Histological and chemical evaluation of frauds in ground meat used for kebab in Tabriz (orginal reserch article)
Subject Areas :
Food Science and Technology
R. Daghighian
1
,
afshin Javadi
2
,
S.E Safavi
3
1 - Graduate in Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2 - Associate Professor of Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3 - Assistant Professor of Department of Basic Science, Tabriz Branch, Islamic Azad University, Tabriz, Iran
Received: 2015-02-17
Accepted : 2015-04-30
Published : 2016-05-21
Keywords:
Fraud,
Histological,
Collagen,
Kebab,
Ground meat,
Abstract :
Meat products producers represent their specific formulation; therefore, it is necessary to evaluate the presence of frauds in such products. This research was conducted to evaluate the quality of meat products at restaurants of Tabriz. For this, a total of 33 samples of ground meat mixes used for Kebab making were obtained. The samples were subjected to chemical and histological assays. Chemical analyzing was performed by means of collagen and hydroxyproline amino acid indices using colorimetric method. Moreover, histological evaluation was conducted by hematoxylin and eosin staining. Results showed that mean values of hydroxyproline and collagen were 0.0384±0.0268 and mean was 0.2993±0.0209, respectively. Besides, the presence of unauthorized bone, cartilage and lung tissues were found in 12.1 %, 18.2 % and 9.1 %, respectively. Comparison of the histological and chemical outcomes revealed that a direct difference between amount of meat and hydroxyproline ranges. Moreover, the amount of hydroxyproline was different among various tissues (i.e., hydroxyproline content was in high level in fraud samples). It was concluded that handmade meat products prepared in Tabriz were not free of inadvertent/intentional fraud; therefore organized control is essential.
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Bahadory, M. (1967). technology histology, 1th Edition, Publication of Tehran University: 220-290. [in Persian]
Etherington, D.J., and Sims. T.J. (1981). Detection and estimation of collagen. Journal of the Science of food and Agriculture. 32: 539-546.
Flint, F.O. and Pickering, K. (1984). Demonstration of collagen in meat products by an improved picro-sirius Red polarization method. The Analyst. 109: 1505-1506.
Francisco, A. and Natalia, S.1996. Determination of collagen as a quality Index in bologna from northwestern Mexico, Journal of Food composition and Analysis, 9 (3): 269-276.
Hoseini, H., Rokni, N. and Kamkar, A. (2007). Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna, Iranian Journal of Food Science & Technology, 3(4): 23-31. [in Persian]
Herer, I.S. (1984). The Collagen content of meat products and its legislative implications. Journal of the Science of Food and Agriculture, 35:1265-1266.
Horvatic, S. and Souania, H. (1977) .Effect of connective tissue ratio in nutritional value of meat. Journal of Food Science, 64:38-43.
Institute of Standards and Industrial Research of Iran (2001). Detect unauthorized tissues by histological methods, Iranian National Standard No. 31. [in Persian]
Kamkar, A., Rokni, N., Bokaei, S. and Hoseini, H. (2003). Determination of hydroxyproline as measure of collagen in meat product by colorimetric method, Journal of Faculty Veterinary of Medical University, Tehran, 57(2): 83-87. [in Persian]
· Ojtozy, P. and Francisco,W. (1970). Determination of collagen in meat and meat products as a quality factor. Journal of Food Science, 29:71-79.
· Pousty, I.and Adib Moradi, M. (2003). Comparative histology and histotechnique, Publication of Tehran University: 334-380. [in Persian]
· Rokni, N. (2002). Science & Technology of Meat, 3rd Ediction, Publication of Tehran University: 261-272. [in Persian]
· Vazquez, A. (1996). Chemical properties of traditional bologna of Mexico. Journal of Meat Science. 16:29-37.
· Woo,Y. and Takada, S. (1978). Comparison between nutritional indexes in Korean sausages. Journal of the.Food Science, 56: 32-39.
