Evaluating the energy use, economic and environmental sustainability for smoked fish production from life cycle assessment point of view (case study: Guilan Province, Iran)

The short- and long-term impacts of climate change on the irrigated barley yield in Iran: an application of dynamic ordinary least squares approach

Given the extensive impacts of climate change on the agricultural sector and their interactions, the climate change is known as one of the main factors influencing agricultural production. The present study aims to explore the short- and long-term impacts of climate change on the yield of irrigated barley in 28 Iranian provinces over the 1999-2015 period. The research uses panel data and dynamic ordinary least squares (DOLS) method. The study also estimated the threshold levels of temperature and rainfall which confirmed an inverted U-shaped relationship between climate change variables and irrigated barley yield. The threshold levels of temperature and rainfall are estimated to be 15.48 °C and 239 mm, respectively; beyond these threshold levels, the increase in temperature and rainfall have negative impact on barley yield in Iran. The long-term elasticity of temperature shows that the yield will be reduced with the increase in temperature in the long run. Same is the case with the precipitation and barley yield. The findings of the study suggest the need of a comprehensive national climate change policy and alignment of sectoral policies with it mitigate and adapt the climate change and global warming. Moreover, it also provided the guidelines for the government and policy-makers to introduce the use of modern eco-friendly and resource saving technologies such as water-saving methods of irrigation, use of fertilizer in required quantities, and improved seeds use. The government should also introduce the climate change awareness programs especially for farmers.

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat

Smoking is one of the oldest technologies for processing and preserving raw materials of animal origin. To this day, smoked fish is very popular among consumers. The most popular smoked fish is salmon. The research compared the qualitative changes in the fat fractions of hot and cold-smoked salmon during refrigerated storage. Generally accepted physicochemical methods for assessing the quality of fats, such as peroxide, anisidine, and acid number, were used. First, the smoked salmon was stored, and then, the samples were analyzed to find changes in the fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). It was shown that cold smoking significantly inhibited the increase in the level of lipid oxidation compared to hot smoking and raw samples stored in the same way. In the meat of stored and cold- and hot-smoked salmon, the TOTOX values remained at the level indicated by the Codex Alimentarius. Hot smoking limited the degree of lipid hydrolysis during storage as compared to cold smoking. The smoking process had a protective effect on EPA and DHA acids. In the raw samples, the loss of these acids was three times higher. Summarizing the research, it can be concluded that smoked products are a good and safe source of omega-3 fatty acids in the diet.