Vahid Chamanara

Publications

• 2.37

  Impact points

  An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil.

  V Chamanara, B Shabanpour, S Gorgin, M Khomeiri

  International journal of biological macromolecules. 04/2012; 50(3):540-4.

  Our study aimed to determine the nutritional, textural and sensorial characteristics of butterfly-shaped rainbow trout which is coated by using enriched chitosan with thyme EO during 15 days of refrigerated storage (5±1°C). The treatments were Cs (chitosan; 2%, w/v), Cs+T (chitosan; 2%, w/v and Thym... [more] Our study aimed to determine the nutritional, textural and sensorial characteristics of butterfly-shaped rainbow trout which is coated by using enriched chitosan with thyme EO during 15 days of refrigerated storage (5±1°C). The treatments were Cs (chitosan; 2%, w/v), Cs+T (chitosan; 2%, w/v and Thymus vulgaris EO; 1%, v/v) and C (uncoated control samples). The composition of the EO was investigated by GC/MS. Generally, the EO was found to be rich in the active monoterpene phenols (thymol and carvacrol) and their corresponding monoterpene hydrocarbon precursors such as γ-terpinene and the oxygenated monoterpenes such as linalool. Nineteen constituent out of 116, representing 86.79% of the EO were identified, of which the major ones were thymol (3.63%), carvacrol (21.89%), γ-terpinen (2.05%), and linalool (9.04%). Furthermore, textural and sensorial analyses were performed. Our results demonstrated chitosan coating helped with thyme EO made no unfavorable change in taste. Also it can enhance nutritional, textural and sensorial characteristics of butterfly-shaped rainbow trout during 15 days of refrigerated storage.

• Effect of Chitosan coating on microbial spoilage, quality and shelf life of refrigerated Rainbow trout (Oncorhynchus mykiss) stored at 5±1°C

  Chamanara V., Shabanpour B., Gorgin S, Khomeiri M

  Asian-Pacific Aquaculture 2011 and Giant Prawn 2011, World aquaculture society, India; 01/2011

• Shelf-life extension of fish samples by using enriched chitosan coating with Thyme essential oil

  B. Shabanpour, Vahid Chamanara, M. Khomeiri, S. Gorgin

  Journal of Aquatic Food Product Technology. 01/2011;

• The influence of Chitosan coating enriched with Thymus vulgaris essential oil on the quality and shelf life of refrigerated Rainbow trout (Oncorhynchus mykiss)

  Chamanara V., Shabanpour B., Gorgin S, Khomeiri M

  Asian-Pacific Aquaculture 2011 and Giant Prawn 2011, World aquaculture society, India; 01/2011

• Investigation of textural characteristics of Rainbow trout muscle coated with Chitosan bio-polymer enriched with Thyme essential oil

  Chamanara V., Shabanpour B., Gorgin S, Khomeiri M

  19th National congress on food technology, University of Tehran, Iran; 01/2010

• Some life history aspects of Garra rufa (Heckel, 1843) in the Kangir River, Western Iran (Osteichthyes: Cyprinidae)

  Rahman Patimar, Mossaieb Ghasemi Chalanchi, Vahid Chamanara, Loghman Naderi

  Zoology in the Middle East. 01/2010; 51:57-66.

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• Effects of fish meal replacement by herbaceous protein resources, Corn gluten and soy meal on growth parameters, meat quality and biochemical blood parameters

  Taghi zadeh Vahid, Imanpour mohamad Reza, Asadi Reza, Chamanara Vahid

  Scientific magazine of fisheries. 01/2010;

• The use of Baker's Yeast (Saccharomyces cervisiae) and probiotic Bacillus on the growth performance in Rainbow trout (Oncorhynchus mykiss) larvae

  Jafaryan H., Papii Sh., Chamanara V, Khojamlii S

  European Aquaculture society, Trondheim, Norway; 01/2009

• Fish health and disease (based on complementary evaluation)

  Vahid Chamanara, Vahid Morshedi

  1 01/2008; Faraz Andish Sabz.

  ISBN: 978-964-8034-86-8

• The effects of Saccharomyces cervisiae, B. licheniformis and B. laterosporus on the growth parameters in Rainbow trout (Oncorhynchus mykiss) larvae

  Jafaryan H., Chamanara V., Papii Sh, Khojamlii S

  International training course & workshop, Fish nutrition and diseases, Ghaem shahr, Iran; 01/2007

• An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil

  V. Chamanara, B. Shabanpour, S. Gorgin, M. Khomeiri

  International Journal of Biological Macromolecules.