یاسمن اعتمادیان
فراوری محصولات شیلاتی، شیلات و محیط زیست، کشاورزی و منابع طبیعی، گرگان
[ 1 ] - مقایسه کیفیت فیله و ناگت تولیدی از ماهی تیلاپیای منجمد وارداتی (Oreochromis niloticus) با فیله و ناگت تیلاپیای پرورشی در ایران
مطالعه حاضر به مقایسه کیفیت فیله و ناگت تولیدی از ماهی تیلاپیای (Oreochromis niloticus) منجمد وارداتی (FI و NI) با فیله و ناگت تولیدی از تیلاپیای پرورشی (FC و NC) در کشور می‌پردازد. میزان ترکیبات تقریبی، بازهای نیتروژنی فرار (TVN)، تیوباربیوتوریک اسید (TBA)، پپتیدهای محلول در تری‌کلرواستیک‌اسید (َTCA)، اسیدهای چرب‌آزاد (FFA)، میزان آبچک فیله‌ها (Drip loss)، ظرفیت نگهداری آب (WHC)، حلالیت پروتئین...
[ 2 ] - 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...
[ 3 ] - 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...
[ 4 ] - ارزیابی ماندگاری و کیفیت پودر سوپ صنعتی غنی شده با میگو طی فرمولاسیون نوین و 6 ماه نگهداری در دمای اتاق
در این تحقیق، میگوهای ریز و غیربومی Macrobrachium nipponense تالاب بندر انزلی پس از صید و شستشو، در محلول نمک 10 درصد به نسبت 1 به 2 در دمای 80 درجه سانتیگراد به مدت 3 دقیقه غوطهور شدند. تمام نمونهها پس از آبکشی در دستگاه خشککن آون خلاء، به مدت 7 ساعت در دمای 70 درجه سانتیگراد خشک شدند. سپس از گوشت فرآورده خشک به میزان 4 درصد در غنیسازی پودر سوپ با فرمولاسیون جدید استفاده شد. پودرهای سوپ ...
[ 5 ] - Production of a Semi Ready-to-Eat Shrimp Soup Powder and Assessment of Its Shelf Life
Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl sol...
[ 6 ] - 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...
[ 7 ] - Qualitative Variations of Macrobrachium nipponense Tiny Shrimp from Bandar Anzali International Lagoon by Three Dryers during Six Months Storage
Background and Objectives: With recent declines in aquaculture resources, the use of new protein sources has expanded; as a result, it is necessary to use tiny shrimp of Anzali International Lagoon for its high nutritional value. Materials & Methods: Macrobrachium nipponense non-native shrimp, after catching and washing with cold water, was dried in cabinet, oven and under vacuum dryers at 7...
[ 8 ] - Chemical composition antioxidant and antimicrobial activities of fucoidan extracted from two species of brown seaweeds (Sargassum ilicifolium and S.angustifolium) around Qeshm Island
The chemical compositions, antioxidant and antimicrobial properties of fucoidan extracted from Sargassum ilicifolium and S.angustifolium were investigated. The results showed that these seaweeds were characterized by an acceptable level of minerals and proteins. The fatty acid profile was dominated by the palmitic acid, which represents about 37.44±0.01% and 23.05±0.01% of the total fatty acids...
[ 9 ] - Chemical composition antioxidant and antimicrobial activities of fucoidan extracted from two species of brown seaweeds(Sargassum ilicifolium and S.angustifolium) around Qeshm Island
The chemical compositions, antioxidant and antimicrobial properties of fucoidan extracted from Sargassum ilicifolium and S.angustifolium were investigated. The results showed that these seaweeds were characterized by an acceptable level of minerals and proteins. The fatty acid profile was dominated by the palmitic acid, which represents about 37.44±0.01% and 23.05±0.01% of the...
[ 10 ] - Estimation and comparison of effective compounds in two algae species identified in Qeshm Island (Persian Gulf)
Estimation and comparison of effective compounds (mineral contents, amino acids compositions, fatty acids distributions, protein, fat and total fiber contents) in two algae species Sirophysalis trinodis and Polycladia myrica collected from Qeshm Island were done. The samples washed up with tap water and then were dried in an oven at 40 ◦C for 3 days. The dried algae samples were pulverized and ...
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