混合脂肪酸甲酯的气相色谱—质谱联用分析

脂肪酸甲酯是一种重要的化工原料，由废油脂制备脂肪酸甲酯并利用气相色谱-质谱联用技术对其进行分析、分离更是一种先进的生产研究工艺。本文简述了废油脂制备脂肪酸甲酯的工艺流程并利用气相色谱—质谱联用技术对其进行分离分析，为混合脂肪酸甲酯的评价及后续分离工作作了准备，进一步拓宽了由废油脂制备的混合脂肪酸甲酯的应用领域。     

Application of infusoria Tetrahymena pyriformis culture in quality method of estimation with a help of frozen raw material from Pacific herring fatty

Influence of refrigerated storage on quality of fatty raw material by the example of Pacific herring has been investigated. After freezing and during storage at different temperatures in samples of frozen Pacific herring wedetermined the microbiological parameters, the content of toxic compounds, changes of proteins and accumulation of products of lipids oxidation. In parallel it was determined the quality of frozen herring by method of biotesting using infusorian Tetrachymena pyriformis. It has been established, that during storage of frozen Pacific herring the loss quality of fish raw material takes plase. Results of biotesting completely correlate with the data of chemical analysis under the estimation of fish raw material quality of refrigerated storage.     

羊肉部分下脚料发酵工艺条件的优化

为了制备羊肉下脚料固体肥料,以羊肉下脚料为原料,以枯草芽孢杆菌(Bacillus subtilis)、蜡样芽孢杆菌(Bacillus cereus)、青霉菌属(Penicillium citreonigrum)和米曲霉(Aspergillus oryzae),为基础进行单菌株和混和菌发酵试验,并对得到的最佳组合进行发酵工艺条件进行优化,以发酵产物中游离氨基酸态氮含量为指标,评价羊肉下脚料液体肥料。得到用混合菌组合7发酵羊肉部分下脚料最优条件为温度30 ℃、pH=6.0、接种量10%、转速160 r/min,在此优化的条件下得到的总氮含量约为37.16 mg/mL,对动物副产品的综合利用和开发提供一定的指导意义。     

Proteolytic processing of herring (Clupea harengus): biochemical and nutritional characterisation of hydrolysates

Food research on fish has demonstrated that they constitute excellent nutritional components. The aim of the present work, was to process herring ( Clupea harengus ) using Protamex^® and evaluate the distribution of nutrients in various fractions obtained following membrane filtration. The fish starting material was composed of approximately 88% water and the dry matter contained 59% crude proteins, 33% lipids and 5% minerals. The recovery of fish dry matter in the liquid hydrolysate was 67.8%. Most protein enriched fractions demonstrate a well-balanced amino acid composition, notably the most essential amino acids. These protein fractions are characterised by biomolecules having a relatively low molecular weight (45 kDa and less) range. Even though the process could be optimised, the biochemical and nutritional analyses indicate that the herring may serve as high-value products for future applications in the health and food sectors.     

Losses of nitrogen fractions from herring to brine during marinating

Fish meat is characterized by a high content of valuable nutrients. During the marinating process, however, the process of proteins diffusion and other nitrogen fractions from fish to the surrounding brine is commonly observed. It was determined that the total nitrogen loss from herring meat of industrial maturity (4-5 day) amounted to 6-19% of raw material nitrogen. Extension of the marinating time to 16-18 days increases nitrogen losses even to 18-27%. Less loss was observed during marinating of fresh than of frozen herring and during marinating of carcasses, as opposite to fillets. Higher nitrogen content in fish was not proved to influence higher nitrogen losses in a brine. The majority of loss consisted of nitrogen fractions soluble in TCA, of which one third was formed by α-amine nitrogen. Nitrogen contained in brine suspension accounted for only 1.5-4% of total nitrogen losses. With increasing salt or acid concentration the amount of total nitrogen loss was lower from fresh herring and higher from frozen one. Higher salt concentration significantly reduced the amount of non-protein nitrogen and all its fractions during marinating of fresh and frozen herring. In case of acetic acid, the influence of its concentration was diverse and depended on type of herring and its dressing.     

Analysis of lipid classes and the fatty acid composition of the salted fish roe food products,Ikura, Tarako,Tobiko and Kazunoko

This study was designed to clarify the content of lipid classes and the fatty acid composition of total lipids (TL), sterol esters (SE), triacylglycerols (TG), phospholipids (PL), phosphatidylcholine (PC), and phosphatidylethanolamine (PE) of the Japanese fish roe products, Ikura, Tarako, Tobiko and Kazunoko. The TL, total cholesterol, TG, and PL content of Ikura were higher than those of Tarako, Tobiko and Kazunoko. Kazunoko had the lowest cholesterol content among these roe products. PC was the main component in the PL class of each fish roe product. The main fatty acids of all roe products were 16:0, 18:1n−9, 20:5n−3, and 22:6n−3. Docosahexaenoic acid (22:6n−3) was rich in the TL, SE, TG, PL, PC and PE fractions of all roe products. In particulars the 22:6n−3 percentage of PC and PE fractions in Tobiko were higher than those of Ikura, Tarako and Kazunoko. These results indicate that the lipid from fish roe products may be a useful food source for maintaining human health.     

几种辣饼酱的制作方法

为了充分利用大豆,介绍了以大豆为原料生产的辣饼酱、蒜米辣饼酱、芝麻辣饼酱、蘑菇辣饼酱、虾籽或虾米辣饼酱和文蛤辣饼酱等6种辣饼酱的生产原料、工艺流程、配方、操作要点和产品特点。     

Innovations in value-addition of edible meat by-products

While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and internal organs of harvested animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Industry is using science and innovation to add value to animal by-products far beyond its usual profitability. Regardless of the final product's destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional properties, to search for key active molecules in nutrition like bioactive peptides, food safety (antimicrobial peptides), medicine, cosmetics or other fields, to develop new technological applications and to continue innovation towards advanced value-addition of meat by-products.     

Changes in concentrations of dioxins and dioxin-like PCBs during processing of fish

Fish among meat and dairy products mainly contribute to the human exposition with dioxins and dioxin-like PCBs. Contaminant levels of fish are mainly determined in the edible part of the raw material. In Germany fish are not consumed raw but industrially processed to manifold products and cooked, fried or deep-fried in household. To study the influence of processing on the contaminant levels, changes of dioxins and partly of dioxin-like PCBs were followed during canning of herring fillets, hot smoking of mackerel fillets and Greenland halibut cutlets and during sugar salting of beheaded whole herring. The hot smoking process and sugar salting of herring led to an increase of the dioxin content in the edible part of the final product. The increase was related to the loss of water during processing whereas the fat and thus the lipophilic dioxins remained in the muscle meat. For sugar salting also changes of dioxin-like PCB levels were followed and the same effect was observed. Otherwise the production of canned herring fillets in tomato sauce led to a “dilution” of the dioxin content due to the addition of the sauce.     

Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus)

Raw herring (Clupea harengus), a waste product from the roe industry, was hydrolyzed, using an endopeptidase preparation from Bacillus licheniformis. Aliquots were taken at 0, 5, 10, 20, 30, 45, and 60 min hydrolysis to measure the degree of hydrolysis. The functional properties tested were emulsifying activity index (EAI), foamability, and foam stability of the hydrolysate. At 36% hydrolysis, the herring hydrolysate presented good emulsifying stability (> 120 minutes) and an adequate foam expansion (142%), as compared to the soluble fraction from the unhydrolyzed control herring. The lipid content decreased considerably to 0.77% for the fish protein hydrolysate, while its protein content increased to 77%. The amino acid composition remained similar to that of the control.     

Rohstoffe für Fermentationen

Raw Materials for Fermentation Processes. Biotechnology is today particularly important in the fields of food and alcoholic beverages, chemical and pharmaceutical industries, biomass production, wastewater treatment and biogas recovery. The changes expected in the eighties with regard to raw material and energy as well as food supply and environmental pollution control will set biotechnology new tasks to be mastered. These tasks include for example, the production of protein-bearing fodder and the increased use of by-products and waste products, e.g. for fermentation ethanol as a gasoline additive and for the recovery of biogas. Possible raw materials for fermentation will be examined in this paper with regard to availability and economic aspects.     

Fish protein hydrolysates: Proximate composition,amino acid composition,antioxidant activities and applications: A review

The fish processing industry produces more than 60% by-products as waste, which includes skin, head, viscera, trimmings, liver, frames, bones, and roes. These by-product wastes contain good amount of protein rich material that are normally processed into low market-value products, such as animal feed, fish meal and fertilizer. In view of utilizing these fish industry wastes, and for increasing the value to several underutilised fish species, protein hydrolysates from fish proteins are being prepared by several researchers all over the world. Fish protein hydrolysates are breakdown products of enzymatic conversion of fish proteins into smaller peptides, which normally contain 2–20 amino acids. In recent years, fish protein hydrolysates have attracted much attention of food biotechnologists due to the availability of large quantities of raw material for the process, and presence of high protein content with good amino acid balance and bioactive peptides (antioxidant, antihypertensive, immunomodulatory and antimicrobial peptides).     

天然植物性大豆蜡的研发

对植物性大豆蜡研发的原料分类、物质组成、产品质量、功能特点、提取技术、应用领域、发展前景及存在的问题进行了综合性表述,旨在综合利用大豆油脂加工中的副产物,开发高科技含量与高附加值的系列产品,开拓新的应用领域,为国家提供新的蜡质资源,并推进到国际商品市场.     

Fish silage

The literature on fish silage is briefly reviewed and experiments described in which six types of fish silage were made using the following raw materials: sprats, herring, herring offal, sand-eels, white fish offal and mackerel. The silages were stored for a period of one year at temperatures of +2 ºC and +23 ºC. The composition of each silage is reported and some of the changes occurring in the protein and oil during storage are described together with an outline of the methods of measurement. There are rapid deteriorative changes in the fish oils and increases in soluble nitrogen. The conditions under which fish silage may be considered a suitable process for utilising waste fish are outlined.     

啤酒废弃物在食品工业中的应用

啤酒废弃物主要是啤酒废酵母和啤酒糟,在食品工业中有广泛应用。啤酒废酵母可用于生产酵母浸膏、营养调味品、胞壁多糖及蛋白粉;啤酒糟可用于制作面包饼干,生产调味品、食品添加剂、复合氨基酸,用作食用菌栽培原料,发酵生产燃料乙醇、甘油及沼气。啤酒废弃物在食品工业中具有非常广阔的应用前景,具有较好的社会效益和经济效益。     

Gedanken zum mittelfristigen Innovationspotential der Spanplattenindustrie

The foremost aim in all fields of research must be a long-term, safeguarded supply of raw materials. First measures against future shortages are to investigate the use of alternative raw material sources by recycling processes (e.g. of waste wood, straw, grasses, waste paper, fibrous materials from socalled waste-light-fractions, gypsum, etc.). As to the formaldehyde emission from particleboards it must be borne in mind that in future even standard types FPY and FPO will be subject to E-classification. In the field of mixed glue resins, test methods have to be developed for distinct differentiation between various modified MUF-bonds. As far as new products are concerned, ways and means must be found to prevent the displacement of particleboard by the competitive MDF-board. Another project would be to find out under which process engineering conditions the production of waferboard or strandboard could be made profitable in Europe.     

红酵母及红酵母产类胡萝卜素研究进展

类胡萝卜素是安全有效的营养添加剂,因此被广泛用作药品、食品的着色剂和营养强化剂及饲料添加剂等。本文评述了红酵母利用农副产品和工业废料发酵产类胡萝卜素的研究进展,对影响类胡萝卜素产量和酵母生物量的多种因素进行了探讨。以廉价的农副产品作为营养源可降低成本,实现工业废料的资源化利用,减少对环境的污染,具有实际意义和社会意义。     

颜色级指标配棉要求分析

棉花是纺织工业的重要原料,棉花新标准是提高纱线品质和质量,提升纺纱企业管理水平,降低原料成本,提高成品性价比的基础性、技术规范性文件。文章探讨、研究了新标准下配棉工作应关注的重点和产品质量控制对配棉工作提出的新要求,通过实例介绍了配棉质量控制程序,提供了混棉参考指标,对棉纺企业的质量控制有参考意义。