فهرست مطالب z. ghafuri

In recent years due to the health consumers are attracted to meat products with decreased levels of fat, cholesterol and energy value. Therefore, in the present study, the feasibility of producing superfine fried fish using hydroxy propyl methyl cellulose coated and Lepidium sativum extract was studied.

Control samples (without coated), treatment 2: hydroxy propyl methyl cellulose, treatment 3: Hydroxy propyl methyl cellulose with Lepidium sativum extract of 500 ppm, treatment 4: hydroxy propyl methyl cellulose with  Lepidium sativum extract of  1000 ppm and treatment 5: hydroxy propyl methyl cellulose with Lepidium sativum extract of  2000 ppm were prepared and the oil absorption, moisture content, peroxide value, thiobarbituric acid and Sensory analysis of fried fish produced were evaluated.

The results of physicochemical test showed that hydroxy propyl methyl cellulose with Lepidium sativum extract increased the moisture content and reduced the absorption of oil compared to the control treatment, and was more effective to delay lipid oxidation in fried fish fillet by decreasing peroxide and thiobarbituric values. The best results in relation to these parameters were observed in treatment 5 and then in treatment 4. Sensory score of treatment 4 was higher than the sensory rating of treatment 5.

The results of this study indicated that hydroxypropylmethyl cellulose and 1000 ppm concentration of Royal extract can enhance the nutritional value of fish fillet by reducing the oil absorbtion and intreasing the moisture content of fried fish.

Staphylococcal enterotoxins (SEs) are produced in foods under favorable conditions and considered a potential biological threat.

The study was performed to detect enterotoxigenic genes of A and B in coagulase-positive (CPS) and coagulase-negative staphylococci (CNS) to evaluate biotypes and antibiotic resistance of isolated Staphylococcus aureus from different meat.

A total of 160 meat swab samples were collected from lamb, water buffalo, cattle, and chicken carcasses. Presumptive colonies on Baird Parker agar were subjected to biochemical identification, including Gram staining, catalase, oxidase, and coagulase activity. Relevant colonies separately were subjected to the polymerase chain reaction (PCR) assay for identification of Staphylococcus genus, enterotoxigenic genes (sea and seb) and the thermonuclease gene (nuc) specific for the S. aureus. The antibiotic susceptibility test was also carried out using five antibiotics.

Totally, 150 Staphylococcus spp. were isolated from the samples among which 135 (90%) isolates harbored sea gene, meanwhile, none of the isolates contained seb gene. Twenty-five S. aureus confirmed by PCR from which 15 isolates (60%) belonged to host specific (HS), 7 isolates (28%) belonged to non-host specific (NHS) biotypes, while 3 isolates (12%) were non-typable. Overall, 68%, 56%, 16%, 12%, and 8% of isolates were resistant to penicillin, trimethoprim, gentamicin, oxacillin, and erythromycin, respectively.

The meats provided from this area were contaminated with enterotoxigenic and antibiotic-resistance staphylococci, which can threaten the health of the consumers. The study showed that not only CPS contain enterotoxin A gene, but also CNS isolates possess this gene, especially in buffalo meat, and thus they are recognized as potential hazards in different meats.