List of Articles sausages

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  1 - 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
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  2 - Fraud identification in beef sausage in Tehran ‎province using mitochondrial genes of animal species
  H.S , Hosseni فرزانه Tafvizi مریم Tajabadi Ebrahimi انوشه Sharifan
     The aim of this study was to develop a species-specific PCR method for rapid identification of meat species in order to detect any potential fraud in meat products. For cattle and poultry, a set of primers were designed based on the mitochondrial cytochrome More

     The aim of this study was to develop a species-specific PCR method for rapid identification of meat species in order to detect any potential fraud in meat products. For cattle and poultry, a set of primers were designed based on the mitochondrial cytochrome b and subsequently a 183 bp as well as 274 bp fragments were amplified for poultry and beef samples, respectively. For the study, ten different brands of beef sausage were obtained across Tehran province. Results of PCR assay demonstrated that unlike their labels, all of the samples were contained poultry residuals‎. Moreover, beef offal was detected only in five samples‎. Since no cross-reaction was observed among the different samples, PCR could be considered as a sensitive and ‎specific method for the identification of meat varieties. In addition, high-speed operation and easiness of the technique are the other advantages of PCR method. Therefore, this technique has the capability for sensitive and ‎specific detection of meat adulteration in sausages.  Manuscript profile