Effect of sodium lactate /sodium diacetate in combination with sodium nitrite on physiochemical, microbial properties and sensory evaluation of cow sausage

Sodium nitrite has been always considered as one of the common additives due to its antibacterial effects on Clostridium botulinum and meat products' color, however it produces cancer creating nitrosamine. Recently, organic acids and their salts such as lactates have been employed as antimicrobial compounds. Lactates also improve organileptic properties including color, texture and taste and antioxidant properties. Sodium lactate causes to more reduction of anaerobic spore former bacteria than nitrite, inhibits botulin produced by Clostridium botulinum. Sodium lactate produces a permanent reddish pink color through reduction of deoxymygloboline and producing deoxymyoglobuline. In this study, the decrease of sodium nitrite amount from 120ppm to 15ppm by adding sodium lactate / sodium diacetate led to achieve an acceptable product. The best results revealed through adding 3.0625% of sodium lactate / sodium diacetate in combination with 30ppm sodium nitrite. Results also exhibited more reduction of pathogens' growth than nitrite, enhanced flavor slightly, but unable to produce reddish pink color as produced by nitrite. Results also exhibited  that sodium lactate / diacetate cause to retard in microbial growth, reducing chemical change, enhance sensory properties, partially improvement in taste and texture. Although inappropriate color demonstrated sodium lactate / diacetate's inability in red pink color production in 4th sample (contains 15 ppm nitrite), its synergy effect in combination with sodium nitrite on nitroso myoglobuline production has been proven, led to sodium nitrite reduction in sausages

Investigation on Quality Properties of Traditional Bulk Bread Covered with Probiotics and Soybean Oil Edible Coating

Probiotic food products are available at the supermarket commercially, but probiotic bakery products are much less in evidence. In the present study, methyl cellulose (2%), whey protein concentrate (2%), corn starch (1%), and soybean oil at 2, 4, and 6% were used for coating layer on the bulked bread surface, and then the quality properties were studied. The results showed that Lactobacillus rhamnosus GG, as probiotic component of the coating, immobilized in corn starch, whey protein, and methyl cellulose films had enhanced viability throughout shelf-life. The probiotics remained viable for 4 days, maintaining high viable cell number levels. Adding soybean oil at 6% concentration enhanced texture, sensory properties, and image index during storage

Aflatoxin levels fluctuation analysis in Demineralized whey powder production

Demineralized whey powder is one of the materials which isused in medical and infant milk powder industries recently. The aim of this study was to evaluate theratio of aflatoxin M1 (AFM1) detoxification in 90% demineralized whey powder (DWP-90), produced from sweet whey. For this purpose, 36 samples gathered from different steps of production line including Sweet whey (12 sample), demineralized whey (12 sample) and DWP-90 (12 sample). The samples gathered from Nutricia-MMP factory during one year (from 2012 to 2013). AFM1 detected by High performance liquid chromatography (HPLC) method. Based on results, AFM1 was found in 100% of the samples but the concentration of AFM1 in all samples was less than maximum limit defined by Iranian national standards, No 5925 (100ppt for wheyand 1000ppt for whey powder). The Average amount of AFM1 in sweet whey (32.5ppt) and DWP-90 (45.8ppt) was less than maximum limit in CODEX and EC 1881/2006, defined for raw milk (50ppt). Considering total solid in sweet whey (6%±0.1) and DWP-90 (٪97) and concentration of AFM1 in these samples, about 91% reduction was found in concentration of AFM1during DWP-90 production

In vitro study on the composition and antibacterial effects of aqueous and methanol extracts of on some of food-borne pathogens

Scrophularia khorassanica belongs to the Scrophulariaceae family that geographically grows wild only in Iran-Khorasan. There is insufficient information about its composition and antibacterial activity. Due to the application of S. khorassanica and related species in traditional medicine, the aim of this study was to determine antimicrobial effect of S. khorassanica aqueous and methanolic extracts on the growth of Escherichia coli and Staphylococcus aureus and also to determine the composition of the essential oil in-vitro. Extracts and the essential oil were prepared respectively by maceration and hydro-distillation methods. The composition of the essential oil examined by GC/MS and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) determined by broth micro-dilution assay. Composition analysis identified a total of 28 various components in which the main components were 1,3-Bis (trimethylsilyl), benzene (34.93%), р-Cymene (12.55%), Palmitic acid (6.79), Thymol (6.22%), Linalool (4.59%), 2-undecanone(4.35%), Sorbitol(1.87%), Carvacrol (1.74%), γ-Terpinene (1.06%), β -Elemene (1.03%) and α-Pinene (0.3%). The MIC for methanolic extract against E. coli and S. aureus was 12.5 and 25 mg/ml, respectively. In the case of aqueous extract, it was estimated at 6.25 and 12.5 mg/ml, respectively. Based on these results, the aqueous extract had the strongest antibacterial effect. It was concluded that Scrophularia khorassanica extract can be used as an natural preservative

Destruction of AFT by Ultrasound Treatment

ABSTRACT Aflatoxins are a group of mycotoxins with highly toxic، mutagenic, carcinogenic and immuno-suppressive properties. Aflatoxins are secondary metabolites produced by Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius. The aim of this study was to evaluate effect of ultrasound on detoxification of aflatoxin total including aflatoxin B 1 , B 2 , G 1 and G 2. For this purpose standard vials of aflatoxin solutions with concentrations of about 17.7 ppb AFT were treated by Ultrasound irradiation at constant frequency of 20 KHz with intensities 20, 60 and 100% for 10, 20 and 30 minutes. Aflatoxin contents were analyzed by high pressure liquid chromatography (HPLC) method. Results showed that the amount of AFT reduced about 41% at constant frequency of 20 KHz with intensities 60% for 10 minutes