Investigating the physicochemical, sensory and microbial properties of plant-based protein products (meat-free burgers) formulated using various Vicia ervilia (L.) Willd. protein isolates

The present study investigated the effect of using various protein isolates of Vicia ervilia (L.) Willd. (Bitter vetch; Family: Fabaceae) in formulating plant burgers on physicochemical, sensory and microbial properties of the resulting plant-based protein products. The results indicated that the plant-based protein products in the formulation of which protein isolates produced based on salt extraction methods were used, had higher rates of protein, fat and oil. On the contrary, they had lower rates of carbohydrate and moisture in contrast to the plant-based protein products formulated using protein isolates produced based on isoelectric precipitation methods. The reason for the high amount of fat and protein in these treatments can be attributed to the isolates’ production conditions, high amount of oil diffused from the product in contrast to low oil retention and absorption capacity and low level of the measured moisture in comparison with the high protein content. In the current century, due to the uneven human population growth as well as the limited growth of animal resources, the debate about protein deficiency is particularly important in developing societies. Efforts for finding abundant and cheap herbal sources of protein have led to various researches regarding the use of some such less-known legumes in developing countries. In this regard, different protein isolates of Vicia ervilia have been used in the formulation of vegetable burgers to produce a new, inexpensive and productive plant protein product in the food industry

Heavy Metals (Mercury, Lead and Cadmium) Determination in 17 Species of Fish Marketed in Khorramabad City, West of Iran

Heavy metals entrance to fish body tissues and transferring to human body systems after their consuming makes numerous undesirable effects and health problems. The aim of this study was to determine some heavy metals (lead, cadmium and mercury) in fresh fishes marketed in Khorramabad City, west of Iran. In this descriptive study, five samples of 17 fish species with high consumption were purchased randomly in 2014. Measurement of mercury, lead and cadmium was performed using atomic absorption spectrometry. All measurements were performed three times for each sample. Lead mean levels in fish samples was in the range 0.736 -1.005 ppm, cadmium range was from 0.196 to 0.015 ppm and mean content of mercury was  0.431 - 0.107 ppm. At present mean concentration of lead, mercury and cadmium in supplied fishes muscle is lower than maximum recommended levels according to WHO, EC and FDA guidelines. Based on the obtained results of this study and the importance of heavy metals in foods and their impacts on human health, continuous monitoring of heavy metals levels in foods is necessary

Iodine Concentration in Iodized Salts Marketed in Lorestan Province, West of Iran

Iodine as a trace micronutrient has important role in body physiology and its sufficient intake is essential for synthesize and secrete adequate amounts of thyroid gland hormones which influenced all periods of human life including fetal, childhood and adolescence. The aim of this study was to evaluate iodine concentration in marketed edible salt samples in Lorestan Province, comparing with existing standards and offering solutions necessary to fix the probably problems. Two hundred and forty samples of 20 brands of marketed edible salt were purchased randomly of eight cities in Lorestan Province during April 2014 to March 2015. Iodine concentration was measured by titration method. Results showed that iodine concentration in 64.59% of salt samples was in acceptable limits according national standard of Iran during this study. A significant number of nonstandard samples showed violation of salt factories of regulations and their noncompliance to mandatory standards. Due to importance of iodine in human health and valuable role in the vital functions of the body at different periods of human life and to avoid violations of iodized salts manufacturers, regular control of marketed salts and enforcement of laws and regulations are recommended.aflatoxin production in treated nuts