HACCP体系在冬笋保鲜加工中的应用

为保证保鲜冬笋的质量安全,避免冬笋在加工和冷藏中出现褐变、霉变和老化等现象,将HACCP体系应用于冬笋保鲜生产,对保鲜冬笋加工工艺环节中的危害性进行分析,确定了影响产品质量安全的关键控制点,从而有效防止冬笋加工过程中的危害发生。     

HACCP在冷冻虾仁加工中的应用

本文以HACCP为例,分析了冷冻虾仁在加工中的危害因素,对HACCP在冷冻虾仁加工中的应用进行了介绍,指出了HACCP体系在冷冻虾仁加工中存在的问题及改进建议,为冷淡虾仁加工提供技术监控。     

危害分析关键控制点体系(HACCP)原理在罐装巴氏杀菌保鲜蟹肉生产中的运用

目的 在罐装巴氏杀菌保鲜蟹肉的生产管理中提高安全卫生水平。 方法 根据危害分析关键控制点体系(HACCP)的质量管理原理, 通过对其生产流程的每道工序进行危害分析, 确定相关措施。结果 确定了冷却、添加食品添加剂、封口、巴氏杀菌、冰水冷却、冷藏6个关键控制点, 制定了HACCP工作计划表, 确定了关键限值和纠偏措施, 构建了罐装巴氏杀菌保鲜蟹肉的HACCP管理体系模式。结论 将该管理体系运用于罐装蟹肉的生产实践, 结果表明其显著提高了该产品质量安全卫生水平, 取得良好的效果。     

淡水龙虾虾仁可食性涂膜技术的研究

本实验选用壳聚糖、海藻酸钠为主要原料作为涂膜原料,对龙虾虾仁进行涂膜处理。分别对虾仁进行干耗率、解冻的汁液流失率、煮汁率、细菌总数测定。结果表明:可食性涂膜保鲜能显著减少解冻汁液流失、降低煮汁损失、干耗率和细菌总数。壳聚糖复合涂膜的保鲜效果优于海藻酸钠的保鲜效果。     

可食性涂膜保鲜虾的品质控制研究

以海藻酸钠和壳聚糖为涂膜剂对鲜虾及虾仁进行涂膜处理,然后分别进行冷藏及冷冻保鲜.通过测定解冻汁液流失、煮汁损失、干耗率及质构变化,研究在不同贮藏条件下采用可食性涂膜保鲜虾在品质控制方面的作用.实验结果表明:可食性涂膜保鲜能显著减少解冻汁液流失、降低煮汁损失及干耗率,并且能保持较好的硬度和弹性.壳聚糖复合涂膜的保鲜效果优于海藻酸钠的保鲜效果.     

HACCP体系在冻熟熏虾仁加工中的的建立和应用

根据HACCP质量管理体系的原理,通过对冻熟熏虾仁生产流程的每道工序进行危害分析,确定了原辅料接收、熏制、内包装、高温消毒、金属探测等5个关键控制点,制定了HACCP工作计划表,构建了冻熟熏虾仁的HACCP管理体系模式.     

HACCP管理系统在鲜切草莓加工和保鲜过程中的应用

目的将HACCP管理体系应用在鲜切草莓加工和保鲜生产中。通过HACCP体系可进行预防与控制食品原料生产、加工、贮运到销售等过程中可能存在的潜在危害,并能最大限度地降低风险,更有效地保证食品的安全。方法以草莓为试验材料,采用HACCP体系对鲜切草莓加工和保鲜过程中可能的潜在危害进行分析,确定关键控制点和关键限值,提出相应的预防措施和监测方法。结果确定了原料验收、切割、保鲜处理、包装、贮存5个关键控制点,构建了鲜切草莓加工和保鲜的HACCP管理体系模式。结论将HACCP管理体系运用于鲜切草莓加工与保鲜过程中,提高了该产品质量安全卫生水平。     

HACCP体系在乳粉生产中的应用

HACCP体系是一套有效保障食品产品卫生安全的管理方法,该体系针对食品生产各阶段可能产生的危害进行分析和确认,并加以管理。本文介绍了HACCP体系对乳粉生产行业质量管理的重要作用以及乳粉生产中HACCP的建立和应用步骤。结合乳粉生产工艺的各个步骤,文章分析出各个生产环节中可能存在的产品安全危害及关键控制点,确立了3个有效的CCP及其限值并且建立了HACCP计划及具体控制方法,保障了整个生产流程的监控效果,提高了产品质量的控制水平,为安全生产提供技术支持。     

可食性涂膜在番茄贮藏保鲜中的研究进展

可食性涂膜因具有天然安全、可降解的特点,成为当前果蔬保鲜的研究热点.为进一步提高番茄贮藏品质,延长保鲜期,综述了单一可食性涂膜和复合可食性涂膜在番茄贮藏保鲜中的应用现状及研究进展,分析不同涂膜材料对番茄的保鲜效果,指出复合可食性涂膜相比于单一涂膜,具有更好的成膜性能、机械性能、阻隔性能和抑菌效果,能更有效地实现番茄的贮藏保鲜.对番茄贮藏保鲜今后的发展提出建议,为番茄天然安全贮藏保鲜技术的应用研究提供参考.     

壳聚糖涂膜保鲜虾的研究

用不同浓度的壳聚糖作为涂膜剂,并加入适量添加剂对虾及虾仁进行涂膜处理,在室温条件下贮藏保鲜。以感官评定、细菌总数、TVB-N值作为鲜度指标,在贮藏期间进行了鲜度指标的测定,并与未经涂膜的进行对比,以试验壳聚糖涂膜保鲜对延长虾货架期的可行性及其效果。并根据不同浓度的涂膜效果,来确定最佳的壳聚糖涂膜浓度。实验结果表明:壳聚糖涂膜保鲜效果明显优于未经涂膜的对照组,其各项指标均较对照组有明显差异,能延长保质期2～3d。且以浓度为1.5%壳聚糖保鲜效果最佳。     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

ANALYTICAL CHARACTERIZATION OF THE PRODUCTS OF NONENZYMATIC GLYCOSYLATION OF LYSOZYME

The quantitative analysis of the reaction products of the water activity dependent nonenzymatic glycosylation of lysozyme was not straightforward. Difficulties arose in the determination of the number of bound glucose molecules because glycosylation leads to glucose mediated protein aggregation, and the likely presence of a mixture of relatively labile Schiff-base intermediates, and the more stable ketoamine products generated by Amadori rearrangement. Polyacrylamide gel electrophoresis was used to monitor protein aggregation; periodate oxidation, nuclear magnetic resonance (NMR), and oxalic acid hydrolysis combined with HPLC, emerged as the most promising methods to quantitate the degree of glycosylation. Possible interpretations are advanced to explain the apparent discrepancies in degree of glycosylation suggested by the different analytical methods evaluated.     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

DEVELOPMENT OF CHAINS OF CELLS OF SACCHAROMYCES CEREVISIAE DURING FERMENTATION

The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．