behrooz mohammadzadeh

drying, which can be done in both traditional and contemporary ways. Potential advantages of the growth of fish drying on this island include the large sardine harvests and the frequent manufacture of dried goods from these fish. Knowing the benefits and drawbacks of contemporary and traditional approaches can assist choose the best strategy for the growth of the fish drying sector.

The traditional way of drying fish relies on solar energy and sunshine, whereas contemporary drying techniques are varied and include employing heat pumps, microwaves, and heated smoke, among others. The most significant benefits of current drying techniques over conventional drying techniques are greater product quality, better drying process control, and shorter drying times. When compared to conventional methods, new methods have a number of drawbacks, including high costs, the requirement for specialized knowledge and skills for implementation, a lack of readily available new technology, and significant energy consumption. It is significant to remember that the safety and quality of dried fish depend on a number of factors, including the initial quality of the fish, hygiene measures during processing, and storage conditions.

In general, improving process control, shortening drying time, and improving product quality are considered advantages of new drying methods compared to conventional methods. On the other hand, the need for high investment, high energy consumption, complexity of implementation, and restricted access to technology are considered disadvantages of new methods. Therefore, it is advised that modern sardine drying techniques be developed taking into account the infrastructure that already exists on Qeshm Island.

This study aimed to evaluate the effects of different levels of dietary Quillaja saponin on the growth performence, digestive enzymes, water quality, and immune response of common carp in biofloc system. The fish (8.06 ± 0.59 g) were fed diets containing 0 (BC), 15 (BS1), 30 (BS2), and 60 (BS3) mg/kg saponin powder for 60 days. The growth performance and protease were significantly higher in the fish fed with a saponin diet in biofloc environment (P< 0.05) while no significant effects on Food conversion ratio and lipase enzyme (P> 0.05). Total ammonia nitrogen (TAN) concentration was significantly lower in the saponin-fed groups than in the control (P< 0.05). The highest serum total immunoglobulin levels, lysozyme, and complement (ACH50) activities were observed in the diet containing saponin powder in biofloc system (P< 0.05). The present results show that Quilaja saponin can be used as a potential feed additive for farmed fish in biofloc system.

In the present study histological effects of copper and Zinc sulphate on, 250 Caspian beluga (Huso huso) fingerlings were studied. In this regard, fish of treatment groups were exposed to 0.1, 0.2, 0.4, 0.6, 0.7 and 0.8 mg/l of copper and 5, 25, 50, 75, 80 and 85 mg/l of Zinc sulphate during 4 days respectively. Behaviours and clinical signs of fish were recorded during the experiment. Samples were cut from kidney, liver and gill of moribund and fresh dead fish for histopathological signs. Then, specimens were studied after section and hematoxylin- Eosin staining. On the present study, LC50 value for 96 hours exposure were calculated as 0.52 and 54.21 mg/l, respectively for Copper and Zinc. Mild to severe histopathological signs were observed in kidney, liver and gill of all treatment fish specimens. Pathologic severity signs in sampled tissues were increased by increasing in concentration and exposure times of copper and Zinc sulphate.

One of the most common methods of preserving fish worldwide, especially in coastal areas is sun-drying. In order to determine the quality of dried anchovy (Encrasicholina punctifer), 40 samples of dried fish by the traditional method and in sunlight were collected from the Qeshm Island. In the laboratory, proximate compositions, chemical quality indicators, and microbial quality were measured. The amounts of protein, fat, fiber, ash and moisture were 58.10, 6.11, 0.59, 18.69 and 16.02% based on a dry weight basis, respectively.  The peroxide value (PV) was 0.3 mEq O2/kg which was lower than the acceptable limit, while the total volatile basic nitrogen (TVBN) was 243.36 mg/100 g beyond the limit. Total viable counts (TVC) were 2.8 × 103 CFU/g was lower than the acceptable limit, while yeast and mold count (6.06 × 102 CFU/g) beyond the limit. Contaminations of dried anchovy by Escherichia coli, Staphylococcus aureus, coliform, Clostridium perfringens and reducing bacteria (Clostridiums) were positive. The most frequent prevalence was related to S. aureus by 52.17% and E. coli by 39.13%. In general, the dried anchovy exhibited a high protein and fat content, but low chemical quality. The bacterial spoilage was not occurred, but it was susceptible to spoilage by molds and yeasts. Maintaining quality of crude fish before drying, improving the quality of location and the method of drying process can decline the secondary contamination of the dried fish samples by pathogenic bacteria, leading to improve this high valuable nutritional product.

In this research accumulation of Aluminum (Al), Vanadium (V), and Tin (Sn) and their health risk assessment due to consumption three fish species include Pickhandle Barracuda (Sphyraena jello), Japanese threadfin bream (Nemipteru japonicus), and King soldier bream (Argyrops spinifer) were investigated. Fish was harvested from Jofre in Bushehr afterward preparation, heavy metals concentration of Al, V and Sn in fish muscle were determinate.  Heavy metals concentration compared with standard of World Health Organization (WHO). Target Hazard Quotients (THQ), estimated daily intake (EDI) and estimated weekly intake (EWI) was determined, and in final Consumption Rate Limit (CRlim) was calculated. According to the results, Al concentration in all of the fish muscle (19.65 to 34.44 μger/ger) was more than standard of WHO. THQ of Al in three fish species and THQ of Sn in King soldier bream in two age category more than 1. EDI of Al in King soldier bream (16.31 μger/day) and Japanese threadfin bream (11.41 μger/day) more than Provisional Tolerable daily intake (PTDI). The highest and lowest of CRlim was related to V in Pickhandle Barracuda for adults (4.65 kg/day) and Al in King soldier bream and Japanese threadfin bream for children (0.0004 kg/day). In conclusion, according to the high accumulation of Al in all of fish species muscle, suggested that in order to prevention from undesirable non-carcinogenic in consumers during the long term, limitation of consumption investigated fish to be planning based on Al concentration.

To aim health risk assessment and determination of consumption rate limit of King soldier bream (Argyrops spinifer), Pickhandle Barracuda (Sphyraena jello), and Japanese threadfin bream (Nemipteru japonicus), 33 fish specimen was harvest from Jofre fishing area. After transport fish to the laboratory, was prepared and concentration of heavy metal iron, manganese, and cobalt was measured by Inductively coupled plasma - optical emission spectrometry, (ICP-OES). The Concentration of heavy metal in the muscle of fish compared with international standards.  For health risk assessment Target Hazard Quotients (THQ) and Total Target Hazard Quotients (TTHQ), for determination of consumption rate limit estimated daily intake (EDI) and estimated weekly intake (EWI), Consumption Rate Limit (CRlim) and Consumption Rate Limit meal month (CRmm) in two groups include adults and children were calculated.  The Results showed that manganese content in all three fish species (36.59 to 55.48 µgr/gr) more than the world health organization (WHO) and the United States Environmental Protection Agency (USEPA). Also Cobalt content in Argyrops spinifer and Sphyraena jello (66.62 and 0.38 µgr/gr) more than WHO. According to THQ, TTHQ, EDI, and EWI, the Consumption of none of the three fish species had not health risk for the consumer. Additional to the highest CRlim in adults and children determinate as in Argyrops spinifer and Sphyraena jello was manganese, respectively (10.12 and 2.17 µgr/gr), (29.36 and 6.29 µgr/gr) and in Nemipteru japonicus (184.25 and 39.48 µgr/gr) Cobalt determinate.

To Aims salt reduction and investigation, the effect of sodium chloride (NaCl) replacement by potassium chloride (KCl) on the nutrition quality and sensory assessment of fish sauce from Common Kilka (Clupeonella cultriventris) with substituting NaCl by KCl at 0%, 25%, and 50% concentration was produced during 45 days of fermentation at 37±2 Co. The proximate composition, free amino acid profile, profile, groups, and rate of the total amino acid (TAA), indices including acid amine score, chemical score, essential amino acid (EAA) index, biological value (BV) and protein efficiency rate (PER) as well as sensory assessment, was investigated. The increase of KCl concentration led to a decrease in the sum of essential free amino acids. The most abundant amino acid in the level of 100% NaCl and 25% KCl was glutamic acid as well in the level of 50% KCl was Lysine. The highest sum of EAA and rate of EAA to TAA respectively in the level of 25 and 50% KCl recorded. Phenylalanine, Methionine, and Threonine were identified as limiting amino acids in produced fish sauces. Fish sauce with 25% KCl concentration contained a higher amount of EAA index, BV, and PER than other samples. According to sensory assessment, levels of 100% NaCl and 24% KCl were accepted by the panelists. In Conclusion, due to partly improvement in nutrition quality as well as acceptable sensory, would suggest that NaCl replaces by KCl in 25% concentration in the production of common Kilka fish sauce.

To aim salt reduction and investigation the effect of sodium chloride (NaCl) replacement by potassium chloride (KCl) on the final product, fish sauce containing 20% (w/w) NaCl was produced from Caspian Sea sprat (Clupeonella cultriventris .(Then, the effect of substituting NaCl by KCl at 0%, 25% and 50% on the some quality characteristics of prepared fish sauce was evaluated during 45 days' of fermentation at 37±2 Co. Quality indices were determined at 15, 30 and 45 days of fermentation period. According to results, the range of quality indices in various replacement levels were as following: pH :5.23 to 6.47, total nitrogen: 7.30 to 8.25 g/L, formaldehyde nitrogen 6.93 to 8.40 g/L, amino nitrogen: 4 to 5.60 g/L, rate of amino nitrogen/total nitrogen: 54.79% to 67.88%, total volatile basic nitrogen (TVB-N): 16.65 to 26.90 mg/100g and degree of hydrolysis: 54.88% to 67.99%. In conclusion, 25% and 50% KCl replacement caused that quality of fish sauce decreased in comparison to control treatment (100% NaCl) in terms of quality indices including amino nitrogen, amino nitrogen/total nitrogen, TVB-N and degree of hydrolysis. Between two replacements concentrations of KCl, 50% has better quality than 25% in terms of total nitrogen, formaldehyde nitrogen and amino nitrogen. Therefore, in order to the reduction of salt in fish sauce, replacing NaCl with KCl at 50% can be suggested.

This research is intended to investigate the psychological characteristics of crisis managers in the privatization organization. To this end, suggestions are considered to be made for the improvement of managerial skills, and recommendations are proposed for the selection and appointment of competent crisis managers. Researcher-made questionnaires as well as some parts of the Cattell's 16 Personality Factors Test and Eysenck's test were used to determine the psychological characteristics (risk taking, influence power, and planning) of crisis managers. The validity of the questionnaire was confirmed by the Louche Coefficient Formula, and its reliability was confirmed by Cronbach's alpha. The statistical population of this research included all crisis managers working in the province of Tehran. 150 managers were selected from among the population through a targeted sampling method. The findings indicated that some of the components of psychological characteristics, such as planning power, are higher than the average in the managers of the privatization organization, and other components, such as risk taking and influence power are at average level.

In order to processing white fin wolf-herring (Chirocentrus nudus), fish burger prepared using two formulas; standard (A) and proposed (B). According to the results of sensory assessment of fish burger including physical indexes such as color and appearance, consistency of tissue, taste, flavor and smell, fish burger A obtained higher acceptance than the fish burger B, therefore fish burger A selected to storage in frozen condition. Chemical and microbial experiments were conducted in zero time and after 5, 10, 15, 20, 25 and 30 days of storage at -18 °C. Results showed that peroxide value (PV) increased to 2.4 meq O2 per kg meat until fifteenth day, and then decreased to 2 meq O2 per kg meat in final storage period (30 days). The value of total volatile nitrogen (TVN) was 8.4 mg TVB-N per 100 g flesh in zero time and reached to 21 mg TVB-N per 100 g flesh at the end of the storage period. The total count of bacteria decreased from 6.75 log cfu/g in zero time to 3.85 log cfu/g at the end of the storage period. Investigation of quality parameters showed that this product is consumable with good quality at the end of 30 days of storage in freezing condition (-18 °C).

For quality assessment of coated fish fillet with sodium alginate containing inulin, fish fillet were coated with sodium alginate containing 10, 20, 30 and 40 percent inulin using two methods, including dipping and vacuum impregnation. Then fructan were determinate in coated samples. The samples including 20 and 40% inulin in vacuum impregnation and dipping respectively were selected for further study based on their higher fructan content. Therefore, the chemical and microbial changes of selected samples were investigated during 16 days, with 4 days interval in refrigerated condition (40C). Results showed that the fructan content had not changed significantly (p≥0/05) during the storage period. Peroxide in the middle of storage period was increased and then decreased significantly (p≥0/05) by the end of storage time. Quality indexes such as pH, thiobarbitoric acid (TBA), total volatile basic nitrogen (TVB-N), total plate count bacteria, psychotropic bacteria and peroxide increased significantly (p≥0/05) along time. In all of the samples, TBA at the end of 12 day storage, TVB-N at the end of 16 day storage, anaerobic bacteria count and pseudomonas bacteria count at the end of 12 day storage were more than acceptable limit of fresh fish. In the conclusion, fructan of coated fish fillet had not changed significantly during refrigerated storage, as well as shelf life of coated fish fillet by dipping and vacuum impregnation in refrigerated condition storage (40C) was less than 12 days.

In this research¡ application of prebiotic inulin compound in edible coating of fish fillet and its impact on the functional properties of the product was studied. Rainbow fillet was coated by 5% alginate and inulin in concentrations of 0¡ 10¡ 20¡ 30 and 40% (w/w). After deep frying¡ sensory properties were investigated by quantitative descriptive analysis and textural properties were tested by texture analyzer instrument via compression test. Based on sensory assessment more alteration was shown in flavor group attributes including flavor of frying¡ fish flavor and sweetness and also internal product color. Results of texture analyzing showed that maximum amounts of hardness¡ chewiness and gumminess was related to fillets with no coating. Cohesiveness and springiness changes of fried fillet in various treatments were not significant (P≥0.05) while changes observed in the trend of hardness and gumminess were similar and contrary to springiness. In conclusion adding functional ingredient of inulin to edible coating of fish fillet in 30 and 40% concentrations could be used without creating significant effects of sensory¡ taste and textural properties of the final fried product.