Showing 4 results for Sage
Latifeh Ahmadi, Mehdi Mirza,
Volume 3, Issue 2 (7-1999)
Abstract
Biological activity and making use of sage essential oil in different industries depend on the chemical composition of the essential oil which is itself affected by several factors. In order to study the quality and quantity of the essential oil during growth stages, samples of the plant were gathered. The essential oil was extracted through steam distillation from the different plant parts separately. Volatile parts were analyzed with GCMS instrument. The study showed that the quality and quantity of the chemicals from different parts of the plant were not the same: Alpha-thujone and Beta-thujone as two important compounds were the lowest in the leaves of sage at flowering stage (1.2%, 3%, respectively). The study also showed that the quantity of Camphor (2.9%), Cineole (2%), Alpha-thujone (6.4%) and Beta-thujone (1.6%) in the essential oil of aerial parts of the plant were lower than the international standards (33%, 10%, 16% & 2%, respectively).
K. Zibai, B. Hatami,
Volume 4, Issue 4 (1-2001)
Abstract
The efficiency of singular and joint usage of third larval instars of ladybeetle, Hippodamia variegata (Goeze) and green lacewing, Chrysoperla carnea (Steph.) was studied against cotton aphid, Aphis gossypii Glover on cucumber plants in greenhouse.
The predator-prey ratio of 1:30 reduced the population of pest significantly. Singular and joint usage of predators, however, was not significantly different. The predator-prey ratio of 1:90 reduced the population of host significantly but the treatment with larvae of both predators and the treatment with only ladybeetle larvae were not significantly different. However, only the treatment with lacewing larvae was significantly different from the two above-mentioned treatments.
S. Cheraghi Dehdezi, Sh. Dokhani, M. Shahedi,
Volume 7, Issue 3 (10-2003)
Abstract
Canning of sausage is one of the methods to extend the shelf life of sausage with lower percentage of additives such as nitrite. This method reduces transport and storgae costs, too. The present stduy was carried out in two stages. The first stage consists of preparing sausages with four different formulations in Isfahan Senobar Factory and producing canned sausage. In the second stage, physicochemical and organoleptic experiments were carried out. Canned (214409) and bottled (No. 10-67) sausages were produced and sterilized in autoclave (absolute pressure=2 atm) to give F value = 4 min. Cans and jars were filled with skinless sausage of 22 calibre and brine (2% and 25oC) at a sausage/brine ratio of 1:1. Chemical composition such as moisture, fat and protein were measured according to the standard and AOAC methods. Physical experimets including measurement of texture shear strength were performed in sausage and canned sausage over the 3-month storage period. Factorial experiments in completely randomized design was used to investigate and analyze statistical data in this study. The Duncan’s multiple range test was used to compare data averages. Moisture content increased and sausgae texture shear strength decreased in all formulations as a result of sterilization. Moisture content increased in four canned sausage formulations while protein and fat decreased (by the end of the second month of storage). Also, sausage texture shear strength was observed at this time to decrease. In organoleptic evaluations, four canned sausage formulations were not significantly different in flavor, texture, and color (P<0.01).
E. Khosravi, Sh. Dokhani, G. H. Kabir,
Volume 9, Issue 3 (10-2005)
Abstract
The meat productions are the most popular among different food products. On of the serious problems of this kind of products may be the change of the physical and chemical properties. The Restriction of the use of synthetic antioxidants have prompted the extensive research on the effect of the natural antioxidant and replacement of synthetic antioxidant with the natural ones. In this study, the effect of α-tochopherol (vitamin E) and propyl gallate on German sausage was evaluated. Four different German sausages were formulated and prepared in 30 Kg batches as follows: control without antioxidant, sausages plus α- tochopherol (200 or 500 ppm) and sausages plus propyl gallate (200 ppm). Twelve Kg of the samples were filled into cellulosic casings and the other 18 Kg in polyamidic casings. All samples were cooked. One third of the packed samples were stored at (4˚C ± 1) for 10 days and the rest were stored at (– 18 ˚C ± 1) for 6 months. The extent of autoxidation for samples were determind by peroxid and TBA values. During the storage period, autoxidation rates of control samples were more than other treatments. Propyl gallate was more effective in reduction of autoxidation than α- tochopherol treatments. Addition of 500 ppm vitamin E was more effective than 200 ppm. Significant differences were observed among treatments (P< 0.05). The study of the shear strength of the stored susages at the (4 ºC ±1) for the 10 days indicated that the most shear strength is seen in the cellulosic casing samples. The same results obtained for the stored samples at the (-18 ºC ±1) for the 6 months.
