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The study was conducted to determine growth parameters, mortality, length frequency, age structure and catch per unit effort (CPUE) of Capeota capeota in Hassanloo reservoir in western Azerbaijan. Fish sampling was done seasonally in 2004-2005 by gill net with mesh sizes 20, 30, 40, 50, 60mm.

The results showed age compositions of the fish were 1-5 years old. Average length and weight were estimated at 31.81±0.54cm and 601.30±20.49g, respectively. The range of total length and weight were 19-48cm and 120-1550g. The growth parameters were L"=53.086cm, to= -0.2898, K= 0.4120. Total mortality (Z), natural mortality (M) and fishing mortality (F) were 0.76, 0.58 and 0.18 per year, respectively. Growth in length and weight of Capoeta capoeta population in Hassanloo reservoir compared better than the same age fish in other ecosystems of the region. Average CPUE for 1OOm gill nets in 24 hours was estimated at 11.81kg.

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The likely effects of sodium alginate edible coating on the quality of dressed kilka fish in the frozen storage was investigated. Sodium alginate edible coating was prepared in four concentrations (0.25, 0.75, 1.25, and 1.75%). Then, dressed kilka fish were coated with sodium alginate for 1h, packed in polyethylene dishes with cellophane blanket and stored at - 18°C. The amount of hem Iron, pH, percent lipid and organoleptic characteristics (odor, color) were assessed within 0, 1, 2, 3 and 4 months (sample size: 125 packs of 250g). Results showed a significant difference between the mean hem iron and percent lipid and increase in sodium alginate concentration (P<0.05). The pH of samples showed no significant difference (P>0.05) with different levels of coating. Organoleptic results showed that the mean color and odor value of the samples were affected significantly by different levels of coating (P<0.05). Use of sodium alginate edible coating to protect hem iron and improve organoleptic properties can increase the quality of kilka in frozen storage up to 4 months. *Corresponding

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This study was conducted to assay the effects of different levels of dietary vitamins C and E on growth indices in Acipenser ruthenus in International Sturgeon Research Institute. Nine diets were supplemented with a combination of 0, 100 and 400mg/kg food vitamin C and 0, 100 and 400mg/kg food vitamin E and were fed to sterlets in 2 replicates during 15 weeks. Two hundreds and seventy sterlets with the average weight of 350.92±14.28g were introduced to 18 tanks (each tank 15 fish). The fish were fed with 3% of body weight per day. The results showed that the highest and the lowest weight gain were in fish fed with diet containing 400mg/kg vitamin C and 0mg/kg vitamin E, respectively. The highest and the lowest Feed Conversion Ratio (FCR) were measured in control and diet 100mg/kg vitamin C and 400mg/kg vitamin E. A significant difference was found in FCR between treatments. The lowest and the highest amounts of Growth Rate (GR), Specific Growth Rate (SGR), Body Weight Index (BWI), Food Efficiency (FE) and Protein Efficiency Ratio (PER) were found in control and treatment 100mg/kg vitamin C and 400mg/kg vitamin E, respectively. This difference was significant between the treatments. In conclusion vitamins C and E have an important role in enhancement of growth performance and feed efficiency of sterlet.

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Fixed gill net has been used for Teleostei fishery by the fishermen in Anzali Wetland. The aim of this study was to compare the CPUE, species composition, length frequency and the vulnerability of Teleostei between fixed gill net and fyke net from 1st November 2010 to 30st March 2011 in Anzali Wetland. Ten fixed gill nets and ten fyke nets were set. Mean CPUE (±SE) was estimated 0.17±0.03 and 0.26±0.07Kg/24h for fixed gill net and fyke net, respectively. Mean CPUE differed significantly between two gears. Also mean CPUE (±SE) differed significantly between fixed gill net and fyke net for 100m2 with higher CPUE (2.14±0.54Kg/24h) in fyke net. The relative frequency of caught species in fixed gill net and fyke net were dominated by Carassius auratus (38%) followed by Esox lucius (65%), respectively. Length-frequency distributions of the species had greater range of length and weight in fyke net in relative to fixed gill net. The amount of damage differed significantly between fixed gill net and fyke net with less damage and with higher survival in fyke net. The results of this study showed that fyke net has valuable and marketability catch in relative to gill net that resulted to higher income for fishermen. Also these results demonstrated that fyke net had less pressure on environment of Anzali Wetland. *Corresponding author

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In this study, the effect of Rosemary and Zataria extracts on three different treatments in frozen Silver carp minced were studied in normal packaging. Therefore, a control and three treatments were defined: Treatment 1 - Control: frozen meat packaged in conventional Treatment 2: Frozen Silver carp minced + Zataria 300mg/kg in normal packaging Treatment 3: Frozen Silver carp minced + Rosemary 200mg/kg in normal packaging Treatment 4: Frozen Silver carp minced + Rosemary compound (100mg/kg) and Zataria (100mg/kg) in normal packaging After quick freezing of samples in the spiral freezer by individual quick freezing method, to maintain the cold temperature (-18)°C were transferred. For six month, Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days, and 15 days in the second month of the third month after the monthly test. Identifying, defining and measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both saturated and unsaturated fatty acids in three experimental and one control were identified as follows: A: SFA: (Saturated Fatty Acid): Meristic C14: 0/ Palmitic C16: 0 /Hepta decaenoic C17: 0 / Stearic C18: 0 / Arashidic C20: 0 B: (MUFA Mono Unsaturated Fatty Acid): Palmitoleic C16: 1-W7 / Oleic C18: 1-W9 /Gadoleic C20: 1 - W9 C: (PUFA Poly Unsaturated Fatty Acid): Linoleic C18: 2-W6 /α-Linolenic C18:3-W3 D: (HUFA High Unsaturated Fatty Acid): Arachidonic C20: 4 - W6 Eicosa panta enoic acid C20: 5- EPA/W3 Docosa hexa enoic acid C22: 6-DHA/W3. Results of this study was to determine keep frozen fish meat containing extracts of Zataria and Rosemary in freezing conditions, stability of different types of fatty acids, mono unsaturated fatty acids, poly unsaturated fatty acids, high unsaturated fatty acids, So that none of the fatty acids measured, were not observed increase or decrease Changes over time while maintaining the oxidation of fatty acids is minimized. The results obtained from the profile of fatty acids and their related indices and statistical tests show the treatment contains Rosemary extract show greater stability than thyme during storage (- 18)°C. According to studies, Frozen minced fish meat treated with extracts of Rosemary, was used until the end of the storage period.

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Silver carp fish and Kilka burgers fusion product is a mixture of minced meat , fish , Tofu and Silver carp , flavors , fillers , various herbs and spices .This study was designed to investigate corruption indicators and integrated manner burgers shelf- life during cold storage and was performed at a temperature of -18 ° C.To this end , 4 treatments and Tofu burger meat mixed with various percentages of Silver carp was chosen .Indicators of determination include TVN,TBA, was over 4 months of PV at -18 °C was investigated and the results show that the zero – phase testing of volatile nitrogen in meat fish , Tofu , have been rather than in meat, Fish TVN,TBA and ph silver carp h .The changes in peroxide measurements over 4 month s, increase and this increase of 100 % in treatments 1 and Tofu fish used and the greatest increase with 3/53 ±0,057 average increase was significant at the 95 % level (p<0/05) and also total volatile nitrogen increased during 4 months ,treatment and control of phase 1 to 4 out of the standard range . And this increased was significant at 95% for all treatments .Changes in TBA measurements over 4 month has increased ,TBA level in treatment 1 control plots in the first phase of its five standards that limit formaldehyde is 2 milligrams Malone .

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A 2 × 4 factorial design was conducted to study the effects of dietary protein and energy levels on growth performance of juvenile beluga (Huso huso) with average weight of 49.85 ± 1.64 g. Experiments were conducted with two dietary protein levels (40 and 45%) and four dietary energy level (18.5, 19.8, 21.1 and 22.4 MJ/kg diet) by ratio P/E (18.03 to 24.14 mg/kj). Fish were fed the experimental diets for 110 days. In each of the protein levels (40 and 45%), the feed efficiency, body weight increase, Protein efficiency ratio, specific growth rate, final body weight and total feed intake of fish improved significantly as dietary energy levels increased (P≤ 0.05). Growth of fish fed high- energy diets was significantly higher than those of fish fed low- energy diets at 40 and 45% dietary protein levels (P≤ 0.05). Protein content of carcass increased when dietary protein increased, but there was no significant different (P≥ 0.05) between 40 and 45 % protein. Lipid content of fish fed diet high- energy level was significantly higher than those of fish fed low dietary energy (P≤ 0.05). So the maximum growth and weight( 22.4 ± 5.3 gr) was observed in treatment, that were fed diets containing 45% protein & 22.4 mega joule crude energy. Considering that no significant difference were affected for among the diet for the parameters studied, the diet containing 40 % protein, 21 % fat and 21.1 mega Joule crude energy per kilogram diet with a P/E ratio of 20 mg protein per kilo joule from a good quality source is a suitable diet in terms of physiology and economy can be considered a suitable diet to produce maximum growth in juvenile beluga in the weight class 49 to 200g.

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Fish freshness by using QIM and according to scoring to all of parts variable (positive and negative) was by sensory method and finally become the parameters of quantitative and qualitative with statistical analysis is based, tables used in volatility score of 0 to 23, with a score of 0 to 3 respectively, for their excellent quality, 3 to 7good, from 7 to 10 and from 10 to above average evaluation is unacceptable. In this study to measure the freshness of fish species Nile Tilapia (Oreochromis niloticus), black and red in 4 treatments, whole fish and empty stomach is considered and the objective of this study was to calculate the survival rate of fish in ice cover practically immediately after harvest to measure qualitative factors (sensory evaluation, chemical and microbiological).For this study 50 pieces of red and 50 pieces black Tilapia after weighed, washed and then selection 25 pieces for each treatment in unlit, ratio of 3 to 1 (ice - fish) was covered .The mean (± SD) change in temperature the fish flesh during study were between 0.2 ±0.07 a to 0.3 ±0.1a degrees Celsius, that need to raise the quality temperature is maintained at 0 degrees Celsius in unlit center. Fish covered with ice keep at ambient temperature, and after measuring the change free nitrogen, pH and microbial tests, the results showed maximum shelf life of whole fish in ice cover 9 and for empty stomach fish was7 days .And also statistical analysis (Duncan test) of data between treatments (Whole and empty fish covered in ice ) was significant (P<0.05) *Corresponding author

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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.

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This study was conducted to measure the accumulation of heavy metals (Co and Ni) in the edible tissues of common carp (Cyprinus carpio) and comparison with international standards of FAO and FDA. Samples were caught from the West, Centre and East part of Anzali Wetland in autumn of 2012. Accumulations of heavy metals were measured by flame atomic absorption spectrophotometer. The level of nickel in the West, Centre and East part of Anzali wetland was in permissible range. Cobalt was not observed in carp fish of western wetland. But, concentration of cobalt was not showed any significant differences compared with standard levels of FDA and FAO in East and Centre parts of wetland (p>0.05). The results showed that there were not significant differences of the cobalt and nickel in the tissues of carp among stations (p>0.05). According to the results, carp which caught from Western, Central and Eastern part of Anzali Wetland are suitable for human consumption.

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This study was aimed to examine the impact of different levels of dietary nucleotides (Vannagen) on serum
biochemical and blood parameters of Persian sturgeon (Acipenser persicus). Fish (42.37± 2.12 g and 23.67±
0.61 cm) were divided into four treatments with different levels of dietary nucleotides (0, 0.25, 0.35 and 0.5
percent of diet). There were three replicates with a density of 12 fish per tank. After 10 weeks of feeding,
serum biochemical and blood parameters were measured. Among the measured factors, blood glucose,
triglycerides, cholesterol, erythrocyte and heterophil showed significant differences between the groups fed
with nucleotides and the control group (P ≤ 0.05). By increasing the nucleotide levels, the mean heterophil
and serum glucose showed significant increase and decrease, respectively. The highest and lowest values of
cholesterol and triglyceride were found in groups fed with 0.25% and 0.35% nucleotides, respectively. The
other measured factors had no significant difference (P≤0.05). Therefore, it could be said that with regard to
the limited capacity of cells to synthesize nucleotides, external preparing of nucleotides could result in the
production of needed nucleotides and an increase of its production speed, especially during stress. Such
preparation can also improve fish physiology and health status.

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Processing technology is important for the export amd import of shrimp and should be selected with regard to the needs of the market and be accepted by GRASS. Therefore, this project was carried out to achievie a proper technology, to maintain chemical, bacterial and sensory qualities and also the safety of shrimp in terms of food hygiene, to increase the shelf life and to detect the proper concentration of 4-hexylresorcinol for processing white leg shrimp. This research evaluated the hypothesis of 4-hexylresorcinol being able to preserve frozen cultured white leg shrimp. The treatments included shrimp immersed in 4-hexylresorcinol (at concentrations of 0.15 % and 0.05 % for 10 minutes) and antioxidant-less shrimp. No Pseudomonas, Vibrio parahaemolyticus, Escherichia coli or Hydrogen disulfide-producing bacteria were observed in either experimental or control samples. Unlike the control samples, Coliform bacteria were not observed in the experimental samples. TVB-N, Trimethylamine, Thiobarbituric acid, Free fatty acids, Peroxide value, moisture, total bacterial counts and Staphylococci counts of experimental and control samples showed significant difference during the storage period (P<0.05). unlike total bacterial counts, Staphylococcus bacterial counts, Coliform bacterial counts, free fatty acids, peroxide value, Thiobarbituric acid, TVB-N and Trimethylamine factors, the factors of pH and moisture of the experimental samples showed no significant difference compared to the control samples (P>0.05). The sensory quality and the shelf life of experimental samples showed significant difference compared to control samples (P<0.05). Chemical, bacterial and sensory factors and the shelf life of 4–hexylresorcinol showed no significant difference among different concentrations (P>0.05). based on the Iranian National Standards, the test samples had a good quality during the period of six months in frozen storage ( -18 oC)  but the control samples lost their sensory quality in lower than one month.

Key words: White leg shrimp, Sensory evaluation, Chemical factors, Bacterial variations, 4–Hexylresorcinol. 

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Berger is one of the most significant products as fish paste, now produced of red meat and red meat waste with different qualities, does not have much nutritional value .Using fish as an alternative to red meat, diversify and enhance the quality of nutritional value and the ability to use for all ages in the community of the aims of this study were , in addition the combined use of a cultured marine species is effective and to raise the index of unsaturated fatty acids and amino acids in the final product .In this study the effects of different replacement of kilka meat instead of Silver carp in the preparation of the consolidated burger on the acceptance, as well as changes unsaturated fatty acids and poly factor that it considered during 5 months of the best treatment choice for industrial production to be introduced industry. Therefore 4 treatments Burger compilation as follows: Treatment (control), combination of burger with %100 Silver carp meat , treatment 1, combination of burger with %100 Kilka meat, treatment 2, combination of burger with %75 + 25 Kilka and Silver carp meat , treatment 3, combination of burger with %50 + 50 Kilka and Silver carp meat , after adding the %5.6 flour and breadcrumbs, %6 onions, %5soy, %3.25tomato paste,% 0.15 lemon juice,%2.1 garlic and egg powder and spices and %1.2salt to treatments , after preparation and packaging of the kept at cold room(-18^oc )was evaluated . According to treatment 3 test (50% Kilka meat and 50% Silver carp meat) with the other treatments had significant difference (p <0.05) and had higher levels of unsaturated fatty acid. Also the treatment2, control and 1 respectively are secondary priorities. According to the goals of this project that combine Kilka and Silver crap meat on preparation of fusion burger is to economies the final product , results within 5 months of product storage at - 18 ° C reflects the fact that product quality in the long term preservation of unsaturated fatty acids has been accepted .

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Intelligent food packaging, is new packaging, that in recent decades has been used in developed countries and is designed to show safety, quality and product security. Given the importance of fishery products at the household food basket, on the other hand, this product is made of quick-corruption to the color indicators on the packaging fillet of rainbow trout used during refrigerator storage. in this research, treatments includes common packaging with phenol red indicator and common packaging with bromocresol green indicator, Indicators made of colored reagent phenol red and bromocresol green in matrix low-density polyethylene film were used in bags made of low-density polyethylene was produced in the country. For the determine quality were used of the microbial tests (total count bacteria, psychotropic bacteria) and chemical (pH, TVN, TBRSA) at the time of changing the color indicators and also on days zero, 5, 10, 15 and 20 are kept at refrigerator temperature C˚ (4±2). Based on the results of the color change indicators and its relationship with chemical and microbial tests have been done by SPSS 18 statistical software. Shelf-life rainbow trout fillet for the treatments of common packaging with phenol red indicator and common packaging with bromocresol green indicator was determined at refrigerator temperature 13 to 14 days.

 

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The present project was aimed at determining the content, quality, and purity of β-carotene extracted from Azolla filiculoides in the Anzali Wetland, comparing it with synthetic β-carotene, and measuring its economic value. One treatment had β-carotene derived from Azolla filiculoides in the Anzali Wetland through the alkaline hydrolysis method in the summer of 2014. Treatments were kept at 4 °C for one year. Synthetic β-carotene was used as the control. The quality of the treatments was assessed by applying some chemical tests, including the measurement of the content and quality of β-carotene, colorimetry using the Hunter-LAB method, determination of the purity and vitamin A employing high-performance liquid chromatography (HPLC), estimation of the dwell-time duration at 5 °C, and measurement of the solubility of β-carotene in water. The results of the tests regarding the purity, concentration, colorimetry, vitamin compounds, dwell time, and solubility in the experimental β-carotene, compared with those in the control, revealed no significant difference (p>0.05). Moreover, the factors showed no significant difference between the control and experimental treatments during the dwell time (p>0.05). The natural β-carotene had a good quality during the storage period at 5 °C for one year. Since there was no significant difference between the β-carotene derived from Azolla filiculoides and the synthetic one in terms of the chemical tests, purity, and dwell time, and since the natural β-carotene derived from Azolla filiculoides takes precedence over the synthetic one in terms of the economic value, it is recommended that natural β-carotene extracted from Azolla filiculoides be substituted for synthetic β-carotene in the food industry.

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The present study was conducted to determine the effect of fish meal replacement with sunflower meal on growth performance, feed efficiency and body proximate composition of common carp fingerlings. Five experimental diets with replacement levels of 0, 25, 50, 75 and 100% of fish meal with sunflower meal were formulated with equal protein, fat and energy contents. Fish meal proportion of control diet was 28%. Fish with average weight of 3.03 ± 0.36 g were distributed in 15 fiberglass tanks. After 10 weeks of feeding by experimental diets, growth performance and feed efficiency were evaluated and 6 fish per tank were taken for body composition analysis. According to the results, highest final weight was derived in 25% treatment (p<0.05), although differences in 50 and 75% were not significant compared to control (p>0.05), but in 100% treatment significant decline in growth and feed efficiency was observed (p<0.05). Also, there was significant difference in body composition including moisture, protein and fat (p<0.05), but ash content showed no significant difference (p>0.05) among treatments. Results of this study showed, it is possible to replace fish meal with sunflower meal up to 75% in common carp fingerlings diet without negative impacts on growth performance, feed efficiency and body composition.

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One of the comparison methods for evaluating fishing gears efficiencies is based on Catch per Unit Effort (CPUE). In this study, we used three different types of traps for catching oriental river prawn (Macrobrachium nipponense). Capture efficiencies and catch rates of cylindrical pot, opera house trap, and Hokkaido pot were compared with each other during the investigation in Anzali Lagoon. The results indicated that there is a significant difference (P˂0/05) among the amounts of CPUE of cylindrical pot (0.24±0.12 gr), opera house trap (4.17±0.84 gr) and Hokkaido pot (1.58±0.41 gr). There was a significant difference between the results of length frequencies of captured prawns that was trapped by cylindrical pot and opera house trap (P<0.05). Hokkaido, cylindrical and opera house traps were not significantly different from each other for length frequencies. The results indicated that opera house trap was an appropriate fishing gear for catching oriental river prawn because it had higher catch rates and caught prawns with higher length frequencies.
 

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This aim of present study is to prepare Kilka dried flavored (Clupeonella cultriventris). We evaluated nutritional value, chemical factors and shelf life in salt (group 1), vinegar (group 2), mustard Sauce (group 3) and tomato sauce (group 4)-treated flavored dried Kilka. Flavored Kilka were placed in industrial dryer for 12 hours (in per 40 and 80 ^oC temperatures) and packaged through conventional method. Sampling was done after production and intervals 15 days. Salt absorption was 10%. Protein levels was showed significant changes in treatment 3 compared with treatment 2 (p<0.05). During storage in room temperature, was observed significant difference in chemical factors such as  TVB-N, pH, peroxide value and Thiobarbitouric acid and sensory factors such as odor, flavor and color(p<0.05). Moisture, fat and ash remained unchanged. Flavor did not significant differences in 1 and 2 treatments compared with other groups(p>0.05). Color and fragility decreased significantly in 3 and 4 groups(p<0.05). Fragility increased significantly in treatment 2 compared with 3 and 4 groups(p<0.05). Our results demonstrated that vinegar treated Kilka has a better quality compared with other treatments. Experimental treatments had a favorable quality for 45 days in room temperature.

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This study was conducted to evaluate the effects of replacing dietary fish oil with canola oil on growth indices, survival rate and body chemical composition of rainbow trout (Oncorhynchus mykiss) fingerling. For this purpose, three experimental diets were prepared with the same protein level (40%) and fat levels of 100% )First diet with 10% fish oil, second diet with 100% canola oil and third diet with 50% fish oil and 50% canola oil with three replicates). Then 405 fingerling rainbow trout with an average weight of 11±1 g and a density of 45 in 9 ponds were fed in experimental diets for 8 weeks. Based on the results, the combination of 5% fish oil and 5% canola oil in the ration improved the growth indices including: final weight, Increase Body Weight (BWI), Special Growth Ratio (SGR) and Condition Factor (CF) and showed a significant difference with other treatments and the highest amount was observed in 10% fish oil treatment (p<0.05). However, there was no significant difference between treatments in terms of survival rate and protein, fat, ash and moisture content of fish carcasses (p>0.05). Based on the results of this study, replacing part of canola oil with fish oil (50% fish oil with 50% canola oil) in rainbow trout diet has a positive effect on growth indices and can reduce costs by reducing the length of breeding period.