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Volume 11, Issue 1 (Winter 2025)
Abstract
Background: Dairy products are considered as some staple food rich in nutrients. Among dairy products, ice cream is one of the most attractive and popular products. The popularity of ice cream is due to its great taste and unique texture. Considering the prevalence of traditional ice cream consumption in Iran and the risk of microbial contamination of these products, the microbial quality of industrial and traditional ice creams in Fars province was evaluated and compared.
Materials & Methods: A total of 470 ice cream samples were tested to determine total viable count (TVC), total coliform count (TCC), and the presence of fungi. Biochemical properties and antibiotic sensitivity of isolated bacteria were investigated.
Findings: TVC in all industrial ice cream samples was lower than the limit specified by the national standard of Iran. Coliform levels in 37% (n=100) of traditional and 1.5% (n=3) of industrial ice cream samples were higher than the permissible limit. Furthermore, 74.8 and 40% of traditional samples contained Escherichia coli and fungi and mold, respectively. Antibiogram results showed that the highest antibiotic resistance of the isolates was related to ampicillin and trimethoprim/sulfamethoxazole.
Conclusion: Traditional ice creams are highly contaminated with microbial agents resistant to two or more drugs, which poses great risks for the consumers of these products, especially children. Therefore, it is necessary to implement appropriate hygiene practices to increase the safety of ice creams. Alerting people about the risks of foodborne diseases could significantly help prevent such diseases.
Sedigheh Babaei, Farzaneh Vardizadeh, Samaneh Rajabloo, Hamidreza Rashedinia,
Volume 13, Issue 3 (10-2024)
Abstract
In the present study, the fish protein isolate (FPI) of wastes of Siberian sturgeon (Acipenser baerii) has been substituted with fish minced (10, 20, 30, and 40%) in preparing fish nuggets. After preparing fish nuggets (88% Silver carp fillet) and initial cooking, the parameters such as approximate analysis, product yield, weight loss, pick-up, microbial growth, and sensory evaluation were investigated. The results showed that the lowest amount of moisture is related to the IP40 Group and no significant difference exists between other treatments. In comparison, the amount of protein in the control sample was the highest (18.00 ± 0.04) and it was decreased with the increase of FPI substitution (P<0.05). The highest amount of weight loss during final cooking was related to the control and IP10 treatments, and the highest product yield was associated with IP20, IP30, and IP40 treatments (P<0.05). The microbial growth results did not show any significant difference among the treatments (P>0.05). Moreover, the sensory evaluation showed the control group, which was only with fish minced, had better taste, smell, texture, etc. than the treatments containing isolated protein. The results of this research showed that the minced fish of silver carp and the FPI by-product can be used to produce fish nuggets, and although in some physical properties, the nuggets containing higher amounts of isolated protein have shown better results, according to the amount of protein and sensory evaluation, the control and the sample containing %10 FPI had better results.
