مجله علوم و صنایع غذایی ایران
سال چهاردهم شماره 2 (پیاپی 63، اردیبهشت 1396)

In this research, stevia and inulin was used as sugar and fat replacer in dietetic ice cream formulation, respectively. Ice cream formulation with stevia (0-100%) and inulin (0-85%) was optimizedusing Response Surface Methodology.Dependent variables included specific gravity (SG), viscosity, overrun, first drop and melting. The results showed that SG had converse relation with replacing stevia and positive correlation with replacing inulin. Viscosity was decreased by increasing substitution of stevia up to 100%, while increasing replacement of sucrose with stevia led to increase overrun. All levels of substitution of stevia and inulin led to significant increase of hardness. The lowest melting rate was observed in sample containing 100% stevia and sample containing 0% inulin. Optimum content of stevia and inulin was determined 42% and 62.9% respectively, in Dietetic ice cream. In sensory evaluation there was no significant difference in total acceptance between diet and control sample that contained 15% sugar and 10% fat (P>0.05) but dietetic ice cream had lower score for intensity of crystalline and coldness. The calorie of diet ice cream was 28% lower than control sample.

This study was designed to investigate spoligae indicators of consolidated burger (silver carp- red meat) during refrigerated storage (4 ºC) in 2014. Burger treatments were divided into 5 groups with 3 frequency (1: 75% fish meat 0% red meat; 2: 0% fish meat 75% red meat; 3: 56.25% fish meat 18.75% red meat; 4: 18.75% fish meat 56.25% red meat; 5: 37.50 fish meat 37.5 % red meat). Results showed that the TVB-N and PV levels did not exceed acceptability limit (30-35 mg/100g and 10-20 meq/ kg) for all groups. FFA value for the group 1 significantly increased from 1.45 to 5.16 % whereas it slightly intreatment groups as the storage time increased. In all treatments, the level of pscychrophiles and mesophiles bacteria increased with an increase in storage time but not exceed the limit during storage period for all groups until 9th day (107 Log cfu/ g). Results indicate that TBA level in all of treatments was at the acceptance limit of quality until 9th day (3-4 mg malonaldehyde/ kg).Sensorial results showed the scores increase was directly related to treatments of meat.The treatment of 2 had the best of shelf life (12 days) and the highest score(6) during 15 days.

Using nutritionally valuable products is important as people taste is going toward varies foods. The use of pumpkin can provide nutritionally qualified and valuable product, diversity of products and higher customer choice because it contains helpful and therapeutic compounds. In the current research, different levels of modified starch (0.2, 0.15, 0.1 percentage) and micro-crystalline cellulose (1.5, 1, 0.5 percentage) were used in the production of fruit butter for improving the consistency and the texture properties including hardness, toughness, gummy, cohesiveness, chewiness,…. and color attributes including three factors of L, a and b were evaluated. The results showed that the cohesiveness, gummy and hardness decreased with increasing the micro-crystalline cellulose. Furthermore, with increasing the modified starch increased the hardness, toughness, cohesiveness, chewiness, L and b parameters, but it had no effect on gummy, significantly. The pumpkin can be used as a natural and also enrichment combination in the process of the productions such as fruit butter due to its functional properties.

There is a global interest to study lactic acid bacteria (LAB) of artisanal fermented products like yoghurt for improving or replacing current strains used in commercial starter cultures. In this work, five traditional yoghurt samples were collected from different areas of Khorasan-e-Razavi. Grouping and identification of isolates were carried out on the basis of physiological and biochemical tests (nonmolecular),as well as ARDRA technique and sequencing (molecular methods). Totally, 71 isolates including 33 Streptococcus thermophilus, 30 Lactobacillus delbrueckii (subsp. Bulgaricus and lactis), were identified as dominant strains in all yoghurt samples. Also 8 other isolates belonging to Lactobacillus helveticus, Pediococcus pentosaceus and Weissella cibaria were observed. Results of this research show the diversity of LAB population in collected samples.

Regarding to the necessity of vegetable consumption, it is necessary to examine the extent to which the nutrient content of vegetables changes during different processes. In this study the effect of various procedures; washing, blanching and six-month storage was evaluated on total phenolic, vitamin C, ash and mineral content and antioxidant activity. Two methods using boiled water or steam for blanching and domestic and semi-industrial for freezing were applied. The results showed that washing did not have any significant effect on vitamin C and total phenolic content, antioxidant activity and firmness in pepper while blanching caused a considerable reduction in these parameters as vitamin C reduced from 1498.6 in fresh pepper to 1025.4 in the samples blanched by boiled water and 392.2 mg/ 100 g db in pepper blanched by steam. Antioxidant activity also reduced from 70.5% in fresh pepper to 58.6% and 57.1% in the samples blanched by boiled water and steam, respectively. The findings revealed that washing and the type of freezing did not have any significant effect on amount of vitamin C, phenolic compounds, antioxidant activity and stiffness whereas blanching showed a significant effect.

Import of 2000 tons of butter that meets parts of domestic need equals over100 million dollar per year. Also we can produce butter flavouring in the product using encubation of di-acetyl mesophillic starter and yoghurt thermophillic starter in skim milk (water phase). The sample that is produced with mesophillic starter had a better aroma in %5 level than imported lactic butter and has little tangible difference with it in terms of texture, taste and other organoleptic properties. All organoleptic properties were range from good to very good and the texture, spreadability and consistency were very good in %5 level. Experimental production of this product in the way just described has been successfully done with slight changes in application of machinary in Minoodasht Cheese Plant (in Golestan Province) as mentioned, margarine emulsion of butter could be properly produced, solidified, kneaded and packaged domestically using suitable layout of some three jacketed tank, a vigorous agitator, a circulation pump, a continuous ice-cream maker and a butter wrapping (packaging) machine, in other dairy plants.

Today, nutritious drinks enriched by probiotics find many importance and this importance is due to these bacterial role in prevention more multitude of infectious diseases. Synbiotic products are products that have probiotic and prebiotic components. the aim of the research was study of industrial new juice production as synbiotic sour cherry juice and apple juice that inoculated with lactobacillus casei and lactobacillus acidophilus bacteria and inulin added as prebiotic. Physiochemical properties of produced juice under controlled conditions of preservation times 1,7,14, 21 and 28 day after production including pH, Brix, Formalin index and Rheological properties were measured. Experimental results revealed that inulin addition motivate starter metabolic activity and cause increasing acidity and reducing pH. Brix of samples that have longer preservation time, reduces from 12.25 reduce to 12.15, and samples that prepared first day, had increased brix. Formalin index dont reduce meaningfully by considering encapsulation. Apple juice have minimum viscosity but sourcherry juice have high viscosity that depend on it's formulation and fruit component type. Totally, these results colud be planned for introducing synbiotic juice as new product with society culturing for it's consumption time like dairy family by considering industrial and economical view. We determined maximum expiration time one month by refer to physicochemical analysis. Also, samples that contain encapsulated micro-organisms have best expiration time toward others, and this time reduces in acidic fruits that physicochemical analysis of juice changes significantly from 21 th day later.

Peanut (Arachishypogaea), is one of the most valuable oil plant which is used a lot around the world. Storage under unfavorable conditions, leads to weight change due to moisture absorption, occurring oxidative reactions, moulding, and aflatoxin production by Aspergillusflavus which result in texture deterioration and quality loss. The aim of this study is to evaluate the effect of Launaeaacanthodes gum as an edible coating on self-Life of peanut (to prevent it from water absorption, weight change, oxidative reactions, and mould activity). For this purpose, firstly, the gum was extracted, purified, and dried. Then the solutions were prepared in concentrations of 0.5% and 1% V/W and coated on peanuts. The results showed that Launaeaacanthodes gum at 1% concentration, had a significant effect (p

White cheese is one of the popular and well-known cheese varieties in the Middle East. In Iran, this type of cheese in the form of ultrafiltrated, has also considerable consumption as a major constituent of breakfast. Regarded to increasing public awareness of the fat consumption, demands for low fat products such as low-fat cheeses have been increased. Physicochemical, sensorial and color properties of ultrafiltrated low-fat Iranian white cheeses containing Persian gum (0, 0.1 and 0.2 %) and almond tree gum (0, 0.1 and 0.2 %), in three levels of fat (3, 6.5, 10%) optimized by Response Surface Methodology. Effect of fat reduction and use of both hydrocolloids were evaluated by response surface charts and the most desirable sample of low-fat cheese resemble to full fat control cheese (containing 16% fat) was determined. According to the optimized results and obtained model, the ultrafiltrated low-fat Iranian white cheese with formulation of 0.20 % Persian gum, 0.14 % almond tree gum and 10% fat with desirable physicochemical, textural, sensory and color properties can be produced. Results showed that by utilization of the native hydrocolloids as fat replacers in low fat cheese formulation, the disadvantages of fat reduction in the product can be improved.

Frankincense is an oleo-gum-resin obtained from Boswellia trees. In this study, Boswellia serrata essential oil was extracted by Clevenger apparatus, then segregation and recognition of components was performed by Gas chromatography-mass spectrometry (GC-MS) methods. The follin-ciocalteu method was used for estimating total phenol content and the antioxidant activity was evaluated by several methods including, 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging, total antioxidant capacity, reducing power, and rancimat test in different concentrations (100-1000 ppm). Components identification revealed that α-pinene (29.8%), α-thujene (5.92%), β-Pinen (3.41%) and pcymene (3.16%) had the highest percentage in the essential oil, and the total phenolic content was 94.88 mg GAE equivalents/100g of essential oil. The antioxidant activity of essential oil was dosedependent in all tests and the highest inhibition of DPPH radicals, reducing power and total antioxidant capacity was detected at a concentration of 1000 ppm, which were 22.23%, 0.65 and 1.18, respectively. In rancimat test, the highest oxidative stability of the oil was also recorded for concentration of 1000 ppm of the essential oil. Results of the present study demonstrated that Boswellia serrata essential oil could be used as a potential source of natural antioxidants for oil and oil-containing foods.

Acrylamide is a chemical compound that is produced in starchy foods such as biscuits at temperature higher than 120°C and there is concern about its carcinogenic properties. Since biscuit is one of the most consumed floury products, the objective of this research is assay the effect of invert sugar replacement in four levels (0, 25, 75 and 100) on acrylamide content, reducing sugar, pH, acidity content and moisture. Data were analyzed in a factorial design using ANOVA followed by Duncan’s multiple–range test at P

One of the most interesting methods to develop novel rheological and textural properties in food formulation is the application of hydrocolloid blends. In this study, properties of tragacanth gum blends with qodoumeshirazi, farsi and locust bean gums were evaluated. By this purpose initially the rheological behavior of tragacanth, qodoumeshirazi, farsi and locust bean gums were evaluated individually at 0.2% total gum concentration. Further, the rheological behavior of tragacanth gum blend with the mentioned gums in ratios of 20:80, 40:60, 60:40 and 80:20 were investigated between 1.32 and 165 s-1 shear rates. Power law and Herschel-Bulkley models were used to described their rheological behavior.These results showed that all solutions had pseudoplasticbehavior. Among the individual gum solutions,qodoumeshirazi showed by itself yield stress. The consistency coefficient of tragacanth gum was considerably higher than other gums. The apparent viscosities of blend solutions of tragacanth- locust bean gums and tragacanth-farsi gums in the ratio of 20:80 were higher than individual gums, which revealed the existence of synergism between these groups of gums. Since,farsi, qodoumeshirazi and locust bean gums are cheaper than tragacanth gum; it is possible to have cheaper formulation by using them instead oftragacanth gum.

In recent decades,the demand of consumption for probiotics or functional foods has increased and several attempts to use them in fermented meat products.The study aims to produce the probiotic fermented sausages by using the probiotic bacteria of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG (with the initial inoculation of 107 cfu / gr) as a functional food and to study their chemical, microbial and organoleptic properties.The results of chemical tests showed that the probiotic samples have the highest amount of protein content and lowest amount of moisture content compared to the control.The results of the overall count of probiotic bacteria in the desired times showed that in the samples containing probiotic bacteria,there are 106-107 of living bacterial cells per gram of final product.The microbial test results of non-lactic bacteria count showed that the treatment containing Lactobacillus plantarum 299V had the highest amount of mentioned bacteria and the control had the lowest amount.In the final products of all samples, no trace of the presence of pathogenic bacteria was observed.The results of the organoleptic property evaluation showed that in most cases, the probiotic fermented sausage samples had higher scores than controls.

Moisture loss and oil uptake are closely related during the process of deep-fat frying. The aim of this study was to evaluate the influence of ultrasound waves with combined frequencies on moisture loss kinetics during frying of potato strips as well as modeling the moisture loss. Ultrasound pretreatment was performed at 28 and 40 kHz for 30 minutes with separate and combined frequencies. Then, the frying process was done at 150, 170 and 190°C for 90, 180, 270 and 360 seconds. To model moisture loss, Fick’s second law was used. Effective moisture diffusion coefficient obtained from experimental data was between 1.823×10-8 - 4.377×10-8 m2/s. The average correlation coefficient between the experimental data and the data obtained from the Fick’s law was 0.96. The use of ultrasonic pretreatment with separate and combined frequencies increased the effective moisture diffusion coefficient. This increase was significant in some samples while it was insignificant in others. Empirical models were used to study the moisture loss kinetics during frying. In addition, effect of temperature on the effective moisture diffusion coefficient was calculated through the Arrhenius equation.

Application of combined technology can reduce the disadvantages of each other as compare to their individual process. Osmotic process along with hot air drying and freezing were applied on red beet pieces in this investigation. red beet divided to slices as well as cubes pieces before treatment with citric and ascorbic acids in two levels of 0.1 and 0.3 percent. red beet slices were semi dried in cabinet drier for period of 75 minutes and cubes for 115 minutes and then were placed into polyethylene bags for prior to freezing process in freezer with -25◦C. Different physicochemical characteristics such as acidity, water activity, image processing and texture were evaluated after 2 hour and 30 days. Statistical analysis of data with completely randomized design and SPSS software version 20 during one month preservation showed that cubes pieces of red beet in 0.3 percent of acid solution along with osmotic dehydration has the best and comparable texture, color and quality characteristics as compared to the fresh red beet.

Tannins are plant natural products with a high molecular weight and can form a complex with the protein and carbohydrates.This plant important material have properties such as anti-microbial and proteins precipitation. The aim of this study was to investigate the feasibility of industrial mass production of tannins from pistachio hull. Two extraction methods, i.e. shaker and ultrasonic Extraction and four solvents (acetone 70% ,ethanol 50% , methanol 50% and water) were performed in two species kalleghuchi (P. vera cv. Kallehghuchi) and Ohadi (P.vera cv . Ohadi). The results showed that the highest and the lowest insoluble tannin was measured 13.18 and 11.99 mg/g DW respectively related to maceration method in the ohadi, Acetone and methanol. But the highest and the lowest soluble tannin was measured 55.32 and 34.46 mg/g DW respectively related to maceration method in the ohadi, ethanol and kalleghuchi, water. Anthocyanin in Pistachio hull kalleghuchi and ohadi was measured 9.09 and 10.71 μmol/g DW and Pistachio nute kalleghuchi and ohadi 4.12 and 4.19 μmol/g DW . The results suggest the application of pistachio green hull as a cheap and easily accessible source for production of natural bioactive compounds.

Heating at high temperatures creates a large change in the chemical properties of oils. Due to effects of oils on health, further research is necessary to choose the best type and quality of oils. Extra virgin olive oil is considered one of the best due to the beneficial effects of dietary oils. The aim of this study was to compare the thermal stability of Iranian and foreign extra virgin olive oil. Eight samples of olive oil were tested in this study. Oils were heated at 120 ° C for 4 h to evaluate the thermal stability,  were sampled every 2 hours. Fatty acid composition, Acid value, Peroxide value, Anisidine value,  Totox value, Rancimat oxidative stability test, was conducted in accordance with Iranian national standards. Results showed that oleic acid, the major fatty acid in olive oil, was between 69 to 74 percent. There was a significant relationship between time and acid value (P= 0/013), peroxide value (P≤ 0/001), anisidine value (P≤ 0/001), totox value (P≤ 0/001). There was not observed any significant relationship between changes in oil and acid value, peroxide value, anisidine value, but with totox value (P= 0/003) a significant relationship was observed. Interpretation of the data suggests that the thermal process changes the index of acidity, peroxide, anisidine and totox. The changes will further increase with time. According to the obtained results,foreign extra virgin olive oils are better and are more resistant to heat than Iranian ones.

Polysaccharides are biomacromolecules which have an important role in the human diet to scavenge free radicals preventing oxidative damages. In this study, the effects of ultrasonic power (50- 100- 150- 200 W) and duty cycle (50- 100%) at frequency of 24 KHz on extraction yield of polysaccharides from green pea pod as a by-product of food processing premises were studied. Polysaccharide extraction was performed at extraction temperature of 60°C, extraction time of 50 min and water to raw material ratio of 30:1 mL:g. The maximum extraction yield (7.14±0.01%) was obtained with ultrasonic power of 150 W and duty cycle of 100%. This finding indicated that ultrasound treatment in comparison with traditional methods can enhance the extraction yield. The green pea pod polysaccharides have been analyzed in order to identify a variety of chemical properties. FT-IR spectrum demonstrated obvious characteristic peaks of polysaccharides. Antioxidant activity of green pea pod polysaccharides was determined by DPPH, RP and FRAP assays. Finally, polysaccharides extracted from green pea pod as a as a natural and low cost source for extraction of value added products can be used as a novel and natural antioxidant agent for functional food production.

Sponge cake is of bakery product with approximately four weeks shelf- life. Retarding the staling rate of baked goods is one of the most important issues which is of nutritional and economical importance. The application of native plant and seed hydrocolloids in bakery products increases shelf life and postpones staling. So, in this study the effect of different concentrations of qodume shirazi seed mucilage 0, 0.25, 0.5, 0.75 and 1% on physical, sensory and staling properties of sponge cake were investigated. The results showed that the addition of Qodume shirazi seed mucilage up to 0.75% improved the characteristics of the product in terms of sensory, shelf life, cake batter specific gravity, volume, apparent density and symmetry. During the storage time, the highest moisture content and the lowest firmness were observed in sample including 0.75% gum. So, qodume shirazi seed mucilage can be used as an anti-staling agent in sponge cake.

The aim of this study was an evaluation of the possibility of foam mat drying method for preparing of pomegranate powder with maintaining of it’s physicochemical properties. Then some properties of pomegranate powder produced by foam mat drying such as particle size, solubility, water activity, transition point, antioxidant capacity and total anthocyanin (TAC), were investigated. The statistical results analysis of the data showed that different drying temperatures on all of the properties had a significant effect (p

Applying very high temperatures (up to 140oC) during the defatting process in food processing, causes sunflower proteins undergo heat denaturation, low solubility and undesirable changes in functional properties. In this research, the physicochemical properties of sunflower flour and sunflower protein isolate under normal conditions and by using of activated carbon were evaluated. The amount of moisture, protein, fat, ash, carbohydrates, total phenol content and antioxidant capacity, protein solubility in water, gel electrophoresis, denaturation temperature and color were evaluated. All the studied samples were significantly (P

It is possible to produce different dairy food products with better acceptability, using different flavors. In this relation, it is difficult to use flavors due to their volatility, stability and no impairing in the turbidity of the product. In this study, concentration and turbidity of Doogh samples containing Pectin, AMD and locust bean gum with and without smoke flavor was evaluated. In addition, samples analyzed during 40 days of shelf life. Statistical analysis indicated that Doogh sample with locust bean gum at 4˚C and Doogh sample with AMD had the highest analogy to blank flavored sample with smoke. Transparency of sample with pectin gum decreased with increasing of time during 40 days. In the sample with locust bean gum at 4˚C, at the first 20 days, the turbidity increased and then decreased until day 40.

Wheat is a cereal grain that constitutes on the average, one-third of the total grain products. In this study performed for the first time in Iran, the effects of cleaning (0 and 100 %), storage temperature (20 and 40 0c) and time (2, 4, 6 and 8 week) and different doses of carbon dioxide, nitrogen and oxygen (as air, 90% N2% O2, 90% CO2% O2 and 45% CO2 45% N2 10% O2) within the stored wheat packages on the biological (useful and non useful loss), physical (hectoliter, thousand seed weight) and chemical (acidity, pH and ash) characteristics of wheat grain variety n-80 in Golestan province, were investigated. The results showed that the effect of cleaning (P

Cucumber fruit consumes in high quantities during all seasons in Iran; so it is important to evaluate parameters that affected the cucumber quality. Measurement of these parameters is expensive and time-consuming process. Therefore, parameters prediction due to affecting factors will be more useful. In this research work, artificial neural networks used for modelling the relationship between mechanical properties (crispness index and firmness) and sound pressure during cutting (acoustic response) with storage time, storage conditions on different positions on cucumber fruit. The networks input were storage time, storage conditions and test position on the fruit length. The networks output targets were the values of the mechanical properties and acoustic response. The different networks defined and trianed with different topologies. Multi layer perception (MLP) and radial basis function (RBF) networks used with different number of neurons. The training rules were Momentum, Conjugate Gradient and Levenberg-Marquardt. The transfer functions were TanhAxon and SigmoidAxon. The networks evaluated respected to estimation the accuracy of acoustic and mechanical properties. The results showed that MLP network with Momentom training function, TanhAxon transfer function and 3-5-3-3 topology had the best accuracy for prediction of acoustic and mechanical properties of Viola cucumber fruit. This network can predict the sound pressure, crispness index and firmness of the fruit with determinations coefficient of 0.9973, 0.9456 and 0.9129 and root mean square error of 0.021, 0.052 and 0.059 respectively.

The Eremurus plant, popularly called “serish” in Iran, belongs to the Liliaceae family. Eremurus persicus is one of the most important species from this genus. It grows very well in Central Asia, including Iran, West Pakistan, Afghanistan, Iraq, Turkey, Palestine, Lebanon, Syria and Caucasus. In current study a water-soluble crude polysaccharide (CESP) was obtained from the roots of E. persicus by warm-water extraction (70°C), ethanol precipitation and deproteinization. CESP was purified with DEAE-cellulose and Sephadex G-100 columns and the main fraction was collected and freeze-dried. The total yield of purified polysaccharide was 4.5% of the dried material. Molecular weight, total carbohydrate content and specific optical rotation of polysaccharide were 71.2 KDa, 96.4% and -32.7° respectively. Monosaccharide analysis showed that polysaccharide was composed of Glucose and Mannose with a relative molar ratio of 1.0: 1.98. Its structural features were elucidated by a combination of chemical and analytical methods such as Methylation, GC-MS analysis, Periodate Oxidation and Smith degradation, Partial acid hydrolysis, FT-IR and 13C and 1H NMR Spectroscopy. The data obtained indicate that purified polysaccharide from E. persicus roots possessed a backbone of β-(1→4)-linked Glucose and Mannose with branched attached to O-6 by β-1→linked Mannose.

One of the most common problems in modern communities is long-term high energy intakes due to consumption of high energy foods, resulting in overweight and obesity. Therefore the aim of this study was to produce microwave baked low calorie cake, by reducing fat and optimization of formulation with xanthan gum and pre-gelatinized starch to calorie reducing and retardation of staling. In this study, response surface methodology and central composite design In order to evaluate and optimization of the independent variables including oil (x1:3-13%), xanthan gum (x2: 0-0.3%) and pre-gelatinized starch (x3:0-1%) on the characteristics of the final product were used.The results of formulation of microwave baked cakes showed that with reduced fat and add xanthan gum and pre-gelatinized starch, moisture content and water activity of the cake, better preserved which leads to reduced stiffness and gumminess and increases the cohesiveness, therefore softer cake with a longer shelf-life was produced. The uses of these compounds in the cake formulation can offset the negative effect from the fat reducing results in reduce the porosity and volume of the cake. Formulation optimization done to minimize stiffness and gumminess as well as to maximize the volume and cohesiveness of cake that was confirmed in practical tests for Independent parameters of the oil, xanthan and pregelatinized starch 6.2%, 0.3% and 1% respectively. At this point, the optimal response levels include humidity, aw, stiffness, gumminess, the cohesiveness and volume of samples was 20.34 %, , 0.80, 0.19 N, 0.204 N, 1.08 and 98 cm3 respectively. Finally, by comparing the two methods of baking with microwave and conventional methods shows that there was no significant difference between these two methods of baking, except that the microwave baked cake due to preserve more moisture, was softer and therefore have a longer shelf life.

Staphylococcus aureus has become a major concern because of the ability to acquire resistance to antimicrobial agents. The aim of this study was to survey methicillin-resistant gene (mecA) in Staphylococcus aureus isolates from food origin and determine their antimicrobial susceptibilities pattern. For this purpose, 146 food samples were evaluated. Also 34 isolates of Staphylococcus aureus with food origin were used available in the archives of the faculty. All isolates were cultured and evaluate by morphology and biochemical characteristics of Staphylococcus aureus. All isolates were subjected for two PCR. The first one was done to confirm Staphylococcus aureus species according to amplify the nuc gene specific for Staphylococcus aureus. The second PCR was done for evaluate the presence of methicillin resistant gene (mecA) in isolates. Antimicrobial susceptibility of staphylococcus aureus isolates was determined using the Kirby–Bauer disc diffusion method. The result of the first PCR confirmed that all of the isolates were positive for the nuc gene. Second PCR for the presence of mecA gene showed that out of 66 coagulase positive Staphylococcus aureus, only 1 isolate (1.51%) had the mecA gene. Antibiotic susceptibility results showed that the highest resistance was to penicillin (34.84 %) followed by resistance to Azitromycin and Erytromycin (10.6%), Oxacillin (7.57%), Trimethoprim and Sulfametoxazol (6.06%), Cloxacillin (4.54%) and Cyprofloxazin, Meropenem and Florfenicole(1.51%). No resistance was found to Rifampin, Ceftizoxime, chloramphenicol, nitrofurantoin, gentamicin and novobiocin. The isolate with mecA gene was resistant to Penicillin and Oxacillin and had relative sensitivity to Cloxacillin, Trimethoprim, Sulfametoxazol, Meropenem and Methicillin.

There are different ways to assess the label of meat products with their actual contents. One of the most convenient methods is multiplex-PCR Polymerase chain reaction. For this issue, the multiplex polymerase chain reaction (PCR) method used DNA fragments of 153,145, 227 and 104 respectively to identify four species of meats (horse, donkey, pig and cattle/sheep). Thirty five meat samples were obtained from three brands of raw meat (minced meat), prepared products (hamburger) and processed meat (sausage) from Isfahan, Tabriz and Tehran. DNA extraction was performed on all samples and then multiplex-PCR was performed. DNA fragments of 153,145,227 and 104 respectively to identify horse, donkey, pig and cattle/sheep meats. A new program is used for replication process in the polymerase chain reaction device. Of those 35 samples, 6(17%) cases of fraud detected. Among 6 frauds 4(11%) cases were horse meat and 2 (6%) donkey. Most of frauds were in low percentage of meat products (sausage 40% and 50%). Findings showed that fraud occurred in meat products. This disturbs public health, religious faith and fair- trade economic. Therefore, Food and Drug Association must watch the application quality control guidelines by meat producers.

Considering the side effects of chemical preservative and attention of food producers to natural preservatives, evaluation of antioxidant and antimicrobial effect of them in the laboratory and food models seems to be necessary. The aim of the present study was to determine the effect of rosemary extract (RE) on lipid oxidation and inoculated staphylococcus aureus in minced beef. Leaves and stems of rosemary after drying in the shade were soaking in pure ethanol and alcoholic extract was obtained. Then total phenolics content and minimum inhibitory concentration (MIC) is determined against S. aureus using the agar dilution method. Two concentration of RE (3 and 4 mg/ml) was added to the treatments. Assessment of chemical spoilage index (Thiobarbituric acid) and microbial parameters (total plate count and S. aureus count) is carried out in 0, 1, 3, 7 and 14 days of storage at 4±1˚C. The MIC value and total phenolic content of rosemary was 3 mg/ml and 4.54 (g gallic acid equivalents/100g extract) respectively. The result reveals that treatment with both concentration of RE shows significantly lower chemical and microbial indexes in comparison with controls and results were statistically significant (P

In this research casting method was used to prepare potato starch based bio-nanocomposite films with nanoclay and mint essence as the reinforcing materials. The composition included potato starch with 40% (w/w of total solid ) of a mixture of the sorbitol/glycerol (weight ratio of 3 to 1as plasticizer) with nanoclay (3% wt.) and mint essence with different concentrations (10-30% vol.). Results showed that by increasing the concentration of mint essence, Physical properties of films were improved. WVP increased (P