The effects of high pressure(HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa...The effects of high pressure(HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle,pressures higher than 350 MPa caused excessive release as the shells of oysters were broken,thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells.HP treatment(300 MPa,2 min) was proper for the shucking of Pacific oyster(Crassostrea gigas) in China.This treatment caused no organoleptic disadvantage.Moreover,HP treatment resulted in obvious differences in biochemical spoilage indicators(p H,TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage.HP treatment(300 MPa,2 min) also led to a reduction of aerobic bacterial count(APC) by 1.27 log cycles.Furthermore,the APC values of oysters treated by HP were always lower than those of the control samples during storage.Based on the organoleptic,biochemical and microbiological indicators,shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected.HP treatment showed great potential in oyster processing and preservation.展开更多
Abstract. Due to the incapability of high frequency surface wave radar （HFSWR） to detect undercurrent parameters, a new algorithm is proposed to apply a three-dimensional （3D） nonlinear barotropic shallow sea and ...Abstract. Due to the incapability of high frequency surface wave radar （HFSWR） to detect undercurrent parameters, a new algorithm is proposed to apply a three-dimensional （3D） nonlinear barotropic shallow sea and continental shelf model in coordinate system to the inversion of undercurrent. The calculation domain of this model is the area detected by HFSWR. Considering the benthal topography of the detected area and the ocean dynamic parameters, such as surface current, wind and wave detected by HFSWR, the relation between surface current and undercurrent is established in this model, Accordingly, the undercurrent parameters of corresponding area are obtained. The inversion results agree with the law of ocean dynamics and reproduce the movement of undercurrent.展开更多
超高温灭菌(ultra-high temperature treated,UHT)乳是一类长期储存的液态乳品,其货架期长短直接影响着产品的市场竞争力和消费者满意度。UHT乳的货架期常常受到多种因素的影响,包括但不限于:即使经过UHT却仍在乳中残留的部分生物因子...超高温灭菌(ultra-high temperature treated,UHT)乳是一类长期储存的液态乳品,其货架期长短直接影响着产品的市场竞争力和消费者满意度。UHT乳的货架期常常受到多种因素的影响,包括但不限于:即使经过UHT却仍在乳中残留的部分生物因子、货架期预测模型的合理性与准确性等。这些因素往往导致成品UHT乳在其储存货架期内发生如凝胶老化、脂肪上浮、风味改变、颜色改变等品质劣变现象。本文以近年来国内外对于影响UHT乳货架期稳定性的因素着手,分别解释了耐热芽孢、蛋白酶及脂肪酶影响UHT乳货架期寿命的机制,阐述了其引起的UHT乳货架期内的品质劣变现象;总结介绍了Arrhenius方程、多因素回归方程和BP神经网络3种货架期预测模型,在分别分析其运用环境的同时,对其优劣点进行了对比;最后在UHT乳的收奶端及生产端对延长UHT乳货架期的辅助技术进行了综述,以期从影响UHT乳货架期的相关因素入手,为今后UHT乳的生产及相关研究提供参考。展开更多
基金Financial support by the National Natural Science Foundation of China(No.31301587)
文摘The effects of high pressure(HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle,pressures higher than 350 MPa caused excessive release as the shells of oysters were broken,thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells.HP treatment(300 MPa,2 min) was proper for the shucking of Pacific oyster(Crassostrea gigas) in China.This treatment caused no organoleptic disadvantage.Moreover,HP treatment resulted in obvious differences in biochemical spoilage indicators(p H,TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage.HP treatment(300 MPa,2 min) also led to a reduction of aerobic bacterial count(APC) by 1.27 log cycles.Furthermore,the APC values of oysters treated by HP were always lower than those of the control samples during storage.Based on the organoleptic,biochemical and microbiological indicators,shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected.HP treatment showed great potential in oyster processing and preservation.
文摘Abstract. Due to the incapability of high frequency surface wave radar （HFSWR） to detect undercurrent parameters, a new algorithm is proposed to apply a three-dimensional （3D） nonlinear barotropic shallow sea and continental shelf model in coordinate system to the inversion of undercurrent. The calculation domain of this model is the area detected by HFSWR. Considering the benthal topography of the detected area and the ocean dynamic parameters, such as surface current, wind and wave detected by HFSWR, the relation between surface current and undercurrent is established in this model, Accordingly, the undercurrent parameters of corresponding area are obtained. The inversion results agree with the law of ocean dynamics and reproduce the movement of undercurrent.
文摘超高温灭菌(ultra-high temperature treated,UHT)乳是一类长期储存的液态乳品,其货架期长短直接影响着产品的市场竞争力和消费者满意度。UHT乳的货架期常常受到多种因素的影响,包括但不限于:即使经过UHT却仍在乳中残留的部分生物因子、货架期预测模型的合理性与准确性等。这些因素往往导致成品UHT乳在其储存货架期内发生如凝胶老化、脂肪上浮、风味改变、颜色改变等品质劣变现象。本文以近年来国内外对于影响UHT乳货架期稳定性的因素着手,分别解释了耐热芽孢、蛋白酶及脂肪酶影响UHT乳货架期寿命的机制,阐述了其引起的UHT乳货架期内的品质劣变现象;总结介绍了Arrhenius方程、多因素回归方程和BP神经网络3种货架期预测模型,在分别分析其运用环境的同时,对其优劣点进行了对比;最后在UHT乳的收奶端及生产端对延长UHT乳货架期的辅助技术进行了综述,以期从影响UHT乳货架期的相关因素入手,为今后UHT乳的生产及相关研究提供参考。
