The effect of superheated steam(SHS)treatment on the quality characteristics of rape bee pollen were studied,and the efficiency of inactivation and inhibition of lipid oxidation were analyzed to investigate the differ...The effect of superheated steam(SHS)treatment on the quality characteristics of rape bee pollen were studied,and the efficiency of inactivation and inhibition of lipid oxidation were analyzed to investigate the differences between SHS and cobalt-60 isotope(^(60)Co)radiation treatment.The number of total plate count(TPC)and mold colonies(MC)remained within the limits of the standards after SHS treatment at 140℃for 2 min.Neither TPC nor MC were detected after^(60)Co irradiation.Peroxidase(POD)and polyphenol oxidase(PPO)activities significantly decreased with increasing temperature and duration of SHS,while^(60)Co radiation completely inactivated PPO.Compared to^(60)Co radiation,SHS treatment inhibited the deterioration of rape bee pollen by avoiding hydroperoxide production and lipid oxidation due to lack of oxygen.These results suggested SHS under 140℃for 2 min was the most suitable to inactivate the microorganisms and enzymes in rape bee pollen with minimal lipid oxidation.展开更多
To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled hams.The results sho...To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled hams.The results showed that off-odors of spoiled hams were dominated by rancid,sour,sulfide and ammonia odors derived from these compounds including butanoic acid,methanethiol and dimethyl disulfide.Total content of biogenic amine in spoiled hams was significantly higher(more than 10-fold)compared with normal hams,and putrescine,cadaverine and histamine were the key components of biogenic amine of spoiled hams.Lower salt content,and higher moisture,TVB-N and thiobarbituric acid reactive substances(TBARS)values were observed in spoiled hams compared with normal hams.The populations of Enterobacteriaceae and Enterococcus of spoiled hams were obviously higher than that of normal hams.High moisture and low salt content caused the abnormal growth of Enterobacteriaceae and Enterococcus in spoiled hams,which contributed to the spoilage of Jinhua ham.展开更多
Objective: To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract(PSE) and effect of PSE on characteristics of sheep patties during storage.Methods: PSE phenolic profile was evaluate...Objective: To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract(PSE) and effect of PSE on characteristics of sheep patties during storage.Methods: PSE phenolic profile was evaluated in LC–MS analysis and by total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing/antioxidant power. Patties elaborated with sheep meat were packaged in modified atmosphere and storage at(2 ± 1)C. The analyses were performed every 5 days for 20 days on microbial counts, physico-chemical properties, lipid oxidation, protein stability and sensory characteristics.Results: The major group of phenolic compounds in PSE was the proanthocyanidins followed by other flavonoids, which are related to potential phenolic content and antioxidant activity. The addition of PSE and butyl hydroxytoluene(BHT) reduced the microbial counts during the storage time, caused reduction on the loss of redness and sensory properties over time. The lipid and protein oxidation in sheep patties was effectively inhibited by PSE and BHT.Conclusions: The present results showed the potential application of PSE as a natural alternative to replace synthetic antioxidants(BHT) for increasing the quality and extending the shelf-life of sheep patties.展开更多
This experiment was conducted at the poultry farm, poultry research station, state board of agriculture research, ministry of agriculture to study the effect of supplemental anise seed on broiler diets. A total of 640...This experiment was conducted at the poultry farm, poultry research station, state board of agriculture research, ministry of agriculture to study the effect of supplemental anise seed on broiler diets. A total of 640 of one-day old unsexed broiler chicks （Cobb） were used in this study. They were randomly distributed to four treatments. Anise seeds were supplemented at the levels of 0.2%, 0.4% and 0.6% compared with the control group for 49 days. The results showed： there was a significant （P 〈 0.05） increase in the rate of body weight for the two treatments 0.6% and 0.4% of the anise seeds compared with 0.2% and control treatments, body weight gain take the same direction, like in body weight, the highest treatment was 0.6% followed by treatment 0.4% as well as the feed consumption has increased in these treatments than in 0.2% and control treatments, so about feed conversion ratio the treatment 0.6% of the anise seeds recorded the best feed conversion ratio compared with other treatments. Significant decreased in mortality and significant increased in production index by increasing the level of anise seeds in feed. Dressing percentage increased significantly for all treatments using anise seeds and treatment 0.6% recorded highest dressing percentage, from the other hand percentage of abdominal fat decreased significantly by increasing anise seed levels and no significant difference in the percentages of liver, gizzard and heart were recorded in this study. About carcass cuts, the weights of primary cuts （thigh, drum stick, breast） relative to body weight recorded significant increase in the treatments using anise seeds at the expense of secondary cuts （neck, wings, back）. There was a significant decline （P 〈 0.05） for total bacterial （E. coli and Staphylococci） in small intestine in all level of anise seeds （0.2%, 0.4%, 0.6%） in ration while the decline of two types of bacteria in colon recorded in 0.4% and 0.6% treatments compared with 0.2~/0 and control treatments. Conclude from this study the possibility of using anise seeds at all levels used in the experiment and the best level that can be used to get the best performance of the positive results of broiler chickens is 0.6%.展开更多
Neera is the sweet juice or sap, obtained by tapping the unopened inflorescence of the coconut palm and is rich in minerals. In order to improve the nutritional quality and acceptability of the product a trial was car...Neera is the sweet juice or sap, obtained by tapping the unopened inflorescence of the coconut palm and is rich in minerals. In order to improve the nutritional quality and acceptability of the product a trial was carried out to combine aloe cubes and strawberry flavour with neera. Aloe vera is a flavourless and translucent white soft gel with bland taste and rich in phytonutrients and electrolytes. Standard neera （SN） was prepared with neera alone （100%） and compared against experimental neera （EN） prepared with neera （87%）, aloe vera cubes （10%） and strawberry extract （3%）. The processed neera was packed in presterilized bottles and stored at 5 ℃. Organoleptic acceptability and storage stability study were carried out every week. Physicochemical characteristics and selected nutrient content were analysed on 0th day and at the end of storage period. Overall acceptability of EN （8.5 ± 0.53） was higher than SN （8 ± 0.82） on 0th day and over different storage periods. There was a gradual decrease in the organoleptic scores of both EN and SN on storage and it was unacceptable on 56th day of storage. The sodium, potassium and vitamin C content of EN were significantly higher than SN. The TSS of SN and EN were 14 ± 0°B/100 mL and 15.6 ± 0 °B/100 mL respectively on 0th day. Significant （p ≤0.01） increase in the microbial count in EN was noticed on storage.展开更多
The impact of skim milk(SM),demineralized whey(DW),whey protein concentrate(WPC40-WPC80),isolated(WPI)and hydrolyzed(WPH)on different parameters of yogurts have been evaluated using SLB95 and Yoflex starters.Addition ...The impact of skim milk(SM),demineralized whey(DW),whey protein concentrate(WPC40-WPC80),isolated(WPI)and hydrolyzed(WPH)on different parameters of yogurts have been evaluated using SLB95 and Yoflex starters.Addition of whey proteins shortened the fermentation time in yogurts with the exception of WPH,which extended it and presented the highest titratable acidity.WPH increased the Lactobacillus and decreased Streptococcus population in yogurts with SLB95 starter.WPI and WPC80 increased water-holding capacity.WPI and WPC80 yogurts exhibited larger aggregates,compared to the rest ingredients,and be bigger with the SLB95 starter.The volatile compounds differ,though not greatly,among yogurts.展开更多
基金supported by National Natural Science Foundations of China(32472396,31871861 and 31501548)The Apicultural Industry Technology System(NCYTI-43-KXJ17)The Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2015-IAR)。
文摘The effect of superheated steam(SHS)treatment on the quality characteristics of rape bee pollen were studied,and the efficiency of inactivation and inhibition of lipid oxidation were analyzed to investigate the differences between SHS and cobalt-60 isotope(^(60)Co)radiation treatment.The number of total plate count(TPC)and mold colonies(MC)remained within the limits of the standards after SHS treatment at 140℃for 2 min.Neither TPC nor MC were detected after^(60)Co irradiation.Peroxidase(POD)and polyphenol oxidase(PPO)activities significantly decreased with increasing temperature and duration of SHS,while^(60)Co radiation completely inactivated PPO.Compared to^(60)Co radiation,SHS treatment inhibited the deterioration of rape bee pollen by avoiding hydroperoxide production and lipid oxidation due to lack of oxygen.These results suggested SHS under 140℃for 2 min was the most suitable to inactivate the microorganisms and enzymes in rape bee pollen with minimal lipid oxidation.
基金supported by National Natural Science Foundation of China(3210197532022066+7 种基金31871825)National Key Research&Development Program of China(2021YFD2100104)Modern Agricultural Technical Foundation of China(CARS-42-25)Zhejiang Province Natural Science Foundation(LQ22C200017)China Postdoctoral Foundation(2020M6818062021T140348)Science and Technology Programs of Ningbo(202003N4130202002N3067)。
文摘To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled hams.The results showed that off-odors of spoiled hams were dominated by rancid,sour,sulfide and ammonia odors derived from these compounds including butanoic acid,methanethiol and dimethyl disulfide.Total content of biogenic amine in spoiled hams was significantly higher(more than 10-fold)compared with normal hams,and putrescine,cadaverine and histamine were the key components of biogenic amine of spoiled hams.Lower salt content,and higher moisture,TVB-N and thiobarbituric acid reactive substances(TBARS)values were observed in spoiled hams compared with normal hams.The populations of Enterobacteriaceae and Enterococcus of spoiled hams were obviously higher than that of normal hams.High moisture and low salt content caused the abnormal growth of Enterobacteriaceae and Enterococcus in spoiled hams,which contributed to the spoilage of Jinhua ham.
基金Supported by National Council for Scientific and Technological Development(CNPq No.248705/2013-0)Foundation for Research Support of Sao Paulo–FAPESP by PhD scholarship(Case No.2011/08093-2)Research Internships Abroad(Case n.517 2013/14120-8)
文摘Objective: To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract(PSE) and effect of PSE on characteristics of sheep patties during storage.Methods: PSE phenolic profile was evaluated in LC–MS analysis and by total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing/antioxidant power. Patties elaborated with sheep meat were packaged in modified atmosphere and storage at(2 ± 1)C. The analyses were performed every 5 days for 20 days on microbial counts, physico-chemical properties, lipid oxidation, protein stability and sensory characteristics.Results: The major group of phenolic compounds in PSE was the proanthocyanidins followed by other flavonoids, which are related to potential phenolic content and antioxidant activity. The addition of PSE and butyl hydroxytoluene(BHT) reduced the microbial counts during the storage time, caused reduction on the loss of redness and sensory properties over time. The lipid and protein oxidation in sheep patties was effectively inhibited by PSE and BHT.Conclusions: The present results showed the potential application of PSE as a natural alternative to replace synthetic antioxidants(BHT) for increasing the quality and extending the shelf-life of sheep patties.
文摘This experiment was conducted at the poultry farm, poultry research station, state board of agriculture research, ministry of agriculture to study the effect of supplemental anise seed on broiler diets. A total of 640 of one-day old unsexed broiler chicks （Cobb） were used in this study. They were randomly distributed to four treatments. Anise seeds were supplemented at the levels of 0.2%, 0.4% and 0.6% compared with the control group for 49 days. The results showed： there was a significant （P 〈 0.05） increase in the rate of body weight for the two treatments 0.6% and 0.4% of the anise seeds compared with 0.2% and control treatments, body weight gain take the same direction, like in body weight, the highest treatment was 0.6% followed by treatment 0.4% as well as the feed consumption has increased in these treatments than in 0.2% and control treatments, so about feed conversion ratio the treatment 0.6% of the anise seeds recorded the best feed conversion ratio compared with other treatments. Significant decreased in mortality and significant increased in production index by increasing the level of anise seeds in feed. Dressing percentage increased significantly for all treatments using anise seeds and treatment 0.6% recorded highest dressing percentage, from the other hand percentage of abdominal fat decreased significantly by increasing anise seed levels and no significant difference in the percentages of liver, gizzard and heart were recorded in this study. About carcass cuts, the weights of primary cuts （thigh, drum stick, breast） relative to body weight recorded significant increase in the treatments using anise seeds at the expense of secondary cuts （neck, wings, back）. There was a significant decline （P 〈 0.05） for total bacterial （E. coli and Staphylococci） in small intestine in all level of anise seeds （0.2%, 0.4%, 0.6%） in ration while the decline of two types of bacteria in colon recorded in 0.4% and 0.6% treatments compared with 0.2~/0 and control treatments. Conclude from this study the possibility of using anise seeds at all levels used in the experiment and the best level that can be used to get the best performance of the positive results of broiler chickens is 0.6%.
文摘Neera is the sweet juice or sap, obtained by tapping the unopened inflorescence of the coconut palm and is rich in minerals. In order to improve the nutritional quality and acceptability of the product a trial was carried out to combine aloe cubes and strawberry flavour with neera. Aloe vera is a flavourless and translucent white soft gel with bland taste and rich in phytonutrients and electrolytes. Standard neera （SN） was prepared with neera alone （100%） and compared against experimental neera （EN） prepared with neera （87%）, aloe vera cubes （10%） and strawberry extract （3%）. The processed neera was packed in presterilized bottles and stored at 5 ℃. Organoleptic acceptability and storage stability study were carried out every week. Physicochemical characteristics and selected nutrient content were analysed on 0th day and at the end of storage period. Overall acceptability of EN （8.5 ± 0.53） was higher than SN （8 ± 0.82） on 0th day and over different storage periods. There was a gradual decrease in the organoleptic scores of both EN and SN on storage and it was unacceptable on 56th day of storage. The sodium, potassium and vitamin C content of EN were significantly higher than SN. The TSS of SN and EN were 14 ± 0°B/100 mL and 15.6 ± 0 °B/100 mL respectively on 0th day. Significant （p ≤0.01） increase in the microbial count in EN was noticed on storage.
基金funded by the Project PUE(N◦22920160100023)by Consejo Nacional de Investigaciones Científicas y Tecnológicas(CONICET,Argentine).
文摘The impact of skim milk(SM),demineralized whey(DW),whey protein concentrate(WPC40-WPC80),isolated(WPI)and hydrolyzed(WPH)on different parameters of yogurts have been evaluated using SLB95 and Yoflex starters.Addition of whey proteins shortened the fermentation time in yogurts with the exception of WPH,which extended it and presented the highest titratable acidity.WPH increased the Lactobacillus and decreased Streptococcus population in yogurts with SLB95 starter.WPI and WPC80 increased water-holding capacity.WPI and WPC80 yogurts exhibited larger aggregates,compared to the rest ingredients,and be bigger with the SLB95 starter.The volatile compounds differ,though not greatly,among yogurts.
