it is highly desirable to employ biopreservatives of the antioxidant and antimicrobial properties to avoid the side effects associated with the use of synthetic preservatives. cake batters containing essential oil extracts of some such iranian native herbs as: lemon balm (melissa officinalis), camel thorn (alhagi maurorum) and ajwain (trachyspermum copticum), were prepared. the chemical composi...

The present study examined the effects of chitosan (Ch) and chitosan combined with sodium tripolyphosphate (Nch) nanoparticles as coating materials for Cynoglossus arel fillets during superchilling storage. Treatments included the following: C (untreated, control samples), AC (treated with 1% glacial acetic acid, acid control), Ch (treated with 2% w/v chitosan solution, Chitosan) and Nch (treat...

The aim of this study was correlation determination between fat putrefaction indices and antioxidative enzymes in chicken, cattle and camel meat during refrigerated storage. Longissimus dorsi muscle of three Iranian dromedary one humped camel and three Holstein cattle and breast muscle of three broiler breeder chicken were obtained from the carcasses 3 days postmortem. The samples were ground a...

Persistent organic pollutant 2,3,7,8-Tetrachlorodiobenzo-p-dioxin (TCDD), known as harmful congeners of dioxin, has many adverse effects on human or animal health. This TCDD enters the body through inhalation, ingestion, and skin contact. Purple Roselle is a well-known herb-medicinal plant having antioxidant properties. study aimed to evaluate capacity purple roselle water extract along yogurt ...

OBJECTIVE To find out the mechanisms of redifferentiation and reversion of malignant human gastric cancer cells induced by ascorbic acid. METHODS Human gastric cancer cells grown in the laboratory were used. The Trypan blue dye exclusion method was used to determine the cell doubling time. The electrophoresis rate and colonogenic potential were the indices used to measure the rate of rediffer...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

BACKGROUND: Freezing is a common way and one of the best methods of seafood preservation for long periods of time; however, the freeze thawing process may influence the quality of food. OBJECTIVES: Oxidation and denaturation of proteins, sublimation and recrystallization of ice crystals can cause changes in the quality of the frozen products. This study was aimed to evaluate the effect of three...

The freezing-thawing effect on the meat quality of whole, gutted and fillets of sea bass (Dicentrarchus labrax) were investigated. It was aimed to investigate the changes in the meat quality of whole, gutted and fillets of sea bass in multiple frozen (-18±2ºC) and thawed cycles in refrigerated conditions (4±2°C). The meat quality assessment of the sea bass groups (whole, gutted and fillets) sub...