期刊文献+
共找到3,776篇文章
< 1 2 189 >
每页显示 20 50 100
Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa
1
作者 Mingming Li Qiujin Zhu +4 位作者 Chao Qu Xiaohui Gong Yunhan Zhang Xin Zhang Shouwei Wang 《Food Science and Human Wellness》 SCIE CAS CSCD 2024年第4期2152-2160,共9页
Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.T... Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper.The dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were characterized.The results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to taste.Meanwhile,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork coppa.Further partial correlation analysis was performed to better elucidate the relationship among parameters.The results revealed that close relationship between endogenous proteases and key substances.RAP not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu.In addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal. 展开更多
关键词 Dry-cured pork coppa Endogenous proteases PROTEOLYSIS Key taste-active amino acids Volatile compounds
下载PDF
Smart Colorimetric Corn Starch Films Combined with Anthocyanin-Loaded Glutenin-Carboxymethyl Chitosan Nanocomplexes for Freshness Monitoring of Chilled Pork
2
作者 Juan Yan Wenchao Li +1 位作者 Xianfang Zhang Shisheng Liu 《Journal of Renewable Materials》 EI CAS 2024年第1期71-87,共17页
In this study,intelligent,pH-responsive colorimetric films were prepared by encapsulating anthocyanins in nanocomplexes prepared from glutenin and carboxymethyl chitosan.These nanocomplexes were added to a corn starch... In this study,intelligent,pH-responsive colorimetric films were prepared by encapsulating anthocyanins in nanocomplexes prepared from glutenin and carboxymethyl chitosan.These nanocomplexes were added to a corn starch matrix and used in the freshness monitoring of chilled pork.The effects of anthocyanin-loaded nanocomplexes on the physical,structural,and functional characteristics of the films were investigated.The addition of anthocyanin-loaded nanocomplexes increased the tensile strength,elongation at break,hydrophobicity,and light transmittance of the films while decreasing their water vapor permeability.This is because new hydrogen bonds are formed between the film components,resulting in a more homogeneous and dense structure.The colorimetric film has a significant color response to pH changes.These films were used in experiments on the freshness of chilled pork,in which the pH changes with changing freshness states.The results show that the colorimetric film can monitor changes in the freshness of chilled pork in real time,where orange,pink,and green represent the fresh,secondary fresh,and putrefied states of pork,respectively.Therefore,the intelligent colorimetric film developed in this study has good application potential in the food industry. 展开更多
关键词 Carboxymethyl chitosan GLUTENIN nanocomplexes anthocyanins pH indicator film chilled pork
下载PDF
Impact of Low-temperature Storage on Volatile Flavor Compounds in Prepared Pork Products
3
作者 Xiulian WANG Jiamin ZHANG +3 位作者 Ting BAI Wei WANG Kaihong YANG Lili JI 《Agricultural Biotechnology》 2024年第4期70-75,81,共7页
[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18... [Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products. 展开更多
关键词 Low-temperature storage Prepared pork Volatile flavor component Principal component analysis Cluster analysis
下载PDF
Effects of the degree of oral processing on the properties of saliva-participating emulsions:using stewed pork with brown sauce as the model 被引量:1
4
作者 Mingcheng Zhang Xiaocao Zhao +1 位作者 Dengyong Liu Guan Wang 《Food Science and Human Wellness》 SCIE CSCD 2023年第1期275-282,共8页
This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%a... This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and microstructure.The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point.The droplet size of emulsion showed a significant downward trend(P<0.05).Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing.In addition,theζ-potential of food boluses emulsion was decreased from-16.4 mV to-41.2 mV and the interfacial tension decreased by 52.6%before and after oral progressing.In conclusion,the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an emulsifier.This study provides new insights on understanding the oral processing process and sensory changes of fat. 展开更多
关键词 Oral processing FAT SALIVA EMULSIFICATION Stewed pork with brown sauce
下载PDF
Flavor release from traditional dry-cured pork during oral processing 被引量:1
5
作者 Xing Tian Zongjun Li +4 位作者 Ke Li Zhongqin Wu Rui Ren Haodong Wang Chaoqun Zeng 《Food Science and Human Wellness》 SCIE CSCD 2023年第1期102-110,共9页
The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt ... The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing. 展开更多
关键词 Dry-cured pork products Food oral processing Taste-active Flavor release Electronic tongue Sensory evaluation
下载PDF
Genetic dissection and genomic prediction for pork cuts and carcass morphology traits in pig
6
作者 Lei Xie Jiangtao Qin +6 位作者 Lin Rao Dengshuai Cui Xi Tang Liqing Chen Shijun Xiao Zhiyan Zhang Lusheng Huang 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2023年第6期2345-2362,共18页
Background As pre-cut and pre-packaged chilled meat becomes increasingly popular,integrating the carcasscutting process into the pig industry chain has become a trend.Identifying quantitative trait loci(QTLs)of pork c... Background As pre-cut and pre-packaged chilled meat becomes increasingly popular,integrating the carcasscutting process into the pig industry chain has become a trend.Identifying quantitative trait loci(QTLs)of pork cuts would facilitate the selection of pigs with a higher overall value.However,previous studies solely focused on evaluating the phenotypic and genetic parameters of pork cuts,neglecting the investigation of QTLs influencing these traits.This study involved 17 pork cuts and 12 morphology traits from 2,012 pigs across four populations genotyped using CC1 PorcineSNP50 BeadChips.Our aim was to identify QTLs and evaluate the accuracy of genomic estimated breed values(GEBVs)for pork cuts.Results We identified 14 QTLs and 112 QTLs for 17 pork cuts by GWAS using haplotype and imputation genotypes,respectively.Specifically,we found that HMGA1,VRTN and BMP2 were associated with body length and weight.Subsequent analysis revealed that HMGA1 primarily affects the size of fore leg bones,VRTN primarily affects the number of vertebrates,and BMP2 primarily affects the length of vertebrae and the size of hind leg bones.The prediction accuracy was defined as the correlation between the adjusted phenotype and GEBVs in the validation population,divided by the square root of the trait’s heritability.The prediction accuracy of GEBVs for pork cuts varied from 0.342 to 0.693.Notably,ribs,boneless picnic shoulder,tenderloin,hind leg bones,and scapula bones exhibited prediction accuracies exceeding 0.600.Employing better models,increasing marker density through genotype imputation,and pre-selecting markers significantly improved the prediction accuracy of GEBVs.Conclusions We performed the first study to dissect the genetic mechanism of pork cuts and identified a large number of significant QTLs and potential candidate genes.These findings carry significant implications for the breeding of pork cuts through marker-assisted and genomic selection.Additionally,we have constructed the first reference populations for genomic selection of pork cuts in pigs. 展开更多
关键词 Carcass morphology traits Genomic selection Genotype imputation GWAS pork cuts
下载PDF
Effects of Heat Treatment on Processing Characteristics of Pork
7
作者 Ting BAI Li TANG +5 位作者 Lei WANG Ying ZHANG Bowen ZAN Wei WANG Lili JI Jiamin ZHANG 《Agricultural Biotechnology》 CAS 2023年第5期67-74,共8页
[Objectives]This study was conducted to explore the effects of heat treatment on processing characteristics of pork.[Methods]The effects of low-temperature long-term cooking(LTLT),high-temperature vacuum cooking,high-... [Objectives]This study was conducted to explore the effects of heat treatment on processing characteristics of pork.[Methods]The effects of low-temperature long-term cooking(LTLT),high-temperature vacuum cooking,high-temperature cooking and high-temperature steaming on some indexes of pork products were studied,and principal component analysis was carried out.[Results]LTLT had significant effects on the total sensory score,moisture content,cooking loss rate,a value,shear force,and TBARS of pork,and the corresponding optimal product indicators were 71.40 points,72.36%,14.20%,4.79,7089.87 g,and 0.05 mg/kg,respectively.The microstructure changes in the LTLT group were relatively small,as the muscle fiber structure was relatively dense and uniform,and the gaps between muscle fibers were small.A total of 30 volatile flavor compounds were detected in the four groups,mainly alcohols,alkenes,alkanes,lipids,ketones,and aldehydes,and the LTLT group had more types and high contents.PCA analysis showed that the sensory evaluation,moisture content,elasticity,a value and LTLT were positively correlated with principal component 1.[Conclusions]Various indexes comprehensively showed that the LTLT group had better meat color,flavor,texture characteristics and lower oxidation degree than traditional cooking and steaming methods,which provides a theoretical reference for its large-scale application in the processing of prepared meat products. 展开更多
关键词 Heat treatment pork Processing characteristics Principal component analysis
下载PDF
Study on Pork Quality and Safety Traceability System and Relevant Management Systems
8
作者 林凌 刘华楠 《Animal Husbandry and Feed Science》 CAS 2009年第1期40-46,共7页
It is the key to construct the traceability mechanism of quality responsibility for ensuring the quality and safety of animal products. In this study, after defining the concept of traceability system and analyzing it... It is the key to construct the traceability mechanism of quality responsibility for ensuring the quality and safety of animal products. In this study, after defining the concept of traceability system and analyzing its function mechanism, the design ideas of pork quality and safety traceability system based on bar code and Internet were put forward, including network structure, system process, business process and information identifica- tion. Then the relevant management systems were proposed. 展开更多
关键词 pork QUALITY Safety TRACEABILITY INTERNET Management system
下载PDF
Effects of Probiotics on Growth, Pork Quality and Serum Metabolites in Growing-finishing Pigs 被引量:16
9
作者 Liu Tian-yang Su Bin-chao +2 位作者 Wang Jia-li Zhang Chao Shan An-shan 《Journal of Northeast Agricultural University(English Edition)》 CAS 2013年第4期57-63,共7页
A total of 72 growing-finishing pigs(56 days old) were used to investigate the effects of dietary probiotics on growing performance, pork quality and serum metabolites. Using single factorial experiment design, pigs... A total of 72 growing-finishing pigs(56 days old) were used to investigate the effects of dietary probiotics on growing performance, pork quality and serum metabolites. Using single factorial experiment design, pigs were allotted to three groups(four pens/group and six pigs/pen). Diet treatments were a corn-soybean meal(control group) and a corn-soybean meal with 1% probiotics(probiotics group) or 80 mg kg-1colistin sulfate(antibiotics group). Pigs were slaughtered when pigs of the lightest averaged 90 kg(157 days of age). There was no difference(p&gt;0.05) in average daily gain or feed/gain, and the average daily feed intake of the antibiotics group was higher than that of the probiotics and the control groups(p&lt;0.05). Diet supplemented with probiotics reduced the drip loss and cooking loss of pork(p&lt;0.05). Dietary supplementation with probiotics significantly decreased the content of triglycerides, lowdensity lipoprotein and urea nitrogen in serum(p&lt;0.05), and increased the content of high-density lipoprotein in serum(p&lt;0.05). These results suggested improving effects of dietary probiotics on pork quality and serum metabolism in growing-finishing pigs. 展开更多
关键词 PROBIOTICS growing-finishing pig growth performance pork quality serum metabolite
下载PDF
A Solution on Pork Quality Traceability from Farm to Dinner Table in Tianjin City,China 被引量:12
10
作者 XIONG Ben-hai FU Run-ting +3 位作者 LIN Zhao-hui LUO Qing-yao YANG Liang PAN Jia-rong 《Agricultural Sciences in China》 CSCD 2010年第1期147-156,共10页
In order to meet government supervision of pork production safety as well as consumer's right to know what they buy and protect the public safety of pork food, this study adopts animal identification, intelligent per... In order to meet government supervision of pork production safety as well as consumer's right to know what they buy and protect the public safety of pork food, this study adopts animal identification, intelligent personal digital assistant (PDA) reading and writing, general packet radio service (GPRS), and other information technologies, proposes a pork tracking and traceability inferstructure based on pork production substrace flow and data flow, designs the metadata structure and related datatbases for farming, slaughtering, and retailing sector based on intensive pig farming and smallhold pig farming, develops three different data-recording systems, and finally establishes a public network platform for the information inquiry in light of "the administrative rules on identification and rearing files for animal and poultry" in China. The farming process information system supplies early warning for the usage of drugs and feed additives based on data of every individual pig and timely uploading all events data to remote traceability database when pigs are sold; the PDA data collecting system can collect farming events data for pigs fed by farmers and submit to the center database by GPRS; the web-based Tianjin's pork traceability platform can integrate all identifications and related pork quality data from farming, slaughtering to marketing by online, and achieve pork tracking from product origin to consumption and tracing in the turnover direction. It is feasible to realize pork quality traceability by identification technologies developed and/or integrated, metadata specifications designed, three data-recording systems deyeloped, and web-inquiring platform established. Some individual technical bottlenecks will be resolved with the development of communication technologies. The full implementation in Tianjin, China, will supply technical support for guaranteeing the quality and safety of pork production and meeting consumer's demands. 展开更多
关键词 animal identification pork tracking TRACEABILITY PDA GPRS
下载PDF
Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork 被引量:2
11
作者 丁玉庭 桑卫国 陈艳 《Journal of Zhejiang University Science》 EI CSCD 2004年第6期684-688,共5页
Biochemical changes of natural actomyosin from fresh pale, soft, exudative (PSE) and normal pork were studied,and the effects of different storage temperatures and different incubation temperature and times on sample ... Biochemical changes of natural actomyosin from fresh pale, soft, exudative (PSE) and normal pork were studied,and the effects of different storage temperatures and different incubation temperature and times on sample superprecipitation,total sulfhydryl (-SH) content, and ATP (adenosine triphosphate) sensitivity were investigated. The results demonstrated that ATPase activity and thermal stability of PSE actomyosin were lower than those of normal pork; and that PSE actomyosin had higher -SH content than that of normal pork at all incubation temperatures and times tested. 展开更多
关键词 PSE pork ACTOMYOSIN Biochemical characteristics
下载PDF
Effect of Lactobacillus salivarius H strain isolated from Chinese dry-cured ham on the color stability of fresh pork 被引量:3
12
作者 Zhen Luo Vincent Gasasira +4 位作者 Yuhui Huang Dengyong Liu Xihong Yang Shihong Jiang Wenfeng Hu 《Food Science and Human Wellness》 SCIE 2013年第3期139-145,共7页
The aim of this research is to investigate the effect of lactic acid bacteria(LAB)on color stability of fresh pork.Of the seven LAB strains isolated from the Chinese dry-cured hams,H strain was identified as Lactobaci... The aim of this research is to investigate the effect of lactic acid bacteria(LAB)on color stability of fresh pork.Of the seven LAB strains isolated from the Chinese dry-cured hams,H strain was identified as Lactobacillus salivarius(CCTCC M2010374)by serial biochemical tests and 16S rRNA analysis.The fresh pork samples were immersed in the H strain and Lactobacillus fermentum extracts for 1 min after ultrasonic cells disruption and samples immersed in sterile 0.9%(m/V)saline was served as a control group,then samples were vacuum packaged and stored at 4◦C.Nitrate oxide synthase(NOS)and metmyoglobin(MetMb)reductase were found in the cells extracts of H strain.After 6 days of storage,H strain group was found to be associated with the highest CIE a*values(P<0.05)and the lowest MetMb(41%).L.salivarius H strain has thus shown a beneficial effect on the color stability of fresh pork.Further research is necessary to elucidate its mechanism.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved. 展开更多
关键词 pork Color stability Lactobacillus salivarius METMYOGLOBIN
下载PDF
Pork Meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross 被引量:1
13
作者 Alfredo Teixeira Sandra Rodrigues 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2013年第11期1961-1971,共11页
This work aimed to evaluate the physical-chemical characteristics of pork from a local breed (Portuguese black pork called Preto Alentejano) and a commercial breed. Sixteen animals were used, 4 females and 4 males f... This work aimed to evaluate the physical-chemical characteristics of pork from a local breed (Portuguese black pork called Preto Alentejano) and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture. Results of fat and pigments contents indicate signiifcant (P〈0.05 and P〈0.01) differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no signiifcant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16:0, C18:0, C16:1, C18:1, C18:2. There was a predominance of monounsaturated fatty acids (MUFA), followed by saturated (SFA) and polyunsaturated (PUFA). Differences were signiifcant for sex (P〈0.01) and breed (P〈0.01). Preto Alentejano breed and females presented the higher percentages of SFA (P〈0.01) and MUFA (P〈0.001) fatty acids. Differences between breeds might be due to breed production system and feed differences. 展开更多
关键词 BREED SEX pork MEAT QUALITY
下载PDF
Prediction of Fresh Pork Quality using Hyperspectral Scattering Imaging(HSI) Technique 被引量:2
14
作者 Wu Jianhu Yu Youwei 《Animal Husbandry and Feed Science》 CAS 2015年第3期144-147,151,共5页
In this study, fresh pork tenderness, drip-loss, pH value and color parameters ( CIE, a * , b * and L * values) were simultaneously predicted using hyperspectral scattering imaging (HSI) technique. The hyperspe... In this study, fresh pork tenderness, drip-loss, pH value and color parameters ( CIE, a * , b * and L * values) were simultaneously predicted using hyperspectral scattering imaging (HSI) technique. The hyperspectral scattering images of dO fresh pork samples were collected at the wavelength of 400 -I 100 nm, and the scattering profiles were fitted via Lorontzian distribution ( LD ) function to give three parameters a ( asymptotic value ), b (peak value ) and c ( full width at b/2). Stepwise discrimination was performed to determine the optimal wavelengths combinations. The LD parameters combinations (a, b and c) of optimal wavelengths were used to establish multi-linear regression (MLR) models to predict the pork attributes. The models were able to predict pork with high correlation coefficients of 0.92 for drip-loss, 0.94, 0.92 and 0.98 respectively for color parameters ( a * , b* and L * ), and for tenderness and pH value the models gave the correlation coefficients of 0.69 and 0.76, respectively. These results showed that the hyperspectral scattering technique was capable of predicting quality parameters of perk. The study provides an efficient means for rapid and nondestructive determination of pork quality simultaneously. 展开更多
关键词 pork Meat quality Hyperspectral scattering imaging Lorentzian distribution (LD) function
下载PDF
An empirical analysis on the impact of environmental regulations on pork trade:evidence from China 被引量:2
15
作者 Yi Yu Hui Zhang Hao Hu 《Chinese Journal of Population,Resources and Environment》 2014年第2期171-177,共7页
This paper uses the gravity model to examine the effect of environmental regulations on pork trade flows between different regions within China.We apply a linear programming tool to estimate pork trade flows from 2000... This paper uses the gravity model to examine the effect of environmental regulations on pork trade flows between different regions within China.We apply a linear programming tool to estimate pork trade flows from 2000 to 2008,and discuss the environmental acts on livestock pollution and income level to proxy environmental regulations.We use OLS regression and panel data with dummy variable in the cross-sectional GLS estimation.Our results indicate that the gap of environmental regulations between trade partners has a positive relationship with pork trade flows,and the difference in environmental regulations changes the traditional comparative advantage pattern to some extent.This paper provides convincing evidence for the pollution haven effect on livestock in China. 展开更多
关键词 environmental regulations pollution haven gravity model pork trade flow
下载PDF
Interactions between pork consumption,CagA status and IL-1B-31 genotypes in gastric cancer 被引量:1
16
作者 Xiao-Qin Wang Paul D Terry +4 位作者 Li Cheng Hong Yan Jian-Sheng Wang Wen-An Wu Sen-Ke Hu 《World Journal of Gastroenterology》 SCIE CAS 2014年第25期8151-8157,共7页
AIM: To explore potential interactions among Helicobacter pylori (H. pylori), CagA status, interleukin (IL)-1B-31 genotypes, and non-cardiac gastric cancer (GC) risk.
关键词 Gastric cancer pork CAGA INTERLEUKIN-1B Interaction Helicobacter pylori
下载PDF
The Inhibiting Effect of Bone Protein Hydrolysates on Lipid Oxidation in Pork Patties 被引量:1
17
作者 DIAO Jingjing DIAO Xinping +1 位作者 KONG Baohua CHEN Hongsheng 《Journal of Northeast Agricultural University(English Edition)》 CAS 2009年第1期29-34,共6页
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 hydroxyanis... 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. 展开更多
关键词 bone protein HYDROLYSATES ANTIOXIDANTS pork patties lipid oxidation
下载PDF
Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce:potentially risky and volatile products 被引量:2
18
作者 He Li Xiangyi Tang +1 位作者 Chunjian Wu Shujuan Yu 《Food Science and Human Wellness》 SCIE 2021年第2期221-230,共10页
The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by consumers.Maillard reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal proce... The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by consumers.Maillard reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal process.However,there is a lack of research on its risk and flavor by MR.By solid phase extraction combined with HPLC-MS,4 kinds of harmful compounds including acrylamide(AA),heterocyclic aromatic amines(HAAs),4-methylimidazole(4-MEI)and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg.The quantitative formula was proposed to evaluate the risk value of the SPB-BS,after taking into account the content,acceptable daily intake(ADI)and carcinogenicity of each compound.The risk values were in range of 0.57–37.93,suggesting that the risk caused by MR in SPB-BS was low.By head space-solid phase microextraction combined with GC-MS,57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols,aldehydes,acids and esters.Based on the structures of these compounds and the composition of SPB-BS,lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile compounds.In addition,the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS,so it is necessary to point out a balance between them in the further study. 展开更多
关键词 Stewed pork balls with brown sauce Maillard reaction Harmful compounds VOLATILES HS-SPME-GC-MS
下载PDF
Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants 被引量:2
19
作者 Margit D. Aaslyng Birgitte Winther Lund Kirsten Jensen 《Food and Nutrition Sciences》 2016年第14期1315-1329,共15页
Five marinades were developed using natural antioxidants. Based on a consumer test of the appearance, three marinades were chosen for further investigation: an oregano, an acerola and a Dijon marinade, the Dijon marin... Five marinades were developed using natural antioxidants. Based on a consumer test of the appearance, three marinades were chosen for further investigation: an oregano, an acerola and a Dijon marinade, the Dijon marinade containing acerola, sumac and oregano. A barbecue and a sumac marinade were not included in the further study. In a home use test, consumers barbecued pork chops with the three marinades. Most of the consumers preferred the oregano and the Dijon marinade, while the acerola marinade was less liked. After controlled cooking using both direct and indirect heat to a core temperature of 65°C and 80°C, the content of the heterocyclic aromatic amines (HCA) PhiP, MeIQx, DiMeIQx, Harman and Norharman was analysed. All of the marinades reduced the content of MeIQx and DiMeIQx, although only with indirect heat, while PhiP was reduced using both grilling methods. Surprisingly, in particular the content of Harman—and to a lesser extent Norhaman—was very high in the Dijon-marinated chops. The results demonstrated that it was possible to develop well-liked marinades that can reduce the formation of selected HCAs. 展开更多
关键词 pork Marinades Heterocyclic Aromatic Amines
下载PDF
Assessment of the inhibitory effects of sodium nitrite, nisin, potassium sorbate, and sodium lactate on Staphylococcus aureus growth and staphylococcal enterotoxin A production in cooked pork sausage using a predictive growth model 被引量:1
20
作者 Lu Lin Jie Yun Hu +3 位作者 Yi Wu Min Chen Jie Ou Wei Ling Yan 《Food Science and Human Wellness》 SCIE 2018年第1期83-90,共8页
This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork ... This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork sausage by inoculating sausage samples containing preservative with an S.aureus strain producing staphylococcal enterotoxin A(SEA)and then storing them at 37℃ for 36 h.Samples were analyzed every 3 h to count the S.aureus colonies and to detect SEA.The modified Gompertz model was used to describe S.aureus growth in the samples under various conditions,and the preservatives with a significant antimicrobial effect were selected.In addition,the antimicrobial effects of the selected preservatives under various concentrations were tested.Results showed that sodium nitrite,nisin,and potassium sorbate had a weak effect against S.aureus growth and had no effect against SEA production,whereas sodium lactate could significantly inhibit S.aureus growth and SEA production.Moreover,the antimicrobial effect of sodium lactate was concentration-dependent,wherein sodium lactate concentration<12 g/kg showed no inhibitory effect,but when the concentration was increased to 24 g/kg,sodium lactate could effectively inhibit S.aureus growth and SEA production,and at 48 g/kg,sodium lactate had a significant inhibitory effect. 展开更多
关键词 Staphylococcus aureus Staphylococcal enterotoxin A Cooked pork sausage PRESERVATIVE Sodium lactate
下载PDF
上一页 1 2 189 下一页 到第
使用帮助 返回顶部