用罗非鱼碎肉制作麻辣风味鱼松的研究

为解决速冻罗非鱼片加工中产生的鱼碎肉的利用问题,利用鱼碎肉制作鱼松是很好的途径。对利用鱼碎肉制作麻辣风味鱼松生产工艺和调味进行研究,分别通过L9(34)正交设计及感官评定和L18(37)正交设计及感官评定,确定最佳生产工艺和调味配方。用此生产工艺和调味配方调味的鱼松样品呈金黄色,色泽均匀一致,呈绒状,纤维疏松,口感肉质细腻,有麻辣味、鱼香味,无异味。     

用罗非鱼碎肉制作鱼松的生产工艺研究

为了解决速冻罗非鱼片加工中产生的鱼碎肉的利用问题,对鱼碎肉制作鱼松进行研究,通过L9（3^4）正交设计和感官评定,确定了产品的最佳生产工艺,用此工艺制作的鱼松样品呈金黄色,色泽均匀一致,呈绒状,纤维疏松,口感肉质细腻,有鱼香味,无异味。     

调味金枪鱼鱼松配方优化

目的 优化调味金枪鱼鱼松配方。方法 对金枪鱼碎肉制作鱼松进行研究。通过L9(34)正交试验设计对其配方进行优化, 以感官评定得分和鱼松疏松度为考核指标, 考察棕榈油、绵白糖、豌豆粉、调味料(生姜粉+五香粉+白酒)添加量对鱼松品质的影响。结果 棕榈油、绵白糖、豌豆粉、调味料的用量为16%、14%、16%、(0.8+0.8+3)%。按此条件生产的鱼松产品呈金黄色, 色泽均匀一致, 呈绒状, 纤维疏松, 口感肉质细腻, 有鱼香味。结论 本研究将金枪鱼下脚料用于鱼松生产, 出品率为72%, 增加了鱼松产品的多样性, 提高了金枪鱼下脚料的附加值。     

响应面法优化鮸鱼鱼松的加工工艺

以鮸鱼为主要原料,研究了调味、炒制工艺条件对鮸鱼鱼松产品的影响。通过正交试验和感官评定,确定了各因素对调味配方影响的主次顺序为:CDAB,即鮸鱼鱼松最适宜的调味配方为食盐1.5%,砂糖3.0%,姜汁4.0%,料酒0.5%。应用响应面分析法得到最优生产工艺:蒸煮时间25 min,初炒时间12 min,炒酥时间23 min。对鮸鱼鱼松的加工工艺进行了研究,不仅为鮸鱼深加工开辟了一条新的途径,促进了鮸鱼养殖业健康快速发展,而且拓展了鱼松制品品种,满足了日益增长的市场需求。     

罗非鱼鱼碎肉凝胶化产品技术研究

为了解决速冻罗非鱼片加工中产生的鱼碎肉的利用问题,对鱼碎肉进行了凝胶化产品——鱼糕的生产技术研究。通过正交设计和感官评定,确定了最佳生产工艺和配方。在本生产工艺和配方条件下制作的鱼糕样品形状完整,富有弹性,色泽浅白,大小均匀一致,具有鱼糕特有的滋味和气味。     

金枪鱼鱼松的工艺研究

研究金枪鱼的营养成分、鱼肉脱腥方法,并研究了全营养金枪鱼鱼松加工工艺。因金枪鱼肉中脂肪含量高,使鱼肉制品存在鱼腥味,采用萃取法脱去鱼肉中的脂肪,去脂率高达95%。试验结果表明,金枪鱼富含蛋白质、DHA、EPA和矿物质;各因素对调味配方影响的主次顺序为:D>A>C>B,即最适宜的调味配方为盐1.5%、糖3.0%、大豆分离蛋白5.0%、姜汁3.0%、葱汁1%、味精1%、油3%;各因素对鱼松工艺影响的主次顺序为A>D>C>B,即最佳处理工艺为压榨水分55%,蒸煮时间75 min,初炒时间10 min。     

不同菌菇粉对鲤鱼鱼松品质特性的影响研究

为丰富鲤鱼的加工方式和加强菌菇的多元化利用,文章制作了一系列菌菇鱼松,并研究了添加金针菇粉、杏鲍菇粉和香菇粉对鱼松品质的影响。首先研究了3种菇粉的添加量对鱼松感官评分和色泽的影响,确定鱼松中菇粉的最佳添加量为金针菇粉30%、杏鲍菇粉30%和香菇粉10%。然后采用电子舌和电子鼻分析并比较不同种类的菌菇鱼松的滋味和气味,结果显示:菌菇粉的加入能较好地改善鱼松的滋味(酸味、咸味和鲜味),其中以食盐添加量2%、味精添加量0.5%、白砂糖添加量6%、生抽添加量10%、金针菇粉添加量30%为配方制作的金针菇鱼松营养价值最高,感官品质最好。     

鱼刺分离机的机械设计分析

为了有效利用鱼碎肉加工成鱼松，设计了一种鱼刺分离机来解决鱼松传统加工方法工业化的去骨刺问题。通过正交试验确定了其主要结构参数，并对该鱼刺分离机的性能进行了验证试验。该机是根据鱼松与鱼骨刺的密度和形状差异．利用风力、重力和筛网把鱼松里的鱼骨刺分离出来。验证试验结果表明：该鱼刺分离机分离鱼骨刺的筛分效率高，达到了90％以上，符合设计要求。     

罗非鱼鱼碎肉凝胶化产品技术(工艺)研究

为了解决速冻罗非鱼片加工中产生的鱼碎肉的利用问题,对鱼碎肉进行了凝肢化产品一鱼糕的生产技术研究。通过L16(4^5)正交设计和感官评定,确定了最佳生产工艺。在本工艺条件下制作的鱼糕样品形状完整,富有弹性,色泽白,大小均匀一致,具有鱼糕特有的滋味和气味。     

一种添加鱼皮明胶的罗非鱼鱼碎肉鱼糜制品的配方研究

以冷冻罗非鱼片加工过程中产生的副产物鱼碎肉为主料,添加罗非鱼鱼皮明胶以及羟丙基淀粉、食盐、蔗糖等添加物,研究开发一种品质良好的鱼肠。采用单因素试验考察蔗糖、食盐、羟丙基淀粉、明胶对感官品质的影响,用正交试验对配方进行优化,得到鱼肠的最佳制作配方是在鱼碎肉鱼糜中添加食盐2%、羟丙基淀粉10%、明胶溶液(w/v为6.67%)15%、蔗糖2%(均为对鱼碎肉质量的百分比)。此配方条件下得到的鱼肠形状完整、富有弹性、断面孔洞致密、口感和风味良好。将其与未添加明胶的对照组进行比较,除色泽略差外,其他感官指标均高于或相当于对照组。     

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.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the