Silver nanoparticles(AgNPs)were manufactured using the green method mediated by enoki mushroom water extract,and starch/agar functional films were fabricated.The developed AgNPs were small(~10 nm)and spherical and sho...Silver nanoparticles(AgNPs)were manufactured using the green method mediated by enoki mushroom water extract,and starch/agar functional films were fabricated.The developed AgNPs were small(~10 nm)and spherical and showed strong antibacterial activity towards foodborne pathogenic bacteria,L.monocytogenes,and E.coli.AgNPs were unvaryingly dispersed in the starch/agar matrix,and the inclusion of AgNPs pointedly enhanced the water vapor barrier and hydrophobicity of the starch/agar-based films.However,adding AgNPs did not affect the films’mechanical strength and thermal stability.Also,the AgNPs-added starch/agar film displayed potent antibacterial activity towards E.coli and L.monocytogenes.Starch/agar films with better physical(mechanical strength,water vapor barrier)and functional properties(antibacterial activity)are expected to be applied in active food packaging.展开更多
本试验旨在研究饲粮中金针菇菌渣水平对山羊屠宰性能及肉品质的影响。试验选用28只体重为(23.35±2.45)kg的波杂羊(波尔山羊×徐淮山羊),随机分成4组(每组7只),分别饲喂含0(A组,作为对照组)、15%(B组)、25%(C组)、40%金针菇菌...本试验旨在研究饲粮中金针菇菌渣水平对山羊屠宰性能及肉品质的影响。试验选用28只体重为(23.35±2.45)kg的波杂羊(波尔山羊×徐淮山羊),随机分成4组(每组7只),分别饲喂含0(A组,作为对照组)、15%(B组)、25%(C组)、40%金针菇菌渣(D组)的试验饲粮。试验羊单独饲喂,在试验结束时(饲喂45 d后)进行屠宰,分别测定山羊的屠宰率、眼肌面积以及背最长肌的pH、色度、剪切力、蒸煮损失率和滴水损失率。结果表明:1)C组的屠宰率与B组差异不显著(P>0.05),但显著高于A和D组(P<0.05);C组的屠宰率分别比A、B和D组提高了2.46%、1.35%和8.32%。B和C组的眼肌面积与A组差异不显著(P>0.05),但显著高于D组(P<0.05)。2)C组山羊的背最长肌的滴水损失率与B和D组差异不显著(P>0.05),但显著低于A组(P<0.05);与A、B和D组相比,C组山羊的背最长肌的蒸煮损失率显著降低(P<0.05);B、C和D组的剪切力差异不显著(P>0.05),但均显著低于A组(P<0.05)。饲粮中添加不同水平的金针菇菌渣对山羊背最长肌宰后45 min pH(pH_(45 min))、宰后24 h pH(pH_(24 h))、红度(a~*)值和黄度(b~*)值无显著影响(P>0.05),但能显著降低背最长肌亮度(L~*)值。由此可见,饲粮中添加不同水平的金针菇菌渣对山羊的屠宰性能以及肉品质产生不同程度的影响,饲粮中金针菇菌渣水平为25%时对提高山羊的屠宰性能以及改善肉品质方面具有较好的效果。展开更多
基金supported by the National Research Foundation of Korea(NRF)grant funded by the Korean government(MSIT)(No.2022R1A2B02001422).
文摘Silver nanoparticles(AgNPs)were manufactured using the green method mediated by enoki mushroom water extract,and starch/agar functional films were fabricated.The developed AgNPs were small(~10 nm)and spherical and showed strong antibacterial activity towards foodborne pathogenic bacteria,L.monocytogenes,and E.coli.AgNPs were unvaryingly dispersed in the starch/agar matrix,and the inclusion of AgNPs pointedly enhanced the water vapor barrier and hydrophobicity of the starch/agar-based films.However,adding AgNPs did not affect the films’mechanical strength and thermal stability.Also,the AgNPs-added starch/agar film displayed potent antibacterial activity towards E.coli and L.monocytogenes.Starch/agar films with better physical(mechanical strength,water vapor barrier)and functional properties(antibacterial activity)are expected to be applied in active food packaging.
文摘本试验旨在研究饲粮中金针菇菌渣水平对山羊屠宰性能及肉品质的影响。试验选用28只体重为(23.35±2.45)kg的波杂羊(波尔山羊×徐淮山羊),随机分成4组(每组7只),分别饲喂含0(A组,作为对照组)、15%(B组)、25%(C组)、40%金针菇菌渣(D组)的试验饲粮。试验羊单独饲喂,在试验结束时(饲喂45 d后)进行屠宰,分别测定山羊的屠宰率、眼肌面积以及背最长肌的pH、色度、剪切力、蒸煮损失率和滴水损失率。结果表明:1)C组的屠宰率与B组差异不显著(P>0.05),但显著高于A和D组(P<0.05);C组的屠宰率分别比A、B和D组提高了2.46%、1.35%和8.32%。B和C组的眼肌面积与A组差异不显著(P>0.05),但显著高于D组(P<0.05)。2)C组山羊的背最长肌的滴水损失率与B和D组差异不显著(P>0.05),但显著低于A组(P<0.05);与A、B和D组相比,C组山羊的背最长肌的蒸煮损失率显著降低(P<0.05);B、C和D组的剪切力差异不显著(P>0.05),但均显著低于A组(P<0.05)。饲粮中添加不同水平的金针菇菌渣对山羊背最长肌宰后45 min pH(pH_(45 min))、宰后24 h pH(pH_(24 h))、红度(a~*)值和黄度(b~*)值无显著影响(P>0.05),但能显著降低背最长肌亮度(L~*)值。由此可见,饲粮中添加不同水平的金针菇菌渣对山羊的屠宰性能以及肉品质产生不同程度的影响,饲粮中金针菇菌渣水平为25%时对提高山羊的屠宰性能以及改善肉品质方面具有较好的效果。
