بررسی بافت‌های غیرمجاز به روش هیستولوژی در فرآورده‌های گوشتی عرضه‌شده در شهرهای تبریز و خوی
محورهای موضوعی :
بهداشت مواد غذایی
آیدا پیامی
1
,
محمدحسین موثق
2
,
مسعود دل آشوب
3
1 - دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
2 - دانشیارگروه دامپزشکی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
3 - استادیارگروه علوم پایه، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
تاریخ دریافت : 1400/04/18
تاریخ پذیرش : 1400/05/28
تاریخ انتشار : 1400/04/01
کلید واژه:
تبریز,
فرآورده‌های گوشتی,
خوی,
بافت غیرمجاز,
چکیده مقاله :
امروزه میزان مصرف گوشت و فرآورده‌های گوشتی در کشورهای مختلف بر اساس تفاوت‌های اجتماعی، اقتصادی و جغرافیایی تفاوت‌های زیادی دارد. گوشت و فرآورده‌های گوشتی از مهم‌ترین منابع پروتئینی هستند. هدف از این مطالعه بررسی احتمال وجود بافت‌های غیرمجاز در فرآورده‌های سوسیس و کالباس توزیعی در شهرهای تبریز و خوی به روش هیستولوژی بود. برای این مطالعه تعداد 80 نمونه سوسیس و کالباس عرضه‌شده در تبریز و خوی با مقادیر گوشت کمتر از 55 درصد و بیش از 55 درصد (در طی زمستان 1393 و بهار 1394) به‌صورت اخذ شد. نمونه‌ها با تهیه مقاطع میکروسکوپیک و رنگ‌آمیزی با رنگ هماتوکسیلین و ائوزین، نوع بافت‌های غیرمجاز مشخص گردید. طبق نتایج مطالعه، در 5/87 درصد کل نمونه‌ها بافت غضروف با درصد بالا مشاهده شد. همچنین بافت‌هایی نظیر انواع غدد، بافت همبندی، چربی، پوست، غضروف، استخوان، نای، ریه، مثانه، تخم انگل و روده ردیابی گردید. به‌نظر می‌رسد حضور بافت‌های غیرمجاز در اغلب نمونه‌ها می‌تواند باعث کاهش تمایل مصرف‌کنندگان برای مصرف سوسیس و کالباس گردد. لذا نیاز به کنترل‌های دقیق‌تر در سطح منطقه توسط ارگان‌های نظارتی ضروری می‌باشد.
چکیده انگلیسی:
Nowadays, the consumption of meat and meat products in different countries varies considerably based on social, economic, and geographical differences. Meat and meat products are the most important sources of protein. This study aimed to investigate the possibility of unauthorized tissues in sausage products in Tabriz and Khoy by histotechnique. For this, 80 sausages samples with ≤ 55% and > 55% 55% meat content were collected (from January to March of 2015). For histological evaluation, the slides were stained with Hematoxylin and Eosin. Based on results, in 87.5% of the samples, cartilage tissue with a high percentage was observed. Unauthorized tissues types such as glands, connective tissue, fat, skin, cartilage, bone, trachea, lung, bladder, parasite eggs, and intestine were observed. The presence of unauthorized tissues in most samples may reduce consumers' desire to use sausages. Consequently, there is a necessity for efficient control at the regional level by authority organizations.
منابع و مأخذ:
Abbasy-Fasarani, M., Hosseini, H., Jahed-Khaniki G.R., Adibmoradi, M. and Eskandari, S. (2013). Histological study of industrial hamburgers containing 30 and 60 percent meat for
presence of unpermitted edible tissues and correlation of this factor to meat
connective tissue chemical indices. Journal of Food Science and Technology, 7(5): 311-318. [In Persian]
Ballin, N.Z. (2010). Authentication of meat and meat products, Meat Science, 86, 577-587.
Daghighian, R., Javadi, A. and Safavi, S.E. (2016). Histological and chemical evaluation of frauds in ground meat used for kebab, Food Hygiene, 6(21): 15-27. [In Persian]
Eizadi, F., Sadeghinejad, J., Hajmohammadi, B. and Taghipour Zahir, P. (2015). Investigation of unauthorized tissues in minced meat in Yazd by histological method. Journal of Toloo E Behdasht, 6: 423-431. [In Persian]
Fekri, M., Hosseini, H., Eskandari, S., Jahed, G. R. and Adib-Moradi, M. (2013). Histological study of sausages in point of unpermitted edible tissues assessment and its relationship to collage and hydroxyprolin of product. Journal of Food Science and Technology, 10(41): 107-116. [In Persian]
Harem, I.S. and Kilic Altun, S. (2018). Histological investigation of fermented sausages sold in Sanlıurfa province. International Journal of Scientific and Technology Research, 7(10): 96-99.
Hosseini, H., Barazandegan, K., Akhondzadeh, A., Shemshadi, B., Tavakoli, H. and Khaksar, R. (2009). Determination the kind of meat content of Patties marketed in Tehran in 1386. Journal of Food Science and Technology, 6(3): 95-100. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2005). Sausages- specifications and test methods. 3rd revision, ISIRI No. 2303. [In Persian]
Jahedkhanniki, G., Kamkar, A. and Fathi, A. (2004). Investigation of the use of illegal tissues in the production of burgers consumed in Garmsar city in 2002. Journal of Toloo E Behdasht, 3(3):28-38. [In Persian]
Jahedkhanniki, G. and Rokni, N. (2006). Histological study of unpermitted tissues in heated meat products by using of Masson’s trichrome stain. Pajouhesh & Sazandeg, 73: 96-102. [In Persian]
Moghtaderi, , Raji, A., Khanzadi, S. and Nabipour, A. (2019). Application of histological method for detection of unauthorized tissues in meat sausage. Veterinary Research Forum, 10(4): 357-360.
Nollet, L.M.L. and Toldra, F. (2011). Handbook of analysis of edible animal by products, CRC press, New York, USA, 247-280.
Pousty, I. and Adibmoradi, M. (2006). Histotechnique. Tehran, Iran: University of
Tehran Press. 34-50. [In Persian]
Prayson, B.E., McMahon, J.T. and Prayson, R.A. (2008). Applying morphologic techniques to evaluate hotdogs: what is in the hotdogs we eat? Annals of Diagnostic Pathology,12(2): 98-102.
Rokni, N., Rezaian, M., Noori, N. and Ebrahimpoor, F.,(2004). Detection of unauthorized tissue in some of cured meat products of Tehran with histological method. Pajouhesh & Sazandegi, 17(4): 2-5. [In Persian]
Rokni, N. (2014). Science & Technology of Meat. Tehran, Iran: University of Tehran Press. 129-262. [In Persian]
Sadeghi, A., Khazaei, M., Almasi, A., Sharififar, N., Bahloli Oskoei, S. and Tahvilian, R. (2010). Investigation of the unauthorized tissues in the types of sausages in Kermanshah, Journal of Ofogh E Danesh, 17(1): 55-59. [In Persian]
Sayrafi, R., Shalizar Jalali, A., Karimi, A. and Shiravani, Z. (2018). Qualitative and quantitative analysis of unauthorized tissues in heated meat products (Sausage) with histological method. Journal of Food Science and Technology, 15(78): 255-262. [In Persian]
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Abbasy-Fasarani, M., Hosseini, H., Jahed-Khaniki G.R., Adibmoradi, M. and Eskandari, S. (2013). Histological study of industrial hamburgers containing 30 and 60 percent meat for
presence of unpermitted edible tissues and correlation of this factor to meat
connective tissue chemical indices. Journal of Food Science and Technology, 7(5): 311-318. [In Persian]
Ballin, N.Z. (2010). Authentication of meat and meat products, Meat Science, 86, 577-587.
Daghighian, R., Javadi, A. and Safavi, S.E. (2016). Histological and chemical evaluation of frauds in ground meat used for kebab, Food Hygiene, 6(21): 15-27. [In Persian]
Eizadi, F., Sadeghinejad, J., Hajmohammadi, B. and Taghipour Zahir, P. (2015). Investigation of unauthorized tissues in minced meat in Yazd by histological method. Journal of Toloo E Behdasht, 6: 423-431. [In Persian]
Fekri, M., Hosseini, H., Eskandari, S., Jahed, G. R. and Adib-Moradi, M. (2013). Histological study of sausages in point of unpermitted edible tissues assessment and its relationship to collage and hydroxyprolin of product. Journal of Food Science and Technology, 10(41): 107-116. [In Persian]
Harem, I.S. and Kilic Altun, S. (2018). Histological investigation of fermented sausages sold in Sanlıurfa province. International Journal of Scientific and Technology Research, 7(10): 96-99.
Hosseini, H., Barazandegan, K., Akhondzadeh, A., Shemshadi, B., Tavakoli, H. and Khaksar, R. (2009). Determination the kind of meat content of Patties marketed in Tehran in 1386. Journal of Food Science and Technology, 6(3): 95-100. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2005). Sausages- specifications and test methods. 3rd revision, ISIRI No. 2303. [In Persian]
Jahedkhanniki, G., Kamkar, A. and Fathi, A. (2004). Investigation of the use of illegal tissues in the production of burgers consumed in Garmsar city in 2002. Journal of Toloo E Behdasht, 3(3):28-38. [In Persian]
Jahedkhanniki, G. and Rokni, N. (2006). Histological study of unpermitted tissues in heated meat products by using of Masson’s trichrome stain. Pajouhesh & Sazandeg, 73: 96-102. [In Persian]
Moghtaderi, , Raji, A., Khanzadi, S. and Nabipour, A. (2019). Application of histological method for detection of unauthorized tissues in meat sausage. Veterinary Research Forum,10(4): 357-360.
Nollet, L.M.L. and Toldra, F. (2011). Handbook of analysis of edible animal by products, CRC press, New York, USA, 247-280.
Pousty, I. and Adibmoradi, M. (2006). Histotechnique. Tehran, Iran: University of
Tehran Press. 34-50. [In Persian]
Prayson, B.E., McMahon, J.T. and Prayson, R.A. (2008). Applying morphologic techniques to evaluate hotdogs: what is in the hotdogs we eat? Annals of Diagnostic Pathology,12(2),98-102.
Rokni, N., Rezaian, M., Noori, N. and Ebrahimpoor, F.,(2004). Detection of unauthorized tissue in some of cured meat products of Tehran with histological method. Pajouhesh & Sazandegi, 17(4): 2-5. [In Persian]
Rokni, N. (2014). Science & Technology of Meat. Tehran, Iran: University of Tehran Press. 129-262. [In Persian]
Sadeghi, A., Khazaei, M., Almasi, A., Sharififar, N., Bahloli Oskoei, S. and Tahvilian, R. (2010). Investigation of the unauthorized tissues in the types of sausages in Kermanshah, Journal of Ofogh E Danesh, 17(1): 55-59. [In Persian]
Sayrafi, R., Shalizar Jalali, A., Karimi, A. and Shiravani, Z. (2018). Qualitative and quantitative analysis of unauthorized tissues in heated meat products (Sausage) with histological method. Journal of Food Science and Technology, 15(78): 255-262. [In Persian]
