In this research a number of five formulae for production of COLD MARINADE from roach (Rutilus rutilus) were investigated. The samples were stored in a domestic refrigerator at 6±2°C for a period of sixty days. Then during these sixty days, and according to a time schedule, the samples were tested for changes in their organoleptic properties, pH, peroxide value, total volatile base and total count of bacteria. The results indicate that after two days the pH in all samples dropped to less than 4.1. On the other hand changes in peroxide value were between 1.1 and 6.6 milliequivalents/1000 g, whereas total volatile base for the samples was 4.5 mg/100g, not showing any change. The total count of bacteria for most of the samples was negative. According to the taste panel, two of the formulae scored a high degree of acceptance and the rest as medium for their organoleptic properties.

In this research five formula for production of fried MARINADE from roach (Rutilus rutilus caspius) were investigated. The samples were refrigerated at 6±2°C for sixty days. The refrigerated samples were tested at a scheduled interval for the changes in their organoleptic properties, pH, peroxide value, total volatile base and total count of bacteria. The results showed that after two days of the storage the pH of all the samples reached to less than 4.12 while the peroxide value ranged between 2.15 and 7.1 milli equivalents/Kg but the amount of total volatile base for the samples was 7.8 mg/100g and did not show any changes. The total count of bacteria for most of the samples was negative. According to the results of the taste panel two of the formula ranked as the best and two as medium for their organoleptic properties.

Due to need of human society to protein compounds, technology of fisheries, in the world should be developed. In this study, spoilage indices in marinated product of Lethrinus Lentjan fish using acetic acid were evaluated. In order to carry out this project, 24 fish pieces of fresh with an average weight of 4, 437 g were purchased from the coast of Bandar Dilam and transferred freshly to the laboratory of the Behbahan Khatam-Alanbia University of Technology. After washing and separating the scales and skin, the fish fillet was stored in liquid oil and acetic acid, salt, garlic and red pepper and then, MARINADE stored in refrigerator for 2 weeks. The spoilage indexes such as peroxide index, TVB-N, TBA and FFA were measured and compared to raw samples, for determination the nutritional value and health of the consumer. The results showed that the marinating process increased the indexes of TBA, PV, TVB-N and FFA. In general, it can be concluded that the MARINADE process of fish causes a change in the nutritional value of the product.

Aim and Background: Thermostable DNA polymerase enzyme has been taken much into consideration due to its application in PCR and molecular biology researches and it has doubled the importance of the study on the various thermostable DNA polymerase. The purpose of this study was to assay the function and efficient production of the COLD sensitive thermostable DNA polymerase and its quick and cheap purification.Material and Methods: After synthesis of the designed gene artificially, it was cloned into the pET28 vector and then was transferred into E.coli. IPTG was used as an inducer in the study of gene expression. Initial purification of the enzyme was performed by heat treatment at 72oC and precipitation of other insoluble proteins by centrifuge. The DNA synthesis activity of crude extract was compared with commercial enzyme.Result: Recombinant COLD sensitive and thermostable Taq DNA polymerase expressed in E.coli showed a significant advantage and more desirable functionality such as activity and thermostable compared to commercial enzyme.Conclusion: With regard to importance and application level of thermostable DNA polymerase in molecular biology, the production method used in this study is practical and cost effective. Additionally, the simplicity of producing method of this enzyme and its accuracy is a good reason for artificial and local production of highly pure COLD sensitive Taq DNA polymerase.

The aim of this study was to evaluate the effect of MARINADE solution with different acetic acid concentration (، 00. 5, 1 and 1. 5% w/w)-sodium chloride (2%) and immersion time (، 024, 48 and 72h) on physicochemical and quality characteristics of biceps femoris (BF) muscle of Iranian camel. For this purpose, pH, moisture content, MARINADE uptake, color properties, water-holding capacity, pigment oxidation indicators and thiobarbituric acid were examined. Results showed that the acetic acid concentration and immersion time of the samples had significant effect on the MARINADE uptake, moisture content, water holding capacity (WHC), cooking loss, myoglobin, brightness (L*) and redness (a*) properties. The immersion time significantly affected thiobarbituric acid of the samples, whereas MARINADE concentration had not significant impact on it. The pH of marinated meat exhibited a direct relationship with WHC, myoglobin and a*, but a reverse relationship with cooking loss, thiobarbituric acid and Met-myoglobin properties. Overall, the results indicated that the combination of acetic acid and sodium chloride MARINADE could be a useful method for improvement the quality of camel BF muscle.

Introduction: Tonsillectomy is one of the most common procedures performed by otolaryngologists. Intraoperative bleeding is a significant problem, which requires hemostasis and causes prolonged operative time. Several different techniques are used to perform this operation. The Ligasure Vessel Sealing System (LVSST) has been widely used in head and neck surgery because of its effectiveness and safety.Methods: This project was conducted at the department of otolaryngology of Besat Hospital, Hamadan, Iran. In this double-blinded clinical trial, 82 subjects, who were candidates for tonsillectomy and qualified in eligible criteria, were randomly assigned to 2 group of 41 subjects. Surgery was performed using Lvsst for one group and COLD knife dissection for the other group. Measured outcomes for efficacy and adverse effect were intraoperative blood loss, operation time, post-operative pain in visual analogue scale, and post-operative bleeding for28 days after surgery. The SPSS 16 software was used for data analysis.Results: Method of LVSST was significantly better than CKT in operation time and bleeding on the first day after surgery, yet, postoperative blood loss in the first week after surgery in LVSST group was significantly higher than the CKT group. Severity of sore throat after surgery with Ligasure was higher than CKT the group, however the difference was not significant. Intraoperative bleeding in the LVSST group was significantly lower than that of the CKT group (P=0.000).Conclusion: The results of this study showed that the prevalence of respiratory symptoms LVSST was better than CKT in intraoperative (not post-operative) blood loss and operation time, yet there was no difference regarding postoperative pain. For workers with a history of allergies, this ratio is higher.

Today, many different methods are applied for the correct use of foods and to prevent their deterioration. Ensuring healthy conditions for people in food consumption and consumption of healthy foods is very important for human welfare. In this study, food spoilage, the factors that cause food spoilage, its effects on a global basis, food transport systems (COLD chain) and measures that prevent or delay food spoilage are discussed.

The Caspian kutum, Rutilus frisii kutum, and grass carp, Ctenopharyngodon idella are two commercially important fishes with similar external features, the first one being endemic to the Caspian Sea, and the second one is cultured in freshwater polyculture system.In this study the nutrient composition of these fishes were compared. Then with the intention of better shelf-life, their hot processed MARINADEs were organoleptically analysed at intervals of 2, 4, 6 and 8 months, using Total Volatile Nitrogen (T.V.N) and peroxid values.The comparison of the fish composition with Duncan test showed no significant difference (p< %5) in average amount of protein, ash and energy content, but significant difference in amount of lipid, P, Ca content, iodine value, saponification value, acid value, peroxide value (at 0,1,3,5 and 7 days after oil extraction) was observed. It means that lipid content, peroxide value and acid value in kutum were higher than grass carp (0.93%, 1.5 mEq/kg and 4.33% fatty acid according to oleic acid, respectively), and Ca, P contents, iodine value and saponification value, on the other hand, were higher in grass carp (39.89 and 12.01 mg/100g , 6.20 %12 and 8.62 mgKOH/g, respectively). The organoleptic results showed that the produced MARINADE from grass carp (according to variance analysis) is perferable than the other one. Also, it was found that this MARINADE can be stored during 6 months at 10°C in good condition.