نتایج جستجو برای: fish product
تعداد نتایج: 381403 فیلتر نتایج به سال:
An experiment was conducted to analytically define several novel fish substrates and determine the effects of feeding diets containing these substrates on total tract nutrient digestibilities and on immune status of senior dogs. The control diet contained poultry by-product meal while test diets contained 20% milt meal (MM), pink salmon hydrolysate (PSH) and white fish meal (WFM) added at the e...
streptococcus iniae is one of the most important agents that causes high mortality and losses in rainbow trout farms in iran and the world. these bacteria can affects the consumers and people who deal with aquaculture via affected fish. so, viability of this bacterium in frozen fish and fish product can be useful for health care of consumers. a total of 90 rainbow trout, with average weight of ...
Common kilka were chilled during 1, 2, 3, 4 and 5 days to determine the influence of such storage times of fish over the quality of the final canned product. For this propose, common factors for determination of fish quality (moisture, total lipid, free fatty acid, peroxide, thiobarbituric acid and fatty acid profile) were selected and compared with the formation of fluorescence compounds in fi...
Freshness is one of important index of fish or the quality of product, which is very important for the final product quality. Therefore, rapid and accurate evaluation for fish freshness is concerned with the vital interests of the people, and for the fish and products of the transportation, storage and processing process also has important scientific significance and application value. The expe...
Effects of Goldstrip sardine (Sardinella gibossa) and poultry by-product protein hydrolysate on amino acid composition, growth and alevines survival of rainbow trout (Oncorhynchus mykiss) were investigated. Two hydrolyzed protein sources were incorporated into six diets for start-feeding rainbow trout (Oncorhynchus mykiss) alevines, in 3 different replacing levels (10%, 25% and 50%) of fish mea...
Common kilka were chilled during 1, 2, 3, 4 and 5 days to determine the influence of such storage times of fish over the quality of the final canned product. For this propose, common factors for determination of fish quality (moisture, total lipid, free fatty acid, peroxide, thiobarbituric acid and fatty acid profile) were selected and compared with the formation of fluorescence compounds in fi...
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