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  • 1
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    Shelf-life determination of tiger-toothed Croaker (Otolithes ruber) during flake ice storage (2017)
    Details
    Publication Date: 2021-05-19
    Description: Quality of tiger-toothed croaker stored in flake ice was studied for 19 days by sensory, chemical (total volatile basic nitrogen (TVB-N)), (thiobarbituric values (TBA)), pH and microbial (total viable count, TVC) methods. Sensory scheme was modified according to the panelists perception and a specific schema was created for this fish. Sensory analyses showed that: "gills color and odor", "convexity of eyes", "peritoneum" and "elasticity of flesh" are the best sensory parameters. Results of sensory and microbial analyses had high correlation. Total viable count of flesh was 2.86 log cfu g -1 at first day and reached the limiting level of TVC (106 ) after 15 days of storage (P〈0.05). TVB-N levels were 15.31mg/100 g tissue at the first day of storage and reached 36.52mg/100 g at the end of storage day (P〈0.05). Measuring amounts of TVB-N showed that total volatile basic nitrogen is a good quality index for tigertoothed croaker during ice storage. The initial level of TBA was 0.83mg of malondialdehyde per kg flesh (mg MDA/kg) and increased to 3.75mg MDA/kg at the end of storage. TBA levels were less than limiting level (5mg MDA/kg) over the period of storage. According to the results, shelf-life of tiger-toothed croaker was determined 15 days during ice storage.
    Description: Published
    Keywords: Tiger ; Otolithes ruber ; Storage ; Tiger-toothed croaker ; Life ; Determination ; Ice ; Flake ice ; Quality ; Shelf-life
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.87-96
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  • 2
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    The impact of lipid content, cooking and reheating on volatile compounds found in Narrow – barred Spanish mackerel (Scomberomorous commerson) (2018)
    Details
    Publication Date: 2021-05-19
    Description: Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. Total concentrations of volatile had increased from 72.80 to 111.06, 74.25, 112.19 and 92.37 μg/kg, respectively. The concentration and new flavor compounds were increased by chill-reheating, due to the fast oxidation. The concentration of alcohol and aldehydes increased significantly (P〈0.05). The hexanal amount also increased in all samples and indicated a marked development of warmed-over flavor. Quantitative and qualitative (P〈0.05) differences were observed in volatile compounds between raw and cooked samples.
    Description: Published
    Keywords: Scomberomorous commerson ; Fish volatile compounds ; Cooking ; Chill-Reheating ; GC-MS
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.336-345
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  • 3
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    Effect of different levels of dietary Betaine on growth performance, food efficiency and survival rate of pike perch (Sander lucioperca) fingerlings (2018)
    Details
    Publication Date: 2021-05-19
    Description: A 6-week feeding experiments were carried out to determine the effects of different levels of dietary betaine on growth performance, food efficiency and survival rate of pike perch which has a critical period during transition feeding. Fingerlings of pike perch were fed with live food (treatment A), without betaine added to biomar (treatment B), 1% betaine added to biomar (treatment C) and 2% betaine added to biomar (treatment D) in 1000 l concreted tanks. 200 fingerlings (1.50 g, mean weight) were stocked in each tank and fed up to 7 meals per day. Higher increment in body weight (4.99 ± 0.73 g), specific growth rate (3.90 ± 0.06) and food efficiency (104.42 ± 4.27) were obtained with treatment D (2% betaine added to biomar). This treatment also showed significant (P〈0.05) decrease in food conversion ratio (0.93 ± 0.04) in comparison with other treatments. Highest survival rate was observed in treatment B (biomar without betaine) with a 34.5 % rate and greatest cannibalism (1.03 ± 0.01) was found in treatment D, respectively. It was concluded that betaine could increase the palatability and acceptability of food and could be suitable to weaning the pike perch fingerlings to artificial diet.
    Description: Published
    Keywords: Aquaculture ; Food efficiency ; Sander lucioperca ; Betaine ; Food attractants ; Growth ; Fingerlings ; Survival rate ; Performance
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.902-910
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  • 4
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    Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix) (2018)
    Details
    Publication Date: 2021-05-19
    Description: The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p〈0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflower oil increased PUFA significantly (p〈0.05), which caused to decrease in SFA and MUFA. The ω-6/ω-3 ratio of control samples (0.224) after shallow fat frying and deep frying, increased to 1.287 and 0.615 to 2.290 and 1.538 and to 9.381 and 5.950 by olive oil, canola oil and sunflower oil, respectively. Results suggest that frying oil can change the fatty acid composition of fish. The changes are depending to the kind of frying oil and method of frying which used.
    Description: Published
    Keywords: Hypophthalmichthys molitrix ; Fish processing ; Frying ; Fatty acid composition ; ω-6/ω-3 ratio ; Silver carp
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.704-712
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  • 5
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    Combined effects of Zataria multiflora boiss essential oil and nisin on the shelf-life of refrigerated rainbow trout (2018)
    Details
    Publication Date: 2021-05-19
    Description: The effects of Z. multiflora essential oil (EO) and nisin (N) on fresh rainbow trout (Onchorynchus mykiss) fillets were studied during 18 days storage at 4 ºC. Bacteriological and organoleptical evaluation were performed on fresh rainbow trout as the functions of treatment and storage time. Treatments included the following: A (control), E1 (treated samples with 0.2 % EO), E2 (treated samples with 0.4 % EO), N (treated samples with 150000 IU nisin/ kg), E1N (treated samples with Nisin and 0.2 % EO) and E2N (treated samples with nisin and 0.4 % EO). Total viable count (TVC) reached the value of 7 log cfu/g on days 9-12 for control sample and on days 15-18 for E1N and E2N samples. Meanwhile, in the sensory evaluation test, shelf life of rainbow trout fillets was 9 days for control samples and 12 days for other treated samples.
    Description: Published
    Keywords: Fish processing ; Onchorynchus mykiss ; Rainbow trout fillet ; Shelf life ; Zataria multiflora ; Boiss Essential oil ; Nisin
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.115-126
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  • 6
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    The influence of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka (Clupeonella cultriventris caspia) during storage at ± 4°C (2018)
    Details
    Publication Date: 2021-05-19
    Description: The aim of this work was to study the effect of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka during storage at ± 4°C. To achieve this, after initial preparation, samples were exposed to brining process in two salts. This study was designed in two stages: in the first stage, different levels of salt replacement were used to select the best smoked treatment based on sensory test. In this stage, treatments were as: control (100% of NaCl), treatment 1 (75%NaCl/25%KCl), treatment 2 (50% NaCl/50%KCl), treatment 3 (25%NaCl/75%KCl), treatment 4 (100% of KCl). Samples were processed at slow and fast speed smoking for about 4 h, cooled and then tested by test panel. In the second stage, biochemical changes of selected treatment (treatment 1) were compared with control samples during storage at ± 4°C for 15 days. There were no differences (p〉0.05) in content of fat, moisture, ash and TBA indices between control and treatment1. Protein levels and salt intake were significantly (p〈0.05) increased while the TVB-N and PV indices decreased in treatment1. The results indicated that 25% sodium replacement with potassium is desirable for this product.
    Description: Published
    Keywords: Fish processing ; Clupeonella cultriventris caspia ; Hot smoking ; Kilka fish ; Sodium replacement ; Lipid oxidation ; Potassium chloride ; Quality ; Potassium chloride ; Sodium chloride
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.662-676
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  • 7
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    Effects of genistein on melanosis and microbial quality of Litopenaeus vannamei during ice storage (2018)
    Details
    Publication Date: 2021-05-19
    Description: Utilization of genistein as a natural inhibitor was studied alone and in combination with conventional treatments on melanosis and microbial quality of fresh L. vannamei during 10 days ice storage. Treatments were as followed: A (dipping samples in distilled water), B (dipping in 1.25 % sodium metabisulphite solution), C (dipping in 0.01 % genistein + 2% glycerol solution), D (dipping in 0.1 % genistein + 2% glycerol solution), E (dipping in 1% NaCl + 0.05 % EDTA + 0.5 % ascorbic acid + 0.5 % lactic acid solution), F (dipping in 0.01% genistein + 2 % glycerol + 1 % NaCl + 0.05 % EDTA + 0.5 % ascorbic acid + 0.5 % lactic acid solution) and G (dipping in 0.1 % genistein + 2 % glycerol + 1 % NaCl + 0.05 % EDTA + 0.5 % ascorbic acid + 0.5 % lactic acid solution). Results showed that G treatment was more affective on inhibiting of melanosis in L. vannamei. Mesophilic and psycrophilic bacterial counts in G treatment were lower than other treatments during ice storage.
    Description: Published
    Keywords: Fish disease ; Genistein ; Melanosis ; Litopenaeus vannamei ; Microbial quality
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.436-445
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  • 8
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    Amino acid and fatty acid profiles of materials recovered from Prussian carp, Carassius gibelio (Bloch, 1782), using acidic and basic solubilization/ precipitation technique (2021)
    In:  http://aquaticcommons.org/id/eprint/21792 | 18721 | 2017-12-03 15:21:35 | 21792 | University of Guilan, Faculty of Natural Resources, Iran
    Details
    Publication Date: 2021-07-01
    Description: Isoelectric solubilization /precipitation (ISP) process was used to isolate protein from muscles of Prussian carp,Carassius gibelio (Bloch, 1782). Fish protein and lipid were recovered from whole gutted Prussian carp using acidic and basic isoelectric solubilization/precipitation followed by assaying amino acid and fatty acid profile. Essential amino acids content in acidic and basic pH treatment of ISP of Prussian carp were 216.6 and 218.7 mg.g-1,respectively. Results showed that identified amino acids in Prussian carp protein isolated by ISP method, could meet all needs of adults, but a supplementary protein must be used for children. Limiting amino acids in both acidic and basic treatments were methionine and cysteine. Nineteen fatty acids of saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) groups were identified in lipid recovered in isoelectric solubilization/precipitation process. Total PUFA in basic treatment was noticeably higher than in acidic one. N-3/n-6 ratio in basic pH treatment was also higher than in acidic one.
    Keywords: Biology ; Fisheries ; Prussian carp ; Amino acid profile ; Fatty acid profile ; Isoelectric solubilization ; precipitation ; Carassius gibelio ; materials ; Amino acid ; fatty acid ; protein ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 285-294
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  • 9
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    Shelf-life determination of tiger-toothed Croaker (Otolithes ruber) during flake ice storage (2021)
    In:  http://aquaticcommons.org/id/eprint/21809 | 18721 | 2018-01-08 09:25:21 | 21809 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-02
    Description: Quality of tiger-toothed croaker stored in flake ice was studied for 19 days by sensory, chemical (total volatile basic nitrogen (TVB-N)), (thiobarbituric values (TBA)), pH and microbial (total viable count, TVC) methods. Sensory scheme was modified according to the panelists perception and a specific schema was created for this fish. Sensory analyses showed that: "gills color and odor", "convexity of eyes", "peritoneum" and "elasticity of flesh" are the best sensory parameters. Results of sensory and microbial analyses had high correlation. Total viable count of flesh was 2.86 log cfu g-1 at first day and reached the limiting level of TVC (106) after 15 days of storage (P〈0.05). TVB-N levels were 15.31mg/100 g tissue at the first day of storage and reached 36.52mg/100 g at the end of storage day (P〈0.05). Measuring amounts of TVB-N showed that total volatile basic nitrogen is a good quality index for tiger-toothed croaker during ice storage. The initial level of TBA was 0.83mg of malondialdehyde per kg flesh (mg MDA/kg) and increased to 3.75mg MDA/kg at the end of storage. TBA levels were less than limiting level (5mg MDA/kg) over the period of storage. According to the results, shelf-life of tiger-toothed croaker was determined 15 days during ice storage.
    Keywords: Biology ; Chemistry ; Fisheries ; Shelf-life ; Quality ; Tiger-toothed croaker ; Flake ice ; Otolithes ruber ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 87-96
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  • 10
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    The impact of lipid content, cooking and reheating on volatile compounds found in narrow-barred Spanish mackerel (Scomberomorous commerson) (2021)
    In:  http://aquaticcommons.org/id/eprint/22426 | 18721 | 2018-04-06 22:22:56 | 22426 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-05
    Description: Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. Total concentrations of volatile had increased from 72.80 to 111.06, 74.25, 112.19 and 92.37 μg/kg, respectively. The concentration and new flavor compounds were increased by chill-reheating, due to the fast oxidation. The concentration of alcohol and aldehydes increased significantly (P〈0.05). The hexanal amount also increased in all samples and indicated a marked development of warmed-over flavor. Quantitative and qualitative (P〈0.05) differences were observed in volatile compounds between raw and cooked samples.
    Keywords: Chemistry ; Fisheries ; Scomberomorous commerson ; Fish volatile compounds ; Cooking ; Chill-Reheating ; GC-MS ; Malaysia ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 336-345
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