بهاره شعبانپور

[ 1 ] - تاثیر آماده سازی اولیه و زمان نگهداری در فریزر روی پارامترهای کیفی ماهی کپور معمولی (Cyprinus carpio)

در این پژوهش، به بررسی اثر فیله و شکم خالی کردن ماهی کپور معمولی، بر شاخص های حسی (طعم، بو و ...) و فیزیکو شیمیایی (رطوبت، اسید چرب آزاد و ...) آن طی چهار ماه نگهداری در شرایط انجماد (20 – درجه سانتیگراد) پرداخته شد. نتایج حاصل از اندازه گیری ها نشان داد که آماده سازی ماهی به شکل فیله (91/0) و شکم خالی (74/0) منجر به افزایش میزان اکسیداسیون گردیده، در حالی که ماهی آماده سازی شده به شکل کامل (...

[ 2 ] - The shelf-life of conventional surimi and recovery of functional proteins from silver carp (Hypophthalmichthys molitrix) muscle by an acid or alkaline solubilization process during frozen storage

The shelf-life of conventional surimi and isolated proteins that modified by acidic pH (2.5) and by using alkali pH (11) from silver carp (Hypophthalmichthys molitrix) was studied during months of storage at -18±2 °C. For conventional surimi, three washing steps were used. In the third stage of washing, 0.2% NaCl was used to withdraw more water. The result showed that isolated protein by alkali...

[ 3 ] - Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC

Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkali...

[ 4 ] - Physicochemical and rheological parameters changes for determining the quality of surimi and kamaboko produced by conventional, acid and alkaline solubilization process methods from common kilka (Clupeonella cultriventris caspia)

Physicochemical properties of surimi and kamaboko obtained of solubility in acid, alkaline and conventional methods were compared. The results indicated that the highest protein recovery was related to solubility in acid, alkaline and conventional methods, respectively. The highest removal of lipid and myoglobin was observed by solubility in alkali. Excretion of total pigment and sulfhydryl gro...

[ 5 ] - Comparative study on some biochemical characteristics of surimi from common carp and silver carp and proteins recovered using an acid-alkaline process

Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophtalmichthys moltrix) surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were investigated. Solubility of protein in silver carp and common carp were found to be highest by using the conventional washing method. Decreases in myoglobin and lipid contents ...

[ 6 ] - Chemical and microbiological changes of salted Caspian Kutum (Rutilus frisii kutum) roe

Salted Kutum roe was prepared by soaking in brine to a traditional procedure. Proximate composition (moisture, protein, lipid, pH, ash and salt content), total volatile basic nitrogen (TVB-N), fatty acid profiles and microbiological characteristics of raw and salted roe of Caspian white fish (Rutilus frisii kutum) were determined. The results indicated that protein and moisture contents were si...

[ 7 ] - تولید روغن ماهی غنی از DHA از ضایعات تن ماهیان با استفاده از ترکیب روش‌های استخراج با سیال فوق بحرانی (SFE) و کروماتوگرافی با سیال فوق بحرانی (SFC)

سابقه و هدف: ایکوزاپنتانوئیک اسید (EPA) و دوکوزاهگزانوئیک اسید (DHA) از اسیدهای چرب ضروری میباشند که پتانسیل ویژهای در سلامتی انسان دارند. از اینرو، پژوهش حاضر با هدف تولید روغن حاوی مقادیر بالا از DHA از ضایعات تن ماهیان توسط کوپلکردن روشهای استخراج با سیال فوق بحرانی (SFE) و کروماتوگرافی با سیال فوق بحرانی (SFC) انجام شد. مواد و روش‌ها: ضایعات تنماهیان پس از آنالیز ترکیبات، با استفاده ا...

[ 8 ] - اثر آماده‌سازی اولیه بر کیفیت ماهی کپور معمولی (Cyprinus carpio) طی نگهداری در یخچال

‌ماهی یکی از منابع پروتئینی با ارزش است که با توجه به تنوع زیاد گونه‌ها، دارای قابلیت مناسبی در تأمین بخشی از پروتئین مورد نیاز بشر می‌باشد، اما محصولات شیلاتی به سرعت دچار افت کیفیت می‌گردند. در این تحقیق اثر فیله کردن و شکم خالی کردن ماهی کپور پرورشی (Cyprinus carpio) روی برخی شاخص‌های میکروبی (‌بار باکتریایی کل و سرمادوست)، حسی (‌طعم، بو، بافت، رنگ و پذیرش کلی) و فیزیکوشیمیایی شامل pH، رطوبت...

[ 9 ] - The shelf-life of conventional surimi and recovery of functional proteins from silver carp (Hypophthalmichthys molitrix) muscle by an acid or alkaline solubilization process during frozen storage

The shelf-life of conventional surimi and isolated proteins that modified by acidic pH (2.5) and by using alkali pH (11) from silver carp (Hypophthalmichthys molitrix) was studied during months of storage at -18±2 °C. For conventional surimi, three washing steps were used. In the third stage of washing, 0.2% NaCl was used to withdraw more water. The result showed that isolated protein by alkali...

[ 10 ] - Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC

Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkali...

[ 11 ] - Comparative study on some biochemical characteristics of surimi from common carp and silver carp and proteins recovered using an acid-alkaline process

Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophtalmichthys moltrix) surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were investigated. Solubility of protein in silver carp and common carp were found to be highest by using the conventional washing method. Decreases in myoglobin and lipid contents ...

[ 12 ] - Comparison and determining the quality and evaluation of corruption of Frozen Fillets Tilapia Nile fish (Oreochromis niloticus) imported and cultured in Iran

One of the problems products produced of imported frozen fillets tilapia fish such as nuggets, bitterness of the products in during storage in freezing conditions. Since in this study, the quality of imported frozen fillets with fillets of tilapia that cultured in Iran, during two months was evaluated and the trend of corruption in the fillets was compared. According to the results of evaluatio...