.001). Mixed gases haven t had inhibitory effect on spoilage factors (chemical and microbial parameters). However spoilage process was delayed. Increasing of chemical and microbial changes in control samples was higher than treatment samples especially TVN. The results also showed that shelf life of control samples stored 4-6ºc were between 6-12 days but in MAP samples were 19 days. Mixed gases including CO2 (40%), N2 (55%) and O2 (5%) were the best formula and the shelf life of fish (without head and tail) was 16 days where it was 19 days in whole fish (Lack of visceral). The results showed that storage of trout in MAP condition facilities storage and increasing of fish shelf life too.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Chemical ; Oncorhynchus mykiss ; Modified Atmosphere Packaging ; Shelflife ; Rainbow trout ; Samples ; pH ; Microbial parameters ; CO2 ; N2 ; O2
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 58pp.
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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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