Showing 3 results for zakipour rahimabadi
Sepideh F.alizadeh, Eshagh zakipour rahimabadi, , ,
Volume 4, Issue 1 (6-2015)
Abstract
The effect of partial replacement of NaCl by KCl on sensory and microbial properties of hot smoked kilka (Clupeonella cultriventris caspia) during storage in refrigeratorwas investigated in two stages. Samples were initially prepared and, in the first stage, were exposed to brine solution with 15% mixture of NaCl/KCl at 5 different levels (NaCl 100%, control; NaCl/KCl 75/ 25 %, treatment A; NaCl/KCl (50/ 50%, treatment B; NaCl/KCl 25/ 75%, treatment C; KCl 100%, treatment D) for 3 hrs. The smoking process included turning the samples into drying and hot smokes by slow and high rates of Atmos set.All samples were tested by sensoryanalysisand saltintaketo select the nominated treatments.In the second stage, sensory and microbial properties of selected treatment were compared with the control samples during storage in refrigerator for 15 days. Microbial tests revealed significantly greaterrate of mold contamination in treatment A (25/75% KCl/NaCl) than the control (100% NaCl) in the early days, but reduced later in both. The sensory analysis indicated no significant difference between the two treatments. According to the results, sodium chloride could be replaced up to 25%with potassium chloride for hot-smoked kilka without negative effects on microbial and sensory properties.
Elnaz Nami, Eshagh zakipour rahimabadi, Ali Asghar Khanipour,
Volume 5, Issue 3 (12-2016)
Abstract
The antioxidant effect of sodium alginate coating containing vitamin C was examined on prolongation of the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. The treatments included control group without any additive (C), sodium alginate 1.5% (A), sodium alginate 1.5% containing 5% Vitamin C (A+Vc). The treatments underwent periodic tests of proximate composition (moisture, protein, fat, ash and pH), chemical decays and oxidation tests, including total volatile base nitrogen (TVB -N), peroxide value (PV), tiubarbutic acid (TBA) and free fatty acids (FFA). Based on the statistical analyses, pH, TVB-N, PV, TBA and FFA in A+Vc were significantly (p<0.05) lower than C and A during storage in refrigerator. Significant increases were observed in all mentioned indices in all the treatments in correlation with the duration of storage time in refrigerator (p<0.05). The coated treatments maintained better quality in comparison to the control group and treatment 3 (sodium alginate containing vitamin C) reduced oxidation of rainbow trout fillets during storage in cold condition (4± 1˚C).
A. Saffar Shargh, E. zakipour rahimabadi, E. Alizadeh Doughikollaee , F. Gheybi,
Volume 7, Issue 1 (Winter 2018)
Abstract
Aims: The functional properties of proteins extracted by Isoelectric Solubilization/Precipitation (ISP) method are influenced by various factors such as the use of acid or base while protein extraction. The aim of this study was to investigate the functional properties of protein extracted from Crucian carp (Carassius carassius), using acidic and basic ISP method.
Materials & Methods: This experimental study was carried out on 56 Crucian carps in Bandar Torkaman City, Iran. The minced meat of fish was randomly divided to 2 homogeneous groups for implementing acidic and basic ISP method. The protein was isolated from meat and its functional properties were evaluated. The data were analyzed by SPSS 21 software, using two-sample t-test.
Findings: The protein extracted from Crucian carp meat had a significant difference in acidic and basic treatments (p<0.05). There was no difference in water holding between two treatments (p>0.05). The emulsion capacity of the extracted protein was significantly higher in basic treatment than the acidic treatment (p<0.05). The emulsion stability index was also significantly higher in basic treatment than acidic treatment. All samples had a flow behavior index (n) less than 1, indicating that these samples had a pseudoplastic behavior.
Conclusion: The protein extracted from Crucian carp meat is higher in the acidic treatment, but the basic treatment has better functional properties. The basic treatment has a higher emulsion capacity than the acidic treatment, and the stability index is high in the basic treatment. Protein solutions as well as acidic and basic emulsions have a pseudoplastic property. The amount of food viscosity is higher in acidic treatments compared to the basic treatment.
