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The effects of adding refined cod liver oil-  rich in omega 3- in three forms (fish oil,  O/W emulsion, gelled oil-in-water emulsion) to sausage from silver carp (Hypophthalmichthys moltrix) was investigated. In this regard, such properties of the sausage as its physicochemical, sensory, microbiological, texture, color, cooking loss and oxidative stability of enriched sausages were assessed. The results of proximate composition analyses showed that there was no difference between enriched formulated fish sausage (p> 0.05). pH ranged from 6.52 to 6.72 and decreased during storage. Enrichment of fish sausage caused to higher ω-3 PUFAs content, especially EPA and DHA, and decreasing significantly the ω-6/ω-3 ratio from 22.3 to 9.85. The control and fish oil treatments showed significantly higher thiobarbituric acid value during storage (p<0.05). Cooking loss was lower in gelled emulsion than other formulations. Texture analysis results showed higher hardness in gelled emulsion sausages than the others. Sensorial tests showed that the gelled emulsion sausages had higher acceptability scores. As a result, gelled emulsion was demonstrated to be a suitable delivery system in fortification of fish sausage.

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 Walnut (Juglans regia. L) belongs to juglandaceae, is a native fruit of Iran. Walnut is a rich source of unsaturated fatty acids like omega-3 and contains high levels of vitamin E, polyphenols, flavonoids, arginine and fiber. On the other hand, walnut causes many positive effects on human health that makes it worth. In this study, we used downgrade walnut to processing it to the walnut drink as a new drink that is nutritious and healthy. For production of walnut drink carrageenan gum addition was investigated. In this regard, carrageenan gum was added in three levels 0.3, 0.6 and 0.9% and the effect of carrageenan gum addition on walnut beverage was investigated. The effects of gum on pH, Brix, Acidity and total sugars were analyzed and overall acceptability was evaluated by Hedonic scale. Walnut drink color was estimated and analyzed by Image J software. Based on the results, the carrageenan gum addition at level 0.6%, were effective on physicochemical characteristics and quality improving at P<0.05. Sensory analysis showed that, carrageenan gum addition had a significant effect on walnut drink stabilization. Statistical analysis showed that the increasing of gum causes L* index to be declined. The effect of gum on b* and a* indicated that treatments contained less gum inclined more towards yellow and less green respectively.

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Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low-fat products. The present research was thus aimed optimizing the formulation of low-fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R²) were higher than 0.7, and lack of fit for all above characters were not significant (p<0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and capacaragin gum and also guar gum and capacaragin gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low-fat breakfast cream with desirable rheological properties.

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This study was performed on the physical stability, rheological and sensory properties of low-fat pasteurized cream with 20% fat content in the presence of carrageenan, tragacanth and their mixtures at a constant concentration of 0.3% (w/w) and comparison with cream samples without hydrocolloids as a control. Physical stability, rheological properties, color and sensory evaluation were analyzed. Rheological parameters confirmed that all samples had a shear-thinning behavior. The results showed that the addition of hydrocolloids significantly increases the physical stability and consistency coefficient, which leads to better quality of final products. In addition, the sensory properties showed high acceptability of samples containing tragacanth. Based on the obtained results, the sample containing a mixture of 0.2% tragacanth and 0.1% carrageenan had a much greater effect on the mentioned properties, especially sensory properties, and will have a good potential for use in cream formulations.

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The purpose of this study is to investigate the ability of smart scaffolds of Kappa-carrageenan (Carr) and the combination of Kappa-carrageenan and quince seed mucilage (Carr:Quc) to support C2C12 viability and growth for cultured meat production. Carr and Carr:Quc with a final concentration of 1.5% (v/w) were developed using a 5% potassium chloride solution. The capability of the scaffolds to respond to the pH change of the environment was evaluated, and the viability of C2C12 at normal pH (7.4) and varying pH levels (7.4-5.5) was assessed. The evaluation of swelling changes with varying pH (pH 1-7) showed that for the Carr scaffold, the highest swelling was observed at pH 5, reaching 145%, which showed a significant difference compared to swelling at other pH levels (p < 0.05). The highest swelling for the Carr:Quc scaffold was also observed at pH 5, reaching 428%, with a significant difference compared to swelling at other pH levels (p < 0.05). Moreover, the change in the swelling behavior of the scaffolds was evaluated by changing the pH from 7.4 to 5.5. Carr did not show any swelling change, while Carr:Quc demonstrated a significant change in swelling after exposure to pH 5.5 for 30, 45, 60, 180, and 360 min. On Carr:Quc, C2C12 showed higher viability in normal conditions compared to varying pH levels from 7.4 to 5.5. Furthermore, after culturing on Carr:Quc, C2C12 maintained their viability throughout the culture period for 15 days at pH 7.4 and showed the potential for spheroid formation. The findings of this study could pave the way for the design of scaffolds made of edible biopolymers to facilitate tissue engineering of cultured meat