---

Background and Objective: There is ample evidence that prevalence of both communicable and no communicable diseases due to consumption of red meat and its processed products, e.g., sausages, is on the increase. Considering this, and concern about undesirable effects of adding preservatives to red meat products, prompted us to explore the feasibility of producing non-meat sausage without addition of preservatives. Materials and Methods: The fixed components of the sausage to be produced were isolatedsoy protein, gluten, soybean oil, ice, water, salt and spices.Using the full actorial design method, 8 formulations were developed, each one of the 3 variable components(modified corn starch, carrageen an and egg white powder) being added to the fixed componentsattwolevels. To judge the quality of the processed products, sensory evaluation was performed on taste, odor, and texture, slicing ability and overall acceptability by the hedonic (scale 1-9) test. In addition,the ability of the model was assessed by lack of fittest, correlation coefficient(R2)androot meansquare error (RMSE). Also ANOVA was performed to determine the independent effect of each one of the variables andtheir interactions (a p<0.05was used for statistical significance). Results: The independent effect of each variable (modified corn starch, carrageen an and egg white) on each response shows that the overall evaluation model (p=0.0001 lack of fit=0.1220 r=0.83, the highest correlation)is the best model for predicting the optimum formulation. Further analysis of the data showed that, in addition to the independent effect of each of the the 3 variable components, their interactions also affect overall assessment significantly. Conclusion: Based on the equation obtained for overall assessment, it can be concluded that real levels of 0.5, 3 and 3 are best for carrageen an, modified corn starch and egg white, respectively. Keywords: Non-meat sausage, Full factorial design, Modified starch, Egg white powder, Sensory evaluation

---

Background and Objectives: In the field of food science and technology, it is critical to improve shelf life and quality of meat products. One of the effective approaches in this field includes use of coatings containing essential oil nanoemulsions. The present study was carried out to produce Carum copticum essential oil nanoemulsion using spontaneous emulsification method, coating on the surface of trout fillets and modified starch.
 Materials & Methods: Emulsions of Carum copticum essential oil were prepared using modified starch emulsifier and two ripening inhibitors of corn and MCT oils via spontaneous emulsification method. Then, stability, turbidity, antimicrobial and antioxidant activity of the prepared nanoemulsions were investigated. Nanoemulsions were coated on the surface of trout and the fish spoilage characteristics were assessed during refrigeration.
Results: Nanoemulsions prepared with corn oil and MCT included particle sizes of 88.38 nm ±3.32 and 144.8 nm ±4.31, respectively. Coatings containing nanoemulsion significantly decreased the total bacteria count as well as psychrophile bacteria of fish during storage. At the end of the storage, fish samples containing essential oil nanoemulsions showed lower TVB-N and pH and higher overall acceptability, compared to that samples with pure essential oil and uncoated samples did.
Conclusion: Spontaneous emulsification method in presence of modified starch was able to produce stable nanoemulsions from essential oils. Nanoemulsions prepared as coatings increased the shelf life of trout, which highlights the role of using natural compounds to increase the shelf life of foods.