Volume 7, Issue 1 (2018)
JFST 2018, 7(1): 41-48 |
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Bakhshi F, Rahmani Farah K, Najdegerami E, Manaffar R, Tukmachi A. Chemical and Quality Indices of Common Carp Meat Reared in the Biofloc System during the Refrigerated Storage Time. JFST 2018; 7 (1) :41-48
URL: http://jfst.modares.ac.ir/article-6-14859-en.html
URL: http://jfst.modares.ac.ir/article-6-14859-en.html
1- Artemia & Aquaculture Research Institute, Urmia University, Urmia, Iran
2- Aquaculture Department, Natural Science Faculty, Urmia University, Urmia, Iran
3- Biology Department, Sciences Faculty, Urmia University, Urmia, Iran , e.gerami@urmia.ac.ir
4- Department of Microbiology, Faculty of Veterinary, Urmia University, Urmia, Iran
2- Aquaculture Department, Natural Science Faculty, Urmia University, Urmia, Iran
3- Biology Department, Sciences Faculty, Urmia University, Urmia, Iran , e.gerami@urmia.ac.ir
4- Department of Microbiology, Faculty of Veterinary, Urmia University, Urmia, Iran
Abstract: (8165 Views)
Aims: Biofloc system is the usage of microorganisms such as heterotrophic bacteria, algae, dietary zooplanktons, and protists, which disintegrates and consumes reared aquatics propagation and non-eaten foods in ponds and increases the productivity of developed ponds as a modern aquaculture system. The aim of this study was to investigate the quality of common carp meat reared in the biofloc system during the refrigerated storage time (4±1°C).
Materials & Methods: In this experimental study, 300 common carps were fed for 9 weeks by commercial food (control) and 3 experimental treatments were fed, and the quality indices of meat were evaluated. The data were analyzed by SPSS software 21, using Duncan's multiple range, one way ANOVA, and Tukey post hoc tests.
Findings: The lowest meat taste quality was observed in sugar beet molasses treatment and it had a significant difference with other treatments (p<0.05). No significant difference was observed in case of sensorial parameters and cooking loss percentage in fish meat (p>0.05). Control and sugar beet molasses treatments showed the lowest and highest skin redness index values, respectively. Thiobarbituric acid (TCA) value significantly increased and decreased in control and biofloc treatments, respectively, over storage time (p<0.05). Sulfhydryl and TCA soluble peptides values decreased during refrigerated storage time (p<0.05).
Conclusion: The biofluid system has a positive effect on the quality of common carp meat reared during the refrigerated storage time and increases its shelf-life.
Materials & Methods: In this experimental study, 300 common carps were fed for 9 weeks by commercial food (control) and 3 experimental treatments were fed, and the quality indices of meat were evaluated. The data were analyzed by SPSS software 21, using Duncan's multiple range, one way ANOVA, and Tukey post hoc tests.
Findings: The lowest meat taste quality was observed in sugar beet molasses treatment and it had a significant difference with other treatments (p<0.05). No significant difference was observed in case of sensorial parameters and cooking loss percentage in fish meat (p>0.05). Control and sugar beet molasses treatments showed the lowest and highest skin redness index values, respectively. Thiobarbituric acid (TCA) value significantly increased and decreased in control and biofloc treatments, respectively, over storage time (p<0.05). Sulfhydryl and TCA soluble peptides values decreased during refrigerated storage time (p<0.05).
Conclusion: The biofluid system has a positive effect on the quality of common carp meat reared during the refrigerated storage time and increases its shelf-life.
Article Type: Research Article |
Subject:
fish and shellfish physiology
Received: 2016/12/20 | Published: 2018/03/20
Received: 2016/12/20 | Published: 2018/03/20
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