Effect of irradiation and packaging type on sensory quality of chill-stored turkey breast fillets

A panel of experienced assessors was used to test the effect of irradiation at 2.5kGy (250krad) on the sensory quality of 1-day and 21-day-old turkey breast fillets stored at 1°C in either oxygen-permeable polythene or an oxygen-impermeable barrier film. In the application of Free Choice Profiling and Generalized Procrustes Analysis, assessors used their own terms to describe the appearance, odour and flavour of the samples.
The irradiated samples showed negligible growth of micro-organisms across 21 days of storage. Radiation treatment resulted in an intense pink colour in the raw and cooked samples, which was maintained during storage in oxygen-impermeable film, but decreased in samples exposed to oxygen during storage. Radiation also produced a set of unpleasant raw odour notes variously described as sour, rancid, mature, bad meat or putrid in the samples stored in oxygen-impermeable film. These notes were unlike the sulphurous notes previously associated with protein denaturation in irradiated chicken and were apparently distinct from the odour notes that developed in corresponding non-irradiated samples.     

电子商务对企业集团营销手段的影响

介绍了电子商务，以及目前电子商务的发展趋势及对社会的影响，特别阐述了蓬勃发展的电子商务对企业集团的经营环境与手段的影响。     

Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli

Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO₂,) 8% and (0²) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.     

Storage Changes of Fresh and Pasteurized Blue Crab Meat in Different Types of Packaging

We investigated pasteurization and storage of blue crabmeat in steel cans, aluminum cans, plastic cans, nonbarrier pouches, and barrier pouches. Fresh meat was packed in copolymer polyethylene/polypro-pylene cups, Saran® over-wrapped or vacuum skin packaged polystyrene trays, and nonbarrier pouches. Meat pasteurized in plastic and aluminum cans had better sensory and microbiological quality and longer shelf life than meat packed in steel cans. Oxygen-barrier pouches had the lowest quality and shortest shelf life. Nonbarrier pouches had product with quality similar to meat in steel cans, but with an extended shelf life. No packaging materials improved the microbiological shelf life of freshly cooked meat. Vacuum skin packaging resulted in improved sensory qualities of freshly cooked and picked meat.     

从含有机物的金废料中提取纯金的研究

物料的经蒸发、燃烧和焙烧除去有机物。焙渣用硝酸浸出可溶性杂质，金富集在渣中。用正水溶解金。金溶液用Ｈ２ＳＯ４和ＮａＯＨ进行纯化处理，用亚硫酸钠沉积金。金粉洗至无Ｃｌ＾－反应后，加稀硝酸煮沸３０￣６０ｍｉｎ，得到纯度９９．９５％以上的海锦金。     

电子引伸计的数字智能化研究

由于目前的电子引伸计精度不高、不快捷、智能化程度不高,对其数字智能化方向的研究十分必要。从数字智能式电子引伸计的特点、关键技术、技术指标及应用入手,制定开发的技术路线,并介绍相应的信号处理技术。     

基于C#的电子文档管理系统

鉴于工作中积累了各种各样的文件,数量多、存储分散,易造成文档查找困难等问题,设计了办公电子文档管理系统,实现了资料管理、资料查阅、用户管理、打印管理和系统管理功能。实用管理的功能保证了文档资料能够最大化实现其价值,作为科研人员有力的参考资料。     

换位导线生产线电气控制系统

通过对换位导线生产线的研究,提出了采用数字轴和电子齿轮控制的换位导线生产线方案,给出了系统的软硬件设计,构成了分电机驱动的换位导线生产线及其控制系统。     

基于电子鼻的香蕉储存时间鉴别方法研究

研究了一种基于电子鼻系统的香蕉储存时间鉴别方法。实验检测了不同储存时间的香蕉样品,主成分分析方法可以较好地区分不同储存时间的香蕉样品,同时检验了样品的微生物指标以探讨电子鼻响应与微生物指标之间的关系。随机共振信噪比谱不但可以区分香蕉样品,同时基于信噪比特征值建立的香蕉储存时间鉴别模型具有较高的预测准确率。该方法具有较好的实际应用价值。     

银行网上支付系统的设计与实现

随着现代网络技术的不断发展,网上购物、网上支付的情况也越来越多,人们也慢慢适应了这种消费和支付形式。进行网上支付是有效开展电子商务的中心环节,也是保障电子商务可以顺利得到开展的基础性条件。网上支付系统的有效设计和实现,可以使我国银行在电子领域的基本配套服务不断得到完善。为了进一步对我国的银行网上支付系统进行研究,探讨了银行网上支付系统的设计与实现。