Effects of high-pressure-modified soy 11S globulin on the gel properties and water-holding capacity of pork batter

The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a^* and b^* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T_2b, T₂₁, and T₂₂ significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa.     

叉烧肉软包装的加工研究

探讨了以传统叉烧肉工艺为基础,以鲜瘦肉为原料,经过多道工序生产的一种口味多样的即食产品的配方、工艺、包装,并探讨了生产工艺的几个关键问题.产品的特点是滋味鲜美、口感细腻,不油腻,肉香浓郁,风味独特,开袋即食.     

Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork

ABSTRACT: The traditional small-scale production of boucané, a cured smoked pork-belly product from Réunion, involves several unit operations that are performed in a single step. The aim of this study was to highligh the impact of 4 unit operations (salting, drying, cooking, and smoking) on stability, color, and flavor development in processed pork. These characateristics are the 3 main criteria of boucané's quality. Mass transfer, color, and volatile compounds were measured, analyzed, and compared in 4 products. Results indicated that a major quantity of volatile compounds detected in the processed meat were derived from the smoking process. Color variations were mainly explained by muscle pigment modification due to the cooking process, and by the input of volatile compounds of smoke.     

Accumulation of thiobarbituric acid‐reactive substances in cured pork sausages treated with propolis extracts

Propolis collected by bees has many components that possess antifungal, anticancer and antioxidant properties. Cured ground pork meat was treated separately with 0.4% w/w ethanol‐extracted propolis (EEP 0.4%), 0.6% w/w water‐extracted propolis (WEP 0.6%), 0.8% w/w dried residue of ethanol‐extracted propolis (DREEP 0.8%) and 0.1% w/w potassium sorbate (PS 0.1%) and made into sausages. Thiobarbituric acid‐reactive substances (TBARS) were measured in the sausages to assess the effects of storage at 5, 10 and 20 °C after 0, 2 and 4 weeks. After 4 weeks of storage at 5 °C the sausages treated with EEP 0.4%, DREEP 0.8%, WEP 0.6% and PS 0.1% yielded TBARS values which were 50, 59, 35 and 91% respectively of the control value. There was an increase of 0.33 mg MDA kg^?1, the lowest of all treatments, in TBARS for the 0.4% w/w EEP‐treated sausages. The curing process will control microbiological spoilage, as will potassium sorbate. © 2002 Society of Chemical Industry     

Bacteriological Safety of Swine Carcasses Treated with Reconditioned Water

Swine carcass microflora were evaluated for selected foodborne pathogens after exposure to reconditioned water during scalding, dehairing, and polishing operations. Reused water had been reconditioned and chlorinated. Rodac plates applied to hams were used to assess carcass microflora. Water samples were enumerated using membrane filtration or spiral plating. Sampling was at mid-week throughout the year. Total aerobic plate counts on hams were unaffected by treating with potable or reconditioned waters. No differences were observed for staphylococci, enterics, fecal streptococci, Listeria monocytogenes, coliforms, and Aeromonas levels. A preevisceration potable water carcass wash reduced the bacterial load, regardless of initial treatment. Bacterial counts on carcasses paralleled those in water. Reuse is an alternative to potable water for initial slaughter operations without diminishing bacteriologic safety.     

Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O₂, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from & lt; 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.     

高黏度头孢菌素C发酵液的超滤研究

利用新型的板式超滤系统对高黏度头孢菌素C发酵液进行了澄清实验研究,通过实验数据与现有系统的运行数据对比,该系统基本解决了目前国内头孢菌素C发酵液超滤提纯中存在的主要过滤问题.     

Feeding response of Ips paraconfusus to phloem and phloem metabolites of Heterobasidion annosum-inoculated ponderosa pine,Pinus ponderosa

In studies of feeding by the bark beetle, Ips paraconfusus, two pine stilbenes (pinosylvin and pinosylvin methyl ether), ferulic acid glucoside, and enantiomers of the four most common sugars present in ponderosa pine phloem (sucrose, glucose, fructose, and raffinose) did not stimulate or reduce male feeding when assayed on wet -cellulose with or without stimulatory phloem extractives present. When allowed to feed on wet -cellulose containing sequential extracts (hexane, methanol, and water) of ponderosa pine phloem, methanol and water extractives stimulated feeding, but hexane extractives did not. Males confined in wet -cellulose containing aqueous or organic extracts of culture broths derived from phloem tissue and containing the root pathogen, Heterobasidion annosum, ingested less substrate than beetles confined to control preparations. In an assay using logs from uninoculated ponderosa pines, the mean lengths of phloem in the digestive tracts increased as time spent feeding increased. Males confined to the phloem of basal logs cut from ponderosa pines artificially inoculated with H. annosum ingested significantly less phloem than beetles in logs cut from trees that were (combined) mock-inoculated or uninoculated and did not contain the pathogen. However, individual pathogen-containing treatments were not significantly different from uninoculated controls. It was concluded that altered feeding rates are not a major factor which may explain why diseased ponderosa pines are colonized by I. paraconfusus.     

磁场对膜分离土霉素发酵液性能的影响研究

研究了外加磁场对膜分离土霉素发酵液性能的影响,结果表明,外加磁场有助于提高膜通量,在外加磁场条件下,有利于改善膜分离效果.     

发酵液的组成对纳滤分离谷氨酰胺的影响

研究了谷氨酰胺发酵液中盐离子对纳滤分离提取谷氨酰铵的作用，系统地考察了操作温度和发酵液组成对纳滤分离透过特性的影响，确定了纳滤分离时发酵液最佳稀释倍数和操作温度. 结果表明，二价阳离子通过改变膜面电荷密度对谷氨酸的透过特性产生很大影响，使其截留率降低了8%. 发酵液中较高浓度的(NH4)2SO4使谷氨酸和谷氨酰胺的截留率和透过通量明显降低，但较高浓度的NH4Cl影响较小，这体现了纳滤膜对不同离子排斥力的差异. 当发酵液稀释至谷氨酰胺浓度为1%，pH调至7时，发酵液中的其它盐离子和残糖因浓度较低而对纳滤分离影响不显著.