稳定剂对蛋白液鸡蛋干质构特性的影响

为了探究稳定剂对蛋白液鸡蛋干质构特性的影响,以蛋白液为主要原料制作鸡蛋干,分析不同加水量、NaCl添加量以及不同种类稳定剂及添加量对鸡蛋干感官评分、硬度、胶着性、咀嚼性、弹性、粘聚性、回复性等参数的影响。结果表明,鸡蛋干的感官评分和质构参数随着水、NaCl的添加量变化而发生明显改变,在加水量12%、加盐量1.5%的条件下,鸡蛋干的品质相对较好。与不添加稳定剂的对照组(CK)相比,单独添加复合磷酸盐、谷氨酰胺转氨酶(TG酶)、瓜尔豆胶、结冷胶的试验组的鸡蛋干感官评分均提高,质构同样得到不同程度的改善。上述稳定剂的各自最佳添加量分别为:复合磷酸盐0.20%、TG酶0.25%、瓜尔豆胶0.25%、结冷胶0.10%。本研究结果为改进蛋白液鸡蛋干的加工配方,有效提升蛋白液鸡蛋干的感官品质和质构特性提供了一定的技术指导。     

超高压处理对低盐牛肉乳化肠品质的影响

为探究超高压(UHP)处理对低盐牛肉乳化肠品质的影响,本试验以低盐牛肉乳化香肠(食盐添加量1.4%)为研究对象,以未经UHP处理的C1组(食盐添加量2.8%)和C2组(食盐添加量1.4%)为对照,比较了不同压力(100、200、300、400 MPa)对低盐牛肉乳化肠感官品质、理化指标和微生物指标的影响。结果表明,UHP处理降低了处理组乳化肠的菌落总数(TVC)和挥发性盐基氮(TVB-N)值,当压力≥200 MPa时,乳化肠的TVC和TVB-N值均显著低于C1和C2组(P<0.05);随着压力的增大,蒸煮损失先减小后增大,100和200 MPa处理组乳化肠蒸煮损失最低,分别为3.00%和3.97%,且均显著低于C2组(P<0.05);与C2组相比,UHP处理使低盐乳化肠的硬度、弹性、咀嚼性、内聚性都有所增加,并提高了产品的咸味分数,对多汁性、总体风味及总体可接受性具有改善作用;UHP处理促进了脂质氧化,当压力为300 MPa时,硫代巴比妥酸反应产物(TBARS)值最高;亚硝酸盐含量不受UHP处理的影响,且符合肉制品亚硝酸盐残留量要求。综上,UHP处理能够改善低盐牛肉乳化香肠的品质特性,这为低盐肉制品的开发提供了技术支持和理论依据。     

用基于遗传算法的BP神经网络识别牛肉肌肉与脂肪

利用遗传算法的全局搜索能力,改进标准BP算法随机选取初始权重的不足,并构建了3-12-1的三层遗传BP神经网络,进行了3次牛肉肌肉与脂肪像素的分类试验,研究用BP网络对牛肉肌肉与脂肪两类像素点进行识别的可行性。以像素点的RGB值作为BP网络输入向量,每次训练集样本数62,测试集样本数43。测试的最终结果为：训练集的样本识别率分别为100%、100%、98.3871%;对应测试集的样本识别率分别为97.6744%、97.6744%、100%。试验结果表明,尽管基于遗传算法的BP神经网络对训练样本集以及测试样本集的肌肉和脂肪的识别率均在97%以上,但由于牛肉图像像素值在颜色空间中比较分散,有利于聚类的规律性不明显,因而是否可用BP网络来完成肌肉与脂肪的识别,还需要在网络拓扑结构、训练样本集等方面进一步研究。     

基于模糊C均值聚类的牛肉图像中脂肪和肌肉区域分割技术

介绍了一种自适应分割牛肉眼肌切面图像中脂肪和肌肉区域的图像处理技术。通过CCD摄像头获取以黑色平板为背景的牛肉眼肌切面彩色RGB图像。先根据彩色图像R分量的灰度直方图，利用最大方差自动取阀值法(OSTU)把黑色背景与整块牛肉图像分割开来；接着把处理后的图像变成灰度图像，用模糊C均值聚类算法(FCM)计算出牛肉脂肪像素和肌肉像素灰度值的聚类中心，以各个像素点灰度值与两个聚类中之间的绝对值距离来区分出图像中的脂肪和肌肉像素。结果表明，FCM方法是分割肌肉和脂肪区域的有效方法。     

磷酸盐对定量卤制酱牛肉水分分布和微观结构的影响

为探究复合磷酸盐对定量卤制酱牛肉水分分布和微观结构的影响,本研究采用低场核磁共振技术(LF-NMR)对不同磷酸盐添加量的酱牛肉水分分布和迁移规律进行分析,并研究不同磷酸盐添加量对定量卤制酱牛肉微观结构和质构特性的影响。结果表明,随着复合磷酸盐添加量的升高,定量卤制酱牛肉的蒸煮损失率逐渐下降,水分含量逐渐上升,出品率逐渐增加,但当添加量大于0.4%时,以上指标变化均不显著(P>0.05)。复合磷酸盐的添加会导致结合水的横向弛豫时间T₂₁和不易流动水的横向弛豫时间T₂₂缩短,不易流动水的横向驰豫峰面积百分比P₂₂增加,导致部分自由水转化为不易流动水。随着复合磷酸盐添加量的增加,酱牛肉的硬度和咀嚼性逐渐下降,弹性和内聚性逐渐增加,肌纤维组织逐渐变得平坦光滑且致密均匀。因此,确定定量卤制酱牛肉中复合磷酸盐的最佳添加量为0.4%。本研究可为酱卤牛肉的品质改良及卤制技术升级提供理论基础。     

菊粉对低脂乳化肠质构及风味品质的影响

为探究菊粉对低脂乳化肠质构及风味品质的影响,本研究以猪后腿肉为原料制作低脂乳化肠,并在肠中添加不同量浓度(0%、1%、2%、3%、4%和5%)的菊粉,以高脂组为对照,研究其对乳化肠基本营养成分、色泽、蒸煮损失、质构特性、微观结构、风味及感官品质的影响。结果表明,随着低脂乳化肠中菊粉添加量的增加,乳化肠水分和蛋白质含量均先增加后显著下降;加入适量菊粉可以降低低脂乳化肠的蒸煮损失;菊粉的加入增加了乳化肠的硬度和咀嚼性,提高了凝聚力。扫描电镜结果表明,菊粉添加量为4%时乳化肠的微观结构孔洞最小且致密;风味及感官评价结果表明,菊粉添加量为5%时醛类和醇类等风味成分含量达到最高,菊粉添加量达到 3%及以上时与对照组相比感官评价总分无显著差异。综上,低脂乳化肠中加入菊粉有利于降低低脂乳化肠的蒸煮损失,改善低脂乳化肠的质构特性及风味和感官品质。本研究结果可为低脂肉制品的生产提供一定的理论依据。     

鲜牛肉冷藏保鲜技术研究

用正交试验的方法，研究了复合抗氧剂、植酸和多聚磷酸钠对鲜牛肉在冷藏条件下的保鲜效果。结果表明：用5.0%复合抗氧剂、0.2%的植酸、0.6%多聚磷酸钠配制而成的复合保鲜剂喷洒于牛肉表面，用普通塑料膜或复合塑料膜真空包装后，于0～4℃的条件下贮藏38 d，其各项指标仍符合国家鲜肉一级鲜度卫生标准。     

蚕豆蛋白的提取及NaCl浓度和pH值对其溶解性和乳化性的影响

蚕豆蛋白富含微量元素和人体必需的8种氨基酸,具有较高的开发价值。采用超声提取和水提取的方法提取蚕豆蛋白,研究了NaCl浓度和pH对蚕豆蛋白提取率、沉淀、功能性的影响。在pH值为8～12,超声提取和水提取均有较高的提取率。蚕豆蛋白的等电点在pH4.0～4.2之间。在pH4溶解性和乳化性最低,pH值在4～12时溶解性和乳化性随pH值的升高而升高, pH值为12时溶解性和乳化性最高。NaCl浓度从0 到 1.0 mol/L,溶解性和乳化性升高;当NaCl浓度继续增加,在pH 4、pH 7溶解性和乳化性随之下降。在相同的NaCl浓度和pH值时,超声提取比水提取蛋白的溶解性和乳化性高。该研究为蚕豆蛋白的提取工艺的确定及其在食品中的应用提供依据。     

非离子表面活性剂PEG对棉秆木质纤维素酶解的影响

为了提高纤维素的水解作用,减少酶的用量,该文研究不同分子量的聚乙二醇(PEG,poly ethylene glycol)表面活性剂对棉秆木质纤维素水解复合酶的影响,研究不同分子量的PEG对还原糖、纤维素酶、木质素酶、蛋白吸附率、酶动力学特征的影响。结果表明,2.5g/L添加量的PEG 2000、PEG 4000、PEG 6000和PEG 8000均能提高棉秆木质纤维素水解酶的活力,增加纤维素的转化率,减少蛋白的非特异性吸附率,提高棉秆木质素和纤维素的降解率,提高最大反应速度和降低酶与底物的亲和力,其中PEG 6000效果最好。3.0g/L的PEG 6000添加量对纤维素的转化率最高,达到58.12%(P<0.05)。对于吸附率,2.0、3.0、4.0、5.0g/L的添加量与对照相比差异显著(P<0.05),且相互之间差异不显著(P>0.05)。添加3.0g/L PEG 6000的表面活性剂能保持上清液中较高的蛋白浓度,水解3h后,没有添加表面活性剂的处理,纤维滤纸酶酶活从0.1245FPU/mL下降到0.012FPU/mL,下降了90.37%,添加PEG 6000后,FPA酶的活性恢复到0.041FPU/mL;水解48h,添加PEG 6000和不添加PEG 6000纤维素的转化率分别达到65.71%和54.68%,添加PEG 6000提高纤维素转化率20.18%。结果表明,PEG6000可以提高纤维素的转化率,为工业生产实践提供了参考。     

福尔马林消毒剂对养殖场粪污产沼气的影响

以猪粪为发酵原料,研究消毒剂福尔马林对沼气发酵的影响,以期为养殖场粪污产沼气发酵处理提供技术指导。研究结果表明,消毒剂福尔马林对沼气发酵有抑制作用,使沼气发酵体系的挥发性总脂肪酸含量和脂肪酶活性增加,α-淀粉酶和纤维素酶的活性降低,产气量下降。随着添加量增加,这种变化趋势增强,当添加量达到0.05%时,挥发性总脂肪酸含量增加18.78%,脂肪酶活性提高135.13%,α-淀粉酶和纤维素酶的活性分别下降78.57%和83.65%。研究结果从机理上解释了养殖场粪污进行沼气发酵处理时,出现产气量下降甚至不产气的原因。可为养殖场粪污沼气发酵处理提供一定的技术指导,以保证沼气发酵的正常进行。     

Authentication of animal fats using direct analysis in real time (DART) ionization-mass spectrometry and chemometric tools

A combination of direct analysis in real time (DART) ionization coupled to time-of-flight mass spectrometry (TOFMS) and chemometrics was used for animal fat (lard and beef tallow) authentication. This novel instrumentation was employed for rapid profiling of triacylglycerols (TAGs) and polar compounds present in fat samples and their mixtures. Additionally, fat isolated from pork, beef, and pork/beef admixtures was analyzed. Mass spectral records were processed by principal component analysis (PCA) and stepwise linear discriminant analysis (LDA). DART-TOFMS profiles of TAGs were found to be more suitable for the purpose of discrimination among the examined fat types as compared to profiles of polar compounds. The LDA model developed using TAG data enabled not only reliable classification of samples representing neat fats but also detection of admixed lard and tallow at adulteration levels of 5 and 10% (w/w), respectively. The presented approach was also successfully applied to minced meat prepared from pork and beef with comparable fat content. Using the DART-TOFMS TAG profiles of fat isolated from meat mixtures, detection of 10% pork added to beef and vice versa was possible.     

Enzyme-aided modification of chicken-breast myofibril proteins: effect of laccase and transglutaminase on gelation and thermal stability

The effect of laccase and transglutaminase (TG) on cross-linking, gelation, and thermal stability of salt-soluble chicken-breast myofibril proteins was investigated at pH 6. Both enzymes modified the protein pattern detected by SDS-PAGE. Identification of proteins by peptide mass mapping showed that myosin heavy chain (MHC) and troponin T were the most affected proteins. These proteins faded or disappeared as a function of the incubation time with both enzymes on SDS-PAGE. The molecular weight of actin was not, however, affected by either enzyme. The effects that the enzymes had on the gel formation of chicken-breast myofibrils were studied in 0.35 and 0.60 M NaCl solutions at 3% protein content and a constant temperature of 40 degrees C by using a small deformation viscoelastic measurement. TG substantially increased the storage modulus (G') of 3% protein in 0.35 M NaCl. Without the enzymes, gelation was insignificant in 0.35 M NaCl. The increased solubility of the proteins at 0.60 M NaCl intensified gelation with TG. G' increased 32 and 64% at dosages of 10 and 100 nkat of TG, respectively. Also, laccase increased G' of the gel in 0.60 M salt concentration. However, a high laccase dosage decreased the magnitude of G' below the control level. Differential scanning calorimetric (DSC) measurements indicated slightly reduced myosin heat stability after TG pretreatment and increased actin heat stability with both enzymes. Maximum transition temperatures did not alter with either enzyme.     

Effect of cooking on concentrations of β-estradiol and metabolites in model matrices and beef

Because beef food products are generally cooked prior to consumption, the behavior of chemicals in these cooked foods is important in estimating human exposure. The heat stability of the natural estrogen β-estradiol (β-E2) and its metabolites α-estradiol (α-E2), estrone (E1), and several catechol estrogens was examined in heated vegetable oil and aqueous solutions. The chemicals were also incorporated into regular and extra lean ground beef and subjected to cooking. E1 and E2 were stable in aqueous solutions at 100°C, whereas the catechol estrogens exhibited first-order decay curves with half-lives of 2-10 min. Their stability improved to the same level as the other test chemicals when an antioxidant was added to the solution, suggesting that their disappearance was due to oxidation rather than thermal degradation. E1 and E2 were also stable in heated vegetable oil (160-180°C), whereas catechol estrogen decreased 30-50% over the 2 h duration of the experiments. Chemical losses from cooked beef appear to be related to the fat content of the beef, with greater losses occurring in regular ground beef (25-30%), compared to extra lean ground beef (5-20%). This study shows that cooking reduces but does not eliminate the potential for dietary exposure to growth promoters in ground beef.     

牛肉大理石花纹图像特征信息提取及自动分级方法

为了解决牛肉大理石花纹在人工分级中准确率和效率低的问题,该文基于计算机视觉和图像处理技术提出一种实用的牛肉大理石花纹自动评估和分级方法。通过图像解析,利用所提出的分级算法实现牛肉大理石花纹的快速提取,并计算反映大理石花纹丰富程度的10个特征参数。使用特征参数建立主成分回归模型,对牛肉大理石花纹等级进行预测,预测相关系数Rv=0.88,预测标准差SEP=0.56。校正时模型总体的回判正确率为97.0%,验证时总体的判别正确率为91.2%。在此基础上,开发了大理石花纹自动分级软件系统和硬件装置,并且在该试验室前期研制的样机上进行了试验,验证了算法的运算速度和准确率。结果表明,所提出的分级方法的检测速度和精度均能够满足企业中对牛肉大理石花纹分级的要求。     

Relationship between kinase phosphorylation, muscle fiber typing, and glycogen accumulation in longissimus muscle of beef cattle with high and low intramuscular fat

The objective of this study was to examine the association of adenosine monophosphate (AMP)-activated protein kinase (AMPK) with glycogen content in bovine muscle and their links with intramuscular fat (IMF) and muscle fiber type composition. Five steers with high intramuscular fat (High IMF, IMF content is 5.71 +/- 0.36%) and five steers with low intramuscular fat (Low IMF, IMF content is 2.09 +/- 0.19%) in the longissimus thoracis muscle (LM) were selected for immunoblotting, glycogen, and myofiber type composition analyses. The glycogen content was higher in Low IMF muscle than in High IMF muscle (1.07 +/- 0.07 versus 0.85 +/- 0.08 g/100 g muscle, P < 0.05). Phosphorylation of the AMPK alpha subunit at Thr 172, which is correlated with its activity, was lower (P < 0.05) in High IMF compared to Low IMF. In agreement with the lower AMPK phosphorylation in High IMF muscle, the phosphorylation of acetyl-CoA carboxylase (ACC) was also lower (P < 0.05) in High IMF muscle than in Low IMF muscle. Glycogen synthase kinase 3 (GSK3) down-regulates glycogen synthesis through phosphorylation of glycogen synthase. The phosphorylation of GSK3 in High IMF was lower (P < 0.05) than that in Low IMF, which should down-regulate glycogen synthase activity and reduce the glycogen content in High IMF beef. Type IIB myosin isoform was absent in beef muscle. No noticeable difference in myosin isoform composition was observed between Low and High IMF muscle. In summary, High IMF cattle had lower LM glycogen levels than low IMF cattle, and AMPK activity was less in High IMF than in Low IMF cattle. The difference in glycogen content between Low and High IMF muscle was not correlated with muscle fiber composition. This data shows that LM lipid and glycogen metabolisms are affected by AMPK activity. Thus, AMPK may be a molecular target to alter IMF and glycogen levels in beef muscle.     

Evaluation of 2-dodecylcyclobutanone as an irradiation dose indicator in fresh irradiated ground beef

Alkylcyclobutanones (2-ACBs) are radiolytic products formed when fatty acids are irradiated. These cyclobutanones are unique irradiation byproducts and therefore may serve as indicators of irradiation exposure. As only limited information exists about 2-ACB formation in retail meat products, reliable methods that can quantify 2-ACBs and thus estimate irradiation dose in commercial meat products are desired. The cyclobutanone studied in this experiment was 2-dodecylcyclobutanone (2-DCB), which is formed from palmitic acid. The formation of 2-DCB was evaluated in fresh irradiated ground beef patties at two fat levels. Patties containing 15% and 25% fat were irradiated by electron beam at 1.0, 2.0, 3.0, and 4.5 kGy. Commercially available 1-lb irradiated ground beef chubs with different fat levels were analyzed in order to estimate dose absorbed by these samples. The 2-DCB was extracted using supercritical fluid extraction (SFE) and analyzed by gas chromatography-mass spectroscopy (GC-MS) and was detected in all the irradiated samples. The concentration of 2-DCB increased linearly with dose with R2 = 0.9646 for 25% fat samples and R2 = 0.9444 for 15% fat samples. Further, there was no significant difference in 2-DCB concentrations between the two fat levels. The estimated doses applied to the commercial samples ranged between 1.38 and 1.55 kGy, values consistent with doses normally used in the industry (1.0-2.0 kGy). Our results show that 2-DCB can be used to monitor fresh irradiated beef and approximate the absorbed dose.     

Quantitation of carnosine in humans plasma after dietary consumption of beef

Carnosine (beta-alanyl-L-histidine) is a dipeptide found in the muscle foods that has been postulated to be a bioactive food component. The objective of this research was to determine the concentration of carnosine in human plasma after ingestion of beef. Nine males and nine females were recruited for the study. Food devoid of meat products was given to the subjects so that they did not consume carnosine for 48 h prior to the test. Subjects fasted for 12 h and then had blood withdrawn prior to a meal containing 200 g of ground beef. Additional blood samples were collected over the following 24 h and carnosine concentrations were determined by HPLC. The cooked ground beef used in the study contained 52% water, 24% protein, 22% fat, and 124 mg of carnosine/100 g of beef. No plasma carnosine was detected in subjects before the consumption of the beef. Carnosine was detected in plasma 15 min after beef consumption. Plasma carnosine concentrations continued to increase with a maximum (32.7 mg of carnosine/L of plasma) being recorded 2.5 h after consumption. Carnosine concentrations then decreased until no carnosine could be detected at 5.5 h postconsumption. These results indicate that dietary carnosine is absorbed into human plasma after the consumption of beef. Since carnosine has several potential health benefits, evidence of its bioavailability suggests that it could be a bioactive food component.     

Matrix solid phase dispersion (MSPD) extraction and gas chromatographic screening of nine chlorinated pesticides in beef fat

A multiresidue technique is presented for the extraction and quantitative gas chromatographic screening of 9 insecticides (lindane, heptachlor, aldrin, heptachlor epoxide, p,p'-DDE, dieldrin, endrin, p,p'-TDE, and p,p'-DDT) as residues in beef fat. Beef fat was fortified by adding the 9 insecticides, plus dibutyl chlorendate as internal standard, to 0.5 g portions of beef fat and blending with 2 g C18 (octadecylsilyl)-derivatized silica. The C18/fat matrix blend was fashioned into a column by adding the blend to a 10 mL syringe barrel containing 2 g activated Florisil. The insecticides were then eluted from the column with 8 mL acetonitrile, and a 2 microL portion of the acetonitrile eluate was then directly analyzed by gas chromatography with electron capture detection. Unfortified blank controls were treated similarly. The acetonitrile eluate contained all of the pesticide analytes (31.25-500 ng/g) and was free of interfering co-extractants. Correlation coefficients for the 9 extracted pesticide standard curves (linear regression analysis, n = 5) ranged from 0.9969 (+/- 0.0021) to 0.9999 (+/- 0.0001). Average relative percentage recoveries (85 +/- 3.4% to 102 +/- 5.0%, n = 25 for each insecticide), inter-assay variability (6.0 +/- 1.0% to 14.0 +/- 6.7%, n = 25 for each insecticide), and intra-assay variability (2.5-5.1% n = 5 for each insecticide) indicated that the methodology is acceptable for the extraction, determination, and screening of these residues in beef fat.     

NaCl含量对风沙土盐结皮特性及其抗风蚀性能的影响

土壤盐结皮能够抑制水分蒸发，减少地表粉尘释放，在干旱区生态环境中具有十分重要的作用。为了获得干旱或半干旱区风沙土盐结皮的合理盐溶度，选取新疆塔克拉玛干沙漠东部风沙土为实验土壤，分别加入0.1%、0.2%、0.5%、1.0%、2.0%、3.0%、4.0%、5.0%、6.0%和7.0%（盐占混合物的百分比）的NaCl进行盐结皮实验，测试盐结皮的强度和韧性。利用电镜观察盐结皮微观结构，分析NaCl盐溶度对结皮抗压强度以及其抗风蚀性能的影响。实验结果表明：NaCl含量对风沙土结皮抗压强度和韧性有较大影响，随着NaCl含量的增加盐结皮的强度和韧性均呈现出先增加后降低的特殊现象；但盐结皮的抗压强度峰值和韧性峰值不同步，NaCl含量3.0%时，盐结皮韧性达到峰值；NaCl含量4.0%时，盐结皮的抗压强度才达到峰值。盐结皮表观和微观结构显示，盐含量>4.0%后结皮盐晶体出现盐斑聚集，这种盐晶体聚集导致盐结皮不均匀，进而导致盐结皮抗压强度复杂变化。     

Conjugated linoleic acid in canadian dairy and beef products.

Conjugated linoleic acid (CLA) is a dietary fatty acid produced by ruminant animals and exhibits promising beneficial health effects. CLA has been identified as having anticancer, antiatherogenic, and body fat reducing effects. There are no published data on the CLA content of Canadian beef and dairy products. The purpose of this study was to assess the level and type of CLA isomers found in commercial beef and dairy products. Under the present experimental conditions only the Delta9c,11t-18:2 isomer was detected. Other minor isomers, which may be present, were not determined by the method used in this study. Levels of CLA ranged between 1.2 and 6.2 mg/g of fat or 0.001-4.3 mg/g or mg/mL of sample. On the basis of a usual serving size, levels of CLA ranged between 0.03 and 81.0 mg per serving. It is concluded that the Delta9c,11t-18:2 isomer is present in dairy and beef products and levels when expressed per gram of fat are not significantly different among products.