ɛ-POLYLYSINE IMPROVES THE QUALITY OF SURIMI PRODUCTS

To apply ɛ-polylysine (PL) as a natural food preservative for the preparation of surimi products, effects of added PL on the textural properties and shelf-life of kamaboko gels were investigated. Kamaboko gels were prepared by setting at 30C for 1 h, then heating at 80C for 20 min. Breaking force and breaking strain of kamaboko gels increased slightly with increasing PL concentration up to 0.2% and decreased at 0.4%. However, the protein subunit component composition of kamaboko gels did not vary with the amount of PL added, indicating that PL did not promote the polymerization of myosin heavy chain. The increased pH value of surimi to around 7.6 as the result of the incorporation of 0.2% PL was found to be attributable to the increased textural properties of kamaboko gels. The shelf-life of kamaboko gels was significantly extended by the addition of 0.2% PL in surimi, especially at 5C and 10C storage.     

袖珍型禽类产品的制作技术

本文介绍以禽类为原料加工生产传统型袖珍产品的新工艺，采用肉鸽加工烧鸡，用分割后的鹅腿加工中国传统型火腿，用鹌鹑蛋生产皮蛋等。该工艺在继承传统工艺的基础上，结合各原料的特点对传统工艺加以改进，并保持传统产品的特色和风味，对增加禽类产品的品种及促进禽类产品的销售，提高经济效益具有重要意义。     

APPLICATION OF MULTIVARIATE STATISTICAL METHODS TO THE ANALYSIS OF THE COST, NUTRITIONAL AND SENSORIAL QUALITY FOR SOME PROTEINS USED IN FOOD FORMULATIONS

Incomplete proteins, of lower nutritional value, are usually more available and less expensive than complete high quality proteins. In the development or reformulation offood products, sensory,“nutritional‐quantitative” and economic aspects may be superimposed on the “nutritional‐qualitative” aspects, to the detriment of consumers. In the present study, three protein ingredients were mixed at different proportions and their nutritional and sensory properties were evaluated by a multivariate approach, using principal component analysis (PCA) in order to identify the type of association between these properties and cost. A strong positive correlation was observed between nutritional quality and cost of the mixtures, with a correlation coefficient of the order of 0.82, while the vector concerning the sensory quality was practically orthogonal to the nutritional vector, suggesting a low correlation between these two features. Thus, we recommend that the protein quality be evaluated, classified and, if possible, expressed on the label especially in foods destined to institutional programs of children's foods, hospital diets and foods used as meal substitutes.     

超细旦涤纶POY的生产工艺技术选型

讨论目前世界上一些典型的超细旦丝生产工艺路线,并对各生产工艺技术形式进行了对比分析。     

THE ROLE OF RESEARCH IN RELATION TO NEW PRODUCTS

The part played by research in relation to new products is examined and the importance of participation between research and marketing personnel emphasized. Development and exploitation of existing raw materials as well as new ingredients and new technology is considered and the utilization of existing equipment for alternative product types is discussed ( Editor's summary )     

加强工艺管理,提高产品质量

对造成质量特性缺陷的工序因素进行分析,尤其对造成质量异常的设备工序因素进行重点分析。对产品和机台实行锭位管理,用计算机对质量信息进行统计分析处理,详细地分析产品质量情况、设备状态、故障锭位等。工艺设备人员对设备进行状态监测,并采取相应措施,有效地控制工序因素,降低不良品损失。     

A REVIEW OF THE PHYSICOCHEMICAL APPROACH TO THE ANALYSIS OF THE STRUCTURAL VISCOSITY OF FLUID FRUIT PRODUCTS

The main goal of the physicochemical approach is to understand the flow mechanism in fluid fruit products and to control as well as “synthesize” a desired consistency. Three methods have been employed in an attempt to correlate the rheological parameters of the product with the physicochemical properties of its components. The first method uses flow and physicochemical data, obtained from samples where a single factor is varied at a time, to derive an empirical correlation. This correlation is subsequently verified on commercial samples before putting it into practical use. The second method is based on an analogy between a well analysed experimental model and a closely related commercial product. The third method is based on a theoretical model. Since to-date there are no specific models for fluid fruit products, use was made of a modification of Casson's equation which yielded satisfactory results for orange juice concentrate.     

APPLICATION OF THE GENERAL FOODS TEXTUROMETER TO SPECIFIC FOOD PRODUCTS

The application of the Texturometer to a variety of foods is discussed. Illustrative data are reported for puddings, whipped toppings, cold cereals, potato chips, bread at different stages of staling, frankfurters, French fried potatoes, chocolate, etc. A one-kernel technique for rice is described and correlations with sensory evaluation for specific products are discussed. It is emphasized that optimum conditions of testing must be established for each class of products to parallel the human being who alters the manner of manipulating food in the mouth depending on its textural characteristics. Instrument conditions found adequate for testing different foods are given.     

USE OF VACUUM IMPREGNATION TO DEVELOP HIGH QUALITY AND NUTRITIONALLY FORTIFIED FROZEN STRAWBERRIES

Strawberries (Totem) were vacuum impregnated (VI) before freezing with cryoprotectants of high fructose corn syrup (HFCS) or high methoxyl pectin (HMP) to improve quality, and with calcium and zinc salts to enhance the nutritional value of the product. The VI process consisted of a 15 min vacuum at 50 mm Hg and 30 min restoration at atmospheric pressure. VI pretreatment significantly increased the calcium and zinc content of frozen strawberries. VI with cryoprotectant improved the textural quality and reduced drip loss of frozen-thawed strawberries in comparison with untreated strawberries. Calcium in the VI solutions further increased the firmness of frozen-thawed strawberries, and zinc improved the color stability of the strawberries during the impregnation and freeze-thawing process.     

海带膨化香酥条的研制

以干海带为原料,经3%的柠檬酸脱腥后、调味、挂糊、轻微油炸、微波膨化、烘箱干燥系列工艺制成营养丰富的海带香酥条,成品中钙含量为103.93mg/100 g,碘的含量为152.35μg/100 g.     

PCR技术在食品动物源性检测中的应用

简述了PCR技术检测食品动物源性的基本原理和方法,并对近年来国内外专门用来检测食品动物源性的PCR技术作了简介,主要包括常规PCR、多重PCR、实时荧光定量PCR、定量竞争PCR和RAPD-PCR等。     

GPL氧漂稳定剂在抽纱钩花制品的应用

探讨了ＧＰＬ氧漂稳定剂的结构,性能及在抽纱钩花制品的应用。