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  • Iranian Fisheries Science Research Institute  (10)
Collection
Publisher
  • Iranian Fisheries Science Research Institute  (10)
  • Tehran, Iran  (10)
Years
  • 1
    Publication Date: 2021-05-19
    Description: The study of microbial populations is a useful tool in understanding atzd applying control methods to improve the sanitary level of production in fish breeding and rearing centers ensure health of Sturgeon fingerlings at the time of their release into the rivers and also in the conservation and restoration of these valuable stocks in the Caspian Sea. In these research, bacterial study conducted on 3 Sturgeon species, A persicus, A.stellatus and A.nudiyentris during different growth stages. Also, parasitic jitna, investigated at fingerling stage. Oocyte examination indicated that frequency of Enterobacteriaceae (38%) was higher than Pseudomonadaceae (34.67%), Aeromonadaceae (16%), Moratellaceae (6%) and Vürionaceae (5.33%). In larval stage,the frequency of Enterobacteriaceae(31.34 %) was higher than Aeromonadaceae(29.33%) , Moraxellaceae (18 % ),Pseudomonadaceae (14 %) and Pfbrionaceae (7.33%). In fingerling stage, Vibrionaceae (44 %) Showed higher frequency Than Pseudomonadaceae (16.67%), Enterobacferiaceae(16 %) Aeromonadaceae(14 %) and Moraxellaceae (9.33%). 11 Incidences of Tricodina infection was observed in the 50 A. Stellatus specimens with 22 % Prevalence Among the 50 incidences was obsened 10 % (prevalence) of the specimens were infected with the parasite Diplostomum and 24 % were infected with the parasite Trichodina. However no signs of parasitical infection was observed in the 50 Nudiventris specimens examined in this study. The examination of 150 stained blood spreads prepared from the species showed no, signs of parasitical infection.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Bacterial ; Flora ; Parasitic ; Fauna ; Sturgeon ; Hatcheries
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 43pp.
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  • 2
    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
    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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    Iranian Fisheries Science Research Institute | Tehran, Iran
    Publication Date: 2021-05-19
    Description: Three types of packaging tubes (laminated tubewith aluminum coating, laminated tube withoutaluminum coating and tin tubes) were used asexperimental tubes and metal can (commonlyused in fisheries) was used as control packaging in this study. Caviar used was Asetra caviar. Experimental tubes weighed 50 g with caviar. 18 replicates were run for each tube type. All samples were stored at 3?C after packaging. Caviar quality was evaluated for a period of storage. Have 7 months on the basis of organoleptic, chemical, and microbial tests. Results obtained indicate that pressed caviar packed in laminated tubes with aluminum coating showed the least variations from phase 0 through the 7 months.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Evaluation ; Caviar ; Quality ; Tube Packaging ; Fish
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 48pp.
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  • 5
    Publication Date: 2021-05-19
    Description: Fish sauce is a fermented product used in South Asian countries. In the present study it was produced from the intestine of sturgeon fish using four different methods; 1) Traditional method where fish and salt were used, 2) Enzymatic method where fish, salt and proteolitic enzymes used, 3) Microbial method where fish, salt, Bacillus, Pediococus and yeast were used and 4) Enzyme & Microbes mix method where fish, salt, enzyme and microbes were used. Fermentation is carried out by putting the ingredients in containers for a period of6-10 months. The containers used were made of glass, plastic. wood and clay. Microbiological and chemical tests were conducted at the beginning and end as wellas during the fermentation period. Results obtained using method 4 showed the highest total count of 102- 105 cfu mL-1. Total count for mold & yeast admeasurements of aflatoxin were negative. Chemical examinations included determination of TVN and pH, The pH in all final products was 6.5 - 7.00. The speed of fermentation was as follows: Traditional 〈 Microbial 〈 Enzymatic 〈 Enzyme + Microbe mix. Gelatin is extracted from the hydrolyses of collagen in muscle-bounds. Two types of gelatin A and B are present. Type A is obtained from acidic and type B from alkaline procedures. In the present study we used fish skin for preparation of 25samples of gelatin. Microbiological and chemical examination were conducted on the gelatin samples. On the basis of the results obtained from the chemical examination of gelatin type A and B total nitrogen was 15.40 % and 15.30 %, CaOwas 0.30 % and 0.25 %, pH was 4.23 and 7.00, moisture content was 6.48 % & 7.26%, ash content was 1.59 % and 2.84 % and fat content was 1.51 % & 1.2 %respectively. Total count obtained from microbiological examinations was 10-70 cfug-1. From the point of view of quality sturgeon gelatin meets the requirements for standard gelatin. Time required for preparation of gelatin using acidic procedure was one week whereas the preparation of gelatin using the alkaline procedure lasted 3weeks. The yield of alkaline gelatin (4.52 %) is less than that of acidic gelatin%). (6.33).
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Production ; Sauce ; Gelatin ; Intestine ; Skin ; Sturgeon ; Fish ; Enzyme ; Traditional ; Microbial
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 74pp.
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  • 6
    Publication Date: 2021-05-19
    Description: Fish soup powder is produced from three kinds of fish in Chabahar catched in Oman sea white flesh of many low value fish like threadfin bream, perches etc. can be used to prepare instant fish soup powder. This product has a high consumer acceptability in many countries in this research project we used 4 low value fishes with local name of Sarm, Chaman, Aroos and Talal belonging to families Carangidea, Lethrinidea , Drepanidae and Scombroidea. soup powder packed in laminated pouches and the shelf life of it is one year in ambient temperatures. The quality used to be good up to 6 month but after this time the quality decreases gradually. The experiment on fish soup showed that the percentage of protein was 32 percent, fat 11 percent and humidity 12 percent and ash 4 percent. The experiment conducted on fish soup powder was peroxide, total microbial count, organoleptic test for 6 month.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Fish Soup Powder ; Species ; Fish ; Threadfin bream ; Carangidea ; Lethrinidea ; Drepanidae ; Scombroidea ; Temperature ; Protein ; Microbial count
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 52pp.
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  • 7
    Publication Date: 2021-07-16
    Description: Fish soup powder is produced from three kinds of fish in Chabahar catched in Oman sea white flesh of many low value fish like threadfin bream, perches etc. can be used to prepare instant fish soup powder. This product has a high consumer acceptability in many countries in this research project we used 4 low value fishes with local name of Sarm, Chaman, Aroos and Talal belonging to families Carangidea, Lethrinidea, Drepanidae and Scombroidea. soup powder packed in laminated pouches and the shelf life of it is one year in ambient temperatures. The quality used to be good up to 6 month but after this time the quality decreases gradually. The experiment on fish soup showed that the percentage of protein was 32 percent, fat 11 percent and humidity 12 percent and ash 4 percent. The experiment conducted on fish soup powder was peroxide, total microbial count, organoleptic test for 6 month.
    Keywords: Fisheries ; Iran ; Oman sea ; Sistanblochestan province ; Chabahar ; Fish Soup Powder ; Species ; Fish ; Threadfin bream ; Carangidea ; Lethrinidea ; Drepanidae ; Scombroidea ; Temperature ; Protein ; Microbial count
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 52
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  • 8
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    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25497 | 18721 | 2018-10-05 07:12:46 | 25497 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    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.
    Keywords: Fisheries ; Management ; Iran ; Road-map ; Aquatic ; Fisheries
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 68
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  • 9
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    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25584 | 18721 | 2018-10-07 11:23:15 | 25584 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    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).
    Keywords: Ecology ; Fisheries ; Iran ; Breaded Kilka ; Tempora batter ; Heating process ; Nutritional value ; Chemical and microbial quality ; Sensory evaluation ; Shelf life ; Investigation ; Quality
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 94
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  • 10
    Publication Date: 2021-05-19
    Description: The Isin glass is a high grade collagen produced from the swim bladders of fishes. In this research Isin glass produced from 3 existent species of sturgeon fishes, the weight of swim bladder was in range of 250 285 yam for H.huso and 85 - 160 gram for Acipenser. SP and 35 - 92 gram for A.stellatus chemical analysis of swim bladder showed 65 % humidity, 35 % protein and 2.5 fat. The swim bladder was processed to Isin glass in production rate of 15 - 20 percent, chemical analysis of Isin glass showed 85 % protein 11.2 % humidity and 5.6 % fat. Fish glue from Isin glass is used for glass and potte1Y industry and also refining of alcoholic beverages.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Production ; Sturgeon ; Fishes ; H.huso ; Chemical analysis ; Protein ; A.stellatus
    Repository Name: AquaDocs
    Type: Report , Refereed
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