共查询到20条相似文献,搜索用时 15 毫秒
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Comminuted wet collagen from cattle hide was used to replace lean meat in a ground beef patty formulation at the 0,10 or 20% level and at the same level in a pork sausage formulation. The products were analyzed for amino acid composition by High Performance Liquid Chromatography. The products with collagen at all replacement levels showed a slight decrease in the essential amino acids but still retained approximately 75 to 85% of the total essential amino acids. Therefore, it was concluded that collagen from cattle hide may be used to replace a portion of the lean meat or fat meat in ground beef patties or pork sausage up to a 20% level while still providing much of the required dietary nutrition. 相似文献
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LAURA L. ZAIKA TATIANA E. ZELL S. A. PALUMBO J. L. SMITH 《Journal of food science》1978,43(1):186-189
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EFFECT OF FAST-FREEZING UPON BACTERIAL FLORA OF MACKEREL 总被引:1,自引:0,他引:1
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概述了饲料工业测定NSP酶活力的常用分析方法,并对可能影响活力测定结果的影响因素进行了分析。 相似文献
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J. H. RAMPTON A. M. PEARSON J. F. PRICE T. HASEGAWA R. V. LECHOWICH 《Journal of food science》1970,35(4):510-513
SUMMARY— Aseptic samples from pig and rabbit muscles were inoculated with Achromobacter liquefaciens, Micrococcus luteus, Pediococcus cerevisiae, Pseudomonas fluorescens, Streptococcus faecal is end a mixed culture obtained from commercial hamburger. Some difficulty was encountered in getting the organisms to grow, and good growth was achieved only with A. liquefaciens end mixed culture from commercial meat. Both inoculated and uninoculated control samples were incubated at 3 and 10°C for 0, 8 and 20 days. The salt soluble proteins were extracted with Weber-Edsall solution and subjected to sucrose density gradient centrifugation, gel filtration and disc gel electrophoresis. The microorganisms utilized in this study had no measurable effect upon the myofibrillar proteins from either pig or rabbit muscle. However, bacterial growth decreased the amount of certain non-protein ultra-violet absorbing components in the ultracentrifugal pattern of Weber-Edsall extract. These components did not appear to be of myofibrillar origin. Disc gel patterns of Weber-Edsall extracts from pig muscle produced a more intensely staining band than those from rabbit muscle at Rm , = 0.59. 相似文献
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The antilisterial activity of sodium, potassium or calcium lactate was tested in pork liver sausage (55% moisture, 2% sodium chloride). Lactate levels of 2, 3 or 4% (w/w) were used and the sausage was sterilized and inoculated with 104 –105 cells/g of Listeria monocytogenes strain Scott A. Enhanced inhibitory effects of the organism were observed with increasing concentrations of the salts at two storage temperatures. At 20C, cell numbers in the controls increased by 5 log cycles after 10 days. The change in log CFU/g in samples treated with 4% of the lactate salts was: sodium, 1.4; potassium, 1.35, and calcium, -1.33. At 5C, cell numbers after 50 days of storage increased by 4.5 log cycles in controls, and changes in log CFU/g in samples treated with 3% lactate were: sodium, 0.88; potassium, -0.67, and calcium, -1.49. Increasing the sodium chloride content in the product enhanced the inhibitory effects. While L. monocytogenes grew better in heat processed (water bath) than in heat sterilized sausage, cell growth was suppressed during refrigerated storage by 3% of each of the lactate salts, and the effect of the calcium salt was superior to that of either the sodium or the potassium salt. Although addition of lactates to the sausage lowered the water activity, the change was not sufficient to account for the antilisterial activity of these salts . 相似文献