A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distill...A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.展开更多
目的建立加速溶剂萃取-凝胶渗透色谱-气相色谱-串联质谱法同时测定鱼类中7种新型有机污染物(咔唑和卤代咔唑类化合物)的分析方法。方法样品与硅藻土研磨混匀后经加速溶剂萃取仪提取,使用凝胶渗透色谱法净化并氮吹至近干,用1mL丙酮复溶...目的建立加速溶剂萃取-凝胶渗透色谱-气相色谱-串联质谱法同时测定鱼类中7种新型有机污染物(咔唑和卤代咔唑类化合物)的分析方法。方法样品与硅藻土研磨混匀后经加速溶剂萃取仪提取,使用凝胶渗透色谱法净化并氮吹至近干,用1mL丙酮复溶。目标化合物采用多反应监测(multiplereactionmonitoring,MRM)模式分析,外标法进行定量。结果咔唑、3-氯咔唑、3-溴咔唑和3,6-二氯咔唑在0.5~50.0μg/kg范围内线性关系良好,相关系数r>0.997;3,6-二溴咔唑、2,7-二溴咔唑和1,3,6,8-四溴咔唑在1.0~100.0μg/kg范围内线性关系良好,相关系数r>0.998。定量限(limits of quantification,LOQs)在0.50~1.00μg/kg之间,在各目标物的1LOQs、2LOQs和10LOQs3个加标水平下,7种咔唑和卤代咔唑类化合物的平均回收率为87.22%~107.27%,相对标准偏差(relative standard deviations,RSDs)为2.70%~8.17%(n=6)。结论该方法自动化程度高、灵敏度高、稳定性好,适用于鱼类中7种咔唑和卤代咔唑类化合物的检测。展开更多
文摘A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.
文摘目的建立加速溶剂萃取-凝胶渗透色谱-气相色谱-串联质谱法同时测定鱼类中7种新型有机污染物(咔唑和卤代咔唑类化合物)的分析方法。方法样品与硅藻土研磨混匀后经加速溶剂萃取仪提取,使用凝胶渗透色谱法净化并氮吹至近干,用1mL丙酮复溶。目标化合物采用多反应监测(multiplereactionmonitoring,MRM)模式分析,外标法进行定量。结果咔唑、3-氯咔唑、3-溴咔唑和3,6-二氯咔唑在0.5~50.0μg/kg范围内线性关系良好,相关系数r>0.997;3,6-二溴咔唑、2,7-二溴咔唑和1,3,6,8-四溴咔唑在1.0~100.0μg/kg范围内线性关系良好,相关系数r>0.998。定量限(limits of quantification,LOQs)在0.50~1.00μg/kg之间,在各目标物的1LOQs、2LOQs和10LOQs3个加标水平下,7种咔唑和卤代咔唑类化合物的平均回收率为87.22%~107.27%,相对标准偏差(relative standard deviations,RSDs)为2.70%~8.17%(n=6)。结论该方法自动化程度高、灵敏度高、稳定性好,适用于鱼类中7种咔唑和卤代咔唑类化合物的检测。
