Reza Tahergorabi | Oregon State University (original) (raw)

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Papers by Reza Tahergorabi

Research paper thumbnail of Contamination by organochlorine compounds in the edible tissue of four sturgeon species from the Caspian Sea (Iran)

Research paper thumbnail of Amino acid and fatty acid composition of cultured Beluga (Huso huso) of different ages

Journal of Aquatic …, Jan 1, 2009

The amino acids (AA) and fatty acids (FA) of Beluga (Huso huso) flesh at different ages were inve... more The amino acids (AA) and fatty acids (FA) of Beluga (Huso huso) flesh at different ages were investigated as a source of AA and FA for human consumption. The analysis of Huso huso lipids (chloroform extracted) showed significant differences (p<. 05) for specific FA with ...

Research paper thumbnail of Karyotype Analysis in Schizothorax zarudnyi from Hamoon Lake, Iran

Turkish Journal of Fisheries …, Jan 1, 2008

Research paper thumbnail of Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

LWT-Food Science and …, Jan 1, 2010

Processing of chicken generates by-products containing muscle proteins attached to bones and skin... more Processing of chicken generates by-products containing muscle proteins attached to bones and skin that, if recovered, could be a functional ingredient in restructured food products. However, color of restructured products made of proteins recovered from chicken processing by-products is poor. The by-products contain bones, skin, fat, etc. that affect color of restructured products. Therefore, color properties need to be improved.

Research paper thumbnail of Determination of heavy metals content in water, sediments and muscle of Crayfish, Astacus leptodactylus in Southern Coasts of Caspian Sea (Abbasa river of …

Research paper thumbnail of Application of electron beam to inactivate Salmonella in food: Recent developments

Food Research International, Jan 1, 2011

Research paper thumbnail of Effect of Gamma Radiation on the Quality and Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets

Journal of Food …, Jan 1, 2009

The effect of gamma radiation (0, 1, 3, and 5 kGy) on the shelf life of farmed rainbow trout (Onc... more The effect of gamma radiation (0, 1, 3, and 5 kGy) on the shelf life of farmed rainbow trout (Oncorhynchus mykiss) fillets that were treated with sodium acetate and vacuum packaged and subsequently stored under refrigeration was studied by measuring microbiological, chemical, and organoleptic changes. Radiation affected populations of bacteria, namely, H2S-producing bacteria and Enterobacteriaceae (P < 0.05). Initial total viable counts of the control samples were ca. 4.41 log CFU/g, whereas the respective counts in samples irradiated at 1, 3, and 5 kGy were 3.08, 1.46, and < or = 1 log CFU/g at day 1 of refrigerated storage. The maximum count of Enterobacteriaceae reached 2.29 and 1.45 log CFU/g at the end of storage for 1 and 3 kGy, respectively, but at a 5-kGy dose no growth of Enterobacteriaceae was observed. Of the biochemical indicators, thiobarbituric acid values for irradiated trout were higher than for nonirradiated fish (P < 0.05). Sensory evaluation (taste) showed a reasonable and good correlation with bacterial populations with storage time. The results revealed that radiation at a high dose (5 kGy) might induce lipid and protein oxidation, although the growth of microorganisms was inhibited. Therefore, radiation at a low dose (3 kGy) could be used to control the microbial and safety biochemical indices of O. mykiss for up to 4 weeks at refrigerator temperature without adverse effects on quality and acceptability.

Research paper thumbnail of Contamination by organochlorine compounds in the edible tissue of four sturgeon species from the Caspian Sea (Iran)

Research paper thumbnail of Amino acid and fatty acid composition of cultured Beluga (Huso huso) of different ages

Journal of Aquatic …, Jan 1, 2009

The amino acids (AA) and fatty acids (FA) of Beluga (Huso huso) flesh at different ages were inve... more The amino acids (AA) and fatty acids (FA) of Beluga (Huso huso) flesh at different ages were investigated as a source of AA and FA for human consumption. The analysis of Huso huso lipids (chloroform extracted) showed significant differences (p<. 05) for specific FA with ...

Research paper thumbnail of Karyotype Analysis in Schizothorax zarudnyi from Hamoon Lake, Iran

Turkish Journal of Fisheries …, Jan 1, 2008

Research paper thumbnail of Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

LWT-Food Science and …, Jan 1, 2010

Processing of chicken generates by-products containing muscle proteins attached to bones and skin... more Processing of chicken generates by-products containing muscle proteins attached to bones and skin that, if recovered, could be a functional ingredient in restructured food products. However, color of restructured products made of proteins recovered from chicken processing by-products is poor. The by-products contain bones, skin, fat, etc. that affect color of restructured products. Therefore, color properties need to be improved.

Research paper thumbnail of Determination of heavy metals content in water, sediments and muscle of Crayfish, Astacus leptodactylus in Southern Coasts of Caspian Sea (Abbasa river of …

Research paper thumbnail of Application of electron beam to inactivate Salmonella in food: Recent developments

Food Research International, Jan 1, 2011

Research paper thumbnail of Effect of Gamma Radiation on the Quality and Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets

Journal of Food …, Jan 1, 2009

The effect of gamma radiation (0, 1, 3, and 5 kGy) on the shelf life of farmed rainbow trout (Onc... more The effect of gamma radiation (0, 1, 3, and 5 kGy) on the shelf life of farmed rainbow trout (Oncorhynchus mykiss) fillets that were treated with sodium acetate and vacuum packaged and subsequently stored under refrigeration was studied by measuring microbiological, chemical, and organoleptic changes. Radiation affected populations of bacteria, namely, H2S-producing bacteria and Enterobacteriaceae (P < 0.05). Initial total viable counts of the control samples were ca. 4.41 log CFU/g, whereas the respective counts in samples irradiated at 1, 3, and 5 kGy were 3.08, 1.46, and < or = 1 log CFU/g at day 1 of refrigerated storage. The maximum count of Enterobacteriaceae reached 2.29 and 1.45 log CFU/g at the end of storage for 1 and 3 kGy, respectively, but at a 5-kGy dose no growth of Enterobacteriaceae was observed. Of the biochemical indicators, thiobarbituric acid values for irradiated trout were higher than for nonirradiated fish (P < 0.05). Sensory evaluation (taste) showed a reasonable and good correlation with bacterial populations with storage time. The results revealed that radiation at a high dose (5 kGy) might induce lipid and protein oxidation, although the growth of microorganisms was inhibited. Therefore, radiation at a low dose (3 kGy) could be used to control the microbial and safety biochemical indices of O. mykiss for up to 4 weeks at refrigerator temperature without adverse effects on quality and acceptability.