A total of 31 wheat varieties（lines） released in different years in Huanghuai Area were selected as materials so as to study the carotenoids content,lipoxygenase activity, and some other quality traits of wholemeal....A total of 31 wheat varieties（lines） released in different years in Huanghuai Area were selected as materials so as to study the carotenoids content,lipoxygenase activity, and some other quality traits of wholemeal. Results showed that carotenoid content and other quality traits had highly significant differences among varieties. Carotenoids content was significantly positive correlated with watersoluble pentosan and yellowness. Carotenoids content was significantly negative correlated with peak viscosity, hold through, breakdown, final viscosity, unit weight,formation time, and was negative correlated with peak time, protein content and stability time. According to cluster analysis, carotenoid contents in 31 varieties were divided into three major groups： one group had common carotenoid content, which included 19 varieties such as Meng 0318; one group had relatively low carotenoid content, which included 10 varieties such as Luomai23; and the last group had relatively high carotenoid content, which included 2 varieties such as Huaimai22. The average carotenoid contents of the three groups were 1.93, 1.07 and 2.99 mg/kg respectively.展开更多
In the world, many research has been made to increase the quality and quantity of food production, and also to seek increase of accessibility of consumption for the population, especially in low economic income commun...In the world, many research has been made to increase the quality and quantity of food production, and also to seek increase of accessibility of consumption for the population, especially in low economic income communities, where the consumption of protein may be very important for public health and sustainable development. The main objective of this study was to generate knowledge to increase food safety in the production of meat through the assessment of cattle that are prospect to be stallions of the Simmental and Simbrah breeds. This took place in Linares, Nuevo Leon, Mexico. The period of time for the test to get accurate data regarding food consumption in this study was 70 d. The Simmental breed surpasses the Simbrah breed, with respect to increase in daily weight and increase in final weight （P ≤ 0.05）. If Northeast México is looking to enhance food safety through a higher increase in final weight, then it should consider the Simmental breed as the most appropriate.展开更多
The main goal of food security is for individual to be able to obtain adequate and quality food needed at all times, and to utilise the food to meet the body needs. Kundi is a relish Intermediate Moisture Meat （dried...The main goal of food security is for individual to be able to obtain adequate and quality food needed at all times, and to utilise the food to meet the body needs. Kundi is a relish Intermediate Moisture Meat （dried meat） product, produced in the Northern part of Nigeria. 2-3 years old male Camelus dromedarius and White Fulani animals were used for this study, 2 kg of semimembranous muscles from each animal were used, and trimmed of all external fat, connective tissues and bones. Meat samples were cut in sizeable pieces of weight ranges 70-90 grams of 6-8 cm and kept in the refrigerator for 24 hours. Fresh meat cuts were boiled for 20 minutes at 100 ~C, seasoned and oven dried for 3 hours at 170 ~C. This study assessed the proximate composition of fresh and dried meat （Kundi） products and their sensory evaluation in a completely randomized design. The results showed that fresh camel meat had 74.55% and 21.96% significantly （P 〈 0.05） higher in moisture and protein content than 72.69% and 18.96% of fresh beef, while fresh beef had higher （P 〈 0.05） ether extract （6.34%） than fresh camel meat （2.39%）. Laboratory Prepared Beef Kundi （LPBK） had the highest （P 〈 0.05） value in moisture content 35.09% followed by Laboratory Prepared Camel ＇Kundi＇ （LPCK） with 33.21% while Commercial Kundi （CK） had the least. Protein obtained was inversely proportionally to moisture content. Ether extract for LPCK and LPBK were statistically similar （P 〉 0.05） and both were lower （P 〈 0.05） than value obtained for CK. The results obtained for sensory evaluation showed that the panelist rated seasoned Kundi to have the highest significant （P 〈 0.05） valve for tenderness, flavour, colour, juiciness, texture and acceptability with values 6.50, 5.30, 6.50, 6.53, 6.30 and 7.00 respectively. Study showed that dry meat products （Kundi） is of high nutritional qualities, and could be of a great relevance; to food security.展开更多
基金Supported by the National Natural Science Foundation of China(31371615)~~
文摘A total of 31 wheat varieties（lines） released in different years in Huanghuai Area were selected as materials so as to study the carotenoids content,lipoxygenase activity, and some other quality traits of wholemeal. Results showed that carotenoid content and other quality traits had highly significant differences among varieties. Carotenoids content was significantly positive correlated with watersoluble pentosan and yellowness. Carotenoids content was significantly negative correlated with peak viscosity, hold through, breakdown, final viscosity, unit weight,formation time, and was negative correlated with peak time, protein content and stability time. According to cluster analysis, carotenoid contents in 31 varieties were divided into three major groups： one group had common carotenoid content, which included 19 varieties such as Meng 0318; one group had relatively low carotenoid content, which included 10 varieties such as Luomai23; and the last group had relatively high carotenoid content, which included 2 varieties such as Huaimai22. The average carotenoid contents of the three groups were 1.93, 1.07 and 2.99 mg/kg respectively.
文摘In the world, many research has been made to increase the quality and quantity of food production, and also to seek increase of accessibility of consumption for the population, especially in low economic income communities, where the consumption of protein may be very important for public health and sustainable development. The main objective of this study was to generate knowledge to increase food safety in the production of meat through the assessment of cattle that are prospect to be stallions of the Simmental and Simbrah breeds. This took place in Linares, Nuevo Leon, Mexico. The period of time for the test to get accurate data regarding food consumption in this study was 70 d. The Simmental breed surpasses the Simbrah breed, with respect to increase in daily weight and increase in final weight （P ≤ 0.05）. If Northeast México is looking to enhance food safety through a higher increase in final weight, then it should consider the Simmental breed as the most appropriate.
文摘The main goal of food security is for individual to be able to obtain adequate and quality food needed at all times, and to utilise the food to meet the body needs. Kundi is a relish Intermediate Moisture Meat （dried meat） product, produced in the Northern part of Nigeria. 2-3 years old male Camelus dromedarius and White Fulani animals were used for this study, 2 kg of semimembranous muscles from each animal were used, and trimmed of all external fat, connective tissues and bones. Meat samples were cut in sizeable pieces of weight ranges 70-90 grams of 6-8 cm and kept in the refrigerator for 24 hours. Fresh meat cuts were boiled for 20 minutes at 100 ~C, seasoned and oven dried for 3 hours at 170 ~C. This study assessed the proximate composition of fresh and dried meat （Kundi） products and their sensory evaluation in a completely randomized design. The results showed that fresh camel meat had 74.55% and 21.96% significantly （P 〈 0.05） higher in moisture and protein content than 72.69% and 18.96% of fresh beef, while fresh beef had higher （P 〈 0.05） ether extract （6.34%） than fresh camel meat （2.39%）. Laboratory Prepared Beef Kundi （LPBK） had the highest （P 〈 0.05） value in moisture content 35.09% followed by Laboratory Prepared Camel ＇Kundi＇ （LPCK） with 33.21% while Commercial Kundi （CK） had the least. Protein obtained was inversely proportionally to moisture content. Ether extract for LPCK and LPBK were statistically similar （P 〉 0.05） and both were lower （P 〈 0.05） than value obtained for CK. The results obtained for sensory evaluation showed that the panelist rated seasoned Kundi to have the highest significant （P 〈 0.05） valve for tenderness, flavour, colour, juiciness, texture and acceptability with values 6.50, 5.30, 6.50, 6.53, 6.30 and 7.00 respectively. Study showed that dry meat products （Kundi） is of high nutritional qualities, and could be of a great relevance; to food security.
