On changes taking place in sea water during storage

Protein and lipid changes of FPC produced from Caspian Sea Kilkas in VP and MAP during storage at different temperatures

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 ident...

Protein and lipid changes of FPC produced from Caspian Sea Kilkas in VP and MAP during storage at different temperatures

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 ...

fatty acids changes during frozen storage in several fish species from south caspian sea

changes in the fatty acid content, during frozen storage at -24°c of caspian kutum (rutilus frisii kutum), golden grey mullet (liza aurata), common carp (caprinus carpio), pike perch (sander lucioperca) and common kilka (clupeonella cultiventris caspia), caught from south caspian sea were studied in the present work. changes in saturated fatty acids (sfas), monounsaturated fatty acids (mufas), ...

Body temperature changes in sea-water immersion.

Quality of Sea Bass Meat during Storage on Ice

The goal of this work was to determine the sustainability of the sea bass meat during its storage on ice in the period of twelve days by following sensory, physicalchemical and microbiological parameters of quality and hygienic safety. Thirty sea basses were researched for that goal on the 2, 4, 6, 9 and 12 day of storage on ice at 3o C. Sensory grade of quality was evaluated by Quality Index M...