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

The aim of this study was to investigate the antioxidant and antibacterial effect of green bell pepper essential oil for qualitative comparison of silver carp sausage with meat sausage during refrigeration and also to replace some of the nitrite sodium (NaNO2) used in meat products. The essential oil was extracted from green bell pepper by the Clevenger method and ascorbic acid, phenolic compounds, free radical scavenging (DPPH) tests were performed to determine the antioxidant and antibacterial power. The essential oil extracted in three concentrations of 0, 2, and 4% was added to sausage samples prepared from silver carp and meat. Samples were stored at 4 ° C for 30 days. Chemical tests (pH, TBA, and TVN) and microbial evaluation (TMC, PTC, coliform, and mold and yeast) were performed at intervals of 5 days for 30 days in 3 replications. Results of pH, TBA (mg MDA / Kg fat), TVN (mg N / 100g Flesh), TMC, Pseudomonas, coliform and mold and yeast (CFU/g) on ​​day 30 for control treatment of fish sausage (minimum shelf-life) were 7.63, 3.4, 45.3, 11.6, 11, 2.5, and 1.5, respectively, and meat sausage treatment containing 4% of green bell pepper essential oil (maximum shelf -life) were 7.35, 1.86, 34.5, 5.3, 4.9, 0.62, 0, respectively. The results showed that 4% green bell pepper essential oil can be used as a suitable natural preservative in meat and fish sausages.

The purpose of this study is to investigate the behavior of buyers of fish in western cities of Mazandaran province. For this purpose, 383 questionnaires were designed based on research hypotheses and completed in proportion to the number of households in the cities of Noor, Nowshahr, Chalous, Abbasabad, Tonekabon and Ramsar. To investigate status of the acceptance or rejection of hypotheses a conceptual model of behavior was designed and implemented by LISREL software (Structural equation modeling method). The results of this study showed that 46.12% of the statistical population buys fish three times a year. The first priority of 57.56% of buyers was rainbow trout. The first preference of the majority of respondents (77.45%) to choose the place of purchase was the fish market. The main reason for 84.67% of people not to eat fish as recommended by the World Health Organization was the high price. In this society, only 5.36% of people preferred packaged fish in first priority and most of them (59.71%) chose the model without head and empty stomach (fresh) in the first priority. 25.36% of respondents answered that the main reason for consuming fish is purely nutritional value. In this study, four hypotheses of significant effect of packaging and price on attitude as well as significant effect of availability and time on perceived behavior control were rejected and the rest of the hypotheses (Significant effect of specie, quality and type of supply on attitude, Significant effect of price on behavior control, Significant effect of attitude on the decision to buy, Significant effect of behavior control on decision to buy and final behavior, Significant effect of decision to buy on the final behavior) were confirmed. Based on the effect coefficient values, quality was mentioned the most effective factor on attitude.

The present study was conducted to investigate the effect of household income levels on shrimp purchasing behavior model in Tehran city. The statistical population of this study is the whole of Tehran city that from12 urban areas, 384 people (head of household) were randomly selected to complete the questionnaire (Information gathering tool). In order to investigate the effect of income levels on the model of household purchasing behavior, this statistical population was divided into two categories, namely households with incomes less than 5 million (A) and more than 5 million Tomans (B). Then hypotheses based on the behavior model were tested in both categories using the structural equation modeling (LISREL). The results showed that in category A households, subjective norm, behavior control element and as well as packaging, income, price, quality and type of supply and processing significantly affect the decision to purchase. But in category B households, unlike category A, price, income and behavior control element do not have a significant effect on the decision to purchase. In both groups of households, the access factor did not have a significant effect on the purchase decision. While the values of the effect coefficients showed that packaging and quality factors are the most important factors influencing the decision to purchase both categories.

In the present study, quality and shelf-life of anchovy (Encrasicholina punctifer) during 12 days of iced storage (+1 to -1 ˚C) were investigated by using of sensory, chemical and microbial indices. For sensory assessment, internal organs, gill, peritoneum, skin, eyes, color along spine, abdominal cavity and flesh of samples were assessed. For chemical assessment, indices of pH, total volatile base of nitrogen (TVB-N), free fatty acids (FFA), peroxide value (PV) and thiobarbituric acid (TBA) were measured. Microbial analysis was done by counting the colonies of bacteria during the storage period. Sensory analysis showed that the shelf-life of the anchovy was between 7 to 9 days. Total counts of bacteria exceeded the acceptable limit (106 colonies per gram of meat) on the 8th day of storage. A high correlation (0.96) observed between sensory and microbial results. The pH of fish increased from 6.27 to 7.56 at the end of storage. Total volatile base of nitrogen (TVB-N) of fresh anchovy at the first day of storage was 8/67 mg N/100 g meat and reached to 36.65 at Day 12 of survey.  The changes of free fatty acids were in the range of 3.63-8.60 % of oleic acid (p<0.05). Peroxide value (milli-equivalents active oxygen per kg lipid) significantly increased from 11.37 at the beginning to 30.96 at the last day of storage (p<0.05). The amount of thiobarbituric acid (milligrams of malondialdehyde per kg of meat) increased from 0.35 at Day 0 to 5.16 at Day 12. The shelf-life of anchovy days during iced storage estimated between 7-9 based on the sensory, microbial and chemical results.

To aim salt reduction and investigation the effect of sodium chloride (NaCl) replacement by potassium chloride (KCl) on the final product, fish sauce containing 20% (w/w) NaCl was produced from Caspian Sea sprat (Clupeonella cultriventris .(Then, the effect of substituting NaCl by KCl at 0%, 25% and 50% on the some quality characteristics of prepared fish sauce was evaluated during 45 days' of fermentation at 37±2 Co. Quality indices were determined at 15, 30 and 45 days of fermentation period. According to results, the range of quality indices in various replacement levels were as following: pH :5.23 to 6.47, total nitrogen: 7.30 to 8.25 g/L, formaldehyde nitrogen 6.93 to 8.40 g/L, amino nitrogen: 4 to 5.60 g/L, rate of amino nitrogen/total nitrogen: 54.79% to 67.88%, total volatile basic nitrogen (TVB-N): 16.65 to 26.90 mg/100g and degree of hydrolysis: 54.88% to 67.99%. In conclusion, 25% and 50% KCl replacement caused that quality of fish sauce decreased in comparison to control treatment (100% NaCl) in terms of quality indices including amino nitrogen, amino nitrogen/total nitrogen, TVB-N and degree of hydrolysis. Between two replacements concentrations of KCl, 50% has better quality than 25% in terms of total nitrogen, formaldehyde nitrogen and amino nitrogen. Therefore, in order to the reduction of salt in fish sauce, replacing NaCl with KCl at 50% can be suggested.

Increasing the per capita consumption of shrimp in the country needs to examine consumer’s behavior, in this way, a product will be produced according to the interests of the consumption community and the barriers to consumption will be removed in the country. Since the behavior of consumers of one type of food (shrimp) may vary in different regions, assessing this difference will help provide strategies for increasing per capita consumption. The purpose of this study was to compare the behavior of shrimp consumers in three geographical regions of the country; coastal, central and mountainous regions. Data collection tool was a questionnaire (completed in the second half of 2019) and statistical analysis method was structural equation modeling (SEM). The results showed that in coastal areas, unlike the central and mountainous regions, the convenience of shrimp cooking and packaging did not have a significant effect on the attitude of the individuals as well as the access factor on the behavior control element. Further, it was found that in central and mountainous areas, in contrast to coastal areas, time and place of consumption are not effective on behavior control element. According to the results in coastal and mountainous areas, the most important variable affecting peoplechr('39')s attitude was the quality of shrimp, but in the central regions packaging variable replaced quality. In coastal and central areas, the effect of price on behavioral control was more pronounced than other factors but in mountainous areas, access was the most effective factor on behavior control element. According to the findings, in all three regions, supply and processing type as well as household income were positively and significantly influenced on attitude and behavior control element, respectively. Therefore, given the differences in shrimp consumerschr('39') behavior in the three regions, to increase per capita consumption, shrimp production and supply industry managers must adopt strategic policies appropriate to each regionchr('39')s target markets.

The purpose of this study was to measure sensory, chemical, microbial, freshness and shelf life of packaged Tilapia fillets by vacuum and modified atmosphere methods compared to fillets packaged by aerobic method at refrigeration.

Treatments consisted of Tilapia fillets packaged by vacuum and modified atmosphere methods. The fillets packaged by aerobic method were as control samples.

TVB-N, PV, TBARS, total bacterial count, Staphylococcus and Pseudomonas bacteria, sensory parameters and freshness showed significant differences in experimental and control treatments (P<0.05). The studied factors did not show significant difference in modified atmosphere treatments compared to vacuum treatments (p> 0.05). Coliform, Escherichia coli and anaerobic bacteria were not observed in experimental and control treatments. Sensory evaluation and frshness were better in modified atmosphere treatment compared to vacuum treatment (p> 0.05). Chemical, microbial, sensory factors and freshness had significantly different in the experimental treatments compared to the control sample (p<0.05). The experimental and control treatments had good quality during 14 and 6 days at refrigeration.

Considering the absence of significant differences in microbial and chemical quality of experimental treatments and higher sensory evaluation and freshness of modified atmosphere treatment compared to other treatments, modified atmosphere packaging method is recommended for packing Tilapia fish fillet at refrigerator temperature.

Planning to increase the per capita consumption of shrimp in the country, like any other food, will not be possible without an examination of consumer's behavior and the recognition of their needs, interest and tastes. The purpose of this study was also, to assess the priorities of shrimp consumers and their barriers to consumption in the country. The statistical population of the study was the whole country that was selected by random sampling of 10 cities and completed 1000 questionnaires corresponding to the population of the mentioned cities. Questionnaire data were transferred to the SPSS 20 software and ranking of desired factors were determined by Friedman test. The results showed that the three first priorities of consumers were quality, packaging and experimental records. Other priorities were positive and negative beliefs, supplying and processing model, price, availability, convenience of cooking, consumer income, and time-consuming, respectively. In term of the quality, packaging, positive and negative beliefs and processing model, the first priority of consumption society was smell, brands name, tissue contamination and fried shrimp (packaging), respectively. The study of barriers to consumption of this product in the country showed that the prices (expensive) of shrimp, its smell, and disproportion of shrimp prices with people's incomes were the first three barriers to buying and consuming shrimp in Iran, respectively. In this research, per capita consumption was calculated 98.5 and 487 grams for the statistical population and consumption society respectively. According to the results, in order to increase the per capita consumption, this industry's managers should concentrate their activities on quality and packaging indicators and final price of product.

The present study was carried out in the Research Station in Bandargah and Abzistan Shrimp Hatchery Company in Delvar (Bushehr province) from February 2011 to Jun 2012. The main objective of the research was quality evaluation of injected tags on the juveniles of released Penaeus
semisulcatus in Bushehr waters. Wild adult shrimps were captured from the Bushehr waters and cultured in the Bandargah Research Station. Juvenile green tiger prawns (1 g) were marked by florescent elastomeric and blue color liquid injection. Injections were made just beneath the skin tissue along a straight path several millimeters long using a syringe with standard insulin 1cc syringe. In Bandargah Research Station, 90 marked prawns by florescent elastomeric were held in the 3 fiberglass tanks (30 l). In Abzistan Shrimp Hatchery Company, 180 marked prawns by florescent elastomeric and blue color were held in 6 fiberglass tanks. Environmental condition controlled for all samples and injected tags condition was recorded in different times. The results of the study show that the qualities of the tags were reduced after two weeks. Both of the used liquid tags were moved in the body tissue of prawns after three weeks. This can make negative effect on the recapture of tagged shrimps and economical evaluation.