Further Refining Swampland dS Conjecture in Mimetic f(G) Gravity

Mimetic gravity analysis has been studied as a theory in various types of general relativity extensions, such as mimetic f(R) gravity, mimetic f(R, T) gravity, mimetic f(R, G) gravity, etc., in the literature. This paper presents a set of equations arising from mimetic conditions and studies cosmic inflation with a combination of mimetic f(G) gravity and swampland dS conjectures. We analyze and evaluate these results. Therefore, we first thoroughly introduce the mimetic f(G) gravity and calculate some cosmological parameters such as the scalar spectral index, the tensor-to-scalar ratio, and the slow-roll parameters. Also, we investigate the potential according to the mimetic f(G) gravity. Then we will challenge the swampland dS conjectures with this condition. By expressing the coefficient of swampland dS conjectures viz $C_{1}$ and $C_2$ in terms of $n_{s}$ and $r$, we plot some figures and determine the allowable range for each of these cosmological parameters and these coefficients, and finally, compare these results with observable data such as Planck and BICEP2/Keck array data. We show $C_{1}$ and $C_2$ are not $\mathcal{O}(1)$, so the refining swampland dS conjecture is not satisfied for this inflationary model. Then we examine it with further refining swampland dS conjecture, which has a series of free parameters such as $a,b>0$, $q>2$, and $a+b=1$. By adjusting these parameters, the compatibility of the mentioned conjecture with the inflationary model can be discussed. We determine the further refining swampland dS conjecture is satisfied. when $a < \frac{1}{1.00489}=0.99513$, we can always find $a$, $b$ and $q$ whose value is larger than 2, viz for $q=2.4$, we find $0.99185\leq a < 1$, which we can choose $a=0.99235$ according to the condition $a < 0.99513$. Also we know $b=1-a$, so we will have $1-0.99235=0.00765 > 0$.Comment: 25 pages, 5 figures. Accepted for publication in International Journal of Modern Physics D (This work is dedicated to the memory of Prof Farhad Darabi

Investigation on production frozen minced fish meat and frozen fish ball from Abramis brama

To study the preparation of frozen minced meat from abramis brama orientalis commonly known as sim from Arras lake and from silver carp cultured in the Azerbaijan province, and later this minced meat converted to fish ball and fish burger, in this process microbial, chemical and organoleptic tests was done on samples for frozen minced meat on Sims fish the TVN was 10.1 in zero phase and 14.1 after three month and peroxide value from 0.9 t0 3.1 at the same duration. But he value was higher when converted to fish ball, TVN ranged from 14 to17.6 and per oxide from 1.1 to 4.7 after three month, the unit for TVN was mg/100gram and peroxide unit meq/1000 gram, the microbial tests was also resulted in an acceptable range, the meat of Sims fish had no significant difference with the silver carp comparatively only the color and the smell of the fish was little different, so we could conclude that we can use Sim fish meat for frozen minced meat product and this can increase the consumption of fish in the region in the future

Study of measuring Tilapia (Oreochromis niloticus) freshness using quality index method (QIM)

Fish freshness by using QIM and according to scoring to all of parts variable (positive and negative) was by sensory method and finally become the parameters of quantitative and qualitative with statistical analysis is based, tables used in volatility score of 0 to 23, with a score of 0 to 3 respectively, for their excellent quality, 3 to 7good, from 7 to 10 and from 10 to above average evaluation is unacceptable. In this study to measure the freshness of fish species Nile Tilapia (Oreochromis niloticus), black and red in 4 treatments, whole fish and empty stomach is considered and the objective of this study was to calculate the survival rate of fish in ice cover practically immediately after harvest to measure qualitative factors (sensory evaluation, chemical and microbiological).For this study 50 pieces of red and 50 pieces black Tilapia after weighed, washed and then selection 25 pieces for each treatment in unlit, ratio of 3 to 1 (ice - fish) was covered .The mean (± SD) change in temperature the fish flesh during study were between 0.2 ±0.07 a to 0.3 ±0.1a degrees Celsius, that need to raise the quality temperature is maintained at 0 degrees Celsius in unlit center. Fish covered with ice keep at ambient temperature, and after measuring the change free nitrogen, pH and microbial tests, the results showed maximum shelf life of whole fish in ice cover 9 and for empty stomach fish was7 days .And also statistical analysis (Duncan test) of data between treatments (Whole and empty fish covered in ice ) was significant (P<0.05)

Monitoring of use possibility of edible films (whey protein, sodium alginate and mix of them) for cleaned kilka packaging

This project was carried out in order to increasing of nutritional value, taste and shelf life of cleaned Kilka Fish during cooled storage. Edible films made by Whey protein and Sodium alginate were used for fish packaging. This search carried out in two stages consisting of pre- study and study. 3, 6, 9 and 12% concentrations of Wp and 0.5, 1, 1.5 and 2% concentrations of SA at three times including 0, 2 and 4 hours were used in pre-study stage. The covered samples were kept in -18 ֯C. Microbial and sensory examination were carried out for a period of two months. Microbial factors were including total bacterial count, Staphylococcus bacteria count, Coliform, Escherichia coli and Pseudomonas bacteria. Sensory tests consist of taste, odor, color and tissue were studied in the fish samples. 12% and 0.5 % concentrations at time = 0 of edible films made by WP and SA considered in study stage. This is can be due to the significant differences in total acceptance index of sensory tests. Control sample cleaned Kilka was packaged in disposable dishes with cellophane covers in 500gr in weight. Two selected timar and mixed cover including 12 % and 0.5 % concentrations at time = 0 of edible films by WP and SA considered in study stage. The covered samples were kept in -18 ֯C. Microbial, chemical and sensory examination were carried out for a period of six months. These factors and chemical factors consisting of humidity, protein, lipid, ash, calorie, Peroxide value, free fatty acids, thiobarbitoric acid, TVN and pH were studied in test samples compared with the control samples. Coliform, Escherichia coli and Pseudomonas bacteria contamination were negative until the end of storage period in the covered samples. The mean total bacterial count and Staphylococcus bacteria counts in processed samples by WP were 2.47 and 1.61 logcfu/g, in processed samples by SA were 2.84 and 1.28 logcfu/g, in processed samples by WPSA were 2.51 and 1.44 logcfu/g, and in control samples 4.11 and 2.93 logcfu/g from 1 day until six months after processing, respectively. The mean of moisture, peroxide value, TVN, pH, free fatty acids, thiobarbitouric acid , protein, fat, ash and calorie in the covered samples by WP were 73.91%, 0.13 meq/kgoil, 9.84mg/100g, 6.15, 1.15gr/100, 0/006 mg/kg, 19.00%, 4.25%, 2.1% and 120.73 kcal/kg, in the covered samples by SA were 73.91%, 0.06 meq/kgoil, 9.84mg/100g, 6.15, 1.15gr/100, 0/006 mg/kg, 18.85%, 4.72 %, 1.90 % and 125.98 kcal/kg, in the covered samples by WPSA were 73.91%, 0.06 meq/kgoil, 9.84mg/100g, 6.15, 1.15gr/100, 0/006 mg/kg, 18.50 %, 4. 65 %, 2.25 % and 126.48 kcal/kg and in control samples 59.43%, 3.25 meq/kgoil, 16.22mg/100gr, 6.71, 9.21gr/100, 0/15mg/kg, 18.2%, 4.00%, 1.80% and 107.10 kcal/kg, respectively. No statistically significant differences were observed in the results of chemical experiments of the covered samples and presence of the meaningful difference at the results of the chemical experiments of the control sample, The covered samples by WP, SA and WPSA up to the end of storage period at cold-room had a favorite quality but the control samples had lost their. No statistically significant differences were observed in the WP samples compared with the WPSA samples (p> 0.05). Samples covered by SA had better quality compared with other samples which can be due to the presence of the significant difference in total acceptance index among covered samples without considering of economical worth

Investigation on possibility of producing combined burger by mixing chicken and fish (kilka) meat

In this study, Burgeres with different ratios of chicken to Kilka fish (Clupeonella sp.) meat were produced: F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) and F5 (0:100). Analyses of the physicochemical properties and chemical compositons of the samples were carried out. The proximate contents of raw samples were significantly different (p<0.05) among all samples with different formulations. In order, from samples F1 to F5, protein (20.58 to 15.58%) and carbohydrate (3.16 to 2.03%) contents exhibited a decreasing trend, while, fat contents (2.58 to 7.53%) and energy value (118/20 to 139.45 Kcal) showed increasing trends as the fraction of kilka fish meat was increased in the formulation but there was no relationship between fish and chicken meat ratio with moisture and ash contents. According to the sensory evaluation results, there was a decreasing trend in scores of color, flavor, texture, aroma, and overall acceptability attributes from F1 to F5 as the fraction of kilka meat was increased to formulation, while, kilka fish burger (F5) gained high score respect to mounth feeling attribute but there were no significant deferences (p<0.05) with respect to texture and overall acceptability between samples. The results also showed that raw and cooked burgers having higher ratios of fish meat had a darker color, with the lithness ( L*), redness (a*),yellowness ( b*) and chroma (C) values decreasing from sample F1 to F5. but hue-angle (h*) value was different. After cooking process (pan frying), the a* value was decreased and L*, b*, C* and h* values were increased. Cooking properties analysis results showed that burgers with higher ratios of chiken meat had more shrinkage (8.52% for F5 and 12.59% for F1), fat retention(161.53- 243.41%)and water retention(67.67- 70.57%) values than burgers with higher ratios of fish meat but, there was no any relationship between kind of meat and cooking yield values. Texture analysis of samples showed that burgers became harder when more chiken meat was incorporated in the formulation. These results demonstrate that burgers with kilka fish and chiken meat formulation have better attributes than kilka fish burgers and preferable formulation is F2 (75% chiken meat & 25% kilka fish meat)

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

Development of technology to extract beta-carotene natural colors from Azolla (Azolla filiculoides)

The present project was aimed at determining the content, quality, and purity of β-carotene extracted from Azolla filiculoides in the Anzali Wetland, comparing it with synthetic β-carotene, and measuring its economic value. One treatment had β-carotene derived from Azolla filiculoides in the Anzali Wetland through the alkaline hydrolysis method in the summer of 2014. Treatments were kept at 4°C for one year. Synthetic β-carotene was used as the control. The quality of the treatments was assessed by applying some chemical tests, including the measurement of the content and quality of β-carotene, colorimetry using the Hunter-LAB method, determination of the purity and vitamin A employing high-performance liquid chromatography (HPLC), estimation of the dwell-time duration at 5°C, and measurement of the solubility of β-carotene in water. Beta carotene of Azolla in the spring extracted to alkaline hydrolysis was11853 mg/kg, in summer was 9935mg/kg, in autumn was 11256 mg/kg and in winter was 11245 mg /kg. Beta carotene of Azolla in the spring extracted to organic solvent was 8347 mg/kg, in summer was 6648 mg/kg, in autumn was 7543 mg/kg and in winter was 7539 mg/kg. The amount of beta-carotene is extracted using organic solvents and alkaline hydrolysis in the summer compared to other seasons showed a significant reduction (P0.05). The extracted amounts of beta-carotene in organic solvents compared to alkaline hydrolysis method in seasons spring, summer, autumn and winter was difference significant (P0.05). According to the harvesting Azolla of wetland is not requires special equipment and in terms of time a lot of Azolla can be harvested in a short time and also for the extraction of beta-carotene from Azolla Anzali Lagoon is not requires special equipment, too, have no economic value of raw material, does not require special conditions for growing, doubling in three days, Azolla is rich in beta-carotene, beta-carotene extraction of large quantities of small amounts of starting material, the cost of chemical materials, labor, fuel, Laboratory equipment required and the cost of importing small packages beta-carotene, beta-carotene into the country in terms of economic cost compared to the cost of imported Sigma beta carotene is economical. As shown in Table 5 in the samples prepared by alkaline hydrolysis in comparison with synthetic chemical manufactured by Sigma in terms of colorimetric tests, purity, composition and solubility of vitamins significant difference was not observed (P>0.05). But, in samples prepared by organic solvents in comparison with synthetic chemical manufactured by Sigma in terms of colorimetric tests, purity, composition and solubility of vitamins significant difference was observed (P<0.05). According to significant differences between the amount of betacarotene extracted from Azoula wetland compared to other seasons in spring and autumn and winter plant growth in spring Azoula alkaline hydrolysis method for the extraction of beta-carotene wetland and wetland Azolla is recommended

Compare the quality fish paste production of Kilka (Clupeonella cultriventris) and Silver carp (Hypophthalmichthys molitrix)

Qualitative changes in the fish spread a mixture of minced meat, fish Kilka (Clupeonella cultiventris) and silver carp (Hypophthalmichthys molitrix) in pasteurized. Fish spread of fish products ready for consumption with soft tissue, such as butter is very good in the world market, ready to use paste of fish production due to the variety, taste good, able to use for all ages in the community a special place in the fisheries industry countries are active in the field of fisheries products. The valuable features of this product, it is possible to produce fish midget, cheap, circumstantial fished, farmed fish, waste and waste from the fish processing factories are notably food production of fish protein sources that have the flavor is very suitable for all age groups was the research goals, in order to process the cream edible fillets and minced meat (minced fish) cultured fish silver carp (Hypophthalmichthys molitrix) and fish in the Caspian Sea Kilka (Clupeonella cultriventris) are treated as a combination of four: 1. Silver carp minced meat 100% +30% filler +1% spice, thickeners, improved color, taste 2. Kilka minced meat 100% +30% filler +1% spice, thickeners, improved color, taste 3. Kilka and Silver carp minced meat 50+50 % +30% filler +1% spice, thickeners, improved color, taste 4. Silver carp and Kilka minced meat 75+25 % +30% filler +1% spice, thickeners, improved color, taste 5. Silver carp and Kilka minced meat 25+75 % +30% filler +1% spice, thickeners, improved color, taste. After the initial blanching minced meat (80oc temperature for 3 min) were processed, heat resistant glass samples processed at the full weight of 50 g were, after a hot air steam, capping has been pasteurized for 60 minutes at 80oc, after a hot air steam, capping has been pasteurized for 60 minutes at 80oc and the results show, treatment 100% Silver carp minced fish +30% filler +1% spice, thickeners, improved color, taste better than other treatments and data was significant (P<0.05)

Study on the possibility of producing low-fat spread using gelatin extracted from cultured carp wastes

By-products consist of more than half of the total weight of fish. Most part of these wastes made from connective tissue proteins that provide good potential to produce gelatin. Nowadays, consumers are more health conscious and have responded to the call for a diet that contains low calorie and low fat. This work involved the characterization of a low-fat spread made of fish gelatin as gelling agent, emulsifier and fat replacer. Six treatments with Fish gelatin (FG) to pectin ratio 1:1 and 2:1, with pectin concentration of 1, 2 and 3%, were produced and evaluated for quality changes and storage-life at refrigerated storage. The results showed that prepared emulsions were physically stable and no phase separation observed during 8 wks. The pH of treatments was 4.5 to 4.9. The moisture content of treatments varied from 68.9% for T1 (FG/pectin ratio 1:1) to 65.4% for T6 (FG/pectin ratio 6:3). The Max. lipid of samples was measured 28.4%. Max. and min. protein of samples were 3.8% for T6 and 1.6% for T2 (FG/pectin ratio 2:1), respectively. No significant differences (p≥0.05) were observed between ash content of all treatments and control (commercial margarin). The acidity of treatments increased during storage and were significantly different from production day (p≤0.05). Peroxide value (PV) of treatments increased significantly at refrigerated storage. No significant differences were observed between PV of treatments during different wks of sampling. The results of texture profile analysis showed that firmness, compressibility and adhesiveness properties were significantly increase with higher substitution of FG with pectin. Color, Aroma, Taste and texture properties of prepared samples were found to significantly lower than control, according to sensory evaluation. Significant increases were observed in mold/yeast and psychrophilic count of treatments during storage. The macroscopic growth of molds was observed on all samples in 8th wks. No coliform growth was observed in all treatments at any time. Results suggest that low-fat spread properties were significantly influenced by different ratios of fish gelatin and pectin incorporated. It seems that these results can provide new opportunities to develop market with introducing novel products to response consumer demands. Some quality defects observed in this study can be improved by using suitable machinery at industrial scale

Evaluation the tilapia meat freshness during storage in ice and refrigerator by Quality Index Method (QIM)

In this study, measurement of freshness fish tilapia species) Nile Tilapia (Oreochromis niloticus) by Quality Index method in whole fish in the 4 treatments and fillets in 6 treatments intended purpose of this research is to measure the qualitative factors (sensory , chemical and microbiological evaluation) and the ratio of 3 to 1 (Ice- fish) ice cover was (mean temperature in fish during the study period between 0.1±0.05 to 0.2±0.1 °C) were kept at cool temperatures for 10 days for the measure fillet Recently, 100 fish (50 pieces, 50 pieces of black and red) and washed her head and tail, the skin and the fillet 30 for each treatment in each treatment 3 Normal packing, vacuum and modified atmosphere (Tilapia fillets treated for red and black tilapia fillets 3 treatment) with an average weight of 114.5±22.50 grams packed and refrigerated at 3°C was maintained. The results showed maximum retention time for fish stomachs empty and whole fish respectively was 9 and 7 days. Also for tilapia fillet freshness in 3 different packaging and stored at -3°C, showed fillet packaged in MAP, has the most lasting, and results by the analysis Statistical was significant