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5 results on '"Shelflife"'

1. Comparison and determining the quality and evaluation of corruption of Frozen Fillets Tilapia Nile fish (Oreochromis niloticus) imported and cultured in Iran

Author

M. Mosaiepour; B. Shabanpour; P. Pourashouri; A. Jamshidi; Y. Etemadian

Subjects
Quality evaluation, Corruption Indicators, Frozen fillet, Shelflife, Agriculture, Aquaculture. Fisheries. Angling, SH1-691
Abstract

One of the problems products produced of imported frozen fillets tilapia fish such as nuggets, bitterness of the products in during storage in freezing conditions. Since in this study, the quality of imported frozen fillets with fillets of tilapia that cultured in Iran, during two months was evaluated and the trend of corruption in the fillets was compared. According to the results of evaluation (proximate composition, thiobarbituric acid (TBARS), free fatty acids (FFA), Hypoxantin (HX), formaldehyde (FA), dimethyl amine (DMA), peptides soluble in trichloroacetic acid (TCA), protein solubility, electrophoresis and fatty acid profile) the DMA and TCA levels of imported fillets were 0.6 miligram DMA-N Per 100 g sample and 0.35 milimol tyrosine per g sample respectively, that were higher as compared to DMA and TCA cultured fillet zero time (0.2 miligram DMA-N Per 100 g sample and 0.18 milimol tyrosine per g sample respectively) and their protein contents was lower than cultured fillets (15.65 % in imported fillet and 18.60 % in cultured fillet). As a result, high levels of peptides and their production during subsequent processes in imported frozen fillets can be a source of bitterness for the products produced from them.

Published
2019

2. Tactical Planning of Three-Level Supply Chain considering Sanction Disruption and Shelf Life: A case Study of ATRA Drug Supply Chain

Author

Mahsa Salsabil, Mohammad Ali Shafia, Mir Saman Pishvaee, and Kamran Shahanaghi

Subjects
Drug Supply Chain, Robust Possibilistic Programming (RPP), Sanction Disruption, ShelfLife, Tactical Programming, Management. Industrial management, HD28-70
Abstract

In the last two decades due to globalization of supply chain, enormous changes occurred in chains. Leaders in this field, always facing new risks and disorders that should prepare themselves to deal with them. In the recent years, sanctions as one of the most serious risks have damaged the supply chains. However, in the research related to global supply chains, modeling of disruption has been neglected. The purpose of this study was the modeling of drug supply chain at the tactical level in terms of sanction impairing. Physical and financial flow and their disruption in the term of sanction have been modeled simultaneously. To complete the financial flow, financial statements have also been modeled. One of the newest approaches named Robust Possibilistic Programming has been used for the modeling of the uncertainty of the problem. The model has been implemented on a drug organization called Atra and the results have been analyzed and validated by the optimization software Gams. The results show a robust and resistant system in the case of sanction disruption that without violating the constraints of the problem shows the appropriate measures to deal with the problem.

Published
2015
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3. Study of process and quality assessment on hot smoked fish kilka production, determining its shelf life in vacuum and modified atmosphere and conventional packaging

Author

Rafipour Jobaneh, Fereydoun, Motalebi, A.A., Khanipour, A.A., Zare gashti, G., Moradi, Y., Jalili, S.H., Shahmohammadi, H.R., Fahim, A., Seifzade, M., Khodabandeh, F., Rahnama, M., Kamali, S., Noghani, F., Ahamadi, M., Lakzaie, F., and Zolfinjat, K.

Subjects
Shelflife, Hot smocking, Fisheries, Vacuum packing, MAP, Common kilka, Iran, Clupeonella cultriventris, Quality
Abstract

In this study shelflife of whole hot smocked common kilka (Clupeonella cultriventris) fish packed in usual, vacuum and MAP packages and stored 6 weeks at refrigerator and or frozen temperatures was studied. Samples were analysed for TVBN, PV, pH, TBA, and total count, coliforms, clostridia, psychrophile, mold and sensory attributes weekly and monthly respectively. The ratio of Co2, N2 and O2 in the MAP package was 5: 55: 40%. Results indicated that the mixture gases could decline microbial growth and chemical changes during storage. Microbial and chemical changes in control samples were greater than that found for other samples. No significant microbial and chemical changes was observed in frozen samples during 6 weeks storage except for PV . Samples had the same sensory attributes just after production but were changed during storage significantly. Shelflife of samples packed in usual and MAP packages and stored at referigeratore was 21 and 35 days respectively; while it was 3 and 5 months for frozen samples packed in usual and vacuum packages. The conclusion is that packing hot smocked Kilka fish in vacuum and MAP packages can increase shelflife and decrease economical loss due to fish spoilage.

Published
2016

4. Study of process and quality assessment on hot smoked fish kilka production, determining its shelf life invacuumand modified atmosphere and conventional packaging

Author

Rafipour Jobaneh, Fereydoun, Motalebi, A.A., Khanipour, A.A., Zare gashti, G., Moradi, Y., Jalili, S.H., Shahmohammadi, H.R., Fahim, A., Seifzade, M., Khodabandeh, F., Rahnama, M., Kamali, S., Noghani, F., Ahamadi, M., Lakzaie, F., and Zolfinjat, K.

Subjects
Shelflife, Hot smocking, Vacuum packing, MAP, Common kilka, Clupeonella cultriventris, Quality
Abstract

In this study shelflife of whole hot smocked common kilka (Clupeonella cultriventris) fish packed in usual, vacuum and MAP packages and stored 6 weeks at refrigerator and or frozen temperatures was studied. Samples were analysed for TVBN, PV, pH, TBA, and total count, coliforms, clostridia, psychrophile , mold and sensory attributes weekly and monthly respectively. The ratio of Co2, N2 and O2 in the MAP package was 5: 55: 40%. Results indicated that the mixture gases could decline microbial growth and chemical changes during storage. Microbial and chemical changes in control samples were greater than that found for other samples. No significant microbial and chemical changes was observed in frozen samples during 6 weeks storage except for PV . Samples had the same sensory attributes just after production but were changed during storage significantly. Shelflife of samples packed in usual and MAP packages and stored at referigeratore was 21 and 35 days respectively; while it was 3 and 5 months for frozen samples packed in usual and vacuum packages. The conclusion is that packing hot smocked Kilka fish in vacuum and MAP packages can increase shelflife and decrease economical loss due to fish spoilage. Iranian Fisheries Science Research Institute Published

Published
2016

5. The use of modified atmosphere packaging for improvement shelf life of fresh Oncorhynchus mykiss

Author

Salmanie Jelodar, Ali, Parviz, M., Safari, R., Ghoroghi, A., Arshad, R., Jalili, H., Rafipour, F., Sadrian, M., and Gholamipour, S.

Subjects
Samples, Rainbow trout, Shelflife, pH, Oncorhynchus mykiss, Modified Atmosphere Packaging, Microbial parameters, N2, Chemical, CO2, O2
Abstract

In this study, influence of modified atmosphere packaging on shelf life of trout (Oncorhynchus mykiss) (whole fish without visceral and without head and tail fish) stored in 4 to 6ºc was examined. Fish stored in MAP condition and control samples, in different time, were tested for spoilage chemical factors (TVN, PV and pH), microbial parameters (total viable count, clostridium botulinum) and sensory factors too. Mixed gases including co2 (30-50%), N2 (40-65%) and o2 (0 to 20%) were used for trout (without head and tail =6 treatments) and (whole fish without visceral and control = 2 treatments) statistical the analysis results showed that examined factors were significant difference during storage (P

Published
2009

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