Variations in the levels of 3-methyl-l-histidine of the myosins within the bovine carcass

The 3-methyl-l-histidine levels were determined in the whole muscles from cheek, flank, round, neck and loin regions of the bovine carcass and in the corresponding myosins prepared from them. Titres were similar between the muscles in the latter three locations, but very low in cheek muscle. This finding was reflected by a very low titre for the myosin prepared from this source.     

抗菌织物的抗菌性快速检测方法研究:奎因法的改良

采用沙黄染色液染色菌落的方法对传统检测抗菌织物的奎因法进行改良。结果表明,经改良的奎因法使生长于半固体培养基中的菌落呈红色,更易于观察,并提高了抗菌性能检测结果的准确性和可靠性。经与定时暴露法和烧瓶振荡法比较,3种检测方法测试的结果无显著差异,改良奎因法可作为抗菌织物抑菌的定量检测方法。     

Some observations on the absorption spectra of various myoglobin derivatives found in meat

The three principal myoglobin states of haem pigment, oxymyoglobin, metmyoglobin reduced myoglobin, and the ferrous nitrous oxide form, nitrosomyoglobin, were prepared as pure pigments in solution. The absorbance spectra of these solutions were determined and extinction coefficients calculated. The position of the absorption peaks showed some small differences compared to published data, in particular the use of absorbance readings at 525 nm as an isobestic point for all three could be questioned. The use of mathematical transforms to first or second difference functions showed merit for the identification of mixtures of some of the myoglobin forms. The second difference function separated the broad absorbance band in the Soret region into two separate troughs, thereby resolving a mixture of oxymyoglobin and reduced myoglobin. It is suggested that based on absorption spectra, similar mathematical transforms could be applied to the interpretation of reflectance spectra of meat and meat products. Further evaluation of such mathematical transformations is required on a range of meat reflectance spectra.     

浅谈pm-888型水分测定仪在应用中的点滴体会

多年来,快速、准确地测定粮油水分,已成为粮食收储企业的一大难题.然而,以电子技术为核心的第三次技术革命,也被引进了粮食企业.pm-888型电容式谷物水分测定仪,被佳木斯前进国家粮食储备库所采用,从而提高了粮食水份检测的准确度和工作效率.     

Study on the methodology for the quantification of carbon dioxide in wine using a quartz crystal microbalance

A new method for carbon dioxide (CO₂) determination in wine is proposed, based on the use of a quartz crystal microbalance. The analytical experimental set-up was made in the laboratory, and the methodology, free of interference and with an easy calibration procedure, is adequate to monitor CO₂ in wine.     

响应面法对干酪乳杆菌冻干保护剂的优化

采用响应面方法,以存活率为指标优化了干酪乳杆菌冻干保护剂的配方。Plackett-Burman实验表明,脱脂乳、乳糖和谷氨酸钠对存活率具有显著的影响,通过中心复合实验进一步优化保护剂的比例,当脱脂乳、乳糖和谷氨酸钠的质量浓度分别为15.8 g/100 mL,5.73 g/100 mL和0.42 g/100 mL时细胞存活率为92.4%,明显高于不添加保护剂时细胞的存活率(5.25%)。     

Optimization of omega-3 enriched-diacylglycerol production by enzymatic esterification using a response surface methodology

Incorporation of an eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) moiety into diacylglycerol (DAG) oil using lipase-catalyzed esterification was optimized using an ethyl ester form of EPA/DHA. A response surface methodology (RSM) was used to optimize reaction parameters (time, temperature, and substrate mole ratio) for incorporation of DHA and EPA into DAG oil. Predictive models for DHA+EPA contents of DAG and the amount of DAG produced after esterification were adequate and reproducible. DHA+EPA contents of DAG significantly increased with reaction time and substrate mole ratio (p<0.05). In contrast, the reaction temperature negatively affected the amount of DAG after esterification. Synthesis of DHA+EPA-enriched DAG was optimized for a maximum DAG content with the highest DHA+EPA content, in which 630.0 mg of DAG containing 34.8% DHA and EPA was predicted using the RSM model. The optimal reaction conditions were predicted at 20.6 h, 57.9 and a DHA/EPAenriched ethyl ester: DAG oil ratio of 2.5:1.     

基于响应面法的鲁氏酵母发酵培养基优化

鲁氏酵母（Zygosaccharomyces rouxii ）是酱油及酱类生产中风味形成的重要微生物之一。为了获得大量菌体,采用响应面法（RSM）对鲁氏酵母CCTCC M 2013310培养基进行了优化,Plackett-Burman（PB）设计对培养基中相关影响因素的效应进行评价,结果表明,葡萄糖、玉米浆和磷酸二氢钾对生物量影响显著。由中心组合及响应面分析优化确定优化培养基为葡萄糖12.03%,玉米浆2.24%,酵母粉1%,磷酸二氢钾0.26%,甘油3%,VB1 0.001%。优化培养基的生物量为28.28 g/L,比未优化前提高了4.5倍。     

Optimization of fermentation conditions for ting production using response surface methodology

This study investigated the effect of fermentation conditions (time and temperature) of sorghum on the composition of ting, using the Doehlert design of response surface methodology (RSM). Fermentation temperature and time were optimized and pH, titratable acidity (TTA), total viable bacteria count (TBC), total lactic acid bacteria count (TLABC), total fungal and yeast count (TFYC), tannin content (TNC), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (AA) were determined. Experimental and predicted values obtained were similar, with statistical indices indicating the validity of the models generated (R² between 93.45 and 99.71%, AAD values close to 0, B_f and A_f values close to 1). Numerical multi‐response optimization of parameters suggested optimal fermentation conditions to be 34 °C for 24 hr. Physicochemical characterization of ting samples using scanning electron microscopy (SEM), X‐ray diffraction (XRD), and Fourier Transform Infrared Spectroscopy (FTIR) showed slight changes in morphology, similarity in diffraction patterns and presence of different functional groups, respectively. Results of this study could provide information for the commercialization of quality ting.

Practical applications

Response surface methodology was used to study the influence of fermentation conditions on the quality of ting and optimal fermentation conditions were obtained at 34 °C for 24 hr. The findings in this study will be useful for ting processors to obtain a product with maximal beneficial composition and traits.     

响应面法优化丁酸梭菌发酵培养工艺

采用响应面法对丁酸梭菌生物量的发酵工艺进行优化。在单因素实验的基础上利用Plackett-Burman实验设计筛选出影响菌体数的显著性因素。在此基础上,运用最陡爬坡实验找出CCD实验的中心点,并确定非显著因素最低添加量来降低生产成本。最后通过响应面法分析获得最佳发酵培养基组成成份。结果表明:酵母浸粉、Fe SO4和K2HPO4为影响菌体量的3个显著性因素;可溶性淀粉2%、酵母浸粉6%、Fe SO41.74%、K2HPO40.37%、Na Cl 0.2%、Mg SO40.024%为最佳培养基组合;优化后的菌体数可达1.01×109个/m L,与优化前（2.3×108个/m L）相比,提高至4.39倍。      

Process development for stabilization of sugarcane juice using response surface methodology

Sugarcane juice is a very popular drink in India and other Asian countries, where sugarcane is an important crop. Since sugarcane juice spoils very quickly and there is a lack of research in this area, no commercialized sugarcane juices are available in India. Here, stabilized sugarcane juice was developed using response surface methodology. Total soluble solids, reducing sugar, total sugar, polyphenol oxidase activity, ascorbic acid, pH, optical density, transmittance, titrable acidity, microbiological properties, and sensory scores of the stabilized juice were evaluated using a Box–Behnken design. The composition was optimized and the sugarcane drink was further processed using blending and hot filling techniques. The processed juice was hot-filled into glass bottles under aseptic conditions. The predicted shelf life of the processed sugarcane juice was 3 months at 18 °C and 6 months at 10 °C.     

Some observations on the determination of phenols in smoked fish by solvent extraction: Difficulties and improvements in the methodology

Summary A solvent extraction technique has been used to determine the recovery of a range of wood smoke phenols from fatty fish. It has been shown that the recovery of a number of these phenols is poor when fat is removed by ethyl ether extraction under strongly alkaline conditions. A revised technique has been developed that overcomes this problem and the method has been used in the determination of phenols in cold smoked white and fatty fish.

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Beobachtungen über die Bestimmung von Phenolen im Räucherfisch durch Liisungsmittel-Extrahierung: Schwierigkeiten und Verbesserung der Methode

Zusammenfassung Zur Wiederfindung von Holzrauch-Phenolen aus Fett-Fisch wurde eine ExtrahierMethode mit Lösungsmitteln angewandt. Es konnte bewiesen werden, daß die Wiederfindungsrate bei einigen dieser Phenole niedrig ist, wenn das Fett durch Ether-Extraktion unter stark alkalischen Bedingungen entfernt wird. Es wurde eine verbesserte Methode entwickelt, die these Schwierigkeit überwindet, so daß sie zur Bestimmung von Phenolen in kaltgeräucher-tem Weiß- und Fett-Fisch angewandt werden konnte.

     

Optimization of the process variables for the preparation of processed paneer using response surface methodology

Models capable of predicting the quality and yield of processed paneer have been developed using response surface methodology to determine the optimum processing conditions. Three and four-dimensional response surfaces were drawn and the individual contour plots of the different responses were superimposed, and regions meeting the maximum sensory score (29.50–30.75) and yield (9.50–10.50 g/100 g) were identified at 70.1±2.0 °C at 4.85±0.23 pH and 2.908±0.113 g/kg stabilizer concentration. These predicted values for optimum process conditions were in good agreement with experimental data.     

Optimization of media components for the production of palm vinegar using response surface methodology

This study examines palm vinegar fermentation and applies response surface methodology to determine an optimal composition of palm vinegar fermentation media. Two major independent variables (carbon and nitrogen source) were evaluated for their individual and interactive effect on vinegar production. The highest yield of acetic acid concentration, 70.97 g/L, was obtained through an optimal media composition of glucose, sucrose and glycerol at a ratio of 12:15:2 g/L. When combined with optimal nitrogen sources (diammonium hydrogen phosphate and urea at a ratio of 3:1 g/L), the resulting palm vinegar contained vitamins B3 and B5, ascorbic acid and folic acid in significantly higher quantities than raw palm juice. Concentrations of trace elements such as Cu, Zn and Na were also increased through vinegar fermentation relative to palm wine. Furthermore, investigation of the antioxidant activity of the fermented palm vinegar with the free radical scavenging assay method showed protection of DNA from damage generally induced by hydrogen peroxide radicals. Copyright © 2014 The Institute of Brewing & Distilling     

Optimization of the extraction process for fermented Rhus verniciflua stokes using response surface methodology

Food Science and Biotechnology - Extraction conditions for extraction yield (Y 1 ), total phenolic content (TPC, Y 2 ), and inhibition rate in human gastric carcinoma cells (Y 3 ) were optimized...     

响应面法优化改良大米食味品质的酶制剂组方

采用单因素实验确定改良大米食味品质的酶种类,采用全因子响应面实验设计优化复合酶制剂组方。确定的最佳复合酶组方为:纤维素酶0.82%、β-淀粉酶0.3%、糖化酶0.25%。此条件下响应面模型预测的崩解值为589,与实验值接近,说明响应面模型可靠。扫描电镜检测证明在此条件下大米的食味品质得以提高。     

Possibilities of using a mathematical method for determining the biological value of protein mixtures

The authors have devised a mathematical method that allows for the calculation of the best correlations of proteins in a mixture, the determination of amino acid content of the final protein composition and the evaluation of the enrichment effect whatever the characteristics of the reference aminogram and the number of amino acids in it. The indicators of biological value of protein mixtures determined by the mathematic method are in good agreement with the data obtained in biological studies.     

A rapid screening method for determining the digestibility of kale using near infrared reflectance

A Neotec Scanning Infrared Analyser was used to generate predictive equations for the rapid estimation of kale digestibility. The most successful of these equations gave estimates of digestibility of samples in a calibration population that correlated highly (r=0.95) with the manual estimates. When this method was applied to additional kale samples, not included in the calibration set, it was again successful in screening for high digestibility, despite lower correlation coefficients and increases in standard errors as compared to the equivalent results for the calibration set. Absorption peaks in the spectral scans of cell wall components were compared with the wavelengths used in the best prediction equation in an attempt to gain a clearer understanding of the factor or factors that limit kale digestibility.     

A general methodology for analyzing fashion oriented textile products using sensory evaluation

In a garment company, key features on garment products can generally be characterized using three information sources: (1) physical measures using appropriate devices, (2) normalized sensory evaluation data, (3) consumers’ perception on fashion styles of garments. The understanding of the relations between criteria at these three levels is important for designing new fashion oriented textile products. In this paper, we propose a method for evaluating fabric hand and similarity between fashion styles and fabric samples. Next, the relationship between these two sets of sensory data is analyzed using the data clustering algorithm and a number of linguistic similarity and relevancy measures we defined. The effectiveness of the proposed method has been validated using a set of fabric samples and a set of T-shirt products.     

响应面法优化香梨米酒的发酵工艺研究

以香梨和糯米为原料,通过单因素试验研究发酵时间、发酵温度、酒曲添加量和香梨汁添加量对香梨米酒感官品质的影响,在单因素试验的基础上,以香梨米酒的感官得分为响应值,通过响应面中心组合设计法优化香梨米酒的发酵工艺条件。结果表明,香梨米酒酿造的最佳工艺条件为酒曲添加量1.5%,发酵时间3.5 d,发酵温度30 ℃,香梨汁添加量25%。该最佳发酵工艺条件下,香梨米酒的感官评分为94分,酒精度为7.0%vol。