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Johannes Opstvedt Einar Nygrd Tor A. Samuelsen Giorgio Venturini Umberto Luzzana Harald Mundheim 《Journal of the science of food and agriculture》2003,83(8):775-782
The effect of processing conditions on protein digestibility and fluorodinitrobenzene (FDNB)‐reactive (available) lysine in the production of fish meal and extruded fish feed has been studied under pilot and commercial conditions using mink as model animals. Fish meal produced under pilot‐plant conditions at processing temperatures below 70–80 °C (FM1) had protein digestibility of 929 (grams of protein digested per 1000 g protein consumed) compared with 905 when processed at temperatures above 100 °C (FM2). A low‐temperature‐processed commercial fish meal (CFM1) had protein digestibility of 940 compared with 888 for a standard commercial fish meal (CFM2). Pilot‐produced extruded fish feed had protein digestibility of 913 when based on FM1 as the main protein source (95% of total protein) compared with 892 when based on FM2. Commercial extruded fish feed had protein digestibility of 912 when based on CFM1 compared with 871 when based on CFM2. Varying extrusion conditions at the pilot scale, ie temperatures from 100 to 126 °C and moisture contents from 21 to 12%, did not affect protein digestibility. Similarly, under commercial conditions, variation in temperature from 89 to 110 °C and moisture from 24.5 to 19.5% did not affect FDNB‐reactive lysine and protein digestibility. The FDNB‐reactive lysine content and protein digestibility of the extruded feed were less than the values calculated from the ingredient mixture before extrusion. Thus, despite different extrusion conditions not giving different FDNB‐reactive lysine and protein digestibility, the total process, ie extrusion, drying and oil coating, caused a reduction. Copyright © 2003 Society of Chemical Industry 相似文献
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Federica Mainente Alessia Menin Angelica Alberton Gianni Zoccatelli Corrado Rizzi 《International Journal of Food Science & Technology》2019,54(4):952-958
The wine industry produces tons of pomace that, in a circular economy model, should be valorised. The phenols fraction of grape pomace represents a source of food colorants, but also of natural food preservatives. Furthermore, the pomace contains dietary fibre, unsaturated lipids, antioxidants and minerals that have been recognised as wholesome and technologically useful. The main drawback of using grape pomace is represented by its chemical and microbiological instability. Different authors proposed strategies to overcome these limitations, and different approaches for the use of grape pomace as an ingredient have been described. Here, we sum up the chemical and microbiological solutions for the stabilisation of grape pomace, describing the approaches used to transform this waste in a functional ingredient, and comparing the physiochemical characteristics of the resulting products. We further describe the studies concerning sensory aspects of the products by enriching animal fleshes with different pomace powder preparations. 相似文献
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Waste in the food industry is characterized by a high ratio of product-specific waste. Not only does this mean that the generation of this waste is unavoidable, but also that the amount and kind of waste produced, which consists primarily of the organic residue of processed raw materials, can scarcely be altered if the quality of the finished product is to remain consistent. The utilization and disposal of product-specific waste is difficult, due to its inadequate biological stability, potentially pathogenic nature, high water content, potential for rapid autoxidation, and high level of enzymatic activity. The diverse types of waste generated by various branches of the food industry can be quantified based on each branches' respective level of production. Moreover; the origins of each type of waste and a tabulated overview of the traditional agricultural methods for reusing the waste are discussed. Additionally, alternative methods of waste management have emerged, which target the most important contents of the waste. In conclusion, new possibilities for the utilization of food industry waste are described. 相似文献
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Neng‐guo Tao Wen‐qing Shi Yue‐jin Liu Shi‐rong Huang 《International Journal of Food Science & Technology》2011,46(5):1073-1079
Bingtang sweet orange processing waste was utilised to produce four feed enzymes (Endoglucanase, β‐glucosidase, pectinase and xylanase) by the solid‐state fermentation (SSF) with Eupenicillium javanicum. The factors related with SSF including moisture content, temperature, initial pH, time, carbon source (0.5 g), nitrogen sources (0.05 g), inorganic mineral salts (0.1 g) were investigated separately. The corresponding optimal condition was: moisture content 80% (w/w), temperature 30 °C, natural pH, time 96 h, wheat bran 0.5 g, (NH4)2SO4 0.05 g or NaNO3 0.05 g, CaCl2 0.1 g. The L9(34) orthogonal experiment results showed that the optimal condition for producing above multiple enzymes was: moisture content 80% (w/w), temperature 30 °C, wheat bran 1 g, (NH4)2SO4 0.05 g, NaNO3 0.05 g, CaCl2 0.1 g, fermentation time 96 h and natural pH. Under this condition, the average activity of Endoglucanase (CMCase), β‐glucosidase, pectinase and xylanase by E. javanicum could reach 46.80, 49.64, 51.87 and 106.42 U g?1, respectively, which was significantly higher than those in single factor experiments. Our present results demonstrated that E. javanicum could also be an effective and useful fungus for multienzyme preparation especially for β‐glucosidase and xylanase from citrus processing wastes. 相似文献
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以鱼类下脚料为原料,经生物酶解、酸解制备了风味水解蛋白粉。文中介绍了制作方法和生产工艺,以及产品的相关技术特征。 相似文献
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Xinzi Kang Wenwen Guo Keying Ding Shengnan Zhan Qiaoming Lou Tao Huang 《Journal of texture studies》2023,54(1):127-135
The objective of this study was to evaluate the effects of microwave processing technology (MPT, 240–800 W, 1 and 4 min) on the functional and structural properties of fish gelatin (FG). It showed that MPT could increase gel strength and texture properties of FG, especially for 240 W. MPT greatly increased emulsifying activity index (EAI) of FG, but decreased its emulsion stability index (ESI). Rheology results showed that MPT increased viscosity of FG, but decreased gelation times. Intrinsic fluorescence and Fourier transform infrared (FTIR) spectroscopy results indicated that MPT could unfold gelatin, contributing to the formation of H-bonds. Scanning electron microscopy (SEM) analysis revealed that low power and short time of MPT-treated gelatin gels had much more dense and less voids. This work provided guidance for the applications of MPT to improve the functional properties of FG, and the results show that MPT-treated FG can replace mammalian gelatin and meet the religious requirement. 相似文献
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A new method was developed to determine 1,2‐dihydro‐6‐ethoxy‐2,2,4‐trimethylquinoline (EQ, ethoxyquin), 2,6‐dihydro‐2,2,4‐trimethyl‐6‐quinolone (QI) and 1,8′‐di(1,2‐dihydro‐6‐ethoxy‐2,2,4‐trimethylquinoline) (DM) in fish meals or fish feeds, QI and DM being the oxidation products of EQ. The sample was first extracted with hexane. After the removal of hexane the three analytes were extracted from the resulting oil with acetonitrile and determined by C18 reverse phase high‐performance liquid chromatography with a UV detector set at λ = 280 nm. The mobile phase was acetonitrile–0.01 M ammonium acetate (80:20 v/v). The recoveries for EQ, QI and DM from the samples spiked at different levels varied in the ranges 90–100 per cent, 75–85 per cent and 90–100 per cent respectively. At room temperature, QI and DM were the major oxidation products of EQ in stored fish meals and fish feeds. Loss of EQ from fish meals is faster than that from feeds, resulting in relatively higher accumulations of QI and DM in the fish meals. Both QI and DM, especially the former, were not stable during storage of either and could be further oxidised to unidentified compounds. The residue levels of these two compounds were thus unpredictable during storage intervals. When the storage temperature was increased to 50 °C, EQ disappeared more rapidly, but neither QI nor DM accumulated. © 2000 Society of Chemical Industry 相似文献
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Carlos Cardoso Rogério Mendes & Maria Leonor Nunes 《International Journal of Food Science & Technology》2008,43(2):276-283
In order to develop a healthy low-fat fish sausage containing dietary fibre (DF), three fundamental changes were made to an ordinary pork sausage recipe: incorporation of 4% (w/w) of Swelite® (a DF obtained from inner pea), different levels of pork meat replacement (0%, 50% and 100%) by hake mince and the combination of varying amounts of Fibruline® (a DF obtained from chicory root) and hake mince (Fibruline: additional hake mince, 2.6:5.2, 5.2:2.6 and 7.8:0.0, % w/w) as a substitute for pork fat. It was found that the addition of Swelite to pork sausage favoured greater gel strength and hardness. On the contrary, increasing levels of pork meat replacement by hake reduced the sausages’ gel strength and hardness. Finally, sausages without pork fat showed promising textural and colour parameters. High-Fibruline sausages were less cohesive and chewable than pork fat sausages (control), but also exhibited a greater gel strength. Low-Fibruline ones presented almost all textural properties similar to the control, with exception of hardness and gumminess. Therefore, regarding some key textural parameters, it was possible to produce low-fat fish sausages similar to the ordinary pork sausages. 相似文献
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《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(12):1652-1657
Several synthetic antioxidants are authorized for use as feed additives in the European Union. Ethoxyquin (EQ) and butylated hydroxytoluene (BHT) are generally added to fish meal and fish oil, respectively, to limit lipid oxidation. The study was conducted to examine the concentrations of EQ, BHT and butylated hydroxyanisole (BHA) in several commercially important species of farmed fish, namely Atlantic salmon, halibut and cod and rainbow trout, as well as concentrations in fish feed. The highest levels of BHT, EQ and BHA were found in farmed Atlantic salmon fillets, and were 7.60, 0.17 and 0.07?mg?kg?1, respectively. The lowest concentrations of the synthetic antioxidants found were in cod. The concentration of the oxidation product ethoxyquin dimer (EQDM) was more than ten-fold higher than the concentration of parent EQ in Atlantic salmon halibut and rainbow trout, whereas this dimer was not detected in cod fillets. The theoretical consumer exposure to the synthetic antioxidants EQ, BHA and BHT from the consumption of farmed fish was calculated. The contribution of EQ from a single portion (300?g) of skinned fillets of the different species of farmed fish would contribute at most 15% of the acceptable daily intake (ADI) for a 60?kg adult. The consumption of farmed fish would not contribute measurably to the intake of BHA; however, a 300?g portion of farmed Atlantic salmon would contribute up to 75% of the ADI for BHT. 相似文献
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Sylvia Stockhammer Klaus Stolze Nataliya Rohr‐Udilova Remigius Chizzola Karin Zitterl‐Eglseer Chlodwig Franz 《International Journal of Food Science & Technology》2009,44(4):702-710
Organic wastes as well as their ethanolic, water and heptane extracts and fermented products derived from herbs, fruit and vegetables obtained worldwide from food and pharmaceutical industries were investigated regarding their antioxidant activities using different methods [1.1‐diphenyl‐2‐picrylhydrazyl, FeIII‐reduction method and photochemiluminescence (PCL)]. The highest antioxidative activities were exhibited by different products of grape seed wastes (350–830 mg rosmarinic acid equivalent g?1 dried material = rae g?1 dm) followed by ethanolic extracts of blueberry (475 mg rae g?1 dm), larch (219 mg rae g?1 dm), willow (193 mg rae g?1 dm) and sunflower presscake (154 mg rae g?1 dm). Ethanolic extracts of the residues showed comparatively higher activity than water extracts. The least antioxidative capacities were found in heptane extracts of serenoa products (0.4; 0.6 mg rae g?1 dm) and fermented waste of carrots (1.6 mg rae g?1 dm). Correlating different assay methods, the strongest correlation was found between FeIII‐reduction and DPPH‐method (correlation coefficient r2 = 0.99**) and the weakest between FeIII‐reduction and PCL method (r2 = 0.57**) for raw materials. 相似文献
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Ioannis S. Arvanitoyannis & Aikaterini Kassaveti 《International Journal of Food Science & Technology》2008,43(4):726-745
Fish waste management has been one of the problems having the greatest impact on the environment. Fish farming detrimental effects on the marine environment in particular have become an issue of public concern. In European Union, numerous Directives, Decisions and Regulations were voted in an attempt to minimise the environmental impact of fisheries within the frame of Integrated Coastal Management. Treated fish waste has found many applications among which the most important are animal feed, biodiesel/biogas, dietic products (chitosan), natural pigments (after extraction), food‐packaging applications (chitosan), cosmetics (collagen), enzyme isolation, Cr immobilisation, soil fertiliser and moisture maintenance in foods (hydrolysates). In this review, an update of both environmental impact (inputs and outputs) and treated fish waste uses is provided by means of six comprehensive tables and seven figures. 相似文献
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鱼油混浊现象及其冬化工艺研究应用 总被引:1,自引:1,他引:1
针对鱼油混浊现象和原因,通过试验实践绘制鱼油冷却曲线,确定鱼油冬化采用两段慢速结晶工艺。第一段结晶温度为16℃,冷却速率为1℃~2℃/小时,14℃养晶12小时;第二段结晶温度为6℃,冷却速率为0.5℃~1℃/小时,4℃养晶12小时,搅拌速度2~5 rpm;并分析影响鱼油结晶效果因素,同峙提出鱼油冬化前需预精炼。 相似文献