بررسی امکان تولید دوغ کم‌سدیم حاوی اسانس شوید و کلریدپتاسیم
محورهای موضوعی : میکروبیولوژی مواد غذاییسمانه سمائی 1 , لیلا ناطقی 2 , شیلا برنجی 3
1 - دانش‌آموخته کارشناسى ارشد گروه علوم و صنایع غذایى، واحد ورامین - پیشوا، دانشگاه آزاد اسلامى، تهران، ایران
2 - دانشیار گروه علوم و صنایع غذایى، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامى، ورامین، ایران
3 - استادیار گروه علوم و صنایع غذایى، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامى، ورامین، ایران
کلید واژه: اسانس شوید, دوغ, نمک کلریدپتاسیم, نمک کلرید‌سدیم,
چکیده مقاله :
مقدمه: دوغ یک نوشیدنی لبنی ایرانی با مزایای تغذیه‌ای مناسب است اما به علت وجود نمک کلرید سدیم در آن مصرف در افراد مبتلا به بیماری فشار‌خون ایجاد محدودیت می‌کند. از طرفی اثر ضد قارچی و ضد باکتری و عطر مطلوب اسانس شوید تایید شده است. بنابراین به منظور کمک به بیماران مبتلا به فشار‌خون و استفاده از مزایای سلامت بخش دوغ، محصول دوغ کم‌نمک با جایگزینی کلرید پتاسیم به جای کلرید سدیم و استفاده از اسانس شوید به منظور بهبود طعم و افزایش ماندگاری دوغ مطرح گردید. مواد و روش‌ها: نمک مصرفی در فرمولاسیون دوغ با غلظت‌های صفر(شاهد)، ٢۵، ۵٠، ۷۵ و۱٠٠ درصد توسط کلریدپتاسیم به تنهایی و همراه با ۳/٠ درصد اسانس شوید جایگزین گردید. بنابراین ۱٠ تیمار در قالب طرح کاملا تصادفی طراحی گردید و آزمون‌های فیزیکوشیمیایی شامل اسیدیته، pH، ته‌نشینی و ماده‌خشک، آزمون‌های میکروبی شامل کپک و کلی‌فرم و ارزیابی حسی (طعم، شوری، احساس‌دهانی، پذیرش‌کلی) در روز اول و شصتم دوره نگهداری با سه تکرار مورد ارزیابی قرار گرفت. یافته‌ها: نتایج حاصل از آزمون‌ها مطابق با آزمون آنالیز واریانس یک طرفه دانکن در سطح ۹۵ درصد اطمینان مورد تجزیه و تحلیل قرار گرفت. نتایج خواص فیزیکوشیمیایی و میکروبی نشان داد جایگزینی غلظت‌های کلریدپتاسیم به جای نمک سدیم اثر معنی‌داری بر تغییرات اسیدیته، pH، ته‌نشینی، ماده‌خشک نداشت (٠۵/٠p>). مطابق با نتایج با افزایش غلظت نمک پتاسیم به جای نمک سدیم در غلظت‌های بالاتر از ۵۰ درصد در حضور ۳/٠درصد اسانس شوید خواص ارگانولپتیکی محصول به طور معنی‌داری (٠۵/٠p≤) کاهش یافت. نتیجه‌گیری: نتایج حاصل از تحقیق حاضر اثبات کرد امکان جایگزینی نمک سدیم با نمک پتاسیم تا 50 درصد در حضور ۳/٠ درصد اسانس شوید امکان‌پذیر است بدون اینکه اثر نامطلوبی بر خواص فیزیکوشیمیایی و میکروبی و ارگانولپتیکی محصول داشته باشد.
Introduction: Yoghurt Drink is an Iranian dairy drink with nutritional benefits. However dueto the presence of sodium chloride salt, it restricts the its use in people with hypertension. Onthe other hand, the antifungal and antibacterial effects and desirable aroma of dill essential oilhave been confirmed. Therefore, in order to help patients with blood pressure and to takeadvantage of the health benefits of Yoghurt Drink, a low-salt Yoghurt Drink product with thereplacement of potassium chloride instead of sodium chloride and the use of dill essential oilis produced to improve the taste and increase the shelf life of the Yoghurt Drink.Materials and Methods: Salts were substituted in Yoghurt Drink formulations withconcentrations of 0 (control), 25, 50, 75 and 100% by potassium chloride alone and with 0.3%of dill essential oil. Therefore, 10 treatments were designed according to completelyrandomized design. Physicochemical tests including acidity, pH, sedimentation, dry matterand sediment, mold and coliform, and sensory evaluation (taste, salinity, oral sensation, totalacceptance) were camied out in triplicate orden on the first and sixty days of maintenance.Results: The results of the tests were analyzed according to Duncan's one-way ANOVA testat 95% confidence level. The results of physicochemical and microbial properties showed thatreplacement of sodium salt with potassium chloride had no significant effect on acidity, pH,sedimentation, dry matter (p < 0.05). According to the results, by increasing the concentrationof potassium salt in respect of sodium salt at concentrations higher than 50% in the presenceof 0.3% of the essential oil, the organoleptic properties of the product significantly decreased(p < 0.05).Conclusion: The results of this study proved the possibility of replacing sodium salts withpotassium salts up to 50% in the presence of 0.3% of essential oils, without undesirableeffects on the physico-chemical, microbial and organoleptic properties of the product.
Anon. (2006). Milk and products- acidity and pH - test method, Standard No. 2852. Iranian National Standardizations Organization [In Persian].
Anon. (2007). Food and Animal Nutrition Microbiology - Comprehensive Methods for Counting Coliform, Standard No. 9263. Iranian National Standardizations Organization [In Persian].
Anon. (2008). sensory evaluation of milk and its products by grading method, Standard No. 4691. Iranian National Standardizations Organization [In Persian].
Anon. (2008a). Simple Yoghurt Drink - test and methods, Standard No. 2453. Iranian National Standardizations Organization, 2st Edition [In Persian].
Anon. (2008b). Food and Animal Nutrition Microbiology - Method for Counting Molds and Yeasts- Colon Counting Methods in Products with More than 0.95 Water Activity, Standard No. 10899-1, Iranian National Standardizations Organization, Part One [In Persian].
Amini, A. (2008). Dairy production technology. Mashhad Shamloo Publications. Iran. pp. 202 [In Persian].
Alino, M., Grau, R., Toldra, F., Blesa, E., Pagan, M. J. & Barat, J. M. (2010). Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat science, 85(3), 580-583.
Armenteros, M., Aristoy, M. C., Barat, J. M. & Toldra, F. (2009). Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium. Journal of agricultural and food chemistry, 57(20), 9699-9705.
Aysel, K. & Meral, K. (2004). Use of hydrocolloids in textural stabilization of Yoghurt Drink, ayran. Food Hydrocolloids, 18(4), 593-600.
Berslien, P. A. & Beauchamp, G. K. (1995). Suppression of bitterness by Sodium; Variation among bitter taste Stimuli. Chemistry Science, 20(6), 609-623.
Braviery, R. E. (1983), Techniques for sodium reduction and salt substitution in commercial processing, Activities Report of the R&D Associates, 35, 79-86.
Bown, D. (1995). Encyclopedia of herbs & their uses. Dorling Kindersley. Lodon Newyork. pp. 238.
Burt, S. (2004). Essential oils: ther antibacterial properties and potential applications in foods a- review. Internattional Journal of Food Microbiology, 94(3), 223-253.
Bouhrani, L. & Amiri, S. (2014). The Effect of Relative Replacement of Sodium Chloride with Potassium Chloride on the Organoleptic Characteristics of Cucumber, 3rd National Conference on Food Science and
Technology, Quchan, Islamic Azad University, Quchan Branch [In Persian].
Cauvain, S. P. (2007). Reduced salt in bread and other baked products, in the Reducing salt in foods Handbook, edithed by kilcast, D. & Angus, F. CRC Press: Boca Raton, FL, USA. pp.283-295.
Dabur, R., Gupta, A., Mandal, T.K., Singh, D.D., Bajpai, V., Gurav, A.M. & Lavekar, G.S. (2007). Antibacterial activity of some Indian medicinal plants. African Journal of Traditional, Complementary and Alternative Medicines, 4(3), 313-318.
Delaquis, P. J., Stanich, B., Mazza, A. & Girard, G. (2002). Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. International journal of food microbiology, 74(1-2), 101-109.
Dorosti, S., Bazmi, A., Ghanbarzadeh, B. & Ayaseh, A. (2010). Effect of partial replacement of NaCl with KCl in cheese-making brine on characteristics of Iranian white cheese. Iranian Journal of Nutrition Sciences & Food Technology, 5(3), 67-74 [In Persian].
Dini, A., Razavi, S. H. & Mousavi, S. M. (2013). Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Yoghurt Drink. Journal Research of Food Science, 23(3), 367-380.
Duke, J. A. (2001). Handbook of Medicinal herbs. CRC press LLC, USA, pp. 42.
Ehsani, A., Mahmoudi, R., Zare, P. & Hasany, A. (2011). Biochemical properties and antimicrobial effects of Allium ascalonicum and Pimpinella anisum essential oils against Listeria monocytogenes in white brined cheese. Journal of Food Industry Research, 21(3), 317-328[In Persian].
Frank, R. L. & Mickelsen, O. (1969). Sodium-potassium chloride mixtures as table salt. Journal of Nutrition, 22(4), 464-470.
Fregly, M.J., (1981), Sodium and potassium. Annual Review of Nutrition, 1, 69-93.
Faralizadeh, S., Zakipour Rahimabadi, E., Asghar Khanipour, A. & Moradi, Y. (2015). The effect of partial replacement of NaCl by KCl on sensory and microbial properties of hot smoked kilka (Clupeonella cultriventris caspia) during storage in refrigerator. Fisheries Science and Technology, 4(1), 69-82 [In Persian].
Haddy, F. J. (1991), Roles of sodium, potassium, calcium, natriuretic factors in hypertension. Hypertension.18, 179-183.
Hayaloglo, A. A. & Fox, P. F. (2008). Cheese of Turkey: 3. Varieties containing herbs or spices. Dairy Science and Technology, 88(2), 245-256
Jirovetz, L., Buchbauer, G., Stoyanova, A.S., Georgiev, E. V. & Damianova, S. T. (2003). Composition, quality control and antimicrobial activity of the essential oil of longtime stored dill (Anethum graveolens L.) seeds from Bulgaria. Journal of Agriculture food Chemistury, 51(13), 3854-3857.
Keast, R. S. J., Breslin, P. A. S. & Beauchamp, G. K. (2001). Suppression of bitterness using sodium salts. Chimia international journal for Chemistry, 55(5), 441-447.
Kubeczka, K. H. (2002). Essential oils Analysis by Capillary Gas Chromatography and Carbon – 13 NMR Spectroscopy. John wiley & Sons LTD, England, pp. 461.
Lemann, J., Pleuss, J. A. & Gray, R. W. )1993.( Potassium causes calcium retention in healthy adults, Journal of Nutrition, 123, 1623-626.
Mozafarian, V. (1996). Culture of Iranian Plant Names. Contemporary Culture Publications. Pp. 44.
Murphy, C., Cardello, A. V. & Brand, J. (1981). Tastes of fifteen halide salts following water and NaCl. Journal of Nutrition, 22(4), 464-470.
Mahmoudi, R., Ehsani, A., Tajik, H., Akhonzade Basti, A. & Khosrowshahi, A. (2010). Antimicrobial effects of Mentha Longifolia L. Essential oil and Lactobacillus casei against Staphylococcus aureus in Iranian White Cheese, Journal of Food Industry Research, 20-3(1), 147-161 [In Persian].
Mirzae, H. & Aligholi Nezhad, A. (2011). A study on the chemical characteristics changes throughout the manufacture and ripening of Lighvan cheese. Journal of Veterinary Medicine, 5(1), 1161- 1168 [In Persian].
Nieto, G. (2017). Biological activities of three essential oils of the Lamiaceae Family. Medicines, 4(3), 63.
Olson, N. F. (1982). Salt effects cheese characteristics. Journal of Dairy Field, 165: 72 -74.
Pourali, F. & Roufegari-Nejad, L. (2018). The Effect of Reducing Sodium Chloride Concentration and Substituting It with Potassium Chloride on the Sensory and Chemical Properties of Barbari Bread: A laboratory study. JRUMS, 17 (1), 3-14 [In Persian].
Roberfrod, M. B. (1996). Functional effects of food components and the gastrointestinal system: chicory fructooligosaccharides. Nutrition Reviews, 54(11), 38-42.
Rosett, T., Wu, Z., Schmidt, S., Ennis, D. & Klein, B. (1995). KCl, CaCl2, Na+ Binding, and Salt Taste of Gum Systems. Journal of Food Science, 60(4), 849-853.
Raei, M. & Jajouei, D. (2008). Dietary Dough Production. Research project, Food Science and Technology Research Institute [In Persian].
Stefanow, L. (1989). Change in mayonnaise and salad dressing: A Review. Journal of Food Science, 40(6), 415-422.
Shahab-Lavasani, A. R., Ebrahimzadeh- Mousavi, M. A. & Ehsani, M. R. (2006). The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheological Properties of Iranian White Cheese. Iranian Journal of Food Science and Technology, 3(1), 21-31 [In Persian].
Sallam, K. H., Ahmed, A. M., Elgazzar, M. M. & Eldaly, E. A. (2007). Chemical quality and sensory attributes of marinated pacific saury (Cololabis Saira) during vacuum-packaged storage at 40c. Food chemistry, 102, 1061-1070.
Sendra, E., Fayos, F., Lario, Y., Ferna´ndez-Lo´pez, J., Sayas-Barbera´, E. & Pe´rez Alvarez, J.A. (2008). Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25(1), 13-21.
Sameti, S. & Fadaei nogani, V. (2015). The effect of Khuzestani savory powder on all forms, mold and yeast in Boroujerd local cheese. Journal of New Food Technologies, 3(10), 77-87 [In Persian].
Taher, M., Ghannadi, A. & Karimiyan, R. (2007). Effect of volatile oil extracts of Anethum graveolens L.and Apium graveolens L. seeds on activity of liver enzymes in rat. The Journal of Qazvin University of Medical Sciences, 11(2), 8-12.
Tajkarim, M.M., Ibrahim, S.A. & Cliver, D.O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9), 1199-1218.
Tamime, A. Y., Marshall, V. M. E. & Robinson, R K. (1995). Microbiological and technological aspect of milks fermented with bifidobacteria. Journal of Dairy Science Research, 62(1), 151-187.
Zargari, A. (1996). Medicinal Plants. Tehran University Press and Publishing Institute. Volume 2. pp. 528- 531 [In Persian].
Zaika, L. L., Zell, T. E., Palumbo, S. A. & Smith, J. L. (1978). Effect of spices and salt on fermentation of Lebanon bologna-type sausage. Journal of Food Science, 43(1),186-189.
_||_Anon. (2006). Milk and products- acidity and pH - test method, Standard No. 2852. Iranian National Standardizations Organization [In Persian].
Anon. (2007). Food and Animal Nutrition Microbiology - Comprehensive Methods for Counting Coliform, Standard No. 9263. Iranian National Standardizations Organization [In Persian].
Anon. (2008). sensory evaluation of milk and its products by grading method, Standard No. 4691. Iranian National Standardizations Organization [In Persian].
Anon. (2008a). Simple Yoghurt Drink - test and methods, Standard No. 2453. Iranian National Standardizations Organization, 2st Edition [In Persian].
Anon. (2008b). Food and Animal Nutrition Microbiology - Method for Counting Molds and Yeasts- Colon Counting Methods in Products with More than 0.95 Water Activity, Standard No. 10899-1, Iranian National Standardizations Organization, Part One [In Persian].
Amini, A. (2008). Dairy production technology. Mashhad Shamloo Publications. Iran. pp. 202 [In Persian].
Alino, M., Grau, R., Toldra, F., Blesa, E., Pagan, M. J. & Barat, J. M. (2010). Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat science, 85(3), 580-583.
Armenteros, M., Aristoy, M. C., Barat, J. M. & Toldra, F. (2009). Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium. Journal of agricultural and food chemistry, 57(20), 9699-9705.
Aysel, K. & Meral, K. (2004). Use of hydrocolloids in textural stabilization of Yoghurt Drink, ayran. Food Hydrocolloids, 18(4), 593-600.
Berslien, P. A. & Beauchamp, G. K. (1995). Suppression of bitterness by Sodium; Variation among bitter taste Stimuli. Chemistry Science, 20(6), 609-623.
Braviery, R. E. (1983), Techniques for sodium reduction and salt substitution in commercial processing, Activities Report of the R&D Associates, 35, 79-86.
Bown, D. (1995). Encyclopedia of herbs & their uses. Dorling Kindersley. Lodon Newyork. pp. 238.
Burt, S. (2004). Essential oils: ther antibacterial properties and potential applications in foods a- review. Internattional Journal of Food Microbiology, 94(3), 223-253.
Bouhrani, L. & Amiri, S. (2014). The Effect of Relative Replacement of Sodium Chloride with Potassium Chloride on the Organoleptic Characteristics of Cucumber, 3rd National Conference on Food Science and
Technology, Quchan, Islamic Azad University, Quchan Branch [In Persian].
Cauvain, S. P. (2007). Reduced salt in bread and other baked products, in the Reducing salt in foods Handbook, edithed by kilcast, D. & Angus, F. CRC Press: Boca Raton, FL, USA. pp.283-295.
Dabur, R., Gupta, A., Mandal, T.K., Singh, D.D., Bajpai, V., Gurav, A.M. & Lavekar, G.S. (2007). Antibacterial activity of some Indian medicinal plants. African Journal of Traditional, Complementary and Alternative Medicines, 4(3), 313-318.
Delaquis, P. J., Stanich, B., Mazza, A. & Girard, G. (2002). Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. International journal of food microbiology, 74(1-2), 101-109.
Dorosti, S., Bazmi, A., Ghanbarzadeh, B. & Ayaseh, A. (2010). Effect of partial replacement of NaCl with KCl in cheese-making brine on characteristics of Iranian white cheese. Iranian Journal of Nutrition Sciences & Food Technology, 5(3), 67-74 [In Persian].
Dini, A., Razavi, S. H. & Mousavi, S. M. (2013). Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Yoghurt Drink. Journal Research of Food Science, 23(3), 367-380.
Duke, J. A. (2001). Handbook of Medicinal herbs. CRC press LLC, USA, pp. 42.
Ehsani, A., Mahmoudi, R., Zare, P. & Hasany, A. (2011). Biochemical properties and antimicrobial effects of Allium ascalonicum and Pimpinella anisum essential oils against Listeria monocytogenes in white brined cheese. Journal of Food Industry Research, 21(3), 317-328[In Persian].
Frank, R. L. & Mickelsen, O. (1969). Sodium-potassium chloride mixtures as table salt. Journal of Nutrition, 22(4), 464-470.
Fregly, M.J., (1981), Sodium and potassium. Annual Review of Nutrition, 1, 69-93.
Faralizadeh, S., Zakipour Rahimabadi, E., Asghar Khanipour, A. & Moradi, Y. (2015). The effect of partial replacement of NaCl by KCl on sensory and microbial properties of hot smoked kilka (Clupeonella cultriventris caspia) during storage in refrigerator. Fisheries Science and Technology, 4(1), 69-82 [In Persian].
Haddy, F. J. (1991), Roles of sodium, potassium, calcium, natriuretic factors in hypertension. Hypertension.18, 179-183.
Hayaloglo, A. A. & Fox, P. F. (2008). Cheese of Turkey: 3. Varieties containing herbs or spices. Dairy Science and Technology, 88(2), 245-256
Jirovetz, L., Buchbauer, G., Stoyanova, A.S., Georgiev, E. V. & Damianova, S. T. (2003). Composition, quality control and antimicrobial activity of the essential oil of longtime stored dill (Anethum graveolens L.) seeds from Bulgaria. Journal of Agriculture food Chemistury, 51(13), 3854-3857.
Keast, R. S. J., Breslin, P. A. S. & Beauchamp, G. K. (2001). Suppression of bitterness using sodium salts. Chimia international journal for Chemistry, 55(5), 441-447.
Kubeczka, K. H. (2002). Essential oils Analysis by Capillary Gas Chromatography and Carbon – 13 NMR Spectroscopy. John wiley & Sons LTD, England, pp. 461.
Lemann, J., Pleuss, J. A. & Gray, R. W. )1993.( Potassium causes calcium retention in healthy adults, Journal of Nutrition, 123, 1623-626.
Mozafarian, V. (1996). Culture of Iranian Plant Names. Contemporary Culture Publications. Pp. 44.
Murphy, C., Cardello, A. V. & Brand, J. (1981). Tastes of fifteen halide salts following water and NaCl. Journal of Nutrition, 22(4), 464-470.
Mahmoudi, R., Ehsani, A., Tajik, H., Akhonzade Basti, A. & Khosrowshahi, A. (2010). Antimicrobial effects of Mentha Longifolia L. Essential oil and Lactobacillus casei against Staphylococcus aureus in Iranian White Cheese, Journal of Food Industry Research, 20-3(1), 147-161 [In Persian].
Mirzae, H. & Aligholi Nezhad, A. (2011). A study on the chemical characteristics changes throughout the manufacture and ripening of Lighvan cheese. Journal of Veterinary Medicine, 5(1), 1161- 1168 [In Persian].
Nieto, G. (2017). Biological activities of three essential oils of the Lamiaceae Family. Medicines, 4(3), 63.
Olson, N. F. (1982). Salt effects cheese characteristics. Journal of Dairy Field, 165: 72 -74.
Pourali, F. & Roufegari-Nejad, L. (2018). The Effect of Reducing Sodium Chloride Concentration and Substituting It with Potassium Chloride on the Sensory and Chemical Properties of Barbari Bread: A laboratory study. JRUMS, 17 (1), 3-14 [In Persian].
Roberfrod, M. B. (1996). Functional effects of food components and the gastrointestinal system: chicory fructooligosaccharides. Nutrition Reviews, 54(11), 38-42.
Rosett, T., Wu, Z., Schmidt, S., Ennis, D. & Klein, B. (1995). KCl, CaCl2, Na+ Binding, and Salt Taste of Gum Systems. Journal of Food Science, 60(4), 849-853.
Raei, M. & Jajouei, D. (2008). Dietary Dough Production. Research project, Food Science and Technology Research Institute [In Persian].
Stefanow, L. (1989). Change in mayonnaise and salad dressing: A Review. Journal of Food Science, 40(6), 415-422.
Shahab-Lavasani, A. R., Ebrahimzadeh- Mousavi, M. A. & Ehsani, M. R. (2006). The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheological Properties of Iranian White Cheese. Iranian Journal of Food Science and Technology, 3(1), 21-31 [In Persian].
Sallam, K. H., Ahmed, A. M., Elgazzar, M. M. & Eldaly, E. A. (2007). Chemical quality and sensory attributes of marinated pacific saury (Cololabis Saira) during vacuum-packaged storage at 40c. Food chemistry, 102, 1061-1070.
Sendra, E., Fayos, F., Lario, Y., Ferna´ndez-Lo´pez, J., Sayas-Barbera´, E. & Pe´rez Alvarez, J.A. (2008). Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25(1), 13-21.
Sameti, S. & Fadaei nogani, V. (2015). The effect of Khuzestani savory powder on all forms, mold and yeast in Boroujerd local cheese. Journal of New Food Technologies, 3(10), 77-87 [In Persian].
Taher, M., Ghannadi, A. & Karimiyan, R. (2007). Effect of volatile oil extracts of Anethum graveolens L.and Apium graveolens L. seeds on activity of liver enzymes in rat. The Journal of Qazvin University of Medical Sciences, 11(2), 8-12.
Tajkarim, M.M., Ibrahim, S.A. & Cliver, D.O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9), 1199-1218.
Tamime, A. Y., Marshall, V. M. E. & Robinson, R K. (1995). Microbiological and technological aspect of milks fermented with bifidobacteria. Journal of Dairy Science Research, 62(1), 151-187.
Zargari, A. (1996). Medicinal Plants. Tehran University Press and Publishing Institute. Volume 2. pp. 528- 531 [In Persian].
Zaika, L. L., Zell, T. E., Palumbo, S. A. & Smith, J. L. (1978). Effect of spices and salt on fermentation of Lebanon bologna-type sausage. Journal of Food Science, 43(1),186-189.
