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  • 1
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    Research on determining of mesh size standard for beach seine fishery cooperatives to boost sustainable bony-fish fishery in southern Caspian Sea (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25169 | 18721 | 2018-08-26 17:43:57 | 25169 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Bony fish stocks are being legally utilized by 134 fishing cooperatives in the Iranian side of the Caspian Sea mainly through beach seine. This fishing method has been invariantly used over the past. Fifty years with actually no alteration or technical modifications in the fishing nets despite the substantial changes in the quality & quantity of bony fish resources. Based on the data obtained from the stock assessment project for bony fish, the amount of premature or young fish (substandard size) caught during the past decade has been far greater than those of authorized fish size and even the figures for certain species suggest heavy over fishing to such an extent that in the case of frisii kutum, there has been a reduction by 50% in the overall kutum landings. Thus in order to modify the technical design of the fishing with a view to alleviate the catch of non-standard fish and whereby prevent over fishing by beach seine, it seems imperative therefore to launch a biometric study on bony fish stocks particularly the two intended fish species namely Rutilus frisii kutum and mullet which would involve identification of their standard weight and length using pertinent mathematical equations as well as determining proper mesh size of the code-end and other parts of the nets & consequently the H. R, d/a coefficients. The operations related to project were carried out in the "Inland Aquaculture Research Institute" net mating plant and beach seine site in Anzali during 2005-7 which aimed at designing and constructing standardized beach seines and comparing the fishing performance & yields with those of ordinary beach seine nets under equal conditions with a ratio of 3:1. The results concerning the quality and quantity of fish caught during a whole fishing cycle were recorded in the related data forms. The statistical analysis consisting the comparison of the quality of fishing performance in both the experimental and control beach seine nets was made using T. student and excel, spss 12 software packages. The results indicated that the reduction in the amount of non-standard fish caught in standardized beach seine net (the experimental net) was meaningfully different from that of the ordinary (control) net showing the superior fishing performance of the former. The catch level of non-standard R.frisii kutum decreased from 67.1% in the control beach seine net down to 7.1% in the standardized beach seine net and these figures for mullet were 29.98% and 1.1% respectively. Based on the results obtained and considering the apparent superiority of the experimental net in catching greater number of mature fish and less number of premature or non-standard sized fish, the use of this modified beach seine net can be proposed to Iranian fisheries organization as a viable alternative to the traditional beach seine nets.
    Keywords: Fisheries ; Iran ; Caspian Sea ; Anzali ; Beach seine net ; Rutilus frisii kutum ; Mullet ; Standard sized fish ; Non-standard sized fish ; Bony fish ; Fishing ; Stock assessment ; R.frisii kutum
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 84
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  • 2
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    Chemical, microbial and sensory changes of silver carp (Hypophthalmichthys molitrix) fish treated with black cumin (Nigella sativa L.) extract during storage at refrigerator (2021)
    In:  http://aquaticcommons.org/id/eprint/21938 | 18721 | 2018-01-17 12:40:29 | 21938 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-05
    Description: The changes in chemical, microbial and quality sensory of fillets for silver carp fish treated with black cumin extract during refrigerated storage were investigated. The fish were divided into two groups. First group was dipped in black cumin extract with concentration of 1% and received the highest score in sensory evaluation. Then the fishes were wrapped in polyethylene package. The second group, as the control samples, were wrapped in polyethylene package after dipping in distilled water. All treatments were stored at refrigerator temperature (1±4°C). The microbial tests including total viable count, psychrotrophic count and chemical tests including peroxide index, thiobarbituric acid, free fatty acid value and total volatile basic nitrogen, with sensory evaluation, were done at 4°C over a period of 15 days. The results showed that the black cumin extract delayed lipid oxidation and protein analyses significantly in treated fishes. Psycrotrophic bacteria and total viable count of samples being treated with black cumin extract were maintained lower than the proposed acceptable limit (7 log cfu/g). In comparison to the control samples, microbial spoilage significantly decreased in treated samples. Furthermore, according to sensory analysis, the treatment with black cumin extract led to high quality during storage.The findings indicated that black cumin exerts had strong antioxidant and antibacterial impacts on silver carp fish, such that the shelf life of fillets being treated with black cumin were 2.5 times more than that of control samples during storage in refrigerator.
    Keywords: Biology ; Fisheries ; Silver carp ; black cumin extract ; shelf life ; Hypophthalmichthys molitrix ; fish ; Chemical ; microbial ; sensory ; Nigella sativa L. ; Black cumin ; refrigerator ; fillet ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 71-84
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  • 3
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    Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at -18ºC (2021)
    In:  http://aquaticcommons.org/id/eprint/22359 | 18721 | 2018-03-27 22:14:11 | 22359 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-04
    Description: Microbiological, chemical and sensory changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) were determined during storage at -18ºC for 5 months. Microbiological counts were including total plate count (TPC), total coliform (TC), Staphylococcus aureus, Psychotropic and Escherichia coli decreased throughout the frozen storage . Reduction of microbial load in brushtooth lizardfish was higher than that in deep flounder, except for Staphylococcus aureus counts that was almost equal in both groups. There was a significant increase in pH value in both groups (P〈0.05) in first and second months of storage only. Moisture content increased in both groups at the end of 5th month, with increase of moisture in deep flounder fish burgers being higher than that in brushtooth lizardfish burgers. TVB-N values in both groups increased significantly (P〈0.05 and P〈0.008 for deep flounder and brushtooth lizardfish burgers, respectively) at the end of the second month, however, there was a decrease or no significant change afterward. TBA value of deep flounder fish burgers had a significant decrease (P〈0.05) as storage time continued, however, it increased significantly in brushtooth lizardfish burgers at the end of second month (P〈0.006) following by a decrease at the end of storage period. Peroxide value (PV) in both groups increased significantly (P〈0.05 and P〈0.002 in deep flounder and brushtooth lizardfish burgers, respectively) during storage time but a significant decrease was observed at the end of third and fourth months (P〈0.005 and P〈0.001 in deep flounder and brushtooth lizardfish burgers, respectively). Sensory parameters (color, texture, taste and general acceptability) for two groups decreased significantly (P〈0.003 for all parameters in 2 groups) during storage with deep flounder fish burgers receiving higher scores than brushtooth lizardfish burgers at the beginning and end of the storage period.
    Description: Article includes abstract in Farsi on last page.
    Keywords: Biology ; Chemistry ; Fisheries ; Pseudorhombus elevatus ; Saurida undosquamis ; Fish burger ; Frozen storage ; Quality ; Staphylococcus aureus ; Escherichia coli ; Microbiological ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 111-126
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