List of Articles سس ماهی

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  1 - Fermented fish sauce review article
  Fatemeh Kavian
   Fish sauce is a famous semi-fermented product that is consumed in Southeast Asia including Thailand, Cambodia, Malaysia, Philippines and Indonesia. In Iran, a kind of local fish sauce is also produced, which is called Mahyaveh, Maveh, Mahveh or Suragh. Mahyaveh is More

   Fish sauce is a famous semi-fermented product that is consumed in Southeast Asia including Thailand, Cambodia, Malaysia, Philippines and Indonesia. In Iran, a kind of local fish sauce is also produced, which is called Mahyaveh, Maveh, Mahveh or Suragh. Mahyaveh is traditionally produced in the southern provinces of Iran, including Fars and Hormozgan cities, by the natives, and it is generally prepared from sardine fish or anchovy fish, along with salt, mustard and water. This product is obtained by breaking down fish proteins in the presence of high salt concentration. The purpose of this study is to investigate nitrogen properties and bioactive compounds of fish sauce. The findings obtained from various articles show that fish sauce is not only a flavoring, but biochemical tests indicate that this product has a suitable environment of essential amino acids for the body and is very valuable in terms of nutrition. . According to the results of this study, fish sauce is a nutritious product with favorable and beneficial quality properties. Manuscript profile
• Open Access Article
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  2 - Survey on some population structure of Kura barbel (Barbus lacerta ) in Kesilian River in Mazandaran province
  M. H. Gorjian Arabi S. Vatandust M. Kazemian M. Keshavarz
  In this study, 281 specimens Barbus lacerta have caught by electrofisher in Kesilian River (An affluent of Telar River) from August 2008 to July 2009. twenty-six morphometric and te meristic characteristics have studied. Based on results, average of variation coefficien More

  In this study, 281 specimens Barbus lacerta have caught by electrofisher in Kesilian River (An affluent of Telar River) from August 2008 to July 2009. twenty-six morphometric and te meristic characteristics have studied. Based on results, average of variation coefficient of morphometric characteristics Barbus lacerta in Autumn, Winter, Spring and Summer were 19.38, 21.20, 22.61, 26.02 and for meristic characteristics were 6.16, 6.24, 6.67and 7.27 percent, respectively. morphometric characteristics modified and standardized before analyzing because of decreasing of error due to allometric growth. For morphometric characteristics, eight factors accounted for a bout 77.69% individuals of the four seasons and in the case morphometric traits two factors accounted for 70.89% of diversity within seasons. In these results it was not seen any differences between seasons by analyzing method and have highly proportional overlapping. Also, there were twenty-six significant differences and meristic characteristics between seasons(P  0.05), but four characteristics did not show significant differences (P< 0.05). According to analyzing with main parameters it did not seen any distinctions between seasons and they had relatively overlapping. There was a great correlation between length and weight into all seasons. Obtained regression coefficient (b) from length-weight relationship as well as results from determination of growth pattern showed by poulie method that growth pattern in Autumn and Spring in Barbus lacerta is negative allometric and then for Winter and and Summer is positive isometric and positive allometric, respectively.  Manuscript profile