共查询到19条相似文献,搜索用时 452 毫秒
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《中国调味品》2017,(5)
研究Nisin、Natamycin对调理狭鳕鱼片贮藏品质的影响。不同处理狭鳕鱼片在4℃冷藏条件下腌制24h后,测定其pH值、TVB-N值、组胺、大肠菌群及菌落总数。结果表明:Nisin和Natamycin对于调理狭鳕鱼片的pH值、挥发性盐基氮、微生物和组胺均优于空白样品;Natamycin对于调理狭鳕鱼片的pH值、微生物和组胺均优于Nisin处理的样品;Nisin对于调理狭鳕鱼片的挥发性盐基氮指标优于Natamycin;Nisin和Natamycin对冷藏调理狭鳕鱼片具有延长贮存期的特点,Natamycin的效果更为明显。分析得到结论:在0~4℃下,狭鳕鱼块的保质期在16天,两种抑菌剂使保鲜期延长了1~2天,相同状态下在这段时间的Natamycin效果略优于Nisin。 相似文献
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使用乳酸链球菌素(Nisin)、甘氨酸(Glycin)、纳他霉素(Natamycin)、溶菌酶(Lysozyme)四种天然防腐剂处理香酥酱鸭,以37℃恒温贮存7d时酱鸭中菌落总数、挥发性盐基氮(TVB-N)值测定结果为基础进行综合评分,通过双指标正交试验确定天然复合防腐剂应用于酱鸭生产的最佳配方。结果表明:四种防腐剂单一使用时均有抑菌效果,其中Nisin效果最佳,正交试验得出Nisin 0.05%、甘氨酸0.50%、纳他霉素0.05%、溶菌酶0.04%的天然复合防腐剂对香酥酱鸭的防腐效果最好,明显强于单一使用效果。 相似文献
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微生物防腐剂及其在食品工业中的应用 总被引:6,自引:0,他引:6
综述了微生物素及其特征,乳酸链球菌素(Nisin)和溶菌酶(Lysozyme)及纳他霉素(Natamycin)在食品防腐中的应用,并对微生物防腐剂的发展趋势进行展望。 相似文献
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微生物防腐剂及其在食品工业中的应用 总被引:9,自引:1,他引:9
综述了微生物素及其特征,乳酸链球菌素(Nisin)和溶菌酶(Lysozyme)及纳他霉素(Natamycin)在食品防腐中的应用,以及对微生物防腐剂的发展趋势进行展望。 相似文献
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关于鸡蛋黄、鸭蛋黄、咸鸡蛋黄、咸鸭蛋黄四种蛋黄风味物质的研究 总被引:1,自引:0,他引:1
咸蛋因其鲜嫩可口,营养丰富是一直深受国内外消费者喜欢的传统美食.尤其是咸蛋黄不仅可以直接食用,还被用于添加至月饼等糕点中,提高产品的口感与营养.鸡蛋、鸭蛋经腌制后产生了更多宜人的口感和风味.文章运用顶空微萃取技术与气质联用相结合的方法对鸡蛋黄、鸭蛋黄、咸鸡蛋黄和咸鸭蛋黄四种蛋黄进行了挥发性风味物质的研究. 相似文献
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添加谷氨酰胺转氨酶对糙米蛋糕品质的影响 总被引:1,自引:0,他引:1
研究在糙米蛋糕的蛋黄糊和蛋清中分别添加不同量的谷氨酰胺转氨酶(transglutaminase,TGase)对蛋糕烘焙品质的影响,并分析比较了TGase添加前后蛋黄糊和蛋清理化特性的变化。结果表明:添加TGase能显著提高糙米蛋糕的比容和弹性,降低其硬度,在蛋黄糊和蛋清中分别添加10和2 U/g TGase时,糙米蛋糕比容达到最大值6.0 mL/g。添加TGase后,蛋黄糊的黏度和乳化稳定性分别提高62.27%和3.86%,蛋清打发后的泡沫稳定性提高8.43%。通过测定发现蛋黄糊中的游离巯基含量明显减少,傅里叶变换红外光谱(fourier transform infrared spectroscopy,FTIR)和体积排阻高效液相色谱(size exclusion high performance liquid chromatography,SE-HPLC)的分析表明,添加了TGase的蛋黄糊中蛋白质β-折叠的比例显著增加,无规卷曲、β-转角的比例下降,并形成了更多大分子质量的蛋白质聚集体。这表明添加TGase促进了蛋黄糊和蛋清中的蛋白形成更多的交联,使蛋白质网络更加紧密,从而改善糙米蛋糕的质构。 相似文献
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Wang G Troendle M Reitmeier CA Wang T 《Journal of the science of food and agriculture》2012,92(10):2091-2097
BACKGROUND: It is well known that the foaming properties of egg white protein are significantly reduced when a small amount of yolk is mixed in the white. To improve foaming properties of yolk‐contaminated egg white protein, soy protein isolate (SPI) and egg proteins were modified to make basic proteins, and effects of these modified proteins on egg white foaming were evaluated in a model and an angel cake system. RESULTS: SPI and egg yolk proteins were modified to have an isoelectric point of 10, and sonication was used to increase protein dispersibility after the ethyl esterification reaction. However, only the addition of sonicated and modified SPI (SMSPI) showed improvement of foaming in the 5% egg protein model system with 0.4% yolk addition. SMSPI was then used in making angel food cake to examine whether the cake performance reduction due to yolk contamination of the white would be restored by such alkaline protein. Cake performance was improved when cream of tartar was used together with SMSPI. CONCLUSION: Basic soy protein can be made and used to improve egg white foaming properties and cake performance. Copyright © 2012 Society of Chemical Industry 相似文献
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V. B. Kamat G. A. Lawrence C. J. Hart R. Yoell 《Journal of the science of food and agriculture》1973,24(1):77-88
Macromolecular integrity of egg yolk lipoproteins is an essential prerequisite towards retaining cake quality of Madeira cakes and fatless sponges. In Madeira cakes, the low density lipoprotein of yolk is the major determinant of yolk function. In fatless sponge-cake making, it assists aeration and foaming. The high density yolk lipoprotein inhibits aeration but helps to retain air whipped in by other egg constituents. Implications of these findings are discussed in terms of possible modes of action of lipoproteins during cake making. 相似文献