Survival of <i>Listeria monocytogenes</i>during Frying of Chicken Burger Patties

This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially available chicken burger patties were artificially contaminated with L. monocytogenes at level of approximately 9 log CFU/ml. The contaminated chicken burger patties were cooked for 0, 2, 4, 5, 8, and 10 minutes to determine survival of L. monocyto-genes. Results demonstrated a linear correlation between mean log reduction of L. monocytogenes and frying time. L. monocytogenes was not detected in chicken burger patties that were cooked for 6 minutes and above. As a result from this study, it is suggested that a minimum frying time for burger patties is 6 minutes. This can be treated as a safety measure to avoid consequences of consumption of undercooked burger patties.

Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmospheres(HiOx-MAP).The GSE was added to patties at concentrations of 0,0.10,0.25,0.50 and 0.75 g kg^(-1).This study evaluated the surface color,pH,lipid oxidation,and total viable counts(TVC)of raw patties,and the internal color and pH of patties cooked to a temperature of 66 or 71℃ over 10-day storage at 4℃.Compared with the control(0 g kg^(-1) GSE),GSE improved the color stability(P<0.05)and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10,but GSE had no effect(P>0.05)on TVC.Patties containing 0.50 and 0.75 g kg^(-1) GSE cooked to 66℃ exhibited greater(P<0.05)interior redness than the control and reduced the PMB of cooked patties in the late storage stage.These results suggested that 0.50 and 0.75 g kg^(-1) GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.

The Inhibiting Effect of Bone Protein Hydrolysates on Lipid Oxidation in Pork Patties

Bone protein hydrolysates were prepared by limited alcalase hydrolysis （5 h）. The hydrolysates were formulated （0-3%, w/w） into pork patties to determine the antioxidant efficacy. 0.02% BHA （butylated hydroxyanisole） was used as a positive control. Lipid oxidation in patties during storage was analyzed by measuring the TBARS and protein carbonyl content. The results showed that bone protein hydrolysates possessed significant antioxidant activity, and antioxidant activity increased with the increasing hydrolysates concentration. Sensory evaluation indicated that bone protein hydrolysates improved the color and decreased lipid oxidation flavor of pork patties. The 2% bone hydrolysates possessed the highest antioxidant activity and better sensory quality, and its effect was closed to 0.02% BHA.

The Potential Application of <i>Syzygium aromaticum</i>and <i>Cymbopogon citratus</i>Essential Oils as Natural Preservatives of Beef Patties

The effect of essential oils from Syzygium aromaticum and Cymbopogon citratus on the lipid oxidation and microbial growth in beef patties was investigated in the present study. Essential oils were incorporated into the beef patties at 0.1% and 0.2% (w/w). The beef patties were then inoculated with cultures of E. coli and S. aureus and stored at 4°C. The control patties were processed without essential oil but inoculated with E. coli or S. aureus. The proximate composition, lipid oxidation and microbial counts were carried out after 7, 14, 21 and 28 days. Results showed that the incorporation of essential oils in beef patties did not significantly (P S. aromaticum at 0.2% reduced the E. coli growth by 1.48 log CFU/g and that of S. aureus by 6.52 log CFU/g while the incorporation of C. citratus at 0.2% reduced the E. coli growth by 1.21 log CFU/g and that of S. aureus by 1.4 log CFU/g after 28 days of storage. The pH measurement during the storage period showed a slight drop during the first 7 days of storage and an increase during the last 21 days in all samples. The sensory test of the beef patties showed that the consumers accepted patties formulated with the two essential oils. But the one made with 0.1% essential oil of S. aromaticum was the most accepted. The analysis of the color of beef patties between 0 and 28 days of storage revealed that the incorporation of essential oils retarded the degradation of the color of patties. Results obtained in the present study indicate the possibility of exploiting Syzygium aromaticum and Cymbopogon citratus essential oils to protect beef patties against lipid oxidation and microbial growth.

Soft Sediment Deformation Structures in the Maastrichtian Patti Formation, Southern Bida Basin Nigeria: Implications for the Assessment of Endogenic Triggers in the Maastrichtian Sedimentary Record

Detailed fieldwork carried out in the southern part of Bida Basin, Nigeria, allowed the documentation of soft sediment deformation structures (SSDS) in the Maastrichtian Patti Formation. The aim of this study is to examine the sedimentary successions, describe and analyse these deformation features, discuss their deformation mechanisms and potential triggers. The Maastrichtian Patti Formation is composed of lithofacies interpreted to have been deposited in tidal and fluvial sedimentary environments. Soft sediment deformation structures recognised in the tidal sediments were clastic dykes, load cast, isolated sand balls, dish-and-pillar structures, convolute lamination, diapiric structures and recumbent folds. Severely deformed cross beds, ring structures, associated sand balls, normal folds and recumbent folds were identified in the fluvial sediments. SSDS recognised were interpreted to have been caused by effects of liquefaction and fluidization. Field observations, facies analysis and morphology of the SSDS indicate that there are relationship between the depositional environments and SSDS. Endogenic processes are considered as the trigger agents and they are represented by rapid sedimentation and overloading, impact of breaking waves, pressure fluctuations caused by turbulent water flow, cyclic stress and current generated by storm waves and changes in water table. The present study did not identify exogenic processes as trigger agent. The occurrence of SSDS in southern Bida Basin strongly favoured a non-tectonic origin but a clear relationship high energy processes in tidal and fluvial depositional environments.

PATTIE儿童读物及视听材料英语语料库的创建

本文介绍'PATTIE(Preschoolers-and Teenagers-oriented Texts in English)儿童读物及视听材料英语语料库'的建设概况。PATTIE语料库主要收集由成人所写,面向4岁到10多岁儿童的英文正式出版物,包括儿童文学、小学教材、科普读物、报刊新闻和少儿动画5种体裁,涉及英美等地出版物。语料库经过词性标注和元信息标记,可在BFSU CQPweb语料库平台在线检索。与面向成人的语料相比,儿童输入语料不仅在内容上更符合儿童的认知能力、价值观念和兴趣趋向,而且在语言使用上具有鲜明特点。PATTIE语料库的建成将对儿童语言学习和教学发挥积极作用。

在日本爵士俱乐部看Tuck ＆ Patti的现场演唱会

Tuck ＆ Patti的音乐会开场前的好几个晚上，我几乎是联奋得难以入眠。吉他手Tuck andress和他的妻子歌手Patti Cathcart是一对将音乐玩弄于股掌之间的绝妙搭档，尤其是吉他魔术师Tuck，他细腻的手法和瞬间爆发力常令我感受到“超人”这个词的真正涵义。听他的独奏，恰似在欣赏一个乐队的演出，Joe Pass和Wes Mongomery的自由和恬静，在他的十根金手指下得到了完美的结合，从而构成了一个丰富多彩的世界，

Source Area Weathering and Tectonic History Inferred from the Geochemistry of the Maastrichtian Sandstone from Patti Formation,Southern Bida Basin,North Central Nigeria

Sandstones sampled from Patti Formation,Southern Bida Basin,were studied geochemically using Inductively Coupled Plasma Atomic Emission Spectrophotometer(ICP-AES)and an Inductively Coupled Plasma Mass Spectrometry(ICP-MS)technique to evaluate their weathering and tectonic setting as well as to deduce the paleo-climatic conditions that existed during their deposition.Geochemically,SiO_(2)range from 73.9%to 86.2%,Al_(2)O_(3)(6.7%~17.1%),Fe_(2)O_(3)(1.1%~1.9%),K_(2)O(0.1%~0.7%)while MgO,CaO,Na_(2)O,P_(2)O_(5),MnO and TiO_(2)were<1%.Enriched in Ba(Av.622.94),Sr(Av.153.63),Rb(Av.55.08)and Zr(Av.51.86)relatively similar in composition to UCC.High SiO_(2)but low other major oxides signify high mobility during processes of weathering.This was confirmed by high value(>80%)for indices like chemical index of alteration,chemical index of weathering,plagioclase index of alteration,mineralogical index of alteration and relatively lower values for weathering index of parker,recently used alpha indices(α^(Al)_(E))of sodium(326.17α^(Al)_(Na)<344.40),magnesium(100.54α^(Al)_(mg)<398.55),calcium(12.07α^(Al)_(Ca)<198.99),potassium(4.43α^(Al)_(K)<64.33),strontium(0.84α^(Al)_(E)<21.40),barium(0.45α^(Al)_(Ba)<10.52)and rubidium(0.0008α^(Al)_(Rb)<0.06),supported by AI_(2)O_(3)-(CaO^(*)+Na_(2)O)-K_(2)O and CIA vs.SiO_(2)plots that imply intense weathering in the source area.The obtained high CIA values(>80)indicates a steady-state of weathering under a warm/humid climate as confirmed by the SiO_(2)vs.Al_(2)O_(3)+K_(2)O+Na_(2)O plot.High average SiO_(2)(75.41wt%)with K_(2)O/Na_(2)O ratio>1(15.63),low Fe_(2)O_(3)(1.27wt%),Al_(2)O_(3)(15.82wt%)and TiO_(2)(0.46)suggest passive margin tectonic setting.This is supported by enrichedΣREE(209.64 ppm),ΣLREE(195.78),LREE/HREE(27.78)and negative Eu/Eu^(*)(0.68),plots of log(K_(2)O/Na_(2)O)vs.SiO_(2)and SiO_(2)/Al_(2)O_(3)vs.K_(2)O/Na_(2)O.Major elements discriminant-function multi-dimensional diagram,DF1(arcrift-col)vs.DF2(arc-rift-col),for high-silica sediments revealed a continental rift tectonic setting.Thus,the Patti Formation sandstone underwent a high degree of weathering under a humid climatic condition within a continental rift tectonic setting.

Pork Patties with Crab Roe

ＰｏｒｋＰａｔｔｉｅｓｗｉｔｈＣｒａｂＲｏｅ（ＸｉｅｈｕａｎｇＳｈｉｚｉｔｏｕ）７５０ｇｒａｍｓｐｏｒｋ３００ｇｒａｍｓｆｒｅｓｈｗａｔｅｒｃｒａｂｍｅａｔａｎｄｒｏｅ４ｒａｐｅｐｌａｎｔｓ５ｇｒａｍｓｓｃａｌｌｉｏｎｓ５ｇｒａｍｓｇｉｎｇｅｒ１．５...

高水分挤压豌豆分离蛋白和小麦面筋蛋白植物蛋白素肉饼的品质特性研究

采用双螺杆挤压机将豌豆分离蛋白(PPI)和小麦面筋蛋白(WGP)按照不同比例在水分含量为60%的条件下挤压,制备植物组织蛋白,然后经深加工制备100%植物蛋白素肉饼,考察不同原料配比对植物蛋白素肉饼品质特性的影响。通过与市售牛肉饼对比,结果显示,植物蛋白素肉饼的烹饪损失率降低了10%,持水率增加了34%,直径、厚度变化率也显著降低。在豌豆分离蛋白∶小麦面筋蛋白为7∶3(P70W30)的比例下植物蛋白素肉饼与市售牛肉饼的质构特性相似度最高,且比市售牛肉饼更有嚼劲。感官品评显示豌豆分离蛋白∶小麦面筋蛋白为7∶3(P70W30)最符合大众消费者对产品的品质要求。所有比例的产品均无豆腥味。总的来说,该研究成功制备了比市售牛肉饼营养价值更高、品质特性相似的植物蛋白素肉饼,为高水分挤压植物组织蛋白在植物蛋白素肉饼中的应用提供了参考。

油凝胶替代脂肪的研究及在植物肉饼中的应用

本研究以菜籽油和椰子油为油相,以单甘酯(monoglyceride,MG)、蜂蜡、米糠蜡、巴西棕榈蜡、小烛树蜡(candelilla wax,CLW)为凝胶剂制备油凝胶,探究不同添加量(5%、10%、15%、20%)凝胶剂对油凝胶持油力、质构特性、流变学性质的影响。结果表明,当凝胶剂添加量为15%及以上时,油凝胶的持油力均达到96%以上;MG的融化特性与牛油最为相似,但单一凝胶剂制备的油凝胶难以模仿牛油的质构性质。因此,本实验固定凝胶剂添加量为15%,选用不同质量比的MG和CLW复配制备油凝胶,并用于制备植物肉饼。结果表明,当MG与CLW复配比为3∶7时,油凝胶的质构性质、流变学性质最接近牛油,植物肉饼的感官品质最佳,显示出较好的脂肪替代潜力。

L-精氨酸或L-赖氨酸对反复冻融鸭肉饼品质的影响

本文研究L-精氨酸或L-赖氨酸对反复冻融鸭肉饼品质的影响,旨在为L-精氨酸或L-赖氨酸作为冷冻保护剂在肉制品中的应用提供理论依据。在鸭肉饼加工工艺中,于腌制环节添加L-精氨酸或L-赖氨酸,并将制作好的鸭肉饼进行反复冻融循环,从质构、蒸煮损失、色差、pH、挥发性盐基氮(TVB-N)、硫代巴比妥酸反应物(TBARS)、低场核磁共振、微观结构指标来评价鸭肉饼的品质。结果表明,随着冻融循环次数的增加,空白组鸭肉饼的硬度、弹性、粘聚性、咀嚼性、a^(*)值、pH和P_(21)显著降低(P<0.05),蒸煮损失、TVB-N值和TBARS值显著升高(P<0.05)。在5次冻融循环后,L-精氨酸或L-赖氨酸对鸭肉饼品质的劣变有显著的抑制作用(P<0.05),而且L-精氨酸组鸭肉饼的蒸煮损失分别比空白组和三聚磷酸盐(Sodium tripolyphosphate,STP)组低13.23%和6.93%(P<0.05)。此外,在5次冻融循环后,L-精氨酸组的TVB-N值和TBARS值分别比空白组低41.92%和63.47%(P<0.05),均为四组中最低。这表明L-精氨酸或L-赖氨酸处理能在冻融循环过程中有效抑制鸭肉饼腐败变质、脂肪氧化,改善保水性,使鸭肉饼保持良好的品质特性,且L-精氨酸效果更好。

纳米红外电热技术烹饪对牛肉饼品质营养特性的影响研究

为探讨纳米红外电热技术烹饪对食物营养的影响,本文采用牛肉饼为研究对象,以炉腔温度曲线、食物温度曲线、感官评价、烹饪时间、质构、蛋白质消化率、TBARS、杂环胺为评价指标,对比纳米红外电热技术与传统金属加热管技术的烹饪效果。结果表明:应用纳米红外加热技术与传统金属管加热技术的炉腔升温阶段升温速率分别约为0.2、0.1℃/s,稳定阶段炉腔平均温度与目标温度的偏差分别为0.1、9.6℃;在牛肉饼烹饪效果方面,与传统金属管加热相比,应用纳米红外电热技术,烹饪时间延长45%,烹饪损失相对增加约7%,蛋白质消化率轻微改善2.73%,脂肪氧化相对降低23.33%,杂环胺生成含量相对降低66.69%。

Patti Smith私人影像房间

几年前,Patti Smith在意大利巡演时,拜访了罗马附近小镇上天主教圣塞莱斯廷五世曾被囚禁的城堡(Castello Longhi de Paolis di Fumone)。她留意到有个小房间,门上写着"Camera Solo",意大利文是私人房间的意思,原来这是过世的公爵留给自己的私密空间,家人,宾客,甚至情妇,都不得入内。一间只属于自己的房间,一个不为人打扰的、可以沉静入定、映照内心的空间,Smith为之打动。

糙米粉和柑橘皮粉的复配添加对牛肉饼品质的影响

通过单因素和复配试验,研究糙米粉和柑橘皮粉复配对牛肉饼品质的影响。将糙米粉(0%、1%、2%和3%)和柑橘皮粉(0%、1%、2%、3%和4%)分别添加到牛肉饼中,通过产品得率、颜色(L~*、a~*、b~*)、质构(弹性、黏聚和回复性)等指标的测定,并结合感官评价,筛选出糙米粉和柑橘皮粉的适合添加量,分别为2%和3%,在此添加量下的牛肉饼与空白对照组相比均有最大的产品得率、最佳的质构特性以及最好的感官评分(P <0.05)。再利用复配试验优化出糙米粉和柑橘皮粉的最适复合配比,结果表明糙米粉和柑橘皮粉的最适复配比例为:糙米粉1.5%,柑橘皮粉3.5%,在此配比下加工的牛肉饼具有良好的产品得率(92.73%)和感官评分。同时低场核磁弛豫时间(T2)结果显示,此配比下的牛肉饼水分结合最牢固,保水性最好。

生姜对烘烤猪肉饼品质及杂环胺形成的影响

选取猪肉与生姜为研究对象,探究不同生姜浓度(0.5%、1.0%、1.5%)对烘烤猪肉饼品质及杂环胺(heterocyclic aromatic amines,HAAs)生成的影响。结果表明,生姜能够降低猪肉饼的质量损失率并且改善色泽。生姜对8种HAAs(MeIQ、MeIQx、4,8-DiMeIQx、PhIP、IQx、IQ、AαC、Trp-P-2)均具有很好的抑制效果。浓度为1.5%的生姜对烘烤猪肉饼的总HAAs含量抑制率为55.45%。随着生姜浓度的增加,对游离氨基酸的消耗减少。因此生姜对烘烤猪肉饼中的HAAs有很好的抑制活性。

槲皮素和NaCl添加量对牦牛肉饼蛋白质和脂质氧化的影响

为研究槲皮素(Quercetin,Q)和不同NaCl添加量(0%、2%、4%、6%,m/m)对牦牛肉饼在贮藏过程中蛋白质和脂质氧化的影响,测定了牦牛肉饼在冷藏15 d期间的pH值、色差、羰基含量、表面疏水性、色氨酸荧光强度、二聚酪氨酸含量、过氧化值(Peroxide Value,POV)和硫代巴比妥酸反应物(Thiobarbituric Acid Reactive Substances,TBARS)值。结果表明,随着NaCl添加量增加,pH值增加(P<0.05),L、a和b值先增加后降低(P<0.05);添加槲皮素后咸肉饼的pH值(P<0.05)、a和b值增加(P<0.05)、L值降低(P<0.05)。添加NaCl使肉饼的羰基、表面疏水性、二聚酪氨酸、POV值和TBARS值增加(P<0.05),色氨酸荧光强度减小(P<0.05);但槲皮素处理使咸肉饼的色氨酸荧光强度、二聚酪氨酸、POV值及TBARS值降低,使4%NaCl(质量分数)肉饼的羰基含量降低了27.80%;表面疏水性在0~2%NaCl(质量分数)添加量下进一步增加(P<0.05),而在4%~6%NaCl添加量下降低(P<0.05)。该研究表明,NaCl能促进牦牛肉饼蛋白质和脂质氧化,但加入槲皮素可有效缓解肉饼氧化。该结果可为槲皮素作为肉制品天然抗氧化剂提供参考。

脂肪含量及原料肉形态对烤羊肉饼中杂环胺形成的影响

本文研究脂肪含量和原料肉形态对羊肉饼烤制过程中9种杂环胺的影响。试验选用不同脂肪添加量(0、5%、10%、15%、20%)和不同形态(30、40、60 g绞碎和50 g不绞碎)的羊肉饼,在220℃下烤制20 min后,测定样品中杂环胺的种类及含量。结果表明,在所有样品中共检出MeIQx、4,8-DiMeIQx、PhIP、Harman和Norharman 5种杂环胺。随着脂肪添加量的增加,MeIQx、4,8-DiMeIQx和PhIP3种极性杂环胺的含量显著升高(P<0.05),而非极性杂环胺的含量无显著性变化(P<0.05);羊肉饼重量增加时,极性杂环胺的含量显著降低(P<0.05),而非极性杂环胺的含量降低不显著(P>0.05);绞碎可显著增加极性杂环胺的含量(P<0.05),对非极性杂环胺的含量无显著影响(P>0.05),但未绞碎组非极性杂环胺的含量低于绞碎组。

迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响

以真空包装熟猪肉饼为试材,探讨不同质量分数迷迭香提取物的抗氧化、抑菌能力及其对肉饼品质的影响。将0.03%、0.06%和0.09%的迷迭香提取物分别添加到肉饼中,对肉饼在10 d冷藏期间的硫代巴比妥酸(thiobarbituric acid reactive substance,TBARS)值、菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、p H值、红度值(a*)和质构进行测定,并与0.02%二丁基羟基甲苯(butylated hydroxytoluene,BHT)进行比较。结果表明:添加迷迭香提取物的各处理组抗脂肪氧化能力高于空白对照组(P<0.05),迷迭香提取物添加量为0.09%的处理组在前7 d的冷藏过程中抑菌能力显著高于空白对照组(P<0.05)。添加迷迭香提取物的各处理组TVB-N含量在冷藏4 d后显著低于空白对照组,而p H值在整个冷藏过程中均显著低于空白对照组(P<0.05)。在冷藏1 d后,添加0.09%迷迭香提取物的肉饼a*值与空白对照组相比显著上升,而在冷藏7、10 d后,添加迷迭香提取物的各处理组a*值均显著升高(P<0.05)。此外,添加迷迭香提取物的各处理组咀嚼性在冷藏4、7、10 d后显著升高,硬度在冷藏1、10 d后显著升高,迷迭香提取物添加量为0.09%的肉饼在冷藏4、7 d后硬度也显著提升(P<0.05)。可见,迷迭香提取物能有效抑制真空包装熟猪肉饼的脂肪氧化及微生物生长,并且能在一定程度上改善其颜色和质构。

不同脂肪添加量的牛肉饼在反复冻融过程中的品质变化

探究不同脂肪添加量的牛肉饼在反复冻融过程中,其肌原纤维蛋白氧化、理化性质及感官品质的变化情况,阐明反复冻融、脂肪含量与蛋白氧化之间的关系,并分析由此导致的产品品质变化。将绞碎的牛背部脂肪按比例添加于绞碎的牛背最长肌肉中,分别添加相同的食盐等辅料,制得3组脂肪含量不同的牛肉饼,即未添加牛脂肪组(F_0)、添加10%牛脂肪组(F_(10))和添加20%牛脂肪组(F_(20))。真空包装后于-18℃冷冻贮藏,期间反复冻融5次循环,每次冻融后测定样品的感官品质、硫代巴比妥酸反应产物(thiobarbituric acid resctive substances,TBARS)值、色泽参数、解冻损失率,提取肌原纤维蛋白测定羰基含量、总巯基含量、蛋白溶解度,并通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)观察肌原纤维蛋白的聚集和降解程度。结果表明:随着冻融次数和脂肪含量的增加,牛肉饼的TBARS值、解冻损失率、亮度(L*)值、黄度(b*)值、羰基含量显著增加(P<0.05),红度(a*)值、总巯基含量、蛋白溶解性显著降低(P<0.05)。SDS-PAGE结果显示,随冻融次数和脂肪含量的增加,肌原纤维蛋白的肌球蛋白重链发生聚合,副肌球蛋白和肌动蛋白发生降解。牛肉饼经油煎熟制后进行感官评价,其品质随脂肪含量增加而提高,但随冻融次数增加而下降,特别是冻融3次之后的牛肉饼质地变硬,多汁性下降。相关性分析表明,冻融次数及脂肪含量均与蛋白氧化指标(羰基、总巯基、蛋白溶解性)及理化指标(TBARS值、解冻损失率、L*、a*、b*)极显著相关(P<0.01)。实验表明,反复冻融引起牛肉肌原纤维蛋白氧化,导致牛肉饼品质下降;脂肪含量的增加提高了感官得分,但同时加速了蛋白氧化和理化性质的变化。所以在实际的生产中,适当的脂肪含量可提高牛肉制品的品质,但注意冷冻贮藏要保持温度尽可能低且恒定。