Quality evaluation of non-hatchable decapsulated cysts of Artemia Urmiana during one year after produce

• Main Authors: Esma`ili, Latif, Motallebi, A`bbas A`li, Ghoroqi, Ahmad, Ahmadi, Reza, Peykaran, Ne`mat, Ra`na Qad, Mohammad, Hossein Pur, Reza Qoli, Ahmadi, Malahat
• Format: Publication
• Language: Persian
• Published: Tehran (Iran) Fisheries Research Institute of Iran 2008
• Subjects: ACUICULTURA; ALIMENTACION DE PECES; ALIMENTATION DES POISSONS; ALMACENAMIENTO; AQUACULTURE; ARTEMIA URMIANA; CALIDAD PROTEICA; CYSTS; DRYING; FISH CULTURE; FISH FEEDING; Iran Artemia Research Center; IRAN ISLAMIC REPUBLIC; IRAN REPUBLICA ISLAMICA; IRAN REPUBLIQUE ISLAMIQUE; KYSTE; NUTRITIVE VALUE; PISCICULTURA; PISCICULTURE; PROTEIN QUALITY; QUALITE PROTEIQUE; QUISTES; SECADO; SECHAGE; STOCKAGE; STORAGE; VALEUR NUTRITIVE; VALOR NUTRITIVO

Low hatching artemia cysts which has no use in the aquaculture can be decapsulated and directly use in larvae culture. In order to increase the knowledge of consumers to know the quality changes of low hatching decapsulated cysts during storage after production (especially fatty acids ) this research was carried out. In this work Low hatching cysts of artemia urmiana had decapsulated with sodium hypochlorite and other chemicals.We used drying room and f.b.d system for drying of this decapsulated cysts and package units had used for packing this product to cans. We had three experimental treatments of dry decapsulated cysts ( 3 type packing including vaccumed cans and free ( plastic dishes). These treatment were evaluated at different times ( comparing of before produce, after produce , 3, 6 and 12 months keeping after production ) such as fatty acids , fatty percent , protein percent , bacterial and fungal contamination and presence of aflatoxin the result of fatty acids using one way anova analysis showed that the variation of half of fatty acids specially DHA and EPA were significant ( p 0.05 ) . Fatty percentage increased and protein was decreased about 12-15% during the one year storage we separated two species of bacteria and two species of fungi but they had no pathogenic bacterial and fungal. Durng 6 months storage the quality of products have less variation compared whit 12 months.