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1.
目的 以气调包装酱卤鸭肉制品为研究对象,在冷链温度范围内建立一套准确、高效的货架期预测模型。方法 利用选择性培养基测定不同温度下产品各微生物数量,确定4~25℃条件下产品优势腐败菌。对乳酸菌数量与感官评定值进行了回归分析确定最小腐败量Ns。分别采用修正的Gompertz方程和平方根方程建立一、二级模型,并通过预测值与实测值对比验证模型的可靠性。结果 确定了4~25℃条件下产品优势腐败菌为乳酸菌,最小腐败量Ns=6.14(lg(cfu /g))。一、二级模型拟合度均良好,三种温度下模型预测值与实际值间的差异均在30%左右,波动幅度在10%以内。结论 实现了对4~25℃内任何时间点产品剩余货架期的预测,为冷链条件下气调包装酱卤鸭肉制品品质的变化提供了理论指导。 相似文献
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应用聚丙烯酰胺凝胶电泳法研究了北京鸭的血清前白蛋多态性,在2个位点观察到多态,Pam位点为单态,在Pas位点发现有5种表现型,它们的频率是:Pas2-2O 26.67%,Pas1-2为12%,Pas2-1为45.33%,Pas1-1为2.67%,Pas2-0为13.33%,在Paf位点发现有4种表现型,它们的频率是:PafF为29.33%,PafS为41.33%,PafFS为10.67%,Paf0为18.67%,并计算了它们的基因频率,群体平均杂合度和遗传距离,遗传分析表明,樱桃谷鸭和奥白星鸭遗传结构相似,而与B系北京鸭遗传结构有明显差异。 相似文献
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A puffed food using salted duck egg white and starch as ingredients was produced by using a novel pulsed-spouted microwave vacuum drying (PSMVD) technique. In this study, three types of samples (ratios of salted duck egg white to starch 1:10, 3:10, and 5:10) were prepared and the moisture content of these samples was dehydrated to about 12% in a PSMVD dryer, then the samples were under different microwave powers (1.34 kW, 2.01 kW, and 2.68 kW) for puffing. The product volume expansion ratio, textural crispness (breaking forces), color parameters (L*, a* and b*), and sensory scores were determined. It was observed that microwave power and different ratios of salted duck egg white to starch had a significant effect on the expansion effect of the samples. The results indicated that the best product quality was obtained under the ratio of salted duck egg white to starch at 3:10 and microwave power at 2.01 kW. 相似文献
4.
Dongmei Liu Xing Chen Jichao Huang Xinghu Zhou Ming Huang Guanghong Zhou 《International Journal of Food Science & Technology》2017,52(12):2513-2521
The stability of antioxidant peptides from aged duck meat during processing and simulated gastrointestinal digestion was investigated. The antioxidant peptides preserved a high stability in the presence of diverse NaCl or upon various time heating. The antioxidant activities were strengthened by the addition of 4–8% glucose or by heating at 100 °C, whereas they were lost under alkaline conditions. During in vitro digestion, the antioxidant activities increased with pepsin treatment but then decreased following trypsin digestion. Pepsin hydrolysed peptides into short fragments and results in the increased exposure of internal hydrophobic amino acids. With further treatment by trypsin, peptides can be hydrolysed completely and more free amino acids were released, leading to the decline in surface hydrophobicity. These variations might be responsible for the change in antioxidant activity during in vitro digestion. The antioxidant peptides from aged duck with high stability can be used as functional food ingredients to improve human health. 相似文献
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本试验研究了用复合发酵剂生产风鸭的工艺条件。通过正交试验确定了鸭胚腌制的最佳条件为食盐浓度8%,蔗糖3%,复合香辛料(花椒八角1:1混合)1.5%,腌制时间12h。通过单因素试验与正交试验确定了最佳的发酵条件:植物乳杆菌、戊糖乳杆菌、变异微球菌与汉逊德巴利氏酵母菌之间的菌种比例1:2:1:2,接种量1.5%,发酵温度22℃,发酵时间73h,所得风鸭pH值为5.18,氨基酸态氮含量为0.75%。 相似文献
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Changes in taste compounds of duck during processing 总被引:2,自引:0,他引:2
Nanjing cooked duck is one of the few low temperature cooked meat products in traditional Chinese featured meat products. It is famous for its delicate processing, savoury, and tender flavour. Taste compounds of Nanjing cooked duck during processing, namely free amino acids, peptides and nucleotides, were analyzed. During boiling, both free amino acids and flavour nucleotides decreased significantly. Most peptides decreased during processing and the changes of total peptides were consistent with the nucleotides. Results showed that the special processes before boiling, especially brining, produced an increased of effect on the taste compounds, which could be the reason for the savoury taste of Nanjing cooked duck. 相似文献
9.
为探究非肉蛋白和转谷氨酰胺酶(glutamine transaminase,TG)的添加量对鸭肉饼物性及感官的影响,以鸭胸肉为原料,通过单因素试验考察大豆分离蛋白、卵清蛋白、酪蛋白酸钠和TG添加量以及反应时间对生煎调理鸭肉饼质构和感官品质的影响,并利用响应面法优化工艺条件。结果表明:3 种蛋白和TG的添加量以及反应时间对鸭肉饼的硬度及感官均影响显著(P<0.05),3 种蛋白的添加比例为大豆分离蛋白、卵清蛋白、酪蛋白酸钠质量比5∶4∶2;加工生煎调理鸭肉饼的最佳工艺参数为TG添加量1.25%、反应时间155 min、反应温度4 ℃、复合蛋白添加量2.25%,所得产品硬度1 723.37 g、弹性0.83、咀嚼性1 683 g、胶着性2 036.40 g、黏聚性1.18、回复性0.49、感官评分41.23 分,产品硬度适宜,感官评价较好。 相似文献
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