【目的】探究肉葡萄球菌制作发酵牛肉香肠的优化工艺,旨在改善产品风味、提高营养价值。【方法】通过不同肉葡萄球菌接种量、加盐量和发酵温度下发酵牛肉香肠的微生物生长量、pH值和感官评分,综合评价了发酵条件对发酵牛肉香肠的影响。...【目的】探究肉葡萄球菌制作发酵牛肉香肠的优化工艺,旨在改善产品风味、提高营养价值。【方法】通过不同肉葡萄球菌接种量、加盐量和发酵温度下发酵牛肉香肠的微生物生长量、pH值和感官评分,综合评价了发酵条件对发酵牛肉香肠的影响。结合单因素试验的结果,以香肠的感官评分为响应值,设计三因素三水平响应面试验。【结果】最终确定制作发酵牛肉香肠最佳的工艺参数为肉葡萄球菌接种量7.2 lg CFU·g^(-1),发酵温度29℃,加盐量2.1%,最终得到的感官评分平均值为78.23,接近验证试验结果。【结论】验证试验说明三因素三水平响应面模型能够较好地用于优化发酵牛肉香肠的制作工艺,并且在此工艺参数下制作的发酵牛肉香肠感官品质良好,肉质紧实度和色泽鲜艳度与自然发酵无显著差异,最终既保证了产品的鲜美口感,又使产品的品质得到保障。展开更多
This work evaluates the performances of climate models in simulating the Southern Ocean(SO)sea surface temperature(SST)by a large ensemble from phases 5 and 6 of the Coupled Model Intercomparison Project(CMIP5 and CMI...This work evaluates the performances of climate models in simulating the Southern Ocean(SO)sea surface temperature(SST)by a large ensemble from phases 5 and 6 of the Coupled Model Intercomparison Project(CMIP5 and CMIP6).By combining models from the same community sharing highly similar SO SST biases and eliminating the effect of global-mean biases on local SST biases,the results reveal that the ensemble-mean SO SST bias at 70°-30°S decreases from 0.38℃ in CMIP5 to 0.28℃ in CMIP6,together with increased intermodel consistency.The dominant mode of the intermodel variations in the zonal-mean SST biases is characterized as a meridional uniform warm bias pattern,explaining 79.1% of the intermodel variance and exhibiting positive principal values for most models.The ocean mixed layer heat budget further demonstrates that the SST biases at 70°-50°S primarily result from the excessive summertime heating effect from surface net heat flux.The biases in surface net heat flux south of 50°S are largely impacted by surface shortwave radiation from cloud and clear sky components at different latitudes.North of 50°S,the underestimated westerlies reduce the northward Ekman transport and hence northward cold advection in models,leading to warm SST biases year-round.In addition,the westerly biases are primarily traced back to the atmosphere-alone model simulations forced by the observed SST and sea ice.These results disclose the thermal origin at the high latitude and dynamical origin at the low latitude of the SO SST biases and underscore the significance of the deficiencies of atmospheric models in producing the SO SST biases.展开更多
文摘【目的】探究肉葡萄球菌制作发酵牛肉香肠的优化工艺,旨在改善产品风味、提高营养价值。【方法】通过不同肉葡萄球菌接种量、加盐量和发酵温度下发酵牛肉香肠的微生物生长量、pH值和感官评分,综合评价了发酵条件对发酵牛肉香肠的影响。结合单因素试验的结果,以香肠的感官评分为响应值,设计三因素三水平响应面试验。【结果】最终确定制作发酵牛肉香肠最佳的工艺参数为肉葡萄球菌接种量7.2 lg CFU·g^(-1),发酵温度29℃,加盐量2.1%,最终得到的感官评分平均值为78.23,接近验证试验结果。【结论】验证试验说明三因素三水平响应面模型能够较好地用于优化发酵牛肉香肠的制作工艺,并且在此工艺参数下制作的发酵牛肉香肠感官品质良好,肉质紧实度和色泽鲜艳度与自然发酵无显著差异,最终既保证了产品的鲜美口感,又使产品的品质得到保障。
基金supported by the National Natural Science Foundation of China(Nos.42076208,42141019,41831175 and 41706026)the National Key Research and Development Program of China(No.2017YFA0604600)+1 种基金the Natural Science Foundation of Jiangsu Province(No.BK20211209)the Fundamental Research Funds for the Central Universities(Nos.B210202135 and B210201015).
文摘This work evaluates the performances of climate models in simulating the Southern Ocean(SO)sea surface temperature(SST)by a large ensemble from phases 5 and 6 of the Coupled Model Intercomparison Project(CMIP5 and CMIP6).By combining models from the same community sharing highly similar SO SST biases and eliminating the effect of global-mean biases on local SST biases,the results reveal that the ensemble-mean SO SST bias at 70°-30°S decreases from 0.38℃ in CMIP5 to 0.28℃ in CMIP6,together with increased intermodel consistency.The dominant mode of the intermodel variations in the zonal-mean SST biases is characterized as a meridional uniform warm bias pattern,explaining 79.1% of the intermodel variance and exhibiting positive principal values for most models.The ocean mixed layer heat budget further demonstrates that the SST biases at 70°-50°S primarily result from the excessive summertime heating effect from surface net heat flux.The biases in surface net heat flux south of 50°S are largely impacted by surface shortwave radiation from cloud and clear sky components at different latitudes.North of 50°S,the underestimated westerlies reduce the northward Ekman transport and hence northward cold advection in models,leading to warm SST biases year-round.In addition,the westerly biases are primarily traced back to the atmosphere-alone model simulations forced by the observed SST and sea ice.These results disclose the thermal origin at the high latitude and dynamical origin at the low latitude of the SO SST biases and underscore the significance of the deficiencies of atmospheric models in producing the SO SST biases.
