Producing fish sauce from Caspian kilka

Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd, Denmark), were used; 3) a microbial method, where fish, salt, and Bacillus and Pediococcus species were used; and 4) a combination of the enzyme and microbial methods. Fermentation of the ingredients was carried out in 400cc bottles for a period of 6 months with microbiological and chemical tests at intervals of one week and then one month. The results of molds, yeast, and aflatoxin detection tests were negative. The total bacterial count ranged between log 2.1 and 6.18. Chemical tests included TVN and pH. pH of the final products ranged from 6.5 to 7.0. The speed of fermentation as determined by examining the bottles every two or three days was as follows: Traditional< Microbial<Enzymatic = Enzymatic+Microbial Method. However different treatments could be used to speed up the fermentation, but the traditional method is considered to be better as the quality is concerned

Effects of different concentrations of sodium alginate as an edible film on chemical changes of dressed kilka during frozen storage

The aim of this study was to investigate the effects of sodium alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). Chemical parameters (moisture, ash, protein, TVN and lipid) were examined in frozen storage at -18ºC for 4 months. SPSS Statistical Software was used for data analysis, using One Way ANOVA test. Significant reduction was found (P<0.05) in moisture value with increase of sodium alginate concentration during the study. Significant differences were found in TVN values during the third and fourth months but there were no significant differences (P<0.05) in ash and protein content. The highest content of TVN was found in control samples and use of sodium alginate edible coating affected the reduction of TVN, prevented the lipid oxidation, increased the shelf-life of Kilka and reduced the moisture

Comparing evaluation of pin bone machinery in the Silver Carp fillet

Pin bone removing is a new equipment for pin-bone removal increase customer satisfaction and revenue even further the bones were pulled out at good speed. Pin boning especially is very often done manually which causes lots of global transports to low cost countries for processing new technique will help make processing operations more efficient and profitable The new generation pin bone removing equipment is mainly for trout and is not suitable for carp fishes the new pin bone remover which works with air of compressor and hand. has proved to work in almost twenty different fish species, including Great silver smelt, Pike Perch, Coho, Sockeye salmon, Atlantic Salmon, Sea Trout, Saithe, Haddock, Herring, Whitefish, Chinook, Salmon, Perch, Rainbow Trout, Char, Mackerel and Hake. Therefore it will be suitable for carp fishes too. After a day’s work all vital parts can be removed by hand without any tools, for effective cleaning to the fish and gives nice looking filets and is determined to help processors by offering state of the art bone-removing equipment which will increase speed, yield and efficiency. But pin bone removing done manually does not give a nice looking fillet also has a considerable waste of fish