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The effect of partial replacement of NaCl by KCl on sensory and microbial properties of hot smoked kilka (Clupeonella cultriventris caspia) during storage in refrigeratorwas investigated in two stages. Samples were initially prepared and, in the first stage, were exposed to brine solution with 15% mixture of NaCl/KCl at 5 different levels (NaCl 100%, control; NaCl/KCl 75/ 25 %, treatment A;  NaCl/KCl (50/ 50%, treatment B; NaCl/KCl 25/ 75%, treatment C; KCl 100%, treatment D) for 3 hrs. The smoking process included turning the samples into drying and hot smokes by slow and high rates of Atmos set.All samples were tested by sensoryanalysisand saltintaketo select the nominated treatments.In the second stage, sensory and microbial properties of selected treatment were compared with the control samples during storage in refrigerator for 15 days. Microbial tests revealed significantly greaterrate of mold contamination in treatment A (25/75% KCl/NaCl) than the control (100% NaCl) in the early days, but reduced later in both. The sensory analysis indicated no significant difference between the two treatments. According to the results, sodium chloride could be replaced up to 25%with potassium chloride for hot-smoked kilka without negative effects on microbial and sensory properties.

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The present study was conducted to evaluate the efficacy of the pH-shift process in protein recovery from whole and gutted common kilka and characteristics of the produced gel compared with muscle surimi obtained with the conventional method. Although both acidic and alkaline methods reduced total pigment (TP) in isolates obtained from the whole and gutted fish, the alkaline version was more effective and the lowest amount of TP was observed in the isolate from gutted fish using alkaline version. The last sample also contained the lowest amount of TCA soluble peptide which was significantly lower than the others. Also, gel produced from the isolate recovered form gutted kilka with the alkaline version had significantly higher water holding capacity and gel hardness but it was weaker than the sample obtained with conventional method. The results were supported with higher relative amount of actomyosin and actin in the structure of the gels produced from the gutted fish isolate and surimi from fish muscle, as reflected in SDS-PAGE. Nevertheless, the whiteness of the samples recovered with pH-shift process was quite lower than the muscle surimi which reveals the necessity of more research in this area.    

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The aim of this research was to study the effect of nutritional and organoleptic properties of various cooking methods of burgers prepared from kilka surimi and ground chicken meat. Surimi was prepared from common Kilka (Clupeonella cultriventris) after gutting, deboning and beheading of the fish. The burgers were made with a 1:1 ratio of Kilka surimi and ground chicken meat. The burgers were fried, grilled or cooked using microwave. Nutritional properties (moisture, protein, fat, and ash), water holding capacity and organoleptic properties (taste, smell, texture, color and overall acceptability) in each treatment were measured. Moisture content and water holding capacity in raw samples, protein content in samples cooked in the microwave, and fat and ash in fried sample were higher than the other samples. For sensory evaluation, fried samples were scored the highest in terms of taste, color and overall acceptability and the samples cooked using microwave were scored the highest for their desirable smell. In this study, frying was the most desirable method of cooking due to the appealing flavor and aroma of the samples for the panelists. On the other hand, the protein content of samples cooked using microwave was significantly higher than the other treatments. The results of this study suggest that microwaving is the most efficient method of cooking for the burgers prepared from Kilka surimi and ground chicken meat.
Key words: Kilka fish, Surimi, Burger, cooking methods

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  This project was carried out in order to  increasing of shelf life of Kilka Fish and prevent of color changes during cold storage. Edible film made by sodium alginate (1.5 and 2% concentrations) was used for fish packaging at time 0. Cleaned Kilka fish was packaged in disposable dishes and covered by cellophane was used as control samples. The samples were kept at -18^oC. Examinations were carried out for a period of six months. No statistically significant difference was observed in total bacterial counts nad staphylococcus bacteria in the covered samples compared with the control samples(P>0.05). Coliform, Escherichia coli and  Pseudomonas bacteria contamination were negative until the end of storage period in the samples. No statistically significant difference was observed in protein, lipid and ash in test samples compared with the control samples. Statistically significant difference was observed in free fatty acids, thiobarbitoric acid, Peroxide value, TVN and pH in test samples compared with the control samples. Statistically significant difference was observed in moisture in the covered samples compared with the control samples  (P> 0.05). Sensory analysis carried out to Ranking method. Statistically significant difference was observed in overal acceptable in the covered samples compared with the control samples. Statistically significant difference was observed in this index in the covered samples with 1.5% concentration compared with the covered samples with 2% concentration. Covered samples with 1.5% concentration had better quality compared with the covered samples with 2% concentration. The covered samples had a favorable quality until the end of storage period. But, the control samples had a favorable quality for a period of three monthes.

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Kilka fish oil is highly susceptible to oxidation due to high amounts of unsaturated fatty acids. One of the methods used to protect unsaturated oils from environmental damage is the encapsulation process. The purpose of this study was to investigate the effect of encapsulation process on reduction of Kilka fish oil oxidation. The purpose of this study was to investigate the effect of type and concentration of wall materials on encapsulated fish oil properties. The mixture of xanthan and lepidium sativum (Shahi) seed gum was used in 100: 0, 50:50 and 0: 100 ratios as the continuous phase of emulsion. Concentration of solid material in wall solution was chosen at 30, 40 and 50%. A homogenizer ultraturax was used to prepare nanomulsions and a high pressure homogenizer was used to produce microemulsion. The results showed that the size of the capsules prepared with mixture wall in all concentration, xanthan gum at 40 and 50% concentration and capsules with shahi seed gum at 30% concentration was in the range of nano (below 100 nm). All microcapsules had a size below 10 micrometers. Zeta potential was negative for microcapsules and nanocapsules and the lowest and highest zeta potentials were related to capsule with mixture and shahi seed gum walls respectively. The nanocapsules showed higher efficiency of Kilka fish oil encapsulation than microcapsules. The images of the Scanning Electron Microscope represent a suitable network and uniform wall cover around the capsules, and structural fractures were not observed. The results of this study suggest using of fish oil microcapsules with shahi gum wall at 40% concentration, fish oil nanocapsules with mixture of xanthan and shahi gum wall at 40% concentration, and fish oil nanocapsules with 30% xanthan gum due to good properties for oil storage.
 

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The aim of this study was to produce biological silage from chicken waste based on fermentation of autogenous bacteria and to evaluate the quality characteristics of the product. In order to produce this product, sampling was performed from selected slaughterhouses in Mazandaran province and biosilage was produced in the form of a one-ton fermenter using autogenous bacteria isolated from the region (fermentation). The final product (dried biosilage powder) was evaluated qualitatively using standard methods and compared with other sources including meat powder, blood powder and kilka fish powder (produced by batch method). The results showed that the amount of protein, fat and protein digestibility in the produced biosilage was 59.09%, 21.30% and 87.41%, respectively. The product produced was in a better condition than meat powder and kilka fish powder in terms of the mentioned indicators. The produced biosilage did not show a significant difference between blood powder in terms of calcium and phosphorus and was at a lower level than kilka fish powder and meat powder. The levels of TVN, PV and TBA in biosilage were measured as 46.56, 4.46 and 2.21, respectively. These indices are in a much more favorable condition in the produced product compared to Kilka meat powder and fish powder. It was further found that the microbial parameters (mold, yeast, coliform, fecal coliform, E.coli) in the samples of meat powder, blood powder and kilka fish powder were relatively higher compared to biosilage of chicken waste. According to the results of the present study, chicken waste has the ability to be converted into biosilage with desirable characteristics that can be used in agriculture and aquaculture industries.