作者：
Yang, MeiTang, YuhanHuang, NanaGuo, SiyaWu, JiangpoLi, ZhizhouSun, YuxinZhu, YingyingRan, JunjianSchool of Food Science
Henan Institute of Science and Technology Key Lab Breeding Base of College of Henan Province Xinxiang Engineering Technology Research Center for Agricultural Products Processing Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control Henan Xinxiang453003 China
Zhengzhou University of Light Industry Zhengzhou450001 China
This study aimed to explore the impact of ultrasound-assisted pH-shifting on the physicochemical characteristics of a mung bean protein/milk protein concentrate (MBP/MPC) hybrid protein system and assess its applicabi...
详细信息
To protect the quality of fresh-keeping preserved eggs, polyvinyl alcohol (PVA)-based composite coating-packaging materials were modified by adding nano-SiO2. The effects of nano-SiO2 stearic acid, glutaraldehyde and ...
详细信息
To protect the quality of fresh-keeping preserved eggs, polyvinyl alcohol (PVA)-based composite coating-packaging materials were modified by adding nano-SiO2. The effects of nano-SiO2 stearic acid, glutaraldehyde and reaction temperature on the water vapor transmission of formed films with composite coating-packaging materials were investigated by response surface methodology. At the end of the storage, the physical, chemical, microbiological and sensory indicators of the eggs of each group were measured and compared. The results showed that the physical, chemical, microbiological and sensory indicators of the twice coating-packaging group of preserved eggs with the optimized PVA-based nano-packaging materials was stronger than that of the other three groups (p>0.05). These results indicated that the preserved eggs coating with Itype of PVA-based nano-composite materials could effectively prevent the water loss, inhibit microbial growth, protect the color and flavor of preserved eggs after 6 months storage. This study provides a technology basis for storage of preserved eggs.
Modern process for fermenting-ripening of Jinhua ham was studied by tracing traditional process of Jinhua ham, and the equipment was developed. The orthogonal experiment was carried out according to the principle of &...
Modern process for fermenting-ripening of Jinhua ham was studied by tracing traditional process of Jinhua ham, and the equipment was developed. The orthogonal experiment was carried out according to the principle of "strengthening high temperature for ripening and shortening the processing time", keeping traditional processing feature of " low temperature dehydration, mid-temperature fermenting and high temperature ripening", and modern processing parameters were optimized. Results show that the time of modern processing (45~80 d) is shortened 55. 5%~70% of traditional processing time. Dehydrate ratio of the ham is strongly correlative with processing time, temperature and humidity. The dehydrate ratio of Jinhua ham fermented with modern processing for 80 d(43% ± l. 16%) has exceeded the traditional level, the flavor of Jinhua ham fermented with modern processing for 80 d has attained or exceeded the level of the first grade traditional Jinhua ham, and its meat surface has no mildew spots. processing parameters such as temperature, humidity and fresh air input can be automatically controlled by using the modern equipments developed in this research. The optimum processing conditions obtained through the regression analysis based on dehydrate ratio of ham, had well consistency with the results of sensory evaluation test.
The objectives of this article were to study on effects of the conventional chilling method(45 min post mortem, (3 ± 0. 5)°C, 0. 4 m/s, air chilling for 24 h) and the two-stage rapid chilling method (35 min ...
The objectives of this article were to study on effects of the conventional chilling method(45 min post mortem, (3 ± 0. 5)°C, 0. 4 m/s, air chilling for 24 h) and the two-stage rapid chilling method (35 min post mortem, - 20°C, 2 m/s, air chilling for 1. 5 h;(3 ± 0. 5)°C, 0. 4 m/s, air chilling for 22. 5 h) on chilled pork color and quality grading. pH value, temperatures, instrumental color features (L*, a *, b* ) and sensory color scores of chilled pork were measured to determine the correlations among them and make quality grading. The results showed that for the conventional chilling method, T45min was correlated (p less than or equal 0. 01) with pH45min( - 0. 37), L* (0.45) and color score ( - 0. 39) and color score was most significantly correlated (p less than or equal 0.01) with L* ( - 0. 80);the percentage of PSE pork was 18. 6% and those of RFN pork and DFD pork were 80. 4% and 1.0%, respectively. For the two-stage rapid chilling method, temperatures of chilled pork at the early post mortem time were significantly reduced (p less than or equal 0. 05) and pH values dropped slowly;the percentage of PSE pork was reduced to 12. 0% and that of RFN pork was increased to 87. 0%, that of DFD pork was still 1. 0%. The results indicated the two-stage rapid chilling method could improve chilled pork color, thus improve pork quality.
暂无评论