[Objective] The aim was to provide reference for the production technolo- gy of cold fresh chicken. [Method] Lactic acid was used as the disinfectant in cooling water, so as to study the effect of disinfection time on...[Objective] The aim was to provide reference for the production technolo- gy of cold fresh chicken. [Method] Lactic acid was used as the disinfectant in cooling water, so as to study the effect of disinfection time on the microbial content and quality of cold fresh chicken. [Result] With disinfection of 20 min, the removal rates of the total colonies, coliforms and moulds reached over 95%. As the disinfec- tion time was further extended, it had no significant effect on the removal effects of the microbial content and could affect the tenderness and color of cold fresh chick- en. [Cendusion] The study provides references for the design and optimization of the production process of cold fresh chicken.展开更多
The effects of frozen storage at -18 ℃ up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties of myrtle berries （Myrtus comrnunis L.） has been evaluated. Berries sh...The effects of frozen storage at -18 ℃ up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties of myrtle berries （Myrtus comrnunis L.） has been evaluated. Berries showed a good resistance to storage decay, and weight loss remained after six months in the 15% range. Results showed that frozen storage up to 6 months affect individual antocyanins content in different ways. Nevertheless the total anthocyanins content was at the end of storage higher than in fresh fruits. The antioxidant capacity calculated with 2,2-diphenyl-l-picrylhidrazyl （DPPH） and 2,2＇-Azino-bis （3-ethylbenzothiazoline-6-sulfonic acid） （ABTS） increased during storage and the calculated r2 showed a positive correlation with the total anthocyanins content. Gluconic and fumaric acid did not changed, quinic acid decreased while malic and shikimic acid increased. The total organic acid content during storage was higher than in fresh fruits causing a slight decrease in pH. Fructose and glucose increased with the same rate and the ratio fructose/glucose remained unchanged （1.06 ± 0.01）, CIE L^＊a^＊b^＊ coordinates showed a shift of the colour to tawny brown after six months storage.展开更多
In the work reported here, the potential of different methods （cold and hot water, and ethanolic） of extraction of Indian almond （Terminalia catappa L.）, fresh and fallen leaves as an anti-bacterial agent was inve...In the work reported here, the potential of different methods （cold and hot water, and ethanolic） of extraction of Indian almond （Terminalia catappa L.）, fresh and fallen leaves as an anti-bacterial agent was investigated. The hot water extract did not show any spectrum of activity against the selected bacteria while the cold water extract showed slight antibacterial activity suggesting that the effective components are heat labile. The ethanolic extracts of the leaves have higher antibiotic spectrum of activity than the cold water extract showing ethanol to be a better solvent in extracting the effective component. The fallen leaves seem to have a higher concentration of the effective component against the bacteria while ethanolic extract of the fresh leaves have similar spectrum of activity to Ciprofloxacin and Nitrofuratoin. These suggest that some effective components are lost when leaves fall off while some seem to increase in concentration. Fresh and fallen leaves contain tannin and flavonoids. In addition, the fallen leaves contain flavones. This might be responsible for the higher activity of fallen leaves extract observed against Pseudomonas and Staphylococcus spp. in our study. Combined use of extracts from fresh and fallen leaves broadened the spectrum of activity.展开更多
基金Supported by the Jiangsu Agricultural Science and Technology Innovation Foundation(CX(15)1009)~~
文摘[Objective] The aim was to provide reference for the production technolo- gy of cold fresh chicken. [Method] Lactic acid was used as the disinfectant in cooling water, so as to study the effect of disinfection time on the microbial content and quality of cold fresh chicken. [Result] With disinfection of 20 min, the removal rates of the total colonies, coliforms and moulds reached over 95%. As the disinfec- tion time was further extended, it had no significant effect on the removal effects of the microbial content and could affect the tenderness and color of cold fresh chick- en. [Cendusion] The study provides references for the design and optimization of the production process of cold fresh chicken.
文摘The effects of frozen storage at -18 ℃ up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties of myrtle berries （Myrtus comrnunis L.） has been evaluated. Berries showed a good resistance to storage decay, and weight loss remained after six months in the 15% range. Results showed that frozen storage up to 6 months affect individual antocyanins content in different ways. Nevertheless the total anthocyanins content was at the end of storage higher than in fresh fruits. The antioxidant capacity calculated with 2,2-diphenyl-l-picrylhidrazyl （DPPH） and 2,2＇-Azino-bis （3-ethylbenzothiazoline-6-sulfonic acid） （ABTS） increased during storage and the calculated r2 showed a positive correlation with the total anthocyanins content. Gluconic and fumaric acid did not changed, quinic acid decreased while malic and shikimic acid increased. The total organic acid content during storage was higher than in fresh fruits causing a slight decrease in pH. Fructose and glucose increased with the same rate and the ratio fructose/glucose remained unchanged （1.06 ± 0.01）, CIE L^＊a^＊b^＊ coordinates showed a shift of the colour to tawny brown after six months storage.
文摘In the work reported here, the potential of different methods （cold and hot water, and ethanolic） of extraction of Indian almond （Terminalia catappa L.）, fresh and fallen leaves as an anti-bacterial agent was investigated. The hot water extract did not show any spectrum of activity against the selected bacteria while the cold water extract showed slight antibacterial activity suggesting that the effective components are heat labile. The ethanolic extracts of the leaves have higher antibiotic spectrum of activity than the cold water extract showing ethanol to be a better solvent in extracting the effective component. The fallen leaves seem to have a higher concentration of the effective component against the bacteria while ethanolic extract of the fresh leaves have similar spectrum of activity to Ciprofloxacin and Nitrofuratoin. These suggest that some effective components are lost when leaves fall off while some seem to increase in concentration. Fresh and fallen leaves contain tannin and flavonoids. In addition, the fallen leaves contain flavones. This might be responsible for the higher activity of fallen leaves extract observed against Pseudomonas and Staphylococcus spp. in our study. Combined use of extracts from fresh and fallen leaves broadened the spectrum of activity.
