Volume 7, Issue 1 (2018)
JFST 2018, 7(1): 41-48 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
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 ,
4- Department of Microbiology, Faculty of Veterinary, Urmia University, Urmia, Iran
Abstract: (8962 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
References
1. Widanarni, Ekasari J, Maryam S. Evaluation of biofloc technology application on water quality and production performance of Red Tilapia Oreochromis sp. Cultured at different stocking densities. Hayati J Biosci. 2012;19(2):73-80. [Link] [DOI:10.4308/hjb.19.2.73]
2. Piedrahita RH, Conklin DE. Development of a Recirculation System and Diet for the Culture of California Halibut (Paralichthys californicus). Final Report of the University of California Research Project; 2004. [Link]
3. Ahmad I, Verma AK, Babitha Rani AM, Rathore G, Saharan N, Gora AH. Growth, non-specific immunity and disease resistance of Labeo rohita against Aeromonas hydrophila in biofloc systems using different carbon sources. Aquaculture. 2016;457:61-7. [Link] [DOI:10.1016/j.aquaculture.2016.02.011]
4. Long L, Yang J, Li Y, Guan Ch, Wu F. Effect of biofloc technology on growth, digestive enzyme activity, hematology, and immune response of genetically improved farmed tilapia (Oreochromis niloticus). Aquaculture. 2015;448(1):135-41. [Link] [DOI:10.1016/j.aquaculture.2015.05.017]
5. Avnimelech Y. Bio-filters: The need for an new comprehensive approach. Aquac Eng. 2006;34(3):172-8. [Link] [DOI:10.1016/j.aquaeng.2005.04.001]
6. De Schryver P, Crab R, Defoirdt T, Boon N, Verstraete W. The basics of bio-flocs technology: The added value for aquaculture. Aquaculture. 2008;277(3-4):125-37. [Link] [DOI:10.1016/j.aquaculture.2008.02.019]
7. Crab R, Chielens B, Wille M, Bossier P, Verstraete W. The effect of different carbon sources on the nutritional value of bioflocs, a feed for Macrobrachium rosenbergii postlarvae. Aquac Res. 2010;41(4):559-67. [Link] [DOI:10.1111/j.1365-2109.2009.02353.x]
8. Bakhshi F. The application of biofloc technology in intensive culture of common carp fingerlings (Cyprinus carpio L.) [Dissertation]. Urmia: Urmia University; 2014. [Persian] [Link]
9. Khoshkholgh MR, Mosapour Shajani M, Mohammadi Baresari M. The Possibility of Partial Replacement of Olive Pomace with Some Dietary Items of Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792). J Fish. 2016;69(2):189-200. [Link]
10. Hedayatifard M. Sensory, chemical, microbial load and fatty acid composition changes of Silver carp (Hypophthalmichthys molitrix) after thermal drying process, vacuum packaging and storing in 4°C. Iran Sci Fish J. 2016;24(4):127-43. [Link]
11. Azim ME, Little DC. The biofloc technology (BFT) in indoor tanks: Water quality, biofloc composition, and growth and welfare of Nile tilapia (Oreochromis niloticus). Aquaculture. 2008;283(1-4):29-35. [Link] [DOI:10.1016/j.aquaculture.2008.06.036]
12. Papoutsoglou SE, Mylonakis G, Miliou H, Karakatsouli NP, Chadio S. Effects of background color on growth performances and physiological responses of scaled carp (Cyprinus carpio L.) reared in a closed circulated system. Aquac Eng. 2000;22(4):309-18. [Link] [DOI:10.1016/S0144-8609(00)00056-X]
13. Rahmanifarah K. Protein powder production of common kilka and the possibility of its application in the formulation of pasta [Dissertation]. Gorgan: Gorgan University of Agriculture and Natural Resources; 2014. [Persian] [Link]
14. Jalili SH, Hamrang Omshi A. Physicochemical and sensory quality changes of surimi from silver carp (Hypophthalmichthys molitrix) in frozen storage at -18ºC. Iran Sci Fish J. 2011;20(3):33-44. [Persian] [Link]
15. Shabanpour B, Rahmanifarah K, Shabani A, Imanpour M, Mowloudi Z. Evaluation of imposed stress levels and meta quality attributes in common Carp affecting pre-slaughter crowding stress and killing procedures. Gorgan: Gorgan University of Agricultural Sciences and Natural Resources; 2010 Jun. Report No. 89-2-235. [Persian] [Link]
16. Ellman GD. Tissue sulfhydryl groups. Arch Biochem Biophys. 1959;82(1):70-7. [Link] [DOI:10.1016/0003-9861(59)90090-6]
17. Gornall AG, Bardawill CJ, David MM. Determination of serum proteins by means of the biuret reaction. J Biol Chem. 1949 Feb;177(2):751-66. [Link]
18. Buege JA, Aust SD. Microsomal lipid peroxidation. Methods Enzymol. 1978;52:302-10. [Link] [DOI:10.1016/S0076-6879(78)52032-6]
19. Hong H, Luo Y, Zhou Z, Bao Y, Lu H, Shen H. Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chem. 2013;138(2-3):1476-82. [Link] [DOI:10.1016/j.foodchem.2012.11.031]
20. Agha Mohammadi B, Ghiyasi Tarzi B, Honarrou D, Delkhosh b. Effects of molasses as a sugar substitute on physico-chemical and sensory properties of oily cake. J Innov Food Technol Sci. 2012;4(2):37-45. [Persian] [Link]
21. Najdegerami EH, Bakhshi F, Bagherzadeh Lakani F. Effects of biofloc on growth performance, digestive enzyme activities and liver histology of common carp (Cyprinus carpio L.) fingerlings in zero-water exchange system. Fish Physiol Biochem. 2016;42(2):457-65. [Link] [DOI:10.1007/s10695-015-0151-9]
22. Abdollahi Khazaghi M, Rezaei M, Jafarpour Khazaghi A. Gel forming and physico-chemical properties of protein recovered from whole and gutted common kilka (Clupeonella cultriventris). J Fish Sci Technol. 2015;4(3):101-16. [Persian] [Link]
23. Nasehi B, Chaji M, Ghodsi M, Puranian M. Effect of diet containing probiotic on the properties of Japanese quail meat during the storage time. Iran J Nutr Sci Food Technol. 2015;9(4):77-86. [Persian] [Link]
24. Zhang ZF, Zhou TX, Ao X, Kim IH. Effects of β-glucan and Bacillus subtilis on growth performance, blood profiles, relative organ weight and meat quality in broilers fed maize-soybean meal based diets. Livestock Science. 2012;150(1-3):419-24. [Link] [DOI:10.1016/j.livsci.2012.10.003]
25. Dobrucka R, Cierpiszewski R. Active and intelligent packaging food -Research and development -A Review. Pol J Food Nutr Sci. 2014;64(1):7-15. [Link] [DOI:10.2478/v10222-012-0091-3]
26. Jannat alipour H, Shabanpour B, Sadeghi Mahoonak AR, Shabani A. Effects of freezing and two thawing methods on food quality of Persian sturgeon fillets. J Fish Sci Technol. 2013;10(40):11-20. [Persian] [Link]
27. Bosma RH, Verdegem MCJ. Sustainable aquaculture in ponds: Principles, practices and limits. Livest Sci. 2011;139(1-2):58-68. [Link] [DOI:10.1016/j.livsci.2011.03.017]
28. Swatland HJ. How pH causes paleness or darkness in chicken breast meat. Meat Sci. 2008;80(2):396-400. [Link] [DOI:10.1016/j.meatsci.2008.01.002]
29. Etemadian Y, Shabanpour B, Sadeghi Mahoonak A, Shabani A. Combination effect of phosphate and vacuum packaging on quality parameters of Rutilus frisii kutum fillets in ice. Food Res Int. 2012;45(1):9-16. [Link] [DOI:10.1016/j.foodres.2011.09.026]
30. Bremner HA, editor. Safety and quality issues in fish processing. New York: CRC Press; 2002.
https://doi.org/10.1533/9781855736788 [Link] [DOI:10.1201/9781439823170]
31. Goulas AE, Kontominas MG. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chem. 2007;100(1):287-96. [Link] [DOI:10.1016/j.foodchem.2005.09.045]
32. Luo G, Gao Q, Wang C, Liu W, Sun D, Li L, et al. Growth, digestive activity, welfare, and partial cost-effectiveness of genetically improved farmed tilapia (Oreochromis niloticus) cultured in a recirculating aquaculture system and an indoor biofloc system. Aquaculture. 2014;422-423:1-7. [Link] [DOI:10.1016/j.aquaculture.2013.11.023]
33. Moosavi-Nasab SM, Moosavi-Nasab M, Mesbahi Gh, Jamalian J, Maghsoudlou Y. Ice-glazing of frozen shrimp using chitosan hydrocolloid for improving its qualitative properties. Elctron J Food Process Preserv; 2013;5(2):1-17. [Link]
34. Zhao LG, Sun JW, Yang Y, Ma X, Wang YY, Xiang YB. Fish consumption and all-cause mortality: a meta-analysis of cohort studies. Eur J Clin Nutr. 2016;70(2):155-61. [Link] [DOI:10.1038/ejcn.2015.72]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |