共查询到20条相似文献,搜索用时 93 毫秒
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<正>在我国的食品市场中,猪肉食品的消费量占总体肉类消费比重的50%以上,其中优质猪肉产品的消费比例较大。而在人们对食品安全有了全新的认识后,市场中对于优质猪肉的需求量也在逐步提升。因此,应对猪肉中微生物的种类和特性进行有效研究,并且采取合理的微生物控制措施,提升猪肉食品的安全性,以为我国的肉类市场提供更多的优质猪肉产品,保障人们的饮食安全。 相似文献
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Application to proteomics to understand and modify meat quality 总被引:2,自引:0,他引:2
The use of proteomics in the field of meat science has gained in robustness and accuracy. This is consistent with the genomic and bioinformatic tools. Its application to sensorial and technological meat quality traits is discussed as well as the emergence of sanitary and nutritional issue which will grow in a next future. 相似文献
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目的比较辐照剂量及贮藏时间对鲜切胡萝卜品质特性影响情况。方法测定接种后样品的D10值、不同辐照剂量及贮藏条件下样品的理化品质及感官品质,采用ANOVA法及Duncan’s法分析各样品间品质特性的差异情况。结果鲜切胡萝卜中接种的大肠杆菌、沙门氏菌、李斯特氏菌的D10值分别为0.132 k Gy、0.334k Gy、0.248 k Gy。1.5~2.0 k Gy可以保证鲜切胡萝卜的安全性,辐照同样可以避免其他病原菌在贮藏过程中的滋生。辐照剂量低于2.0 k Gy时对样品的hunter值、可溶性固形物含量(SSC)、细胞膜通透性(CMP)和感官特性没有显著影响(P0.05)。结论辐照剂量为1.5~2.0 k Gy可以保证鲜切胡萝卜的品质特性。 相似文献
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Northwestern European consumers like their bread to be voluminous and easy to chew. These attributes require a raw material that is rich in protein with, among other characteristics, a suitable ratio between gliadins and glutenins. Achieving this is a challenge for organic growers, because they lack cultivars that can realise high protein concentrations under the relatively low and variable availability of nitrogen during the grain-filling phase common in organic farming. Relatively low protein content in wheat grains thus needs to be compensated by a high proportion of high-quality protein. Organic farming therefore needs cultivars with genes encoding for optimal levels of glutenins and gliadins, a maximum ability for nitrogen uptake, a large storage capacity of nitrogen in the biomass, an adequate balance between vegetative and reproductive growth, a high nitrogen translocation efficiency for the vegetative parts into the grains during grain filling and an efficient conversion of nitrogen into high-quality proteins. In this perspective paper the options to breed and grow such varieties are discussed. 相似文献
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Invited review: Plasmin protease in milk: current knowledge and relevance to dairy industry 总被引:2,自引:0,他引:2
Plasmin is by far the predominant and most completely studied endogenous protease in bovine milk. Plasmin-induced proteolysis can have either beneficial or detrimental effects on the texture and flavor of dairy products, depending on the extent of hydrolysis and type of dairy product. In cheese, the breakdown of protein can help develop desirable flavors and texture during ripening, whereas in pasteurized milk and ultra-high-temperature milk, proteolysis causes undesirable gelation. Plasmin is part of a complex protease-protease inhibitor system in milk that consists of active and inactive forms of the enzyme, activators, and inhibitors. Considerable research has been done to isolate and characterize components of the plasmin system, determine how they interact, develop and compare quantitation methods, and determine how they are affected by cow characteristics, processing conditions, other milk components, storage conditions, and bacterial proteases. Considerable research has focused on enhancing or minimizing the activity of plasmin system components. The intent has been to control protease activity in casein and whey fractions, depending on the final food or ingredient application. Controlling the activity of plasmin has a great potential to improve dairy product quality and reduce their processing costs. 相似文献
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本文针对国外皮化大军进入中国市场,而我国皮化工业产品质量参差不齐、实力悬殊的现实,谈了在市场竞争中怎样求得企业的生存和发展,介绍了企业对产品质量的认识和抓质量管理的主要作法。 相似文献