The by-product from tuna processing is a potential source of edible protein. Therefore, it is very important to extract protein from such raw materials for human food. In this study the optimum pH for protein extraction from tuna by-products was optimized by using isoelectric solubilization and precipitation processes. The Response Surface Methodology (RSM) and the single factor model were used...

In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18  o C for 6 months) were determined.  The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P < 0.05). Pre-frying  process resulted in a decrease in all fatty acid...

Quality of glazed (G) and non-glazed air-blast frozen rainbow trout (Oncorhynchus mykiss) was evaluated after applying different modern (M: microwave oven; U: ultrasonic; HVEFT: high voltage electrical field; O: ohmic heating) and conventional (S: steam cooking; W: water; R: refrigeration) thawing methods. Glazed frozen samples thawed by modern and conventional methods showed an increase in pro...

nowadays, using natural preservatives than synthetic ones is increasing. the present study was aimed to compare the effect of thyme (zataria multiflora boiss), onion (allium cepa) and ziziphora clinopodioides extracts on shelf-life extending of rainbow trout (oncorhynchus mykiss) salted, vacuum packaged fillet, kept at 4°c. for this purpose fish filets were kept in 4 treatment: salted in brine ...

This is the second paper in a series in which we construct and analyze a class of TVB (total variation bounded) discontinuous Galerkin finite element methods for solving conservation laws ut + Ed I(fi(u))xi = 0. In this paper we present a general framework of the methods, up to any order of formal accuracy, using scalar one-dimensional initial value and initial-boundary problems as models. In t...

In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18  o C for 6 months) were determined.  The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P<0.05). Pre-frying  process resulted in a decrease in all fatty acid c...

Tuna processing by-product is estimated at more than 100,000 metric tonnes annually in Iran, which could be a potential source of edible protein in human food. Hence, recovering proteins from tuna by-products is a big achievement in the seafood industry. In this work tuna protein isolates (TPI) were extracted from dark/ red meat using the isoelectric solubilization/ precipitation method. Oxidat...

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 pac...

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 pack...