Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage

Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product.     

铸铁热分析用试样新型激冷剂的实验研究

从冷却曲线上相变段倾角最小原则出发，研究了新型激冷剂的配比与热分析法检测铸铁成分精度的关系，实验结果表明，能使相变段倾角最小的成分配比，也能提高对铸铁成分的热分析和检测精度。     

Lipid damage in farmed rainbow trout (Oncorhynchus mykiss) after slaughtering and chilled storage

The flow ice system including ozone (OFI condition) was tested for slaughtering and storage (up to 16 days) of farmed rainbow trout (Oncorhynchus mykiss). Lipid damage analyses were carried out and compared to sensory acceptance and instrumental colour changes. Comparison to individuals processed with the flow ice system in the absence of ozone (FI condition) was undertaken. Rainbow trout slaughtered and chilled under FI and OFI conditions showed a low lipid damage development, according to lipid oxidation and hydrolysis events and lipid composition (polyunsaturated fatty acids, phospholipids and endogenous antioxidants) changes. Additionally, both icing conditions led to largely good quality and shelf life times and to the absence of changes in colour properties. It is concluded that flow ice as such, or including the presence of ozone, can be considered as ideal strategy to be employed as slaughtering and storage system during the commercialisation of the actual farmed species. The ozone presence has shown some profitable effects as leading to an extended shelf life time by quality retention of several sensory parameters; in contrast, some negligible negative effects could be observed on the secondary and tertiary lipid oxidation development. However, the oxidation values reached by individuals kept under OFI conditions cannot be considered as particularly high.     

内壁激冷气缸套的组织研究

离心铸造气缸套采用内壁激冷新方法，可细化气缸套的内层组织：使硬质相的网孔直径从３级提高到１～２级，石墨片长度从４级提高到６级。实践证明，这种方法不会出现中间夹杂层现象。     

Cryobank of plant genetic resources in Russian Academy of Sciences

Cryopreservation is the most reliable method for long-term storage of plant genetic resources. A review of cell injury by ice crystals and dehydration during a freeze–thaw cycle is given. For successful regeneration of plants and cultures after cryopreservation of their cells, the development of reliable cryopreservation procedure is required including preliminary cultivation, treatment by cryoprotectors, freezing by different methods, thawing and recultivation. Up to now 27 cell lines successfully resumed their growth after storage in liquid nitrogen and preserved their specific features and biosynthetic potential. Besides, shoot tips of 40 cultivars of potato, rose, strawberry and raspberry regenerated plants both in vitro and in vivo after cryopreservation. The longest storage duration was 25 years. Now in liquid nitrogen we continuously store 24 cell strains of rare medicinal plants, shoot tips of seven cultivars of strawberry and raspberry and seeds of 250 endangered plant species collected over all Russian territory.     

Conducting inferential statistics for low microbial counts in foods using the Poisson-gamma regression

Mixed Poisson distributions have been shown to be able to represent low microbial counts more efficiently than the lognormal distribution because of its greater flexibility to model microbial clustering even when data consist of a large proportion of zero counts. The objective of this study was to develop an alternative modelling framework for low microbial counts based on heterogeneous Poisson regressions. As an illustration, Poisson-gamma regression models were used to assess the effect of chilling on the concentration of total coliforms from beef carcasses (n = 600) sampled at eight large Irish abattoirs. Three Poisson-gamma and three zero-modified (hurdle and zero-inflated) models were appraised with a series of random-effects variants in order to extract any variability in microbial mean concentration, dispersion and/or proportion of zero counts. Models were compared and validated in their ability to predict the coliforms counts on carcasses after chilling. In all five test batches, the hurdle Poisson-gamma distributions predicted the observed post-chill counts closer than the Poisson-gamma distributions. This is justified by the better capacity of the hurdle model to represent a higher proportion of zero counts, which were in fact observed in the post-chill batches. Thus, with a coded variable (pre-chill/post-chill) as treatment, and extracting the significant variability of batches nested in abattoirs for the coliforms mean concentration (σ²_u = 2.68), the dispersion measure (σ²_v = 2.39) and the probability of zero counts (σ²_w = 0.89), the validated hurdle Poisson-gamma model confirmed that chilling has a decreasing effect on the viability of coliforms from beef carcasses, and that the concentration is reduced by an average (pre-chill to post-chill) factor of 2.2 (95% CI: 2.15–2.24) at batch level. The model also indicated that chilling increases the odds of producing a zero count from a carcass swab in about 13.5 times, and that the higher the coliforms concentration in a batch, the weaker the effect that chilling has to reduce such contamination on the beef carcasses.     

浅析激冷气压缩机系统的联锁控制功能

研讨50万吨甲醇项目煤气化装置压缩机装备建设与开车运行工程。     

壳牌气化炉激冷口盘管损坏原因分析及改进

简要介绍壳牌气化炉结构及工艺流程、激冷口结构及存在问题;分析激冷口盘管损坏原因及如何避免;检修优化及取得的效果。     

Acetylsalicylic acid alleviates chilling injury of postharvest loquat (Eriobotrya japonica Lindl.) fruit

Loquat (Eriobotrya japonica Lindl. cv. Luoyangqing) is a chilling-sensitive fruit and therefore has a limited postharvest life. While fruit stored at 5 °C retained its acceptable quality after 39 days, fruit stored at 0 °C had chilling injury with the symptoms of tissue browning and lignification, decrease in percentage juice, increase in superoxide free radical production, electric conductivity and lignification enzyme activities, including phenylalanine ammonia lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), and guaiacol-peroxidase (G-POD). Such chilling injury symptoms became more severe after fruit were moved to 20 °C shelf life. A postharvest application of 1 mmol/L aqueous acetylsalicylic acid (ASA, a derivative of salicylic acid) to loquat fruit significantly alleviated chilling injury symptoms, inhibited accumulation of superoxide free radical, and reduced PAL, CAD, and G-POD activities. ASA treatment impairing the accumulation of superoxide free radical may prevent chilling injury and lignification in loquat.     

Increasing Resistant Starch Content in Fish Crackers Through Repetitive Cooking-Chilling Cycles

This work describes the effect of a repetitive cooking-chilling process on resistant starch content in crackers prepared from a mixture of fish and starch, which are popularly known in Malaysia as “keropok.” Three fish cracker formulations were prepared using tapioca, wheat, and sago starch. Up to four cycles of repetitive cooking-chilling increased the resistant starch content in all products; however, the hardness of chilled samples decreased, and their moisture content increased. For the fried samples, the texture became harder, the color turned darker, and linear expansion was reduced. The dried fish cracker samples prepared with sago starch yielded the highest resistant starch content. The results demonstrated that four cycles of repetitive cooking-chilling were able to enhance resistant starch in fish crackers.