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Peng X.-L.,Shanghai JiaoTong University | Xu F.,Shanghai JiaoTong University | Bian J.,Shanghai JiaoTong University | Zhang W.-Z.,Shanghai JiaoTong University | Wu Y.,Shanghai Food Research Institute
Guang Pu Xue Yu Guang Pu Fen Xi/Spectroscopy and Spectral Analysis | Year: 2013

Fe(III) modified sodium alginate beads (Fe(III) modified Na) were firstly adopted as solid phase for micro-extraction of inorganic arsenic species from water samples. In combination with hydride generation-atomic fluorescent spectrometry (HG-AFS), speciation analysis of inorganic As(III) and As(V) in water samples could be accomplished because Fe(III) modified Na had various micro-extraction behavior for inorganic As(III) and As(V) respectively. As a result, Fe(III) modified Na could be developed into a practical solid phase for speciation analysis of inorganic As(III) and As(V), with the advantages of being efficient, simple, and environmental-friendly.


Lin L.,Fudan University | Lin L.,Shanghai Food Research Institute | Yan W.,Shanghai Food Research Institute | Zhu Z.,Fudan University | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2016

This study was aimed to establish a method for fast quantitative detection of beef meat in processed meat mixtures. Primers of this assay were designed within bovine conservative regions of the mitochondrial cytochrome b gene for the desired gene and eukaryotic ribosomal 18S rRNA gene was designed as an internal primer. A real-time PCR approach based on SYBR Green I was used to obtain a normalised calibration model by binary meat mixtures containing known amounts of beef meat in poultry meat. The results showed that the model from range 0.05 to 100% had high linear correlation and PCR efficiency. The method revealed high specificity by melting curve analysis. Being successfully validated through its application to blind meat mixtures, which confirmed its adequacy for beef meat determination. The fully applicability of the method was further demonstrated in commercial meat products. This method could be used for quantitative detection of beef meat in processed meat mixtures. © 2016, Chinese Institute of Food Science and Technology. All right reserved.


Xie Z.,Shanghai Food Research Institute | Lin L.,Shanghai Food Research Institute | Yan W.,Shanghai Food Research Institute
Journal of Chinese Institute of Food Science and Technology | Year: 2013

Blackberry juice was treated by Pectinase preliminarily, and then clarified by Gelatin, PVPP, and Bentonite respectively. The light Transmittance, Turbidity, Color, Sensory evaluation and Stability of the clarified blackberry juice were tested to determine the clarification effect, the results showed that all these clarifiers had the effects of clarification and discoloration on blackberry juice. The Gelatin and Bentonite had better effect on clarification, the Bentonite and PVPP had light decoloration effect, the Gelatin had the best effect on stability meanwhile the Bentonite and PVPP were not ideal. When single clarifier was applied, effect of gelatin was better than that of the others, and the optimum amount of Gelatin was 0.03 g/dL.


Yan W.,Shanghai Food Research Institute | Xie Z.,Shanghai Food Research Institute | Sun J.,Shanghai Food Research Institute | Ren L.,Shanghai Food Research Institute | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2013

The objective of this study was to determine the effects of current slaughtering and chilling line to the quality of pig half carcass during chilling and storage. The core temperature of pig half carcass were measured every 15 min while pH, tenderness, cooking loss, 5'-IMP of the longissimus dorsi (LD) were measured every 6 h and last to 48 h postmortem. The surface microbiological counts of the pig half carcass were also detected at 0, 24 and 48 h postmortem. The results shows that the core temperature of carcass dropped to 4°C after 20 h chilling, and would rose to 10°C while the carcass shipping out of the cooler. Other results shows carcass still remained rigor phase and did not mature on the first 48 h postmortem so that the best consumer period should be 48 h later. In additional, the scalding and cooling in this slaughter processing would leading the microbiological contamination of the carcass surface.

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