Production and quality assessment of fish pickles from mola (Amblypharyngodon mola) fish

Fish pickles (with olive and tamarind) were prepared from mola fish (Amblypharyngodon mola) and their nutritional and food quality were assessed. The quality of the pickle prepared with olive was excellent and the pickle prepared with tamarind was found good. Moisture content of the two pickle products were 43.85% (with tamarind) and 50.89% (with olive). The protein and lipid contents of tamarind added pickle were 19.13 and 35.64% respectively; pickle with olive contained less protein (13.16%) compared to tamarind added mola pickle. Lipid contents were almost same in both cases. Ash content of two pickles was also found similar (1.00%). The quality of mola pickles stored either in cool condition (4°C) with vinegar or at room temperature with Na-benzoate were found good for consumption up to 90 days of storage. All of the fish pickles preserved under different condition were found in acceptable condition up to 240 days storage and pickle with vinegar stored at 4°C was found good for consumption at the end of 240 days.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.

Effects of the quick and slow freezing on the quality of Nile Tilapia fillets (Oreochromis niloticus) and Red Tilapia fillets (O. niloticus and Tilapia mosambicus)

In this study, quality of fresh, slow frozen and quick frozen tilapia fillets and its changes during storage at -18C° were investigated. For preparation the samples, fresh tilapia fillets were frozen by slow and quick frozen methods. Slow frozen samples were prepared by storing the packed fillets directly in the -18 C°. The sprila freezing tunle with -30C° was also used for preparation the quick frozen sample. The quick frozen samples were then stored at -18C°for six months. Proximate composition, fatty acid profiles, TBA, PV, TVN, Total cuont, Drip loss, and sensory evaluation of the samples were determined in every month. Scanning Electron Microscopy (SEM) was used for study on the effects of the frozen condition on the microstructure of the fillets. Results indicated that two different frozen methods had significantly different effects on the quality of the fillets. Most of the proximate composition (protein, moistre and fat) reduced during the storage. Quick frozen filets had significantly (P<0.05) lower reduction than slow frozen samples. All of the chemical quality indexes (PV, TBA, and TVN) increased during the storage as compered to the fresh samples. In these paramethers, the slow freezing had higher changes than quick freezing metods (P<0.05). The microbial properties of the samples showed decrese during the storage. Lower amont of total cuont was observed at the end of the storage time in the quick frozen samples than slow frozen once (P<0.05). The large changes in the fatty acid profiles of the sample were fond in all samples. During the storage SFA and MUF of the samples increased however, the PUFA decresed. A lower change was obseved in the quick frozen samples than slow frozen samples (P<0.05). Drip loss was increased in both frozen samples during the storage period. The percentage of the drip in the slow frozen samples was significantly higer than quick frozen samples (P<0.05). SEM micrographs were also showed that the chnges in the microstructur of the samples was different in the slow and frozen samples. Slow freezing methods had higher damge in the microstructure of the sample then quick freezing mathods. Sensory evaluation of the samples indicated that a better acceptability in the quick frozen samples than slow frozen sample (P<0.05).

Identification and determination of muscle's fatty acids and amino acids in Cobia and Indian squid

The present study aims to find the effect of freezing Time on the quality of Cobia (Rastrelliger kanagurta) and Indian Squid in commercial scale during freezing and subsequent frozen storage (−18◦C). Total time for freezing was significantly different (P<0.05) between the Cobia and Indian squid samples. The difference in the freezing time could be attributed to the varied quality of the 2 samples. Upon freezing, the moisture content decreased in Indian Squide samples compared to Cobia freezer where protein content decreased in both the samples. Upon freezing and during frozen storage, lipid oxidation products (peroxide value, and free fatty acid value) and volatile bases (total volatile base nitrogen) showed an increasing trend in both the samples with values slightly higher in Indian squid samples compared to cobia frozen samples. The total plate counts showed a significantly (P<0.05) decreasing trend in both the samples. K value did not show any significant (P<0.05) difference between the samples whereas the histamine formation was significantly (P<0.05) increased in Indian squid frozen samples compared to cobia samples. The taste and overall acceptability was significantly different (P<0.05) in cobia samples compared to Indian squid frozen samples on 5th month. Both samples were in acceptable condition up to 5 month but the Cobia frozen samples quality was slightly better than the air blast frozen samples.

The study of ecological condition on productivity of Tajan River estuary in Mazandaran Province Caspian Sea

This project was done during a one-year period (2006-2007) with the aim of assessing and evaluating the susceptible and vulnerable habitat of Tajan River estuarine region as well as identifying its ecological features. This region consists of Tajan estuarine region as one of the sub-basins of the Caspian Sea basin which covers a surface of 2km2. In this assessment, 6 riverine estuarine and marine stations were chosen in which non-biotic parameters such as temperature, salinity, dissolved oxygen, pH and nutrients, and biotic parameters such as variation, density, plankton, primary production by chlorophyll-a. Benthos variation density, silt and the organic materials of the sediments were sampled and measured monthly. The amount of chlorophyll-a concentration and primary production showed a lot of seasonal changes at these stations which ranged from0.3 to 96 mg/m3. The results from the primary productions indicated that the eastern station of the estuary had high concentrations of chlorophyll-a during all seasons (96mg/m3). The most important and dominant planktonic groups in this region included Bacillariophyta from plankton and copepoda from zooplankton. The most important Benthos communities consisted of Driessena polymorpha.Cerastoderma lamarki in estuarine region,Chironomus plumosus in riverine region and Hypaniola sp. In marine region. Assessing the annual variation in these three riverine, estuarine and marine regions, phytoplankton with 3.1, Zooplankton with 2.7 and Benthos with 1.9 Showed the most density in the estuarine region. Assessing the annual density, phytoplanktonic (6118967 no . in m3) and zooplanktonic (7272 no . in m3) communities showed the most density in the marine region. Assessing the statistical tests showed that the estuarine and riverine regions had a significant difference in planktonic density (p<0.005) compared with the marine region. Moreover, The zeoplanktonic density in the marine region had a significant difference (p<0.005) with estuarine and riverine regions. Tooki test and one-way variance Analysis showed that in assessing the planktonic groups (p<0.005) and Benthos (p<0.005), there was a significant difference in variation index between river with estuary, and estuary with the sea. The amount of the total annual live biomass of the Benthos resource in Tajan river estuarine region was estimated 757.66 g/m2.

In vivo and in vitro storage of kutum, Rutilus frisii kutum eggs

Effects of post-ovulatory and post-stripping retention time and temperature on egg viability rates were studied in kutum (Rutilus frisii kutum). Eggs were retained inside (in vivo storage) or outside the ovarian cavity with ovarian fluid (in vitro storage) at various temperatures. Two experiments were performed: 1) Partial volumes of eggs were stripped and fertilized at 24- hour intervals for 96 hours post-ovulation (HPO) (at 11 °C) and at 12-hour intervals for 72 HPO (at 14 °C), and 2) stored eggs were fertilized after 0, 2, 4, 6, and 8 hours post-stripping (HPS) at temperatures of 4, 10, 12, and 26 °C. In the first experiment, the highest eyeing and hatching rates (76% and 60% at 11 °C; 81% and 71% at 14 °C) and the lowest eyed-egg mortalities (20% at 11 °C; 12% at 14 °C) occurred in the eggs fertilized immediately (0–24 HPO at 11 °C and 0–12 HPO at 14 °C) after ovulation. Egg viability, as shown by successful eyeing and hatching rates, was completely lost by 72–96 HPO at 11 °C, and 60–72 HPO at 14 °C. In the second experiment, the maximum eyeing (87%) and hatching (75%) rates of eggs took place at 0 HPS followed by 8 HPS (> 80% and > 70%, respectively) at 4 °C. As storage temperature increased, egg viability decreased: 80%, 70%, and 50% viable at 8 HPS at 4, 10, and 12 °C, respectively. The eggs stored at 26 °C lost their viability almost completely after 4 HPS. Eyed-egg mortality increased from 13% at 0 HPS to 48.2% at 4 HPS at 26°C. These results demonstrate that egg stripping should take place within 168 °C-hours after ovulation and that complete loss of viability of the eggs occurs by 672°C-hours after ovulation. The in vivo storage method is more effective compared to in vitro storage. Also successful in vitro storage of eggs can be used atleast within 8 hours at temperatures ranging from 4 to 12ºC.

The survey on growth and survival rate parameters with slurry and comparison by common method

This project was on “Study of Slurry, as an enrichment compound, on growth and survival parameters of Rutilus firisii kutum Kamensky 1901 larva and compare with routine condition according to hypothesis that use of Slurry, fertile organic compound, to increase the efficiency of survivorship and growth of Rutilus firisii and in other hand adaptation of natural food was performance.” The object of this project is to compare growth of Rutilus firisii and in usual condition and the condition of use Slurry The experiences performed in culture and propagation center Dr. Yousefpour decent (Associan of Dr. Beheshti culture and propagation) in Siahkal village, 32 Km far from southeast, in North of Iran. In this plan, three different treatments and related these nine pools , in 1.7 hec area (in same condition) were determined so that the density of storage was 1.7 million/hec larva. In this research at first treatment m we use slurry as enrichment compound during larval within a period of 13 days, and it used all the days of during larval in second treatment. Then the result of this study compared to control treatment. The results have shown the level of this study compared to control treatment. The results have shown the level of survivorship in pools were nutrition by slurry was 1.7 million times or twice than pools were nutrition with usual concentrate. In addition, growth coefficient such as daily weight growing (DWG) index, daily length growth (DLG), specific growth ratio (SGR) were measured in this case. All of these parameters in slurry treatment were shown noticeable enhancement in first treatment Thereof in the first week there was significant difference (P<0.001) between the average of length and weight in first week , and in the second week there was a significant difference (P<0.05) between them.

Influence of cold storage time on the protein changes and fatty acids deterioration of (Rutilus frisi kutum) during frozen storage

The main aim of this research was to identify fatty acids composition of Caspian sea of White fish Rutilus frisi kutum tissue and their changes during one year cold storage (-18Ċ).The secondary aim was to determine the changes of moisture, ash, protein, fat, and to investigate the effects of storage time on peroxide, TBAi, FFA, and extractability of myofibrillar proteins of the fish tissue during one year cold storage (-18 Ċ). 10 samples of (Rutilus frisi kutum) were randomly collected from Anzali landings. The samples were frozen at -30 Ċ and kept in cold storage at -18Ċ for one year. According to time table, the samples were examined. The results showed that 27 fatty acids were identified. The unsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 74/09 and 21/63 %, respectively, in fresh tissue. So that DHA (C22:6) oleic acid (C18:1c) had high amounts (15/07 ,20/57 ) among the UFA and palmitic acid (C16:0) was the most (13/09 %) among the SFA. The effects of freezing and cold storage on fish tissue showed that UFA and SFA contents have reached to 58/79 and 22/17 %, respectively, at the end of cold storage. It indicated that these compound change to each other during frozen storage. Also ω-3 and ω-6 series of fatty acids was 24/22 and 15/56% in fresh tissue, but their contents decreased to 8/68 and 5/11% at the end of period. Among the fatty acids C22:6, C18:1c and C16:0 had the most changes. The changes of fatty acids were significantly at 95% level expected for C18:0. Results showed that moisture, ash, protein, and fat contents were 75/9±0/03, 1/28±0/012, 21/8±0/2, and 4/1±0/01 % respectively, in fresh tissue. The moisture, ash, protein, and fat contents were 72/3±0/04, 1/83±0/05, 1/91±0/01 and 19/9±0/01 % respectively, at the end of storage period. Lipid damage was measured on the basis of free fatty acids (FFA), peroxide value (PV), and Thiobarbituric acid index (TBA-i). PV, TBARS and FFA concentration of frozen Caspian Sea white fish stored at -18 Ċ the temporal variation of these three variables were statistically significant (p<0.001). Results of White fish myofibrillar proteins showed aggregation of bound reduced for stored at 12 months. SDS-PAGE analysis revealed that, the intensity of the myosin heavy chain and actin bound was reduced with increasing storage time. SDS-PAGE patterns showed that myosin heavy chain was much more susceptible to hydrolysis than actin. Key words: Rutilus frisi kutum, frozen storage, ω-3, ω-6, protein myofibrillar

Identification and measurement of fatty acids, amino acids in roe of tuna fish (Thunnus tonggol) and its TVB and peroxide value during cold storage

The first aim of this research was to identify fatty acids, amino acids composition of Thunnus tonggol roe and their changes during cold storage (-18'C). The second aim was to determine the changes of moisture, protein, fat and ash contents of the roe during one year cold storage (-18'C). 60 samples of longtail tuna (Thunnus tonggol) ovaries were randomly collected form Bandar-e-Abbas landings. The samples were frozen at-30'C and kept in cold store at -18'C for one year. According to a time table, the samples were examined for identification of fatty acids, amino acids, moisture, protein, fat, ash, peroxide and T.V.N. and their changes were evaluated during this time. The results showed that 26 fatty acids were identified. The unsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 62.33 and 37.6%, respectively, in fresh roe. So that, DHA (C22:6) and oleic acid (C18:1) had high amounts (24.79 and 21.88%) among the UFA and palmitic acid (C16:0) was the most content (22.75%) among the SFA. The PUFA/SFA was 0.91. Also, 17 amino acids were identified that essential amino acids (EAA) and nonessential amino acids (NE) were 10478 and 7562 mg/100g, respectively, and E/NE was 1.38. Among the EAA and NE, lysine (2110mg/100g) and aspartic acid (1924 mg/100g) were the most contents. Also, results showed that moisture, ash, protein and fat contents were 72.74, 1.8, 19.88 and 4.53%, respectively, in fresh roe. The effects of freezing and cold storage on the roes showed that UFA and SFA contents have reached to 49.83 and 48.07%, respectively, at the end of cold storage. It indicated that these compounds change to each other during frozen storage. Also, n-3 and n-6 series of fatty acids were 32.75 and 1.61% in fresh roe. But their contents decreased to 22.96 and 1.25% at the end of period. Among the fatty acids, 22:6 and C16:0 had the most changes. The changes of fatty acids were significantly at 95% level except for C15:1, C18:3(n-3) and C20:4(n-6). All of the amino acids decreased in frozen storage and their changes were significantly (P<0.05). EAA was 7818 mg/100g and E/NE was 1.27 at the end of storage period. Among the amino acids, leucine and lysine had the most changes. Moisture, ash, protein and fat contents were 70.13, 1.82, 19.4 and 6.51%, respectively, at the end of storage period. The peroxide value and T.V.N. increased during storage. So that, their contents have reached to 5.86 mg/kg and 26.37 mg/100 g, respectively, at the end of frozen storage. The best shelf life of Thunnus tonggol roe was 6 or 7 months, because of lipid oxidation and increasing of peroxide.

Relative condition factor and food and feeding habits of two ariid catfish from Mumbai waters

Condition factor based on length-weight relationship and food and feeding habits of Arius dussumieri (Black lip sea catfish) and Osteogeneiosus militaris (Soldier catfish) from the Mumbai coast have been studied. Relative Condition Factor showed variations on a monthly basis, and appear to be influenced by feeding and breeding activities. Both the species studied are carnivorous bottom feeders, with crustaceans followed by other smaller fishes forming the major food item in the gut contents.

Morphometrics, length-weight relationship and condition of Rastrineobola argentea (Pellegrin 1904) in the Winam Gulf of Lake Victoria (Kenya)

Correlation between total length (TL), fork length (FL) and standard length (SL) of Raslrineobola argentea (pellegrin 1904) in the Winam Gulf of Lake Victoria indicate that FL = 0.92 TL - 0.74 and SL = 0.90 TL - 1.74. Length-weight relationship of log-transformed data shows that the slopes of the regression lines were 3.06 to 3.22 for juveniles, 2.70 to 3.05 for males and 3.24 to 3.71 for females. The slopes were significantly different between groups at at a =0.05. The Fulton's condition factor (K) was highest in December (1.019-1.073) and March/April (1.015-1.030) but lowest in June (1:00-1.025) for all stations. Significant differences between groups demands for the use of different growth models for juveniles, males and females especially for the von Bertalanffy growth equation which uses length-weight relationship. Observed cyclic viations in condition factor suggests two peak breeding seasons for this species in the Winam Gulf. The practical lmplications of these results in stock assessment using length-based fish stock assessment methods is briefly discussed.