Modifications in fat and fatty acid composition during prolonged storage of canned COMMON KILKA (Clupeonella cultriventris) were studied. In this study COMMON KILKA was processed under traditional Mediterranean method and then stored for up to 3 years. Qualitative characteristics including total fat, fatty acids profile, free fatty acids, thiobarbituric acid, fluorescence compound of filling media and aquatic phase of lipid extract in fish (row canned and stored canned) were determined and compared with each other. Results showed that canning led to a decrease in total fat, although during 3 years storage, total fat did not change significantly. During the long term storage, amounts of free fatty acids, fluorescence and secondary lipid oxidation compounds were increased significantly. After canning, linoleic acid of tissues increased significantly as result of the interaction between tissue lipid and filling media. EPA and DHA of canned fish tissue decreased. Some of these fatty acids with other specific fatty acids were found in the sunflower oil that was used for coating. During prolonged storage, the n-3/n-6 ratio of tissue’s fatty acids decreased. At the same time, this ratio, in filling media, increased. Results of this investigation showed that, with increase of storage time, interaction between tissue fatty acids and filling media increases.

The objective of the present study was to determine chemical composition and fatty acid profile of COMMON KILKA, Clupeonella cultriventris caspia, in the Caspian Sea. The chemical analysis revealed that the protein and lipid content of COMMON KILKA were 15.05 and 6.5% of the fresh weight, and total MUFA, PUFA and SFA were found to be 37.00, 32.89 and 29.03% respectively. Palmitic acid (16: 0) among total SFAs, oleic acid (18: 1n-9) among MUFAs, Docosahexanoid acid (DHA) (22: 6n-3) among n-3 PUFAs and linoleic acid (LA) (18: 2n-6) among n-6 PUFAs were the most abundant fatty acids. The obtained results revealed that COMMON KILKA is a better source ofw-3 PUFAs than w-6. DHA and eicosapentaenoic acid (EPA) were the major components of w-3 PUFAs. Levels of DHA and EPA were 20.79% and 6.97% respectively. The PUFA/SFA ratio was 1.13 in COMMON KILKA. This ratio was more than the recommended minimum value (0.45).The EPA/DHA ratio was 0.34 in COMMON KILKA. The present study suggests that COMMON KILKA is rich in essential unsaturated fatty acids of the w-3 family, especially DHA which may be considered nutritionally attractive for human.

COMMON KILKA are distributed along the Caspian Sea, but at the depth less than 50m has more density. The fish is caught in commercial fisheries, but unlike previous decades, it is the main catch in the coasts of Iran. This study was conducted in the KILKA commercial catch area around the Anzali Port. A diet survey was conducted on 320 individuals of KILKA from summer 2011 to spring 2012, seasonally. The weight, length and age showed variation with 5.15-14.29 g (9.30±1.66); 8.3-12.9 cm (11.27±0.75) and 3-7 old years (4.82±0.86). The results showed that 26.87% of COMMON KILKA had empty tract, and Copepods, Balanidae (Balanuscypris and larvae), Cladocera, Parasites (Nematoda & Trematoda) and Azolla were observedin the gut of fish. The number of prey were 94.5, 3.0, 1.8 percent for Copepods, Balanus (larvae) and Balanus (cypris), respectively and copepods with 61.6 percent as main food, Balanus (cypris) with 48.3 percent as second food item were considered. Also the other types of food were consumed randomly. For COMMON KILKA the relative length of gut 0.73±0.11 and fullness intensive index 115.01±63.01 were estimated. The frequency of prey, fullness intensive index and relative length of gut did not show differences in unlike seasons and ages. In a conclusion, it can be expressed that in comparison with last studies, diversity of food for this fish was more limited, also fullness intensity index was decreased.

Some biological characteristics in COMMON KILKA (Clupeonella delicatula), including its maturity stages (macroscopic and microscopic), fork length, weight, ovary weight and the oocyte diameter were investigated. For this purpose, 557 COMMON KILKA were sampled totally in Babolsar commercial fishing region from April to August 2000.The research indicated that COMMON KILKA cached by conic net & light in Babolsar region had four maturity stages. Microscopic study of ovary for determination of maturity stage verified by macroscopic recognize, therefore practically without histological sections, ovary stages confidently could be determined. Absence of positive reaction to light in 5th and 6th stages could be deducted considering the results of this study. The ratio of maturity stages of I to VI, was %2.28, %74.9, %18.46 and %4.36 respectively. The averages of fork length were 69.82,83.56,88.38 and 88.43 mm and the weight averages were 2.2, 4.18, 4.77 & 5.06 respectively for maturity stages of I, n, IW and IV. The significant differences for length and weight were found between I, II, III st. (p<0.05).

This project was carried out with the aim of increasing shelf life of KILKA fish and prevent color change during cold storage. Three replicates were used for each method. Whey protein with 3 and 9 % concentrations were used for fish packaging at time 0. Cleaned KILKA fish were packaged in disposable dishes and covered by cellophane were used to control the samples. The samples were kept at-18oC. Examinations were carried out for a period of six months. Total bacterial count and Staphylococcus bacteria count were lower in the samples covered with 9% concentration compared with the other samples. The Coliform, Escherichia coli and Pseudomonas bacteria contamination were negative until the end of storage period in the covered and control samples. Moisture, protein, fat and ash were higher in the samples covered with 9% concentration compared with the other samples. Peroxide value, TVN and pH were lower in the samples covered with 9% concentration compared with other samples. Statistically significant differences were observed in their bacterial counts, chemical factors and total acceptance index (p<0.05). Sensory analysis carried out to the ranking method. Samples covered with 9% concentration compared with the samples covered with 3% concentration had a better quality. The covered samples had a favorable quality until the end of storage period. But control samples lost their quality after three months.

The objective of current study was to investigate the effects of whey protein coating on the quality of COMMON KILKA during frozen storage period. For this study, COMMON KILKA was coated with 12% whey protein concentration. Also, non- coated KILKA was used as a control sample. Coated and non-coated samples were then stored at -18oC for six months. Bacterial, chemical and sensory properties of the samples were determined in each month. Results showed that total bacterial counts and Staphylococcus bacteria count were lower in the test samples compared to the control samples.Coliform, Escherichia coli and Pseudomonas bacterial contamination were negative till the end of the storage period in the covered samples. Chemical factors consisting of humidity, protein, lipid, ash and calorie were higher in the test samples compared to the control samples. Peroxide value, free fatty acids, thiobarbitoric acid, TVB-N and pH were lower in the test samples. Sensory tests had a better quality in the test samples compared to the control samples. No statistically significant decreases were observed in chemical factors in the covered samples compared to the control samples (p<.05). In sensory specifications, there was a significant difference between the covered samples and the control samples (p<.05). According to the results of experiments and statistical analysis, the covered samples had a favorable quality till the end of the storage period but the control samples had lost their quality.

This study evaluates the genetical structure of Caspian Sea COMMON KILKA (Clupeonella cultriventris caspia) during winter and Spring of 2013 by sequencing method.30 samples were gathered from Mazandaran and Gilan fisheries ports and the fins samples lived in ethanol 96%. Then the genetical studies were done in biotechnology laboratory of Caspian Seas ecological research center. The DNA genomic samples of soft ports of the fish fin extracted by ammonium acetate method. The chain reaction of polymerase (PCR) was used by a pair of designed primer, on fish's DNA genomic. The abundant of Alles, the true number of Allelles, the observed and expected Heterozygosity, the genetic likeness and difference and the amount of Fs+caluculated by Tajmia and Nei test of genetic software (Bio Edit and Arlequin). Dendrogram of genetic difference drawn by Mega 4 genetic software. Based on drawn phylogenetic tree, the samples of Guilan were divided from Mazandarn samples. The dendrogram of these fish showed that the D-Loop gene indentified the genetic structure of Caspian Seas COMMON KILKA and separates Mazandaran and Guilan populations directly.

The efficiency of several quality evaluation indices was assessed to determine the effect of steam cooking on COMMON KILKA quality. For this purpose, samples were cooked by saturated steam (102-103oC) in a retort with 1.02 atmospherics pressure for 15 minutes. Qualitative characteristics, including total lipid, free fatty acids, tiobarbituric acid contents and the profile of fatty acids in raw and cooked fish were determined and compared with fluorescence contents (aqueous and organic phases) of lipid extract obtained from those samples. Results indicated the fluorescence method as a good technique for degradation quality assessment of cooked product compared with other methods.

The present study was conducted to evaluate the efficacy of the pH-shift process in protein recovery from whole and gutted COMMON KILKA and characteristics of the produced gel compared with muscle surimi obtained with the conventional method. Although both acidic and alkaline methods reduced total pigment (TP) in isolates obtained from the whole and gutted fish, the alkaline version was more effective and the lowest amount of TP was observed in the isolate from gutted fish using alkaline version. The last sample also contained the lowest amount of TCA soluble peptide which was significantly lower than the others. Also, gel produced from the isolatere covered form gutted KILKA with the alkaline version had significantly higher water holding capacity and gel hardness but it was weaker than the sample obtained with conventional method. The results were supported with higher relative amount of actomyosin and actin in the structure of the gels produced from the gutted fishisolate and surimi from fish muscle, as reflected in SDS-PAGE. Nevertheless, thewhiteness of the samples recovered with pH-shift process was quite lower than themuscle surimi which reveals the necessity of more research in this area.