جستجوی مقالات مرتبط با کلیدواژه "ترکیبات غذایی" در نشریات گروه "شیلات"

In this study, 60 specimens of Jack knife clam Solen dactylus (Von Cosel, 1989) were collected randomly in autumn 2007 and spring 2008 from 5 stations (intertidal pools) in Golshahr coast of Bandar Abbas, Persian Gulf.After sampling, specimens were frozen and transferred to the laboratory for further biometric parameters measurements. The mean (±SD) anterior- posterior length in autumn and spring were 78.92±17.72 and 77.37±16.20mm, respectively. The mean (±SD) total weight was 9.53±4.88g in autumn and 8.43±4.46g in spring. Moisture, ash, protein and total lipid in soft tissues of clams were measured. These parameters in autumn and spring were 80.23 ± 0.70, 3.42±0.02, 11.3±0.10, 0.86±0.01% and 76.16±1.75, 2.3±0.07, 11.79±0.05, 0.55±0.02%,respectively. The values of moisture, ash and total lipid were higher in autumn (ripeness stage) compared to spring; whereas, the value of protein in autumn was slightly lower than spring. There was no significant difference between the mean of moisture before and after the spawning (P>0.05). The mean ash, protein and total lipid showed a significant difference in the two seasons (P<0.05).

The Caspian kutum, Rutilus frisii kutum, and grass carp, Ctenopharyngodon idella are two commercially important fishes with similar external features, the first one being endemic to the Caspian Sea, and the second one is cultured in freshwater polyculture system.
In this study the nutrient composition of these fishes were compared. Then with the intention of better shelf-life, their hot processed marinades were organoleptically analysed at intervals of 2, 4, 6 and 8 months, using Total Volatile Nitrogen (T.V.N) and peroxid values.
The comparison of the fish composition with Duncan test showed no significant difference (p< %5) in average amount of protein, ash and energy content, but significant difference in amount of lipid, P, Ca content, iodine value, saponification value, acid value, peroxide value (at 0,1,3,5 and 7 days after oil extraction) was observed. It means that lipid content, peroxide value and acid value in kutum were higher than grass carp (0.93%, 1.5 mEq/kg and 4.33% fatty acid according to oleic acid, respectively), and Ca, P contents, iodine value and saponification value, on the other hand, were higher in grass carp (39.89 and 12.01 mg/100g , 6.20 %12 and 8.62 mgKOH/g, respectively). The organoleptic results showed that the produced marinade from grass carp (according to variance analysis) is perferable than the other one. Also, it was found that this marinade can be stored during 6 months at 10°C in good condition.