nowadays the use of probiotic products especially yogurt, due to having wonderful and health properties, has become popular in the world. in this study, the effect of homogenization pressure (100, 150 and 200 bars) and stage (single and two) on the amount of lactic and acetic acids was investigated. yoghurts were manufactured from low-fat milk treated using high pressure homogenization at 100,1...

This study was aimed to investigate the effect of vacuum packing (VP) on the fatty acids profiles in cobia (Rachycentron canadum) fillets during an extended frozen storage period. Cobia fillets were treated under vacuum system then stored at -18°C for up to 6 months and compared to control conditions. As a result of a frozen storage period of 6 months, a marked content decrease was found in the...

This study investigated the potential effects of egg quality indices at 95% confidence level in order to minimize quality loss during different storage conditions. The chicken and quail eggs’ quality indices including weight, albumen index, yolk index, Haugh index in fresh eggs as well as after storing in moist sawdust, oil, and refrigerator were measured for six weeks. The results revealed tha...

Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and s...

background: due to high content of unsaturated fatty acids, trout is susceptible to oxidative spoilage. in this study, the effects of thymus vulgaris essential oil (eo) and extract on oxidative stability of cooked rainbow trout fillet during four months frozen storage period were investigated. methods: three groups of fish fillets were treated with thyme eo and three other groups were treated w...

This study was aimed to investigate the effect of vacuum packing (VP) on the fatty acids profiles in cobia (Rachycentron canadum) fillets during an extended frozen storage period. Cobia fillets were treated under vacuum system then stored at -18°C for up to 6 months and compared to control conditions. As a result of a frozen storage period of 6 months, a marked content decrease was found in the...

Background: Chicken fillets contain essential amino acids besides many minerals and vitamins, which are necessary for maintaining life and promoting growth. Moreover, it is low in calories and cholesterol; therefore, it can be used for feeding infants, young children, and some patients. Methods: Chicken fillets were initially coated by dipping in different concentrations of chitosan (1.0%, 1.5...