CHEMICAL AND QUALITY INDICES OF COMMON CARP MEAT REARED IN THE BIOFLOC SYSTEM DURING THE REFRIGERATED STORAGE TIME

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BAKHSHI F.; RAHMANI FARAH K.; NAJDEGERAMI E.H.; MANAFFAR R.; TUKMACHI A.

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Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2018 | Volume:7 | Issue:1 Page(s): 41-48

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Title

CHEMICAL AND QUALITY INDICES OF COMMON CARP MEAT REARED IN THE BIOFLOC SYSTEM DURING THE REFRIGERATED STORAGE TIME

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Keywords

COMMON CARPQ2

BIOFLOC SYSTEMQ1

MEAT QUALITYQ2

CARBON RESOURCESQ1

Abstract

Aims: BIOFLOC SYSTEM is the usage of microorganisms such as heterotrophic bacteria, algae, dietary zooplanktons, and protists, which disintegrates and consumes reared aquatics propagation and non-eaten foods in ponds and increases the productivity of developed ponds as a modern aquaculture system. The aim of this study was to investigate the quality of COMMON CARP meat reared in the BIOFLOC SYSTEM during the refrigerated storage time (4±1°C). Materials & Methods In this experimental study, 300 COMMON CARPs were fed for 9 weeks by commercial food (control) and 3 experimental treatments were fed, and the quality indices of meat were evaluated. The data were analyzed by SPSS software 21, using Duncan’s multiple range, one way ANOVA, and Tukey post hoc tests.Findings: The lowest meat taste quality was observed in sugar beet molasses treatment and it had a significant difference with other treatments (p<0.05). No significant difference was observed in case of sensorial parameters and cooking loss percentage in fish meat (p>0.05). Control and sugar beet molasses treatments showed the lowest and highest skin redness index values, respectively. Thiobarbituric acid (TCA) value significantly increased and decreased in control and biofloc treatments, respectively, over storage time (p<0.05). Sulfhydryl and TCA soluble peptides values decreased during refrigerated storage time (p<0.05).Conclusion: The biofluid system has a positive effect on the quality of COMMON CARP meat reared during the refrigerated storage time and increases its shelf-life.

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APA: Copy

BAKHSHI, F., RAHMANI FARAH, K., NAJDEGERAMI, E.H., MANAFFAR, R., & TUKMACHI, A.. (2018). CHEMICAL AND QUALITY INDICES OF COMMON CARP MEAT REARED IN THE BIOFLOC SYSTEM DURING THE REFRIGERATED STORAGE TIME. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 7(1 ), 41-48. SID. https://sid.ir/paper/246760/en

Vancouver: Copy

BAKHSHI F., RAHMANI FARAH K., NAJDEGERAMI E.H., MANAFFAR R., TUKMACHI A.. CHEMICAL AND QUALITY INDICES OF COMMON CARP MEAT REARED IN THE BIOFLOC SYSTEM DURING THE REFRIGERATED STORAGE TIME. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2018;7(1 ):41-48. Available from: https://sid.ir/paper/246760/en

IEEE: Copy

F. BAKHSHI, K. RAHMANI FARAH, E.H. NAJDEGERAMI, R. MANAFFAR, and A. TUKMACHI, “CHEMICAL AND QUALITY INDICES OF COMMON CARP MEAT REARED IN THE BIOFLOC SYSTEM DURING THE REFRIGERATED STORAGE TIME,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 7, no. 1 , pp. 41–48, 2018, [Online]. Available: https://sid.ir/paper/246760/en

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