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  • 1
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    Inhibitory effect of citric acid on rancidity of frozen catfish (Silurus glanis)fillets (2021)
    In:  http://aquaticcommons.org/id/eprint/22325 | 18721 | 2018-03-21 03:21:16 | 22325 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-03
    Description: The effect of aqueous solution of citric acid (CA) on the lipid stability of the European catfish (Silurus glanis) fillets during frozen storage (up to 6 months) was investigated. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides and TBA) and complemented by the measurement of expressible moisture and sensory evaluation (flesh odor, consistency and flesh appearance). The CA treatment led to some lower free fatty acids (6.43% oleic acid in total lipid at month 6), peroxides (7.98meq oxygen/kg lipids, at month 6) and secondary compounds formation (2.16mg malondialdehyde/kg fish sample). Lower peroxide, thiobarbituric acid-reactive substance (TBA), free fatty acids (during 0,3 and 6 months frozen storage), and expressible moisture (month 6) values were obtained from CA-treated fish fillets than the untreated (blank control) ones (P〈0.05).
    Keywords: Biology ; Chemistry ; Fisheries ; Catfish ; Lipid oxidation ; Citric acid ; Shelf life ; Silurus glanis ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 215-228
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  • 2
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    The shelf-life of conventional surimi and recovery of functional proteins from silver carp (Hypophthalmichthys molitrix) muscle by an acid or alkaline solubilization process during frozen storage (2021)
    In:  http://aquaticcommons.org/id/eprint/22866 | 18721 | 2018-05-30 22:33:37 | 22866 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-11
    Description: The shelf-life of conventional surimi and isolated proteins that modified by acidic pH (2.5) and by using alkali pH (11) from silver carp (Hypophthalmichthys molitrix) was studied during months of storage at -18±2 °C. For conventional surimi, three washing steps were used. In the third stage of washing, 0.2% NaCl was used to withdraw more water. The result showed that isolated protein by alkaline pH has a higher efficiency. In the obtained result of percent yield and the recovery of protein product, isolated proteins showed higher values than conventional surimi. Isolated protein by using acid-aided processes had lower lightness and whiteness score, compared with alkaline-aided process and surimi prepared by a conventional washing method during frozen storage. The concentration of myosin heavy chain and actin were varied with solubilizing pH. Also, the lowest downfall of protein and the best surimi quality were found in produced samples with alkaline-acid aided process.
    Keywords: Chemistry ; Fisheries ; Silver carp ; Conventional surimi ; Acid-alkaline solubilization ; Shelf-life ; Frozen storage ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 281-300
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  • 3
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    Chemical and microbiological changes of salted Caspian kutum (Rutilus frisii kutum) roe (2021)
    In:  http://aquaticcommons.org/id/eprint/22765 | 18721 | 2018-05-21 18:25:04 | 22765 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-09
    Description: Salted kutum roe was prepared by soaking in brine to a traditional procedure. Proximate composition (moisture, protein, lipid, pH, ash and salt content), total volatile basic nitrogen (TVB-N), fatty acid profiles and microbiological characteristics of raw and salted roe of Caspian white fish (Rutilus frisii kutum) were determined. The results indicated that protein and moisture contents were significantly higher in raw roe compared to salted one (28.81 and 61.07% to 23.99 and 51.57%, respectively). Significant differences in ash and salt contents were obtained among different treatments. TVB-N in all samples was less than 25mg/100g. The gas chromatography (GC) analysis showed that the major saturated fatty, monounsaturated fatty acids and poly unsaturated fatty acids were 16:0, 18:1n-9, and 22:6n-3, respectively. Aerobic plate count (APC) and Total Coliform Count (TC) in all samples were significantly higher (p〈0.05) in raw roe (5.33 logCFU/g and 210 MPN/g) compared to salted roe (1.23 log CFU/g and 1.2 MPN/g). None of the samples contained Escherichia coli, Salmonella, Clostridium perfringens or yeast.
    Keywords: Biology ; Chemistry ; Fisheries ; Rutilus frisii kutum ; Roe ; Salting ; Microbial population ; Biology ; Physiology ; Caspian Sea ; Iran ; Chemical ; microbiological
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 176-187
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  • 4
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    Comparative study on some biochemical characteristics of surimi from common carp and silver carp and proteins recovered using an acid-alkaline process (2021)
    In:  http://aquaticcommons.org/id/eprint/22801 | 18721 | 2018-05-23 19:30:35 | 22801 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-10
    Description: Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophthalmichthys molitrix) surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were investigated. Solubility of protein in silver carp and common carp were found to be highest by using the conventional washing method. Decreases in myoglobin and lipid contents in both fish were found in the alkaline- or acid-aided process when compared to the conventional process (p〈0.05). The percentage of protein recovery with the alkaline-aided process of silver carp was highest. The whiteness score in the alkaline solubilization process was higher than acid solubilization process and conventional method in silver carp. This result was different than the result obtained in common carp. There was no significant difference between treatments regarding total sulfhydryl (SH) groups (p〉0.05). In protein patterns of Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), the lowest intensity of the myosin heavy chains (MHC) band was found in silver carp by the conventional washing process.
    Keywords: Biology ; Chemistry ; Fisheries ; Common carp ; Silver carp ; Acid-alkaline solubilization ; Recovery of protein ; Biotechnology ; Iran ; biochemical ; Cyprinus carpio ; Hypophthalmichthys molitrix
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 583-597
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  • 5
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    Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC (2021)
    In:  http://aquaticcommons.org/id/eprint/22868 | 18721 | 2018-05-30 22:48:15 | 22868 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-11
    Description: Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkaline process was high compared with conventional method during storage in freezer except in the first month. Gel electrophoresis patterns showed a significant difference in hydrolyzing of myosin and actin proteins that was observed with increasing storage time. Surimi samples prepared by conventional method indicated more hydrolization, especially in the light chain of myosin during frozen storage. Evaluating the color characteristics (L*, a*, b*) of surimi samples showed that protein produced by using of pH 11 has the highest lightness after conventional surimi. Also, more whiteness in surimi prepared by conventional method was due to effective removal of myoglobin during washing. At zero month, total fat in the surimi samples prepared with acid and alkaline process was low than the surimi samples prepared by conventional method that it can intent to shelf-life increase and health of the product during storage.
    Keywords: Chemistry ; Fisheries ; Common carp ; Shelf-life ; Conventional surimi ; Acid and alkaline process ; Frozen storage ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 311-332
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  • 6
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    Antioxidant properties of sodium acetate, sodium citrate and sodium lactate on lipid oxidation in rainbow trout (Onchorhynchus mykiss) sticks during refrigerated storage (4˚C) (2021)
    In:  http://aquaticcommons.org/id/eprint/22356 | 18721 | 2018-03-27 17:56:04 | 22356 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-03
    Description: This study was carried out to investigate the rate of lipid oxidation in fresh rainbow trout (Onchorhynchus mykiss) and in the sticks treated by (2.5% w/v) sodium acetate (NaA), sodium citrate (NaC) and sodium lactate (NaL). The pH value, free fatty acid (FFA), thiobarbituric acid (TBA) and sensory evaluation (odor, flavor and color) were determined on 0, 3, 6, 9 and 12 days of storage. The results showed that TBA and FFA in control were significantly higher than those in the other groups (P〈0.05). Sticks immersed in NaA indicated a significant difference in formation of free fatty acids in comparison with other sodium salt-treated samples on 9 and 12 days after storage. Sticks dipped in NaL had a maximum level of pH at the end of the storage, whereas samples treated by NaA achieved significantly the lowest value of pH, 9 days after storage. Organoleptic assessments of the samples expressed more acceptability of sticks immersed in sodium salt solutions than the control after 3 days of storage. These indicated that sodium salts, particularly sodium acetate, have antioxidant properties.
    Description: Article includes abstract in Farsi on last page.
    Keywords: Chemistry ; Fisheries ; Rainbow trout ; Antioxidant ; Sodium salt ; Lipid oxidation ; Refrigerated storage ; Onchorhynchus mykiss ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 73-86
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  • 7
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    Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets (2021)
    In:  http://aquaticcommons.org/id/eprint/22374 | 18721 | 2018-03-30 22:24:56 | 22374 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-04
    Description: This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solution (0.5 %) and citric acid solution (0.5 %) were considered as treatments. Rancidity development was measured by several biochemical indicators including Free Fatty Acids, Peroxide values and Thiobarbituric acid. Also pH, expressible moisture and sensory properties were measured during 6 months storage. Results showed that free fatty acid (FFA), primary and secondary oxidation products of control samples were significantly higher than those in other treatments (p〈0.05). Also, expressible moisture and pH value of treated samples were significantly lower than those in control (p〈0.05). However both antioxidants (AA and CA) extended shelf life of frozen fillets but rancidity development in CA treated samples was higher than other samples during storage. Results showed that all three treatments had significant effect on delaying lipid oxidation (p〈0.05) but usage of AA and vacuum packaging had the best effect on delaying lipid oxidation and increasing shelf-life of fillets (p〈0.05) . Thus the employment of AA and vacuum packaging alone or in combination with other protective strategies is recommended.
    Keywords: Chemistry ; Fisheries ; Persian sturgeon ; Antioxidant ; Citric acid ; Ascorbic acid ; Vacuum packaging ; Rancidity ; Acipenser persicus ; fillet ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 279-292
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  • 8
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    Physicochemical and rheological parameters changes for determining the quality of surimi and kamaboko produced by conventional, acid and alkaline solubilization process methods from common kilka (Clupeonella cultriventris caspia) (2021)
    In:  http://aquaticcommons.org/id/eprint/22820 | 18721 | 2018-05-24 22:32:59 | 22820 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-10
    Description: Physicochemical properties of surimi and kamaboko obtained of solubility in acid, alkaline and conventional methods were compared. The results indicated that the highest protein recovery was related to solubility in acid, alkaline and conventional methods, respectively. The highest removal of lipid and myoglobin was observed by solubility in alkali. Excretion of total pigment and sulfhydryl groups was not significantly different between solubility in alkali and acid methods. Whiteness of surimi prepared by acid method was more than the other two methods. Electrophoresis pattern in surimi produced by conventional method indicated loss of myofibril and sarcoplasmic proteins through the washing process. Solubility in acid and alkali methods showed myofibril proteins recovery along a part of the sarcoplasmic proteins and disintegration of myosin heavy chain. Physically, study of kamaboko showed that solubility in alkali generated features such as gel strength, expressible moisture, hardness, gumminess and elasticity was superior to the other two methods. About folding test and cohesiveness factor, there was no significant difference between solubility in alkali and conventional methods. In general, solubility in alkali method was better.
    Keywords: Chemistry ; Fisheries ; Common kilka fish ; Recovery ; Solubility ; Protein ; Kamaboko ; Fish processing ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 826-845
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