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  • 1
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    The effect of natural preservative (rosemary and thyme) on minced meat of silver carp (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25517 | 18721 | 2018-10-05 08:33:19 | 25517 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: The aim of this study to investigate the antioxidant potential of ethanolic extract of Rosmary(Rosmarinusofficinalis) and Thyme (Zatariamultiflora) on fatty acids stability and shelf life of frozen minced silver carp fish(Hypophtalmictysmolitirix). Treatments include frozen meat in conventional packaging (control), frozen minced fish+200 ppm thyme(treatment 1), frozen meat+200 ppm rosemary (T2), frozen meat + rosemary (100 ppm) and thyme (100 ppm)(T3). Treatments packed in polyethylene bags and were freezed at -36°C by spiral freezer and IQF method, then were transferred to freezer to keep at -36°C during the storage. Treatments were analyzed for 10 days intervals in the First month and 15 days intervals in the second month of storage. In the next few months, treatments were analyzed once a month. In this study, various levels of both saturated and unsaturated fatty acids in the three treatments and control treatment were identified. The results showed that Keeping of Minced Fish containing thyme and rosemary extract in freezing conditions led to stability of fatty acids (MUFA, PUFA, omega- 3 and omega-6) and the changes in fatty acid oxidation during storage is not significantly. The profile of fatty acids and their related indicators results as well as statistical tests showed that treatments containing rosemary extract were more stable (-18°C) in comparison with the control and other treatments during frozen condition. Also these teratmentshad less oleic acid and linoleic acid , ά-linolenic and palmitic acid in compared with others .more According to the results treated minced meat with rosemary extract was kept the quality for six months and more.
    Keywords: Fisheries ; Iran ; Antioxidant ; Rosmarinusofficinalisrosmarinus ; Zatariamultiflora ; Unsaturated fatty acids ; Silver Carp ; Rosemary ; Thyme ; MUFA ; PUFA ; Omega-3 ; Omega-6 ; Linoleic acid
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 73
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  • 2
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    Study of process and quality assessment on hot smoked fish kilka production, determining its shelf life in vacuum and modified atmosphere and conventional packaging (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25686 | 18721 | 2018-10-14 03:06:42 | 25686 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: In this study shelflife of whole hot smocked common kilka (Clupeonella cultriventris) fish packed in usual, vacuum and MAP packages and stored 6 weeks at refrigerator and or frozen temperatures was studied. Samples were analysed for TVBN, PV, pH, TBA, and total count, coliforms, clostridia, psychrophile, mold and sensory attributes weekly and monthly respectively. The ratio of Co2, N2 and O2 in the MAP package was 5: 55: 40%. Results indicated that the mixture gases could decline microbial growth and chemical changes during storage. Microbial and chemical changes in control samples were greater than that found for other samples. No significant microbial and chemical changes was observed in frozen samples during 6 weeks storage except for PV . Samples had the same sensory attributes just after production but were changed during storage significantly. Shelflife of samples packed in usual and MAP packages and stored at referigeratore was 21 and 35 days respectively; while it was 3 and 5 months for frozen samples packed in usual and vacuum packages. The conclusion is that packing hot smocked Kilka fish in vacuum and MAP packages can increase shelflife and decrease economical loss due to fish spoilage.
    Keywords: Fisheries ; Iran ; Common kilka ; Clupeonella cultriventris ; Hot smocking ; Shelflife ; Vacuum packing ; MAP ; Quality
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 100
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  • 3
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    Study the added value and acceptance of fish patty produced by FPC of Abramis brama (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25680 | 18721 | 2018-10-14 03:10:31 | 25680 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Abrams brama distribution in the Caspian and most of it is in the Anzali lagon. Completed in the rivers to spawn or hibernate done, hibernation mass takes place in the well of the rivers, which feed the crustaceans, mollusks and aquatic insects are born. This fish is almost vertical and is able to search for food in the mud in shallow waters and residents due to competition for food with other species of plankton and plants inevitably feed. This fish has an economic value and good taste for meat consumption has become common. Fish patty prepared food that is easy to cook and good demand. The benefits of fish patty are the most of fresh fish, good use of raw materials, availability of several species of fish in the product, socio-economic benefits for fishermen and fishing industry, product nutritional value and high in protein rejection. Fish Protein Concentrate is a healthy food products, durable and of high nutritional value of fish and hygienic manner in which the protein and other nutrients found in fresh fish and more compact than the long-term maintenance and diverse the second is for the production of food products. The study aimed at producing FPC type A string of fish, fish cakes prepared by the FPC obtained and reviewed the nutritional value, acceptance and endurance cookies generated at room temperature for one month . After examination of the nutritional value, shelf-life tests using factors of corruption, TVB-N, pH, TBArs and sensory tests showed that the most important indicator of the value of food, especially protein product treatments with better FPC and the factors corruption is not much difference between 5% FPC and blank treatment. The final product is important in terms of nutritional value and shelf life, group 2 has a significant difference with other treatments and the final product can be made on the basis of treatment 2.
    Keywords: Fisheries ; Iran ; Fish protein concentration ; Added value ; Fish patty ; Shelf life ; Abramis brama ; FPC
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 68
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  • 4
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    Survey of handling and freezing storage effects on quality of Aras dam's fresh water crayfish meat (Astacus leptodactylus) (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25653 | 18721 | 2018-10-08 08:21:44 | 25653 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Sampling for this study was carried out at the freshwater crayfish fishing season (May to December ) from the selected packs made from one of the harvesting centers at the first day ( harvesting and packing ) until the seventh day ( the export time ) using registered number to determine the handling effect ( live ) and changes in chemical and microbial indices in tail fillet stored at -18 ° C at days 1 and every 15 days considering 1 treatment and 3 replicates. The comparison of results mean (±SE) of the effects of handling on tested indices showed a significant reduction of protein percentage (dry weight) of tail filet at day 7 (13/85 ± 0/07) comparing with fishing day (16/1 ± 0/05) ( (p 〈 0.05). So that by increasing the handling and storage period, the amount of protein (dry weight) was reduced. Comparison of carbohydrate percent (dry weight) during handling showed a significant difference between the first day (2/8 ± 0/009) with the seventh day (0/9 ± 0/005 (p 〈0.05). Percent of moisture showed a significant increase during handling between day 1 (79/2 ± 0/24) and 7 (84 ± 0.41) (p 〈 0.05). Mean chemical composition of haemolymph showed a significant reduction in triglycerides (milligrams per deciliter) at fishing day (14/3 ± 0/16) and day 7 (11/7 ± 0/13) (p 〈 0.05). Comparison the means of saturated and unsaturated fatty acid profiles and the ratio of DHA / EPA did not show significant differences (p〉0.05). Comparison of the mean (±SE) of total bacterial count (log CFU / g) and psychrophilic bacteria at different periods of tail fillet storage at - 18 °C showed significant differences at day1 ( 3.48 ± 0.00 and 1.0± 0.00) compared to day 180 ( 6.86± 0.85 and 6.75± 0.25) , respectively(p〉0.05) .Comparison of Mean (±SE) of chemical indices for first day with day 180 were thiobarbituric acid ( mg malondialdehyde /kg ) (0.19/0 ± 0/07) and (1/45 ± 0/25), peroxide ( meq oxygen/ kg fat ) (0/81 ± 0/21) and (2/2 ± 0/3), total volatile basic nitrogen ( mg per 100 g fillet ) (13/21 ± 1/01) and (26/6 ± 1 / 40) and acidity (6/26 ± 0/08) and (6/55 ± 0/05), respectively which showed significant differences with each other (p 〈 0.05). Therefore, cited to the results of microbiological and chemical parameters, maximum shelf life longetivity of freshwater crayfish tail fillets packaged in the air is recommended as 5 months after freezing at – 18 °C.
    Keywords: Fisheries ; Iran ; Aras dam ; Handling ; A.leptodactylus ; Quality ; Freezing ; Fillet ; Spoilage ; Survey ; Fresh water ; Crayfish ; Astacus leptodactylus ; Protein
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 46
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  • 5
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    Compare the quality fish paste production of Kilka (Clupeonella cultriventris) and Silver carp (Hypophthalmichthys molitrix) (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25689 | 18721 | 2018-10-14 03:10:02 | 25689 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: Qualitative changes in the fish spread a mixture of minced meat, fish Kilka (Clupeonella cultiventris) and silver carp (Hypophthalmichthys molitrix) in pasteurized. Fish spread of fish products ready for consumption with soft tissue, such as butter is very good in the world market, ready to use paste of fish production due to the variety, taste good, able to use for all ages in the community a special place in the fisheries industry countries are active in the field of fisheries products. The valuable features of this product, it is possible to produce fish midget, cheap, circumstantial fished, farmed fish, waste and waste from the fish processing factories are notably food production of fish protein sources that have the flavor is very suitable for all age groups was the research goals, in order to process the cream edible fillets and minced meat (minced fish) cultured fish silver carp (Hypophthalmichthys molitrix) and fish in the Caspian Sea Kilka (Clupeonella cultriventris) are treated as a combination of four: 1. Silver carp minced meat 100% +30% filler +1% spice, thickeners, improved color, taste 2. Kilka minced meat 100% +30% filler +1% spice, thickeners, improved color, taste 3. Kilka and Silver carp minced meat 50+50 % +30% filler +1% spice, thickeners, improved color, taste 4. Silver carp and Kilka minced meat 75+25 % +30% filler +1% spice, thickeners, improved color, taste 5. Silver carp and Kilka minced meat 25+75 % +30% filler +1% spice, thickeners, improved color, taste. After the initial blanching minced meat (80oc temperature for 3 min) were processed, heat resistant glass samples processed at the full weight of 50 g were, after a hot air steam, capping has been pasteurized for 60 minutes at 80oc, after a hot air steam, capping has been pasteurized for 60 minutes at 80oc and the results show, treatment 100% Silver carp minced fish +30% filler +1% spice, thickeners, improved color, taste better than other treatments and data was significant (P〈0.05) .
    Keywords: Fisheries ; Iran ; Minced fish ; Sensory evaluation ; Fish paste ; Hypophthalmichthys molitrix ; Clupeonella cultiventris ; Kilka fish
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 62
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  • 6
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    Investigation on the effects of different batters on quality of breaded kilka (2021)
    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
    Details
    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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  • 7
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    Comparison of qualitative characteristics of fish paste produced from minced kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) (2021)
    In:  http://aquaticcommons.org/id/eprint/25989 | 18721 | 2018-10-19 17:29:28 | 25989 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-24
    Description: The aim of this study was to determine the qualitative characteristics of ready-made fish paste made from minced meat (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) and its shelf-life at a refrigerated temperature.This compilation was performed in five treatments including amounts 100, 75, 50 and 25 percent of processed fish meat were cured. The treatments were packed in heat-resistant glass after pasteurization. Samples were stored at 4oC for 40 days.The amount of TVB-N in the experimental treatments during the course of the change was increased that this factor varied between15.25-31.25 mg/100 g of meat in experimental treatments. This factor was in the 100% rolled silver carp treatment until the end of the shelf life in the standard range. The amount of tybarbibacteric acid increased during storage period varied between 0.13- 2.11mg malondialdehyde/1000g in experimental treatments, but this factor was in the 100% treatment of silver carp paste after the end of the maintenance period in the standard range (less than 1.8 mg/100gr), in other treatments, after 30 days, was more than standard limitation. The pH changes in treatments did not significantly decrease (P〉0.05), this factor varied between 5.05 to 5.93 in the experimental period. Total bacterial counts, psychrophilic bacteria and coliform and molds were not observed in experimental treatments during storage period. Microbial contamination was not observed during the storage period in the refrigerator in the experimental treatments. The taste and texture in silver carp treatment (100%) were better than other treatments. The ash, protein and fat in 5 treatments did not significantly change during storage (p〉0.05). The moisture content was not significantly increased in all five treatments during storage (p〉0.05). Results showed treatment of processed carp (100%) was better than other treatments (p〈0.05).
    Keywords: Aquaculture ; Fisheries ; Iran ; Sensory evaluation ; Fish paste ; Silver carp ; Minced meat ; Kilka ; Qualitative ; Clupeonella cultriventris ; Hypophthalmichthys molitrix
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 111-120
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