酸奶质量的控制

从酸奶进入广州市场以来,受到消费者的普遍欢迎,消费量逐年递增,而且市场潜力还很大。在气温较高的羊城,几乎全年都可销售酸奶产品。因此、经济开放的广州,酸奶市场存在着外资企业、合资企业、国营企业及乡镇企业之间激烈的竞争,质量高低是争夺市场或决定市场占有量的关键。现根据参加生产实践及出现质量的问题作以下探讨分析。 1.组织砂状这是加果酱或香料搅拌型酸奶常出现的缺陷,用水牛奶生产酸奶更易出现这种缺陷。酸奶组织外观上,有许多砂状颗粒存在,发现这些颗粒虽然不影响口感,也不影响营养质量,但外观不细滑,影响消费者购买心理和产品销售市场。     

长货架期饮用型酸奶的生产工艺

<正> 饮用型酸奶是一种低粘性的可饮用酸奶,无脂或含脂量极少,基本采用标准化牛奶作为原料,经热处理、均质并以酸奶发酵剂培养而成。 对于货架期要求只是2～3个星期的酸奶,一般只需进行均质和冷却处理,便已达到要求;要是所要求的货架期逾1个月以上,酸奶便要经过均质、巴氏杀菌和无菌灌装处理。发酵后的酸奶如要进行巴氏杀菌或高温灭菌,可添     

浅谈中小型乳品厂酸奶生产的质量控制

主要论述了中小型乳品厂酸奶生产各质量控制环节对酸奶成品的影响     

通过综合质量控制手段延长低温肉制品的货架期

延长低温肉制品的货架期是一个系统的工程,它要求从原辅料选择、生产加工过程质量控制、工艺技术选择等各环节入手,采取综合保鲜技术,达到延长货架期的目的,为消费者提供具有较长保质期、安全性高的肉制品。     

普通凝固型酸奶的工艺及质量控制

本文介绍了普通凝固型酸奶的制作工艺及有关质量控制的几个方面。通过正交实验，得到最佳工艺条件为：蔗糖8％，培养时间3h，培养温度44℃，接种量6mL；通过对产品的感官、理化及微生物指标的检验评价产品的质量情况，为普通凝固型酸奶的生产提供工艺及质量控制的理论依据。     

普通凝固型酸奶的工艺质量控制

介绍了普通凝固型酸奶的制作工艺及有关质量控制的几个方面。通过正交实验,得到最佳工艺条件为:蔗糖8％,培养时间3h。培养温度44℃,接种量6ml。通过对产品微生物、理化、感官的检验评价产品的品质。     

应用电子鼻区分不同货架期的酸奶

将电子鼻用于测定酸奶的货架期,旨在寻求一种快速有效的方法以实现对酸奶的质量控制.将酸奶在4℃条.件下储存,分不同的储存时间对其进行测定,结果表明,电子鼻可以准确地区分不同货架期的酸奶.     

延长乳酸菌饮料货架期的技术探讨

本文对力饮料中常出现的几点质量问题进行了分析和探讨。着重分析了胀瓶、沉淀、发粘等现象的产生原因及解决办法。     

影响酸奶的因素及其质量控制

讨论了酸奶生产的基本工艺条件,分析了从原料乳的预处理,标准化,均质,热处理,发酵剂的选择,接种量,发酵温度与时间,冷却,灌装,贮藏等因素对产品质量的影响,结果表明,两种菌共生时最适宜的发酵温度40－43℃,加糖发酵时以6％－8％为宜;工艺条件为90－95℃,3－5min和85℃,30min.     

酸奶在不同贮藏条件下的品质动力学及货架期预测研究

为研究低温酸奶品质变化的动力学规律,将酸奶分别在4、15、25和30℃条件下存放,研究蛋白、脂肪、酸度、粒径、色差、质构、菌落总数等指标的变化趋势.通过对不同温度下各指标随时间变化的回归方程分析表明,红度a*(15、25、30℃温度下)、总色差ΔE、菌落对数(4、15、25℃温度下)、柔软度和稠度(15、25℃温度下)...     

食用槟榔货架期内品质控制研究

目的：探究食用槟榔返卤返白的原因。方法：主要通过搜集2000—2020年涉及食用槟榔卤水专利,以及相关工厂案例进行研究与分析。结果：在食用槟榔卤水的制备过程中原料的粒径大小、环境温度与湿度的高低、样品中水分含量及设备的自动化程度均可能造成食用槟榔返卤返白。结论：加工槟榔时应采取以严格控制水分、复配添加剂使用为主,工艺包装调整为辅,给予低温贮藏市售环境的方法,抑制返卤返白的产生。     

Spoilage and shelf‐life extension of fresh fish and shellfish

Fresh fish and shellfish are highly perishable products due to their biological composition. Under normal refrigerated storage conditions, the shelf life of these products is limited by enzymatic and microbiological spoilage. However, with increasing consumer demands for fresh products with extended shelf life and increasing energy costs associated with freezing and frozen storage, the fish‐processing industry is actively seeking alternative methods of shelf life preservation and marketability of fresh, refrigerated fish and at the same time economizing on energy costs. Additional methods that could fulfill these objectives include chemical decontamination, low‐dose irradiation, ultra‐high pressure, and modified atmosphere packaging (MAP). This review focuses on the biochemical and microbiological composition of fresh fish/shellfish, the spoilage patterns in these products, factors influencing spoilage, and the combination treatments that can be used in conjunction with refrigeration to extend the shelf life and keeping quality of fresh fish/shellfish. The safety concerns of minimally processed/MAP fish, specifically with respect to the growth of Clostridium botulinum type E, is also addressed.     

Postharvest shelf life extension of blueberries using a biodegradable package

Small berries are commonly packaged and sold to consumers in vented petroleum-based clamshell containers. Biodegradable and compostable packages may be used as an alternative package to reduce waste generation and landfill disposal. In addition, the current clamshell container design does not allow the development of a modified atmosphere that could prolong berry shelf life. Thus, in this study, a non-ventilated biodegradable container was evaluated as a possible alternative to the containers normally used in commercial distribution of small berries. To determine the potential of biodegradable containers for small berries, highbush blueberries were packaged in polylactide (PLA) containers and stored at 10 °C for 18 days and at 23 °C for 9 days. Commercial vented clamshell containers were used as controls. Physicochemical and microbiological studies were carried out in order to compare the efficacy of both packages. Results showed that the PLA containers prolonged blueberry shelf life at different storage temperatures.     

Novel approaches for chemical and microbiological shelf life extension of cereal crops

Abstract

Economic losses due to post-harvest fungal spoilage and mycotoxin contamination of cereal crops is a frequently encountered issue. Typically, chemical preservatives are used to reduce the initial microbial load and the environmental conditions during storage are controlled to prevent microbial growth. However, in recent years the consumers’ desire for more naturally produced foods containing less chemical preservatives has grown increasingly stronger. This article reviews the latest advances in terms of novel approaches for chemical decontamination, namely application cold atmospheric pressure plasma and electrolyzed water, and their suitability for preservation of stored cereal crops. In addition, the alternative use of bio-preservatives, such as starter cultures or purified antimicrobial compounds, to prevent the growth of spoilage organisms or remove in-field accumulated mycotoxins is evaluated. All treatments assessed here show potential for inhibition of microbial spoilage. However, each method encounters draw-backs, making industrial application difficult. Even under optimized processing conditions, it is unlikely that one single treatment can reduce the natural microbial load sufficiently. It is evident that future research needs to examine the combined application of several treatments to exploit their synergistic properties. This would enable sufficient reduction in the microbial load and ensure microbiological safety of cereal crops during long-term storage.     

Microbiological quality and shelf life modeling of ready-to-eat cicorino

Growth of the microbial population resident in ready-to-use fresh cut cicorino, a variety of Chichorium intybus, was determined in the various preparation steps with the aim of defining the hazard critical control points. The investigation concerned cut cicorino from two producers. During the process a 1- to 1.5-fold increase of microbial counts was observed, and the retail product showed values of 10(5) to 10(6) CFU/g. The shelf life of the product was kinetically modeled in order to check the effects of storage temperature and assess the microbial indexes most relevant for hygiene and quality of the distributed product. A modified Gompertz function described the kinetics of microbial growth and allowed definition of a stability time and its dependence on temperature. Stability times were of 0.3, 3.7, and 4.7 days at storage temperatures of 20, 10, and 5 degrees C, respectively. Q10 (the fold decrease of stability time for an increase of 10 degrees C) was 3.85. The results from this study may be used to predict the effects of temperatures experienced in the distribution chain on bacterial levels in cicorino.     

Microbiological quality and shelf life prediction of chilled fish

A number of storage experiments have been carried out with whole cod and vacuum-packed cod fillets stored in ice. The microbiological quality of the fish was determined on the basis of detection time estimated rapidly by conductance assays in a TMAO-containing medium at 25 degrees C. Detection time and sensory data have been incorporated into a predictive linear model to estimate the remaining shelf life of the products. It is concluded that the shelf life of iced whole cod can be predicted using this model but not that of vacuum-packed fillets because of the greater variability of bacterial activity in packaged fish.     

不同涂膜处理对马铃薯货架期品质的影响

以液体石蜡、植物油为涂膜材料,研究温度在15～20℃条件下各涂膜处理对马铃薯块茎呼吸强度、vc,还原糖、失重率、发芽率,腐烂率、多酚氧化酶(PPO)活性的影响.结果表明:两种涂膜处理可以明显抑制马铃薯块茎的呼吸强度,减少V<,c>含量的损失,降低还原糖含量,抑制PPO活性,降低块茎的失重率、发芽率、腐烂率,从而有效地延长块茎的货架期.     

贮藏温度对鱿鱼品质变化的影响及其货架期分析

为探讨贮藏温度对鱿鱼品质变化及货架期的影响,研究了0、5、10、25℃贮藏条件下鱿鱼的色泽、pH、TVB-N、TMA、FA及TVC和感官分值的变化。结果表明,鱿鱼高品质期终点分别为357、180、118、19h,货架期终点分别为425、234、142、28h。贮藏过程中鱿鱼b*值、pH、TVB-N、TMA、TVC都有增加,FA随着贮藏时间呈先下降后上升的趋势。0、5、10、25℃贮藏的鱿鱼高品质期终点和货架期终点时的平均pH分别为（6.78±0.01）、（6.90±0.01）,TVB-N分别为（24.47±1.74）、（31.99±0.93）mg/100g,TMA分别为（6.71±0.90）、（10.23±0.30）mg/100g,FA分别为（1.65±0.94）、（4.22±0.34）mg/kg,TVC分别为（6.28±0.69）、（7.69±0.33）lgCFU/g。因此,贮藏温度越高,鱿鱼越容易腐败,货架期也越短,反之则对鱿鱼品质有利,可延长其货架期。