烧鸡综合保鲜技术研究

根据栅栏因子保鲜理论,采用多种栅栏因子科学合理的组合,对烧鸡进行了综合保鲜研究.结果表明：复合防腐剂（Nisin0.05%、溶菌酶0.05%、乳酸钠2%和双乙酸钠1%）＋真空包装＋水浴热处理（85～90℃水浴杀菌30min,流水冷却30min）的综合保鲜技术可使烧鸡在常温下（15～20℃）贮藏60d.     

响应面分析法优化豆腐保鲜条件

采用天然食品防腐剂乳酸链球菌素（Nisin）分别与传统食品防腐剂山梨酸钾、双乙酸钠、丙酸钙复配，用于豆腐保鲜。结果表明：Nisin与山梨酸钾复配使用效果较好。用响应曲面法分析Nisin与山梨酸钾保鲜液浓度、保鲜液的pH和杀菌温度对豆腐保鲜的影响，确定最佳工艺条件为：Nisin与山梨酸钾保鲜液浓度为2．0％，保鲜液pH6．0，杀菌温度为95℃，40min。在此工艺条件下，豆腐可在37℃下保存7d。     

延长猪肉保鲜期的研究

探讨了Nisin（乳链菌肽）、溶菌酶及真空包装综合应用于猪肉保鲜的效果。实验分A、B两大组：A1（对照组），蒸馏水处理；A2组，0．05％Nisin＋0．05％溶菌酶混合液中浸泡30s；B1（对照组），蒸馏水处理，再真空包装；B2组，0．05％Nisin＋0．05％溶菌酶混合液中浸泡30s，再真空包装，各组肉样于0－4℃贮藏。并从理化指标、微生物指标、感官评分三方面比较研究保鲜效果。结果表明：0．05％Nisin＋0．05％溶菌酶混合液能有效延长猪肉的保鲜期，结合真空包装技术则保鲜效果更好。     

不同保鲜剂对真空条件下冷却羊肉菌相变化的影响

选取Nisin、溶菌酶、乳酸钠、茶多酚、壳聚糖5种天然保鲜剂对冷却羊肉进行保鲜处理,采用选择性培养基对贮藏过程中引起冷却羊肉腐败的主要微生物进行选择性培养,分析研究不同保鲜剂的抑菌效果和对腐败菌相构成的影响。结果表明真空条件下,5种保鲜剂的保鲜效果依次为Nisin>溶菌酶>乳酸钠>茶多酚>壳聚糖,其中Nisin、溶菌酶、乳酸纳的抑菌效果最明显,较适宜作为冷却羊肉真空包装的保鲜剂。     

用复合防腐剂延长红肠货架期的研究

以提高红肠的货架期为目的，采用山梨酸钾、乳酸钠、Nisin、溶菌酶4种食品防腐剂，采取正交试验设计，确定了4种防腐剂的最佳配比。试验结果表明在红肠中加入0．20％的山梨酸钾、4％的乳酸钠、0．04％的溶菌酶和0．05％nisin保效果最好。     

烧鸡的防腐与保鲜

实验以烧鸡鸡肉为原材料,对烧鸡的防腐保鲜进行初步研究。根据培养条件培养鸡肉细菌来做抑菌试验,通过对不同防腐保鲜液的抑菌实验,筛选出最佳保鲜液;再结合真空包装和微波杀菌的保鲜方法,进行贮藏。结果表明:最佳复合保鲜剂配方为Nisin浓度0.05,溶菌酶浓度0.05,双乙酸钠浓度1的保鲜液。将烧鸡鸡肉浸泡于此保鲜液中60s,再进行真空包装和微波杀菌,在36℃条件下,至少可保藏11d,其微生物、感官指标均在国标允许范围内,可以有效延长鸡肉的保质期。     

Nisin、乳酸钠、壳聚糖复合保鲜药膳牛肉丸的配比优化

利用响应面法对Nisin、乳酸钠、壳聚糖进行复配,应用于药膳牛肉丸保鲜,4℃贮藏,7 d后测其TVB-N值,研究交互作用,确定复合保鲜剂最佳配比。结果表明:3种保鲜剂的抑菌效果依次为:壳聚糖Nisin乳酸钠;壳聚糖与Nisin、壳聚糖与乳酸钠有交互作用,对结果影响显著;Nisin与乳酸钠对结果影响不显著;复合保鲜Nisin、乳酸钠、壳聚糖的最佳配比为:以100 g牛肉计,Nisin 0.015 g、60%乳酸钠4.5 m L、壳聚糖0.8 g。     

冷却肉生产中保鲜技术的研究——溶菌酶、Nisin、GNa液复合性保鲜试验

本试验详细研究了GNa液、乳酸菌肽(Nisin)、溶菌酶在冷却肉保鲜中的效果。试验得出GNa液对维持肉的感官指标具有良好的效果，Nisin对于抑制脂肪的酸败和G^ 细菌及大肠杆菌的增殖方面具有明显的效果，而溶菌酶对于控制细菌总数的增殖、减缓TVB—N值的上升方面具有极其重要的作用。在试验中由于采用了GNa液、Nisin、溶菌酶三者配合使用，取得了非常理想的效果，以第五组的保鲜效果最为理想。     

三种保鲜剂的比较试验

本课题进行了GNa液、溶菌酶、Nisin单一因子对冷却肉保鲜效果的比较试验研究。结果表明 ,当三种保鲜剂单独使用时 ,溶菌酶的保鲜效果极明显地优于对照组 ,也显著地优于GNa液组 ,略优于Nisin组     

乳酸链球菌素应用于延长软雪糕奶浆保质期的研究

通过对乳酸链球菌素(Nisin)、溶菌酶、苯甲酸钠、乳酸钠4种防腐剂、保鲜剂对软雪糕奶浆的保鲜效果研究,确认软雪糕奶浆中添加50～100mg/kgNisin可达到在4℃的环境中保鲜12d以上,有效地延长了软雪糕奶浆的保质期,并且保持了软雪糕奶浆的风味。     

对羟基苯甲酸酯类钠盐的抑菌作用及其稳定性研究

通过对对羟基苯甲酸丙酯钠、对羟基苯甲酸丁酯钠抑菌效果的研究 ,结果表明 :它们对大肠杆菌、肠炎沙门氏菌、枯草芽孢杆菌、金黄色葡萄球菌、啤酒酵母、热带假丝酵母、黑曲霉、黑根霉八种代表菌有明显的抑制作用 ,在pH4.5 - 8.0范围内及高温处理后均有良好的抑菌效果     

Hydrotropic extraction of bioactive limonin from sour orange (Citrusaurantium L.) seeds

Limonoids are potential bioactive compounds present only in citrus among fruits and vegetables. A new process for extraction of limonoid aglycones from sour orange (Citrus aurantium L.) seeds was investigated using aqueous hydrotropic solutions. The extraction efficiency was dependent on hydrotrope concentration, extraction temperature and percent of raw material loaded. Two hydrotropes such as sodium salicylate (Na-Sal) and sodium cumene sulphonate (Na-CuS) were studied using Box-Behnken experiment design. Response surface analysis (RSA) of data was performed to study the effect of parameters on extraction efficiency. Prominent limonoid aglycone such as limonin was extracted and quantified for process optimization. Both hydrotropes gave maximum limonin yield at 2 M concentration, extraction temperature of 45 °C and 10% solid loading. A maximum limonin yield of 0.65 mg/g seeds was obtained using Na-CuS whereas only 0.46 mg/g seed was obtained using Na-Sal. Using this process, the use of organic solvents can be reduced dramatically to keep the process environmental friendly for the extraction of bioactive compounds.     

靛蓝染色中三种物料的实用检测方法

作者结合生产实际，介绍了牛仔布染色过程中，对靛蓝、保险粉、烧碱等三种物料浓度的测试方法、原理及经验公式。     

酪朊酸钠水解液氨基酸组成分析

本文对酪朊酸钠及酪朊酸钠蛋白水解液进行游离氨基酸测定，通过比较，研究氨基酸含量变化趋势，并初步推断不同蛋白酶对酪朊酸钠的水解情况和切割位点。     

酸洗解决扩容蒸发烧碱回收装置碱垢问题

用盐酸加缓蚀剂来清除扩容蒸发烧碱回收装置中的碱垢,是一种简单易行的方法,文章比较了各种缓蚀剂,提出了化学清洗的配方和方法,并对应注意的问题进行了论述。     

甲酸钠法与锌粉法保险粉在印染应用中的效果比较

本文对甲酸钠法保险粉在印染加工中的应用效果，从染色深度，染色坚牢度以及真 织物练白白度方面，与锌粉法保险粉进行对比。并指出生产使用中应注意的几个问题。     

Changes in Some Biochemical Indices of Stability of Broiler Chicken Actomyosin at Different Levels of Sodium Bicarbonate in Presence and Absence of Sodium Chloride

This study examined some physicochemical properties of actomyosin isolated from pre-rigor chicken breast muscle (Pectoralis major) to gain insight on its interaction with 0.2–1.0M sodium bicarbonate (NaHCO₃) either with or without 3% sodium chloride (NaCl). NaHCO₃ has been a frequent quality raiser with respect to water holding capacity of meat, which is adversely affected at low pH. This study document a remarkable inactivation of ATPases and the weakening of actin-myosin interaction with increasing molarity of NaHCO₃, irrespective of the presence or absence of NaCl. Similarly, there was a concomitant increase in turbidity of soluble fraction, increase in total protein solubility and reactive SH groups. The observations on protein solubility/insolubility are supported by SDS-PAGE profiles. Therefore, the conformational changes induced by NaHCO₃ are concentration dependent and appear different from those during thermal transitions. The findings suggest that low concentration of NaHCO₃ may be more suitable component of marinades, since it affects the main myofibrillar contractile complex less adversely.     

芒硝型卤水联产氯化钠和硫酸钾初步分析

我国矿盐工业副产硫酸钠,以其为原料转化生产硫酸钾肥料,可以改善资源利用和环保护,提高企业和社会效益。     

Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina

Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl+0.25% TPP, and 1.20% NaCl+0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated myofibrils showed the destabilizing effect of NaCl and a global stabilizing effect of TPP. Both salts together induced a destabilizing global effect, where TPP assisted NaCl in breaking the meat structure. It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins.     

水葫芦叶制取叶绿素铜钠的工艺研究

本文研究了用水葫芦叶中的叶绿素来制作叶绿素铜钠的生产工艺, 并确定了工艺的最佳条件.