排序方式: 共有85条查询结果,搜索用时 125 毫秒
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Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood 总被引:5,自引:0,他引:5
Yu-Ru Huang Hung-Sheng Hsieh Shin-Yuan Lin Shin-Jung Lin Yen-Con Hung Deng-Fwu Hwang 《Food Control》2006,17(12):987-993
For reducing bacterial contamination, electrolyzed oxidizing water (EO water) has been used to reduce microbial population on seafood and platform of fish retailer. The specimens of tilapia were inoculated with Escherichia coli and Vibrio parahaemolyticus, and then soaked into EO water for up to 10 min. EO water achieved additional 0.7 log CFU/cm2 reduction than tap water on E. coli after 1 min treatment and additional treatment time did not achieved additional reduction. EO water treatment also reduced V. parahaemolyticus, by 1.5 log CFU/cm2 after 5 min treatment and achieved 2.6 log CFU/cm2 reduction after 10 min. The pathogenic bacteria were not detected in EO water after soaking treatment. In addition, EO water could effectively disinfect the platform of fish retailer in traditional markets and fish markets. 相似文献
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Nilson E. de Souza Flávia B. Stevanato Edivaldo E. Garcia Jeane E. L. Visentainer Ricardo F. Zara Jesui V. Visentainer 《European Journal of Lipid Science and Technology》2008,110(8):707-713
This work aimed to evaluate the neutral lipid (NL) and phospholipid (PL) classes in tilapia (Oreochromis niloticus) muscle tissue. Tilapias were raised in captivity for a period of 5 months with increasing levels (0, 1.25, 2.50, 3.75, and 5.00%) of flaxseed oil [source of α‐linolenic acid (LNA), 18:3n‐3] in substitution for sunflower oil (control). The NL/PL ratio was 1.9, and 45 fatty acids were determined for both classes of lipid. The class totals of n‐3 acids always increased in all treatments, while the totals for n‐6 acids always decreased (p <0.05). For a given level of flaxseed oil, the LNA contents were consistently higher, including EPA (20:5n‐3) and DHA (22:6n‐3). Arachidonic acid (20:4n‐6) remained high in the PL but was reduced as levels of dietary flaxseed oil were increased. The n‐6/n‐3 ratios decreased significantly with the rise in flaxseed oil content in all treatments, and highly unsaturated fatty acid contents increased with the levels of flaxseed oil. Overall, the influence of flaxseed oil on the fatty acid composition in the contributing NL and PL classes was to increase n‐3 PUFA, thus raising the nutritional value of this freshwater fish meat and, consequently, contributing to the health of consumers. 相似文献
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罗非鱼鱼皮鱼鳞蛋白的酶解及超滤分离 总被引:2,自引:0,他引:2
采用Alcalase2.4L、Protamex、Papain、PTN6.0S和Neutrase酶解罗非鱼鱼皮鱼鳞蛋白,探讨了超滤对酶解液分子质量分布和氨基酸组成的影响。结果表明,Alcalase2.4L、PTN6.0S酶解产物的蛋白质回收率、肽得率和水解度均较高,Alcalase2.4L∶PTN6.0S为1∶2添加时酶解效果最好,蛋白回收率为96.37%,水解度为13.24%,肽得率为83.13%。经超滤处理后,3000 u以下分子质量的肽段达到97.73%,比超滤前增加了5.37%,总氨基酸含量由84076.12 mg/100 g增加到97234.79 mg/100 g。 相似文献
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尼罗罗非鱼暂养阶段挥发性成分的变化 总被引:1,自引:0,他引:1
以尼罗罗非鱼为原料,通过固相微萃取和气质联用仪对挥发性成分进行萃取和分离鉴定,测定尼罗罗非鱼肉的气味组成,并对暂养阶段的挥发性成分变化做初步分析。结果表明:从尼罗罗非鱼肉中检测出挥发性醛类、烷烃类、芳烃类、醇类、酯类和烯类等31种有效成分,其中含量由高到低依次为醛类、芳烃类和烷烃类,暂养初期和末期分别占挥发性化合物总量的36.97%、17.85%、20.70%和44.49%、34.65%、8.66%。暂养时间为8d时,辛醛和壬醛含量有明显的下降,有利于脱除不良风味;辛三烯和环己烯同时未检出,消除了不良气味的潜在因素;苯甲醛、苯环芳烃类物质含量相对于0d也有一定程度的增加,这有利于罗非鱼良好风味的形成。 相似文献
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利用罗非鱼加工下脚料发酵鱼露的研究 总被引:6,自引:3,他引:3
本研究利用加工罗非鱼生产的下脚料来发酵鱼露,加入35%的海盐(m/m)发酵180 d,定期检测各项理化指标,并对鱼露成品进行了感官评定.试验结果表明:用罗非鱼加工下脚料发酵鱼露成品的T-N和A-N含量分别为18.27 mg/mL,9.05 mg/mL,均达到一级鱼露的标准,非酶褐变指数和TVB-N随着发酵时间的延长呈上升趋势,pH值随着发酵时间的延长,逐渐下降.所得鱼露中含有丰富的精氨酸、谷氨酸、丙氨酸、赖氨酸、亮氨酸等,并且QDA-test结果表明具有强烈的鲜味、咸味和氨味等. 相似文献
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罗非鱼骨制备CMC活性钙的工艺及生物利用的研究 总被引:17,自引:0,他引:17
为了充分利用罗非鱼骨这一丰富的钙源,本文采用柠檬酸和苹果酸混合酸对罗非鱼骨粉进行CMC钙的制备工艺研究,并以Wistar大白鼠为模型,评价该产品的生物利用率。结果表明:以柠檬酸和苹果酸按3:2的浓度比混合,在121℃的高温下提取罗非鱼骨粉1h,取上清液调pH中性,然后进行浓缩烘干,钙提取率为92.1%,产品在热水中溶解度达88%。动物代谢实验显示,与实验对照组比较,CMC活性钙组无论是在血钙、骨钙和存留率方面均有不同程度的增加,比碳酸钙更易被机体吸收利用。 相似文献
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