绿色富硒腊肉产品生产技术规程

安康地处陕南秦巴山区,自然生态环境良好,全市森林覆盖率平均达60%,宁陕、镇坪等县高达80%以上,又是全国最大富硒区,且不含毒素元素,同时还伴生锌、锶等人体必须的微量元素,被专家一致评价为"优质、环保、安全"的富硒区域.     

富硒啤酒的试验生产

开发加硒啤酒,使人们在饮用啤酒的同时摄入一定量的硒,有助于提高人体免疫功能,预防疾病,增强体质。1我公司酿造用水中的矿物质含量(见表1) 我公司使用的酿造水     

利用活性干酵母发酵生产富硒酵母

对活性干酵母(ADY)的耐Se、富Se性能作了测试,并初步研究了利用ADY摇瓶发酵生产富Se酵母的培养条件.结果表明ADY具有很强的耐Se、富Se能力;无机Se添加量和培养时间等,是影响其Se转化能力的主要因素.在适宜的摇瓶发酵条件(麦芽汁12°Be,加Se量15mg/L,装量60mL/250mL三角瓶,pH=6.0,30℃,30h)下,富Se酵母干重、有机Se含量和Se转化率分别可达15.8g/L,790.0μg/g和83.2%.     

富硒食品技术国内外研究动态

本文综述了生物硒营养的研究历史,硒在生物体内的分布及形态研究进展,硒的生物功能,当前国内外富硒食品技术研究水平、动态和应用前景,今后开发研制富硒食品的思路。     

富硒食品中元素硒检测技术的应用研究进展

硒在人体中具有重要作用,参与人体抗氧化、免疫调节、甲状腺功能等多个生理过程。因此,科学检测富硒食品中的硒含量对于保障人们的营养和健康至关重要。文章主要介绍了富硒食品中元素硒含量常用的检测方法：氢化物发生—原子荧光光谱法、电感耦合等离子体发射光谱法、电感耦合等离子体质谱法、原子吸收光谱法、荧光分光光度法等测试方法的原理、应用及特点,指出未来硒测试朝着多方法集成的方向发展,以期为富硒食品中元素硒的检测提供借鉴。     

利用天然资源进行富硒猪肉的生产与推广

1817年,瑞典化学家发现硒元素,并于次年以希腊月亮女神名字(Selene)命名为硒.自从1937年发现硒具有毒性,能导致动物死亡和畸形之后,研究者广泛开展了关于硒毒性的研究.1953年,Mins在牛红细胞中发现了谷胧甘肤过氧化物酶GSH-Px,并发现它可以防止血红蛋白被过氧化氢氧化,同年schwarz等也发现硒有抗氧化作用.     

人体内硒检测与富硒食品开发的研究进展

硒元素在抗氧化和疾病预防中发挥着不可忽视的作用,近些年来有关硒与人体健康的关系研究越来越多,尤其是硒的生理功能与疾病之间的相关性.因此,通过适当的硒检测技术精准测定人体内硒含量,进而反映人体内硒水平对指导精准化补硒具有重要意义.由于人体所需的硒不能由自身合成,需要通过外界摄入,日常补硒方式中,膳食补硒较硒营养补充剂更为...     

绿色有机富硒畜禽屠宰加工良好操作规范(GMP)

1 范围 本规范规定了绿色有机富硒畜禽屠宰加工企业应具备的条件,加工、包装、储藏、运输方法与要求等内容. 2 规范性引用文件 下列文件的条款通过本规范引用而成为本规范的条款.凡是注日期的引用文件,其随后所有的修改单(不包括勘误的内容)或修订版均不适用于本部分,然而,鼓励根据本规范达成协议的各方研究是否可使用这些文件的最新版本.凡是不注日期的引用文件,其最新版本适用于本规范.     

HG-AFS测定保健品及富硒食品中的硒

建立了测定硒的方法.采用微波消解氢化物发生-原子荧光法(HG-AFS)测定灵芝孢子粉、超微硒粉及富硒大米中的硒.方法的检出限为3 ng,线性范围为0.01 μg～0.2μg,平均回收率在87.5%～101.2%之间(n=5).     

关于安康市绿色富硒畜牧产业发展战略的几点思考意见

古人云：“民以食为天”。中国人口众多,食品安全压力大。食品消费属一次性消耗,不能重复使用。食品市场是一个永久性市场。食品工业是国内近些年来发展最快的制造业。据国家统计局统计,2010年全国规模以上食品企业现价总产值超过了5．8万亿元,实现利税8500万元。2011年全国有规模以上食品企业31735家,实现现价食品工业总产值78078．32亿元,高出全国工业总产值增速3．7％,占全国工业总产值的比重9．1％。     

新型休闲猪肉脯加工技术

在传统加工工艺基础上进行了创新,通过烘干、炭烤、远红外烘烤三次分段烘烤技术,保证了产品风味和口感的稳定性,极大的改善了肉脯的组织柔软度,同时提高了原料肉的利用率,机械化操作成度高,可实现工业化规模生产。此外,通过远红外高温烤制及拉伸膜真空独立小包装的应用,能有效地抑制微生物的生长,保证了产品的保质期。     

绿色蕨菜贮藏加工的研究

概述了在pH8.0的烫漂液中加锌盐对绿色蕨菜进行贮藏加工的技术,结果非常满意,克服了传统腌制蕨菜营养损失以及钠离子含量过高问题。     

Approaches for reducing Salmonella in pork production

Salmonellosis is an important disease in humans and is associated with contaminated food, including pork products. Salmonella infection is invasive in humans, but it usually remains latent within the swine population, creating reservoirs for carcass contamination. Although abattoirs implement stringent procedures during carcass processing, some raw pork products still have Salmonella contamination. To reduce the presence of Salmonella, a dynamic picture of the pork production chain is needed that includes management practices aimed at health and welfare of swine and practices within swine operations that affect the environment and community health. Swine practices indirectly influence the spread of zoonotic enteric pathogens. Pathogens in food animals can escape detection, and critical control points often are missed. Preharvest growth of swine by enhancement of normal gut flora and targeting intestinal pathogens through nonantibiotic approaches might improve food safety and reduce antibiotic residues. In light of the threat posed by multidrug-resistant pathogens, old dogma is being revisited with optimism for potential utility in promoting pre- and postharvest pork safety. This review includes possible approaches that can be implemented in swine operations and postslaughter during pork processing with simultaneous omission of subtherapeutic antibiotics to control Salmonella. We emphasize the vital roles of the veterinarians, pig producers, industry, food research scientists, and government guidelines for the strategic implementation of approaches to Salmonella control across the pork production and processing chains.     

富硒活性乳酸菌功能性酸乳的工艺研究

本研究将亚硒酸钠添加在活性乳酸菌发酵剂中,通过活性乳酸菌的生物转化,使活性乳酸菌发酵剂富集有机硒,再用活性乳酸菌发酵剂和鲜乳等加工制成富硒功能性酸乳。L9(33)正交试验表明,最佳工艺条件为:富硒发酵剂接种量9%,加糖量8%,温度41℃,发酵时间5h。该酸乳硒含量达0.45μg/ml,转化硒为0.4157μg/ml,转化率为92.43%。与普通乳酸菌发酵酸乳相比,硒含量提高了约450倍。     

山药果脯的加工工艺探讨

本文叙述山药具有良好的药用和食用价值,试验根据食品糖渍的基本原理,探讨山药果脯的加工工艺,并对加工过程中的护色、烫漂、糖煮、烘制等工艺进行优化选择。     

Pre-harvest risk factors for Salmonella enterica in pork production

Salmonella is an important issue to the pork industry worldwide. Although Salmonella has been identified in all links of the pork production chain, there has been increasing focus on the pre-harvest phase (on-farm). Many investigations have been conducted to identify risk factors for Salmonella infections in pigs. In this review, we surveyed the literature to present a compilation of the scientific knowledge currently available about potential pre-harvest risk factors for Salmonella infection in swine populations, and discussed some of the potential fundamental issues associated with this type of on-farm studies. Because of the dynamic relationship between the host (the pig), the agent (Salmonella), and the environment, definitive statements regarding transmission, shedding, and carrier states are difficult. The number of potential sources of Salmonella infections for a swine population is endless, and the pattern of Salmonella transmission and shedding in swine populations is the result of the combination of a variety of factors resulting in a multitude of potential scenarios. Pigs may be infected with Salmonella during any of the production stages on-farm, and as shown in this review, a variety of risk factors may affect the probability of infection. Moreover, between the farm and the abattoir, additional factors can further increase the risk of Salmonella infections. Therefore, at the time of slaughter, the probability of Salmonella infections in pigs results from the occurrence of risk factors on-farm and between the farm and slaughter. Although a variety of risk factors has been reported, the lack of consistency, the methodological limitations, as well as the complex and dynamic epidemiology of Salmonella in swine populations prevent definitive conclusions. Based on the evidence available at the moment, we conclude that pre-harvest Salmonella control programs must be based essentially on strict measures of biosecurity and hygiene, which should minimize the risk of exposure of the pigs to potential infection sources, as well as the persistence of the bacteria in the herd. Moreover, particular attention must be given to the pre-slaughter process of transportation and lairage, where rigorous washing and disinfection programs should be applied.     

优化碳源及Na_2SeO_3补料策略强化发酵生产富硒酵母

为提高富硒酵母的生物量及富硒水平,在7 L发酵罐规模研究了碳源和无机硒的不同补料方式对富硒啤酒酵母发酵性能的影响。结果表明,采用碳源指数流加(μset=0.19 h-1)能够获得较高的生物量(32.9 g/L)及生产强度[1.50 g/(L·h)],相对碳源恒速流加发酵分别提高了15.8%和27.1%;在对数期采用两阶段恒速流加无机硒的策略可以实现高生物量和高硒含量的相对统一,发酵22 h后,酵母干重可达31.5 g/L,干酵母硒含量和有机硒转化率分别达到602.3mg/kg和72.0%,相对无机硒恒速流加发酵分别提升了13.2%和8.1%。