红曲霉和乳酸菌发酵低温猪肉火腿肠工艺优化及品质分析

为探究红曲霉和乳酸菌发酵工艺对低温猪肉火腿肠品质的影响,通过单因素研究红曲霉添加量、乳酸菌添加量、发酵温度对低温猪肉火腿肠理化指标、感官品质和质构的影响,以感官评分为响应值,通过Box-Behnken响应面设计优化发酵工艺。结果表明,低温猪肉火腿肠最佳发酵工艺为红曲霉添加量4.0%,乳酸菌添加量5.0%,发酵时间44 h。在此最佳发酵工艺条件下,低温猪肉火腿肠呈浅红色,口感柔和,感官评分为82.5分,pH值6.24,亚硝酸盐含量为4.9 mg/kg,且4.0%红曲霉和5.0%乳酸菌可替代84.31%亚硝酸盐对低温猪肉火腿肠进行发色。     

自然风干对原料大头菜品质及风味的影响

为探讨自然风干对原料大头菜品质及风味的影响,本研究以风干前后的原料大头菜为研究对象,对原料大头菜风干前后的水分含量、水分活度、硬度、脆度、蛋白质含量、氨基酸态氮含量、微生物菌落总数和乳酸菌菌落数进行了对比分析,并采用固相微萃取-气相色谱-质谱联用技术（SPME-GC-MS）分析其挥发性风味物质的变化。结果表明,自然风干极显著提高了大头菜硬度,降低了大头菜脆度（P<0.01）。与风干前相比,风干后原料大头菜的菌落总数和乳酸菌菌落数极显著增加（P<0.01）,蛋白质含量由风干前的2.3 g/100 g极显著上升至2.5 g/100 g(P<0.01),水分含量由风干前的91%显著减少到88%(P<0.05),氨基酸态氮含量由风干前的0.27 g/100 g显著下降至0.24 g/100 g(P<0.05)。通过GC-MS技术从风干前后大头菜中分别检出24和18种挥发性风味物质,风干前后的大头菜挥发性物质种类及含量均有明显差异,风干后异硫氰酸仲丁酯和苯代丙腈的相对含量增加至1.362%和65.870%;利用偏最小二乘-判别分析（OPLS-DA）筛选出了19种特征...     

酶法制备血红素对湘式腊肠色泽和挥发性风味的影响

将酶解制备的猪血血红素用于加工湘式腊肠,分析添加血红素腊肠的色泽、主体风味和挥发性风味物质的种类和相对含量,并与添加亚硝酸钠的腊肠进行比较。结果表明:单独添加亚硝酸钠使得产品的黄度值(b~*)显著升高(P0.05),而其他色度值与对照组没有显著差异(P0.05);添加血红素使得产品的亮度值(L~*)、b~*和色彩度(C~*)显著降低(P0.05),血红素添加量为0.20%时会对产品的红度值(a~*)、C~*和色彩角(H~*)产生显著影响(P0.05)。添加血红素产品的L~*较小,添加物质相同时,产品具有相似的b~*。产品挥发性风味物质主体成分特征明显,在线性判别分析(linear discriminant analysis,LDA)中,在主成分1和主成分2方向上能将产品进行线性区分,显示了产品间主体风味成分的显著性差异。亚硝酸钠和血红素会对产品中挥发性风味物质的种类和含量产生显著影响,亚硝酸钠使得醇类物质的种类和相对含量降低,酯类、醛类、酮类、酚类、芳香族、烯烃和其他物质的种类和相对含量增加;随着血红素添加量的增加,酯类、醛类和酮类物质的相对含量呈现逐渐增加趋势,酚类、烯烃类、酸类和芳香族类物质的含量则有不同程度的降低。湘式腊肠加工中血红素的添加量控制在0.05%~0.10%时,产品能够获得和添加亚硝酸钠相似的特征。     

基于大豆-鸡肉复合酶解物替代配方制备鸡肉肠及其品质的变化

为探究大豆-鸡肉复合酶解物（Soybean-chicken Hydrolysate,SCH）部分替代鸡胸肉和氯化钠（Sodium Chloride,NaCl）对鸡肉火腿肠品质特性的影响及其替代方案的可行性,该研究以不同大豆-鸡肉复合酶解物替代量制备火腿肠为研究对象,对其主要成分含量、热稳定性、质构、感官品质和储藏稳定性进行系统分析,并结合正交实验,优化出鸡肉火腿肠的最佳复合配方。结果表明：大豆-鸡肉复合酶解物部分替代鸡胸肉和NaCl能显著提升鸡肉肠的风味、咀嚼特性与储藏品质,其中鲜味和鸡肉香气提升约15%和20%,咀嚼性同比提高71.86%。SCH最佳替代量分别为20%鸡胸肉和17% NaCl,总添加量（干基）占鸡肉肠总重2.0%。以最优配方制得的鸡肉肠营养健康（蛋白含量15.82%,钠盐含量1.59%）、风味佳（鲜味突出且鸡肉香味浓郁,感官评分91.04）、质构适中（硬度6 416.63 N,咀嚼性3 974.41 N）、储藏稳定性强（TBARS值0.37 mg MDA/kg,菌落总数1.78 lg CFU/g）,达到了优质鸡肉肠水平。由此可见,以大豆-鸡肉复合酶解物部分替代鸡肉肠原辅料具有一定可行性,且对鸡肉肠的品质改善具有积极作用。     

添加白芝麻粉对中式香肠品质特性的影响

研究在中式香肠中添加2%、3%、4%和5%的白芝麻粉对香肠理化指标、总游离氨基酸含量、风味物质、质构特性及抗氧化特性的影响。结果表明:风干结束后,添加白芝麻粉香肠的总游离氨基酸含量显著高于对照组(P0.05),挥发性风味物质中酯类物质的相对含量也高于对照组,而醛类物质的相对含量显著低于对照组(P0.05);添加白芝麻粉香肠的过氧化值和硫代巴比妥酸反应物质值均显著低于对照组(P0.05),表明在中式香肠中添加白芝麻粉可以抑制香肠的氧化。结合感官评价结果,最终确定香肠中白芝麻粉的最佳添加量为3%。     

低温燕麦复合火腿肠的保质期预测及贮藏特性

采用化学动力学原理的加速破坏性实验模型,分别对普通火腿肠对照组（A组）、未添加防腐剂的低温燕
麦复合火腿肠（B组）、添加防腐剂的低温燕麦复合火腿肠（C组）进行保质期预测研究,并在预测的保质期范围
内对低温燕麦复合火腿肠进行一些贮藏特性的研究。分析A、B和C样品分别在27、32 ℃和37 ℃贮藏条件下菌落总
数的变化;分析4 ℃贮藏条件下低温燕麦复合火腿肠的酸价、含水量、凝胶保水性、菌落总数及质构特性的变化。
结果表明：A、B和C 3 组样品在室温25 ℃条件下的保质期分别为25、21 d和23 d;在低温4 ℃条件下的保质期分
别为178、116 d和151 d。在贮藏过程中,低温燕麦复合火腿肠的酸价、含水量、凝胶保水性和菌落总数出现不
同程度的变化,但都在有关标准安全卫生许可的范围内。所研制的低温燕麦复合火腿肠（B组）可达到116 d的货
架期（贮藏温度4 ℃）,达到了市场货架期要求,比较发现按GB 2760-2011《食品添加剂使用标准》要求添加
防腐剂的低温燕麦复合火腿肠可达到更久的货架期。     

甜菜粉与亚硝酸钠复合对中式香肠品质的影响

研究甜菜粉对中式香肠品质的影响,以期达到替代或部分替代亚硝酸钠目的。采用甜菜粉(0、0.5%、1.0%)与亚硝酸钠(0、50、100 mg/kg)正交组合添加于中式香肠中,分别于第2、7、14 d测定亚硝酸盐残留量、色泽(L*、a*、b*)、亚硝基肌红蛋白(NOMb)含量、脂质氧化(TBARS)、质构(TPA)及酸度等指标。结果表明:各甜菜粉添加组的亚硝酸盐残留量显著低于100 mg/kg亚硝酸钠添加组的和国标规定(p0.05);0.5%甜菜粉复合50 mg/kg亚硝酸钠添加组的a*值显著大于1.0%甜菜粉复合50 mg/kg亚硝酸钠添加组的(p0.05);在第7、14 d,0.5%甜菜粉与50 mg/kg亚硝酸钠复合添加组的NOMb含量显著低于1.0%甜菜粉复合50 mg/kg亚硝酸钠添加组的(p0.05);在第14 d,0.5%甜菜粉复合50 mg/kg亚硝酸钠组的TBARS值显著小于1.0%甜菜粉复合50 mg/kg亚硝酸钠组(p0.05);但添加甜菜粉对中式香肠的质构影响不显著(p0.05)。综合亚硝酸盐残留量、色泽、NOMb、TBARS等指标,最优的组合为0.5%甜菜粉与50 mg/kg亚硝酸钠复合组。由此可见:甜菜粉可以替代部分亚硝酸钠添加于中式香肠中。     

绿茶提取物添加及脂肪替代对低脂猪肉香肠品质及脂质氧化稳定性的影响

采用柯罗纳油或预乳化后的柯罗纳油取代50%的猪后背脂肪,并添加不同含量的绿茶提取物（100 mg/kg或1 000 mg/kg）制作低动物脂肪猪肉香肠。对蒸煮后不同处理香肠的感官特性及脂肪氧化稳定性进行分析。结果表明直接采用植物油部分替代动物脂肪并不影响产品颜色（亮度和红度）、硬度和变形性,显著改善了产品的脂肪氧化稳定性（P＜0.05）,但增加了蒸煮损失并显著降低了产品破断强度。对植物油预乳化处理在一定程度上降低了脂肪替代引起的产品质构恶化。添加绿茶提取物（100 mg/kg或1 000 mg/kg）几乎完全抑制了香肠在贮藏过程中的脂质氧化。但值得注意的是,尽管没有观察到统计学上的显著差异（P＞0.05）,添加高含量绿茶提取物（1 000 mg/kg）倾向于破坏产品质构。     

茶多酚、甘草提取物、VE和鼠尾草对羊肉乳化香肠品质的影响

将0.04%茶多酚、0.02%甘草提取物、1.0%VE和不等量(1.0%、2.0%)鼠尾草添加到羊肉乳化香肠(简称羊肉肠)中,考察添加物质对羊肉肠脂肪氧化、颜色和挥发性风味物质主成分的影响,并就挥发性物质中酯类、酸类、醇类和醛类物质的种类和相对含量进行分析。结果表明,与对照组相比,天然活性物质的添加降低了羊肉肠脂肪的氧化程度,添加样品之间没有显著性差异(P0.05);所有样品的挥发性物质主成分相似,不能通过主成分分析进行区分;羊肉肠的L~*、a~*、b~*、C~*和H~*值均有不同程度的变化,尤其是甘草提取物、鼠尾草的添加对C~*和H~*值的影响显著(P0.05);处理组样品中酯类、醇类、酸类和醛类物质的种类和相对含量均有不同程度的变化。不同添加物对羊肉肠品质的影响各异,鼠尾草抑制脂肪氧化程度与添加量非正相关,挥发性风味物质的种类和数量与添加量同样未发现明显量效关系。     

香蕉花提取物对牦牛肉自然发酵香肠理化品质及挥发性风味物质的影响

以二丁基羟基甲苯（butylated hydroxy toluene,BHT）为阳性对照，研究不同质量分数（0.01%、0.05%、0.10%）香蕉花提取物（banana flower extract,BFE）对牦牛肉发酵香肠理化品质的影响，评价香肠在发酵和贮藏过程中pH值、水分含量、色泽、保水性、质构、流变学特性、菌落总数、挥发性风味物质及感官品质的变化。结果表明：BFE添加量为0.10%的发酵牦牛肉香肠具有更强的保水能力及抑菌能力，增加BFE添加量会降低发酵香肠的质构特性和储能模量。发酵过程中各处理组共计检测出醇、醛、酸、酯等七大类挥发性风味物质，通过主成分分析得到3个主成分，累计贡献率达75.014%。综上所述，BFE具有较强的抗氧化活性，0.10%添加量的效果最好，可显著改善牦牛肉发酵香肠理化特性。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press