Nasser Darban Maghami; Abolghasem Nabipour; Mohammad Mohsenzadeh; Maryam Torabi
Volume 13, Issue 1 , March 2022, , Pages 47-53
Abstract
Meat and meat products are highly important sources of protein in the diet. Nowadays, the consumption of meat and meat products has increased owing to modern manufacturing techniques. Due to the economic value of meat, the use of unauthorized tissue is possible in meat products. In some cases, there ...
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Meat and meat products are highly important sources of protein in the diet. Nowadays, the consumption of meat and meat products has increased owing to modern manufacturing techniques. Due to the economic value of meat, the use of unauthorized tissue is possible in meat products. In some cases, there is fraud in the percentage of meat in meat products to reduce prices. In this study, 34 samples of minced meat, hamburger and sausage were randomly collected from the markets in the northeast of Iran. Then, sections were stained using Hematoxylin and Eosin (H & E), Verhoeff-van-Gieson, Masson's trichrome and periodic acid–Schiff-Alcian blue stains. In this regard, for the first time, the efficacy of stereological technique to determine the percentage of meat listed in sausages and the possible existence of fraud was evaluated. The results showed that, due to the presence of some unusual tissues, histological technique could determine different tissues in meat products. The stereological results of control samples showed a very slight difference; whereas, the results for the samples collected from the city stores showed a distinctive difference regarding the percentage of meat compared to the percentage of label. Skeletal and smooth muscles, blood vessels, nerve, gizzard, adipose tissue, glandular tissue, cartilage, bone, tendon, skin, lymphatic tissues and plant materials were observed. It was confirmed that stereology was a reliable method to determine and confirm the percentage of meat used in meat products.
Alaa-eddin Dabowl; Mohammad Mohsenzadeh
Volume 12, Issue 4 , December 2021, , Pages 437-444
Abstract
Carum copticum essential oil (CEO) is used to prevent the growth of food-borne pathogens. The Carum copticum essential oil nanoemulsion (CEON) was prepared using low energy sonication at 0, 2.50, 5.00 and 10 min based on surfactant to-oil ratio (SOR=1). Chemical composition, antimicrobial and antibiofilm ...
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Carum copticum essential oil (CEO) is used to prevent the growth of food-borne pathogens. The Carum copticum essential oil nanoemulsion (CEON) was prepared using low energy sonication at 0, 2.50, 5.00 and 10 min based on surfactant to-oil ratio (SOR=1). Chemical composition, antimicrobial and antibiofilm properties of CEON were examined. Our data showed that the average diameter of the droplets of CEON was between 46.89 and 120.90 nm. The MICs of CEON and CEO against E. coli O157:H7 and L. monocytogenes were tested. L. monocytogenes was more sensitive than E. coli O157:H7. The sonication time and the total viable bacteria (TVC) in the study were inversely related to each other. Furthermore, CEON at the 4.00 × MIC concentration and contact time of 20 min caused 77.14% and 67.03% reduction of E. coli O157:H7 and L. monocytogenes biofilms, respectively. The antibiofilm activity of CEO was significantly lower than CEON and caused a 62.60% and 43.86% reduction of E. coli O157: H7 and L. monocytogenes biofilms, respectively. The results showed that CEON produced by low energy sonication would have a higher antibacterial efficiency than non-encapsulted essential oil.
Maryam Torabian Kakhki; Naser Sedaghat; Mohammad Mohsenzadeh
Volume 11, Issue 4 , December 2020, , Pages 339-346
Abstract
Essential oils (EOs) have been utilized as a growth inhibitor of microorganisms. This study was aimed to recognize the composition, antioxidative, antibacterial, and time-kill activities of Origanum vulgare, Zataria multiflora, Syzygium aromaticum; and Cinnamomum ...
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Essential oils (EOs) have been utilized as a growth inhibitor of microorganisms. This study was aimed to recognize the composition, antioxidative, antibacterial, and time-kill activities of Origanum vulgare, Zataria multiflora, Syzygium aromaticum; and Cinnamomum verum EOs against Listeria monocytogenes, Escherichia coli O157:H7, Shewanella putrefaciens and Pseudomonas fluorescens. Gas chromatography-mass spectrometry was used to determine the chemical composition of EOs. Disc diffusion, minimum inhibitory concentration, minimum bactericidal concentration, and time-kill methods were used to determine the antibacterial activity of EOs. The antioxidative activity of EOs were determined by 2, 20-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing antioxidative power methods. All EOs exhibited antibacterial activity, however, Z. multiflora EO was the most effective followed by O. vulgare EO. The lowest antibacterial activity was observed in C. verum EO. The most sensitive among tested bacteria to Z. multiflora and O. vulgare EOs was E. coli O157:H7 and to S. aromaticum; and C. verum EOs were S. putrefaciens and P. fluorescens, respectively. Z. multiflora and O. vulgare EOs were able to kill 85.00% and 80.00% of the E. coli O157: H7 and S. putrefaciens cells in 4 hr, respectively. The highest antioxidative activity was observed in Z. multiflora EO. The tested EOs showed the highest antioxidative activity at a concentration of 2.00 g L-1. Ferric reducing antioxidant power value of Z. multiflora, O. vulgare, S. aromaticum and C. verum was 2.01 ± 0.03, 1.47 ± 0.04, 1.01 ± 0.03, and 0.66 ± 0.34, respectively. High concentrations of tested EOs showed a decrease in antioxidative activity.
