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Background and Objectives: This study was carried out with the aim of comparing the effect of diet therapy and narrative intervention on the extent of body mass index (BMI) reduction in overweight and obese women. Subject and Methods: This was a quasi experimental-interventional study, in which 30 overweight women were selected by random sampling from among those consulting the Diet Clinic and randomly assigned to one of 2 intervention (group 1, diet therapy alone group 2, diet therapy plus narrative therapy) and a control group (receiving no intervention). The period of intervention was 5 weeks. Weight of all the subjects with light clothing was measured by a Seca scale to the nearest 0.5 kg and their height by a stadio-meter to the nearest 0.5 cm. The BMI was calculated by dividing weight (in kg) by squared height (m2). The data were analyzed using the SPSS 16 software, the statistical test being covariance analysis and paired t- test. Results: Data analysis showed that diet therapy alone (group 1) had no significant effect on the BMI (P>0.05), while in group 2 (diet therapy plus narrative therapy) BMI decreased significantly (P<0.001). Inter-group comparison (among the 3 groups) showed that there were no significant difference between diet therapy and narrative therapy with regard to BMI. Conclusion: The findings show that in the first phase of intervention life narratives about overweight help obese women correct their nutritional habits. This is followed by BMI reduction in the second phase. Since diet therapy is not consistent with the women’s life narratives, it plays no role in correcting life narratives for more successful dieting. Considering the efficacy of narrative therapy in body mass index reduction and no effect by diet therapy alone, further studies on the life narratives of overweight women and their correction are recommended Keywords: Narrative therapy, Body mass index (BMI), Diet therapy, Overweight

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Background and Objective: Regarding to investment of raw meat products such as Hamburger consumption in our country, quality control and safety of these products is very important issue. One the most probable adulteration in manufacturing of meat products is application of unpermitted edible tissues in formula instead of meat, which may have many public health consequences. The aim of present research was histological study of industrial hamburgers containing 30 and 60 percent meat for presence of unpermitted edible tissues and correlation of this factor to meat connective tissue chemical indices. Materials and Methods: 44 industrial Hamburger containing 30 and 60 percent meat produced in Tehran province were collected in summer of 1391.The samples were tested for detection of unpermitted edible tissues in formula via two laboratory methods: histology (Hematoxylin-Eosin staining) and chemical analysis for determination of collagen and Hydroxyproline. Results: Frequency of unpermitted edible tissues in Hamburgers containing 30 percent meat was 2.5 times more than 60 percent Hamburgers. The most popular unpermitted tissues were found in Hamburger samples were chicken skin and hyaline cartilage. There was not any significant difference between collagen and hydroxyproline content of 30 and 60 percent meat Hamburgers. Conclusion: Application of unpermitted edible tissues in Hamburger formula is a popular adulteration in Tehran province and may have serious health consequences for consumers. According to the results, routine chemical methods which use for quality control of Hamburger such as determination of collagen and hydroxyproline would not be able to reveal this kind of adulteration and application of histological methods is necessary for control of Hamburgers to detect unpermitted edible tissues in this product. Keywords: Hamburger, Histological method, Hydroxyproline, Collagen, Unpermitted edible tissue

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Background and Objectives: Fish and fish products are highly perishable because of their unsaturated fatty acid content, large amounts of free amino acids, and high final pH. For this reason, preservatives are used to prevent or delay spoiling during storage. This investigation determined the antioxidant and antibacterial activities of parsley extract on the shelf life of air packaged silver carp fillets stored at 4 ± 1°C. Material and Methods: Prepared fish fillets were divided into two groups. One group was dipped in distilled water (control) and one in parsley extract (1%) they were then air packed and kept at 4±1°C. Microbial (TVC, PTC) and chemical (PV, TBA, TVB-N, FFA) properties were analyzed over a 15 d period. Results: Parsley extract delayed lipid oxidation significantly (p<0.05) in the treated fillets. In the samples treated with parsley extract, the magnitude of change in TVB-N and FFA was less than in the control samples (16.23 ± 0.02 vs. 32.50 ± 0.07 mg/100 g and 1.02 ± 0.00 vs. 1.91 ± 0.04% oleic acid, respectively) (p<0.05). Microbial analysis results showed that the treated and control samples remained acceptably fresh up to 12 and 6 d, respectively. Conclusion: The results obtained from this study showed that the shelf life of silver carp fillets dipped in parsley extract as a natural preservative extended their shelf life by 6 d over the control samples. Keywords: Silver carp, Hypophthalmichthys molitrix, Parsley extract, Antioxidant, Antibacterial

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Background and Objectives: the healthier effects of protein sources, especially plant sources instead of red meat for the production of protein-based products such as burgers have been proven. However, the lack of proper interaction between proteins of plant source causes poor physical properties of product. Microbial transglutaminase enzyme, results in improvement of  the textural properties of protein products by formation of covalent bonds and casein is one of the best substrates for this enzyme. The aim of this study is to evaluate the effect of different concentrations of enzyme and sodium-caseinate on the physicochemical characteristics of veggie burger.

Materials and Methods: Microbial transglutaminase (MTGase, 0-0.75%) and sodium-caseinate (SC, 0-2%) were added to veggie burger formulation. The solubility of proteins and water-holding capacity were measured and in order to investigate the protein-protein interaction, the SDS-PAGE electrophoresis was applied.

Results: Addition of SC and MTGase significantly increased the water holding capacity and decreased solubility of the protein (P<0.05). Sodium-caseinate in both levels and the enzyme at less than 0.75% alone had no significant effect on the water holding capacity (P>0.05). The addition of MTGase alone or in combination with SC significantly decreased the solubility of the protein. SDS–PAGE analysis showed that burger dough did not form specific bands on SDS-PAGE. Therefore, in order to investigate the precise effect of enzyme, mixture of soy and enzyme was added to electrophoresis gel. Results revealed significant reduction in density of soy bands after adding MTGase and elimination of basic protein subunit B3.

Conclusions: MTGase combined with sodium-caseinate resulted in improvement of the water holding capacity, interaction of proteins and the solubility reduction of protein and thus enhanced the physical properties of veggie burgers.

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Background and Objectives: Nowadays, consumption of meat products such as sausages has been increased. Studies have shown that meat products can contain heavy metals like lead and cadmium. Therefore, a measurement of toxic heavy metals in sausages is necessary. The purpose of this study was to measure the lead, cadmium, iron and zinc levels in sausages presented in the retail markets of Tehran.
Materials and Methods: Six types of sausages (German, Koktel, Hot dog, Lioner or Martadella, Dry and Ham) supplied in the chain stores and some of supermarkets in ten districts of Tehran were tested for determination of lead, cadmium, iron and zinc levels. The samples were prepared by wet digestion method and were analyzed by atomic absorption spectrophotometry.
Results: The lead content of the tested products was 48.78 ppb. The amount of lead in German sausage was significantly higher than in other products. The amount of cadmium in all samples was 5.6 ppb. The level of iron and zinc was 18.10 and 14.65 ppm, respectively. Zinc content in dry sausages and ham was higher than in other products.
Conclusion: The amount of lead and cadmium in all the tested products was lower than the limit specified by the Codex. Considering the amount of consumption of meat products in Tehran, the amount of lead and cadmium intake was 9.24 and 1.05 µg/week, respectively, which is much less than that recommended by JECFA.

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Background and Objectives: Gamma irradiation has been shown as an effective technology to decrease or eliminate microbial contamination in raw and cooked meat products. However, irradiation-induced physicochemical changes are important to accept the technology by meat industries and consumers. The objective of this study was to assess effects of gamma irradiation (0, 2, 4, 6 and 8 kGy) on nitrite residue, lipid oxidation, total volatile nitrogen and color in two heated meat products (sausages) during refrigerated storage at 4 ºC for 28 days.
 Materials & Methods: Two groups of emulsion meat products with various proportions of meat (40 and 65%) were irradiated at 2, 4, 6 and 8 kGy doses. Residual nitrite and TVN tests were carried out on Weeks 0, 7, 14, 21 and 28. The color test was carried out using the Hunter Lab system on Weeks 0 and 4 of storage.
Results: Radiation at 8 kGy doses resulted in a significant decrease in nitrite in both groups (P < 0.05). The TVN value in radiated samples was significantly lower than that in non-irradiated samples (controls). Furthermore, high-dose radiation (doses of 6 and 8 kGy) in the two food products significantly decreased the red index (a-value) and significantly increased the TBA value (P <0.05).
Conclusion: Based on the results from chemical properties of the radiated products, irradiation is suggested at 2 and 4 kGy doses as appropriate doses.

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Background and Objectives: Volleyball is one of the most famous and popular sports worldwide, which needs high physical fitness and skills. Nutrition is an important factor in achieving this goal. Therefore, the aim of the current study was to assess effects of lour cheese consumption on indicators of physical fitness and skills of volleyball girls.
 Materials & Methods: This study was semi-experimental study. In total, 36 teenage girl volleyball players with age ranges of 13–16 years were randomly divided into two groups of specialized exercises (18 people) and specialized exercises with the consumption of lour cheese (18 people). Specialized exercises were carried out for 90 min a day, three days a week, for six weeks. Lour cheese was consumed only on training days in two servings, one serving with food (25 g) and one serving immediately after training (25 g). Physical fitness and skill indicators were assessed before and at the end of the study. Analysis of covariance test was used to compare data changes between the two groups.
Results: Results showed that consuming lour cheese for six weeks with specialized volleyball training included positive effects on the variables of peak power, agility, upper limb strength, lower limb strength, aerobic capacity, spike and functional tests, compared to that the specialized training alone did. However, no significant differences were observed in the variables of speed and service between the two groups.
Conclusion: Lour cheese can be used as a cheap supplement to further improve physical fitness and skill indicators in teenage girl volleyball players.

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Background and Objectives: Dithiocarbamates are groups of fungicides used to control pests of agricultural products. Analysis of these pesticides with liquid and gas chromatography instruments is associated with various problems due to the presence of metal groups in the structure of these compounds. Therefore, one of the ways for analysis the pesticides is to check the level of decomposition metabolites of ethylene thiourea and propylene thiourea. The purpose of this study was to establish and validate a method for the analysis of ethylene thiourea and propylene thiourea in grains using liquid chromatography tandem mass spectrometry.

Materials and Methods: Preparation was based on the optimized QuPP-OP method with methanolic extraction in presence of ethylenediaminetetraacetic acid solution without purification steps. To overcome the matrix effect, calibration curve was drawn using analysis of spike samples.

Results: Results showed that the method was linear in the range of 10–400 ng/g and assessment results were accurate and precise. The average recovery proportions and CV% for repeatability were 96.42, 12.1, 97.40 and 13.86% for propylene thiourea and ethylenethiourea, respectively. The LOD and LOQ of the method for the two compounds were 3.3, and 10 ng/g, respectively.

Conclusion: Results showed that the presented assessment method included necessary validity of the analysis of ethylene thiourea and propylene thiourea in cereals.