@article{jfnr20164123,
author={Qaznavi, Omleyla},
title={Effect of Ethanolic and Aquatic Extract of Harmal (<i>Peganum harmala</i>) on the Activity of <i>Staphylococcus aureus</i> in Minced Meat of Silver Carp (<i>Hypophthalmichthys molitrix</i>) in Different Times of Storage at Refregerated (4¡ãC)},
journal={Journal of Food and Nutrition Research},
volume={4},
number={12},
pages={782--788},
year={2016},
url={http://pubs.sciepub.com/jfnr/4/12/3},
issn={2333-1240},
abstract={In this study, the plant Peganum collected for providing its ethanolic and aquatic extract. 0.01, 0.02 and 0.35 ¦Ìg/ml of it were prepared and kept at 4¡ãC for evaluating it¡¯s effect on growth of <i>Staphylococcus aureus</i> in minced meat of Silver carp in days 0, 1, 2, 5, 7, 9, 11, 13. Results showed the ethanolic extract of <i>Peganum harmala </i>at 0.35 ¦Ìg/ml has the most anti-microbial effect and also, the aquatic extract prevented the growth of <i>Staphylococcus aureus</i>. Proxide value (PV) was minimum in control during 13 days. The maximum and minimum of thiobarbiutic acid (TBA) observed at 13<SUP>th</SUP> day in control and day zero at 0.01 ¦Ìg/ml, respectively. The minimum of fat was in control in 11<SUP>th</SUP> and 13<SUP>th</SUP> days. Maximum level of fat observed at 0.35 ¦Ìg/ml at the first and 13<SUP>th</SUP> day. Based on results adding 0.35 ¦Ìg/ml of harmal in minced meat of Sliver carp is recomended.},
doi={10.12691/jfnr-4-12-3}
publisher={Science and Education Publishing}
}