Development of soy protein fortified fish sticks from Tilapia

The objective of this study was to develop soy protein fortified fish sticks from Tilapia. Two preliminary studies were conducted to select the best fish-soy protein-spice mixture combination with four treatments to develop breaded fish sticks. Developed products were organoleptically assessed using 30 untrained panellists with 7-point hedonic scale. The product developed with new combination was compared with market product. Sixty percent of Tilapia fish mince, 12% of Defatted Textured Soy protein (DTSP), 1.6% of salt and 26.4% of ice water (<5°C) and Spice mixture containing 3g of garlic, 2g of pepper 2g of onion and 1.6g of cinnamon were selected as the best formula to manufacture the product. There was no significant difference when compared with market samples in relation to the organoleptic attributes. Proximate composition of the product was 25.76% of crude protein, 2.38% of crude fat, 60.35% of moisture and2.75% of ash. Products were packaged in Poly Vinyl Chloride clear package (12 gauge) and were stored at -1°C and changes in moisture content, peroxide value, pH value and microbiological parameters were assessed during five weeks of storage. Organoleptic acceptability was not changed significantly in all parameters tested (p>0.05). Total aerobic count and yeast and mould count were in acceptable ranges in frozen storage for 5 weeks. Data were analyzed using AN OVA and Friedman non-parametric test.

Effect of replacement of fish meal with soybean meal plus supplementary enzymes on growth performance, survival rate and apparent digestibility of rainbow trout (Oncorhynchus mykiss)

This study was carried out to measure the effects of a supplementary multi enzyme on growth performance , survival rate and apparent protein digestibility of rainbow trout fed some diets containing different amounts of soy bean meal. Five exprimental diets with replacement of 25, 50, 75 and 100 percent of fish meal protein by soy bean meal protein were made and 0, 500 and 1000 ppm dosages of supplementary multi enzyme had used in each of them. By the means a diet with fish meal as the only source of protein has used as the control. So this study had 13 treatments. The trouts in 89.40±4.01 gr mean weight were stocked in 39 experimental fiberglass tanks in abundance of 30 fish per any tank. These specimens fed experimental diets for 8 weeks and ten of them in each tank fed same diets which added Cr2O3 to them for one more week to measure the apparent protein digestibility in them. The results shown that supplementary multi enzyme (Avizyme) which contains Protease , Amylase and Xylanase , caused increases in growth performance , survival rate and apparent protein digestibility in trouts which fed soybean meal. Also this study shown that using 1000 ppm of Avizyme in diets which containing soybean meal had the best results and the diet which contained 39 % soybean meal with this amount of enzymes, had no significant differences by the control in any of the studied factors.

Comparison of extruded and non-extruded soy meals in the diet of genetically improved mudfish Heterobranchus longifilis juveniles

Raw soybeans were subjected to three different processing methods viz Parboiling, Toasting and Extrusion with an Intra Pro Extruder. The processed soybean meals were thereafter incorporated at equal levels into the diets of genetically improved mudfish Heterobranchus longifilis juveniles. The fish were fed the experimental diets in triplicate at 5% of their body weight for eight weeks. The growth performance and food utilization indices, namely Mean Weight Gain (MWG), Food Conversion Ratio (FCR), Specific Growth Rate (SGR%) and Protein Efficient Ratio (PER), were monitored bi-weekly. The results show that fish fed the control fishmeal diets were highest in growth performance, which was significantly different (P>0.05) from others. Among the fish fed the test diets, those fed toasted soybean had higher MWG, SGR, FCR and PER than juveniles fed the parboiled soybean diet. The juveniles fed the extruded soybean diet recorded the least growth performance. The implication of these results in diet formulation is discussed

Biology and fisheries of swordfish, Xiphias gladius: Papers from the International Symposium on Pacific Swordfish, Ensenada, Mexico, 11-14 December 1994

The swordfish, Xiphias gladius, is a large migratory oceanic species. It is widely distributed in tropical, temperate, and sometimes cold waters of all oceans, and is usually found in areas with sea-surface temperatures above 13°C. It can reach a maximum size of 540 kg, and is a favorite food fish in many countries. It is excellent for steaks, canning, or teriyaki, the Japanese dish of meat grilled with sugar, soy sauce, and rice wine. Swordfish is harvested commercially throughout its distribution, in both coastal and high-seas fisheries. Sport fisheries for swordfish are very small compared to those for other billfishes, accounting for no more than a few hundred fish per year. (PDF file contains 284 pages.)

The experimentally pathogenesis of Aeromonas hydrophila in Astacus leptodactylus with emphasis on temperature in bacterial pathogenesis

In this study, four hundred freshwater Crayfish (A. leptodactylus) with average weight of 25-40g were purchased from Aras dam reservoirs in west Azerbayjan province and transported to Iranian Artemia Research Center of Uromya province in September 2010. (One hundred crayfish extra purchased for probably mortality). Before implement of experiment the Crayfish were acclimated for ten days. These experiments was designed in four group treatments (Number, 1,2,3,4) and one control group (Number 5) in triplicate with 20 Crayfish in each repetition prepared of glass aquarium with size (50x40x30cm). Many of infected Crayfish were used for isolation of bacteria. Haemolymph sample had been gathered from infected Crayfish with cutting their antennules and transferred to TSA medium (tryptic soy agar) and then A. hydrophila were determined in order to biochemical test. The treatments and repetitions has exposed to A. hydrophila. The concentrations of the bacteria in 4 treatments were respectively 3 x 108 (T=10-15°C), 3x106 (T=25°C), 3 x 106 and 3 x 104 Cfu mL-1 (T=10- i5oc) (4, 2, 3 and 1) that were prepared in individual containers for exposure of treatments. The control (5) prepared without any bacteria and disinfected by oxytetracycline antibiotic with concentration 100 ppm for 24 hours. The hemolymph samples were withdrawn from abdominal second segments of Crayfish for measuring of THC and TPC in interval hours (2, 6, 12, 24, 48, 96, 144, 240 and 336). For histopatological studies the crayfish samples fixed in Davidson fixative. The results indicated that interval 2 hours after experiment the difference of THC value between treatment 4 with control and treatments 1,2, and 3 was significant (P< 0.05). After 48 hours of experiment the difference of THC value between control group with treatment 1 ,2 and 3 was significant (P< 0.05). The interval 336 hours after experiment also the difference of THC value between treatment 2 with treatments 1, 3 and 4 was significant (P< 0.05). The finding of TPP value showed that the last time after challenge (336 h) there was significant difference between treatment 2 with treatment 4 and control group (P< 0.05). In histopathology studying, in hepatopancreas observed hemocyte aggregated and necrosis withof peknosis nucleus that with increased concentration of bacteria and temperature, The value of hemocyte has increased. Gill revealed necrosis and cell death especially with increased concentration of bacteria and temperature. In lower concentration of bacteria in heart no difference observed, but with increased concentration of bacteria (3 x 108) the low aggregation of hemocyte observed in heart. In treatment 3 x 106 with high temperature also distributed of high hemocyte in heart was observed. In digestive system didn't appear any difference in treatments land 3 but in concentration of 3 x 108 Cfu m1-1 and 3 x 106 (T=25°C) in digestive system was revealed the low aggregation of hemocyte.