热杀菌条件对酱卤鸭脖品质的影响

为探究不同热杀菌条件对酱卤鸭脖品质的影响,采用氨基酸分析仪、高效液相色谱仪、电子鼻和电子舌等分析3 种热杀菌条件（90 ℃、15 min,90 ℃、30 min和121 ℃、15 min）和未杀菌酱卤鸭脖的品质指标变化。结果表明：随热杀菌温度或时间的增加,酱卤鸭脖中蛋白质、脂肪、硫胺素和氯化钠含量均减少,而高温杀菌（121 ℃、15 min）组含量显著减少（P＜0.05）;感官评价结果显示,高温杀菌减少鸭脖的肉香味并产生异味,鲜味和咸味评分显著降低（P＜0.05）;电子鼻对未杀菌组和90 ℃、15 min组区分能力较弱,对其余处理组均能有效区分;电子舌结合呈味核苷酸和氨基酸分析可知,热杀菌条件对鸭脖的鲜味和咸味影响显著（P＜0.05）,而引起鲜味改变的主要滋味物质是谷氨酸、5’-鸟苷酸和5’-肌苷酸。低温长时杀菌对酱卤鸭脖品质有积极作用,而高温热杀菌对鸭脖品质易产生不良影响。     

酱鸭保鲜技术的研究

利用乳酸钠和乳酸链球菌素在肉制品保鲜中的协同作用,将乳酸钠和乳酸链球菌素结合真空包装、低温杀菌技术应用于酱鸭保鲜。实验结果表明,乳酸钠和乳酸链球菌素对酱鸭均具有明显的保鲜效果,且以乳酸钠30g／kg和乳酸链球菌素0.20g/kg为最佳配比,可使酱鸭在常温(20~25℃)下,保质期达到30d。     

MiSeq测序研究散装酱卤鸭肉贮藏期间微生物群落多样

为研究散装酱卤鸭肉贮藏过程中微生物变化规律,揭示其腐败本质,以期为确定其特定腐败菌（Specific Spoilage Organisms,SSO）提供依据,本文采用MiSeq测序分析其在4 ℃和25 ℃贮藏过程中微生物群落多样性。结果表明,样品在4 ℃和25 ℃贮藏过程中细菌和真菌物种多样性在总体上均呈现下降趋势。样品贮藏初期优势细菌是Weissella sp.、Staphylococcus sp.、和未分类的肠杆菌科,优势真菌是Debaryomyces sp. IZ_1257和Lodderomyces elongisporus。4 ℃贮藏中后期,肺炎嗜冷杆菌（Psychrobacter pulmonis）和Staphylococcus sp.为主要优势细菌;而25 ℃贮藏中后期的优势细菌则为Weissella sp.、Staphylococcus sp.、溶酪大球菌（Macrococcus caseolyticus）和未分类的肠杆菌科。4 ℃、25 ℃贮藏中后期样品中最主要优势真菌均为Debaryomyces sp. IZ_1257。相比较于传统方法,MiSeq测序提供的微生物多样信息更接近于样品微生态,更能够全面解析各环境样品微生物多样性。     

酱鸭强化高温风干成熟工艺优化

以麻鸭为试验原料,通过酱腌风干成熟制作风干酱鸭,分析加工过程中脂肪氧合酶（lipoxygenase,LOX）酶活、硫代巴比妥酸（thiobarbiturie acid reactive substance,TBARS）反应底物值和过氧化值（peroxide value,POV）,研究强化高温风干处理对酱鸭加工过程中脂质...     

鸭血浆胆碱酯酶的分离纯化和性质的研究

将鸭血浆用0．2mol／L pH7．2磷酸盐缓冲溶液等体积稀释后，以硫酸铵为盐析剂进行二次盐析、再经DEAE-52离了交换层析和Sephadex G-200凝胶过滤层析对胆碱酯酶进行分离纯化，可获得电泳纯的胆碱酯酶，纯化倍数为278．5倍，酶活回收为17．8％。实验表明，该酶的最适温度为37℃，最适pH为7．8，有过量底物抑制现象。     

白洋淀养鸭废水水质组成及其扩散和消减特征

为了保护白洋淀生态环境,合理规划养殖规模与范围,通过夏、冬两季对鸭养殖区及周边水样的采集、测试,结合Suffer软件分析,对白洋淀鸭养殖区水质的时空变化、扩散和消减特征进行研究。结果表明:鸭养殖区水质超过《地表水环境质量标准》(GB 3838—2002)V类水标准,主要污染物为TN、TP、NH+4-N和COD,质量浓度分别为9.51~14.20、0.92~1.77、7.33~9.06和54.10~83.45 mg/L,夏季污染物浓度显著高于冬季;养殖废水在淀区南部消减效果明显优于北部,这主要是由于南部地区水面开阔,水生植物分布面积广,有利于湖泊的自净作用的发挥。养鸭废水中铜的消减效率最高,夏冬两季的削减效率分别为每km 15.5%±11.0%和14.8%±12.9%,硝酸盐的消减效率最低,夏冬两季分别为每km 8.7%±5.8%和5.0%±4.3%,养鸭废水消减效率与扩散距离呈负相关关系,铜的消减效率随扩散距离的增加下降最快,硝酸盐最慢。     

Methods for phosphate addition in heavy salted cod (Gadus morhua L.)

Headed and gutted fresh or frozen and thawed cod (Gadus morhua L.) from the same net catch were hand filleted post rigor before carrying out small-scale salting trials. Fillets were heavy salted using three different methods introducing phosphate during injection, brining, or during pickle salting. For all salting methods, treatment with 0, 4.5, 9 or 18 g/L of the pyro and tri polyphosphate blend Carnal 2110 was carried out. Quality and chemical parameters were analyzed after 5 weeks and 6 ± 1 months of chilled storage of heavy salted fillets.     

Thermal Aggregation Properties of Duck Salt-Soluble Proteins at Selected pH Values

Thermal aggregation properties of duck breast and leg salt-soluble proteins (SSP) were studied at pH 5.50, 5.75 and 6.00. At pH 5.50, a major transition for breast was observed at 60.3°C and for leg at 41.8°C. At pH 5.75, major transitions at 44.6 and 43.2°C were obtained, respectively, for the breast and leg SSP. Three transitions at 46.0, 53.0 and 59.0°C were exhibited by breast SSP at pH 6.00, whereas only two major transitions at 47.4 and 54.0°C were identified in leg SSP. Changes in transition peak heights and shifts in transition temperatures as a result of pH changes indicated that, depending on fiber type, pH may enhance or suppress the aggregation behavior of specific constituents of the myosin/actomyosin complex, thereby altering the overall aggregation pattern of the protein preparation.