Factors affecting the shelf-life of precooked chilled roast pork

The microbiological, sensory and physicochemical changes in precooked chilled pork were measured over 8 days storage at 1°C and 5°C. Microbial growth was limited, but marked sensory and physicochemical changes occurred within the 5-day period currently recommended as the maximum storage time in the DHSS guidelines on precooked chilled foods (DHSS, 1980). At 1°C, marked toughening occurred after only 1 day; whilst at 5°C adverse flavour and odour changes were noticeable by the fourth day of storage. The amount of volatile compounds, especially n-hexanal, stripped from the pork increased significantly over the 8-day storage period, particularly at 5°C.     

Effect of Grinding Temperature on Hydroperoxide and Off-flavor Contents during Soymilk Manufacturing Process

ABSTRACT: Hydroperoxides and n -hexanal of soymilk made at different temperatures in the soybean grinding process were investigated. Both hydroperoxides and n -hexanal showed maximum amounts at 30°C, 37.78 μmol/g, and 1.94 mg/g, respectively. However, at 3°C and 80°C, amounts of hydroperoxides were about half of that at 30°C. N -hexanal showed high correlation with hydroperoxides except for at 80°C. It suggests that controlling the grinding temperature is effective to reduce hydroperoxidation and off-flavor content. Protein solubility an important index of soymilk, was decreased as the temperature increased. Grinding soybeans at low temperature is considered an economical method to produce soymilk having less off-flavor and high protein.     

负载型Cu_2O/MgO催化剂制备及催化正己醇脱氢制备正己醛

以氧化镁粉末为载体,N2H4·H2O为还原剂,采用浸渍还原法制备Cu2O/MgO催化剂。考察制备条件对催化剂活性的影响,最佳原料配比为n(Cu2+)∶n(NaOH)∶n(N2H4·H2O)=5∶11∶5,对筛选出最佳条件下制备的催化剂进行正己醇脱氢制备正己醛工艺条件考察,采用SEM、XRD和BET对催化剂进行表征。结果表明,在反应温度250℃、空速1.25 m L·(h·g)-1、催化剂用量12 g和N2流速0.05 L·min-1条件下,正己醇转化率为59.33%,正己醛选择性为93.81%。     

Reduction of off-flavor generation in soybean homogenates: a mathematical model

The generation of off-flavors in soybean homogenates such as n-hexanal via the lipoxygenase (LOX) pathway can be a problem in the processed food industry. Previous studies have examined the effect of using soybean varieties missing one or more of the 3 LOX isozymes on n-hexanal generation. A dynamic mathematical model of the soybean LOX pathway using ordinary differential equations was constructed using parameters estimated from existing data with the aim of predicting how n-hexanal generation could be reduced. Time-course simulations of LOX-null beans were run and compared with experimental results. Model L(2), L(3), and L(12) beans were within the range relative to the wild type found experimentally, with L(13) and L(23) beans close to the experimental range. Model L(1) beans produced much more n-hexanal relative to the wild type than those in experiments. Sensitivity analysis indicates that reducing the estimated K(m) parameter for LOX isozyme 3 (L-3) would improve the fit between model predictions and experimental results found in the literature. The model also predicts that increasing L-3 or reducing L-2 levels within beans may reduce n-hexanal generation. PRACTICAL APPLICATION: This work describes the use of mathematics to attempt to quantify the enzyme-catalyzed conversions of compounds in soybean homogenates into undesirable flavors, primarily from the compound n-hexanal. The effect of different soybean genotypes and enzyme kinetic constants was also studied, leading to recommendations on which combinations might minimize off-flavor levels and what further work might be carried out to substantiate these conclusions.