Study on optimum exploitation of silver carp (Hypophthalmichthys molitrix)

The increasing demands of the growing populations can be met by developing aquaculture. However in order to provide suitable grounds for consumption which is acceptable to different conditions and tastes, apart from producing a variety of products we also need to improve the methods of marketing and consumption. The silver carp (Hypophthalmichthys molitrix) comprises about 50 to 85% of the composition of fish species in the polyculture of warm water species in Iran. However the difficulty in pretreatment of this species and the presence of pin bones are among the main reasons to restrict the demand of this species in the domestic markets, particularly in non-coastal provinces. In this project different aspects of silver carp processing studied as follow: 1. Use of fish fillet residuals in preparation of snack, cheese and ice cream 2. Use of fish meat in sausage and fish ball produce 3. Use of machinery to produce of without or low bones fillet and trimmed fillets. Fish sausages were studied in four experimental groups; Based on the results obtained it was evident that sausages in the experimental Group 1 (65% minced fish & 12 % soy bean oil) showed better taste and flavor as compared to those in the other groups. Fish ball were prepared using starch from four different sources (wheat, corn, potato and tapioca). Thirty different trials were tested by adding each starch source either individually or by mixing equal proportions of two sources of starch at a rate of 5, 10 and 15% to 80% ground meat of silver carp. Among trials containing two sources of starch, mixed trials with potato and wheat (5% potato + 5% wheat) were rated higher in organoleptic tests as compared to the other trials. Fifteen formulas were worked for preparing of fish cheese. The quality assessment of product showed that fish cheese in zero and 30 days after storage in 4֯ C were good and medium, respectively. Quantity enrichment of corn snack with FPC until 33% in fish snack preparation, have a best results among with other experiments. Fish ice cream made from fish protein concentrate type a that produced from silver carp in three steps by the extraction with isopropyl alcohol solvent and heat. The result showed that FPC replaced with 30%milk in ice cream formula has a best quality score. On the basis of recent findings, the deep part and a upper part on the back of the fish, like a relatively narrow band, are considered as boneless parts in silver carp. The aims of trimming project introduce best type of fillet trimming and machine for Silver Carp fillet. The results show percentage of waste in trimming by machinery line processing was less than handing, and fillet trimming speed by hand was most than machinery .Also final results of this study show machinery method or complex of handing and machinery for Silver carp fillet trimming are the best .speed rate in pine bone removing from silver carp fillet in handy method with using of transparent table and machinery method were 30-40 min per fish and 15 second per fish, respectively. Removing efficiency of bones from fillets in handy and machinery method were 50-60 and 90 %, respectively.

Bibliographic Details

Main Authors:	Motallebi, Abbass Ali, Razavilar, V., Salehi, H., Arshad, S.R., Rafipour, F., Jalili, S.H., Besharati, N., Safari, R., Shahmohamadi, H.R., Zaregashti, Gh., Koochekian Saboor, A., Daghighrohi, J.
Format:	monograph biblioteca
Language:	Persian
Published:	Iranian Fisheries Science Research Institute 2009
Subjects:	Aquaculture, Iran, Silver Carp, Fillet, Special Parts, Machinery, Trimming, Ice Cream, Snack, Fish Ball, Sausage, Cheese, Population, Hypophthalmichthys molitrix,
Online Access:	http://hdl.handle.net/1834/39591
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