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Showing 3 results for Abolghasemi
M. Ahmadi, A.a. Khanipour, S. J. Abolghasemi,
Volume 24, Issue 1 (4-2015)
Abstract
Pike (Esox lucius) is a native species in Anzali Wetland and has been considered for its flesh. This study was carried out to compare the rate of accumulation and concentration of heavy metals such as cadmium, nickel and zinc in edible muscle tissue of pike at three stations (west, center and east) of Anzali wetland in 2012.Ten fishes were randomly caught by gillnet from different stations in standard weights. After removal of the tissue samples, for chemical digestion through mixed acid digestion (HNO3 / HClO4) was performed on samples. Heavy metal concentrations were measured using flame atomic absorption spectrophotometer. The average concentration of cadmium in pike in western station was 0.05 and in eastern and central part of wetland was 0.09 (μg/g dry weight), Mean concentrations of nickel metal in west, center and east, were 0.44, 0.37 and 0.22 (μg/g dry weight), Average concentrations of zinc in western, central and eastern part of wetland were 28, 25.55 and 13.55 (μg/g dry weight) respectively. In this study, concentrations of cadmium, nickel and zinc in edible muscle tissue of pike did not show significant differences between stations (P>0.05). The cadmium, nickel and zinc standards in American Food and Drug Administration (FDA), World Health Organization (WHO) were compared. The results showed that toxicity of nickel in samples of central was near but in western part was more than the permissible limit compared with the standard WHO = 0.38, therefore consumption of this fish could be a warning of a threat to the health of these fish in vulnerable groups of society.
B. Latifi, S.j. Abolghasemi, A.r. Shaviklo, M. Ahmadi, Y. Etemadian, V. Ghaemi,
Volume 28, Issue 4 (11-2019)
Abstract
In the present study, the physicochemical, microbial and sensory changes of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the refrigerator were investigated. For this purpose, H.huso was filleted after harvesting and preparation. The fillets were immersed in saturated brine with a concentration of 6.34% NaCl and the sauce for one hour and smoked by hot smoky machine. Then, the samples were packed and stored for 30 days at refrigerator. The results showed that the percentage of protein in the smoked and flavored with sauce (32.28-32.32%) were higher than the brine treatment (27.84-28.29%), and there was a significant difference between TBA and TVB-N (p<0.05). So that, the highest levels of TBA (2.03 mg of malondialdehyde/1000 g of fat) and TVB-N (25.9 mg of nitrogen/100 g of sample) were reported at the end of the storage period for smoked and flavored with sauce (p<0.05); however, there was no significant difference between pH of treatments (p>0.05). The amount of total bacteria and coliform was negative during the period; but, mold was observed in both samples of smoked and flavored with brine (8 colonies per ml sample) and sauce (6 colonies per ml sample) at the end of storage period. The sensory evaluation results indicate that the both samples were not significantly different in terms of packaging. Therefore, based on sensory and microbiological evaluations, the shelf-life of hot smoked and flavored fillets with brine and sauce was 20 days in usual packages.
Amir Reza Shaviklo, Seyedjavad Abolghasemi, Amir Hosein Alizadeh-Ghamsari, Korosh Porabedin, Fereidoon Rafipour, Yasaman Etemadian,
Volume 33, Issue 4 (10-2024)
Abstract
Introduction
Stickwater is a solution obtained by squeezing cooked fish meat in the process of producing fishmeal. It contains soluble proteins, fat, insoluble solids, vitamins, and minerals, constituting more than 60% of the weight of the raw material. In advanced fishmeal factories, after separating the fish oil, the stickwater is concentrated and added to the cooked and compressed fish meat to increase the amount of protein and other nutrients in the fishmeal. In the fishmeal production factories in Iran, the stickwater concentration process is not carried out, and it is discharged into the environment after incomplete oil separation. This not only causes economic loss but also leads to various environmental problems. However, research has shown that stickwater obtained from the fish meal production process can serve as an excellent adhesive agent in animal feed formulation as well as a potent absorbent and appetite enhancer for farmed aquatic animals. Therefore, a co-drying process of stickwater with drying aids was developed to address these issues and create a new product for livestock, poultry, and aquatic animals feed. Rice bran, a main byproduct of rice milling, is commonly used in animal feed due to its nutritional value. It can also serve as a processing aid or drying aid for drying stickwater. The affordability and accessibility of rice bran, coupled with its nutritional benefits, make it an ideal material for this purpose. Despite a lack of scientific reports on the drying of stickwater using drying aids for animal and aquatic feed, production of this innovative approach shows promise in increasing the nutritional value of rice bran while economically drying stickwater. The primary objective of this study was to determine the drying condition and nutritional value of the resulting prototypes for use in animal, poultry, and aquatic feed. However, the obtained technical knowledge can solve the environmental problems related to the disposal of stickwater.
Methodology
The production process was conducted using a pilot-scale hot air dryer. After prototyping on a laboratory scale, by keeping the temperature of the dryer constant, different ratios of stickwater rice to bran flour (1:0.42, 1:0.65, and 1:1) were tested. The inlet air temperature was considered to be 65±5°C, and the heating continued until the moisture content of the product was below 8%. The yield percentage, proximate analysis including dry matter, crude protein, crude fiber, ether extract, ash, and pH, calcium, phosphorus, fatty acid profile, amino acid profile, total volatile nitrogen (TVB-N), and peroxide index were measured. The amount of nitrogen-free extract was also obtained by reducing the total percentage of moisture, fat, protein, fiber, and ash from 100. The insoluble fibers in acid detergent (ADF), non-protein nitrogen (NPN), insoluble nitrogen in acid detergent (ADIN), and neutral detergent insoluble fibers (NDF) were also assessed. Measurement of these indexes is important for ruminant nutritionists and was performed to evaluate the fiber components of the product and its nitrogen partitioning. The metabolizable energy of the product was also tested.
Results
The study found that increasing the ratio of rice bran led to a decrease in the percentage of crude protein in the final product and significantly reduced the drying time. The prototype with a ratio of 1 to 1 (rice bran to stickwater) exhibited the highest production efficiency (67.70%) and the lowest amount of moisture content (highest amount of dry matter), indicating its potential as an optimal feed supplementation. The highest amount of crude fat and the lowest amount of ash were observed in combination with a ratio of 0.42 to 1 (rice bran to stickwater), and the lowest amount of crude fat and the highest amount of ash were observed in the product with a ratio of 1 to 1 (rice bran to stickwater), which showed a significant difference with other samples (Table 1).
Table 1: The effect of the ratio of rice bran and stickwater on drying time (min), yield (%) and proximate analysis (%) of the prototypes*
| Ash |
Fat |
Protein |
Moisture |
Yield |
Drying time |
Ratio of stickwater to rice bran |
| 0.29c±7.10 |
0.34a±33.76 |
0.55a±18.38 |
0.86a±9.14 |
0.89b±62.90 |
5a±600 |
1:0.42 |
| 0.36b±7.82 |
0.45b±32.63 |
0.26b±17.25 |
0.72b±8.91 |
0.83b±63.72 |
5b±480 |
1:0.65 |
| 0.62a±8.16 |
0.82c±31.51 |
0.47c±16.45 |
0.59c±8.82 |
0.59a±67.70 |
5c±360 |
1:1 |
* Numbers are average of 3 replicates with standard deviation.
a-c Different letters show statistical significance in each column (p<0.05).
The amount of nitrogen-free extract in the optimal prototype (ratio of 1 to 1 rice bran to stickwater) was 23.96%. The lowest moisture content and the highest peroxide index and TVB-N were observed in the optimal product. The lowest amount of ash and the highest pH value was observed in stickwater, and the highest amounts of insoluble fiber in acid and acid detergent (ADF and NDF) were observed in common rice bran. In general, the results showed that the nutritional value of the optimal prototype was higher compared to stickwater and common rice bran. The levels of myristic, palmitoleic, heptadecanoic, arachidic, gadolic, margaric, stearic, vaccinic, eicosadienoic, eicosatrianoic, eicosapentaenoic (EPA), arachidonic, urosic, docosa-tetraanoic, docosapentaenoic, and docosahexaenoic (DHA) fatty acids in stickwater were significantly higher than rice bran and co-dried stickwater. The levels of all amino acids including aspartic acid, glutamic acid, serine, histidine, glycine, threonine, arginine, alanine, tyrosine, methionine, valine, phenylalanine, isoleucine, leucine and lysine in stickwater dried with rice bran were significantly higher than common rice bran and lower than stickwater. Apparent metabolizable energy (AME) and true metabolizable energy (TME) in the optimal prototype were 4012 and 4447 respectively.
Discussion and conclusion
One of the most important issues in developing livestock, poultry, and aqua feed is the amount of consumption energy in the production phase, which will directly affect the cost of the product. Increasing the drying time will lead to more energy consumption and consequently increase the cost of the product. On the other hand, this issue may also affect the quality of the product and can also show its negative effect on animal performance. Therefore, due to the importance of drying time and production efficiency, the product with a ratio of 1 to 1 (rice bran to stickwater) with the lowest drying time and the highest production efficiency was selected as the optimal prototype. The use of drying aids is one of the methods of drying liquids or materials with high humidity in the food industry and animal feed production. These materials have moisture absorption properties and are used to reduce the moisture of the material intended for drying and thus reduce the drying time. The use of these materials is very important from a technical and economic point of view because it saves energy while minimizing the quality loss of the product. Rice bran contains significant amounts of protein, fat, carbohydrates, and minerals, and as a result, it has desirable physicochemical properties for formulation and feed production. The use of this technology can improve the nutritional value of rice bran. The presence of proteins and lipids of marine origin in co-dried stickwater with rice brans has positive effects on feeding livestock, poultry, and aquatic animals. The innovative approach not only addresses environmental concerns related to stick water disposal but also offers a cost-effective solution for fishmeal production units in the country.
Conflict of Interest
The authors declare no conflicts of interest.
Acknowledgment
The authors acknowledge the support provided by the Animal Science Research Institute of Iran and the Guilan Science and Technology Park.
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