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  • 1
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    Chemical and sensory properties of fish sauce using dried rainbow sardine (Dussumieria acuta) (2021)
    In:  http://aquaticcommons.org/id/eprint/21937 | 18721 | 2018-02-08 02:13:52 | 21937 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-05
    Description: Fish sauce is a dark liquid which produced from fish fermentation in a very high salt condition. This product has a long history and is produced in different procedures and names throughout the world. In Iran, production of fish sauce consists of two steps. At first, fermented extract or Suru is produced from fresh or dried sardine, and Suru is cured with the addition of spices. This study was conducted for the first time in Iran for industrial production of fish sauce from dried Sardine. For this study, fresh sardine was provided from Bandar Abbas Fishery Center. The fish were sun-dried and used for fish sauce production. The effects of mechanical dicing, adding of salt in two levels (100 and 80 percent) and addition of citric acid at 2% were investigated. Sampling was achieved with separation of aqueous phase by vacuum and filter paper. Then, acidity, electrical conductivity, total nitrogen, trimethylamine and salt concentration were measured in the extracted liquid. Results showed that acidity, electrical conductivity and total nitrogen increased, however, the salt content remained constant and the trimethylamine content was decreased during fermentation period. Increase in total nitrogen indicated an increase in protein hydrolysis and nutritional value of the product. Whereas, reduction in trimethylamine content showed a decrease in the number of spoilage bacteria during fermentation. The highest score in sensory evaluation of the products belonged to the low salt (80%) treatment.
    Keywords: Chemistry ; Fisheries ; Fish processing ; sauce ; Chemical ; sensory properties ; rainbow sardine ; Dussumieria acuta ; spices ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 49-60
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  • 2
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    Textural and chemical attributes of sausages developed from talang queenfish (Scomberoides commersonnianuus) mince and surimi (2021)
    In:  http://aquaticcommons.org/id/eprint/22682 | 18721 | 2018-05-15 22:02:33 | 22682 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-09
    Description: Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was performed in 2011, sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty acid (FFA), peroxide and TBARS values of minced fish sausage were significantly higher than those for surimi sausage (p〈.05). It was found that minced fish sausage significantly had (P〈.05) more breaking and gel strength compared to the surimi sausage at each time of preservation. There were significant differences (P〈.05) in L*, a* and whiteness colorimetric parameters of the sausages. Scanning electron microscopy images demonstrated that the surface porosity increased during preservation. This study demonstrated that surimi sausage had better textural and chemical characteristics than minced fish sausage during cold storage.
    Description: Article pages are not numbered.
    Keywords: Chemistry ; Fisheries ; Minced fish ; Surimi ; Sausage ; Colorimetry ; Texture ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 228-241
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  • 3
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    Feasibility study on semiintensive polyculture of chainess and Indian carps in I.R.IRAN (Guilan province) (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25352 | 18721 | 2018-09-14 06:57:48 | 25352 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: 15000 juvenile Indian majour carps (Labeo Rohita,Cirhinus merigala, Catla catla) imported (200 ) and transferred to the earthen ponds in Astaneh Fisheries Research Station , In order to assess the viability of rearing under the climatic condition of north part of Iran and also achieve some growth parameters from the larval stage to market size.The fry with 300 mg weight, were released in to 12 ponds. Specimens were separated to tree experimental categories: 1= (30%indian carp and 70% chinees carp) , 2= (50%indian carp and 50% chinees carp) , 3= (70%indian carp and 30% chinees carp) .single chinees carp production were used as control . fishes were fed with artificial food and also with the natural products of the ponds which were enriched with organic fertilizers, after being equally stocked in the ponds .During the experiment, oxygen level ,PH, turbidity, and temperature were measured. Monthly fry samples were taken, for weight and length biometrical analysis and also determination of the weight gain percentage, average daily growth rate, specific growth rate. Results have indicated adaptations and considerable growth in this species, with an increase from the initial weight of 300 mg to an average of 13.5±1.6 mg in 50 days period until the end of November for fingerlings. Also the average weight of growing phase (second year of production ) was 647g for Labeo Rohita ,420 g. for Cirhinus merigala and 734g for Catla catla. The special growth rate (SGR)in Roho was 4.51 %.and 3.9 % for merigal and6.2 % for Catla while for Chinees carps SGR was 4.9, 6.7, 7.6 and 5.8 for silver carp,grass carp, common carp and big head respectively. Results revealed that the Indian majour carps compatibility with the condition in Gilan province was succesfull and the combination of species and optimization of their compatibility were remind for futhre studies.
    Keywords: Aquaculture ; Iran ; Guilan Province ; Astaneh ; Indian carp ; Growth ; Labeo Rohita ; Cirhinus merigala ; Catla catla ; Polyculture ; Juvenile ; Earthen ponds ; Fisheries ; Rearing ; Larval stage ; Fry ; Specimens ; Artificial food ; Fertilizers ; pH ; Turbidity ; Temperature
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 68
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  • 4
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    Feasibility study of Tehran province water resources for fish production – Phase 1: Salehabad Qanat (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25793 | 18721 | 2018-10-13 08:12:04 | 25793 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: This feasibility study carried out in response to request of Tehran Province Fisheries Management, in order to Qanat Salehabad water assessment for aquaculture relataed purposes in Tehran Municipality – Regions 19 & 20. During 6 monthes between May – October 2011 in 3 sampling stations by 3 replicates investigations executed. Physic-chemical, Heavy methals, organochloro-organophosphore pesticides and microbial nominated parameters analysed in reference to Iran national and international standards as well, resulted an overall assessment on quality and quantity of Qanat water for aquaculture purposes. Results expressed station 1 in all studied seasons can be develop for fisheries warmwater applications and in cold seasons (September-March) fisheries coldwater relevant activities can be consider. Stations No 2 & 3 known as infeasible for fisheries applications but would be recommend for agriculture rrigation. According to the results, possibility of developing live fish shopping centers (Cold – warmwatetr fishes) between station 1 and before crossing the Qanat flow and Behesht-e-Zahra freeway is considerable, indeed water rights could be negotiate between Tehran Municipality and Tehran province Fisheries Bureo. Also application of feasible anti microbial filters and other minimum limitation parameters control is necessary before leading Qanat water flow into proposed live fish shop. And suitable septic tank is recommended at the outlet of proposed fisheries units. Monitoring of nominated physic-chemical & microbial parameters during operation of fisheries unites highly recommended.
    Keywords: Aquaculture ; Iran ; Tehran province ; Salehabad ; Qanat ; Aquaculture ; Fisheries ; Fish ; Physicochemical ; Heavy metals
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 56
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  • 5
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    Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of talang Queenfish (Scomberoides Commersonnianuus) (2021)
    In:  http://aquaticcommons.org/id/eprint/21946 | 18721 | 2018-01-18 09:01:56 | 21946 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-05
    Description: The purpose of this study was to investigate and to compare the physicochemical characteristics of produced fish sausage from minced fish meat and Surimi. Conventional method includes three washing steps were used to prepare Surimi. Chemical analysis of the products at time zero showed that Surimi sausage contained less protein, fat and ash due to the washing steps during Surimi preparation. Comparison of the colorimetric results of the products obtained from the Hunter lab color scale using image-processing toolbox of MATLAB program represented significant difference for “L” and “a” colorimetric parameters between the two types of sausages. To evaluate the textural property of the samples, puncture test was carried out. The results showed more firmness of the fish sausage compared to Surimi fish during storage period of 0, 14, 30, 45 and 60 days. The sensory evaluation showed that acceptability of the Surimi sausage was more than the fish sausage especially at 60 days of preservation. SDS-PAGE electrophoresis of the samples during the preservation times exhibited more intensity of the bands related to α-actinin, actin and β-trompomyosin in Surimi sausage compared to that for fish sausage. This study demonstrated that Surimi sausage has higher quality indicators than fish sausage.
    Keywords: Fisheries ; Food formulation ; Talang Queenfish ; Surimi ; Colorimetry ; Texture analysis ; Sensory ; evaluation ; Investigation ; comparison ; physicochemical ; Talang Queenfish ; Scomberoides commersonnianuus ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 157-170
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  • 6
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    The effects of Zataria multiflora on inhibition of polyphenoloxidase and melanosis formation in shrimp (Litopenaeus vannamei) (2021)
    In:  http://aquaticcommons.org/id/eprint/22019 | 18721 | 2018-01-22 11:32:22 | 22019 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-06
    Description: Shrimp melanosis (black spot) is an important surface discoloration caused by polyphenol oxidase (tyrosinase) enzyme, which oxidizes phenols and leads to insoluble black pigments, the melanins. Sulphiting agents are widely used as melanosis inhibitors; but, the hazards related to sulphated foods, such as allergic reactions and severe disorders in asthmatic patients have created a necessity to find the effective natural alternatives. The current study was accomplished to assay the in vitro antityrosinase effect of Z. multiflora EO as well as its capability to retard the melanosis formation in shrimp during iced storage. According to GC/MS results, carvacrol, thymol and p-cymene were the major components of Z.multiflora EO, representing 50.8, 14.4 and 10.6, respectively. DPPH radical scavenging activity of EO was 0.8±0.02 mg/ml and 63.2% of tyrosinase activity decreased when EO with a concentration of 0.25% was applied. Furthermore, it has been observed that immersing the shrimps in 1% EO aqueous suspension retarded the melanosis formation in shrimp during 10 days of iced storage. It can be concluded that Z. multiflora EO could be used as an effective natural processing aid to increase the shrimp shelf-life during iced storage.
    Keywords: Chemistry ; Fisheries ; Melanosis ; Pacific white shrimp ; Tyrosinase ; Zataria multiflora Boiss ; polyphenoloxidase ; shrimp ; Litopenaeus vannamei ; lead ; enzyme ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 109-119
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  • 7
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    Imprinting of white fish (Rutilus frisii kutum) with morpholine (2021)
    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25233 | 18721 | 2018-09-06 06:08:51 | 25233 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-16
    Description: During last two decades 200 million of kutum fingerlings were released into the Caspian Sea Rivers annually. Morpholine as retrieving agent were used by many researchers for homing of fishes. To understand the effects of morpholine on fisheries return of kutum fishes a project with use of tagging method was approved in2004 and its first phase started in 2005. Brooders were selected from Khoshkrud River and breeding were done in shahid ansari hatchery, Rasht. Totally 15930 fishes were subjected for this study. 5480 fingerlings (4-5g.) were used for determining the dose effects of morpholine (3 treatments 5x10^*-2, 5x10^*-5 , 5x10^*-7 mg/lit) in return rate and homing of fishes. Results revealed that there were significant differences between kutum return rate exposed with 5x10^*-5 mg/lit (0.62 %) with other treatments i.e. : 5x10^*-7 ، (0.15%) and 5x10^*-2 (0.37%) during the experimented period(P〈0.001). To determine the critical period for imprinting of morpholine 10450 kutum fishes were exposed to 5x10^*-5 mg/lit of morpholine in different growth stages(yolk sac fry ,active fry, 2-3-g. fingerlings , 4-5 g. fingerling ).Results showed significant difference between kutum return rate in active fry stage(1 %) compare to other stages i.e. , yolk sac fry (0.23%) , 2-3- g. fingerling(0.23%) , 4-5 g. fingerling (0.26%) and control(0.13) during the tree years of experiment(P〈0.001). There were significant difference in sex ratio [M(1.42): F(1)] in recaptured kutums in khoshkrud river (x_2=6.4 α= 0.05 df= 1).Recapturing rate were 6.7 % compare to recapture rate during last 5 year(5%) revealed that morpholine can be used for return rate enhancing of kutum.
    Keywords: Biology ; Iran ; Caspian Sea ; Kutum ; Tagging ; Return rate ; Morpholine ; Rutilus frisii kutum ; Fingerlings ; Imprinting
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 80
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  • 8
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    Evaluation of nitrogenous compounds, microbial changes and electrophoresis pattern during fermentation of Mahyaveh, the Iranian traditional fish sauce (2021)
    In:  http://aquaticcommons.org/id/eprint/21971 | 18721 | 2018-01-19 10:59:25 | 21971 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-05
    Description: Mahyaveh, the Iranian traditional fish sauce is a product with distinct flavor that is produced by fermentation of small and underutilized fish species in the presence of high salt concentration. Fish sauce is mainly used as food flavoring and seasoning in the southern provinces of Iran such as Hormozgan and Fars. In this research, the process of Mahyaveh preparation from the Persian Gulf anchovies was performed in the lab. Fish sauce was prepared by incubating mixtures of anchovies and saturate brine in the pottery containers at 37 C during 54 days of fermentation. The total changes in bacterial count and nitrogenous compounds were investigated in all of six stages of fermentation. The results showed that the total nitrogenous compounds including formaldehyde nitrogen, amino acid and volatile nitrogen increased sharply during the periods of fermentation but trimethylamine contents dramatically reduced in the final stage after increasing moderately in the early stages of fermentation. High Pearson correlation (r=0.8) between total bacterial count and trimethylamine confirmed the existence of relationship between these variables in the process of fish sauce fermentation. The results of SDS-PAGE pattern showed that the number and intensity of protein bands were reduced during fermentation time.
    Keywords: Biology ; Fisheries ; Mahyaveh ; Fish sauce ; Nitrogenous compounds ; Total aerobic bacterial count ; SDS-PAGE ; Evaluation ; microbial ; electrophoresis ; Iranian traditional ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 147-162
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  • 9
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    Composition and functional properties of isolated protein from Myctophid (Benthosema pterotum) using pH shift method (2021)
    In:  http://aquaticcommons.org/id/eprint/22036 | 18721 | 2018-01-25 07:57:25 | 22036 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-06
    Description: This study investigated the composition and functional properties of isolated fish protein from Lanternfish (Benthosema pterotum). The proteins were isolated by using pH shift method. Basic pHs (10 and 12) were used to produce fish protein isolate. Fat contents of samples revealed that alkaline had a significant effect on reduction of fat in fish protein isolate. The lipid content decreased significantly by increasing the pH. Furthermore, the results showed that the functional properties including water holding capacity, oil holding capacity, emulsifying capacity, foaming and solubility were improved with increasing the pH and the fish protein produced at pH 12 had higher functional properties than the protein isolated at pH 10. Investigation and comparison of the color characteristics (L, a and b) attributed to the samples demonstrated that fish protein isolated at pH 12 was lighter (higher L) than that isolated at pH 10. In addition, redness (a) and yellowness (b) of protein isolates declined with increasing the pH. As a result, fish protein isolate from Lanternfish produced using alkaline pH showed appropriate functional properties and alkaline led to improvement of the functionality and color characteristics of the protein isolate.
    Keywords: Biology ; Fisheries ; Lantern fish ; Benthosema pterotum ; Fish protein isolate ; Alkaline ; pH ; Functional Properties ; Composition ; protein ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 25-36
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  • 10
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    Comparative study on some physiologic, biometrics, nutritional value and molecular characteristics of Mighan Lake’s Artemia (Arak) (2021)
    In:  http://aquaticcommons.org/id/eprint/22070 | 18721 | 2018-02-01 09:11:05 | 22070 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-07
    Description: Due to the importance of identifying the major characteristics of Artemia populations, in this study some physiologic, biometric, nutritional and genetic characteristics of one Artemia population from Iran named Arak’s Artemia (Mighan Lake) was studied. The hatched larvae of Artemia were reared in the saline water of 80 g/l with standards method in which percentage of survival and growth were evaluated on days 3, 7, 11 and 15 of culture period. In order to study the morphometric characteristics of Artemia, diameter of full cysts as well as 11 more morphological parameters of adult Artemia were measured. The fatty acid profile was analyzed by gas chromatography. The Genetic characteristics were compared with other Artemia populations by sequencing after PCR amplification of Hsp 26 gene. According to the results, the diameter of cysts and nauplii instar were 276.28 and 544.66 micron, respectively. The growth and survival of brine shrimp Artemia, in comparison with other populations, reflected good growth and survival of this population. The results of fatty acids profile also showed higher amounts of polyunsaturated fatty acids in this Artemia compared to other populations cultured under identical conditions. The morphometric characteristics and genetic study of Hsp 26 gene showed great affinity of this population with the parthenogenetic brine shrimp Artemia. However, individual differences could be used to characterize this population.
    Keywords: Biology ; Chemistry ; Artemia ; Morphometry ; Survival ; Mighan Lake ; Artemia Phylogeny ; biometrics ; molecular ; Arak ; growth ; survival ; population ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 93-106
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