Showing 4 results for Choobkar
M. Sheykhi , N. Choobkar, A. Aghajani ,
Volume 8, Issue 2 (Spring 2019)
Abstract
Considering the high nutritional value of fish meat and low consumption of fish in Iran, it is always advisable to consume this meat and its products. Cyprinus carpio is one of the most important and widely used species among fish. In the present study, Cyprinus carpio meat with beef meat (red meat) was used in the production of different samples of non-fermented sausages in ratios of 5, 15, 25, 35, 50, 65, 75, 85, and 95% in combination and on the day after production, physicochemical tests such as moisture, protein, fat, and ash content, and organoleptic evaluation such as color, aroma, flavor, consistency, and overall acceptance carried out on the samples. The results showed that by increasing the proportion of fish meat in the formulation, protein content increased and fat, ash, and moisture content decreased. The proportions of 35 to 65% of fish meat received the highest score, while, the proportions of 5 to 35% and 5 to 50% showed the highest scores of aroma and flavor, respectively. Treatments with a ratio of 65 to 95% of fish meat had the highest score of consistency. The overall acceptance of treatments showed that the ratios of 35 to 65% of fish meat showed the highest scores.
Volume 17, Issue 99 (May 2020)
Abstract
Background and Objectives:
Due to the bioactive components, the use of bioactive compound improves the qualitative properties of foods. The aim of this study was to evaluate the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and sensory properties of sausage.
Materials and Methods:
U. dioica extract at 0, 0/1, 0/2 and 0/3 % and O. basilicum extract at 0, 0.3, 0.4 and 0.5% individually and in the ratios of 0.15-0.20 and 0.25 - 0.35 % of U. dioica – O. basilicum extract added to sausage formulation and the experiments were carried out on treatments.
Results:
control sample (whithout any extract) had the highest pH value, fat, and moisture content and had the significant difference (p<0.05) in comparsion with other treatments. The treatments containing 0.1 % U. dioica extract, had the lowest pH value and moisture and highest protein content. The lowest fat and the highest ash content related to 0.3 % U. dioica extract. Regarding free radical scavenging activity, the U. dioica extract had more antioxidant activity individually and in comparison to O. basilicum extract and the compound extracts. Among the treatments, the treatment containing 0.1 % U. dioica extract showed the highest scores of taste and color.Treatments containing 0.3% U.dioica extract and the mixture of U.dioica - to O. basilicum extract (0/25-0/35%) represented the highest score of appearance and texture respectively. In terms of overall acceptance, after the control sample, the treatment containing 0.2 % U.dioica extract had the highest score.
Conclusion:
The Urtica dioica extract showed the better results compared to Ocimum basilicum extract separately or combination of two extracts.
Volume 21, Issue 157 (March 2025)
Abstract
In this study, the effect of silica nanoparticles (SNPs) and UV radiation on the removal of zearalenone (ZEN) from sunflower oil was investigated. Pure sunflower oil samples showed no contamination with ZEN. The optimal conditions for ZEN removal using SNPs were determined to be a contact time of 240 minutes, an initial ZEN concentration of 25 µg/L, and 4 mg of SNPs. The kinetic data conformed to the Freundlich model and pseudo-second-order model. The results showed that SNPs have a high adsorption capacity and act as an effective adsorbent for removing ZEN from sunflower oil. The effect of SNPs in reducing ZEN was significantly more effective than UV radiation. The probable adsorption mechanism includes the chemical bonding of ZEN functional groups with silica groups and the high porosity of SNPs. Due to the low cost and non-toxic nature, the use of SNPs was introduced as an effective method for ZEN removal from food products. This method can be utilized as an efficient approach for ZEN removal in natural samples like edible oil.
Volume 23, Issue 5 (9-2021)
Abstract
Nowadays, various forms of medicinal plants are used for different purposes such as improving the qualitative attributes, partial replacement of nitrite, and increasing the overall acceptance and shelf-life of meat products. In this research, 10, 20, and 30 mg/kg of Carum copticum extract, 40, 50, and 60 mg/kg of Salvia officinalis extract, and a combination extract (15:30) were used as partial replacements of nitrite in the sausage formulation. Then, the physicochemical, microbial and sensory tests were performed on all treatments and control sample over 45 days. The results showed that treatment with 60 mg/kg S. officinalis extract had the lowest pH value. The lowest peroxide value was related to treatment with 40 mg/kg S. officinalis extract, which showed a significant difference with the control sample. In contrast, the lowest cooking loss was reported for treatment with 30 mg/kg C. copticum extract. The control sample showed the highest microbial count. Treatment with 60 mg/kg S. officinalis extract had the least total count of bacteria and C. perfringens. In contrast, the least count of coliform, mold, and yeast was found for treatment with 40 mg/kg S. officinalis extract. In terms of sensory attributes, treatment with 30 mg/kg C. copticum extract had the highest color and flavor scores, while the highest consistency and overall acceptance scores of all treatments were related to 20 and 10 mg/kg C. copticum extract, respectively. As a conclusion, treatment with various concentrations of S. officinalis extract had better acceptability and more effects on the sausage quality.
