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近年来,在肉类食品质量控制当中,检测肉制品中淀粉含量是一项重要内容,测定方法通常采用国家标准GB9695·14—88《肉制品淀粉含量测定》。该方法等效采用ISO5554—1978《肉和肉制品淀粉含量的测定》。但在实际工作中,我们发现碱性铜试剂的浓度对淀粉含量测定有直接影响。为此,我们在实际工作中做了一些具体的条件实验。 相似文献
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肉制品淀粉含量测定的几个问题张垠,庄彦肉制品中的淀粉含量是一项重要的质量指标。由于该项指标的测定方法(GB9695.14一88肉制品淀粉含量测定)比较繁琐,耗时较长,一些检验人员觉得该项分析不易掌握,容易造成实验的失败或数据不准确。对此,我们认为,只... 相似文献
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<正> 乳精是牛奶中主要的碳水化合物,是一种还原双糖.脱脂奶粉和低钙脱脂奶粉常用作蛋白质增补剂添加到肉制品中,本方法通过分析乳糖含量来测定产品中上述乳制品的添加量.1.原理:普通面包酵母不能使乳精发酵,本方法就是根据这一点来测定乳精含量的.麦芽糖是淀粉水解的产物,也不能被面包酵母发酵.所以,如果肉制品中添加了淀粉糖浆或淀粉糖浆干粉,必须制备麦芽糖驯化酵母,以使这些添加剂产生的麦芽糖发酵,也可用活性干酵母代替面包酵母,但此时要特别注意避免破坏有机物. 相似文献
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肉制品中淀粉含量测定方法改进 总被引:1,自引:0,他引:1
本文研究肉制品中淀粉含量测定的快速方法,用做完脂肪后的样品,经弃糖、水解、斐林试剂法测定淀粉含量,回收率在88%~108%,变异系数2.6%~5.8%之间在实际工作的应用中取得满意结果. 相似文献
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为考察重量法与国际公认的美国分析化学家协会(Association of Official Analytical Chemists,AOAC)方法在测定抗性淀粉含量时能否互换,选择日常生活中常见的8种含淀粉零食和课题组研发生产的玉米回生淀粉Ⅰ、玉米回生淀粉Ⅱ、含醇溶蛋白玉米回生淀粉、分别添加了40%和80%含醇溶蛋白玉米回生淀粉的馒头共13种样品,分别采用重量法和AOAC法检测其中抗性淀粉含量。结果表明,含油脂的样品测定抗性淀粉含量前需要先去除油脂,所有样品测定前需要脱除水分。当样品油脂或水分含量超过30%时,采用重量法测定抗性淀粉含量与AOAC法测定结果误差会大于5%,其它样品采用重量法测定的结果相对标准偏差均在5%以下。因此,在无脂肪添加的淀粉乳体系、油脂或水分含量低于30%的食品样品中可以用重量法替代AOAC法测定样品中抗性淀粉的含量。 相似文献
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分别研究了烟叶中检测淀粉含量的三种方法,通过相对标准偏差和回收率的对比对三种检测方法进行了分析。结果显示:酸解法的相对标准偏差为2.26%,回收率为107.86%;碘显色法的相对标准偏差为1.0397%,回收率为98.45%;高氯酸萃取-连续流动法的相对标准偏差为1.33%,回收率为98.63%。酸解法的检测结果的精密度准确度明显不如其它两种,碘显色和连续流动法的精密度准确度则比较接近,且都较适合烟叶中淀粉含量的检测,适合广泛应用。 相似文献
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Grete Skrede 《Food chemistry》1983,11(3):175-185
The starch content of meat products is determined as glucose by an enzyme-hydrolytic method using thermo-stable α-amylase and amyloglucosidase for hydrolysis. The method is compared with a polarimetric and an acid-hydrolytic method.The recovery in various cooked and uncooked sausages containing up to 12% starch ranged from 92 to 102% of the starch content estimated from the recipe. The average coefficient of variation was 2%. The presence of lactose did not influence the starch determination. In a collaborative study an average of 103% of the estimated starch value was recovered. The random and systematic errors were of equal size, each amounting to a maximum of 8% of the starch content of the sausages.The application of the method for food inspection purposes is discussed. The method is considered to be suited for starch analysis in meat products. 相似文献
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Comparing Studies on Standard Methods for Determination of Phosphorus. Comparing studies on the applicability of four standard methods for determination of total phosphorus content of meat products, the total phosphorus content of corn starch, of cheese and of fruit juice were carried out on eight starch products of different phosphorus contents. Results were evaluated on the following criteria: 1. Correlation between added and analytically determined phosphorus content in five corn starch products, 2. accuracy of results, 3. applicability of standard methods on starch products, 4. total time spent on the analysis. The standard method for determination of total phosphorus content in corn starch showed the best correlation and the most precise results. The method for determination of phosphorus in meat products and the method for corn starch were easily applicable on starch products. A limited applicability was found for the remaining methods. The methods for meat products and for cheese required the shortest time. The longer time of the method for corn starch mainly resulted from different decomposition technics. The method for determination of phosphorus in corn starch was found the best in three criteria but more time was required. 相似文献
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Various blends of spent hen meat and grains (potato starch, corn starch, and rice flour) were popped using a popping machine. Lowest bulk density was observed in the snack with 1:2 ratio of meat and potato starch. Except for the popped snack with meat and rice flour, as the starch content increased, bulk density decreased gradually. Popped snacks with grains only were higher in L* value than those with meat and grains. The a* and b* values increased with increasing meat content. All popped snacks were significantly different (P<0.001) in bulk density, color, and breaking force. As the grain content of snacks increased, the size of the air cells also increased. Results of scanning electron microscopic and optical microscopic observations revealed the popping degree of snack with starch and spent hen meat was affected by the presence of meat. The optimum ratios of meat to grain for high expansion ratio were determined to be 1:2 and 1:3 of meat to corn starch and potato starch. 相似文献