علوم زیستی دریا
Maryam Khorramabadi; Ainaz Khodanazary; Ebrahim Rajabzadeh Ghatrami
Abstract
In This study, effects of chitosan and alginate enriched with gallic acid on quality of common carp (Cyprinus carpio) were investigated during refrigerated storage at 12 days.Treatments included 1) control, 2) chitosan, 3)alginate, 4) alginate-chitosan, 5)alginate-gallic acid, 6)chitosan-gallic acid, ...
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In This study, effects of chitosan and alginate enriched with gallic acid on quality of common carp (Cyprinus carpio) were investigated during refrigerated storage at 12 days.Treatments included 1) control, 2) chitosan, 3)alginate, 4) alginate-chitosan, 5)alginate-gallic acid, 6)chitosan-gallic acid, 7)alginate-chitosan-gallic acid. Comparative aerobic mesophilic bacterial counts and psychrophilic bacterial counts of control and treated samples indicated that the highest amount of aerobic mesophilic bacterial and psychrophilic bacterial counts is related to control sample (8.47 and 8.91 Log10CFU /g, respectively) and the lowest amount of them is related with samples coated with chitosan-alginate enriched with gallic acid (7.21 and 7.22 Log10CFU /g, respectively). TBA, FFA, TVB-N, and pH contents of fillets coated with alginate-chitosan enriched with gallic acid were 0.21 mg MDA/kg fish tissue, 3.91 % Oleic acid, 25.24 mg N/100g, and 7.28, respectively, which had the lowest amount in the mentioned indexes compared with other treatments (P<0.05). The results showed that bacteria analysis, TVBN content, and pH content were significantly (P<0/05) lowest contents in the samples treated with alginate compared to control group in the end of storage. Results of sensory evaluation indicated that treated fillets had higher score in compared to control samples. Alginate-chitosan coating enriched with gallic acid indicated the gighest antimicrobial and antioxidant activities compared to other coatings. Therefore, to extend the shelf life and delay the deterioration of fresh common carp fillets during refrigerated storage, alginate-chitosan coating in combination of gallic acid is more effective for 3 days.
علوم زیستی دریا
Hakime Fartoosi; Ebrahim Rajabzadeh Ghatrami; Ainaz Khodanazary; Hossein Pasha Zanoosi
Abstract
The acidic and alkaline conditions of marine food products have an effect on the quality of the products and the duration of their storage in the organolyptic state. In this research, the effect of different levels of Iranian lime juice on the biochemical and organoleptic characteristics of Vanami shrimp ...
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The acidic and alkaline conditions of marine food products have an effect on the quality of the products and the duration of their storage in the organolyptic state. In this research, the effect of different levels of Iranian lime juice on the biochemical and organoleptic characteristics of Vanami shrimp for 60 days at freezer temperature was investigated. Biochemical parameters TVB-N, TBA, FFA and pH and organoleptic characteristics in control treatments (without adding lime juice), treatment 1 with one percent, treatment 2 with two percent and treatment 3 with three percent lime juice in 0 days. 16, 32, 48 and 60 were examined. The results showed that the parameters of pH, FFA, TBA and TVB-N showed an increasing trend in all 4 treatments with increasing storage time, but the value of these parameters decreased significantly with the increase in the level of lemon juice, and the lowest in the treatment containing 3% lemon juice. had the amount (P<0.05). At the end of the storage period (60 days of storage) with the increase in the level of lemon juice, the score given to the taste, smell and color of the shrimps was more favorable (P<0.05). On day 60, the treatment with 2% lemon juice had the highest score and the control treatment had the lowest score for taste (P<0.05). There was a difference in the amount of 1, 2 and 3% lemon juice on the 12th day of shrimp shelf life (P<0.05). 0P<) and the treatment containing 3% lemon juice showed the highest quality. Regarding the sensory parameters such as taste and smell, the 2% lemon juice treatment showed the highest quality (P<0.05). According to the results, lemon juice can be used as a suitable additive to increase the shelf life of shrimp and maintain its quality and taste.
Mohhamad Reza Sahraeian; Vahid Yavari; Jasem Ghofleh Marammazi2; Ebrahim Rajabzade Ghatra; Hossein Pashazanoosi
Volume 10, Issue 4 , September 2012, , Pages 22-33
Abstract
A feeding trial was carried out where, three protein concentrations [45%, 55% and 65%) crude protein (CP)] and three dietary energy concentrations [20, 22and 24 kj g-1 crude energy (CE)] were fed to 540 yellowfin seabreams (Acanthopagrus latus ) fingerlings to establish the protein and energy requirement ...
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A feeding trial was carried out where, three protein concentrations [45%, 55% and 65%) crude protein (CP)] and three dietary energy concentrations [20, 22and 24 kj g-1 crude energy (CE)] were fed to 540 yellowfin seabreams (Acanthopagrus latus ) fingerlings to establish the protein and energy requirement for this species. 9 treatments with triplicate groups of 20 fish each (initial weight 12g) were stocked in 300-L fiberglass tanks and fed twice a day to apparent satiation. After 8 weeks, the survival rate was not dependent on the dietary treatments, but average fish weight gain (AWG), specific growth rate (SGR) and feed efficiency ratio (FER) were significantly affected by dietary protein (P<0.05). Protein retention (PR) were increased by dietary energy level (P<0.05). Feed efficiency ratio, PER and Hepatosomatic Index (HIS) was not affected by dietary protein and energy concentrations (P>0.05). At same protein level, PER, PR increased with the increase in energy levels from 20 to24 Kj g-1. Carcass moisture and ash contents were significantly affected by dietary protein and energy levels (P<0.05) but carcass protein was not significantly affected by dietary protein and dietary energy levels (P>0.05) .With increase dietary energy, carcass fat content was increased from 20 to 24 Kj g-1. The results indicate that the optimum dietary protein and energy levels for growth of juvenile yellowfin seabream are 56. 20 – 57 . 47g in Kg-1diet and 21.9-24.56Kj in gr diet and 23.15-25.95mgr kg-1 ,respectively
Mohammad Khosravizadeh; Jasem Ghofleh Marammazi; Preeta Kochanian; Mansour Nikpey; Ebrahim Rajabzadeh; vahid Yavari; Mohammad Reza Sahraeian
Volume 10, Issue 1 , September 2012, , Pages 53-64
Abstract
Study was conducted to investigate the effects of various energy levels on growth performance, food conversion ratio (FCR) and whole body composition in Gattan, Barbus xanthopterus fingerlings (12.12±0.28 g) for 8 week. Feeding trial was conducted using 3 semipurfied diets containing 3 levels ...
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Study was conducted to investigate the effects of various energy levels on growth performance, food conversion ratio (FCR) and whole body composition in Gattan, Barbus xanthopterus fingerlings (12.12±0.28 g) for 8 week. Feeding trial was conducted using 3 semipurfied diets containing 3 levels of digestible energy (DE 2.5, 3 and 3.5 kcal/g) and same protein level 35%, in a flow-through system (1L/min) at 26.2 ± 0.460C. Triplicate groups of 15 fish (12.12±0.22 g) each, were stocked in 300-L circular polyethylene tanks and fish were fed to satiety thrice daily throughout the feeding trial. The best of total weight gain (146.67 g), FCR (2.21), protein efficiency ratio (1.31), apparent net protein utilization (ANPU%) (34.69) and condition factor (CF) (1.26) were observed in diet containing 3 kcal/g DE. The viscerosomatic index (VSI) and hepatosomatic index (HSI) did not show any significant difference between treatments (P>0.05). The final whole body moisture content decreased significantly with increasing energy levels in diets (P<0.05). Although whole body lipid and protein contents did not show significant variation among treatments (P>0.05), but the highest lipid and protein deposition were observed in diets containing 3.5 and 3kcal/g DE, respectively. Comparison between varying levels of dietary energy on the growth, feed utilization and whole body composition of Gattan indicated that 3 kcal g-1 DE could be the preferential dietary energy levels in fingerlings of this species.