The present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure(HHP)treatment.HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4℃ for 2...The present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure(HHP)treatment.HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4℃ for 28 days.Physicochemical(colour CIE L^(*),a^(*),b^(*),total oil amount,chlorophyll,pH,moisture)and microbiological(mesophilic,yeast-mould)analyses were performed at seven-day intervals on both control(untreated)and HHP-treated sample packs.It could be judged that HHP treatment effectively controlled the colour indices,preventing undesired changes during the cold storage period of avocado puree.In conclusion,this study demonstrated that HHP-processed avocado puree exhibited stability for 28 days compared to unprocessed puree at 4℃.The shelf-life stability of avocado puree under chilled conditions was extended from 7 to 28 days.展开更多
A highly sensitive,fluorometric method for measuring activities of two major lipases in milk,lipoprotein lipase(LPL)and bile salt-stimulated lipase(BSSL)is described.Human milk LPL showed linear activity from 65 to 34...A highly sensitive,fluorometric method for measuring activities of two major lipases in milk,lipoprotein lipase(LPL)and bile salt-stimulated lipase(BSSL)is described.Human milk LPL showed linear activity from 65 to 347 U/L(U=1μmol/min)and the quantification limit was theoretically about 65 U/L.For human milk BSSL,the linear range was from 10 to 267 U/L and the quantification limit was 18 U/L.The mean LPL and BSSL activities were 409±13 U/L and 5263±132 U/L,respectively.This corresponded well to the values reported in literature.The residual LPL and BSSL activities were reduced dramatically to 21%,and 2%,respectively,when the milk was heated to 55℃;heating to 50℃ caused only nominal reductions of LPL and BSSL(activities remaining∼82%and 87%,respectively).No BSSL activity was detected in cow,camel,goat milk or in infant formula.展开更多
文摘The present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure(HHP)treatment.HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4℃ for 28 days.Physicochemical(colour CIE L^(*),a^(*),b^(*),total oil amount,chlorophyll,pH,moisture)and microbiological(mesophilic,yeast-mould)analyses were performed at seven-day intervals on both control(untreated)and HHP-treated sample packs.It could be judged that HHP treatment effectively controlled the colour indices,preventing undesired changes during the cold storage period of avocado puree.In conclusion,this study demonstrated that HHP-processed avocado puree exhibited stability for 28 days compared to unprocessed puree at 4℃.The shelf-life stability of avocado puree under chilled conditions was extended from 7 to 28 days.
基金supported by the National Health and Medical Research Council Ideas Grant(GNT1182038).
文摘A highly sensitive,fluorometric method for measuring activities of two major lipases in milk,lipoprotein lipase(LPL)and bile salt-stimulated lipase(BSSL)is described.Human milk LPL showed linear activity from 65 to 347 U/L(U=1μmol/min)and the quantification limit was theoretically about 65 U/L.For human milk BSSL,the linear range was from 10 to 267 U/L and the quantification limit was 18 U/L.The mean LPL and BSSL activities were 409±13 U/L and 5263±132 U/L,respectively.This corresponded well to the values reported in literature.The residual LPL and BSSL activities were reduced dramatically to 21%,and 2%,respectively,when the milk was heated to 55℃;heating to 50℃ caused only nominal reductions of LPL and BSSL(activities remaining∼82%and 87%,respectively).No BSSL activity was detected in cow,camel,goat milk or in infant formula.
