EFFECT OF RADURIZATION ON SHEAR RESISTANCE AND FRAGMENTATION OF CHICKEN MUSCLE

SUMMARY —Excised pectoralis muscles of chicken received radurizing doses of γ-radiation at varying times post-mortem to determine the effect on shear resistance, myofibrillar fragmentation (F-ratio) and pH. Irradiation doses between 0.1 and 0.3 Mrad produced decreases in F-ratio and increases in shear resistance. The magnitude of the changes was directly proportional to the duration of postmortem aging prior to irradiation. Muscle pH subsequent to irradiation between 2 and 12 hr post-mortem was not significantly affected by any of the dose-time treatment combinations. Shear resistance and F-ratio changes were strongly correlated on an average basis (r =+ .857; n = 6) but not on an individual sample basis.     

鹅脂的抗氧化与深加工技术研究

收集某鹅制品厂蒸煮车间的剩油，提炼精制，经检验完全符合食用要求后进一步作抗氧化保质试验，结果表明：在加入0.01％TBHQ（叔丁基对苯二酚）及0.02％柠檬酸的条件下，保质效果较好，常温下（20℃）可保质3个月，4℃保质13个月。     

THERMAL RESISTANCE OF ANTIBIOTIC-RESISTANT AND ANTIBIOTIC-SENSITIVE SALMONELLA SPP. ON CHICKEN MEAT

The aim of this research was to investigate the potential relationship, if any, between the acquisition/possession of antibiotic resistance genes in strains of Salmonella and its resistance to heat stress. Chicken pieces were inoculated with antibiotic sensitive (AS) strains of S. Enteritidis and S. Typhimurium, its laboratory‐acquired antibiotic‐resistant (AR) mutant strains (nalidixic acid and streptomycin), or a multiresistant strain of S. Typhimurium DT104. Half of these samples were heat‐shocked (48C for 30 min) and all were heat‐challenged at 55C for up to 30 min. Samples were then plated on xylose lysine desoxycholate (XLD) and tryptone soya agar (TSA) overpoured with XLD. Heat‐shocked cultures of S. Typhimurium DT104 had significantly higher D‐values (the time required for a 1 log reduction in the number of bacteria) than their non‐heat‐shocked counterparts (P < 0.05). No significant differences were observed between AR and their AS. However, the D‐values for S. Typhimurium DT104 were significantly higher than the D‐values for S. Typhimurium (AS) and S. Enteritidis (AS) (P < 0.05). This study concluded that laboratory‐acquired antibiotic‐resistant mutation did not affect heat resistance of the Salmonella strains studied and suggested a potential link between multiantibiotic resistance and heat resistance in S. Typhimurium DT104.     

关于服装企业市场调研的一些思考

服装产业在我国的国民经济中占有很重要的地位,服装是我国最大的传统性出口产品.虽然在改革开放后的三十余年里,我国的服装产业取得了长足的发展,已经跃升为国际性的服装产业大国,但是,离服装产业强国还有很大的距离.我们的服装品牌众多,但缺乏真正有国际影响力的服装品牌.     

TIMING OF CALCIUM TREATMENT ON RESISTANCE OF RAW AND CANNED DICED TOMATOES TO MECHANICAL ABUSE

Tomato dices are typically treated with calcium (Ca) to increase firmness and resistance to mechanical abuse. However, studies have not examined when the application of Ca would provide the greatest protection and result in the greatest firmness. Tomato (cv. P696) dices were dipped in a 600 mg/L calcium chloride (CaCl ₂ ) solution either before or after undergoing mechanical abuse for 0–240 s in a rotary drum. The drained weight and firmness, which were measured using a Kramer shear cell (Instron Corp., Canton, MA), did not depend on whether Ca was added before or after the mechanical abuse. However, sensory evaluation showed that the panelists preferred the diced tomatoes that were dipped in Ca before undergoing mechanical abuse. These tomato dices appeared to have a larger percentage of undamaged dices, while those that were mechanically abused before dipping in Ca appeared ragged and mushy because of a collapsed structure. Therefore, although there was no significant difference in the drained weight or texture obtained by instrumental measurement, dices that are dipped in Ca before undergoing mechanical abuse appear less damaged to consumers.     

A SURVEY ON INSTITUTIONAL USERS OF SHELL EGGS AND EGG PRODUCTS IN FLANDERS

A survey assessed the handling of shell eggs and processed eggs from purchase until serving to potentially vulnerable people in care homes, acute hospitals, handicapped institutions, and crèches (i.e. nurseries). In 94% of the institutions shell eggs are consumed at a weekly average of 1.1 ± 0.3 eggs for each person. In 52% of the institutions egg products are used. The shell eggs are held on average at 6.4C for 1–2 weeks. The questionnaire listed a series of egg dishes, which were classified afterwards in three risk categories. Of the high-risk dishes, shell eggs are particularly used for addition to mashed potatoes, for preparing soft-boiled eggs and eggs sunny-side-up and for inclusion in hot sauces. Of the medium-risk dishes, shell eggs are used for preparing scrambled eggs and omelets. When egg products are bought next to shell eggs, relatively less high-risk dishes and more low-risk dishes on the total dishes were made from shell eggs. Thus, egg products are purchased on a rational base. The distribution of storage temperature, storage time and preparation frequency of high-risk meals were combined using a Monte Carlo resampling technique, which indicated that the majority of the samples (98.5%) fell into a low-hazard category.     

黑麦草绿汁粉对小鼠抗氧化能力的影响

探讨饲喂黑麦草绿汁粉的小白鼠耐缺氧及抗氧化能力。30只小白鼠随机分成正常对照组和绿汁粉低浓度组和高浓度组，3周后，进行耐缺氧试验，试验结束取组织测定SOD及MDA。黑麦草绿汁粉能显著延长试验动物耐缺氧时间，能显著提高试验动物心肝脑组织SOD酶活性和降低脑组织MDA含量。黑麦草绿汁粉具有耐缺氧和抗氧化作用能力。     

构造脂质的开发概况

概述了构造脂质－甘油三酸酯（包括巧克力用油脂、易消化性油脂、低热量油脂以及高氧化稳定性油脂等）的消化吸收特性以及生理作用,还介绍了几种构造脂南的开发概况。