The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low‐fat yogurt during storage period (28 days). Results showed that L. acidophilus number and viscosity in samples containing barley bran was significantly higher than the control group (p < .05). High levels of barley bran (1.2%) decreased sensory prosperity scores and led to viscosity increment; although sensory prosperity scores of samples containing 0.6% barley bran did not show significant difference with control sample, while the number of L. acidophilus in this treatment was higher than minimal acceptable level (106 CFU/g). Therefore, level of 0.6% of barley bran is recommended for symbiotic yogurt production. According to the present study, a positive correlation was observed between barley bran concentrations in the yogurt with L. acidophilus number.

Nowadays, consumers’ attention to the functional foods has increased significantly. In this study, the effect of different concentration (0.5, 1, and 2%) of P.ovata Forsk seed mucilage (PFM) on survivability of L.acidophilus, physicochemical, and sensory attributes of produced low‐fat yoghurt were investigated in 0, 7, 14, and 21 days of storage period. Results showed that at the beginning of the storage period, the number of L.acidophilus in yoghurt samples containing PFM was significantly higher than control sample. The highest number of L.Acidophilus was observed in yoghurt sample contain 2% PFM (6.68 log CFU/g) on the first day of storage period. The lowest decrease of L.Acidophilus (0.2 log CFU/g) was observed in the sample contain 2% PFM. Treatments containing PFM had lower pH and higher acidity than the control sample. Addition of PFM to the yoghurt samples increased water holding capacity (WHC) during storage period significantly while syneresis decreased. The highest WHC (89%) and the lowest syneresis (6%) were observed in yoghurt sample containing 2% PFM. Sensory evaluation results showed that the treatments containing PFM were not significantly different in taste, but the probiotic yogurt containing 1% PFM had the highest acceptability in terms of total appearance and texture. Evaluation of L, a, and b values indicated that yoghurt sample containing 2% PFM was significantly lower in L and b values and higher in a value than the control sample. Therefore, using P.ovata Forsk seed mucilage in yoghurt sample formulation improved the physicochemical attributes and probiotic survivability of produced yoghurt sample.

The growth of Vibrio parahaemolyticus (at inoculation levels, 103 and 105 cfu/g) and Listeria monocytogenes (at inoculation level, 103 cfu/g) were investigated in salted fish fillets (brine salted at 4% NaCl) as affected by different concentrations of Zataria multiflora Boiss. essential oil (EO), nisin (N) and their combinations at 8C (and 4C only for L. monocytogenes) during 21 days. The growth of V. parahaemolyticus was inhibited at 8C (in control group) and reached <2 log10 cfu/g at the first day of study for inoculation level of 103 cfu/g. At inoculation level of 105 cfu/g, this inhibitory effect was significantly (P < 0.05) affected by adding EO. The significant inhibitory effect of N alone and synergistic inhibitory effect of EO with N were also observed during the study. For L. monocytogenes, the obvious significant inhibitory effect of EO and its combination with N was observed at 4C. Considering the organoleptic effect of the EO used in this study, the best inhibitory effects of EO in combination with N for V. parahaemolyticus and L. monocytogenes were obtained at combinations of EO = 0.405% and n = 0.75 µg/mL, and EO = 0.405% and n = 0.25 µg/mL, respectively. PRACTICAL APPLICATION The synergistic inhibitory effect of Zataria multiflora Boiss. essential oil and nisin on V. parahaemolyticus and L. monocytogenes, which was obtained in this study can improve the scope of essential oil function in food industry.

Antifungal activity of Thymus daenensis and Satureja hortensis essential oils (EOs) (0, 50, 100, and 150 ppm) were evaluated against Aspergillus fumigatus in vitro and in the Food model system (un‐heat and heat‐treated Doogh) during 21 days. In vitro results showed that minimum inhibitory concentration and minimum fungicidal concentration of T. daenensis and S. hortensis oils were 6.25 and 12.5%, respectively. In un‐heat treated samples, both EOs showed a significant inhibitory effects rather than the control group at 25 °C than 4 °C. Treatments containing 100 and 150 ppm of T. daenensis EO on the 21st day and treatment containing 50 ppm of S. hortensis EO on the 15th day had maximum inhibitory effect. No growth was observed in the heat‐treated samples and control group. The findings revealed that both EOs had noticeable antifungal activity and can be considered as a natural preservative in the food industry. Practical applications Doogh is a traditional Iranian dairy‐based drink which is the same as other dairy fermented products prone to fungal contamination. As a result, application of chemical and synthetic preservatives is common to control microbial growth and increase the shelf life. But, due to their harmful side effects, much research has been being conducted to find a suitable substitute like plant EOs, as natural preservatives in the food industry. This study assessed the antifungal activity of T. daenensis and S. hortensis EOs and their potential applications in food model system.

Sarcocystis is a common zoonotic parasite which can be transmitted through ingestion of contaminated, undercooked meat and is a major cause of economic loss in many countries. This study aimed to detect Sarcocystis parasite in processed meat products in Hamedan, Iran. A total of 20 samples of hamburger, sausage, and cocktail were collected from markets from three factories in Hamedan, Iran. The samples were examined by digestion and impression smear methods for detecting Sarcocystis parasite. The results showed that 80% of all tested samples were infected with Sarcocystis. The infection rate in hamburger, sausage, and cocktail were 87.5, 83.33, and 66.66%, respectively. The highest infestation rate was observed in hamburger. The present study shows that the rate of Sarcocystis contamination in meat products is very high. So, evaluation of raw meat quality in addition to applying hygienic programs at all stages of the production line is inevitable. Also, consumption of undercooked meat products or fast food should be avoided.