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Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE
Predominant spoilage bacteria Sliced cooked ham PCR-DGGE
2012/8/13
16S rDNA DGGE fingerprinting and phylogenetic analysis were used to reveal the dynamics and identification of the predominant spoilage bacterial in sliced vacuum-packed cooked ham during storage at 4 ...
A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING
heat change intermuscular connective tissue beef semitendinosus muscle water bath microwave heating
2012/8/13
The main objective of this study was to characterize the thermal properties of intramuscular connective tissue (IMCT) and collagen in beef semitendinosus (ST) muscle from Chinese yellow bulls during w...
Deodorizing Effect of Coriander on the Offensive Odor of the Porcine Large Intestine
coriander deodorizing effect offensive odor
2009/6/18
The deodorizing effect of coriander (Coriandrum sativum L.) on the offensive odor caused by porcine large intestine was studied. Both 0.5 and 2.0g of coriander were found to deodorize the stench of 2....
Effect of Food Additives on Texture and Smell of Silver Carp（Hypophthalmichthys molitrix）Mince
fish mince binding properties sensory characteristics
2009/6/17
Characteristics of silver carp mince mixed with food additives, such as vital gluten, soy protein isolate, polysaccharides (β-1,3-glucan and potato starch), transglutaminase (TG-ase) and cyclodextrin,...
Gel Strength of Kamaboko Gels Produced by Microwave Heating
kamaboko microwave heating gel strength
2009/5/31
In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made unde...
Quality Characteristics of Retailed Sucuk（Turkish Dry-Fermented Sausage）
sucuk quality biogenic amines
2009/3/19
Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was ...
Bovine Blood Constituents as Fat Replacers in Ham Pâté
bovine blood fat replacer ham pâ té
2009/3/19
Some tests were carried out in this work with the aim of evaluating a partial replacement of fat in the raw batter of ham pâté by using bovine blood constituents, such as globin (GL), plasma (PL...
Sterols, Sterol Oxides and CLA in Typical Meat Products from Pigs Fed with Different Diets
sterol oxides CLA oleic acid pigs diet
2014/3/10
The effect on sterol stability and CLA content in meats from pigs fed with diets having different contents of oleic and linoleic acid was studied, considering typical Italian products seasoned with or...
Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutc h ): Effect of Packaging
Keywords:coho salmon packaging antioxidant frozen storage rancidity
2014/3/10
Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a frozen product. For it, an advanced storage technolo...
Distribution of non-tuberculosis mycobacteria in environmental samples from a slaughterhouse and in raw and processed meats
mycobacteria meat food safety zoonosis
2014/3/10
The notification of all cases of diagnosed bovine tuberculosis is a statutory requirement, while the same is not true for other mycobacterial infections. Thus, the establishment of the true incidence ...
The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs
Bacillus cereus enterotoxin bacterial resistance foodstuffs
2014/3/7
Enterotoxigenic Bacillus cereus was detected in a variety of meat stuffs (36), ready-to-cook products (5), and swabs (7). The bacterial colonies isolated from PEMBA agar were identified as B. cereus. ...
Detection of plant raw materials in meat products by HPLC
HPLC isoflavones galactooligosaccharides
2014/3/7
The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individu...
The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg
liquid whole egg high pressure antimicrobials functional properties
2014/3/7
The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification...
用高电压脉冲电场促进牛骨可溶性钙快速溶出
食品加工技术 高电压脉冲电场(PEF) 溶出
2009/2/17
以柠檬酸和苹果酸的复合物作为混合酸，采用高电压脉冲电场（PEF）技术对牛骨中钙盐的溶出进行了研究。结果表明：该技术与传统方法相比，具有溶钙量高，速度快的特点。建立了场强、脉冲数、加酸量对溶出可溶性钙影响的数学模型，确定了最佳工艺参数：电场强度23 kV/cm，脉冲数12，混合酸量3.881 g，该条件下溶出的钙离子含量高达12.90 mg/mL。
Micro-Electrophoretic Study of the Sarcoplasmic Fraction in the Dry-Cured Goat Raw Ham
Electrophoresis meat microfluidic sarcoplasmic protein ham
2009/1/14
The water-soluble protein fractions in the “Violino di capra” goat dry cured ham were studied by using the “Lab-on-a-chip” version of a size-based capillary electrophoresis, and the results were compa...