Showing 16 results for Silver Carp
Javad Daghigh Roohi, Ahmad Ghoroghi, Seyed Hasan Jalili, Mansour Sadrian, Ferydoon Rafipoor, Monireh Faeed,
Volume 1, Issue 1 (3-2013)
Abstract
Uncoated fish burgers were produced in order to expand the variety of products from Silver carp, Hypophthalmichthies molitrix ,and increase the consumption of this fish species. On the other hand in order to compare the effect of ascorbic acid and vacuum packaging on rancidity inhibition and microbial quality, 3 different treatments of fish burger were produced: 1. Burger with common packaging (Control group), 2. Burger with vacuum packaging 3. Burger with 500 ppm ascorbic acid in common packaging. All the treatments were stored in -18 ºC for 6 months after freezing by a spiral freezer in -35 ºC. Chemical, microbiological and sensory evaluations were determined from time 0 and after that monthly until the 6th month. The TVB-N value increased during the storage period but it never passed out of the standard range. The TBA value increased in all treatments but in ascorbic acid treatment it was significantly lower than the other two groups. The pH amounts during storage period decreased in all treatments homogeneously. Microbial counts in all treatments and especially in vacuum packed burgers decreased during the storage period. Organoleptic test demonstrated the preference of burgers treated by ascorbic acid. The shelf life of control group and burgers with vacuum packaging was determined 3 months at least. The shelf life of treated burgers with ascorbic acid was determined about 6 months specially based on the TBA index and sensory evaluation. Vacuum packaging was more effective to protect burgers of chemical and microbial changes compared to common packaging.
Volume 1, Issue 3 (9-2013)
Abstract
Some Biochemical properties of silver carp surimi prepared by application of acid-alkali aided methods were investigated and compared to that of derived by conventional method. In terms of total protein solubility and recovery, lipid reduction, and total pigment extractability and myoglobin removal there was a significant (P<0.05) difference among the treatments. Acid-aided method showed the most efficiency to recover more proteins (86.2%) in comparison to the alkaline-aided (79.8%) and conventional (76.7%) methods. The lipid reduction percentage was recorded as 43.6%, 58.4% and 72.3% for the conventional method, and acid-alkali aided methods, respectively. In terms of total pigment removal, the conventional method showed higher efficiency (P<0.05) compared to the pH-shifting methods. Conversely, fish protein solubilisation by acid-alkali aided techniques was more efficient (P<0.05) compared to the conventional method of making surimi. In conclusion, pH-shifting techniques were superior in comparison with the conventional method in order to recover more functional proteins and to efficiently reduce the lipid and myoglobin content of resultant fish protein isolate.
Hadis Amiri, Bahareh Shabanpour, Kaveh Rahmani Farah,
Volume 4, Issue 3 (12-2015)
Abstract
The effect of ice-storage duration (0, 3, 6, 9, 12, and 15 days) of silver carp (Hypophthalmichthys molitrix) on qualitative properties of its surimi powder was assessed by analyzing proximate composition, color changes, density, oil adsorption capacity, protein solubility, emulsifying capacity, emulsion stability, gel forming ability, and thiobarbituric acid. Increase in ice-storage duration increased the density and thiobarbituric acid of surimi powder(p<0.05); proximate composition, color indices, protein solubility, oil adsorption and gel forming decreased significantly (p<0.05); emulsifying capacity and emulsion stability decreased with storage duration, although no regular trends were detected (p<0.05). The present study indicated that long-term ice-storage of silver carp led to reduction of qualitative properties of the surimi powder.
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Volume 4, Issue 4 (3-2016)
Abstract
Carboxymethyl cellulose (CMC) and tragacanth gums at 0.5 and 1% levels % were added to the fish balls from silver carp to improve the its texture and sensory characteristics. The proximate composition, physical factors (batter pick-up, product yield, shrinkage and oil absorption reduction), sensory analysis and textural properties of fried balls were compared with the control treatment. All treatments showed less fat and oil absorption rate (p> 0.05) compared to the control treatment. Treatment containing 1% tragacanth gum showed the highest levels of wet, lightness, hardness and springiness, while treatment containing 1% CMC showed the highest product yield and lowest amounts of expressible water, fat, lightness, oil absorption and springiness (p>0.05). Overall, the performance of tragacanth gum on the texture characteristics was more desirable than CMC gum. All textural index decreased in treatments containing 1% gum. Hence, the use of low levels of the gums is recommended.
Hadis Amiri, Bahareh Shabanpour, Kaveh Rahmanifarah,
Volume 4, Issue 4 (3-2016)
Abstract
The effects of frozen storage (-20°C) of silver carp (Hypophthalmichthys molitrix) for periods of 0 (control), 2, 4 and 6 months on the qualitative properties of surimi powder was investigated. Qualitative characteristics were assessed through analysis of proximate composition, sensory evaluation, color changes, density, oil adsorption capacity, water holding capacity, protein solubility, emulsifying capacity, emulsion stability, foam capacity and stability, gel forming ability, and thiobarbituric acid value. Most of the qualitative indices decreased significantly (p<0.05) in the treatments, including the water holding capacity and the percentage of protein solubility that, respectively, decreased from 13.4ml/g and 7.42% in the control to 10.46 ml/g and 4.82% after 6 months of frozen storage. Besides, the treatments didn’t show foam. The density and thiobarbituric acid increased significantly with time (p<0.05). Based on the analyses as well as sensory assessment, quality of silver carp surimi powder was maintained in -20°C frozen storage up to four months.
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Volume 5, Issue 2 (9-2016)
Abstract
In this study the effect of edible coating containing pomegranate peel extract (PPE) on the quality and shelf life of silver carp (Hypophthalmichthysmolitrix)fillet was investigated during refrigerated storage at 4 Cº. The total phenolic content (262.5 mg tannic acid/g sample) and DPPH free radical scavenging activity (87%) of PPE using methanol as solvent were determined. The mixture of edible coating was prepared (60% cool water + 30% wheat flour + 10% corn flour). Freshly fish fillet were assigned to three treatments: control (fillet without PPE); fillet treated with 5% PPE (T1) and 10% PPE (T2). Chemical (pH, and thiobarbituric acid (TBA)) and microbiological (total viable count (TVC) and psychrotrophic count (PTC)) analysis were used to evaluated the effect of PPE during refrigerated storage. The results show that addition of PPE considerably delayed lipid oxidation in silver carp fillet in T1 and T2 compared with control samples. According to microbiological assay, T1 and T2 samples on 12th of storage reached to maximum acceptability limit (7 log10 CFU/g) while it was happened on 9th of storage for control samples.
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Volume 6, Issue 3 (12-2017)
Abstract
To improve the texture and acceptance capabilities of silver carp burger and increase per capita consumption this product, the pectin was used as texture enhancers. Pectin is a polysaccharide that can be used in food to improve gel texture properties. In this research uses three different treatments, silver carp fried fish burger as control, fried fish burger with 0/3 % pectin as treatment 1, fried fish burger with 0/6 % pectin as treatment 2. Sensory evaluation and texture analysis tests was performed in zero phases and then monthly for six months and the results were compared with texture analysis. According to the results of the texture analysis of fish burger treatments, significant differences in the juiciness,overall acceptance was observed.The sensory evaluation index are also significant differences between fish burger formulated contains 0/3% pectin than the other two treatments was observed after six months storage at-18°C, therefor according to sensory evaluation and texture analysis, formulating fish burger contains 0/3% pectin most stable and acceptable formulation in terms of scoring during storage.
Volume 6, Issue 22 (10-2009)
Abstract
Washing operation with different dilutions of salt water (3,2,1,0.3) at different times (5,10 and 15 minutes) was used to reduce fishery odor from Silver and Big head carp fish pastes. Results showed that elimination of fishery odor increased while extraction of soluble proteins with salt water increased. Sensory analysis was used to determine the best formulae of 50,60 and 70 percent fish meat from the best eliminated fishery odor sample that sample with 70 percent fish meat selected as the best formulae. For determination of quality changes at -18ºC, 2 variable level of BHA antioxidant (0.01 and 0.02 percent) with a blank sample (without antioxidant) were prepared. Results showed that total count of bacteria reduced and reached to 0 after 60 days while TVN and peroxide factors increased in each sample during storage time. So both peroxide and TVN tests could used for determination of storage time.
Volume 8, Issue 32 (10-2011)
Abstract
Now days, nutritional labeling of fish edible products and calculation of its fillet yield are important needs for fish processing industries. The present study was done to investigate Determination of chemical composition and fillet yield of silver carp (Hypophthalmichthys molitrix) for grading and nutritional labeling of its products by regression equations. For this purpose 50 specimens silver carp were applied in marketing size and their fillet yield, moisture, lipid, protein, ash and energy content were measured. Then, the relationships between these parameters with total length were considered and type of relationship and equation of them were determined. According to obtained results, the relationship between moisture content with fish total length was in inverse linear regression form (p<0.05), while the relationships between lipid, protein and energy content of fillet with fish total length was in positive linear regression form (p<0.05). In generally these equations was in Y= bX± a form. The relationship between protein content and fish total length was significant but weak. According to obtained results there is not relationship between fillet ash content and fish size. Regarding these results and determining their equations, fish length can be used for fish sorting by sorting machine and then economic calculations and determination of moisture, lipid, protein and energy content by obtained equations were done for each group and finally, nutritional labeling and deciding for processing were done for each group.
Volume 8, Issue 33 (11-2011)
Abstract
Modifications in fat and fatty acid composition of silver carp that take place at each stage of canning process (Precooking and Sterilization) were evaluated. Results showed, precooking led to decrease total fat and increase conjugated dines. The amounts of free fatty acids and thiobarbituric acids had no changed during precooking but these compounds like conjugated dine were increased after sterilization. Steaming had no effect on the fatty acid composition of silver carp however after sterilization as a penetrate of filling media linoleic and linolenic acids to fish tissue, fish fatty acids composition changed. Simultaneous a lot of fish fatty acids penetrate to filling media. This investigation showed, in spite of changes occurred on lipid quality due to canning process, the final product had adequate quality for human consumption.
Volume 8, Issue 34 (12-2011)
Abstract
The aim of this study was to evaluate the quality of thawed silver carp in refrigerator. Silver carps were kept in -18°c for 3 months pre and post rigor mortis. After thawing they were kept in refrigerator for 12 days, meanwhile quality assessment of fishes was performed in days of 0, 3, 6, 9 and 12 by measuring chemical (FFA, TBA, TVB-N, Expressible moisture, pH and moisture contents), microbial (Total viable counts) and sensory factors (Raw and cooked fish). Freezing post rigor mortis and increasing storage time led to increase of FFA, TBA, TVN, Expressible moisture and pH contents, but decrease of moisture content. Although TVB-N elevated by increasing refrigerated storage, but its content for post-rigor frozen fishes was more than pre-rigor frozen fishes. Also, Total viable counts showed higher bacterial numbers in pos-rigor frozen fishes (p<0.05). Although silver carps were edible during 12 days, but sensory analyses of raw and cooked fishes indicated unsuitable quality of silver carps after 6 and 3 days in pre- and post-rigor frozen samples, respectively. Therefore, based on obtained results, freezing of silver carps before the onset of rigor resulted in increase of their shelf life during refrigerated storage
Volume 9, Issue 4 (12-2018)
Abstract
Aims: Continuous monitoring of aquatic genetic diversity among different populations in fish hatcheries is an essential requirement to maintain the viability and sustainability of aquaculture industry. The aim of this study was cloning, sequencing, and detection of major histocompatibility complex (MHC) class II β in silver carp.
Materials and Methods: In this experimental study, the polymorphism of MHC class II β in 138 species of silver carp was studied in 4 different hatcheries of Iran (Guilan, Mazandaran, Golestan, and Khuzestan provinces) in addition to an imported group from China. By polymerase chain reaction (PCR), Hymo-DAB gene amplification was performed and the different haplotypes of the samples were analyzed by single-strand conformation polymorphism (SSCP) method and the sequences obtained with ClustalW2 were matched in Geneious 4.8.5 software and the phylogeny tree of the sequences was plotted.
Findings: The PCR reaction of the MHC-DAB II genome of the silver carp with a weight of about 350bp without side band was obtained in the samples, indicating the amplification of t Hymo-DAB1*01/DAB2*1 gene in silver carp. The highest and lowest diversity of haplotypes was observed in populations of Khuzestan and Mazandaran. The mean difference between synonymous site (dS) and nonsynonymous site (dN) of alleles was 0.25 and 0.30, respectively, with the ratio of 1.2. The highest allelic richness was observed in samples imported from China (5) and the lowest allelic richness was among Mazandaran species (3.8).
Conclusion: Haplotype diversity in silver carp belongs to Hymo-DAB1*01/DAB2*1 gene and among different groups of this species, the highest haplotype diversity is in the Khuzestan population and the highest allelic richness is related to samples imported from China.
Seyed Hasan Jalili, Mehdi Alboofetileh, Hassan Akbari, Fereshteh Khodabandeh, Yazdan Moradi, Masoumeh Rahnama Sangachini, Mina Seifzadeh, Esmail Safari,
Volume 13, Issue 1 (1-2024)
Abstract
Aims: The aim of present study was production of Fatir bread fortified with rainbow trout and silver carp meats and evaluation of its quality attributes during room temperature storage.
Materials & Methods: Different concentrations of cooked rainbow trout and silver carp meat (5, 10, 15, 20 and 25%) were added to the Fatir bread and sensory properties of prepared bread were measured. Then, selected treatments were stored for 9 days at room temperature and during this time the quality attributes were evaluated.
Findings: Results of initial sensory evaluations were showed that the Fatir bread containing 5% of rainbow trout and 10% of silver carp were accepted. Results also demonstrated that the protein, lipid and moisture content of the bread were increased with addition of the fish meat. Fatir bread fortified with fish meat had higher TVB-N, peroxide and total viable bacteria during room storage period. In terms of flavor index, the control Fatir bread was acceptable until the end of the storage period, however, the breads fortified with fish meat were within the acceptable range until day 5.
Conclusion: Can be concluded that although fortified breads showed higher nutritional value, they had lower shelf life than control bread. Between fortified breads, the quality changes were lower in the bread containing rainbow trout meat.
Sedigheh Babaei, Farzaneh Vardizadeh, Samaneh Rajabloo, Hamidreza Rashedinia,
Volume 13, Issue 3 (10-2024)
Abstract
In the present study, the fish protein isolate (FPI) of wastes of Siberian sturgeon (Acipenser baerii) has been substituted with fish minced (10, 20, 30, and 40%) in preparing fish nuggets. After preparing fish nuggets (88% Silver carp fillet) and initial cooking, the parameters such as approximate analysis, product yield, weight loss, pick-up, microbial growth, and sensory evaluation were investigated. The results showed that the lowest amount of moisture is related to the IP40 Group and no significant difference exists between other treatments. In comparison, the amount of protein in the control sample was the highest (18.00 ± 0.04) and it was decreased with the increase of FPI substitution (P<0.05). The highest amount of weight loss during final cooking was related to the control and IP10 treatments, and the highest product yield was associated with IP20, IP30, and IP40 treatments (P<0.05). The microbial growth results did not show any significant difference among the treatments (P>0.05). Moreover, the sensory evaluation showed the control group, which was only with fish minced, had better taste, smell, texture, etc. than the treatments containing isolated protein. The results of this research showed that the minced fish of silver carp and the FPI by-product can be used to produce fish nuggets, and although in some physical properties, the nuggets containing higher amounts of isolated protein have shown better results, according to the amount of protein and sensory evaluation, the control and the sample containing %10 FPI had better results.
Volume 15, Issue 85 (3-2019)
Abstract
In this study, effects of Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic (Allium sativum L.) essential oil edible coatings on change in chemical deterioration index (peroxide value (PV), free fatty acids (FFA), thiobarbituric acid index (TBA) and total volatile basic nitrogen (TVB-N)) and sensory properties (Taste, appearance, color, odor and overall acceptability) during 6 months frozen storage (-18 ºC) was investigated. Silver carp fillets were immersed in the Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic essential oil (5%) solutions and then packed and frozen. Experiments were carried out at months 0, 2, 4 and 6 of storage on frozen fillets. Comparing to control, lipid oxidation was significantly delayed in samples treated with Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic essential oil (P ≤0.05). According to the results, application of Persian gum-chitosan incorporated with Garlic essential oil gave the best antioxidative activities and sensory scores. Keywords: Persian gum, chitosan, Allium sativum, silver carp
Volume 19, Issue 131 (12-2022)
Abstract
In this study, the effect of bay laurel and rosemary leaf extracts in two forms, free and nanoliposome, on the chemical indices of spoilage (TVB-N) and (TBA) in minced Silver carp fish was investigated. Extracts were evaluated for phenolic and flavonoid compounds. The treatments studied in minced Silver carp fish included control treatment, treatments containing 1 and 1.5% of free extract of Laurus nobilis leaves and Rosemary and treatments containing 1 and 1.5%. It is one of the liposome-coated extracts that was tested at refrigerator temperature at 0, 4, 8 and 12 days with 3 replications. The results showed that the amount of phenolic and flavonoid compounds in rosemary extract was more favorable than fragrant leaves. The aqueous extract of rosemary had higher levels of phenolic (344.66 mg gallic acid / g extract) and flavonoid (245.33 mg Rutin / g extract) compounds compared to the bay laurel extract (257.66 mg gallic acid / g extract) and (151.26 mg Rutin / g extract) respectively. The results of chemical changes in minced Silver carp showed that with increasing the storage time of fish at refrigerator temperature, the mentioned parameters increased, but nevertheless, in the treatment containing the finely coated form of two plants, Laurus nobilis leaves and rosemary (concentration 1.5%), The changes were significantly slower than other treatments, and according to the results, it can be concluded that in general, the addition of extracts Odor of Laurus nobilis and rosemary leaves in a concentration of 1.5%, maintains the quality of Silver carp fish in terms of chemical quality indicators.
