Processing of oil enriched fish (Hypophthalmichthys molitrix) sausage using emulsion technology

In most countries along with various food products, fish sausage is supplied in different formulas. Unfortunately, in our country because of different reasons, production and supply of fish sausage in industrial level has not yet been successful and some efforts taken, has also been doomed to failure or not welcomed. Fat fish is a rich source of poly unsaturated fatty acids (PUFA) and co-3. In this research, efforts have been made to produce and enrich sausage with fish oil and maintenance of fatty acids has also been experimented using gas chromatography along with heating process. The stages of producing ground fish and fish sausage are as the following: Transferring and preparing fish, washing the cleared fish, filleting, separating fillet steak, washing and drying them, Refining meat, Producing and homogenizing mixture from basic ingredients in a cutter, filling, knotting and heat processing. The fish sausage produced by this method tried and welcomed by the subjects. In the product in which fish meat was used, the subjects was not recognized fish flavor and taste and when in addition to fish meat, fish oil was used during enrichment, the flavor and taste of fish was considered as highly acceptable. TVN measurement of the produced fish sausage was kept in the refrigerator in two month was at a maximum of 16.5, the amount of peroxide was at a maximum 1.5% after the period of two months. During this period the Colony count was at maximum of 19.5 x 104, the high maximum of the number of coliforms was 10/gr, and for mold and yeast 83/gr , but Escherichia coli, Staphylococcus aureus, Salmonella and Clostridium perfringens were not found. The protein of the resulting product was 15-18%, lipid at about 11-15% and moisture 60-65%. Comparing fatty acids, including unsaturated fatty acids in ground and oil fish used in producing fish sausage with those of fish sausage showed that the heat used in processing had the least effect on fatty acids of the meat and oil used here and the resulting fish sausage is considered as food for good health.

The study of correlation between sea surface temperature (SST) by using the NOAA-AVHRR data and compare this data with temperature measurement in the Caspian Sea

The changes in time and location of surface temperature from a water body has an important effect on climate activities, marine biology, sea currents, salinity and other characteristics of the seas and lakes water. Traditional measurement of temperature is costly and time consumer due to its dispersion and instability. In recent years the use of satellite technology and remote sensing sciences for data acquiring and parameter and lysis of climatology and oceanography is well developed. In this research we used the NOAA’s Satellite images from its AVHRR system to compare the field surface temperature data with the satellite images information. Ten satellite images were used in this project. These images were calibrated with the field data at the exact time of satellite pass above the area. The result was a significant relation between surface temperatures from satellite data with the field work. As the relative error less than %40 between these two data is acceptable, therefore in our observation the maximum error is %21.2 that can be considered it as acceptable. In all stations the result of satellite measurements is usually less than field data that cores ponds with the global result too. As this sea has a vast latitude, therefore the different in the temperature is natural. But we know this factor is not the only cause for surface currents. The information of all satellites were images extracted by ERDAS software, and the “Surfer” software is used to plot the isotherm lines.