加工工艺对白切鸡品质的影响

采用感官评定的方法,结合含水量及硬度等指标,研究腌制、煮制及冷浸工艺对白切鸡感官品质的影响。结果表明：湿腌法较干腌法所得鸡肉品质高,煮制后鸡肉持水性大,失水率小,鸡肉嫩滑多汁;鸡肉经腌渍后于100℃下煮制2min,而后在90℃下煮制20min,利于成熟且成型效果好,可减少鸡肉内部可溶性物质的流失,保持肉汁鲜美,各项感官品质较优。与自然空气冷却、凉鸡汤冷却相比,真空浸渍冷却的煮制鸡肉在味道、口感、组织状态及色泽等方面都有明显的改善。     

Effect of fat quality on sausage processing,texture, and sensory characteristics

Fresh pork sausage was manufactured to determine the effects of animal diet (unsaturated or control) and inclusion of corn oil during processing (0% and 14% fat replacement). Bologna was manufactured to investigate only diet effects. Processing, textural, sensory, visual, and storage characteristics were evaluated. Processing yield was improved 2.9 percentage units in fresh sausage but reduced 1.8 units in bologna in unsaturated compared with control diets. Break strength of fresh sausage was reduced 0.6 kg by oil inclusion. Both unsaturated fat and including oil during processing resulted in softer texture of fresh sausage, while increased unsaturation in bologna resulted in firmer or unchanged textural properties. Fresh sausage with oil was lighter colored (5.3 L* units increased) with more fat smearing. In fresh sausage, lipid oxidation remained below 1 mg/kg MDA during 12 weeks frozen storage. Overall, changes in fat quality minimally affected sausage quality, likely providing acceptable products to consumers.     

Antioxidant potential of herbs and spices during deep frying of ghee

The present study was carried out to evaluate antioxidant potential of ashwagandha, clove, coriander, green tea, shatavari and vidarikand extracts as compared to BHA. Clove, coriander and green tea extracts showed significantly higher antioxidant activity than vidarikand, shatavari and ashwagandha extracts. Radical‐scavenging activity by DPPH model system revealed that clove and green tea extracts were superior to other extracts. All the natural antioxidants significantly reduced the formation of peroxides, FFA, thiobarbituric acid value and conjugated dienes. Ghee with added clove, green tea and coriander extracts showed higher induction period as compared to ghee containing vidarikand, ashwagandha, shatavari or BHA.     

Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat)

Ghee is chemically highly complex in nature. The authentication and characterisation of edible fats and oils by routine chemical methods are highly laborious and time‐consuming. Fourier transform near infrared (FT‐NIR) spectroscopy has emerged as the predominant analytical tool in the study of edible fats/oils. In order to assign absorption bands in the infrared (IR) spectrum, spectra of cow and buffalo ghee samples were acquired in the NIR region (10 000–4000 cm^?1). In the FT‐NIR spectrum, a total of nine peaks were obtained for cow and buffalo ghee, with almost equal intensity of absorption. The intensity of absorbance was higher for cow ghee compared to buffalo ghee.     

Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends†

Ghee, a major Indian dairy product, has unique pleasing flavour and granular texture. Ten samples of commercial ghee were analysed for grainy texture, fatty acid composition and melting and crystallisation behaviour. These were compared with laboratory ghee and its blends with high melting fraction (HMF) or low melting fraction (LMF). Grain size and quantity of commercial ghee ranged from 0.200 to 0.330 mm and 1 to 40%, respectively, when incubated at 29 °C for 24 h. Laboratory ghee samples showed a grain size and quantity of 0.241 mm and 42%, respectively. Commercial samples with poor granularity had a lower level of saturated fatty acids, while those with bigger grains had a higher level of palmitic acid (>35%). The ratio of unsaturated to saturated fatty acids showed significant variation in these samples. Differential scanning calorimetric analysis of the samples also showed variation in melting and crystallisation behaviour. In general, the characteristics of commercial ghee with poor granularity resembled those of laboratory ghee blended with LMF while commercial ghee with bigger grains compared well with the ghee blended with HMF.     

Occurrence of coagulase-positive Staphylococci, microbial indicators and physical–chemical characteristics of traditional semihard cheese produced in Brazil

Coagulase-positive Staphylococci and microbial indicators of the 'Requeijão do Norte', a traditional semihard cheese, were surveyed in Brazil. Coagulase-positive Staphylococci were found in quantities of up to 9.4 log cfu/g. The coagulase gene was detected in isolates physiologically classified as coagulase-negative. The SEB and TSST-1 toxins were detected. Salmonella spp. were not detected. High levels of total and fecal coliforms (≥ 210 MPN/g) and moulds (≥   6.48 log cfu/g) were found in most samples. The values of physical–chemical parameters and water activity showed the greatest variations. These results suggest a possible risk that this cheese may pose to consumers.     

High‐pressure processing with hot sauce flavouring enhances sensory quality for raw oysters (Crassostrea virginica)

This study evaluated flavouring raw oysters by placing them under pressure in the presence of a commercially available hot sauce. Hand‐shucked raw oysters were processed at high pressure (600 MPa), in the presence or absence of hot sauce flavouring and evaluated by an experienced sensory panel 3 and 10 days after postharvest processing. The sensory panel evaluated high‐pressure‐processed oysters, with and without flavouring, for eleven flavours and three texture characteristics using an 11‐point intensity scale. Oysters were plump and characterised as moderately chewy and firm. Most oyster flavour characteristics were low in intensity with moderate intensity for briny and umami attributes. Flavoured oysters had a moderately intense tangy flavour and aftertaste. Flavouring a raw oyster by high‐pressure processing provides the potential to create a microbiologically safe product with unique sensory characteristics, which may influence consumer acceptance and marketability.     

Chemical, microbiological and sensory changes associated with fish sauce processing

The production of sardine fermented fish sauce was replicated in the laboratory in order to study the chemical, microbiological and sensory changes associated with the process. Fish sauce were produced by incubating mixtures of sardine (Sardina pilchardus) at different concentrations of sodium chloride and glucose at 37 °C for 57 days. Changes in chemical composition (moisture, protein, fat contents), pH, total volatile basic nitrogen (TVB-N, mg N/100 g fish flesh), trimethylamine (TMA-N, mg/100 g fish flesh), thiobarbituric acid (TBA, mg malonaldehyde/kg fish flesh), water activity (aw), color measurement, total viable count, lactic acid bacteria count, yeast and moulds counts and sensory analyses were observed. The fish sauces with spices were determined lower bacteria counts than fish sauces without spices. The addition of glucose to the fish sauces caused a significant increasing in the bacterial counts. Staphylococcus aureus and yeast-mould counts were not detected during fermentation period. The use of spices in fermentation of sardine enhanced good color, aroma and taste.     

The effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee,in relation to added natural and synthetic antioxidants

The potential of Asparagus racemosus (shatavari) extract was evaluated in comparison with natural (rosemary, green tea) and synthetic (butylated hydroxyanisole, tert‐butyl hydroquinone) antioxidants, in ghee using accelerated oxidation tests. Its aqueous and ethanolic extracts significantly retarded deterioration of ghee relative to the control (without addition of synthetic or natural herb extract), as observed in peroxide value (8.3, 13.2 and 25.8 mmolO₂/g fat respectively), conjugated diene% (1.30, 1.44 and 1.78, respectively), radical‐scavenging potential (40.0, 25 and 5.5% inhibition, respectively) and oxidative stability index (16.8, 13.5 and 10.3 h respectively) after 21 days. However, these were less effective than the natural and synthetic antioxidants. The ethanolic extract of shatavari, having polyphenol content of 24.99 ± 0.74 mg gallic acid equivalent/g, exhibited some antioxidative and radical‐scavenging activities.     

Green extraction of phospholipids from ghee residue using pulsed electric field processing: Process optimisation and analysis of structural and compositional parameters

Process parameters were optimised using Taguchi orthogonal array design for extraction of phospholipids (PLs) from ghee residue (GR) with pulsed electric field (PEF) assistance. For higher PL yield and antioxidant activity, process voltage and time were observed to be significant factors. Optimised conditions were determined as 60 kV/cm voltage at 7.5 (v/w) solvent (water)-to-solid ratio for 5 min. Physical disruption of GR matrix due to PEF treatment was established through scanning electron micrographs. Lipidomic profile of the extract ascertained through liquid chromatography-mass spectrophotometry (LC–MS) revealed multiple species of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine in the resultant extract.     

Characterisation of cow and buffalo ghee using fluorescence spectroscopy

Fluorescence spectroscopy has been utilised to characterise ghee extracted from buffalo and cow milk. Using an excitation wavelength of 320 nm, emission spectra of buffalo and cow ghee; vitamins A, B₁₂, D, E, K; and conjugated linoleic acid (CLA) were acquired by using spectrofluorometer. The bands at 390, 440, 480 and 525 nm were assigned to fat‐soluble vitamins, CLA, vitamin A and beta‐carotene. Moreover, spectra of vitamins and CLA confirmed their presence in both ghee types. The spectral differences were highlighted through principle component analysis that has been applied for the detection of adulteration of cow  milk  in buffalo ghee.     

Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork

The effect of muscle cortisol concentration on muscle fiber characteristics and technological and sensory quality of pork was investigated. With the exception of the percentage of type IIA fibers, muscle fiber characteristics were not associated to cortisol levels. However, muscle cortisol concentration was positively associated with muscle pH(24h) (r = 0.23, P<0.05) and negatively associated with drip loss (r = -0.49, P<0.001), lightness (r = -0.24, P<0.05), shear force (r = -0.25, P<0.05), and texture profile analysis-hardness (r = -0.35, P<0.01). Additionally, the water-holding capacity of meat samples was affected by cortisol levels, with lower cortisol concentrations associated with less tender samples. These results indicate that the concentration of cortisol in the muscle is related with meat quality as well as the sensory quality of cooked pork.     

Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots

The objective of this study was to determine the synergistic effect of alkaline electrolyzed water and citric acid with mild heat against background and pathogenic microorganisms on carrots. Shredded carrots were inoculated with approximately 6-7 log CFU/g of Escherichia coli O157:H7 (932, and 933) and Listeria monocytogenes (ATCC 19116, and 19111) and then dip treated with alkaline electrolyzed water (AlEW), acidic electrolyzed water (AcEW), 100 ppm sodium hypochlorite (NaOCl), deionized water (DaIW), or 1% citric acid (CA) alone or with combinations of AlEW and 1% CA (AlEW + CA). The populations of spoilage bacteria on the carrots were investigated after various exposure times (1, 3, and 5 min) and treatment at different dipping temperatures (1, 20, 40, and 50 °C) and then optimal condition (3 min at 50 °C) was applied against foodborne pathogens on the carrots. When compared to the untreated control, treatment AcEW most effectively reduced the numbers of total bacteria, yeast and fungi, followed by AlEW and 100 ppm NaOCl. Exposure to all treatments for 3 min significantly reduced the numbers of total bacteria, yeast and fungi on the carrots. As the dipping temperature increased from 1 °C to 50 °C, the reductions of total bacteria, yeast and fungi increased significantly from 0.22 to 2.67 log CFU/g during the wash treatment (p ≤ 0.05). The combined 1% citric acid and AlEW treatment at 50 °C showed a reduction of the total bacterial count and the yeast and fungi of around 3.7 log CFU/g, as well as effective reduction of L. monocytogenes (3.97 log CFU/g), and E. Coli O157:H7 (4 log CFU/g). Combinations of alkaline electrolyzed water and citric acid better maintained the sensory and microbial quality of the fresh-cut carrots and enhanced the overall shelf-life of the produce.     

Chemical composition,quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles

This study characterized the chemical composition, quality and histological traits of six muscles from 10 dromedary carcasses. There were significant differences in moisture, fat, protein, mineral, saturated and unsaturated fatty acid contents between muscles. The longissimus thoracis (LT) had the highest cooking loss (33.5%) and triceps brachii (TB) the lowest (29.2%). The shear force value of semitendinosus (ST), semimembranosus (SM) and biceps femoris (BF) were significantly higher than infraspinatus (IS), TB and LT. The LT had significantly higher values for L*, a*, b* than ST. The SM had the lowest MFI (65.3), while IS had the highest value (75.8). The ST significantly had the highest and lowest proportions of Type I and Type IIA muscle fibers, respectively than other muscles. This study indicated that composition, quality, and histochemical parameters varied among camel muscles and the knowledge of this variation allows for better marketing and processing of camel meat.     

Some chemical and microbiological properties of ghee produced in Eastern Anatolia

Some properties of 30 ghee samples produced in Eastern Anatolia in Turkey were evaluated. Lipolytic bacteria and yeast–mould counts ranged from undetectable to 9.9  ×  10⁵ and 6.9  ×  10⁵ cfu/g, respectively. Most of the samples showed higher free fatty acids (FFA) and peroxide values (PV) than the limits mentioned in International Dairy Federation standards. Storage at 5°C for 30 days was not sufficient to stop the lipolytic and yeast–mould growth and lipid oxidation of the samples. Ghee samples with considerably higher trans -C18 : 1 and trans -C18 : 2 fatty acids contents were considered to be adulterated with hydrogenated oils. It is recommended that specific attention should be given to technology transfer and the education of traditional dairy product manufacturers.     

Cooking characteristics,chemical composition and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L)

Eight newly developed pigeonpea genotypes (ICPL 87, ICPL 151, ICPL 270, ICPL 366, ICPL 87051, ICPL 87063, ICPL 87067, and ICPV 1), and the two controls (BDN 2 and C 11) were analysed for cooking quality parameters and chemical composition, including amino acids and minerals. Protein quality was evaluated by determining the true protein digestibility, biological value, net protein utilisation (NPU), and utilisable protein. These genotypes differed significantly (P < 0–01) in the dhal cooking time. Sensory properties of dhal of these genotypes were found to be within the acceptable range, even though there were considerable differences among genotypes. Dhal protein, calcium, magnesium, zinc, and iron contents of these genotypes showed noticeable differences. Calcium content of ICPL 87067 was the highest (85-6 mg per 100 g) and of ICPL 87 the lowest (54-4 mg per 100 g) indicating large differences among the newly developed genotypes. No noticeable differences in sulphur-containing amino acids of these genotypes were observed. NPU was the highest (65–4%) for ICPL 366 and the lowest (56–6%) for ICPL 270 and ICPL 87067 indicating significant (P < 0–01) differences among genotypes studied.     

鲜食玉米的感官描述词建立及感官品质特性分析

目的 建立鲜食玉米感官描述词并用其分析不同品种样品的感官品质。方法 建立10人评价小组,先通过小组讨论对描述词进行初步整理,采用M值法、主成分分析及相关分析对描述词进行多轮筛选。进一步通过8个不同品种鲜食玉米的定量描述分析对所建立的描述词进行验证。结果：共收集到95个感官描述词,初步整理后得到33个描述词。经过多轮筛选得到包括黏性、咀嚼性、光泽度、饱满度、玉米香、汁水度、甜味、渣粒感在内的8个描述词,用于评价鲜食玉米的感官品质,并通过小组讨论给出各描述词释义并确定参比样及评价方式。定量描述分析结果表明不同品类样品感官特性间存在显著差异,且相关感官特征与淀粉含量、可溶性糖含量、水分、蛋白质含量均存在相关性。结论：本研究建立了适用于鲜食玉米的8个感官描述词,定量描述分析结果表明建立的感官描述词汇表能准确描述相关样品的感官品质,能体现样品间的感官差异,为鲜食玉米感官评价体系构建、品种优培优育提供参考。     

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

White cabbage (Brassica oleracea L. var. capitata cv. Bronco) was fermented, at 0.5% and 1.5% NaCl, using Lactobacillus plantarum or Leuconostoc mesenteroides as starter cultures and, subsequently, sauerkraut was stored at 4 °C for 3 months. Microbial populations and six biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine and spermidine) were investigated. Fermentation and storage increased aerobic mesophilic bacteria and LAB populations in sauerkrauts, and this was accompanied by a rise in biogenic amine content. L. plantarum sauerkrauts produced with 0.5% NaCl had the highest microbial counts, whilst no differences between salt contents were found with L. mesenteroides. Total biogenic amine amount was lower at 0.5% NaCl than at 1.5% in both induced fermentations and L. mesenteroides produced a lower content than did L. plantarum. Spermidine was the major contributor to the total biogenic amine content, followed by putrescine, whilst histamine was present at the lowest level. The individual and total biogenic amine levels in the experimental sauerkrauts stored at 4 °C for 3 months were below the upper limits reported in the literature for fermented products, indicating good quality and safety of the sauerkrauts. L. mesenteroides starter and 0.5% NaCl were the optimal fermentation conditions for producing sauerkrauts with the lowest biogenic amine contents.     

外源添加物对酱油发酵的影响

研究不同酱油的香气差异有利于从原料和酿造工艺角度加强其风味品质控制和质量提升。采用固相微萃取和固相萃取与气相色谱-质谱联用法对10种特级酱油（CB、HT1、HT2、LH、LJJ1、LJJ2、QH、XH1、XH2、WZ）中的挥发性香气成分进行定性和定量分析,结合感官评价、香气活性值（Odor activity value,OAV）和偏最小二乘回归分析（Partial least squares regression,PLSR）进一步分析不同特级酱油的香气差异及其贡献。结果表明,在10种特级酱油中共检测到86种香气化合物,其中44种化合物在10种酱油中共有。共30种香气物质的OAV ≥1,其中5-乙基-4-羟基-2-甲基-3（2H）-呋喃酮的OAV（373~4698）值最高,其次为4-甲氧基-2,5-二甲基-3（2H）-呋喃酮（0~1473）。WZ酱油的烟熏香较强,其酚类和酮类化合物种类最多。CB酱油整体香气强度最小,乙醇（25.775 μg/L）远低于其余9种酱油;但其吡嗪类物质含量最高（182.796 μg/L）,其中2,6-二甲基吡嗪含量为66.256 μg/L。XH1酱油的酱香与醇香较为强烈,其乙醇（147.257 μg/L）含量最高,酚类物含量同样较高,其中4-乙基-2-甲氧基苯酚为18240.479 μg/L。XH2酱油的麦芽香强烈。LH酱油的异丁醇（51.223 μg/L）和2,3-丁二醇（57921.798 μg/L）含量在所检测样品中均为最高。HT1酱油中1-辛烯-3-醇（61.219 μg/L）含量最高。综合OAV与PLSR分析,乙酸乙酯、3-羟基-2-丁酮、2,3-丁二醇、3-乙基-2,5-二甲基吡嗪、4-甲氧基-2,5-二甲基-3(2H)-呋喃酮、4-乙基愈创木酚和4-乙基苯酚为10种特级酱油香气差异的关键成分。