جستجوی مقالات مرتبط با کلیدواژه « خاکستر » در نشریات گروه « دامپزشکی »

The importance of food is unquestionable. Meat products are one of the major protein resources for human nutrition which nowadays، due to their easy preparation and favorable taste are widely consumed in all parts of the world. Salt is one of the substances added during the manufacture of meat products in order to prolong their maintenance، absorbance of water، and produce a favorable taste. According to the standard number 2303 of the Institute of Standard and Industrial Investigations of Iran، the maximum amount of salt in meat products is 2 percent. Nitrite compounds are food additives use in order to produce a favorable color and taste، prevent the growth of Clostridium botolinum spore، and prolong the shelf-life of products. However، their consumption also leads to the formation of nitrosamines in the body، which are carcinogenic. So they must be use within the legislated standard range (maximum 120 ppm). Another indicator of the ingredients of meat products is the amount of ash. If it will be beyond the standard range، it indicates extra usage of herbal fillers in meat products. Considering the above-mentioned factors، some of popular meat products in Ahvaz were examined. In a 3 month survey، 180 sausage samples from 5 different factories were examined for the amounts of ash، salt and nitrite residues. After ash obtaining of products through Reference Method، the amount of salt and nitrite residues were measured with standard recommendations number 741 and 923 with using potassium thiocyanate titration and spectrophotometric technique respectively. Statistical analyses revealed that the amount of salt and nitrite residues were within the national standard range. The amount of ash was found within the standard range for so-called German (‘almani’) sausages، but more than national standard limits in other products (p <0. 05).

Honey is the natural sweet substance produced by honey bees from nectar of plants or from secrerations of living parts of plants or excretions of plants sucking insects on the living pans of plants. Physico-chemical properties of honeys in each region are related to kind of plant and flower. Therefore، knowing of component is very important. In this study thirty samples of honey were collected from stores that located in Tehran City. Honey samples were sent to the food chemistry laboratory. Then، some physico-chemical parameters such as humidity percent، specific gravity of twenty percent honey solution، solid matter، acidity، pH، ash، reducing sugars، and non reducing sugars، existence or none existence of hydroxy methyl furfural (HMF) and diastase enzyme، were determined The results were showed that humidity percent، specific weight of twenty percent solution، solid matter، acidity، pH، ash، reducing sugars، and non reducing sugars were 15. 7%، 1. 32، 84%،16. 80 meq/kg، 3. 84، 0. 42 %، 66. 54%، and 4. 38%، respectively. The 3. 3% of the samples were positive HMF and 76. 7% were negative diastase activity. It was concluded that the most parameters for quality control of honey samples are located in desirable range.