发酵香肠理化特性和感官质量相关性研究

对市售26种发酵香肠的理化特性和感官指标及相互间相关关系进行了研究。通过酸价、酸度、过氧化值、游离脂肪酸、pH值、挥发性盐基氮、水分含量、脂肪含量、直径与感官质量评测发现，市售各品种发酵香肠理化特性与感官质量指标存在较大差异，理化特性和感官质量的相关性研究表明，水分含量，酸价，游离脂肪酸，pH值等应作为发酵香肠品质设计、管理的必要理化指标。     

谈谈泥窖对浓香型大曲白酒生产的影响

论述了浓香型大曲白酒生产以依附的泥窖质量对酒质质量影响的重要性.以及怎样合理建窖,使用窖养护窖具体要求;泥的感观和理化要求.对提高酒质有实际的指导意义.     

3种市售搅打奶油的流变特性比较研究

本文针对稳定性能存在显著差异的3种市售搅打奶油,对其进行了基本成分、感官评定、流变学特性和质构特性分析实验。静态流变测试表明:搅打奶油呈现出假塑性与触变性;动态流变学测试表明:搅打呈现出凝胶特征。振荡温度扫描中复数模量G*呈现减小的趋势;而稳定性较差1号与2号样品温度扫描中有一个明显的临界温度15℃。在振荡时间扫描与频率扫描中,3号样品的弹性模量G’大于其他两个样品且相位角正切tanδ最小,其值小于0.3,故而表明3号样品的弹性成分比例最高。结合感官评定、稳定性实验和流变学分析可知,弹性模量G’可以有效表征搅打奶油的稳定性;搅打奶油的软硬程度可用触变环面积和屈服应力进行表征;其油腻感和口感分别与|?G’|和相对恢复率有关;贮藏的稳定性则与J_e和λ相关。     

Shelf life of several marine fish species of Bangladesh during ice storage

Organoleptic, biochemical and bacteriological aspects of five tropical marine fish such as silver jewfish, Bombay duck, big-eye tuna, Chinese pomfret and ribbon fish stored in ice were studied. Organoleptically all fish were found acceptable for 10–13 days before becoming inedible. Proximate analysis showed that moisture content increased slightly; protein and lipid content decreased gradually and ash had little or no significant change. pH, TVB-N, peroxide and aerobic plate count values increased with increasing storage period but the values were within acceptable range up to 10 days of storage. Changes in myofibrillar ATPase activity and solubility of these fishes showed that Ca²⁺ ATPase in the presence of both 0.1  m and 0.5  m KCl decreased gradually whereas no marked changes were observed in the Mg⁺² ATPase activities in the presence/absence of Ca⁺². Myofibrillar protein solubility of all fish samples also decreased considerably during ice storage. The decrement in Ca²⁺ ATPase activity and solubility indicates denaturation of myofibrillar protein of fish samples during ice storage.     

武陵山区葡萄酒品质及感官分析研究

根据国家标准分析了酵母辅助发酵（甲）与自然发酵（乙）两种工艺的葡萄酒的理化指标（糖度、酸度、酒精度和固形物含量）,并进行了微牛物指标的检测,并对其营养元素（钾、钠、镁、钙、锌、铁、铜等）、蛋白质、氨基酸和感官进行了分析。结果表明：两种葡萄酒的各项理化指标均在国家标准规定范围之内,其中甲的固形物含量高出乙5．36％;两种葡萄酒的微,丰物指标均能达到国家标准要求;甲的各种矿物质含量均比乙高,蛋白质含量也高出35．90％,氨基酸含量甲（35．4g／100mL）比乙（33．2g／100mL）高,且铁铜含量均在国家标准规定范围之内;通过观察和品尝,甲的色泽较乙好,且酒香较浓郁。通过对武陵山区葡萄酒的品质和感官的分析研究,为以后的理论研究提供实验数据,同时也为武陵山区葡萄酒大规模的牛产奠定理论基础。     

温度波动对冷藏鸭肉品质的影响

将鸭肉分别放在(5±0.5)℃和(5±1～2)℃的冷藏环境中进行贮藏对比实验.在贮藏过程中定期对鸭肉进行感官评定和生化检测.贮期末,两个样品菌落总数为7.3×105cfu/100g和6.2×106cfu/100g;TVB-N值为22.26 mg/100g和27.68 mg/100g;pH为6.33和6.41.结果表明,温度波动下的鸭肉在第5天时已接近腐败,而恒温下贮藏的鸭肉在第7天时才接近腐败.     

Dietary Supplementation of Tetracarpidium conophorum (African Walnut) Seed Enhances Muscle n‐3 Fatty Acids in Broiler Chickens

The influence of dietary Tetracarpidium conophorum (African Walnut) seed meal (TCSM) on fatty acids, productivity parameters, and physicochemical properties of breast and thigh muscles in broiler chickens are assessed. A total of 180, 28‐d‐old Arbor acre broiler chickens are randomly assigned to dietary treatments containing 0% (control), 2.5%, and 5% w/w TCSM, fed for 28 d, and euthanized. Dietary TCSM reduces (p < 0.05) feed intake, body weight gain (BWG), carcass weight, and abdominal fat. Diet does not affect feed efficiency and hematological parameters. The control birds have higher (p < 0.05) serum total cholesterol and triglycerides than do the supplemented birds. Diet has no effect on pH, water holding capacity, carbonyl and malondialdehyde contents, and organoleptic properties of breast and thigh muscles. The 5% TCSM has higher redness in breast muscle than do other treatments. Dietary TCSM improves (p < 0.05) the concentration of C18:3n‐3 (4.80–8.76% vs 1.56%), C20:5n‐3 (0.54–0.79% vs 0.39%), C22:5n‐3 (0.64–0.89% vs 0.18%), and C22:6n‐3 (0.75–0.97% vs 0.19%), and reduces (p <  0.05) the fat content (2.15–2.45% vs 3.15%) in breast and thigh muscles. Dietary TCSM enhances muscle n‐3 fatty acids without instigating oxidative deterioration, but reduces BWG in broiler chickens. Practical Application: Albeit that broiler meat is rich in polyunsaturated fatty acids (PUFA), its omega 6 (n‐6)/omega 3 (n‐3) is >4. Elevated n‐6/n‐3 could have adverse effect on human physiology thereby promoting the pathogenesis of certain diseases. This heightens the need to enhance the n‐3 PUFA content of broiler meat. Dietary TCSM induced up to a fourfold increase in n‐3 PUFA content of the breast and thigh muscles in broiler chickens. Moreover, dietary TCSM induced up to a tenfold decrease in the n‐6/n‐3 of the breast and thigh muscles in broiler chickens. This finding assumes great significance because the health concerns regarding dietary fat are the foremost factors responsible for the bad image suffered by meat. These results provide insights on the potential of TCSM to improve the nutritional quality without compromising the oxidative shelf life, organoleptic traits, and physicochemical properties of broiler meat.     

2-取代-1,3-二硫杂环戊烷香料的合成和香气评价

以醛/酮与1,2-乙二硫醇或1,2-丙二硫醇在对甲苯磺酸催化下反应,合成了10种2-取代-1,3-二硫杂环戊烷,产率62.8%~87.8%;其中,2-正丙基-1,3-二硫杂环戊烷产率达87.8%,纯度99.5%。经元素分析、FTIR、GC-MS和1H NMR确定了10种产物的结构。香气评价结果表明:合成的2-正丙基-1,3-二硫杂环戊烷具有花香、肉汤香气,可用于食品香精和调味料中;其余9种2-取代-1,3-二硫杂环戊烷具有肉香、葱蒜香和萝卜香。