نشریه بهره برداری و پرورش آبزیان
سال دهم شماره 1 (بهار 1400)

At present, the main species of sturgeon breeding in the country is Huso huso, which due to its rapid growth and the possibility of producing enough juveniles in sturgeon breeding centers and high meat prices, especially caviar, in most sturgeon farms in the area. The country has been introduced. Considering the favorable results obtained in two sturgeon breeding and breeding centers in recent years in the north of Khuzestan province, the present study aims to conduct basic studies for talent and location for the development of elephant breeding and breeding centers In Khuzestan province, it was designed using Geographic Information System (GIS). For talent and location, several indicators were used and by combining two models of fuzzy logic and AHP, first each layer was divided in the environment of fuzzy geographic information system and finally in (GIS) of the fit class. Based on the results obtained The highest weight was given to ecological indicators of 0.321, followed by climate 0.205, economic and social 0.179, natural 0.167 and barriers and constraints 0.129, respectively. According to studies, the most suitable places for the development of sturgeon farming in the northern regions and East and the most unsuitable in some southern and western regions of the province

Mycoproteins were found to be suitable for human consumption by the Ministry of Agriculture, Fisheries and Food (MAFF) and the US Food and Drug Administration (FDA) due to their adequate protein content and non-allergenic properties. Fusarium venenatum is a filamentous fungus that was selected as the best recommended species for mycoprotein production. The aim of this research is to produce a protein source as a meat substitute for human consumption in developing countries. In this study, enrichment of silver carp sausage with mycoprotein, Fusarium venenatum at two levels of 1 and 3% on nutritional value and quality determination by measuring chemical factors (pH, TVB-N and TBA), microbial (TVC and PTC) and characteristics Sensory was examined. The results showed that the use of mycoproteins increased the nutritional value of sausages, so that the amount of protein in the control treatments, one and three percent of fish sausages enriched with mycoproteins were 14.2, 15.8 and 16.6 %, respectively. In terms of nutritional value including; protein, fat, carbohydrate, ash and moisture, the difference between the three treatments was significant (p <0.05). The levels of TBA and TVB-N in samples containing mycoprotein increased with increasing the percentage of mycoprotein and showed a significant difference (p <0.05) with the control sample. The results of sensory evaluation also showed that the samples containing mycoprotein were less durable and desirable than the control sample. According to the results, the use of Fusarium venneatum mycoprotein in silver carp sausages is very important due to its nutritional value and reasonable price compared to meat.

The efficiency and nitrification process in a lab-scale aquaponic system using two different hydroponic subsystems including the deep water culture (DWC) and nutrient film technique (NFT) were evaluated for 8 weeks. Common carp juveniles (Cyprinus carpio- average initial weight of 9.34 ± 0.06g at a density of 300 juveniles per m3 in fish culture tanks) and mint (Mentha spicata- 6 plants in each hydroponic subsystem) were cultured in triplicates in a green house facility. Water quality parameters such as pH, nitrate and ammonia levels were measured and compared at the end of every week. In the fourth week of the experiment, the pH of the DWC system was significantly higher than in the NFT (p < 0.01). Ammonia levels did not show any significant difference between the two types of aquaponic systems during the experiment (P> 0.05). In both systems, nitrate values showed an increasing trend from the third week to the end of the fourth week, followed by limited fluctuation until the end of the experiment. The nitrate levels in the NFT system were higher in the fourth, fifth, sixth and eighth week . The average total weight of the mint plant in the DWC was higher than that in the NFT system. Based on the results, the use of the DWC is recommended due to the better efficiency of the experimental culture system and better growth performance of fish and mint plant.

Heat is a common physical technique for cooking meat foods, which changes the structure of protein, texture, and quality storage capacity such as juicy, color and odor due to temperature, cooking time and type of food. Knowing the right cooking time and additive type is very important in maintaining the quality of food products. In the present study, the effect of different methods of adding acid soluble chitosan 1% (additive, immersion, additive + immersion) and cooking time on qualitative and sensory properties of silver carp burger was evaluated. Moisture, fat, protein and pH values were evaluated in the processing laboratory of Gorgan University of Agricultural Sciences and Natural Resources and sensory analysis was performed by sensory evaluator group. Tukey test was used to compare the mean. The samples showed that moisture and protein content decreased significantly with increasing cooking time (p < 0/05) The results showed that chitosan had a favorable effect on the quality characteristics of the product after cooking, so that in most samples containing chitosan, the quality of the product was better than the control group. Chitosan had no significant effect on color index and overall acceptance (p < 0.05). Chitosan with additive method improved the texture compared to the control group, other methods of adding chitosan and the taste of the product at the time of cooking for 5 minutes was not significantly different from the control group (p <0.05) but this difference was significant at the time of cooking for 10 minutes (p <0.05).

The aim of this study was to investigate the effects of apple pomace (Malus pumila) derived pectin (APDP) on rainbow trout (Oncorhynchus mykiss). Therefore, 300 rainbow trout with an average weight of 3.56 ± 0.007 were fed diets containing 0.5, 1 and 2% pectin per kg of diet and the control group was fed a diet without pectin for 6 weeks. At the end of the experiment, hematological and biochemical indices were evaluated based on standard formulas and means were analyzed using Tukey test. Based on the results obtained from hematological indices, the treatment fed with 0.5 and 1% of pectin showed the highest levels of hematocrit, hemoglobin and numbers of white blood cells significantly different from those of control treatment (p < 0.05). In terms of other blood indices (erythrocytes, MCV and MCH), no significant difference was found between the experimental treatments and control group (P>0.05). Feeding fish with pectin-containing diets significantly increased albumin index and decreased cholesterol, glucose and cortisol indices (p < 0.05). In case of total protein, globulin and triglyceride, no significant difference was observed between different levels of pectin and control group (P>0.05). Therefore, it can be concluded that the use of pectin in the diet of rainbow trout leads to the improvement of some hematological and biochemical indices

Due to the importance and significant contribution of the population of the country’s youth and the necessity of their use of their products in order to health and replace them with urgent food, effective factors on purchase of their seafood processing were made.The research conducted with independent random method on 314 young people aged 15-29 in Gorgan through questionnaire design and distribution. In order to frequency the demographic characteristics and one-way Anova to examine the significance of differences, then the Duncan test was used to compare the number of questions adjusted based on a Likert scale. Four factors including odor, taste, weight and color were studied in the selection of fish processing including eviscerated fish, fish fillets, fried fish fillets, fish nuggets, frozen shrimp and fried shrimp. The results showed that young people chose fried fish fillets and fried shrimp more than other products, and among the tested look the first priority. Therefore, marketing policies can be tailored to the interests of young people in order to improve health and increase fish consumption based on the results of the present research.

Despite the important role of fish consumption in providing the needed protein by the body and health of people and the existence of many benefits in their production, the consumption of seafood in the country is low. So, this study was conducted to investigate the rate and factors affecting the per capita consumption of fish in West Azerbaijan province (urban and rural areas). The present applied study is non-experimental in terms of controlling variables and in terms of data collection method was a survey. The statistical population of this study included all urban and rural households in West Azarbaijan province. The sample size was determined based on the Cochrane 2096 formula and with proportional assignment, 1440 people in urban areas and 657 people in rural areas were selected as the sample. The main research tool was a researcher-made questionnaire which its validity was confirmed using a panel of experts. Cronbach's alpha coefficient was also used for the reliability of the measuring instrument, which was at an acceptable level. In the present study, the results were presented in two parts, descriptive and inferential, using SPSS18 software. The results showed that the average per capita fish consumption in urban areas was 7.60 kg per year and in rural areas was 7.48 kg. Regarding the per capita consumption, it shows that the highest amount belongs to Urmia city equal to 8.94 kg per year and the lowest was in Naghadeh city with 6.21 kg per year. The results of the study of factors affecting fish consumption using multiple regressions showed that the variables of price, awareness and fish diversity have the greatest impact on consumption in West Azerbaijan province and according to the R2; these variables totally explained 37% of the dependent variable.