scholarly journals Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber

2021 ◽  
Vol 33 (SP1) ◽  
pp. 127-136
Author(s):  
Ebrahim Mahdavi ◽  
Peiman Ariaii
Keyword(s):  
Color Index ◽  
Silver Carp ◽  
Orange Peel ◽  
Cooking Loss ◽  
Grape Pomace ◽  
Control Treatment ◽  
Hypophthalmichthys Molitrix ◽  
Low Fat ◽  
Quality Properties ◽  
Significant Difference

In this study, the effect of grape pomace (GE), orange peel extract (OE), and nisin (N) with modified atmosphere packaging (MAP: 70% CO2 + 30% N2) was investigated on the quality and shelf life of ham produced from low fat Silver carp surimi (containing inulin fiber [FI] and salatrim [S]) kept in the refrigerator with T1: control (con-taining nitrite), T2: control + MAP, T3: GE 0.5%+ FI 5% +OE 0.5% +N 0.5%, T4: S 5%+ OE 0.5%+ GE 0.5% +N 0.5% + MAP, T5: FI 2.5%+ S 2.5%+ GE 0.5%+ OE 0.5%+ N 0.5%+ MAP. The texture characteristics of ham at the beginning of storage, cooking loss, chemical indices (peroxide value, pH, color index), and microbial (total count bacteria, psychrotrophic bacteria, mold and yeast, Clostridium botulinum) during 42 days storage in the refriger-ator (4 ± 1°C) were evaluated. The results of the tests were analyzed according to Duncan’s by SPSS software with 95% confidence. The results showed that inulin and salatrim fibers have a positive effect on the texture and cooking loss of ham and inulin had a better effect, so the value of cooking loss in treatment 3 was 1.62% and control treatment was 2.09%. Using three natural preservatives along with MAP could slow down the oxidative spoilage, microbial and color index changes in ham. These combinations also inhibited the growth of C. botulinum. In most tests examined, treatment 3 showed no significant difference with treatment 1 (ham containing nitrite) (P > 0.05), so this treatment shows that natural additives (nitrite replacement) improve the quality properties of low-fat ham.

scholarly journals Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix)

2021 ◽  
Vol 33 (SP1) ◽  
pp. 117-126
Author(s):  
Ebrahim Mahdavi ◽  
Peiman Ariaii
Keyword(s):  
Silver Carp ◽  
Modified Atmosphere Packaging ◽  
Natural Antioxidants ◽  
Grape Pomace ◽  
Hypophthalmichthys Molitrix ◽  
Low Fat ◽  
Quality Properties ◽  
Functional Product ◽  
Significant Difference ◽  
Natural Preservatives

In this study, production of low-fat, nitrite-free sausage based on Silver carp surimi was performed. In order to replace oils, inulin fiber (IF) was used; natural preservatives such as grape pomace extract (GE) and nisin (NI) were used as nitrite replacements with modified atmosphere packaging (MAP: 70% CO2 + 30% N2). For this purpose; five treatments including, T1: control, T2: control + MAP, T3: IF 5% + MAP, T4: IF5% + GE0.5% + MAP, and T5: IF5% + GE0.5% + NI 0.5% + MAP, were prepared. The physicochemical and texture properties of sausage at the beginning of storage and chemicals (Peroxide value, pH, and color index) and microbial index (Total count and psychrotrophic bacteria) during 42 days’ storage in the refrigerator (4 ± 1°C) were evaluated. The results showed that the use of natural preservatives had no effect on the physicochemical properties of the sausage (P > 0.05), but the FI had a positive effect on the texture characteristics (the firmness increased and elasticity decreased), increased moisture and ash, and reduced the fat content of sausages (P < 0.05). All in all, the best results among the treatment containing natural preservative was T5, in all microbial and chemical tests there was no significant difference with T1 (P > 0.05). All in all, a functional product with properties such as fiber and natural antioxidants, low fat and nitrite-free can be produced.

scholarly journals Ova Fatty Acids Composition and Spawning Performances of Silver Carp, Hypophthalmichthys molitrix (Morocco)

2020 ◽  
Vol 20 (12) ◽  
pp. 879-888
Author(s):  
Fatima-Zahra Majdoubi ◽  
Redouane Benhima ◽  
Anouar Ouizgane ◽  
Sana Farid ◽  
Mohammed Droussi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Saturated Fatty Acids ◽  
Silver Carp ◽  
Fertilization Success ◽  
Hypophthalmichthys Molitrix ◽  
Maternal Weight ◽  
Significant Difference

The present study is performed in order to determine the relationship between fatty acid (FA) profile of silver carp (Hypophthalmichthys molitrix) eggs and fertilization success, embryos viability and larval production. Mature unfertilized ova were collected during the reproductive season from 23 mature and healthy females, reared in Deroua fish farm (Morocco). Total lipids were extracted from ova sample and subjected to trans-esterification then the resulting fatty acids methyl esters were analyzed by gas chromatography tandem mass spectrometry (GC/MS/MS). The results showed that silver carp ova are dominated on total FA by docosahexaenoic acid (DHA) (21.21%) followed by oleic acid (21.07%), palmitic acid (17.71%) and eicosapentaenoic acid (EPA) (10.25%). During the breeding season, polyunsaturateds (PUFAs), monounsaturateds (MUFAs) and saturated fatty acids (SFA) didn’t show any significant difference. Moreover, within the PUFAs, the n-3 series were more abundant than the n-6 series, the total mean was 31.57 ± 1.01% and 5.33 ± 0.32%, respectively. No correlation was between fatty acids and the fertilization success. Maternal weight has effect on the levels of oleic acid (C18:1), arachidonic acid (C20:4) and docosahexaenoic acid (C22:6) in the egg whereas levels of palmetoleic acid (C16:1), eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) are related to female age.

scholarly journals Fry Survival Rate as a Predictive Marker of Optimal Production of Silver Carp (Hypophthalmichthys molitrix, Valenciennes 1844): A Biostatistical Study in Deroua Fish Farm, Morocco

2021 ◽  
Author(s):  
Fatima-Zahra Majdoubi ◽  
Anouar Ouizgane ◽  
Sana Farid ◽  
Laura Mossetti ◽  
Mohammed Droussi ◽  
...  
Keyword(s):  
Survival Rate ◽  
Environmental Temperature ◽  
Silver Carp ◽  
Predictive Marker ◽  
Fertilization Rate ◽  
World Population ◽  
Hypophthalmichthys Molitrix ◽  
Optimal Production ◽  
Significant Difference ◽  
Eggs Quality

AbstractSeveral indicators show that the world population is rapidly increasing with prospects of reaching close to 10 billion people in 2050. Optimal production of fish is a tentative goal to ensure human feeding and resources sustainability. The present study was performed on eggs of the silver carp, collected during the breeding season of consecutive years with different environmental temperature profiles at the Deroua Fisheries Station to evaluate the seasonal and inter-seasonal changes of eggs quality in order to promote a predictive marker for optimal production of silver carp. The viability of the obtained eggs was detected using ANOVA  followed by the Tukey test to analyze fertilization rate, embryos survival rate, and fry survival rate. Data analysis showed no significant difference in the fertilization and survival rate of the embryos during the two breeding seasons, and therefore these can not be used as an adequate criterion to predict the viability of the fry of silver carp. Although the survival rate of the fry did not change during the first season, it changed significantly during the second when there was an increase in the environmental temperature. This factor could be responsible for the disturbance of the females' oogenesis and consequently the degradation of the eggs' quality. The results showed that the fry survival rate could be used as a parameter to predict the yield of silver carp production rather than the success of fertilization and the survival of embryos. This paper discusses the importance and scope of this approach.

scholarly journals Optimization of dietary protein level for good aquaculture practice based carp fattening in ponds under drought prone area of Bangladesh

2021 ◽  
Vol 6 (1) ◽  
pp. 26-34
Author(s):  
Md. Anwar Hossain ◽  
Md. Akhtar Hossain ◽  
Md. Ayenuddin Haque ◽  
Md. Harun-Ur-Rashid ◽  
Md. Moksedur Rahman
Keyword(s):  
Dietary Protein ◽  
Protein Level ◽  
Polynomial Regression ◽  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Feed Conversion ◽  
Fish Yield ◽  
Significant Difference ◽  
Prone Area ◽  
Drought Prone Area

Good aquaculture practice (GAP) based carp fattening is a potential technique to obtain higher and safe fish production within shorter period in ponds of drought prone area. Sustainability of this technique, however, is constrained by high feed cost and poor water quality. Therefore, as an overcoming effort, three diets (protein content of 20%, 25% and 30%) under three different treatments (T1, T2 and T3) were tested during January-June, 2020 in fattening ponds of carps (Catla, Gibelion catla; silver carp, Hypophthalmichthys molitrix; rohu, Labeo rohita; mrigal, Cirrhinus cirrhosis; and carpio, Cyprinus carpio var. specularis) under Rajshahi district, Bangladesh. Variation in protein level had no significant effect on environmental parameters of pond water. Combined fish yield was found to vary significantly (P<0.05) among the treatments, while feed conversion ratio did not vary significantly. Although second degree polynomial regression analysis identified 28.50% dietary protein for optimal growth of carps but no significant difference between T2 and T3 was found for the total fish yield. However, significantly (P<0.05) highest cost-benefit ratio obtained with the diet containing 25% protein suggested this protein level in diet was profitable for carp fattening in pond.

scholarly journals EFFECT OF REPLACING COW MILK WITH WHEY

2012 ◽  
Vol 9 (3) ◽  
pp. 411-416
Author(s):  
Baghdad Science Journal
Keyword(s):  
Sensory Evaluation ◽  
Cow Milk ◽  
Control Treatment ◽  
Standing Height ◽  
Quality Properties ◽  
General Acceptance ◽  
Significant Difference ◽  
Nutrition Value ◽  
C 50

The objective of study is to investigate the effect of using of Whey – Extracted Soyamilk indifferent Proportions instead of Cow s milk on Standing Height of Muffin of 5.5 cm. was reached in the treatment C ( 50% Whey – Extracted Soyamilk ) as compared with a Control treatment A (0% Whey – Extracted Soyamilk) at which the Muffin height reached 4.8 cm. About the sensory evaluation , The results showed for the Flavour property , to a significant difference was found between the treatment A (0% whey – Extracted Soyamilk ) which got 6.2 degree as compared with the two treatments namely , D(75% Whey – Extracted Soyamilk) and E(100% Whey – Extracted Soyamilk) Which got 5.7 and 5.3 degree , respectively. For General Acceptance property , both treatments , B(25% Whey – Extracted Soyamilk) and C(50% Whey – Extracted Soyamilk) got 6.2 and 6.3 degree, respectively, as compared with treatment A(0% Whey – Extracted Soyamilk) which got 6.1 degree. Finally , from the above results it can be deduced that treatments C and B were the best selective treatments from the stand points of nutrition value and quality properties of Muffin.

scholarly journals Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)

2021 ◽  
Vol 6 (1) ◽  
pp. 33-38
Author(s):  
A. A. Baioumy ◽  
T. G. Abedelmaksoud
Keyword(s):  
Positive Impact ◽  
Control Sample ◽  
Meat Products ◽  
Cooking Loss ◽  
Microbiological Analysis ◽  
Low Fat ◽  
Quality Properties ◽  
Animal Fat ◽  
Beef Burger ◽  
Minced Meat

The objective of this study was to investigate the effect of using the orange albedo (OA) on the quality attributes of low fat beef burger. The analysis included: chemical composition, water-holding capacity, cooking loss% and pH values as well as sensory evaluation of low fat beef burger prepared with the introduction of the OA with a concentration of 5% as a partial fat replacer were also studied. Microbiological analysis of frozen minced meat semi-finished products (burger patties, at minus 18 °C) stored for 126 days was included. According to the obtained results, the OA contains 1.47% of lipids, 1.42% of protein and 24.61% of dietary fiber. The result also showed that the usage of OA has a positive impact on organoleptic indicators of beef burger. Nutritional value, waterholding capacity, cooking loss% and pH of treated burger patties were improved. In addition, the caloric value of treatment samples decreased because of replacing the animal fat with the OA in recipe. During the storage of semi-finished products, Thiobarbituric values (TBA) showed that treatment samples substantially developed using OA instead of animal fat had a lower level of lipid oxidation compared to control samples. The shelf life of treated burger patties was significantly increased compared to control sample by decreasing the microbial growth and rate of fatty acids oxidation. Finally, OA could be accepted as a functional component in meat products.

scholarly journals Growth performance of silver carp (Hypophthalmichthys molitrix) in cage stocked at different densities

2018 ◽  
Vol 16 (2) ◽  
pp. 322-327
Author(s):  
Rumana Akhtar Jui ◽  
Mohammad Mahfujul Haque ◽  
SM Rahmatullah
Keyword(s):  
Growth Performance ◽  
Silver Carp ◽  
Quality Parameters ◽  
Individual Growth ◽  
Phytoplankton Production ◽  
Total Production ◽  
Hypophthalmichthys Molitrix ◽  
Highest Weight ◽  
Significant Difference ◽  
Cage Size

An experiment was conducted to evaluate the growth performance of silver carp (Hypophthalmichthys molitrix) in cage stocking at different densities. It was expected that silver carp could grow feeding on plankton without external feeding. In this experiment, silver carps in nine cages were stocked in three different stocking densities such as 20, 30 and 40 fishes/m3 designated as treatments T1, T2 and T3, which were located in the south west corner of the L-shaped pond in Field Laboratory Complex, Faculty of Fisheries, Bangladesh Agricultural University (BAU), Mymensingh consisting of three treatments with three replications of each for a period of 90 days from 18th August to 17th November, 2015. Each cage size was 1m x 1m x1m (length x width x height) and silver carp was cultured in the cage with natural feed which filtered phytoplankton mainly. Twenty five genera of phytoplankton were identified in pond and the average phytoplankton production was around 8.44x105cells/liter. Water quality parameters such as temperature, dissolved oxygen, pH and transparency were recorded fortnightly. At the completion of the experiment, weight showed significant difference (p>0.05) among three treatments although length didn’t vary significantly. The highest length gain (18.61+0.369 cm) and the highest weight gain (62.52+2.249 g) were found in T1. The highest SGR% for silver carp was found in T1 and the highest total production was obtained in T3 (5.00+ 0.015 kg/m3). Individual growth performance of silver carp was satisfactory. Further studies are needed with different stocking densities and duration to verify the result.J. Bangladesh Agril. Univ. 16(2): 322-327, August 2018

scholarly journals Phenotypic Plasticity in Gut Length in the Planktivorous Filter-Feeding Silver Carp (Hypophthalmichthys molitrix)

2008 ◽  
Vol 8 ◽  
pp. 169-175 ◽  
Author(s):  
Zhixin Ke ◽  
Xie Ping ◽  
Longgen Guo
Keyword(s):  
Phenotypic Plasticity ◽  
Lake Taihu ◽  
Silver Carp ◽  
Stocking Density ◽  
Food Resources ◽  
Hypophthalmichthys Molitrix ◽  
Filter Feeding ◽  
Field Evidence ◽  
Significant Difference ◽  
Gut Length

Phenotypic plasticity widely exists in the external morphology of animals as well as the internal traits of organs. In the present study, we studied the gut length plasticity of planktivorous filter-feeding silver carp under different food resources in large-net cage experiments in Meiliang Bay of Lake Taihu in 2004 and 2005. There was a significant difference in stocking density between these 2 years. Under a low stocking density and abundant food resources, silver carp increased their energy intake by feeding on more zooplankton. Meanwhile, silver carp adjusted their gut length to match the digestive requirements of food when exposed to different food resources. In the main growth seasons (from April to October), silver carp significantly increased their relative gut length when feeding on more phytoplankton in 2005 (p< 0.01, 9.23 ± 1.80 in 2004 and 10.77 ± 2.05 in 2005, respectively). There was a nearly significant negative correlation between zooplankton proportion in the diet and the relative gut length when silver carp were stocked in a high density (p= 0.112). It appears that silver carp might have evolved plasticity to change their gut length rapidly to facilitate efficient utilization of food resources. Such resource polymorphisms in the gut may be a good indication of temporal adaptation to resource conditions. Our work provided field evidence for understanding the functional basis of resource polymorphisms and the evolution of phenotypic plasticity in planktivorous filter-feeding fish.

scholarly journals 16S rRNA sequence based identification of pathogenic gut microbiota of rohu Labeo rohita (Hamilton-Buchanan 1822) and silver carp Hypophthalmichthys molitrix (Valenciennes 1844)

2016 ◽  
Vol 25 (2) ◽  
pp. 169-184
Author(s):  
Nusrat Jahan Punom ◽  
AKM Mahbub Hasan ◽  
Wahida Haque ◽  
Mst Khadiza Begum ◽  
Mohammad Shamsur Rahman
Keyword(s):  
16S Rrna ◽  
Gut Microbiota ◽  
Labeo Rohita ◽  
Silver Carp ◽  
16S Rrna Sequencing ◽  
Hypophthalmichthys Molitrix ◽  
Significant Difference ◽  
Gastrointestinal Bacteria ◽  
Rrna Sequencing ◽  
Important Fish

Rohu (Labeo rohita) and Silver carp (Hypophthalmichthys molitrix) are the most common, popular and commercially important fish of Bangladesh. Pathogenic gastrointestinal bacteria indicate the acceptability or quality hence it influences the economic status of these fish. To investigate the pathogenic gastrointestinal bacteria of these economically important fish of Bangladesh was carried out. Gut microbiota of indigenous Rohu and exotic Silver carp of three different markets of Dhaka metropolitan city were studied using various selective agar media, classical biochemical tests and 16S rRNA sequencing. Antibiotic susceptibility of selected isolates was also carried out against 14 antibiotics. Firstly, 216 colonies were differentiated morphologically and among them, 18 isolates were characterized by biochemical properties. Finally, the identification of 10 isolates were confirmed by sequencing the 16S rRNA gene. Total bacterial count (TBC), total Salmonella-Shigella and total Staphylococcal count exhibited significant difference (p < 0.05) between the species but not among markets. TBC of Rohu samples was 5.27 ± 2.01 × 107 cfu/g and in Silver carp was 3.02 ± 1.42 × 107 cfu/g, total Salmonella and Shigella was 6.94 ± 7.15 × 106 cfu/g from Rohu and 1.11 ± 0.97 × 106 cfu/g from Silver carp. Total Staphylococcal count was found 1.03 ± 0.52 × 107 cfu/g in Rohu and 5.48 ± 3.98 × 106 cfu/g in Silver carp. Biochemical assays provisionally determined 7 different bacterial genera from Rohu and 7 from Silver carp. Six different genera of Gram-negative bacteria (4 genera from Rohu and 2 from Silver carp) were identified as Aeromonas, Proteus, Pseudomonas, Enterobacter, Citrobacter, Klebsiella sp. by 16S rRNA sequencing. The results revealed that all the 18 representative isolates including reference strain (E. coli DH5α) were sensitive to ciprofloxacin and resistant to sulphamethoxazole. These findings might be due to the poor quality of the aqueous environment and reflects fish as the potential reservoir of pathogenic bacteria causing fish-borne disease outbreaks. Dhaka Univ. J. Biol. Sci. 25(2): 169-184, 2016 (July)

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