玉米醇溶蛋白在香蕉保鲜中的应用

探讨了玉米醇溶蛋白薄膜对香蕉的保鲜效果。研究表明：玉米醇溶蛋白良好的保湿性 性可使香蕉在贮存过程中的损失下降且存期延长。最佳涂膜液配比为：甘油０．８ｍｌ，油酸０．６ｍｌ，虫胶０．６ｍｌ。     

玉米醇溶蛋白在香蕉保鲜中的应用研究

研究利用醇溶蛋白的防水性和抗氧化作用,而达到保鲜作用,通过测香蕉的水分变化情况和香蕉的外观变化,而得出玉米醇溶蛋白的保鲜作用,且由实验知醇溶蛋白和甘油、油酸等配比的复合膜的透明度、保水性、抗氧化性均较单膜好。     

玉米醇溶蛋白复合膜的研究

研究了两种增塑剂对玉米醇溶蛋白成膜性能的影响,通过组合得到了复合型玉米醇溶蛋白薄膜,同时进行了正交试验,找到影响玉米醇溶蛋白薄膜各项指标的因素,并系统地研究了这些因素与各项指标的内在联系。     

玉米醇溶蛋白保鲜猕猴桃研究

本文研究了以玉米醇溶蛋白(Zein)、脂质及多糖为基质的包衣剂对猕猴桃的保鲜效果。结果表明,该包衣剂不仅可以延长猕猴桃的贮藏期,而且可减少猕猴桃在贮藏期间的营养成分损耗。筛选到最佳包衣剂配方为：Zein 1.75%、脂质1.0%、多糖0.3%,并在其中辅以0.2%增塑剂和0.02%乳化剂。     

玉米醇溶蛋白复合膜在草莓保鲜中的应用研究

玉米醇溶蛋白有极强的疏水性和良好的成膜性,可用做果蔬等农产品的保鲜膜,绿色无毒.采用正交试验方法筛选最佳涂被剂配方的结果表明,玉米醇溶蛋白为2.5%,甘油0.10%,柠檬酸0.15%,浸泡时间1min,保鲜效果最佳.     

可食性玉米醇溶蛋白膜研究进展

该文介绍目前国内外可食性玉米醇溶蛋白膜研究现状及对发展趋势进行分析,指出制备以玉米醇溶蛋白为基质可食性复合包装膜是一个新的发展方向。     

玉米醇溶蛋白在糖果中的应用研究

利用醇溶蛋白的阻水性和保味性达到保质作用,通过测糖果的水分变化情况和糖果的外观变化,得出玉米醇溶蛋白的保质作用;且由实验知,醇溶蛋白和甘油、油酸、虫胶等配比的复合膜的透明度、阻水性、保味性均较单膜好。      

玉米醇溶蛋白在糖果中的应用研究

利用醇溶蛋白的阻水性和保味性达到保质作用,通过测糖果的水分变化情况和糖果的外观变化,得出玉米醇溶蛋白的保质作用;且由实验知,醇溶蛋白和甘油、油酸、虫胶等配比的复合膜的透明度、阻水性、保味性均较单膜好。     

玉米醇溶蛋白膜的制备及其保鲜效果评价

该实验制备了负载大蒜素-丁香酚的玉米醇溶蛋白膜,并评价其对圣女果的保鲜效果。研究表明大蒜素-丁香酚混合精油的加入量为1.50%时（体积分数）,所制得的玉米醇溶蛋白膜在外观、厚度、透明度等方面表现良好。用此配方对圣女果进行覆膜处理,负载大蒜素和丁香酚的蛋白膜与空白膜和对照相比,在贮藏期间圣女果的失重率、腐烂软化率、褐变度均小于空白对照组,在第8天各项指标分别较对照降低22.92%、50.00%、19.11%;圣女果的维生素C含量在第8天较对照提高1.69%,在第10天可溶性糖含量较对照提高9.58%。实验结果表明,负载大蒜素-丁香酚的玉米醇溶蛋白膜在减少圣女果水分流失、抑制腐烂和抗氧化等方面的性能均有了明显的提高,可以进一步开发成蔬果保鲜剂进行应用。     

玉米醇溶蛋白膜研究进展

玉米醇溶蛋白膜作为一种绿色环保包装材料,具有良好的阻气性、阻湿性。因材料的可食性及可降解性使玉米醇溶蛋白膜在包装材料或可降解薄膜方面具有潜在商业价值,为其在食品、医药和化工等方面的应用奠定基础。文章对玉米醇溶蛋白的提取工艺、成膜工艺、膜的性能及存在的问题等方面进行了综述,为进一步扩大玉米醇溶蛋白膜的应用范围提供依据。     

Total Phosphorus Content in Various Types of Cooked Sausages from the Serbian Market

In the period January 2014 to March 2015, phosphorous levels were measured in 701 samples of different types of cooked sausages from the Serbian market. The highest level of phosphorus (9.52 g/kg, expressed as P₂O₅) was found in fine comminuted sausage, and the lowest (0.94 g/kg) in meat pâté. The most common (33.38%) range of phosphorous levels was 4.01-5.00 g/kg P₂O₅. National Regulation allows total phosphorus content (as P₂O₅) up to 8.00 g/kg. Only three sausages (0.43%) did not meet this requirement, but the rest of the analyzed sausages (99.57%) were safe for consumption, with respect to content of phosphorus.     

A PCR assay to detect trace amounts of soybean in meat sausages

Soybean proteins are the most widely used source vegetable proteins in the meat industry because of several interesting characteristics. As soybean is included in the group of ingredients potentially allergenic, if not declared, it can be considered a hidden allergen, representing a potential risk to sensitised individuals. The aim of this work was to optimise and apply DNA‐based techniques for soybean detection in meat products, as alternative to the currently used protein‐based methods. The optimised polymerase chain reaction (PCR) protocol targeting the soybean lectin gene enabled the detection of the addition of 0.1% and 0.5% of hydrated textured protein, which corresponded to 0.01% and 0.06% (w/w) of soybean protein in unprocessed and heat‐processed pork meats, respectively. The established PCR technique, when applied to commercial meat sausages (eighteen samples), confirmed the presence of soybean declared in nine samples and indicated the presence of soybean in four samples with no labelled information about soybean. Additionally, the event‐specific PCR detection of Roundup Ready^® soybean was also performed, enabling the detection of transgenic DNA in three samples.     

传统肉制品板鸭的研究现状

板鸭是中国传统腌腊肉制品的典型代表之一.本文在总结前人工作的基础上,从理论研究现状以及现代化改良技术等内容对有关板鸭的研究进行了综述,以期为进一步发展板鸭产业奠定一定的基础.     

青椒气调贮藏工艺研究

为探求青椒气调（Controlled Atmosphere,CA）贮藏工艺参数及保鲜效果,本实验以青椒为试材,研究了氧气浓度、二氧化碳浓度和不同的前处理方式对青椒保鲜效果的影响,并进行了保鲜实验。结果表明:青椒适宜采用贮藏前半期6%O2+5%CO2+89%N2,后半期4%O2+2%CO2+94%N2气体浓度的双变气调法,在温度（9±1）℃,相对湿度85%⁹0%,结合魔芋葡甘聚糖复合涂膜处理,使用这种贮藏方式保鲜青椒,42d后青椒失重8.47%,比对照低15.7%,腐烂指数18.4%,低于对照52.1%,且较好地保持了青椒品质,保鲜效果明显。      

Meat as a functional food with special reference to probiotic sausages

Consumers believe that foods are associated directly to their health. Today foods are not only used to satisfy our hunger but also to provide indispensible nutrients for humans and these nutrients having the health benefits regarding in controlling the diseases. The market for functional foods has seen a sharp rise in demand in the recent years. This has driven researchers to multiply their efforts in producing functional meat products also. Feed manipulation and post-mortem modification of meat coupled with enrichment of bioactive compounds are gaining importance. This review discusses the candidate ingredients and strategies, utilized in crafting such functional meat products, and the notable developments and commercial successes in functional meat industry. Dry fermented sausages meet the conditions required to carry viable probiotic microbes. This article enlists various microorganisms that are being commercially used in functional food products and potential bacteria for probiotic sausage production.     

微波萃取-凝胶渗透色谱-超快速液相色谱-串联质谱法检测腌猪肉中的罗丹明B残留

建立腌猪肉中罗丹明B残留的微波萃取凝胶净化色谱-超快速液相色谱-串联质谱（MAE-GPC-RRLC-MS/MS）的分析方法,采用多反应监测（MRM）扫描,正离子模式。样品经环己烷-乙酸乙酯微波萃取提取、凝胶净化色谱浓缩和净化后,以0.1%甲酸水-甲醇溶液为流动相,经Agilent Plus C18柱分离后进行RRLC-MS/MS多反应监测扫描模式分析检测。结果表明：腌猪肉中罗丹明B的定量限为0.25μg/kg。在1.0、3.0、5.0μg/kg添加水平下,上述罗丹明B的回收率为71.1%～102.0%,相对标准偏差为5.1%～17.1%。在1.0～100μg/L范围内,线性相关系数为0.9998。该方法具有快速、准确、特异性好等优点,可实现样本灵敏、准确的定性定量分析。     

贮藏温度对湖南本地青椒采后理化品质的影响

目的研究贮藏温度对湖南本地青椒采后理化品质的影响,确定不同温度下青椒采后品质变化规律。方法考察不同温度(8℃和25℃)在贮藏20 d期间青椒理化品质变化,包括失重率、硬度、叶绿素含量、可溶性糖含量、有机酸含量、总酚含量及抗氧化活性(DPPH·清除能力、ABTS~+能力、FRAP能力)变化规律。结果同25℃相比, 8℃贮藏温度下青椒的理化品质保持更好。8℃处理组的青椒在贮藏期间失重率小,硬度较高,叶绿素、可溶性糖和有机酸含量变化幅度小,抗氧化活性较高。结论 8℃低温贮藏更有利于青椒采后理化品质的保持,延长其货架期。     

Short-chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels

The effects of short-chain fructooligosaccharides (sc-FOS) on colour, textural and sensory properties in dry fermented sausages have been studied. The sausages were manufactured with three different amounts of backfat (30%, 15% and 6%). The sc-FOS was incorporated in a sufficient amount to constitute 2%, 4% and 6% of the initial mixture. Physico-chemical parameters and microbiota evolution during ripening were not affected by the presence of this fibre. Colour parameters, especially lightness, decreased as the amount of sc-FOS incorporated increased. However, the presence of sc-FOS reduced hardness making the sausage easier to chew. Although all batches were well evaluated by the panellists, the higher acceptability was reported in batches with an intermediate fat level (15% of backfat). The results indicated that fibre could be suitable for use in the manufacture of dry fermented sausages