桅子黄色素的提取工艺及稳定性的研究

以栀子为原料,用蒸馏水浸泡提取天然桔黄色素,研究了食品中常用的几种添加剂对栀子黄色素稳定性的研究,并对色素的耐氧性、耐光性、耐酸性等性质进行了研究。     

Beliefs, attitude and behaviour towards fresh meat revisited after the Belgian dioxin crisis

This study revisits consumer beliefs, attitude and behaviour towards fresh meat consumption in Belgium after the occurrence of the dioxin crisis of 1999. The meat dioxin scare evoked a large amount of negative press, mainly pertained to poultry meat and pork. The focus of this follow-up study is on assessing shifts and persistence in consumer perception and attitude, based on cross-sectional data obtained from a sample of 205 meat consumers. Comparison with previous research reveals reasonable shifts in meat attribute perception and image dimensions. Beef perception significantly improved on containing hormones and safety-attributes, contrary to the evolution seen for poultry and pork. Persistence of perception is revealed for meat attributes that were not directly involved in the information flow of the last years.     

Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats

Visible spectra of cold stored, cooked, and diseased chicken meats were collected. Changes in ratios of R₁=A_{485 nm}/A_{560 nm} and R₂=A_{635 nm}/A_{560 nm,} which are related to absorbances of the bands at 485 (metmyoglobin), 560 (oxymyoglobin), and 635 nm (sulfmyoglobin), were observed to be useful for studying the variation of meat color under the conditions of cold storage and cooking process. Such a strategy was also applied to classify fresh-raw wholesome and unwholesome meats into respective classes, and the result was compared with that produced from a chemometric model. The strategy might be used as a simple methodology for monitoring the color variation of meats where the development of the chemometric model is either impractical or not desirable.     

Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation

In this work, an innovative procedure for real-time heat transfer modelling and dimensional change estimation during meat cooking was presented. By using a multipoint temperature probe, a punctual calculation of slowest heating point (SHP) temperature was obtained at each time from the radial temperature distribution inside the product. Experimental temperature data from the multipoint probe was combined with a mathematical algorithm previously validated to perform a real-time estimation of SHP temperature and residual cooking time on the basis of the data stored at each instant. The developed procedure and algorithm were validated by cooking pork loin and roast beef samples at 180 and 200 °C both under natural and forced convection regimes. Real-time predicted cooking time and SHP endpoint temperature values were very close to those experimentally obtained: at the 85% of the cooking process, the maximum percentage errors for SHP endpoint temperature and cooking time prediction were 1.72 and 1.67%, respectively. In addition, SHP location inside the meat samples was also obtained at each time instant and used to estimate dimensional changes during cooking: calculated final characteristic dimensions were very similar to those experimentally obtained for all cooking trials. The developed approach could be useful for the automatic cooking operations planning in food-service with microbial safety assurance.     

杜仲叶和元宝枫叶提取物抗氧化性能的研究

用不同的提取方法分别从杜仲叶和元宝枫叶中提取抗氧化物质,比较了不同提取方法的提取率和不同提取物对食用油脂的抗氧化性能。得出杜仲叶用常温水提取、乙酸乙酯萃取,元宝枫叶用90℃热水提取、乙酸乙酯萃取的提取物产率高、抗氧化作用强。另外对猪肉、鱼肉的保鲜效果也进行了初步的研究。     

从骨胶中提取L—羟基脯氨酸和L—脯氨酸

从骨胶中提取Ｌ－羟基脯氨酸（Ｌ－ＨＰ）和Ｌ－脯氨酸（Ｌ－Ｐ），研究了胶原蛋白以Ｌ－ＨＰ为目的氨基酸的水解曲线；利用亚氨酸亚硝化的可逆性，从水解液中提取亚氨酸；用Ｄ６１阳离子交换树脂层析分离Ｌ－ＨＰ和Ｌ－Ｐ；精制出Ｌ－ＨＰ和Ｌ－Ｐ晶体，得率分别为４．５％和４％。     

Effects of surgical and immunocastration of beef cattle on meat colour,post-mortem glycolytic metabolites and fibre type distribution

Male cattle were emasculated by total castration, vasectomy or immunocastration and one group was left entire. The effects of the treatments on meat quality related parameters were examined. Dark cutting beef was undetected in the steers and occurred at only very low levels in the other male types. Steers had histochemical profiles significantly different from those of the other male types. Total castration seems to produce more profound physiological changes than vasectomy and immunocastration.     

肉味及海鲜味香精调香中常用的香原料

本文综述了各种单体香料、辛香料、精油及增香剂在肉味及海鲜味香精中的应用。     

肉品风味的研究综述

肉是人类必需物质蛋白质、脂肪、维生素等的重要来源.本文简单介绍了肉品中所含有的风味物质的种类、风味物质的形成以及影响肉品风味的因素.     

EU carcass classification system: carcass and meat quality in light lambs

Sixty male Apenninica suckling lambs carcasses were studied in order to evaluate the relationship between carcass and meat quality of light lambs as evaluated according to the EU Mediterranean classification system. Increased carcass weight (6–12 kg) was accompanied by greater carcass size and compactness and reduced bone percentage. Moreover the meat quality was similar with the increase of carcass weight in terms of colour, water holding capacity and suitability for domestic storage. No differences for the examined parameters were found between carcasses classified in quality 1 and 2. The EU Mediterranean classification system appears to be unrelated to the quality of the merchandized meat.