玫瑰和陈皮对烘炒花生仁货架期品质的影响

为探究玫瑰和陈皮对烘炒花生仁货架期品质的影响,以添加玫瑰花、陈皮的烘炒花生仁为研究对象,以添加0.2 g/kg 叔丁基对苯二酚（TBHQ）的花生仁、不额外添加的烘炒花生仁分别作为阳性和阴性对照,采用Schaal烘箱法对烘炒花生仁进行加速氧化,测定各组花生仁在烘箱储藏期间的酸价、过氧化值、丙二醛、色度、质构、水分含量、水分活度,并进行感官评价;采用风味值拟合一次函数,预测花生仁货架期。实验结果表明,与阴性对照组相比,添加植物组能较好地控制油脂水解、游离脂肪酸氧化程度,抑制氢过氧化合物和丙二醛值的上升,抑制花生L*值下降、a*值上升,丰富烘炒花生风味;与阳性对照组相比,添加植物组能较好地抑制丙二醛上升、维持花生色度。根据风味感官评分值拟合所得一次函数预测出货架期,陈皮组、玫瑰组、阳性对照组、阴性对照组的货架期分别为9.0个月、8.5个月、7.7个月和4.7个月。本实验为延长烘炒花生货架期提供了新的思路。     

不同SO2伤害对红地球葡萄货架期品质的影响

以张家口\     

泡菜的功能及防腐研究进展

该文对国内外泡菜的生产状况，泡菜在净肠、抗癌、抗动脉硬化、抗肥胖等方面的功能和泡菜的防腐研究现状作了论述。提出应在保证泡菜典型风味的前提下，实现产品的标准化、规模化生产，力争开拓出更广阔的市场。     

棕榈油品质对饼干保质期的影响

本文通过饼干的虐待储藏实验及风味品评实验，研究了棕榈油不同色泽及抗氧化剂TBHQ含量对饼干保质期的影响，并提出了饼干保质期达到12个月所要求的棕榈油质量指标。     

复合凝胶膜对草莓保鲜作用的研究

以食用安全的多种食品添加剂材料在草莓表面形成复合凝胶膜(MGF),4μm厚的聚乙烯薄膜袋包装,(20±1)℃室温贮藏.检测了果实硬度、电导率、光泽度、呼吸速率、失水率、腐烂率和总体可接受度在贮藏过程的变化趋势.与未涂膜的对照果相比,涂膜草莓软化和电导率上升的速率减缓;色泽稳定;呼吸活性降低.对照果实至第5天全部腐烂,涂膜草莓到第6天失水率3.04％、腐烂率8％、总体可接受度90.28％.MGF显著延长草莓在常温条件的保鲜期.     

1-MCP结合高浓度CO2处理对恭城月柿货架品质的影响

以恭城月柿为试材,研究1-MCP结合高浓度CO2处理柿果常温货架期间的保鲜效果。结果表明,1-MCP处理有效抑制果实乙烯生成量和膜相对透性的升高,延缓果实硬度的下降,但减缓了果实可溶性单宁含量的下降速度。高浓度CO2处理脱涩效果较佳,但促进柿果乙烯生成量和膜相对透性的增加,加速果实硬度的下降,缩短货架期。1-MCP结合高浓度CO2处理无法抑制果实乙烯生成量和膜相对透性的升高,但脱涩效果较好且对果实硬度的下降有一定的抑制作用,是一种有效的甜脆月柿处理技术。     

奇亚籽油储藏稳定性研究及货架期预测

为研究奇亚籽油储藏稳定性,以液压法制备的奇亚籽油为原料,探讨储藏温度、氧气和光照条件对奇亚籽油过氧化值、酸价、K₂₃₂、K₂₆₈和TBA的影响,并应用一级动力学模型结合Arrhenius方程建立过氧化值、酸价两个氧化指标随储藏温度、储藏时间变化的货架期预测模型,预测奇亚籽油货架期。结果表明：奇亚籽油的氧化稳定性受光照、氧气和温度的影响,在避光、密封、低温的储藏条件下能有效降低过氧化值、酸价等的增长速率,延长储藏时间;通过模型推算得出密封、避光条件下奇亚籽油在25℃条件下的货架期为94 d。     

柠檬醛纳米乳液对鲅鱼鱼糜凝胶品质及贮藏稳定性的影响

目的 为了改善鱼糜制品的品质及其贮藏稳定性,添加不同浓度柠檬醛纳米乳液（0.35%-0.55%,添加量为3%）制备鲅鱼鱼糜。方法 测定鱼糜的凝胶性能、微观结构、挥发性盐基氮（total volatile basic nitrogen,TVB-N）值、氧化稳定性以及菌落总数。结果 柠檬醛纳米乳液的添加提高新鲜鲅鱼鱼糜的凝胶强度、持水性以及质构特性 (P < 0.05),降低蒸煮损失率 (P < 0.05),且凝胶网络结构致密有序,孔洞较小,表面光滑。当柠檬醛纳米乳液浓度为0.45%时,新鲜鱼糜凝胶品质最好。此外,在贮藏过程中,各处理组鱼糜的持水性、蒸煮损失、氧化稳定性、TVB-N值和菌落总数均优于对照组,表现最佳为0.45%组。结论 柠檬醛纳米乳液的加入能够提高鲅鱼鱼糜的凝胶性能,增强鱼糜在贮藏过程中的氧化稳定性,抑制鱼糜中微生物的生长,为进一步鱼糜凝胶品质的改善提供参考。     

The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat

The aim of the study was to determine antimicrobial efficiency of carrageenan and gelatine hydrosols containing acidic electrolysed water (AEW) on surface microbiota of meat and evaluate possible quality changes in raw meat after treatment with experimental AEW‐containing hydrosols. Microbiological examination of meat samples covered with AEW‐containing hydrosols (total number of microorganisms, yeast and moulds, and psychrotrophs) was performed. To evaluate quality changes, haem pigments, colour, thiobarbituric acid‐reactive substances (TBARS), antioxidant capacity and preliminary sensory evaluations were performed. Treatment with AEW‐containing hydrosols causes improvement in microbiological quality of meat samples. The treatment with AEW‐containing hydrosols significantly influenced the variability of myoglobin forms of tested meat samples. Changes in L*a*b* colour parameters were found and favourably affected sensory evaluation of meat quality, especially for samples treated with AEW and gelatine‐containing hydrosols. The TBARS values of all AEW–sols‐treated samples were in the range of 0.30–0.39 mg malondialdehyde kg^?1. Radical scavenging (DPPH) and reducing ability (FRAP) assays confirmed that process of electrolysis significantly improved antioxidant activity of modified meat samples compared to treatment with hydrosols containing nonelectrolysed salt solutions. Obtained results suggest that hydrosols incorporated with AEW may be used for food preservation because of their antimicrobial activity and positive impact on quality factors of raw meat.     

基于空气(普通包装)和真空包装条件下鲈鱼片脂肪氧化指标建立鲈鱼货架期预测模型

建立鲈鱼片在空气和真空包装条件下基于脂肪氧化指标的货架期预测模型。将鲈鱼片经空气和真空包装后分别置于微冻(-2 ℃)、冰温(0 ℃)和冷藏(4 ℃)下贮藏,测定各温度下鱼片的酸价(AV)、过氧化值(POV)和硫代巴比妥酸(TBA)值,并进行感官评价。结果表明:真空包装可以有效的延缓鱼片在贮藏期间脂肪的氧化,且腹部鱼片比背部氧化更显著。基于空气和真空包装条件下鱼片脂肪氧化指标建立的鲈鱼货架期预测模型具有较高的拟合精度,预测值和实测值之间的相对误差均在±10.60%以内,且真空包装组所建立的三个值的预测模型平均相对误差较小,但普通包装组所得的货架期模型平均相对误差也在允许的范围内,这表明该模型能够很好地预测鲈鱼的剩余货架期。本研究结果为不同包装方式下鲈鱼剩余货架期的预测提供了理论依据。     

Development and shelf-life determination of pasteurized,microfiltered, lactose hydrolyzed skim milk

The segment of the world population showing permanent or temporary lactose intolerance is quite significant. Because milk is a widely consumed food with an high nutritional value, technological alternatives have been sought to overcome this dilemma. Microfiltration combined with pasteurization can not only extend the shelf life of milk but can also maintain the sensory, functional, and nutritional properties of the product. This studied developed a pasteurized, microfiltered, lactose hydrolyzed (delactosed) skim milk (PMLHSM). Hydrolysis was performed using β-galactosidase at a concentration of 0.4 mL/L and incubation for approximately 21 h at 10 ± 1°C. During these procedures, the degree of hydrolysis obtained (>90%) was accompanied by evaluation of freezing point depression, and the remaining quantity of lactose was confirmed by HPLC. Milk was processed using a microfiltration pilot unit equipped with uniform transmembrane pressure (UTP) ceramic membranes with a mean pore size of 1.4 μm and UTP of 60 kPa. The product was submitted to physicochemical, microbiological, and sensory evaluations, and its shelf life was estimated. Microfiltration reduced the aerobic mesophilic count by more than 4 log cycles. We were able to produce high-quality PMLHSM with a shelf life of 21 to 27 d when stored at 5 ± 1°C in terms of sensory analysis and proteolysis index and a shelf life of 50 d in regard to total aerobic mesophile count and titratable acidity.     

Storage stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk

The physical and chemical characteristics and thermal stability of butter oil produced from non-pasteurized and pasteurized sheep’s milk were studied. Thermal stability of samples was estimated by using the accelerated shelf-life testing method. Samples were stored at 60, 70 and 80 °C in the dark and the reaction was monitored by measuring peroxide, thiobarbituric acid and free fatty acid values. The peroxide and thiobarbituric acid values increased as the temperature increased. The increase of acid values of the two samples was not significant. A slight increase in free fatty acid value showed that hydrolytic reactions were not responsible for the deterioration of butter oil samples in thermal stability studies. When compared, butter oil produced from pasteurized sheep’s milk has higher thermal stability than butter oil produced from non-pasteurized sheep’s milk. Although butter oil produced from non-pasteurized milk was not exposed to any heat treatment, the shelf-life of this product was lower than the shelf-life of butter oil produced from pasteurized sheep’s milk. Therefore, heat treatment for pasteurization did not affect the thermal stability of butter oil.     

气调保藏对苏姜猪肉货架期的影响

为提高苏姜猪肉的贮藏品质和延长其货架期,在温度为0～4℃冷藏条件下,设4个气调处理组:真空组、CO气调组(39.5%O2+60%CO2+0.5%CO)、高氧气调组(70%O2+30%CO2)和低氧气调组(45%O2+20%CO2+35%N2),探讨不同气体组分对苏姜猪肉的贮藏效果。结果显示:在15d的贮藏期内,CO气调组较真空组可延长7～9d,挥发性盐基氮、TBARS、pH、乳酸菌总数、细菌总数都较低,肉色稳定无任何异味。     

Effects of combined nonthermal treatment on microbial growth and the quality of minimally processed yam (Dioscorea japonica Thunb) during storage

The effects of combination treatment with aqueous chlorine dioxide (ClO₂) and ultraviolet‐C (UV‐C) on the quality of yams were examined. Yam samples were treated with distilled water, 50 ppm aqueous ClO₂, 5 kJ m^?2 UV‐C or a combination of 50 ppm aqueous ClO₂ and 5 kJ m^?2 UV‐C. The microbiological analysis of the yams after aqueous ClO₂ treatment, UV‐C irradiation or combination treatment indicated significant reductions in the populations of pre‐existing microorganisms. In particular, the combination treatment reduced the populations of total aerobic bacteria, yeast and mould, and coliform bacteria in the yams by 3.2, 3.4 and 3.8 log CFU g^?1, respectively. The combination treatment also maintained the colour of the yams during storage. Sensory evaluation results indicated that the qualities of the yams treated with the combination of aqueous ClO₂ and UV‐C were better than those of the other treatments. These results clearly indicate that combination treatment with aqueous ClO₂ and UV‐C could be useful in improving the microbial safety and extending the shelf life of the yams.     

大豆卵磷脂对超级棕榈液油氧化稳定性的影响

分析了不同比例大豆卵磷脂加入到超级棕榈液油中油脂过氧化值的变化情况,以期研究大豆卵磷脂在超级棕榈液油中的抗氧化性能。采用Schaal烘箱加速氧化法研究了大豆卵磷脂对超级棕榈液油过氧化值的影响;根据Arrhenius经验公式,推测其保质期;并利用Rancimat法测试氧化诱导期。研究表明:大豆卵磷脂对超级棕榈液油的抗氧化能力有剂量效应关系,随着大豆卵磷脂浓度的增加,体系反应活化能增加,氧化反应速率降低,与空白油样相比,添加1.00%大豆卵磷脂,其体系的反应活化能增加5.84 k J/mol。根据推测的公式计算出20℃下,体系初始过氧化值为1 meq/kg时的保质期,添加1.00%大豆卵磷脂,超级棕榈液油的保质期可以增加7个月。根据诱导期计算抗氧化系数,其值介于1~2之间,说明大豆卵磷脂具有较好的抗氧化能力,是一种优良的天然抗氧化剂。      

壳聚糖溶液对豆腐保质期的影响

研究不同浓度壳聚糖溶液对豆腐保质期的影响。研究得出:壳聚糖添加量在1%时豆腐的感官评分较高,可在72 h内有效延缓pH降低,降低水分活度至0.78,可抑制大肠杆菌的增长,延长豆腐保质期3 d。     

Effect of high pressure processing on yield,quality and storage stability of peanut paneer

Paneer was prepared from peanuts by soaking the nuts for 8 h followed by removal of skin, grinding, extraction of milk and coagulation using calcium sulphate (1% solution). In another method the peanut milk was high pressure processed at 600 MPa for 5 min before coagulation. The obtained paneer samples were vacuum packed and kept at refrigerated temperature (6 ± 1 °C) for storage and evaluated for physico‐chemical, sensory and microbial attributes. High pressure processing of milk before coagulation resulted in increase in paneer yield significantly (P < 0.05) as well as maintained the quality of the paneer to a better extent as compared to control during refrigerated storage for a period of 45 days.     

贮藏温度对半滑舌鳎品质特性的影响

分别采用10,4,0,-3℃对半滑舌鳎进行贮藏,研究其菌落总数、滴水损失、蒸煮损失、电导率、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、K值、生物胺、总氨基酸含量的变化,综合感官评价可得出:保水性随着贮藏时间延长而下降,电导率、TVB-N值、K值、总氨基酸含量、菌落总数随着贮藏时间延长呈上升趋势,且降低贮藏温度可明显延缓各指标变化速率。半滑舌鳎在贮藏期间积累的生物胺主要为尸胺、腐胺和酪胺,仅有少量精胺检出,且降低温度可明显抑制生物胺的生成。10,4,0℃货架期分别为8,13,15d;相比较于10,4,0℃,采用-3℃微冻贮藏可分别延长货架期19,14,12d,可见降低温度可明显延长半滑舌鳎货架期。