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Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage 下载免费PDF全文
Bibiana García‐Soto José M. Miranda Jorge Barros‐Velázquez Santiago P. Aubourg 《International Journal of Food Science & Technology》2015,50(3):708-716
Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product. 相似文献
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Akira Yamamoto Kentaro Teramura Saburo Hosokawa Tsunehiro Tanaka 《Science and Technology of Advanced Materials》2015,16(2)
The effect of SO2 gas was investigated on the activity of the photo-assisted selective catalytic reduction of nitrogen monoxide (NO) with ammonia (NH3) over a TiO2 photocatalyst in the presence of excess oxygen (photo-SCR). The introduction of SO2 (300 ppm) greatly decreased the activity of the photo-SCR at 373 K. The increment of the reaction temperature enhanced the resistance to SO2 gas, and at 553 K the conversion of NO was stable for at least 300 min of the reaction. X-ray diffraction, FTIR spectroscopy, thermogravimetry and differential thermal analysis, x-ray photoelectron spectroscopy (XPS), elemental analysis and N2 adsorption measurement revealed that the ammonium sulfate species were generated after the reaction. There was a strong negative correlation between the deposition amount of the ammonium sulfate species and the specific surface area. Based on the above relationship, we concluded that the deposition of the ammonium sulfate species decreased the specific surface area by plugging the pore structure of the catalyst, and the decrease of the specific surface area resulted in the deactivation of the catalyst. 相似文献
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通过制备不同晶相结构〔单斜相(m-ZrO_2)、四方相(t-ZrO_2)和无定型(a-ZrO_2)〕ZrO_2载体,再通过沉积沉淀法制得Cu/m-ZrO_2、Cu/t-ZrO_2和Cu/a-ZrO_2催化剂,分别用于催化二乙醇胺脱氢合成亚氨基二乙酸反应。采用XRD、氮气物理吸附脱附、XPS、H_2-TPR、CO_2-TPD对催化剂的结构进行了表征。结果表明,Cu/m-ZrO_2催化剂界面更加有利于Cu~+/Cu~0稳定存在,具有更多的碱性位点,且抗氧化性较好。在二乙醇胺脱氢反应中,Cu/m-ZrO_2催化剂性能最好,反应时间为2.5 h,亚氨基二乙酸收率为97.64%。 相似文献
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《Egyptian Journal of Petroleum》2015,24(1):49-57
Series of MCM-41 supported sulfated Zirconia (SZ) catalysts with different loadings (2.5–7.5% wt.) were prepared using direct impregnation method. The acquired solid catalysts were characterized structurally and chemically using X-RD, HRTEM, BET, FT-IR, Raman spectroscopy and TPD analysis. The acidity of the solid catalysts was investigated through cumene cracking and isopropanol dehydration at different temperatures. As the SZ loading increases, the surface acidity of the mesoporous catalysts was enhanced, this was reflected by the higher catalytic activity toward cumene cracking and isopropanol dehydration. 相似文献
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Esteban Vera Pingitore María Silvina Juárez Tomás Birgitt Wiese 《Drug development and industrial pharmacy》2015,41(6):942-952
Context: The administration of pharmabiotics is a promising alternative to antimicrobial drugs for the treatment and/or prevention of female urogenital infections.Objective: To design pharmabiotic formulations including bioactive ingredients of microbial origin combined with non-microbial substances and then to evaluate the stability of the combinations during freeze-drying and storage.Materials and methods: Different formulations including Lactobacillus gasseri CRL 1263, Lactobacillus salivarius CRL 1328, salivaricin CRL 1328 (a bacteriocin) and non-microbial compounds (lactose, inulin and ascorbic acid) were assayed, and the ingredients were freeze-dried together or separately. The formulations were stored in gelatin capsules at 4?°C for 360?d.Results: The viability of lactobacilli was affected to different extents depending on the strains and on the formulations assayed. L. salivarius and ascorbic acid were successfully combined only after the freeze-drying process. Salivaricin activity was not detected in formulations containing L. gasseri. However, when combined with ascorbic acid, lactose, inulin or L. salivarius, the bacteriocin maintained its activity for 360?d. The selected microorganisms proved to be compatible for their inclusion in multi-strain formulations together with lactose, inulin and ascorbic acid. Salivaricin could be included only in a L. salivarius CRL 1328 single-strain formulation together with non-microbial substances.Conclusions: This study provides new insights into the design of urogenital pharmabiotics combining beneficial lactobacilli, salivaricin CRL 1328 and compounds with different functionalities. 相似文献
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《Food Control》2015
Consumption of vegetables is increasing due to demand for healthy products in peoples' diets. To reduce microbial contamination and maintain freshness, industrial processes in Portugal rely on minimally processing of vegetables with hypochlorite as sanitizer. Formation of toxic chlorine derivatives has raised concern restrictions to its use and alternatives with whey permeate as a disinfection agent has been attempted. The aim of this work was to evaluate the bio potential of fermented cheese whey, for use on disinfection of minimally processed lettuce organically grown.Assays were made with whey obtained from inoculated milk during cheese processing, fermented for 120 h at 37 °C, after which, among other carbohydrates, lactic acid was measured by HPLC, giving average yields of 18 g L−1.The sanitizing effect of whey, undiluted, 75 and 50% solutions, was compared with 110 ppm sodium hypochlorite, after rinsing. Aerobic Microorganisms (AM), Psychrotrophic Microorganisms (PM) and Enterobacteriaceae (ENT), were used as indicators for hygiene quality. For a level of significance of P < 0.05, the hygiene quality standards of lettuce samples, were better using 75% whey solution (AM 6.62, PM 7.48 cfu g−1), than using sodium hypochlorite (AM 7.48, PM 8.15 cfu g−1), for the 7 days of shelf life studied. Evaluation of Enterobacteriaceae showed significant differences after 3 days, between water (ENT 4.98 cfu g−1) sodium hypochlorite (ENT 4.81 cfu g−1) and 75% solution of whey (ENT 4.63 cfu g−1).Considering the actual limitations imposed to chlorine sanitation, these results point a good alternative to the food industry, especially for organic fresh vegetables, which are chemical free brands. 相似文献