Change in α‐tocopherol contents,lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long‐chain ω3 polyunsaturated fatty acids after different processing methods

The influences of dietary supplementation with α‐tocopheryl acetate (α‐TA) and of processing (by hard‐boiling and scrambling) of eggs enriched with ω3 fatty acids, either very long‐chain ω3 polyunsaturated fatty acids (VLC ω3 PUFAs) or linolenic acid (LNA), on fatty acid composition, α‐tocopherol content and lipid oxidation (thiobarbituric acid (TBA) values) were studied. Four dietary treatments were formulated from a basal diet containing 40 g kg^?1 linseed oil (LO) or fish oil (FO) combined with either 0 or 100 mg α‐TA kg^?1 of feed. Eggs from LO treatments were enriched with LNA and those from FO treatments were rich in VLC ω3 PUFAs. Neither processing nor dietary supplementation with α‐TA modified greatly the fatty acid profile of eggs. Dietary supplementation with α‐TA increased the α‐tocopherol content of eggs (187.2 versus 407.9 µg g^?1 dry matter). Eggs from FO treatments showed lower α‐tocopherol content than those from LO treatments (273.5 versus 321.6 µg g^?1 dry matter), and processing of eggs enriched with VLC ω3 PUFA reduced the α‐tocopherol content by a significant 16%. Moreover, processing of eggs increased lipid oxidation two‐ to nine‐fold. Oxidation levels of hard‐boiled eggs were 30.4% higher than those of scrambled eggs. TBA values in hard‐boiled and scrambled eggs were significantly reduced when 100 mg α‐TA kg^?1 of feed supplemented the diet only in those eggs enriched with VLC ω3 PUFA (from FO treatments). Copyright © 2003 Society of Chemical Industry     

Lipid oxidation of stored eggs enriched with very long chain n−3 fatty acids,as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation

The antioxidant potential of dietary olive leaves or α-tocopheryl acetate supplementation on lipid oxidation of refrigerated stored hen eggs enriched with very long-chain n−3 fatty acids, was investigated. Ninety-six brown Lohmann laying hens, were equally assigned into three groups. Hens within the control group were given a typical diet containing 3% fish oil, whereas other groups were given the same diet further supplemented with 10 g ground olive leaves/kg feed or 200 mg α-tocopheryl acetate/kg feed. Results showed that α-tocopheryl acetate or olive leaves supplementation had no significant effect on the fatty acid composition and malondialdehyde (MDA) levels of fresh eggs but reduced their lipid hydroperoxide levels compared to controls. Storage for 60 d decreased the proportions of polyunsaturated fatty acids (PUFAs) but increased those of monounsaturated fatty acids (MUFAs) in eggs from the control group, while had no effect on the fatty acid composition of the eggs from the other two groups, which showed decreased levels of lipid hydroperoxides and MDA. Therefore, the very long chain n−3 PUFAs in eggs were protected from undergoing deterioration partly by olive leaves supplementation and totally by α-tocopheryl acetate supplementation. In addition, incorporating tocopherols into eggs might also provide a source of tocopherols for the human diet.     

新鲜和陈化莲子理化特性的初步比较

莲子在贮藏过程中,其蒸煮特性及食味值会发生明显变化,导致莲子陈化变质。为了解这一变化的内在原因,本实验以新鲜和陈化的广昌通芯白莲为实验材料,对两种莲子的吸水性和吸油性、乳化性和乳化稳定性、发泡性和泡沫稳定性、胶凝性进行对比研究。研究结果表明：新鲜和陈化莲子的水分、粗脂肪和蛋白质含量及醇提取物HPLC 图谱相似度差异都不显著,但各种功能特性存在较大差异,陈化莲子在吸水性和吸油性、乳化性、发泡性、胶凝性等方面都有所降低。贮藏导致莲子淀粉、蛋白质等成分的结构发生变化,从而使其功能特性发生了相应的改变。     

Effects of dietary microalgae,other lipid sources,inorganic selenium and iodine on yolk n‐3 fatty acid composition,selenium content and quality of eggs in laying hens

BACKGROUND: This aim of this study was to investigate the effects of supplementing laying hen diets with different n‐3 fatty acid sources (linseed oil, fish oil and microalgae) on egg quality and fatty acid profile. The addition of inorganic selenium (Se) and iodine (I) and their effects on egg characteristics and Se concentration were also evaluated. RESULTS: A significantly lower egg weight was found in the control group and in groups fed a diet containing fish oil or a diet containing microalgae plus Se and I. Yolks from all supplemented diet groups exhibited a significant reduction in n‐6 fatty acid content compared with the control group. The docosahexaenoic acid (DHA) content of yolks was higher (P < 0.01) in all supplemented diet groups. Selenium supplementation increased the Se concentration (P < 0.001) in eggs. CONCLUSION: The results of this study provide evidence that an improvement in egg weight and in the DHA content of yolks can be achieved by feeding hens a microalgae‐rich diet, which avoids the unpleasant flavours associated with fish oil supplementation. Dietary inorganic Se, especially in combination with I, can enhance the concentration of Se in eggs. Copyright © 2009 Society of Chemical Industry     

Investigation of the sensory properties of the flesh of rainbow trout (Oncorhynchus mykiss) fed diets with astaxanthin, shrimp waste meal and red pepper meal

Sensory properties (colour, general appearance and taste) were investigated in rainbow trout, Oncorhynchus mykiss, fed standard diets supplemented with either 60 mg/kg astaxanthin, shrimp waste meal or red pepper meal. The fish were divided into three experimental groups (fed diets supplemented with pigments) and one control group, and fed experimental and control diets for 100 days. After the feeding period, the fish were evaluated for sensory properties. Colour was evaluated using a colour card for salmonids. General appearance and taste were evaluated using hedonic scaling. Significant differences between the fish fed diets with and without pigment supplementation were found. Feeding of rainbow trout with diets supplemented with pigments affected their sensory properties.     

Liquid holding capacity,texture and fatty acid profile of smoked fillets of Atlantic salmon fed diets containing fish oil or soybean oil

This study evaluates the effects of dietary vegetable oils on the liquid-holding capacity, texture properties and fatty acid composition of Atlantic salmon fillets. Three diets containing 100% of fish oil (FO), 100% of soybean oil (SO) or a 50/50 mixture of the two oils (FO/SO) as oil dietary source, were fed to triplicate groups of salmon. After slaughter, a third of the fish were studied fresh while the rest of fish were smoked and stored at two temperatures (4 °C or 14 °C) for 5 or 15 days. The liquid-holding capacity and the texture of fresh and smoked fillets were not significantly affected by dietary oil whereas the smoking yield increased with the inclusion of soybean oil. The fatty acid profile of fresh and smoked fillets reflected these of the diets, and no selective loss of fatty acids was observed after smoking and after storage. On the other hand, increased storage time and storage temperature reduced strongly the liquid-holding capacity of all smoked salmon particularly obvious as increased fat loss, irrespective of the diets. This study showed that an increase in storage time and temperature of smoked fillets of Atlantic salmon affected the liquid-holding capacity, irrespective of the diets.     

日粮中添加不同油脂对鸡蛋工艺特性及质构指标的影响

摘 要：目的 本试验旨在探究蛋鸡饲粮添加不同油脂后对鸡蛋起泡性、乳化性、凝胶特性及蛋黄TPA、剪切力及蛋黄膜强度的影响。方法 在玉米-豆粕型基础日粮的基础上,分别添加1.5％豆油、1.5％猪油、1.5％混合油脂。结果 试验结果表明：与对照组相比,添加1.5％的猪油和混合油脂会不同程度的降低鸡蛋的工艺特性,显著增加蛋黄的硬度、咀嚼性;而1.5％豆油对鸡蛋的工艺特性及质构指标不会造成不良影响。结论 因此,为了满足蛋鸡生长能量需求及蛋品功能特性,建议在日粮中添加1.5％豆油。     

Omega‐3 Fatty Acid Profile of Eggs from Laying Hens Fed Diets Supplemented with Chia,Fish Oil,and Flaxseed

The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the omega‐3 fatty acid composition and sensory properties of hens’ eggs. No significant difference in yolk fat content was found between treatments. The fatty acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of omega‐3 fatty acid. Eicosapentaenoic acid and docosahexaenoic acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of omega‐3 fatty acids in feed influence the level of yolk omega‐3 fatty acids in egg yolk. Inclusion of chia into the hens’ diet significantly increased the concentration of yolk omega‐3 fatty acid without significant change in sensory properties.     

Changes in the rumen bacterial community in response to sunflower oil and fish oil supplements in the diet of dairy sheep

Rumen microbial biohydrogenation of dietary unsaturated fatty acids has a major effect on the process of developing healthier dairy products. This study aimed to investigate in vivo the effect of diet supplementation with sunflower (SO) and fish (FO) oils on the rumen bacterial community in dairy sheep. First, 32 lactating ewes, divided in 8 lots of 4 animals each (2 lots per treatment), were fed a high-concentrate total mixed ration supplemented with 0, 2% SO, 1% FO, or 2% SO plus 1% FO. After 21 d, rumen fluid samples were taken from each lot for DNA extraction and fluorescence in situ hybridization (FISH) analysis. In a second experiment, 5 cannulated ewes were first fed the same TMR, with the exception of a higher forage level, and then changed to the same diet supplemented with 2% SO plus 1% FO. After 0, 3, and 10 d, rumen content samples were taken for DNA extraction and FISH analysis (fluid). Total bacteria and the Butyrivibrio group were studied in microbial DNA by terminal RFLP analysis (T-RFLP), and real-time PCR was used to quantify Butyrivibrio bacteria that produce vaccenic acid or stearic acid. In rumen fluid samples, total bacteria and clostridial clusters IX and XIV were analyzed by FISH. Dietary supplementation with SO plus FO seemed to induce important changes in the total bacteria and Butyrivibrio populations, and a high interindividual variation was observed, and the speed of the effect of the lipid supplementation depended on the individual microbial composition. Analysis by T-RFLP and FISH showed increases in cluster IX bacteria with SO plus FO supplementation, presumably Quinella-like microorganisms. The abundances of vaccenic acid- and stearic acid-producing Butyrivibrio relative to total bacteria, estimated by real time PCR, were low (0.28 and 0.18%, respectively, in rumen fluid, and 0.86 and 0.81% in rumen contents) and only that of SA-producing bacteria seemed to be reduced by diets containing FO, although differences were only significant in lactating ewes. The T-RFLP analysis showed a variable effect of lipid supplementation on different bacteria of the family Lachnospiraceae, which includes the cultured bacteria known to be actively involved in rumen biohydrogenation. These results suggest that the latter bacteria do not play a dominant role in this process, and therefore other as-yet-uncultivated microorganisms might be more relevant.     

高静水压和热处理对荞麦蛋白功能性质的影响

高静水压（high hydrostatic pressure,HHP）处理技术作为一种新型的非热食品加工技术,在食品加工中具有对食物营养和感官品质破坏较小等多种优势。本实验通过HHP处理与传统热处理法（heat treatment,HT）处理荞麦蛋白（buckwheat protein,BWP）,并测定BWP溶解性、起泡性和乳化性等性质,此外通过BWP羰基含量、巯基含量和表面疏水性测定以及傅里叶变换红外光谱分析,研究不同加工处理方式对BWP功能性质的影响。结果表明：随着HHP处理压力的增加,BWP的羰基含量、表面疏水性显著升高（P＜0.05）,而巯基含量显著降低（P＜0.05）;在500 MPa、30 min时,BWP乳化性、起泡性均达到最大值（67.3 m2/g和91.5%）,较空白对照组（未经HHP处理）分别提高33.0%、16.1%,较HT处理组分别提高61.5%、52.8%。傅里叶变换红外光谱结果表明,HHP处理后BWP的α-螺旋和β-折叠相对含量减少,β-转角和无规卷曲相对含量增加。经相关性分析发现,BWP的溶解性、乳化性、起泡性、羰基含量与巯基含量之间均存在相关性。其中,BWP的乳化性与起泡性、表面疏水性呈极显著正相关（P＜0.01）,并且与巯基含量呈极显著负相关（P＜0.01）。综上,HHP处理可以改变BWP的功能性质。可为进一步研究BWP在功能食品的应用提供理论和实验依据。     

DIETARY OILS AND TOCOPHEROL SUPPLEMENTATION ON CHOLESTEROL OXIDE FORMATION IN FREEZE-DRIED CHICKEN MEAT DURING STORAGE

The influence of dietary oils [fish (FO), flax (LO), palm (PO) and sunflower (SO) oil] and tocohperol supplementation on the oxidation of cholesterol and lipids of chicken meat was investigated. Lipid oxidation in chicken meat powders was determined by thiobarbituric acid reactive substances (TBARS) and cholesterol oxidation products were estimated by capillary gas chromatography (GC) after trimethylsilylation. Peak identities from GC were confirmed by mass spectrometry. Freeze-dried chicken meat powder, stored in contact with air at room temperature for four months showed the presence of 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α and β-epoxide, and cholestane-triol. Total cholesterol oxides contents significantly (P < 0.05) increased with storage. The amount of cholesterol oxides in the meat powder was the highest in FO and SO group, and lowest in PO group. Lipid and cholesterol oxidation were accelerated by the presence of long-chain PUFA. Lipid and cholesterol stability of chicken meat were improved by the dietary supplementation of tocopherol.     

Enhancement of Omega-3 Fatty Acid Content in Rainbow Trout (Oncorhynchus mykiss) Fillets

ABSTRACT:  A commercial diet for rainbow trout ( Oncorhynchus mykiss ) was supplemented with 0 (control), 8.5%, or 15.0% (w/w) of flaxseed oil (FO). Trouts were harvested on days 0, 30, 60, 90, and 120. Boneless skinless trout fillets were recovered from fish and analyzed for fatty acid profile (FAP) and total fat. While the total fat levels of fillets were not ( P > 0.05) affected by FO supplementation, the FAP was. The lowest ( P < 0.05) proportion of saturated fatty acids was obtained from 15%, followed by 8.5% FO group, and the control group. The opposite results were observed for the unsaturated fatty acids. The highest ( P < 0.05) content of omega-3 fatty acids (ω-3 FA) in fillets was determined in the 15.0%, followed by the 8.5% FO group, and the control group. While the 15.0% and 8.5% of FO supplementation increased ( P < 0.05) concentration of linolenic acid (ALA, 18:3n3) in fillets, the eicosapentaenoic (EPA, 20:5n3) and docosahexaenoic acids (DHA, 22:6n3) contents decreased ( P < 0.05). At the same time, higher ( P < 0.05) concentration of linoleic (L, 18:2n6) and lower ( P < 0.05) concentration of arachidonic acids (AN, 20:4n6) in fillets were obtained in the 15.0% FO group compared with the control group. The ω-3/ω-6 FA ratio was also improved ( P < 0.05) by supplementing basal diet with 15.0% FO. Our results suggest that trout fillets with enhanced content of ω-3 FA can be developed from trout raised in aquaculture systems fed diets supplemented with 15.0% FO. These fillets could be a basis to develop novel functional aquatic foods for some niche markets.     

伽马射线辐照对红豆分离蛋白功能性质的影响

以红豆分离蛋白作为原料,采用伽马射线辐照处理,考察不同剂量(1、3、5、7、10k Gy)辐照处理条件对红豆蛋白功能性质的影响。对红豆蛋白吸水性、吸油性、溶解性、乳化性和乳化稳定性、起泡性和起泡稳定性进行测量,结果表明,在低剂量辐照处理时,红豆蛋白的蛋白质分子结构展开,疏水基团暴露,各种功能性质均有所改善,但随着辐照剂量进一步增加,红豆蛋白分子发生聚集,使吸水性、溶解性、乳化性、起泡性有所下降,但吸油性、乳化稳定性和起泡稳定性仍呈现上升趋势。不同剂量的辐照处理使红豆蛋白质结构发生不同程度的改变,进而影响其功能性质。      

两种不同干燥方式对不同预处理方式的脱盐鸭蛋清品质的影响

采用真空冷冻干燥和负压微波喷动干燥两种干燥方式,对经不同预处理的咸鸭蛋清进行干燥制粉,以鲜鸭蛋清为对照,研究不同干燥方式咸鸭蛋清脱盐前后的功能特性。产品的质量主要通过色差、表观密度、凝胶性、起泡性及泡沫稳定性、乳化性及乳化稳定性等方面来衡量。实验结果表明:当负压微波喷动干燥条件为干燥腔压力80 Pa,脉冲压力800 Pa,微波功率0.1~0.6 kW,每间隔10 min脉冲2 s;真空冷冻干燥条件为真空泵压力10 kPa,温度为50℃,加热功率为350 W,干燥时间为10 h时,负压微波喷动干燥产品的理化特性优于真空冷冻干燥产品的理化特性(色泽、表观密度值、硬度、起泡性和乳化性等),咸鸭蛋清的最佳干燥方式是负压微波喷动干燥(PSMFD);经超声波预处理后PSMFD的蛋清粉具有最好的色泽,较好的表观密度值(0.333 kg/dm3)、较小的硬度(831.251 g)、较高的起泡性(86.7%)和乳化性(0.540 4)、较好的起泡稳定性(93.3%)和乳化稳定性(26.48 min)。     

Effect of fish oil and canola oil supplementation on immunological parameters,feed intake,and growth of Holstein calves

Supplemental n-3 fatty acids (FA) may support better immune responses than n-6 and n-9 FA in dairy calves. The objective was to evaluate the effect of n-3 FA, supplemented as a fish oil product (FO) in the milk replacer (MR), in comparison to n-6 and n-9 FA, supplemented as canola oil (CO), on body weight (BW), daily gain, and immunological parameters of preweaning Holstein calves. The study was conducted from September to December 2019. Calves were randomly allocated to a control group (n = 15; BW = 36.2 ± 1.5 kg; mean ± SEM) supplemented daily with 30 mL of CO and to an experimental group (n = 15; BW = 36.3 ± 1.5 kg) supplemented with 60 g of a product containing 30 g of FO. Both treatments were added to the MR during the morning feeding. All calves were fed 4 L of MR at 12.5% solids at 0700 and 1600 h for wk 1, 6 L from wk 2 to 7, and 3 L once daily (0700 h) during wk 8 until weaning (56 d). Blood samples were collected at 7, 14, 21, 28, 35, 42, 49, and 56 d of age for serum haptoglobin, TNF-α, IL-1β, and protectin. Dry matter intake was recorded in all experimental calves daily. Seroneutralization titers to vaccination against viral diseases (infectious bovine rhinotracheitis, parainfluenza 3, bovine viral diarrhea, and bovine respiratory syncytial virus) were determined. Mixed models for repeated measures were developed to analyze variables over time. Seroneutralization titers were analyzed by the Kruskal-Wallis test. The other variables were compared by a generalized linear model. Serum FA profile at 35 d of age showed that FO supported higher concentrations of n-3 FA than CO. Final BW [65.2 vs. 62.0 kg, standard error of the mean (SEM) = 2.1 kg] and average daily gain (0.52 vs. 0.46 kg/d, SEM = 0.1 kg/d) tended to be higher for the FO than the CO group. An interaction of treatment × day for dry matter intake was observed, especially during weaning (2.17 kg vs. 1.94 kg, SEM = 0.158 kg, for FO and CO group, respectively). Blood lactate (mmol/L) was higher in the CO than in the FO group at d 7. Haptoglobin and IL-1β were higher for the CO group on d 14 than the FO group. The TNF- α concentrations for the FO group were reduced over time, whereas the concentrations in the CO group remained constant. Protectin was higher in the FO group on d 14, but was lower on d 28, 35, and 49. Seroneutralization antibody titers postvaccination for the PI₃ virus were higher for the FO than the CO group. In conclusion, calves supplemented with FO had lower concentrations of blood lactate, haptoglobin, IL-1β and TNF-α than calves supplemented with CO during the study period. The FO supplementation had a higher DMI than CO supplementation. Results of this trial should be interpreted with caution due to the lack of a negative control group as well as the lower birth weight and growth rate observed under heat stress conditions.     

SHELF LIFE OF SPRAY-DRIED MILK FORMULATIONS SUPPLEMENTED WITH N-3 FATTY ACIDS

Studies were carried out to assess the shelf life of spray‐dried milk formulation containing linseed oil (LSO) or fish oil (FO) as a source of n‐3 polyunsaturated fatty acids (PUFA) in comparison with a milk formulation containing groundnut oil (GNO) stored at 4, 27 and 37C in tin cans for a period of up to 6 months. Total protein, fat, carbohydrate, moisture and solubility index of formulations stored for 6 months were comparable with fresh samples. The fresh samples containing LSO contained 20% ∝ linolenic acid (LNA). At the end of 6 months, the ∝ LNA levels were found to be 18.4, 18.0 and 16.2% in samples stored at 4, 27 and 37C, respectively. The fresh samples containing FO had 2.4% eicosapentaenoic acid (EPA). At the end of 6 months, the EPA levels were found to be 2.2, 2.0 and 1.6% in samples stored at 4, 27 and 37C, respectively. The docosahexaenoic acid (DHA) level in the freshly prepared sample containing FO was 2.1%. At the end of 6 months, the DHA levels were found to be 1.7, 1.6 and 1.3% in samples stored at 4, 27 and 37C, respectively. The whiteness of the formulation containing GNO, LSO or FO remained unaltered for a period of 5 months, but dropped marginally when n‐3 PUFA‐containing formulations were stored at 37C for 6 months. Acceptability scores of formulations were similar for 5 months storage but declined significantly in the FO formulation at the end of 6 months of storage. All n‐3 PUFA‐enriched milk formulations were stable and accepted well for up to 5 months when stored at different temperatures.     

Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants

Is the sensory quality of eggs influenced by adding vegetable lipids, animal and vegetable sources of n − 3 polyunsaturated fatty acids (n − 3 PUFA), and/or natural antioxidants to the hens diet? To answer this question three feeding experiments were conducted adding either palm butter, grape seed oil, flax seed oil, n − 3 PUFA such as flax seed and marine algae and the natural antioxidant rosemary to the hens diet. For each experiment a standard diet was used as control. The results suggested that vegetable lipids (palm butter, grape seed, flax seed), n − 3 PUFA (flax seed and marine algae) and rosemary may be used to hens fed diet without affecting the sensory properties of eggs.The sensory quality of eggs was evaluated on hard boiled, scrambled eggs and Madeira cake.In this work, we report the first sensory characterization of eggs and products containing eggs obtained from hens diet based on grape and algae plus vitamin E and rosemary extract.     

Thermoultrasonication Eliminates Salmonellae from Intact Eggshells without Changing the Functional Properties of their Components

We have previously reported that the simultaneous application of heat and ultrasound (thermoultrasonication) to intact eggs allows a reduction in the number of Salmonella enterica serovar Enteritidis present on the shell to a safe hygienic level in less severe conditions (temperature and time) than those usually recommended for common pasteurization. In the present work, the effect of thermoultrasonication on selected functional properties of egg compounds (shelf‐life, emulsifying and foaming capacities, emulsion and foam stabilities, texture properties of egg white gel, breakage resistance of shell, and sensory properties of cooked egg) has been studied under the conditions previously defined (54 °C for 5 min) for the developed treatment. No significant differences were obtained in any of properties assayed between thermoultrasonicated and untreated (fresh) eggs. We concluded that it is possible to pasteurize the surface of intact eggs by applying a thermoultrasonic treatment yielding a product with a safe level of S. Enteritidis and cause negligible damage to the thermolabile egg components.     

不同提取方法及因素对亚麻蛋白功能性质的影响

通过单因素和正交试验优化高速剪切、超声酶解两步水解黄精工艺,并用黄精水解液和糯米混合发酵酿制新型黄精黄酒。结果表明,黄精原料高速剪切工艺参数为剪切时间50 min、剪切pH 2、剪切速率14 000 r/min、料液比1∶50（g∶mL）;黄精滤渣水解工艺参数为纤维素酶添加量2%、超声功率200 W、料液比1∶20（g∶mL）、超声时间60 min。在此优化条件下,黄精多糖溶出率达52.5%,水解率为81.3%。黄精水解液与糯米结合发酵的新型黄精黄酒呈淡黄色、清亮透明、酸甜适中,具有黄精中药原有的特殊香味;其中,经检测新型黄精黄酒多糖含量为5.01 mg/mL,远高于传统黄精黄酒、传统黄酒。     

高静压加工对新鲜蛋液微生物及品质的影响

研究在不同处理压力和时间条件下,高静压对新鲜全蛋液微生物(细菌总数、大肠菌群)、色泽、乳化特性(乳化活力、乳化稳定指数)及起泡特性(起泡性、泡沫稳定性)的影响。结果表明:200 MPa处理10 min,全蛋液微生物指标已符合国家标准;相比空白组,400 MPa处理10 min,全蛋液乳化活力及乳化稳定性显著增加,300 MPa处理20 min及400 MPa处理10 min全蛋液起泡性较好,而400 MPa处理10~15 min及500 MPa处理5~15 min可使全蛋液颜色更鲜亮。综上,适当的高静压处理可使全蛋液达到有效杀菌且改善其品质的目的。