Iran Fisheries Research Organization IFRO

Tehrān, Iran

Iran Fisheries Research Organization IFRO

Tehrān, Iran
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Yaghoubi M.,Iran Fisheries Research Organization IFRO | Mozanzadeh M.T.,Iran University of Science and Technology | Marammazi J.G.,Iran Fisheries Research Organization IFRO | Safari O.,Ferdowsi University of Mashhad
Aquaculture | Year: 2016

A two month feeding trial was conducted in silvery-black porgy (Sparidentex hasta) juveniles (initial mean body weight, 16.7 g) to determine the amount of soy products (SP) that could replace fishmeal (FM) in formulated diets without reducing growth performance. Six isoproteic (ca. 50%) and isoenergetic (ca. 22.4 MJ kg-1) diets were formulated in which 15% (SP15), 30% (SP30), 45% (SP45), 60% (SP60) and 75% (SP75) of FM was replaced by SP, whereas the control diet (FM) was prepared with FM as the major source of protein. Feed intake, growth performance, feed utilization and digestibility of dry matter, protein and lipid significantly decreased by increasing dietary SP supplementation (P < 0.05). Fish fed with the SP75 diet showed signs of hyperlipidemia such the highest hepatosomatic index (HSI), high whole body lipid content as well as high plasma cholesterol, triglyceride and very low density lipoprotein levels (P < 0.05). Whole body lysine, histidine, methionine and phenylalanine concentrations were lowest in fish fed with the SP75 diet (P < 0.05). Concentrations of glycine and taurine decreased in the whole body with increasing dietary SP level. The activity of the trypsin, lipase and α-amylase significantly decreased in pyloric caeca, anterior, mid and posterior intestine of fish with increasing dietary SP inclusion (P < 0.05). Fish fed with the SP75 diet showed signs of anemia such as decrease in red blood cell counts and hematocrit, but increase in the mean cell volume. Plasma inorganic phosphorous and alkaline phosphatase decreased and increased, respectively with increasing dietary SP level (P < 0.05). The broken-line regression method using feed conversion ratio (FCR) and weight gain (WG) data allowed us to estimate that the maximum replacement of FM with SP in silvery-black porgy diets was between 16.5 and 27.3%. Statements of relevance: Silvery-black porgy (Sparidentex hasta, Valenciennes 1830) is a commercially valuable carnivorous fish species in Oman Sea and Persian Gulf region for supporting marine aquaculture activities. Thus, the aim of present study was to provide insight into the potential ability of silvery-black porgy in using plant proteins sources, by evaluating the effects of dietary replacement of fish meal by soy products (soybean meal and isolated soy protein) in this fish. © 2016 Elsevier B.V..


Ramezani-Fard E.,Islamic Azad University at Tehran | Zokaeifar H.,University Putra Malaysia | Ebrahimi M.,University Putra Malaysia | Kamarudin M.S.,University Putra Malaysia | And 3 more authors.
Iranian Journal of Fisheries Sciences | Year: 2014

It has been found that appropriate probiotic applications increased growth performance and disease resistance in shrimp. Bacillus subtilis has been suggested as a potent probiotic in improving growth performance and enhancing immune response in white shrimp, Litopenaeus vannamei. The aim of this work was to evaluate the possible effect of B. subtilis administration on the meat fatty acid profile of white shrimp, L. vannamei. Two groups of shrimps received B. subtilis strains L10 and G1 from the B. subtilis-supplemented feed (105 and 108 CFU g-1) while two other groups received it from the rearing water (105 and 108 CFU ml-1). One group received no B. subtilis and served as control. According to the results, there was no significant difference between the muscle fatty acid profiles of shrimps administrated by probiotic and control group. This study showed that B. subtilis administration, in either diets or water, did not have any negative effect on fatty acid profiles of L. vannamei meat.


Shaviklo G.R.,University of Iceland | Olafsdottir A.,Matis Icelandic Food and Biotech R and D | Sveinsdottir K.,Matis Icelandic Food and Biotech R and D | Thorkelsson G.,University of Iceland | Rafipour F.,Iran Fisheries Research Organization IFRO
Journal of Food Science and Technology | Year: 2011

Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP) had significantly lower liking for odour, texture, flavour, and overall acceptability than the other three prototypes. Snacks fortified with 3%, 5%, and 7% FP had similar sensory attributes. Therefore, snack with the highest level of FP (7%) was selected for acceptance tests. It was seasoned with cheese powder, vegetable oil, salt, and colorant. The amount of protein, moisture, fat, ash and salt in fortified corn snack (FCS) was 12%, 2%, 31%, 3%, and 2% respectively. Consumers' acceptance was studied using a central location test method. Consumers were 6-16 years old children in two communities (Iceland and Iran). They liked FCS but Iranian children favoured it more than Icelandic children. Majority of parents of the participants expressed their willingness to choose this product when buying snacks. © 2010 Association of Food Scientists & Technologists (India).


Shaviklo G.R.,University of Iceland | Shaviklo G.R.,Iran Fisheries Research Organization IFRO | Thorkelsson G.,University of Iceland | Sveinsdottir K.,Matis Icelandic Food and Biotech R and D | Rafipour F.,Iran Fisheries Research Organization IFRO
Journal of the Science of Food and Agriculture | Year: 2011

BACKGROUND: Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg -1 FP during storage at - 18 °C for 4 months was investigated. RESULTS: Ice creams fortified with 50 and 30 g kg -1 FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg -1 protein and 215, 204 and 181 g kg -1 solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off-odour increased. The control ice cream scored highest for additives odour and flavour. CONCLUSION: Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so. © 2011 Society of Chemical Industry.


Shaviklo G.R.,University of Iceland | Shaviklo G.R.,Iran Fisheries Research Organization IFRO | Thorkelsson G.,University of Iceland | Sveinsdottir K.,Matis Icelandic Food and Biotech RandD | Pourreza F.,State Industrial Products
Journal of Food Science and Technology | Year: 2013

A convenience ready-to-reconstitute cutlet mix containing 30% fish protein powder was developed to improve the nutritional quality of the product. Consumer survey was based on the home use test (HUT) method. The acceptance of the fish cutlet mix (FCM) was studied using a 9-point hedonic scale ranging from 1 (extremely dislike) to 9 (extremely like). Product's characteristics and stability were studied during 6 months of storage at 27 ± 2 C. The FCM packed in a polyethylene bag and cardboard box was stable during the storage period. There were no changes in colour, moisture gain and water activity, and TBARS values remained low. The FCM was accepted by the consumers in the study (n = 85). The average liking was high (7.5 ± 1.3) and it was influenced by frequency of fish and chicken consumption, educational level and household size. People who ate fish once a week liked the product more than other consumers. Also those with higher educational level and bigger household size. The results in this paper are important information for companies planning to develop ready-to-eat products fortified with fish proteins. The products could be means of increasing fish consumption in countries/areas where there is no tradition of consuming fresh or frozen fish. © 2011 Association of Food Scientists & Technologists (India).


Shaviklo G.R.,University of Iceland | Thorkelsson G.,University of Iceland | Rafipour F.,Iran Fisheries Research Organization IFRO | Sigurgisladottir S.,University of Iceland
Journal of the Science of Food and Agriculture | Year: 2011

Background: Cereal-based snacks are usually low in protein and other nutrients. Increased health awareness of consumers has led the food industry to develop fortified snacks with functional ingredients. Three types of extruded corn-fish snacks, containing 150 g kg-1 carp mince and 150 g kg-1 trout mince, 30 g kg-1 freeze-dried saithe protein and a regular corn snack (control). were produced to study quality changes and storage stability of the products during 6-month storage at 27 ± 2 °C. Results: All products had the same level of water activity and proximate composition except for protein. Fortified snacks had a protein content of 93-98 g kg-1, compared with 65 g kg-1 in the control. A significant increase was observed for peroxide value during storage (0.0 to 2.8 meq kg-1). Scores for attributes describing oxidation and off odors and flavors increased after 5-6 months' storage but attributes describing puffed corn snack odor and flavor did not change during storage of any of the products. Conclusion: Extrusion of corn grits with fish flesh/fish protein can be used to produce high-protein products that would be an option to provide nutrient snacks for consumers and to increase fish consumption. Copyright © 2011 Society of Chemical Industry.


Dadgar S.,University Putra Malaysia | Dadgar S.,Iran Fisheries Research Organization IFRO | Mohd Salleh Kamarudin M.,University Putra Malaysia | Ehteshami F.,University Putra Malaysia | Ehteshami F.,Iran Fisheries Research Organization IFRO
Iranian Journal of Fisheries Sciences | Year: 2014

Three different varieties of cottonseed meal (CSM) were evaluated to measure the apparent digestibility coefficient (ADC) of the nutrients using chromic oxide (Cr2O3) as an indigestible marker. Five experimental diets were prepared and mixed with 1% of Cr2O3, 2% of mineral and vitamin each of which were premixed. Diet 1 was used as the control diet. Diets 2, 3, 4 and 5 were formulated using 70% of the control diet together with 30% of each ofthe cottonseed meal Pak (CSMP), cottonseed meal Sahel (CSMS), cottonseed meal Akra (CSMA), and soya bean meal (SBM), respectively, in three replications.The ADC of the three CSM varieties was measured to be 53.8-62.7%, 60.2-66.6% and 75.6-82.4% for dry matter, fat and crude protein, respectively. Survival rate for all fishes used in this study was more than 98%. Fishes fed with the CSM diets were not significantly different compared with those fed with the SBM diet in terms of survival rate (p>0.05). Apparent protein digestibility of CSMP and CSMS showed no significant difference with SBM (p>0.05). Therefore, it could be concluded that two kinds of CSM could be used as a replacement for SBM in rainbow trout as a protein source.

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