جستجوی مقالات مرتبط با کلیدواژه « محصولات گوشتی » در نشریات گروه « کشاورزی »

Phosphates are used as stabilizers and emulsifiers in many processed foods. Phosphates are used in more than 65% of meat products. Due to the potential health risks of phosphate consumption and the tendency of consumers to buy phosphate-free or phosphate-reduced products, several studies have been conducted in recent years to replace phosphate in meat products. Due to the unique functional properties of phosphates, their complete removal is technologically challenging. The aim of the present study was to partially replacement of phosphate in cocktail sausages with modified potato starch. Effect of adding three types of starch including: Acetylated distarch adipate, Hydroxypropyl distarch phosphate and Starch sodium octenyl succinate at two levels of 1.35 and 2.7% compared to samples of sausages produced with commercial phosphate (Control sample - no modified starch) on physicochemical properties of sausage including pH, cooking loss, tissue firmness, microbial characteristics (coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Salmonella and mold and yeast) and sensory characteristics (color, odor, texture and acceptance) were evaluated in a 5-point hedonic system during 30 days of storage (zero, 15 and 30 days after production). Replacement of phosphate with modified starch did not make a significant difference in the pH of the samples with the control. No significant difference (p <0.05) was observed in the cooking loss of samples containing 1.35% of modified starch with the control sample. The cooking loss was significantly higher in sausages containing 2.7% of modified starch with higher moisture content. All samples were microbiologically in accordance with Iranian national standards. Formulated sausage samples were not significantly different (p <0.05) from the control at time zero. After 30 days of storage, the microbial load of treatments containing 1.35% of acetylated diastarch adipate and hydroxypropyl diastarch phosphate were less than the control. Increasing the amount of starch to 2.7%, regardless of their type, increased the microbial load.  In this study, the most desirable formula in terms of quality were sausages containing 1.35% modified hydroxypropyl diastarch phosphate starch and sausages containing 2.7% modified sodium starch actinyl succinate starch were less desirable compared to other formulations.

In this study, the effects of different concentrations of basil seed gum, nettle essential oil, and chitosan on the physiochemical, microbial, and sensory characteristics of hamburgers were examined during refrigerated (4± 1 ᵒC) storage. For this purpose, different concentrations of chitosan (1, 1.5, and 2% w/w), basil seed gum (0.5, 1, and 1.5% w/w), and nettle essential oil (0.5, 1, and 1.5% w/w) were added to the burgers. The produced hamburgers were analyzed by chemical and microbial parameters: Total Viable Count (TVC) and Psychrotrophic Counts (PTC), Peroxide Value (PV), Thiobarbituric Acid (TBA), Total Volatile Basic Nitrogen (TVB-N), and Free fatty acid (FFA)) evaluation at 3-day intervals within 12 days. Also, sensory evaluations were carried out. The results of this study showed that the rate of chemical and microbial spoilage of hamburger was slowed by the application of chitosan, basil seed gum, and nettle essential oil. Treatments with this combination Sample S13, S08, and S11 had the best result sensory evaluation indicated that the sample containing S11 had a favorable acceptance rate and could be used to extend the shelf life of hamburgers during refrigerated storage.

Conjugated linoleic acid (CLA) and cholesterol are two nutritionally important compounds found naturally in ruminant-derived foods. In the present study, the content of the biologically active isomer of conjugated linoleic acid (c9t11-C18 isomer) and cholesterol in some well-known and widely-used brands of commercial meat and dairy products were analyzed by capillary gas chromatography. In addition, the contribution of these foods to the daily intake of CLA and cholesterol was finally calculated. The content of c9t11- C18 isomer ranged from 0.3 (prob iotic cheese) to 1.2 g/100 g FAs (butter) in dairy products; from 0.16 (chicken) to about 1.5 g/100 g FAs (lamb) in meats, and from 0.05 (chicken sausage) to 0.5 g/100g FAs (Kielbasa) in meat products. On the other hand, cholesterol content in dairy produc ts varied from 71.0 in pasteurized cow milk to 460.0 mg/100 g fat in probiotic cheese, in meats from 17.1 in beef to 58.6 mg/100g meat in lamb, and in meat products from 18.4 in Kielbasa to 94.5 mg/ 100 g products in hot dog. The estimated average daily in take of c9t11-C18 isomer and cholesterol through most-consumed dairy and meats products consumption were calculated to be approximately 330 mg and 97.8 mg respectively for each Iranian adult.

Fluctuations in food prices are one of the challenges of the economic history of Iran that had resentment among all groups of the population and Followed challenging the authorities and the authorities have been seeking. Thus, the stability and regulation of market equilibrium prices of these products and creating permanent prices are traditional concern of policy makers. Always Meat product had been the most important and essential products for Iranian society. In present research, demand functions of Meat products estimated in urban region of Mazandaran province in term of 1988-2013. After coefficient test, results denoted that between the four systems demand IROOT, CBS, AIDS and INBR, only the inverse demand system NBR (INBR) is consistent with research data. Results show that INBR system is compatible system according to data. Also compensatory and non-compensatory cross elasticity’s show that all type of meat are substitution. According to Scale elasticity, Beef is a Luxury product and Chicken and Aquatic Meat are normal and essential product.

Nitrite is responsible for some characteristics of cured meat products such as color, flavor and suppressing the outgrowth and production of toxin from Clostridium botulinum. Despite all of its desired properties, nitrite is responsible for the formation of carcinogenic N-nitrosamine. In this study, nitrite-free and low-nitrite meat curing systems were developed to eliminate or reduce nitrite from meat products. Thirteen different formulations were made including standard frankfurter ingredients with or without nitrite in combination with cochineal and paprika as natural coloring agents. For example, control sample was with 120 mg/kg nitrite, low-nitrite sample was contained 40 mg/kg nitrite and some samples were without nitrite. The samples were stored at 4 oC for eight weeks. During the storage, color changes (L*, a*, b*) were determined and evaluated. Also, the produced samples were exposed to natural and artificial light and their color stability were compared. In addition, the colors of samples were evaluated by trained panelists. The results showed that the sample with 40 mg/kg nitrite and 0.002 % cochineal, the sample contained 40 mg/kg nitrite and 1 mg/kg paprika and the sample without nitrite and contained 0.015 % cochineal had no significant different color (p