جستجوی مقالات مرتبط با کلیدواژه "کاهو" در نشریات گروه "صنایع غذایی"

Currently, meat products are considered one of the most consumed foods in the world. The food industry is not only responsible for providing good food for the general public, but paying attention to nutritional and health-giving components such as reducing the consumption of nitrites and preservatives such as ascorbic acid is also a challenge. It is great for experts and activists in this field. This research was done to investigate the replacement of nitrite and ascorbic acid in the formulation of fish sausage. The samples are in the form of 5 treatments including C (control sample without lettuce powder and blueberry powder), T1(1%lettuce powder and 5% blueberry powder), T2 (2%lettuce powder and 5%blueberry powder), T3 (4%lettuce powder and 5%blueberry powder) and T4 (6%lettuce powder and 5% blueberry powder) blueberries) were produced. Recently, researchers are looking for the use of natural substitutes instead of nitrite in the meat industry to maintain the quality of the products to an acceptable level and to prevent their early spoilage; in this regard, many researchers use turned to plant materials as good sources of antioxidants and antimicrobials. Because blueberries are a rich source of phenolic compounds, anthocyanin, and vitamin C, they can be considered a good source of natural antioxidants. Nitrate accumulation in vegetables such as lettuce is higher than in other vegetables. It is different in different organs of vegetables, so lettuce is a good source of nitrate supply. According to the results obtained from the chemical characteristics, the T4 treatment (fish sausage sample containing 6%lettuce powder and 5% blueberry powder) was in the standard range in all the chemical characteristics of the treatment.

The purpose of this study was to determine the influence of different levels of cadmium concentration of the soil on accumulation of cadmium in various parts of seven different types of common vegetable crops: lettuce, spearmint, coriander, cress, onion, parsley and leeks. A factorial experiment in a completely randomized design with three replicates and three treatments was conducted. The treatments included three levels of cadmium concentration in soil 50 mg.kg-1, 100 mg.kg-1 and control with no cadmium. The soil used in this study was prepared by using a sieve with a 2mm mesh and adding nitrate cadmium plastic pots were employed to cultivate vegetables. At the end of the growing season, samples were prepared from different parts of the plants to measure cadmium concentration. The SPSS software was employed to analyze the data. The results showed that cadmium concentrations were higher than 0.05 to 0.1 mg/kg and 0.2 mg/kg, the rates that Institute of Standards and Industrial Research of Iran and FAO/WHO, respectively, announced as safe for human consumption. Cadmium was found in stems: of lettuce, spearmint, coriander, cress, onion, parsley and leeks from highest to lowest; in leaves: of lettuce, cress, onion, coriander, parsley, spearmint and leeks; from highest to lowest; and in; roots: of cress, lettuce, spearmint, coriander, parsley, onion and leeks from highest to lowest. The results indicated that the highest amount of cadmium concentration among the different parts of the vegetables was founded in lettuce stem (6.8 mg/kg) and the lowest amount in leek root (0.77 mg/kg), both higher than what has determined as safe for human consumption. All treatments were considered as unsafe treatment while no sign of toxicity was found in control sample. The high accumulation of cadmium in lettuce, cress and onion, the vegetables that are consumed more, is critical due to their potential to accumulate this element in their leaves. These vegetables cannot be safe for consumption by human if is grown in soils with high concentration of cadmium.

One of the problems with the consumption of fresh vegetables is the possibility of contamination with pathogenic bacteria. Washing fresh vegetables plays an important role in reducing the microbial population and increasing the safety of these products. Electrolyzed water has been considered as a new disinfectant in recent years. It is antiseptic, inexpensive and safe that affects different species of bacteria, fungi and viruses. In this study, the use of various types of washing water has been studied on the reduction of Shigella Flexneri population in lettuce. Types of water used include drinking water, acidified drinking water, chlorinated deionized water with chlorine concentrations of 50 and 25 mg / L, neutralized electrolyzed water, acidified electrolyzed water with a chlorine concentration of 50 and 25 mg / L were studied at different washing times (60 and 180 seconds) and different washing temperatures (4 and 25 °C). The results of this study showed that electrolysis of water had the most efficiency in reducing the microbial load of lettuce (72%) and the acidification of electrolyzed water increased its disinfection efficiency (75%). In addition, the study of lettuce microbial population during 1 to 4 days showed that the growth rate of microbial growth in lettuce samples was slower than other washing methods.

Ozone is a strong oxidant and a potent disinfecting agent. There are numerous application areas of ozone in food industry. While there are many investigations on the application of ozone in food industry, relatively little information is available on the potential of ozone to reduce microbial populations in fresh-cut fruits and vegetables and the visual quality of lettuce. In this study, ozone water was applied at five concentrations (0.6, 0.8, 1.2, 1.6 and 2 ppm) for four exposure times (1, 3, 5 and 10 min) on natural microflora and E. coli O157:H7 and Salmonella inoculated of lettuce. The reduction in the total bacterial count, yeast and mold, total coliform, as well as lactic acid bacteria counts were examined. The promising results indicated the efficacy of ozone water to reduce the microbial populations on lettuce. In the best condition, the inoculated samples of E. coli O157:H7 (ATCC 35150, NCTC 12900), Salmonella typhi morium (ATCC 14028, NCTC 12023) and Salmonella enterica subsp, enterica (PTCC 1709) on lettuce were decreased further than 2 log10 cfu/g. The results showed the population of aerobic mesophilic bacteria, yeast/ moulds, total coliforms and lactic acid bacteria were decreased to 1.54, 0.94, 1.94 and 1.35 log10 cfu/g respectively. The method of ozone generation, type of application, as well as the optimal exposure time and concentration of ozone as an antimicrobial agent on lettuce is mentioned in detail.