جستجوی مقالات مرتبط با کلیدواژه « نشاسته » در نشریات گروه « شیلات »

The present study was aimed to investigate the physicomechanical properties of biodegradable ternary films based on chitosan (CH) and starch (ST) at different ratios (100ST/0CH, 75ST/25CH, 50ST/50CH, 25ST/75CH and 0ST/100CH) via a simple casting method.The results showed that adding different ratios of chitosan (25-75%) to the control film (100ST:0CH)significantly reduced the moisture content, and elongation at break (EAB) and water vapor permeability (WVP) of the films, as the 75ST:25CH ratio has the lowest values; also, the solubility, tensile strength, contact angle and whiteness index of the films showed a significant increase compared to the control (p <0.05). FT-IR spectra of different films showed interactions through hydrogen bonding between the hydroxyl moieties of ST and amino moieties of CH in the blends, which enhanced the compatibility between the two polymers. On the other hand, the indicators related to the DSC test indicated that the thermal stability of composite films reduced after the addition of ST. SEM microstructural observations clearly demonstrated a re-organization of the surface of the two-phase films due to the presence of ST.The obtained results suggested the effectiveness of blending approach in improving the compatibility of polymers and overall functionality of films.

An experiment was conducted to study the effect of feeding the various starch sources on body weight gain, feed conversion ratio, hepatosomatic, viscerosomatic indexes and some blood biochemical parameters of rainbow trout (Oncorhynchus mykiss). Wheat flour, corn and starch by-product from production of wheat gluten used in the extruded fish feed and fed to three hundred fish (average weight 157 ± 1 g) for 60 days, where distributed in 12 fiberglass tanks (300-liter) as a completely randomized design. The results showed that various dietary sources of starch did not impact feed intake, specific growth rate, and feed conversion ratio of fish in the total period. The lowest viscerosomatic index and the highest carcass efficiency of fish were seen by feeding corn extruded feed (P<0.05). Feeding the wheat flour increased the serum concentration of aspartate aminotransferase (P<0.05); while, triglycerides, cholesterol, total protein, glucose, high-density lipoprotein, and low-density lipoprotein were not affected by the experimental diet. Overall, corn could be completely replaced with wheat flour, as the main starch source of extruded feed without any adverse effect on growth performance and blood biochemical parameters of rainbow trout; while more research is needed to apply the starch by-product from production of wheat gluten in the fish extruded diet.

Fish ball is a product, comprising a  combination of pure fish meat and authorized additives,  is consumed both raw and cooked. Within the present study ,the major objective of opting for  canned meat production was to determine the most suitable starch content in order to improve tissue quality, sustainability, and sensory quality of fish. In order to optimize the fish soup formulation, two types of wheat and wheat starch were in a separate  and mixed  way in an equal proportion  at levels of 5, 10 and 15% with 80% cornflour meat in 6 treatments. Authorized  additives and natural flavors (onion, garlic, salt, eggs, spices) were used for all groups of intervention  and control. The results revealed that the use of 5% starch in the production of fish soup was not acceptable in terms of color, odor, and texture. The intervention or treatment group  participants with 15% starch samples, due to the high starch content , were only desirable largely because of  the presence of whiteness. As the starches increased, the color of the coat was brighter and more acceptable; however, in terms of texture, being  an important indicator, the intervention or better called treatment failed to keep  its  form maintaining  capabilities. When  two types of starches –with a proportion of  10% and separately – were used in cooking fish balls , there was no significant difference in color, odor, taste and texture indices. The characteristics of evaluation (color, odor, taste and texture) in 10% -combination (5% potato, 5% wheat) treatments were higher than those of  10%- separation of wheat and potato starch. Based on the investigation and the obtained results from the tests conducted , it is grasped that the canned fish ,having been kept without any microbial flavours for two years, was compatible with the established standards. Thus canned fish ball is capable of being kept for two years in 25 c°