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Showing 2 results for Rashidimehr
Azadeh Rashidimehr, َali Fazlara, Mehdi Zarei, Mahdi Pourmahdi Broojeni, Mohammad Noshad,
Volume 16, Issue 90 (August 2019)
Abstract
Due to the increasing consumption of ready-made foods such as burgers and their popularity among the general population, the aim of the present study is to produce mixed burgers with different percentages of surimi and chicken minced and also, increasing the maintenance time of burgers by adding cumin and thyme essential oils (500 ppm) to burgers. First, surimi gel was produced and burgers formulated with the surimi and chicken minced based on applying the Response Surface Methodology. By analyzing the results of sensory evaluation using RSM that the best formula for burgers was chicken 37% + surimi 63%, then the pH, total volatile basic nitrogen, thiobarbituric acid and peroxide values and some microbiological characteristics were studied on selected burger for the duration of storage 27 days at 2 0C. The results showed that essential oils had a significant effect on the chemical and microbiological parameters in comparison with the control group (without essential oil) throughout the entire period. The use of thyme/cumin essential oils showed the good effect to extend the shelf life of fresh new formulated burgers. So that, in the presence of essential oils, the burgers can be stored for up to 9 days in terms of microbiological and chemical factors, although some of the chemical factors (TBA in all groups and TVN in the presence of essential oils) did not exclude the end of the maintenance period. The results show that optimum burger production with Surimi and chicken minced meat in the presence of essential oils is an appropriate option for the industries that sell their products as fresh meat products.
Azadeh Rashidimehr, Parisa Falahi, Azizollah Zargaran, Fatemeh Esfarjani, Maryam Amirahmadi, Soheyl Eskandari,
Volume 20, Issue 137 (July 2023)
Abstract
Accurate food labelling is of utmost importance for fair trade and empowering consumers to make knowledgeable choices. Quantitative assessment of the meats is one of the most important factors in authentication of this meat product. Therefore, the purpose of this research was the efficiency of the stereological method for detection of the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products. In this study, three samples of beef burger (containing 30, 60 and 90 % meat) and sausage (containing 40, 60 and 90 % meat) were prepared. Each sample was flattened, and then fractionator sampling using a perforated plate as a cutting guide was used for getting systematic uniform random blocks. Totally, 12 blocks were taken from each sample. Each block was fixed in 10 % neutral formalin and embedded in paraffin. The obtained samples, after preparation of tissue sections and staining using haematoxylin and eosin (H&E), were studied by a light microscope. The data were analyzed using one-way ANOVA statistical method and t-test was used to compare significance difference between groups. Stereological analysis showed that the estimated meat percentages in beef burger in different percentages (30, 60 and 90%) did not have a significant difference with the real percentages of meat. In the case of sausage, there was significant difference between the estimated meat percentages and the real percentages of meat in different samples of sausage. Stereology method can be a suitable complementary method to detect the amount of meat used in raw meat products.
