Production of fish cake from carp and its shelf life in cold store at -18°C

The increase in production of warm water fishes in Iran, such as carp, produces a need for development of new methods of food production for human consumption. In this research four formula for production of fish cake from carp were investigated. Using the chosen formula which consisted of 52% deboned carp meat, 28% potato, 10% whole egg, 8% flour and 2% of a mixture of garlic, ginger, nutmeg, pepper powder and salt, the fish cake was made. Then during 120 days at 18°C, according to a time schedule, the samples were tested for changes in their total volatile base, peroxide value and total count of bacteria. The results indicate that changes in TVB were from 14.0 to 18.9 mg/100g, peroxide value changed from 4.0 to 4.9 mg/kg. The total count of bacteria for all of the samples was negative. The shelf life of carp cake as the result of peroxide value increase was estimated to be 90 days at 18°C in cold store. This carp cake contains 20% protein, 8% oil, 10% carbohydrate, 6% ash and 56% moisture

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

The effects of antioxidant, butyl hydroxy anisole and polyphosphate on shelf-life of frozen (-180°C) crayfish (Astacus leptodactylus) of the Caspian Sea

Possible effects of antioxidant Butyl Hydroxy Anisole (BHA) and sodium polyphosphate on the shelf-life of frozen Astacus leptodactylus of the Caspian Sea was studied. Samples of the crayfish were dipped in 0.02 and 0.2% BHA and 0.04 and 0.4% sodium polyphosphate for 30 and 60 minutes. The control samples were packed without immersion in the mixture of BHA and sodium polyphosphate. The Peroxide Value (PV), Total Volatile Nitrogen (TVN), total bacteria count and organoleptic tests were carried out on the samples using a time schedule. The results showed that the minimum increase in PV for the samples which were soaked in a mixture of 0.2% BHA and 0.4% sodium polyphosphate for 1 hour were from 0.59 to 0.88 meq/1000g, as compared to the control samples with an increase in the range 0.59 to 3.53meq/1000 g after four months. The PV Value after four month started to be decrease and reached 1.4 meq/1000 grams after sixth months. The results showed that the minimum increase of TVN for the samples which were soaked in a mixture of 0.2% BHA and 0.4% sodium polyphosphate for I hour were from 12.88 to 17.8 mg/100 grams and for the control samples, the increase was from 12.88 to 19.8 mg/100 grams after sixth month. The results also demonstrated that the minimum increase in Total Bacteria Count of for the samples soaked in a mixture of 0.2% BHA and 0.4% sodium polyphosphate for 1 hour were from 9 x 103 to 2 x 101 per gram and for the control samples, the count was from 9 x 103 to 7 x 102 per gram after sixth months. Kruskal—Wallis, chi-square and Duncan tests were conducted on five samples for each specific shelf-life time. Using the results, we conclude that immersing the samples into a mixture of 0.2% BHA and 0.4% sodium polyphosphate for one hour gives the best results in terms of shelf-life and organoleptic tests

The effect of dry salting on the shelf life of big mouth saury (Scomberoides commersonnianus)

The present study investigated the effects of salting process on shelf life of big mouth saury (Scomberoides commersonnianus) filets. To determine the quality, chemical experiments including crude protein, peroxide value, crude lipid, ash-salt and moisture measurements were conducted at time intervals of 0, 15, 30, 90, 150 and 190 days. Moreover, fatty acid profile was measured at time intervals of 0, 90 and 190 days. Mean (±SD) crude protein, crude lipid, ash-salt and moisture contents in fresh fish were 20.07±0.85, 6.32±0.42, 2.17±0.2and 71.44±0.19, respectively, reaching 30.5±1.19 8±0.12, 17.6±0.1 and 43.9±0.91, respectively, after salting and storing at the ambient temperatures for 190 days. The mean (±SD) peroxide was 0.05±0.01 meqO2 kg-1, and in fresh fish reached to 2.5±0.05 meqO2 kg-1 at the end of storage time as salted products. Variations in all of these factors were significant. According to the obtained results, the best time period for storing is 90 days. In the present study, 21 fatty acids were recognized. Total saturated, and unsaturated fatty acids in fresh samples (time 0) were 53.41 and 54.47%, respectively, and reached 56.99 and 39.92 at the end of storage time as the salted product. The result of the organoliptic showed that the new method of the dry salting give a better quality to the product in comparison with the traditional method of dry salting

The canning of small cultured shrimp (Penaeus indicus) in oil, tomato sauce and brine

Canning of non-exportable small cultured shrimp (Penaeus indices) in oil, tomato sauce and brine was investigated in Hormozgan province. Our results indicated that the best method of canning of this shrimp was to precook it at 100'c for 2 minutes in 8% salt water which Contained 0.1% citric acid, then autoclaving the can for 12 minutes at 121°C. Results of an organoleptic evaluation showed that the shrimp packed in oil, tomato sauce and brine ranked by the taste panel as the first, second and third respectively. The changes in chemical composition, total bacteria count and Clostridium botulinum for the three samples of canned shrimp were also investigated. These changes were 18.90-22.59% for protein, 2.28-3.01% for fat, 70.7046.51% for moisture, 1.45-2.53% for ash, 19.64-29.35 mg/100g for TVN, 6.28i-7.03 for pH and zero for peroxide. The results for Clostridium botulinum and total count of bacteria for all samples of canned shrimp in three dilutions (0.1, 0.01 and 0.001) were negative with statistically significant results (P<0.05)

An investigation on relationship of chemical indices of kilka (Clupeonella engrauliformis) with weight loss during cold storage at -18C

We studied the relationship between physical and chemical properties of frozen kilka with weight loss for packed and unpacked products during storage at amal 8 ' C. Statistical analysis of the results including variance, Duncan test and ANOVA showed relationships existed between changes in Total Volatile Nitrogen (TVN), Peroxide Value (PV), pH, moisture, organoleptic properties of frozen packed and unpacked kilka with product weight losses during cold storage at -18°C. The statistical treatment of the results showed that weight losses for packed samples in comparison to unpacked one at the level of P<0.0I was significant. The weight losses, changes of TVN, PV, pH and moisture losses for unpacked samples were 1.5, 1.35, and 4.5, 132 and 1.32 times more in comparison to the packed one, respectively. Also, the statistical analysis of the results showed a correlation between weight losses in unpacked samples of frozen kilka and the measured factors. The results of chemical and physical properties measured for packed samples of frozen kilka during cold storage and their statistical analysis showed a significant correlation P<0.01 between weight losses and the changes in TVN from 7 to 28mg/100gr, PV from 2.28 to 6.01meq/kg, pH from 6.08 to 6.37 and 1.72% loss in the moisture of the samples. According to these results and the organoleptic tests, the shelf life for packed and unpacked frozen kilka in cold storage at 48°C, is recommended 60 and 30 days, respectively

Determination of nutrient values of the bivalve Anodonta cygnea in Selkeh area of the Anzali Lagoon during autumn and spring

Anzali Lagoon is one of the most important aquatic ecosystems of Iran which was registered as a Ramsar Convention site in 1999. This valuable ecosystem is located in the south west shores of the Caspian Sea, in Guilan Province. We randomly collected 30 and 20 samples of the bivalve Anodonta cygnea in autumn 2004 and spring 2005 respectively. The Selkeh area was chosen for the sampling because of its availability during autumn. The area receives water from the southern part of the lagoon basin. Nutrient content of the soft tissue of the bivalve was measured. Live sampled bivalves were transferred to laboratory and their length, width, height; total body weight and wet weight of the internal soft part were measured. Moisture, ash, protein, T.V.N, lipid and amino acid contents in soft tissue were also determined. Moisture content in spring and autumn samples were 84.84% and 83.6%, respectively. Ash content in autumn samples was higher than spring samples, being 4% and 2.32%, respectively. Assessment showed protein content in the autumn samples to be 12% while in spring samples this was 10.5%. T.V.N content in autumn and spring samples were 0.031 and 0.003% respectively. Measurements showed that autumn bivalves had 4% lipid content whereas this value in spring samples was 3%. We found Sixtheen amino acids, including seven essential ones in the samples

Comparative study on lipid quality of anchovy kilka (Clupeonella engrauliformis) under temporary chilled transport and storage methods

The Anchovy kilka, (Clupeonella engrauliformis) is the most commercially important of the caspian kilka. The poor quality of many processed products is due to poor quality of raw material in which the quality of fat is a contributing factor of great importance. In this study, samples from fishing vessels were transported and stored under two metods of Chilled Sea Water (CSW) and Boxed with ice powder. In Chilled Sea Water method, containers were filled with ratio of 60, 25 and 15 percent of fish and ice and sea water, respectively. Then their qualitative characteristics such as moisture content, total lipid, phospholipid and neutral lipids, peroixids value, free fatty acids, heme iron and tiobarbituric acid content, organic phase fluorescense. Statistical analysis of results showed that CSW was a better method for maintaining the quality

Production of fish sauce from Caspian Sea kilka, with use of traditional, microbial, and enzymatic methods

Fish sauce is a popular fermented product used in south Asian countries which is made from different species of small fishes. In this research it was attempted to produce fish sauce from kilka fishes of the Caspian Sea. The kilka sauce was made from three different preparations of kilka, such as whole kilka, cooked whole kilka and dressed kilka. Each of these preparations was fermented in four different ways, such as traditional, enzymatic, microbial and mixture of enzyme and microorganisms. The results of this study showed that times of fermentation for traditional, enzymatic, microbial and mixture of enzyme and microbe method were 6, 1,3 and 1 months, respectively. The least and the most rate of fermentation were recognized for dressed kilka and cooked whole kilka, respectively. Microbial, biochemical and organoleptic properties of kilka fish sauce were investigated. The total bacterial count was 2.1 to 6.15 log cfu/ml, total volatile nitrogen (TVN) in samples was 250 mg/100g and protein content of kilka sauce was between 10-13 percent. The score of the taste panel for flavour, odour and colour was between 3 to 5, which means this product can be acceptable to the consumer

Additive Manufacturing and Performance of Architectured Cement-Based Materials

There is an increasing interest in hierarchical design and Additive Manufacturing (AM)of cement-based materials. However, the brittle behavior of these materials and the presence of interfaces from the additive manufacturing process represent the current major challenges. Our work focuses on harnessing the heterogeneous interfaces by employing clever designs from bio-inspired Bouligand architectured materials. In this paper, we aim to demonstrate some key mechanisms that can allow brittle hardened cement-based materials to gain flaw-tolerant properties. Mechanisms such as cracktwisting at the interfaces have been previously observed in naturally-occurring orsynthetic composite Bouligand architectures. In this paper, a heterogeneous interface with porous characteristics in 3D-printed solid hardened cement paste (hcp)architectures were characterized. We hypothesize that the presence of heterogeneous interface in 3D-printed hardened cement paste (hcp) elements, in conjunction with clever architectures, promote key damage mechanisms such as interfacial cracking and crack twisting that lead to damage delocalization. This delocalization can be energetically favorable and allow energy dissipation and promote toughening and flaw-tolerant properties. We found that these architectures can enhance the properties from the typical strength-porosity relationship, classically known for brittle hcp materials