Effects of soy sauce <Emphasis Type="Italic">koji</Emphasis> and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp <Emphasis Type="Italic">Hypophthalmichthys molitrix</Emphasis>

The effects of soy sauce koji and the lactic acid bacterium, Tetragenococcus halophilus, were studied on the fermentation of fish sauce prepared from Chinese silver carp. The fish sauce prepared without koji and the lactic acid bacterium contained low levels of organic materials, total nitrogen, and organic acids. The use of koji was effective in increasing these qualitative parameters and further improved the amino acid score of the fish sauce. Addition of T. halophilus had an effect on lowering the pH value during the initial period of fermentation when the soy sauce koji was also supplemented. In contrast, T. halophilus-like bacteria were found to be predominant for all tanks fermented under the different starting conditions. Although it was not examined whether the T. halophilus-like bacteria observed after fermentation were the same as the starter-bacterium or not, it was suggested that T. halophilus plays an important role in the successful fermentation of silver carp fish sauce. Sensory evaluation conducted with Japanese and Chinese panelists also suggested the superiority of the use of koji for fermentation of silver carp fish sauce.     

Taste-active components in a Vietnamese fish sauce

Taste-active components were determined for a typical first-grade Vietnamese fish sauce Nuoc mam , of which total content of extractive compounds reached as high as 20 g/ 100 mL. A complete synthetic extract prepared from 35 compounds according to the analytical data reproduced almost satisfactorily the taste of the original fish sauce. From the synthetic extract, 11 compounds were identified to be the taste-active components by a series of omission and addition tests. The components consisted of glutamic and aspartic acids, threonine, alanine, valine, histidine, proline, tyrosine, cystine, methionine, and pyroglutamic acid. The most effective compound for recreating the characteristic flavor of fish sauce was glutamic acid, followed by pyroglutamic acid and alanine. Many of these components contribute to umami, sweetness, and overall taste of fish sauce. Even though the simplified 11-component extract reproduced the taste of fish sauce, the taste strength was weaker than that of the complete synthetic extract or fish sauce itself.     

基于电子鼻的鱼露香气品质识别

为了识别鱼露的品质,并为缩短发酵周期的工艺优选提供理论依据.利用电子鼻对7种鱼露样品的挥发性气味进行了分析,并与项空-气质联用( GC-MS)和感官分析结果进行比较.结果表明:鱼露香气成分复杂,工艺改良对气味影响很大,电子鼻18个金属传感器能很好地将不同样品的气味进行识别.以传统发酵原汁鱼露为标样,电子鼻分析结果表明,加曲改良工艺的4号样品与标样香气最为接近,相似系数达87.8％,该结果与GC-MS数据和感官分析结果一致,可为鱼露速酿工艺的优选提供参考.     

大豆异黄酮的特性及其应用研究进展

大豆异黄酮属异黄酮类植物雌激素,主要存在于豆科植物中,其主要成分为染料木素、大豆苷元和大豆黄素,具有类雌激素和抗雌激素活性的双重作用,且具有抗氧化、调节机体免疫系统及内分泌系统等多种生物学功能,在畜牧业中有着极其广泛的用途,其应用前景非常广阔,是目前国内外研究的热点.文章综述了黄酮类和异黄酮类化合物的结构、大豆异黄酮的...     

辣椒沙司的研制

对影响辣椒沙司品质的主要因素如配方、油泼温度和增稠剂等进行了试验研究 ,结果表明 :较佳配方是 67g辣椒粉、10g食盐、17g天然香料C、17g天然香料D、2g姜粉、1.1g白砂糖 ,增稠剂为加入 16g( 14 % )的纯牛脂 ,用原料质量 1.5倍的精炼菜籽油在 2 0 0℃下泼料     

Effect of Deep Placement of Slow-release Fertilizer (Lime Nitrogen) Applied at Different Rates on Growth, N2 Fixation and Yield of Soya Bean (Glycine max [L.] Merr.)

A new fertilization method with deep placement of slow‐release N fertilizers, such as coated urea and lime nitrogen (LN) (calcium cyanamide) at 20 cm depth was found to promote soy bean seed yield. In the present study, the effect of deep placement of LN was investigated on different parameters such as growth, N accumulation, N₂ fixation activity and yield of soy bean by applying LN at different rates in the rotated paddy field of Niigata, Japan. In addition to the basal fertilizer, ammonium sulphate (16 kg N ha^?1), deep placement of LN was conducted by applying various amounts such as 50 kg N ha^?1 (A50), 100 kg N ha^?1 (A100) and 200 kg N ha^?1 (A200) at 20 cm depth in separate plots. A ¹⁵N‐labelled LN fertilizer was also employed for each of the above treatments to calculate N utilization from LN in separate plots. Soya bean plant growth and N₂ fixation activity were periodically analysed. Both plant growth and N accumulation were found to increase with LN treatment compared with control plants. An increase in N₂ fixation activity was found in the A100 plots. The total seed yield was the highest in the deep placement of LN with A100 (73 g per plant) compared with other treatments. The visual quality of harvested seeds also showed that A100 enhanced the quality of seeds compared with other treatments. Thus, it is suggested that N fertilization management with particular reference to optimum amount of fertilizers is important for maximum growth, N₂ fixation and enhancement of seed yield of soy bean.     

Zero Deforestation Zones: The Case for Linking Deforestation-Free Supply Chain Initiatives and Jurisdictional REDD+

The Environmental Defense Fund (EDF) presents the idea of Zero Deforestation Zones (ZDZs) as a solution to implement private sector deforestation-free supply chain commitments by leveraging synergies between Jurisdictional REDD+, private sector initiatives, and governmental laws and regulations. Companies would source commodities that meet their deforestation commitments from jurisdictions implementing REDD+ programs, government monitoring systems, and functioning private sector initiatives. A definition of “zero deforestation” would be created through a multistakeholder process considering a number of different elements. ZDZs would align incentives between actors, generating multiple benefits for companies, governments, and local communities—including reduced costs of monitoring deforestation, low-risk areas for long-term investment, increased legal compliance, and conflict resolution between companies and local communities. Environmental integrity would also be improved because a larger area of forest would be protected, reducing risks of leakage and nonpermanence.     

高压均质-冷冻干燥技术制备大豆分离蛋白微粒及其功能特性

为了进一步改善大豆分离蛋白的分散性及功能性质,该研究以大豆分离蛋白为原料,通过对天然大豆分离蛋白进行高压高剪切处理并联合冷冻干燥技术,制备大豆分离蛋白微粒,考察压力(60～100 MPa)对大豆分离蛋白微粒尺寸、功能性质及结构特性的影响,探究其构效关系。结果表明:随着压力逐渐增加,大豆分离蛋白平均粒径大幅度减小,粒径分布曲线向左侧移动,与天然大豆分离蛋白相比,在100 MPa时大豆分离蛋白粒径减小了1 631%,粒径曲线分布较宽。在60～100MPa压力范围内随着压力的增加。与天然大豆分离蛋白相比,大豆分离蛋白微粒的分散性指数(Protein Dispersibility Index, PDI)和功能性质均显著提高(P0.05),其中在100 MPa时大豆蛋白质的溶解性提高了172.98%,乳化活性和乳化稳定性分别增加了约28.71%和77.82%,持油性增加了约123.76%,起泡性随时间的变化其泡沫高度也均有所提高。由扫描电镜图可以观察到,未经过高压均质的大豆分离蛋白粒子呈聚集状态,球状的表面向内凹陷,经过高压均质联合冷冻干燥处理后的大豆分离蛋白微粒呈现网络结构。在高压和高剪切力的作用下,大豆分离蛋白微粒的疏水基团大量暴露,表面疏水性随之增加,静电斥力增加,α-螺旋和β-转角向β-折叠和无规则卷曲结构的转化是蛋白质的溶解性等功能性质提高的主要原因。溶解性等功能性质的提高有利于大豆分离蛋白更好的应用于食品加工行业,进一步为蛋白的理化性质及结构优化提供新思路。     

提高大豆蛋白冻融后乳化性改性工艺优化

为了制备出经冷冻-融化后仍能保持较高乳化性的大豆蛋白,试验以葡聚糖为糖基化供体,采用湿法糖基化技术改性大豆蛋白。根据单因素试验的结果,建立了Box-Behnken模型对加工工艺进行优化,所得的模型拟合度高,切实可行,可用于实际分析和预测。利用响应面分析法探讨了蛋白浓度、蛋白与糖质量比、反应时间3因素对改性产物冻融前后乳化活性和乳化稳定性的影响,优化的工艺条件为:大豆分离蛋白(soybean protein isolate,SPI)质量浓度40 mg/mL,SPI与葡聚糖的质量比为1∶3,反应时间4 h。在此条件下得到的改性产物冻融稳定性显著(P0.05)高于未改性蛋白,冻融前后的乳化活性(emulsifying activity index,EAI)分别是空白对照样的1.687和1.780倍,乳化稳定性(emulsion stability index,ESI)分别是空白对照样的1.367和1.274倍。傅里叶红外光谱证明葡聚糖通过共价键接到大豆蛋白分子中,研究结果为制备冷冻食品加工专用大豆蛋白的产业化生产提供参考。