Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation...Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation to carbonyls such as aldehydes and ketones. The fatty acids in chicken fat mainly comprise palmitic acid, oleic acid and linoleic acid. After being heated at 120 ~C for 3 h, the degraded carbonyls of chicken fat were reacted with cysteine, alanine, glycine and thiamine to form a chicken-like flavoring. The key aromatic components of the flavoring were identified by GC-MS. In the overall volatile profile, 22 kinds of compound were detected, among which 2-furanmethanol was formed by the Maillard reaction, 1-（2-furanyl）-ethanone by cyclization and 2,4,6-trimethyl-l,3,5-trithiane by the Strecker degradation of cysteine. Dihydro-2-methyl-3（2H）-furanone, dihydro-2-methyl- 3（2H）-thiophenone, 2-acetyl-lH-pyrroline and 4-methyl-5-thiazoleethanol were the degradation products of thiamine. The prepared chicken flavoring was added to comminuted chicken product （CCP）. GC-MS analysis and sensory evaluation showed that the flavor and odor of the CCP were greatly enhanced.展开更多
Polypropylene samples with fullerene C60, fullerenol C60（OH）24, 1010, C60/168, C60-OH/168 and 1010/168 as antioxidants were prepared by extrusions. MFR, YI, TGA and OIT of all the samples were tested. According to t...Polypropylene samples with fullerene C60, fullerenol C60（OH）24, 1010, C60/168, C60-OH/168 and 1010/168 as antioxidants were prepared by extrusions. MFR, YI, TGA and OIT of all the samples were tested. According to the results of MFR, during the melt extrusion, fullerene showed excellent stability effect on PP. The antioxidative ability of fullerene was comparable to the traditional antioxidant 1010. The antioxidative ability of fullerenol was not significant in the first extrusion and it accelerated the degradation of PP in the second and the third extrusions. TGA and OIT tests showed that the stability effects of fullerene and fullerenol were slightly lower than antioxidant 1010. In the first time, antioxidant 168 was reported to show great synergistic effects with fullerene and fullerenol as antioxidants, which sussested a simple way to enhance the antioxidative abilities of fullerene and fullerenol.展开更多
This study has presented the potential use of plasma-activated water(PAW)for the inactivation of Escherichia coli(E.coli)and Staphylococcus aureus(S.aureus)inoculated on blueberries.The generation parameters of PAW we...This study has presented the potential use of plasma-activated water(PAW)for the inactivation of Escherichia coli(E.coli)and Staphylococcus aureus(S.aureus)inoculated on blueberries.The generation parameters of PAW were optimized to a voltage of 8 kV,a frequency of 14 kHz,a processing volume of 30 mL,and a processing time of 50 min.PAW treatments achieved significantly higher(p<0.05)reductions than those obtained by water treatment in E.coli and S.aureus.As shown by propidium iodide and acridine orange staining,electron microscopy and optical emission spectra of plasma,the microbial inactivation of PAW was attributable to damage to the cell membrane and the denaturation of DNA induced by reactive oxygen species produced from plasma.During storage,PAW treatment was more beneficial to the quality of blueberries than water treatment.Thus,PAW immersion is a promising method for maintaining the freshness of blueberries.展开更多
文摘Lipid oxidation and degradation are generally recognized as unfavorable reactions in food processing. However, lipids can be utilized to produce meat-like flavorings through reaction with amino acids after degradation to carbonyls such as aldehydes and ketones. The fatty acids in chicken fat mainly comprise palmitic acid, oleic acid and linoleic acid. After being heated at 120 ~C for 3 h, the degraded carbonyls of chicken fat were reacted with cysteine, alanine, glycine and thiamine to form a chicken-like flavoring. The key aromatic components of the flavoring were identified by GC-MS. In the overall volatile profile, 22 kinds of compound were detected, among which 2-furanmethanol was formed by the Maillard reaction, 1-（2-furanyl）-ethanone by cyclization and 2,4,6-trimethyl-l,3,5-trithiane by the Strecker degradation of cysteine. Dihydro-2-methyl-3（2H）-furanone, dihydro-2-methyl- 3（2H）-thiophenone, 2-acetyl-lH-pyrroline and 4-methyl-5-thiazoleethanol were the degradation products of thiamine. The prepared chicken flavoring was added to comminuted chicken product （CCP）. GC-MS analysis and sensory evaluation showed that the flavor and odor of the CCP were greatly enhanced.
基金financially supported by the Fundamental Research Funds for the Central Universities,China(No.TD201203)
文摘Polypropylene samples with fullerene C60, fullerenol C60（OH）24, 1010, C60/168, C60-OH/168 and 1010/168 as antioxidants were prepared by extrusions. MFR, YI, TGA and OIT of all the samples were tested. According to the results of MFR, during the melt extrusion, fullerene showed excellent stability effect on PP. The antioxidative ability of fullerene was comparable to the traditional antioxidant 1010. The antioxidative ability of fullerenol was not significant in the first extrusion and it accelerated the degradation of PP in the second and the third extrusions. TGA and OIT tests showed that the stability effects of fullerene and fullerenol were slightly lower than antioxidant 1010. In the first time, antioxidant 168 was reported to show great synergistic effects with fullerene and fullerenol as antioxidants, which sussested a simple way to enhance the antioxidative abilities of fullerene and fullerenol.
基金supported by the Fundamental Research Funds for the Central Universities(BLX201616)The Open Project Program of Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University(BTBU),Beijing 100048,China,SPFW2020YB09the Fundamental Research Funds for the Central Universities(buctrc201906).
文摘This study has presented the potential use of plasma-activated water(PAW)for the inactivation of Escherichia coli(E.coli)and Staphylococcus aureus(S.aureus)inoculated on blueberries.The generation parameters of PAW were optimized to a voltage of 8 kV,a frequency of 14 kHz,a processing volume of 30 mL,and a processing time of 50 min.PAW treatments achieved significantly higher(p<0.05)reductions than those obtained by water treatment in E.coli and S.aureus.As shown by propidium iodide and acridine orange staining,electron microscopy and optical emission spectra of plasma,the microbial inactivation of PAW was attributable to damage to the cell membrane and the denaturation of DNA induced by reactive oxygen species produced from plasma.During storage,PAW treatment was more beneficial to the quality of blueberries than water treatment.Thus,PAW immersion is a promising method for maintaining the freshness of blueberries.
