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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.


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.


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.


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.


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.

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