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  • Common carp  (6)
  • 1
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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 (2018)
    Details
    Publication Date: 2021-05-19
    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.
    Description: Published
    Keywords: Fish disease ; Cyprinus carpio ; Methods ; Common carp ; Shelf-life ; Conventional surimi ; Acid and alkaline process ; Frozen storage ; Proteins ; Chemical
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp. 311-332
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  • 2
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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 (2018)
    Details
    Publication Date: 2021-05-19
    Description: Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophtalmichthys moltrix) 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.
    Description: Published
    Keywords: Biotechnology ; Hypophtalmichthys moltrix ; Common carp ; Silver carp ; Acid- alkaline solubilization ; Recovery of protein ; Proteins ; Biochemical
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.583-597
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  • 3
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    Effects of washing bouts and times on surimi quality prepared from common carp (Cyprinus carpio) (2018)
    Details
    Publication Date: 2021-05-19
    Description: To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and times (5, 10 and 15 minutes) and the treatments were tested statistically. The results showed that the 10 minutes washing for 3 times produced surimi that was superior to minced meat in color desirability (1 for surimi versus 7 for minced meat), odor desirability (2 versus 7), flavor desirability (0 versus 5.5) and on the general properties. The process of surimi production also increased water binding capacity from 0.14 to 0.64, pH from 6.21 to 7.34 and gel forming ability from A score to AA score. Tests of moisture content, protein, fat, ash, and total volatile nitrogenous bases (TVB-N) were performed on the samples of the minced meat and the selected treatment of the produced surimi. The extent of changes of these parameters were calculated and compared with available standards. We found that the common carp surimi lacks undesirable flavor and smell of fish and has suitable rheological properties for preparation of different kinds of fish paste products.
    Description: Published
    Keywords: Common carp ; Minced products ; Processed fishery products ; Cyprinus carpio ; Quality ; Fats ; Proteins ; Nitrogen compounds ; Ashes ; Freshwater
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.81-92
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  • 4
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    Effects of washing bouts and times on surimi quality prepared from common carp (Cyprinus carpio) (2021)
    In:  http://aquaticcommons.org/id/eprint/23630 | 18721 | 2018-07-13 10:08:57 | 23630 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-14
    Description: To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and times (5, 10 and 15 minutes) and the treatments were tested statistically. The results showed that the 10 minutes washing for 3 times produced surimi that was superior to minced meat in color desirability (1 for surimi versus 7 for minced meat), odor desirability (2 versus 7), flavor desirability (0 versus 5.5) and on the general properties. The process of surimi production also increased water binding capacity from 0.14 to 0.64, pH from 6.21 to 7.34 and gel forming ability from A score to AA score. Tests of moisture content, protein, fat, ash, and total volatile nitrogenous bases (TVB-N) were performed on the samples of the minced meat and the selected treatment of the produced surimi. The extent of changes of these parameters were calculated and compared with available standards. We found that the common carp surimi lacks undesirable flavor and smell of fish and has suitable rheological properties for preparation of different kinds of fish paste products.
    Keywords: Fisheries ; Quality ; Fats ; Proteins ; Nitrogen compounds ; Ashes ; Freshwater ; Common carp ; Minced products ; Processed fishery products ; Cyprinus carpio ; Golestan Province ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 81-92
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  • 5
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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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  • 6
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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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