Gholamreza Heydari, Seyed Vali Hosseini, Amirreza Abed Elmdost, Mehrdad Farhangi,
Volume 10, Issue 4 (12-2021)
Abstract
In this study, the effect of different amounts of rainbow trout bone micropowder (concentrations of 0.5, 1 and 2%) on the shelf life (the rate of formation of secondary fat oxidation compounds, total volatile nitrogen compounds, water holding capacity, color parameters) and the gel quality (hardness, chewing, cohesiveness and folding characteristics) of the largehead hairtail (Trichiurus lepturus) were examined during 15 days of refrigeration. Addition of bone micropowder to the gels prepared from hairtail fish, affected some of the gels properties. The results showed that with increasing the amount of bone micropowder in surimi gels, the amount of thiobarbituric acid (as the most important indicator of advanced degradation due to fat oxidation) was lower than to control group, which indicates the inhibitory effect of micropowder on lipid oxidation in the prepared surimi. In terms of color parameters, the results showed that horsetail fish gels containing bone micropowder had a darker color than the control. In the Folding Test, the horsetail gel containing bone micropowder with a concentration of 2% received the highest score. In the characteristics of texture profile (hardness, chewiness and cohesion indices), it was found that with increasing the amount of bone micropowder, the texture properties in the prepared surimi were significantly improved (p <0.05). Findings from the present study showed that bone micropowder due to its positive effect on the main indicators can be used to improve the texture properties of horsetail fish surimi gel.
Elahe Erfanifar, Saeid Gorgin, Rasul Ghorbani, Adi Susanto, Ririn Irnawati,
Volume 13, Issue 3 (10-2024)
Abstract
To study the effect of baits type and three lights, green, blue, and white, on the fishing efficiency of Largehead hairtail (Trichiurus lepturus) handline fishing 11,951 samples were done from February to May 2022 in the northern coast of the Oman Sea, Remin Fishing Port. The results showed that only the season and bait had a significant effect on the weight and number of caught T. lepturus caught (P<0.05), while the type of lamp and its interactions did not have a significant effect (P>0.05). The highest CPUE was observed in the months of February and March, using Rastrelliger kanagurta as bait, green LED lamp, at a water depth of 60-110 meters, and a hook depth of 20-30 meters. The use of R.kanagurta bait compared to Sardinella gibbosa has led to a significant increase in the catch of T. lepturus (both in terms of relative frequency and weight), which is recommended to improve the efficiency of hook fishing for fishermen. Due to catch per unite effort and for efficiency of catch rate of T. lepturus in the area, it seems suitable bait, green light and suitable depth of the hook must be used.
