National Fish Processing Research Center

Bandar-e Anzalī, Iran

National Fish Processing Research Center

Bandar-e Anzalī, Iran
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Samadi S.,Islamic Azad University at Tehran | Emtyazjoo M.,Islamic Azad University at Tehran | Khanipour A.A.,National Fish Processing Research Center | Moghadasi Z.,Islamic Azad University at Tehran | Nazarhaghighi F.,Iran University of Science and Technology
Iranian Journal of Fisheries Sciences | Year: 2011

For this study one species of Shyrnidae family caught along Persian Gulf in Bandarabbas city. Sphyrna lewini were transferred to the laboratory on spring 2007. The antimutagenic activity of the Methanolic and Chloroforamic extracts of muscle, liver and cartilage of Sphyrna lewini with the Ames test was investigated. The use of antimutagens and anticarcinogens in everyday life is the most effective procedure to prevent human cancer and genetic diseases. Since angiogenenesis is a key factor in tumor growth, inhibiting this process is one way to treat cancer. In this study the antimutagenic effect of the Chloroformic and Methanolic extracts of muscle, liver and cartilage on the damage induced by two mutagens was studied. The results driven from this study were inhibitory effect of two extracts. The highest antimutagenic effect was determined in the Potassium Permanganate and Sodium Azide as a mutagen was Methanolic extracts of cartilage. There is a general correlation between mutagenesis and the initiation stage of carcinogenesis. Mutagens appear to initiate the process by inducing the primary DNA lesion. These are called initiators and the damage they cause is generally irreversible.


Motalebi A.A.,Iranian Fisheries Research Organization | Hasanzati Rostami A.,Islamic Azad University at Tehran | Khanipour A.A.,National Fish Processing Research Center | Soltani M.,University of Tehran
Iranian Journal of Fisheries Sciences | Year: 2010

The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) and moisture evaluation were carried out within 0, 1, 2, 3 and 4 months (sample size: 75 packages, weighted 250 grams each). Results showed that there was no significant difference between total microbial count and total volatile nitrogen among samples (p>0.05). Moisture of coated samples with 13% concentration of whey protein had significant difference with other treatments (p<0.05) suggesting that whey protein edible coating with 13 % concentrations can enhance quality and increase shelf life of Kilka fish in storage of freezing up to 4 months.


Hasanzati Rostami A.,Islamic Azad University at Tehran | Motallebi A.A.,Iranian Fisheries Research Organization | Khanipour A.A.,National Fish Processing Research Center | Soltani M.,University of Tehran | Khanedan N.,Islamic Azad University at Tehran
Iranian Journal of Fisheries Sciences | Year: 2010

The aim of this paper was to study the effects of whey protein coating on chemical and physical properties of gutted Kilka during frozen storage. Kilka was coated by dipping in whey protein solution with different concentrations of 3, 7, 10 and 13%, for 1h. Then, after being packed in polyethylene dishes, they were covered in cellophane blanket and stored in -18°C. There were 125 testing and control packages, each of them weight 250 grams. Heme iron, peroxide value, protein, lipid and pH have measured after 0, 1, 2, 3 and 4 months storage in freezer. Results of heme iron, peroxide value and lipid of control treatments have shown significant difference among experimental treatments (p<0.05). Protein and pH value of control treatments did not show significant difference with other treatments (p>0.05). Our results showed that coating process with different whey protein concentration leads to decrease in peroxide value and increases the iron content. 13% whey protein concentration was provided the most satisfactory results.


Khanedan N.,Islamic Azad University at Tehran | Motalebi A.A.,Iranian Fisheries Research Organization | Khanipour A.A.,National Fish Processing Research Center | Koochekian Sabour A.,National Fish Processing Research Center | And 2 more authors.
Iranian Journal of Fisheries Sciences | Year: 2011

The aim of this study was to investigate the effects of Sodiume alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). Chemical parameters (moisture, ash, protein, TVN and lipid) were examined in frozen storage at -18°C for 4 months. SPSS Statistical Software was used for data analysis, using One Way ANOVA test. Significant reduction was found (P<0.05) in moisture value with increase of Sodiume alginate concentration during the study. Significant differences were found in TVN values during the third and fourth months but there were no significant differences (P<0.05) in ash and protein content. The highest content of TVN was found in control samples and use of Sodiume alginate edible coating affected the reduction of TVN, prevented the lipid oxidation, increased the shelf-life of Kilka and reduced the moisture.


Khoshkhoo Zh.,Islamic Azad University at Tehran | Motalebi A.A.,Iranian Fisheries Research Organization | Razavilar V.,University of Tehran | Khanipour A.A.,National Fish Processing Research Center
Iranian Journal of Fisheries Sciences | Year: 2012

Fish Protein Concentrate (FPC) is a healthy, sustainable and high nutritive product that produced from fish and protein and other nutrients are more concentrated than in the fresh fish. The aim of this research is to study the sustainability of FPC produced from Kilka (combination of three Caspian Sea Kilka species, Clupeonella engrauliformis, C. grimmi and C. cultriventris which were not identified and processed separately) in VP (Vacuum Packaging) and MAP (Modified Atmosphere Packaging) at different temperatures during six months of storage. According to result of chemical analysis performed, protein content was evaluated 91.2%, lipid 0.5%, ash 3.6%, moisture 2.3%, TVN 10 mg/100g and peroxide 5 meq/kg in the produced FPC before packing. Amino acids and fatty acids were also determined. Lipid amount in FPC after 6 months at 35°C in VP changed from 0.50 to 0.45 and in MAP (combined of 60% CO 2, 30% N 2 and 10% O 2), decreased from 0.50 to 0.36. It was also detected that increase in temperature leads to more decrease in lipid content but it was not significant (P>0.05). Protein content of FPC has changed from 91.2% to 73.6% during six months at 35°C in VP and 69.4% in MAP. But at 5°C, protein contents were changed from 91.2% to 88.4% and 81.2% in VP and MAP, respectively; these changes were significant (P<0.05) but the decrease in MAP was again more than VP.


Fahimdezhban Y.,Islamic Azad University at Tehran | Motallebi A.A.,Iranian Fisheries Research Organization | Hosseini E.,Islamic Azad University at Tehran | Khanipour A.A.,National Fish Processing Research Center | Soltani M.,University of Tehran
Iranian Journal of Fisheries Sciences | Year: 2014

The aim of the this study was to have a comparison between Zataria multiflora and Rosemarinus officinalis extractson quality of minced frozen silver carp preserved in cold storage temperature -18°C for six months. In this research, one control and three treatments of minced silver carp were prepared as Tr1 (+ Zataria), Tr2 (+Rosemary) and Tr3 (mixed with Rosemary and Zataria) all in normal packaging. After quick freezing of samples in the spiral freezer they were preserved in cold storage temperature -18°C for six months. In this period, the changes of Peroxide Value, Total Volatile Nitrogen, Tio Barbituric Acid and Free Fatty Acids in all treatments were measured based ona predetermined schedule. The results of this investigation showed a significant effect of anti-oxidant inall treatments (p<.05) and it was concluded that Rosemary containing anti-oxidants maintains the best quality after six months of cold storage and corruption indices are not exceeded. Analysis of Peroxide Value, Total Volatile Nitrogen, Tio Barbituric Acid and Free Fatty Acids in different treatments during six months of reservation in freezing under the temperature of -18°C showed that the obtained results to the end of the reservation period for all treatments has increased and treatment containing Rosemary, with Peroxide Value 6.83±0.35meq.1000g -1, Tio Barbituric Acid 2.1±0.1mgMAL.kg-1 and Total Volatile Nitrogen with 19.16±0.28mg.100g -1 had the best quality of preservation compared with other treatments during the preservation period. Therefore, based on these results and statistical analyses, the effect of anti-oxidant and time in all treatments is significant (p<.05) and the treatments containing Rosemary had the best quality preservation status in -18°C and did not surpass perishing criteria during this period.


Khanipour A.A.,National Fish Processing Research Center | Jorjani S.,Islamic Azad University | Soltani M.,University of Tehran
International Food Research Journal | Year: 2014

Considering abundant resources of common Kilka (Clupeonella cultriventris) in Caspian Sea, the aim of this study was to produce a new product from Kilka with tempura batter in order to increase human consumption and evaluation of proximate composition, chemical, microbial and sensory quality changes in production stage and during storage (at -18°C for 4 months). Nutritional composition of breaded kilka changed during process. In fried breaded Kilka, moisture content reduced while lipid content increased significantly in comparison with raw breaded Kilka after flash frying (P < 0.05). All the chemical parameters (PV, TBA, TVB-N and FFA) in breaded Kilka experienced significant differences after frying in comparison with raw breaded Kilka (P < 0.05). A significant increase was seen in PV, TBA and TVB-N in fried breaded Kilka (P < 0.05). FFA reduced significantly during frying (P < 0.05). All microbial counts reduced during frying and frozen storage (P < 0.05). PV and TBA value increased throughout the frozen storage (P < 0.05). Although the lipid oxidation occurred during frozen storage, PV and TBA value were lower than acceptable limits for human consumption. TVN-B slightly increased within the 3 months of frozen storage thereafter, it increased sharply up to 4 month (P < 0.05). TVB-N exceeded from highest permissible limit of it at the end of the fourth month. The sensory parameters, in breaded kilka with tempura batter declined significantly throughout the frozen storage (P < 0.05). According to organoleptic result and reduction of total acceptability score, shelf life of breaded kilka with tempura batter was estimated to be 3 months at -18°C.


Khanipour A.A.,National Fish Processing Research Center | Mirzakhani N.,Guilan University
Iranian Journal of Fisheries Sciences | Year: 2013

This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted brining with 15% salt for 4 h and they were hot smoked by using Atmoos smoking cooking room. Then hot smoked samples were packed in modified atmosphere (with gas ratio of, N2:50%, O2:5%, CO2:45%), vacuum and common packaging and stored at refrigerated temperature (0-2°C). Chemical values (total volatile basic nitrogen, moisture, peroxide, pH), microbial values (total microbial count, mold and yeast) and sensorial index (aroma, flavor, color and texture) were determined on 0, 10, 20, 30 and 40 days of storage. The results showed that samples did not have a significant difference in moisture and pH values (p > 0.05), however significant different was found in peroxide, total count, mold and yeast and TVB-N values (p < 0.05). Also, results of sensory evaluation have been showed that the score of color, flavor, texture and aroma in modified atmosphere packaging were more than other treatments (p < 0.05). The Shelf life of the hot smoked trout is specified between 20 to 30 days, 30 to 40 days and at least 40 days in common, vacuum and MAP packaging, respectively. So, using the modified atmosphere for hot smoked trout can enhance quality and increase the shelf life of trout in refrigerated storage condition up to 40 days.


Faralizadeh S.,University of Zabol | Zakipour Rahimabadi E.,University of Zabol | Zakipour Rahimabadi E.,Guilan University | Khanipour A.A.,National Fish Processing Research Center
Iranian Journal of Fisheries Sciences | Year: 2016

The aim of this work was to study the effect of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka during storage at ± 4°C. To achieve this, after initial preparation, samples were exposed to brining process in two salts. This study was designed in two stages: in the first stage, different levels of salt replacement were used to select the best smoked treatment based on sensory test. In this stage, treatments were as: control (100% of NaCl), treatment 1 (75%NaCl/25%KCl), treatment 2 (50% NaCl/50%KCl), treatment 3 (25%NaCl/75%KCl), treatment 4 (100% of KCl). Samples were processed at slow and fast speed smoking for about 4 h, cooled and then tested by test panel. In the second stage, biochemical changes of selected treatment (treatment 1) were compared with control samples during storage at ± 4°C for 15 days. There were no differences (p>0.05) in content of fat, moisture, ash and TBA indices between control and treatment1. Protein levels and salt intake were significantly (p<0.05) increased while the TVB-N and PV indices decreased in treatment1. The results indicated that 25% sodium replacement with potassium is desirable for this product.

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