Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd,...

Age structure of the Caspian Sea anchovy kilka, Clupeonella engrauliformis, was estimated for the first time by back-calculation methods. Otolith growth and the rate of increment in anchovy kilka were examined to determine whether otoliths could be used to back calculate body sizes at various life stages. Sampling was carried out on commercial fishing vessels board along the Iranian coast in 20...

Population structure of three kilka fishes (Clupeonella spp.), particularly anchovy kilka (C. engrauliformis), in Iranian waters of the Caspian Sea was surveyed in 2003. A total of 3230 biweekly samples were collected from commercially landed kilka at 3 stations in Mazandaran and Guilan provinces. Catch and effort statistics were obtained from the relevant organization. Results showed a great d...

It is the first time, when genetic diversity and the common kilka population structure were investigated throughout the areal. Data about the species condition at the Upper Volga basins were updated accordingly to modern condition. Physiological and ecological adaptations to northern water basins were evaluated. Significance of interaction between some loci and the most important abiotic enviro...

Population structure of three kilka fishes (Clupeonella spp.), particularly anchovy kilka (C. engrauliformis), in Iranian waters of the Caspian Sea was surveyed in 2003. A total of 3230 biweekly samples were collected from commercially landed kilka at 3 stations in Mazandaran and Guilan provinces. Catch and effort statistics were obtained from the relevant organization. Results showed a great d...

Age structure of the Caspian Sea anchovy kilka, Clupeonella engrauliformis, was estimated for the first time by back-calculation methods. Otolith growth and the rate of increment in anchovy kilka were examined to determine whether otoliths could be used to back calculate body sizes at various life stages. Sampling was carried out on commercial fishing vessels board along the Iranian coast in 20...

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...

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 ...

in present study, the kinetic parameters of purified trypsin from pyloric caeca of common kilka (c.cultriventris caspia) were measured using the amidolytic (bapna) and esterolytic (tame) substrates. the results of the kinetic comparison between bapna and tame substrates showed that kinetic parameters including maximum velocity (vmax), catalytic constant (kcat) and catalytic efficiency (kcat/km)...

The effects of whey protein (12%) and sodium alginate (0.5%) on chemical, microbial and sensory changes and shelf life in kilka during frozen storage are investigated for up to 6 months. Total bacteria count and Staphylococcus bacteria counts(2 / 51 and 1 / 44 log CFU/g) in coated samples showed decrease in comparison with control samples(3.21- 2.28 log CFU/g). Moisture of coated samples had s...