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Journal of Food Quality and Hazards Control، جلد ۳، شماره ۲، صفحات ۴۸-۵۲
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
Effect of Zataria multiflora Essential Oil on Histamine Production in Iranian Salted-Fermented Fish Sauce (Mahyaveh) |
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| چکیده انگلیسی مقاله |
Background: Mahyaveh is an Iranian salted-fermented fish sauce which due to its high amount of protein has risk of histamine production. This study was carried out to determine effect of Zataria multiflora Essential Oil (EO) on histamine production in mahyaveh. Methods: Dried anchovies (Stolephorus sp.), refined-salt and mustard seed (Brassica juncea) were purchased from the local market in Bandar Abbas, Iran. Three concentrations of EO including 0.1, 1, and 2% v/w were prepared by hydro-distillation of the air-dried powdered of Z. multiflora plant for 3 h, using British-type Clevenger apparatus. Histamine was determined by Enzyme Linked Immunosorbent Assay (ELISA). Mean values of histamine were compared using SPSS, Inc, Chicago, IL software (v. 16.0). Results: Most of the samples showed increasing in the level of histamine when storage time was increased. At day 30, histamine level in all treatment samples containing 0.1, 1, and 2% of Z. multiflora EO were significantly lower than control group (p< 0.05). However, in days 90 and 120, histamine level in all treatment groups had no significant difference (p>0.05) with control ones except 0.1% EO group. Analysis of four sensory items including color, odor, taste, and overall acceptance indicated that there was no significant difference between mean score of control and treatment groups. Overall acceptance scores in 0, 0.1, 1, and 2% EO were 6.33, 5, 6.33, and 5, respectively. Conclusion: Z. multiflora EO could effectively serve as potential antimicrobial agent to inhibit histamine production in mahyaveh. |
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| نویسندگان مقاله |
a صفاری | a. saffari
research center for food hygiene and safety, shahid sadoughi university of medical sciences, yazd, iran
b حاجی محمدی | b. hajimohammadi
research center for food hygiene and safety, shahid sadoughi university of medical sciences, yazd, iran
e افتخار | e. eftekhar
eftekhar19@gmail.com
محمدحسین احرامپوش | m h ehrampoush
research center for food hygiene and safety, shahid sadoughi university of medical sciences, yazd, iran
سید سعید اطهری | s s athari
research center for food hygiene and safety, shahid sadoughi university of medical sciences, yazd, iran
a رحیم زاده | a. rahimzade
research center for food hygiene and safety, shahid sadoughi university of medical sciences, yazd, iran
s نصرتی | s. nosrati
department of plant protection, college of agriculture, yazd branch, islamic azad university, yazd, iran
سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)
p عرشیان | p. arshiyan
language department, islamic azad university, bandar abbas, iran
سازمان اصلی تایید شده: دانشگاه آزاد اسلامی علوم و تحقیقات (Islamic azad university science and research branch)
d بنیامین عمار | d ben ammar
biochemistry-toxicology laboratory, university hospital of monastir, tunisia
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| نشانی اینترنتی |
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-235-12&slc_lang=en&sid=en |
| فایل مقاله |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
تخصصی |
| نوع مقاله منتشر شده |
Original article |
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