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  • 1
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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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  • 2
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    Extraction of fatty acid Omega-3 from kilka oil (2018)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    Details
    Publication Date: 2021-05-19
    Description: Kilka fish oil has omega-3 fatty acids and these acids have inhibitory on coronary disease. Unfortunately, any study about improvement use from Kilka oil. In this study, extraction of omega-3 fatty acids from Kilka oil was evaluated in bench scale. Extraction and purification of raw and refinery Kilka oil were done in three temperatures (1 ºC, -5 ºC and -10 ºC) by urea complex method. The results showed that the maximum extraction of fatty acids were in 1oC. Mean of omega-3 extraction in refinery and raw fish oil were29.28% and 26.05% respectively and after extraction and purification were increased to 79.8% and 68.9% and pure maximum of fatty acids were also 80.5% and 69.29%.respectively. The statistical analysis showed that value of omega-3, before and after extraction and purification, have been significant different (p〈0.04 for raw and p〈0.03 for refinery fish oil). Value of C18:3, C20:3 and C22:6 in refinery oil, after extraction and purification, were increased from 2.37%, 6.94%, 19.55% to 7.31%, 18.83% and 53.47% respectively. Value of saturated fatty acids and undesirable menstruated fatty acids with long chain including C16:0, and C18:1, after purification, were decreased from 22.4% and 28.1% to 3.5% and 5.5%respectively. The conclusion showed that fatty acids purification by area complex has had successful and have potential in pilot scales.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Oil fish ; Kilka ; Extraction ; Omega-3 ; Urea complex ; Fatty acid ; Temperature
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 57pp.
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  • 3
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    The use of modified atmosphere packaging for improvement shelf life of fresh Oncorhynchus mykiss (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25168 | 18721 | 2018-08-26 17:35:37 | 25168 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    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.
    Keywords: Fisheries ; Iran ; Oncorhynchus mykiss ; Modified Atmosphere Packaging ; Shelflife ; Rainbow trout ; Samples ; pH ; Microbial parameters ; CO2 ; N2 ; O2
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 58
    Location Call Number Expected Availability
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  • 4
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    Unknown
    Extraction of fatty acid Omega-3 from kilka oil (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25167 | 18721 | 2018-08-26 17:40:46 | 25167 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Kilka fish oil has omega-3 fatty acids and these acids have inhibitory on coronary disease. Unfortunately, any study about improvement use from Kilka oil. In this study, extraction of omega-3 fatty acids from Kilka oil was evaluated in bench scale. Extraction and purification of raw and refinery Kilka oil were done in three temperatures (1 ºC, -5 ºC and -10 ºC) by urea complex method. The results showed that the maximum extraction of fatty acids were in 1oC. Mean of omega-3 extraction in refinery and raw fish oil were29.28% and 26.05% respectively and after extraction and purification were increased to 79.8% and 68.9% and pure maximum of fatty acids were also 80.5% and 69.29%.respectively. The statistical analysis showed that value of omega-3, before and after extraction and purification, have been significant different (p〈0.04 for raw and p〈0.03 for refinery fish oil). Value of C18:3, C20:3 and C22:6 in refinery oil, after extraction and purification, were increased from 2.37%, 6.94%, 19.55% to 7.31%, 18.83% and 53.47% respectively. Value of saturated fatty acids and undesirable menstruated fatty acids with long chain including C16:0, and C18:1, after purification, were decreased from 22.4% and 28.1% to 3.5% and 5.5%respectively. The conclusion showed that fatty acids purification by area complex has had successful and have potential in pilot scales.
    Keywords: Fisheries ; Iran ; Oil fish ; Kilka ; Extraction ; Omega-3 ; Urea complex ; Fatty acid ; Temperature
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 57
    Location Call Number Expected Availability
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    PAPER (OA)
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