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...

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...

We have studied the physicochemical composition and functional technological properties of plant additives – wheat fibre with pumpkin pectin (WFwPP). It was found that introducing in recipe cooked sausages instead fatty pork an amount up to 5% improves their digestibility "in vitro", increasing relative nutritional value compared control sample made entirely raw meat. Systematization is carried...

In this work, S. aureus isolates from meat and products were examined for frequency, profiles of antibiotic susceptibility, virulence genes (seb, sea, sec, sed, see, fme A). Staphylococcal food poisoning is one the most economically important foodborne diseases in world. a prominent food-borne pathogen common contamination across Some strains generate staphylococcal enterotoxins (SEs), which ca...

The aim of this study was to evaluate the influence triplicate blend natural antioxidants on sensorial, physicochemical and microbiological characteristics cooked sausage. Three antioxidants: sodium L-ascorbate (x1), dihydroquercetin isolate from Larix sibirica Ledeb (x2) lyophilized ethanol (30%) extract dry distilled rose ( Rosa damascena Mill) petals (x3) were studied in doses 0, 0.05 0.1 g/...

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...