Study on effect of Rosmarinus officinalis and Zataria multiflora extracts on the stability of fatty acids in frozen silver carp minced

In this study, the effect of Rosemary and Zataria extracts on three different treatments in frozen Silver carp minced were studied in normal packaging. Therefore, a control and three treatments were defined: Treatment 1 - Control: frozen meat packaged in conventional Treatment 2: Frozen Silver carp minced + Zataria 300mg/kg in normal packaging Treatment 3: Frozen Silver carp minced + Rosemary 200mg/kg in normal packaging Treatment 4: Frozen Silver carp minced + Rosemary compound (100mg/kg) and Zataria (100mg/kg) in normal packaging After quick freezing of samples in the spiral freezer by individual quick freezing method, to maintain the cold temperature (-18)°C were transferred. For six month, Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days, and 15 days in the second month of the third month after the monthly test. Identifying, defining and measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both saturated and unsaturated fatty acids in three experimental and one control were identified as follows: A: SFA: (Saturated Fatty Acid): Meristic C14: 0/ Palmitic C16: 0 /Hepta decaenoic C17: 0 / Stearic C18: 0 / Arashidic C20: 0 B: (MUFA Mono Unsaturated Fatty Acid): Palmitoleic C16: 1-W7 / Oleic C18: 1-W9 /Gadoleic C20: 1 - W9 C: (PUFA Poly Unsaturated Fatty Acid): Linoleic C18: 2-W6 /α-Linolenic C18:3-W3 D: (HUFA High Unsaturated Fatty Acid): Arachidonic C20: 4 - W6 Eicosa panta enoic acid C20: 5- EPA/W3 Docosa hexa enoic acid C22: 6-DHA/W3. Results of this study was to determine keep frozen fish meat containing extracts of Zataria and Rosemary in freezing conditions, stability of different types of fatty acids, mono unsaturated fatty acids, poly unsaturated fatty acids, high unsaturated fatty acids, So that none of the fatty acids measured, were not observed increase or decrease Changes over time while maintaining the oxidation of fatty acids is minimized. The results obtained from the profile of fatty acids and their related indices and statistical tests show the treatment contains Rosemary extract show greater stability than thyme during storage (- 18)°C. According to studies, Frozen minced fish meat treated with extracts of Rosemary, was used until the end of the storage period

Survey the effects of live rainbow trout handling on fish meat quality

This research was performed to survey the live handling condition of Rainbow trout in Tehran province and determine the effects of this method on the quality of the flesh regarding with water binding capacity, pH changes, moisture, fat and protein content in different seasons of year. Based on reviews of Questionnaires, there were 20 main live rainbow trout sale centers in Tehran. 10 numbers of these were in fruit and vegetable centers of municipality and others were out of these centers. Live fish handling to in these areas mainly was performed from fish farms located in the Haraz road (85 percent), farms of Firoozkooh road (10 percent) and others were (5 percent) from neighboring provinces. The results of this study indicated that current methods of live handling in Tehran (the transporting time 4 h and the density of fish in tank 100-150 kg /m^2) meat quality of transported trout was not affected. Water holding capacity of transported fish was less than caught fish in the fields. This amount was reached to lowest level in in summer as well as the differences between the two groups were significant (P<0.05). Also, when a meat pH level was elevated, water holding capacity was reduced. In summer, the amount of WHC in transported fish was 13.4% that was a highest value between the seasons. Appears that in the summer, high temperature and increasing kinds of stresses to fish during handling due to excessive accumulation of metabolites such as ammonia, muscle energy sources emptied because of high activity. In this condition, falling of pH during postmortem changes being moderated and lead to increase drip loss in the transported sample

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