The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbi...The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃;no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage;it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃.展开更多
Crisp Nile tilapia(Oreochromis niloticus)is a kind of valuable fish product with high muscle firmness and crispiness texture.However,with the change of physicochemical in crisp Nile tilapia,the frozen storage paramete...Crisp Nile tilapia(Oreochromis niloticus)is a kind of valuable fish product with high muscle firmness and crispiness texture.However,with the change of physicochemical in crisp Nile tilapia,the frozen storage parameters and quality would be different comparing to normal Nile tilapia.Thus,the aim of this study was to analyze the changes in texture,chemical quality indices and volatile compounds of Nile tilapia fillets during frozen storage.The remaining storage time of the crisp Nile tilapia fillets could be estimated within 120 days.During frozen storage,fillets resulted in softer started at 90-day,and 36.75%,45.74%,48.81%and 20.37%reduction of hardness,springiness,gumminess and chewiness were observed at 120-day.Thiobarbituric acid reactive substances(TBARS)for frozen samples showed similar with fresh fillets within 60 days,while the TBARS was 1.97 folds higher than fresh one at 120-day.Low-field nuclear magnetic resonance(LF-NMR)indicated that the water loss of Nile tilapia fillets was significant changed at 120-day,which reduced more than 12.5%water out of weight.The volatile compound analysis showed that more free fatty acid will be detected at 120-day comparing to the fresh fillets.The combined results demonstrated that the crisp Nile tilapia fillets had the best quality before 60 days frozen storage then loss of some quality properties in longer freezing.Thus,these results identified the ideal storage strategy for the preservation of crisp Nile tilapia without affecting sensory appeal and commercial value.展开更多
The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. ...The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO2 product yielded the best textural and sensorial characteristics followed by 50%CO2/50% N2 and 100% N2 when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO2 (atm2), 50% CO2/50% N2 (atm4) and 100% N2 (atm3), compared to conventional air pack (15 days).展开更多
文摘The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃;no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage;it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃.
基金Key Research and Development Program of Guangzhou City(202103000067)Public science brand and standards establishment for Huadu Fishery Industrial Park(21302156)+1 种基金National Natural Science Foundation of China(42106130)Guangdong Basic and Applied Basic Research Foundation(2020A1515110237).
文摘Crisp Nile tilapia(Oreochromis niloticus)is a kind of valuable fish product with high muscle firmness and crispiness texture.However,with the change of physicochemical in crisp Nile tilapia,the frozen storage parameters and quality would be different comparing to normal Nile tilapia.Thus,the aim of this study was to analyze the changes in texture,chemical quality indices and volatile compounds of Nile tilapia fillets during frozen storage.The remaining storage time of the crisp Nile tilapia fillets could be estimated within 120 days.During frozen storage,fillets resulted in softer started at 90-day,and 36.75%,45.74%,48.81%and 20.37%reduction of hardness,springiness,gumminess and chewiness were observed at 120-day.Thiobarbituric acid reactive substances(TBARS)for frozen samples showed similar with fresh fillets within 60 days,while the TBARS was 1.97 folds higher than fresh one at 120-day.Low-field nuclear magnetic resonance(LF-NMR)indicated that the water loss of Nile tilapia fillets was significant changed at 120-day,which reduced more than 12.5%water out of weight.The volatile compound analysis showed that more free fatty acid will be detected at 120-day comparing to the fresh fillets.The combined results demonstrated that the crisp Nile tilapia fillets had the best quality before 60 days frozen storage then loss of some quality properties in longer freezing.Thus,these results identified the ideal storage strategy for the preservation of crisp Nile tilapia without affecting sensory appeal and commercial value.
文摘The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO2 product yielded the best textural and sensorial characteristics followed by 50%CO2/50% N2 and 100% N2 when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO2 (atm2), 50% CO2/50% N2 (atm4) and 100% N2 (atm3), compared to conventional air pack (15 days).
文摘为了探究太平洋牡蛎(Crassostrea gigas)在0℃和4℃冷藏过程中的品质变化,首先对牡蛎不同组织(闭壳肌、外套膜、鳃和内脏团)在冷藏过程中的表观变化进行观察,利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulphate-polyacrylamide gel electrophoresis,SDS-PAGE)分析冷藏过程中各组织中全蛋白的变化,进一步通过Western blotting鉴定闭壳肌中肌球蛋白重链(myosin heavy chain,MHC)、肌动蛋白、副肌球蛋白(paramyosin,PM)和原肌球蛋白(tropomyosin,TM)的降解情况,采用荧光光谱分析闭壳肌冷藏过程中内源性丝氨酸蛋白酶和组织蛋白酶B的活力变化,以闭壳肌的pH、K值和质构特性等为评价指标,分析其在冷藏过程中品质的变化。结果显示,随着冷藏时间延长,闭壳肌由紧实变得绵软,表观变化最明显。Western blotting结果显示,在0℃和4℃冷藏过程中,闭壳肌中MHC分别在第3天和第1天开始降解,表明低温有利于降低蛋白酶解速率;但是,肌动蛋白、PM和TM无明显变化。闭壳肌中丝氨酸蛋白酶和组织蛋白酶B活力在冷藏过程中总体呈现先升高后降低的趋势。在0、4℃冷藏过程中,pH值从初始的6.79开始呈现下降趋势,至第11天时分别为6.52、5.84;K值分别在第9天和第5天超过二级鲜度范围(40%);闭壳肌硬度和咀嚼性均在第1天达到峰值,随后逐渐下降,弹性呈现下降趋势;闭壳肌中MHC的降解最为明显,并与牡蛎品质劣化密切相关。研究可为牡蛎冷藏保鲜提供理论参考。
文摘目的 探究适合烟熏鸭胸产品的较优杀菌方式,保持烟熏鸭胸产品的食用品质。方法 以烟熏鸭胸产品为研究对象,研究高温蒸汽杀菌(121℃、20 min)、巴氏杀菌(95℃、35 min)、辐照杀菌(6 kGy)及不杀菌处理方式对烟熏鸭胸肉制品感官品质、质构特性和安全性的影响。结果 辐照杀菌、未杀菌对照组烟熏鸭胸产品在贮藏35 d时菌落总数分别为4.14 lg CFU/g、4.71 lg CFU/g,感官分数、水分含量、pH、硬度、咀嚼性显著降低(P<0.05),挥发性盐基氮、过氧化值显著升高(P<0.05),达不到产品货架期要求。贮藏56d时,巴氏杀菌组烟熏鸭胸产品菌落总数达到3.67 lg CFU/g,显著升高(P<0.05),高温杀菌组菌落总数变化不显著(P>0.05),其余指标在可接受范围之内,能够达到产品货架期要求。结论 高温蒸汽杀菌、巴氏杀菌均可抑制烟熏鸭胸45d内微生物的生长,保证产品的食用安全,但高温蒸汽杀菌会降低产品的质构特性,影响产品货架期内的销售品质,辐照杀菌不能满足本研究产品的杀菌要求。
