营养鸡排的研制

本文介绍了营养鸡排的生产方法,即通过混合、成型、速冻等工艺,生产重量为44g±1g/块的鸡排。     

4种亲水多糖对油炸调理鸡排品质的影响

亲水多糖常被用来改善即食类油炸产品的质量.针对油炸调理类产品含油量高的问题,通过向油炸调理鸡排外裹糊中添加黄原胶、海藻酸钠、羟丙基甲基纤维素和魔芋胶4种亲水多糖,探究亲水多糖对二次油炸调理鸡排品质(水分含量、油分含量、色泽、脆性、可冻结水含量及感官评价)的影响.结果 表明:与对照组相比,添加4种亲水多糖可以显著提升油炸...     

基于GC-MS技术的新疆椒麻鸡汤料挥发性成分的鉴定与分析

为探究新疆椒麻鸡的特征挥发性成分,采用气相色谱-质谱联用(GC-MS)技术对石河子不同餐馆的8个椒麻鸡样本的挥发性成分分离鉴定,并结合聚类分析(HCA)、主成分分析法(PCA)构建8组椒麻鸡汤料的挥发性物质相关性模型,得出不同样本间关键性差异物质。研究显示:已检测出的74种挥发性风味成分,分成8类,包括烃类(30种),醇类(10种),醛类(10种),酯类(6种),酮类(8种),杂环类化合物(5种),硫醚类化合物(3种)及醚类(2种)。其中烃类(17.27%~74.22%)和醇类(14.77%~56.75%)含量较高,其次为酯类(0.50%~22.31%)和杂环类(0.55%~11.36%)。含量较高的化合物有芳樟醇(3.03%~37.31%),D-柠檬烯(5.60%~25.72%)。确定芳樟醇、D-柠檬烯和2,4-癸二烯醛等化合物在椒麻鸡特征风味形成中起关键作用。     

Enzyme-assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties

Enzyme-assisted extraction (EAE) of oils/fats involves the disruption of the cell wall of source material using enzymes to facilitate the release of oil. When proteases are used as the enzyme, EAE ends in the extracted oil as well as the protein hydrolysates. Herein, the EAE (using a commercial protease, Alcalase) was exploited to obtain fat and protein hydrolysates from chicken skin. Degree of hydrolysis (DH, the percentage ratio of cleaved peptide bonds), which showed a logarithmic correlation with the reaction time, was found to affect the properties of the products. As the DH increased, the peptide chain length of protein hydrolysates decreased which was confirmed by SDS-PAGE analysis. With the increase of DH, the emulsifying activity index, foaming capacity, and oil holding capacity of the hydrolysates decreased but the solubility and emulsion stability index increased (p < 0.05). The DPPH free radical scavenging activity of the hydrolysates increased with the DH up to DH = 39.62% but decreased thereafter (p < 0.05). EAE resulted in a rise in fat yield and the fat contained a higher amount of unsaponifiables and lower free fatty acids (FFA) content, as compared to the control treatment (No enzyme, 80°C, 2 h, p < 0.05). DH affected the fat yield and the unsaponifiables content of the fat, positively (p < 0.05). However, it did not affect the fat FFA content and iodine value (p > 0.05). Results obtained here showed DH can be used as an effective measure for controlling the physicochemical and functional properties of chicken skin protein hydrolysates and fat in the EAE process.     

不同贮藏温度下稻花鸡肉优势腐败菌变化及Arrhenius 货架期预测模型的建立

为获得稻花鸡肉腐败菌的Arrhenius货架期预测模型,采用培养基初步筛选与16S rDNA全基因序列鉴定优势腐败菌,研究不同贮藏温度（25、4、0℃）下优势腐败菌和菌落总数的生长变化,通过化学反应动力学方程构建菌落总数、假单胞菌和沙雷氏菌货架期预测模型并进行验证。结果表明,稻花鸡肉在贮藏过程中逐渐占主导地位的优势腐败菌是假单胞菌属莓实假单胞菌和肠杆菌科沙雷氏菌属液化沙雷氏菌。稻花鸡肉25℃常温贮藏下货架期不超过0.5 d,腐败中后期沙雷氏菌占主导地位,4℃冷藏保鲜货架期不超过4 d,假单胞菌和沙雷氏菌均随贮藏时间的延长呈增长趋势,0℃冰温贮藏货架期不超过10 d,贮藏后期假单胞菌和沙雷氏菌差异性不显著。利用菌落总数、假单胞菌、沙雷氏菌3个指标建立货架期预测模型,3种货架期预测模型预测值与实测值对比,平均相对误差均在允许范围内,预测效果最佳的是假单胞菌货架期预测模型。菌落总数、假单胞菌和沙雷氏菌货架期预测模型均能对稻花鸡肉的货架期进行真实预测。     

地皮菜添加量对鸡胸肉糜凝胶特性的影响

以新鲜鸡胸肉为实验对象,探究地皮菜添加量对鸡胸肉糜蒸煮得率、保水性、色泽、质构、凝胶强度、流变特性和微观结构等的影响.结果表明:随着地皮菜添加量的增加,鸡胸肉糜的蒸煮得率和保水性呈先上升后下降的趋势,添加量在1.2％时最大,分别为95.71％和95.33％;鸡胸肉糜的L*值、a*值、b*值均显著降低(P＜0.05);硬...     

Comparison of the Antimicrobial and Sanitizer Resistance of Salmonella Isolates from Chicken Slaughter Processes in Korea

Salmonella is a foodborne pathogen worldwide. Outbreaks of Salmonella are commonly associated with consumption of contaminated foods such as poultry products. Therefore, the objective of this study was to determine the occurrence, biofilm formation, antibiotic resistance, and sanitizer resistance of Salmonella enterica isolated from chicken carcasses. A total of 318 samples were collected from 15 chicken slaughterhouses in 8 provinces of Korea. They were then examined for Salmonella contamination. S. enterica isolates were tested for their susceptibilities to 15 antimicrobials by broth microdilution method. Their biofilm formation ability and resistance to sanitizers were also evaluated. Eighty‐two isolates of S. enterica were obtained from the 318 samples. There were 14 serotypes and 2 untypable isolates. Fifty‐seven (69.5%) isolates were resistant to at least one antibiotic while 30 (36.6%) isolates were resistant to 5 or more antibiotics. Two S. Senftenberg and 3 S. Montevideo isolates exhibited considerable biofilm formation ability (A₆₀₀>0.2) following incubation in Luria‐Bertani (LB) broth for 48 h. Biofilm cell survival and recovery growth assay after sanitization showed that most isolates were highly susceptible to 2.5% lactic acid and 0.1% cetylpyridinium chloride. Therefore, lactic acid and cetylpyridinium chloride might be alternatively or additionally used in addition to chlorine‐based sanitizers that are frequently used to reduce Salmonella contamination of chicken carcasses. Our results provide basic information on the distribution of Salmonella serotypes in chicken slaughterhouses. This study also highlights the necessity to improve farming practices and use antimicrobial agents cautiously. This study also suggests that sanitization during the slaughtering process might be necessary to reduce Salmonella contamination of chicken carcasses.     

不同杀菌条件对软包装肉鸡鸡翅感官品质的影响

对比分析了相同杀菌值F=6 min下,不同杀菌温度(115、121、127℃)对软包装肉鸡鸡翅品质及感官的影响。试验结果表明,相同的环境升温时间6 min,达到相同的杀菌值F=6 min时,115、121、127℃的恒温时间分别为35、15、11 min,降温时间分别为12.5、13.5、15.5 min。杀菌温度对鸡翅色泽、质构TPA、剪切力的影响显著(P<0.05);杀菌温度越高,L*、b*值越大,而a*越小;不同杀菌温度处理后鸡翅的TPA与剪切力的变化具有协同性,127℃处理后的鸡翅剪切力值及硬度、弹性、咀嚼性等指标值最大。感官分析比较得出,不同杀菌温度处理后的鸡翅之间气味和滋味差异不大,而高温短时鸡翅外观更好,咀嚼性、弹性更高,总体口感更佳。因此,鸡翅的高温短时杀菌,不仅效率高,且色泽好,剪切力高,对鸡翅品质破坏小。     

固相萃取-高效液相色谱-柱后衍生荧光法测定奶粉中维生素B11含量

建立了固相萃取-高效液相色谱-柱后衍生荧光法用于测定奶粉中维生素B11含量。奶粉酶解样液经固相萃取小柱纯化后,在ZORBAX SB-C18色谱柱上,以pH=3.5、浓度为0.05mol/L磷酸二氢钾-乙腈体系为流动相,流速为1.0mL/min,进样量20μL,以0.5%过硫酸钾溶液为衍生试剂,反应器温度为60℃,流速0.5mL/min,经荧光检测器(Ex=365nm,Em=440nm,增幅值100,衰减值16)检测定量。结果表明:在0.02～1.76μg/mL范围内该方法线性良好,R2=0.9999,检测限为4ng/mL,定量限为12ng/mL,灵敏度足以满足奶粉检测的需要,方法回收率在92.5%～95.7%之间,变异系数为1.32%。     

鸡肉酶解过程中呈味成分变化规律研究(英文)

本文研究了Alcalase水解鸡肉过程中其呈味成分变化规律。在整个酶解过程中,游离氨基酸和可溶性氮含量一直以不同趋势增加,而肽含量则在前16h增加,然后缓慢降低。鲜/甜味、苦味氨基酸的组成与含量对鸡肉酶解产物的最终风味有很大的影响。酶解产物中的糖在酶解2h后达到最大值,然后总体上表现为下降趋势。由于酶解产物中糖量较低,其对酶解产物的风味影响不大,但其对产物颜色有重要影响。酶解中,pH在前20min内显著下降,然后减势变缓直到几乎保持恒定,这表明酶解产物的缓冲能力明显增强。