Determination of Spoilage development and shelf life in Poultry meat using color Indicators in chill condition
Elnaz
Niknam
Department of Food Science College of Agricultural engineering Yazd science and Research Branch, Islamic Azad University, Yazd.
author
Majid
Javanmard
Department of Food Science associate professor, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
author
text
article
2015
per
Meat and meat products are now one of the most and food supplies corrupt men are needed and these products also requires suitable packaging that preserve product against physical, chemical and biological damages are of great importance. Appling the modern methods of packaging to increase shelf life and Identification of characteristics of packaged material during maintenance is further considered the can be referred to a variety of packaging active and intelligent. The aim of this study was easier diagnosis of chemical and microbial spoilage of poultry meat and the rate of spoilage during shelf life by colored indicators. Chicken meat were prepared under sterile conditions and analyzed separately, each in a glass container and indicators have been developed (Transparent polyethylene sheets is placed that layer of filter paper containing 3.4 and 5 ml of phenol red or bromocresol green indicators) were exposed In indirect contact with the sample and then were kept in 4+20C .The samples were analyzed for 3 days in refrigerator. Biological microbial experiments Including total count of bacteria and chemicals including measurement of total volatile nitrogen and the pH total volatile bases and pH were carried out and finally correlation of these experiments were analyzed by created color change. According to the results of chemical and microbial experiments, both indicators in three values (3, 4, 5 ml) led significantly (P
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
2
no.
2015
3
14
https://jift.irost.ir/article_90_3238897b4b5525cfe6b2009d91363d03.pdf
dx.doi.org/10.22104/jift.2015.90
Evaluation of Aloe vera gel effect as an edible coating on microbial, physicochemical and sensorial characteristics of fresh strawberry during storage
Aryou
Emamifar
Department of Food Science and Technology, College of Agriculture, University of Kurdistan
Assistant Professor of Central research of strawberry breeding and improvement, University of Kurdistan
author
text
article
2015
per
Strawberry fruits have a very short postharvest life, mostly due to their relatively high water content and metabolic activity, and rots from microbial growth. An edible coating based on diluted Aloe vera gel by distilled water at different concentrations (e.g. 10, 40, and 70%, w/w) was used as postharvest treatment to examine of shelf-life and maintain the quality of strawberries during storage at 4°C and 75 ± 5 % relative humidity. Microbial stability (yeasts and molds and total aerobic bacteria), physiochemical characteristics (ascorbic acid (AA) content, weight loss, anthocyanin content, acidity, soluble solids content, and pH), and sensorial attributes (color, taste and total acceptation) of them were evaluated after 0, 4, 8, 12 and 16 days of storage, as compared to control. Aloe vera gel coatings significantly (p<0.05), delayed changes in the microbial growth, and reduced the weight loss and degradation of AA compared to control samples up to 16 days. Although antimicrobial activity was ranked highest significantly (p<0.05)for the treatment coating with 70% Aloe vera gel after 16 days, but some parts of physicochemical characteristic including degradation of AA (44.6 mg/100g) and weight loss (14/1%) of fruits were lost. Application of the treatment coating with 40% Aloe vera gel reduced the microbial load (2.95 cfu/g and 2.26 cfu/g for yeast and mold and total counts, respectively), degradation of AA (53.1 mg/100g), weight loss (12%) and increased visual acceptance in strawberry treated significantly (p<0.05 ) up to 16 days.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
2
no.
2015
15
29
https://jift.irost.ir/article_91_81e8d74d1bf1d41171700307ee3d7c47.pdf
dx.doi.org/10.22104/jift.2015.91
Effect of date syrup on physicochemical, microbial and sensory properties of kefir
Amir
Taherian
M.Sc Student of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural resources, Gorgan, Iran.
author
Alireza
Sadeghi Mahoonak
Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural resources, Gorgan, Iran.
author
text
article
2015
per
Kefir is a natural beverage made from milk, with naturally acidic taste, yeast smell and concentration like yoghurt. Characteristic of kefir depends on activity of present microbial flora used as fermentation starter. In this study the physicochemical properties, microbial and sensory characteristics of kefir contained date syrup at levels 1, 2, 3, and 4% were evaluated. Fermentation condition include the fermentation time (24 h), temperature (25 °C), substrate (milk), shaking (100 rpm) and inoculated percent (3% w/v) were kept constant. After preparing the samples, physicochemical properties such as acidity, pH, protein content, Brix, kefir grains weight and viscosity and sensory properties including texture, taste, color, odor and overall acceptability were evaluated. In addition, the microbial population of lactic acid bacteria and yeasts were examined using specific media. The results showed that by increasing the percentage of date syrup to 4%, due to more access of microorganisms to a source of sugar, lactic acid production increases acidity and pH decrease and overall acceptance of the product is reduced due to sour taste. This change was lower in samples contained date syrup in concentration of 1 and 2%. So kefir prepared with 1 and 2% date syrup based on the higher acceptability and the lower physicochemical changes compared to other samples were selected.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
2
no.
2015
31
42
https://jift.irost.ir/article_86_5668e73a8c86e73b5505142e38222793.pdf
dx.doi.org/10.22104/jift.2015.86
Evaluation of antioxidant activity of essential oil from Citrus aurantium leaf compared with TBHQ in edible oil
Zahra
Hashemi
MSc. Student, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University, Khouzestan, Iran
author
Mohammad
Hojjati
Assistant Professor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University, Khouzestan, Iran
author
Mohammad
Tahanejad
Instructor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University, Khouzestan, Iran
author
text
article
2015
per
In this study, the essential oil of Citrus aurantium leaves from Mollasani in Khouzestan province was extracted with hydrodistillation and its volatile components were identified by GC-MS. Total phenolic content was estimated with Folin-Ciocalteu reagent and the antiradical activity of essential oil was assessed by using DPPH (2, 2-diphenyl-1-picrylhydrazyl) and ABTS (2, 2’-azino-bis (3-ethylbenzthiazoline -6-sulphonic acid) assays. Results showed that total phenol content of essential oil was 7.1 mg gallic acid equivalent in 1 gr of dried sample and linalool (32.41%), alpha terpineol (16.51%), nerol (16.49%), and geranyl acetate (8.331%) were the main components in the essential oil of C. aurantium leaf. The antioxidant activity of essential oil was evaluated in frying oil by peroxide value, conjugated diene value, thiobarbituric acid index, P-Anisidine, and Totox index under forced condition during 7 days compared with TBHQ as a synthetic antioxidant. Oil samples containing different amounts of essential oil was examined to sensory evaluation. EC50 was 0.961 mg/ml in DPPH test and ABTS showed that 10 mg/ml of essential oil had the highest antiradical activity (0.098 mg/ml ascorbic acid equivalent). 800 ppm of C. aurantium essential oil had the same antioxidant activity of TBHQ in 100 ppm. Sensory evaluation results showed that essential oil up to 800 ppm had not significant change in organoleptic properties of oil. This essential oil could be used as natural antioxidant in edible oil.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
2
no.
2015
43
57
https://jift.irost.ir/article_92_c35903638f4601dc60537ee6464b4235.pdf
dx.doi.org/10.22104/jift.2015.92
The effect of powdered Spirulina platensis biomass on some physicochemical and sensory properties of probiotic doogh containing powdered mint
Atefeh
Eslami Moshkenani
Graduated MSc Student, Agricultural Engineering – Food Sciences and Technologies, Faculty of Agriculture, Islamic Azad University, Ghods City Branch
author
Vajihe
Fadaie
Assistant Professor, Agricultural Engineering – Food Sciences and Technologies, Faculty of Agriculture, Islamic Azad University, Ghods City Branch
author
Kianoosh
Khosravi-Darani
Associate Professor, Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
author
Sedighe
Mazinani
Graduated MSc Student, Agricultural Engineering – Food Sciences and Technologies, Faculty of Agriculture, Islamic Azad University, Ghods City Branch
author
text
article
2015
per
The changes of dietary habits and enhancing public awareness has caused functional foods to be considered. Request for getting medications and supplements reduce if fermented products are enriched with vitamins, proteins, essential fatty acids and trace elements in natural origins. The plenty of biologically important compounds in algae, provide new opportuny for producing of functional dairy products, Doogh is important as a traditional drink.
In this research, the effect of adding cyanobacter Spirulina platensis powder (0, 0.3, 0.5 and 0.8 percent w/w) on some physicochemical properties such as pH, titratable acidity, iron level, protein, viscosity, diphasic and organoleptic properties (color, flavour, smell, texture, overall acceptability) into probiotic heated Doogh containing 0.5 and 1% mint powder was investigated. The treatments were stored for twenty-one days at 4 °c and variables were evaluated on first, fourteen, twenty-one days. The results showed the different concentrations of algae prevent changes in pH, the acidity of the Doogh increased (p<0.0001). Adding algae could not reduce the diphasic of the Doogh. Also, the viscosity of the Doogh reduced during storage. Adding algae has the positive on iron and protein of the samples. Mint levels has not significantly effect on investigated indicators (p>0.05). The score of the probiotic Doogh containing 0.3 percent alga, was similar the control treatment at organoleptic evaluation. Therefore, this treatment according to physicochemical properties, organoleptic evaluation and economically was chosen as the best treatment.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
2
no.
2015
59
70
https://jift.irost.ir/article_87_cf2da4b7239170a12b13066a2ddd8aae.pdf
dx.doi.org/10.22104/jift.2015.87
Influence of ultrasound and edible coating on shrinkage of potato strips during frying
Tavous
Ronaghi
M. Sc. Graduate, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz
author
Jalal
Dehghannya
Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz
author
Babak
Ghanbarzadeh
Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz
author
text
article
2015
per
Knowledge of the relationships between different variables during deep-fat frying of food products through modeling can be a useful tool for optimal control of the process conditions; thus increasing quality of the final fried product. The aim of this study was to investigate and model shrinkage during deep-fat frying of potato strips pretreated with 0.1 and 0.2% carboxymethyl cellulose concentration and 40 kHz ultrasound frequency for 15 minutes. The potato strips were cut into 1.2×1.2×4 cm3 rectangular pieces and after performing the pretreatments, frying process was done at three different temperatures of 150, 170 and 190ºC for 1, 2, 3 and 4 minutes. Edible coating pretreatment at both the concentrations as well as 40 kHz ultrasound frequency significantly decreased shrinkage compared to control samples. Due to the lack of suitable experimental models in the literature for modeling shrinkage, a number of experimental models proposed in this study were used to model the parameter. The average correlation coefficient between the experimental results with the results of the models was 0.98.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
2
no.
2015
71
83
https://jift.irost.ir/article_88_95eda22b1da7fee42866abf0718524a4.pdf
dx.doi.org/10.22104/jift.2015.88
The effect of replacing sugar with concentrated grape juice on physicochemical and sensory properties of vanilla ice cream
Samaneh
Frarji Kafshgari
Graduated MSc Student, Gorgan University
author
Mona
Fallah Shojaee
Graduated MSc Student, Gorgan University
author
Mohaamd Javad
Akbarian Meymand
Graduated MSc Student, Gorgan University
author
text
article
2015
per
Concentrated grape juice is one of the byproducts of grape that produces in vine areas of Iran traditionally.The aim of this research was to study use of concentrated grape juice as sugar replacer and its effects on the physicochemical and sensory properties of vanilla ice cream. In this research, the concentrated grape juice was used in five levels (0, 25, 50, 75, 100%) as sugar replacer in vanilla ice cream formulations. The results of this research showed that increasing in replacement ratio of concentrated grape juice, viscosity increased, and overrun and melting tate decreased significantly(p<0.01). Also adding concentrated grape juice to the ice cream, decreased pH and increased acidity significantly (p<0.01). The sensory properties analysised by 5 spot hedonic scale and its results showed that the use of concentrated grape juice in 50% replacement level improved Sensory properties such as color, flavor and had not deffects on texture of ice cream. also in terms of consumer was very acceptance and was selected as the best level to replace.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
2
no.
2015
85
93
https://jift.irost.ir/article_89_eccb0721b76e8463be32d47a8e3c6045.pdf
dx.doi.org/10.22104/jift.2015.89
Effect of Prosopis Fracta bark extract on removing ova of parasites from Ilam province vegetables
Somayeh
Aziznia
Instructor, Department of Food Science and Engineering Faculty of agriculture Ilam University
author
Hedayatali
Varahram
Assistant Professor, Food Hygiene, Department of Food Science and Engineering Faculty of agriculture Ilam University
author
Hamed
Aziznia
M.Sc. Student, Department of Food Science and Engineering Faculty of agriculture, Isfahan University of Technology
author
Mohammadyar
Hosseini
Ph.D. Student, Department of Food Science and Engineering Faculty of agriculture Ilam University
author
Hosein
Banaeian Dastjerdy
B.S. Student, Department of Food Science and Engineering Faculty of agriculture Ilam University
author
S. Rahim
Musavi
B.S. Student, Department of Food Science and Engineering Faculty of agriculture Ilam University
author
Vahid
Gudarzy
B.S. Student, Department of Food Science and Engineering Faculty of agriculture Ilam University
author
text
article
2015
per
The prevalance of parasitic disease is one of the major human hygienic problems in more countries especially in developing countries such as Iran. Fresh vegetables can be agents of transmission of protozoa cysts and helminthes eggs and larvae, and outbreaks of intestinal parasitic infections associated with raw vegetables. Prosopis Fracta, locally known as “Blawaru”, has a long history of use in herbal medicine in Ilam province. This study was conducted to evaluate the disinfection efficiency of Prosopis Fracta bark extract and its comparison with commercial disinfectant detergents in Ilam. Common fresh vegetables were washed each in pure water, (0/01, 0/1, 1 and 2%) of P.F bark extract and commercial detergent 10% with contact time of 15 minutes. The vegetables were then removed and the washing solution was then left for 24 h for sedimentation to take place. Then the top layer was discarded and the remaining washing solution was centrifuged and the sediments were examined for parasites. The best parasites decontamination by P.F extract was obtained at 1% concentration. Quantitavely, maximum parasites decontamination by P.F extract 1%, pure water and commercial detergent 10% was obtained 75, 29 and 32 parasite ova, respectively. The results of present study indicate the significant effect of the extract Prosopis Fracta in removing parasites and introduce an effective and new method for washing vegetables in an appropriate way.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
2
no.
2015
95
103
https://jift.irost.ir/article_93_63e3d0578616efa938643245fe3489bb.pdf
dx.doi.org/10.22104/jift.2015.93
Determination of freshness of UHT milk with L * a * b * color parameters measured by image processing
Rezvan
Baharlouei
MSc Student of Agricultural Machinery, Faculty of Agriculture, Shahrekord University, Chahar Mahal and Bakhtiari
author
Ali
Maleki
Assistant Professor, Department of Biosystems Mechanical Engineering, Faculty of Agriculture, Shahrekord University, Chahar Mahal and Bakhtiari
author
Mahdi
Ghasemi Varnamkhasti
Assistant Professor, Department of Biosystems Mechanical Engineering, Faculty of Agriculture, Shahrekord University, Chahar Mahal and Bakhtiari
author
Davoud
Ghanbarian
Associate Professor, Department of Biosystems Mechanical Engineering, Faculty of Agriculture, Shahrekord University, Chahar Mahal and Bakhtiari
author
Mojtaba
Bonyadian
Associate Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord University, Chahar Mahal and Bakhtiari
author
text
article
2015
per
In this study the possibility of determining the shelf life of UHT milk with determininig the L * a * b * color indexes were investigated using image processing. Therefore purchased milk was stored in an incubator at ambient temperature (25±5˚ C) for six months. The imaging and image processing operations was performed to extract mean color parameter of the channel L, a * and b * of color system CIELab. The results indicate significant changes in mean color parameters of the three components of the L, a * and b * during storage of UHT milk. To determine the shelf life of UHT milk, extracted color features were applied as inputs to an artificial neural network linked with genetic algorithms. All programming for image processing and neural-genetic model was performed using Matlab software version R2013a. Neuro-genetic model with the correlation coefficient greater than 0.95 and the mean square error of 0.075 successfully tested in determining the freshness of UHT milk.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
2
no.
2015
105
113
https://jift.irost.ir/article_94_1024239f2b8d94f9584914ab5be7e759.pdf
dx.doi.org/10.22104/jift.2015.94