Food Hygiene: 1 (21)

Open Access Article

1 - Reduction of acrylamide under different pretreatments in French fries (orginal reserch article)
Tala Rahbar Imani Leila Roufegari-Nejad

Acrylamide is formed in carbohydrate-rich foods during high temperature thermal processes. There are well-known biological effects from acute exposure to the high levels of acrylamide, so prevention or elimination of its formation is very important to achieve consumer s More

Acrylamide is formed in carbohydrate-rich foods during high temperature thermal processes. There are well-known biological effects from acute exposure to the high levels of acrylamide, so prevention or elimination of its formation is very important to achieve consumer safety. Due to the ever-increasing consumption of potato and high amount of acrylamide in this product and particularly in French-fried potato, the aim of this study was investigating the effect of different pre-treatments effect [blanching in water, immersion in a calcium chloride solution and coating with carboxymethyl cellulose (CMC)] on reduction of acrylamide content as well as sensory properties of the fried potato. In this regard, the the potato samples were fried in 150°C for 7 min and acrylamide content was measured by gas chromatography with flame ionization detection (GC-FID). The results showed that pre-treatments, either alone or in combination, prevented the formation of acrylamide content varying 27% to 90%, which was statistically significant (p<005). The maximum reduction of acrylamide content was observed in the samples prepared by the combination of three pretreatments. Likewise, the sample blanched, immersed in 0.5% calcium chloride solution and coated with CMC showed the highest score of sensory properties. Consequently, the interaction of the studied pretreatments on the amount of acrylamide content in fried potatoes was significant (p<0.05). It seems that the combination of these pretreatments could possibly results in a healthy product.   Manuscript profile

Open Access Article

2 - Histological and chemical evaluation of frauds in ground meat used for kebab in Tabriz (orginal reserch article)
R. Daghighian afshin Javadi S.E Safavi

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 o More

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. Manuscript profile

Open Access Article

3 - Effect of chitosan enriched with lycopene coating on fatty acid profile and fat oxidation parameters of rainbow trout fillet during refrigerated storage(orginal reserch article)
Seyede Samane Naghibi Ali Ehsani Hossein Tajik Alireza Talebi Nowruz Delirezh

Fish are the major dietary source of the polyunsaturated fatty acid for humans. Therefore, protection of fish against all types of oxidative corruption seems to be necessary. Lycopene is the source of natural antioxidant. The present study was conducted to evaluate anti More

Fish are the major dietary source of the polyunsaturated fatty acid for humans. Therefore, protection of fish against all types of oxidative corruption seems to be necessary. Lycopene is the source of natural antioxidant. The present study was conducted to evaluate antioxidant properties of lycopene (using the method of DPPH) and the combined effect of its various doses (1.5 and 3%) and chitosan on fat oxidation parameters and fatty acids composition of Rainbow trout fillet. The analysis was performed after 0, 8 and 16 days of storage of the samples at 4°C to determine peroxide value (PV) and free fatty acid content (FFA). In addition, fatty acid compositions was determined by Gas chromatography assay. In control treatment, the fatty acid composition of Rainbow trout fillet was consisted of %20.6±0.03 saturated fatty acids (SFA), %43.81±0.04 monounsaturated fatty acid (MUFA) and %32.83±0.03 polyunsaturated fatty acids (PUFAs) in 0 day. Statistical analysis showed that there were fewer changes in PV, FFA and proportion of fatty acids between chitosan and lycopene-chitosan treatment in regard to control sample during 16 days of refrigeration storage. Chitosan coated samples enriched with lycopene exhibited less rapidly lipid damages than all the other samples (p<0.05). In conclusion, the study indicated that lycopene has a good antioxidant activity that caused in favorable changes in the profile of fatty acids. Therefore, it can be used as a preservative in fish. Manuscript profile

Open Access Article

4 - Impact of metabisulfite sodium on microbial quality of farmed vannamei shrimp (Litopenaeus vannamei) (orginal reserch article)
Mina Seifzadeh, M A.A. Khanipor

This project was carried out to evaluate the effect of metabisulfite sodium on microbial quality, shelf-life as well as residual of metabisulfite sodium in edible tissue of processed cultured shrimp during freezing storage. The samples were treated with 3% metabisulfite More

This project was carried out to evaluate the effect of metabisulfite sodium on microbial quality, shelf-life as well as residual of metabisulfite sodium in edible tissue of processed cultured shrimp during freezing storage. The samples were treated with 3% metabisulfite sodium for 10 minutes and were stored at -18 °C for 6 months. Then, the microbial quality of the samples was assayed. Results revealded a significant reduction (P<0.05) in total bacterial count and populations of staphylococci and coliform bacteria in the test and control samples. Moreover, contamination with Pseudomonas aeroginosa, Vibrio parahemolyticus and Escherichia coli was estimated below 10 CFU/g in the both test and control samples. According to the results, the amount of metabisulfite sodium residue in the treated shrimp samples was below the approved limit of 100 mg/kg. During the storage period a significant (P<0.05) difference was observed between the treatment and control groups. Absence of pathogenic bacteria in the treated samples together with the approved level of metabisulfite sodium residual in the final product, it was concluded that metabisulfite sodium treatment could be a suitable method for kepping the microbial quality of vannamei shrimp. Manuscript profile

Open Access Article

5 - Effect of Chitosan coating on some microbial and chemical properties of fresh chicken meat (orginal reserch article)
V. Koohdar B. Radmehr

Poultry meat is highly perishable and if not packaged and stored properly, it could get soiled easily. Using of natural coatings such as chitosan in the packaging material is among the approaches that could extend its shelf life. In this study, the effect of chitosan co More

Poultry meat is highly perishable and if not packaged and stored properly, it could get soiled easily. Using of natural coatings such as chitosan in the packaging material is among the approaches that could extend its shelf life. In this study, the effect of chitosan coating as a natural preservative on shelf-life of fresh chicken fillet under chilled storage was investigated. For this, the chicken fillets were divided into the control and chitosan coated groups. Standard methods were used to evaluate the effect of chitosan on microbial (total bacterial and coliform count) and chemical (TVN) properties of samples during refrigerated storage (0, 3, 6, 9 and 12 days). Results showed that, the amount of total bacterial and coliform counts and total volatile nitrogen level in both groups was increased, but the increasing rate in coated samples was lower than uncoated ones. Coated and uncoated samples had statistically significant (P<0.05) difference in total bacterial and coliform counts and TVN level. In comparison with uncoated samples, the samples containing chitosan were later prone to microbial and chemical spoilage. Consequently, it can be concluded that coating poultry meat with chitosan could be applied as natural preservative for extending its shelf-life.  Manuscript profile

Open Access Article

6 - Study of cultured rainbow trout contamination with Streptococcus iniae and Lactococcus garvieae in some fish markets of Tehran and Karaj(orginal reserch article)
Ali Taheri Mirghaed Mehdi Soltani Zahra Mahmoodi Pezhman Hosseini Shekarabi

Streptococcosis is one of the economically important diseases in the aquaculture industry particularly in rainbow trout aquaculture causing remarkable annual losses. Streptococcosis is known as a zoonotic disease causing morbidity and mortality in some consumers. In thi More

Streptococcosis is one of the economically important diseases in the aquaculture industry particularly in rainbow trout aquaculture causing remarkable annual losses. Streptococcosis is known as a zoonotic disease causing morbidity and mortality in some consumers. In this study the status of farmed rainbow trout contamination with Streptococcus iniae and Lactococcus garvieae was assessed. For this reason, during summer months, 64 apparently diseased trout were sampled from fish markets of Tehran and Karaj. Gram staining was performed on grown colonies and then gram-positive cocci were further characterized using biochemical and PCR assays. The obtained results showed that 56.23% (36 samples) of the samples were infected with the both bacterial pathogens. The prevalence of S. iniae and L. garvieae were 32.8 % (21 samples) and 23.43% (15 samples), respectively. The highest and lowest prevalence rate of S. iniae was observed in the samples of Karaj (15.62%) and Kahrizak (0%) markets, respectively. In the case of L. garvieae, the highest and lowest rates were obtained in Karaj/Kahrizak (7.81%) and Meidan-Nabi (1.56%) markets, respectively. The results revealed that in some markets, the prevalence of streptococcosis and lactococcusis in cultured rainbow were relatively high. Therefore, it is necessary to conduct further trials.  Manuscript profile

Open Access Article

7 - Reasons of unauthorized use of artificial colors in food preparation with Analytical Hierarchy Process (orginal reserch article)
Reza Khosravi Mashizi مسعود Yunesian الهام Galavi

The unauthorized use of synthetic dyes in food has raised health concerns. Determining the reasons of unauthorized use of them can facilitate management and control actions and it also can be important step to protect the health of the community. A questionnaire on the More

The unauthorized use of synthetic dyes in food has raised health concerns. Determining the reasons of unauthorized use of them can facilitate management and control actions and it also can be important step to protect the health of the community. A questionnaire on the Analytic Hierarchy Process was used to collect views of 138 persons of food staff in Kerman and health experts about the reasons for unauthorized use of artificial colors. Both health experts and staff believed that the most important reason of unauthorized use of artificial colors is economic criteria and the second criterion is awareness. Although cheaper synthetic dyes and low public awareness were selected by experts as the most important sub-criteria, client friendly and low awareness of food staff were selected by food staff. Economy and low awareness are the most important criteria for the unauthorized use of synthetic dyes, so increasing public and food staff awareness can be useful to decline unauthorized use of synthetic dyes. Effective inspection and dealing decisively with offenders, food labeling and controlled distribution of synthetic dyes also can help management of health problems. Manuscript profile

Open Access Article

8 - Investigation of antibiotic residues in edible tissues of slaughtered broilers in Maragheh abattoir using FPT method (short comunication)
Masumeh Abasi Saman Mahdavi

Antibiotic residues in food stuff and their transmission to the consumers have some consequences such as bacterial resistance, allergic reactions, intoxication, carcinogenic effects and disturbing of intestine natural flora. Among microbiologic methods, four plate test More

Antibiotic residues in food stuff and their transmission to the consumers have some consequences such as bacterial resistance, allergic reactions, intoxication, carcinogenic effects and disturbing of intestine natural flora. Among microbiologic methods, four plate test (FPT) is used to detect antibiotic residues in food stuff, which performs in four culture media with different pH values and test bacteria. The aim of this study was investigation of antibiotic residues in edible tissues of slaughtered broilers in Maragheh abattoir using FPT method. For this reason, 40 slaughtered broilers carcasses in Maragheh abattoir (from 10 different poultry farms) were sampled. The sampling was conducted randomly from breast and leg muscles, gizzard as well as liver of each carcass. According to results of current study, 60% of liver samples, 55% of leg samples, 52.5% of breast samples and 52.5% of gizzard samples contained antibiotic residues. Moreover, the amount of antibiotic residues among different samples did not show statistical significance (p>0.05). The highest occurrence of antibiotic residue was found in two flocks (100%) and the lowest occurrence was recorded for another two flocks (0%). According to the health hazard of antibiotic residues in foods, continuous monitoring is recommended for edible tissues of broilers. Manuscript profile

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