فهرست مطالب محمود ناصری

In this study, gelatin was extracted from the by-product of Scomberoides commersonnianus, and after evaluating its characteristics, a biodegradable film was prepared from the gelatin. The results showed that the yield of extracting gelatin, pH and hardness were 12%, 5, and 100 grams, respectively. The gelation time and temperature were 18°C in 175 seconds. Evaluation of the mechanical properties of the edible film based on fish gelatin showed that the tensile strength and elongation at the break point were 3.6 MPa and 27.2%, respectively. The physical properties of thickness, humidity, solubility, and water vapor permeability were reported as 0.08 mm, 5.2%, 21.3%, and 5.8 g mm/h mm2kpa × 10-6, respectively. SEM images showed a smooth structure without pores. Moreover, gelatin film did not show antibacterial properties against E. coli, Staphylococcus aureus, Bacillus subtilis, and Bacillus cereus. However, based on the results of the fish gelatin film can be introduced as a suitable candidate for the preparation of composite films with other biopolymers, and the addition of antibacterial compounds can improve their antibacterial property.

Fish fillet is a corruption-sensitive product that requires several quality and hygiene reviews before consumption. Many methods of fish quality and freshness determined based on destructive and time-consuming tests require manpower and sample sizes. This study evaluated the ability of a non-destructive fusion method of ultrasound, electrical resistance measurement, and colorimetry to monitor the freshness of rainbow trout fillets at refrigerator temperature. For this purpose, the samples of fish fillets were prepared and stored in a refrigerator for 12 days, and physical tests such as ultrasound wave attenuation, electrical resistance, and colorimetry to determine the color component of the fillets in both color space of RGB and Lab, and sensory evaluation (color, taste, odor, and texture) were performed. Also, a chemical test was conducted to determine the fillets ash, protein, and fat during storage. Extracted data from physical tests were subjected to two classification models of neural network and decision tree for determining the best classification method according to the fillet freshness. Various single hidden layer neural networks with zero to ten neurons and decision trees with five algorithms of LMT, REP, J48, RANDOM FOREST, and RANDOM TREE were evaluated. In each model, physical test data were considered as input and storage days as output. Based on the results, the highest classification accuracy (100%) and the lowest mean error value (0.02) were obtained for the neural network with 6 neurons in the hidden layer, and correspondingly 100 percent and nearly zero for the decision tree with J48 algorithm The confusion table of both models also confirmed the classifiers' accuracy. The integrated non-destructive system presented in this study does not require sample preparation. It is accurate, relatively inexpensive, and can be used during the food and fishery process to determine their freshness.

In this research, the ability of the integrated non-destructive system including ultrasound, electrical resistance measurements and colorimetric assays to predict the textural properties (hardness, brittleness, viscosity, elasticity, guminess and chewiness) of trout fillets were evaluated. For this purpose, fillets were stored for 12 days at refrigerator temperature and then examined at interval times. At the same time physical, mechanical, chemical and sensory tests were performed on the fillets. The performance of neural network and support vector machine methods for predicting and modeling tissue properties were compared. In each model, physical properties were considered as inputs and textural properties as outputs and modeling was performed. The results showed that in the prediction of hardness, fragility and elasticity of the support vector machine and in the viscous, resin and chewability indices, the neural network method had more capability to model the texture properties, so that the root mean square error (RMSE) Hardness, fragility, viscosity, elasticity, gum and chewability indices were equal to 0.144, 0.025, 0.015, 0.015, 0.044 and 0.171 respectively and their correlation coefficients were equal 0.993, 0.985, 0.992, 0.961, 0.995 and 0.995. Therefore, the proposed non-destructive system in combination with artificial intelligence methods showed promises as a non-destructive and efficient tool for monitoring and quality control during trout fillet storage.

This study was designed and conducted to investigate the mechanical and physical properties of fish gelatin films and the effect of Glutaraldehyde crosslinking on antimicrobial control of poly-l-lysine. In this study, the film was prepared by casting method and then 0.05% Glutaraldehyde and 0.05% poly-l-lysine added to fish gelatin film. After that, physical and mechanical properties, antimicrobial activity and release of poly-l-lysine from the film were observed. The results showed that the addition of glutaraldehyde to the fish gelatin film increased tensile pressure (6.80 MPa) and reduced solubility (38.51%), moisture (8.05%), and water vapor permeability (2.03 mm/h mm2kpa×10-6 ). The fish gelatin film with glutaraldehyde as a crosslinking agent was showed a smooth surface without porosity according to the SEM results. Moreover, the release of poly-l-lysine from the biopolymer containing the Glutaraldehyde was slower and more continuous due to crosslinking. Considering the mechanical and physical properties of the films and release control of the antimicrobial compound, it seems that films containing crosslinking agents can be used in food storage.

The rainbow trout Oncorhynchos mykiss is one of the most desirable farmed fish. The aquaculture of this fish is 811 thousand tons (FAO 2019), and about 167 thousand tons in Iran (statistics of the Fisheries Organization of Iran,1397) which has led to the production of a large volume of waste. Fish waste includes head, skin, tail, fins, intestines, and intestines that have been shown to have oil extraction potential (Ramakrishnan et al., 2013). Fish oil is a rich source of omega-3 fatty acids, especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are recommended for the possible treatment of many diseases and disorders, especially cardiovascular disease (Yue et al., 2008; Asnaashari et al., 2019). Because polyunsaturated fatty acids are not produced in the body, they must be supplied through food (Hao et al., 2015). Therefore, the use of fish oil in food and animal feed are necessary. Kilka oil is also a by-product of fish powder companies and is used in fish and poultry feedstuff (Ghasemi et al., 2014). Kika oil is a by-product of fish powder factories. Despite its high price and nutritional value, Kilka oil is very sensitive to oxidation due to its abundance of unsaturated fatty acids (Pirestani et al. 2010; Fazel et al. 2008). Due to the above, many efforts have been made to replace fish oil with other oils. Sunflower oil is one of the most common oils for human consumption. Due to the combination of fatty acids, sunflower oil has used for fish oil substitution (Dalbier et al. 2015). Previous studies have shown that rainbow trout oil has a considerable value due to its taste and color, availability and low pollution. On the other hand, due to the expansion of aquaculture products and processing industries, the oil extracted from this source will have a reasonable price. In this study, an attempt is made to compare the quality of rainbow trout waste oil with sunflower and Kilka. If the quality of the waste oil is equal to any of the mentioned oils, its use for human consumption or animal feed will be recommended.

In this study, Kilka oil was prepared from Qarahboron sturgeon farm (Mazandaran-Sari) and sunflower oil was purchased from a food store. The residual oil of rainbow trout was extracted by solvent according to Vafaei et al. (1396). In brief, about 100 g of fish waste was homogenized in a mixture of 400 ml chloroform and %2 methanol. The mixture was filtered via a filter paper and solvent was removed using rotary evaporator (Vacuum Rotary, Fara-Azma, Iran) at 40 ºC and kept refrigerated until analyses in a dark screw topped bottle. Peroxide value (PV) was determined according to AOCS (Cd 8-53), in which PV is reported as milliequivalents of active oxygen per kg oil (AOCS, 1995). Free fatty acids (FFAs) content was assessed following AOCS (Ca 5a - 406) (AOCS, 1995) and expressed as percent of oleic acid. Anisidine value (AV) was determined using AOCS (Cd 18-90) (AOCS, 1995). Color properties of the extracted oil was evaluated in a smart colorimeter (ATEBA, MAT 2000, Shiraz, Iran) based on Lab system, in which L* denotes lightness, a* was the representative of redness or greenness and b* indicated yellowness or blueness of the oil. The color index L * ranges from zero to 100 and a * and b * are values ranging from -20 to + 120. 9 points were randomly selected and the L*, a*, and b* were recorded.

Fish are classified into three groups based on their fat: low-fat, medium-fat, and high-fat fish (Strateva and Penchev 2020). According to studies, the yield of oil extraction in this was % 16.16, which was consistent with the study of Vafa et al. (1397). Therefore, the residual waste of rainbow trout, as a high-fat fish, have a significant amount of oil that can be extracted and used for food and feed. The permissible limit of PV for refined edible oils consumed by humans is less than 5 and unrefined oils less than 10 (meqO2/kg oil) have been reported (Codex, 1993). The significant difference in PV in different treatments with the standards was analyzed by One-sample t-test. Based on the results of the analysis, the amount of PV in Kilka oil was more than the standards for human and animal consumption, while they were lower in waste oil and sunflower (Fig. 1). In the process of refining the oil, all impurities and harmful compounds will be separated during neutralization, discoloration, and deodorization in order to achieve optimal quality. In this study, no purification process was applied to the oil extracted from fish waste. It seems that if this process is industrialized, along with the application of refining and purification processes, the quality of the product will be superior to the present sample. The results of TBA was the same as the PV index. In all three oils, TBA levels were lower than standard. Unlike the previous two indices, the amount of FFAs in waste oil was significantly higher than the other two samples. The presence of lipase and phospholipase enzymes is one of the most important reasons for the increase of FFAs. The process of refining oil will reduce the FFAs index in waste oil. Figure 5 shows the results for the browning, yellowness and whiteness index of oils. The index of browning in Kilka oil was significantly higher than sunflower oil and waste oil. Oxidation reactions, Maillard, and compounds resulting from the reaction of secondary products of fat spoilage with free amines will cause discoloration and darkening of the oil color (Sabzipour et al., 2019). The results of peroxide and thiobarbituric acid tests also confirmed that in Kilka oil.

Comparison of the quality of the Kilka oil, sunflower oil and rainbow trout waste oil had interesting results. Waste oil can be considered as a new and serious option for aquaculture industries due to its ease of extracting and remarkable quality. Due to the high potential of the country in order to rainbow trout aquaculture and consequently the high volume of waste (which is considered an environmental threat), the waste oil could not only be used in animal feed but also could be used in human’s food.

In this research, manganese ferrite (Mn), calcium ferrite (Ca), and zinc ferrite (Zn) nanoparticles were synthesized by thermal treatment method. Curcumin (CUR) loading and release rate of Mn, Ca, and Zn nanocarriers were investigated at different pHs. The drug loading percentage in Mn nanocarriers were higher than Ca and Zn, which is the result of neutral manganese ferrite in the loading medium. Strong π-π interaction between CUR and manganese ferrite nanocarriers increases drug loading percentage. By changing the pH from 7.4 to 5.5, the release of curcumin from Mn, Ca and Zn nanocarriers increased from 41, 24.7, and 44% to 92, 58.7, and 53%, respectively. The biocompatibility of Mn, Ca and Zn nanocarriers were determined using the MTT method, hemolysis test, and lethal dose test. Studies have shown that although a high percentage of MCF-7 cancer cells are destroyed in the presence of Zn nanocarriers, these nanocarriers have a destructive effect on normal HEK-293 cells.

In the present study, the structural and antioxidant properties of fucoidan extracted from macroalgae (Sargassum and Padina) from the Persian Gulf coast were evaluated. The fucoidan was extracted by ethanol and hot water and after calculating the extraction yield, DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), scanning electron microscopy (SEM), and its monosaccharides by HPLC method were examined. The yield of fucoidan in Sargassum (4.2 ± 0.00%) was higher than Padina (2.98 ± 0.28%) (P < 0.05). The IC50 of DPPH free radical scavenging in fucoidan extracted from Sargassum and Padina were 0.1 and 0.14 mg/ ml, respectively, which were higher than BHT as a commercial antioxidant (P < 0.05). The rate of FRAP in both samples increased with an increase in the concentration of fucoidan. The SEM results showed that fucoidan from both macroalgae had strong structural cohesion and irregular surfaces, but Padina had more surface protrusions. The glucose, mannose and xylose sugars in different amounts were detected by the HPLC method, in which the amount of glucose and xylose sugars were higher in the fucoidan derived-Sargassum (P < 0.05). According to the results of the present study, the fucoidan extracted from the Sargassum and Padina can be a good alternative to an industrial antioxidant in food

This paper reports optical, magnetic and antibacterial properties of calcium-magnesium nanostructure which was prepared by a simple thermal treatment method. Calcination was conducted at temperatures 500 K, The influence of calcination temperature on the degree of crystallinity, microstructure, and phase composition was investigated by different characterization techniques, i.e., X-ray diffraction (XRD), field emission scanning electron microscope (FESEM), and Fourier transform infrared spectroscopy (FT-IR), respectively. The effect of calcination temperature on band gap energy was studied by UV–vis absorption spectra. Magnetic properties of nanoscale materials, such as saturation magnetization (Ms) and magnetic induction (Hc), were investigated by a vibration sample magnetometer (VSM) device in the room, Results showed that calcium-magnesium nanoparticles have been behavior of superparamagnetism. the antibacterial characteristics of studied samples were investigated against Staphylococcus aureus (S. aureus) and Bacilli as Gram- positive bacteria and Escherichia coli (E. coli) as a Gram- negative bacteria with Grass cultivation method

The present study aimed to prepare Fe3O4 nanocarriers (NCs) by a thermal treatment method. After the Fe3O4 (Fe) NCs was prepared, zinc oxide and silica nanoparticles were added to it as Photosensitizer. The structure, morphology, and magnetic properties of Fe3O4@ZnO (Fe@Zn) and Fe3O4@SiO2 (Fe@Si) NCs were determined by XRD, FT-IR, FESEM, and VSM. Then, the loading and drug release of Fe, Fe@Zn, and Fe@Si NCs were investigated. The curcumin (CUR) release of Fe@Zn+CUR and Fe@Si+CUR increased from 30% and 26% at pH 7.4 to 53% and 57% at pH 5.5, respectively. The cytotoxicity of Fe@Zn and Fe@Si NCs were determined by MTT assay, hemolysis test, acute toxicity, and lethal dose test. The results showed that Fe@Zn and Fe@Si were appropriate for Photodynamic Therapy (PDT) and in the next step, the effect of Fe@Zn, Fe@Si, Fe@Zn+CUR, and Fe@Si+CUR NCs on MCF-7 cells under  visible light were studied. Finally, the ranking of the destruction of cancerous cells of MCF-7 using NCs under  visible light was: Fe@Zn+CUR>Fe@Zn>Fe@Si+CUR>Fe@Si.

Quality of glazed (G) and non-glazed air-blast frozen rainbow trout (Oncorhynchus mykiss) was evaluated after applying different modern (M: microwave oven; U: ultrasonic; HVEFT: high voltage electrical field; O: ohmic heating) and conventional (S: steam cooking; W: water; R: refrigeration) thawing methods. Glazed frozen samples thawed by modern and conventional methods showed an increase in protein and pH contents (except for M/MG). The glazing process negatively affected the TVB-N (total volatile basic nitrogen) and % FFA (free fatty acid) levels and these compound increased after glazing in all thawed samples except for SG and S from  conventional and M, MG, U and UG from modern thawing methods, respectively. The TOTOX value of HVEF, HVEFG and OG was not significantly changed after thawing process compared with the fresh fish sample. Glazing could reduce the drip loss and increase the WHC (water holding capacity) in different thawing methods except for MG. MG and HVEFG/RG/WG had the lowest and highest hardness, respectively. The L* values of HVEF/HVEFG and U were higher than those of fresh and other thawing methods.

In this study, gelatin was extracted from Siberian sturgeon waste and used in film making.

Gelatin was extracted using NaOH and HCl. After evaluating the extracted gelatin properties (bloom grade, pH, zeta test, melting and setting temperature and time), the edible film was prepared by using glycerol.

The results showed that the extraction efficiency of the gelatin was %20.06. The protein content, pH, degree of gel hardness, setting and melting temperature and time were 79.2 ± 0.6%, 4, 160.2 ± 0.4 g, 13.1 ± 0.2 ° C in 180.3 ± 0.5 seconds and 19.33 ± 0.5 ° C in 140.66 ± 0.5 seconds, respectively. Zeta potential indicated a positive surface charge in gelatin. The thickness, moisture, solubility, tensile strength, tensile strength and permeability tensile strengths properties of gelatin film reported 0.05 mm, %10.2 ± 1.5, %79 ± 3.7, 30.01 ± 0.7 MPa, %77.5 ± 3.6 and 3.5 ± 0 g mm/h mm2kpa×10-6 , respectively. SEM images of the film showed smooth structure without cracking. Moreover, the FTIR result showed the formation of amide bands in the region of 3277.62, 1633.92, 1530.11 and 1236.49 cm-1.

Due to the efficiency and properties of gelatin, and the mechanical and physical properties of the edible film, it can be used as a good candidate for the production of biodegradable films in food storage.

In this research, zinc-iron ferrite nanoparticles were synthesized by thermal treatment method. The presence of crystalline phases by X-ray diffraction (XRD) was determined by X-ray diffraction (XRD), which confirmed the presence of crystalline phases in all nanoparticles. The particle size and morphology of the nanoparticles were obtained using Field Emission Scanning Electron Microscopy (FESEM) and Transmission Electron Microscopy (TEM), respectively. The magnetic properties of nanoparticles, such as saturation magnetization (Ms) and coercivity field (Hc), and remanent magnetization (Mr) were carried-out by vibrational sample magnetometer (VSM) at room temperature which showed that zinc and iron ferrite nanoparticles had superparamagnetic and ferromagnetic behaviors, respectively. The existence of metal oxides vibration modes were confirmed by a Fourier transform infrared spectroscopy (FT-IR) in all of nanoparticles. The band gap energies were estimated by UV–vis absorption in the range of 1.98 to 2.30 eV, which confirmed Zn1-xFexFe2O4 spinel nanostructures were semiconductors

The quality of the oil extracted from rainbow trout (Oncorhynchus mykiss) wastes was evaluated using bioactive compounds of the plant thyme (Zataria multiflora). Three treatments were in this research: 1- Samples without extract or essence (control), 2-Samples with concentrations of 600 and 1200 ppm of extract and 3-Samples with concentrations of 600 and 1200 ppm of essence. The oil samples entered in test tubes which rapped in aluminum sheets and incubated in 50° C and analyzed on days 0, 3, 6 and 9. The results showed that chemical analysis of oils extracted from rainbow trout wastes including peroxide and non-enzymatic browning were lowest in 1200ppm of essence on day 9 of storage period while some other quantitative indices including thiobabrbitoric acid, free fatty acids and anisidine value were lowest in 600ppm of extract and essence on day 9. Comparing quantitative parameters in control and other treatments showed that almost all indices were higher in control indicating the antioxidant activity of the extract and essence of the plant they in reducing oxidative spoilage rate and increasing the shelf life of the oils.

In this research, Mossbauer spectroscopies of magnesium ferrite and zinc ferrite nanoparticles which were fabricated by thermal treatment method were used for the investigation of characterization of magnetic and microcopy as magnetic hyperfine and cation distribution. The obtained results of the experiments of vibrating sample magnetometer VSM, X-ray diffraction XRD and transmission electron microscopy TEM of these ferrite nanoparticles which were already published were used.

In this study, the effect of bioactive ice slurry contains ginger extract and essential oils, was evaluated on maintenance quality improvement of rainbow trout during short-term storage. Fish were stored for 16 days in three ice slurry types (containing extracts and essential oils of ginger and control samples). During the four-day intervals chemical (Peroxide, Thiobarbituric acid, Free fatty acids and Total volatile nitrogen bases), Microbial (Total Viable Count and Psychrophilic count) and Sensory (Taste, Flavor, Color, Odor Texture and Skin appearance) tests were performed. The results revealed a significant difference in the quality of samples stored in ice slurry containing ginger essential oil and extract with the control sample. Ginger extract and essential oils had a positive effect on the taste and visual quality acceptance of samples. Oxidative and microbiological decay was controlled with ginger extracts and essential oil. Using bioactive ice slurry, rainbow trout storage period was increased four days.

The effects of different fat extraction methods include Bligh and Dyer (BD), Smeds (SM), Bligh and Dyer used dichloromethane (BDD), Folch (FO), Roese-Gottible (RG), Soxhlet used petroleum ether (wet and dry samples) (SOX-WET, SOX-DRY) and Soxhlet used n-hexane (SOX-N) on total fat quantity and quality of Rainbow trout (Oncorhynchus mykiss) were investigated. Chemical properties including total fat, free fatty acid, peroxide value, conjugated diene and triene, tiobarbitoric acid, anisidine value, brown color factor, and color assessment were evaluated. According to the results, the amount of total fat was higher in Bligh and Dyer toward Soxhlet with wet sample, modified Bligh and Dyer and Roese-Gottible methods. The lowest primary lipid oxidation products were found in Bligh and Dyer and Soxhlet used petroleum ether. Comparison of tiobarbitoric acid value, showed higher secondary lipid oxidation products in Roese-Gottible toward Soxhlet and Folch methods. The highest amounts of conjugated triene, free fatty acids and TOTOX were also found in Roese-Gottible method. The results of this study showed that Smeds and Bligh and Dyer used dichloromethane extraction methods had proper fat quality, low cost and short time, as well.

In this research, nano composite CaFe2O4/PVA and CdFe2O4/PVA were synthesized by thermal treatment method. physical properties were compared. The structural characteristics of the calcined samples were determined by X-ray diffractionXRD that the results confirmed the presence of crystal phases in the all ferrite nanoparticles. Field emission scanning electron microscopeFESEM obtained the particle sizes of the 19 to 118 and 47 to 138 nm for calcium and cadmium ferrite nanocomposites respectively. Fourier transform infrared spectroscopyFT-IR confirmed the presence of metal oxide bands for the all calcined samples. Magnetic properties such as saturation magnetizationMs and coercivity fieldHc were obtained at room temperature by using a vibrating sample magnetometerVSM which demonstrated calcium and cadmium ferrites had ferromagnetic behaviors. When calcination temperature increased to 923 K for cadmium ferrite nanocomposite a phase transformation from cubic to orthorhombic spinel occurred.The effect of temperature on energy gap was studied by the visible-ultraviolet spectroscopy, it was found that with increasing sintering temperature, the energy gap decreases.

In this study the effect of polyethylene film impregnated with essential oils of thyme (T. daenesis) and savory (S. bakhtiarica) to control lipid oxidation fillet of rainbow trout (O.mykiss) during short-term refrigerated storage was studied. Sensory indices and lipid quality indices were assessed in three-day intervals and compared with control samples (uncoated polyethylene film). The hydrolytic corruption was limited by using essential oils of thyme and savory in packaging. The higher values of conjugated diene in control samples showed further development of lipid deterioration in this treatment. After impregnating film with essential oils of thyme and savory, increasing the primary products of lipid oxidation was inhibited respectively until the 12 and 15 days. The secondary lipid oxidation products rate was limited after using essential oils in packaging films. However, significant difference was not observed due to the type of essential oils. By using essential oils of thyme and savory, the taste and overall acceptance of the product was enhanced. During the storage period, the value of sensory evaluating indices was decreased in all samples while the changes rate much more progressed in control samples.

Aims: With regard to increasing the consumption of seafood in fresh form, the present study was conducted with the aim of investigating color and tissue of Rainbow Trout fillet by chitosan edible coating incorporated with marjoram essential oil during refrigerated storage.
This experimental study was conducted as factorial experiment with completely randomized design. Three fillets without coating were treated with 2% chitosan solution and 2% chitosan solution.5% of the essential oil and were examined three times for each treatment. The color and tissue properties were evaluated after 0, 7, 14, and 21 days. The data were analyzed by SPSS 22 software, using two-way ANOVA, and Duncan's Multiple Range Test.
Findings: There was no significant difference in the composition of moisture, ash, protein, and total fat between 0 and 21 days at refrigeration temperature. The amount of cold bacteria increased during the storage time and was significantly different in different treatments (p0.05), but with time, this difference became significant (p>0.05). Fillets treated with chitosan and essential oil resulted in better elastic state and, consequently, better fillet quality compared to the control. The use of 2% chitosan preserved these indices in the fillet without any significant change compared to the control (p Coating Rainbow Trout fillet with marjoram essential oil increases its antimicrobial and antioxidant properties and significantly improves the quality of the color and tissue of the fillets of this fish during refrigerated storage.

In order to determine the optimal concentration of Ginger bioactive slurry ice, for short-term storage of Rainbow trout, four different concentrations of extracts (100, 200, 300 and 400 mg / L) and essential oil (500, 1000, 1500 and 2000 mg / L) were examined. To evaluate the integration effects of ginger bioactive compounds with ice slurry, ice slurry shelf life, substrate temperature and pH were measured. By using color measurement (L *, a *, b * and WI) and microbial analysis (TVC and PTC) the effect of Ginger bioactive ice slurry on the rainbow trout fillet was measured. the mentioned concentrations of essential oils and extracts, did not have any significant effect on the ice slurry shelf life, temperature and pH. Based on colorimetric tests, results showed that different treatments did not alter the color of the fillets. Ice slurry enriching with ginger extracts and essential oils, inhibits the total and psychrophic bacterial count. Total and psychrophic bacterial count of samples treated with the 200 mg / l ginger extract and 1500 g / l ginger oil was significantly less than other treatments. Based on performed tests, 200 mg / l extract and 1500 mg / l essential oil, were selected as the optimal concentrations of Ginger bioactive ice slurry.

The effect of different lipid extraction methods (including, Bligh & Dyer, Smeds, Bligh & Dyer using Dichloromethane, Folch, Roese Gottible, Soxhlet used petroleum ether – dry and wet- and Soxhlet used N-hexane) on total fat and fatty acid composition in rainbow trout (Oncorhynchus mykiss) was investigated. According to the results, the Bligh & Dyer method showed a higher fat extraction efficiency than Soxhlet (wet), Smeds and Roese Gottible, while no significant difference was observed with the other methods. No significant differences were found in total SFA, total MUFA, and total PUFA of different extraction methods. The omega-3/omega-6 ratio ranged between 0.20-0.29. The highest amount of polyene index (PI) was 0.34, but no significant differences were found between different extraction methods. Taking fat quality and quantity, finance, toxicity, and theease of operation, the most efficient method for rainbow trout lipid extraction was the “optimized Bligh & Dyer using Dichloromethane”.

In this research, by using thermal treatment method, the different concentrations of cobalt from 0 to 1 (x=0, 0.2, 0.4, 0.6, 08. and 1) were increased to zinc ferrite nanoparticles (CoxZn1-xFe O4). The structure and magnetic properties of samples were characterized by techniques, i.e.,X raydiffraction (XRD), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FT-IR) and vibrating sample magnetometer (VSM) .The obtained results of XRD and FTIR of nanoparticles confirmed the cubic-spinel structure with space group Fd-3m. The observed images of TEM of nanoparticles showed spherical shape so that; they have a uniform distribution with average size of 40 nm. The vibrational modes of the Co-O, Zn-O and Fe-O were demonstrated by FTIR. The formed nanoparticles which were prepared by thermal treatment method exhibited different magnetic behaviors as when the concentration of cobalt was increased, magnetic behaviors of samples transferred from paramagnetic to ferromagnetic that were confirmed by using a vibrating sample magnetometer (VSM).

No doubt, the most important factor for achieving felicity, to which the holy religion of Islam has given special attention, is self-refinement and cultivation of the soul. According to Islam, such refinement is fulfilled through combat with the self which is the same as asceticism. Some kinds of asceticism are approved by Islam and others are rejected. Given the influx of false eastern and western mystical schools to today's society and the deviation from pure Islam, the present paper seeks, besides the expounding the view of Islam about asceticism and its position in religious teachings, to elaborate on the correct procedure of any measure in this regard and explain obstacles to asceticism in the view of the infallible Imams who hold that asceticism is guaranteed only within the limits of sacred law and the context of divine injunctions. Such asceticism can lead the wayfarer to high mystical degrees.