炼乳脆皮鸡柳上浆配方的研制及生产条件优化

试验主要是对炼乳脆皮鸡柳上浆配方的研制及生产条件优化。通过单因素实验和正交实验,以感官评价为指标,优化炼乳脆皮鸡柳上浆工艺配方,并测定最佳油炸的温度和时间。试验结果表明:当试验添加50.0%的淀粉,15.0%的炼乳以及15.0%的蛋清液,并在180℃时油炸2min,加工出的脆皮鸡柳色泽鲜艳,组织结构致密且风味最佳。     

响应面优化侗族香辣鱼腌料制作工艺

试验介绍了侗族香辣鱼腌料配方的制作工艺。以新鲜草鱼为原料,在腌制过程中,考察了辣椒粉、五香粉、生姜粉和蒜粉不同比例的配方对香辣鱼风味口感的影响。经单因素试验和响应面优化分析后确定了腌料的最佳工艺配方为:辣椒粉添加量4.14%,五香粉添加量0.32%,姜粉添加量0.70%,大蒜粉添加量0.91%,经此腌制配方制作的香辣鱼感官评分达到92.2分,且色泽亮丽,口感饱满,风味独特,可满足消费者对产品营养健康、美味方便的要求。     

冷冻青椒肉盒加工工艺的研究

实验主要以猪肉和青椒为主要原料,将猪肉绞成肉糜,添加多种辅料进行调制后,将肉糜灌入青椒中进行速冻处理,最后进行包转以得到一款菜肴产品。研究内容包括肉糜的腌制时间、磷酸盐、大豆分离蛋白以及淀粉的添加量对产品的滋味气味、口感以及组织结构的整体影响,得到的最佳结果为:肉糜的腌制时间为12h,磷酸盐、玉米淀粉以及大豆分离蛋白的添加量分别为0.4%、3%和6%。     

谷朊粉和甘薯淀粉对面条品质的影响

以不同比例甘薯淀粉和小麦粉的混合粉作为原料粉,研究了制作面条的质构特性和烹煮特性,并讨论了和面时间和谷朊粉添加量对添加甘薯淀粉面条（甘薯淀粉添加量为20%）品质的影响。结果表明,少量甘薯淀粉可以改善面条的品质,甘薯淀粉添加量过大则会对面条品质产生负面影响;适当延长和面时间有利于改善甘薯面条的品质,但和面时间不宜超过12min;适量添加谷朊粉可以改善甘薯面条的品质,当谷朊粉添加量为2.7%~3.7%时所制面条的品质与小麦粉所制面条的品质相近。     

热风干燥应用于对虾加工废弃物制造水解蛋白粉的研究

以南美白对虾加工废弃物(虾头、虾壳)为原料,通过酶水解蛋白粉后采用热风干燥工艺制备水解蛋白粉,重点研究了干燥温度、助干剂添加量(虾固形物与玉米淀粉比例)、物料厚度对水解蛋白粉品质的影响。结果表明,热风干燥的温度为90℃、虾固形物与玉米淀粉比例为1.5:1、物料厚度为0.6cm时,所得到的水解蛋白粉品质最好,表现在水分含量低、色泽好、虾香味浓郁,其水份含量为2.75%、氨基酸态氮含量为3.61%。     

香辣鸡肉饼配方的优化

为快餐行业提供生产的一种鸡肉产品,以鸡胸肉、猪肥膘为原料,以玉米淀粉、鸡蛋蛋白粉、卡拉胶、复合磷酸盐、冰水为主要辅料,通过单因素和正交试验,并以感官评价和产品出品率为指标,确定了香辣鸡肉饼产品最优配方。结果表明:鸡肉∶猪肥膘为4∶1,冰水35%,玉米淀粉7%,鸡蛋蛋白粉2%,卡拉胶0.4%,复合磷酸盐0.4%,可以得到咸淡适中、色泽均匀、滋味浓郁的香辣鸡肉饼。此产品水分含量61.4%、蛋白质含量14.2%、脂肪含量16.5%,感官评分90.15,出品率达到114%。     

慢消化淀粉对面团粉质特性的影响

为研究慢消化淀粉对面团粉质的影响,将小麦淀粉、高链玉米淀粉(Hylon V)和慢消化淀粉按不同比例添加到高筋小麦粉中,分析混合粉的粉质特性和拉伸特性。结果表明,添加小麦淀粉和高链玉米淀粉的混合粉的稳定时间、形成时间和粉质评价值都有不同程度的下降,弱化值升高,其中添加小麦淀粉对小麦粉的粉质特性影响最大,稳定时间减少了6.8min,形成时间减少了0.7min,评价值降低了22分,弱化值最多可升高55BU;添加慢消化淀粉的混合粉稳定时间增加了3.2min,形成时间增加了0.7min,评价值增加了38分,弱化值降到0,且面团的抗拉强度大,韧性好。粉质特性研究表明,添加25%慢消化淀粉的混合粉比低筋粉更适合用来做酥性饼干等特膳食品。     

速食面筋制作工艺研究

探究了发酵温度、发酵时间、变性淀粉添加量及酵母添加量各因素对速食面筋的感官品质和质构的影响。在单因素试验的基础上,设计了各因素对速食面筋品质影响的正交试验。单因素试验结果表明,当发酵温度为35℃,发酵时间为120 min,酵母添加量为谷朊粉质量的1.5%,变性淀粉添加量为谷朊粉质量的2.25%时,速食面筋的感官品质最佳。正交试验结果表明,发酵温度为33℃,发酵时间为140 min,酵母添加量为谷朊粉质量的1.4%,变性淀粉添加量为谷朊粉质量的2%时,速食面筋的感官品质最佳;发酵温度为35℃,发酵时间为120 min,酵母添加量为谷朊粉质量的1.5%,变性淀粉添加量为谷朊粉质量的2.25%时,速食面筋的质构最佳。     

富含γ-氨基丁酸发芽糙米米粉条的研制

以早籼发芽糙米、早籼米为主要原料,加入适量玉米淀粉制作富含γ-氨基丁酸发芽糙米米粉条。通过单因素试验和正交试验研究早籼发芽糙米与早籼米比例、玉米淀粉添加量、时效房复蒸温度、时效房复蒸时间对发芽糙米米粉条品质的影响。结果表明,发芽糙米与早籼米比例为7∶3 、玉米淀粉添加量为5%、时效房复蒸温度为 95℃、时效房复蒸时间为 12 min时,制备出来的米粉条品质最佳,米粉条中γ-氨基丁酸含量超过14 mg/(100 g)。     

不同种类淀粉对鱼丸品质的影响

以鱼丸的凝胶强度、感官评价和耐折度为评价指标,分别考察了玉米淀粉和马铃薯淀粉对鱼丸品质的影响。试验结果表明:当玉米淀粉的最佳添加量为10%,或马铃薯淀粉的添加量为14%时,鱼丸品质最佳。当淀粉添加量在8%～10%之间时,玉米淀粉对鱼丸品质的影响高于马铃薯淀粉;当淀粉添加量大于10%后,马铃薯淀粉对鱼丸品质的影响高于玉米淀粉。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.