Showing 4 results for Alizadeh Doughikollaee
Ebrahim Alizadeh Doughikollaee, Mostafa Sayyad, Khadijeh Nourzaei,
Volume 5, Issue 2 (9-2016)
Abstract
The effect of edible whey protein coating and dill (Anethum graveolens) essential oil on the quality and shelf-life of silver carp’s fillets, Hypophthalmichthys molitrix,during refrigeration storage was evaluated. Fillets were immersed in whey protein solution (10%), dill essential oil (5%) and a mixture of whey protein (10%) and dill essential oil (5%), then packed and stored in refrigerator (4˚C). Chemical (PV, TBA and TVB-N) and microbial (TVC and PTC) parameters were measured at 0, 3, 6, 9, 12, 15 and 18 days. The amount of peroxide value and thiobarbitoric acid significantly increased (P < 0.05) in all treatments, but this increace was lower in whey protein coating with dill essential oil fillets. Total volatile basic nitrogen of dill essential oil, whey protein and whey protein with dill essential oil treatments in the first and last phase of storage were 7.55, 7.60, and 7.51- 24.11, 25.84 and 15.55 mgN2/100 g fillet, respectively. The TVC and PTC amount for whey protein with dill essential oil was lower in comparsion with other treatments. Thus, whey protein coating with dill essential oil increased the shelf-life ofsilver carp’s fillets during refrigerated storage.
A. Saffar Shargh, E. Zakipour Rahimabadi, E. Alizadeh Doughikollaee , F. Gheybi,
Volume 7, Issue 1 (Winter 2018)
Abstract
Aims: The functional properties of proteins extracted by Isoelectric Solubilization/Precipitation (ISP) method are influenced by various factors such as the use of acid or base while protein extraction. The aim of this study was to investigate the functional properties of protein extracted from Crucian carp (Carassius carassius), using acidic and basic ISP method.
Materials & Methods: This experimental study was carried out on 56 Crucian carps in Bandar Torkaman City, Iran. The minced meat of fish was randomly divided to 2 homogeneous groups for implementing acidic and basic ISP method. The protein was isolated from meat and its functional properties were evaluated. The data were analyzed by SPSS 21 software, using two-sample t-test.
Findings: The protein extracted from Crucian carp meat had a significant difference in acidic and basic treatments (p<0.05). There was no difference in water holding between two treatments (p>0.05). The emulsion capacity of the extracted protein was significantly higher in basic treatment than the acidic treatment (p<0.05). The emulsion stability index was also significantly higher in basic treatment than acidic treatment. All samples had a flow behavior index (n) less than 1, indicating that these samples had a pseudoplastic behavior.
Conclusion: The protein extracted from Crucian carp meat is higher in the acidic treatment, but the basic treatment has better functional properties. The basic treatment has a higher emulsion capacity than the acidic treatment, and the stability index is high in the basic treatment. Protein solutions as well as acidic and basic emulsions have a pseudoplastic property. The amount of food viscosity is higher in acidic treatments compared to the basic treatment.
Volume 12, Issue 48 (9-2015)
Abstract
The aim of this study was to evaluate the effect of edible gelatin coating on the quality characteristics and shelf life of fish finger of Hypophthalmichthys molitrix during refrigerated storage. Fish fingers were immersed in coating solutions of gelatin 4% and then dried, packed and stored in refrigerator (4˚C). Chemical (moisture, protein, fat, ash, pH, PV, TBA and TVB-N) and microbial parameters (TVC and PTC) were measured at 0, 3, 6, 9, 12, 15, 18 and 21 days. According to the obtained results by increasing of storage time moisture and fat content decreased and pH value were significantly increased (P < 0.05). While there was no significant difference between the ash content of control and coated samples (P < 0.05). Peroxide value and thiobarbitoric acid of coated samples were lower than the control. The TVB-N value of control and coated samples were 27.80 and 27.46 mg N/100g of flesh fish in 12 days of storage that higher than acceptable value. The total viable count (TVC) and psychrotrophic count (PTC) of fish fingers were significantly increased (P < 0.05) during refrigerated storage. The results of this research indicate that the gelatin coating reduces the oxidation, but has no effect in reducing the value of microbial count.
Volume 12, Issue 48 (9-2015)
Abstract
Shrimp is one of the highspoilage seafood that keeping its quality after harvesting is the most important problems to aquatic product industry. The aim of this study is to evaluate the effect of icing on the quality and shelf lifeof Litopenaeus vannamei. After harvesting, shrimp was dipped in sodium metabisulphite solution. Then, divided in immediately icing and 2 hours delay icing treatments. Microbial (MBC, PTC), chemical parameters (PV, TBA, TVB-N) and sensory analysis were measured at 0, 3, 6, 9, 12 and 15 days. The psycrotrophic bacteria and mesophilic counts of 2 hours delay were more than those of the immediately treatment. The mesophilic counts were more than psycrotrophic bacteria in the first days of storage but the psycrotrophic bacteria more increase in comparison to mesophilic during storage. Chemical parameters of immediately icing treatments had a slower growth than the 2 hours delay. Sensory index reduced during storage. Results of this research show that immediately icing was significantly effect on shelf life of Litopenaeus vannamei. Then the shelf life of shrimp was 9 and 12 days in 2 hours delay and immediately treatments respectively.
