Innovations in value-addition of edible meat by-products

While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and internal organs of harvested animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Industry is using science and innovation to add value to animal by-products far beyond its usual profitability. Regardless of the final product's destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional properties, to search for key active molecules in nutrition like bioactive peptides, food safety (antimicrobial peptides), medicine, cosmetics or other fields, to develop new technological applications and to continue innovation towards advanced value-addition of meat by-products.     

Applicability of Activated Carbon to Treatment of Waste Containing Iodine-Labeled Compounds

Abstract

A timber industry waste was transformed to activated carbon by a one-step chemical activation process using H₃PO₄ (H). The used activated carbon (SDH) was characterized by N₂ adsorption, FTIR, density, pH, point of zero charge pH_pzc, moisture and ash content. Methylene blue (MB) and the iodine number were calculated by adsorption from the solution. The applicability of the different activated carbon produced was carried out to treatment of aqueous waste contaminated with iodine-labeled prolactin (I-PRL) Treatment processes were performed under the varying conditions; contact time, temperature, carbon type, carbon dosage, and different particle size of the activated carbon (SDH). The results indicated that 5 hours are sufficient to reach a plateau, and the amount of I-PRL adsorbed on SDH activated carbons increase with the solution temperature with thermodynamic parameter of ΔG° = ?7.962 (kJ/mol), ΔH° = 28.869 (kJ/mol) and ΔS° = 109.94 (J/mol K). The optimum adsorption results were reached using carbon dose of 0.1 gm with particle size of <0.25 mm, and a batch factor (V/M) of 7.14 mlg^?1. First- and second-order equations, intraparticle diffusion equation, and the Elovich equation have been used to test experimental data. The experimental data was found to fit the second-order model and a chemisorptions mechanism. 0.7 M NaOH can be used for regeneration of spent SDH activated carbon with the efficiency of 99.6% and the regenerated carbon can be reused for five cycles effectively.     

臭氧/氯消毒中藻类有机物生成消毒副产物的特征

饮用水源地藻华会释放大量藻类有机物(AOM),AOM与氯消毒剂反应生成的消毒副产物(DBPs)会给饮用水用户带来不容忽视的健康风险。为此,探究了臭氧/氯消毒对AOM结构和DBPs生成的影响。结果表明,臭氧氧化能有效去除AOM中芳香蛋白和酚类、叶绿素a、藻蓝蛋白结构物质,但是对腐殖酸类结构的去除效果相对较差。DBPs生成总量随臭氧投加浓度的升高而增加,其中主要是三氯甲烷(TCM);卤代乙腈和卤代酮的生成总量随臭氧投加浓度的变化趋势不明显。延长臭氧接触时间会明显增加1 h氯化中TCM的生成量,氯化24 h时DBPs生成总量与臭氧接触时间无关。在臭氧/氯消毒过程中,AOM的DBPs生成潜能低于天然有机物(NOM)。AOM有利于一溴一氯乙腈的生成,而NOM会生成更多的二氯乙腈。     

Enzymatic Hydrolysis of Crayfish Processing By-products

Ten commercial proteases (neutral and alkaline) were evaluated for hydrolysis of crayfish processing by-products (CPBs). Hydrolysis conditions were optimized for the alkaline protease Optimase^TM APL-440 by response surface methodology (RSM). Two model equations were proposed with regard to effects of pH, temperature (T), time (t), enzyme/ substrate (E/S) ratio, and substrate concentration (S) on the amount of 0.3M TCA soluble peptides (TSP) and degree of hydrolysis (DH). Interaction effects between pH and T were observed (P<0.001). Based on TSP, optimum hydrolysis conditions were determined to be pH 8–9, 65°C, 2.5 hr reaction time, 75%(w/v) substrate concentration, and 0.3% (v/w) enzyme.     

Identification of cationic peptides derived from low protein rice by-products and evaluation of their multifunctional activities

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Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products During Fermentation Stage

ABSTRACT: The fermentation condition for producing Pacific whiting fish sauce was static atmospheric fermentation with 25% salt at 50 °C. The effective enzymes in fermentation were heat stable and salt tolerant. Fermentation at 50 °C gave higher yields than at 35 °C. Total nitrogen content of whole fish fermented at 50 °C reached the equivalent level of commercial fish sauce before 15 d, supporting the strong degradation effects of Pacific whiting enzymes at earlier stages. Soluble solid and relative gravity also reached commercial level at 60 d. However, color value of unripened fish sauce was far from commercial fish sauce, indicating that ripening may be necessary to develop proper color. Staphylococcus, Bacillus , and Micrococcus were found as predominant microorganisms during fermentation.     

不同主酵温度对啤酒酵母代谢副产物的影响

啤酒发酵过程中的主酵温度控制是影响啤酒代谢副产物的重要环节。在9℃和13℃进行主酵，控制其他参数一致的基础上，对整个发酵过程进行跟踪检测，测定了发酵度、双乙酰含量、高级醇含量等。结果表明，控制13℃的主酵温度，可以得到较适含量的啤酒酵母代谢副产物。     

Characterization of Minced Meat Extracted from Blue Crab Picking Plant By-Products

Blue crab meat was mechanically extracted from picking-room byproducts to produce the following minced meat yields: 3.18%, white; 10.71%, mixed; 6.39%, claw, and 2.62%, leg. Each meat had distinct visual, textural, and flavor attributes. Aerobic plate counts of unpasteurized minced meat ranged from 10⁵ to 10⁷ CFU/g. Extraction within 1.5 hours of picking or icing of by-products prior to mechanical extraction stabilized microbial levels. Meat pasteurized at 80.6°C darkened or blued significantly less than meat processed at 83.3°C. Addition of citric acid-phosphate buffer to meat pasteurized at 80.6°C further reduced darkening of meats.     

皇帝柑的综合利用研究进展

皇帝柑皮薄肉嫩,风味独特,具有较高的营养价值,广受消费者喜爱。皇帝柑资源丰富,但耐贮性差,小范围鲜销给果农带来一定的压力,但加工利用品种较少,加工技术落后,利用高新技术开发新皇帝柑加工产品显得尤为重要。皇帝柑在种植、销售和食用过程中,会产生较多的非鲜销次果、果皮、果籽等副产物,若不加以利用、直接丢弃,将造成资源的极大浪费。本文围绕皇帝柑的皇帝柑的果肉、果皮的营养成分和研究利用现状进行综述,以期为完善皇帝柑加工产业链,提高皇帝柑附加值,带动皇帝柑产业链的发展提供一定的参考。     

半干法脱硫灰生产蒸压砖中试试验研究

为了解决半干法脱硫灰难以利用的问题,用脱硫灰、炉渣和CaO进行了蒸压砖生产的中试试验研究。研究表明：生产强度等级为MU20的脱硫灰蒸压砖,脱硫灰的掺量可控制在50%左右,CaO的掺量控制在10%左右。蒸压过程中形成的水化硅酸钙、水化铝酸钙和水化硫铝酸钙等矿物有利于增强蒸压砖强度。