肉制品中功能性添加物的研究

大量的研究证实了从传统的肉制品到健康食品变化的可能性,在肉制品中添加一些功能性成分对产品物理、化学性质和感官特性的影响作用,以及所带来的一些功能性变化。     

功能性肉制品研究进展

本文主要从降低糖类,减少脂肪及食盐,添加一些功能因子等方面阐述了当前功能性肉制品的研究进展,并介绍了功能性肉制品对人体健康产生的影响.     

蒲公英的化学成分和功能特性的研究进展

蒲公英是一种传统的中药材,也是一种药食两用植物。蒲公英富含黄酮、多糖、多酚等活性物质,具有抗氧化、抗菌消炎、抑制肿瘤等功能特性,蒲公英在临床应用、化妆品应用和功能食品开发等方面研究较为广泛。本文对蒲公英化学成分、功能特性和应用等研究最新进展进行综述,以期为蒲公英资源综合利用、蒲公英功能产品开发和蒲公英抑菌保鲜研究提供理论依据和技术支撑。另外,蒲公英还具有抑菌作用,在生鲜食品保鲜中有着很好的应用前景。目前,蒲公英抑菌作用研究报道较少,本研究下一步将从冷冻水产品和鲜切水果保鲜2个方面开展蒲公英的抑菌保鲜作用。     

上海市肉制品中动物源性成分检测能力验证研究

目的了解上海市获得资质的各实验室动物源性成分检测的能力。方法按照能力验证活动的实施方案进行样品制备、样品均匀性和稳定性、发样检测、结果统计等,并对能力验证结果进行分析。结果共12家实验室参加了本次能力验证活动并及时反馈了检测结果,其中10家实验室的所有结果都满意,满意率为83.3%; 2家实验室的6个项次初测结果不满意,占参加总数的16.7%。复测结果均满意。结论通过本次能力验证了解了这12家实验室具备动物源性成分检测的基本能力。通过外部的现场核查和样品检测可大大提升实验室的能力。     

肉制品中动物源性成分DNA检测方法的研究进展

肉制品主要成分标识的真实性是全球重要的食品安全问题之一,特别是肉制品中动物源性成分的掺假和标识问题已引发全球关注。如何对肉制品中动物源性成分进行鉴定和标识已成为产品真实性鉴定的热点。基于DNA分子稳定性强的优点,DNA检测技术被广泛用于食品安全检测和监测诸多领域,体现出了灵敏度高、特异性强等优势。本文重点从动物源性检测的靶序列DNA选择和DNA分析技术研究2个方面,阐述了肉制品中动物源性成分定性、定量检测技术的研究和应用,并讨论动物源性成分定量分析的可能性,为我国实施动物源性成分量化监管提供思路。     

肉制品加工中辅料的作用

本文简述了肉制品加工辅料的种类和作用。     

功能性肉和肉制品的研究与开发

功能食品是指具有保健功能的食品,即适宜特定人群食用,具有调节机体功能,但不以治疗为目的的食品.肉和肉制品在人们的食物结构中占有重要的位置,是蛋白质、维生素、矿物质的重要来源之一,但同时又含有脂肪、胆固醇、食盐、饱和脂肪酸等.本文介绍了通过从肉类原料中调整组成成分、直接提取功能因子、从肉类原料中直接提取功能因子、利用生物技术生产等开发策略来研究开发功能性的肉和肉制品.     

肉制品中牛源性成分荧光定量聚合酶链式反应方法的建立与应用

为了能够快速准确检测出市场中掺假牛肉制品,采用TaqMan探针法,建立一种用于快速有效检测牛肉制品中牛源性成分的荧光定量聚合酶链式反应（polymerase chain reaction,PCR）方法。选择GenBank中牛β-actin基因的保守序列,设计并合成特异性引物及TaqMan探针,以构建的pMD-18T-96-beef质粒为标准品,优化反应条件。结果表明：重组质粒标准品经PCR、测序和酶切鉴定正确,建立的标准曲线Ct值与模板拷贝数对数值之间呈良好的线性关系,相关系数为0.98,斜率为－3.345,敏感度为46.1 copies/μL。特异性实验表明,用该方法检测猪肉、羊肉、鸡肉、鸭肉、鹅肉等非牛肉制品结果均为阴性。批内重复实验变异系数均小于0.98%,批间重复实验变异系数均小于0.33%,表明该方法重复性良好。用建立的荧光定量PCR方法与SN/T 2051—2008《食品、化妆品和饲料中牛羊猪源性成分检测方法 实时PCR法》同时对市场上40 份牛肉加工品进行检测,结果显示,本方法检测有3 份样品为牛源成分阴性,与SN/T 2051—2008方法检测结果相同。可见,本实验建立的荧光定量PCR方法具有特异、敏感、快速的特点,适用于检测市场中肉类掺假的行为。     

A functional food product for the management of weight

More than half of Americans have a body mass index of 25 kg/m2 or more, which classifies them as overweight or obese. Overweight or obesity is strongly associated with comorbidities such as type 2 diabetes mellitus, hypertension, heart disease, gall bladder disease, and sleep apnea. Clearly, this is a national health concern, and although about 30 to 40% of the obese claim that they are trying to lose weight or maintain weight after weight loss, current therapies appear to have little effect. None of the current popular diets are working, and there is room for innovation. With the advancing science of nutrition, several nutrients - low-glycemic-index carbohydrates, 5-hydroxytryptophan, green tea extract, and chromium - have been identified that may promote weight loss. The first two nutrients decrease appetite, green tea increases the 24-h energy expenditure, and chromium promotes the composition of the weight lost to be fat rather than lean tissue. These have been assembled in efficacious doses into a new functional food product and described in this review. The product is undergoing clinical testing; each component has already been shown to promote weight loss in clinical trials.     

Meat as a functional food with special reference to probiotic sausages

Consumers believe that foods are associated directly to their health. Today foods are not only used to satisfy our hunger but also to provide indispensible nutrients for humans and these nutrients having the health benefits regarding in controlling the diseases. The market for functional foods has seen a sharp rise in demand in the recent years. This has driven researchers to multiply their efforts in producing functional meat products also. Feed manipulation and post-mortem modification of meat coupled with enrichment of bioactive compounds are gaining importance. This review discusses the candidate ingredients and strategies, utilized in crafting such functional meat products, and the notable developments and commercial successes in functional meat industry. Dry fermented sausages meet the conditions required to carry viable probiotic microbes. This article enlists various microorganisms that are being commercially used in functional food products and potential bacteria for probiotic sausage production.     

New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers

Over the last decades, consumer´s preference for and their attention to food products presented as healthy and with favorable nutritional information has been significantly increased. In this line, both the addition of dietary fiber and the incorporation of probiotic strains in the elaboration of fermented meat products has been established as a useful tool for the development of healthy products. Thus, the aim of this review is to present an overview of the studies involving fermented meat products with added dietary fiber and probiotic microorganisms, and also, to discuss about some of the challenges regarding the reformulation of this innovative product category.     

Modifying Bitterness in Functional Food Systems

The functional foods sector represents a significant and growing portion of the food industry, yet formulation of these products often involves the use of ingredients that elicit less than desirable oral sensations, including bitterness. Promising new functional ingredients, including polyphenolics, may be more widely and readily employed in the creation of novel functional foods if their aversive bitter taste can be significantly reduced. A number of approaches are used by the industry to improve the taste properties and thus the acceptance of conventional foods that elicit excessive bitterness. This article reviews the most commonly employed techniques, including the use of bitter-modifying additives, which may prove useful for successfully introducing new functional ingredients into this rapidly growing sector.     

浅析肉制品中植物源性转基因成分风险

肉制品种类繁多, 是人们日常饮食中重要的组成部分。在现代肉类产品加工过程中, 为改善肉制品的品质、优化产品质量、确保营养均衡, 植物源的成份如植物蛋白、淀粉、膳食纤维、食用胶、植物油以及各种调味品等被广泛运用。伴随着当前全球范围内转基因作物的商品化, 导致肉制品中不可避免地面临植物源性转基因成分风险。本文主要对我国肉制品的现状、肉制品中植物源性成分的使用、肉制品中植物源转基因成分风险以及转基因成分检测进行了概述。旨在引起社会对来自于转基因农作物成分在肉制品下游加工环节中使用情况加以关注, 从而推动转基因食品追溯体系的建立, 进一步规范标识。     

功能保健肉食品的开发研究

功能保健肉制品是肉类工业的一个重要领域,主要阐述了开发保健肉食品的具体方法。     

膳食纤维功能性肉制品研究进展

本文主要介绍了膳食纤维的生理功能,及以膳食纤维作为功能因子的功能性肉制品的国内外研究情况,说明此类产品具有广阔的发展前景。     

微生物对肉制品发酵的影响研究进展

微生物对发酵肉制品的风味形成和营养价值有巨大的贡献,分离鉴定发酵肉制品中的关键微生物,开发新型发酵剂,是推动发酵肉制品发展的重要技术保障。本文主要介绍发酵肉制品的种类及其优势微生物的研究现状,对微生物在发酵肉制品中的作用机制进行综述,并展望未来发酵肉制品的发展,以期为发酵肉制品的工业化生产提供理论指导。