肉品感官评价原理(英文)

People had higher requisition for meat quality with the increasing of living level and the conversion of consume conception. As one of the late evaluating methods for meat quality, sensory evaluation had both advantages and disadvantages. In this article the theory, the methods and application of sensory evaluation in meat quality were introduced, and the developing trend in future was advised.     

Improvement of solubility and Emulsifying Properties of Soy Protein Isolates by Glucose Conjugotion

Soy Protein Isolate(SPI)was modified with glucose(G-) through the amino-carbonyl reaction (Maillard Reaction).Solubility and emulsifying properties of the modified proteins were investigated.G-SPI conjugate was highly soluble at wide pH while untreated SPI was hardly soluble especially at pH4-PH6.Solubility of modified SPI showed the resistance to heat treatment and high ionic concentration.Emulsifying activity and emulsion stability of G-SPI conjugate was much higher than those of native SPI were.Comparing with some commercial emulsifiers,the G-SPI conjugate showed as good or better emulsifying properties in high salt concentration and in neutral pH.SDS-PAGE was also used to confirm the formation of G-SPI conjugate.     

A Promising Future for Package Printing

<正>The ongoing prosperity of commodity economy has brought higher requirements for the package printing products in the market.Merchants and customers are in the pursuit of products with elegant appearance,diversified functions and personalized design.Therefore,package printing becomes the most potential growth point in the printing industry,and attracts great attention from the industry.     

淀粉-脂肪酸改性高岭土的制备及其在包装纸上的应用

To improve the bondability between clay filler and lignocellulosic fiber,Kaolin clay particles were modified using a starch-fatty acid complex method.The coating efficiency of starch on clay particle surfaces was investigated by measuring the dissolved starch in the supernatant.The experimental results indicated that more than 98%of the applied starch was precipitated onto the surface of the filler,and the resulting starch-fatty acid-clay composites had relatively good resistance against moderate shear force.The morphology,particle size,andζpotential of the starch modified filler were also determined with scanning electron microscopy,Malvern particle size analyzer,and Malvern Zetasizer,respectively.An aqueous slurry of linerboard pulp containing 5～15wt%modified fillers was used for handsheet preparation,and the effects of the addition of modified filler on the paper properties were studied.At a dosage of 10%of the modified filler(based on filler), the retention of the filler was higher than 75%.The strength properties of paper with starch modified fillers were improved by approximately 15%when compared against those of paper with unmodified fillers.     

腌肉制品中的亚硝酸盐与亚硝酸盐替代物(英文)

Nitrite is a reactive chemical and regarded as one of the most important curing agents in meat products.However,from a food safety perspective,nitrite is responsible for chemical toxicity and N-nitrosamine formation.Investigations on the reactions of nitrite in cured meat products have been carried out in many countries.In this paper,the reactions of nitrite in meat and potential problems currently associated with cured meat added nitrite were reviewed.This article summarized the factors that can influence the residual nitrite in cured meats.These factors would result in changes of nitrite contents for the processing and subsequent storage.Many countries have made efforts to restrict the amounts of ingoing and residual nitrite by law.The potential substitutes for nitrite in cured meat products and the development of uncured nitrite-free meat system were also described here.     

Does the Environmental Gain of Switching to the Healthy New Nordic Diet Outweigh the Increased Consumer Cost？

The new Nordic diet （NND） was designed by gastronomic, nutritional and environmental specialists to be a palatable, healthy and sustainable diet containing 30%-40% less meat than the average Danish diet （ADD）, ≥ 75% organics, and more locally grown wholegrain products, nuts, fruit and vegetables. In this study, the NND was based on economic modelling to represent a ＂realistic NND bought by Danish consumers＂. The objective was to investigate whether the ADD-to-NND diet-shift has environmental consequences that outweigh the increased consumer cost of the diet-shift. The diet-shift reduced the three most important environmental impacts by 16%-22%, mainly caused by reduced meat content. The surcharge to consumers of the ADD-to-NND diet-shift was ∈216/capita/year. In monetary terms, the savings related to the environmental impact of the diet-shift were ∈151/capita/year. 70% of the increased consumer cost of the ADD-to-NND diet-shift was countered by the reduced socioeconomic advantage associated with the reduced environmental impact of the NND.     

Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread： Flour Particle Size and Bread Crumb Grain

Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including： wheat physical and chemical characteristics; flour ash and protein contents, starch damage, swelling power, pasting characteristics, and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves （100g flour）. Only two parameters, the protein content of wheat and the granulation of flour, showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%- 14.5% determined by an NIR method showed a weak inverse relationship （r =-0.61, p〈0.05） with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38 μ m in size and representing 9.6% - 19.3 % of the flour weights was correlated positively （r =0.78, p 〈 0.01） with crumb grain score, whereas wt % of flour particles larger than 125μm had an inverse relationship （r =-0.60, p〈0.05） with crumb grain score.     

Application of Selected Natural Antimicrobial Formulations for the Control of Food Pathogens in Fresh-Cut Cauliflower

In recent years, research on biopolymer based-coating containing natural antimicrobial agents is developing significantly. The objective of this study was to evaluate the antimicrobial efficiency of six formulations containing pre-selected natural antimicrobial compounds against Listeria monocytogenes, Escherichia coli O 157：H7, Salmonella typhimurium, the total bacteria and total yeasts and molds in cauliflower. Each formulation was subjected to a sensory test in parallel to microbiological analysis and the efficiency during storage at 5 ℃ was evaluated for the two best formulations, based on their ability to eliminate the target microorganisms. Both formulations were able to reduce all pathogens and total flora below detectable levels after 24 h of storage at 5 ℃. Using washing or spraying treatments, the two formulations were able to reduce Listeria to undetectable levels for 3 d. This efficiency was extended to 7 d when the formulations were incorporated into an edible coating. Washing treatment with the two formulations was also able to limit the growth of yeast and molds at levels lower than 2 log, for more than 7 d. The population of E. coli was reduced to below the detection limit during 14 d of storage, after washing treatment with the two formulations. The spraying treatment of cauliflower with the formulations allowed the use of very small amounts of antimicrobials while maintaining a fairly good efficiency, greatly reducing the potential costs of implementing this method in the industry. Future research may focus on development of nanoemulsion of antimicrobial formulations based on the developed antimicrobial formulations in this study to improve the better coating efficiency.     

Effect of Various Sources of Fat Ingredients on the Properties of Goat Milk Ice Cream

Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.     

Fractionation of Palm Kernel Oil by Short Path Distillation

Fractionation of palm kernel oil （PKO） by short path distillation （SPD） at two feed flow rates （135 g/h and 195 g/h） and six distillation temperatures, TD,s （200, 210, 220, 230, 240 and 250 ℃） was investigated. Other distillation parameters, such as vacuum pressure （0.001 mbar）, blade rotation speed （400 rpm） and temperature of the feed material （60 ℃） were kept constant. The fractionated products, known as residue and distillate, were analysed for physico-chemical properties including fatty acid composition （FAC）, triacylglycerol （TAG） composition, slip melting point （SMP）, thermal analysis by differential scanning calorimetry （DSC） and solid fat content （SFC）. Product yield was measured as well. Crystallisation behaviour of PKO and the fractionated products were studied by measurement of isothermal crystallisation, Tc,. at 0, 5, 10, 15, 20 and 25 ℃. The distillates, collected at all fractionation temperatures, were enriched with caprylic, capric and lauric acids. These fractions were also concentrated with low molecular weight and C36 TAGs. Distillates obtained at higher TDis （230-250 ℃） exhibited higher in SMP and SFC. On the other hand, the residual oils collected at all fractionation temperatures contained higher amount of long-chain fatty acid and palmitic acid. These fractions were enriched with high molecular weight TAGs. Residues obtained at lower Tois （200-220 ℃） were low in SMP and comparable SFC with PKO. Changes in fatty acid and TAG composition resulted in different crystallisation behaviour of the fractions. Distillates collected at all fractionation temperatures crystallised in a sharper peak while residues obtained at higher T Dis （230-250 ℃） showed broader crystallisation peaks, as shown by the DSC thermograms.     

Etherification of Alkali-pretreated Sugarcane Bagasse Cellulose in Tetrahydrofuran

Sugarcane bagasse (SCB) is an important by-product in the sugar industry. It is a source of cellulose fibers or cellulose for paper mills and textiles factories. In this study, SCB was ethyl etherified in tetrahydrofuran (THF) after alkali pretreatment. The alkali concentration for the pre-treatment, the ratio of ethyl bromide (EtBr) to dried SCB in the reaction, reaction time, and temperature were investigated for the etherification of SCB. The ethoxyl content and characterization of the product were determined using headspace gas chromatography (HS-GC), Fourier Transform Infrared (FT-IR) and ¹³C-NMR spectroscopy, respectively. It was found that SCB was well-etherified with EtBr in alkali-THF. Upon ethylation of SCB, the ethoxyl content of the product was high when the alkali concentration and the ratio of EtBr to dried SCB were controlled from 50% to 75% and 4:1 (V/w) to 6:1 (V/w), respectively. The reaction occurred optimally when the temperature was controlled below 110℃; above this temperature, the degree of etherification decreased. The thermal stability of ethylated SCB was higher than that of SCB but slightly lower than that of commercial ethyl cellulose. Ethylated SCB has the potential to form composites with many materials because it is soluble in a wide variety of solvents.     

New Process for Extracting Oil and Starch from Tea Seeds

A new process for extracting oil and starch from tea seed was introduced. The new process included one special link compared with all of the processes used now for tea seed oil and starch production. The link was static fermentation by which oil bodies and starch were separated naturally from tea seeds. By the process, tea seed oil and starch which were in conformity with government standards about edible oil and starch were successfully produced with 16% and 8% of production rate, respectively. The new process has many advantages, such as more simple equipments, lower production cost and whole natural products, etc..     

Tiger Forest ＆ Paper Group Will Fully Transfer Juntai Pulp ＆ Paper and Yueyang Paper Is Expected to Take Over

Nine Dragons Paper announced on January 2008, they planned to invest 1.4 billion Yuan for producing non-asepsis and asepsis liquid packaging board, with a capacity of 520000 tpa after production in 2010. In the announcement, Nine Dragons Paper denoted that, liquid packaging board products on the domestic in the past few years was in high demand, and its price was also higher than the general board products doubled. Nine Dragons Paper believed the investment have greater prospects for development.     

臭氧冰在水产品保鲜中的研究(英文)

The effects of ozone ice on the shelf life of Pseudosciaena crocea and cuttlefish,stored under refrigeration(4 ± 0.5℃) were studied by monitoring the microbiological,chemical and sensory changes for a period of 17 days.Results showed that the shelf life could be lengthened 4～5 days preserved by 4mg/kg ozone ice.The total volatility basis nitrogen(TVB-N) was reduced and the bacteria colony was decreased by 92%.The bactericidal effectiveness of ozone ice is strong enough to attain better preservation effect.As a convenient,simple and environmental friendly method,it could be used in the preservation and transportation of fishery products.     

Cotton Colorimeter (5)

We know that color is highly associated with grade, for it is one of the important grade factors.It is also associated with the amount of manufacturing waste, and this seems to be true whether or not the cotton has had extra cleaning before reaching the mill.A low grade white, or a spotted, or tinged cotton has a higher percentage of manufacturing waste than the surface leaf indicates.In other words,a cotton with Middling leaf and either SGO color, Middling Spotted color, or Middling Tinged color, will have more processing waste than a cotton with Middling leaf and Middling color.     

Heterogeneous Reactions between Starch and AKD under Solvent-free Conditions

Oxidized starch powder and cationic starch solution were reacted with alkyl ketene dimer(AKD) under heterogeneous conditions at 70℃ for 12 h.The AKD molecules reacted with starch hydroxyl groups to form β-keto ester linkages under the above conditions.The reaction products were separated into CHCl_3-soluble and CHCl_3-insoluble fractions.FT-IR spectroscopy,SEM,Xray diffraction,and TG-DTA analyses of the CHCl_3-insoluble fraction indicated that β-keto ester substituents were introduced to hydroxyl groups on the starch surfaces.The results indicated that hydrogen bonds between the starch molecules were disrupted under heterogeneous conditions upon heating.The activity and accessibility of hydroxyl groups were enhanced,as a result of which β-keto ester bonds were produced between AKD and starch.Based on these results,we speculate that the β-keto esters which existed in the sheets sized by AKD emulsions were generated by the reaction between AKD and starch.     

Sustainable Production of Surfactants from Renewable Resources(Online First, Recommended Article)

Surfactants are important chemical products, serving as emulsifiers and interfacial modifiers in the household detergents, personal care products, paints and coatings, foods, cosmetics, and pharmaceuticals industries. This review focuses upon recent advances in research and development to improve the ecological sustainability of surfactants throughout their life cycle, including derivation from renewable resources, production using green manufacturing principles, and improved biocompatibility and biodegradability during their consumer use and disposal stages. Biobased surfactants, derived from vegetable oils, polysaccharides, proteins, phospholipids, and other renewable resources, currently comprise approximately 24% of the surfactant market, and this percentage is expected to increase, especially in Asia. The use of renewables is attractive to consumers because of reduced production of CO2, a greenhouse gas associated with climate change. Enzymes can greatly increase process sustainability, through reduced use of organic solvent, water, and energy, and reduced formation of by-products and waste products. Among the enzymes being investigated for surfactant synthesis, lipases are the most robust, due to their relatively high biocatalytic activity, operational stability and their ability to form or cleave ester, amide, and thioester bonds. For enzymes to be robust catalysts of surfactants, further research and development is needed to improve catalytic productivity, stability and reduce their purchase cost.     

二氧化硅对彩色喷墨打印纸性能的影响

In this paper,the effects of four sorts of silica with the particle size range of 4～10μm on coated paper properties and printing performance were studied.The results showed that the smaller particle size silica can provide the coated paper with higher density and contrast, better definition and good printing performance.