检索结果-南通市图书馆

Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

引用

Food Science and Human Wellness 2024年第1期13卷 313-326页

作者： Na Xu xianming zeng Peng Wang Xing Chen Xinglian Xu Minyi Han College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China National Center of Meat Quality and Safety Control Nanjing Agricultural UniversityNanjing 210000China State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China Wens Foodstuff Co. Ltd.Yunfu 527400China

The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.

关键词： Oral processing Chicken Electronic tongue Electronic nose

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork: in vitro and in situ

引用

Food Science and Human Wellness 2024年

作者： Han Dou Anthony Pius Bassey Jingwen Li xianming zeng Keping Ye State Key Laboratory of Meat Quality Control and Cultured Meat Development Jiangsu Collaborative Innovation Center of Meat Production and Processing College of Food Science and Technology Nanjing Agricultural University

Pseudomonas (P.) fragi and P. lundensis have been reported as key spoilage bacteria in aerobically-stored chilled meat. However， the co-spoilage effect of these bacteria has not been effectively evaluated. This study evaluated the spoilage potential of P. fragi， P. lundensis and P. fragi + P. lundensis in vitro and in situ at 4 ℃. The results showed that P. fragi + P. lundensis performed the highest growth rate and displayed larger decomposition zone diameters on Raw-pork juice agar (RJA) plates. P. fragi + P. lundensis inoculants exhibited the strongest proteolytic activity， which resulted in the highest values of trichloroacetic acid (TCA)-soluble peptides， total volatile basic nitrogen (TVB-N) and myofibril fragmentation index (MFI) in chilled pork. Moreover， the inoculated samples showed different pH and sensory changes. Notably， increased amounts of volatile organic compounds (VOCs)， such as octanal， nonanal， 2-nonanone， 1-propanol， 1-octanol， isopropyl acetate， and 2，6-dimethylpyazine， were observed in inoculated P. fragi + P. lundensis samples， hinting their potential use as spoilage markers for spoilage monitoring of co-cultures. This study would provide a deeper understanding of meat spoilage and serve as a reference for future studies to inhibit meat spoilage.

关键词：

来源：

同方期刊数据库评论

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers

引用

Food Science and Human Wellness 2023年第1期12卷 242-253页

作者： Na Xu xianming zeng Lingyun Li Xinyue Zhang Peng Wang Minyi Han Xinglian Xu College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China National Center of Meat Quality and Safety Control Nanjing Agricultural UniversityNanjing 210000China Guangdong Wens Jia Wei Foodstuff Co. Ltd.Yunfu 527400China Wens Foodstuff Co. Ltd.Yunfu 527400China

Chilled chicken has become the mainstream of chicken consumption.In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken,pH,adenosine triphosphate(ATP)degradation,flavor nucleosides,free amino acids and water-soluble low molecular weight peptides were determined using Qingyuan partridge yellow-feathered broilers as material during 0-4℃ post-mortem aging in 48 h.The results showed that the pH value fell to the limit pH 5.64(4 h)in chicken breast and 6.21(3 h)in thigh.Regardless of chicken breast or thigh,ATP dropped rapidly within 3 h.It was found that the K-value in chicken thigh was the lowest at 2 h indicating the freshness was the best.Considering the equivalent umami concentration(EUC),the value at 3 h and 4 h was relatively high,but the corresponding electronic tongue umami value was not high,which further showed that the water-soluble low molecular taste peptide played an important role on the post-mortem aging process.Combined with cluster analysis and partial least squares discriminant analysis(PLS-DA),it was preliminarily inferred that the optimal time for chilled chicken during 0-4℃ post-mortem aging was 2 h,which could provide a theoretical basis for the further processing of fresh chicken.

关键词： Chicken Post-mortem Flavor precursors Low molecular weight peptides(LMWPs)

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

国内建筑暖通空调系统发展趋势研究

引用

建设科技 2024年第3期 86-88页

作者：曾宪明北京房地集团有限公司北京100101

本文综述了中国建筑暖通空调领域的发展现状与趋势。首先强调了暖通空调系统在现代建筑中的核心地位,特别指出其在提高居住舒适度和能源效率方面的重要作用。深入分析了供暖系统、通风系统以及空调系统的关键组件和相互间的运行机制。此... 详细信息

本文综述了中国建筑暖通空调领域的发展现状与趋势。首先强调了暖通空调系统在现代建筑中的核心地位,特别指出其在提高居住舒适度和能源效率方面的重要作用。深入分析了供暖系统、通风系统以及空调系统的关键组件和相互间的运行机制。此外,基于1980年至2023年期间中国学者在该领域发表的相关学术论文的统计数据,揭示了暖通空调系统在节能减排和绿色建筑背景下的发展趋势,突显了探索高效、环保的暖通空调技术的紧迫性和重要性。

关键词：暖通空调行业发展可再生能源智能化

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

不同发酵温度下Lactiplantibacillus plantarum JB1对发酵香肠的控胺效果

引用

南京农业大学学报 2024年第3期47卷 539-550页

作者：秦善曾宪明石洁芮昕姜梅张秋勤南京农业大学三亚研究院海南三亚572025 南京农业大学食品科学技术学院江苏南京210095

[目的]Lactiplantibacillus plantarum JB1源自发酵香肠,具有降解生物胺的潜力,本试验旨在评价该菌株在发酵香肠中的实际应用效果。[方法]将L.plantarum JB1接种至香肠中,在不同的温度系统(20℃和35℃)中进行发酵,以不接种菌株自然发酵... 详细信息

[目的]Lactiplantibacillus plantarum JB1源自发酵香肠,具有降解生物胺的潜力,本试验旨在评价该菌株在发酵香肠中的实际应用效果。[方法]将L.plantarum JB1接种至香肠中,在不同的温度系统(20℃和35℃)中进行发酵,以不接种菌株自然发酵组为对照组,测定接种、发酵、干燥及贮藏阶段发酵香肠的理化指标、感官品质及生物胺含量。[结果]接种L.plantarum JB1能快速降低香肠pH值至4.60左右,有效抑制肠杆菌生长达10^(3)CFU·g^(-1)以上,促进蛋白质降解,增加小肽和氨基酸氮含量,有利于产品干燥后形成良好的质构。主发酵温度从20℃提高至35℃有利于发酵香肠蛋白降解与质构提升,但也增加了生物胺含量,对照组总胺含量在干燥和贮藏阶段分别增加14.45和57.01 mg·kg^(-1)。与对照组相比,接种L.plantarum JB1对香肠中8种生物胺含量均有抑制作用,生物胺总量最高降解98.26 mg·kg^(-1),降解率超过30%。[结论]L.plantarum JB1具有稳定持续的降胺能力,尤其在高温发酵时既能提升产品品质又能有效控制生物胺的含量,可应用于低胺食品的发酵与生产。

关键词：生物胺发酵香肠植物乳杆菌降解

来源：

维普期刊数据库博看期刊

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Mitigation of polycyclic aromatic hydrocarbons(PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation

引用

Food Science and Human Wellness 2023年

作者： Yuke Hou Yangjian Hu Min Li Jiahui Nong Fengyuan Xie Yuhan Fan Jianhao Zhang xianming zeng Minyi Han Xinglian Xu Xia Wang Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Technology Nanjing Agricultural University 2. Center for Food and Drug Safety Inspection of Maanshan Maanshan Administration for Market Regulation 3. Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics

The cold plasma (CP) technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon (PAH) in this investigation. Two different CP treatments methods were implemented in the production of beef patties， to investigate their inhibition and degradation capacity on PAHs. With five different cooking oils and fats addition， the inhibition mechanism of in-package cold plasma (ICP) pretreatment was explored from the aspect of raw patties fatty acids composition variation. The results of principal component analysis showed that the first two principal components accounted for more than 80% of the total variation in the original data， indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs. ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids， which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased. Sensory discrimination tests demonstrated there were discernable differences between two CP treated samples and the controls， utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality. In conclusion， CP treatment degraded PAHs through stepwise ring-opening oxidation in two reported pathways， the toxicity of PAHs contaminated products was alleviated after CP treatment.

关键词：

来源：

同方期刊数据库评论

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

Recent progress of fat reduction strategies for emulsion type meat products

引用

Food Materials Research 2022年第1期2卷 92-101页

作者： Haozhen Zhang Weiyi Zhang xianming zeng Xue Zhao Xinglian Xu Key Laboratory of Meat Processing and Quality Control Ministry of EducationJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety ControlNanjing Agricultural UniversityNanjing 210095PR China

With the continuous improvement of living standards,people’s demand for meat products is increasing.However,the high fat content in traditional meat products will result in additional chronic diseases,causing harm to human health.Hence,there exists an urgent need for research on fat reduction technology of meat products.Recently,physical modification technologies and protein/carbohydrate/lipid/complexbased fat substitutes have gained great interest in reducing animal fat,which can simultaneously improve the technological and sensory properties of meat products.In this thriving field,many newly presented works lack comprehensive summary and critical comparison.Therefore,this paper reviews the latest research progress on the application of physical technologies and fat substitutes in fat-reduced meat products,highlighting their advantageous and disadvantageous in reducing total fat,improving the fatty acid profile and modifying technological and sensory properties of products.Finally,future trends are proposed with the aim to provide new insight into the development of quality fatsubstituted meat products.

关键词： gained emulsion technological

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

依托咪酯复合丙泊酚对老年无痛胃肠镜检查患者麻醉效果、认知功能及应激反应指标的影响

引用

智慧健康 2024年第9期10卷 120-124页

作者：田树勇曾宪明吴妍章颖沭阳县中医院麻醉科江苏宿迁223600

目的探讨依托咪酯复合丙泊酚对老年无痛胃肠镜检查患者麻醉效果、认知功能及应激反应指标的影响。方法选择2022年2—12月本院98例行无痛胃肠镜检查的患者,按随机数字表法分为对照组和观察组,每组49例。对照组给予丙泊酚乳状注射液静脉注... 详细信息

目的探讨依托咪酯复合丙泊酚对老年无痛胃肠镜检查患者麻醉效果、认知功能及应激反应指标的影响。方法选择2022年2—12月本院98例行无痛胃肠镜检查的患者,按随机数字表法分为对照组和观察组,每组49例。对照组给予丙泊酚乳状注射液静脉注射,观察组给予依托咪酯乳状注射液复合丙泊酚乳状注射液静脉注射。对比两组生命体征指标、麻醉效果、认知功能、应激反应和不良反应发生情况。结果检查后两组SaO_(2)指标对比、麻醉前和麻醉后1h两组患者MMSE评分对比、检查前1d两组患者E、NE、Cor、AT-Ⅱ水平对比无差异(P>0.05);检查时,观察组HR、SaO_(2)、SBP、DBP、E、NE、Cor、AT-Ⅱ水平高于对照组,检查后:观察组患者HR、SBP、DBP、E、NE、Cor、AT-Ⅱ水平高于对照组;观察组麻醉诱导时间、苏醒时间和定向力恢复时间显短于对照组;麻醉后0.5h观察组MMSE评分高于对照组;观察组不良反应发生率低于对照组,上述数据间差异均有统计学意义(P<0.05)。结论依托咪酯联合丙泊酚能够改善老年无痛胃肠镜检查患者麻醉效果,稳定术中生命体征,减少对其认知功能的影响,减轻机体应激反应。

关键词：无痛胃肠镜检查依托咪酯丙泊酚麻醉效果认知功能应激反应

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Problems of durability and reinforcement measures for underground structures in China

引用

Journal of Rock Mechanics and Geotechnical Engineering 2011年第3期3卷 250-259页

作者： xianming zeng Zhenyu Wang Junqi Fan Lin Zhao Dalu Lin Jian Zhao Luoyang Institute of Hydrauhc Engineering and Technology Luoyang 471023 China Tongji University Shanghai 200092 China Hunan University Changsha 410082 China

In this paper, the bolt- and cable-supported structures mainly refer to anchored cables, anchored bolts, soil nails and other commonly used reinforcing and supporting structures in geotechnical engineering, as well as reinforced soil structures in permanent works. They are often used in combination, or formed into composite bolt-and cable-supported structures, with other traditional construction methods and relevant measures. Distinct characteristics of such structures are that they are most often invisible, exposed to more severe underground corrosive environments and with strict durability requirements. A number of serious durability problems of underground structures are discussed and major achievements and advances in China and abroad in terms of durability and reinforcement measures for underground structures are reviewed, followed by comprehensive analyses. Some suggestions for those problems are put forward.

关键词： underground structures durability service life reinforcement measures

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

地铁车站月平均气温随运营年限演化特性

引用

暖通空调 2024年第2期54卷 125-130,51页

作者：王丽慧曾宪明张雨蒙郑懿宋洁上海理工大学上海北京房地集团有限公司北京安徽省建筑设计研究总院股份有限公司合肥上海申通地铁集团有限公司上海

建立了地铁车站空气热平衡理论模型,基于区间隧道空气温度和车站围岩土体蓄放热量,得到车站月平均气温在运营初期、中期和远期的逐年演化特性。研究结果表明:随着地铁车站运营年限的增长,月平均气温呈现逐年上升趋势,运营第15年较第1年... 详细信息

建立了地铁车站空气热平衡理论模型,基于区间隧道空气温度和车站围岩土体蓄放热量,得到车站月平均气温在运营初期、中期和远期的逐年演化特性。研究结果表明:随着地铁车站运营年限的增长,月平均气温呈现逐年上升趋势,运营第15年较第1年,车站月平均气温在1月温升最低为3.1℃,8月温升最高为10.6℃;在现有地铁行车密度随运营年限增大的运行模式下,地铁车站运营初期行车密度仅为15对/h,夏季车站最高气温出现在第5年,为26.4℃,远低于夏季站厅站台空调设计温度平均值29℃,所以运营初期车站空调系统提供的冷量远大于车站的冷负荷需求,初期车站空调系统存在一定的节能空间。

关键词：地铁车站月平均气温运营年限演化特性空气热平衡土体蓄放热量节能

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：