亲水胶体和玉米变性淀粉对低脂鸡肉肠的影响

将卡拉胶、魔芋胶和玉米变性淀粉添加到低脂鸡肉肠中,按三因素三水平的正交试验表添加,研究其对鸡肉肠汁液损失(TEF)、产率、硬度和弹性的影响。结果表明:卡拉胶对鸡肉肠TEF影响极显著(P<0.01),对鸡肉肠硬度和弹性有显著影响(P<0.05);魔芋胶对鸡肉肠产率和硬度影响极显著(P<0.01),对鸡肉肠弹性影响显著(P<0.05);玉米变性淀粉对鸡肉肠TEF、硬度和弹性影响极显著(P<0.01),对产率影响显著(P<0.05)。感官评定结果与鸡肉肠的TEF呈极显著性正相关(P<0.01,r=0.692)。结合感官评定结果和鸡肉肠TEF结果,得出低脂鸡肉肠的优化结果:添加卡拉胶0.5%、魔芋胶0.5%、玉米变性淀粉12%。     

黄瓜质地与组织结构、纤维素及果胶含量的关系

通过对不同质地品质黄瓜品种的石蜡切片观察及纤维素和果胶含量分析,发现果皮比较薄,由表皮向内薄壁细胞体积增加快,果肉细胞形状规则,圆形、近圆形细胞多的品种,质地品质好。纤维素含量高,果胶含量低的果实不脆,含量适中的果实脆嫩,品质好。黄瓜肉质脆性与组织结构、纤维素、果胶含量关系密切。     

葡萄果实组织结构与耐贮性的关系

 通过对‘巨峰’、‘红地球’、‘秋红’、‘秋黑’葡萄果实解剖结构和超微结构的比较, 探讨葡萄果实品种间耐贮性差异的生理学原因。结果表明: 葡萄的耐贮性与果皮和果肉的组织结构有密切关系。耐贮性好的品种其角质层及表皮组织均比较厚, 表皮细胞排列整齐而致密, 且与亚表皮细胞的结合紧密,其果肉组织排列也比较紧密, 且果肉细胞大小均匀。不同葡萄品种之间, 表面蜡质超微结构相差很大, 蜡质层较厚、蜡质分布均匀而致密的品种对SO₂ 抗性较强; 相反, 蜡质层薄、蜡质排列疏松、蜡层之间空隙较大的品种对SO₂ 较为敏感。     

Alteration of tomato fruit quality by root inoculation with plant growth-promoting rhizobacteria (PGPR): Bacillus subtilis BEB-13bs

In this study the effect of inoculation of tomato (Lycopersicon esculentum Mill.) roots with plant growth-promoting rhizobacteria (PGPR) on yield and fruit quality was evaluated. The control treatment was non-inoculated (CTL) and the PGPR treatment was inoculated with Bacillus subtilis BEB-lSbs (BS13). Yield per plant and marketable yield, as well as fruit weight and length were increased by the BS13 treatment when compared to the CTL treatment. Texture of red fruits was also enhanced by the BS13 treatment compared to that in the CTL treatment. These results demonstrated that PGPR have positive effects on tomato fruit quality attributes, particularly on size and texture.     

Acoustoelastic birefringence effect in wood II: influence of texture anisotropy on the polarization direction of shear wave in wood

Ultrasonic shear waves were propagated through the breadth direction of a wood beam which was subjected to a bending load such that it was in a plane-stress state. The oscillation direction of the shear waves with respect to the wood beam axis was varied by rotating an ultrasonic sensor, and the relationship between the shear wave velocity and the oscillation direction was examined. The results indicate that when the oscillation direction of the shear wave corresponds to the tangential direction of the wood beam, the shear wave velocity decreases sharply and the relationship between shear wave velocity and rotation angle tends to become discontinuous. When the oscillation of the shear waves occurs in the anisotropic direction of the wood beam instead of in the direction of principal stress, the shear wave velocity exhibits a peak value. In addition, the polarization direction was found to correspond to the direction of anisotropy of the wood beam according to the theory of acoustoelastic birefringence with respect to plane stress. This indicates that when the acoustoelastic birefringence method is applied to stress measurement of wood, it is appropriate to align the oscillation direction of the shear wave with the principal axial direction of anisotropy in order to carry out ultrasonic measurement.     

南酸枣生长进程研究

调查结果表明，南酸枣在天然林条件下，23年生树高年平均生长量高达84．8cm，胸径年平均生长量高达1．52cm，分别大于生长迅速的檫树116．9％和150．79％；材积年平均生长量高达0．0352m3，大于檫树168．7％。显示出巨大的生长能力和生长速度。南酸枣不仅生长迅速，材质优良，而且对立地条件环境适应性强，在人工造林和集约经营条件下，将具有更大的生长潜力，并可取得显著的经济效益。     

应用空间灰度共生矩阵定量分析木材表面纹理特征

引入空间灰度共生矩阵对木材表面纹理进行定量分析 ,在对国内 5 0个树种径弦向纹理计算、分析的基础上得出结论 :像素点对间距d取 3,像素点对角度θ在径向纹理时取 0°,在弦向纹理时取 0°、4 5°和 135°的平均值对于反映木材纹理的特点较适宜。在 11种纹理特征参数的基础上归纳出 4个纹理主成分因子 ;讨论了主成分上木材纹理的分布规律和特点 ,并具体对木材的径、弦向纹理分别进行了分析 ,得出了各自的变化特点 ;提出了纹理综合值的计算方法 ,以及通过纹理综合值判定 2种纹理间相似性的方法。     

放养与笼养对宣城麻黄鸡肌肉品质的影响

试验对20只宣城麻黄鸡在放养和笼养条件下腿部肌肉品质进行了测定,结果表明：（1）笼养组腿肌亮度（L）、黄度（b）分别较放养组高4.23%和32.05%,差异显著（P〈0.05）;蒸煮损失、硬度、黏性和咀嚼性分别较比放养组高20.96%、44.38%、35.72%和33.50%,差异极显著（P〈0.01）;而pH24、红度（a）、弹性、粘聚性和肌纤维直径,两组差异不显著（P〉0.05）。（2）笼养状态下,腿肌肌纤维直径与弹性、咀嚼性相关性均为显著正相关（P〈0.05）,与L为显著负相关（P〈0.05）;其它肉质指标间均为不显著相关（P〉0.05）;放养状态下,腿肌肌纤维直径与弹性、咀嚼性、L相关性均为不显著正相关（P〉0.05）,而与蒸煮损失相关性为极显著正相关（P〈0.01）,与pH24极显著负相关（P〈0.01）;L与蒸煮损失为极显著正相关（P〈0.01）,b与弹性为显著正相关（P〈0.05）。其它肉质指标间也均为不显著相关（P〉0.05）。     

史氏鲟（Acipenser schrenckii）鱼肉冻藏过程中的质量变化

为探讨适宜的冷冻鲟鱼片防冻剂,将鲟鱼肉分别浸泡于三种不同溶液后冻藏,每月测定其冻藏过程中挥发性盐基氮、自由液滴损失及加热液滴损失的变化,并测定了冻藏一年前、后的鲟鱼肉质地特性,经一年跟踪检测查明生产冷冻鲟鱼片以12%氯化钠＋0.2%三聚磷酸钠的混合液浸渍为佳,5%的让水量为宜。     

蛋白酶微胶囊制备工艺及在干酪成熟中的应用

以明胶和阿拉伯胶为壁材,通过Box-Behnken设计响应面优化试验,采用冷冻干燥工艺制备蛋白酶微胶囊.将微胶囊添加到干酪中,测定pH 4.6可溶性氮总氮比、水溶性氮总氮比以及12%TCA可溶性氮总氮比,同时进行质构、SDS-PAGE、SEM分析.结果表明:明胶质量分数为3.8%、阿拉伯胶质量分数为3.7%、芯材添加量为6.4 mg/(100 mL)时蛋白酶微胶囊化效率达到93.4%;干酪中应用该微胶囊后使pH 4.6可溶性氮总氮比、水溶性氮总氮比以及12%TCA可溶性氮总氮比增加,酪蛋白逐渐被降解为小肽且质地改善,干酪成熟60 d后蛋白质微观结构破坏.