冷链条件下气调包装酱卤鸭肉制品货架期预测模型的建立

目的 以气调包装酱卤鸭肉制品为研究对象,在冷链温度范围内建立一套准确、高效的货架期预测模型。方法 利用选择性培养基测定不同温度下产品各微生物数量,确定4~25℃条件下产品优势腐败菌。对乳酸菌数量与感官评定值进行了回归分析确定最小腐败量Ns。分别采用修正的Gompertz方程和平方根方程建立一、二级模型,并通过预测值与实测值对比验证模型的可靠性。结果 确定了4~25℃条件下产品优势腐败菌为乳酸菌,最小腐败量Ns=6.14(lg(cfu /g))。一、二级模型拟合度均良好,三种温度下模型预测值与实际值间的差异均在30％左右,波动幅度在10%以内。结论 实现了对4~25℃内任何时间点产品剩余货架期的预测,为冷链条件下气调包装酱卤鸭肉制品品质的变化提供了理论指导。     

面向DTN无线传感网移动节点的动态资源调度模型的研究

资源调度是无线传感网络中移动节点的核心和富有挑战性的问题。如何提高移动节点资源使用率并取得最大利润是服务商的最终目标。通过非强占优先权排队G/G/1模型,满足不同等级数据QoS,利用线性分段函数使系统成本最小。进而基于成本函数和收益函数模型,求出不同级别信号动态分配比例,从而得出用户与服务商都满意的结果。结果表明,动态资源调度系统,不仅能够保证不同级别数据的QoS要求,也可使服务提供商的利润最大化。     

不同品系北京鸭血清前白蛋白多态性的研究

应用聚丙烯酰胺凝胶电泳法研究了北京鸭的血清前白蛋多态性,在2个位点观察到多态,Pam位点为单态,在Pas位点发现有5种表现型,它们的频率是：Pas2-2O 26．67％,Pas1-2为12％,Pas2-1为45.33%,Pas1-1为2．67％,Pas2-0为13．33％,在Paf位点发现有4种表现型,它们的频率是：PafF为29．33％,PafS为41．33％,PafFS为10．67％,Paf0为18．67％,并计算了它们的基因频率,群体平均杂合度和遗传距离,遗传分析表明,樱桃谷鸭和奥白星鸭遗传结构相似,而与B系北京鸭遗传结构有明显差异。     

Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products

A puffed food using salted duck egg white and starch as ingredients was produced by using a novel pulsed-spouted microwave vacuum drying (PSMVD) technique. In this study, three types of samples (ratios of salted duck egg white to starch 1:10, 3:10, and 5:10) were prepared and the moisture content of these samples was dehydrated to about 12% in a PSMVD dryer, then the samples were under different microwave powers (1.34 kW, 2.01 kW, and 2.68 kW) for puffing. The product volume expansion ratio, textural crispness (breaking forces), color parameters (L*, a* and b*), and sensory scores were determined. It was observed that microwave power and different ratios of salted duck egg white to starch had a significant effect on the expansion effect of the samples. The results indicated that the best product quality was obtained under the ratio of salted duck egg white to starch at 3:10 and microwave power at 2.01 kW.     

Stability of antioxidant peptides from duck meat after post‐mortem ageing

The stability of antioxidant peptides from aged duck meat during processing and simulated gastrointestinal digestion was investigated. The antioxidant peptides preserved a high stability in the presence of diverse NaCl or upon various time heating. The antioxidant activities were strengthened by the addition of 4–8% glucose or by heating at 100 °C, whereas they were lost under alkaline conditions. During in vitro digestion, the antioxidant activities increased with pepsin treatment but then decreased following trypsin digestion. Pepsin hydrolysed peptides into short fragments and results in the increased exposure of internal hydrophobic amino acids. With further treatment by trypsin, peptides can be hydrolysed completely and more free amino acids were released, leading to the decline in surface hydrophobicity. These variations might be responsible for the change in antioxidant activity during in vitro digestion. The antioxidant peptides from aged duck with high stability can be used as functional food ingredients to improve human health.     

北京烤鸭腿皮与腿肉关键挥发性风味物质解析

为揭示传统北京烤鸭鸭腿的关键挥发性风味物质,采用固相顶空微萃取-气相色谱-嗅闻-质谱联用仪(HS-SPME-GC-O-MS)对4种最具代表性北京烤鸭的腿皮、腿肉挥发性风味物质进行定性与定量分析,并结合气味活性值(OAV)与贡献率确定关键挥发性风味物质组分,通过风味重组试验、风味缺失试验与感官评价三角检验法确证北京烤鸭关...     

风鸭的腌制发酵工艺研究

本试验研究了用复合发酵剂生产风鸭的工艺条件。通过正交试验确定了鸭胚腌制的最佳条件为食盐浓度8％,蔗糖3％,复合香辛料（花椒八角1：1混合）1．5％,腌制时间12h。通过单因素试验与正交试验确定了最佳的发酵条件：植物乳杆菌、戊糖乳杆菌、变异微球菌与汉逊德巴利氏酵母菌之间的菌种比例1：2：1：2,接种量1．5％,发酵温度22℃,发酵时间73h,所得风鸭pH值为5．18,氨基酸态氮含量为0．75％。     

鸭肉脯加工工艺优化及挥发性风味物质检测

以鸭肉为原料,研究鸭肉脯的最优加工工艺,并采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)技术检测分析鸭肉脯中挥发性风味物质的组成,结果表明,鸭肉脯的最优加工条件为:食盐添加量1.5%,白糖添加量4%,大豆粉添加量6%,辣椒粉添加量2.5%,在此条件下加工出的鸭肉脯具有良好的感官评价,从鸭肉脯中共检测出醛类、酮类、烃类、醇类、酯类、杂环类共36种主要风味物质。     

天然红心鸭蛋中的类胡萝卜素及对S180肿瘤抑制作用的初步研究

本文对天然红心鸭蛋中的类胡萝卜素做了初步分析,同时探讨了红心鸭蛋中的类胡萝卜素对S180肿瘤的作用。初步结果表明,天然红心鸭蛋中的类胡萝卜素包含有虾青素及其它一些种类的类胡萝卜素。天然红心鸭蛋中的类胡萝卜素对肝匀浆MDA的产生有显著的抑制作用, 对昆明小白鼠S180肿瘤具有显著的抑制作用,且具有明显的量效关系。低、中、高剂量组的类胡萝卜素对肿瘤的抑制率分别为23.2%、35.7%和42.9%,对肿瘤小鼠的内脏指数有显著改善作用,并可显著地降低肿瘤小鼠血清MDA含量。     

三穗鸭肉脂肪酸组成分析及评价

以贵州三穗鸭的胸肉和腿肉为原料,采用气相色谱仪对其脂肪酸组成进行定性定量分析。结果表明：三穗鸭鸭肉中共含有5种饱和脂肪酸和14种不饱和脂肪酸。饱和脂肪酸的质量分数占脂肪酸总质量分数的24.30%,不饱和脂肪酸的质量分数占脂肪酸总质量分数的75.70%,其中单不饱和脂肪酸的质量分数占脂肪酸总质量分数的45.48%,多不饱和脂肪酸的质量分数占脂肪酸总质量分数的30.22%。