جستجوی مقالات مرتبط با کلیدواژه « کپور نقره ای » در نشریات گروه « شیلات »

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.

The fortification of food products with fish meat, which contains essential amino acids and unsaturated fatty acids, can increase the nutritional value of the basic products. On this basis, in the present study, Fatir bread was fortified with the meat of two fish species and then its nutritional value and quality attributes were evaluated. Different concentrations of rainbow trout and silver carp meat were added to the Fatir bread. Proximate composition, chemical, microbial, textural, sensory, and color properties of prepared breads were measured during the refrigeration storage (4°C) for 28 days. The results showed that the protein, lipid, and moisture content of fortified breads were higher than the control bread at first (day 1) and end of the storage period (day 28). Furthermore, the fortified Fatir breads had higher TVB-N, peroxide value, and total bacteria count than control breads during the storage period. In terms of flavor index, the control and fortified Fatir breads were acceptable until 28 and 15 days, respectively. Based on the obtained results, it can be concluded that the nutritional value of the fortified Fatir breads was higher than the control Fatir bread, but their sensory acceptance and shelf life were lower.

Fish sausage is one of the products that is produced to create variety and increase the consumption of fish. Since most of these products are made of fish, so they have a very short shelf life. One of the ways to maintain quality and increase the shelf life of such products is to use natural antioxidants. In this study, the essential oil of green pepper (Capsicum annuum) was extracted by water distillation (Clevenger). The amount of total phenol and DPPH in green pepper essential oil was 146.3 mg/g Gallic acid and 1.37 mg/ml, respectively. The extracted essential oil was sprayed on silver carp sausages at concentrations of 2 and 4% (W/V) and stored in a refrigerator. Then, at 5-day intervals, were performed chemical (pH, TBA, and TVB-N), microbial (mesophilic, Pseudomonas, coliforms and mold and, yeast), and sensory evaluation. Based on the results of the sensory, microbial, and chemical evaluation, treatment of 4% green pepper essential oil had the longest duration for 25 days and the difference between 4% treatment with 2% and control treatments was significant (p˂0.05). Therefore, the use of green pepper essential oil is suitable for preserving and extending the shelf life of silver carp sausage.

The use of absorbent pads in packaged products caused the quality maintains and increase of marketability. But the nutrients accumulation in the adsorbent pad provides a environment growth for the microorganisms that cause spoilage. Therefore, the use of antimicrobial compounds in the adsorbent pad is essential for controlling the microorganisms growth. The aim of this study was to investigate the effect of absorbent pad containing Zataria multiflora leaf essential oil on chemical and microbial properties of Hypophthalmichthys molitrix fillet during storage in refrigerator. 10 ml of Zataria multiflora leaf essential oil 1.5 % were added to pad and fish fillets in different treatments, then packed and stored in a refrigerator (4˚C). The chemical (pH, Peroxide value (PV), thiobarbituric acid (TBA) and total volatile base nitrogen (TVB-N)) and microbial parameters (total viable count (TVC) and psychrotrophic count (PTC)) were measured on days 0, 3, 6, 9, 12 and 15. A significant difference (P <0.05) was observed between the pH of the treatments containing the essential oil and the control in the last days of storage. The results showed that the PV, TBA and TVB-N values of treatments increased during storage. So that the least increase was observed in the fillet containing essential oil, pad containing essential oil and control respectively. The TVC and PTC count of treatments significantly increased during storage (P <0.05). But this increase was less in the fillets containing essential oil than the other treatments. According to the results of this study, it can be concluded that the absorbent pad containing Zataria multiflora leaf essential oil cause the quality preservation and shelflife increase of Hypophthalmichthys molitrix fillet during refrigerated storage.The use of absorbent pads in packaged products caused the quality maintains and increase of marketability. But the nutrients accumulation in the adsorbent pad provides a environment growth for the microorganisms that cause spoilage. Therefore, the use of antimicrobial compounds in the adsorbent pad is essential for controlling the microorganisms growth. The aim of this study was to investigate the effect of absorbent pad containing Zataria multiflora leaf essential oil on chemical and microbial properties of Hypophthalmichthys molitrix fillet during storage in refrigerator. 10 ml of Zataria multiflora leaf essential oil 1.5 % were added to pad and fish fillets in different treatments, then packed and stored in a refrigerator (4˚C). The chemical (pH, Peroxide value (PV), thiobarbituric acid (TBA) and total volatile base nitrogen (TVB-N)) and microbial parameters (total viable count (TVC) and psychrotrophic count (PTC)) were measured on days 0, 3, 6, 9, 12 and 15. A significant difference (P <0.05) was observed between the pH of the treatments containing the essential oil and the control in the last days of storage. The results showed that the PV, TBA and TVB-N values of treatments increased during storage. So that the least increase was observed in the fillet containing essential oil, pad containing essential oil and control respectively. The TVC and PTC count of treatments significantly increased during storage (P <0.05). But this increase was less in the fillets containing essential oil than the other treatments. According to the results of this study, it can be concluded that the absorbent pad containing Zataria multiflora leaf essential oil cause the quality preservation and shelflife increase of Hypophthalmichthys molitrix fillet during refrigerated storage.

Antibacterial packaging materials are nowadays considered as one of the new technologies to prevent the spread of spoilage and pathogenic microorganisms through food. The present study was conducted to investigate the antimicrobial effect of chitosan coating with the aqueous extract of Withania coagulans to increase the shelf life of silver carp (Hypophthalmichthys molitrix) fillet. Fish fillets were kept in 6 treatments and 3 replicates for 18 days at 4°C. Treatments included: uncoated treatments (control), 0.5% extract, 1% extract, 1% chitosan, 1% chitosan with 0.5% extract and 1% chitosan with 1% extract. The microbial characteristics [Total Bacterial Counts (TBC) and Psychrophilic Total Bacterial Counts (PTC)] of the samples were studied at 0, 3, 6, 9, 12, 15 and 18. During the storage period, all treatments containing chitosan coating and extract had significant differences in bacterial evaluation with control treatment (p<0.05). The highest bacterial indices of TBC and PTC up to day 18 of silver carp fillet storage in the refrigerator were in the control treatment (8.03 ± 0.02 and 8.16 ± 0.02) and the lowest in the 1% chitosan coating with 1% Withania coagulans extract (5.79 ± 0.01 and 6.10 ± 0.03), respectively.The results of current study showed the strong antibacterial effect of 1% chitosan edible coating with 1% whey extract which had a significant effect on the reduction of TBC and PTC and also increasing the shelf life of the coated fillets.

By increasing the world population, agriculture development as a trustee of human food suppliers has more importance, so the extension plays a serious role as the link between research and the field. Aquaculture is the knowledge-, technology- and skill-demanding business that requires extension services for capacity development of human resources. The producers’ training in increasing raw products productivity and marketing are some of the key roles in promoting fishery products. Preparing paste and smoked products, different kinds of fillet and packaging which help in maintaining the quality and easy to use of fish are some of the main processing methods for improving fishery product marketing. This study aims to introduce silver carp’ value-added product including high-quality fillet, smoked fillet, fish ball, and fish burger in Ahvaz city, and then assessing the people’s feedback to these products. The results of completed questionnaires indicated that more than 70% and 50% of responders were satisfied of pastry product (fish ball and fish burger) and silver carp hot smoked fillet, respectively. Moreover, the most satisfaction (60%) among raw products belonged to silver carp minced toward fillets. The results of this study anticipate the bright future for the processing industry in Khuzestan province. Also, the importance of extension is highlighted in the opening up of products to different classes of people.

The aim of this study was to investigate the effects and antioxidant levels of green tea extract on sensory quality of minced silver carp during refrigerated storage at 4 ° C. Minced meat was packed with 0, 800 and 1000ppm concentrations of aqueous extract of green tea and stored at refrigerator temperature.Minced meat was packed with 0, 800 and 1000ppm concentrations of aqueous extract of green tea and stored at refrigerator temperature.Evaluators measured sensory evaluation indices (odor, taste, texture, and total utility) on days 0, 4, 8, 12 and 16. Results of sensory evaluation showed significant increase in sensory properties of minced silver carp during storage. According to the results of this study, minced meat treated with 1000 ppm extract was consumable compared to other treatments up to the end of storage period and improved the sensory characteristics and overall acceptability of the samples.

The present study was conducted to investigate the antioxidant effect of chitosan coating with the extract of Withania coagulans on chemical changes and sensory properties of silver carp fillet. Fish fillets were kept in 6 treatments and 3 replicates for 18 days at 4°C. Treatments included: control, 0.5% extract, 1% extract, 1% chitosan, 1% chitosan with 0.5% extract and 1% chitosan with 1% extract. The chemical factors and organoleptic properties of the samples were studied at 0, 3, 6, 9, 12, 15 and 18 days after storage in the refrigerator. During the storage period, all treatments containing chitosan coating and extract had significant differences in chemical factors and organoleptic properties evaluation compared to control treatment (p<0.05). The highest chemical indices of pH, PV, TBA and TVB-N up to day 18 of silver carp fillet storage in the refrigerator were in the control treatment [7.21±0.01, 6.70±0.04(meq/kg), 1.37±0.02(mg MDA/kg) and 38.69±0.01(mg/100g)] and the lowest in the 1% chitosan coating with 1% Withania coagulans extract [6.61±0.03, 3.17±0.02(meq/kg), 0.68±0.01(mg MDA/kg) and 18.43±0.03(mg/100g)], respectively. The total utility index of the treatment decreased in day 15 below the acceptability (3.82 ± 0.75), but the treatment with chitosan coating 1% and extract 1% had the highest total desirability score by the end of the period (4.77 ± 0.77). The results of the current study showed that the strong antioxidant effect of 1% chitosan edible coating with 1% whey extract, had a significant effect on the reduction of chemical changes and also increasing the sensory properties, extend the shelf life and delay the deterioration of silver carp the coated fillets.

The protein concentrate of fish from minced carp meat was obtained during three stages of using the solvent (isopropanol), pressed and dried using a dry temperature (60°C), and this concentrate had 93% protein, which according to aquatic protein sources have a high nutritional value and are used to enrich other food products. Given that current pasta products are from carbohydrate sources and lacking in the lysine and threonine amino acids, this gives the opportunity to be used to enrich and enhance its nutritional quality. In this research, 5 and 15 percent of fish protein concentrates were used for enrichment of pasta and samples were prepared in three replicates and stored at ambient temperature for 3 months and tested for nutritional value and amino acids, with a control sample (no concentrate) were compared. According to the results of experiments, it was determined that in terms of nutritional value and amino acid profile, the treatment with fish protein concentrate was better and in the overall evaluation of concentrate-enriched treatment fish protein was 5% better than other samples and had a significant difference (p<0.05).

This study aimed to investigate the effect of edible chitosan coating containing Cinnamomum verum essential oil onchemical and microbial properties of silver carp fish fingers during storage in refrigerator. Fish fingers were separately immersed in chitosan coating (2%), cinnamon essential oil (1.5%) and chitosan coating (2%) + cinnamon essential oil (1.5%) for 1 minute, then packed and stored in refrigerator (4°C). Chemical (pH, Peroxide value (PV), thiobarbituric acid (TBA) and total volatile base nitrogen (TVB-N)) and microbial parameters (total viable count (TVC) and psychrotrophic count (PTC)) were measured at 0, 3, 6, 9, 12, 15 and 18 days. The results showed that with increasing storage time the pH, PV, TBA and TVB-N values increase significantly (P<0.05). The TVC and PTC counts of fish fingers increased significantly during refrigerated storage (P<0.05). Chemical and microbial indicators of chitosan coating (2%) + cinnamon essential oil (1.5%) treatment showed a little change in comparison with the other treatments during storage a significant difference with other treatments during storage (P<0.05). According to the results, it can be concluded that the fish fingers coated with chitosan coating (2%) + cinnamon essential oil (1.5%) have affected in compared to the other treatments and increased the shelf life of fish finger for 3 days.

The aim of this study was to determine the qualitative characteristics of ready-made fish paste made from minced meat (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) and its shelf-life at a refrigerated temperature.This compilation was performed in five treatments including amounts 100, 75, 50 and 25 percent of processed fish meat were cured. The treatments were packed in heat-resistant glass after pasteurization. Samples were stored at 4 oC for 40 days.The amount of TVB-N in the experimental treatments during the course of the change was increased that this factor varied between15.25-31.25 mg/100 g of meat in experimental treatments. This factor was in the 100% rolled silver carp treatment until the end of the shelf life in the standard range. The amount of tybarbibacteric acid increased during storage period varied between 0.13-2.11mg malondialdehyde/1000g in experimental treatments, but this factor was in the 100% treatment of silver carp paste after the end of the maintenance period in the standard range (less than 1.8 mg/100gr), in other treatments, after 30 days, was more than standard limitation. The pH changes in treatments did not significantly decrease (P>0.05), this factor varied between 5.05 to 5.93 in the experimental period. Total bacterial counts, psychrophilic bacteria and coliform and molds were not observed in experimental treatments during storage period. Microbial contamination was not observed during the storage period in the refrigerator in the experimental treatments. The taste and texture in silver carp treatment (100%) were better than other treatments. The ash, protein and fat in 5 treatments did not significantly change during storage (p>0.05). The moisture content was not significantly increased in all five treatments during storage (p>0.05). Results showed treatment of processed carp (100%) was better than other treatments (p<0.05).

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°

To study the effects of different slaughtering methods on the quality of Silver carp, fish were slaughtered by exsanguination, cutting fish gill, and percussion or asphyxiation. For determination of the physical (color: L, a* and b*; texture value and water holding capacity: WHC) and biochemical quality attributes (total volatile basic nitrogen: TVB-N), the fish were stored in refrigerator for 12 days and quality indices were evaluated on 0, 3, 6, 9 and 12th day of storage. The results showed that the slaughtering methods significantly affect the quality of silver carp during storage (P

To improve the texture and acceptance capabilities of silver carp burger and increase per capita consumption this product, the pectin was used as texture enhancers. Pectin is a polysaccharide that can be used in food to improve gel texture properties. In this research uses three different treatments, silver carp fried fish burger as control, fried fish burger with 0/3 % pectin as treatment 1, fried fish burger with 0/6 % pectin as treatment 2. Sensory evaluation and texture analysis tests was performed in zero phases and then monthly for six months and the results were compared with texture analysis. According to the results of the texture analysis of fish burger treatments, significant differences in the juiciness,overall acceptance was observed.The sensory evaluation index are also significant differences between fish burger formulated contains 0/3% pectin than the other two treatments was observed after six months storage at-18°C, therefor according to sensory evaluation and texture analysis, formulating fish burger contains 0/3% pectin most stable and acceptable formulation in terms of scoring during storage.

Fish protein concentrate production of silver carp meat was obtained by drying (60 ° C) in three steps using solvent(Isopropyl alcohol) and the concentrate have 93% protein, which according to aquatic protein sources have a high nutritional value and are used to enrich other food products. The present study, given that the current noodle production is from the source of carbohydrates and is lacking in terms of lysine and threonine amino acids, this gives the opportunity to be used to enrich and enhance its nutritional quality. In this research, 5-15% of fish protein concentrate ratios were used for enriched nodal, and samples were prepared in 3 replicates and stored at ambient temperature for 3 months and matured sensory evaluation were performed and compared with control (without) concentrate. Finally, statistical analysis of data using Spss version 17 was used to compare the data of the treatments with Duncan test. According to the results of sensory tests, after the statistical tests, the data were determined. In terms of taste and shelf-life of the treatment, Created with 5% protein concentrate, is better evaluated than other treatments, in the first assessment, in the overall assessment of fish protein concentrate enriched treatment with 5% better than other samples, there was a significant difference (P<0.05)

Sever mortalities of Silver carp, Hypophthalmichthys molitrix, with various clinical symptoms including Lethargy, subcutaneous hemorrhages on operculum, fish sides, base of fins, mild exophthalmia and ascites in the abdominal cavity (yellowish, reddish or Clear), extensive or focal hemorrhages on the Viscera and yellow or colorless skin and mortalities in some cases has caused huge economic losses. In some studies, bacterial agents have been reported as causal agents of mortalities but other researchers have identified clinical and necropsy symptoms as suspected to viral diseases. Since the poor conditions can lead to fish mortality following infections, timely detection of infectious agents and the use of preventive and controlling methods for these diseases, along with improved pond management, can prevent the occurrence of diseases and the spread of diseases. Various studies have shown that the most common infectious agents in fish are bacterial agents such as aeromonas, especially aeromonas hydrophila, and two species of P. aeruginosa and P. fluorescens. Other bacterial diseases caused by Proteus rettgeri and Staphylococcus aureus have also been reported as pathogens in this fish species. On the other hand, silver carp is susceptible to viral diseases including spring viremia of carp. With the presence of a weakened immune system due to a poor water and nutrition management, fungal agents can also affect the fish that are not usually the primary cause of mortality. At the same time, prompt diagnosis of pathogens and the implementation of appropriate health management through the use of bio-security methods can prevent further damage

Fish are very sensitive to a wide range of chemicals, including herbicides, which can pollute water sources not only through deliberate drainage into the waterways, but also through spraying farms in conventional farming practices which also jeopardizes aquatic ecosystems and living organisms. Roundup is a very useful herbicide in present case study was aimed to investigate the effect of its sub-lethal toxicity on blood indices of silver carp. For this purpose, first with determination of some poison concentration for LC50 calculation, mortality was monitored at 24, 48, 72 and 96 hours and lethal concentarion was measured 9.9 mg/l with probit analysis. Then, a separate experiment was designed according to the LC50 data where fish were put in 4 treatments with triplicate (control group and 12.5, 25 and 50% of LC50 96h) in two periods of 4 and 8 days and after exposure to the herbicide some blood hematological parameters such as hematocrit, hemoglobin, RBC indices, RBC, WBC and differential count of white cells were studied. Results of hematological indices found a significant decrease in RBC, WBC, hematocrit and hemoglobin and also an increase in the number of neutrophils showed by increasing the concentration of the herbicide. The results of this study showed that hematological indices are a sensitive indicator and can be useful to evaluate the effect of herbicides on aquatic organisms.

In this study the effect of different percentages of composition of silver carp surimi and Indian white shrimp mince on the improvement of shrimp nugget texture was evaluated. Research treatments were consisted of control (full fried shrimp), S100, M70S30, M50S50, M30S70 and M100.The samples were analyzed for chemical and physicochemical properties (moisture, fat, water holding capacity and pH), physical characteristics (viscosity, product yield and shrinkage), color indices and sensory evaluation. The highest and the lowest amounts of moisture were observed in the control andM70S30 treatments, respectively. The control showed the highest amount of fat and the M70S30 treatment showed the lowest amount of fat. There were no significant differences in water holding capacity and pH between the control and treatments. Results of color indices were different in both pre- and final fried nugget shrimp and the control showed the highest amounts of lightness, redness and yellowness in comparison with other treatments. The control and M70S30 showed higher general acceptance compared to the other treatments. The results indicated that the use of surimi with shrimp mince for shrimp nugget production is possible and the optimal combination was M70S30.

In this study the effect of edible coating containing pomegranate peel extract (PPE) on the quality and shelf life of silver carp (Hypophthalmichthysmolitrix)fillet was investigated during refrigerated storage at 4 Cº. The total phenolic content (262.5 mg tannic acid/g sample) and DPPH free radical scavenging activity (87%) of PPE using methanol as solvent were determined. The mixture of edible coating was prepared (60% cool water 30% wheat flour 10% corn flour). Freshly fish fillet were assigned to three treatments: control (fillet without PPE); fillet treated with 5% PPE (T1) and 10% PPE (T2). Chemical (pH, and thiobarbituric acid (TBA)) and microbiological (total viable count (TVC) and psychrotrophic count (PTC)) analysis were used to evaluated the effect of PPE during refrigerated storage. The results show that addition of PPE considerably delayed lipid oxidation in silver carp fillet in T1 and T2 compared with control samples. According to microbiological assay, T1 and T2 samples on 12th of storage reached to maximum acceptability limit (7 log10 CFU/g) while it was happened on 9th of storage for control samples.