一种新型鹅肝酱的研制

以鹅肥肝为原料,研制了一种新型营养鹅肝酱。应用气相色谱分析,研究了成熟温度和抗氧化剂对鹅肝酱脂肪酸含量的影响,确定了加工鹅肝酱最佳工艺参数为:熟化温度80℃,VE添加量1%。通过对成品水分含量、粗脂肪含量、粗蛋白含量和蛋白质成分的检测,证明了采用本工艺加工的鹅肝酱能很好地保持鹅肝中的营养成分。     

新型鹅肝酱的制备技术研究

以鹅肥肝为主要原料,研制了新型鹅肝酱的工艺流程和最佳工艺配方。研究了乳化剂对鹅肝的乳化作用,及搅拌时间、增稠剂、加水量对鹅肝酱品质的影响。通过感官评价及正交实验分析,最终得到的新型鹅肝酱的最佳工艺配方为:乳化搅拌时间15min、1%的单甘酯和酪蛋白、5%的CMC和β-环糊精、冰水120mL。对配制的鹅肝酱进行感官评价和低温贮藏试验,结果表明该鹅肝酱符合营养、美味和质量要求。     

营养调味品鹅肝酱的研究

试验以普通鲜鹅肝为主要原料,通过设置不同参数,研究卵磷脂、葵花油等营养调味品在该鹅肝酱中的营养作用,同时研究和冰水的不同添加量以及不同搅拌时间对鹅肝酱品质的影响,并最终研制了利用普通鹅肝生产出的营养型鹅肝酱的最佳配方。通过感官评价和正交实验分析最终得到鹅肝酱的最佳工艺配方为：搅拌时间10min,卵磷脂3％,冰水80mL,葵花油的用量为16g。对配制的鹅肝酱进行感官比较评价和低温贮藏试验,结果表明该鹅肝酱营养、美味以及质量均符合要求。     

模糊数学评价法在鹅肝酱研制中的应用

利用模糊数学评价法，通过对鹅肝酱的感官评价，从而准确客观、方便地得到新型鹅肝酱的工艺配方，同时也说明模糊数学评价法是食品感官评价的较好方法。     

鹅肝酱创新制作与在烹饪中调味应用

选用鹅肝为主要原料,采用创新方法制作鹅肝酱,进行了营养分析,通过实验分析,得到创新鹅肝酱最佳工艺参数,腌制剂量为盐:1.5%,酒6%,鹅油浸制温度:70℃,加热时间:20min。鹅肝中心温度:48℃,制作好的鹅肝酱在烹饪中的调味应用,能较好的丰富菜肴风味。     

继承传统 彰显时尚

清酒水晶鹅肝 把鹅肥肝用清水漂后，再纳盆用牛奶浸泡，然后取出另纳盆，加清酒、清水、牛奶、姜葱等上笼蒸熟，取出晾凉即成“清酒浸鹅肝”（详细制法可见《四川烹饪》2008年第12期“厨艺讲坛——鹅肝篇”）。     

朗德鹅肥肝酱加工过程中品质控制条件的研究

试验采用优质朗德鹅肥肝作为主要原料,通过对天然香辛料的配制和不同类型淀粉的筛选,利用单因素试验和正交试验,在保证鹅肥肝酱品质的前提下,确定了鹅肥肝酱加工过程中品质控制的最佳工艺参数为:食盐4%、红薯淀粉170 g/kg、酪蛋白0.5 g/kg、水400 mL/kg,并对成品朗德鹅肥肝酱进行低温贮藏试验,试验结果表明该鹅肥肝酱符合营养、美味的品质要求.     

涂抹性鹅肝酱的研制

近几年来,肝制品在世界范围内很快被消费者们所接受,因而对肝制品的研制也随之发展。鹅肝酱是肝制品中的一种,它在国际市场上十分畅销,属高档营养食品。但在我国市场上还没有鹅肝酱销售,国内各大饭店出售的鹅肝酱是从国外进口的。由于目前养鹅业的不断发展以及江西省鹅鸭工程计划的实施,给生产鹅肝酱提供了丰富的原料资源,因而我们进行了涂抹性鹅肝酱的研制。     

鹅肝鲮鱼酱

我试着把鹅肝酱和豆豉鲮鱼混在一起制成了酱料,用于做菜后,感觉味道很不错。 原料：鹅肝酱2盒豆豉鲮鱼2盒鲜鹅肝500克香菜末、洋葱末、蒜茸各250克辣妹子酱300克精盐、白糖、鸡粉、乙基麦芽酚、花生油各适量     

享受鹅肝的美味

法语称为“Foie Gras”的鹅肝，是法国的传统名菜。要领略法国美食的风采当然不能错过这道菜。不过这道美食可得来不易，用来做鹅肝的鹅并不多，而且要够大才能制造出足够重的鹅肝。除了重量外，鹅肝的颜色也很重要，受伤或有损坏的鹅肝是不被采用的，只有纯鹅肝才能被当作是“Foie Gras”出售，”Gras”这个字代表就是“顶级”。鹅肥肝更被誉为“世界食品之王”，是世界上最珍贵的营养食品之一。     

体验美味鸭肥肝

2009年2月20日至28日,北京万达索菲特大饭店上演了以鸭肥肝为主角的法国美食节,由索菲特法餐厅大厨Frederic Meynard和法国米其林一星餐厅大厨Daniel Chambon在LePreLenetre法餐厅联袂制作,食客可以品尝到法国传统肥肝的美味。     

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。     

猪肝中莱克多巴胺残留的分析研究

优化了莱克多巴胺的仪器分析条件。建立了适合于分析检测猪肝中莱克多巴胺的SPE前处理方法，样品加标回收率为53．75％。66．60％，变异系数0．87％-19.43％。     

GLIADIN MODIFICATIONS CATALYZED BY GUINEA PIG LIVER TRANSGLUTAMINASE

Wheat gliadins, that are glutamine rich and lysine poor proteins, are good substrates for transglutaminases reactions. This study was conducted to determine the efficiency with which guinea pig liver transglutaminase catalyzes transfer and hydrolysis reactions of native and acylated gliadins. In all reactions, 35% of the total glutaminyl residues were modified. Neutral pH simultaneously enhanced glutaminyl residue hydrolysis and protein cross-linking, while acidic pH reduced the cross-linking reaction. Functional properties of two enzymatically modified gliadins and a chemically deamidated one were tested at neutral pH. A deamidation level of 25–27% appeared to be an optimum for the emulsification properties. Enzymatically modified gliadin showed better resistance to coalescence than the chemically deamidated one; a result that probably is related to the presence of high molecular weight polymers.     

POTENTIAL TOXICITY OF PYOVERDIN FROM PSEUDOMONAS ON MOUSE LIVER

Pseudomonas fluorescens were isolated from food and water. Bacterial strains were grown on synthetic medium and pyoverdin was purified with Fe³⁺. Iron was removed from some samples with 8-hydroxyquinoline to obtain free-pyoverdin. Purification was performed by chloroform/phenol, diethylether/water extractions, column chromatography and silica gel slabs. Mice were given water with pigment for prolonged periods to study the chronic effect on liver. Alanine amino transferase (ALT) and Aspartate amino transferase (AST) increased significantly in animals treated with pyoverdin-Fe, free-pyoverdin and heated pyoverdin. Sex dependence was not observed. The effect on hepatic enzymes was also studied employing chromatographic peaks separately and mixed. Analyses of variance for statistical evaluation was applied. Controls treated withpyoverdin-negative culture extract did not show amino transferase's increase. It was found that prolonged ingestion of pyoverdin can affect hepatic enzymes in mice.     

PROTEOLYTIC ACTIVITY OF CRUDE ENZYME EXTRACTS OF SQUID ILLEX ARGENTINUS LIVER

The extract obtained from the acetone powder of frozen stored squid liver had optimum proteolytic activity against hemoglobin at pH 2.6 to 4.0. About 90% of the activity at pH 3.0 was inhibited by pepstatin and about 15% was inhibited by phenylmethanesulfonyl fluoride or iodoacetamide. The activity was increased by dithiothreitol and cysteine by about 55 and 40%, respectively. At pH 3 the enzyme extract had a temperature optimum of 45 to 50C; at 5C the activity was about 15% of that at 45 to 50C. At pH 7 the optimum activity was at about 45C. Heating of the extract without substrate at pH 3 and 7 caused a rapid decrease in proteolytic activity above 35 and 30C, respectively. A water extract of the liver was used to treat isolated bovine myofibrils at pH 5.5 and 0C. After 20 h a fragment of slightly lower m.w. than that of the myosin heavy chain was detected. After treatment at pH 7 and 0C, little degradation of the myofibrillar proteins was evident. At 20C the myofibrils were hydrolyzed to several products.     

芦荟多糖对小鼠急性肝损伤保护作用的研究

小鼠经库拉索芦荟多糖（APS）和四氯化碳处理后，分别用比色法测定血清谷丙转氨酶（ALT）水平、硫酸巴比妥法测定肝组织丙二醛（MDA）含量，并观察肝组织显微结构和超微结构的变化以研究APS对小鼠急性肝损伤的保护作用。实验表明：APS对四氯化碳引起的小鼠急性肝损伤有明显保护作用。