مهندس فرشته خدابنده

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.

Sauce is widely used in the world as condiments, as flavoring, material in southeast Asian countries. The purpose of this study was economically use from shrimp waste, to determine the chemical microbial and sensory quality and shelf life of waste sauce produced of frozen shrimp from Anzali wetland. For this research, three treatments including frozen shrimp waste processed by salt (SPS), cooked rice (CRS) and sucralose (CSS) were considered. All treatments included 1: 1 salt. CSS and CRS treatments included same amount of acetic acid, glutamate and sorbate potassium. The experimental treatments were kept at refrigeration temperature for storage period of six months. In experimental 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 treatments. The CRS treatment showed better sensory specifications compared to the others (p>0.05). Protein, fat, ash, moisture and salt absorption showed no significant difference among test samples (p>0.05). The amount of sauce production in CRS was highest and in SPS treatment was lowest (p < 0.05). The test treatments had good quality the end of storage period in the refrigeration. Considering the CRS treatment had better taste and overall acceptance than other treatments, the significant increase in the amount of sauce produced, therefore treatment processed by cooked rice is recommended for the preparation of sauce from shrimp waste.

In this research, Macrobrachium nipponense small and non-native shrimp of the Anzali Lagoon, after catching and washing, were immersed in 10% salt solution at a ratio of 1 to 2 at 80 °C for 3 minutes. Then, drained samples were dried at 70 °C for 7 hours in a vacuum oven dryer. 4% of dry meats were used to enrich the soup powder with a new formulation. Prepared soup powders were packed in a vacuum metallic polyethylene films and stored for 6 months at room temperature. The nutritional value of shrimp-rich soup powder showed that this product contains protein (10%) and high unsaturated fatty acids. During the storage period, based on chemical experiments, the moisture content of soup powder (8.55-9%) was less than 10% and in terms of fat oxidation, proxide values (0.11-2.54 meq oxygen/1000g oil) and thiobarbituric acid (0.34-0.76 mg malonaldehyde/1000 g sample), samples were under favorable conditions up to six months. In The microbial evaluation, the fourth month was the end of the shelf-life of shrimp-rich soup powder; because in this month the total number of bacteria in the soup was counted for 4 CFU/ g of sample and the number of mold and yeast increased to 3 CFU/g of sample. Also, the results of sensory evaluation showed that the overall acceptance of soup powder decreased from 4 to 2.5 scores with increasing time. This score reduction in soup powder was consistent with the results of microbial evaluation in this study. As a general result, soup powder enriched with 4% M. nipponense dried shrimp meats under vacuum, due to its unique flavor, can be produced and used as a functional food in the industry by people all over the country.

In this study the increase per capita consumption of marine protein sources, requires a review of traditional treatments and as well economical use of small fish such as Kilka Fish, which is not normally well-liked   and, on the other hand, it has the proper reserves to produce a new product with different sensory and tissue properties.The breaded kilka was coated (raw and fried) by common and Tempura Batter.For determination of quality assessment and shelf life, samples were stored at freezer (-18°C Results showed that tempura batter improved the quality of the product such as organoleptic properties. Results showed that tempura batter improved the quality of the product such as organoleptic properties. All of the sensory properties including smell, taste, tenderness, and adhesiveness were significantly different between two types of batter (p<0.05) in breaded kilka. It showed that applying the tempura batter coating improves the quality of the breaded kilka from the organoleptic point of view considerably than common batter during frozen storage. According to progressive oxidative deterioration in breaded kilka at the end of 4 months after production and also decreasing in sensory properties, the shelf life of raw and fried breaded kilka was determined 3 months during frozen storage (-18°C). In conclusion, the tempura batter is better than the common one.

This aim of present study is to prepare Kilka dried flavored (Clupeonella cultriventris). We evaluated nutritional value, chemical factors and shelf life in salt (group 1), vinegar (group 2), mustard Sauce (group 3) and tomato sauce (group 4)-treated flavored dried Kilka. Flavored Kilka were placed in industrial dryer for 12 hours (in per 40 and 80 oC temperatures) and packaged through conventional method. Sampling was done after production and intervals 15 days. Salt absorption was 10%. Protein levels was showed significant changes in treatment 3 compared with treatment 2 (p<0.05). During storage in room temperature, was observed significant difference in chemical factors such as  TVB-N, pH, peroxide value and Thiobarbitouric acid and sensory factors such as odor, flavor and color(p<0.05). Moisture, fat and ash remained unchanged. Flavor did not significant differences in 1 and 2 treatments compared with other groups(p>0.05). Color and fragility decreased significantly in 3 and 4 groups(p<0.05). Fragility increased significantly in treatment 2 compared with 3 and 4 groups(p<0.05). Our results demonstrated that vinegar treated Kilka has a better quality compared with other treatments. Experimental treatments had a favorable quality for 45 days in room temperature.

In this study, the effect of Rosemary and Zataria extracts on three different treatments in frozen Silver carp minced were studied in normal packaging. Therefore, a control and three treatments were defined: Treatment 1 - Control: frozen meat packaged in conventional Treatment 2: Frozen Silver carp minced + Zataria 300mg/kg in normal packaging Treatment 3: Frozen Silver carp minced + Rosemary 200mg/kg in normal packaging Treatment 4: Frozen Silver carp minced + Rosemary compound (100mg/kg) and Zataria (100mg/kg) in normal packaging After quick freezing of samples in the spiral freezer by individual quick freezing method, to maintain the cold temperature (-18)°C were transferred. For six month, Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days, and 15 days in the second month of the third month after the monthly test. Identifying, defining and measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both saturated and unsaturated fatty acids in three experimental and one control were identified as follows: A: SFA: (Saturated Fatty Acid): Meristic C14: 0/ Palmitic C16: 0 /Hepta decaenoic C17: 0 / Stearic C18: 0 / Arashidic C20: 0 B: (MUFA Mono Unsaturated Fatty Acid): Palmitoleic C16: 1-W7 / Oleic C18: 1-W9 /Gadoleic C20: 1 - W9 C: (PUFA Poly Unsaturated Fatty Acid): Linoleic C18: 2-W6 /α-Linolenic C18:3-W3 D: (HUFA High Unsaturated Fatty Acid): Arachidonic C20: 4 - W6 Eicosa panta enoic acid C20: 5- EPA/W3 Docosa hexa enoic acid C22: 6-DHA/W3. Results of this study was to determine keep frozen fish meat containing extracts of Zataria and Rosemary in freezing conditions, stability of different types of fatty acids, mono unsaturated fatty acids, poly unsaturated fatty acids, high unsaturated fatty acids, So that none of the fatty acids measured, were not observed increase or decrease Changes over time while maintaining the oxidation of fatty acids is minimized. The results obtained from the profile of fatty acids and their related indices and statistical tests show the treatment contains Rosemary extract show greater stability than thyme during storage (- 18)°C. According to studies, Frozen minced fish meat treated with extracts of Rosemary, was used until the end of the storage period.