Showing 15 results for Shabanpour
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.
, Alireza Alishahi, Bahareh Shabanpour,
Volume 4, Issue 2 (9-2015)
Abstract
The aim of this study, in the first step, was to recover the protein content in wastewater of fish meal factories using chitosan, chitosan nanoparticles and chitosan-aluminum sulphate composition. In the second step, the extracted protein was assessed for its essential amino acids profile. Also, the reduced amount of proteins in the waste water was evaluated by measuring different parameters such as turbidity, pH, COD. Finally, chitosan nanoparticles characteristics were investigated using atomic force microscopy. Results showed that turbidity, COD and soluble protein significantly decreased upon adding different concentrations of chitosan, nanoparticle of chitosan and chitosan-alum (p<0.05). The maximum protein recovery was related to chitosan-alum composition and chitosan nanoparticles with no significant difference between these two treatments. Evaluation of recovered protein in term of amino acids profiles showed that there were essential amino acids such as histidine, lysine, methionine and phenylalanine in protein of fish meal wastewater.
Hadis Amiri, Bahareh Shabanpour, Kaveh Rahmani Farah,
Volume 4, Issue 3 (12-2015)
Abstract
The effect of ice-storage duration (0, 3, 6, 9, 12, and 15 days) of silver carp (Hypophthalmichthys molitrix) on qualitative properties of its surimi powder was assessed by analyzing proximate composition, color changes, density, oil adsorption capacity, protein solubility, emulsifying capacity, emulsion stability, gel forming ability, and thiobarbituric acid. Increase in ice-storage duration increased the density and thiobarbituric acid of surimi powder(p<0.05); proximate composition, color indices, protein solubility, oil adsorption and gel forming decreased significantly (p<0.05); emulsifying capacity and emulsion stability decreased with storage duration, although no regular trends were detected (p<0.05). The present study indicated that long-term ice-storage of silver carp led to reduction of qualitative properties of the surimi powder.
Mohsen Kazemi, Bahareh Shabanpour, Parastoo Pourashouri,
Volume 4, Issue 3 (12-2015)
Abstract
In order to improve the properties of myofibrillar protein-based film from silver carp (Hypophthalmichthys molitrix), nanofibrillated cellulose (NFC) at 3 levels (1, 3 and 5%) was used. Optimum treatment was determined by evaluating the mechanical, physical and optical properties as well as scanning electron microscopy analysis (SEM). Cellulose nanoparticles had no effect on tensile strength but reduced the elasticity of film (p≤0.05). Water vapor barrier property (WVP) and other physical properties of the films were improved by addition of nanofibrillated cellulose at 1%, but decreased at higher concentrations (p≤0.05. Based on SEM, low concentrations of nanoparticles showed more homogeneous dispersion and films had a smoother and better cross-sectional area compared to the higher levels of nanoparticles. Generally, low levels of nanoparticles could be effective to improve the mechanical and physical properties of myofibrillar protein - nanofibrillated cellulose films.
Hadis Amiri, Bahareh Shabanpour, Kaveh Rahmanifarah,
Volume 4, Issue 4 (3-2016)
Abstract
The effects of frozen storage (-20°C) of silver carp (Hypophthalmichthys molitrix) for periods of 0 (control), 2, 4 and 6 months on the qualitative properties of surimi powder was investigated. Qualitative characteristics were assessed through analysis of proximate composition, sensory evaluation, color changes, density, oil adsorption capacity, water holding capacity, protein solubility, emulsifying capacity, emulsion stability, foam capacity and stability, gel forming ability, and thiobarbituric acid value. Most of the qualitative indices decreased significantly (p<0.05) in the treatments, including the water holding capacity and the percentage of protein solubility that, respectively, decreased from 13.4ml/g and 7.42% in the control to 10.46 ml/g and 4.82% after 6 months of frozen storage. Besides, the treatments didn’t show foam. The density and thiobarbituric acid increased significantly with time (p<0.05). Based on the analyses as well as sensory assessment, quality of silver carp surimi powder was maintained in -20°C frozen storage up to four months.
Seyedeh Zahra Arab, Bahareh Shabanpour, Parastou Pourashouri, Kaveh Rahmanifarah,
Volume 6, Issue 3 (12-2017)
Abstract
The purpose of this study is to analyze the effects of different fat levels and substitution of sodium chloride salt with potassium chloride on physic- chemical and sensorial properties and shelf life of fish sausage produced from minced fish in the refrigerator. To do this, the sausages have been produced with different fat levels (10, 15, 20 %) and substitution of part of sodium chloride with potassium chloride( 0.95 KCl+ 0.54 NaCl and 0.47 KCl+ 1.02 NaCl)and have been reserved in refrigerator for 30 days and physical, chemical and sensorial evaluations have been done. The results of analyzing the approximate composition and PH show salient differences between different formulations of sausage and the control sample (p<0.05). By adding KCl to formulation, the final products had higher harness in comparison to the control sample. Sensorial analyze didn't show any significant difference between the samples. Treatment with higher fat content got higher score in the textural properties but this difference was not significant (p> 0.05). There was not a salient difference in color, taste and total acceptance between samples and control sample. Generally sensorial properties reduced in time but this reduction was not significant. Increase of thiobarbituric acid has been observed in all treatment over time but this amount never violated the normal range in any treatments.
S. Ghelichi , B. Shabanpour , P. Pourashouri,
Volume 7, Issue 2 (Spring 2018)
Abstract
Aims: Fish egg has a high nutritional value and is known as an offshore product in the fish processing industry in Asia. Thus, the present study aimed at evaluating proximate and amino acid composition, antioxidant properties, ACE inhibitory effect, and antibacterial power of protein hydrolysates from lyophilized common carp roe by Alcalase.
Materials and Methods: In the present experimental study, the lyophilized roe was subjected to hydrolysis by Alcalase for 30, 60, 90, and 120 minutes at pH 8 and 55˚C. Fat, as well as moisture, ash and protein were measured by AOAC and amino acid composition by high-performance liquid chromatography-mass spectrometry. DPPH scavenging activity, metal ion chelating, ACE inhibitory effect and anti-bacterial power of the samples were analyzed. The data were analyzed by SPSS 21, using ANOVA and LSD tests. Antioxidant property of hydrolysates increased with their concentrations.
Findings: By increasing the hydrolysis time, protein content, protein recovery percentage, and ash content increased, but the amount of fat and moisture decreased. The most abundant amino acids in common carp roe and its protein hydrolysates were valine, lysine, arginine, and leucine. The antioxidant properties of the samples increased with increasing concentration. DPPH scavenging activity of hydrolysates at 20mg/ml was significantly higher than that of BHT solution (p<0.05). All the hydrolysates exhibited antioxidant, ACE inhibitory and antibacterial effects.
Conclusion: Due to the high content of protein, bioactive peptides, and essential and unnecessary amino acids, Common carp roe protein hydrolysates has a high antioxidant property, ACE inhibitory and antibacterial properties.
Afshin Adeli, Rezvan Gharekhan, Moazameh Kordjazi, Saman Ahmad Ahmad Nasrollahi, Bahareh Shabanpour, Atefeh Naimifar,
Volume 8, Issue 4 (Fall 2019)
Abstract
Abstract
Aims: For the purpose of marketability and consumer preferences, two types of hand moisturizing products (Alginate gel and Fucoidan cream) produced from Sargassum algae, this study was conducted. then evaluated with a common commercial sample as a control.
Methods: Gel and two cream samples were prepared in 3 jars of 10 g to evaluate 30 individuals as panel members. Evaluation was performed using one product per week and with a one-week break between sessions. The designed questionnaire consisted of sociological questions and 12 characteristics of the products that were rated with 3 points of preference The Friedman test was used to analyze the ratings and the scoring method was used to identify the final product.
Results: Two characteristics of produced cream and gel (moisturizing and shelf life) at a significant level. The gel had the highest moisturizing capacity and the cream had the highest shelf life. Consumers paid more attention to the nourishing and hydrating properties of the skin, being organic and soft in choosing the suitable moisturizer for their hands. They like moisturizing cream of 250 gr jar. Nutrition and hydrating, therapeutic effect and skin repair were also ranked as high priority. Ultimately, the Fucoidan moisturizing cream gained the highest preference in market.
Conclusion: The Fucoidan cream produced from Sargassum algae compared to alginate gel from this alga, as a moisturizer with suitable shelf-life and have other hand cream properties, can be an acceptable commercial product in the market.
Volume 13, Issue 1 (Number 1 - 2011)
Abstract
Effects of sodium salt solutions on physicochemical and sensory characteristics of refrigerated Persian sturgeon (Acipenser persicus) fillets during 12 days of storage were investigated. Fillets were dipped in solutions (2.5% w/v) of sodium acetate (SA), sodium lactate (SL), sodium citrate (SC) and distilled water (as control) for 10 minutes and then packaged. An assessment of TBARS, FFA, pH, heme iron and sensory attributes (flavor, color and odor) was carried out on 0,3,6,9 and 12 days past the storage time. Results indicated that TBARS values of each sample increased with the
storage time (P< 0.05). Control showed the highest values of TBARS while
sodium acetate sample had the significantly (P< 0.05) lowest figures among the treatments (1.04 for SA versus 2.34 for control). Lipid hydrolysis assessment revealed that the sodium salt treated samples, especially sodium acetate, acquired the lower FFA amounts (P< 0.05) as compared with control. No significant differences (P> 0.05) were observed among the pH values of the treatments. Heme iron assessment showed that the samples treated with sodium acetate contained more heme iron as compared with control. Sensory assessment revealed more desirable scores for the sodium acetate treated group as compared with others samples. The order for the sodium salt treated effects was: SA> SC> SL. As a consequence, sodium salts, in particular sodium acetate, might be considered as effective tools in preventing the quality degradation of the fillets, resulting in an extension of their shelf life.
Volume 13, Issue 6 (Number 6 - 2011)
Abstract
This study was carried out to evaluate the effects of red onion (Allium cepa L.) juice and green tea (Camellia sinenses) extract on lipid oxidation and sensory characteristics of refrigerated (4ºC) sturgeon fillets (Acipenser persicus). Fresh fillets were tumbled in 1%, 2.5%, and 5% (v/v) aqueous solutions of onion Juice (OJ) and tea extract (TE), and then stored for up to 8 days at 4°C in a refrigerator. Chemical indices of lipid oxidation as assayed by heme iron, thiobarbituric acid and free fatty acid contents indicated much more reduction in 2.5%TE, 5%TE and 5%OJ-treated samples relative to the other samples (P<0.05). Significant (P<0.05) differences in pH values of treatments and the control were observed during the first 2 days of storage time. For 5%OJ treatment, the pH remained constant during refrigerated storage (P>0.05) whereas gradual changes were detected in pH values of the others. Generally, the order of effectiveness for inhibiting oxidation in sturgeon fillets was found to be: 5% TE or OJ = 2.5% TE > 2.5 % OJ>1% TE = 1% OJ. Based on sensory scores, higher amounts of onion juice (>1%) were more effective to improve attributive characteristics of the fillets.
Volume 14, Issue 4 (7-2012)
Abstract
Considering the crucial importance of Daphnia species in aquaculture, in particular for artificially- cultured sturgeon fry, a comprehensive study on the hatching requirements of their diapausing eggs seemed to be inevitable in order to obtain the ideal hatching technique. To do so, the ephippial eggs were collected from live food ponds in the cultivation and breeding centre of Gorgan and after isolation, were kept in dry and wet conditions at 4°C for 2 months in darkness. Following the pre-incubation period, the ephippia in each group were subdivided into two parts each treated with NaOCl 1% and distilled water. The effect of temperature levels (20, 25, and 30˚C) and photoperiod levels (12L: 12D, 24L: 0D) on hatching percent and the rate of egg hatching were investigated in artificial daphnia medium (AdaM) for 15 days. Results indicated that wet pre-treatment of Daphnia magna diapausing eggs with 1% NaOCl solution and subsequently exposure to continuous illumination at 20 and 25˚C was effective to reach the maximum number of hatchlings and the maximum egg hatching rate (P< 0.05). Exposure of the wet diapausing eggs of Daphnia pulex to 12 hours illumination and 25ºC without soaking in NaOCl 1% maximized the number of hatchlings and the rate of egg hatching (P< 0.05).
Volume 15, Issue 1 (1-2013)
Abstract
The aim of the present study was to compare three reducing sugars (D-glucose, D-arabinose, D-mannose) with respect to the antioxidative activity characteristics of their Caramelisation Products (CPs) prepared by monitoring UV-absorbance, browning intensity, ferric ion reducing capacity, Fe2+ ion chelating activity as well as DPPH radical scavenging activity. Moreover, the effect of CPs from D-glucose on prevention of lipid oxidation and improvement of sensory characteristics were examined in Indian shrimp flesh (Penaeus indicus) during its frozen storage for a duration of 6 months. The reducing sugars were heated at 100°C at pH 10 for 100 minutes to generate CPs. Results revealed greater antioxidant activity of the hexoses, D-glucose and D-mannose, than that of the pentose sugar, D-arabinose, as evidenced by the higher UV-absorbance, browning development, reducing power, chelating as well as DPPH radical scavenging activity. Results of the chemical analysis including TBARs and FFA proved that the addition of CPs from glucose (G-CPs) could retard the formation of compounds produced over lipid oxidation in G-CPs-added shrimps (P< 0.05). More desirability in sensory attributes of the shrimps treated with G-CPs was expressed than in the untreated samples during the 6 months of storage. These results reflect that G-CPs can be utilized as additives in seafood with appropriate antioxidative and techno-functional properties.
Volume 18, Issue 1 (1-2016)
Abstract
This study was carried out to evaluate how various amounts of nanozeolite decrease the effects of Aflatoxins (AF) on color and oxidative stability of the broiler thigh meat. Three hundred and thirty six one-day-old Ross 308 male broiler chickens were divided into six groups including a control group, which received diet without AF and nanozeolite, and five treatment groups that received diet with 0.5 ppm of AF, as well as 0, 0.25, 0.5, 0.75, and 1% of nanozeolite. Results showed that broilers fed by AF contaminated diet without nanozeolite had the highest rate of L* and a* values and the lowest rate of b* value (P> 0.05). AF contaminated diet without nanozeolite increased ThioBarbituric Acid Reactive Substances (TBA-RS) significantly, compared to the control group and the treatment groups that received AF and nanozeolite (P< 0.05). Results suggest that nanozeolite (especially 0.75 and 1%) is able to reduce the adverse effects of AF on meat quality, especially lipid oxidation.
Volume 18, Issue 1 (3-2018)
Abstract
In recent years, the use of insulation polymers in various fields has expanded. Therefore, Considering the importance and application of these polymers in various industries, their behavioral characteristics, including thermal properties evaluating their performance and the optimized and efficient use of them is necessary. The study also estimates that radiant and conductive properties of zirconia ceramic foam as an insulating polymer using inverse heat transfer method are discussed. Heat transfer method used in this paper is conjugate gradient method. The control volume numerical methods for solving the energy and radiation are used. The problem of inverse heat transfer is solved for estimation of radiation-conduction parameters by considering two modes, single sensors and two sensors and taking into account different initial guesses. For solving the inverse problem, the data used for direct solving are used and by entering some error, these data are used in the inverse solution. The results show that conjugate gradient algorithm for calculating the properties of radiative and conductive thermal insulation polymer gives acceptable results and also with the increasing number of sensors, parameters are estimated accurately using the conjugate gradient algorithm increases.
Volume 20, Issue 8 (August 2020)
Abstract
The use of two-layer sheets to improve mechanical properties such as ductility and strength and to improve chemical properties such as corrosion resistance has led to an increasing number of such materials in the industry. In this study, the formability of aluminum-copper two-layer sheets at a high strain rates is investigated by electromagnetic forming method. The simulation of electromagnetic forming of the two-layer sheet was performed at high strain rate using Maxwell and Abaqus software. By making coil and die and using sheets with different geometries and grids on the sheets, the forming limit diagrams (FLD) was also extracted experimentally. The simulation results showed that the electromagnetic pressure applied on the sheet in CA lay-up was 19% higher than in AC lay-up. Using the second derivative of strain criterion, the FLD of aluminum-copper two-layer sheet was derived. The FLD of aluminum-copper two-layer sheet with an initial thickness of 0.5mm is 30% higher in the AC lay-up than in CA lay-up. The reason for this improvement is that in the AC lay-up the sheet with more ductility (copper) is in the outer layer and has greater resistance to tensile stress and necking. The outer layer with better ductility can improve the ductility of the two-layer sheet. The FLD of aluminum-copper two-layer sheets has improved 120% in right-hand side and 55% in left-hand side at high strain rates compared to static conditions. There is about a 6% differences between the simulation and experimental results for forming limit diagram.
