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  • Chemistry  (13)
  • ddc:330  (3)
  • General Chemistry
  • Islamic Azad University, Science and Research Branch, Tehran, Fisheries  (13)
  • American Association for the Advancement of Science (AAAS)
  • Wuppertal : Wuppertal Institut für Klima, Umwelt, Energie
  • 2020-2022  (16)
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  • 1
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    The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19475 | 17408 | 2016-01-25 09:48:26 | 19475 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-06-29
    Description: Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.
    Description: PhD
    Description: Advisors: S. Moini Counsellors: A. keyvan, Gh. Vosoughi
    Keywords: Aquaculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
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  • 2
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    Identification and measurement of fatty acids, amino acids in roe of tuna fish (Thunnus tonggol) and its TVB and peroxide value during cold storage (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19311 | 17408 | 2016-02-08 10:25:26 | 19311 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-06-25
    Description: The first aim of this research was to identify fatty acids, amino acids composition of Thunnustonggol roe and their changes during cold storage (-18'C). The second aim was to determinethe changes of moisture, protein, fat and ash contents of the roe during one year cold storage(-18'C). 60 samples of longtail tuna (Thunnus tonggol) ovaries were randomly collected formBandar-e-Abbas landings. The samples were frozen at-30'C and kept in cold store at -18'Cfor one year. According to a time table, the samples were examined for identification offatty acids, amino acids, moisture, protein, fat, ash, peroxide and T.V.N. and their changeswere evaluated during this time. The results showed that 26 fatty acids were identified. Theunsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 62.33 and 37.6%,respectively, in fresh roe. So that, DHA (C22:6) and oleic acid (C18:1) had high amounts(24.79 and 21.88%) among the UFA and palmitic acid (C16:0) was the most content(22.75%) among the SFA. The PUFA/SFA was 0.91. Also, 17 amino acids were identifiedthat essential amino acids (EAA) and nonessential amino acids (NE) were 10478 and 7562mg/100g, respectively, and E/NE was 1.38. Among the EAA and NE, lysine (2110mg/100g)and aspartic acid (1924 mg/100g) were the most contents. Also, results showed that moisture,ash, protein and fat contents were 72.74, 1.8, 19.88 and 4.53%, respectively, in fresh roe. Theeffects of freezing and cold storage on the roes showed that UFA and SFA contents havereached to 49.83 and 48.07%, respectively, at the end of cold storage. It indicated that thesecompounds change to each other during frozen storage. Also, n-3 and n-6 series of fattyacids were 32.75 and 1.61% in fresh roe. But their contents decreased to 22.96 and 1.25% atthe end of period. Among the fatty acids, 22:6 and C16:0 had the most changes. The changesof fatty acids were significantly at 95% level except for C15:1, C18:3(n-3) and C20:4(n-6).All of the amino acids decreased in frozen storage and their changes were significantly(P〈0.05). EAA was 7818 mg/100g and E/NE was 1.27 at the end of storage period. Amongthe amino acids, leucine and lysine had the most changes. Moisture, ash, protein and fatcontents were 70.13, 1.82, 19.4 and 6.51%, respectively, at the end of storage period. Theperoxide value and T.V.N. increased during storage. So that, their contents have reached to5.86 mg/kg and 26.37 mg/100 g, respectively, at the end of frozen storage. The best shelf lifeof Thunnus tonggol roe was 6 or 7 months, because of lipid oxidation and increasing ofperoxide.
    Description: PhD
    Description: Advisors: S. Moeini Counsellors: A. Keyvan, M. Yousefian
    Keywords: Biology ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
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  • 3
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    Study on the sustainability of FPC produced from Kilka (Clupeonella engrauliformis, C. grimmi and C. cultriventris) in two vacuum packaging and modified atmosphere packaging at different environmental factors (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19301 | 17408 | 2016-02-01 21:14:27 | 19301 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-14
    Description: Fish protein concentrate (FPC) is a healthy, sustainable and high nutritiveproduct which sanitized produced from fishes in which, protein and othernutrients are more concentrated than in fresh fishes.The aim of this research is to study on the sustainability of FPC producedfrom Kilka (Clupeonella engrauliformis , C. grimmi and C. cultriventris)in two Vaccum Packaging and Modified Atmosphere Packaging atdifferent environmental factors during six months.In our study the analysis of FPC protein showed 91.2%, lipid: 0.5%, ash:3.6%, moisture: 2.3%, Total Volatile Nitrogen: 10 ml/100gr andperoxide: 5meq/kg. Amino acids and fatty acids were also determined.Bacteria and Fungi were lower than 1000 colony. Samples are kept indifferent condition of temperature (5, 20 and 35 degree centigrade),humidity (25, 40 and 90 percent) and light and dark environment in sixmonth.Lipid rate in FPC after 6 months in VP and MAP (60% C02, 30 % N2 and10% O2), packages was decreased but was not significant (P〉0.05). It wasalso detected that increase temperature lead to more decrease in lipidcontent. Protein rate of FPC was decreased from 91.2% to 73.6% duringsix months at 35°C in VP Package and from 91.2% to 69.4% in MAPpackage. These changes were significant (P〈0.05). TVN and PV rate inFPC after 6 months in VP and MAP packages was increased but wassignificant (P〈0.05). Amino acids and fatty acids were also determined.But more changes in MAP packages was detected.
    Description: PhD
    Description: Advisors: Abbas Ali Motalebi Counsellors: Wadud Rzvylar, Aliasghar Khanipoor. The full text document is in Farsi only so it has not been possible for AC Editors to check the metadata input.
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
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  • 4
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    Quantative and qualitive identification of the fatty acids in the mullet (Liza aurata), sever juga (Acipenser stellatus) and Persian sturgeon (A. persicus), considering of cold storing effects on them (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19474 | 17408 | 2016-01-25 09:45:47 | 19474 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-06-29
    Description: At the fishing season, in 2000, samples of species persian sturgeon (A. persicus), Severjuga (A. stellatus) and Mullet (L. aurata), were caught from the southern coasts of Caspian Sea and were freezes and preserved in the cold storage for one year They have also become biometery. The tissue's fillet were identified in order to determined the Fatty Acids. This was done during one year, frequently, fresh, two weeks after freezing and then monthly, respectively. So, after the extraction of lipids from the tissues and methylation, was injected to the gas-liquid Chromatography. After calibration, identified Fatty Acids were compared with standards according to their Retention Times. Peroxid value, lipid content and humidity were controlled. The unsaturated Fatty acids had The most amount, and a plenty of Polyunsaturated Fatty acids (PUFA) were observed, so that linoleic (C18:2), a-linolenic (C18:3), Arashidonic (C20:4), EPA (C20:5) and DHA (C22:6) Fatty acids had high amounts. The w-3, PUFA were more in comparison with w-6. The effects of freezing and cold storing on the fish fatty acids , were evaluated by the statistical tests , like SPSS, Tukey, Homogenous and Anova, and showed that in some species, a group of Fatty acids, specially PUFA, had some variation. The peroxide value that indicates the lipid deterioration, increased during toring. So, the best term if preserving in the cold storage, were determined and their Nutrition value and Medical applications due to their consumption were investigated.
    Description: PhD
    Description: Advisors: Sohrab Moeini Counsellors: Amin Keyvan, Mehdi Yousefian
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
    Format: 163
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  • 5
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    Branchenstudie Fahrradwirtschaft in Deutschland : Unternehmen, Erwerbstätige, Umsatz (2020)
    Wuppertal : Wuppertal Institut für Klima, Umwelt, Energie
    Details
    Publication Date: 2021-02-10
    Description: Als Herausforderung der Verkehrswende werden häufig die möglicherweise wegfallenden Arbeitsplätze diskutiert. Denn die Beschäftigung der Automobilindustrie in Deutschland gilt als wichtiges Argument für einen sozialverträglichen Strukturwandel. Aber auch die Wirtschaftszweige des Umweltverbunds bieten viele Arbeitsplätze. Vor diesem Hintergrund untersucht die vorliegende Studie des Wuppertal Instituts und des Instituts Arbeit und Technik der Westfälischen Hochschule die Beschäftigtenzahlen in Teilmärkten der Fahrradwirtschaft sowie deren Umsatzentwicklung.
    Keywords: ddc:330
    Repository Name: Wuppertal Institut für Klima, Umwelt, Energie
    Language: German
    Type: report , doc-type:report
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  • 6
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    An integrated climate-industrial policy as the core of the European green deal (2020)
    Wuppertal : Wuppertal Institut für Klima, Umwelt, Energie
    Details
    Publication Date: 2021-05-18
    Description: The European Union (EU) has established that the goal of achieving climate neutrality by 2050 as a key driver of innovation and growth for industry and the economy in the EU. In addition to offering great opportunities, this also poses considerable challenges for the European economy and, for the most part, for basic industries, which are particularly emission-intensive and face strong international competition. An integrated climate and industry strategy is of central importance to protecting the climate, since the production of steel, cement, basic chemicals, glass, paper, and other materials in the EU and worldwide accounts for roughly one fifth of total greenhouse gas emissions. Even in a greenhouse gas-neutral future, we will not be able to fully eliminate our need for these materials. At the same time, it is particularly challenging to produce these materials without creating emissions given the state of technology and the necessary infrastructures. This applies above all to the question of how large amounts of green energy, including electricity and hydrogen, can be produced at competitive prices. Analyses show that despite the considerable costs involved in process changeover, the costs of transforming the raw materials industry are acceptable to society as a whole, given that the additional costs usually only increase the price of the end products by a few percentage points. However, in the case of crude steel or cement, the price would increase by between one third and 100 per cent. Since almost all raw materials manufacturers face strong global market competition, in most cases they are not able to bankroll the investments in climate-neutral production and the required energy infrastructure without outside support. This paper outlines an integrated climate industrial policy package that allows the EU to utilise its existing technological leadership in many of these industries to build a greenhouse gas-neutral raw materials industry.
    Keywords: ddc:330
    Repository Name: Wuppertal Institut für Klima, Umwelt, Energie
    Language: English
    Type: workingpaper , doc-type:workingPaper
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  • 7
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    Application of whey protein incorporation with Cinnamon oil as a preservative in Huse huso fillet under chilled storage condition (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19139 | 17408 | 2016-02-06 09:39:39 | 19139 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: Biodegradable protein-based film was developed by incorporating cinnamon essential oil(CEO) into whey protein concentrate (WPC) at level of 0.8% and 1.5% v/v. Then physicaland mechanical properties of the films were evaluated. Adding CEO to the WPC matrixdecreased the water vapour permeability of the films and water solubility. Films containingCEO showed significant antibacterial activity both gram-positive and gram-negative strainsand exhibited significant inhibitory effect on the studied fungi. In continue, the effect ofwhey coating and whey coating incorporated with 1.5% CEO on quality and shelf life ofHuso huso fillet during refregrated (4±1°C) storage period were also investigated. The controland treated fish samples were analyzed for microbiological (total viable count, psychrophiliccounts), chemical (PV, TBA, FFA, pH, TVB-N), and sensory characteristics in 4-dayintervals up of microbial, chmical and sensoy analyses indicated lower levels of PV, TBA,FFA, pH, TVB-N in coasted sampels and specially, those with CEO while were kept inrefrigerator. Based on results, whey protein edible coating contain 1.5% cinnamon essentialoil could enhance preserving ability Huso huso during storage cold.
    Description: PhD
    Description: Advisors: M. Rezaei Counsellors: M. Soltioni, A. kamali
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
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  • 8
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    A study on the effect of Zataria multiflora Bioss essential oil and Nisin on the growth of Lactococcus garvieae in the rainbow trout fillet (Oncorhynchus mykiss) (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19143 | 17408 | 2016-02-06 09:45:48 | 19143 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: The ever-increasing population of the world and the growing need for animal protein has doubled the modern man’s demand for food. Additionally, the improvement in the general public health, and the worsening of environmental/ecological pollution have prompted today’s world to look for ways to procure healthy food. And one such attempt is the use of natural preservatives to decrease the bacterial load in foodstuffs, in other words, to increase their durability.This study evaluates the effects of different concentrations of Zataria multiflora Bioss (EO 0, 0.005, 0.015, 0.045, 0.135, 0.405%) and Nisin (0, 0.25, 0.5, 0.75 μg/ml) and storage time (9 days) on the growth of Lactococcus garvieae Ir-170A(856bp) alone, and their combination in a food model system (fillets of the rainbow trout (Oncorhynchus mykiss). Additionally, the growth of a sample of this bacteria in laboratory conditions was studied.The results of this study showed that different concentrations of Nisin had a significant impact (p〈0.05) on Lactococcus garvieae.With the value of t in 0.75 μg/ml, the effectiveness rose to 65.77%; the biggest effect on Lactococcus garvieae. And the effect at 4 0C exceeded 80C.The study has also demonstrated that all concentrations of Zataria multiflora Bioss were effective against Lactococcus garvieae. However, with the value of t at 0.405%, the effectiveness was 71.91%. This value had the biggest effect on Lactococcus garvieae. At 4 0C, the effect surpassed the one at 80C.The synergistic effects of the EO and Nisin showed that with the value of t at 0.405% EO and 0.75 μg/ml Nisin was 14.62% had the greatest effect on Lactococcus garvieae.In this study, multi-factorial effects for different concentrations of Zataria multiflora Bioss (EO 0, 0.005, 0.015, 0.0025%), three different concentrations of122Nisin (0, 0.25,0.75 μg/ml) and two different levels of PH (5.5 , 7) at two incubation temperatures (15,37) on logp% of Lactococcus garvieae during 43 days in BHI broth were evaluated. Most of the effects on Lactococcus garvieae occurred in PH 5.5 and at a temperature of 150C.
    Description: PhD
    Description: Advisors: Mehdi Soltani, A. Akhondzadeh Basti. counsellor: A. Kamali
    Keywords: Aquaculture ; Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
    Format: application/pdf
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  • 9
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    Influence of cold storage time on the protein changes and fatty acids deterioration of (Rutilus frisi kutum) during frozen storage (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19304 | 17408 | 2016-02-08 10:30:38 | 19304 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-14
    Description: The main aim of this research was to identify fatty acids composition of Caspian sea of White fish Rutilus frisi kutum tissue and their changes during one year cold storage (-18Ċ).The secondary aim was to determine the changes of moisture, ash, protein, fat, and to investigate the effects of storage time on peroxide, TBAi, FFA, and extractability of myofibrillar proteins of the fish tissue during one year cold storage (-18 Ċ). 10 samples of (Rutilus frisi kutum) were randomly collected from Anzali landings. The samples were frozen at -30 Ċ and kept in cold storage at -18Ċ for one year. According to time table, the samples were examined. The results showed that 27 fatty acids were identified. The unsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 74/09 and 21/63 %, respectively, in fresh tissue. So that DHA (C22:6) oleic acid (C18:1c) had high amounts (15/07 ,20/57 ) among the UFA and palmitic acid (C16:0) was the most (13/09 %) among the SFA. The effects of freezing and cold storage on fish tissue showed that UFA and SFA contents have reached to 58/79 and 22/17 %, respectively, at the end of cold storage. It indicated that these compound change to each other during frozen storage. Also ω-3 and ω-6 series of fatty acids was 24/22 and 15/56% in fresh tissue, but their contents decreased to 8/68 and 5/11% at the end of period. Among the fatty acids C22:6, C18:1c and C16:0 had the most changes. The changes of fatty acids were significantly at 95% level expected for C18:0. Results showed that moisture, ash, protein, and fat contents were 75/9±0/03, 1/28±0/012, 21/8±0/2, and 4/1±0/01 % respectively, in fresh tissue. The moisture, ash, protein, and fat contents were 72/3±0/04, 1/83±0/05, 1/91±0/01 and 19/9±0/01 % respectively, at the end of storage period. Lipid damage was measured on the basis of free fatty acids (FFA), peroxide value (PV), and Thiobarbituric acid index (TBA-i). PV, TBARS and FFA concentration of frozen Caspian Sea white fish stored at -18 Ċ the temporal variation of these three variables were statistically significant (p〈0.001). Results of White fish myofibrillar proteins showed aggregation of bound reduced for stored at 12 months. SDS-PAGE analysis revealed that, the intensity of the myosin heavy chain and actin bound was reduced with increasing storage time. SDS-PAGE patterns showed that myosin heavy chain was much more susceptible to hydrolysis than actin.Key words: Rutilus frisi kutum, frozen storage, ω-3, ω-6, protein myofibrillar
    Description: PhD
    Description: Advisors: Sohrab Moeini, Nasser Ghaemi Counsellors: A.K. Haghdost
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
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  • 10
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    Application of combined effect of sodium acetate and nisin on reduction of contamination by Listeria monocytogenes in vacuum packaged grass carp (Ctenopharyngodon idella) fillets kept at 4°C (2021)
    Islamic Azad University, Science and Research Branch, Tehran, Fisheries
    In:  http://aquaticcommons.org/id/eprint/19186 | 17408 | 2016-02-06 09:46:24 | 19186 | Islamic Azad University, Science and Research Branch, Tehran
    Details
    Publication Date: 2021-07-13
    Description: In this study microbiological , chemical quality and fatty acid composition ofgrass carp (Ctenopharyngodon idella) fillets treated by dipping in sodiumacetate (%1 and %3), nisin (% 0.1 and % 0.2) and combination of sodiumacetate and nisin was evaluated during 16 days of refrigerated of 4°CAntilisterial effect of nisin was enhanced with the increased concentration ofsodium acetate. At day 12 post storage, Listeria monocytogenese count washigher in the control group than the recommended value, however in sodiumacetate and nisin treated samples, the count was lower (5.17-5.91 log cfu/g).With increasing the concentrations of sodium acetate, mesophilic counts werelower. Regarding nisin, better results was obtained by applying %0.1 nisin.Greater inhibition of mesophile bacteria was observed when combinationtreatment was used. The number of lactobacillus was lower when higherconcentrations of sodium acetate and nisin were used.Total Volatile Nitrogen values at the end of the experiment were lower in thesamples treated with both nisin and sodium acetate and the better results wereobtained in combination treatments. Peroxide (PV) at the end of the experimentwas 1.9 meq/kg in control, and the lowest values were observed for thetreatments 3(%0 sodium acetate +% 0.2 nisin) and 9(%3 sodium acetate +% 0.2nisin) between 1.08 and 1.62 meq/kg without significant difference.Thiobarbituric acid (TBA) levels at the end of experiment have been shown tobe 0.46 mg malonaldehyde per kg in the control. On the other hand treatments 9had the TBA values of 0.19 mg malonaldehyde per kg which was significantlylower than that of control.Polyunsaturated fatty acids increased by increasing the sodium acetate dosesand instead saturated fatty acids and n-6/n-3 ratio decreased. The ratio ofUFA/SFA and also C22:6/C16:0 increased when a higher concentration ofsodium acetate has been used. The best result obtained by using 3% of sodiumacetate but no such relation with nisin was observed.
    Description: PhD
    Description: Advisors: Mehdi Soltani, Abolghasem Kamali Counsellors: Mohammad Reza Ghomi, Seyed Ebrahim Hoseini
    Keywords: Chemistry ; Fisheries
    Repository Name: AquaDocs
    Type: thesis
    Format: application/pdf
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    Format: 82
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