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:: Volume 11, Issue 3 (Fall 2009) ::
J Mil Med 2009, 11(3): 165-170 Back to browse issues page
Comparative evaluation of bacteriological, chemical and organoleptic quality of cooked foods with traditional and modern equipment
Tavakoli H. R. *, Sofiabadi Gh., Frajzadeh D., Rafati H., Karimi Zarchi A. A.
, h.tavakoli1344@yahoo.com
Abstract:   (27192 Views)

  Aims. The evaluation of microbiological, chemical and organoleptical of cooked foods by traditional and modern equipment can help the military commanders for feed management. The aim of this stady was comparing the quality of cooked foods by above methods.

  Methods. 120 samples of cooked foods by traditional and modern equipment were chosen and tested by standard microbial, chemical and sensory evaluation methods. Then, results were analized by SPSS 18 and Mann-Whitney and Wilcoxon statistical tests..

  Results. The mean of TBC in cooked foods by traditional and modern equipment were 3.51×102 (±4.09×101) and 1.07×102 (±1.28×101), respectively. The average of fat quantity was 25.80 and 15.82 gr/100gr and peroxide value was 10.19 and 5.27 mg/kg, respectively. Also quantity of vitamin B1 and B2 and organoleptic characteristics were evaluated in cooked foods by two equipment (p<0.05).

Conclusion. Hygiene quality and nutritional value of cooked foods by modern equipment is better than foods cooked by traditional equipment and replacing the old equipment by modern ones have important role in military health.
Keywords: Keywords: Food Quality, Traditional & Modern Equipment, Food Cooking
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Type of Study: Orginal Research | Subject: military medcine
Received: 2009/07/13 | Published: 2009/10/15
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Tavakoli H. R., Sofiabadi Gh., Frajzadeh D., Rafati H., Karimi Zarchi A. A.. Comparative evaluation of bacteriological, chemical and organoleptic quality of cooked foods with traditional and modern equipment. J Mil Med. 2009; 11 (3) :165-170
URL: http://militarymedj.ir/article-1-669-en.html


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Volume 11, Issue 3 (Fall 2009) Back to browse issues page
مجله طب‌نظامی Journal Mil Med
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