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Articles by Ibrahim Mehmeti
Total Records ( 2 ) for Ibrahim Mehmeti
  Imer Haziri , Arben Haziri , Enkeleda Ozuni and Ibrahim Mehmeti
  Objective: The aim of this study was to determine the effect of cadmium (Cd) on the level of phospho-lipids peroxidation, by measuring the level of malondialdehyde (MDA) and study the changes on body weight of egg-laying breed chickens. Methodology: Total four groups of chickens have been included in the experiment. Three groups treated with different concentrations of cadmium (2, 4 and 6 mg kg–1 of live weight added in drinking water) and one group as a control without treatment with Cd. The data were analyzed statistically by using SPSS software package. ANOVA test and the medium and standard error of the mean were presented. Results: The result shows that, level of malondialdehyde in blood is increased by increasing the cadmium on daily diet of chicken. On the control group, the MDA level was 17 μmol L–1 when we have treat with cadmium 2 mg kg–1 the level increase amounts twice (30 μmol L–1), on the 3rd group 44 μmol L–1 when was supplemented with 4 mg kg–1, while on the 4th group (supplemented with 6 mg kg–1 Cd) it reach up to 64 μmol L–1. In another hand, body weight of egg-layer chicken in three different times point, supplemented with different amount of Cd shows to be different. When the chickens was not treated with Cd body weight on last days reach up to 1114 g while by adding the Cd on feed the body weight has decrease to 734 g. Conclusion: It can be concluded that, MDA is increase by increasing the cadmium concentration on daily diet. This is due to makes difficulties on peroxidation of the lipids or proteins on body chickens and also plays negative effects on increasing the body weights. Also the body weight of the egg-laying breed chickens was decreased by feeding the chicken with Cd indicating that Cd plays a negative effect on feeds and most probably on the quality of the meat.
  Mergim Mestani , Xhavit Ramadani , Tahire Maloku Gjergji , Tarik Dizdarevic and Ibrahim Mehmeti
  Background and Objective: Sharri cheese is considered as one of the most popular brined cheeses in Kosovo produced on the highlands of the Sharri mountains. The modest mountain conditions and non-standardized production often lead to a non-standardized quality of this cheese. The purpose of this study was to determine the physical and chemical changes, as well as the changes in the total number of bacteria in Sharri cheese during ripening in different brine solutions and temperatures. Materials and Methods: Salting of Sharri cheeses during manufacture was carried out with different concentrations of brine (3, 6, 9 and 12% NaCl) and different ripening temperatures (8 and 22°C). Analyses of physical and chemical parameters such as protein, fat, dry matter, acidity and pH as well as analyses of the total number of bacteria were performed using traditional methods in different periods of ripening (on days 1, 3, 7, 15, 30, 45 and 60, respectively). The one-way analysis of variance, ANOVA model was used to test the effect of different treatments, while Tukey’s HSD was applied to the test for significant difference at a level of significance 0.05 (5%) among the different treatments (salt and temperature). Results: The results obtained showed significantly increased (5%) values of protein content (26.5-29.1%), dry matter (56.8-59.9%) and total acidity (36.1-45.3%), of the cheese during ripening. However, no significant changes were seen in pH level or fat content during ripening time. The total bacterial count in the first part of ripening process showed a significant decreased from first day 86×107-16×107 CFU mL–1 in day fifteenth, indicating a turbulent process of fermentation. It was also found that increased salt concentration (from 3% up to 12% NaCl) of the brine caused a decrease in the total number of bacteria in the cheese. Conclusion: The study demonstrates the need to determine the adequate concentration of brine solution and temperature for Sharri cheese production.
 
 
 
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