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  • 1
    Publication Date: 2021-05-19
    Description: The aim of this study was to investigate the possibility of producing enrichment pasta by adding spirulina powder in commercial pasta formulation. For achievement to this aim, Spirulina platensis power of 0, 0.25,0.5,0,75 and 1 percent was added in pasta formulation. Pasta with no adding spirulina (0% ) was used as control. Sensory properties, color, texture, fat, protein, minerals, amino acids, fatty acids and cooking properties were analyzed. Results indicated that no microbial effects was found in research samples com paring to the control. No significant (p〈0.05) effects were found between the control and other samples in sensory properties. Results also indicated that protein and iron content in the samples including sprulina were significantly higher the control. Physical characteristics of the samples during the cooking showed that all samples had standard level.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Investigation ; Microalgae ; Spirulina platensis ; Protein ; Minerals ; Fat ; Fatty acids ; Physical
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 42pp.
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  • 2
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    Unknown
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Publication Date: 2021-05-19
    Description: Carp aquaculture is one of Maine potential for commercial and rural development , employing enhancement and earning income .This enterprise which is conducted by using fresh water and unfertile lands have been attended in the country since last seven decades. In accordance to wide area of cultivation in the country, maximum production is about 150000 tonnes in 2010. Establishment of aquaculture center by technical deputy of president, made a suitable opportunity for preparation of carp development road map. In this report, present condition and problems in front of carp development have been analyzed , and regarding to targets of long term country development, projects for research and executive sectors have been prepared.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Aquaculture ; Warm Water ; Fish ; Carp ; Development ; Road map ; Culture
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 115pp.
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  • 3
    Publication Date: 2021-05-19
    Description: This study was conducted to determine phosphorous and nitrogen species at the surface sediment in the southern Caspian Sea (Mazandaran Coast, Kelarabad). Surface sediments samples were collected at three stations from autumn of 2011 to winter of 2012. All samples were perpared by digesting and extracting processes and then phosphorous and nitrogen species concentrations determined using spectroscopy instrument. Results of this study showed that annual mean of Loosely-P, Fe-P, Al-P, Bioava.-P, Ca-P, TIP, Rese.-P and TP was obtained as 5.06±0.33, 55.11±2.52, 42.38±3.74, 102.52±5.68, 172.91±7.12, 275±9.12, 333.30±28.52 and 608±52 µg/g.dw, respectively. The results also showed that inorganic phophotous was less than organic phophorous during different seasons, however, mean percentage of residue-P containing organic compounds and non-degredable compounds was more than 50 percent. Percentage of Ca-P was higher than 60, whereas Bioava.-P was less than 40 percent. In addition, Fe-P and Loosely-P attained the maximum and minimum values, respectively, among the bioavailable phophorous. The order of different forms of phosphorous were recorded as Org-P〉Ca-P〉FeP〉Al-P〉Loosely-P. Annual mean of NH4/N, NO2/N, NO3/N, TIN, TON and TN were observed as 4.23±0.50, 0.06±0.01, 0.74±0.12, 5.02±0.53, 2.48±0.63 and 7.53±0.51 µg/g.dw, respectively. Annual percentage of TIN was two folds than TON and concentration of NH4/N was also four times than NO3/N. As a conclusion, the results revealed that main causes of Bioava.-P adsorbtion and desorbtion were temperature, Eh and pH. Also, the form of NH4+ /N was of a high percntage because of anaerobic condition in the sediments. According to the high ratios of nitrogen/phosphorous of sediments to nitrogen and phosphorous of bottow water, it finds that released of those from the sediments to water will be happned with high rates. Therefore, it is expected that the establishment of fish farming cages should be carried out with more precautionary approaches which not leads to increased algae bloom.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Phophorous ; Nitrogen ; Surface sediment ; Determination ; Breeding
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 42pp.
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  • 4
    Publication Date: 2021-05-19
    Description: In this study, Burgeres with different ratios of chicken to Kilka fish (Clupeonella sp.) meat were produced: F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) and F5 (0:100). Analyses of the physicochemical properties and chemical compositons of the samples were carried out. The proximate contents of raw samples were significantly different (p〈0.05) among all samples with different formulations. In order, from samples F1 to F5, protein (20.58 to 15.58%) and carbohydrate (3.16 to 2.03%) contents exhibited a decreasing trend, while, fat contents (2.58 to 7.53%) and energy value (118/20 to 139.45 Kcal) showed increasing trends as the fraction of kilka fish meat was increased in the formulation but there was no relationship between fish and chicken meat ratio with moisture and ash contents. According to the sensory evaluation results, there was a decreasing trend in scores of color, flavor, texture, aroma, and overall acceptability attributes from F1 to F5 as the fraction of kilka meat was increased to formulation, while, kilka fish burger (F5) gained high score respect to mounth feeling attribute but there were no significant deferences (p〈0.05) with respect to texture and overall acceptability between samples. The results also showed that raw and cooked burgers having higher ratios of fish meat had a darker color, with the lithness ( L*), redness (a*),yellowness ( b*) and chroma (C) values decreasing from sample F1 to F5. but hue-angle (h*) value was different. After cooking process (pan frying), the a* value was decreased and L*, b*, C* and h* values were increased. Cooking properties analysis results showed that burgers with higher ratios of chiken meat had more shrinkage (8.52% for F5 and 12.59% for F1), fat retention(161.53- 243.41%)and water retention(67.67- 70.57%) values than burgers with higher ratios of fish meat but, there was no any relationship between kind of meat and cooking yield values. Texture analysis of samples showed that burgers became harder when more chiken meat was incorporated in the formulation. These results demonstrate that burgers with kilka fish and chiken meat formulation have better attributes than kilka fish burgers and preferable formulation is F2 (75% chiken meat & 25% kilka fish meat).
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Kilka fish ; Burgers ; Chicken meat ; Cooking yield ; Chemichal composition ; Sensory evaluation ; Texture ; Clupeonella sp. ; Investigation
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 76pp.
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  • 5
    Publication Date: 2021-05-19
    Description: In this study, two population of Molokaei and High health were selected as zero generation of Litopenaeus vannamei broodstocks. After mating males and females adult within inbreeding and crossbreeding three various storage were produced: H♂ × M♀, M♂ × H♀ and H♀ × H♂. The second generation of shrimp were obtained from storage of broodstocks (MH) first generation. The aim of this study was investigated close relationship between different generations of specific pathogenic free shrimp. The analysis d-loop region of mitochondrial genomes of different generations shrimp was observed 997 positions with 3-6 and 766-799 of haplotype and monomorphic, respectively. Despite haplotype diversity and nucleotide diversity of all generations SPF shrimp were 0.877 and 0.12, respectively. But, results showed homozygosity rate is increasing from one generation to next generation, so low genetic distance were observed between different generations of SPF shrimp certain disease-free shrimp. Regarding the results of in this study can be concluded that lack of arriving new broodstocks from outside the country and was mating between adult males and females relative (full-sib) addition to small effective population size there was both genetic drift and number of haplotypes was gradually reduced from zero generation to second generation. Hence, due to the high close relationship between different generations shrimp evaluation of d-loop region of the mitochondrial genome were little genetic difference between them
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Litopenaeus vannamei ; Mitochondrial genome ; D-loop region ; Close relationship ; Population ; Males ; Females ; Adult
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 54pp.
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  • 6
    Publication Date: 2021-05-19
    Description: The aim of this study was to investigate the possibility of enrichment some grain products by using spirulina powder. For propose three different products (Shear bread, Cupcake and Layered Cookie) were selected. Spirulina platensis powder with 0.25, 0.5, 0.75,1 and 1.25% were added to the products ingredients. The no added products (0% spirulina) were used as control. The samples were produced in SAHAR BREAD CO. in industry method. Sensory evaluation, color and texture properties, proximate compositions, Iron, fatty acid and amino acid profile of the samples were determined. The changes of the price of the samples were also calculated. Results indicated that except in color parameter for 1.25% incorporation the spirulina in selected products had no significant (p〉0.05) effects on sensory properties. Instrumental color (Hunter Lab) analysis showed that the L*,a* ,b* were decreased by increasing the percentage of spiraling powder in the products ingredients. Hardness of all three products decreased by increasing the spirulina amounts in the products ingredients. Significant (P〈0.05) increase in protein and Iron content were found in samples included spirulina. No significant (p〉0.05) changes of the fat and fatty acid content were observed in all treatments. Comparing the three prducts the highest increase in the price was observed in the spirulina bread samples.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Spirulina ; Bread ; Iron ; Fatty acid ; Spirulina platensis ; Investigation ; Cup ; Cake ; Cookie
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 48pp.
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  • 7
    Publication Date: 2021-05-19
    Description: This study was conducted to determine of phytoplankton abundance and diversity of water and their spatial and temporal fluctuations in the Mazandaran coastal of Caspian Sea in 6 months, at 4 transects (Tonekabon, Nowshahr, Babolsar, Amirabad) during different season of 2012-2013. 72 samples were collected at surface layer of water in 5, 15 and 30m depths. The sampls were analyzed based on the standard methods. 112 species contributed in phytoplankton community structure which where classified in 9 phyla namly: Bacillariophyta (42 species), Pyrrophyta (18 species), Cyanophyta (14 species), Chlorophyta (15 species), Euglenophyta (11 species), Cryptophyta (2 species), Chrysophyta (3 species), Haptophyta (1 species) and Xantophyta (1 species). Meanwhile small flagellate algae with Maximum Linear Dimension (MLD) 〈10 µ observed which they classified in small flagellates. Mean annual phytoplankton abundance with standard error obtained 164 ± 32 million Cells/m3. Seasonal study showed that phytoplankon abndance of summer was 1.5 folds of spring. The value in auttuman was same as spring, however it increased sharply in winter. The mean phytoplankton abundance of winter was 5 folds of the other seasons. Mean phytoplankton abundance of Tonkabon and Nowshahr (west transects) were 1.6 and 2 folds of Amirabad (east transect), respectively. Bacillariophyta with 89 percent of total abundance was the predominant phylum and Pyrrophyta was the second one. The third and fourth of dominant phyla were Cyanophyta and Chlorophyta, respectively. Chrysophyta and small flagellates showed equal percentage of abundance (1.4 percent of total abundance). Monthly study showed that Chaetoceros throndsenii was the first dominant species in Ordibehesht, Tir and Shahrivar. However, the first dominant species in Aban, Day and Esfand were Thalassionema nitzschioides, Skeletonema costatum and Pseudonitzschia seratia respectively. Mean phytoplankton biomass calculated 156.5 ± 18.1 during the study period. The mean of biomass was higher in summer and winter than the two other seasons. Phytoplankton biomass was formed mainly by Bacillariophyta and Pyrrophyta in all seasons. The highest biomass were belonged to Cyclotella meneghiniana and Coscinodiscus jonesianus (Bacillariophyta) in spring and summer respectively.While in fall and winter Prorocentrum proximum was in the first place of dominat species. Small size and flagellates species of different phyla (Chrysophyta, Bacillariophyt...) had importance role for determination of ecological and water quality conditions during spring to autuman. The increasing of phytoplankton abundance within these times indicates to regeneration of nutrients or entrainment of nutrient-rich deep water. Dominant species were observed in single forms, small filament and loose colonies during spring to autuman. However, these form shifted to fair-long chains form in winter which it indicates to nutrient-rich water was brought to the surface by vertical mixing process. It seems that environmental stress and instability of ecosystem was benefit to Chaetoceros throndsenii and Pseudonitzschia seriata which are known as species with bloom potential. Ability of reproduction in sewage environment (Chaetoceros throndsenii) and toxin production (Pseudonitzschia seriata) are the ecological and physiological significant characters of the two species.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Ecological ; Physiological ; Phytoplankton ; Abundance ; Biomass ; Biodiversity ; Species ; Sample ; Bacillariophyta ; Pyrrophyta ; Cyanophyta ; Euglenophyta ; Cryptophyta ; Chrysophyta ; Haptophyta ; Xantophyta ; Chaetoceros throndsenii ; Pseudonitzschia seriata
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 62pp.
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  • 8
    Publication Date: 2021-07-16
    Description: Currently, different kinds of chemical fertilizer such as urea, nitrate, sulphate and ammonium phosphate–potash are using in fish ponds of carp (Hypophthalmychthysmolitrix, Hypophthalmychthysnobilis). Chemical fertilizers, especially phosphate fertilizers can cause environmental pollution. Therefore, the use of alternative one, particularly organic fertilizer (manure) can reduce environmental issues. This study is conducted to effects of liquid cow manure on abundance, biomass and community structure of phytoplankton, zooplankton, physico-chemical chractrestics and heavy metal of water in the warm water fish ponds. For this purpose, the effects of three different types' fertilizers have been searched on fish ponds water. The ponds number 1 and 3 treated by chemical fertilizer and liquid cow manure respectively. Both of the two fertilizers (liquid cow manure and chemical fertilizer) were used in the pond number 2. Results showed that acidity of liquied cow manure was low (pH=7-8), however the total hardness and alkalinity were high. Meanwhile, percent of nitrogen were more than percent of calsium and phosphorus liquid cow manure. The concentrations of Pb, Fe and Zn elements were higer than critical level but some of them such as Cd, Cr, and Hg were lower than detection limit. As a conclusion, biomass of phytoplankton, zooplankton and physico-chemical parameters in fertilized pond treated by liquid cow manure were more convinence than pond treated by chemical fertilizers.
    Keywords: Ecology ; Iran ; Heavy metals ; Plankton ; Warm water ; Ponds ; Cow dung ; Fertilizer ; Urea ; Nitrate ; Ammonium ; Hypophthalmychthysmolitrix ; Hypophthalmychthysnobilis ; Environmental pollutions ; Phytoplankton ; Zooplankton
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 54
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  • 9
    Publication Date: 2021-07-16
    Description: This study was conducted to determine of phytoplankton abundance and diversity of water and their spatial and temporal fluctuations in the Mazandaran coastal of Caspian Sea in 6 months, at 4 transects (Tonekabon, Nowshahr, Babolsar, Amirabad) during different season of 2012-2013. 72 samples were collected at surface layer of water in 5, 15 and 30 m depths. The samples were analyzed based on the standard methods. 112 species contributed in phytoplankton community structure which where classified in 9 phyla namly: Bacillariophyta (42 species), Pyrrophyta (18 species), Cyanophyta (14 species), Chlorophyta (15 species), Euglenophyta (11 species), Cryptophyta (2 species), Chrysophyta (3 species), Haptophyta (1 species) and Xantophyta (1 species). Meanwhile small flagellate algae with Maximum Linear Dimension (MLD) 〈10 µ observed which they classified in small flagellates. Mean annual phytoplankton abundance with standard error obtained 164±32 million Cells/m^3. Seasonal study showed that phytoplankon abndance of summer was 1.5 folds of spring. The value in auttuman was same as spring, however it increased sharply in winter. The mean phytoplankton abundance of winter was 5 folds of the other seasons. Mean phytoplankton abundance of Tonkabon and Nowshahr (west transects) were 1.6 and 2 folds of Amirabad (east transect), respectively. Bacillariophyta with 89 percent of total abundance was the predominant phylum and Pyrrophyta was the second one. The third and fourth of dominant phyla were Cyanophyta and Chlorophyta, respectively. Chrysophyta and small flagellates showed equal percentage of abundance (1.4 percent of total abundance). Monthly study showed that Chaetoceros throndsenii was the first dominant species in Ordibehesht, Tir and Shahrivar. However, the first dominant species in Aban, Day and Esfand were Thalassionema nitzschioides, Skeletonema costatum and Pseudonitzschia seratia respectively. Mean phytoplankton biomass calculated 156.5 ± 18.1 during the study period. The mean of biomass was higher in summer and winter than the two other seasons. Phytoplankton biomass was formed mainly by Bacillariophyta and Pyrrophyta in all seasons. The highest biomass were belonged to Cyclotella meneghiniana and Coscinodiscus jonesianus (Bacillariophyta) in spring and summer respectively.While in fall and winter Prorocentrum proximum was in the first place of dominat species. Small size and flagellates species of different phyla (Chrysophyta, Bacillariophyt...) had importance role for determination of ecological and water quality conditions during spring to autuman. The increasing of phytoplankton abundance within these times indicates to regeneration of nutrients or entrainment of nutrient-rich deep water. Dominant species were observed in single forms, small filament and loose colonies during spring to autuman. However, these form shifted to fair-long chains form in winter which it indicates to nutrient-rich water was brought to the surface by vertical mixing process. It seems that environmental stress and instability of ecosystem was benefit to Chaetoceros throndsenii and Pseudonitzschia seriata which are known as species with bloom potential. Ability of reproduction in sewage environment (Chaetoceros throndsenii) and toxin production (Pseudonitzschia seriata) are the ecological and physiological significant characters of the two species.
    Keywords: Ecology ; Iran ; Caspian Sea ; Mazandran Proviece ; Tonekabon ; Nowshahr ; Babolsar ; Phytoplankton ; Abundance ; Biomass ; Biodiversity ; Species ; Sample ; Bacillariophyta ; Pyrrophyta ; Cyanophyta ; Euglenophyta ; Cryptophyta ; Chrysophyta ; Haptophyta ; Xantophyta ; Chaetoceros throndsenii ; Pseudonitzschia seriata
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 62
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  • 10
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    Unknown
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25511 | 18721 | 2018-10-05 07:49:35 | 25511 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: In this study, Burgeres with different ratios of chicken to Kilka fish (Clupeonella sp.) meat were produced: F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) and F5 (0:100). Analyses of the physicochemical properties and chemical compositons of the samples were carried out. The proximate contents of raw samples were significantly different (p〈0.05) among all samples with different formulations. In order, from samples F1 to F5, protein (20.58 to 15.58%) and carbohydrate (3.16 to 2.03%) contents exhibited a decreasing trend, while, fat contents (2.58 to 7.53%) and energy value (118/20 to 139.45 Kcal) showed increasing trends as the fraction of kilka fish meat was increased in the formulation but there was no relationship between fish and chicken meat ratio with moisture and ash contents. According to the sensory evaluation results, there was a decreasing trend in scores of color, flavor, texture, aroma, and overall acceptability attributes from F1 to F5 as the fraction of kilka meat was increased to formulation, while, kilka fish burger (F5) gained high score respect to mounth feeling attribute but there were no significant deferences (p〈0.05) with respect to texture and overall acceptability between samples. The results also showed that raw and cooked burgers having higher ratios of fish meat had a darker color, with the lithness ( L*), redness (a*),yellowness ( b*) and chroma (C) values decreasing from sample F1 to F5. but hue-angle (h*) value was different. After cooking process (pan frying), the a* value was decreased and L*, b*, C* and h* values were increased. Cooking properties analysis results showed that burgers with higher ratios of chiken meat had more shrinkage (8.52% for F5 and 12.59% for F1), fat retention(161.53- 243.41%)and water retention(67.67- 70.57%) values than burgers with higher ratios of fish meat but, there was no any relationship between kind of meat and cooking yield values. Texture analysis of samples showed that burgers became harder when more chiken meat was incorporated in the formulation. These results demonstrate that burgers with kilka fish and chiken meat formulation have better attributes than kilka fish burgers and preferable formulation is F2 (75% chiken meat & 25% kilka fish meat).
    Keywords: Aquaculture ; Fisheries ; Iran ; Kilka fish ; Burgers ; Chicken meat ; Cooking yield ; Chemichal composition ; Sensory evaluation ; Texture ; Clupeonella sp. ; Investigation
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 76
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