不同包装气氛条件和天然抗氧化剂对切块干腌火腿抗氧化效果的影响

采用真空气调包装和茶多酚、迷迭香等及其复合天然抗氧化剂对切块干腌火腿进行抗氧化处理,通过正交试验研究不同气氛条件、抗氧化剂及贮藏温度和时间对干腌火腿抗氧化的影响效果.结果表明:真空包装的过氧化值(POV)显著低于气调包装组(p<0.01);迷迭香+VE复合抗氧化效果最好(p<0.01),含茶多酚的复合抗氧化剂对维持火腿肌肉的红度值具有显著效果(p<0.05);酸价(AV)与贮藏温度呈正相关;AV、POV、TBARs值随着贮藏时间的延长显著上升(p<0.01),红度a*值显著下降(p<0.01),贮藏时间达到3个月,包装切块火腿POV超过国家限量指标(0.25g/100g);正交优化结果:采用0.05%迷迭香+0.05%VE喷淋切块火腿、真空包装、5℃贮藏2个月;实验结果与感官评定具有良好的一致性.     

迷迭香、茶多酚、VE对干腌火腿贮藏过程中抗脂质氧化及护色效果的研究

采用迷迭香、茶多酚、VE及其复合剂为抗氧化剂,喷淋于干腌火腿切块表面,研究其对切块火腿脂质抗氧化和护色的效果.结果表明:各处理组与空白对照差异显著(P<0.05).4个月后单一组茶多酚(T)、迷迭香(R)、VE(V)的过氧化值(POV)分别比空白对照降低了21%、51%、23%,TBARs值降低了12%、57%、36%;茶多酚+迷迭香(TR)、茶多酚+VE(TV)、迷迭香+VE(RV)的POV值分别降低了40%、39%、30%,TBARs值降低了46%、57%、48%.单一组中迷迭香抗氧化效果最佳(P<0.05),复合剂的相乘效用使其比单一组表现出更好的抗氧化效果(P<0.05),与BHT的效果相当.茶多酚(T)、迷迭香(R)、茶多酚+VE(TV)的护色效果显著(P<0.05).     

发酵乳清蛋白制备抗氧化肽对微胶囊化DHA微藻油氧化稳定性的影响

目前抗氧化剂种类繁多,有的品类在婴幼儿配方奶粉中受到应用限制。乳源抗氧化肽安全可靠,可添加到婴儿奶粉用的DHA微藻油中,提高其氧化稳定性。本研究选用微生物发酵法制备活性肽,将WPI和GA作为抗氧化肽和DHA微藻油的包埋壁材,研究添加抗氧化肽对微胶囊过氧化值的影响,以及贮存条件对其氧化稳定性的影响。试验结果表明:添加0.1%抗氧化肽,25 d内POV值从0增到10.43 meq/kg,而空白组从0增到18.83 meq/kg,对照组增到10.93 meq/kg,说明抗氧化肽对过氧化值影响显著(P0.05)。而添加抗氧化剂对微胶囊包埋效率和感官评分无显著影响(P0.05)。储存12 d,-5℃条件比25℃条件下POV减少5.27 meq/kg,真空组比有氧组POV减少2.6 meq/kg,避光组比光照组POV减少7.5 meq/kg。研究表明添加抗氧化肽可有效提高微胶囊稳定性,如储存在低温、避光、隔氧条件下可减慢氧化速率。     

炒货葵花籽的抗氧化效果研究

通过研究抗氧化剂、真空包装、充氮包装、添加脱氧剂等手段对葵花籽储藏过程中过氧化值的变化,探讨抑制炒货葵花籽氧化的方法。实验结果表明:炒货抗氧化剂的抗氧化性能优于BHT、BHA、茶多酚、竹叶异黄酮等单体抗氧化剂,并与其添加量呈正相关;添加抗氧化剂、真空包装、充氮包装、添加脱氧剂等方法均能抑制葵花籽过氧化值的升高,其抗氧化效果从大到小依次为:炒货抗氧化剂+脱氧剂>脱氧剂>炒货抗氧化剂>真空包装>充氮包装。采用炒货抗氧化剂结合脱氧剂抑制炒货葵花子的氧化效果最好,能将炒货葵花籽的保质期从2～3个月延长至10个月以上。     

α-生育酚对河蟹蟹黄油氧化的抑制效果

采用Schall烘箱加速氧化法,以空白和添加BHT处理为对照,研究不同浓度(0.01%、0.015%、0.02%)的α-生育酚和0.02%抗坏血酸增效剂复配对河蟹蟹黄油置于(90±1)℃的烘箱中的抗氧化效果。结果表明,随着贮藏时间的延长,当α-生育酚添加量为0.015%时,MDA值和POV值增长较为缓慢,贮藏结束后分别为270.375 nmol/m L、15.975 meq/kg,抑制蟹黄油氧化效果最佳;0.02%抗坏血酸与0.015%α-生育酚复配组的MDA值和POV值增长相对缓慢,且与添加BHT组无显著差异(p0.05),贮藏结束后MDA值为202.5 nmol/m L,POV值为8.052 meq/kg,则抗坏血酸对α-生育酚的增效作用显著(p0.05),添加增效剂的抗氧化效果明显优于单一天然抗氧化剂,且与合成抗氧化剂BHT抗氧化效果相当。GC-MS检测结果表明抗氧化剂处理对不饱和脂肪酸的氧化或分解保护作用显著,而添加0.02%抗坏血酸与0.015%α-生育酚复配的样品的不饱和脂肪酸含量为78.80%,而添加BHT样品的为78.97%,因此,抗氧化效果最优的是0.015%生育酚+0.02%抗坏血酸。     

抗氧化酵母醛脱氢酶提取物对鱼肉模拟消化过程中脂肪氧化的影响

鱼肉脂质在消化过程中可能发生明显氧化，产生有害醛类。本文以脂肪过氧化值（peroxidation value,POV）、硫代巴比妥酸反应物值（thiobarbituric acid reactant value,TBARS）、醛类化合物和多不饱和脂肪酸含量作为评价指标研究了一株抗氧化酵母醛脱氢酶（aldehyde dehydrogenase,ALDH）提取物对鱼肉模拟消化过程中脂肪氧化的影响。结果表明，在模拟胃肠道消化过程中，空白鱼肉（CK）在模拟消化5 h后POV从（0.12±0.06）meq/kg增加到（1.14±0.12）meq/kg，加入ALDH提取物的鱼肉（FE）模拟消化5 h后POV为（0.69±0.08）meq/kg，而加入包埋ALDH的鱼肉（EB）POV为（0.13±0.06）meq/kg;CK组TBARS值从（0.77±0.11）mg/kg增加到（2.31±0.13）mg/kg，而FE、EB组的TBARS值分别为（0.79±0.09）mg/kg和（0.19±0.09）mg/kg；模拟消化物中含量较多的醛包括壬醛、己醛、2-庚醛、壬二烯醛、2-己烯醛等；CK组的醛含量在...     

湘西香肠复配抗氧化剂配方优化

研制一种复配抗氧化剂用于延长湘西香肠的保藏期。采用响应面法,以POV(过氧化值)为响应值,建立了Vc(抗坏血酸)、植酸和茶多酚对POV影响的方程模型,优选了复配抗氧化剂配方。并以TBARS(硫代巴比妥酸)值和POV为评价指标,测定了复配抗氧化剂结合真空包装对湘西香肠的实际保藏效果。茶多酚和植酸以及茶多酚和Vc之间存在抗氧化协同增效效应,Vc和植酸间无增效作用;复配抗氧化剂配方为Vc用量0.36 g/kg、植酸用量0.06 g/kg、茶多酚用量0.14 g/kg,此配方结合真空包装可使湘西香肠保藏期限达160 d。     

香辛料提取物对低温油炸肉丝软罐头的抗氧化效应研究

目的通过添加具有抗氧化活性和较高安全性的香辛料提取物,解决中式肉类菜肴的软罐头食品中变色、风味变差以及脂肪氧化酸败等问题。方法向低温油炸肉丝软罐头中添加不同添加量的迷迭香、肉桂和VE提取物以及2种人工合成抗氧化剂丁基羟基茴香醚(butyl hydroxy anisd,BHA)和没食子酸丙酯(propylgallate,PG),测定其对软罐头菜肴产品在贮藏过程中硫代巴比妥酸值(thiobarbituric acid-reacitive substances,TBARS值)、过氧化物值(peroxide value,POV值)和色差值的影响。结果添加的3种共9组天然抗氧化剂中,迷迭香提取物抑制初级氧化产物氢过氧化物和次级氧化产物丙二醛的效果最好(P0.05)。添加300 mg/kg迷迭香、90 mg/kg PG和120 mg/kg BHA的3组处理组在21 d冷藏期内,其POV值和TBARS值显著小于其他各组(P0.05),说明添加300 mg/kg迷迭香可以替代人工抗氧化剂。结论低温油炸肉丝软罐头中添加300 mg/kg迷迭香提取物,可以减缓脂肪氧化速度,进而延长产品的货架期。     

贮藏条件对油炸苔菜花生米品质的影响

研究油炸油种类、抗氧化剂、脱氧剂和包装材料对油炸苔菜花生米贮藏品质的影响。结果表明:影响产品品质程度由大到小的因子依次为抗氧化剂>脱氧剂>包装材料。最佳的工艺条件为:用添加0.02%TBHQ菜油油炸,应用脱氧剂,产品用铝箔袋包装。产品贮藏6个月后,苔菜绿色程度a-值为3.23,过氧化值和酸价分别为9.53meq/kg和1.319mgKOH/g,仍有产品特有的清香味。产品的过氧化值、酸价与其感官品质之间有极显著的负相关关系(p<0.01)。     

改性茶多酚对中式培根发酵成熟过程脂肪氧化的影响

脂质过度氧化对传统腌腊肉制品的品质安全产生重大影响。本实验采用天然抗氧化剂茶多酚的油溶性改性物对中式培根进行涂膜抗氧化处理,研究其对中式培根在发酵成熟过程中的脂肪氧化效果。结果表明:经改性茶多酚-壳聚糖联合处理的中式培根在成熟结束时内层肌肉过氧化值(POV)、硫代巴比妥酸(TBARs)、酸价值(AV)分别比普通茶多酚-壳聚糖处理组降低了28.82%、12.76%、7.91%,表层脂肪降低了12.73%、17.11%、14.37%,说明改性茶多酚良好的油溶性提高了其抗氧化性,使中式培根脂质氧化得到有效抑制。同时,成熟结束时改性茶多酚-壳聚糖处理组的红度值、黄度值与普通茶多酚-壳聚糖组的差异不显著(P>0.05)。综合考虑,建议在实际应用中采用改性茶多酚与壳聚糖的联合处理。     

The application of chitosan in food-grade coatings to control Tyrophagus putrescentiae on dry-cured hams and the effects on sensory properties

The objective of this research was to evaluate if chitosan-containing food-grade coatings can control Tyrophagus putrescentiae growth without affecting the sensory attributes of dry-cured hams. Food-grade coating treatments included (1) 0.3% chitosan (CH), (2) 0.6% CH, (3) 0.3% CH + 10% propylene glycol (PG), (4) 0.3% CH + 1% xanthan gum (XG), (5) 0.3% CH + 1% XG + 10% PG, (6) 0.3% CH + 1% carrageenan (CG) + 1% propylene glycol alginate (PGA), and (7) 0.3% CH + 1% CG + 1% PGA + 10% PG. Each coating solution was coated on ham cubes (2.54 × 2.54 × 2.54 cm³, n = 5/treatment) or infused in ham nets and dry-cured ham cubes were wrapped in the ham nets prior to inoculation with 20 adult mites. A randomized complete block design with three replications was utilized to evaluate the efficacy of treatments at controlling mite growth on dry-cured ham. When CH was mixed with XG (0.3% CH + 10% PG + 1% XG, and 0.3% CH + 1% XG) and infused into a net, fewer mites (15.7 and 21.0 mites) were on the ham cubes (P < 0.05) in comparison to the control (211.2 mites). Results indicate that CH has the efficacy to control mites since 1% XG alone did not control mite growth. Difference from control test results indicated that no sensory differences existed (NS) between CH-treated and control ham slices. The addition of chitosan coated nets helped control mite growth when used in conjunction with xanthan gum and propylene glycol and collectively may be useable as part of an integrated pest management plan for ham producers to control mites in their aging houses. Therefore, these coating solutions could be scaled up to evaluate their efficacy in ham aging houses.     

防腐保鲜剂对牛肉火腿切片腐败菌抑制效果的研究

本文以牛肉火腿切片分离出的乳酸杆菌及肠杆菌为供试菌，采用滤纸片法对10种防腐保鲜剂：乳酸钠、双乙酸钠、山梨酸钾、EDTA二钠、Nisin、茶多酚、壳聚糖、水溶性壳聚糖、芦丁、苦荞壳提取液(黄酮)，以及部分复配剂的抑菌效果进行了筛选。结果发现Nisin对乳杆菌的作用效果明显；茶多酚、壳聚糖对肠杆菌有较强的抑制作用。实验表明可采用复合天然防腐保鲜剂-0．015％Nisin 0．5％茶多酚，对牛肉火腿切片的腐败菌进行控制，不同pH介质、热处理对其抑菌活性影响不大。最后对苦荞壳提取液的抑菌活性进行了探讨。     

晾晒对金华火腿中美拉德反应的影响

本实验以传统和现代两种不同工艺制作的金华火腿为研究对象,通过对金华火腿不同制作工艺过程中美拉德（Maillard）反应理化特性（色泽、褐度、标志性Maillard产物）及其风味物质变化的研究,探究了传统工艺中晾晒工艺对金华火腿中Maillard反应及风味物质形成的重要性。结果表明：金华火腿在两种工艺制作过程中,蛋白质含量、颜色、抗氧化活性及褐度在失水（传统晾晒/现代风干）阶段均具有显著性差异（P＜0.05）;同时,丙烯酰胺、5-羟基糠醛、吡嗪3 种Maillard标志性产物在传统工艺制作中产生的含量分别为0.16 mg/g、0.025、0.090 μg/g,较现代制作工艺中3 种物质的含量分别提高6.67%、31.58%和28.57%;此外,传统制作工艺所制的金华火腿中醛类、酮类、以及N、S杂环化合物类等具有风味的Maillard反应产物较现代制作工艺均有不同程度的增加。综上所述,传统工艺中晾晒工艺对金华火腿制作中Maillard反应起到促进作用,并对金华火腿风味的形成具有重要贡献。     

Shelf life extension of fresh fruit and vegetables by chitosan treatment

Among alternatives that are currently under investigation to replace the use of synthetic fungicides to control postharvest diseases in fresh produce and to extend their shelf life, chitosan application has shown promising disease control, at both preharvest and postharvest stages. Chitosan shows a dual mode of action, on the pathogen and on the plant, as it reduces the growth of decay-causing fungi and foodborne pathogens and induces resistance responses in the host tissues. Chitosan coating forms a semipermeable film on the surface of fruit and vegetables, thereby delaying the rate of respiration, decreasing weight loss, maintaining the overall quality, and prolonging the shelf life. Moreover, the coating can provide a substrate for incorporation of other functional food additives, such as minerals, vitamins, or other drugs or nutraceutical compounds that can be used to enhance the beneficial properties of fresh commodities, or in some cases the antimicrobial activity of chitosan. Chitosan coating has been approved as GRAS substance by USFDA, and its application is safe for the consumer and the environment. This review summarizes the most relevant and recent knowledge in the application of chitosan in postharvest disease control and maintenance of overall fruit and vegetable quality during postharvest storage.     

全程智能化控制生产的金华火腿蛋白质降解情况研究

采用全程智能化控温控湿生产金华火腿,检测其主要加工阶段的蛋白质降解率和成品的蛋白质降解产物,并以传统金华火腿和帕尔玛火腿为对照,评价其蛋白质降解水平。结果表明全程智能化控温控湿生产的金华火腿蛋白质降解水平优于传统金华火腿。     

Low concentrations of chitosan coating reduce water spot incidence and delay peel pigmentation of Clementine mandarin fruit

The effect on fruit ripening and on water spot incidence in Clemenules mandarin fruit of preharvest (86 days before harvesting) or postharvest application of a low concentration (12.5–125 mg l^?1) of chitosan was investigated. Chitosan delayed the natural and ethylene‐induced peel pigmentation without affecting the internal maturation, and reduced the softness and the water absorption capacity of the fruit at maturity irrespective of the concentration applied. In association with these antisenescence effects, chitosan reduced the water spot incidence, and this effect increased with increasing concentration. Best results were achieved with 125 mg l^?1 chitosan, which reduced water spot incidence by 65%. It is unlikely that chitosan produces a coating film on the fruit surface, which would modify its gas exchange with the atmosphere and its internal gas composition. At these concentrations chitosan is probably absorbed by the peel cells and acts inside them, having a dual effect, antisenescent and antifungal. Copyright © 2005 Society of Chemical Industry     

苹果多酚对腊肉的抗氧化性能研究

苹果汁生产废渣经70%乙醇提取制得苹果多酚(AP),与BHT(1:1)复配后,按0.02%的比例加入到腊肉涂膜液中,对其抗氧化活性进行跟踪检测。结果表明:加入复配物的腊肉抗氧化性是对照的2倍,风味明显改善,抗氧化效果明显,能使腊肉保鲜期延长1个月左右。     

传统宣威火腿害虫的分布与综合防治

本文综述了传统宣威火腿加工过程中害虫对火腿的危害、种类及分布情况并提出了综合防治措施。     

Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry‐cured ham

Solid phase microextraction (SPME) has been shown to be an effective tool for analysing volatile compounds. The aim of this study was to optimise the conditions for the application of SPME in the analysis of volatile compounds in dry‐cured ham. The effects of exposure time and fibre coating were investigated while maintaining the dry‐cured ham at 30 °C to avoid artefact generation due to possible temperature effects. A divinylbenzene/Carboxen on polydimethylsiloxane (DVB/CAR/PDMS) coating showed the best extraction performance for medium‐ and high‐molecular‐weight analytes, whilst a Carboxen on polydimethylsiloxane (CAR/PDMS) coating gave the best results for low‐molecular‐weight compounds. A total of 70 different compounds were extracted by the two fibre coatings and identified. Sixty compounds were extracted by the DVB/CAR/PDMS fibre, whilst only 41 of these were found with the CAR/PDMS fibre. On the other hand, 10 additional volatile compounds were extracted by the CAR/PDMS coating, all of them being of low molecular weight. Two of the major compounds extracted, hexanal and 2‐pentanone, were found in high proportion in both fibre coatings. The extraction yields of dry‐cured ham volatile compounds varied according to the fibre coating used and the time of exposure. Therefore extraction conditions should be selected depending on the objective of the study. © 2002 Society of Chemical Industry     

1- 甲基环丙烯、乙烯利和壳聚糖涂膜处理对油梨完熟天数及腐烂的影响

以油梨果实为原料,以不同浓度的1- 甲基环丙烯 (1-MCP)、乙烯利和壳聚糖涂膜处理对油梨果实的完熟天数和腐烂程度进行了研究。实验结果表明,贮藏在常温条件下 (25～35℃,平均相对湿度85%)的油梨果实其后熟时间的长短与1-MCP 的浓度相关,且随着1-MCP 浓度的提高,果实的后熟时间延长;壳聚糖涂膜处理可显著降低油梨果实的腐烂程度。壳聚糖涂膜的时间越早,防腐的效果越好;1-MCP 处理的浓度高于100nl/L 的情况下,壳聚糖的防腐作用更加明显;对于仅用乙烯利催熟的油梨果实没有必要进行壳聚糖涂膜处理。乙烯利处理3d 后也没有必要用1-MCP 和壳聚糖处理。