A trout (Oncorhynchus mykiss) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice-stored fish muscle

Whole body saline-perfused rainbow trout (Oncorhynchus mykiss) was ice-stored for 4 weeks and compared with unwashed/washed minces from unbled and bled trout in terms of rancid odour, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and redness loss. Muscle from saline-perfused fish, which had 72% less total haem, was deficient in rancid odour during the whole storage, while bled (54% less haem) and unbled samples developed rancid odour already after ~4 and 2 days; higher intensity without bleeding. PV/TBARS also developed in the order unbled > bled > perfused samples; however, PV/TBARS were not as completely prevented as rancid odour after perfusion. Saline washing (3 × 3 volumes) of unbled mince removed 84% haem and yielded the second most stable sample while saline washing (1 × 1 volumes) destabilised unbled mince, despite 64% haem removal. Concurrent antioxidant removal during washing of minces obviously counteracted the effect of blood removal and washing fish mince with small volumes of solution should be used with great care.     

脂质氧化对肉制品中4 类有害物质形成影响的研究进展

肉制品加工过程中往往伴随着脂质氧化的发生，现有研究表明，脂质氧化能影响肉制品中杂环胺、N-亚硝基化合物、晚期糖基化终末产物及多环芳烃等有害物质的生成，这些物质的积累会降低肉制品的食用安全性并危害人体健康。本文综述了肉制品中脂质氧化的机制及氧化产物的反应活性、脂质氧化对肉制品中上述4 类有害物质形成的影响及相关控制措施，以期从控制脂质氧化的角度出发为肉制品安全性生产工艺提供参考。     

2D sodium titanate nanosheet encapsulated Ag2O-TiO2 p-n heterojunction photocatalyst: Improving photocatalytic activity by the enhanced adsorption capacity

In a photocatalytic reaction, maintaining the high efficiency of photocatalyst under a low concentration of pollutants is a key challenge. In this work, a new 2D sodium titanate nanosheet encapsulated Ag₂O-TiO₂ (2D NTO/Ag₂O-TiO₂) p-n heterojunction photocatalyst is proposed to deal with this dilemma. Through a simple plasma electrolytic oxidation (PEO) treatment and ion exchange treatment, a classic Ag₂O-TiO₂ p-n heterojunction structure is prepared and used as the photoelectric conversion unit in the photocatalyst. Then, through a subsequent hydrothermal treatment, a 2D NTO film that serves as the adsorption unit in the photocatalyst can be produced on the surface of the Ag₂O-TiO₂ p-n heterojunction layer. Finally, the desired 2D NTO/Ag₂O-TiO₂ structure is formed. The photocatalyst exhibits superior photocatalytic performance including high degradation rate as well as excellent catalytic stability and durability by combining the high sunlight utilization efficiency and high photoelectric utilization efficiency of the Ag₂O-TiO₂ p-n heterojunction and the outstanding adsorption performance of the 2D NTO film. Therefore, the problem of photocatalytic slow kinetics under low pollutants concentration is perfectly solved. This work provides a new strategy for the structural design of high-performance photocatalysts.     

Development of a long‐life vacuum‐packaged ready‐to‐eat meat product based on a traditional Portuguese seasoned meat

Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self‐consumption purposes. This study developed a ready‐to‐eat (RTE) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed, and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non‐BHT) and antioxidant (BHT) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product's required microbiological quality. At later storage stages, higher values of thiobarbituric acid‐reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months of storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.     

Iron‐mediated lipid oxidation in 70% fish oil‐in‐water emulsions: effect of emulsifier type and pH

The objective of this study was to investigate the protective effect of five different emulsifiers on iron‐mediated lipid oxidation in 70% fish oil‐in‐water emulsions. The emulsifiers were either based on protein (whey protein isolate and sodium caseinate) or based on phospholipid (soy lecithin and two milk phospholipids with different phospholipid contents, MPL20 and MPL75). Lipid oxidation was studied at pH 4.5 and 7.0, and results were compared to lipid oxidation in neat fish oil. Results showed that all emulsions oxidised more than neat oil. Furthermore, emulsions prepared with proteins oxidised more at low pH than at high pH, and casein emulsions oxidised the least (Peroxide value (PV) at day 7 was 0.5–0.7 meq kg^?1). Among emulsions prepared with phospholipids, emulsions with MPL75 were the most oxidised followed by emulsions prepared with lecithin and MPL20. Thus, PV in MPL75 emulsions was 5.0–5.5 meq kg^?1 at day 7 compared with 0.9–1.9 meq kg^?1 in MPL20 emulsions.     

Effect of Deformation in Controlled Rolling on Ferrite Nucleation

Abstract

Nucleation of ferrite either at austenite grain boundaries or within them on deformation defects has been examined experimentally and analyzed on the basis of the theory of heterogeneous nucleation. Low-carbon low-alloy steels were deformed by controlled rolling schedules to a total reduction of 50 or 68% in finish rolling at 730-800 °C. Deformation accelerates the kinetics of the γ→∞ transformation and strongly activates ferrite nucleation at grain boundaries. Both experimental and theoretical estimations showed that the rate of intragranular nucleation is much less compared to nucleation at grain boundaries. Intragranular nuclei develop notably only in the final stages of transformation in deformed austenite and affect the formation of structure only in the small separated areas.

On a examiné expérimentalement et analysé la nucléation de la ferrite, soit aux joints de grain de l'faustenite, ou à l'finterieur de ceux-ci, aux défauts de déformation, en se basant sur la théorie de la nucléation hétérogéne. On a déformé des aciers peu alliés à faible carbone, en suivant des plans de laminage contrôlé, jusqu'fa une réduction totale de 50 ou 68% pour le laminage final a 800-730 °C. La déformation accélère la cinétique de transformation de γ→α et active fortement la nucleation de la ferrite aux joints de grains. Tant les évaluations expérimentales que theoriques ont montré que le taux de nucléation intragranulaire était beaucoup moins élevé en comparaison avec la nucleation aux joints de grain. Les noyaux intragranulaires se développent particuliérement seulement lors des étapes finales de transformation de l'faustenite déformée et affectent la formation de la structure seulement dans de petites zones séparées.     

The stability of vitamin A in fortified palm olein during extended storage and thermal treatment

The stability of vitamin A in Refined Bleached Deodorised Palm Olein (RBDPOL) was studied for 24 months. Vitamin A decreased with time, temperature and thermal treatment (frying/cooking). RBDPOL fortification was observed over several temperature ranges, using PET, nylon and HDPE commercial packaging materials. After 24 months, the following vitamin A contents of 39–43 IU g^?1 (39–45%) at 16–20 °C; 35–40 IU g^?1 (43–49%) at 24–29 °C; and 28–39 IU g^?1 (45–73%) at 24–45 °C were detected at the respective temperature ranges. Results showed stability of vitamin A fortified RBDPOL vegetable oil was not stable over typical shelf life (12 months). Depletion of vitamin A accelerated when the RBDPOL vegetable oil was subjected to high temperature thermal treatment.     

废水处理过程中异常问题的解析与控制

以某纺织污水处理厂为实例，对运行过程中生物接触氧化单元出现的生物膜过厚、生物膜发白和红斑瓢体虫大量爆发的问题进行了解析，并提出了相应的对策和控制措施，不仅解决了实际问题，还可为国内其他污水处理厂提供指导。