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1.
综述了我国熟肉制品微生物安全现状,分析了导致熟肉制品微生物合格率低的原因,并提出了改进办法。根据国家熟肉制品卫生标准,我国熟肉制品的总合格率在8.62%~88.30%之间,菌落总数超标率10.20%~65.00%,大肠菌群超标率9.47%~83.33%,致病菌超标率0.00%~9.30%。导致我国熟肉制品微生物指标合格率低的原因主要是熟肉制品生产条件参差不齐,从业人员卫生观念较差,以及监管力度不够等。可以通过提高熟肉制品生产门槛,提高从业人员素质,加强监管,以及大力发展定型包装熟肉制品等措施,提高熟肉制品的卫生质量。 相似文献
2.
苹果是世界上最重要的水果之一,富含多种生物活性物质,具有重要的营养、保健、药用和经济价值.本文综述了苹果生物活性物质的研究和利用现状,包括种类、含量变化及其调控、研究方法、重要功效和科学利用等方面,旨在为研究和利用我国丰富的苹果资源提供信息. 相似文献
3.
Low-fat/calorie products were originally developed for diabetics and people with specific health problems and they were considerably expensive. Nowadays, consumers' demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight, and to work within the frame of a healthier diet. The food industry has been confronted with a new challenge in order to satisfy consumers; development of low-fat/calories products with acceptable sensory characteristics and competitive price, by preferably employing the conventional processing equipment and in agreement with current strict legislation. The role of fat replacers and sugar substitutes in the successful manufacture of these products is crucial. 相似文献
4.
ABSTRACTElectrospraying is a potential answer to the demands of nanoparticle fabrication such as scalability, reproducibility, and effective encapsulation in food nanotechnology. Electrospraying (and the related process of electrospinning) both show promise as a novel delivery vehicle for supplementary food compounds since the process can be carried out from an aqueous solution, at room temperature and without coagulation chemistry to produce matrices or particulates in the micro- and nano-range. The presentation of core materials at the nanoscale improves target ability to specific areas of the digestive tract and gives improved control of release rate. Adoption of these electrohydrodynamic atomization technologies will allow the industry to develop a wide range of novel high added value functional foods. To optimize production conditions and maximize throughput, a clear understanding of the mechanism of electrospraying is essential. This article presents a comprehensive review of the principles of electrospraying to produce nanoparticles suitable for food technology application, particularly for use in encapsulation and as nanocarriers. 相似文献
5.
Biophenols and their associated activity have generated intense interest. Current topics of debate are their bioavailability and bioactivity. It is generally assumed that their plasma concentrations are insufficient to produce the health benefits previously attributed to their consumption. However, data on localized in vivo concentrations are not available and many questions remain unanswered. Potential mechanisms by which they may exert significant bioactivity are discussed together with structure activity relationships. Biophenols are highly reactive species and they can react with a range of other compounds. Products of their reaction when functioning as antioxidants are examined. 相似文献
6.
The aim of this work was to study the proximate composition and the bioactive profile of Bifurcaria bifurcata. It contains 73.31 ± 0.69% of moisture, 8.57 ± 0.11 g per 100 g dry weight (d.w.) of protein, 5.81 ± 0.14 g per 100 g d.w. of lipid content and 30.15 ± 0.00 g per 100 g d.w. of ash. The polyunsaturated fatty acids were the most abundant fatty acid (FA), accounting for 2426.56 mg per 100 g which represents 41.77% of the total FA. The methanolic fraction showed high quantity of polyphenols (220.01 ± 0.010 phloroglucinol equivalents g ?1 extract), DPPH radical reduction capacity (EC 50:58.82 μg mL ?1) and oxygen radical absorbent capacity (3151.35 ± 119.33 μmol Trolox equivalents g ?1 extract). The highest antimicrobial effect was observed against Pseudomonas aeruginosa (11.3 ± 1.5 mm) and Saccharomyces cerevisiae (IC 50:17.07 μg mL ?1) induced by methanolic and dichloromethane fractions, respectively. Dichloromethane fraction revealed the highest antitumor activity on Caco‐2 and HepG‐2 cells. Bifurcaria bifurcata can be a promising source of bioactive compounds and functional ingredients. 相似文献
7.
Water is probably the single most important factor governing microbial spoilage in foods, and the concept of water activity (a w) has been very valuable because measured values generally correlate well with the potential for growth and metabolic activity. Despite some drawbacks (e.g., solute effect), the concept of a w has assisted food scientists in their effort to predict the onset of food spoilage as well as to control food‐borne disease hazards in food products. In the last decade the concept of a w has been challenged. It has been suggested that reduced‐moisture food products (e.g., low and intermediate) may be nonequilibrium systems and that most of them are in the amorphous metastable state, which is very sensitive to changes in moisture content and temperature. It has been proposed that the glass transition temperature T g (temperature at which the glass‐rubber transition occurs), is a parameter that can determine many product properties, the safety of foods among them. The concept of water dynamics, originating in a food polymer science approach, has been suggested instead of a w to better predict the microbial stability of intermediate‐moisture foods. The usage of a w to predict microbial safety of foods has been discouraged on the basis that (1) in intermediate‐moisture foods the measured water vapor pressure is not an equilibrium one, and because a w is a thermodynamic concept, it refers only to equilibrium; and (2) the microbial response may differ at a particular a w when the latter is obtained with different solutes. This review analyzes these suggestions on the basis of abundant experimental evidence found in the literature. It is concluded that nonequilibrium effects (e.g., inability of water to diffuse in a semimoist food) appear to be in many cases slow within the time frame (food's shelf life) of the experiments and/or so small that they do not affect seriously the application of the aw concept as a predictor of microbial stability in foods. The claims that a food science polymer approach to understanding the behavior of aqueous sugar glasses and concentrated solutions may be used to predict the microbial stability of food systems is not substantiated by experimental evidence. This approach does not offer, at the present time, a better alternative to the concept of aw as a predictor of microbial growth in foods. It is also recognized that aw has several limitations and should be always used carefully, and this must include precautions regarding the possible influences of nonequilibrium situations. This aspect may be summarized by simply saying that anyone who is going to employ the term water activity must be aware of the implications of its definition. 相似文献
8.
Benzoxazinoids are important phytochemicals found in wheat and rye that are associated with plant resistance against pathogens, and recent studies have emphasized the potential health-promoting role of these compounds i.e. anti-cancer, anti-allergy and anti-inflammation. Accordingly, an understanding of their distribution in seeds and the effect of different processing techniques on their transformation will be helpful in identifying the mechanisms of their production and distribution and will support the on-going efforts to utilize these compounds in health-promoting food products. 相似文献
9.
韭菜是人们十分喜爱的佳蔬,它不仅营养丰富,而且具有多方面的保健功能,如抗菌、抗突变、抗氧化和温肾助阳等。综述韭菜中的生物活性成分及其分子生物学研究进展,并展望韭菜的开发应用前景。 相似文献
10.
鸡腿菇营养丰富,味道鲜美,含有多种功能活性成分,是一种具有广阔开发前景的食用菌。概述了鸡腿菇多糖、活性蛋白、鸡腿菇素、酚类物质、甾醇等主要功能性成分及其相关生物学功能的最新研究进展,并对其今后的开发前景进行展望。 相似文献
11.
近年来畜产品质量安全问题比较突出,通过实地调查,对生产经营理念进行了分析,认为在市场经济条件下,“品质为先、诚信为本”是生产经营企业应该具备的品格,信誉机制是保障畜产品质量安全的制度基础。 相似文献
12.
Chinese marinated foods rich in cholesterol, such as eggs and pork, can be susceptible to formation of carcinogenic cholesterol oxidation products (COPs) during prolonged heating. The objectives of this study were to compare the effects of various antioxidants on the inhibition of COPs in marinated eggs, pork and juice. The various COPs in marinated food samples were analyzed by a GC–MS technique. The incorporation of antioxidants, vitamin C, vitamin E, BHA and trolox were all effective in inhibiting COPs formation, with vitamin C being the most pronounced in marinated eggs, and BHA in marinated pork and juice. The inhibition effect increased with increasing levels of BHA and trolox. However, vitamin E was more effective at a low level (0.02%) than at a high level (0.1%), probably because of prooxidant activity of the latter. The same phenomenon also occurred for 0.1% vitamin C in marinated eggs, but a reversed trend was observed in marinated pork and juice. The residual amounts of each antioxidant in marinated eggs, pork and juice were also determined by HPLC. 相似文献
13.
This study determined the nutritional potential of Thai indigenous fruits in terms of nutrients, bioactive compounds, and antioxidant activities. Three indigenous fruits were collected at two conservation areas in Kanchanaburi province, Thailand. The results showed that Phyllanthus emblica L. exhibited the highest levels of vitamin C (575 ± 452 mg/100 g), total phenolics (TP) (3703 ± 1244 mGAE/100 g), and antioxidant activities, as measured by DPPH, FRAP and ORAC assays. Compared to the other two fruits, Antidesma velutinosum Blume contained higher levels of most nutrients and dietary fibre (15.6 ± 5.9 g/100 g), as well as carotenoids (335 ± 98 μg/100 g) and phytosterols (22.1 ± 3.9 mg/100 g). Spondias pinnata (L.f.) Kurz was high in total phenolics (3178 ± 887 mGAE/100 g) and antioxidant activity. Moreover, high correlations were found between TP and antioxidant activities ( r > 0.9). These Thai indigenous fruits are potentially good sources of nutrients, bioactive compounds, and antioxidant activities. Conservation and utilisation should be promoted for food security and consumption as part of a healthy diet. 相似文献
14.
罗勒是深受人们喜爱的天然调味香料,它的生物活性更是引起了食品工作者的广泛关注.文章综述了罗勒精油的化学成分、提取方法、生物活性及其在食品中的应用等方面的研究进展,并对它的应用前景进行了展望. 相似文献
15.
为正确认识和解决食品中亚硝酸盐残留和超标问题,该文对食品中亚硝酸盐来源、危害及检测技术进行综述。 相似文献
16.
This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors. 相似文献
18.
Food consumers and industries urged the need of natural alternatives to assure food safety and quality. As a response, the use of natural compounds from herbs and spices is an alternative to synthetic additives associated with toxic problems. This review discusses the antimicrobial and antioxidant activity of oregano essential oil (OEO) and its potential as a food additive. Oregano is a plant that has been used as a food seasoning since ancient times. The common name of oregano is given to several species: Origanum (family: Lamiaceae) and Lippia (family: Verbenaceae), amongst others. The main compounds identified in the different OEOs are carvacrol and thymol, which are responsible for the characteristic odor, antimicrobial, and antioxidant activity; however, their content may vary according to the species, harvesting season, and geographical sources. These substances as antibacterial agents make the cell membrane permeable due to its impregnation in the hydrophobic domains, this effect is higher against gram positive bacteria. In addition, the OEO has antioxidant properties effective in retarding the process of lipid peroxidation in fatty foods, and scavenging free radicals. In this perspective, the present review analyzes and discusses the state of the art about the actual and potential uses of OEO as an antimicrobial and antioxidant food additives. 相似文献
19.
Grape pomace is an agro‐industrial residue produced worldwide and mainly employed for animal feed or as a fertiliser. Several studies have shown that grape pomace is a rich source of bioactive compounds, such as phenolic compounds, polysaccharides, fatty acids and others. Three varieties of grape pomace were evaluated in this study. Antioxidant activity was determined by three different methods, namely, DPPH˙, ABTS and ferrous ion assays. Fatty acids and phenolic compounds were identified, respectively, by gas and liquid chromatography. Results showed that grape pomace is a rich source of polyunsaturated fatty acids and phenolic compounds. Cabernet Sauvignon pomace revealed higher values of total phenolic compounds, total flavonoids and total monomeric anthocyanin, and presented the lowest value of EC 50, and thus a higher antioxidant activity among the samples analysed. 相似文献
20.
The antibacterial activity of Mentha spicata and Mentha aquatica essential oils (EO) was tested against Staphylococcus aureus, Lactobacillus reuteri, Bifidobacterium animalis and Clostridium perfringens using agar well and disc diffusion techniques. Results showed that M. spicata EO had the highest inhibition activity against the studied microorganisms. Then, the antibacterial activity of both EO at 1500 and 2500 ppm was examined in industrial liquid kashk during the storage at 4 °C for 20 days. Both EO reduced the S. aureus viable count below 5 log CFU g ?1 after 4 days; however, the population of C. perfringens, L. reuteri and B. animalis decreased <1 log CFU g ?1 during the storage time. The least deteriorative effect on the lactic acid bacteria was related to M. aquatica. As revealed by organoleptic studies, kashk samples containing M. aquatica EO at 1500 and 2500 ppm were the most preferred samples. 相似文献
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