Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was done in 2011, minced fish sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty ac...

The high cost of feed grains has led swine producers to seek alternative feedstuffs, such as distillers dried grains with solubles (DDGS). However, little is known about the effects of high levels of DDGS in swine diets on pork quality. The objective of this study was to evaluate belly processing and bacon, sausage, and loin quality of pigs fed high levels of DDGS. Sixty pigs averaging 34 kg BW...

The antioxidant’s ability of mushroom extract (prepared from edible mushroom -Pleurotus) to stabilize color of uncooked andcooked burger was evaluated in comparison to certain types of antioxidants (α-TOC / BHA ). The result showed that the lipid oxidation and color shelf life of uncooked and cooked burger upon addition of 2, 5 and 8 ml of mushroom extract (ME) per 100 g of meat, caused a prolo...

Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat...

because of inhibitory effect, selected probiotic lactobacilli may be used as biological preservative, so, the aim of this study was to present some data on lactobacillus as probiotic bacteria. lactic acid bacteria were isolated from sausage. each isolate of lactobacillus species was identified by biochemical tests and comparing their sugar fermentation pattern. antibacterial activities were don...

ABSTRACT: Soya burger is one of the meat replacers with low cholesterol content and saturated fats. Regarding the gums application in food systems, the effect of adding xanthan (0,0.4, 0.6%) and caboxymethylcellulose gums (0,0.4,0.6%) on water holding capacity (WHC), cooking loss, shrinkage and sensory evaluation of soya burger have been investigated. It was found that the samples with xanthan ...

This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found th...

promoted by demineralised bone, reconstituted acid-soluble collagen, and gelatin in the form of Gelfoam.t The index employed was the rate of bone repair in a standard defect produced in the calvaria of rats. These investigations are an extension of our earlier studies in which we observed that, under certain conditions, chondroitin sulphate would restore the mineralising properties of demineral...