List of Articles laleh roomiani

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  1 - Effect of sodium alginat and cinnamon essential oil on shelf life of silver carp (Hypophthalmichthys molitrix) fillets in refrigerated storage
  الهام آل طیب لاله رومیانی منصوره قائنی
  In this study was conducted to investigate the effect of sodium alginate and cinnamon essential oils on shelf life of fillets of silver carp (Hypophthalmichthys molitrix) fillets in refrigerated storage. Fish fillets were treated in sodium alginate (control) and sodium More

  In this study was conducted to investigate the effect of sodium alginate and cinnamon essential oils on shelf life of fillets of silver carp (Hypophthalmichthys molitrix) fillets in refrigerated storage. Fish fillets were treated in sodium alginate (control) and sodium alginate treatments containing 0.5, 1 and 1.5% cinnamon oil in order to achieve the best percentage of oil and each with 3 replicates were prepared. Chemical (TBA, TVB-N, pH, PV), microbial (TVC) factors and organoleptic characteristics at 0, 5, 10, 15, 20 day were evaluated. Results showed that with increasing storage time, the pH of the treatments studied had no significant difference (P> 0.05).In all treatments, PV value from the limited level (10-20 mEq/ kg lipid) not higher. Changes of TBA in 1.5% essential oil of cinnamon coated fillet were less than other treatments (P< 0.05). In all treatments, TVB-N values was showed significant different (P< 0.05) on the 9th, 15th and 20th. TVC counts were not higher than 7 log cfu/ g in 1 and 1.5 % treatments of essential oil. Sensory characteristics of treatments were not acceptable on 20th day. The results showed that sodium alginate coating contains essential oils of cinnamon in silver carp fillets during refrigerated storage at 1.5 % cinnamon essential oil treatments was 15 days. Manuscript profile
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  2 - Effects of acetic acid on the microbial, chemical and sensorial attributes of turkey fillets during refrigerated storage
  Tina Taheri Ali Fazlara Lale Roomiani
  It is desirable to use a preservative with both antioxidant and antimicrobial properties such as edible acids for preserving of meat. The present study was conducted to evaluate the effect of acetic acids on the shelf life and keeping quality of turkey meat fillets at r More

  It is desirable to use a preservative with both antioxidant and antimicrobial properties such as edible acids for preserving of meat. The present study was conducted to evaluate the effect of acetic acids on the shelf life and keeping quality of turkey meat fillets at refrigerated storage temperature. Samples were separated into three groups; untreated (control), treated with acetic acid 1% and 0.5%. Samples were stored at 4±1°C up to 15 days and evaluated periodically (on days 0, 3, 6, 9, 12 and 15) for microbiological (mesophilic and psychrophilic bacterial counts), chemical (pH, peroxide value; PV and total volatile nitrogen; TVN) and sensory (external aspect, muscular elasticity, odor and color) characteristics. Microbial analysis indicated that coating had significant effects (P<0.05) in reducing the mesophilic and psychrophilic bacterial counts with at least a15 days extension of shelf life. In addition, the samples which treated with acetic acid 1% showed a lower amount of TVN, PV and pH compared to other groups as well as a better sensorial acceptability. The results of this study showed that the acetic acid can increase the shelf life of turkey meat fillet without adverse effects on the organoleptic properties. Manuscript profile
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  3 - Designing predictive model for microbial load in sausage meat processing with using impedance method and survey on its correlation with reference
  Reyhaneh Sororyan Laleh Roomiani Ali Fazlara
  The objective of the present study was to employ the technique of Impedance Splitting Method, a technique of high accuracy and sensitivity, in the microbial count and characterization based on their rate of metabolic activity leading to a change in electrical resistance More

  The objective of the present study was to employ the technique of Impedance Splitting Method, a technique of high accuracy and sensitivity, in the microbial count and characterization based on their rate of metabolic activity leading to a change in electrical resistance in the shortest possible time. A total bacterial count on samples (n= 80 of sausage) collected during the cold and warm seasons, were evaluated by the standard and the Impedance splitting methods (ISM). Based on the obtained coefficient of determination results in the resulting mathematical equations, the correlation coefficient between the two methods in relation to the total bacterial count in sausage, in the summer and winter seasons, as well as the cumulative results have been 93.9, 93.1and 95%, respectively. This study suggests that impediometric technique can be used as a rapid and reliable method to accurate estimation of sausage bacterial loads. This initial evaluation of the suitability of indirect impedance to generate microbial growth data in complex food matrices indicates significant potential for the technology as an alternative to plating methods. Manuscript profile
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  4 - Study of chemical, microbial indicators and shelf life of consolidated burgur (silver carp-hen) during cold storage
  Laleh Romiani Shiva Alizadeh
  This Study aimed to investigate the indicators spoilage chemical and shelf life of consolidated burger (silver carp- hen) during 6 months of storage at -18 ºC. For this purpose, fish and hen samples with 5 treatments: 1(75% fish+without pen), 2(without fish+75% pen More

  This Study aimed to investigate the indicators spoilage chemical and shelf life of consolidated burger (silver carp- hen) during 6 months of storage at -18 ºC. For this purpose, fish and hen samples with 5 treatments: 1(75% fish+without pen), 2(without fish+75% pen), 3(56.25% fish+18.75 pen), 4(18.75% fish+ 56.25% pen) and 5 (37.5% fish+37.5% pen) with 3 frequency were produced. The results showed quality deterioration indices were increased during storage. The most of PV (4.08±0.01 meq O2 kg-1), TVB-N (20.26±0.92 mg N2 100/g), TBA (3.63±0.06 mg Malonaldehyde/kg) and FFA (3.94±0.03%) were evaluated in the 1 treatment in sixth month. Comparing to the first month, the psychrophilic bacterial counts (PTC) and total viable count (TVC) values were significantly delayed in samples 4 and 5 treatments. Freezed silver carp burger stored at −18 °C retained very good quality, with respect to growth of PTC and TVC bacteria. Considering the results, the best shelf life of consolidated burger was fourth month in the 2 treatment. Manuscript profile
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  5 - Effect of myofibrillarProtein in combination with Zataria multiflora essential oil on increasing the shelflife of fish fillet of Otolithes ruber
  fatemeh fathimoghadam laleh roomiani
  In this study, the effect of myofibrilar protein with the Zataria essential oil was investigated in three concentrations of 0.5, 1 and 1.5% on the shelf life of fish fillets in a period of 15 days at a refrigerated temperature. According to the analysis of essential oil More

  In this study, the effect of myofibrilar protein with the Zataria essential oil was investigated in three concentrations of 0.5, 1 and 1.5% on the shelf life of fish fillets in a period of 15 days at a refrigerated temperature. According to the analysis of essential oil, the dominant components were carrocolol (46.82%), thymol (18.34%) and linalool (12.71%). There was no significant difference between the treatments with control and treatment of myofibrilear protein film and essential oil of Shirzi. During 15 days of storage, the parameters of TBA (Thiobarbituric Acid), PV (Peroxide), FFA (Free Fatty Acids), TVB-N (Total Volatile Nitrogen Bases) showed an increase in the concentration of thyme essential oil in myofibrilear film decreased these parameters . Accordingly, the myofibricular protein film with 1.5% essential oil of essential oil of thyme with a significant difference compared with the control had the highest efficiency in increasing the shelf life of the fish fillet. Color index L * and a * did not change significantly during storage (P Manuscript profile
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  6 - Study on use of Nisinto to control Streptococcus iniae and Lactococcusgarvieae in rainbow trout fillet
  Laleh Roomiani Azadeh Mahmoodi Mansoureh Ghaeni Sara Ahmadi
  Abstract In this study, effect of different concentrations of nisin(0, 0.25, 0.5 and 0.75 µg/ ml) were conducted against zoonotic bacteria Streptococcus iniae and Lactococcusgarvieae in fish fillet of rainbow trout (Oncorhynchusmykiss) in refrigerator storage. Ly More

  Abstract In this study, effect of different concentrations of nisin(0, 0.25, 0.5 and 0.75 µg/ ml) were conducted against zoonotic bacteria Streptococcus iniae and Lactococcusgarvieae in fish fillet of rainbow trout (Oncorhynchusmykiss) in refrigerator storage. Lyophilized cultured of S. iniae (GQ850377) and L. garvieae (Ir-170A856bp) were obtained from Department of Aquatic Health and Diseases, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran, and were used in this study. After determination of incubation dose of two bacteria (1.4×108 and 9.2×107 CFU/ ml) and preparation of nisin solution, incubation of bacterial was done in fish fillets. The results revealed that different concentrations of nisin were statistically different in reduction of bacteria comparing with control group (P<0.05). The highest inhibitory effect was observed in 0.75 µg/ ml 65.77% on L. garvieae and 60.88 % on S. iniae. Thatresults showed that nisin, as a preservative, can be effective in control of food-borne bacteria in foodstuff. Manuscript profile