تشخيص هيستولوژيكي سويا در همبرگردهاي خام منجمد ايران

Histological detection of soya in freezing raw hamburger of Iran

Soya protein is an important and the most plant protein which is used in hamburger and Sausage in Iran. The Using of microscopic methods is significant in recognition of hamburger ingredients and its quality improvement. Tissue staining plays an important role in the counter stain of hamburger ingredients. Haematoxyline & Eosin staining is a common method in histology laboratory. For detection soya in hamburger, 80 freezing raw hamburger samples were bought from food stores. Samples were carried in suitable condition to histology laboratory. Then, sampling was done and pieces were stained by Haematoxyline & Eosin. The stained samples were examined under a light microscope. Soya tissue has a red color in micrographs. Palisading layer cells have a light color and a special radiant. The protein materials in cotyledon cells and cell carbohydrate wall were observed red and blue, respectively. Cylindrical extrudate tissue is denatured cotyledon cells and they observed dark red color and they are distinguished from muscular tissue. Also, it the results showed that Soya has been used in all samples. It was concluded that soya is detectable by histological methods in hamburger and it can differentiate than muscular tissues.