جستجوی مقالات مرتبط با کلیدواژه « silver carp » در نشریات گروه « صنایع غذایی »

In this study, the effect of bay laurel and rosemary leaf extracts in two forms, free and nanoliposome, on the chemical indices of spoilage (TVB-N) and (TBA) in minced Silver carp fish was investigated. Extracts were evaluated for phenolic and flavonoid compounds. The treatments studied in minced Silver carp fish included control treatment, treatments containing 1 and 1.5% of free extract of Laurus nobilis leaves and Rosemary and treatments containing 1 and 1.5%. It is one of the liposome-coated extracts that was tested at refrigerator temperature at 0, 4, 8 and 12 days with 3 replications. The results showed that the amount of phenolic and flavonoid compounds in rosemary extract was more favorable than fragrant leaves. The aqueous extract of rosemary had higher levels of phenolic (344.66 mg gallic acid / g extract) and flavonoid (245.33 mg Rutin / g extract) compounds compared to the bay laurel extract (257.66 mg gallic acid / g extract) and (151.26 mg Rutin / g extract) respectively. The results of chemical changes in minced Silver carp showed that with increasing the storage time of fish at refrigerator temperature, the mentioned parameters increased, but nevertheless, in the treatment containing the finely coated form of two plants, Laurus nobilis leaves and rosemary (concentration 1.5%), The changes were significantly slower than other treatments, and according to the results, it can be concluded that in general, the addition of extracts Odor of Laurus nobilis and rosemary leaves in a concentration of 1.5%, maintains the quality of Silver carp fish in terms of chemical quality indicators.

Hydrolysis protein is obtained by breaking the protein into peptides by enzymatic or chemical reactions. In conditions of freezing, compounds with low molecular weight have fatty oxidation and protein degradation, which is associated with bad odor and taste, and affects the qualitative characteristics of the tissue, so if it can be added by adding hydrolysis protein, surimi result will be better at refrigeration and fresh temperatures. This study aimed to investigate the effect of hydrolysis shrimp on chemical, microbial and tissue changes of surimi silver carp (Hypophthalmichthys molitrix).

Silver carp was converted to bone-free meat by a bone-like machine with a diameter of 2 mm. The non-bulging meat was then washed three times with cold water. The volume of water consumed was 4 times the weight of the meat at each time (ratio 4: 1). In the third step, 0.2% sodium chloride was added. In the final dewatering stage, after pressing the meat on the hand of the fish, a heavy weighing pad was placed on the meat grinder for 10 to 15 minutes to completely remove the water. To prepare hydrolysis shrimp, 250 grams of honeydew taken from Hanijan, peeled and boiled, were hydrolyzed by the alkaline enzyme. Hydrolyzed shrimp was added to surimi at 0.5, 1 and 2% control levels. To carry out this research, for 15 days, refrigerated temperature was measured by measuring microbial load (TVC), biochemical parameters, and texture and color measurements.

The results showed that the hydrolysis protein had inhibitory effects on microbial growth, and in none days, the amount of microbial load did not exceed the permitted limit (107 Log cfu / g) and the microbial load on day zero compared with day 15, in Treatments were significantly increased, but this increase was lower in hydrolyzed protein treatments, especially at 2% level compared to lower levels and control. pH increasing trend during all treatments. Frequency of free fatty acids (FFA) showed a significant difference between different treatments (P <0.05). The highest value of this parameter was observed with respect to day zero to day 15 and in control treatment (4.25 ± 0.03%). In all treatments, peroxide levels did not exceed the permitted level (20-10 mg / kg). In control treatments, and 0.5% of volatile fatty acids increased from (0.4 ± 0.004) to (4.25 ± 0.03%) at the end of the period, while in other treatments this increase was slower. The lowest TBA was measured in 2% treatment. The highest value of this parameter was measured from day zero to day 15 and in control treatment (4.44 ± 0.54 mg malondialdehyde in kilograms). The amount of volatile nitrogen (TVN) showed a significant difference between treatments (P <0.05). The lowest value of this parameter was zero in day 0 and the highest value of this parameter was significant with respect to day zero, to day 15 and control (63.85 ± 1.5 mg/ 100 g sample). Protein hydrolysis also affected surimi's tissue properties. In the results of the color analysis, the brightness parameters (L) and redness (b) decreased and the jaundice parameter (a) increased.

Based on the results, 2% treatment of hydrolysis shrimp could retain surimi's silver carp for up to 12 days.

Seafood is among the very perishable foodstuffs. For this reason, a lot of researches have focused on improving the quality of fish and increasing the shelf-life of fishery products, including the use of edible films, modified atmosphere, freezing and control of temperature. Storage in the refrigerator is one of the methods used in fish supply centers to keep quality and extend the product shelf-life. The storage of fish and seafood in the refrigerator decreases the enzymatic and chemical activity and activity of microorganisms. However, undesirable changes occur during refrigerator storage, which leads to a decrease in quality. Therefore, it is necessary to maintain the product quality by combining protective factors. The aim of the present study was to evaluate the preservation effects of salt/sugar solutions treatment on quality of fish fingers made from silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage (4ºC).

The prepared fillets (about 100 g in weight) were soaked in cold 10% salt/sugar solutions for 30 min, allowed to drain for 15 min in refrigerator and after bone separation were minced. Fish fingers were prepared after adding the ingredients and mixing, and then packaged and stored in refrigerator for 15 days. The treatments of study were as: fish fingers without any treatment (control sample), samples made from treated fillet with salt/sugar solution(50 / 50) (T2), samples made from treated fillet with salt/sugar solution (75 / 25) (T3) and fish fingers made from treated fillet with salt solution (100 %) (T4). Physicochemical, microbial (TVC and PTC) and sensory characteristics were measured at days 0, 3, 6, 9, 12 and 15.

PV, TBA and TVB-N values were increased significantly in all treatments (p<0.05). Lowest TVC count was obtained in treatment 2 at day 15 (5.8 log CFU/g). According to the obtained results, treatment 2 was the best treatment in sensory characteristics. Osmotic treatment increased the shelf-life of fillets and their products, due to the effect of preventing these solutions against the growth of spoilage bacteria, which ultimately resulted in the reduction of corrosive products such as TBA and TVB- N. The results of this study showed that osmotic solutions have the potential to replace the thermal and chemical treatments to produce a quality and healthy product with an apparent consumer sentiment.

There is an expanding market for surimi in the world, and much interest in surimi throughout the seafood and food industry by the rapid growth in popularity of surimi-based products. This interest justifies an investigation into the applicability of freshwater fish species such as Silver carp, as an alternative fish resource, for surimi and surimi based products. Rheology concerns the flow and deformation of substances and, in particular, to their behavior in the transient area between solids and fluids. Moreover, rheology attempts to define a relationship between the stress acting on a given material and the resulting deformation and/or flow that takes place. Rheological properties are determined by measuring force and deformation as a function of time. Rheological evaluation is a useful technique for gathering information on the textural characteristics of surimi and kamaboko. It describes the surimi dynamic characteristics in the form of storage modulus (G′), loss modulus (G″), and phase angle (δ).

Whole Silver carp fish were gutted and the head removed, Fillets were minced by a meat mincer with a mesh size of 3 mm, then mince washed one, two and three times at ratio of 1:3 and 1:2 (mince: water) and dewatered. The mince was turned into surimi in a food processor operated for 2 min. salt (2%) was sprinkled over the mince. Ice water was also sprinkled over the mince to adjust the moisture content of the paste to 80 mL/ 100 g.
Dynamic tests using a rheometer (MCR-301, Anton Paar- Germany) were carried out on the surimi gel after setting. The region of linear viscoelasticity of the surimi paste was determined by both stress and frequency sweep tests. The thermorheological behavior of Silver carp surimi was evaluated using a temperature sweep test and reported using sol-gel transition thermographs. The stress of 100 Pa was considered as the stress and the frequency of 1 Hz was considered as the frequency in the frequency sweep test, then Temperature sweep test involved heating the surimi samples from 10 to 90°C. Also Crip-recovery test was performed on the surimi in 300 seconds.

Rheological tests: Frequency sweep, Stress sweep and Temperature sweep  graphs were relatively similar and in all samples affected by H2O2 and the control sample, the lowest value of G' was recorded between 50 and 52°C. Then, with increasing temperature from 52 to 62°C, the curve G' increased and the curve was stable at temperatures up to 80°C. Changes in the G' graphs can be attributed to the process of forming the gel by heating. Changes in the G" graph showed a similar trend with G’. In the creep-recovery test, the lowest and most strain were belonged to the control and sample 5 (1% H2O2, 1: 2, twice washing). Studying the figure of Creep-recovery test showed the samples affected by H2O2 had more resistance against applied stress in compression with control sample which expressed the effect of H2O2 on creating more and effective covalence cross-linking resulting more stable and constant gel network. During Surimi's heating, there are several reactions that involve various mechanisms, such as protein gelation. About Surimi, the observed macroscopic changes are related to the effect of temperature on proteins. The presence of H2O2 during the washing process did not have a significant negative effect on rheological properties of Surimi.

In this study, effects of Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic (Allium sativum L.) essential oil edible coatings on change in chemical deterioration index (peroxide value (PV), free fatty acids (FFA), thiobarbituric acid index (TBA) and total volatile basic nitrogen (TVB-N)) and sensory properties (Taste, appearance, color, odor and overall acceptability) during 6 months frozen storage (-18 ºC) was investigated. Silver carp fillets were immersed in the Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic essential oil (5%) solutions and then packed and frozen. Experiments were carried out at months 0, 2, 4 and 6 of storage on frozen fillets. Comparing to control, lipid oxidation was significantly delayed in samples treated with Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic essential oil (P ≤0.05). According to the results, application of Persian gum-chitosan incorporated with Garlic essential oil gave the best antioxidative activities and sensory scores. Keywords: Persian gum, chitosan, Allium sativum, silver carp

The effect of extraction methods (ultrasound and solvents) and different concentration of extract (500, 1000, 1500 and 2000 ppm) on the phenolic compounds and antioxidant activities of geranium leafextracts was evaluated to determine the most suitable extraction method for extendshelfof minced silver carp during refrigerated storage (30days at 4ºC). Ultrasound extract was found to have higher phenols compounds (1500.6mg/g sample) as compared with solvent extract (P< 0.05). The highest antioxidant activitywas found in ultrasound extract at 2000 ppm concentration (2,2-diphenyl-1-picrylhydrazyl [DPPH] and β- carotene 98.08 % and 81.9%, respectively)(P< 0.05). Then, theantioxidant effects of geranium leafextracts on quality of minced silver carpduring 30 days at child storage were examined bybiochemical parameter such as Peroxide value (PV), Thiobarbithic acid (TBA), total volatile base nitrogen (TVB-N).Samples treated with extract showed significantly (P< 0.05) lower TVB-N content and lipid oxidation (as reflected by lower PV and TBA values) during the storage period as compared with the control.

In this study the effects of gelatin edible coating and Zataria multiflora Boiss essential oil were examined on the quality of silver carp fillet during 21 days of refrigerated storage (4ºC). Treatments were included: raw fillets without any treatment (Control), treated fillets with 4% gelatin edible coating (treatment 1), fillet with gelatin coating and 0.2% Z. multiflora essential oil (treatment 2) and fillet with gelatin coating and 0.4% Z. multiflora essential oil (treatment 3). Treatment the fillet with gelatin coating Z. multiflora essential oil has significant (P

Surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (Shabanpour et al., 2008). Surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (Sultanbawa & Li- chan, 1998). Raw fish freshness and quality of the most important factors affecting the quality surimi (Phatcharat et al., 2006). Low-temperature storage, especially storage in ice, one of the most suitable criteria for refrigeration methods and maintain the quality of fish (Benjakul et al., 2002), although changes in chemical, biological and physical on the ice completely stopped when maintenance is not are (Benjakul et al., 2003; Riebroy et al., 2007). The aim of this study was to evaluate the maximum duration of storage of silver carp in ice for surimi production with high quality and efficacy during storage on the quality of surimi made from these fish when kept in ice.
Silver carp ((Hypophthalmichthys molitrix fish at intervals of 0, 4, 8, 12 and 16 days after initial preparations into surimi process and the assessments of microbial (bacterial load and total bacterial load of cool), chemical and sensory respectively.
Chemical experiments: Thiobarbituric acid method Siripatrawa and Noipha (2012), volatile nitrogen bases by Goulas and Kontominas (2005), protein solubility and humidity values of pressure Rawdkuen et al (2009), pH Suvanich method and colleagues (2000). White index by Kristinsson et al (2005) using a colorimeter Lovibond CAMsystem500 model model was calculated and determined.
Measuring the properties of gel production: Preparation Gel by (Jafarpour & Gorczyca, 2008) and evaluation gel by (Lanier, 1992) were done.
Microbial testing of samples was done according to (Sallam, 2007)
Sensory analysis of samples: To assess quality parameters include color, odor, taste and overall acceptance of samples of hedonic scale (slightly modified) was used. In order to test a panel group consisted of 10 people consisted of very good quality Grdydstvh use with a score of 7, well with a score of 5, acceptable with a score of 3, bad and very bad rating with a score of 0 is 1 (Shabanpour and et al., 1386).
Data analysis: The results of ANOVA using SPSS 16 software analysis and comparison of data using Duncan's multiple range test was 0/05 Sensory evaluation and analysis of non-parametric Mann-Whitney U test was used to test.
The research results showed that the solubility of proteins soluble salt (because ice crystals formed during cold storage the concentration of mineral salts in muscle cells increases), protein solubility, chemical indicators, microbial and sensory surimi (Due to raw materials oxidation (hydroperoxides) secondary unstable and prone to decomposition products such as aldehydes), White indicator, the ability to get qualitative rating factors evaluated (taste, odor, color and overall acceptability) negative trend and Percent moisture (Because denaturation of proteins myofibrils), microbial changes, changes in pH (Due to volatile nitrogen bases), changes in the volatile nitrogen bases ( Due to microbial growth) and TBA (Because tissue damages) has increased.
Sensory and microbiological analysis results showed that the shelf life of silver carp in ice for surimi production is suitable for 8 days.

Fish salting is a traditional method of processing in most countries including Iran. There are different methods of salting which can be used for producing different salted products. There is variation in the amount of salt used in the salting process depending on the context of use.Salting was done simultaneously with salt penetration into the muscles of fish and water dripping out of the fish tissue, which lead to prevention and/or reduction of microbial and enzyme activity. Wet salting using Pickel method is one of the methods of salting in which the dry salt is used to remain together with the water dripped out of the muscle in the vessel during salting. This method results in better preservation of fish against the biological spoilage, better taste and suitable distribution of salt in the texture. The importance of this method compared with other methods of salting is its ability in protecting the texture of fish against oxidation because of high rate of salt penetration. Using different salting methods affect weight change of fish. That is, the salted fish produced using wet salting method is heavier than the fish salted through dry method. Fish breeding especially that of silver carp is one of the important activities of aquaculture in our country. This is because of high rate of silver carp production and provision of a product with a better taste to markets. To assess the effectiveness of wet salting during refrigerated storage (4˚ C), In this study physicochemical, microbiological and sensory evaluation of salted silver carp would be employed.
The fresh silver carps with weight of 0.5 kg were purchased from market (Bandar Torkman, North Iran) and transported in isothermal iceboxes to the fish control quality laboratory at Ashoradeh Island in 2012. The fishes were cleaned and salted with 10 and 20% concentrations and then stored in refrigerator (°C). Chemical parameters (Humidity, Protein, Salt, PV and TBA), pH, Microbial parameters (TVC, PTC, and Halophile) and sensory analysis were measured at 0, 3, 6, 9 and 12 days. The experiments were performed in three replicates.
The present study showed that by increasing the salt concentration from 10 to 20 % at 4 ° C the salt amount of salted fish muscle changed from 10.70 to 13.60 after 12 days of refrigerated storage. This suggests that an increase in salt concentration result in higher salt absorption. The difference between the results of two treatments in different times were statistically significant (P

Evaluation of fish and seafood markets in Iran show that people have little interest to consume fish, despite the fact that fish consumption in developed countries is the rapid growth. However, despite the significant sources of demand for fish consumption of fish is generally seasonal. One of the problems consumers clean and ready to cook the fish, which need to experience and time, although it is common for all the fish, but the warm water cultured fish is more important, therefore, must be programmed in such a way that the fish are supplied all year. The fish processing provides the possibility that fish that are produced in a limited time and gradually throughout the year are marketed. Due to high production of warm water fish and using of small-scale and traditional methods for processing of fish such as salting and smoking, is necessary to use from modern processing methods for production of high quality of fishery products from fish particularly warm water fish such carp, silver carp, grass carp and big head. In 2004, a joint project with title "improvement of silver carp processing and production of different products from fish" was signed between Iranian Fisheries Science Research Institute and Rivo Institute and Wageningen university of Netherlands. According to the project 7 sub projects were defined that including: quality of fish sausage, fish cheese, fish snake, fish ball, fish ice cream, trimming machines for production of fish fillet and pin bone machines for production of deboned fillet. Two main objectives of the project were production of high quality of fish fillet with low fat and bone and development of various products from silver carp for introduce to market. Fish Cheese is produced from coagulation of soluble proteins (sarcoplasmic proteins) of fish. The aim of this study was to extraction and precipitatation of sarcoplasmic proteins of silver carp (Hypophthalmichthys molitrix) and its use in fish cheese formulations.

After washing, the fish was beheaded, gutted, and again washed and bones were manually separated. Fish fillets were grained and prepared for surimi production. Minced fish were washed three times in 10 ° C water (1 to 4 w/v) for 15 minutes, and the third stage was rinsed in the brine (0.3%). For coagulation and concentration of sarcoplasmic proteins were used from acetic acid (5%) and centrifuge in 5000 rpm for 15 minutes respectively. At the end of the process the sugar and sorbitol, (each in the amount of 4%) and tri sodium polyphosphate was used in the amount of 0.3%. Proximate composition (total protein, total fat, moisture and ash) and chemical parameters (peroxide value (PV) and total volatile base nitrogenTVB-N) and microbial analysis (total viable counts) were examined for three forms of fish (minced fillets, concentrated protein and fish cheese). All examinations were done as standard methods for food analysis.

The results indicated that mean of lipid, ash, moisture and protein in minced silver carp were %2.71, %79.44,, %0.91, %16.90 and in sarcoplasmic protein concentrated were %16.90, %1.16, %81.97, %0.42 and in fish cheese were %16.41, %28.01, %48.41, %3.46, %17/50 respectively. The best formula was treatment of 15 with %22/26 of protein. Mean of TVN and PV in minced fish, primary protein paste and fish cheese were, 11.32 mg/100, 1.51 meqo/kg and 13.63 mg/100, 3.65 meqo/kg and 15.03 mg/100, 5.38 meqo/kg respectively. The results indicated that mean total bacteria count was in minced meat 7.2 × 104per grams was the lowest (1.1×103) and highest (5.4 ×104), respectively. The mean total count of bacteria in fish protein concentrated sarcoplasmic 3.1 × 104 g, which is the lowest number (1.8×103), and the highest number (5.2 ×104), respectively. The mean total count of bacteria in cheese, fish 8/1 × 103 per gram was the lowest number (5.8×103), and the highest number of (4×104). Total count of bacteria in three of the treatments showed that the number of bacteria in the range of 4 logs, and the final product slightly decreased (in some treatments). Changes in the number of microbes in the products depend on two factors such as time - temperature and the temperature are lower and therefore faster processing time will count as standard.

According to the results, the product production of sarcoplasmic proteins silver carp namely fish cheese the quality parameters, indicators of chemical and microbial spoilage in a range of reference standards can be used as a new product made silver fish with different formulations, in the diet However supplemental tests including organoleptic criteria for the evaluation of the physical properties of the product is necessary.

The purpose of this research is to study before treatment (initial frying and microwave) and after (getting oil) from deep frying oil filtering on the absorption of silver carp. Treatments: Treatment A or control treatment (deep frying samples (180°C for 5 to 7 min)), treatment B (deep frying + removes moisture level after frying), treatments C (pre frying (180 ° C for 3-2 min) + deep frying), treatment D (pre frying deep frying + catch oil after frying), treatment E (pre cooking in the microwave (on high power for 1 minute 2450 MHz) + deep frying) and treatment F (pre cooking in the microwave + deep frying+ get oil after frying). The ratio of n- 6/n-3 fatty acids in samples that were fried Foundation (treatments C and D) increased. Basic cooking in the microwave before frying and removing surface oil after frying (treatment F) caused the greatest reduction in oil absorption. In the process of deep frying treatment, as the most striking change was the loss of moisture caused the protein, fat and ash to increase significantly in fried samples than raw the raw ones.

The aim of this study was to evaluate the effects of xanthan, alginate, CMC and thawing properties on "Finger Fish" quality. Different gums added to pre-dust, to compare these effects and moreover thawing in air and microwave to compare with deep fat frying. Results depicted no significant differences in WHC and ash content (P>0.05). Types of added gums and thawing procedures had significant effects on crust adhesion (P<0.05). Effects of gum, thawing method and interactions on moisture were significant (P<0.05). Fat content of "Finger Fish" just affected by pre-dust gum type (P<0.05). Control fried group showed the highest and alginate-air group showed the lowest product yield (P<0.05). Gum type and thawing method had significant effects on L*, a* and b* value (P<0.05). Control group had the highest sensorial scores. Overall results showed common frying is the best in frozen "Finger Fish" thawing method and adding mixture of gums and flour into pre-dust has negative effects on final quality yield.

The aim of this study was to evaluate the quality of thawed silver carp in refrigerator. Silver carps were kept in -18°c for 3 months pre and post rigor mortis. After thawing they were kept in refrigerator for 12 days, meanwhile quality assessment of fishes was performed in days of 0, 3, 6, 9 and 12 by measuring chemical (FFA, TBA, TVB-N, Expressible moisture, pH and moisture contents), microbial (Total viable counts) and sensory factors (Raw and cooked fish). Freezing post rigor mortis and increasing storage time led to increase of FFA, TBA, TVN, Expressible moisture and pH contents, but decrease of moisture content. Although TVB-N elevated by increasing refrigerated storage, but its content for post-rigor frozen fishes was more than pre-rigor frozen fishes. Also, Total viable counts showed higher bacterial numbers in pos-rigor frozen fishes (p<0.05). Although silver carps were edible during 12 days, but sensory analyses of raw and cooked fishes indicated unsuitable quality of silver carps after 6 and 3 days in pre- and post-rigor frozen samples, respectively. Therefore, based on obtained results, freezing of silver carps before the onset of rigor resulted in increase of their shelf life during refrigerated storage

In this study, the effect of gutting on chemical, microbiological, and sensory properties of thawed silver carp were investigated. Silver carp stored at -18 °C for 3 months in the forms of whole and gutted. After thawing, the samples were stored in refrigerator for 12 days and quality assessment was performed with day intervals of 0, 3, 6, 9, and 12. FFA contents of thawed whole and gutted silver carp increased gradually and reached to 4.75 and 4.51 (% oleic acid) respectively, at the end of storage. TBA values remained low during storage, as reached from 0.31 to 1.66 and from 0.71 to 1.84 mg MA/kg in thawed whole and gutted carp respectively. From the 9 day, total viable counts in both of treatments exceeded 6 Log cfu/g, which were higher than the maximum recommended value for human consumption. Gutting process and increase of storage time led to significant increase (P<0.05) of TVN values for thawed silver carp whereas pH value of samples fluctuated during storage. Moreover, the level of moisture and sensory properties (taste, odor and color) showed decrease in both of treatments. Generally, based on the obtained results of microbiological and sensory data the shelf life of thawed whole and gutted silver carp determined 6 days.

Washing operation with different dilutions of salt water (3،2،1،0. 3) at different times (5،10 and 15 minutes) was used to reduce fishery odor from Silver and Big head carp fish pastes. Results showed that elimination of fishery odor increased while extraction of soluble proteins with salt water increased. Sensory analysis was used to determine the best formulae of 50،60 and 70 percent fish meat from the best eliminated fishery odor sample that sample with 70 percent fish meat selected as the best formulae. For determination of quality changes at -18ºC، 2 variable level of BHA antioxidant (0. 01 and 0. 02 percent) with a blank sample (without antioxidant) were prepared. Results showed that total count of bacteria reduced and reached to 0 after 60 days while TVN and peroxide factors increased in each sample during storage time. So both peroxide and TVN tests could used for determination of storage time.