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Articles by S. Moini
Total Records ( 2 ) for S. Moini
  H. Ziaeian , S. Moini and S. Jamili
  Amino acid and Unsaturated Fatty Acid (UFA) contents of long tail tuna (Thunnus tonggol) roe and their changes were investigated during 9 months of frozen storage at -18°C. These analyses were performed immediately after the freezing, then after 3rd, 6th and 9th months of cold storage at -18°C. Numbers 10 poly unsaturated fatty acids (PUFAs) and 8 monounsaturated fatty acids (MUFAs) were identified. After 9 months of cold storage, these compounds reduced from 34.55 and 27.78% to 24.62 and 25.62%, respectively. The most abundant UFAs in the fresh and frozen roes were C16:1, C18:1, C20:5(n-3), C22:5(n-3) and C22:6(n-3). The results showed that n-3 and n-6 fatty acids in fresh roe were 32.75 and 1.61%, respectively, which decreased to 23.41 and 1.09%, respectively, after 9 months of cold storage. The most abundant amino acids in long tail tuna roe were lysine, histidine, aspartic acid and leucine. According to the results, the amounts of Essential Amino Acids (EAA) and nonessential amino acids (NE) were 104.78 and 75.61 mg g-1, respectively that reduced to 78.25 and 61.40 mg g-1 at the end of storage period. Moreover, the amino acid compositions for fresh roe showed a relatively higher ratio of EAA/NE in comparison to frozen samples after 9 months of cold storage. These ratios were 1.38 and 1.27, respectively. These findings are showing that Thunnus tonggol can be a rich source of n-3 fatty acids and Essential Amino Acids (EAA) for human health.
  A. Keyvan , S. Moini , N. Ghaemi , A.A. Haghdoost , S. Jalili and M. Pourkabir
  The study was designed to investigate the effect of duration of frozen storage on chemical analysis, lipid damage and extractability of Myofibrillar proteins of Kutum (Rutilus frisi kutum. The fish were collected from Anzaly landings in north of Iran and were subjected to 12 months of frozen storage and analyzed at intervals of three month. Protein content ranges from 21.8±0.01 to 19.9±0.01. Protein decrease with increasing duration of frozen storage; fish samples that were for frozen thirty days; having highest protein content 21.8±0.01 while the least 19.9±0.01 was recorded for fish samples that were frozen for 12 months. Similar results obtained for the fat content where the highest fat content 3.21±0.01 was recorded for the fish samples that were for frozen 30 days and the least value was recorded for those stored for 12 months. The least moisture content was observed for fish samples the was stored for 12 months but, the highest Ash content was observed for fish samples the was stored for 12 month. Lipid damage were measured on the basis of Free Fatty Acids (FFA), Peroxide Value (PV), Thiobarbituric acid index (TBA-i). PV, TBARS and FFA concentration of frozen Caspian Sea white fish stored at -18°C; the temporal variation of these three variables were statistically significant (p<0.001). SDS-PAGE patterns showed that myosin heavy chain was much more susceptible to hydrolysis than actin.
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