جستجوی مقالات مرتبط با کلیدواژه « ماهی کپور » در نشریات گروه « صنایع غذایی »

Prodigiosin is a red color pigment extracted by the bacterium Serratia marcescens and it has antimicrobial and antioxidant properties. In this study, the effects of different concentrations (1.5, 2%) of prodigiosin on the shelf life and quality of crap fillet during chilled storage (4+1 °C) were examined over a period of 18 days. The treatment were analyzed on days 0, 3, 6, 9, 12, 15, and 18 by bacteriological (total viable counts (TVC), total psychrotrophic counts (PTC) and lactic acid bacteria (LAB)) and biochemical (Peroxide value (PV), Thiobarbithic acid (TBA), free fatty acid (FFA), and pH) tests. Prodigiosin at 2% efficiently retarded lipid oxidation by decreasing PV, FFA and TBA production in the samples and it had the lowest pH, TVC, PTC and LAB, as well as this treatment had acceptable microbial parameters attributes up to eighteenth days of storage period. According to result prodigiosin with 2% concentration canrecommended as a natural antimicrobial and antioxidant in meat products.

The aim of this study was to evaluate the effect of dietary enrichment with lemon pomace powder on lipid and protein oxidation of carp fillets during storage at refrigerator. Group 1 of carps as control group was fed with basic diet and groups 2, 3 and 4 were fed with 1.5, 3 and 5% lemon pomace powders, respectively. After the end of the study (4 weeks), 10 fish from each group were randomly captured and stored at 4 °C for 3 days. At the capture time and during storage times, 24, 48 and 72 hours at refrigerator, lipid and protein oxidation parameters of the muscle were evaluated. The results indicated a significant difference in the mentioned indices in group 4 compared to other groups (P<0.05). Therefore, a diet containing 5% lemon pomace powder is suggested as a natural antioxidant in carp diet to improve the oxidative status and increase the shelf life of the fillet during storage at 4 °C.

In this Survey, experiments were conducted to evaluate the quality and quantity of Diazinon, Malation, Methyl Azinofos pesticides in the local river fishes captured from Iranian Northern provinces. The Samples were caught from Common carp during Winter 2008 and Summer Autumn and spring 2009, were prepared and analyzed accurately using(AOAC,2000)and Gas Chromatography. The data obtained were subjected to one- way analysis of variance using spss statistical software. The results show that the four seasons mean concentrations of diazinon 0/35±0/70, malathion 1/16±2/35 of Azinfos methyl 0/74±1/45 mg/ kilogram. The highest concentrations of diazinon, malathion and Azinfos methyl has been observed in winter and spring.

The aim of this study was production of fish protein isolate (FPI) and surimi from a low cost and underutilized fish species، carpio (Cyprinus carpio)، and investigation of their gel textural properties. FPI was prepared by pH shifting at acidic (2. 5 and 3. 5) and basic (11 and 12) pHs. Surimi was prepared by 3 times water washing and at the third stage 0. 2% NaCl was added to remove the water more efficiently. The results showed that production yield of FPI was significantly (P< 0. 05) higher than surimi due to removal of soluble proteins during surimi production. Among the FPI، the FPI produced at acidic condition had higher production efficiency than the others. Protein recovery content of FPI was higher than surimi. FPI prepared at pH 11 showed harder textures compared with the others. Production of hard texture and easy preparation process of FPI compared with surimi were other findings of this study.

The purpose of this study was production of fish protein isolate and surimi from silver carp (Cyprinus carpio) and investigation of color characteristics as well as some chemical changes of their gel and powder. In this research، proteins were isolated using pH shifts method. Acidic pH (2. 5 and 3. 5) and basic pH (11 and 12) were used to produce fish protein isolate. Three steps of washing cycles were used for surimi production، which in the third step 0. 2 % NaCl was used for more dehydration. Results showed that the product efficiency for fish protein isolate was significantly (P<0. 05) more than that for surimi. Furthermore، the produced fish protein isolate using acidic pH had the most production efficiency amongst the samples. As a result، fish protein isolate had more recovery protein content compared to surimi. Determination of fat content of the samples showed that surimi contained significantly (P<0. 05) lower reduction in fat compared to fish protein isolate. Investigation and comparison of color characteristics (L، a، b) attributed to gel and powder forms of the samples demonstrated that the produced fish protein isolate using pH 2. 5 had the most intensity of lightness (L parameter) amongst the other samples. This study clearly showed that the production efficiency of fish protein isolate was higher than surimi. In addition due to soluble proteins elimination in the process of surimi production، fish protein isolate had more protein content. The more reduction in fat content of fish protein isolate can be considered as an advantage because of possible increase in durability and safety of the products.