Effects of ferulic acid and grape seed extract treatment on black spot of whiteleg shrimp (Litopenaeus vannamei) during freezing period

Aims and literature review: Effects of ferulic acid and grape seed extract for preventing black spots forming in whiteleg shrimps and its replacement rather than by synthetic compounds. So far to prevent black spots on shrimp by grape seed extract and Frulic acid has not been investigated in Iran. Material and methods: Three treatments were used to implement this study. The treatments contained immersed shrimp ferulic and and grape seed extract (at a concentration of 3 % and 1.5%, respectively) for 15 minutes and without antioxidant shrimp. Qualities of samples had been evaluated by chemical and sensory tests at a temperature of -18 °C in frozen storage for 6 months. Results: Peroxide value, Thiobarbituric acid, free fatty acids and TVB-N factors showed significant differences compared to control samples (p0.05). Sensory factors including color (melanosis) of ferulic acid and grape seed extract treatment showed significant difference compared to control samples. Sensory quality and shelf life of no observed significant difference in ferulic acid compared to grape seed extract (p>0.05). Black spot wasn't formed in the experimental treatments till the end of the storage period but melanosis was formed in the control samples in less than a month being kept in frozen storage

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)

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 of process and quality assessment on hot smoked fish kilka production, determining its shelf life in vacuum and modified atmosphere and conventional packaging

In this study shelflife of whole hot smocked common kilka (Clupeonella cultriventris) fish packed in usual, vacuum and MAP packages and stored 6 weeks at refrigerator and or frozen temperatures was studied. Samples were analysed for TVBN, PV, pH, TBA, and total count, coliforms, clostridia, psychrophile, mold and sensory attributes weekly and monthly respectively. The ratio of Co2, N2 and O2 in the MAP package was 5: 55: 40%. Results indicated that the mixture gases could decline microbial growth and chemical changes during storage. Microbial and chemical changes in control samples were greater than that found for other samples. No significant microbial and chemical changes was observed in frozen samples during 6 weeks storage except for PV . Samples had the same sensory attributes just after production but were changed during storage significantly. Shelflife of samples packed in usual and MAP packages and stored at referigeratore was 21 and 35 days respectively; while it was 3 and 5 months for frozen samples packed in usual and vacuum packages. The conclusion is that packing hot smocked Kilka fish in vacuum and MAP packages can increase shelflife and decrease economical loss due to fish spoilage

Laboratories risks evaluation in national fish processing research center laboratories

Risks assessment of laboratories of National Fish Processing Research Center was done in 2014 and 2015 to determine the risk factors, potential risks and provide action plans to prevent the occurrence of any risks and increasing awareness of staff to safety issues. All laboratories: Chemistry, Microbiology, sensitive assessment and physical were visited and all factors were evaluated. The method for evaluation was with Failure Mode and Effects Analysis (FMEA) methods. The assessment process was designed and implemented in two phases, the first phase was the current situation of safety indexes, risks identification and distance to laboratory safety parameters included: working environment, physical factors, test methods and the human factors were done, then risk assessment and risk management of identified risks were followed by check list forms. The second phase was based on the findings, control measures and safety guidelines were done and provided. the highest risk score related to Microbiology laboratory with RPN 540 and then chemistry 360, because of the nature of sensory laboratory was not evaluated and There was no experiments in the physics laboratory and was ignored. After control measures, the risk number of laboratories decreased as follows: Microbiology to 18, chemistry to 12