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正市民来电:接市民来电投诉,反映其在上海市虹口区某超市购买了牛肉火腿肠,食用时感觉像是鸡肉做的,认为该火腿肠存在以次充好的问题。案件处理:经虹口区市场监管部门核查,被投诉的火腿肠产品本身质量合格,但产品标签未按规定对配料进行准确标注,相关部门已对其立案查处。     

浅谈高温乳化型火腿肠析油、脱皮的控制办法

成品析油、脱皮现象是高温乳化型火腿肠在夏季最容易出现的质量问题,针对引起产品析油、脱皮的原因和机理从原材料质量、生产工艺及包装材料等几个方面进行系统分析,从而找出具体的、有效的控制措施,确保高温乳化型火腿肠的质量稳定.     

火腿肠胀袋问题的原因分析和控制办法

胀袋问题是火腿肠售后最为严重的质量问题。因其内容物腐败变质，消费者误食后会发生食物中毒事件，直接造成社会影响和经济损失。因此，各火腿肠生产厂家均把此问题列为重点，开展质量攻关活动。但就目前研究状况来看，全国各个火腿肠生产厂家均没有找到杜绝产品售后胀袋的完全之策。两年来，我们经过生产实验，取得一些进展。本文中胀袋问题特指火腿肠售后在保质期内由于微生物的作用或物理、化学作用使肠体内充满气体、内容物腐败变质、严重者从焊缝处胀破的现象。1．火腿肠胀袋问题的原因分析：胀袋的原因可分为微生物性和非微生物性。…     

火腿肠常见质量问题

中国生产火腿肠的厂家众多,其生产的火腿肠规格也很多,产品质量却千差万别。就火腿肠生产、贮存、销售过程中容易出现的质量问题查阅了大量相关资料,对此问题作了比较详细的分析、归纳和总结。     

发酵麸皮对火腿肠品质的影响

小麦麸皮富含膳食纤维,将其应用到火腿肠类肉糜制品中,可降低脂肪含量,提高营养价值,但麸皮的添加会造成产品口感粗糙,风味、组织结构变差。为改善这一现状并提高麸皮添加量,该实验对麸皮进行发酵制备发酵麸皮,并用大豆油对发酵麸皮进行预乳化处理,分别将预乳化发酵麸皮和发酵麸皮添加到火腿肠中,对比不同麸皮对火腿肠感官、色差、质构特性以及脂肪酸组成的影响。结果表明,火腿肠添加发酵麸皮后,产品的色泽和口感变差,感官评分下降,麸皮最大添加量(质量分数)为6%;发酵麸皮经预乳化处理后,火腿肠的色泽、感官和质构特性相比发酵麸皮火腿肠都有显著改善,其麸皮最大添加量(质量分数)提高到8%;且产品不饱和脂肪酸显著增加,饱和脂肪酸显著下降。由此可见,使用大豆油对发酵麸皮进行预乳化处理后,能够显著改善产品感官和质构特性,提高产品营养价值,提高麸皮的综合利用价值。     

复合型鸭肉发酵火腿肠的研制

以鸭肉和猪肉为主要原料,制作复合型鸭肉发酵火腿肠,采用响应面分析试验和产品感官质量综合鉴定的方法,确定复合型鸭肉发酵火腿肠的最佳配方,得到的产品完全符合理化卫生检测的要求。     

测定因素对火腿肠质构特性值的影响

研究了质构测定因素(产品温度、测定速度)对乳化型和颗粒型火腿肠的压缩、剪切特性的影响,并对两种火腿肠的压缩、剪切特性进行比较和讨论。通过确定质构测定最佳参数,应用于产品的质量改进过程中,对改进方案和结果的评定有指导作用。     

火腿肠成色初探

1994年的金秋,国内贸易部在福州制订了《火腿肠质量行业标准》(草案),其中规定火腿肠色泽标准是“断切面呈淡粉红色”或“断切面呈均匀粉红色”。火腿肠成色如何是评价火腿肠质量的重要方面。目前我国猪肉火腿肠加工中,由于工艺等方面的原因,不少厂家生产的火腿肠色泽淡白、淡黄,成色不好。本文将就这个问题和同行进行初步探讨。     

斩拌对火腿肠最终品质的影响

斩拌工序上接腌制下接罐肠,在火腿肠加工中是一个起上承下作用的重要工序。斩拌工艺的工序质量将直接影响到产品的内在质量,如弹性、颗粒、持水持油、成分及卫生质量等。保持良好的工序质量,对提高火腿肠质量的稳定性,避免质量缺陷是十分必要的。     

火腿肠涨袋原因探析

1985年,随着第1根火腿肠在中国的诞生,便以其优良的品质、卓越的口感、方便卫生走入千家万户,既丰富了人民群众的饮食结构,又为肉类加工行业改善产品结构,提高产品档次创出了一条好路子。随着生产规模的日益扩大,许多生产厂家一直被涨袋这个质量问题所困扰,夏季表现尤为突出,不仅影响产品质量,而且对企业的知名度、产品的市场竞争力甚至企业的经济效益带来不可估量的损失。因此,弄清造成火腿肠涨袋原     

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.     

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.     

Detection of adulteration of locust bean gum with guar gum by capillary electrophoresis and polarized light microscopy

Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH₃CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH₂PO₄-20.6 mM Na₂B₄O₇ buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.