Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking

Sturgeon (Acipenser sinensis) meat has not been fully utilised due to quality defects which were raised by Chinese sturgeon processing industry. This study was aimed to develop a high-quality sturgeon meat product and the effect of fermentation on qualities was studied. Results showed that fermentation with Saccharomyces cerevisiae could enhance ‘mushroom’, ‘fruity’ and ‘chocolate’ flavour by 1-octen-3-ol, ethyl acetate and 3-methyl-butanal; and enrich flavour through mild lipid oxidation and hydrolysis. In addition, fermentation could give an attractive colour with higher a*, b* and L* value. Texture properties were also improved with higher hardness, springiness, gumminess and chewiness. Higher free amino acids, TCA-soluble peptides and taste score in fermented sturgeon meat indicated better flavour and taste. The organoleptic evaluation suggested an overall satisfactory of wine-aroma sturgeon meat by fermentation with S. cerevisiae.     

Ranson评分对中重度高脂血症性急性胰腺炎分型的预测价值

目的探讨Ranson评分对高脂血症性急性胰腺炎(hyperlipidemic acute pancreatitis,HLAP)分型的早期预测价值。方法回顾性收集2014年1月至2018年10月在北京协和医院急诊科就诊的中重度HLAP患者资料,包括年龄、性别、血脂水平、血糖、白细胞、乳酸脱氢酶(lactate dehydrogenase, LDH)、谷草转氨酶(aspartate aminotransferase,AST)以及入院48 h后的血细胞比容、尿素氮、血钙、碱缺乏、液体丢失量。按照疾病严重程度分为中度和重度HLAP,并计算每例患者的Ranson评分。采用t检验比较中度和重度HLAP组间Ranson评分的差异,运用受试者工作特征(receiver operating characteristic,ROC)曲线分析得出最佳界值,计算其敏感度和特异度,以卡方检验验证其一致性。结果共计99例符合入选和排除标准的HLAP患者进入本研究,其中中、重度HLAP分别为45例和54例。重度HLAP组的Ranson评分显著高于中度组,差异具有统计学意义(5. 19±1. 33比3. 09±1. 35,P<0. 01)。ROC曲线分析显示4为最佳临界值,敏感度为75. 9%,特异度为84. 4%;以4为临界值,Ranson评分3～4者符合中度HLAP的表现,Ranson评分>4符合重度HLAP表现,中度和重度组的Ranson评分与疾病分型一致(P<0. 01)。结论 Ranson评分可用于中度和重度HLAP分型早期预测,3～4分提示中度HLAP,>4分提示重度HLAP。     

Effect of clove extract pretreatment and drying conditions on lipid oxidation and sensory discrimination of dried omena (Rastrineobola argentea) fish

Sun‐drying is a low‐cost, low‐technology fish preservation method frequently employed in developing areas. However, the process promotes lipid oxidation and its associated undesired flavours and odours. This study investigated low‐technology solutions for impact on lipid oxidation and sensory attributes of oven‐dried omena fish (Rastrineobola argentea). Two oven‐drying conditions and four doses of clove water extract ‘dip’ pretreatments were studied in a complete factorial design. Lipid oxidation in dried fish was assessed by TBARS, peroxide value and fatty acid analysis by GC‐FID. Results showed that soaking in 10 g L^?1 clove water extract for 1 h and oven‐drying at 150 °C × 30 min significantly reduced TBARS and peroxide values in omena fish by 77% and 79%, respectively, and polyene index showed improved retention of long‐chain polyunsaturated fats, compared to original drying condition. Lastly, panellists of a triangle test were able to discriminate between biscuits made with the modified and original dried fish.     

Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological,physical and sensory properties

Chickpea flour (CF)‐based muffin formulations were made with CF alone and with added biopolymers [whey protein (WP), xanthan gum (XG) and inulin (INL)] to evaluate their suitability to be a wheat flour (WF) substitute in muffins. Structural characteristics of the batters and muffins were studied by means of rheometry, microscopy, physicochemical properties, and texture and sensory analysis. Partial replacement of CF with XG, alone (at 0.5 and 1%) or blended with either WP or INL, significantly increased the batter viscoelasticity as denser matrices developed; moreover, the muffins with XG added at 1% had similar hardness to wheat gluten muffins. The replacement of WF decreased the springiness, cohesiveness, chewiness, resilience and specific volume of the muffin. However, baked muffins with added XG also showed higher sensory sponginess and moisture associated with numerous air bubbles in the batter and were perceived to be easier to swallow and to have better general appearance.     

Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ

Wheat germ is an available and economical source of protein, vitamins and antioxidants with an increasing application in food products. The main aim of this study was to investigate the effects of different levels (0.0, 2.5, 5.0, 7.5 and 10.0%) and particle sizes (120, 210 and 354 μm) of wheat germ on physicochemical properties of fresh chilled dairy dessert. With increasing wheat germ level, dry matter of the dessert increased while the pH decreased. Particle size had no significant effect on these parameters. Increasing the wheat germ content and particle size enhanced darkness, hardness, cohesiveness and gumminess of the desserts while decreasing springiness and water release of the samples. Wheat germ level had greater effects on different quality aspects of the desserts than its particle size. The most acceptable dessert was produced with no more than 5.0% wheat germ with either of the particle sizes used in this study.     

蒸汽爆破技术在小茴香秸秆薄片中的应用

利用蒸汽爆破法对小茴香秸秆进行处理，研究爆破前后小茴香秸秆常规化学成分和纤维形态的变化及爆破小茴香秸秆对烟草薄片感官品质的影响。结果表明，在蒸汽爆破压力为1.0 MPa、保压时间3 min的处理条件下，小茴香秸秆纤维出现明显破坏现象，综纤维素和半纤维素含量的降幅分别达到8.1%和15.8%；蒸汽爆破处理有利于小茴香秸秆的打浆及加工生产薄片，可提高产品感官品质。     

Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.     

Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate‐like amino acids

Soya protein isolate (SPI) with or without added substrate‐like amino acid was subject to enzymatic hydrolysis catalysed by commercial proteases (Alcalase 2.4 L, flavourzyme and pancreatin). Addition of a small amount of amino acids (amino acid: SPI = 1: 2500, mol g^?1) during hydrolysis would cause a significantly (P < 0.05) reduced protein recovery, increased degree of hydrolysis, and altered amino acid composition and antioxidant activities of SPI hydrolysates. The SPI hydrolysates prepared with added Asp, Arg or Lys exhibited a higher antioxidant activity than the control. The bitterness of SPI hydrolysates was largely reduced upon addition of Met, Asp or Glu during hydrolysis, whilst the umami taste and mouthfeel‐liking were remarkably increased. Therefore, adding amino acid during hydrolysis is a feasible and beneficial approach to improve both the functional and sensory properties of SPI hydrolysate.