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排序方式: 共有1378条查询结果,搜索用时 125 毫秒
1.
Jing-jie Xie Xiao-Li Zou Yan-ping Li Zhuang-Li Kang Han-jun Ma 《International Journal of Food Science & Technology》2022,57(4):2459-2466
The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a* and b* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T2b, T21, and T22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa. 相似文献
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Ronghua Jiang Xiang Wang Wen Wang Yangtai Liu Jianping Du Yang Cui Chunyan Zhang Qingli Dong 《International Journal of Food Science & Technology》2018,53(3):837-846
This study has developed a predictive model for the cross‐contamination of pork by Listeria monocytogenes during bowl chopping. The transfer rates of L. monocytogenes were measured in sixteen chopping scenarios based on practical work. Meanwhile, contaminated bowl chopper was cleaned with either a dry rag (DR), warm water (WW) or 70% ethanol + water (EW), respectively. It was showed that significant differences (P < 0.05) were observed among the three cleaning methods on the reduction of L. monocytogenes, the greatest log reduction being achieved by EW. Moreover, the model introduced by a previous study, predicting cross‐contamination of L. monocytogenes during meat slicing, was improved and validated in this study. Verification results showed that the improved model was acceptable for predicting L. monocytogenes cross‐contamination during pork chopping with coefficients of determination (R2 > 0.82), accuracy factors (Af < 1.44), bias factors (Bf < 1.42), and root mean square error (RMSE < 0.99). Furthermore, the modified model might provide an effective tool for assessing the risk of the cross‐contamination of meat products. 相似文献
4.
Xinzhi Li Pin-Rou Lee Fransisca Taniasuri Shao-Quan Liu 《International Journal of Food Science & Technology》2021,56(1):429-440
The objective of this research was to improve the volatile flavour profile of a pork trimming hydrolysate by lactic acid bacteria (LAB) fermentation. Five probiotic strains and one dairy strain were used. The dominant aliphatic aldehydes (80.90%) in the unfermented hydrolysate were greatly reduced to <15% by converting into respective carboxylic acids and alcohols after fermentation. Strain GG was the only LAB that produced a significant level of succinic acid (1.62 mg mL−1) and ketones (14.92%) (mainly diacetyl and acetoin) in the hydrolysate. Strains 299V and GG showed moderate proteolytic activities as their amino acid content reduced to 126.05 and 219.14 mg per 10 mL compared to the control (316.45 mg per 10 mL) after fermentation, respectively. However, little amino acid-derived volatiles were found in all fermented samples. These findings indicate that LAB fermentation modulates the flavour compounds of pork hydrolysates, which has the potential to be developed to novel flavouring materials. 相似文献
5.
Xinzhi Li Anastasia Eu Shao-Quan Liu 《International Journal of Food Science & Technology》2021,56(12):6451-6462
In this study, the effect of co-fermentation and sequential fermentation with a typical halophilic soy sauce yeast Candida versatilis and a non-halophilic dairy bacterium Lactococcus lactis subsp. cremoris in pork hydrolysates was explored for the first time with regard to their viability, physicochemical changes and volatile compound production. It was observed that the growth of C. versatilis was suppressed (only 0.6 - 1.5 log CFU mL−1 increase), whilst L. lactis subsp. cremoris was stimulated (total cell counts exceeded 9.0 log CFU mL−1) in mixed-cultures relative to the respective monocultures. There were no significant differences between co-inoculation and sequential inoculation regarding glucose consumption, organic acid production and free amino acids utilisation. Some distinct volatile compounds such as methionol, 6-methyl-5-hepten-2-one and gamma-nonalactone were found in both co-inoculated and sequentially inoculated samples, with slightly different concentrations. These results suggest that the mixed-inoculation of C. versatilis and L. lactis have a positive impact on the volatile compounds formation in pork hydrolysates. 相似文献
6.
Byung‐Sung Park Sang‐O Park 《International Journal of Food Science & Technology》2016,51(12):2512-2519
The ingestion of egg has been reported to lower blood cholesterol, but the mechanism is unclear. Here, the biochemical metabolic mechanism by which the oral administration of egg yolk affects blood lipid reduction was investigated using normal rats. Blood triglycerides and total cholesterol were lower and high‐density lipoprotein cholesterol was higher in an egg yolk‐given group compared to other groups, while low‐density lipoprotein cholesterol was increased in the pork belly oil‐given group. HMG‐CoA reductase activity was higher in the pork belly oil‐given group, compared to an egg yolk‐given group, a weekly alternating administration of pork belly oil and egg yolk‐given group, and the saline‐given normal control group. However, faecal excretions of total sterol, neutral sterol and acid sterol in an egg yolk‐given group were higher compared to the pork belly oil‐given group, a weekly alternating administration of pork belly oil and egg yolk‐given group, and a normal control group. The results suggested that ingestion of egg decreased blood lipids. 相似文献
7.
Development of a long‐life vacuum‐packaged ready‐to‐eat meat product based on a traditional Portuguese seasoned meat 下载免费PDF全文
Marta Laranjo Ana Gomes Maria Eduarda Potes Maria José Fernandes Maria João Fraqueza Miguel Elias 《International Journal of Food Science & Technology》2016,51(5):1150-1158
Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self‐consumption purposes. This study developed a ready‐to‐eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed, and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non‐BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product's required microbiological quality. At later storage stages, higher values of thiobarbituric acid‐reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months of storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation. 相似文献
8.
《Food Control》2014
This study was performed to develop a predictive growth model of Listeria monocytogenes to ensure the safety of raw pork. The pork samples were inoculated with a cocktail of two L. monocytogenes strains ATCC 15313 and L13-2 isolated from pork and were stored at 5, 15, and 25 °C. Results were evaluated using the MicroFit program. To develop primary models, the Baranyi, modified Gompertz, and Logistic model equations were applied to the observed data. The mathematically predicted growth rate parameters were evaluated using the coefficient of determination (R2), bias factor (Bf), accuracy factor (Af), and mean square error (MSE). The Baranyi model, which showed an R2 of 0.998 and MSE of 0.006, was more suitable than the modified Gompertz and Logistic models. In validation study of secondary model, it appeared that MSE's of specific growth rate (SGR) and lag time (LT) were relatively accurate and suitable for modeling the growth of L. monocytogenes. These values indicated that the developed models were acceptable for expressing the growth of microorganisms on raw pork, which can be applied to ensure the safety of meats and to establish standards for avoiding microbial contamination. 相似文献
9.
《Drug development and industrial pharmacy》2013,39(9):1273-1276
Objective: The aim of this study was to evaluate and compare the permeation of model drug indomethacin (IND) from various types of gels through several semipermeable membranes.Methods: Permeation of IND from gels based on carbomer (CA), hydroxyethylcellulose (HEC), and polyacrylamid/laureth-7/isoparaffin was performed via diffusion cell method through membranes: shed snake skin, full thickness chicken skin, mucosa of pork small intestine, and cellophane.Results: The least permeation of IND was observed in the case of shed snake skin and full thickness chicken skin. It did not exceed 5.4% of original amount in the preparation after 3?h of measurement regardless the type of gel. In the case of mucosa of pork small intestine and cellophane the permeated amount of IND ranged from 9.4 to 55.4% depending on the type of gelling agent used. There was also quite a significant influence of a gelling agent on the permeation of IND observed. The permeation of IND was highest from CA gel, where it ranged from 0.6 to 52.2% of original amount in the preparation depending on the type of membrane used. Gelling agent inhibiting the permeation the most was HEC, where the permeated amount of IND did not exceed 12.3% regardless the type of membrane used.Conclusions: In general the permeated amount of IND through biological membranes containing stratum corneum represented just a small part of the amount in original preparation. Gelling agent has significant effect on the extent and rate of permeation. 相似文献
10.
Yiting Zhou Wanjun Yang Guanghong Zhou Xinglian Xu Zhigang Zhang Muhammad Ijaz Ahmad Chunbao Li 《International Journal of Food Science & Technology》2017,52(12):2684-2694
To investigate the effect of long‐term storage on in vitro protein digestion of the retort‐pouched pork belly. The products were stored at 25 °C for 0, 30, 60 and 120 days and digested with pepsin and trypsin at each time point. SDS‐PAGE and LC‐MS‐MS were applied to separate and identify proteins and their digested products. In vitro protein digestibility decreased from 47.7% after 60‐day storage to 25.4% after 120‐day storage for the samples digested by pepsin, and from 63.9% to 45.7% for the samples digested by pepsin and trypsin at corresponding time points. LC‐MS‐MS demonstrated changes in peptide composition and abundance with storage time. Long‐term storage could deteriorate nutritive values of meat products by reducing digestible protein content. 相似文献