鹅骨泥营养灌肠的研制及营养成分分析

以新鲜猪肉、胡萝卜和鹅骨泥为原料,制作鹅骨泥营养强化灌肠,以感官评价、剪切力和系水力为测试指标,通过 L9(34)正交试验筛选几种原料的最佳配比,并对其营养成分进行测定.结果表明:几种原料的最佳用量分别为鹅骨泥4%、瘦肥肉质量比4:1、胡萝卜10%(以猪肉质量计),在此最佳配比条件下,鹅骨泥营养灌肠产品的感官评为12分、剪切力为0.38N、系水力为96.83%;营养成分分析测定结果表明,鹅骨泥营养灌肠的蛋白质含量为20.26%,脂肪含量为21.77%,钙、磷含量分别为0.40%、0.26%,VA、β-胡萝卜素含量分别为450、48mg/kg,含有17种氨基酸,其中必需氨基酸 7种,天门冬氨酸和亮氨酸含量较高,分别为1.625、1.61g/100g.这表明鹅骨泥营养灌肠是一种高蛋白、矿物质丰富、维生素含量高、氨基酸组成齐全的肉制品     

Calcium Fortification of Rice: Distribution and Retention

A method of calcium fortification of milled rice was developed and tests conducted to investigate calcium distribution and retention. Milled rice (Karen variety) was soaked in 3.0% calcium lactate solution (CLS)(rice: CLS, 1.0:0.75 w/v) for 3 hr at room temperature followed by steaming 10 min at 0.68 atm, and drying to 10–11% moisture. Washing fortified rice resulted in calcium losses of ～5%. Calcium fortified rice flour samples after dialysis, retained ～60% of original calcium. Fortification process met U.S. standards for calcium-fortified rice (110–220 mg/100g rice) and resulted in minimal washing losses.     

Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread

Pita bread loaves were prepared from flours fortified with calcium carbonate, calcium sulfate, and tricalcium dicitrate at 8 ascending levels to provide ranges of 800 to 2500, 700 to 1500, and 400 to 2000 mg of added Ca/100 g flour, respectively. The detection thresholds of calcium salts in pita bread were determined by the 3‐alter‐native forced choice (3‐AFC) test and construction of dose‐response curves. Detection thresholds determined by calculating geometric mean of individual best estimate thresholds, using criterion of 50%‐above‐chance and probit analysis of 3‐AFC data, were in the middle region of calcium concentrations. Analysis of dose‐response curves yielded values for thresholds outside the range of surveyed calcium concentrations. The detection threshold of CaSO₄ (2724 mg/100 g) in pita bread was significantly higher (P < 0.01) than those of calcium carbonate (1984 mg/100 g) and tricalcium dicitrate (2132 mg/100 g). Calcium‐fortified pita bread was similar (P < 0.01) to its regular counterpart when formulated to contain 1254.6, 1772.5, or 1155 mg/100 g of CaCO₃, CaSO₄, or tricalcium dicitrate, respectively. At the indicated levels of fortification, calcium‐fortified pita bread is expected to provide between 61% and 126.5% of the recommended daily intake for calcium for Middle Eastern populations.     

Heat stability and calcium bioavailability of calcium-fortified milk

The objective of the study was to fortify calcium in cow milk in order to prepare calcium-enriched heat-stable milk for individuals who may not ingest enough calcium to meet minimum daily requirements. Therefore, cow milk was fortified with calcium at the rate of 50 mg/100 ml using three salts of calcium, viz. calcium chloride, calcium lactate and calcium gluconate. Upon addition of calcium salts, there was a marked drop in the pH and heat stability. However, restoration of pH to the original value with the addition of disodium phosphate stabilized the fortified milk and enhanced its heat stability over unfortified milk. The maximum in heat stability (HCT) of calcium-fortified cow milk samples remained slightly higher than that of unfortified milk. Metabolic study on mice revealed that calcium bioavailability of cow milk fortified with calcium lactate and calcium gluconate and stabilized with disodium phosphate was slightly higher than unfortified cow milk. Fortification of cow milk with calcium and restoration of its pH resulted in a calcium to phosphorus ratio still greater than one, which is considered ideal for retention of calcium in the body.     

Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt

There has been great demand of calcium fortified dairy products as they can serve as an ideal vehicle for carrying extra calcium to fulfill the nutritional needs but there is need to generate information on the effect of fortification of calcium on the physical properties of these products. In the present study, the calcium enriched mango yogurt was prepared after fortification of pasteurized yogurt mix with 50 mg Ca/100 ml of calcium lactate, this level selected from a preliminary study of sensory evaluation. Fortification of yogurt with calcium lactate at this level significantly (P<0.005) increased the water holding capacity (WHC) by 2.99% on 1st day of storage. WHC of calcium fortified fruit yogurt was higher than control fruit yogurt on 7th and 14th day of storage. Measurements performed on slowly stirred samples (flow curves and final apparent viscosity) showed that calcium-enriched fruit yogurt had stronger structures. Calcium fortified fruit yogurt showed less shear thinning behavior as compared to control. Also, apparent viscosity measurements at constant shear rate showed a significantly (P<0.05) less decrease in initial apparent viscosity in calcium fortified fruit yogurt. However, no statistically significant (P>0.05) difference was observed in tan δ values of control and calcium fortified fruit yogurt indicating similar nature of bonds involved in the gel structure formation of both the yogurt samples. The more firm structure of the calcium fortified fruit yogurt is thus attributed to the higher extent of colloidal calcium phosphate cross-linking between casein micelles due to increased calcium content by fortification. Also flavor, color, and body and texture scores of control and calcium fortified fruit yogurt did not show any significant difference (P>0.05).     

不同载体固定化蒙氏肠球菌发酵蛋壳制备乳酸钙

针对我国每年废弃的大量蛋壳,采用海藻酸钠、海藻酸钠-聚乙烯醇和海藻酸钠-活性炭(sodium alginate-activated carbon,SA-C)3种载体固定化蒙氏肠球菌发酵蛋壳废物生产乳酸钙,考察并比较其机械强度、传质系数、产乳酸钙性能及最佳包埋载体的性质。结果表明,SA-C载体是最适的包埋载体,其乳酸钙产量最高达到101.02 g/L,蛋壳粉转化率为82.43%;在重复发酵18次后仍保持高产率,且在重复发酵10次有缩短发酵周期的趋势。发酵液中蛋壳废物的存在有效维持了固定化细胞的机械稳定性,与游离细胞相比,其细胞操作稳定性、温度、pH值及贮存稳定性在一定范围内都有明显的提高。     

比较不同来源钙剂对大鼠骨密度的影响

目的:研究纳米碳酸钙、微晶体羟磷灰钙、乳钙对大鼠骨密度和钙表观吸收率的影响。方法:SPF级4周龄雌性SD大鼠90只,随机分为9组,即纳米碳酸钙、微晶体羟磷灰钙、乳钙低、高剂量组和相应剂量碳酸钙对照组(低、高剂量组饲料钙含量分别为500mg/100g和1000mg/100g),以及低钙对照组(饲料钙含量为150mg/100g)。喂养13周,测钙表观吸收率、骨钙含量和骨密度。结果:不同钙剂组大鼠骨密度均明显高于低钙对照组(P0.05);不同钙剂低剂量组大鼠钙表观吸收率介于52.96%～68.16%之间,高剂量组吸收率介于41.78%～61.30%,均明显低于低钙对照组(P0.05)。结论:与低钙对照组相比,纳米碳酸钙、微晶体羟磷灰钙、乳钙均可明显改善大鼠的骨密度。     

Bioavailability of calcium and physicochemical properties of calcium-fortified buffalo milk

Buffalo milk was fortified with calcium at the rate of 50 mg calcium/100 ml milk using calcium chloride, calcium lactate and calcium gluconate, and the resulting decrease in pH was restored to its original value by adding disodium phosphate. The maximum heat stability of calcium-fortified buffalo milk remained slightly lower than that of unfortified milk. Calcium gluconate-fortified milk had the highest heat stability, bioavailability of calcium, partitioning of calcium in the dissolved state and viscosity, and the least curd tension compared to other fortified milk, without any adverse impact on sensory properties. The bioavailability of calcium and heat stability was lowest in the case of buffalo milk fortified with calcium chloride.     

Effects of calcium salts on beef longissimus quality

The objective of this research was to evaluate the effects of injection marination with calcium salts on beef longissimus quality traits. Strip loins were injected (11% by weight) with distilled water or a 0.1, 0.2, or 0.3 M solution of calcium ascorbate, calcium chloride, or calcium lactate. Non-injected loins served as controls. Visual and instrumental color evaluations indicated that calcium ascorbate accelerated myoglobin oxidation, and increasing molar concentration of any calcium salt caused faster (P<0.05) discoloration. Aerobic microbial plate counts were lower (P<0.05) for treatments containing calcium lactate than those with calcium chloride or calcium ascorbate. Calcium ascorbate inhibited lipid oxidation whereas calcium lactate and calcium chloride appeared to be pro-oxidants of lipid oxidation. No differences for Warner-Bratzler shear force or sensory panel tenderness were found among the calcium salts; however, 0.3 M treatments had lower shear values and were judged more tender than 0.1 M treatments. Calcium ascorbate and calcium chloride treatments resulted in less (P<0.05) beef flavor and more (P<0.05) off-flavors than calcium lactate treatments. In addition, 0.1 M treatments had higher (P<0.05) beef flavor scores while 0.3 M treatments had higher (P<0.05) off-flavor scores. Considering the effects on color life, microbial inhibition, shear force, and sensory traits, we recommend injecting beef longissimus with a 0.1 M solution of calcium lactate to enhance both uncooked and cooked quality.     

复合乳酸菌发酵蛋壳制备乳酸钙

为探索蛋壳碳酸钙发酵制备有机钙,以鸡蛋壳为原料、乳酸钙产量为评价指标,在单因素试验基础上进行Box-Behnken试验设计,优化复合乳酸菌发酵蛋壳制备乳酸钙的工艺条件。结果表明,蒙氏肠球菌、嗜热链球菌、干酪乳杆菌、保加利亚乳杆菌的最佳接种比为 1∶1∶2∶1（体积比）,最佳发酵工艺参数为温度37 ℃、发酵时间72 h、培养基初始pH 6.5、复合菌接种量8.0%。此条件下乳酸钙产量为（40.01±0.035）g/L,纯度为92.65%。傅里叶变换红外光谱、X-射线衍射的结构表征证实发酵产物为乳酸钙。研究结果将为蛋壳钙高效生物转化成乳酸钙提供可行途径与理论参考。     

钙营养强化火腿肠的研制

本文利用超细粉碎技术制得的超细鲜骨粉作为钙营养强化剂,以高温火腿肠作为钙营养强化载体,制得钙营养强化火腿肠。钙含量由原来的8.7mg/100g增加到165.4mg/100g,有效增加了火腿肠钙的含量。     

Nutritional,microbial and sensory attributes of bread fortified with defatted watermelon seed flour

The utilisation of natural food supplements to fortify staples is considered as one of the effective means of dealing with global food nutrient deficiency. Herein, we report the nutritional, microbial and sensorial characteristics of defatted watermelon seed fortified bread. The protein content and level of micronutrients such as phosphorus, potassium, iron and calcium increased with increasing proportion of watermelon seed flour in the bread. Notably, calcium resulted as the highest micronutrient in the bread samples, whereas the content of iron in the fortified samples improved significantly. The defatted watermelon seed flour had a high iron content of about 12.1 mg/100 g as compared to the normal (unfortified) bread of 0.01 mg/100 g. The total microbial count results for all the fortification levels complied with the acceptable microbial quality requirement. Lastly, the consumer acceptability test did not show any significant difference between all levels of fortification with watermelon seed flour.     

二十二碳六烯酸营养强化鸡蛋及蛋黄粉中 脂质分析

目的研究不同市售二十二碳六烯酸(docosahexaenoic acid, DHA)营养强化鸡蛋及蛋黄粉的脂肪酸组成以及DHA等n-3多不饱和脂肪酸的含量。方法脂质的提取采用Folch法,极性脂与中性脂的分离采用薄层色谱层析法,磷脂酶A2 (phospholipaseA2,PLA2)水解磷脂酰胆碱sn-2位脂肪酸,气相色谱法测定脂肪酸组成。结果市售普通鸡蛋中DHA含量为总脂肪酸的0.49%(29.19 mg/100 g鸡蛋),而4种不同品牌市售DHA营养强化鸡蛋中DHA占脂肪酸百分比分别为1.16%(111.79 mg/100 g鸡蛋)、1.86%(151.17 mg/100 g鸡蛋)、2.03%(159.46 mg/100 g鸡蛋)、5.37%(313.59 mg/100 g鸡蛋)。不同品牌的营养强化鸡蛋中DHA含量差异显著(P0.05)。市售DHA蛋黄粉中DHA含量为3.35 g/100 g蛋黄粉,其磷脂中含有2.07 g/100 g蛋黄粉。PLA2水解产物表明,蛋黄粉磷脂酰胆碱中DHA连接在磷脂酰胆碱sn-2位上。结论市售营养强化鸡蛋中的DHA含量高于普通鸡蛋,不同品牌的营养强化鸡蛋之间DHA含量差别较大。蛋黄粉磷脂酰胆碱中的DHA位置连接在sn-2位上。     

Calcium Fortification of Soy Milk with Calcium-Lecithin Liposome System

Calcium ion was enveloped with a membrane system before addition to soy protein to prevent soy protein from being coagulated and precipitated by calcium ion. Soy lecithin was first sonicated in calcium salt solution to envelop the calcium ion with a liposomal structure composed of lecithin. Then, the calcium-lecithin liposomes were added to soy protein solution. Precipitation and coagulation were not observed in this soy protein-lecithin liposome system containing 60 mM Ca²⁺. By this method, it was possible to prepare calcium fortified soy milk containing more calcium (120 mg/100g) than in cow's milk. These results suggest that this calcium-lecithin liposome system is useful for calcium fortification of soy milk.     

Combined Vacuum Impregnation and Electron‐Beam Irradiation Treatment to Extend the Storage Life of Sliced White Button Mushrooms (Agaricus bisporus)

This study assessed the application of an antibrowning solution using vacuum impregnation (VI) and then electron‐beam irradiation as a means to extend the shelf life of sliced white button mushrooms (Agaricus bisporus). A preliminary study helped to determine the best antibrowning solution and VI process parameters. Mushroom slices were impregnated with 2 g/100 g ascorbic acid + 1 g/100 g calcium lactate; 2 g/100 g citric acid + 1 g/100 g calcium lactate; 1 g/100 g chitosan + 1 g/100 g calcium lactate; and 1 g/100 g calcium lactate at different vacuum pressures and times and atmospheric restoration times. Selection of the antibrowning solution and VI parameters was based on texture and color of the mushroom slices. Next, the slices were irradiated at 1 kGy using a 1.35‐MeV e‐beam accelerator. Physicochemical, sensory, and microbial quality of mushrooms was monitored for 15 d at 4 °C. The best impregnation process in this study was 2 g/100 g ascorbic acid and 1 g/100 g calcium lactate at 50 mm Hg for 5 min and an atmospheric restoration time of 5 min. The control (untreated) samples suffered structural losses throughout storage. Only the vacuum impregnated‐irradiated samples had acceptable color by the end of storage. Sensory panelists consistently preferred the samples produced with VI and irradiation because exposure to ionizing radiation inhibited growth of spoilage microorganisms.     

IRON FORTIFICATION OF DEHYDRATED MASHED POTATOES

Experiments were carried out to determine the feasibility of the fortification of dehydrated mashed potatoes with iron at levels as high as 10 mg/100g. Iron compounds were screened in fresh and dehydrated mashed potatoes to determine the extent of iron-induced discoloration. The flavor and stability of fortified potato flakes were evaluated by sensory and GLC procedures. Discoloration occurred in most fortified samples and appeared to parallel the biological availability of the iron compound being tested. Potato flakes fortified with two ferripolyphosphate complexes were less stable during storage than unfortified controls, developing off-flavors and high levels of volatile oxidation products. Iron fortification of dehydrated mashed potatoes as reported herein is not considered feasible.     

补钙面条加工技术研究

对添加胶原多肽螯合钙的补钙面条加工技术进行了研究。以猪皮明胶为原料,制备胶原多肽螯合钙,并对其结构进行了表征。添加胶原多肽螯合钙、猪皮明胶、复合磷酸盐和食盐对面条品质进行改良,通过感官评价对补钙面条的加工条件进行优化。试验结果表明,补钙面条的最佳配方为:胶原多肽螯合钙添加量为2%,猪皮明胶添加量为1.5%,复合磷酸盐添加量为0.8%,食盐添加量为1.5%,小麦粉94%。面条产品弯曲断条率为0,熟断条率为0,干物质失落率为6.9%,蒸煮吸水率为167.5%,面汤浊度为0.104。经感官评价,面条得分为88.7分。通过添加胶原多肽螯合钙,补钙面条中强化钙量为143.6 mg/100 g。补钙面条外观色泽良好,风味较好,食用营养价值高。     

盐水浸泡腌制过程中鸭蛋壳裂的成因

研究了用盐水浸泡法腌制过程中,鸭蛋盐分含量、蛋重、蛋壳比重、蛋壳厚度、气孔数、气室直径、单位面积蛋壳脆性、强度和蛋壳截面微观结构的变化。结果表明,5周内,随着盐分含量的增加,鸭蛋重从61.85 g增加至63.16 g;蛋壳比重、蛋壳厚度均无明显变化,气室直径稍有变化;气孔数从24.93个/0.25 cm2减少至10.40个/0.25 cm2;蛋壳脆性和强度分别从445.2N和1461.2N降至240.6N和446.1N;蛋壳强度从44.504 N降至34.452 N。鸭蛋蛋壳比重低于10%、蛋壳厚度低于0.355 mm、蛋形指数在1.380～1.460低强度范围内腌制期间易裂壳。腌制5周后,蛋壳截面纹路多、有不规则断层;裂壳蛋的壳截面显粗糙、有不规则断裂,乳突排列不均,壳膜结构松散。鸭蛋壳裂的产生是由新鲜鸭蛋壳质量决定,盐水腌制破坏了蛋壳的微观结构和脆性、强度,并对壳裂起到了促进作用。     

北京黑猪的肉质特性研究

通过对北京黑猪肉的食用品质、营养品质和加工品质等肉质特性的检测分析,考察黑猪肉品质与普通猪肉品质的差异。结果表明：黑猪的肉色a值为5.85±1.63,熟肉率为(75.79±1.85)%,剪切力为(5638±64.20)N;每千克黑猪五花肉中矿物质元素Ca、Mg、Zn、Cu的含量为16.9、85.9、11、0.35mg/kg。饱和脂肪酸(C14:0、C16:0、C18:0和C20:0)总量约占全部脂肪总量的42.24%、油酸占46.64%;背最长肌中必需氨基酸总量(EAA)为9.42g/100g,非必需氨基酸总量(NEAA)为12.82g/100g,氨基酸总量(TAA)为22.23g/100g,EAA/TAA为42.35%,EAA/NEAA为73.46%。黑猪肉色较普通猪肉稍红,具有较高熟肉率,剪切力大小适中,含有多种矿物质元素和维生素,氨基酸和脂肪酸含量丰富,营养较为均衡,是具有重要开发价值的肉类品种。     

Survival of salmonellae in pasteurized, refrigerated calcium-fortified orange juice

Studies were done to determine the survival of salmonellae in orange juice as affected by fortification with calcium. Four brands of commercially pasteurized orange juice fortified with calcium (350 mg/240-ml serving) and nonfortified juice were inoculated separately with three types of inocula: strains of Salmonella Muenchen (inoculum 1), serotypes of human and animal origin (inoculum 2), and isolates from raw produce- and juice-associated outbreaks (inoculum 3). Juice inoculated with populations of 6.6 to 7.0 log10 CFU of Salmonella per ml was held at 4 degrees C for up to 32 days. The number of cells of inoculum 1 that survived in juice fortified with calcium lactate/tricalcium phosphate (CaL/TCP) was significantly lower (P < or = 0.05) (2.80 log10 CFU/ml) than in nonfortified juice (3.50 log10 CFU/ml) after 32 days' storage. Death of salmonellae in inocula 1 and 2 was less in juice fortified with TCP (3.21 and 3.33 log10 CFU/ml, respectively) than in the nonfortified juice (3.75 and 4.15 log10 CFU/ml, respectively). During the 32-day storage period, populations in inocula 1 and 3 showed significantly less inactivation (2.62 and 3.12 log10 CFU/ml, respectively) in juice fortified with calcium citrate (CC) than in nonfortified juice (3.14 and 3.60 log10 CFU/ml, respectively). There were no significant differences in the survival of Salmonella in juice fortified with calcium citrate malate (CCM) and nonfortified juice. Polymerase chain reaction (PCR) typing of randomly selected Salmonella colonies revealed that Salmonella Heidelberg in inoculum 2 and Salmonella Baildon and Salmonella Poona in inoculum 3 were the most prevalent at the end of the 32-day storage period at 4 degrees C, suggesting that serotypes selected for use in inocula differed in tolerance to acidic environments. This study reveals that the form of calcium used to fortify orange juice may affect the survival of Salmonella.