霍寿黑猪肉切块品质追访

试验对150 kg和100 kg级霍寿黑猪商品肉猪的切块质量进行了比较和评价。两个级别的切块在肉色和大理石纹方面的差异是显著的。100 kg级的切块质量对于现代高端市场的要求来说是成熟的。此外,150 kg级的小排切块具有重度的骨髓大理石纹沉积,此切块可能通过商业研发打造成中国猪肉市场的顶级切块。     

Gaseous emissions,growth performance and pork quality of pigs housed in deep‐litter system compared to concrete‐floor system

This study measured gaseous emissions, growth performance and pork quality in a deep‐litter system and concrete‐floor system. Three hundred and twenty weaned piglets with an average body weight (BW) of 6.0 ± 0.3 kg were assigned randomly into three treatments. Treatments 1 and 2 included four pens with 20 pigs for each pen respectively in the deep‐litter system, and the ratio of sawdust to chaff was 5:5 and 3:7 for treatments 1 and 2 respectively, the probiotics inoculated into the fermentation bedding for both treatments were composed of Saccharomycetes, Bacillus subtilis and Actinomycetes; treatment 3 was the conventional concrete‐floor system including eight pens with 20 pigs for each pen. The concentration of NH₃ and CO₂ in the deep‐litter system was significantly (P < 0.001) lower than that in the concrete‐floor system. The ratio of feed to gain for pigs raised in the deep‐litter system was significantly (P < 0.05) lower than that for pigs housed in the concrete‐floor system. The carcass weight and length, color score and rate of cooking meat for pork from the deep‐litter system were significantly (P < 0.05) higher than those from the concrete‐floor system. Results indicate that pigs raised in the deep‐litter system had some animal welfare improvements and an odor nuisance reduction; in the meantime, pork quality also improved from the deep‐litter system compared to the pigs housed in the concrete‐floor system.     

新型冷却肉保鲜方法的研究进展

冷却肉保鲜就是运用各种手段抑制或杀灭各种有害微生物,从而保持冷却肉的品质并使之达到一定的保藏期。对目前冷却肉的保鲜方法及其研究机理做了较为系统的论述,为今后冷却肉保鲜技术的研究与开发提供了理论依据。     

四川丘区猪肉生产情景的清单分析

针对四川丘区养猪生产中的清洁生产技术问题,采用生命周期评估(LCA)方法学和情景分析法相结合的方式对3种典型的养猪生产情景进行了猪肉生产的生命周期清单分析(LCI),揭示了四川丘区主要养猪模式中的污染物排放和资源消耗,为各种生产模式环境影响评估奠定了基础。     

Quality Determinants of Gillnet-Caught Alaska Salmon

In 2010 and 2011, researchers in Bristol Bay, Alaska followed nearly 22,000 tagged sockeye salmon that were caught by 86 selected gillnet boats and delivered unfrozen to tenders anchored out on the fishing grounds. The fish were then chilled in refrigerated seawater (RSW) and transported, usually within 24 h, to a shore-based seafood processing plant, where they were graded using a sensory evaluation method. Handling practices on the fishing boats were documented, along with the distance from the fishing grounds to the processing plant. Fishermen who employed RSW chilling tended to deliver higher quality salmon than fishermen chilling with ice. Fish that were bled at time of harvest and fish that were shaken from the gillnet onto a rubber mat or “salmon slide” were generally of slightly higher quality than fish that were not bled and were dropped onto a hard deck.     

甘肃地区猪肉中莱克多巴胺残留量的检测分析

莱克多巴胺属于β-兴奋剂,在动物性产品中残留量过高会危害人类健康。本试验采用酶联免疫法来检测甘肃部分地区猪肉中莱克多巴胺的残留量,根据酶联免疫试剂盒检测出猪肉中莱克多巴胺的检出限为24 μg/kg,以莱克多巴胺的6种标准品测得莱克多巴胺的标准曲线,以此检测甘肃部分地区猪肉中莱克多巴胺的残留量是否超出检出限,并分析不同地方莱克多巴胺残留量存在差异性的原因。     

Chilled storage of banana shrimp (Fenneropenaeus merguiensis) spermatophores with supplementation of moringa (Moringa oleifera Lam.) extract

This study was designed to optimize the chilled storage method for banana shrimp (Fenneropenaeus merguiensis) spermatophores and evaluate the potential of moringa (Moringa oleifera Lam.) extract on the reduction in bacterial contaminants during spermatophore preservation due to the uncertainty of the broodstock. Spermatophores were suspended in five extenders: mineral oil, Ringer's solution, phosphate buffer, calcium‐free saline and 0.8% NaCl and stored at 2–4°C. During a 28‐day storage, spermatophores stored in mineral oil showed the highest sperm viability (89.1%) and intact morphology with a slight formation of hardened adhesive matrices. The effect of moringa extract was investigated on chilled spermatophores. Spermatophores were suspended in mineral oil (the control) and mineral oil containing either penicillin–streptomycin (0.1%) or moringa extract (0.1 mg/ml) during a 28‐day storage. Supplementation of moringa extract resulted in a significant increase (p < .05) in sperm survival, compared to the control, and a complete elimination of culturable Vibrio (Vibrio alginolyticus, Vibrio mimicus and Vibrio furnissii), Staphylococcus kloosii, Bacillus macerans, Listeria ivanovii, Corynebacterium paurometabolum and Corynebacterium bovis, in chilled spermatophores. Chilled storage of spermatophores in mineral oil containing moringa extract was a promising technique due to the inhibition of shrimp and human pathogens without the spermicidal effect on banana shrimp sperm.     

不同Ca2+浓度下猪肉肌球蛋白的热聚集体机制研究

为探究不同Ca~(2+)浓度下肌球蛋白的热聚集行为,以猪背最长肌为原料,提取其肌球蛋白,加入不同浓度的氯化钙(0.01、0.02、0.03、0.04、0.05、0.075、0.1 mol/L),通过热变性动力学分析,研究加热过程中聚集体形态结构的变化和凝胶特性,探究猪肉肌球蛋白热聚集形成机制。结果表明,氯化钙浓度由0.01 mol/L升至0.1 mol/L,蛋白变性温度由40.2、52.4℃降至36.5、50.8℃,显著(p 0.05)降低了肌球蛋白的热稳定性;随着温度的升高、氯化钙浓度的增加,肌球蛋白浊度、粒度、变性率逐步增大;显著(p 0.05)提高了肌球蛋白初始状态的Ca~(2+)-ATP酶活性,降低了肌球蛋白互相结合形成聚集体的温度;电镜观察发现,Ca~(2+)浓度越高,聚集速率越快,0.1 mol/L处理下,蛋白聚集体体积显著增大,形成无序聚集体; 80℃、0.1 mol/L处理组凝胶强度显著(p 0.05)高于其他处理组,氯化钙浓度由0.01 mol/L升高至0.1 mol/L,凝胶强度由4.58 N升至5.28 N。因此,随着温度升高、氯化钙浓度增加,易形成猪肉肌球蛋白聚集体,且凝胶强度增加。     

不同致死条件对冷鲜石斑鱼肉品质的影响

为明确致死条件对石斑鱼(Epinephelus lanceolatus)品质的影响,提高石斑鱼冷藏期间的品质,采用5种不同致死方式处理石斑鱼,Ⅰ:冰埋致死;Ⅱ:敲击头部致死;Ⅲ:活石斑鱼经温度梯度18、14、10、6℃(每个温度处理20 min)处理后致死;Ⅳ:活石斑鱼经温度梯度18、12、6℃(每个温度处理20 min)处理后致死;Ⅴ:活石斑鱼经温度梯度18、6℃(每个温度处理20 min)处理后致死,然后将石斑鱼经微冻机迅速将鱼体中心温度降到0℃,于0～4℃冷藏,测定并分析冷藏期间鱼肉的感官评价、质构特性、pH、乳酸含量、巯基含量、挥发性盐基氮(TVB-N)、菌落总数等品质评价指标的变化。结果表明,5组致死处理方式对冷藏期间鱼肉的品质影响显著,由大到小依次是感官评价和TVB-N:Ⅴ组>Ⅰ组>Ⅱ组>Ⅳ组>Ⅲ组,质构：Ⅳ组>Ⅴ组>Ⅱ组>Ⅰ组>Ⅲ组,乳酸含量和pH:Ⅴ组>Ⅰ组>Ⅱ组>Ⅳ组>Ⅲ组,巯基含量和菌落总数：Ⅰ组>Ⅱ组>Ⅴ组>Ⅳ组>Ⅲ组。说明采用梯度降温的致死处理方式明显优于敲击头部致死...     

酸化亚氯酸钠、次氯酸钠与乳酸对冷却猪肉的保鲜作用

比较了用乳酸、酸化亚氯酸钠(ASC)、次氯酸钠(NaClO)配制的保鲜液对冷却猪肉的保鲜效果。对猪肉进行浸泡处理后在5℃冷藏条件下存放7 d,分别于处理后0 d、3 d5、d、7 d对猪肉及对照样品进行微生物指标、TVB-N等方面的测定。结果表明,这几种保鲜液对猪肉都有一定的抑菌保鲜效果。