Background: Camel meat is known as a low fat source of red meat in human diet while it is comparable to the other sources of red meat in terms of many nutritional points of view. The present study aimed to investigate how fat and iron content of camel meat are affected by the traditional COOKING METHODS currently are in use in Iran.METHODS: pouching, frying and grilling were applied in this study to process the camel meat samples. The time and the temperature were selected according to the habitual of the Iranian households. Moisture, ash and COOKING loss were determined using standard METHODS while the method of Folch was adapted to measure the fat content. Total iron was measured by atomic absorption spectrophotometer at 248 nm and heme Iron was determined using colorimetric method at 640 nm.Results: Boiling and frying resulted in the least and most fatty material in the cooked camel meat respectively. The changes of the ash content reflected the effectiveness of grilling and frying in reserving the mineral content of cooked camel meat, while about 40% of ash was shown to be lost during boiling. Despite no significant difference P>o.o5 in total iron content between the three applied COOKING METHODS, it underwent significant changes from raw meat to the cooked ones, Heme Iron concentration, instead, appeared to be significantly different between trail in a way that grilling led to the most heme iron content.Conclusions: In grilling, increase in fat content is less than that of other COOKING METHODS. Also, the highest available iron content can be provided by grilling comparing to the other trials. Shorter COOKING time period and less internal temperature of the pieces of samples in grilling may give rise to what was resulted in this study.

Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional COOKING METHODS including boiling, frying and grilling on lipid oxidation parameters in cooked lamb meat. Sections of lamb meat from longissimus dorsi muscle, taken from native Lori-Bakhtiary sheep species were cut into uniform pieces and cooked using boiling, frying and roasting METHODS according to the COOKING routine and tradition in Iranian society, in terms of temperature and time. Proximate compositions (moisture, lipid, ash and protein) in the raw and cooked meat were determined using the standard METHODS of analysis. Moreover, weight loss was measured after each treatment. Lipid oxidation parameters such as peroxide value, conjugated diene and TBARS indices were measured in the raw and cooked samples. Evaluation of lipid oxidation parameters showed that peroxide value was significantly decreased in all cooked samples. In contrast, conjugated diene value was significantly increased in the fried and grilled samples (p<0.05) while, boiling for 90 min was resulted in significant increase in TBARS number (p<0.05). Although compared to the other METHODS, lower temperature was applied in the boiling process, higher level of lipid oxidation was developed. This might be due to the longer COOKING duration in boiling method. Therefore, in the future studies, reduction of boiling duration should be further assessed considering the microbial and nutritional point of views.

Unsteady-state heat transfer in hamburger COOKING process was modeled using one dimensional finite difference (FD) and three dimensional computational fluid dynamic (CFD) models. A double-sided COOKING system was designed to study the effect of pressure and oven temperature on the COOKING process. Three different oven temperatures (114, 152, 204°C) and three different pressures (20, 332, 570 pa) were selected and 9 experiments were performed. Applying pressure to hamburger increases the contact area of hamburger with heating plate and hence the heat transfer rate to the hamburger was increased and caused the weight loss due to water evaporation and decreasing COOKING time, while increasing oven temperature led to increasing weight loss and decreasing COOKING time. CFD predicted results were in good agreement with the experimental results than the finite difference (FD) ones. But considering the long time needed for CFD model to simulate the COOKING process (about 1 hour), using the finite difference model would be more economic.

Background and objective: Vitamin C is considered as the indicator of process severity, because of its high sensitivity to heat. There is an inverse relationship between vitamin C retention and the process severity. The aim of this study was to determine the effect of different common COOKING METHODS on process severity and decrease amount of vitamin C in some vegetables. Materials and METHODS: In this study, potatoes were tested as boiled (with peel, without peel, sliced), shallow and deep fried, and COOKING under pressure (with peel, without peel, sliced). Onions were tested as boiled (whole and sliced) and microwave (whole and sliced). Leafy vegetables: Leek, leaf of beet, parsley, coriander, common dill and the mixed of them were tested as boiled fried. All tests performed as triplicate and the contents of vitamin C retention were determined by colorimetric method according to the instruction number 5609 of the Institute of Standards and Industrial Research of Iran and were compared to the contents of vitamin C in raw vegetables. Results: The highest decrease of vitamin C was observed in boiled, sliced (without peel) and shallow fried potatoes and onions. In leafy vegetables highest loss of vitamin C was observed from boiled fried. The loss of vitamin C in potatoes and onions by using microwave were small and their vitamin C contents were similar to raw vegetables. Conclusion: The maximum retention of vitamin C in potatoes and onions are obtained by microwave method, with peel and whole, respectively.

Background and aim: Because of availability of raw materials, freshness, preservative free and low price, native foods are the best kind of foods in different areas of Iran. In addition native foods can carry cultural customs and play an important role in communication among generations. This cross sectional study was performed to recognize and renew native foods of Gonabad city.METHODS: Recognizing native foods was done by interview, literature review and studying native food resources in that area. Interview tags, check lists, data recording, writing and video recording were used for data collection.Results: This study showed that, there were more than 97 types of native foods in that society. The majority of food groups that had been used to prepare native foods were as follows: breads and cereals (71%), fruits and vegetable (48%) and dairy products (32%). Fifty-two percent of the native foods were served as lunch, 23% as dinner and 13% as breakfast. Seventy-seven percent of native foods were served as meals, 11% for ceremonies and celebrations, 9% for treatment and 3% for gestation and child-birth. These native foods were used by other foods like dairy products and raw vegetables (69%), drinking water (45%), pickles (36%), soft beverage (24.5%) and salted products (5%). The most important reasons that people don't use native foods nowadays are as follows: they aren’t customary foods (82%), they don’t know how to prepare them (78%) or raw materials are not available (37%).Conclusion: The results of this study showed that we can increase people choices of foods by recognizing and renewing native foods. By increasing the use of native foods we can balance the nutrition patterns and improve health of the society.

Background and Objectives: The use of Bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of Lactobacillus and Bifidobacterium during processing and storage of foods. This work is an attempt to investigate the influence of common household COOKING METHODS on the viability of Bacillus coagulans and Bacillus subtilis as probiotic sporeformers inoculated into cooked sausages. Materials and METHODS: After preparation of the final suspensions of Bacillus coagulans ATCC 31284 and Bacillus subtilis var. Natto ATCC 15245 spores, they were supplemented in the sausage samples with different meat types and percentages. The inoculated cooked sausages were then submitted to common household COOKING METHODS, i. e. boiling, microwaving, and deep fat frying. Enumeration of the studied spores was carried out on trypticase soy agar after exposure to a heat shock at 68° C for 20 min. One-way analysis of variance (ANOVA) of SPSS-20 was used for statistical analysis of the data. A Taguchi L9 experimental design comprising 3 variables and 3 levels was performed using MINITAB-17 to determine main effects of the parameters of household COOKING process. Results: The results obtained in this study showed that boiling, followed by microwaving and deep fat frying, had the greatest viability and recovery of the studied spores supplemented in the cooked sausages, respectively (P < 0. 05). Furthermore, results of the Taguchi experimental method revealed that the type of Bacillus probiotics, followed by the formulation of cooked sausages and the method of household COOKING of cooked sausages had main effects on the concentrations of the spores examined, respectively. Conclusions: The information provided here suggests that boiling as a common household COOKING method retained maximum viability and recovery of the studied Bacillus probiotics supplemented in the cooked sausage samples. Besides, the type of spores was the principle parameter, which had a critical effect on the response (i. e. concentrations of the studied Bacillus probiotics).

The purpose of this study was to use the effectiveness of different chitosan's and COOKING METHODS on the formation of heterocyclic aromatic amines in fish fillet of Beluga (Huso huso). For this purpose, the natural preservative effect of 1% acid-soluble chitosan and 1% oligosaccharide chitosan on days 0, 8 and 16 was used to determine the proximate composition, pH, PV, TBA, TVN and the total TVC microbial load in the Huso huso. The sample containing 1% acid-soluble chitosan showed the least change and the differences among treatment were significant (P≤ 0. 05). Also, in evaluating the heterocyclic amines (HAAs) in cooked samples, HAAs and COOKING loss changes in all treatments increased during COOKING at 0, 8, and 16 days after refrigerated storage (P≤ 0. 05). The fr e ample with 1% oligosaccharide and acid soluble chitosan had the least amount of HAAs and COOKING loss. The results of this study showed that chitosan 1% could prevent corruption in the fish fillet during storage in the refrigerator and could prevent the production of harmful and mutagenic compounds during COOKING.