Showing 37 results for Jafarpour
Volume 1, Issue 3 (9-2013)
Abstract
Some Biochemical properties of silver carp surimi prepared by application of acid-alkali aided methods were investigated and compared to that of derived by conventional method. In terms of total protein solubility and recovery, lipid reduction, and total pigment extractability and myoglobin removal there was a significant (P<0.05) difference among the treatments. Acid-aided method showed the most efficiency to recover more proteins (86.2%) in comparison to the alkaline-aided (79.8%) and conventional (76.7%) methods. The lipid reduction percentage was recorded as 43.6%, 58.4% and 72.3% for the conventional method, and acid-alkali aided methods, respectively. In terms of total pigment removal, the conventional method showed higher efficiency (P<0.05) compared to the pH-shifting methods. Conversely, fish protein solubilisation by acid-alkali aided techniques was more efficient (P<0.05) compared to the conventional method of making surimi. In conclusion, pH-shifting techniques were superior in comparison with the conventional method in order to recover more functional proteins and to efficiently reduce the lipid and myoglobin content of resultant fish protein isolate.
Volume 2, Issue 3 (Issue 3 - 2014)
Abstract
Aim: School bullying is a worldwide problem and crosses national boundaries. Students involved in bullying have a greater chance of developing emotional and behavioral disorders, as well as a higher risk of engaging in criminal behavior later in their lives. This study aims to examine the prevalence of bullying behavior and some of its associated factors among male middle school students in Tehran, Iran.
Methods: Overall, 1803 middle school students, aged 11 to 15, were enrolled in the study between January and March, 2012. Bullying behavior of and on participants was evaluated using Persian version of the revised Olweus Bully/Victim Questionnaire (OBVQ). Findings: More than 55% of students reported being involved in bullying behaviors in school, either as a victim (51%), a bully (31%) or both a bully and a victim (18%). The most common subtypes of bullying were verbal (61.3%), physical (47.6%), and indirect (50.3%) bullying. In a regression analysis, the number of students' close friends, their age, their father's education level and home atmosphere were the only significant predictors of bullying behavior.
Conclusion: The prevalence of bullying among Iranian middle school students is highly concerning; hence, implementation of a comprehensive, school-based anti-bullying program is an urgent need because students, who are involved in bullying behavior, are at higher risk for developing psychosocial disorders and engaging in criminal behavior later in their lives.
Seyed Ali Jafarpour,
Volume 4, Issue 1 (6-2015)
Abstract
The effects of cooking methods on sensory attributes and physical properties (firmness, normal shear, cooking loss and color based on L*, a* and b*) of rainbow trout (Oncorhynchus mykiss) fillet was investigated. The study was based on application of autoclavingat 120 °C for 5 and 10 minutes, deep frying of the flour coated fillet at 180 °C for 2 and 5 minutes and microwaving at 600 watt for 2, 4 and 6 minutes. Cooking loss significantly differed among the cooking methods, the highest of which occurred in 6 minute microwaved treatment. The highest and the least color changes were, respectively, recorded in coated fillet fried for 5 minute and for 2 minute microwaved fillet treatment. In terms of normal shear results, control and 2 minute fried fillet treatment had the hardest tissue, respectively. Also the penetrate tests revealed a significant difference between control and other treatments (p< 0.05) as the hardest tissue was the one that fried for 5 minute and the softest one was the control. However, the highest score was allocated to the fried and 6 minute microwaved treatments by the panelists. Based on the sensory evaluation, fillet fried for 5 minute was found as a preferred cooking method.
Seyed Ali Jafarpour,
Volume 4, Issue 3 (12-2015)
Abstract
Chemical and physical properties of mince and surimi prepared from common carp were compared during 3 months of frozen storage. After preparation of minced meat, both unwashed mince and surimi were put in zip-lock bags and stored at -18°C for a period of 3 months. No significant changes (p>0.05) in protein and total fat in both treatments were observed during different periods of storage. Peroxide value (PV) increased in the unwashed mince significantly whereas in surimi it increased only at the end of storage period. TBA and TVB-N values in surimi treatment were lower than the unwashed mince after three months storage. Regarding the TPA results for the unwashed mince, a decreasing trend was recorded in several physical properties such as hardness, cohesiveness, elasticity, chewiness and gumminess, whereas these parameters remained nearly constant for the surimi after three months of storage. In conclusion, surimi from common carp could preserve its quality characteristics during frozen storage.
Volume 4, Issue 8 (6-2016)
Abstract
Abu Tāher Tarsusi is one of the literate and eloquent narrators in Persian literature that has been known by two published narratives called, Darabnameh and Abu Moslemnameh. A theory has been given already about his historical identity and assignment to the court of Sultan Mahmud of Ghazni. For the first time, this research has attempted to propose other possibilities during the first theory by newfound documents that obtained from the other Tarsusi’s narrative, called Qeran Habashi. This paper analyzed in three parts of great Shahnameh, Gitinama Minar and twofold sources along stating some reasons and the results of this research indicate the Abu Tāher presence between the ends of the Ghaznavid dynasty to the middle of the Ghurid reign. Based on this article evidences, Qeran Habashi was the last Tarsusi’s work and its hero is another desired and idealized figure of sahib Qeran Sultan deeds, Ghiyāth al-Dīn Mohammad Ghurid, that her mother called him, Habashi.
Hamid Javid, Seyed Ali Jafarpour,
Volume 5, Issue 1 (6-2016)
Abstract
In this study surimi was produced from big head (Hypophtalmichthys nobilis) carp and the effects of three independent factors including microbial transglutaminase (0.5%, 0.75% and 1%), salt (0%, 1.25% and 2.5%) and temperature (35 ̊C, 40 ̊C and 45 ̊C), were examined on textural properties and color parameters of produced surimi was examined. The results showed that enzyme concentration of 0.5 % and 1.25 % of salt at 45 ̊C temperature were as optimum treatment, thereby, reducing the salt percentage from 2.5 % to 1.25 % without significant reduction in textural properties such as Hardness (resistance of food at the first bitting of the food), Cohesiveness (maintaining the strength of the food during chewing) and Springiness (ability of foos to recovery of its origin shape and size at the first biting). The increasing of the amount of enzyme also resulted in reduction of WHC, significantly (p<0.05). Moreover, when the enzyme and salt were used at low concentrations, the more whiteness and lightness of surimi gel wre produced. Simultaneous effect of salt increasing and setting temperature reduction, resulted in significant higher redness (a*) (p<0.05). Besides, the effect of enzyme alone on yellow factor (b*) was not significant, whereas the simultaneous effect of increasing in enzyme and temperature resulted higher b* factor (p<0.05).
Soheyl Reyhani Poul, Ali Jafarpour, Reza Safari,
Volume 5, Issue 4 (3-2017)
Abstract
Abstract
The aim of this study was to hydrolysis of rainbow trout viscera by application of flavourzyme, papain and pepsin enzymes and compare the functional and antioxidant properties of these three types of proteins. At the same time, the maximum degree of hydrolysis and nitrogen recovery was recorded for the hydrolysate produced by flavourzyme (23.12 ± 1.05% and 55.64 ± 0.68% respectively). In all pH values tested (apart pH 8 and 10), hydrolysate produced by flavourzyme showed the highest solubility compared to other proteins (p<0.05). In addition, emulsion activity (apart from pH 4) and emulsion stability index (apart from pH 8) in this protein were higher in comparison with two other proteins (p<0.05). To compare the antioxidant properties of hydrolysate, the inhibition capability of scavenging of 2,2 diphynyl-1-picrylhydrazyl (DPPH) free radicals and reduction capacity of iron (III), were measured. As a result, hydrolysate produced by pepsin showed highest DPPH scavenging power (83.59 ± 2.27 %) and iron (III) reduction power (0.886 ± 0.013 absorbtion in 700 nm).This study showed that the proteins produced from the substrate has favorable properties and various factors, including the type of enzyme used greatly affect these properties.
, Sakineh Yeganeh, Seyed Ali Jafarpour, Reza Safari,
Volume 6, Issue 2 (9-2017)
Abstract
Optimization of protein hydrolysate from head and arms of cuttlefish (Sepia pharaonis) was examined. For this purpose, response surface methodology (RSM) was employed to investigate the effects of different operating conditions on hydrolysis process of cuttlefish protein by the application of alcalase enzyme. A Box-Behnken design with three factors at three levels was used for hydrolysis optimization and to check any individual or interaction effects between the experimental factors. In this method, the effects of three independent variables, including temperature, pH and enzyme to substrate ratio, were investigated on hydrolysis rate as a surface response. The mathematical model showed a good fitness with experimental data. Optimum conditions for temperature, pH and enzyme quantity were determined as 54.33 ˚C, 8.49 and 1.97 %, respectively, which caused nearly 14.5 % hydrolysis degree. Based on the lack of fitness factor which was not significant, it was deduced that the resulted model was capable of prediction at different studied levels of variables. In this study, in order to confirm the conditions that proposed by mathematical equation, the hydrolyzed protein was produced accordingly at which resulted in a 16.8% hydrolysis degree. This finding was according to the aim of present trial by producing a protein hydrolysate with maximum hydrolysis degree. Then the functional properties of protein hydrolysate powder from optimized conditions were measured. Functional properties of this protein powders indicated a good solubility, but weak levels of emulsifying and foaming capacities.
Seyed Ali Jafarpour, , ,
Volume 6, Issue 2 (9-2017)
Abstract
The effect of different extraction methods (soxtec apparatus, ultrasound, solvent and wet rendering) on yield, quality and fatty acids composition of oil extracted from the offal of common carp (Cyprinus carpio) was compared. For determination of the oil quality, PV, TBA, FFA, conjugated diene, non-enzymatic browning indexes and fatty acids composition were measured. Results showed that soxtec apparatus had the highest efficiency compared to other extraction methods. In addition, ultrasound extraction had higher yield in comparison to solvent methods. Moreover, the wet rendering method had lower oil yield. The quality indexes of oil extracted with ultrasound had significantly lower quality compared to other extraction methods. Hence, the oil extracted with wet rendering methods had better quality. Oil extracted with all of the methods contained high amounts of MUFA, also oil extracted by ultrasound method had the highest content of DHA and EPA as compared with other extraction methods.
S. Jeddi, S.a. Jafarpour, S. Yeganeh, M. Naseri,
Volume 7, Issue 1 (Winter 2018)
Abstract
Aims: With regard to increasing the consumption of seafood in fresh form, the present study was conducted with the aim of investigating color and tissue of Rainbow Trout fillet by chitosan edible coating incorporated with marjoram essential oil during refrigerated storage.
Materials & Methods: This experimental study was conducted as factorial experiment with completely randomized design. Three fillets without coating were treated with 2% chitosan solution and 2% chitosan solution+0.5% of the essential oil and were examined three times for each treatment. The color and tissue properties were evaluated after 0, 7, 14, and 21 days. The data were analyzed by SPSS 22 software, using two-way ANOVA, and Duncan's Multiple Range Test.
Findings: There was no significant difference in the composition of moisture, ash, protein, and total fat between 0 and 21 days at refrigeration temperature. The amount of cold bacteria increased during the storage time and was significantly different in different treatments (p<0.05). The initial number of bacteria showed no significant difference on day 0 between control fillet and treated fillet (p>0.05), but with time, this difference became significant (p>0.05). Fillets treated with chitosan and essential oil resulted in better elastic state and, consequently, better fillet quality compared to the control. The use of 2% chitosan preserved these indices in the fillet without any significant change compared to the control (p<0.05).
Conclusion: Coating Rainbow Trout fillet with marjoram essential oil increases its antimicrobial and antioxidant properties and significantly improves the quality of the color and tissue of the fillets of this fish during refrigerated storage.
M. Asgharnia , S. Yeganeh , S.a. Jafarpour, R. Safari,
Volume 7, Issue 2 (Spring 2018)
Abstract
Aims: Wastes related to the fisheries industry include 50% of the weight of fish. Using these raw materials to produce protein hydrolysate results in the production of peptides with functional properties. The aim of this study was to produce protein hydrolysate by chemical method from silver carp (Hypophthalmichthys molitrix) viscera and its application as a culture media for Pseudomonas aeruginosa.
Materials and Methods: The present experimental research on silver carp was conducted at the Caspian Sea Ecology Research Institute. After freeze-thawing of viscera at 4°C, acidic and alkaline hydrolysis was done at 2 pH of 3.3 and 12, and 2 temperatures of 70°C and 85°C. Peptones produced from these treatments (3 replicates for each treatment) were used as a nitrogen source of Pseudomonas aeruginosa culture media at 48 hours and compared with commercial Nutrient Broth culture media. The data were analyzed by SPSS 17, using two-way analysis of variance, Independent T-test, and Duncan test.
Findings: The lowest and the highest Degree of Hydrolysis were related to alkaline hydrolysis at 70°C and 85°C, respectively (p<0.05). Bacteria growth trend in culture media containing peptone at 85°C did not show any significant difference during 48 hours except 24 hours (p>0.05), but these treatments showed significant difference with the control at all of times (p<0.05). Treatments of culture media had no significant differences at 70°C during 48 hours (p>0.05).
Conclusion: The alkaline hydrolysis in higher temperature is better than acidic hydrolysis and growth of Pseudomonas aeruginosa in the produced peptone can be done as well as that of commercial culture media.
E. Sharifi , S.a. Jafarpour, S.m.h. Hosseini,
Volume 7, Issue 3 (Summer 2018)
Abstract
Aims: Considering the unsaturated nature of fatty acids, the use of technologies to control its oxidation rate is essential for use in the food industry. Thereafter, the aim of this study was to investigate the effects of biopolymer concentration and core material percentage on quality characteristics of fish oil nanocapsules containing clove essential oil prepared by complex coacervation technique.
Materials and Methods: In the present experimental research, the effects of 3 independent variables including the total biopolymer percentage (gelatin-gum Arabic; 6, 8, and 10%), oil content (2 to 3%), and the concentration of clove essential oil (0, 2000, and 3000 ppm) on dependent variables such as size and zeta potential of particles, color, surface oil, encapsulation, and nanoencapsulation efficiency were evaluated. The present study was carried out as factorial experiment in a completely randomized design. One-way analysis of variance and Duncan test were used. The data were analyzed by SPSS 16 software.
Findings: The increase in total biopolymer percentage was associated with increasing particle size as it was in the range between 259.19±55.83 and 814.35±253.05 nm, respectively. In terms of color parameters, the yellowness of produced powders was increased by increasing the concentration of fish oil and cloves essential oil, while lightness was decreased by increasing the concentration of the biopolymer. Also, the superficial oil was increased by increasing oil and clove essential oil concentrations in the nanocapsules, and microencapsulation efficiency in different treatments was recorded between 65.1±2.75 in treatment 15 (10% biopolymer and 3% oil) to 98.84±0.78 in treatment 4 (8% biopolymer and 2% oil).
Conclusion: Using complex coacervation technique with gelatin-gum Arabic as a biopolymer can produce nano-sized particles.
Seyed Ali Jafarpour, Sahar Alizadeh, S. Yeganeh, Reza Safari,
Volume 8, Issue 3 (Summer 2019)
Abstract
In this study, for the first time in Iran, the effect of edible coating of sodium alginate and whey protein in combination with innclulated cultivation of Pediococcus acidilactici and Lactobacillus plantarum bacteria on rainbow trout fillets was studied. Accordingly, chemical indicators such as pH, TVB-N, TBA and microbial laod at 0, 7, 14 and 21 days of refrigeration storage at 4C were investigated. Results showed that in all samples pH, TVB-N and TBA increased over time. In terms of microbial parameters, probiotic coating could reduce the number of TVC in coated fillets on day 21 compared to control treatment. However, the TVC level in all treatments at the end of the storage period was higher than the allowable range for human consumption (P<0.05). The number of LAB also increased during the storage period and there was a significant difference in coated treatments compared to control (P<0.05). The highest changes were observed in control treatment and the lowest changes were related the coated treatments. Overall, using higher percentages of sodium alginate containing probiotic bacteria can be recommended for better preservation of the fillet during the refrigerated storage.
Volume 9, Issue 1 (Winter 2021)
Abstract
Aims: Physical inactivity and a sedentary lifestyle increase the risk of all-cause mortality. This study aimed to assess the impact of a theory-based education on PA among female health volunteers in Iran by applying the Theory of Planned Behavior.
Materials & Methods: This randomized controlled trial was conducted on female health volunteers in Shushtar, Iran, from March to December 2016. One hundred ten participants were selected by purposive sampling, and they were randomized into intervention and control groups based on a 1:1 ratio in a single block. The intervention included three educational sessions and a walking program. A multi-section questionnaire containing items on TPB constructs, the international physical activity questionnaire, and the physiological cost index (PCI- an objective measure of PA) was used to collect the data at baseline and six-month follow-up assessments. Then the data were compared within and between groups using t-test and paired test using SPSS 19 software.
Findings: All 110 ‘Health Volunteers’ (55 in each group) were entered into the study. The mean±SD age of participants was 35.65±10.25 years. The results obtained from the analysis showed that the educational program improved attitude towards PA, perceived behavioral control, intention, behavior, and PCI among the intervention group (p<0.001). However, no significant changes occurred in the control group regarding the study variables (p>0.05).
Conclusion: The TPB-directed educational program improved physical activity and physiological cost index. The study framework might be used as a practical template for interventions aimed at improving physical activity among female health volunteers.
Volume 13, Issue 2 (9-2023)
Abstract
The purpose of this article is to exploring the strategic approaches of innovation development for businesses that intend to have an acceptable position in the future of Iran's agriculture. In-depth interview with 12 selected experts, Delphi method and library document review were the methods of sampling and data analysis. The scope of the research is the entire agricultural sector of Iran.After extracting macro trends, innovation development strategies and specific innovations, by using strategic analysis tools, while extracting the most important environmental factors and the most important internal factors strategic positioning of Iranian businesses was done. Using the Simos method, the extracted strategies and innovations were ranked. The most important weakness of Iranian businesses was the lack of specialized and managerial knowledge and skills, and the most important strength was the possession of young and creative human resources. Widespread small ownership and immaturity of the innovation ecosystem in the agricultural sector were identified as the most important threats, and the richness of Iran's agricultural ecosystem, as well as the creative and educated human capital, were identified as the most important opportunities. Strategic cooperation for the development of applied innovations according to the maturity of the innovation ecosystem was the best strategy and internal commercialization of advanced innovations was identified as the weakest strategy. Innovations related to market efficiency and farm efficiency were identified as the most appropriate innovations and innovations related to advanced farms were identified as the most unsuitable innovations for the development of innovation in Iran's agricultural sector.
Volume 14, Issue 5 (9-2012)
Abstract
Viral symptoms indicative of Iris yellow spot virus (IYSV) were observed on onion in several fields near Chenaran in Khorasan Razavi Province. Mechanical inoculation of herbaceous hosts with onion sap extracts from symptomatic plants showed similar symptoms to those described for IYSV. The mechanically transmitted virus reacted only with antisera specific to IYSV in DAS-ELISA but not with antisera specific to seven other tospoviruses. In RT-PCR, a DNA fragment approximately 822 bp in size was amplified from infected Nicotiana benthamiana by using primers specific to the nucleocapsid (N) gene of IYSV. After cloning and sequencing, the deduced N protein sequence of two isolates (GenBank accession no. HQ148173 and HQ148174) showed 98% amino acid identity with a Sri Lankan isolate, 96% with a Dutch isolate and 92% with a Brazilian isolate. To our knowledge, this is the first molecular characterization of IYSV in Iran.
Volume 16, Issue 87 (5-2019)
Abstract
One of the many ways that encapsulation are used is the complex coaservation techniques. The purpose of this study was to evaluate the effect of fish oil percentage(1%, 3% and 5%), total biopolymer percent (1%, 3% and 5%) and homogenizer speed (7000, 9000 and 11000 rpm) on the physicochemical and oxidative stability of produced powders. To this end, the response surface method was used in the central composite design. Optimized emulsion obtained in gelatin and gum coating (1: 1 ratio) contains (fish oil 1%, total biopolymer percent 1%, homogenizer speed 7000 rpm) which and encapsulation efficiency is 97.97% , and In order to evaluate the oxidative stability of the treatments, they were placed at 4 ° C for 3 months. The results of the study showed that by increasing the percentage of fish oil, the powder lighteness index and whiteness decreased and the yellowness index increased. The results of the study the rate of oxidation showed that thiobarbituric acid (TBA) amount were significantly lower in encapsulated samples than in control samples also, in a encapsulated sample containing vitamin E, the amount of thiobarbituric acid in the first month was significantly lower than the other periods in compared to with the control sample.
Volume 16, Issue 89 (7-2019)
Abstract
This research carried out to study the effects of probiotic coating alginate and whey protein with Pediococcus acidilactici and Lactobacillus plantarum to increase the storage of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature and to evaluate the physical characteristics of the fillets. Thus, the physical parameters such as color and texture of fillets were investigated at 0, 7, 14 and 21 days. Results showed that, the color index (L*, a*, b*) and texture index (hardness cycle, deformation at hardness, and firmness) in treated fillets were better than control. In other words, the use of probiotic coating caused a decrease in the index of redness of the fillet on the 21st day; on the other hand, the yellowness index was lesser. In terms of texture indices such as hardness cycle, deformation at hardness, and firmness, using probiotic coatings in higher percentages of alginates and whey protein resulted in better preservation of fillet tissue quality than other treatments.
Volume 17, Issue 98 (April 2020)
Abstract
The aim of this study was to investigate the influence of different process and temperature on the chemical and sensory properties of sunflower seeds. For this reason, two types of nuts varieties of sunflower seeds from different markets (A and B) were treated with two methods ( frying and roasting) at 150, 165, 180, 195 and 210 degrees Celsius. peroxide, Iodine, saponification, anisidine, totox value, acid number and also sensory evaluation was investigate. The result showed by increasing temperature, the amount of peroxide, acidic number, saponification, anisidine and toxox value were rised. Based on the result, the highest peroxide value and unsaturated fatty acid was the roast sample B and fried sample A, respectively. The highest acidic number and saponificatoin was also found in rosted sample B at 210 °C. Results from analysis of anisidine and totox value showed highest amount in rosted sample B. Furthermore, appearance, tender texture and flavor of fried samples at temperature 165 °C had the highest approval rating among the test panlist. According to results of chemical properties due to lower level oxidation and chemical degradation sample A has the higher rate than sample B. Also in consideration of the sensory evaluation of samples and chemical properties, fried samples have better quality than roasted samples. Finally, fried sample A in 165 ° C was introduced as the best treatment.
Volume 18, Issue 112 (May 2021)
Abstract
Iran is one of the largest producers of pomegranate fruit in the world. Plenty of pomegranates produced are freshly consumed; however, fresh pomegranate consumption is not easy due to its nature. Pomegranate seeds are never sold fresh as in other ready-to-eat fruit packages in stores. For this purpose, in the present study, fresh pomegranate seeds were packaged in polyethylene-polyamide packages under atmospheric conditions modified with carbon dioxide: oxygen: nitrogen in three compounds: 15:10:75, 30: 0: 70, 0: 0: 100 were packaged and kept in refrigerator for two weeks. Pomegranate seeds were evaluated for sensory properties, biochemical parameters and the growth rate of yeast, Enterobacteriaceae, psychrophilic and mesophilic microorganisms. The results showed that packed pomegranate seeds in the presence of the highest amount of carbon dioxide (30% carbon dioxide+ 70% nitrogen) were significantly different from the other treatments, had the longest shelf life and more score in terms of sensory properties. It was also found that high levels of carbon dioxide in packaging significantly reduced the growth of psychrophilic, mesophilic, Enterobacteriaceae and yeast microorganisms.
