Food Hygiene: 2 (26)

Open Access Article

1 - Survey of Diazinon and Chlorpyrifos Pesticide Residues in the Corp of Apple (Red Delicious Variety) of Miyandoab’s Springhouses by Using HPLC-PDA
H. Shahyan H. Sheikhloie

In this research to investigate the probable contamination of the apple tree to pesticides that is used by farmers in Miandoab, the residues of Diazinon and Chlorpirifos were investigated in this crop. First, the sampling is carried out by using the simple random sampli More

In this research to investigate the probable contamination of the apple tree to pesticides that is used by farmers in Miandoab, the residues of Diazinon and Chlorpirifos were investigated in this crop. First, the sampling is carried out by using the simple random sampling method and then, after Solid Phase Extraction (SPE) through High-Performance Liquid Chromatography (HPLC), the residues of Diazinon and chlorpirifos were measured. So that, the pesticides residues in apples that were washed with skin, without skin and, in peeled apples were measured 0.08, 0.31, 0.68 ppm for Diazinon and 0.24, 0.54, 0.98 ppm for Chlorpirifos, respectively. Comparison of the statistical results with global standards reveals that the residues of Diazinon in Apples with the skin, and the residues of Chlorpirifos in three modes: Unwashed with the skin, washed with the skin and peeled is more than global standards (Diazinon 0.5 ppm and Chlorpirifos 0.01 ppm) Therefore, it is required that the authorities and farmers of this region pay special attention to residues and the time of applying pesticides; thereby, they can prevent endangering health society. Manuscript profile

Open Access Article

2 - Chemical changes and shelf life of surimi of Carassius auratus (Carassius carassius gibelio) during storage at super chilling and freezing temperatures
M. Afsar Sangari H. Abdolahpour A. Kouchakian Sabour, E. Nami Khasmakhi

Production of Surimi from low value fish is a method recommended to increase fish consumption nowadays. In this study, Carassius auratus gibelio was used to produce surimi. Experimental treatments were surimi stored at freezing temperature (-18˚C) (group 1) and surimi m More

Production of Surimi from low value fish is a method recommended to increase fish consumption nowadays. In this study, Carassius auratus gibelio was used to produce surimi. Experimental treatments were surimi stored at freezing temperature (-18˚C) (group 1) and surimi maintained at super chilling temperature (-3˚C) (group 2). The experiment lasted 60 days and approximate composition (moisture, protein, fat, ash and pH), chemical spoilage were examined and oxidation tests including total base volatile nitrogen (TVB-N) and Tiubarbutic acid (TBA) were carried out periodically. According to the statistical values of fat, pH, TVB-N and TBA were significantly higher in treatment 2 in comparison to treatment 1 during the maintenance period (p<0.05). Significant increase in these parameters were observed in in both treatments with increasing storage time (p<0.05). The results showed that surimi kept in cold storage maintains better quality as compared to surimi kept in temperature above the extreme cold. Due to increase in chemical corruption indicators towards the end of experiment, the shelf life of surimi from Prussian carp under freezing cold was longer than at temperatures above freezing point and the surimi kept at freezing temperatures maintained its quality up to the end of the storage. Manuscript profile

Open Access Article

3 - Effect of the clove (Eugenia caryophyllus L.) ethanol extract and essential oil on the quality of pre-cooked rainbow trout fillet during storage at -18°C
H. Shabani مریم Azizkhani F. Tooryan

This study aimed to investigate the effects of clove (Eugenia caryophyllus L.) extract and essential oil (EO) on oxidative stability and sensory properties of pre-cooked trout fillet during frozen storage period. Trout fillets (treated with clove EO (0.1%), extract (2%) More

This study aimed to investigate the effects of clove (Eugenia caryophyllus L.) extract and essential oil (EO) on oxidative stability and sensory properties of pre-cooked trout fillet during frozen storage period. Trout fillets (treated with clove EO (0.1%), extract (2%), BHT (0.02%) and the control) were fried, oven baked and steamed and stored at -18 ºC for 4 months. By the end of storage period, the highest value peroxide value was obtained from fried fillets contained EO and extract (4.48 and 5.45 meq/kg, respectively) and the lowest was observed in oven-baked samples contained EO and extract (2.63 and 3.47 meq/kg, respectively). TBA values did not increase in pre-cooked fillets with EO and extract except control steamed samples (0.58 mg MA/kg). Samples treated with clove EO showed slower PV and TBA increse than those of extract-treated samples or control. However, the additions of clove EO and extract have positive effect on sensory quality of baked fillets. Manuscript profile

Open Access Article

4 - Replacement of nitrite with annatto and red rice in sausage products
A. Javadi Aisa Alinia

Nowadays, by increasing consumer awareness about the hazards of chemical preservatives, the demand for foods with increased natural preservatives has increased. The main objective of this study was to replace the annatto and the red rice instead of nitrite in sausage. F More

Nowadays, by increasing consumer awareness about the hazards of chemical preservatives, the demand for foods with increased natural preservatives has increased. The main objective of this study was to replace the annatto and the red rice instead of nitrite in sausage. For this purpose, annatto replaced by zero, 25, 50, 75 and 100 % of nitrite then sausage with 60 % red meat and 0.05 % fixed amount of red rice were made. Chemical, microbiological and sensory testing on days 0, 7, 14, 21 and 28 were performed in triplicate. The results of chemical and microbial tests showed that the annatto and red rice do not have negative effects on sausage with 60% meat. According to the results of sensory evaluation, samples with 50% annatto, and 75 % annatto, had the highest satisfaction in terms of color, taste, smell, consistency and compliance. Only the group with 100% of annatto in all sensory factors in the study showed significant differences with the rest of the group. Finally, the group with 75% annatto and 0.05% red rice, In terms of five different times, microbiological, chemical and sensory evaluation had a higher approval rating than other samples and was closer to control sample. Manuscript profile

Open Access Article

5 - The study and comparison of heavy metals concentration (Nickel, Lead, Cadmium and Zinc) in the muscle of Otolithes ruber, Parastromateus niger, Scomberomorus commerson and Sphyraena jello from Chabahar area in summer
E. Shahri N. Khorasani G.h. Noori F. Kord Mostafapour M. Velayatzadeh

The heavy metals are from the pollutants which create too much problems in aquatic ecosystems for aquatics and human. This study was done concentration of heavy metals Nickle, Cadmium, Lead  and  Zinc and risk assessment in the muscle of Otolithes ruber, Paras More

The heavy metals are from the pollutants which create too much problems in aquatic ecosystems for aquatics and human. This study was done concentration of heavy metals Nickle, Cadmium, Lead  and  Zinc and risk assessment in the muscle of Otolithes ruber, Parastromateus niger, Scomberomorus commerson and Sphyraena jello in 2013. Ninety six  samples of fishes was prepared of coastal and marine from the Chabahar, Iran. Metals were extracted from the tissues using wet Digestion method and concentration of the heavy metals were measured by Atomic Absorption Spectrophotometer Younglin AAS8020. Concentration of Cd was in Parastromateus niger (0.0450 mg Kg-1) higher than other species. Also, the lowest Concentration of this element was in Otolithes ruber and Scomberomorus commerson (0.0150 mg Kg-1). Concentration of Pb was in Sphyraena jello (0.0125 mg Kg-1) lower than other species. Concentration of Ni was in Sphyraena jello (4.1800 mg Kg-1) higher than other species. Also, the lowest Concentration of this element was in Scomberomorus commerson (0.0150 mg Kg-1). Concentration of Zn was in Sphyraena jello (0.5450 mg Kg-1) higher than other species. Also, the lowest Concentration of this element was in Scomberomorus commerson (0.0150 mg Kg-1). Concentration of Cd, Pb and Zn was lower than comparison of FAO, WHO, UKMAFF, NHMRC and FDA. Concentration of Ni was higher than comparison ofGlobal Standards. According to the results, the amount of heavy metals in muscle of fishes in the study not take any risks for human consumption. Manuscript profile

Open Access Article

6 - Study on physico-chemical properties of emulsion type sausage produced with aqueous extract of Biarum carduchcorum tenderizied meat
M. Raeisi S.S. Shekarforoush M. Aminlari H. Golkari

In order to improve the quality of meat such as tenderness, protein solubility, emulsification and water holding capacity, in the food industries, various methods have been employed. Application of the plant enzymes is considered as one of the most efficient methods for More

In order to improve the quality of meat such as tenderness, protein solubility, emulsification and water holding capacity, in the food industries, various methods have been employed. Application of the plant enzymes is considered as one of the most efficient methods for meat tenderization. The purpose of the present study was to evaluate the characteristics of emulsion type sausage made from tenderized cattle meat by hydro extract of Biarum carduchcorum. The proteolytic activity of the extract was determined using bovine milk casein as substrate. Post rigor thigh meat were tenderized by 100 and 150 enzyme units/ kg of the extract before used for production of sausage. Fresh post rigor thigh meat was used as control. Nitrogen solubility index (NSI), stability of sausage emulsion, texture analysis and organoleptic properties of sausages were determined. Our results showed a significant increase in the NSI of the experimental groups compared with the control (P<0.05). Such increase was also considerable when the enzyme concentration and the exposure time were increased. Stability of the emulsion of sausage was also significantly increased. Even though, the tenderness and emulsifying power were improved, texture and organoleptic properties of the final products were not affected. Our study showed that Biarum carduchcorum is a proper tenderizing agent to employ in meat industries.  Manuscript profile

Open Access Article

7 - Antibiotic residues in chicken meat and table eggs consumed in Islamic Republic of Iran Army
A. Dabagh Moghadam M. Bashashati S. J. Hosseini-Shokouh S.R. Hashemi

Antibiotics are widely used for preventing and treating several diseases, as well as for promoting growth in food-producing animals. This widespread use of antibiotic may cause residuals in foodstuﬀs, as well as the induction of allergic reactions in humans. In addition More

Antibiotics are widely used for preventing and treating several diseases, as well as for promoting growth in food-producing animals. This widespread use of antibiotic may cause residuals in foodstuﬀs, as well as the induction of allergic reactions in humans. In addition, resistance to pathogenic bacteria has been constantly weakening as a result of antibiotic use. The objectives of this study were to evaluate the presence of common three groups of antibiotics including fluoroquinolone, tetracycline and sulfonamide in chicken meat and table eggs consumed in Islamic Republic of Iran Army (IRIA). A total of 70 poultry samples, including chicken meat and eggs from IRIA‘s cold storages, were analyzed using ELISA for determination of antibiotic residues. Of the chicken samples analyzed, 35 (100%), 30 (85.71%) and 28 (80.00%) were contaminated with fluoroquinolone, tetracycline and sulfonamide, respectively. The mean levels (±SE) of fluoroquinolone, tetracycline and sulfonamide were found to be 72.59±4.30 µg/kg, 15.35±1.6 µg/kg and 36.52±3.61 µg/kg in chicken samples, respectively. 4 (11.43%) of chicken samples exceeded the maximum residue level (MRL). The study revealed that 4 (11.43%), 8 (22.85%) and zero of 35 egg samples were positive for fluoroquinolone, tetracycline and sulfonamide, respectively. The mean levels (±SE) of fluoroquinolone, tetracycline and sulfonamide were found to be 1.23±0.6 µg/kg, 2.84±0.94 µg/kg and zero µg/kg in egg samples, respectively. This study indicated that some consumable chicken meat and eggs of IRIA contain residues of antibiotics, therefore, it is necessary to monitor protein products regarding to antimicrobial residues for public health.   Manuscript profile

Open Access Article

8 - The effect of oregano leaves on meat quality in broiler chicks
E. Rostami Gohari M. Afsharmanesh M. Sami

This study was conducted to investigate the effect of oregano leaves on meat quality in broiler chicks. The experiment was conducted in a completely randomized design with 4 treatment, 4 replicates of 10 chicks per replicate. The dietary treatments consisted of the 1) b More

This study was conducted to investigate the effect of oregano leaves on meat quality in broiler chicks. The experiment was conducted in a completely randomized design with 4 treatment, 4 replicates of 10 chicks per replicate. The dietary treatments consisted of the 1) basal diet without additives, 2) basal diet containing 200 mg virginamycin/kg diet, 3,4) basal diet contain 0.1 and 0.2 percent oregano leaves, respectively. The quality parameters were measured included: Thiobarbituric acid (TBA), pH, water hold capacity, dripping loss and cooking loss. Data from the experiment were analyzed in a completely randomized design by SAS software and comparison means were performed with using of Duncan's multiple range tests at 5% level. The result showed that feeding with different levels oregano leaves caused reduction of TBA, dripping loss and cooking loss (P<0.05). Meat pH  in chicks that receiving oregano leaves was higher than the control and antibiotic group and the maximum (W.H.C) was observed in the treatment receiving oregano leaves(P<0.05).  Manuscript profile

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