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1.
Response surface methodology was used to compare the effect of temperature and time of the first step of blanching on compression,
shear, tension and stress-relaxation parameters of frozen-thawed potato tissues. A central, composite rotatable design was
used to study the effects of variation in levels of temperature (52.93–67.07 °C) and time (15.86–44.14 min) on rheological
parameters. Blanching temperature was the most important factor affecting the mechanical properties tested. The models fitted
for the apparent modulus of elasticity in compression, maximum tension force, and relaxed force in the first cycle (F
r1); all had R
2>0.85 (P≤0.01) and were used for doing predictions. Optimum conditions were with in the ranges of temperature (60–65 °C) and time
(25–35 min) used for each factor. In the experimental verification of the models at 65 °C during 30 min, the lowest percentage
residual between experimental and predicted values was obtained for F
r1 (0.644), which was therefore the most appropiate parameter for detecting the firming effect that the pectinesterase activity
produced on frozen potato tissues as a consequence of stepwise blanching under these conditions.
Received: 3 February 1999 / Revised version: 12 April 1999 相似文献
2.
The effects of temperature fluctuation ranges, number of fluctuations carried out, and packaging during frozen storage on
the texture of potato tissue in terms of compression, shear, and tension rheological parameters were assessed through data
generated according to a factorial design using principal component analysis (PCA). Five ranges of fluctuation (–24 °C to
–18 °C, –18 °C to –12 °C, –12 °C to –6 °C, –24 °C to –12 °C and –18 °C to –6 °C) applied 2, 4, 8, 16, 24, and up
to 32 times on unpacked and pre-packed frozen potatoes, were considered. The controls were unpacked and prepacked frozen tissues
thawed immediately without undergoing any fluctuation. In addition, several geometrical, technological, and chemical parameters
were determined. PCA showed that maximum shear force, Fs was the best rheological parameter for differentiation of the structural damage and softening occurring in the tissue at
each treatment, which was closely related to its duration, TT
d
. PCA did not permit complete discrimination between the five fluctuation ranges, but it clearly separated samples subjected
to –18 °C/–6 °C from those subjected to –24 °C/–18 °C. Frozen samples undergoing up to four fluctuations formed a separate
cluster from those undergoing a higher number. Analysis also clearly separated unpacked from pre-packed samples in response
to slower freezing rates reached in the latter.
Received: 17 December 1999 相似文献
3.
Short-time blanched (2 min, 90 °C), long-time blanched (30 min, 90 °C) and non-blanched potato slices were dried in a convective
air drier and their mechanical and rehydration properties were compared. Blanching increased the flexibility and strength
of dried potato slices, although the effects of short and long blanching were not significantly different. Unblanched potato
slices did not have larger rehydration ratios than blanched ones. After rehydration for 30 min, samples from all treatments
had higher strength and flexibility than cooked potatoes.
Received: 2 November 1998 / Revised version: 15 February 1999 相似文献
4.
Rui M. S. Cruz Margarida C. Vieira Susana C. Fonseca Cristina L. M. Silva 《Food and Bioprocess Technology》2011,4(7):1197-1204
The objectives of the present work were to optimise watercress heat and thermosonication blanching conditions, in order to
obtain a product with better quality for further freezing, and to evaluate the effects of thermosonication on the microstructure
of watercress leaves. In a chart of optimal time–temperature conditions for a 90% peroxidase inactivation (imposed constraint),
vitamin C (objective function) and a-value (improvement toward green) were mathematically predicted for both heat and thermosonication blanching treatments. Two
optimal thermosonication combinations were selected: 92 °C and 2 s, retaining 95% of vitamin C content and 5% a-value improvement, and a better condition in terms of practical feasibility, 86 °C and 30 s, allowing a 75% vitamin C retention
and 8% a-value improvement. The experimental values, for each thermosonication optimal time–temperature zone, were in good agreement
with the models' predicted responses. In terms of microstructure, thermosonicated watercress at 86 and 92 °C showed similar
loss of turgor and release of chloroplasts. The proposed optimal thermosonication blanching conditions allow the improvement
of the blanched watercress quality and consequently contribute for the development of a high-quality new frozen product. However,
a suitable scale-up is mandatory for industrial implementation. 相似文献
5.
A. Femenia E. S. Sánchez S. Simal C. Rosselló 《European Food Research and Technology》1999,209(3-4):272-276
Raisins obtained from seedless grapes ("Flame" variety) were kept under a modified atmosphere (MA) composed of CO2 (60%) and N2 (40%), and stored at 10 °C (10MA), 20 °C (20MA), 30 °C (30MA) and 40 °C (40MA). An additional sample was stored under
air at 20 °C (20A). Colour, and changes in cell wall components were monitored during storage. At the end of the storage
period, the 40MA and 20A samples showed a significant decrease (∼18–19%) in the yield of cell wall material (CWM), whereas
less than 6% of CWM had been degraded in the 10MA sample. The decrease in CWM was mainly due to pectic polysaccharide degradation,
although for 20A and 40MA samples, hemicelluloses were also affected. Throughout storage, 10MA, 20MA and 30MA samples exhibited
similar CWM solubility; however, that of the 40MA sample underwent a significant decrease, from 10% to 4.5%, probably due
to the formation of new pectic chains of higher molecular weight. In contrast, the CWM solubility of sample 20A increased
from 10% to 15%, suggesting that MA may have promoted the inhibition of pectic-polysaccharide-degrading enzymes. In general,
the combined use of relatively low temperatures and a MA helped to preserve both the colour of raisins and maintain the levels
of their CWMs at values similar to initial concentrations.
Received: 5 October 1998 相似文献
6.
In this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid
chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined
in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even
for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples
were C16 : 0, C18 : 0, trans C18 : 1, C18 : 1, trans C18 : 2 and C18 : 2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9–29.0%, sesame 15.0–23.1%, baby 3.0–30.5%, oat 17.6–22.4%, cocoa
1.5–22.9% and finger 1.0–24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production.
Received: 26 July 1999 / Revised version: 9 September 1999 相似文献
7.
M. José Esteve A. Frígola L. Martorell Carmen Rodrigo 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1999,208(2):144-147
Thermal degradation of green asparagus ascorbic acid in high-temperature short-time conditions was studied by heating in
a five-channel computer-controlled thermoresistometer. Ascorbic acid was heated to between 110 °C and 140 °C and the degradation
kinetics were analyzed assuming that two different inactivation mechanisms were occurring, one aerobic and the other anaerobic.
The two reactions followed first-order kinetics, with E
a=12.3(2.0) kcal/mol and k
125 °C=47.0(3.0)×10–3 s–1 for the aerobic oxidation, and E
a=6.1(1.4) kcal/mol and k
125 °C=4.1(0.2)×10–3 s–1 for the anaerobic degradation.
Received: 30 January 1998 / Revised version: 11 June 1998 相似文献
8.
A freeze- and bake-stable glazing for pastry has been developed based on an optimization procedure in which starches and
carrageenans as thickening agents were combined with sugar alcohols and sodium tripolyphosphate. Instrumental gloss measurement
on test biscuits showed that glazing consisting of 3% ι-carrageenan and 15% sorbitol (w/w) had maximal gloss. This was confirmed
on pastry products. In contrast to glazing based on mannitol, no crystallization problems were encountered for this glazing,
for which differential scanning calorimetry showed that some water freezes at –3 °C followed by freezing of supercooled encapsulated
water at –20 °C and by a glass transition at –61 °C. During normal frozen storage of preglazed, nonbaked pastry, the glazing
is thus in a nonstable rubbery state with a limited resistance to water migration and ice crystal formation, which can be
substantially improved by storage at temperatures below –61 °C.
Received: 1 March 1999 / Revised version: 19 April 1999 相似文献
9.
Pre-packed and unpacked potato tissues were frozen, subjected to temperature fluctuations and then thawed. Temperature fluctuations
ranged from –24 °C to –18 °C and from –18 °C to –6 °C. The number of fluctuacions ranged from 0 (that is to say, only
freezing and thawing processes) to 32 at each above fluctuation range, simulating practical frozen storage conditions. Compression,
shear and tension tests were carried out to measure the extent of structural damage caused to the potato tissue. Plots of
log (rheological parameters and moisture content) versus number of temperature fluctuations showed two distinct regions; the
first was a rectilinear plot with a steep negative slope up to four fluctuations. The second was also a rectilinear plot with
a shallow negative slope beyond four fluctuations. For higher number of fluctuations, most of rheological parameters reached
a value almost constant. These two-stage softening rate curves are consistent with the biphasic model and qualitatively similar
to those for thermal softening of the vegetables. This study shows that two substrates Sa and Sb may be involved in providing firmness to potato tissue in freezing and frozen storage conditions. By analogy with earlier
works, the term "frozen storage firmness" can be proposed to describe the amount of firmness that is resistant to degradation
by freezing with temperature fluctuations during frozen storage and final thawing of the product.
Received: 30 April 1999 相似文献
10.
Use of β-hydroxyacyl-CoA-dehydrogenase (HADH) activity to differentiate frozen from unfrozen fish and shellfish 总被引:1,自引:0,他引:1
Manuela Fernández Sergio Mano Gonzalo D. García de Fernando Juan A. Ordóñez L. Hoz 《European Food Research and Technology》1999,209(3-4):205-208
Further work on an enzymic method to differentiate frozen from unfrozen fish and shellfish is reported. The method is based
on the release of the β-hydroxyacyl-CoA-dehydrogenase (HADH) from mitochondria during freezing. Enzymic activity was evaluated
in fresh and frozen thawed samples from sole (Solea solea), sea bream (Pagellus centrodontus), hake (Merluccius merluccius), gilt headed bream (Sparus aurata), sea bass (Dicentrarchus labrax), salmon (Salmo salar), prawn (Penaeus japonicus) and Norwegian lobster (Nephrops norvegicus). Changes in the HADH activity of fresh and frozen thawed samples were compared after freezing at –196 °C for 15 min. Two
values were obtained: U (by dividing: HADH activity of samples frozen at –196 °C, then thawed/HADH activity of unfrozen samples) and F (by dividing: HADH activity of samples frozen at –18 °C, thawed, then frozen at –196 °C /HADH activity of samples frozen
at –18 °C, then thawed). Statistical analysis showed significant differences (P≤0.05) between both quotients for gilt headed bream, salmon, sea bream, sole and prawn, and an arbitrary limit was set at
2 to differentiate frozen thawed from unfrozen samples. The application of this limit made it possible to discriminate the
unfrozen from the frozen thawed state of around 90% of the total samples analysed. Best results were obtained for prawn (100%
of samples differentiated). In the present paper, a laboratory routine is proposed based on the comparison of the HADH activity
of a sample analysed straight away and that of a sample frozen at –196 °C and then thawed. The reported method is simple
and fast. The entire laboratory procedure can be performed in 45 min.
Received: 20 July 1998 / Revised version: 2 November 1998 相似文献
11.
I. M. N. Sousa Elsa C. Matias Olga Laureano 《European Food Research and Technology》1997,205(2):140-142
In this work the production of grape juice jellies with a low methoxyl pectin was studied. Availability of this kind of jelly
will increase the range of dietetic products and is a promising alternative use for grapes surplus to the needs of the enological
industry. The formulation of the jellies was optimized by response surface methodology (RSM), using as independent variables
total sugar content (20 – 50°Brix), low methoxyl pectin content (0.5 – 1.5%) and processing temperature (55 – 90°C) at five
levels. The dependent variable was the overall balance (B), a response obtained from sensory analysis. B was chosen from a series of sensory attributes evaluated by a test panel and the data treated by principal component analysis
(PCA). The resulting polynomial equation (R
2 = 0.92) showed the maximum value for B to occur for a jelly produced with 38°Brix of total sugar, 1.2% of low methoxyl pectin and a processing temperature of 69°C.
The sensory-optimized jelly was objectively characterized for texture and dynamic rheological behaviour.
Received: 2 October 1996 / Revised version: 7 January 1997 相似文献
12.
C. Vidal-Valverde Marin Prodanov Isabel Sierra 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1997,205(6):464-469
Lentils (Lens culinaris, var. vulgaris cultivar Magda-20) were naturally fermented for 96 h at different lentil flour concentrations (79, 150 and 221 g/l) and temperatures
(28, 35 and 42°C). During fermentation, samples were taken at 24-h intervals and the changes in thiamin (vitamin B1), riboflavin (vitamin B2) and total and available niacin (vitamin B3) were investigated. Preparation of the lentil flour suspension to be fermented (i.e. the process of mixing the flour and
sterilized tap water) caused an increase of the available niacin content in all batches, while changes in thiamin and riboflavin
content were related to the conditions in which the preparation of the suspensions was carried out. The whole natural fermentation
process (from the raw state to after 96 h of fermentation), either did not affect or produced a slight decrease in the thiamin
content of lentils. In contrast, riboflavin, available niacin and total niacin contents increased throughout the 96 h period,
which ended with a 35 – 82% increase of riboflavin, a 24 – 91% increase of available niacin and a 20 – 58% increase of total
niacin. The temperature during the fermentation procedure had significant effect on the levels of thiamin and riboflavin in
fermented lentils. To obtain lentil flours with an improved amount of riboflavin and available niacin with a minimum loss
of thiamin, the natural fermentation of lentils should be carried out for 96 h at 42°C and with a lentil flour concentration
of 221 g/l.
Received: 21 February 1997 相似文献
13.
C. de Meester 《European Food Research and Technology》1998,207(6):441-447
This report describes two studies which compared the results of the analyses of four heterocyclic aromatic amines (HAAs):
2-amino-3-methylinidazo[4,5-f]quinoline (IQ); 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx); 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline
(4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), first as pure methanolic solutions and, in a second
step, in a food matrice (beef extract) spiked with known amounts of these four HAAs. Details are given for the preparation
of the methanolic solutions of the four HAAs and for the homogeneity and stability studies. The results of different statistical
treatments revealed no significant heterogeneity within or between ampoules. The results of the stability studies clearly
indicated that, except for PhIP, no effect of storage period (up to 6 months) or storage temperature (up to 25 °C), existed
for the five HAAs methanolic solutions. Each of the eight European participating laboratories, which has leading experience
in the analysis of HAAs, received sealed ampoules containing the pure reference solutions of the four HAAs together with a
mixture of unknown identity and concentration. For the analysis of the unknwon sample, participants followed, a common work
programme, but used different columns, solvent gradients and detection systems (UV, fluorescence, mass spectrometry and electrochemical
detection. The analysis of the results of this first comparison revealed a good correlation between the results provided by
the participants and high precision regarding the target values, independent of the experimental conditions used. For the
second comparison, a common batch of commercial beef extract was prepared and spiked with known amounts of the four HAAs.
The long-term stability study at –18 °C, 4 °C, 25 °C, 40 °C and 60 °C revealed high stability of these four HAAs, during
up to 6 months of storage. At 40 °C and 60 °C, however, a significant loss was observed, in particular for PhIP. On the
other hand, the 1-year stability study revealed that the HAAs content did not change when beef extract was stored at –18 °C.
Details of these homogeneity and stability studies are provided. The sealed ampoules containing beef extract, together with
the reference methanolic solutions were sent to the participants in refrigerated container. The eight European laboratories,
which participated in the first comparision, adopted the work programme of this exercise. They generally followed a previously
agreed upon solid-phase extraction procedure, very similar to that described by Gross [8], with analysis by HPLC. Column conditions,
solvent elution and detection by UV, fluorescence, mass spectrometry and electrochemical detection varied between laboratories.
The objectives of this second phase of the project were to compare and improve usual routine laboratory methods for the determination
of IQ, MeIQx, 4,8-DiMeIQx and PhIP in the range of 1–30 ng/g, in a commercial beef extract. The comparision of the results
revealed, however, large variations, not only beween but also within laboratories. Major difficulties were encountered by
the participants, mainly for the determination of PhIP. Acceptable recovery levels were agreed between participants and different
sources of variability in the extraction procedures were identified. In conclusion, whereas the analytical determination of
HAAs in beef extract appeared to be satisfactory, the procedures of isolation and purification require further improvement.
Received: 23 April 1998 相似文献
14.
C. de Meester 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,207(6):441-447
This report describes two studies which compared the results of the analyses of four heterocyclic aromatic amines (HAAs):
2-amino-3-methylinidazo[4,5-f]quinoline (IQ); 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx); 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline
(4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), first as pure methanolic solutions and, in a second
step, in a food matrice (beef extract) spiked with known amounts of these four HAAs. Details are given for the preparation
of the methanolic solutions of the four HAAs and for the homogeneity and stability studies. The results of different statistical
treatments revealed no significant heterogeneity within or between ampoules. The results of the stability studies clearly
indicated that, except for PhIP, no effect of storage period (up to 6 months) or storage temperature (up to 25 °C), existed
for the five HAAs methanolic solutions. Each of the eight European participating laboratories, which has leading experience
in the analysis of HAAs, received sealed ampoules containing the pure reference solutions of the four HAAs together with a
mixture of unknown identity and concentration. For the analysis of the unknwon sample, participants followed, a common work
programme, but used different columns, solvent gradients and detection systems (UV, fluorescence, mass spectrometry and electrochemical
detection. The analysis of the results of this first comparison revealed a good correlation between the results provided by
the participants and high precision regarding the target values, independent of the experimental conditions used. For the
second comparison, a common batch of commercial beef extract was prepared and spiked with known amounts of the four HAAs.
The long-term stability study at –18 °C, 4 °C, 25 °C, 40 °C and 60 °C revealed high stability of these four HAAs, during
up to 6 months of storage. At 40 °C and 60 °C, however, a significant loss was observed, in particular for PhIP. On the
other hand, the 1-year stability study revealed that the HAAs content did not change when beef extract was stored at –18 °C.
Details of these homogeneity and stability studies are provided. The sealed ampoules containing beef extract, together with
the reference methanolic solutions were sent to the participants in refrigerated container. The eight European laboratories,
which participated in the first comparision, adopted the work programme of this exercise. They generally followed a previously
agreed upon solid-phase extraction procedure, very similar to that described by Gross [8], with analysis by HPLC. Column conditions,
solvent elution and detection by UV, fluorescence, mass spectrometry and electrochemical detection varied between laboratories.
The objectives of this second phase of the project were to compare and improve usual routine laboratory methods for the determination
of IQ, MeIQx, 4,8-DiMeIQx and PhIP in the range of 1–30 ng/g, in a commercial beef extract. The comparision of the results
revealed, however, large variations, not only beween but also within laboratories. Major difficulties were encountered by
the participants, mainly for the determination of PhIP. Acceptable recovery levels were agreed between participants and different
sources of variability in the extraction procedures were identified. In conclusion, whereas the analytical determination of
HAAs in beef extract appeared to be satisfactory, the procedures of isolation and purification require further improvement.
Received: 23 April 1998 相似文献
15.
The efficiency of high hydrostatic pressure (HHP) with the combination of mild heat treatment on peroxidase (POD) and lipoxygenase (LOX) inactivation in carrots, green beans, and green peas was investigated. In the first part of the study, the samples were pressurized under 250–450 MPa at 20–50 °C for 15–60 min. In the second part, two steps treatments were performed as water blanching at 40–70 °C for 15 and 30 min after pressurization at 250 MPa and 20 °C for 15–60 min. Carrot POD was decreased to 16% residual activity within the first 30 min at a treatment condition of 350 MPa and 20 °C and then it decreased to 9% at 60 min. When the carrots were water blanched at 50 °C for 30 min after HHP treatment of 250 MPa at 20 °C for 15 min, 13% residual POD activity was obtained. For green beans, the most effective results were obtained by two steps treatment and approximately 25% residual POD activity was obtained by water blanching at 50 °C for 15 min after pressurization at 250 MPa and 20 °C for 60 min. An effective inactivation of POD in green peas was not obtained. For carrots, LOX activity could not be measured due to very low LOX activity or the presence of strong antioxidants such as carotenoids. After pressurization at 250 MPa and 20 °C for 15 or 30 min, water blanching at 60 °C for 30 min provided 2–3% residual LOX activity in green beans. The treatment of 250 MPa for 30 min and then water blanching at 50 °C for 30 min provided 70% LOX inactivation in green peas. 相似文献
16.
S. O. Agbeniyi B. Fawole 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1999,208(1):47-49
The effect of curing kola nuts at 30 °C was evaluated at the Cocoa Research Institute of Nigeria, Ibadan, to determine the
effect of curing time and delay between inoculation and initiation of curing on storage rot. For nuts inoculated 24 h prior
to curing, 48–72 h curing at 30 °C gave optimal disease control. The incidence of rot was higher when the treatment was delayed
for 48 h after inoculation. When artificially wounded and inoculated kola nuts were dipped in a solution of 1.0 g l–1 of sodium bicarbonate for 2 mins, disease development was significantly reduced compared to the 0.5% sodium hypochorite treatment.
Sodium metabisulphite also reduced disease development but the level of disease control achieved was not significantly different
from that of the water-dipped controls. The in vivo results were consistent with the in vitro results.
Received: 15 April 1998 相似文献
17.
A. Neri M. S. Simonetti L. Cossignani P. Damiani 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1999,208(3):198-202
In a previous study the fatty acid compositions of triacylglycerol sub-fractions, separated by Ag+-HPLC, were studied in samples of cocoa butter, cocoa butter equivalents (CBE) and some of their mixtures. In this paper similar
research is described which was carried out on three other CBE (Illexao 30–61, Illexao 30–63, Illexao 30–71). The results
show the particular significance of the fully saturated sub-fraction, in which notable percentage changes in C16 : 0 and C18 : 0
contents were also detectable in the two mixtures with the lowest CBE content (5% or 15%, w/w) relative to genuine cocoa butter.
Multiple regression analysis was used to verify the percentages changes of fatty acid contents in the fully saturated sub-fraction
as a function of the percentage of CBE added to genuine cocoa butter.
Received: 19 December 1997 / Revised version: 25 June 1998 相似文献
18.
H. Kallio T. Lehtinen P. Laakso R. Tahvonen 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,207(4):276-280
The fatty acid composition of "fish wurst", a fermented salami-type sausage made of pork, lard and Baltic herring fillets
(Clupea harengus var. membras) was investigated. Changes in the proportions of the 35 most abundant fatty acids were examined throughout the 1-month ripening
period followed by a 4-month storage period. The fat composition of the product was stable (32–35%) and retained the characteristics
of the main ingredients: oleic acid (37.4%, mean of three production batches) palmitic acid (23.7%) and linoleic acid (10.7%)
from lard and fish, stearic acid (11.7%) mainly from lard, and palmitoleic acid (3.0%) and long-chain (C20–C24), polyunsaturated
fatty acids (c.a. 6%) mainly from fish. During the 4-week ripening period a statistically significant increase (P≤0.05) was detected in the proportions of minor fatty acids only, i.e. eicosenoic acid (20 : 1n-9), eicosadienoic acid (20 : 2n-6),
docosadienoic acid (22 : 2n-6) and docosatrienoic acid (22 : 3n-3). During the 4-month storage of the ripe sausage, the fatty
acid composition stabilized. Only the proportion of stearic acid increased significantly during storage, from 11.7% to 12.5%.
Received: 23 January 1998 / Revised version: 1 April 1998 相似文献
19.
H. Kallio T. Lehtinen P. Laakso R. Tahvonen 《European Food Research and Technology》1998,207(4):276-280
The fatty acid composition of "fish wurst", a fermented salami-type sausage made of pork, lard and Baltic herring fillets
(Clupea harengus var. membras) was investigated. Changes in the proportions of the 35 most abundant fatty acids were examined throughout the 1-month ripening
period followed by a 4-month storage period. The fat composition of the product was stable (32–35%) and retained the characteristics
of the main ingredients: oleic acid (37.4%, mean of three production batches) palmitic acid (23.7%) and linoleic acid (10.7%)
from lard and fish, stearic acid (11.7%) mainly from lard, and palmitoleic acid (3.0%) and long-chain (C20–C24), polyunsaturated
fatty acids (c.a. 6%) mainly from fish. During the 4-week ripening period a statistically significant increase (P≤0.05) was detected in the proportions of minor fatty acids only, i.e. eicosenoic acid (20 : 1n-9), eicosadienoic acid (20 : 2n-6),
docosadienoic acid (22 : 2n-6) and docosatrienoic acid (22 : 3n-3). During the 4-month storage of the ripe sausage, the fatty
acid composition stabilized. Only the proportion of stearic acid increased significantly during storage, from 11.7% to 12.5%.
Received: 23 January 1998 / Revised version: 1 April 1998 相似文献
20.
S. O. Agbeniyi B. Fawole 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1999,10(2):47-49
The effect of curing kola nuts at 30 °C was evaluated at the Cocoa Research Institute of Nigeria, Ibadan, to determine the
effect of curing time and delay between inoculation and initiation of curing on storage rot. For nuts inoculated 24 h prior
to curing, 48–72 h curing at 30 °C gave optimal disease control. The incidence of rot was higher when the treatment was delayed
for 48 h after inoculation. When artificially wounded and inoculated kola nuts were dipped in a solution of 1.0 g l–1 of sodium bicarbonate for 2 mins, disease development was significantly reduced compared to the 0.5% sodium hypochorite treatment.
Sodium metabisulphite also reduced disease development but the level of disease control achieved was not significantly different
from that of the water-dipped controls. The in vivo results were consistent with the in vitro results. 相似文献