Entity

Time filter

Source Type


Yakhin L.A.,Hunan Agricultural University | Zhang L.-L.,Hunan Agricultural University | Wang Y.-L.,Hunan Agricultural University | Wang Y.-L.,Hunan Province Key Laboratory of Food Science and Biotechnology | Li Z.-J.,Hunan Agricultural University
Gaoya Wuli Xuebao/Chinese Journal of High Pressure Physics | Year: 2013

This study is aimed to observe the effect of different pressure (300, 400, 500 MPa) and different pressure holding time (5, 10, 15 min) on vacuum packed grass carp fillet. The fillets were stored at chilling temperature (4°C) for 15 d, and the observations were carried out every 3 d. The electron micrographs showed that there were modifications on longitudinal sections (sarcomere disorganization) of muscle fiber treated by high pressure for 5 min. The K-values of fish fillets treated by 400 and 500 MPa were below 70%, and they were still considered fresh at least until 6 and 12 d, respectively. Therefore, the application of high pressure processing was able to improve the shelf life of grass carp fillets. However, the application of high pressure treatment reduced the water holding capacity and increased the hardness of fish meat. In addition, the values of L*, a* and b* were all increased with the increase of storage time, and both L* and b* were increased with pressure, while a* was reduced with pressure. Source


Liu Y.,Hunan Agricultural University | Liu Y.,Hunan Province Key Laboratory of Food Science and Biotechnology | Liu L.-L.,Hunan Agricultural University | Zhou Z.,Hunan Agricultural University | Luo C.,Hunan Agricultural University
Modern Food Science and Technology | Year: 2015

Using duck eggs as raw material, the effects of the type and amount of added metal salts on the quality of preserved eggs were studied by comparing the safety performance and sensory quality of preserved eggs prepared by the immersion method, using different metal salt solutions. The experimental results showed that good sensory quality was obtained in preserved eggs prepared by the addition of CuSO4, ,CuSO4:ZnSO4 = 1:1, or ZnSO4:FeSO4 = 1:1, with evaluation scores of 90.6 ± 2.4, 89.8 ± 3.2, or 88.2 ± 2.7, respectively. The sensory quality of the preserved egg prepared by the addition of ZnSO4 was slightly lower, with an evaluation score of 85.80 ± 3.80. Low sensory quality was obtained in preserved eggs prepared by the addition of FeSO4 or MgSO4. For the preserved eggs prepared by the addition of CuSO4: ZnSO4 = 1:1, the concentrations of residual zinc and copper ions (Cu2+: 4.12±0.11 mg/kg, Zn2+: 8.32±0.19 mg/kg) were significantly lower than those of preserved eggs prepared by the addition of zinc salt (Zn2+: 12.96 ± 0.22 mg/kg) or copper salt (Cu2+: 8.55 ± 0.28 mg/kg). The impacts of different zinc salts on the sensory quality of the preserved eggs were different. The concentration of residual zinc ions (Zn2+: 9.27 ± 0.09 mg/kg) and sensory evaluation score of preserved eggs prepared by adding zinc oxide were significantly lower than those of preserved eggs prepared by adding other zinc salts. Based on this comprehensive evaluation, ZnSO4 was found to be a suitable zinc salt for the preparation of preserved eggs. For preserved eggs prepared by the addition of CuSO4 or CuSO4:ZnSO4=1:1, the runny-yolk index was high (0.66 or 0.57, respectively), with good elasticity, hardness, and chewiness. Therefore, considering the sensory quality and the level of metal residues, the qualities of preserved eggs prepared by the immersion method, using CuSO4 and ZnSO4 solutions, were relatively good, while the addition of FeSO4 alone was not suitable for the preparation of preserved eggs. ©, 2015, South China University of Technology. All right reserved. Source


Chen G.,Hunan Agricultural University | Zhao C.,Hunan Agricultural University | Lu J.,Hunan Agricultural University | Liu Y.,Hunan Agricultural University | Liu Y.,Hunan Province Key Laboratory of Food Science and Biotechnology
Journal of the Chinese Cereals and Oils Association | Year: 2013

The paper has analyzed grass carp fatty acid composition and tea polyphenolsby on fatty acid changes by GC/MS. Determined the fatty acid composition and content when the fish stored at 4°C with different concentration tea polyphenols at respective storage periods. The result shows that there are composed mainly of the 18 kinds of fatty acids. Among the fatty acids, the saturated had occupied a rate of 2.30%, the unsaturated of 70.68%, and tea polyphenols had significant protective effect on fatty acid with tea polyphenols significantly higher than the control group. A comprehensive analysis has determined that tea polyphenols addition level of 0.03% has the best effect. Source


Zhong Y.-R.,Hunan Agricultural University | Zhou H.,Hunan Agricultural University | Zhou H.,Hunan Province Key Laboratory of Food Science and Biotechnology | Lou A.-H.,Hunan Agricultural University | And 3 more authors.
Modern Food Science and Technology | Year: 2015

The main volatile compounds in traditional Xiang-xi Chinese bacon produced by rapid dry-smoking in a factory and traditional air dry-smoking were analyzed. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine the volatile compounds. Samples were obtained at end of curing, 2 and 6 days after drying and smoking for factory products, and after 5, 15, and 30 days for traditional dry-smoked products. The differences between finished products in the volatile flavor compounds were also compared. In total, 73 and 76 distinct volatile compounds were identified from factory products and traditional air-dried products, respectively. The main compounds in Xiang-xi Chinese bacon were esters, acids, aldehydes, ketones, phenols, and hydrocarbons. The main compounds in finished factory products were phenols (62.50%), aldehydes (8.95%), and hydrocarbons (5.08%), and in air-dried finished bacon were phenols (14.80%), esters (0.91%), and hydrocarbons (0.68%). The variation and relative contents of volatile compounds were higher in factory products than that in air-dried products. ©, 2015, South China University of Technology. All right reserved. Source


Huang H.,Hunan Agricultural University | Huang H.,Hunan Province Key Laboratory of Food Science and Biotechnology | Li Z.,Hunan Agricultural University | Li Z.,Hunan Province Key Laboratory of Food Science and Biotechnology | And 2 more authors.
Journal of the Chinese Cereals and Oils Association | Year: 2014

The research took cottonseed oil products and caprylic acid as raw materials, Sn1, 3-directional immobilized lipase as catalysted, which catalyzes acidolysis reaction of cottonseed oil products in free-solvent to produce structured lipid of low energy, easy to digest and low melting point. Three kinds of Lye were compared on their ability of acid removal and the results indicated that the KOH-ethanol water had the best acid removal ability. Three different sources of lipases were screened for their ability to catalyze acidolysis and the results indicated that the Lipozyme RM IM had the best catalysis ability. Based on the single factor experiment, the caprylic acid content as the response value, the optimal process conditions were as follows: reaction temperature of 68℃, reaction time of 7.88 h, enzyme dosage of 11.8%, molar ratio of caprylic acid to cottonseed oil fraction of 2.98:1 using response surface method. Under the optimal condtions, the caprylic acid mass fractions in the finished product were 35.25%. ©, 2014, Editorial Department, Chinese Cereals and Oils Association. All right reserved. Source

Discover hidden collaborations