Food Technology
Bahareh Shabanpour; Parastoo Pourashouri; Aniseh Jamshidi; Kaveh Rahmani farah; Akbar Vejdan Taleshmikaeil
Abstract
Introduction: In the present study, surimi was used in combination with different percentages of carrageenan, alginate and xanthan gums in order to simulate breaded shrimp and produce shrimp nugget with a texture similar to breaded shrimp. Materials and Methods: Shrimp nuggets were prepared from surimi ...
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Introduction: In the present study, surimi was used in combination with different percentages of carrageenan, alginate and xanthan gums in order to simulate breaded shrimp and produce shrimp nugget with a texture similar to breaded shrimp. Materials and Methods: Shrimp nuggets were prepared from surimi obtained from silver carp in combination with additives and different percentages (0.5, 1, 1.5 and 2) of carrageenan, alginate and xanthan. Then, they were battered and breaded after setting in 35°C. Physical, chemical, color and sensory analysis were performed on the several samples of shrimp nuggets in comparison with the control sample (battered and breaded shrimp). Results and Discussion: Based on the results, the amount of shrinkage decreased in all samples in comparison with the control (p < 0.05). Shrimp nuggets containing xanthan and alginate showed a lower amount of fat than control sample and samples containing carrageenan (p < 0.05). The highest amount of pH value was observed in the control sample and the sample containing 2% alginate was showed the highest amounts of water holding capacity. The highest value of texture analysis including hardness, springiness and adhesion were observed in the control samples, the samples containing carrageenan and the one containing alginate, respectively (p < 0.05). The sample containing 1% carrageenan showed the highest amount of the sensory attributes of taste, smell, texture and overall acceptance, but compared to the control, there were not any significant difference (p ˃ 0.05).
Food Chemistry
Marjan Zargar; Bahareh Shabanpour; Parastoo Pourashouri; Ebrahim Zabihi Neyshbouri
Abstract
[1]Introduction: Collagen is the most abundant and important structural protein in the connective tissue of animals, the production of which is of great importance in the fields of medicine, cosmetics and food. Due to religious restrictions as well as common diseases between livestock and humans, today ...
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[1]Introduction: Collagen is the most abundant and important structural protein in the connective tissue of animals, the production of which is of great importance in the fields of medicine, cosmetics and food. Due to religious restrictions as well as common diseases between livestock and humans, today collagen extraction has turned to other sources, especially aquatic sources. Therefore, the aim of this study was to extract collagen by conventional acidic and enzymatic methods from common carp scales and determine its characteristics in order to make optimal use of this waste to produce valuable products and find alternatives to collagen obtained from land animals. Material and Method: Acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) were extracted from common carp scales (Cyprinus carpio) and their properties were determined. Common carp scales were prepared with the use of 0.5 M acetic acid and pepsin enzyme. Finally, the extracted collagens were lyophilized and after calculating the extraction efficiencies, their characteristics were determined by electrophoresis tests, UV spectroscopy, X-ray diffraction and isoelectric point determination. Results and Discussion: The results showed that the extraction efficiencies of ASC and PSC were 1.9% and 2.96% (based on dry weight), respectively, which means digestion with pepsin could increase collagen efficiency up to 1.54 times. The results of SDS-PAGE analysis showed that both ASC and PSC are type I collagen and are composed of α1, α2 and β in the (α1) 2α2 chain structure; the isoelectric point of collagens was in the pH range of 5-6. The maximum absorption peak of the UV spectrum of collagen was observed at 235 nm. Although pepsin enzyme (1% dry weight of scales) increases efficiency without significant changes in collagen native structure, but its use for mass production of type I collagen in Iran is not recommended unless self-sufficiency and reduction of pepsin price achieved, while collagen extraction by acidic method is very simple and research to design a production line for this method is recommended. Common carp scales have the potential to be used as an alternative source of collagen in the food and health-pharmaceutical industries. These results can provide a solution to control the waste of the aquatic processing industry in creating environmental pollution, as well as producing a high value-added product from common carp scales.
Parastoo Pourashouri; Bahareh Shabanpour; Zeinab Noori Hashemabad
Abstract
Caviars represent the best-known form of fish roe products. The conventional method of roe processing includes saturated brine salting. However, despite the importance of these products, there is relatively little technical information available about their chemical composition, product quality and food ...
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Caviars represent the best-known form of fish roe products. The conventional method of roe processing includes saturated brine salting. However, despite the importance of these products, there is relatively little technical information available about their chemical composition, product quality and food safety attributes.Three experimental treatments were provided with kutum roe brined in 10, 18 and 24% sodium chloride solutions for 14 days (24°C). Then, the brined-roes were removed from the solution and stored at 4°C for 90 days in refrigerator. The contents of proximate compositions, salt, volatile base nitrogen (VBN), total psychrotrophic bacteria and histamine forming bacteria, color were measured. Sampling was carried out at the first and at the end of days 30, 60 and 90 of storage period.The samples brined in 10% solution putrefied during the brining and removed from study. The moisture and total volatile nitrogen content of 24% brined roes were lower than 18% treatment. The pH and histamine forming bacteria number at the end of storage and total psychrotrophic bacteria number after 60 days of storage were higher. The increase of L* value and the decrease of a* value in samples of brine 18% were observed on days 60 and 90 of storage, but this increase was induced only on the day 90 for samples of brine 24%. 18%brined roe showed acceptable chemical and microbial results in refrigerated condition, and 24% brine roe appeared optimal during storage period.
Seyed Mahdi Ojagh; Bahareh Shabanpour; Aniseh Jamshidi; Azam Siyamiyan
Abstract
Introduction: Value added products are defined as a set of products that are made up of the primary food with the help of different types of human or mechanical processing, and vary in appearance, texture, flavor and odor with their primary substance. One examples of value added products is battered ...
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Introduction: Value added products are defined as a set of products that are made up of the primary food with the help of different types of human or mechanical processing, and vary in appearance, texture, flavor and odor with their primary substance. One examples of value added products is battered and breaded products. Nuggets are products which are made of mixing mince or surimi with flavored and additive ingredients. The mixture is prepared after battering and being coated with toasted flour. It is then primary fried in oil and after freezing, packaged and stored. Therefore, the consumer only uses the final baking step, which usually involves frying in oil, consuming the product after thawing. Deep fat frying is a common cooking method in which fat is used as a heat transfer medium, during which foods with unique characteristics are produced in terms of taste, texture and appearance. During the frying process, along with shifting and moving the temperature, transferring and moving the material happens. Usually, with increasing frying time, the amount of oil absorption increases, but there is no linear relationship between. The amount of oil absorption depends on several factors such as oil quality, frying time, oil and food temperature, food form, porosity and chemical composition, especially the initial moisture content of the product.In general, fried foods at temperatures between 175 and 190°C have good brittle properties. Temperatures above 175°C may be associated with acrylamide formation, which is a carcinogenic substance. Therefore, the purpose of this study was to investigate the effect of frying medium (different vegetable oils) and temperature on the variations in the approximate composition and physical parameters of the fried silver carp nugget.
Materials and methods: In order to produce fish nuggets, 87% of minis were mixed with additive and flavoring ingredients, 5% breadcrumbs, 5% onions, 1% garlic, 1.5% salt and 0.5% spices. The mixture was shaped into round shapes and immersed in the glaze with a specific formulation and after dripping the extra glaze was covered with toasted flour. Then, nuggets were prepared using sunflower, olive, canola and sesame oil for 30 seconds at temperatures of 150, 170 and 190 degrees of celsius preheated by frying deep frying and after cooling to room temperature was packed in zipper bags and was frozen at -20°C. After a day, the nuggets were removed from the freezer and after de-damping at ambient temperature, chemical (including approximate analysis, pH measurements, water holding capacity) and physical tests (including viscosity, yield of product, shrinkage, Colorimetric and sensory analysis) were performed on fish nuggets. For physical tests and sensory analysis, nuggets were deep fried in sunflower oil for 3 minutes at 180°C.
Results & Discussion: The findings showed that fried nugget in sunflower oil and sesame oil contained moisture content, yield and high red color index, and oil absorption and yellowness index were less than fried nugget in olive oil and canola. From the temperatures of 150, 170 and 190°C in the primary frying, the temperature of 170°C had the highest moisture content and yield, and the average value of the brightness and redness index was 150 and 190°C. The temperature of 150°C showed lower oil absorption than 170°C and 190°C. According to the sensory evaluation, the sensory indexes of color, taste, smell, fat sensation in the mouth, texture, juiciness and general acceptance of the treatments in different oils and different temperatures of the initial frying were the same and did not show any significant difference. The priority was to select the panel of fried nugget panels in olive oil and prefer the initial frying temperature of 170 and 190°C. According to the results of this study, in terms of physical factors and the rate of absorption, fried nuggets in sunflower and sesame oil were more effective. Between the different temperatures of the initial frying, temperatures of 170°C for all of the measured indexes yielded better results than temperatures of 150 and 190°C.
Zeinab Noori Hashemabad; Bahareh Shabanpour; Hamed Azizi; Seyed Mahdi Ojagh; Alireza Alishahi
Abstract
Introduction: The importance of maintenance and supply fresh fish instead of frozen due to the consumers interested in fresh fish is highly regarded. Titanium dioxide is a non-toxic nanoparticle that the American Food and Drug Administration approve its using at levels that are in contact with food. ...
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Introduction: The importance of maintenance and supply fresh fish instead of frozen due to the consumers interested in fresh fish is highly regarded. Titanium dioxide is a non-toxic nanoparticle that the American Food and Drug Administration approve its using at levels that are in contact with food. The antimicrobial and anti-fungal effects of this nanoparticle have been proven in a wide range of microorganisms (Saito et al, 1999).The use of titanium dioxide nanoparticles in polyethylene and polypropylene coatings has been investigated. The results showed that this nanoparticle, in addition to reducing the oxidation content of the package, could be effective in reducing silicone recovery of polyethylene and polypropylene in nature (Manangan et al, 2010). Rainbow trout is one of the most widely consumed breeding fish in Iran. Due to the high production and consumption of this fish, it is vital to take the necessary measures to maintain quality and increase its shelf-life. Therefore, this research was conducted to investigate the effect of titanium dioxide nanoparticle polyethylene packaging on quality and shelf-life of rainbow trout fillets during storage in a refrigerator.
Material and methods: Chemical (Peroxide value (PV) )Pearson,1997(., Tiobarbioritic acid (TBA) (Egan et al., 1997(, total volatile basic-nitrogen (TVB-N) (Pearson, 1997), pH), microbial (Total viable, Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae) and Sensory analysis of samples was calculated and determined. The results of ANOVA using SPSS 16 software analysis and comparison of data using Duncan's multiple range test was 0.05 Sensory evaluation and analysis of non-parametric Mann-Whitney U test was used to test.
Result and Discussion: The process of microbial changes in the rainbow trout fillet was increased, except for the psychrophilic bacteria that were in the packaged nanocomposite treatment until the 4th day of the growing trend and then until the end of the period was reduced. Nanocomposites containing titanium dioxide containing nanoparticles prevent the growth of pseudomonas. (Bodaghi et al, 2013).The total amount of all chemical factors during the storage period showed an increasing trend in both treatments except for the factor observed in the packed sample. The results showed that in the control sample, the sensitivity rating on the day 8 was kept to a limit of less than 4, while in the sample packed with the nanocomposite until the 16th day, the points were less than the limit and the color score on day 12 Limiting receipts. Fat oxidation and microbial decomposition, and the production of esophagus combustion agents and fish tissue were changed. The antioxidant and antimicrobial effects of the packaged sample resulted in prolonging the shelf life and maintaining the quality of the fillets until the 16th day. Sensory, chemical and microbiological analysis results showed that the rainbow trout shelf life in nanocomposite packaging is suitable for 16-18 days.
Sakineh Heydari; Bahareh Shabanpour; Parastoo Pourashouri
Abstract
Introduction: One of the most important factors in the production of bread products is the frying process. Deep frying by moving a water mass separated from the product to the outside can cause deformation and fracture of the crust of bread products, therefore, This study aimed to evaluate the effect ...
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Introduction: One of the most important factors in the production of bread products is the frying process. Deep frying by moving a water mass separated from the product to the outside can cause deformation and fracture of the crust of bread products, therefore, This study aimed to evaluate the effect of adding edible wheat and oat dietary fibers and prevent deformation quality of shrimp analogue products, as a value-added product produced from surimi.
Materials and Methods: The shrimps analogue were produced of Hypophthalmichthys molitrix fish surimi by using a composite-molded method with preparation filament of surimi in five treatments including a fiber-free treatment and four others have 5 and 6 percent oats and wheat fiber; coating, pre-fried and were frozen. In order to perform experiments, the shrimp’s analogue were thawed and fried.
Results and Discussion: The results showed that the highest amount of moisture and the lowest amount of fat were in treatments containing 6% 49.06 and 5.51 wheat fiber respectively and 49.56 and 6.47 oat fiber respectively (p
Bahareh Shabanpour; Mansoureh Neirizi; Zeinab Noori Hashemabad
Abstract
Introduction: Surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (Shabanpour et al., 2008). Surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (Sultanbawa ...
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Introduction: Surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (Shabanpour et al., 2008). Surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (Sultanbawa & Li- chan, 1998). Raw fish freshness and quality of the most important factors affecting the quality surimi (Phatcharat et al., 2006). Low-temperature storage, especially storage in ice, one of the most suitable criteria for refrigeration methods and maintain the quality of fish (Benjakul et al., 2002), although changes in chemical, biological and physical on the ice completely stopped when maintenance is not are (Benjakul et al., 2003; Riebroy et al., 2007). The aim of this study was to evaluate the maximum duration of storage of silver carp in ice for surimi production with high quality and efficacy during storage on the quality of surimi made from these fish when kept in ice. Materials and methods: Silver carp ((Hypophthalmichthys molitrix fish at intervals of 0, 4, 8, 12 and 16 days after initial preparations into surimi process and the assessments of microbial (bacterial load and total bacterial load of cool), chemical and sensory respectively. Chemical experiments: Thiobarbituric acid method Siripatrawa and Noipha (2012), volatile nitrogen bases by Goulas and Kontominas (2005), protein solubility and humidity values of pressure Rawdkuen et al (2009), pH Suvanich method and colleagues (2000). White index by Kristinsson et al (2005) using a colorimeter Lovibond CAMsystem500 model model was calculated and determined. Measuring the properties of gel production: Preparation Gel by (Jafarpour & Gorczyca, 2008) and evaluation gel by (Lanier, 1992) were done. Microbial testing of samples was done according to (Sallam, 2007) Sensory analysis of samples: To assess quality parameters include color, odor, taste and overall acceptance of samples of hedonic scale (slightly modified) was used. In order to test a panel group consisted of 10 people consisted of very good quality Grdydstvh use with a score of 7, well with a score of 5, acceptable with a score of 3, bad and very bad rating with a score of 0 is 1 (Shabanpour and et al., 1386). Data analysis: The results of ANOVA using SPSS 16 software analysis and comparison of data using Duncan's multiple range test was 0/05 Sensory evaluation and analysis of non-parametric Mann-Whitney U test was used to test. Results and Discussion: The research results showed that the solubility of proteins soluble salt (because ice crystals formed during cold storage the concentration of mineral salts in muscle cells increases), protein solubility, chemical indicators, microbial and sensory surimi (Due to raw materials oxidation (hydroperoxides) secondary unstable and prone to decomposition products such as aldehydes), White indicator, the ability to get qualitative rating factors evaluated (taste, odor, color and overall acceptability) negative trend and Percent moisture (Because denaturation of proteins myofibrils), microbial changes, changes in pH (Due to volatile nitrogen bases), changes in the volatile nitrogen bases ( Due to microbial growth) and TBA (Because tissue damages) has increased. Sensory and microbiological analysis results showed that the shelf life of silver carp in ice for surimi production is suitable for 8 days.
Seyed Yousef Paighambari; Mohammad Hossein Gharache; Bahareh Shabanpour
Abstract
This study was conducted to evaluate some postmortem changes parameters (pH, color, rigor mortise and sensory evaluation) in kutum, captured by gillnet and beach seine. Eight pieces of kutum were provided from each net and blood was sampled via 5 cc strile syringes from caudal vein and put into special ...
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This study was conducted to evaluate some postmortem changes parameters (pH, color, rigor mortise and sensory evaluation) in kutum, captured by gillnet and beach seine. Eight pieces of kutum were provided from each net and blood was sampled via 5 cc strile syringes from caudal vein and put into special tubes. Then, fishes were placed into isolated boxes between thick layers of ice and transferred to laboratory. Qualitative parameters were investigated in 0, 3, 9, 24, 48 and 72 hours after death. Blood samples were centrifuged and serum was used for chemical assay. Based on results, capture method had effect on qualitative indexes, investigated in this research, but beach seine method had minor effects on meet quality than gill net method, also were observed that ice storing for 3 days period don’t decrease the meat quality notwithstanding affects on some parameters and the meat retain quality after the period.
Marjaneh Alinejhad; Bahareh Shabanpour; Reza Safari; Mozhgan Alinejhad; Hassan Nasrollahzadeh Saravi
Abstract
The objective of this study was to produce fish peptone from tuna (Thunnus tonggol) viscera, by Alcalase. Response Surface Methodology (RSM) was employed for optimizing the temperature and pH. Hydrolysis was done in different tempratures (50-65˚C) , pH (8-8. 5) and selected 13 treatments. Samples with ...
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The objective of this study was to produce fish peptone from tuna (Thunnus tonggol) viscera, by Alcalase. Response Surface Methodology (RSM) was employed for optimizing the temperature and pH. Hydrolysis was done in different tempratures (50-65˚C) , pH (8-8. 5) and selected 13 treatments. Samples with higher value of protein were used instead of the standard peptones which applied in commercial media for Listeria monocytogenes. Based on the three-dimensional graphs, the optimum condition for temperature and pH were determined to be 50˚C and 8. 5 respectively. The results showed that the highest (76. 89 g/l) and the lowest (38. 54 g/l) rates of protein content were related to pH 8 at 57˚C and pH 8 at 50˚C. Maximum bacterial growth rate was related to pH 8 at 65˚C. Results also showed that tuna (Thunnus tonggol) viscera can be used as low cost nitrogen sources for Listeria monocytogenes growth media.
Yasaman Etemadian; Bahareh Shabanpour; Alireza Sadeghi Mahoonak; Ali Shabani; Mohsen Yahyaee; Khodar Dordiee
Abstract
All of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. Hence in this study, some of the quality factores changes of Rutilus frissi kutum fillets storaged ...
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All of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. Hence in this study, some of the quality factores changes of Rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitrogen (TVB-N), pH, water holding capacity (WHC), thiobarbituric acid reactive substances (TBARS), sensory characteristics and psychrophilic bacterial level. pH of the air packaged samples, rised with increasing psychrophilic bacterial load. Results of microbiological examination, indicated changes in bacterial of Rutilus frissi kutum fillets, has direct relation with sensory quality of packaged fillets in both vacuum and air packs, and shelf life and quality of vacuum packaged fillets was better as compared to air packaging, as cause fillets shelf life increase, 3 days more than air packaged fillets and effectively, controlled volatile bases-nitrogen level but alone was not able to controled lipid oxidation during ice storage. Therefore vacuum packaging cause shelf life time increase and better preservation of sensory, chemical and microbiological qualities of Rutilus frissi kutum fillets in ice.
Keywords: Vacuum packaging, Shelf life, Rutilus frissi kutum
Mahdi Zolfaghari; Bahareh Shabanpour; Ali Shabani; Farhad Shirani Bidabadi
Abstract
Silver carp is the major specimen in warm water fish culture system in Iran which is presented in various size and different price. The present study was aimed to compare nutritional value and to investigate proportion of nutritional value and financial of various weight groups of silver carp in spring ...
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Silver carp is the major specimen in warm water fish culture system in Iran which is presented in various size and different price. The present study was aimed to compare nutritional value and to investigate proportion of nutritional value and financial of various weight groups of silver carp in spring season. For this purpose silver carp was prepared in market sizes and their dry matter, fat, protein and ash content and fillet yield were determined and the indices of proportion of nutritional value and financial (NP) and justified price difference based on dry matter content (PDdm) were calculate for weight groups. According to obtained results, the more heavy weights of silver carp contain lower moisture but higher fat and energy (p0.05). Light weight group has a higher (p0.05), except fat (p
Mahdi Zolfaghari; Bahareh Shabanpour; Sanaz Fallahzadeh
Abstract
Nowadays, using natural preservatives than synthetic ones is increasing. The present study was aimed to compare the effect of thyme (Zataria multiflora Boiss), onion (Allium cepa) and Ziziphora clinopodioides extracts on shelf-life extending of rainbow trout (Oncorhynchus mykiss) salted, vacuum packaged ...
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Nowadays, using natural preservatives than synthetic ones is increasing. The present study was aimed to compare the effect of thyme (Zataria multiflora Boiss), onion (Allium cepa) and Ziziphora clinopodioides extracts on shelf-life extending of rainbow trout (Oncorhynchus mykiss) salted, vacuum packaged fillet, kept at 4°C. For this purpose fish filets were kept in 4 treatment: salted in brine 10% and vacuum packaged (V), V treatment with 1% thyme extract (T), V treatment with 1% Ziziphora clinopodioides extract (Z) and V treatment with 4% onion treatment (O) during 20 days at 4°C and were assessed by the changes of free fatty acid (FFA), tiobarbitoric acid (TBA), total volatile nitrogenic basic (TVB-N), total microbial viable count (TVC) and sensory assessments in 3 days ferequencies. In general the results showed that the value of FFA, TVB-N, TBA indices and TVC in investigated treatments was V> O> Z ≤ T during storage period (p
