营养鸡排的研制

本文介绍了营养鸡排的生产方法,即通过混合、成型、速冻等工艺,生产重量为44g±1g/块的鸡排。     

原辅料对植物基鸡排质构特性的影响

研究原辅料对植物基鸡排质构特性的影响,以确定配料种类及用量。采用质构分析及感官评价方法,研究水、拉丝蛋白、大豆油、魔芋胶、谷朊粉、大豆分离蛋白、Tg酶对植物基鸡排硬度、弹性、咀嚼性、内聚性、外观、色泽、组织状态及多汁性的影响。通过质构分析、扫描电镜和感官评价等方法将植物基鸡排、鸡肉糜重组鸡排及市售鸡排进行了对比分析。试验结果表明,植物基鸡排最优配方为:水质量分数54.7%、拉丝蛋白18.7%(大豆拉丝蛋白添加比例60%)、大豆油13.6%、魔芋胶0.7%、谷朊粉2.7%、大豆分离蛋白3.3%、Tg酶0.3%;植物基鸡排在质构方面,超越了以鸡肉糜作为原料的重组鸡排,同时也能较好地模拟市售鸡排。实验结果为植物基鸡排的产业化生产奠定了理论和应用基础。     

加工方式对添加复合脂肪替代物生鲜鸡排品质的影响

为研究未包裹、包裹及油炸加工对添加复合脂肪替代物生鲜鸡排品质的影响,以鸡胸肉为原料,研究了生鲜鸡胸肉、未包裹生鲜鸡排、包裹后生鲜鸡排的保水性(滴水损失、离心损失、蒸煮损失)、结合水与不易流动水含量、蛋白质和脂肪含量、贮藏过程中的TVB-N和pH、油炸熟制后挥发性风味物质。结果表明:包裹后生鲜鸡排的保水性较生鲜鸡胸肉和未包裹鸡排得到改善;三种鸡肉不易流动水含量无显著差异(p>0.05);未包裹和包裹生鲜鸡排蛋白质、脂肪含量较生鲜鸡胸肉显著升高(p<0.05);在贮藏过程中,包裹处理和复合脂肪替代物的添加可减缓鸡肉TVB-N和pH的增长,对维持新鲜度有积极作用;生鲜鸡排经油炸熟制后风味成分种类有所增加:生鲜鸡胸肉、未包裹生鲜鸡排、包裹后生鲜鸡排分别检出27、31、31种主要挥发性风味化合物。包裹作用有利于提高添加复合脂肪替代物生鲜鸡排的品质,研究结果可为生鲜鸡肉产品品质改良提供参考。     

不同温度对调理鸡排低温贮藏品质特性的影响

为研究不同温度对调理鸡排低温贮藏品质特性的影响,本实验利用3 种不同的贮藏温度（4 ℃（冷藏）、－2 ℃（冰温贮藏）和－18 ℃（冷冻贮藏））对调理鸡排进行贮藏,并通过对贮藏期间调理鸡排菌落总数、颜色、持水力、质构特性等的测定以及扫描电子显微镜的观察,分析调理鸡排理化品质以及微观结构的变化情况。菌落总数分析结果表明,相比于冷藏,冰温贮藏可以将调理鸡排的货架期延长2 倍（从约4 d延长到约12 d）;理化品质分析结果表明,冰温贮藏条件下调理鸡排的持水力和质构特性都得到了更好的保持。此外,扫描电子显微镜的观察结果表明,冰温贮藏条件下鸡排的微观结构受到的损伤相较于冷藏和冻藏而言更小。虽然冷冻贮藏条件下鸡排的货架期较长（3 个月以上）,但是其持水力、质构、微观结构等品质下降也更快。而冰温贮藏在延长货架期的同时,也更好地保持了调理鸡排的品质特性。综上,本研究可为冰温贮藏在调理鸡排贮运过程中的应用提供理论参考。     

棒棒鸡

<正> 特点:此菜肉质细嫩,麻辣香甜,烹制后用一小棒将鸡排松,蘸食容易上味,故名棒棒鸡。 主料:公鸡1只,约1.25kg。 辅料:小磨麻油30g。 调料:红酱油160g、味精5g、红辣椒油100g、白糖40g、花椒面10g、蒜泥水25g、芝麻面30g、小葱花15g,芝麻酱10g。     

抗性淀粉对油炸调理鸡排品质特性的影响

针对油炸过程对调理肉制品质量与安全的影响问题,研究面糊中添加0%～40%的抗性淀粉对油炸调理鸡排品质特性（色泽、脆性、水分和油分含量、丙烯酰胺含量、微观结构及感官评价）的影响,以改善产品质量并实现低脂化。结果表明：添加20%～40%抗性淀粉的鸡排可获得良好的感官可接受性;添加20%抗性淀粉能显著降低油炸调理鸡排的含油量（P＜0.05）,提高油炸后外壳的黄度值,鸡排外壳表现出更好的金黄色,形成密实、连续的面糊微结构,改善外壳脆性,降低油炸过程中丙烯酰胺的生成量,提高产品安全性。因此,添加20%抗性淀粉能更好地降低油炸调理鸡排的含油量,提升产品质量。     

响应面法优化天然抗氧化剂抑制调理鸡排褪色和脂质氧化工艺

目的：为延缓调理鸡排贮藏期间的褪色和脂质氧化,研究迷迭香提取物和抗坏血酸对其红度（a*）值和脂肪氧化的影响。方法：采用单因素试验结合中心组合试验设计,对腌制液中迷迭香提取物和抗坏血酸的添加量进行优化,以a*值和脂肪氧化值作为响应值筛选最佳配比。结果：单因素和响应面试验结果表明,迷迭香提取物和抗坏血酸添加量对鸡排a*值和脂肪氧化值具有显著影响。以a*值和脂肪氧化值为响应值,得到2 个二次多项式回归方程,决定系数R2分别为0.932 0、0.886 3,失拟项的P值均大于0.05,说明2 个模型均建立有效。迷迭香提取物的一次项（P＜0.05）、抗坏血酸的一次项和二次项（P＜0.01）对鸡排a*值影响显著;迷迭香提取物的一次项（P＜0.01）和抗坏血酸的二次项（P＜0.05）对脂肪氧化影响显著。结论：当设定a*值最高、脂肪氧化值最低时,获得最佳复配参数为迷迭香添加量0.198 g/kg、抗坏血酸添加量0.255 g/kg,经验证实验测得50 d后调理鸡排的a*值为21.88,脂肪氧化值为0.59 mg/kg,与拟合结果一致。     

韩国名鸡肴三例

韩国辣炒鸡排韩国辣炒鸡排,是电视剧《冬季恋歌》的拍摄地江原道春川市的乡土美食。这道菜的历史可以追溯至20世纪60年代末,在那个年代,春川的小酒馆里卖韩式米酒时搭配的小菜就是在炭火上烤制的鸡排。那个年代里,韩国的现役军人们每当休假或者外出的时候,辣炒鸡排则是首选美食。春川地区养鸡业十分发达,     

响应面法优化调理鸡排水油混合油炸工艺

为研究调理鸡排水油混合油炸的最佳工艺条件,在单因素试验的基础上,应用响应面法探讨油炸温度和油炸时间及两者交互作用对调理鸡排水分含量,脂肪含量,黄度(b*)值和感官特性的影响,建立了二次响应预测模型。结果表明:水油混合油炸调理鸡排的最佳工艺参数是油炸温度165℃,油炸时间210 s,在此条件下鸡排的含水量为62.41%,脂肪含量为8.98%,黄度(b*)值为51.04,感官评分为8.87,与模型预测值拟合良好。     

不同熟制方式下调理鸡排蛋白质结构及水相分布的变化

为了探究熟制方式对调理鸡排蛋白质结构和水相分布的变化的影响,以预制的调理鸡排为研究对象,用三种不同的熟制方式（香煎熟制、鼓风烤制、普通烤制）进行熟制（生鸡排为对照）,测定蛋白质二级结构,观察肌纤维微观结构并分析水分迁移情况。结果表明：蛋白质二级结构中酰胺I带变化量为9.64 cm-1（普通烤制）、11.579 cm-1（鼓风烤制）、13.49 cm-1（香煎熟制）;呈凝胶网状的蛋白质微观结构由疏松到紧密的大小为：普通烤制>鼓风烤制>香煎熟制;各组自由水峰面积P23分别为0.31%（生鸡排）、1.85%（普通烤制）、2.97%（鼓风烤制）、3.56%（香煎熟制）;系水力大小为：普通烤制>鼓风烤制>香煎熟制。以上结果为明确不同熟制方式对调理鸡排食用品质的影响提供理论指导依据。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Detection of adulteration of locust bean gum with guar gum by capillary electrophoresis and polarized light microscopy

Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH₃CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH₂PO₄-20.6 mM Na₂B₄O₇ buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives.