Enhancement of education in farm and food industry with adoption of computer-based information systems

This study describes an information system to enhance farm and food industry. The model involves using electronic technology to collect a large amount of data from distributed farm industries. Major issues in the implementation of this model include interpreting the huge amount of data collected with different quality attributes. In this study, we developed a structured profile for higher agriculture education to distinguish the quality profile of food industries based on agricultural product attributes. The producer currently measures process key parameter and performance to improve quality of production. This information system manipulates those data to explore the optimum quality profile. This model is being able to propose sound strategies for variability management in farm and food industries. © 2008 Asian Network for Scientific Information

Effect of gutting on sensory, microbial and chemical characteristics, and fatty acid profile of Rainbow trout (Oncorhynchus mykiss) during storage at -18 º C

The aim of this study was to assess the effect of gutting on sensory, microbial and chemical characteristics, and fatty acid profile of rainbow trout (Oncorhynchus mykiss) during storage at -18 º C. To this end, 42 rainbow trout were prepared and divided into two groups. First group selected as whole fish and the other group were gutted, washed and were placed in selofan-pack and then were frozen at -18 °C. Afterwards, the quality characteristics (TVB-N, TBA, and PV), nutrient compounds (protein, fat, moisture and ash), fatty acid profiles, microbial community (total count and psychrophilic bacteria) and sensory indices were evaluated during 3 months of frozen storage. The results showed a different between two groups in moisture contents, PV, TBA and TVB-N parameters during storage (P< 0.05). Evaluation of fatty acid profile revealed 15 fatty acids. In both groups, the MUFA, SFA and PUFA were the most abundant fatty acids, respectively. During the storage period, the composition of fatty acids was found to be different between the two groups. Although microbial examinations showed no significant difference in the population of psychrophilic bacteria among the two groups, the load of total bacteria was found significantly (P< 0.05) different. Sensory evaluations revealed significant (P< 0.05) difference among all indices between the gutted and whole fishes. In addition, the texture and appearance changes were remarkable in gutted fish, meanwhile the odor and branch appearance were adequately preserved