جستجوی مقالات مرتبط با کلیدواژه « Sausages » در نشریات گروه « پزشکی »

Gamma irradiation has been shown as an effective technology to decrease or eliminate microbial contamination in raw and cooked meat products. However, irradiation-induced physicochemical changes are important to accept the technology by meat industries and consumers. The objective of this study was to assess effects of gamma irradiation (0, 2, 4, 6 and 8 kGy) on nitrite residue, lipid oxidation, total volatile nitrogen and color in two heated meat products (sausages) during refrigerated storage at 4 ºC for 28 days.

Two groups of emulsion meat products with various proportions of meat (40 and 65%) were irradiated at 2, 4, 6 and 8 kGy doses. Residual nitrite and TVN tests were carried out on Weeks 0, 7, 14, 21 and 28. The color test was carried out using the Hunter Lab system on Weeks 0 and 4 of storage.

Radiation at 8 kGy doses resulted in a significant decrease in nitrite in both groups (P < 0.05). The TVN value in radiated samples was significantly lower than that in non-irradiated samples (controls). Furthermore, high-dose radiation (doses of 6 and 8 kGy) in the two food products significantly decreased the red index (a-value) and significantly increased the TBA value (P <0.05).

Based on the results from chemical properties of the radiated products, irradiation is suggested at 2 and 4 kGy doses as appropriate doses.

Abstract Background and Clostridium perfringens is one of the pathogenic bacterial factors in animals and one of the important causes for food poisoning in human. The essence of P.atlanticaSubsp. Kurdica fruit or wild pistachios has been recognized as an anti- microbial compound against most of micro-ore anti-organisms. The purpose of this research is to determine the anti-microbial activity of the essence of P.atlanticaSubsp. Kurdica fruit on Clostridium perfringens microbe in laboratory environment and meat fabrications. Investigation in this research, anti-microbial effects of the essence of P.atlanticaSubsp. Kurdica fruit on Clostridium perfringens was evaluated via determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Ultimately, in third step of investigation, using the MBC from essence is considered as an anti-bacterial compound for food fabrications (hot dog and kielbasa) in order to reduce non-aerobic microbes especially Clostridium. SAS software method is used in form of two-factor factorial experiment based on a totally random plan in order to construct statistical evaluation. the results showed that MIC for Clostridium bacteria equals 250 milligrams per liter, ad MBC in P.atlanticaSubsp. Kurdica fruit essence for Clostridium bacteria was equal to 500 milligrams per liter. In concentration of 500 milligrams per liter of P.atlanticaSubsp. Kurdica fruit essence on Clostridium bacteria in samples of produced hot dogs had fatal effects. The P.atlanticaSubsp. Kurdica fruit essence on Clostridium has not only inhibition property but also anti-bacterial property and not only in laboratory, but also in samples of produced hot dogs, but does not have positive effects on its taste and this problem can be solved by purification and decolourization or it can be used as a drug or remedy for infection or poisoning resulted from it. Keywords: P.atlanticaSubsp. Kurdica fruit essence, minimum inhibitory concentration (MIC), hot dogs and sausages, organoleptic properties