This study aimed to assess the chemical, microbial and sensory properties in a new product from kilka in mass scale with two different types of batters (simple and tempura batter). Kilka fish were battered in a simple or tempura batters, before being breaded with conventional breading crumbs and pre-fried in sunflower oil at 170°C for 30 sec. The fried samples were then immediately frozen throu...

common kilka clupeonella cultriventris (nordmann, 1840) is a brackish water and small pelagic fish species and is one of the most abundant fishes that live gregariously in the caspian sea. a total of 60 specimens of adult common kilka were sampled from two seasons. fifteen pairs of microsatellites previously developed for a.sapidissima, c. pallasi, c.harengus, and s. pilchardus were tested for ...

in the present study common kilka from guilan province coastal area (port of anzali) and fish meal produced from it, have been examined to investigate the type and amount of polyaromatic hydrocarbons (pahs). bio monitoring is very important because these pollutants are carcinogenic and mutagenic compounds, if they enter human food chain. sampling process was completed in anzali fishing port. fo...

background: the presence of heavy metals in the environment could constitute a hazard to food security and public health. these can be accumulated in aquatic animals such as fish. canned fish is consumed regularly in many countries. in this study, the levels of heavy metals cu, ni, fe and cr were evaluated in commercial canned fish products that are commonly consumed in iran. the canned fish st...

Common kilka Clupeonella cultriventris (Nordmann, 1840) is a brackish water and small pelagic fish species and is one of the most abundant fishes that live gregariously in the Caspian Sea. A total of 60 specimens of adult common kilka were sampled from two seasons. Fifteen pairs of microsatellites previously developed for A.sapidissima, C. pallasi, C.harengus, and S. pilchardus were tested for ...

The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...

The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...

Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd,...