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مرکز اطلاعات علمی SID1
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Issue Info: 
  • Year: 

    2019
  • Volume: 

    8
  • Issue: 

    4 (32)
  • Pages: 

    1-13
Measures: 
  • Citations: 

    0
  • Views: 

    424
  • Downloads: 

    115
Abstract: 

Antimicrobial properties of medicinal plants essential oil increased its application as a natural preservative in foods. The aim of this study was to investigate the effect of Foeniculum vulgare seed essential oil on the quality of minced Cyprinus carpio inoculated (103 CFU/g) with Staphylococcus aureus during refrigerated (4˚ C) storage. The essential oil was extracted using Clevenger apparatus with water distillation method and concentrations of 4, 6 and 8 μ l/g were added to the Cyprinus carpio meat inoculated with S. aureus. Microbial [S. aureus count, total viable count (TVC) and psychrophilic bacteria count (PTC)], chemical parameters [pH, Thiobarbituric acid (TBA) and Total volatile basic nitrogen (TVB-N)] were measured at 24, 72, 144, 216 and 218 hours. According to the results, in control samples the number of S. aureus increased during the storage period; however, S. aureus population in the sample groups treated with different concentrations of essential oil was decreased. The lowest count of TVC and PTC were observed in the mince containing 8 μ l/g of essential oil. Significant differences (p>0. 05) were observed between the pH value of control and treatments. The TBA and TVB-N values of treatments increased during storage but it was lower in essential-containing samples. The fillets containing 6 μ l/g of essential oil had a better sensory quality. It was concluded that F. vulgare seed essential oil have antioxidant and antibacterial properties and increased the shelf life of minced C. carpio during refrigerated storage.

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Author(s): 

VELAYATZADEH M.

Issue Info: 
  • Year: 

    2019
  • Volume: 

    8
  • Issue: 

    4 (32)
  • Pages: 

    15-23
Measures: 
  • Citations: 

    0
  • Views: 

    369
  • Downloads: 

    85
Abstract: 

The aim of this study was to determine selenium concentration of 16 different species of fish marketed in Ahvaz. For this purpose, 96 samples were obtained randomly. The highest and lowest concentrations of selenium in marine fishes were measured in Liza klunzingeri and Platycephalus indicus (0. 618± 0. 01 and 0. 409± 0. 02 mg/Kg, respectively). Moreover, in freshwater fishes, the highest and lowest concentrations of selenium were found in Carasobarbus luteus and Barbus shrpeyi (0. 291± 0. 01 and 0. 251± 0. 02 mg/Kg, respectively). Among farmed fishes, the highest and lowest concentrations of selenium were determined in Oncorhynchus mykiss and Aristichthys nobilis (0. 202± 0. 009 and 0. 147± 0. 001 mg/Kg, respectively). The concentrations of selenium in marine, freshwater and farmed fishes were significantly different (P<0. 05). The concentration of selenium in marine fishes was higher than the freshwater and farmed fishes. However, in farmed fishes was lower than the marine and freshwater fishes. The pattern of selenium accumulation in three types of fishes was found as marine fishes > freshwater fishes > farmed fishes. In this study concentration of selenium in the muscle of 16 species of fish was lower than standards limit (2 mg/Kg).

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Author(s): 

SHEKARI S. | GHIAMIRAD M.

Issue Info: 
  • Year: 

    2019
  • Volume: 

    8
  • Issue: 

    4 (32)
  • Pages: 

    25-33
Measures: 
  • Citations: 

    0
  • Views: 

    522
  • Downloads: 

    474
Abstract: 

Yersinia enterocolitica is one of the most important food-borne bacteria and it can cause yersiniosis. This study was conducted to investigate the occurrence of Y. enterocolitica in poultry meat and offal marketed in Ardabil, as well as to assess the antibiotic resistance pattern of the isolates. In this descriptive cross-sectional study, a total of 344 samples including 264 poultry meat and 80 offal samples were randomly obtained during the spring and summer of 2016. The samples were investigated for the presence of Y. enterocolitica using Iranian National Standard. Moreover, antibiotic susceptibility was examined by the Kirby-Bauer method. Based on results, 22. 34% of the poultry meat samples and 37. 5% of the offals were contaminated with Y. enterocolitica. Antibiogram results revealed that 84. 74% of the isolates were resistant to Ampicillin; in the cases of Cephalothin and Cephalexin, it was estimated at 69. 49% and 64. 4% of the isolates, respectively. However, resistance was observed for Chloramphenicol and Syprufluxasine. Regarding the high occurrence Y. enterocolitica in chicken meat and offal and the presence of antibiotic-resistant strains of this bacterium, the implementation of hygienic measures to reduce the occurrence of Y. enterocolitica in chicken meat and the prudent use of antibiotics in the poultry industry to prevent the spread of strains resistant to antibiotics and transferring them to the human food chain is essential.

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Issue Info: 
  • Year: 

    2019
  • Volume: 

    8
  • Issue: 

    4 (32)
  • Pages: 

    35-47
Measures: 
  • Citations: 

    0
  • Views: 

    329
  • Downloads: 

    432
Abstract: 

Histamine poisoning is one of the main concerns in traditional cheeses which is mainly produced by decarboxylating bacterial strains during cheese ripening period. The aim of this study was to determine the effect of Rosmarinus officinalis essential oil (EO) on lactobacillus count and histamine amount in Lighvan cheese using HPLC method. Moreover, the chemical composition of EO was assessed using GC/MS. Cheese samples containing 0, 125 and 250 ppm of Rosemary EO were prepared. Afterward, lactobacillus count and histamine content of the samples were measured on days 0, 30, 90 and 150 of the ripening period. Alfa pinene (11. 1%), Camphor (10. 2%) and Limonene (5. 9%) were detected as three main components of the rosemary EO. During the ripening period lactobacillus count in all EO-treated groups (125 and 250 ppm) was found significantly (p<0. 05) lower than the control group. Moreover, histamine contents in the control group, and 125 and 200 ppm containing rosemary EO cheese samples were determined as 190, 170 and 51. 04 mg/kg, respectively. It could be concluded that the addition of 125 and 250 ppm of rosemary EO could act as a natural preservative in traditional Lighvan cheese.

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Issue Info: 
  • Year: 

    2019
  • Volume: 

    8
  • Issue: 

    4 (32)
  • Pages: 

    49-65
Measures: 
  • Citations: 

    0
  • Views: 

    436
  • Downloads: 

    234
Abstract: 

Heavy metals contamination is one of the most serious problems around the world. Regarding the increasing trend of the tendency for seafood consuming in Iran, assurance to the health of these foods would be of great concern for the consumers. Accordingly, the present study was conducted in order to assess the concentrations of some toxic metals in the captured shrimps from the northern coasts of Oman sea as well as to investigate their health risk for the eaters. For this purpose, 40 samples were obtained at two times from each station (Hormoz, Jask, and Chabahar). Samples preparation and measuring of heavy metals (Cr, Pb, Zn, Cd, and Ni) have been accomplished via wet digestion method and atomic emission spectroscopy (AES), respectively. Results showed a significant difference (P<0. 05) was observed between the cadmium concentrations of shrimps captured from Jask port (0. 08 μ g/g) with Strait of Hormuz (0. 022 μ g/g) and Chabahar Bay (0. 021 μ g/g) samples. Moreover, white Indian shrimp (Fenneropenaeus indicus) contained significantly (P<0. 05) more cadmium residues (0. 448 μ g/g) than other species including Jinga (Metapenaeus affinis), kiddi (Parapenaeopsis stylifera), and banana shrimp (F. merguiensis). Heavy metals contents in all shrimp samples were below the acceptance limit of WHO and FAO standards. Furthermore, total THQ for children (0. 258) and adults (0. 147) were found less than 1. Consequently, continuous and even daily consumption of the Oman sea shrimps is not a health hazard for the consumers.

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Issue Info: 
  • Year: 

    2019
  • Volume: 

    8
  • Issue: 

    4 (32)
  • Pages: 

    67-75
Measures: 
  • Citations: 

    0
  • Views: 

    555
  • Downloads: 

    457
Abstract: 

Nisin is an antimicrobial peptide used in the food industry as a preservative. However, this peptide has no considerable effect on gram-negative bacteria. In this study, the effect of glycation on the antimicrobial activity of nisin was elucidated against Escherichia coli and Salmonella Typhimurium. A solution of nisin and fivefold concentration of glucose, lactose and dextran and solution of nisin without any sugar were prepared in phosphate buffer and were lyophilized. The lyophilized powder was exposed to 60° C temperature and 70% humidity for 7 days. Every 24 hours, one sample was collected and dissolved in distilled. The equal molar concentration of native and conjugated nisin was made. Percentage of glycation was measured by OPA (ortho-phthalaldehyde) method. MIC50 of nisin was assayed by microdilution method against E. coli and S. Ttyphimurium. The result of this study has revealed that the percentage of glycation is conversely related to the size of carbohydrates in which nisinglucose had the highest and nisin-dextran had the least percentage of glycation. Glycation of nisin increased the MIC50 of nisin against E. coli after seven days. MIC50 of native nisin and glycated nisin had no difference against S. Typhimurium. From this study, it was concluded that conjugation of nisin with carbohydrates is not able to extend the antimicrobial activity of nisin to gram-negative bacteria.

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Issue Info: 
  • Year: 

    2019
  • Volume: 

    8
  • Issue: 

    4 (32)
  • Pages: 

    77-93
Measures: 
  • Citations: 

    0
  • Views: 

    296
  • Downloads: 

    425
Abstract: 

Oxidative stability of oils and fats was affected by various factors such as oxygen, light, heat, metal ions and enzymes. The use of synthetic antioxidant for preventing oxidative deterioration, despite having high performance, due to the possibility of toxicity and carcinogenicity, has been under question. The aim of this study was to optimize the thermal stability of soybean oil by the addition of Thymus daenensis Celak essential oil. In this study soybean oil was treated under various conditions of frying temperature (150, 170 and 190 ° C), frying time (0, 6 and 12 h) and Thymus daenensis Celak essential oil concentrations (0, 400 and 800 ppm) and different quality attributes of samples such as the acid value, peroxide value, thiobarbituric acid, polar compounds, and conjugated diene value were studied. Results showed that Thymus essential oil due to containing different phenolic compounds increased the thermal stability of soybean oil significantly (p<0. 05). The results of the acidic value, peroxide value, thiobarbituric acid, and polar compounds in fried oil samples for 12 hours at 190 ° C showed that the addition of essential oil of thyme oil keeps the quality of fried oil after 12 hours frying at 190 ° C. This study shows that essential oils can be a good alternative for synthetic antioxidants.

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Issue Info: 
  • Year: 

    2019
  • Volume: 

    8
  • Issue: 

    4 (32)
  • Pages: 

    95-100
Measures: 
  • Citations: 

    0
  • Views: 

    715
  • Downloads: 

    150
Abstract: 

This study was carried out to compare the enrofloxacin residue in chicken and turkey meat in Isfahan province by HPLC. For this, totally 60 meat samples were collected from chicken and turkey carcasses during of summer and autumn of 2016. The results showed that 48 (80%) out of 60 chicken and turkey samples were positive for enrofloxacin residue. The minimum and maximum concentrations of enrofloxacin residue in chicken meat samples were 3. 64 and 254. 68 μ g/Kg, respectively. The minimum and maximum concentrations of enrofloxacin residue in turkey meat samples were 11. 34 and 50. 84 μ g/Kg, respectively. Furthermore, the average of enrofloxacin concentration in all chicken and turkey samples was 38. 00± 62. 72 and 21. 36± 15. 31 μ g /Kg. The concentration of enrofloxacin in 46. 66% of chicken samples and 20% of turkey samples were higher than European MRL standard. In conclusion, for improvement of hygienic quality in poultry meat, it is necessary to apply the national strategies for monitoring of antibiotic residue in meat before slaughter.

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