烤肉仔鸡加工工艺

介绍了烤肉鸡加工的工艺流程、配方和操作要点;并通过规范化的工艺控制,保证了烤肉鸡产品的质量。     

The effects of colorifico on lipid oxidation,colour and vitamin E in raw and grilled chicken patties during frozen storage

Colorifico is a spice consisting essentially of a mixture of annatto (Bixa orellana) and corn flour. The effects of colorifico addition (0.4 g/100 g) to chicken meat on the development of lipid oxidation, colour stability, and degradation of bixin and vitamin E was investigated in raw and grilled patties during storage at −18 °C for 120 days. Colorifico was able to provide a more stable and intense red and yellow colour in both raw and grilled chicken patties when compared to the meat without spice. Lipid oxidation was delayed by colorifico in the grilled patties until 30 days of storage; however, no effect was observed in the raw patties. Vitamin E content was significantly higher in raw meat with colorifico and heat treatment resulted in relatively less loss when compared to the meat without spice; however, during storage both presented the same degradation pattern. Bixin content was stable during storage but not after grilling. The observed antioxidant mechanism suggests that vitamin E, probably the tocotrienols, is acting along with bixin to protect the unsaturated lipids from oxidation.     

Effect of antimicrobial packaging on physicochemical and microbial quality of chicken drumsticks

The effects of antimicrobial agents (nisin, chitosan, potassium sorbate (PS) or silver substituted zeolite (AgZeo)) incorporated into low density polyethylene (LDPE) on the physicochemical and microbial quality of chicken drumsticks stored at 5 °C for 6 days were investigated. Active multilayer bags (LDPE/polyamide/LDPE-containing 2% antimicrobial agent) were used to pack chicken drumsticks under vacuum. Their efficiency in inhibiting total aerobic mesophilic bacteria (APC), total coliforms and total molds and yeasts were evaluated by comparison with control bag (LDPE-polyamide-LDPE). APC counts of samples packed in bags containing chitosan, nisin, AgZeo and PS were 1.03, 0.98, 0.51, and 0.17 log respectively were lower than those of samples packed in control bags. Samples packaged in active bags had lower microbial counts and thiobarbituric acid reactive substance (TBARS) values than those of samples packed in control bags. The pH, color and hardness of the samples were not affected significantly by use of different packaging films (p > 0.05). Therefore, the bag including chitosan or nisin can be suggested as a suitable packaging material for chicken drumstick to increase safety and quality.     

Effect of ripening with Penicillium roqueforti on texture,microstructure, water distribution and volatiles of chicken breast meat

In this study, the influence of ripening with Penicillium roqueforti on texture, microstructure, protein structure, water mobility and volatile flavour compounds of chicken breast meat was investigated. Scanning electron microscopy (SEM) and transmission electron microscope (TEM) images showed that the granule formed and chicken myofibril fractured after ripening. Reduction in α-helix and increases in β-sheet structure content accompanied by decrease in hardness and springiness and increase in gumminess were found in ripened chicken breast meat. Low field nuclear magnetic resonance (LF-NMR) revealed that increasing intra-myofibrillar water and decreasing extra-myofibrillar water resulted in the higher water-holding capacity after ripening with P. roqueforti. In addition, chicken breast meat ripened with P. roqueforti contained more volatile flavour compounds, in particular aldehydes.     

基于鸡群优化的无线传感器网络三面定位算法

针对无线传感器网络空间定位问题进行了研究,为了提高未知节点的定位精度,提出一种基于鸡群优化的无线传感器网络三面定位算法。该算法结合了两种未知节点的求解方法,首先利用三面定位模型,通过求取三个面的交点来获取未知节点的坐标;再使用鸡群优化算法进行改进,根据三面定位法计算出的坐标值以及离未知节点最近信标节点的坐标进行初始化,迭代寻优。使用MATLAB进行仿真,改变算法的迭代次数、信标节点占比和通信距离,来对定位精度进行分析。结果表明该定位算法具有较高的定位精度与较快的收敛速度,且陷入局部最优的可能性低于粒子群定位算法。     

Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

The new American Dietary Guidelines now recommend optimizing the types of fat consumed instead of reducing or eliminating fat from the diet. Chicken eggs are a means to deliver essential and beneficial human dietary fatty acids (FA), and can be staple component of healthy eating behavior. Additionally, polyunsaturated fatty acids can be increased in the avian egg yolk by simply incorporating selected lipid sources into the avian diet. Poultry feed rich in omega‐3 FA (omega‐3) has allowed commercialization of enriched eggs containing up to 600 mg of omega‐3. Conjugated linoleic acid (CLA) has also been used in the research setting to enrich eggs to provide a portion of the 3–4 g CLA day^?1 needed to promote weight loss to combat obesity. However, Americans consume only 50% of the omega‐3 recommended adequate intake, and average CLA consumption is under 600 mg day^?1. While a variety of foods are naturally rich in omega‐3, conventional sources of CLA are limited to bovine milk and meat, which do not provide enough CLA to produce clinical effects in a balanced diet. Since eggs and egg‐based products are common in the Western diet, eggs enriched with both omega‐3 and CLA using dietary additions to poultry feed may promote consumption of the recommended levels of these FA. This article reviews the design of poultry eggs with enhanced lipid profiles through dietary intervention, and discusses the future direction of enriched egg research.     

Investigation of chromatin folding patterns by atomic forcemicroscopy

1IntroductionTounderstandthemechamsmsinvolvedingeneexpressionandinthestructuralorgAnzationofchlomatinineukaryoticnucleus,manyeffortshavebeendevotedtoinvestigatethestructuraldetailsofchromatinfoldingpatternsatthedifferentlevels.Amongalloftheusedmethods,theelectronmicroscopy(EM)hasbeenprovedtobeveryusefulinrevealingchromatinstructuraldetails.Somechromatinfoldingpatterns,suchasnucleosomes[1-3],30urnchlomatinfib..,[4]560-80urnchromatinfibersand100-130runcblomonemafibers[5'6]wererevealed,and200-40…     

Effect of Processing Conditions on Flexural Strength Properties of Chicken Feather Fibre (CFF) and Its Hybrid Composites with Polypropylene Resin

ABSTRACT

This study discusses the effect of molding temperature, pressure and time on the final compression-molded hybrid composites with polypropylene resin for its flexural strength. The results of tests conducted to characterize the hybrid composites developed with different proportion of fibers and processing conditions are discussed in this study. When comparing the overall results on the flexural strength of the composites, 25:75 Chicken Feather Fiber (CFF)/Jute composite showed highest flexural strength by keeping minimum temperature, maximum pressure and medium time. The influence of pressure on flexural strength is significant compared to temperature and time. As time increases the flexural strength decreases.     

东北市售鸡肉中空肠弯曲杆菌的分离鉴定、分型及耐药性分析

为了揭示东北地区市售鸡肉中空肠弯曲杆菌的污染情况、种群特征及耐药性。采集东北地区市售鸡肉样品1 000份,分离鉴定空肠弯曲杆菌。通过多位点序列分型技术分析空肠弯曲杆菌的遗传多样性。利用K-B琼脂扩散法检测该致病菌对8种抗生素的耐药性。结果表明:1 000份样品中共分离出62株空肠弯曲杆菌,污染率为6.2%;62株空肠弯曲杆菌被分为14个序列型(Sequence Type,ST),其中ST5和ST1为该种群的优势ST;耐药性分析结果显示,62株空肠弯曲菌对环丙沙星、复方新诺明和头孢噻肟具有高度的敏感性。     

玉米淀粉对油炸外裹糊鱼块品质的影响

本实验将添加玉米淀粉的外裹糊鱼块深度油炸,考察面粉与玉米淀粉在不同配比下油炸外裹糊鱼块的感官、油脂和水分含量,裹糊率、质构、色泽、微观结构、油脂吸收和分布等品质特性,筛选出较佳的面粉和玉米淀粉质量比例）。结果表明：m（面粉）∶m（玉米淀粉）为3∶2时,油炸外裹糊鱼块外壳和内部鱼块的油脂含量分别为22.36%和2.23%,水分含量分别为36.89%和70.19%;油炸外裹糊鱼块的裹糊率为28.10%,且外裹糊黏稠度适中;油炸外裹糊鱼块的L*、a*、b*值分别为60.18、3.15、27.32,外壳咀嚼度为2.64 kg和内部鱼块的弹性为0.92 cm,具有较高的感官评分。扫描电子显微镜（scanning electron microscope,SEM）分析显示,m（面粉）∶m（玉米淀粉）不同,油炸外裹糊鱼块的结构和气孔差异较大。当m（面粉）∶m（玉米淀粉）为3∶2时,外壳的结构紧密、有少量的气孔出现,内部鱼块的气孔分布相对均匀。苏丹红染色实验显示染色幅度随着面粉与玉米淀粉质量比的增加呈现先降低后增加的趋势,染色油通过水分蒸发形成的孔隙进入到鱼块内部。m（面粉）∶m（玉米淀粉）为3∶2时,苏丹红染色幅度较小,内部鱼块中气孔较少。说明玉米淀粉显著影响油炸外裹糊鱼块的品质。