Development of PCR-Based Technique for Checking Authenticity of Fish Fillets Supplied in Tabriz (Iran)

2018 ◽  
Vol 7 (2) ◽  
pp. 64-68
Author(s):  
N. Ebrahimisadr ◽  
A. Motalebi ◽  
N. Rokni
Keyword(s):  
Consumer Demand ◽  
Fish Fillet ◽  
Fish Fillets ◽  
Scomberomorus Commerson ◽  
Frozen Fish ◽  
Fishing Practices ◽  
Destructive Fishing

Increasing consumer demand for seafood, combined with concern over the health of our oceans, has led to many initiatives aimed at tackling destructive fishing practices and promoting the sustainability of fisheries. So, our aim was to develop a PCR-based technique for checking authenticity of fish fillets supplied in Tabriz (Iran). In present study, about 80 samples of frozen fish fillet with general trademarks including south fillet, excellent fillet and 40 samples of Javelin grunter fillet and Scomberomorus commerson fillets were collected from different chain markets all over the Tabriz. Lot Tolerance Per-cent Defective (LTPD) method was used in collecting the samples which is the low errors. Our research showed a higher rate of misbrandingand misla-beling found in markets with general names (85%) and specified names of Javelin grunter and Scomberomorus commerson (40%). Based on present study, the capacity of shark is high in mislabeling and fraud because of their situation in making steaks and fillet, low price in compared with other spe-cies and religious limitations.

scholarly journals ELISA-based detection of mislabeled albacore (Thunnus alalunga) fresh and frozen fish fillets

2013 ◽  
Vol 25 (4) ◽  
pp. 569-577 ◽  
Author(s):  
Esther Carrera ◽  
Marina Terni ◽  
Ana Montero ◽  
Teresa García ◽  
Isabel González ◽  
...  
Keyword(s):  
Fish Fillets ◽  
Thunnus Alalunga ◽  
Frozen Fish

scholarly journals Characterization of tannin based colorimetric indicator and its application on fish packaging

2021 ◽  
Vol 922 (1) ◽  
pp. 012057
Author(s):  
N M Erfiza ◽  
N R Purba ◽  
K Ahda ◽  
I Sulaiman ◽  
S Rohaya ◽  
...  
Keyword(s):  
Ph Value ◽  
Storage Conditions ◽  
Aromatic Rings ◽  
Fish Fillet ◽  
Powder Concentration ◽  
Fish Fillets ◽  
Colorimetric Indicator ◽  
Ft Ir ◽  
Color Indicator

Abstract This study aims to determine characteristics of the gel-type colorimetric indicator at various pH and under different storage conditions, then determine the indicator characteristic in the packaging of fish fillets during storage. The gel-type color indicator was synthesized with a concentration of 1%, 3%, and 5% gambir powder. The FT-IR spectra of the color indicator showed the presence of tannin functional groups, namely C=C aromatic rings, C-C phenolic, and C-H groups, respectively at wavenumbers 1517-1519, 1440-1475, and 752-761 1/cm. Moreover, the coefficient value of the Red-Green-Blue (RGB) of the indicator was changed over pH and did not appear to be consistent. Based on the Analysis of Variance (ANOVA) test, the concentration of gambir powder and duration of color indicator storage, respectively, had a significant effect (P <0.05) on the value of the RGB coefficient. The color indicator exposed to sunlight had a smaller RGB coefficient value than the RGB coefficient value of the indicator stored at room temperature and 5-7°C. The application of color indicators with a 1% Gambir powder concentration in fish fillet storage has been tested for 5 days at a temperature of 5-7°C. They showed that the RGB coefficient value of the indicator was proportional to changes in the pH value of fish fillets but not in line with changes in Total Volatile Based Nitrogen (TVBN) of fish fillets.

scholarly journals Detection of Bacterial Contamination of Some Traditional Frozen Fish in Some Local Markets in Tikrit City

2021 ◽  
Vol 910 (1) ◽  
pp. 012104
Author(s):  
Nuha hameed Albassam ◽  
Marwa Muzahim Al-Doori ◽  
Intisar abduljabbar shamkhi
Keyword(s):  
Common Carp ◽  
Inverse Relationship ◽  
Bacterial Contamination ◽  
Bacterial Number ◽  
Chemical Analyses ◽  
Bacterial Isolation ◽  
Fish Fillet ◽  
Local Markets ◽  
Frozen Fish

Abstract This study was aimed to investigate bacterial contamination in frozen fish form samples collected from some local markets in several neighborhoods of Tikrit city. Thirty samples of frozen fish were collected for two types of fish common carp and fish fillet, laboratory bacterial isolation and diagnosis showed Staph. aurues samples constitute highest proportion of isolations which followed by Aeromonaus hydrophyla, E.coli, Psudomonas. Spp and Salmonella ( 7,6, 5 and 3) isolations. Bacterial number of isolations has been calculated where it showed a variant in number of bacterial colonies, Staph. aurues which recorded the highest rate in colonies number. Chemical analyses to estimate the amount of protein and fat showed 9.43, 7.31% of protein and 3.9, 8.66 % fat, so as to moisture was high in both carp and elephant fish 80.5, 75.72% and ash 2.31, 7% in carp and fish fillet, respectively. The results of current study shows there are an inverse relationship between both used fish in study and the moisture in the fish.

scholarly journals Comparison of analysis and the nutritional value of fresh common carp, frozen and southern canned tuna

10.5219/1143 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 593-597 ◽  
Author(s):  
Ali Aberoumand ◽  
Afsaneh Fazeli
Keyword(s):  
Nutritional Value ◽  
Energy Content ◽  
Nutrient Composition ◽  
Fish Fillet ◽  
Tuna Fish ◽  
Fresh Fish ◽  
Canned Tuna ◽  
Canned Fish ◽  
Fresh Frozen ◽  
Frozen Fish

Freezing and canning are suitable methods to delay the spoilage of marine products and improve their physico-chemical and organoleptic properties. The fish were transported to the ice in proportion to 1 to 3 (w/w) inside the boxes, and then moved wastes. The purpose of this project is to analyse and to compare the nutritional value of fresh, frozen the fish and canned tuna fish. Nutrient composition and pH of the fresh fish fillet and moisture and ash contents and other nutrient composition were measured by the standard AOAC method. The results showed that the percentage of frozen fish protein was 17.41 and the highest moisture percentage for frozen fish with 72.23. The level of energy (kcal) of canned fish with 393.36 kcal was the highest level. The pH of the canned fish with 7.28 was the highest pH. The percentage of drip and WHC in frozen fillet found 6.7% and 6% respectively. From the obtained results, it can be concluded that despite the low amounts of protein and ash in canned fish, the fat and energy content was the highest. The protein content of the fish is frozen, and its pH indicates that it was better than fresh fish from point of quality.

On some destructive fishing methods of Central Travancore of Kerala, India

2017 ◽  
Vol 4 (1) ◽  
pp. 6
Author(s):  
Mathews Plamoottil ◽  
Than Win
Keyword(s):  
Low Level ◽  
Fish Traps ◽  
High Level ◽  
Indigenous Methods ◽  
Electric Fishing ◽  
Fishing Practices ◽  
Destructive Fishing

Many destructive fishing practices are widely used at many sites of Central Travancore of Kerala, India. Most of these are indigenous methods practiced at high level to low level regions. It includes chemical poisons, plant poisons, fish traps, electric fishing etc. All these gears kill the fishes and their fries and fingerlings indiscriminately.  It is an endeavor to trace out the details of these harmful fishing methods.

CORRELATION OF TASTE PANEL GRADINGS WITEI SALT-EXTRACT ABLE PROTEIN OF FROZEN FISH FILLETS

1960 ◽  
Vol 25 (2) ◽  
pp. 263-269 ◽  
Author(s):  
M. N. MOORJANI ◽  
W. A. MONTGOMERY ◽  
G. G. COOTE
Keyword(s):  
Taste Panel ◽  
Fish Fillets ◽  
Frozen Fish ◽  
Salt Extract
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