جستجوی مقالات مرتبط با کلیدواژه « S. commerson » در نشریات گروه « کشاورزی »

Seafood contains compounds such as omega-3 fatty acids, fat-soluble vitamins, digestible proteins and micronutrients such as fluorine, calcium, iodine, copper, iron and zinc. Therefore, it is important to provide methods to increase the shelf life and also remove heavy metals from fish meat. In this study, using the biopolymers of chitosan (CS) and beta-cyclodextrin (β-CD), the oxidative stability of minced of commerson Scomberomorus fish during 12 days of refrigeration with chemical evaluations (acidity (pH), peroxide number (PV), and Thiobarbituric acid (TBA), water holding capacity (WHC)) and microbial (total microbial load count (TVC)) were studied. The ability of these two compounds to reduce the concentration of heavy metals during refrigeration was also investigated. According to the results, the use of CS and β-CD had a significant effect on the values ​​of all indicators compared to the control treatment (P <0.05). Therefore, it can be said that the use of CS and β-CD is effective in reducing the oxidation and growth of minced meat bacteria during storage in the refrigerator. The lowest pH value was observed in T8 and T11 treatments, the lowest PV value was observed in T8, T10 and T11 treatments, the lowest TBA value was observed in T7 treatment, the highest WHC value was observed in T8 treatment and the lowest TVC value was observed in T8 and T11 treatments. The use of CS and β-CD solutions also reduced the concentration of heavy metals in the minced meat of commerson Scomberomorus, so that T8 treatment showed the best performance in reducing cadmium, lead and mercury and against nickel removal, different treatments had almost the same performance.

The main focus for this study was to compare and evaluate the quality changes and to determine the shelf life of frozen Scomberomorus commerson fillet using quick and slow freezing methods. Scomberomorus commerson fillets were frozen by slow and quick freezing methods and kept in the freezer at -18°C for 180 days. Then proximate analysis, chemical test (Total volatile base nitrogen; TVN, Thiobarbituric acid; TBA), drip loss, fatty acids profile and sensory analysis were assessed. Generally, Ash content, TBA, and TVN, drip loss, SFA values were significantly increased during storage time where as the moisture, protein, fat, PUFA and MUFA were significantly decreased (P<0.05). The ratio of TVN, TBA and drip loss was found to be higher in slowly as against quickly frozen fish. The PUFA (19.71), MUFA (23.40) and ω3 (14.69) of the quick samples was higher than that of the slow samples (16.99, 22.64, 12.34%, respectively). Regarding sensory analysis, both samples were in acceptable condition but the quality of quick samples was better than slow frozen samples. The quick freezing method was generally much more influent on quality parameters than slow freezing method.

This study was carried out to measure the concentrations of heavy metals of Lead and Zinc in muscle tissues of two species of (Scomberomorus commerson) and (Scomberomorus guttatus) in Bushehr seaport during summer 2015. 20 samples of Scomberomorus commerson and 20 samples of Scomberomorus guttatus were caught randomly from Bushehr seaport by using a gillnet. After biometry of the samples, the muscle tissues were separated and chemical digestion was done, then Lead and Zinc accumulation levels in muscles were measured using Graphite furnace atomic absorption instrument. Based on the obtained results the mean concentrations of Lead in muscle tissues of Scomberomorus commerson and Scomberomorus guttatus were calculated 0.349 ± 0.173 and 0.384 ± 0.132 mg/kg dry weight respectively and showed that there were no significant differences (P>0.05). Moreover, based on the obtained results the mean concentrations of Zinc in muscle tissues of Scomberomorus commerson and Scomberomorus guttatus were calculated 35.1 ± 11.855 and 40.8 ± 11.988 mg/kg dry weight respectively and showed that there were no significant differences (P>0.05). The results of this study revealed that the Lead metal concentration in muscle tissues of Scomberomorus commerson and Scomberomorus guttatus are lower than the levels permitted within the standards of World Health Organization (WHO), Food and Agricultural Organization (FAO), National Health and Medical Research Council (Australia) (NHMRC) and Ministry of Agriculture, Forestry and Fisheries (MAFF) but the Zinc metal concentration in muscle tissues of Scomberomorus commerson and Scomberomorus guttatus are higher than the levels permitted within the standards of Food and Agricultural Organization (FAO), and lower than the levels permitted within the standards of World Health Organization (WHO), National Health and Medical Research Council (Australia) (NHMRC) and Ministry of Agriculture, Forestry and Fisheries (MAFF). Therefore, additional researches are needed to evaluate any potential effluence of this fish consumption on human health.

The effect of microwave، grilling، steaming and shallow fat frying was evaluated on lipid content and oxidation and also fatty acid composition in S. commerson. Total lipid content was 2. 31، 4. 02، 2. 62، 3. 60 and 4. 77 % for raw and microwave cooked، grilled، steamed and shallow fat fried samples، respectively. The FFA، PV and TBA content was 4. 32 %، 3. 00 meq/kg and 0. 60 mg/kg in raw samples. There was no significant difference in FFA content between raw sample and grilled، steamed and fried samples and also in PV content between raw and cooked samples. The TBA content increased to 1. 58، 1. 09، 1. 80 and 1. 40 mg/kg in microwave cooked، grilled، steamed and shallow fat fried samples، respectively. 23 different fatty acids were found of SFA، MUFA and PUFA groups. The n-6/n-3 ratio was 0. 80، 0. 80، 0. 70 and 0. 76 for raw and microwave cooked، grilled، steamed samples، respectively and significantly increased to 2. 59 in fried samples. Cooking by different methods affects on total lipid content، fatty acid profile and the lipid stability of fish samples. The changes on chemical characteristics of fish lipid by different cooking methods were in acceptable range and were not detrimental on fish quality.

Scombermorus commerson is one of the most important commercial fish species in the Persian Gulf and Sea of Oman. To arrange for a sustainable fishing pattern, growth parameters, mortality and exploitation rates of the, fish were estimated. Fish length data were collected from 4515 fishes, science April 2007 to March 2008 in three major artisanal fish landing sites Bandar Lengeh, Bandar Abbas arid Bandar Jask in hormouzgan province waters. The Von Bertalanffy growth parameters (L¥ K and to) were estimatedat 150. 24 (em), 0. 66 year-1 and -0. 157year, respectively. The resultsshowedthat S commerson grows very fast in the first 2 years. The results indicated that S. commerson attains its fork length 80. 3cm at the end of first year. The fork length attained at the end of the second, third and fourth years were 114. 1, 131. 6 and 140. 6cm, respectively. Growth perfonnance index (ǿ) was calculated at 4. 1 which were in agreement with the findings of the other studies in the Indian Ocean. Total, natural, fishing mortality and exploitation rate were estimated at 2. 11, 0. 67, 1. 44 year-1 and 0. 64, respectively. Five cohorts were distinguished based on Bhattacharya's method.

Length composition data from monthly catches of Scomberomorus commerson landed in Choebdeh and Hendijan fish landing places in Khuzestan province, north Persian Gulf, were collected from 2004 to 2005. We used the data to estimate growth parameters and mortality coefficients of the fish. Response surface analysis produced by the ELEFAN program provided a complete set of Von Bertalanffy growth parameters estimation. We found L¥= 120cm (fork length), K = 0.49 per year and to = -0.11 year for the fish. The length-weight relationship was estimated as W = 0.022 * L2.7575 with r2= 0.978S. Based on the calculated b, we conclude that the fish has an isometric growth pattern.
The total, natural and fishing mortality coefficients were estimated as, Z = 1.58, M = 0.58 and F = 1.0, respectively. Exploitation ratio (E) for this species was estimated as 0.63 per year. The E-value indicates that the kingfish in this part of the Persian Gulf has been overexploited. Current fishing pattern in the Khuzestan province shows that 97.07 % of the cumulative length frequency and 78.18 % of the cumulative weight frequency of the landed fish are under standard size. Results of this study indicate that exploitation of kingfish does not follow an optimum trend and if this trend continues, the stock of Scomberomorus commerson in this area will be threatened.