即食片状复合海苔的研制

以海苔和胡萝卜为主要原料开发一种即食片状复合海苔的休闲食品.在单因素试验的基础上,对即食片状复合海苔配方进行研究,确定了即食片状海苔的最佳配方.即食片状海苔的最佳配方为:去皮后的胡萝卜100 g,干紫菜3.33 g,CMC-Na的添加量为0.4％,复合膨松剂的添加量为3％,水的用量为130 g.     

芝麻海苔兔肉松加工工艺研究

在现有加工工艺参数的基础上,通过正交试验对兔肉松的原辅料配方进行优化,通过感官评分和水分含量的测定确定最佳煮制和炒松时间,以期获得高品质兔肉松。结果表明,由正交试验所得原辅料的最佳配方组合为芝麻2.0%、海苔1.0%、复合调味料15%;最佳煮制时间8h,最佳炒松时间25 min,蛋白质含量为(24.5±2.6)%。所得兔肉松口感较好,感官评分高,可为兔肉松的工业化生产提供试验数据。     

芝麻巧克力棒的配方优化及货架期预测

以脱脂芝麻粉、巧克力、麦芽糖醇、葵花籽、奇亚籽为考察因素,通过D-最优混料设计方法和模糊感官评定法对芝麻巧克力棒的配方进行优化。结果表明,芝麻蛋白能量棒的最佳配方为脱脂芝麻粉添加量39%、巧克力添加量30%、麦芽糖醇添加量24%、葵花籽添加量6%、奇亚籽添加量1%,按此配方制得的产品风味独特,芝麻与巧克力风味相辅相成。常规理化分析结果表明产品符合国家标准的要求。利用Arrhenius公式预测出芝麻巧克力棒在常温下的货架期为256 d。试验为芝麻巧克力棒的标准化生产提供技术支持。     

美腿食物排排队

海苔 维生素A、B_1、B_2海苔里都有,还有矿物质和纤维素,对调节体液的平衡裨益多多,想纤细玉腿可不能放过它。 芝麻 提供人体所需的纤维素E、B_1、钙质,特别的是其中亚麻仁油酸成分,可去除附在血管壁上的胆固醇。将芝麻磨成粉或直接食用芝麻糊,才能充分吸收这些美腿营养素喔。     

不同油脂及复配抗氧化剂对芝麻馕抗氧化作用的研究

本文采用加速氧化法对芝麻馕贮藏过程（60±1） ℃中的酸价、过氧化值进行了一系列测定。探究了不同油脂、抗氧化剂及增效剂对芝麻馕抗氧化效果的影响,在此基础上采用D-最优混料设计复合抗氧化剂配方。结果表明:在60 ℃的条件下,相较于黄油、菜籽油、葵花油,添加棕榈油能有效延缓芝麻馕的氧化酸败。运用D-最优混料设计对筛选出的抗氧化剂进行配方优化,结果表明:配方为TBHQ 0.007%,BHA 0.005%,抗坏血酸0.008%时,芝麻馕在60 ℃的条件下贮藏至第3 d时的酸价为0.6 mg/g,过氧化值为0.005 g/100 g,经验证,添加优化配方的芝麻馕在相同条件下的酸价为0.628±0.017 mg/g,过氧化值为0.0060±0.0003 g/100 g,与预测值相差较小,芝麻馕的抗氧化效果最好。在30 ℃的条件下,实验组芝麻馕在贮藏20 d时的酸价为1.320 mg/g,过氧化值为0.031 g/100 g,有效地抑制了芝麻馕油脂的氧化酸败,为延长芝麻馕的贮藏期提供了参考。     

香辣火腿酱工艺的研究

本试验以辣椒、火腿、芝麻、香菇等为主要原料,通过试验最终确定最佳风味的香辣火腿酱的配方比为油辣椒48%、盐坯辣椒7%,火腿丁11%,芝麻3%,香菇3%,豆瓣酱4%,食用盐2%、大蒜6%,黄酒5%、生姜5%,醋2%,白砂糖3%,味精1%。     

芝麻花生酱的制备及其流变学性质的研究

为增强芝麻酱的风味,提高芝麻酱的营养价值,以芝麻、花生为主要原料,大豆蛋白、糖浆为添加剂,采用单因素实验对芝麻花生酱制备工艺条件及配方进行研究,在此基础上,采用响应面实验设计优化芝麻花生酱配方,并对其流变学性质进行研究。结果表明:芝麻花生酱的最优制备工艺条件为花生烘烤温度140℃、烘烤时间30 min、研磨次数2次,并在此条件下得到芝麻花生酱最优配方为花生酱添加量30%、大豆蛋白添加量0. 80%、糖浆添加量1%。在最优条件下,得到的芝麻花生酱感观评分为8. 80,黏度为62. 23 g·s。所制得的芝麻花生酱是非牛顿假塑性流体,符合Her-schel-Bulkley模型,流变学稳定性优于纯芝麻酱,口感更细腻柔和。     

海苔和茶叶中铝的亚细胞分布及风险评估

以海苔和茶叶为研究对象,采用差速离心法结合微波消解—电感耦合等离子体质谱法分析茶叶和海苔中铝的亚细胞分布,结果表明,茶叶中铝在细胞壁、细胞器、细胞质中占比分别为78.4%,11.2%,9.5%,海苔中铝在细胞壁、细胞器、细胞质中占比分别为91.60%,6.95%,1.33%。结合透射电子显微镜—能谱法对茶叶和海苔中铝的分布在单细胞范围内进行面扫分析,直观地揭示了茶叶和海苔中铝主要分布在细胞壁中。人工模拟胃液提取茶叶和海苔及其亚细胞组分中的铝,直接提取茶叶中铝的提取率为9.0%左右,其亚细胞组分提取率均不足3.0%;海苔及其亚细胞组分中铝的提取率均低于1.5%,提示茶叶和海苔中铝摄入的食品安全风险较低。     

海苔和茶叶中铝的亚细胞分布及风险评估

以海苔和茶叶为研究对象,采用差速离心法结合微波消解—电感耦合等离子体质谱法分析茶叶和海苔中铝的亚细胞分布,结果表明,茶叶中铝在细胞壁、细胞器、细胞质中占比分别为78.4%,11.2%,9.5%,海苔中铝在细胞壁、细胞器、细胞质中占比分别为91.60%,6.95%,1.33%。结合透射电子显微镜—能谱法对茶叶和海苔中铝的分布在单细胞范围内进行面扫分析,直观地揭示了茶叶和海苔中铝主要分布在细胞壁中。人工模拟胃液提取茶叶和海苔及其亚细胞组分中的铝,直接提取茶叶中铝的提取率为9.0%左右,其亚细胞组分提取率均不足3.0%;海苔及其亚细胞组分中铝的提取率均低于1.5%,提示茶叶和海苔中铝摄入的食品安全风险较低。     

HACCP体系在夹心海苔生产中的应用

目的 基于夹心海苔生产工艺,结合Z企业生产实际,在夹心海苔生产领域构建危害分析与关键控制点（hazard analysis and critical control point,HACCP）体系,提高夹心海苔生产安全性和产品质量。方法 通过对Z企业夹心海苔生产过程中车间空气、工作人员手部、工作服、设备、工器具、生产物料及内包装材料的卫生情况进行调查,开展危害分析,确定关键控制点并制定和验证HACCP计划。结果 对夹心海苔生产的各道工序进行危害分析,确定原辅材料验收、烘烤、计量包装3个关键控制点,制定并验证了HACCP计划,验证结果表明,成品菌落总数合格率由92%提高至100%,HACCP体系应用效果显著。结论 在夹心海苔生产领域构建HACCP体系能够减少和预防产品不合格率,为夹心海苔终产品提供质量安全保障,降低食品安全风险。     

南通地区干条斑紫菜中砷、铝、铅、镉的 污染情况研究

目的分析南通3个条斑紫菜主产区的干条斑紫菜中砷、铝、铅、镉4种金属元素污染情况。方法对南通3个地区共计170批次干条斑紫菜进行采样,参照国标GB 5009.11-2014、GB 5009.182-2017、GB5009.12-2017、GB 5009.15-2014分别对无机砷、铝、铅、镉4种金属污染物进行分析。结果南通地区干条斑紫菜无机砷含量范围为ND~0.303 mg/kg,平均含量是0.147 mg/kg;铅含量范围为ND~0.208 mg/kg,平均含量为0.025 mg/kg;镉的含量范围为0.108~3.11 mg/kg,平均含量为1.50 mg/kg;铝含量范围为66~511 mg/kg,平均含量为122 mg/kg。结论该地区干条斑紫菜中铅和无机砷含量处于较低水平,无污染风险。铝和镉含量较高,应引起相关部门的注意。不同采样地区间干条斑紫菜4种污染物含量无显著性差异。同时,建议尽快建立检测紫菜中多种形态铝和镉的标准方法。     

凉拌海带丝工艺探讨

以市售干海带为原料,探讨凉拌海带丝的加工工艺。以单困素实验考察了影响海带保脆效果的因素,再以正交试验对工艺条件进行优化,确定了海带保脆的最佳工艺条件。结果表明最佳保脆工艺为：CaCl2浓度0.5%,浸泡时间10min,β-CD浓度1%,灭菌时间6min。     

Simplified process for the production of sesame protein concentrate. Differential scanning calorimetry and nutritional,physicochemical and functional properties

The effects of a simplified production process on the yield, protein content and differential scanning calorimetric analysis of a sesame protein concentrate were studied. The results were compared with those for similar products obtained by the traditional method. The protein content of the (spray‐dried) sesame concentrate obtained by the simplified process (549 g kg^?1) was similar to that of the concentrates obtained by the traditional method (515–565 g kg^?1). Spray‐dried samples showed higher T_d and T_m and lower ΔH than freeze‐dried samples. In addition, the chemical composition, nutritional quality and physicochemical and functional characteristics of the sesame protein concentrate obtained by the simplified process were compared with those of a similar soybean product. The protein, lysine and calcium contents of the sesame concentrate were lower than those of the soybean concentrate, but the digestibility of the protein was the same for both products. The phytic acid content of the sesame concentrate diminished significantly, but was still higher than that of the soybean concentrate. The water absorption and protein solubility were higher for the soybean concentrate, whereas the oil absorption and viscosity at pH 3 were higher for the sesame concentrate. Copyright © 2003 Society of Chemical Industry     

尼日利亚纳萨拉瓦州市售灌木芒果、腰果、秋葵、芝麻和高粱的真菌毒素污染情况研究（网络首发、推荐阅读）

采用LC-MS/MS真菌毒素检测法,对尼日利亚纳萨拉瓦州市场出售的食物作物（灌木芒果（n=12）、烤腰果（n=12）、干秋葵（n=12）、芝麻（n=35）、高粱（n=36））进行了分析研究。结果显示具致肝癌性黄曲霉毒素B1在灌木芒果、干秋葵和高粱样品中检出率分别为42%、25% 和19%,其平均浓度分别为19.2、8.27和4.75 µg/kg,伏马毒素B1污染了9%的芝麻样品（平均浓度为12.5 µg/kg）和47%的高粱样品（平均浓度为461 µg/kg）;同时受到黄曲霉毒素 B1和伏马毒素B1污染的高粱样本至少有19%。灌木芒果、高粱和干秋葵中检测到了具致肾毒性的赭曲霉毒素A,这是首次在干秋葵中报道检测到该毒素。可见,当地市场出售的这些食物作物受到真菌毒素的污染,可能威胁消费者的健康,需要采取积极措施防控污染。     

A seaweed residue unsuitable as a major source of energy or nitrogen for growing Pigs

When fed at the level of 50% of the diet, the dried residue of Ascophyllum nodosum, remaining after alginate extraction, was found to cause diarrhoea in pigs within 7 days. Digestibility coefficients for a diet containing 50% seaweed residue, 20% barley, 19% wheat and 10% fish meal were 0.47 for energy and 0.52 for nitrogen. By difference calculation the digestible energy and digestible crude protein values of the seaweed residue were determined to be 2.2 MJ and —30 g/kg dry matter.     

Inactivation of pathogens inoculated into prepared seafood products for manufacturing kimbab, steamed rice rolled in dried seaweed, by gamma irradiation

Three prepared seafood products for manufacturing a laver (dried seaweed) roll, a traditional and rapidly growing ready-to-eat meal in Korea, were selected and the effects of irradiation treatment for eliminating pathogens of public health significance were investigated. The pathogens tested were Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria ivanovii. The radiation sensitivity (D10-values or the dose required to inactivate 90% of a population) of these organisms ranged from 0.23 to 0.62 kGy in imitation crab leg, 0.31 to 0.44 kGy in surimi gel, and 0.27 to 0.44 kGy in dried seaweed. The growth of all four test organisms inoculated (10(8) CFU/g) into these foods was inhibited by irradiation during 24 h of postirradiation storage regardless of the temperature (10, 20, and 30 degrees C). L. ivanovii was not detected after a 3-kGy treatment, but the other pathogens were not detected following irradiation at 2 kGy. These studies indicated that low-dose irradiation (2 kGy or less) of prepared seafood materials can keep them microbiologically safe before manufacturing a ready-to-eat prepared meal, a laver roll.     

Milk supplemented with dried seaweed affects the systemic innate immune response in preweaning dairy calves

Intact seaweed or seaweed extracts are used as feed supplements to improve the gut microbiome in young animals. Seaweeds provide functional polysaccharides, and they are a good source of vitamins, minerals, and phenolic compounds, all of which are relevant for immune system development. However, literature on the effects of dried seaweed supplementation on immune system development is limited, especially in calves. This experiment aimed to study the effect of feeding milk supplemented with Ulva lactuca, Ascophyllum nodosum, or Saccharina latissima on the systemic immune status of preweaning dairy calves. Forty male Holstein calves with birth body weight 41 ± 4 kg and plasma Brix percentage ≥8.7% at d 2 after birth were used in this study. Calves were fed 4 L of cow milk twice a day (total 8 L/d). From d 2 to d 28, calves in the control group (n = 10) received milk without seaweed supplementation. Over the same period, experimental calves received milk supplemented with Ulva lactuca (SW1; n = 10), Ascophyllum nodosum (SW2; n = 10), or Saccharina latissima (SW3, n = 10). Dried and ground seaweeds were offered at a daily allowance of 50 g/8 L of milk (i.e., approximately 5% inclusion rate on a dry matter basis). Blood samples were collected from a jugular vein on d 2, 4, 7, 14, 21, and 28 after birth. Plasma concentrations of total protein, albumin, immunoglobulins, and acute-phase proteins (i.e., serum amyloid A, fibrinogen, and haptoglobin) were measured. We detected no differences in average daily gain, plasma immunoglobulins, albumin, or total protein. However, the contrast analysis revealed that plasma concentrations of fibrinogen (SW1 and SW2) and serum amyloid A (SW2 and SW3) were significantly higher in the seaweed groups compared with the control group. We also found a tendency for high plasma haptoglobin in the seaweed groups (SW1 and SW2) compared with the control group. Differences in acute-phase protein concentrations could be partially explained by the large differences in micromineral intake between control and seaweed-supplemented calves. Feeding milk supplemented with dried seaweed increased plasma concentrations of variables related to the innate immune response in preweaning dairy calves.     

Effect of different rehydration temperatures on the moisture,content of phenolic compounds,antioxidant capacity and textural properties of edible Irish brown seaweed

The effect of temperature (20, 40, 60, 80 and 100 °C) on the rehydration kinetics and phytochemical constituents of dried edible Irish brown seaweed, Himanthalia elongata, were studied. The moisture content of fresh and dried seaweed was 4.07 and 0.07 g water/g dry basis, representing a 98.1% reduction in water content. All rehydration moisture curves had a clear exponential tendency, and it was observed that the rehydration time decreased when temperature was increased. Although restoration of the product to its original moisture content was achieved, rehydration resulted in losses in phytochemical content. Moisture equilibrium was achieved fastest at 100 °C (40 min) with losses of 83.2 and 93% in the total phenol and total flavonoid contents, respectively. The moisture content was fitted to empirical kinetic models; Weibull, Peleg’s, first-order and exponential association. Activation energies of 4.03, 4.28 and 3.90 kJ/mol were obtained for the parameters of Peleg’s, first-order and exponential models, respectively.     

Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with a focus on Salmonella spp.

Sesame seed products have recently been associated with a number of Salmonella outbreaks in the UK and elsewhere. Aside from sesame seeds, there is little published information on the prevalence of Salmonella spp. in edible seeds. A study of 3735 samples of retail edible dried seeds in the UK was therefore carried out between October 2007 and March 2008 to assess their microbiological safety in relation to Salmonella contamination and levels of Escherichia coli, an indicator of faecal contamination. Overall, Salmonella was detected in 23 samples (0.6%), of which over half (57%) were sesame seeds. Other seeds contaminated with Salmonella were linseed (1 sample), sunflower (1 sample), alfalfa (1 sample), melon (4 samples) and mixed seeds (3 samples). E. coli was detected in 9% of samples, with 1.5% containing unsatisfactory levels (≥10²/g). These included melon, pumpkin, sesame, hemp, poppy, linseed, sunflower and mixed seeds. The UK retailers affected by the detection of Salmonella in their products recalled the contaminated batches, and Food Standards Agency food alerts were issued to advise against the consumption of affected seed products. This study highlights the importance of good hygiene practices and effective decontamination procedures during the production of these products.     

Prevalence,level and distribution of Salmonella in shipments of imported capsicum and sesame seed spice offered for entry to the United States: Observations and modeling results

In response to increased concerns about spice safety, the United States Food and Drug Administration (FDA) initiated research to characterize the prevalence and levels of Salmonella in imported spices. 299 imported dried capsicum shipments and 233 imported sesame seed shipments offered for entry to the United States were sampled. Observed Salmonella shipment prevalence was 3.3% (1500 g examined; 95% CI 1.6–6.1%) for capsicum and 9.9% (1500 g; 95% Confidence Interval (CI) 6.3–14%) for sesame seed. Within shipment contamination was not inconsistent with a Poisson distribution. Shipment mean Salmonella level estimates among contaminated shipments ranged from 6 × 10⁻⁴ to 0.09 (capsicum) or 6 × 10⁻⁴ to 0.04 (sesame seed) MPN/g. A gamma-Poisson model provided the best fit to observed data for both imported shipments of capsicum and imported shipments of sesame seed sampled in this study among the six parametric models considered. Shipment mean levels of Salmonella vary widely between shipments; many contaminated shipments contain low levels of contamination. Examination of sampling plan efficacy for identifying contaminated spice shipments from these distributions indicates that sample size of spice examined is critical. Sampling protocols examining 25 g samples are predicted to be able to identify a small fraction of contaminated shipments of imported capsicum or sesame seeds.