The use of modified atmosphere packaging for improvement shelf life of fresh Oncorhynchus mykiss

In this study, influence of modified atmosphere packaging on shelf life of trout (Oncorhynchus mykiss) (whole fish without visceral and without head and tail fish) stored in 4 to 6ºc was examined. Fish stored in MAP condition and control samples, in different time, were tested for spoilage chemical factors (TVN, PV and pH), microbial parameters (total viable count, clostridium botulinum) and sensory factors too. Mixed gases including co2 (30-50%), N2 (40-65%) and o2 (0 to 20%) were used for trout (without head and tail =6 treatments) and (whole fish without visceral and control = 2 treatments) statistical the analysis results showed that examined factors were significant difference during storage (P<0.001). Mixed gases haven t had inhibitory effect on spoilage factors (chemical and microbial parameters). However spoilage process was delayed. Increasing of chemical and microbial changes in control samples was higher than treatment samples especially TVN. The results also showed that shelf life of control samples stored 4-6ºc were between 6-12 days but in MAP samples were 19 days. Mixed gases including CO2 (40%), N2 (55%) and O2 (5%) were the best formula and the shelf life of fish (without head and tail) was 16 days where it was 19 days in whole fish (Lack of visceral). The results showed that storage of trout in MAP condition facilities storage and increasing of fish shelf life too

Effect of starch utilization on sensory quality of silver carp (Hypophthalmichthys Molitrix) fish ball can

A variety of products made from fish meat is increasingly being produced in most countries. The availability of low cost ingredients, the use of suitable formulations and modern equipment has made it feasible to produce different products of high nutritious value to satisfy consumer demands. Starch is an ingredient used in most products in the food industry because of its physical characteristics. In the present study fish ball were prepared using starch from two different sources (wheat and potato) either individually or by mixing equal proportions of two sources of starch at a rate of 5, 10 and 15% to 80% ground meat of silver carp. A control group was also tested without adding starch. Results obtained indicate that flavor, odor and texture of the resulting product made with 10% starch were more acceptable as compared to the other trials. Fish ball made with the addition of 15% starch were lighter in color and sticky and loses its strength to form. No significant differences were observed in color, flavor, odor and texture of fish ball in trials containing 10% starch from one individual source (p>0.05) and the resulting product in these trials were rated higher in organoleptic tests as compared to those containing 5 and 15% starch. Among trials containing two sources of starch, mixed trials with potato and wheat (5% potato + 5% wheat) were rated higher in organoleptic tests as compared to the other trials(p<0.05)

Survey of preservatives on shelf life of silver carp burger

In this research in order to assess the possibility of antioxidant effects in quality protection and increase the shelf alife of fish burgers, ascorbic acid as a antioxidant by natural source used in raw uncoated fish burgers and in order to comparison by vacuum packaging, 3 treatments of uncoated fish burgers produced from cultivated silver carp: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3- burgers by 500ppm Ascorbic acid. Also in order to comparison BHA+BHT antioxidants (that have synergistic effects to each other) effect by vacuum packaging to prevention of lipid oxidation in semi-fried fish burgers 3 other treatments produced too: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3-burgers by 200 ppm BHA+BHT antioxidants comparatively to fats of product. All of the burgers after production and freezing conserved in -18°c for 6 months (Raw uncoated burgers) and one year (Semi-fried coated burgers). During the storage period chemical, microbiological, and organoleptic tests were down by three repetition monthly. Although peroxide value in raw uncoated fish burgers were higher than standard range even from first month but it seems this factor is not suitable for quality evaluation of uncoated raw fish burgers. Evaluation of TBA index in raw uncoated fish burgers during storage time showed at the end of storage period TBA index for control, vacuum and ascorbic acid treatments were 6.31, 4.76 and 1.29 mg malonaldehyde/kg respectively and taste scores were 5.11, 5.42 and 6.16 respectively. Results indicate the positive effects of ascorbic acid to prevention of lipid oxidation. By attention to TVN, TBA and organoleptic tests 4 mounths for treatments without ascorbic acid by vacuum packaging preference and 6 months shelf life for ascorbic acid treatment have suggested in -18°c temperature. For semi fried fish burger 28 prevention effect for lipid oxidation but vacuum packaging had 32 (without significantly difference,P>0.05). so we can for %BHA+BHT treatment this property was recommend the use of vacuum packaging instead of antioxidant treatment. By attention to TVN, pH, PV, TBA and microbiological and organoleptic tests we can suggest the 8 months for shelf life time of semi fried fish burgers. In this product TVN was the only limitation factor and exeeded from standard range at 9th month of maintenance

The effect of natural preservative (rosemary and thyme) on minced meat of silver carp

The aim of this study to investigate the antioxidant potential of ethanolic extract of Rosmary(Rosmarinusofficinalis) and Thyme (Zatariamultiflora) on fatty acids stability and shelf life of frozen minced silver carp fish(Hypophtalmictysmolitirix). Treatments include frozen meat in conventional packaging (control), frozen minced fish+200 ppm thyme(treatment 1), frozen meat+200 ppm rosemary (T2), frozen meat + rosemary (100 ppm) and thyme (100 ppm)(T3). Treatments packed in polyethylene bags and were freezed at -36°C by spiral freezer and IQF method, then were transferred to freezer to keep at -36°C during the storage. Treatments were analyzed for 10 days intervals in the First month and 15 days intervals in the second month of storage. In the next few months, treatments were analyzed once a month. In this study, various levels of both saturated and unsaturated fatty acids in the three treatments and control treatment were identified. The results showed that Keeping of Minced Fish containing thyme and rosemary extract in freezing conditions led to stability of fatty acids (MUFA, PUFA, omega- 3 and omega-6) and the changes in fatty acid oxidation during storage is not significantly. The profile of fatty acids and their related indicators results as well as statistical tests showed that treatments containing rosemary extract were more stable (-18°C) in comparison with the control and other treatments during frozen condition. Also these teratmentshad less oleic acid and linoleic acid , ά-linolenic and palmitic acid in compared with others .more According to the results treated minced meat with rosemary extract was kept the quality for six months and more

Study on optimum exploitation of silver carp (Hypophthalmichthys molitrix)

The increasing demands of the growing populations can be met by developing aquaculture. However in order to provide suitable grounds for consumption which is acceptable to different conditions and tastes, apart from producing a variety of products we also need to improve the methods of marketing and consumption. The silver carp (Hypophthalmichthys molitrix) comprises about 50 to 85% of the composition of fish species in the polyculture of warm water species in Iran. However the difficulty in pretreatment of this species and the presence of pin bones are among the main reasons to restrict the demand of this species in the domestic markets, particularly in non-coastal provinces. In this project different aspects of silver carp processing studied as follow: 1. Use of fish fillet residuals in preparation of snack, cheese and ice cream 2. Use of fish meat in sausage and fish ball produce 3. Use of machinery to produce of without or low bones fillet and trimmed fillets. Fish sausages were studied in four experimental groups; Based on the results obtained it was evident that sausages in the experimental Group 1 (65% minced fish & 12 % soy bean oil) showed better taste and flavor as compared to those in the other groups. Fish ball were prepared using starch from four different sources (wheat, corn, potato and tapioca). Thirty different trials were tested by adding each starch source either individually or by mixing equal proportions of two sources of starch at a rate of 5, 10 and 15% to 80% ground meat of silver carp. Among trials containing two sources of starch, mixed trials with potato and wheat (5% potato + 5% wheat) were rated higher in organoleptic tests as compared to the other trials. Fifteen formulas were worked for preparing of fish cheese. The quality assessment of product showed that fish cheese in zero and 30 days after storage in 4֯ C were good and medium, respectively. Quantity enrichment of corn snack with FPC until 33% in fish snack preparation, have a best results among with other experiments. Fish ice cream made from fish protein concentrate type a that produced from silver carp in three steps by the extraction with isopropyl alcohol solvent and heat. The result showed that FPC replaced with 30%milk in ice cream formula has a best quality score. On the basis of recent findings, the deep part and a upper part on the back of the fish, like a relatively narrow band, are considered as boneless parts in silver carp. The aims of trimming project introduce best type of fillet trimming and machine for Silver Carp fillet. The results show percentage of waste in trimming by machinery line processing was less than handing, and fillet trimming speed by hand was most than machinery .Also final results of this study show machinery method or complex of handing and machinery for Silver carp fillet trimming are the best .speed rate in pine bone removing from silver carp fillet in handy method with using of transparent table and machinery method were 30-40 min per fish and 15 second per fish, respectively. Removing efficiency of bones from fillets in handy and machinery method were 50-60 and 90 %, respectively

Road-map of aquatic-food processing development of I.R. of IRAN

Scientific and practical planning for achieving the lofty goals of the Islamic Republic of Iran in the framework of development plan of 1404 is the requirement to achieve sustainable development. Establishing roadmap of industries and products was considered by the scientific and technology office of the deputy president, in order to achieve the abovementioned objectives and in line with the national scientific comprehensive map. Therefore, present study was conducted as the roadmap of national aquatic-food processing development using available approved documents e.g. Iran perspective of 1404, fifth developing plan of I.R. of Iran, developing plan of Iranian fisheries organization in 1400 and the available approved statistical data. Current perspective of the aquatic-food processing is presented at the first chapter of the study. The second chapter reviewed the problems and obstacles. Third chapter tabulated the published studies and researches in fish handling and processing so far. Finally fourth chapter recommends executive and research projects considering quantitative and qualitative objectives of Iran 1400 plan as well as fifth developing plan of Shilat-Iran (Iranian fisheries organization). Authors hope the study to be useful in the national planning of I. R. of Iran in the future

Study the added value and acceptance of fish patty produced by FPC of Abramis brama

Abrams brama distribution in the Caspian and most of it is in the Anzali lagon. Completed in the rivers to spawn or hibernate done, hibernation mass takes place in the well of the rivers, which feed the crustaceans, mollusks and aquatic insects are born. This fish is almost vertical and is able to search for food in the mud in shallow waters and residents due to competition for food with other species of plankton and plants inevitably feed. This fish has an economic value and good taste for meat consumption has become common. Fish patty prepared food that is easy to cook and good demand. The benefits of fish patty are the most of fresh fish, good use of raw materials, availability of several species of fish in the product, socio-economic benefits for fishermen and fishing industry, product nutritional value and high in protein rejection. Fish Protein Concentrate is a healthy food products, durable and of high nutritional value of fish and hygienic manner in which the protein and other nutrients found in fresh fish and more compact than the long-term maintenance and diverse the second is for the production of food products. The study aimed at producing FPC type A string of fish, fish cakes prepared by the FPC obtained and reviewed the nutritional value, acceptance and endurance cookies generated at room temperature for one month . After examination of the nutritional value, shelf-life tests using factors of corruption, TVB-N, pH, TBArs and sensory tests showed that the most important indicator of the value of food, especially protein product treatments with better FPC and the factors corruption is not much difference between 5% FPC and blank treatment. The final product is important in terms of nutritional value and shelf life, group 2 has a significant difference with other treatments and the final product can be made on the basis of treatment 2