مینا سیف زاده

Lactobacillus in the intestine of fish act as biological protector and can lead to the improvement of the health of meat after catching, therefore increasing their number in the intestine is considered important. The aims of this study were evaluating the effect of biomin on the total bacterial counts and Lactobacillus in the Bester and Sterlet intestine, their growth rate, and comparing them with the control. The treatments included fish fed with zero (control), 1, 1.5, and 2 g/kg biomin. 72 fish of each species with an average weight of 48 and 86 g based on 5% weight were fed by hand for 60 days. At the end of farming period, the length (44.50-30.95 cm) and weight (112.76 - 374.36g) showed a significant increase in the 2% Biomin compared to other treatments. With the increase in the amount of biomin in the diet, despite the decrease in total bacterial counts, Lactobacillus increased (P>0.05). Total bacterial counts between Sterlet (4.21-4.41CFU) and Bester (4.32–4.49CFU) in concentrations of 1-2% biomin compared to the control (4.49-4.58CFU) did not show a significant difference (P>0.05). At the same levels in Sterlet (1.46-1.89CFU) and Bester (1.49-1.94 CFU) compared to the control (1.39-1.45CFU) a higher of Lactobacillus was observed (P>0.05). Bacterial agents did not differ significantly between experimental treatments (P>0.05). Since the use of Biomin (2%) Lactobacillus increased in fish compared to the control and led to an increase in the growth of fish, therefore its use is recommended for feeding fish.

The aim of present study was production of Fatir bread fortified with rainbow trout and silver carp meats and evaluation of its quality attributes during room temperature storage.

Different concentrations of cooked rainbow trout and silver carp meat (5, 10, 15, 20 and 25%) were added to the Fatir bread and sensory properties of prepared bread were measured. Then, selected treatments were stored for 9 days at room temperature and during this time the quality attributes were evaluated. 

Results of initial sensory evaluations were showed that the Fatir bread containing 5% of rainbow trout and 10% of silver carp were accepted. Results also demonstrated that the protein, lipid and moisture content of the bread were increased with addition of the fish meat. Fatir bread fortified with fish meat had higher TVB-N, peroxide and total viable bacteria during room storage period. In terms of flavor index, the control Fatir bread was acceptable until the end of the storage period, however, the breads fortified with fish meat were within the acceptable range until day 5.

Can be concluded that although fortified breads showed higher nutritional value, they had lower shelf life than control bread. Between fortified breads, the quality changes were lower in the bread containing rainbow trout meat.

In this article, the total concentration of toxic heavy metals such as lead (Pb), cadmium (Cd), mercury (Hg), and arsenic (As), which are mandatory elements of the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), were determined to measure the health of the edible tissue of the Caspian Sea Rutilus kutum. 90 samples of Rutilus kutum were collected in three northern provinces (Gilan, Mazandaran, and Golestan) during 2021-2022. The concentration of Pb, Cd, Hg, and As of Caspian Sea Rutilus kutum samples were prepared by standard method and acid digestion. All samples were analyzed using flame, graphite furnace, and cold steam of the atomic absorption spectroscopy instrument. The results showed that 90% of all data samples (90th percentile) concentration of toxic metals in Rutilus kutum tissue decreased in the order of Cd >As>Hg>Pb. The amounts of Cd, As, Pb, and Hg in Rutilus kutum tissue were observed at not detected-0.31, 0.001-0.15, 0.001-0.060, and 0.001-0.020 mg/kg wet body weight, respectively. Also, the statistical analysis showed that two types of correlations were found between the concentration of metals and the total length and weight of Rutilus kutum: for Cd with total length (r=-0.46) and with fish weight (r=-0.51), for As with total length (r=0.30) and with fish weight (r=0.27), It showed negative and positive, respectively, but mercury and lead metals did not show correlation with biometric parameters. Comparing the current results with international standards showed that the four toxic metals Cd and As, Pb, and Hg were lower than the FAO and WHO standards concentration. The findings showed that the health risk assessment parameters (EDI, HQ, and THQ) for all metals were much lower than the recommended values. This showed that the consumption of Caspian Rutilus kutum in the study area did not have any adverse effects on human health due to the contamination of toxic metals.

The purpose of this study was to produce a dry product from the whole common Kilka, Clupeonella caspia and to investigate the effect of drying on the nutritional value, microbial, chemical and organoleptic alterations during the storage time. The treatments included drying Kilka by two traditional and industrial methods and keeping in the ambient condition for 75 days. Staphylococcus, Coliform, Escherichia coli, and Salmonella were not observed in the experimental treatments. Mold and yeast were observed in the traditional and industrial treatments after 45 and 60 days, respectively. Salt absorption in the treatments was 24%. The total bacterial count (6.45-6.72 log CFU/g) was lower in the industrial treatment compared to the traditional one. Protein (43.28-43.7%) and fat (11-11.7%) were higher in the industrial treatment compared to traditional method. However, ash (10.30-11.7%) and moisture (18.50-27.40%) were higher in traditional treatment compared to industrial one. The sensory characteristics were evaluated better in the industrial treatment compared to the traditional treatment, exhibiting a significant difference during the storage time (p<0.05). TVB-N (industrial: 12.48-29.50; traditional: 12.61-29.36 mg/100g), PV (traditional: 0.09-5; industrial: 0.06-4.75 meq/kg oil), and TBARS in industrial treatment (0.02-0.99) had better quality (p<0.05) compared to traditional one (0.03-0.97 mg/kg). The industrial and traditional treatments displayed favorable microbial, chemical, and sensory characteristics in the ambient condition for 60 and 45 days, respectively.

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search for natural preservatives. Most bacteria in this group are known to be safe and probiotics are consumed by humans as dietary supplements. The antagonistic and inhibitory properties of lactic acid bacteria are due to different factors such as the competition for nutrients and the production of antimicrobial metabolites such as organic acids (prevailingly lactic and acetic acid), hydrogen peroxide, and antimicrobial peptides (bacteriocins). It seems that maintaining the quality of seafood by probiotic bacteria is also related to their antioxidant properties. This review deals with various aspects related to maintaining the quality of seafood by lactic acid bacteria.

Collagen has diverse general and biomedical applications and its important role in the future of society have made it a key biopolymer for human health and well-being. Therefore, the present study was conducted with the objectives of extracting collagen from the skin of farmed carp, determining the quality characteristics of collagen, and comparing them. Collagen was extracted from the skin of carp fishes by acidic enzymatic method using 0.5 M acetic acid and pepsin in 48 hours. Collagen treatments (5 treatments) included collagen prepared from the skin of common species, grass carp, bighead, silver, and cow (control). Collagen treatments were not capable of hemolysis and did not show toxic effects on human fibroblast cells. Heavy metals (0.01-0.18 ppm) in collagen extracted from cultured carp species were within the standard range. The color (brightness) of experimental collagen (92.74-93.68) and control (92.38) showed no significant difference (p<0.05). Amino acids cysteine and tryptophan were not observed in collagen. Glycine and hydroxylysine amino acids (352 and 3 residues 1000g-1, respectively) had the highest and lowest amounts in collagen. Amino acids profile and collagen production efficiency (10.51-10.59%) did not show significant differences in carp fish species (p<0.05). Based on the results of the present study, production efficiency, safety and quality characteristics of collagen in cultured carp species did not show any significant difference (p<0.05), and no significant difference was observed between these characteristics and the control (p<0.05). Therefore, the skin of these species can be used to produce collagen and introduce it to the industry as a substitute for mammalian collagen.

The present study aimed to prepare powder from silver carp fish bone applying alkaline method and investigate its nutritional, sensory, and microbial characteristics. In this research, calcium carbonate was used as a control. The amounts of protein (18.51%), fat (5.11%), moisture (5.58%) and ash (70.82%) were determined in the fish bone powder. The efficiency of powder preparation was determined to be 66.98%. Unlike fish bone powder, the mineral elements silicon, aluminum, barium, and chromium were not observed in the control sample. Phosphorus in bone powder (81580 mg/kg) was more than the control (310 mg/kg) (P<0.05). However, calcium in the experimental treatment was lower (325000 mg/kg) compared to the control (388000 mg/kg) (P<0.05). In terms of overall acceptance and color no significant difference was observed between experimental and control treatments (P<0.05). Among saturated fatty acids, monounsaturated and polyunsaturated fatty acids, respectively, palmitic acid (22.73%), elaidic acid (43.74%) and linoleic acid (7.35%) had the highest amounts in bone powder. Also, the total amount of essential amino acids including threonine, valine, lysine, isoleucine, methionine, histidine, and phenylalanine was 218.29%. The no microorganisms such as fungi, Escherichia coli, and Salmonella in the treatments were observed. Since bone powder can be produced in large quantities from different types of fish and is rich in nutritional compounds, it is suggested to the food industry for enriching food products.

The term shrimp is used to refer to some decapod crustaceans, although the exact animals. Macrobrachium nipponense is a species of freshwater shrimp that was first described in 1849. Macrobrachium nipponense is native of Persian Gulf, Cold Temperature Northwest Pacific, East China Sea, South China Sea, Temperate Northern Pacific and Yellow Sea. This shrimp is native in Japan and Malaysia countries and introduced to China, Iran, Iraq, Philippines, Singapore and Russia. Its distribution is Southern Asia. It is introduced to Bohai Sea, Somali Sea, Sunda Shelf, Yangtze Estuary and Caspian Sea. Common names of Macrobrachium nipponense is Oriental river prawn, Bouquet Nipon, Tenaga ebi, Ho bsia and Camaron nipon. Food items reported for Macrobrachium nipponense is unspecified detritus. Macrobrachium nipponense be able to live in Benthic, freshwater, brackish and Tropical environments. This shrimp classified in Malacostraca, Decapoda and Palaemonidae. Shrimp is important types of seafood that are consumed worldwide. Shrimp is also the most popular type traded worldwide. They can be farmed domestically or caught in the wild. Shrimp as a source of protein a variety of different nutrients. It is rich in antioxidants. Shrimp's benefits include having both omega-3 and omega-6 fatty acids. The cholesterol in shrimp is fairly high, it's not bad for your health. Shrimp is low in calories yet and rich in Nutrients. Approximately 90% of the calories in shrimp come from protein, and the rest come from fat. They play important roles in the food chain and are an important food source. Macrobrachium nipponense is considered one of the most nutritious food sources in the world, which, unlike its high nutritional value, has not been considered for human consumption. Many fermented shrimp products are prepared in different parts of the world and the method of processing depends upon various factors, viz availability of raw materials, consumers preference and the climatic conditions of the region. In addition, shrimp sauce is a product that can be made cheaply from various shrimp raw materials, which are not normally used for food. Human uses of Macrobrachium nipponense is shrimp sauce. Sauces are known in different countries with different names and are commonly used as main dishes or seasonings. Sauce is a liquid condiment made from shrimp that have been coated in salt. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Burma, Cambodia, China, Indonesia, Laos, Malaysia, Philippines, Taiwan, Thailand, and Vietnam. Fermentation is one of the oldest techniques in food preservation as it not only extends the shelf-life but also enhances the flavor and nutritional quality of the product. Shrimp sauce, a fermented product. It is a translucent, clear amber yellow or brown liquid, with a salty taste and shrimp flavor obtained from fermentation of a mixture of shrimp and salt, and the fermentation takes not less than 6 months. The product is intended for direct consumption as a seasoning, or condiment, or ingredient for many Asian dishes. it is the main source of protein in the diet and has become a necessity in the house, and it also contains free amino acids and other protein degradation products, essential fatty acids, considerable amount of eicosapentaenoic acid and docosahexaenoic acid that are beneficial to human health. These aroma compounds of the fish sauces were mainly from lipids, amino compounds, and sugars of the raw materials, in which lipid was the major contributor. Although fermented shrimp sauce itself may not be directly used for a physiological functional food because of its high concentration of sodium chloride, the sauce may be useful as a source of biologically active substances, traditional, food supplements in the diet, are widely used in the world as condiments, as flavoring, material, and sometimes as a substitute for the other sauce. The purpose of this study was to determine the chemical, microbial and sensory quality and shelf life of shrimp sauce produced of fresh shrimp from Anzali.

For this research, four treatments including fresh shrimp processed by salt, sorbitol, cooked rice and sucralose were considered. All treatments included 1: 1 salt, acetic acid, sodium sulfate, glutamate and sorbate potassium. Fresh shrimp processed by salt of 1: 1 was as a control sample. The experimental and control treatments were kept at refrigeration temperature for storage period of six months.

In experimental and control treatments, chemical, microbial and sensory factors showed significant changes during storage (p<0.05). Pseudomonas, Staphylococcus, Coliform, Escherichia coli, yeasts and molds were not observed in test and control treatments. The treatments processed with cooked rice showed better taste and overall acceptance compared to the others (p>0.05). Protein, fat, ash, moisture and salt absorption showed no significant difference among test and control samples (p>0.05). Sorbitol treatment has more moisture and freshness compared with the other treatments (p>0.05). The amount of sauce production in treatment processed by cooked rice has significant increase compared with the other treatments (p<0.05). But, the amount of sauce production in treatment processed by sorbitol has significant decrease compared with the other treatments (p<0.05). The control and test treatments had good quality the end of storage period in the refrigeration.

According to the results of the experiments, although the treatments processed with sorbitol were of higher freshness compared to the others, but considering the processed treatments by cooked rice had better taste than other treatments, the significant increase in the amount of sauce produced and overall acceptance of this treatment, therefore treatment processed by cooked rice is recommended for the preparation of sauce from fresh shrimp.

Edible coatings refer to a thin layer of edible materials used on a product. Because conventional storage and packaging technologies require investment, the research activities over the past decade have become focused on the development of novel packaging systems such as food coatings. Hence, the present article describes the antimicrobial and antioxidant coatings, their effectiveness against microorganisms and their effects on the chemical quality of the product. This study investigates the data from some articles published by Science Direct, Pub Med, Escopus Springer Link, and Scopus databases on the edible coatings in Iran and other countries. The search was performed on the 2010 to 2022 publications and the following keywords were used: food coatings, seafood, oxidation, sodium alginate, whey protein, chitosan, gelatin, carrageenan, natural antioxidants, active packaging,       eco-friendly packaging, environmental pollution reduction, increasing shelf life, antibacterial compounds, food preservation, boosting quality characteristics and fresh fillet with no preservatives. The longest fillet shelf life was obtained from coatings containing 0.5% sodium alginate enriched with 0.5% ginger on Abramis brama (30 days), 2% fungal chitosan and enriched with 2%pomegranate peel extract (30 days) followed by 2% animal chitosan enriched with 0.25 carvacrol on Nile tilapia (21 days) refrigerated. The 3% gelatin on rainbow trout (3 days) and the 8% whey protein concentrate on Huso huso (4 days in refrigerator) had the lowest shelf life. The results of the present study showed that the carbohydrate-based coatings, such as chitosan and sodium alginate, compared to protein coatings such as whey protein, have greater ability to maintain the quality and freshness of fillets, and can reduce economic losses to a greater extent for the suppliers of fresh fillets. Also, compared to non-enriched coatings, the enriched ones are more capable of increasing the quality characteristics and shelf life of fresh fish fillets.

The present study was performed to determine the nutritional value and fatty acids profile and amino acids in canned Skipjack tuna and yellowfin fish and compare them with their fresh meats. The amounts of protein, fat, moisture and ash in fresh Yellowfin were 6.71, 5.88, 84.66 and 0.85%, and in canned fish 39.6, 5.65, 86.56 and 0.82%, respectively, whereas, in fresh Hoover, they were 7.44, 5.24, 83.44 and in canned fish 7.65, 5.96, 83.79 and 0.8%, respectively. There were no significant differences in nutritional value (P>0.05) between those fresh and canned ones. In fresh and canned treatments, glutamic acid, lysine, leucine, arginine and alanine were identified as the most amino acids. The number of amino acids in canned Yellowfin and Skipjack tuna did not decrease significantly compared to fresh meat (P>0.05). In canned and fresh products, palmitic acid (20.65-22.03 mg/g) was the highest than other fatty acids (P<0.05). The lowest fatty acids belonged to eicosenoic acid (1.49-1.34 mg/g). In all treatments, the omega-3 fatty acid was higher than the omega-6 fatty acid (P<0.05). No significant difference was observed in the nutritional value between Yellowfin and Skipjack tuna (P>0.05). Although differences were found between the canned and fresh tuna meat, the present study showed the high nutritional value of canned Yellowfin and Skipjack. Since canned meat has higher safety and shelf life compared to fresh meat; products processed with vegetable oil may be a better choice than fresh meat for people who need an increase in essential fatty acids than fresh meat.

Shrimp sauce is a fermented product that is a condiment in Southeast Asian countries. This study aimed to produce a sauce from the frozen waste of Japanese shrimp (Macrobrachium nipponense) from the Anzali wetland, to evaluate it qualitatively, investigate its shelf life at refrigerator temperature (4°C), and assess the efficiency of sauce production in terms of economic use of shrimp waste. Experimental treatments consisted of pure sauce treated with salt (SPS), 0.5% sucralose (CSS), and cooked rice with 65% of the waste weight (CRS). The salt content ​​was the same in all treatments (1:1). Equal amounts of acetic acid, monosodium glutamate, and potassium sorbate were added to CSS and CRS treatments. Samples were then packaged in 250 mL glass vials, and refrigerated for six months. According to the results, there was no significant difference between chemical, microbial, sensory, nutritional parameters, and salt absorption factors (p≥5%). Whereas, chemical, microbial and sensory indices of all treatments were significantly different during storage (p≤5%). Coliform, Escherichia coli, Staphylococcus, Pseudomonas, mold, and yeast were not observed in the treatments. Sauce production efficiency in CRS, CSS, and SPS treatments was 64, 32, and 28%, respectively. Experimental treatments were of acceptable quality until the end of the period. However, considering that the sensory, microbial, chemical, and cooling time characteristics were not significantly different between experimental treatments, the two parameters of sauce efficiency and sauce volume were considerably different under CRS treatment. This could justify the use of cooked rice for the preparation of sauces from frozen shrimp residues. Nevertheless, considering the economic value and cost of rice, as well as the amount of sauce produced in the CSS treatment as opposed to the SPS treatment, making sauce from shrimp waste using sucralose or even pure salt could be justified.

Sturgeon is the common name for the 27 species of fish belonging to the family Acipenseridae. The earliest sturgeon fossils date to the Late Cretaceous and are descended from other, earlier Acipenser form fish which date back to the Early Jurassic epoch. The Persian sturgeon is a species of fish in the family Acipenseridae. It is found in the Caspian Sea and to a lesser extent the Black Sea and ascends certain rivers to spawn, mainly the Volga, Kura, Aras, and Ural Rivers. Rigor mortis is a phenomenon where the fish, after death, becomes stiff. The rigor will get completed when almost all muscle fibers are contracted which lasts a while before it is resolved. The muscle then becomes more and more tender in the stage called meat tenderization. This locking of the muscles, called rigor mortis, can be slowed down by chilling the fish immediately after death. Rigor mortis starts immediately or shortly after death if the fish is starved and the glycogen reserves are depleted, or if the fish is stressed. The mechanism behind this is muscle contraction due to a shortage of ATP (adenosine triphosphate). However, ATP, carrier that provides energy to relax the muscle again, is no longer present, so the muscles remain rigid. Over time this rigidity disappears, but by then the fish has significantly deteriorated. Post-mortem factors such as glycolysis, pH, and rigor mortis have been shown to have profound effects on fish fillet texture. Rigor mortis is dependent on the fish species, temperature and handling before slaughter, slaughtering stress, the biological status of the fish, and the temperature of pre-rigor storage. The method used for stunning and killing the fish also influences the onset of rigor. Even when fishes are killed under the same conditions, there can be a high variation in the time of onset of rigor mortis. Therefore, the present study aimed to investigate the effect of rigor mortis on the nutritional, fatty acid changes, chemical, microbial and sensory characteristics of farmed A. persicus fillets during storage in freezing conditions.

The fish were caught using a cone net, and killed by pulling them out of the water. They were then transported to the laboratory by ice-containing units containing twice the weight of the fish. The fish were washed with drinking water immediately after death. To spend the period of freezing the corpse in the fish transport tanks (Chilled Sea Water), twice the weight of the fish was covered with ice powder prepared from drinking water. The fish layers were separated by ice and placed on the ice fish 5 cm thick. The water outlet valve of the CSW tank was left open during the storage period to drain the water from the ice thaw. The rigidity of the A. persicus was measured by dropping the tail from the edge of the table, and this stage ended with the softening of the fish muscles. The fish were washed after the rigor mortis had frozen. The fish were then beheaded, eviscerated, peeled, and washed again. The fish were filleted into 1-3 cm pieces weighing 250-200 g. The fillets were packed in polyamide plastics under vacuum and frozen in a fast freezing tunnel (temperature -40 ° C) for 8 hours. The farmed A. persicus fillet was used as a control before passing the coffin freezing and vacuum-packed. Experimental and control treatments were stored at -18 ° C for 6 months. Their quality was evaluated using chemical, microbial, sensory, and physical tests. The total bacterial counts, Staphylococcus, Pseudomonas, Coliform, Escherichia coli, and Clostridium were used for microbial characteristics. For chemical properties of peroxide, thiobarbituric acid, free fatty acid, total volatile nitrogen bases, polyan index, and the ratio of unsaturated fatty acids to saturated fatty acids were investigated. The quality of experimental and control fillets were assessed through physical experiments including pH and sensory such as tissue odor, color, taste and overall acceptance. Nutritional value and fatty acid profiles were determined.

The fish weight and length were 1.80 kg and 60 cm. In research and control treatments: pH, microbial, chemical, and sensory factors showed significant changes during storage (p<0.05). Pseudomonas, coliform, and Escherichia coli were not observed during the storage period. Nutritional value was not significantly different (p> 0.05). Palmitic acid was the highest (33.67 – 34.16%). The polyene index decreased in the experimental treatment (0.18) compared to the control (0.20). The ratio of unsaturated to saturated fatty acids in control and research treatments was 1.58 and 0.84, respectively. The shelf life of treatments was six months in freezing conditions. Color, texture, and overall acceptance in the experimental treatment were evaluated better than the control (p<0.05).

Increasing the shelf life of seafood is important not only for the processing industry but also for the companies that supply them. Freezing is currently one of the best fish preservation techniques that leads to maintaining the safety and quality of fish. However, pre-frozen treatment of the corpse and its storage in freezing conditions leads to the production of fillets with more contraction of the fillet length and more secretion during thawing. Compared to pre-corpse filleting, post-corpse filleting results in a threefold increase in efficiency, which is economically significant regardless of the time required for the process. Considering that microbial and chemical properties are lower in post-mortem fillets, but the sensory properties in these fillets are higher compared to fillets that have not undergone corpse. Because sensory characteristics such as color, texture, and appearance influence consumer decisions, Therefore, these properties are preferred over chemical and microbial agents. However, post-mortem processing in the industry is not easy and enough time must be taken to pass this stage, which leads to problems such as the need for a large pre-cooler as well as limiting the capacity of the processing plant. However, due to the benefits of corpse freezing on the quality of fillets, passing the corpse freeze is recommended for fish filleting.

The Persian sturgeon (Acipenser persicus) is a species of fish in the family Acipenseridae. It is found in the Caspian Sea. Globally, sturgeon fisheries are of great economical value, primarily as a source for caviar, but also for the flesh, and several species of sturgeon are harvested for their roes. Caviar is composed of different types including pressed caviar. It is composed of damaged or fragile eggs and can be a combination of several different roes. Besides wild species, in some countries such as Iran sturgeons are sustainably farmed to produce caviar. In the present study, farmed Persian sturgeon packing pressed caviar was evaluated by tube packaging through assessing its quality and shelf life under cold storage. An unpublished report on pressed caviar packaging in tubes was not found in other countries, but in Iran, the present study is the only study performed on pressed caviar packaging in tubes.

Four treatments were considered including caviar packed in laminated tubes with an aluminum coating (Treatment 1), without coating (Treatment 2), metal tubes of aluminum type (Treatment 3), and metal cans made of stainless steel sheets (Treatment 4 and control). Treatments were packed in the amount of 50 g and stored at - 3 ° C for 7 months. Microbiological tests include the total bacterial counts, Staphylococcus bacteria, Clostridium, coliform, Escherichia coli, Psychrophilic and mold and yeast, chemical tests such as peroxide, thiobarbituric acid, free fatty acid, and total volatile nitrogen bases, physical (pH), and sensory tests including texture, odor, color, taste, salinity, and overall acceptance were performed to evaluate the quality of experimental and control treatments.

Psychrophilic, yeasts and molds, Clostridium, Coliform, and Escherichia coli were not observed in experimental and control samples. Total bacterial counts, Staphylococcus, peroxide value and physical properties (e.g. pH) were in acceptable limits in both experimental and control samples. Protein, fat, moisture, ash, and pH were %29.81, 18.00, 48.96, 3.24, and 6.98 – 7.42 in these samples. TVB-N and pH showed significant differences in treatments 3 and 4 as compared with the other treatments which were higher than the standard level. Sensory properties and overall acceptance (1.14) and free fatty acids (3.17 %) were significantly different in treatment 3 as compared with the other treatments and control (4.47 and 2.15 %) (it was not in the allowable range). Changes of pH (6.98), peroxide (0.76 meq/kg oil), TVB-N (17.64 mg/100g), free fatty acids (2.13%), total bacterial counts and Staphylococcus (1.85 and 1.11 logCFU/g), and overall acceptance (4.70) were better in treatment 2. The quality superiority of these samples was confirmed. Treatments 3 and 4 for six months, while other experimental treatments were of good quality until the end of the storage period in the cold room.

Since the chemical, microbial and sensory quality in treatment 2 was better than other treatments, so aluminum-coated laminate tubes recommended for packing of pressed caviar.

The purpose of this study was to evaluate the chemical and microbial spoilage indicators, such as TVN, Peroxide and the total count of mesophilic, Coliforms, Staphylococcus aureus, Escherichia coli and Salmonella bacteria in two types of fish and meat burgers during three months of storage at -18°C.Silver carp and red meat were immediately transferred to the laboratory of National Fish Processing Research Center (UNIDO), in the presence of ice, after purchase. After weighing, the raw paste was prepared along with other additives, according to the general method of burger production ‎from meat. Chemical and biological tests were based on the method recommended by Iranian National Standards Organization.‎ The results showed that with increasing storage time, TVB-N and peroxide were significantly increased in silver carp burgers, in cold storage,. The mean (±SD) of TVB-N of fish burger changed from 12.6±0.14 mg% at the time of production to 14.4±0.14 mg% and the peroxide changed from zero to 1.33±0.14 meq of oxygen at the end of three months of storage. Total count of mesophilic bacteria, coliform and staphylococcus aurous were lower in fish burgers compared to meat burger products, and for both treatments statistically significant difference was observed for the mean total count of mesophilic bacteria in the first month and for coliform, Staphylococcus aurous bacteria in the second month(p<0.05). Salmonella and E.coli were not observed in any of the treatments and at the end of the storage period they were in accordance with the standards recommended by Iranian National Standards Organization. Therefore, it can be concluded that fish burgers have longer cold storage period compared to burgers produced from red meat.

Shrimp is a highly perishable product with limited shelf life due to melanosis and biological composition. Controlling the destructive effects of melanosis is one of the major challenges for the industry. Melanosis in crustaceans is usually controlled by inhibitors such as sodium metabisulfite. However, the use of synthetic inhibitors for melanosis and antioxidants in food processing is usually limited by considerations related to safety and impact on food quality. Thus, over the last decade, the trend towards studies on the use of natural extracts to control shrimp melanosis has increased. Data from some articles published by ScienceDirect, PubMed, Scopus, SpringerLink, and Scopus databases on the occurrence of melanin black pigment in shrimp skin were used. The shrimps were dipped in extracts and stored in ice or refrigerator. In Iran, only the effects of grape seed extract to prevent melanosis have been studied. Some studies have reported higher effects of plant extracts such as Garcinia cowa Roxb, Persicaria Odorata, rosemary, green tea, avocado, Arabic coffee grounds, and chamomile than sodium bisulfite. Some researchers have described the effects of extracts such as olive, rosemary, and thyme along with metabisulfite in preventing melanosis more than metabisulfite alone. Plant extracts were effective in reducing black spots in shrimp for 2-28 days. Studies have shown that plant extracts can act as antioxidants and be an effective natural alternative to inhibit melanosis after shrimp death.

Smoked fish is one of the ready-to-eat foods that have high nutritional value and long shelf life. Therefore, the present study was performed to prepare a hot smoked laminate product from a two-year-old A. persicus and evaluate its chemical, microbial, sensory, and shelf life during refrigeration. Despite the control treatment, contamination to microorganisms, mold, and yeast was not observed in the experimental treatments during storage. Nutritional value in experimental treatments showed a significant increase compared to control (p<0/05). Loric, palmitic, stearic, arachidonic, and docosahexaenoic fatty acids had a relative increase in smoked treatment compared to control treatment. The increase of linoleic acid and eicosapentaenoic acid in the experimental treatment compared to the control was significant (p<0/05). Microbial, chemical, sensory, and physical properties in experimental treatments showed a significant decrease compared to the control (p<0/05). Rigor mortis was started for 3 hours after fishing and continued for 4 hours. The control treatments for 5 days and the experimental treatments during six months of refrigeration were of good quality. According to the obtained microbial, chemical, and sensory results, smoked A. persicus fillet had a good quality until the end of storage time in the refrigerator. It is recommended to diversify the aquatic processing industry and supply ready-to-eat products to the food industry.

Gelatin is a protein, colloidal, and the oldest macromolecule obtained from the hydrolysis of collagen in the skin, bones, and connective tissue of animals, including livestock, poultry, and aquatic animals. By-products or wastes make up more than half the weight of aquatic animals. Bones and skin make up a significant portion of aquatic waste and are composed of connective tissue proteins that provide the potential for gelatin production. Due to the properties and benefits of gelatin such as low calorie, fatlike melting, and pleasant mouthfeel, its use for low-fat products seems appropriate. In the food industry, the most important characteristics of gelatin are the strength of the gel, viscosity, gel state, and melting point, so gelatin is a good choice for diet and low-calorie products. Preparation of gelatin consists of several stages including pretreatment with acid and alkali, neutralization, heating, liquid phase separation, concentration, drying, grinding, and packaging in air-impermeable packages. This article examines the importance of gelatin and its preparation methods, types of gelatin, and how to prepare gelatin from aquatic animals.

This study aimed to determine the possibility of producing dietary spread using farmed silver carp skin gelatin and pectin to compare the effect of different concentrations of gelatin and pectin on the physicochemical and microbial changes of the low-fat spread at refrigerated storage. Six treatments were produced with different concentrations and ratios of the fish gelatin and pectin. The physicochemical and microbiological tests included acidity, pH, total bacterial counts, psychrophilic bacteria, Staphylococcus aureus, and mold and yeast were measured to determine the shelf life at refrigerator temperature. The acidity and pH did not show significant differences between different treatments. The experimental treatments had acceptable color and microbial properties for 4 weeks. The acidity and microbial properties did not show significant differences between experimental treatments. No significant differences were observed between the experimental treatments in terms of color. The results showed that the acidic gelatin extracted from silver carp skin, in combination with pectin, enables the possibility of producing a dietary spread. It is recommended to produce a low-fat spread using 4% of the fish gelatin and pectin in equal proportions.

Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran The beneficial effects of probiotic bacteria on human and animal health has been widely studied and confirmed in various cases. To obtain probiotic bacteria, Bacillus and lactic acid bacteria, dates were considered as one of the important nutrients that could be the source of isolation of these bacteria. The aim of this study was to isolate probiotic bacteria of lactic acid bacteria and Bacillus from aqueous extract of Mazafati, Pourm and Zahedi. For isolation of lactic acid bacteria and Bacillus, the extract was grown on MRS agar and agar nutrient. After 5 days of incubation at 37 ° C under aerobic and anaerobic conditions, colonies isolated with morphological characteristics and microscopic form associated including positive gram bacteria. positive and negative catalase bacteria isolated from MRS agar and nutrient agar, respectively. These bacteria were evaluated using biochemical and polymerase chain reactions. According to chemical and molecular tests, Lecunostoc mesenteroeides subsp mesenteroeides, Bacillus subtilis strain UD1022 and Pediococcus parvalus strainSC8B isolated from Mazafati, Piarom and Zahedi date extract . All three bacteria were probiotic. Discussion and According to the results of the experiments, dates are in the probiotic collection. Aqueous extract of dates can be used to enrichment and preparing of probiotic foods. Also, according to the characteristics of probiotic bacteria, aqueous extract of dates or dates may be recommended to prevent of pathogenic bacteria replacement and disease for consumers.

Azolla is certainly a valuable laboratory plant that will thrive with very little care. The use of Azolla may be an important factor in the world's future food needs. Azolla is unique because it is one of the fastest growing plants on the planet – yet it does not need any soil to grow. Azolla is a small floating fern and is the only known pteridophyte that lives in symbiosis with a diazotrophic cyanobacterium. Azolla spp. are heterosporous free-floating freshwater ferns that live symbiotically with Anabaena Azollae, a nitrogen-fixing blue-green algae. There are six species of Azolla in the world. Azolla is a genus of aquatic ferns in the family Salviniaceae. The genus Azolla belongs to the single genus family Azollaceae. Azolla filiculoides is a species of Azolla. Azolla filiculoides is under the sub-genus Euazolla. It is native to warm temperate and tropical regions as well as most of the old world including Asia, Australia and Anzali wetland. This plant is dark green to reddish and float on the water surface, either individually or in mats, which can reach a thickness of up to 20 cm. When A. filiculoides plants are exposed to strong sunlight they obtain a red color. The same occurs in winter time. In shade they always remain green. A. filiculoides settles in ponds, ditches, water reservoirs, wetlands, channels and slow flowing rivers. A. filiculoides is very rich in protein, fat, ash and carotenoids. The chemical composition of Azolla species varies with ecotypes and with the ecological conditions and the phase of growth. The dry matter percentage of different Azolla species varies widely. Lysine and methionine contents in this species are moderate. But, essential amino acids in this species are poor. Carotenoids are the most common pigments in nature and are synthesized by all photosynthetic organisms. Carotenoids are considered key molecules for life. Biological properties of carotenoids allow for a wide range of commercial applications. Indeed, recent interest in the carotenoids has been mainly for their nutraceutical properties. Carotenoids as natural pigments, are used by the industry as pharmaceuticals, nutraceuticals, and animal feed additives, as well as colorants in cosmetics and special foods. Carotenoids have been studied for their ability to prevent chronic disease due to the free radical theory of aging in chronic disease etiology. The effect of carotenoids on biotechnology and the food industry is significantly attributed. Finally, carotenoids as fortified substances in foods and special aspects about carotenoids as health promoters are well presented along with a glance of carotenoids economics. β-carotene is one of the carotenoids. β-carotene is the main source of pro-vitamin A and is widely used as a food colorant. The majority of the β-carotene commercialized in the world is obtained by chemical synthesis from β-ionone. Therefore, research for the production of natural colors for use in food industry has particular importance.

The present project was aimed at determining the content, quality, and purity of β-carotene extracted from Azolla filiculoides in the Anzali Wetland, comparing it with synthetic β-carotene, and measuring its economic value.

One treatment had β-carotene derived from Azolla filiculoides in the Anzali Wetland through the alkaline hydrolysis method in the winter of 2014. Treatments were kept at 4 °C for one year. Synthetic β-carotene was used as the control. The quality of the treatments was assessed by applying some chemical tests, including the measurement of the content and quality of β-carotene, calorimetry using the Hunter-LAB method, determination of the purity and vitamin A employing high-performance liquid chromatography (HPLC), estimation of the dwell-time duration at 5 °C, and measurement of the solubility of β-carotene in water.

The results of the tests regarding the purity, concentration, calorimetry, vitamin compounds, dwell time, and solubility in the experimental β-carotene, compared with those in the control, revealed no significant difference (p>0.05). Moreover, the factors showed no significant difference between the control and experimental treatments during the dwell time (p>0.05). The natural β-carotene had a good quality during the storage period at 5 °C for one year.

Since there was no significant difference between the β-carotene derived from Azolla filiculoides and the synthetic one in terms of the chemical tests, purity, and dwell time, and since the natural β -carotene derived from Azolla filiculoides takes precedence over the synthetic one in terms of the food hygiene, it is recommended that natural β-carotene extracted from Azolla filiculoides be substituted for synthetic β-carotene in the food industry.

Heavy metals such as copper and zinc are essential for fish and human metabolism. But excessive concentrations of heavy metals impair ecosystems as some of those cause potential bioaccumulation in live beings. Fish are the major inhabitants in water bodies and can be highly affected by these toxic pollutants. The presence of these contminations in fish is known to cause various diseases in humans. White fish are popular among people; therefore it is important to study the amounts of heavy metals in them in respect of health and the health of the community food. The purpose of this review was to check the accumulation and concentration of chromium (Cd), zinc (Zn) and copper (Cu) in white fish muscles, to study the relationships between fish size (length and weight) and metal concentrations in the tissues and to compare their amounts with FAO standard. White fish (60 numbers) were caught of northern (Anzali) and southern (Someh Sara) Anzali wetlands in winter of 2017. The concentrations of heavy metals were measured in the edible tissue using a flame atomic spectrophotometry. The average of weight and length were 460 -468g and 31 – 32.40cm in white fish. The concentrations average of zinc and copper were 11.32 and 13.61 (mg/kg, dry weight) in white fish of northern and southern Anzali wetlands, respectively (P<0.05). The Cd concentration average (mg/kg, dry weight) was zero in white fish (P>0.05). The copper concentration average (mg/kg, dry weight) was 2.47 and 3.66 in white fish of northern and southern Anzali wethlands, respectively (P>0.05). Mean of zinc and copper levels were significantly lower than FAO (P<0.05). The zinc concentration level was greatest in the muscle of white fish followed by Cu and Cd. Studied metals had not significant differences in the edible tissue of captured samples from northern and southern Anzali wetlands (P>0.05). Acoording to achievement results for chromium could not be studied its correlate with length and weight. A negative correlation occurred between Cu and Zn levels with length and gender in the muscle of captured White fish from northern and southgern Anzali wetlands. Positive correlation happened between Cu concentrations with weight of fish in southern Anzali wetland. Relationship was negative between heavy metald Cu with age of studied fish in northern Anzali wetland. Significant differences were not observed in correlation (P>0.05). As the permissible levels of chromium, zinc and copper are stated to be 0, 50 and 20 microgram/gram by FDA; therefore, the captured white fish of northern and southern Anzali wetlands is suitable for human consumption and has no side effects for humans’ health in terms of food hygine.

Seafood may change in various ways during refrigeration, and in some cases, although the quality of the product may seem acceptable, but its quality decreases that it is can due to the presence of chemicals and non-microbial agents such as fat oxidation. In this study, edible coatings prepared from carbohydrate sources such as sodium alginate and proteins such as whey protein with the potential to improve the chemical, microbial, sensory qualities and shelf life of seafood are discussed. Edible coatings are thin layers of food that are used on food. The benefits of edible coatings include complete degradation in the environment, reduction of solid waste, consumable with food, reduction of consumption of petroleum-based polymer films, non-fragility and no risk to the consumer and more acceptability of the label compared to other materials used. The benefits of these coatings have led to an increase in consumer demand for healthier foods and the debate over fish preservation, based on the use of new techniques to boost the supply of packaged fish in offshore markets. Although several researchers in recent years have reported the positive effects of the use of edible coatings for aquatic packaging, and some of them, such as whey protein and sodium alginate, are currently produced domestically, so far for packaging food products, especially seafood, have not been used. However, the results of this study showed that edible coatings through various mechanisms such as antioxidants and antibacterial lead to increased fillet quality and are suitable for seafood packaging