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排序方式: 共有159条查询结果,搜索用时 15 毫秒
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对鹅休闲系列熟食的加工工艺进行了研究。对关键步骤的腌制时间、卤煮工艺、烘烤温度和时间进行了确定,并对杀菌时间进行了比较研究,确定了较佳杀菌时间。研究结果表明:在4℃条件下,腌制18~24小时,再经香辛料卤煮、调味,然后经烘干、杀菌、包装便可得到产品。 相似文献
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Daodong Pan Jinxuan Cao Lili Wang Xiaoqun Zeng 《International Journal of Food Science & Technology》2012,47(1):160-166
Calcium chloride (CaCl2) and phosphates are important additives to improve product quality during meat processing. Response surface methodology was used to study the influence of CaCl2 and phosphates on the hardness, water‐holding capacity (WHC) and ultra‐structure of salt‐soluble goose meat protein gels. The results show that the hardness and WHC of salt‐soluble protein gels increased significantly when CaCl2 concentration was increased and phosphates were added. Scanning electron microscopy showed that tetrasodium pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) had a greater impact on the cross‐linking and pore diameter of the gel networks than sodium hexametaphosphate (SHMP). At the 0.02 m and 4:3:2 of CaCl2 concentration and the ratio of TSPP, SHMP and STPP, hardness and WHC values were 114.55 gf and 96.65%, which corresponded to the prediction value of our model. Further results showed that the hardness and WHC of gels reached the maximum with 0.3% of phosphates levels. 相似文献
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填饲后朗德鹅肉脂营养成分分析及营养价值评定 总被引:1,自引:0,他引:1
选择引进的纯种法国朗德鹅进行饲养,在85日龄时,选体质强壮、健康无病、体重在4.0~43千克的朗德鹅70只进行1个月的肥育填饲,比较研究了不同填饲期的朗德鹅胸腿肌化学组成、氨基酸含量、皮下脂肪和肾脂肪的一般化学特性及主要高级脂肪酸组成等肉脂基本性状.测定结果表明:朗德鹅肌肉的干物质含量为26.27%~26.59%,粗蛋白为18.03%~19.98%,粗脂肪为8.33%~10.33%,灰分1.31%~1.92%,Ca0.03%~0.06%,P0.12%~0.15%;朗德鹅肌肉的各种必需氨基酸含量(除色氨酸外)均较高,特别是对人类具有特殊意义的赖氨酸含量高达1.07%~1.23%,与风味关系密切的谷氨酸高达2.61%~2.67%.朗德鹅脂肪的不饱和脂肪酸含量较高(59.50%~64.80%).脂肪化学特性:碘价60.69~81.02,酸价0.4521~0.5344,皂化价195.21~195.47.得出结论:填饲后朗德鹅肌肉富含呈风味物质、必需氨基酸含量丰富、脂肪含量低并且不饱和脂肪酸含量高,是人类较好的动物肉食原料. 相似文献
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Xin Li Siwen Xue Xue Zhao Xinbo Zhuang Minyi Han Xinglian Xu Guanghong Zhou 《International Journal of Food Science & Technology》2018,53(2):356-364
Isoelectric solubilisation/precipitation (ISP) process was applied to goose liver (GL) for protein extraction. The gelation properties of proteins extracted by acid processes (ACP, pH 2.0, 2.5 and 3.0) and alkaline processes (ALP, pH 11.0, 11.5 and 12.0) were estimated, where the unextracted ground GL was set as the control. Nearly 58.39~79.00% of GL proteins were recovered by ISP treatments. High molecular weight (100~250 kDa) proteins were found to be partially hydrolysed by ACP, while few changes in proteins occurred during ALP. As evidenced by rheological and textural measurements, ALP proteins formed gels with high elasticity and superior texture, whereas ACP proteins had inferior gelation properties. Moreover, ALP proteins were able to form a highly interconnected and homogeneous three‐dimensional microstructure. Predominantly, gels produced by 11.0 had optimal texture and the lowest cooking loss (P < 0.05). These results suggested that the ISP process (ALP) is a potential method to improve the economic value of GL. 相似文献
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Kinga Skieresz‐Szewczyk Ewelina Prozorowska Hanna Jackowiak 《Microscopy research and technique》2012,75(11):1564-1570
The general development of the tongue in birds was described by Lillie ( 1908 ) in chicken. Bryk et al. ( 1992 ) also studied the tongue development in chicken and they observed development of the conical papillae of the body. Our study aims to describe the timing of the development of the tongue morphological features in the domestic goose by using SEM methods. The tongue of the domestic goose is characterized by the widest variety of shape of the particular part of the tongue and mechanical papillae. Results indicated that the formation of the apex, body, lingual prominence, and the root of the tongue take place between the 10th and 19th day of incubation. The tongue elongates rapidly between the 16th and 18th day of incubation. Simultaneously, the median groove appears on the body and the lingual prominence and elongates towards the rostral part of the tongue. The conical papillae of the tongue develop gradually. On the body, the conical papillae develop from the caudal part of the body to the rostral part and on the lingual prominence from the median part of the prominence to the lateral part. Hair‐like papillae at the caudal surface of the body of the tongue remain primordial to the end of the incubation. Our studies on the morphogenesis of the tongue in the domestic goose revealed changes in shape of the particular part of the tongue and rapid pace of the formation of mechanical papillae. The tongue is completely develop before hatching and ready to collect food. © Microsc. Res. Tech., 2012. © 2012 Wiley Periodicals, Inc. 相似文献
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选取广东主产区五个品种鹅(狮头鹅、马岗鹅、乌鬃鹅、白鹅和阳江鹅),分别对其蛋白质、脂肪、水分、蒸煮损失率、质构等理化特性进行测定,并采用固相微萃取-气相色谱-质谱(SPME-GC-MS)法对挥发性风味物质进行测定分析。结果表明,5种鹅肉的各理化特性指标间均存在显著差异(P<0.05),74%的数据绝对值大于0.30,适宜采用主成分分析进行综合评价,通过理化特性的主成分分析提取了2个主成分表征原变量的88.48%的信息,综合排名由高到低为马岗鹅、狮头鹅、阳江鹅、白鹅、乌鬃鹅。5种蒸煮鹅肉共检出61种挥发性物质,其中醛类13种,醇类11种,烷烯烃类27种,酮类5种,芳香烃2种,酯类1种,其他类化合物2种,共有的挥发性风味物质11种。狮头鹅和乌鬃鹅的风味物质最为丰富,含量百分比分别为80.6%和73.77%;尤其己醛、壬醛、庚醛这三种风味物质分别达到46.67%和45.52%,醛类对广东品种鹅肉风味具有较大贡献。通过对不同品种鹅肉综合得分评价分析,为不同品种鹅肉深加工提供理论依据。 相似文献
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鹅血中SOD的分离工艺及其抗氧化活性研究 总被引:1,自引:0,他引:1
对鹅血中SOD的纯化及抗氧化活性进行了研究.采用丙酮沉淀法对鹅血SOD进行初步纯化、Sephadex G-100进一步精制,并利用SDS-PAGE对酶的纯度检测和分子量测定.结果表明Sephadex G-100凝胶过滤层析对鹅血SOD具有较好的纯化作用,纯化后的鹩血SOD比活力从1 144.896U/mg提高到4 226.513U/mg,SDS-PAGE凝胶电泳显示单一条带,表明已达到电泳纯,且其亚基分子量约为16KD.纯化后的SOD对邻苯三酚自氧化抗氧化活性明显. 相似文献
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