نتایج جستجو برای: clupeonella engrauliformis
تعداد نتایج: 199 فیلتر نتایج به سال:
The aim of the present study was to investigate the age structure, length-weight relationship, sex ratio, sexual maturity stages, growth parameters, natural and fishing mortality coefficients of three species of kilka including common, anchovy and bigeye kilka. The fork length–weight relationship of common, anchovy and bigeye kilka were calculated as W=0.000153 FL2.37, W=0.000349 FL2.18 and W...
Three species of kilka (Clupeonella spp.) in the Caspian Sea have a high commercial value. In Iran it is use to produce canned, marinated packs and paste in making sausage and nugget. Kilka is a nutritious fish with high level of iron and considerable level of polyunsaturated fatty acids making it prone to auto-oxidation. The quality of kilka is the most important factor affects on its products...
Background and purpose: Heavy metals are released to the environment as a result of industrial, urban and agricultural sewages. They are usually resistant to chemical dissociation. They can easily contaminate aquatic animals especially fishes which are amongst the food chains of human. This study evaluated the concentration of heavy metals in the tissues of different types of Clupeonella cultri...
The article considers studying the physiological and biochemical parameters of common sprat (Clupeonella delicatula caspia Svetovidov) taken in western part Middle Caspian Sea at different periods annual cycle. There were studied species pre-spawning state, beginning spawning, feeding stage pre-wintering stage. 
 In fish muscle tissue content water-soluble protein total lipids was determin...
در مطالعه حاضر پروتئین هیدرولیز شده کیلکای معمولی ((clupeonella cultiventris در سال 1390 با استفاده از آنزیم پرومود تهیه گردید. روش پاسخ سطحی به منظور بهینه سازی شرایط تولید پروتئین هیدرولیز شده ازلحاظ دما، زمان و میزان آنزیم استفاده شد. اثر 3 فاکتور دما، زمان و میزان آنزیم بر روی درجه هیدرولیزاسیون، موردبررسی قرار گرفت. بر اساس نمودارهای سه بعدی شرایط بهینه ازلحاظ دما و زمان و میزان آنزیم به ت...
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