乳酸发酵香辣牛肉干的研制

本实验通过对传统风味牛肉干进行乳酸菌发酵,明显地改善了传统风味牛肉干的质地、色泽和风味,确定了乳酸发酵香辣牛肉干配方和生产工艺条件。其生产工艺条件为:灭菌后的牛肉条添加食盐0.3%、胡萝卜汁2%、葡萄糖1%,在40℃条件下培养48h;卤制入味温度100℃,卤制入味时间50min;烘烤温度90℃,烘烤时间150min。     

骨糜重组鸡肉脯的研制

以卤制全鸡和新鲜鸡肉等为原料，经粉碎、斩拌混合、抹片、烘烤等工艺制成重组鸡肉脯。结果表明，主要成分最佳配比为：卤鸡肉58％，新鲜鸡肉29％，卤鸡骨糜8％，大豆分离蛋白2％，胡萝卜12％，调味品适量；最佳烘烤条件为：55～60℃，3～4h；130～150℃，5～10min二次烘烤。     

栅栏技术制备高水分即食合浦珠母贝肉工艺的研究

以栅栏技术为指导,确定高水分即食合浦珠母贝肉的加工工艺。本研究通过烫煮时间、p H、卤制时间、烘烤温度、烘烤时间、低温处理、杀菌工艺等栅栏因子的交互作用,制备出具有良好感官品质和较长保质期的即食食品。结果表明,在将贝肉在沸水里烫煮6~7 min;沥干后在p H为4.6~4.8,温度为61~65℃的卤汁中卤制3 h;在烘烤过程中采取50、60、70℃三段升温方式,每段烘烤时间分别为1.5、1、1 h;将烤好的贝肉经真空包装后冷藏36 h(0~4℃),再进行巴氏杀菌(80~85℃,30 min)的条件下制备的即食贝肉的抑菌效果最好。且此时产品的感官综合评价值最高,水分含量为47.12%±0.95%,水分活度为0.90±0.01。研制生产高水分即食合浦珠母贝肉产品,较好的保持了产品的质地和风味。     

高湿挤压纤维状大豆蛋白仿真烤鸡工艺研究

以高湿挤压纤维化大豆蛋白仿真鸡肉为原料,添加一定量香辛料,通过卤制、腌制和烘烤等工序开发仿真熟鸡肉产品。结果表明:通过感官评价和正交实验及中心组合实验确定最佳配方如下:咖喱粉3%,白糖1%,食盐3%。烘烤温度为120℃,烘烤时间为15 min。在整个二次加工过程中,蛋白质损失率2.60%,产品的损失率10.2%,氨基酸含量明显高于鸡肉。该研究结果为大豆深加工提供一条新的途径和方法,为其他仿真肉的开发提供参考。     

不同卤制工艺对盐水鸡肉风味物质含量的影响

采用顶空固相微萃取(HS-SPME)和气相色谱-质谱法(GC-MS)检测不同处理组的盐水鸡肉中风味物质,分析不同卤制温度、时间对盐水鸡肉挥发性风味物质含量的影响,确定风味最佳的卤制工艺条件。结果表明同一卤水卤制温度为80℃,总峰面积大小顺序为:50min30min10min40min20min0min;卤水卤制时间为30min,总峰面积大小顺序为80℃85℃75℃90℃;相同卤制温度(80℃)和时间(30min),卤水卤制的盐水鸡肉风味物质的种类和总峰面积明显高于清水卤制的;说明盐水鸡肉风味最佳的卤制条件为卤水中卤制温度80℃、卤制时间30min。     

方便型即食腌腊板鸭的工艺技术探讨

试验对即食腌腊板鸭的工艺技术进行了研究,结果表明:腌制时的基本配料是食盐添加量为6%,硝酸钠添加量为0.03%,香辛料0.3%,腌制工艺条件是5~8℃温度下腌制96h;板鸭干制最佳条件是湿度控制在65%以下,采用不同温度分两阶段进行加热烘烤,初始2h采用70℃温度干制,然后在55℃温度下烘烤干制至结束;采用121℃杀菌25min的杀菌工艺参数,产品有较好的保质期和感官质量。     

香卤蛋加工工艺优化研究

对卤蛋的预煮温度、卤制方法、杀菌方法等工艺进行了研究,结果表明:①85℃,预煮10min,鸡蛋的凝固品质较好;②抽真空卤制可加快入味速度,缩短卤制时间。0.09MPa～0.095MPa下卤制3h,卤蛋的色、香、味具佳,改善了蛋的质地;③微波杀菌可延长卤制蛋品的保存期,采用中档火力杀菌卤蛋1min,可保存3个月左右。综合试验结果确定卤蛋的最佳工艺为:清洗、挑选→预煮(85℃左右,10min)→冷却去壳→抽真空卤制3h(料液盐浓度为2%)→浸渍36h→真空包装→微波杀菌→冷却→成品。     

胡萝卜鸡肉脯加工工艺研究

主要研究了胡萝卜鸡肉脯的加工工艺。通过分别对鸡肉与胡萝卜配比、食盐添加量、白砂糖添加量、酱油添加量等配料及烘烤时间、烘烤温度、烧烤时间这些工艺条件进行单因素实验和正交实验,最后得出最佳的工艺配方。结果显示:当鸡肉21.4g,胡萝卜8.6g,食盐0.2g,糖1.0g,酱油0.6g,料酒0.5g,五香粉0.05g,亚硝酸钠0.0045g,抗坏血酸0.01g,烘烤温度75℃,烘烤时间3h,烧烤时间4min时产品品质最好。     

不同萌发条件及加工方法对藜麦品质的影响

研究了萌发条件及加工方法对藜麦主要营养成分含量的影响。结果表明：在浸泡温度25 ℃，浸泡时间3 h，萌发时间48～60 h，萌发温度25～28 ℃，淋水间隔8～10 h的萌发条件下藜麦中蛋白质、还原糖、多酚、黄酮和γ-氨基丁酸含量达到最高值，脂肪、淀粉和多糖含量达到最低值。通过蒸煮、炒制、烘烤处理后，除藜麦中粗纤维含量随蒸煮时间延长变化不显著（P>0.05），藜麦中蛋白质、脂肪、粗纤维、多酚、γ-氨基丁酸、多糖和黄酮含量随加工时间和温度不断提升均呈显著下降趋势（P<0.05）。对各加工条件制得的藜麦进行感官评定，得出藜麦最佳蒸煮时间为25 min，最佳蒸煮温度为95 ℃，最佳炒制时间为10 min，最佳炒制温度为180 ℃，最佳烘烤时间为25 min，最佳烘烤温度为120 ℃。     

小米鸡肉高钙肠的研制

以小米、骨粉(羊骨酶解、灭酶、离心后的骨泥经烘干而得)、鸡大胸肉和鸡皮为主要原料,通过单因素试验和正交试验,研制小米鸡肉高钙肠的配方及生产工艺.研究结果显示:小米烘烤粉碎后以米粉的形式添加到鸡肉中,小米粉添加量为25%、骨粉添加量为6%(以鸡肉重计);小米鸡肉高钙肠的熟制工艺是:在70℃下烘烤50min,然后在85℃下煮制30min,最后在75℃烘烤40min.经检测分析,本产品主要理化及卫生指标均符合同类产品的国家标准.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.     

Analysis for organic residues from aids to polymerization used to make plastics intended for food contact

Polymers intended for food contact use have been analysed for organic residues which could be attributed to a range of substances employed as polymerization aids (e.g. initiators and catalysts). A wide range of polymers was extracted with solvents and the extracts analysed by gas chromatography-mass spectrometry (GC-MS). The overwhelming majority of substances identified were not derived from aids to polymerization but were oligomers, additives and adventitious contaminants. However, a small number of substances were identified as initiator residues. These included tetramethylsuccinonitrile (TMSN) which was observed in two polymers and it derived from recombination of two azobisisobutyronitrile (AIBN) initiator radicals. Methyl benzoate, benzoic acid, biphenyl and phenyl benzoate were detected in one poly(methyl methacrylate) sample and in two polyvinylchlorides and they are thought to be derived from benzoyl peroxide initiator. TMSN was subsequently targeted for analysis of poly-(methyl methacrylate) plastics using proton nuclear magnetic resonance spectrometry (¹     

Tests of potential functional barriers for laminated multilayer food packages. Part II: Medium molecular weight permeants

Experiments were performed to characterize the kinetics of the permeation of different medium molecular weight model permeants: bisphenol A, warfarin and anthracene, from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick orientated polypropylene--OPP) into the food simulants olive oil and 3% (w/v) acetic acid. The characterization of permeation kinetics generally observed the permeation models previously reported to explain the experimental permeation results obtained for a low molecular weight group of model permeants. In general, the model permeants exhibited behaviour consistent with their relative molecular weights with respect to (a) the time taken to attain steady-state permeation into the food simulant in which they were more soluble, (b) their subsequent steady-state permeation rates, and (c) their partition between liquid paraffin and the OPP membrane.     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. I: Interlaboratory studies of methods of analysis

This paper describes the first part of a project undertaken to develop mussel reference materials for Paralytic Shellfish Poisoning (PSP) toxins. Two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin (STX) and decarbamoyl-saxitoxin (dc-STX) in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the second part of the project: the certification exercise. In the first study, 18 laboratories were asked to measure STX and dc-STX in rehydrated lyophilized mussel material and to identify as many other PSP toxins as possible with a method of their choice. In the second interlaboratory study, 15 laboratories were additionally asked to determine quantitatively STX and dc-STX in rehydrated lyophilized mussel and in a saxitoxin-enriched mussel material. The first study revealed that three out of four postcolumn derivatization methods and one pre-column derivatization method sufficed in principle to determine STX and dc-STX. Most participants (13 of 18) obtained acceptable calibration curves and recoveries. Saxitoxin was hardly detected in the rehydrated lyophilized mussels and results obtained for dc-STX yielded a CV of 58% at a mass fraction of 1.86 mg/kg. Most participants (14 out of 18) identified gonyautoxin-5 (GTX-5) in a hydrolysed extract provided. The first study led to provisional criteria for linearity, recovery and separation. The second study revealed that 6 out of 15 laboratories were able to meet these criteria. Results obtained for dc-STX yielded a CV of 19% at a mass fraction of 3.49mg/kg. Results obtained for STX in the saxitoxin-enriched material yielded a CV of 19% at a mass fraction of 0.34mg/kg. Saxitoxin could not be detected in the PSP-positive material. Hydrolysis was useful to confirm the identity of GTX5 and provided indicative information about C1 and C2 toxins in the PSP-positive material. The methods used in the second interlaboratory study showed sufficiently consistent analysis results to undertake a certification exercise to assign certified values for STX and dc-STX in lyophilized mussel.     

Focus on China's Paper Industry

In the English section of this issue, 〈China Paper Newsletters〉 will introduce ＂National Development and Reform Commission Issued Announcement for Selection of Major Preliminary Research Projects for the ＇13th Five-Year Plan＇＂, ＂2013 Annual Report of China＇s Paper Industry＂, and news of projects and other policies.     

Listen to downstream & search for innovation

正Nowadays,textile enterprises are all taking efforts in transformation and upgrading,like improving producing capacity and optimizing production structure to face market downturn.It claimed a higher request to the standard of textile equipments.In the upcoming of ITMA ASIA+CITME 2014exhibition,this magazine have interviewed several branch associations and a series of relative enterprises,to summarize industrial developing status