جستجوی مقالات مرتبط با کلیدواژه "microbial indices" در نشریات گروه "شیلات"

With the increase in production, consumption and processing centers of rainbow trout, the optimal use of the generated waste is very important. One of the ways to convert these wastes into high value-added products is to produce biosilage. The aim of this study was to investigate some of the chemical and microbial properties of biosilage produced from rainbow trout wastes as a suitable product for use in the livestock, poultry and fish feed industry. The results showed that the product has 52.27% protein and 8.3% fat. PV and TVB-N for biosilage were measured to be 2.61 meq/kg and 44.0 mg/100g, respectively. Logarithm total viable bacteria, coliforms, Fecal coliforms, Escherichia coli and mold and yeast count in the product were reported 8.78, 3.72, 1.18, zero and 3.23 per gram, respectively. The concentrations of manganese, copper, iron and zinc were 10.6, 13.7, 251.3 and 118.7 mg/kg, respectively in the produced silage. According to the results of the present study and comparison of these findings with other studies, it can be claimed that the biosilage produced in the present study is almost equivalent to other consumables for feeding livestock, poultry and fish in terms of indicators and characteristics and this product can be used as a suitable alternative to other common products used in the food industry.

Fish Fillets are perishable due to their poly unsaturated fatty acids and the use of natural antioxidants during storage is of interest to researchers. The aim of this study was to investigate the effect of hydrolyzed protein produced from the viscera of common carp on the shelf life and quality of carp fillets at refrigerator (4±1°C). For this purpose, the common carp viscera were hydrolyzed with alkalase enzyme (concentration 1%, temperature 55 ° C and pH 8) during different times of 30, 60, 120 and 180 minutes and IC50 of hydrolyzed protein (after 180 minutes of hydrolysis) in the DPPH inhibition was obtained 1.34 ± 0.01 mg/ml and the IC50 of vitamin C was determined to be 13.78±0.6 μg/ml. Then, to investigate the effect of hydrolyzed protein on the shelf life of fillets, experimental treatments including fillets with hydrolyzed protein coating, fillets with vitamin C coating and control (without coating) were prepared, and then, chemical parameters (pH, TBA and TVB-N) and microbial (TVC and PTC) parameters were measured in carp fillets kept at 4±1 °C on days 0, 4, 8, 12, 16 and 20. During the storage period, TBA, TVB-N, TVC and PTC had an increasing trend in all treatments, but the level of these indices in the control treatment was significantly higher than those treated by hydrolyzed protein and vitamin C (p<0.05). Overall, comparison of hydrolyzed protein and vitamin C showed that in all studied indices (except TVB-N on some days of storage), the function of hydrolyzed protein in IC50 was similar to vitamin C and can be suggested as an antioxidant to increase shelflife of fish fillet at refrigerator.