生物保鲜和辐射保鲜技术在冷却肉上的应用研究

本文利用自制的天然生物保鲜剂,结合真空包装和辐照保鲜技术,从细菌总数、TBA、TVB-N和感官指标等方面,考察了综合保鲜技术对冷却肉的保鲜效果。结果表明,生物保鲜剂和辐照技术对冷却肉的保鲜具有协同作用,经真空包装,保质期可以达到21天以上。     

辐照对草莓保鲜的效果研究

草莓采摘后处理不当,容易腐烂,严重影响生产效益。为了寻求合理的草莓保鲜方法,在掌握辐照杀菌机理之后,研究了辐照对草莓杀菌保鲜的方法及效果。实验得出:草莓经γ射线辐照后再置于低温(4℃)下冷藏,细菌总数、霉菌数、酵母菌数均降低1～4个数量级。冷藏期间,微生物增长缓慢,Vc含量变化不大,证明辐照为草莓保鲜的有效方法之一。     

生物保鲜剂对提高鲜切荔枝果肉冰温贮藏品质的效果

研究了冰温贮藏条件下,乳酸链球菌素Nisin和溶菌酶2种生物保鲜剂对鲜切荔枝果肉冰温贮藏品质的影响。通过测定2种生物保鲜剂不同浓度及组合对鲜切荔枝果肉菌落总数、霉菌和酵母数、褐变度及多酚氧化酶活性变化可知,与对照组相比,经0.05%乳酸链球菌素和溶菌酶浸泡预处理可显著降低鲜切荔枝果肉贮藏期间菌落总数及霉菌和酵母的增加幅度;乳酸链球菌素对细菌的抑制效果优于溶菌酶,而溶菌酶对霉菌和酵母菌的抑制效果优于乳酸链球菌素,且溶菌酶对果肉有一定的护色作用。2种生物保鲜剂复配处理的综合效果优于单独处理,其中0.025%nisin+0.025%溶菌酶复合处理的抑菌效果和保持鲜切荔枝果肉色泽的效果均优于其他处理。     

生物保鲜剂结合物理技术在果蔬保鲜中应用的研究进展

生物保鲜剂因天然、安全、无毒等特点而广泛应用于果蔬保鲜领域,且越来越受到国内外研究者的关注。生物保鲜剂与物理保鲜技术组合的保鲜方式,具有协同和互补作用,能够达到更好的保鲜效果。本文概述了果蔬采后劣变的机制,详细阐述了近几年生物保鲜剂与低温、气调、臭氧、辐照、微波、超声波、超高压、高压脉冲电场等物理保鲜技术组合在果蔬保鲜中的应用研究进展,并总结了组合保鲜技术的优势和不足。旨在为生物保鲜剂的开发应用及组合保鲜方式的探究提供参考。     

拮抗酵母菌复合保鲜技术在果蔬保鲜中的应用研究进展

拮抗酵母菌复合保鲜技术是一种有效的新型果蔬保鲜技术,通过拮抗酵母菌与低浓度的添加剂或诱导剂联合使用可以实现对水果、蔬菜中病原菌的有效防控。该技术不仅克服了单独使用拮抗酵母菌易受环境因素影响、对病原菌控制效果局限等缺陷,而且减少了添加剂或诱导剂等带来的果蔬残留问题,在增强拮抗酵母菌抑菌效果的同时降低了拮抗酵母菌的用量,有效实现安全性能高、抗菌谱广、保鲜成本低等特性,在新鲜果蔬贮藏保鲜领域有着广阔的应用前景。本文概述了拮抗酵母菌复合保鲜技术的保鲜机制、拮抗酵母菌复合保鲜技术在新鲜果蔬贮藏保鲜中的应用研究进展,重点介绍了目前拮抗酵母菌与化学杀菌剂、物理方法、化学盐类、生物保鲜剂联合使用的应用情况,并对其在该领域的发展进行了展望。     

关于低温肉制品的常温保鲜技术

本技术的科学领先性：采用多种单体的生物制剂，经合理、科学复配，其抑菌范围广谱，具有很强的抑制酵母菌、霉菌和细菌发育的作用，尤其是对常易引起食品腐败变质的细菌、酵母菌、霉菌等作用最强。其保鲜效果在国内一流，国际领先。     

保鲜乳酸菌在搅拌型酸乳中的应用研究

对6组保鲜乳酸菌(RP80、RP81、RP82、YM-C、GP100、GP101)进行了以下几个方面的研究:在搅拌型酸乳发酵过程中对发酵剂产酸能力的影响、终止发酵后,4℃后熟24 h对酸乳感官品质的影响、贮藏过程中对酸乳后酸的影响以及对酵母菌和霉菌的抑制作用。结果表明:这6组保鲜乳酸菌均对发酵剂的产酸能力没有影响;接入保鲜菌RP82的酸乳4℃后熟24 h的感官评分最高,后酸变化趋势与对照组保持一致,无不良后味;6组保鲜菌在试验接种量下均对酵母菌和霉菌有抑制作用,其中RP80对酵母菌的抑制效果较好,YM-C对霉菌的抑制效果较好。     

库尔勒香梨的生物涂膜保鲜研究

本试验以羧甲基纤维素可食性膜作为生仿酵母菌的载体，研究生物涂膜剂对库尔勒香梨贮藏生理及效果的影响，以期研究出一种天然、无毒、高效的生物涂被保鲜剂。结果表明：涂被保鲜剂处理库尔勒香梨，抑制了果实的呼吸强度、叶绿素分解、PPO活性和MDA的积累，降低果实的腐烂率，显著延缓了果实的后熟软化。加入生仿酵母CMC Yc-b后，能强化CMC的防腐保鲜作用，明显降低了果实的失重率，有效地抑制了可溶性固形物的降解，保持了果肉硬度，在15℃条件下，贮藏2个月，好果率达95%，处理效果最好。     

保鲜冰在水产品保藏中的应用研究进展

水产品是蛋白质、无机盐及维生素的良好来源,但极易腐败变质,从而对水产品流通产生影响。保鲜冰主要是将传统冰与臭氧、电解水、保鲜剂、电子束辐照等技术相结合,以达到最佳的作用效果。文章主要概述传统冰、臭氧冰、流化冰、电解水冰和生物保鲜剂冰等在国内外水产品保藏中的应用研究进展,同时拓展了电子束辐照结合冰藏保鲜与复合保鲜剂冰法,系统分析几种保鲜冰在水产品贮藏中存在的主要问题,提出相应改进建议,并对其应用前景与发展方向进行展望。     

不同生物保护菌种对低温发酵酸乳品质的影响

目的探究不同生物保护菌种对低温发酵酸乳品质的影响。方法将6组不同组合的生物保护菌种(RP80、LPRA、LRB、BG112、YM-C、GP101)应用于低温发酵搅拌型酸乳,比较不同生物保护菌种对酸乳发酵特性和品质的影响及对酵母菌、霉菌的抑制效果。结果 6组生物保护菌种均对发酵剂的产酸能力没有影响;其中LPRA对霉菌菌抑制效果较好,RP80和LPRA对酵母菌抑制效果较好。相同发酵条件下接入生物保护菌种LPRA的低温长时间发酵酸乳品质指标略优。结论生物保护菌LPRA对霉菌和酵母菌具有较好抑制的作用,能够较高提高酸乳品质。     

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.     

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.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

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.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.