检索结果-南通市图书馆

Comparative Analysis and Validation Methodologies of GC and HPLC for Analysis of Cholesterol in meat products

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

American Journal of Analytical Chemistry 2012年第4期3卷 306-311页

作者： Gisely Luzia Stroher Angela Claudia Rodrigues Lucia Felicidade Dias Mayka Reghiany Pedrao Luana Nascimento de Paula Jesui Vergilio Visentainer Nilson Evelazio de Souza Department of Chemical Process Federal Technologic University of ParanaApucaranaBrazil Chemistry Department Maringa State UniversityMaringaBrazil Food Technology Federal Technologic University of ParanaLondrinaBrazil

This study validated different extraction methodologies and compared the quantification of cholesterol by gas chromatography (GC) and high performance liquid chromatography (HPLC) in mg per 100 g of Italian-type salami and traditional bologna. The GC method used was direct saponification of the samples without derivatizations and the HPLC method was used to extract of the lipid samples. The GC limits of detection and quantification obtained for cholesterol were, respectively, 0.001 and 0.003 mg.g–1. The HPLC values were 0.005 mg.g–1 and 0.016 mg.g–1. The GC recovery rate was 97.10 ± 0.13 and that of HPLC was 93.33 ± 0.22. Comparison of the cholesterol quantity found using the two chromatographic techniques shows that both are capable of quantifying cholesterol in the foods. With regard to costs, analysis time, the cost/benefit relationship was better with gas chromatography than that obtained with high performance liquid chromatography.

关键词： Cholesterol determination Gas chromatography Liquid chromatography Method validation meat products

Antioxidant and Antimicrobial Activity of Basil, Thyme and Tarragon Used in meat products

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Advances in Microbiology 2021年第11期11卷 591-606页

作者： Elisaveta Sandulachi Artur Macari Aliona Ghendov-Mosanu Daniela Cojocari Rodica Sturza Department of Food Technology Technical University of Moldova Chisinau Republic of Moldova Department of Preventive Medicine “Nicolae Testemitanu” State University of Medicine and Pharmacy Chisinau Republic of Moldova Department of Oenology and Chemistry Technical University of Moldova Chisinau Republic of Moldova

Currently, the food industry, including the meat industry, is paying close attention to the use of natural additives as preservatives. From ancient times, the plants are used to treat various diseases, to produce perfumes and as ingredients to improve the taste in food. This paper presents a bibliographic and experimental study of the antioxidant and microbial properties of basil, thyme and tarragon. International scientific papers on the use of these plants in the food industry, including the meat industry, are targeted. The role of basil, thyme and tarragon in the manufacture of functional and stable products in storage is mentioned. Percentage decrease in Salmonella Abony growth under the influence of basil constituted 84.4%, thyme 61.6% and tarragon 76.8% after 48 hours of action and respectively 97.2%, 90.2% and 95.3% after 72 hours of action. The interdependence between the percentage reduction of S. Abony infestation and the concentration of basil, mushrooms and tarragon was respectively: basil (R2 = 0.7725 … 0.7916), thyme (R2 = 0.7733 … 0.7768), tarragon (R2 = 0.7689 … 0.8137).

关键词： Basil Tarragon Thyme Antimicrobial Activity Antioxidant Activity meat products

Search of Salmonella in meat and Dairy products

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Life Sciences 2013年第1期7卷 76-83页

作者： Sonia Khosrof Sbei Rim Wejden Suihi Department of Food and Technology Tunis High School of Health Sciences and Technology Rabta 1007 Tunisia Department of Hygiene and Environmental Protection in Tunis Tunisia. (Researchers in Salmonella)

The epidemiology of Salmonella involves food, especially meat and dairy products. These have a high salmonella outbreak in the summer. The majority of Salmonella enteritis in young children occurs in the form of scattered cases. At least 25% of summer gastroenteritis in young children is caused by Salmonella. In Western Europe, S. typhimurium accounts for nearly 70% of isolates. The objective of this study was to investigate the Salmonella contaminating meat and dairy products as well as define the percentages of contamination by Salmonella from 2004 to 2006, by the Department of Hygiene of Tunis. For this study, we collected samples in various motherboard solutions, and conducted a pre-nonselective enrichment in selective enrichment in isolation and identification and ultimately biochemical confirmation. One hundred and sixty two samples, 125 samples of meat products including 68 samples of red meat （beef and sheep, beef, offal and Merguez） and 57 samples of poultry （chicken and turkey）, 37 samples of milk products which included 32 samples of cheese and five samples milk, were analysed microbiologically from 2004 to 2006, in the Health Service in Tunis. These analyses include the detection and enumeration of Salmonella. From 2004 to 2006, the rate of infections by the Salmonella, meat and dairy products were： 55.9% for red meat, 71.9% for poultry, 68.8% for cheeses, 40% for milk. The meat of poultry is contaminated with Salmonella that the cheeses, which are more than red meats, which are also more contaminated than milk. This might be due to a lack of hygiene throughout the circuit processing （slaughter, transport, processing, etc.）. The increased risk of contamination of milk products by Salmonella is proportional to the manipulation done on these products. The latter must be handled by pasteurization and sterilization.

关键词： Salmonella meat products dairy products contamination.

肉制品中亚销胺的形成机理及其影响因素分析(英文)

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

肉类研究 2008年第11期22卷 94-100页

作者：孙敬 School of Food Science and Technology Jiangnan University

Nitrite is one of the most important additives in meat products. In most countries the use of the additive is limited and either the ingoing or the residual amounts are regulated by laws. N-nitrosamines are formed by amines or amino acids with nitrite in meat. Investigations on the occurrence of N-nitrosamines in meat products have been carried out in many countries around the world. In this paper, mechanism of N-nitrosamine formation and its corresponding influence factors in meat products were reviewed. The contents of N-nitrosamines in meat and analytical techniques for the compounds were also described.

关键词： nitrite meat products N-nitrosamines

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

中西式肉制品的增香调味技术

中国食品添加剂 2003年第Z1期14卷 78-83页

作者：杨龙江孔令会广东汇香源食品有限公司

　　肉味香精是食用香精中发展极快的一类新兴调味香精,因其既有逼真的特征性肉香和纯正的肉味而广泛应用于肉制品中,从而满足了生产厂家在调味方面不断求新的要求.肉味香精为肉制品的品种多样化,有效改进产品质量,担高产品档次,恢复肉... 详细信息

　　肉味香精是食用香精中发展极快的一类新兴调味香精,因其既有逼真的特征性肉香和纯正的肉味而广泛应用于肉制品中,从而满足了生产厂家在调味方面不断求新的要求.肉味香精为肉制品的品种多样化,有效改进产品质量,担高产品档次,恢复肉食品在热加工过程中香味的损失,以及抑制肉食品异味等方面发挥着越来越大的作用,同时也促进了肉类工业的快速发展.……

关键词：中西式肉制品增香调味技术 meat products 肉味香精肉食品热加工过程食用香精生产厂家肉类工业调味香精产品质量产品档次应用异味香味特征品种

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

天然防腐剂--那他霉素(英文)

肉类研究 2008年第12期22卷 78-82页

作者：周莉 College of Food Science Southwest University

The article mainly introduced the character of antimicrobial Natamycin, the preservative mechanism, the application in meat products was reviewed and the development of Natamycin was proposed.

关键词： character of Natamycin safety meat products expectation