ABSTRACT
Background: Tarragon [Artemisia dracunculus L.] has been utilized as a spice for many years
The essential oil of Tarragon can be used as a natural food preservative since the plant has antioxidant and antimicrobial properties
There has been a variety of methods to extract essential oils. Different methods of extraction might affect extraction rate, percentage and chemical composition amounts of the extracted essential oils
Objective: To find the best method of essential oil extraction, comparing different methods can be performed. In this research two methods of extraction have been compared
Methods: Essential oil of Tarragon was obtained by hydrodistillation and solvent free microwave extraction
Oils were analyzed and the components were identified using gas chromatography-mass spectrometry
Results: The major components of the oil extracted by hydrodistillation were estragol [29.05%] and limonene [11.87%]. Estragol [62.40%] and thymol [9.25%] were the major components isolated by microwave free solvent
Conclusion: Considering temperature and time of extraction, different extraction methods make noticeable changes in chemical composition of the oils
ABSTRACT
Meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. The aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. Meat was marinated in three concentrations [0.5%, 1% and 1.5%] of lactic and citric acid solutions [1:4 w/v] at 4 °C for 15h and was used in formulation of beef burgers. According to control sample, the highest redness [a[*] value was found in the lowest concentration of lactic acid while the lowest a[*] value was in the highest concentration of citric acid. Shear force value indicated that lactic acid had a tenderizing effect particularly at the lowest concentration and had a positive effect on overall acceptability. Electrophoresis of proteins showed that band intensity had decreased in 0.5% acid treatments, compared to the control sample. It seems that meat acid marination is an applicable technique to tenderize beef burgers with high percentage of meat
ABSTRACT
Background and Objective: Ginger as a medicinal herb is used as a food flavoring and thraphy of many diseases including infertility and male sexual disabilities. This study was carried out to evaluate the effect of alcoholic extract of Ginger during fetal life and breastfeeding on serum level of testosterone, LH, FSH and spermatogenic cell lines in male mature offspring rats. Methods: In this experimental study, 72 female adult mice were r and omly allocated into the 9 groups, including: control group [no treatment], sham groups including neonatal and perinatal groups which were received normal salin [0.5 ml daily] and 6 interventional groups. Animals in interventional groups were received doses of 50, 100 and 200 mg/kg/bw of alcoholic extract of Ginger, during neonatal and perinatal period, orally. After puberty eight male rats from each group were sacrified. Serum level of testosterone, LH, FSH were measeared and then by isolating testes, the cell numbers of leydig, sertoli, spermatogonia, spermatocyte and spermatid were counted. Results: The extract of Ginger dose-dependently significantly increased the level of testosterone [P<0.05] and the number of spermatogenic cells in compared to controls [P<0.05]. The dosage of 100 and 200 mg/kg/bw of alcoholic extract of Ginger significantly reduced the FSH and LH in compared to controls [P<0.05] Conclusion: The oral consumption of Ginger during pregnancy and lactation dose-dependently increase the level of testosterone and the number of spermatogenic cells
ABSTRACT
Fat replacers are ingredients that can replace fat in many foods, therefore, many consumers have limited their dietry intake of fat and calories due to diet and health concerns. The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. In this research, modified starch potato, tapioca [Acetylated distarch adipate] and waxy maize [Hydroxypropyl distarch phosphate] at 0.5, 1.5 and 3% levels were used as the fat replacers. The amount of fat was reduced from 20% to 10% in control. Physical [cooking losses], chemical [e.g. moisture, protein, fat, ash] and sensory characteristic were assessed compared with control one. Results showed that moisture content in samples containing starch was decreased and there was a significant difference between samples containing starch and the control [p<0.05]. Among the samples by increasing the amount of starch and reduced added water, the moisture content was decreased. Ash and protein showed no significant difference between starch samples and control. The sensory analysis showed, the panelist group nominated the sample containing 1.5% tapioca modified starch as the best specimen. Cook loss revealed that the cooking losses of the control sample were more than the samples containing starch. This study shows that modified starch can be used successfully as a fat replacer in ground meat product