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The purpose of this study is to observe the formation of histamine throughout the period of ripening in herby cheese. Herby cheese samples were made from raw milk and buried in soil where they mature in 3 months. Samples were taken on the first, seventh, 15th, 30th, 60th and 90th days of ripening. The moistness, content pH, salt and (total aerobic mesophile bacteria, lactic acid bacteria, coliform bacteria and yeasts and mold) changes were observed. The concentration of histamine are 2.19 mg/100 g on the first day of ripening. It gradually increased and reached 4.62 mg/100 g on the 90th day. Consequently, the histamine that was observed in herby cheese during the ripening appears to be not important for public health. 相似文献
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在猪肉香肠的自然发酵时,检测了选择的污染菌对形成的生物胺的性质和产量的作用。本文主要研究的是在肉腐败过程中胺的变化和微生物生长的变化,而且重点研究的是加入产酪胺的短乳杆菌(L.brevis)和产尸胺的阴沟肠杆菌(E.cloacae)的猪肉发酵香肠在发酵时生物胺的积累。在腐败和香肠发酵时相关微生物和胺的量较多。尸胺的高度积累和大量的不理想肠细菌有关,在香肠发酵时,酪胺的产生并不完全是乳酸菌的作用。另一方面,也涉及到必要的生产香肠的自然发酵菌,污染菌对于腐胺和其它生物胺的作用,现在还不清楚。 相似文献
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R. PLANK 《Journal of food science》1938,3(1-2):175-187
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修饰发酵剂细胞促熟干酪的研究进展 总被引:2,自引:0,他引:2
修饰发酵剂细胞是采用各种物理、化学或基因修饰等方法使发酵剂(主要是乳酸菌)不能生长而不致产生过量的乳酸。同时在干酪中添加时细胞会完整存在,并能在成熟期间释放出活性胞内酶。修饰发酵剂的方法主要有热休克、冷休克、冷冻或喷雾干燥、溶菌酶处理、溶剂处理和基因修饰等。这些方法修饰乳酸菌(包括乳球菌,乳杆菌)与原发酵剂一并加入乳中,可加速干酪中的蛋白质降解和脂肪分解,缩短其成熟期,且增强风味(减少苦味),在促熟干酪方面取得了较好的实验效果。综述了现有的修饰发酵剂细胞促熟干酪的方法,详述了热休克、冷休克这两种常用的方法,最后对修饰发酵剂细胞促熟干酪的应用前景作以展望。 相似文献
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USE OF AN ELECTRONIC NOSE TO STUDY THE CONTRIBUTION OF VOLATILES TO ORANGE JUICE FLAVOR 总被引:3,自引:0,他引:3
EDWARD R. FARNWORTH ROBIN C. MCKELLAR DENISE CHABOT STÉPHANE LAPOINTE MARTIN CHICOINE KELLEY P. KNIGHT 《Journal of food quality》2002,25(6):569-576
Ideal orange juice and orange juice from which the volatile compounds had been stripped were analyzed using an electronic nose. In the ideal juice, dlimonene was the volatile in highest concentration. The stripped orange juice contained less than 1% of the original d‐limonene and all other volatiles were reduced to below levels of detection as measured by gas‐chromatography analysis. The electronic nose was able to distinguish between the two orange juices, ideal and volatile stripped. Four commercial orange juice essences were added to the stripped orange juice at concentrations up to 2%. The differences, as measured by the electronic nose, between the original orange juice and the volatile stripped orange juice were reduced when orange essence was added to the volatile stripped juice. In orange juice flavor, α‐pinene, sabinene, β‐myrcene, and d‐limonene appear to play an important role. 相似文献
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J. Hynd 《International Journal of Dairy Technology》1976,29(1):39-45
Recent success using concentrated single strain starters in Scotland is based on continuing research work mainly by the New Zealand Dairy Research Institute. The Institute has isolated groups of 'phage unrelated single strain starters capable of producing good flavoured Cheddar cheese. These starters were concentrated and used to produce cheese on automated and mechanized equipment. The results are evaluated. Reliable acid production from the same starters used in refilled vats depends on adequate intermediate sanitation to control the phage levels to a predetermined level and the regular replacement of stock cultures. 相似文献
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