علوم زیستی دریا
Ainaz Khodanazary; Soraya Salehi; Eshagh Zamani
Abstract
The aim of this study was the effect of peeled and unpeeled shrimp on microbiological, physicochemical and sensory properties of white shrimp (Metapenaeus affinis) stored under ice. Physicochemical (TVBN, pH, TBA and FFA), bacteriological (mesophilic, psychrophilic, Enterobacteriaceae and Staphylococcus), ...
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The aim of this study was the effect of peeled and unpeeled shrimp on microbiological, physicochemical and sensory properties of white shrimp (Metapenaeus affinis) stored under ice. Physicochemical (TVBN, pH, TBA and FFA), bacteriological (mesophilic, psychrophilic, Enterobacteriaceae and Staphylococcus), color and sensory analysis were carried out at 0, 4, 8, 12 and 16 days of storage. Mesophilic, psychrophilic, Entrobacteriaceae and Staphylococcus counts of peel and unpeeled shrimp stored in ice increased from 4.27 log10 cfu/g, 5.29-5.32 log10 cfu/g, 3.25-3.99 log10 cfu/g and 3.86 log10 cfu/g to 7.50-7.62, 7.20-7.83, 6.75-7.13 and 6.42-6.69 at day 16, respectively. Mesophile, Entrobacteriaceae and Staphylococcus counts were lower in unpeeled white shrimp compared to peeled white shrimp during ice storage. However, thiobarbituric acid, free fatty acid, total volatile nitrogen and pH contents of peeled and unpeeled white shrimp did not show significant difference during storage on ice (P>0.05). Results of sensory evaluation revealed that peeled shrimp has not improved the sensory quality and color parameter of the white shrimp. Using the acceptability limit mesophilic counts (7 log cfu/g) showed that shelf life for unpeeled and peeled white shrimp stored at ice was 8 days.
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.
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 ...
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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
Ainaz Khodanazary; Abdolmajid Hajomoradloo; Rasool Ghorbani
Abstract
The aim of this study was to investigate the effect of solid-state fermentation on quality properties, enzyme activity and apparent digestibility of nutrients of Kilka Anchovy. Kilka Anchovy meal were mixed with 25% wheat flour and inoculated with microorganisms (108 cell/ml) and kept in an incubator ...
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The aim of this study was to investigate the effect of solid-state fermentation on quality properties, enzyme activity and apparent digestibility of nutrients of Kilka Anchovy. Kilka Anchovy meal were mixed with 25% wheat flour and inoculated with microorganisms (108 cell/ml) and kept in an incubator for 14 days at 37 ºC. Comparison of oxidation and hydrolysis indexes at Kilka Anchovy silage inoculated with microorganisms showed that S. cerevisiae was the lower free fatty acid (7.62 µ mole/g fish) and peroxide (12.47 meq peroxide/1000g oil). The lowest nitrogen non protein of Anchovy Kilka silagr was shown with fish silage inoculated with L. plantarum and B. subtilis. The lowest thiobarbituric acid (8.40 mg malonaldehyde/ kg) was showed at fish silage inoculated with fungi A. niger. The highest α-amylase and acidic protease activites was shown at fish silage inoculated with fungi A. niger and yeasts (S. cerevisiae and S. carlesbergensis), respectively. The in vitro digestibility of dry matter and crude protein with different levels of the fish silage increased. The highest of in vitro digestibility of dry matter and crude protein was related to S. cerevisiae (P>0.05). Generally, the results showed that S. cerevisiae had the best quality properties, enzyme activity and digestibility of nutrient of fermented silage compared with other fish silage inoculated with other micoorganisms.
علوم زیستی دریا
حنان آلبوخنفر; ابراهیم رجب زاده قطرمی; آیناز خدانظری
Abstract
In this study, the effect of cooking and pre-cooking methods was done on quality and sensory factors of peeled and un peeled whiteleg western shrimp. Free fatty acids, pH indices, TBARs, volatile nitrogen bubbles (TVB-N) and sensory factors such as tissue, Odor, taste were evaluated during 16 days of ...
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In this study, the effect of cooking and pre-cooking methods was done on quality and sensory factors of peeled and un peeled whiteleg western shrimp. Free fatty acids, pH indices, TBARs, volatile nitrogen bubbles (TVB-N) and sensory factors such as tissue, Odor, taste were evaluated during 16 days of storage at -18 ° C. Cooking and pre-cooking of shrimp were done by boiling, in which the shrimp was heated to 80 ° C for 5 minutes to cooking and 3 minutes to pre-cooking. The lowest of factors such thiobarbituric acid was in unpeeled raw shrimp and the highest in peeled cooking, for pH in unpeeled raw shrimp and peeled cooking, for TVB-N, unpeeled raw shrimp and the highest in peeled cooking and for FFA index peeled cooking and the highest in peeled raw shrimp. The results showed heating would maintain the quality indices during the maintenance period.
علوم زیستی دریا
Mohammad Khosravizadeh; Ainaz Khodanazary; vahid Zareii
Abstract
Different stunning/slaughtering methods could significantly influence flesh quality of fish during storage time. Hence, the aim of present study was to explore the effects of two stunning/slaughtering methods including electroshock and asphyxia in the air on sensory, microbiological and chemical alterations ...
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Different stunning/slaughtering methods could significantly influence flesh quality of fish during storage time. Hence, the aim of present study was to explore the effects of two stunning/slaughtering methods including electroshock and asphyxia in the air on sensory, microbiological and chemical alterations of silver carp during 5 days storage in ice. The results showed a gradual increase in counts with time for mesophilic and psychrophilic bacteria in both methods. However, comparing the results showed mesophilic and psychrophilic counts were significantly lower in fish stunned by electroshock methods at the end of study. In case of chemical characteristics, no significant differences between two stunning/slaughtering methods were observed. Also the results of sensory analysis did not show significant differences between the two methods and quality index was highly correlated with time during ice storage. Hence, despite of no significant differences in chemical and sensory characteristics, the results showed growth rate and total counts of bacteria were significantly lower in fish slaughtered by electroshock.
علوم زیستی دریا
Ainaz Khodanazary; Negin Salamat
Abstract
Refrigerated storage is the simplest of preserving for short time of fish. The aim of the study was to investigate the effects of refrigerated storage on the microstructure, proximate composition (moisture, protein, fat and ash), chemical (total viable nitrogen, pH, thiobarbituric acid, free fatty acid, ...
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Refrigerated storage is the simplest of preserving for short time of fish. The aim of the study was to investigate the effects of refrigerated storage on the microstructure, proximate composition (moisture, protein, fat and ash), chemical (total viable nitrogen, pH, thiobarbituric acid, free fatty acid, water holding capacity), microbial (mesophillic count and psychrotrophic count) and sensory changes of Lutjanus argentimaculatus fillet during a 12-day period at 4 ºC. Fat and protein contents of Lutjanus argentimaculatus of fillet significantly decreased during refrigerator storage and moisture and ash contents of Lutjanus argentimaculatus fillet significantly increased during refrigerator storage (p