علوم زیستی دریا
Reza Soltani; Ainaz Khodanazary; Seyyed Nasrollah Hosseini
Abstract
The objective of this study was to evaluate the freshness of gutted tigertooth croaker stored on refrigerator up to 16 days. Changes during storage were observed with sensory evaluation (Quality Index Methode QIM), pH, total volatile basic nitrogen (TVB-N), thiobarbitoric acid (TBA), and microbiological ...
Read More
The objective of this study was to evaluate the freshness of gutted tigertooth croaker stored on refrigerator up to 16 days. Changes during storage were observed with sensory evaluation (Quality Index Methode QIM), pH, total volatile basic nitrogen (TVB-N), thiobarbitoric acid (TBA), and microbiological analyses (total mesophilic and psychrotrophic count). The maximum shelf life of gutted tigertooth croaker stored in refrigerator was determined with loss of freshness (sensorial, physico-chemical and microbiological evaluations). High correlation R2= 0.857 between Quality Index (QI) and storage time was verified. QI ranged from zero (maximum freshness) to 34 (total loss of freshness) and reached the acceptable limit for consumption. The microbiological results showed an increase of mesohilic and psychrotrophic counts along the storage time. TVB-N ranged from 12.55 to 67.70 mg N/ 100g, pH from 5.95 to 7.85, and TBA from 0.70 to 2.16 in the first and 16th day of storage, respectively. It is suggested that gutted tigertooth croaker has to be fresh and acceptable for consumption by cooling up to 12 days.
علوم زیستی دریا
Khatereh Mehrabani; Mohammad Khosravizadeh; Vahid Yavari; Seyed Mehdi Hosseini; Omid Beyraghdar Kashkooli
Abstract
The aim of this study was to estimate the amount and species composition of discards in bottom trawl fisheries in the Bosif fishing ground in the coastal waters of Khuzestan. Furthermore, the biological parameters of discarded species were assessed. Specimens were collected from commercial catch data ...
Read More
The aim of this study was to estimate the amount and species composition of discards in bottom trawl fisheries in the Bosif fishing ground in the coastal waters of Khuzestan. Furthermore, the biological parameters of discarded species were assessed. Specimens were collected from commercial catch data of trawl vessels in three seasons, autumn and winter 2017 and summer 2018. The results showed that discarded samples included 33 species from 28 families. Orangefin Pony fish and striped piggy species were the most frequent species in this study. The results also showed that the mean length of most of the discards species was below 30 centimeters. The amount of discards per unit of catching effort was 57.33±9.87, 27.50±16.64 and 32.33±7.50 in the autumn, winter and summer seasons, respectively. The catch per surface area in autumn, winter and summer were 2.77 ± 0.064, 0. 73 ±0.39 and 1.73 ± 0.44 kg/nm2, respectively. The results showed that CPUE and CPUA in winter were significantly higher than those in autumn and summer (p<0.05). In general, the results of this study represent high fishing pressure on ecologically important species in Bosif fishing ground especially in their critical life cycle which may affect local ecosystem structure and function in future.
علوم زیستی دریا
Simin Ghoreishvandi; s m; Seyyed Nasrollah Hosseini; Annahita Rezaie
Abstract
In this study, post-mortem changes, including chemical, physical, microbial and sensorial changes, were performed in “Gatan” during ice storage. For this purpose, 18 fishes with Average weight 251.4 ± 4.24 g were transferred to the wet laboratory of Khorramshahr University of Marine ...
Read More
In this study, post-mortem changes, including chemical, physical, microbial and sensorial changes, were performed in “Gatan” during ice storage. For this purpose, 18 fishes with Average weight 251.4 ± 4.24 g were transferred to the wet laboratory of Khorramshahr University of Marine Science and Technology, and in order to adapt to the laboratory conditions and to remove the stress caused by displacement, They were kept under favorable conditions for a week. Samples were catch immediately stored in ice for 72 hours, and meat quality indices were measured at 0, 6, 12, 24, 48 and 72 hours after death. The results showed that pH, TBA, FFA indices increased during storage period, TVBN initially decreased and then increased Microbiological studies also showed that the Cyrophile bacteria had no growth during the maintenance period. The amount of mesophilic bacteria at time zero was 2.53 ± 1.53 and then at 6, 12, and 24, it was descending process towards the zero hour. It then gradually increased and maintained at 1.72 ± 0.72 at the Seventy second hour of storage. Sensory evaluation of the fish showed that they had a suitable and acceptable condition for up to 24 hours after storage at the ice. During the maintenance period, the gradual decrease in acceptability was reduced and at 72 hours, most of the sensory analysis indexes obtained lower scores, and samples at that hour were the lowest quality during the maintenance period. Therefore, the use of ice to maintain long-term fish is not an appropriate method.
علوم زیستی دریا
Maryam salami beni; Ebrahim rajab zade ghatrami; Hamid mohamadi azarm; mehdi hoseini
Abstract
AbstractIn intensive and semi-intensive breeding systems of shrimp, growth and development Dependson natural foods addition, the complete nutrition that can provide all the nutritional requirements of existing needs. This study was done on 6shrimp farms pool in Choebdeh of Abadan for 7 months. Shrimp ...
Read More
AbstractIn intensive and semi-intensive breeding systems of shrimp, growth and development Dependson natural foods addition, the complete nutrition that can provide all the nutritional requirements of existing needs. This study was done on 6shrimp farms pool in Choebdeh of Abadan for 7 months. Shrimp were fed with two different diets,Goldquine imported and domestic Shiraz Bayda. Sampling at the starter with an average weight of 2/52 ± 0/35, growing at an average weight of9 ± 1/41 and final with an average weight of 16± 1/41 was conducted. The results showed no significant difference in the indices of two diets (P
علوم زیستی دریا
azam ahmadi; Seyed Mahdi Hoseini; Seyed Mahdi Ojagh; Ebrahim Rajab Zade
Abstract
The present study was conducted to evaluate the effect of Persian gum and extract Basil (Ocimum basilicum)coating on the rancidity development in silver carp ( Hypophthalmichthys molitrix)fillets during freezing storage (-18 ºC). This epperiment was examined over a period of 3 months. The Persian ...
Read More
The present study was conducted to evaluate the effect of Persian gum and extract Basil (Ocimum basilicum)coating on the rancidity development in silver carp ( Hypophthalmichthys molitrix)fillets during freezing storage (-18 ºC). This epperiment was examined over a period of 3 months. The Persian gum and basil extract covering the treatment of gum 2% , 1.5% extract and extract was prepared containing treatment and control (uncoated). The control and treated fish samples were analyzed for chemical (TVB-N, TBARS, FFA, pH) characteristics, and sensory characteristics monthly for frozen samples. Totally, the results of chemical and sensory analyses indicated lower levels of TBA, FFA, pH, TVB-N in coated samples and especially those with gum containing basil extract while were kept in frozen (-18°C) storage. Significant differences between them in control of chemical (TVB-N, TBARS, FFA, Ph) characteristics in Three months.The results of this study showed the best coverage on the fillets Persian gum solution contains basil extract indicated and can say, gum zedo and basil extracts to increase survival for silver fish fillets in the freezer temperature storage conditions (18) are effective
Seyyed Nasrollah Hosseini; bahareh shabanpour; s j
Abstract
The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of microbial transglutaminase (MTGase) (0.6, 1, 1.4 and 1.8 units/g) were studied. Most textural parameters of the gels improved by adding MTGase espacially in higher levels (1.8 and 1.4). The expressible moisture ...
Read More
The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of microbial transglutaminase (MTGase) (0.6, 1, 1.4 and 1.8 units/g) were studied. Most textural parameters of the gels improved by adding MTGase espacially in higher levels (1.8 and 1.4). The expressible moisture and trichloroacetic acid content declined with the increase in MTGase content. MTGase espacially in higher levels was effective in the color of the gels so that it increased L and decreased a and b. SDS-PAGE study revealed that myosin heavy chain enderwent polymerization to a higher extent in the presence of MTGase. Microstructure of gels added with 1.8 units of MTGase had more ordered fibrillar structure compared with those of gels without MTGase. Therefore MTGase play an important role in improving the gel properties of kiddi shrimp mince.
Seyyed Nasrollah Hosseini
Volume 12, Issue 3 , September 2014, , Pages 86-91
Abstract
Abstract The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of egg white (EW) and whey protein concentrate (WPC) (0.5-5%) were studied. Textural parameters of the gels improved by adding EW and WPC up to 3 and 1 percent respectively and then declined (p≤0.05). ...
Read More
Abstract The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of egg white (EW) and whey protein concentrate (WPC) (0.5-5%) were studied. Textural parameters of the gels improved by adding EW and WPC up to 3 and 1 percent respectively and then declined (p≤0.05). The main factor to improve the textural parameters was the proteinase inhibitory effect of these additives as evidenced by the decline on trichloroacetic acid soluble content. The amount of expressible moisture of the gels increased with EW and WPC indicating that more water participated on gel three-dimentional network. Sodium dodecyl sulfate polyacrylamide gel electrophoresis study revealed that myosin heavy chain (MHC) didn't undergo polymerization to a higher extent in the presence of EW and WPC, and the strengthening effect on gel attained in another way except polymerization. On the other hand addition of EW resulted in a higher lightness. Therefore EW and WPC play an important role in improving the gel properties of kiddi shrimp mince. Keywords: egg white – whey protein concentrate – gel – kiddi shrimp
Seyyed mehdi Hosseini; Bahareh Shabanpour; Seyyed Ali Jafarpour; Ali Shabani; Seyyed Yousef Peyghambari
Abstract
The effect of different setting time and temperature (5°c in 12 and 24 hours, 25°c in 1, 2 and 3 hours and 40°c in 30 and 60 minutes)on the properties of kiddi shrimp (Parapenaeopsis stylifera) gel were investigated. The purpose of this research was to improve the properties of gel produced ...
Read More
The effect of different setting time and temperature (5°c in 12 and 24 hours, 25°c in 1, 2 and 3 hours and 40°c in 30 and 60 minutes)on the properties of kiddi shrimp (Parapenaeopsis stylifera) gel were investigated. The purpose of this research was to improve the properties of gel produced from Kiddi shrimp mince used in ready-to-use products in mince and surimi industries. Setting was effective on gel properties of shrimp mince and the highest quality belonged to gels which were set at 5°c in 24 or 12 hours before being heated at 90°c for 20 minutes. The second quality order belonged to gels which were set at 25°c for 1, 2 or 3 hours and at last the gels set at 40°c for 30 or 60 hours had better quality than the gels which didn't set in most cases, although setting temperature was more effective than setting time.