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

Production of the burger combination kilka-silver carp and evaluation the nutritional value and shelf life it during cold storage period

Kilka fish burger and silver fish is product of minced fish meat kilka and silver carp are mado of flavors , fillings, vejetables and spices.this fusion can be made on a toasted (fried or raw) and be marketed. The project was to replace the effects of different amounts of kilka fish instead of meat silver carp burger in preparing the consolidated on acceptance and qualitative changes in the past 5 months were examined and selected the best treatment for the industrial manufacturing industry in presented .Therefore , the four treatments with a variety of burger meat mixed with kilka and silver carp have been defined and the sensory evaluation were prepared . Based on statistical tests , selected treatment 3 (kilka hundred percent) in terms of flavor and color is in the highest rating. Also, the control treatment in term of taste, odor and color is in second priority. It is noteworthy that treatments 1 and 2, in the next priority is accepted. Goals of this plan is consolidation of kilka and silver carp in preparation of consolidated burger in order to financial purpose in final product. Chemical, microbiological, sensory evaluation and free fatty acie of the product during the 5 months storage at -18°C is illustrated that, the product is maintained its quality during the entire sensory and chemical paraments

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