ABSTRACT
Fish is an excellent protein source due to its valuable essential amino acid composition. Physical, chemical and thermal treatments applied during processing of food will influence both the nutritional value and functional properties of proteins. The purpose of this study was to determine the effects of grilling on the nutritional value of Persian sturgeon fish fillet. Fresh Persian sturgeon fillets were grilled using an automatic griller [Bq100, Delongi, Germany] for 20 min at 50-60 Hz frequency. The nutritional value of fresh fillets was determined on the basis of moisture, protein, fat, ash, and amino acid contents, while the nutritive value of cooked fillets was estimated using in vitro protein digestibility [IVPD] and various computed indices, including chemical score [CS], essential amino acid index [EAAI], biological value [BV], and protein digestibility-corrected amino acid score [PDCAAS]. There were significant increases in protein, lipid, and ash contents [p<0/05] after grilling. In vitro digestibility of raw fillets was 81.50%, which increased to 93.46% after cooking. Glutamic and aspartic acids were amino acids with the highest contents, while cysteine and methionine were the limiting ones in both cooked and uncooked fillets. Grilling brought about improvements in the protein efficiency ratio, essential amino acid index, nutritional index, biological value, and chemical score. Finally, the protein digestibility- corrected amino acid score of both the cooked and uncooked samples and for both the 10-12 year-old and adult age groups was 100. The results indicate that grilling improves the nutritional value of Persian sturgeon fish fillets
ABSTRACT
One of the main reasons of the occurrence of intestinal parasitic infections in communities is the asymptomatic infections in some people. Although there are some reports for parasitic infections from specialized laboratories, there is no confirmed data for these infections among children in Jahrom. It is due to low standards of the methods and also low accuracy in epidemiological studies. This descriptive cross-sectional study was carried out on 410 children aged 7-15 years old in Jahrom. clustering and accidental sampling were employed. Three samples of faces for each child were examined for parasites using formalin - ether concentration method. The results showed a prevalence of 13.6% of intestinal parasitic infections among children in Jahrom; among which, 9.3% were pathogen parasites. The highest prevalence was reported for Giardia lamblia [8.1%]. There was an association between the rate of infection and mothers, education, family income and the family size. The lowest infection was found among the children whose mothers had jobs. Although this study indicated low prevalence of intestinal parasitic infections among children in Jahrom, the prevalence of some of them is still high and important. This is a good reason for paying more attention on individual and environmental health
Subject(s)
Humans , Giardia lamblia , Child , Prevalence , Cross-Sectional Studies , FormaldehydeABSTRACT
Infection control is the main step of prevention in dentistry. Effects of disinfectant solution must be evaluated in this process. The aim of this study was to evaluate the disinfecting effect of Deconex [solarsept], Cidex, and Micro 10 on high and low speed handpiece surfaces after cavity preparation. In this experimental study, 105 specimens were obtained from surfaces of high and low speed handpieces after cavity preparation by sterile swab and were divided into 7 groups. Each group contained fifteen specimens which were carried to thioglycolate media. Samples were incubated and remained for 48 hours at 37°C. Microorganisms were cultured in different media, and the rate of microbial growth were calculated. Following the various stages of investigation, it was found that all specimens from the surfaces of high and low speed handpieces, after cavity preparation, were infected, but no microbial growth and colony formation were detected after disinfecting the surfaces by disinfectants solutions used in the study. By evaluation of various sampling stages and microbial cultures in this study, it was concluded that the three disinfectants were able to destroy specific kinds of microorganisms after cavity preparation procedures, if they were provided and used by manufacturer instructions in order to decrease infection transmission