Journal of Food Quality and Hazards Control

1

Authors: V. Bahrambeigi

I recently found a report from “the first Iranian national conference of role of Genetically Modified (GM) foods in supplying safe food and sustainable development” published in this journal (volume 3, number 1). As an Iranian, I am very glad to know that this scientific event was held in Iran as GM crops with larger size and higher quality can provide food security in this country. However, from critical viewpoint, I think a significant topic was neglected in the conference. As we know, “quality” or “the degree of fitness for use” is principle of food production and marketing. Usually, when a new food product is produced, its organoleptic (sensory) characteristics must be analyzed at first. As an example, a novel produced GM food may has a perfect nutritional or yielding properties but if it is less palatable compared to the conventional one, it may be rejected by consumers and markets.

5

Authors: A. Saffari1,2, B. Hajimohammadi1,2, E. Eftekhar3,4*, M.H. Ehrampoush2, S.S. Athari2,5 A. Rahimzade2, S. Nosrati6, P. Arshiyan7, D. Ben Ammar8

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 concentra-tions 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 ac-ceptance 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.

7

Authors: M.P. Salas1,2, P.S. Pok1, S.L. Resnik1,3, A.M. Pacin4*, M.S. Munitz5

Background: Deoxynivalenol (DON) is a mycotoxin produced mainly by Fusarium graminearum in grains such as wheat and maize. The aim of this study was to evaluate the inhibitory effects of citrus flavanones including, naringin (NAR), hesperidin (HES), and neohesperidin (NEO) on deoxynivalenol production using Response Surface Meth-odology (RSM). Methods: The studied flavanones were extracted from residues of citric industries and assayed in rice media inoculated with F. graminearum. After Gas Chromatography (GC) analysis, RSM was applied to find the optimal flavanones concentrations that would lead to total inhibition of DON production. The four levels studied were 0, 0.11, 0.21, and 0.42 mmol/kg rice in dry basis, for each flavanone. Statistical analysis was performed using the statgraphics centurion XV package, version 15.2.6 (StatPoint Technologies, USA). Experimental design consisted in ten factorial points was evaluated in triplicate and used in the model. Results: All flavanones and their mixtures significantly decreased the accumulation of DON in rice media respect to control (p<0.05). NEO, when applied alone, was the only flavanone that could reach 100% inhibition of DON accumulation in all concentrations tested, followed by HES and NAR that could only reach total inhibition of DON at 0.21 and 0.42 mmol/kg, respectively. Only the mixtures NAR-HES 0.11-0.11 mmol/kg and NEO-HES 0.11-0.11mmol/kg could not completely inhibit DON accumulation in com-parison with other mixtures. The obtained optimal combinations were HES-NAR 0.050-0.236, HES-NEO 0.046-0.217, and NAR-NEO 0.034-0.193 mmol/kg rice in dry basis. Conclusion: Using RSM, the citric flavanones studied in this work, was proved to be effective for total inhibition of DON accumulation.

7

Authors: M. Azizkhani1*, N. Abdi2

Background: Due to high content of unsaturated fatty acids, trout is susceptible to oxidative spoilage. In this study, the effects of Thymus vulgaris Essential Oil (EO) and extract on oxidative stability of cooked rainbow trout fillet during four months frozen storage period were investigated. Methods: Three groups of fish fillets were treated with thyme EO and three other groups were treated with thyme extract and cooked by frying, oven, and steam. Fat hydrolysis was evaluated by measuring Free Fatty Acid (FFA) value and oxidation products were measured via Peroxide Value (PV) as well as Thiobarbituric Acid (TBA) value. Sensory analysis was evaluated by the overall acceptability using a 9-point hedonic scale. Statistical analyses were performed in SPSS, Inc, Chicago, IL software. Results: Main components of T. vulgaris were thymol (60.54%), α-terpinen (9.47%), p-cymene (8.54%) and carvacrol (3.33%). The amount of FFA in oven baked samples (4.51–4.75% oleic acid) and steamed fillets (4.83–5.20% oleic acid) was significantly (p<0.05) higher than control and fried fillets. PV values showed an increase in all groups, especially fried fillets with the highest amount of PV (p<0.05). TBA values in the treated groups were significantly lower than control fillets (p<0.05). At day 0, steamed samples containing EO and extract showed lower scores of overall acceptability (8.64±0.31 and 8.64±0.64, respectively) compared to fillets cooked by frying and oven. However, at the end of the four months storage period, both treated and control groups had the lowest sensory scores with no significant difference (p>0.05). Conclusion: Both thyme EO and extract effectively retarded the oxidation during frozen storage. However, the samples treated with thyme extract showed slower formation of free fatty acid, hydroperoxide and malonaldehyde than those of EO-treated or control samples. It is recommended to apply thyme EO and extract in producing ready-to-eat fish products.