Objective(s): To determining of sodium nitrite in susage and compasion with amount of standard and change of nitrite in the course of time. Methods: For sampling, took action in thirty different time production (P<0.05) from every one of eleven factory products that enter meat products to Semnan Province and samples transferred to laboratory. For determining of nitrite was used from standard number 923 that has been given by Iran standard office. After the determining of nitrite concentration in samples was taken action respect estimation of confidence space mean with P<0.05 in total samples and was analyzed meanings with amount of standard. Results: In examination of nitrite in products gave in susags A 54.5 and 55.16, in B 33 and 26.33, in C 7.9 and 7.73, in D 32.1 and 31.33, in E 23.47 and 19.23, in F 54.9 and 48.77 and in C (Tehran) 36.17 and 25.7, in H 19.3 and 13.57, in L 20.43 and 22.9, in K 39.8 and 34, in M 36.6 and 14.63 milligram in kilogram that amounts of theirs with P<0.05 had very meaning different with amount of standard. In examination A products for determining of time effect amount of nitrite gave in first, seventh, tenth, fourteenth day in manner 50, 43, 42, 39 and in F products in first, seventh, fourteenth in manner 52, 51, 42 milligram in kilogram. Conclusion: In products of A, D, F, B, E, G, C, H, K, L, M, amount of nitrite was lower than standard and was not problem in this products. Also with examination one sample of products two factories in different times was distinguished that amount of nitrite decreases in meat products in the course of time.

Introduction: Aflatoxin B1 (AFB1) is one of the most well-known hepatocarcinogens in humans. Contamination of raw materials, used in the production of sausages and burgers, with aflatoxin producing molds can lead to increased level of aflatoxin in the final products and can impose hazards to human health. Unfortunately, aflatoxin is resistant to heating and freezing processes, etc. and can remain in these products untile consumption.Methods: During a six-month period, 45 sausage and 53 burger samples from valid brands across the country were randomly purchased from the stores. The samples were analyzed for AFB1 by ELISA technique. Meanwhile, the number of molds was calculated and aflatoxin producing molds were identified by direct and slide culture methods.Results: The findings showed that 2 susage samples (4.9%) and 3 burger samples (6.3%) were contaminated with>1 ng/g aflatoxin. Moreover, 4 burger samples (8.9%) contaminated with mold included aspergillus flavus, aspergillus niger, mucor, and penicillium while, none of the susage samples showed mold contamination.Conclusion: The Iranian meat products had a relative aflatoxin B1 contamination during the study period, but the contamination rate was low and in allowable range.Standard hygienic preparation and packaging of meat products molds is recommended to reduce fungal contamination, especially aflatoxin-producing molds.

Due to the side effects of synthetic food preservatives on human health, more studies have been recently focused on natural preservatives. This research aimed to investigate the effect of Thymus vulgaria extract on some of chemical (TVb-N), microbiological (total count and psychrophilic count) and sensory (texture, taste, flavor and color) properties of susage during storage. Different concentrations (0, 1%, 2% and 3%) of thyme extract were added to the sausage farsh. After the production of sausages, the samples were stored in the refrigerator. During the storage period (0, 14, 28 and 42 days) the samples were subjected to chemical, microbialogical and sensory examinations. Results of total microbial count and psychrophilic count revealed a significant (p < 0.05) difference between the control group and the samples containg 2% thyme extract. Moreover, TVB-N and peroxide indices were highest among control sample which indicates the significance (p < 0.05) impact of thyme extract on the shelf-life of sausage samples. However, no significant (p > 0.05) difference was observed among treatment groups (1, 2 and 3% thyme). Regarding the results of sensory assays, no significant difference was observed between the samples containing 1% thyme extract and control group. On the other hand, the difference between the samples containing 1% and 3% thyme extract was not statistically significant (p < 0.05). Considering all above it was concluded that thyme extract at the concentration of 2% could be used as a preservative in sausage.