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Full-Text Articles in Life Sciences
Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi
Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi
Food and Machinery
Objective: This study aimed to investigate the quality changes during the fermentation of sauerkraut without salt and inoculated with lactic acid bacteria and during low-temperature storage. Methods: The basic physicochemical indexes and quality changes of sauerkraut during fermentation were analyzed. Results: The unsalted sauerkraut reached maturity at 5 d of fermentation and the pH, nitrite content, reducing sugar content and vitamin C content decreased significantly (P<0.05) during the fermentation process. This included a decrease in vitamin C of up to 88.62% and a significant increase in total and overall organic acid levels (P<0.05). At fermentation maturity, the nitrite content was extremely low at （0.23±0.10） mg/kg; The organic acids were mainly lactic, oxalic and acetic acids and succinic acid. Except for succinic acid, other organic acids and other organic acids, such as oxalic and citric acids, increased after fermentation, and the lactic acid content increased by 26.5 times. Conclusion: The fermentation process effectively improved the sour and umami taste of the sauerkraut without salt, and ensured the excellent sensory quality. The storage performance was good at 4 ℃, and the storage period was 60 days.
Effects Of 60Co-Γ Ray Irradiation On Sterilization And Quality Of Youtazi, A-Qian Shen, Wen-Shu Huang, Tong Li, Shu-Chang Chen, Zuo-Shan Feng, Yu-Jia Bai
Effects Of 60Co-Γ Ray Irradiation On Sterilization And Quality Of Youtazi, A-Qian Shen, Wen-Shu Huang, Tong Li, Shu-Chang Chen, Zuo-Shan Feng, Yu-Jia Bai
Food and Machinery
In order to explore the suitable irradiation range of 60Co-γ ray irradiation on Youtazi, which was adopted 60Co-γ ray irradiation with different irradiation dose to investigate the effects of irradiation dose on microorganism, acid value (AC), peroxide value (POV) and chromatic aberration of Youtazi under different conditions. The results showed that the number of microorganisms in Youtazi decreased with the increase of irradiation dose, and the range of irradiation dose was 3~7 kGy. Irradiation can slow down the increasing trend of acid value in Youtazi during storage, and the higher the irradiation dose, the lower the acid value …
Effect Of Compound Preservatives On Orah Fruits Storage Quality, Luo Yican, Li Jinchao, Lu Tanyu, Kang Yuangan, Lu Lilan
Effect Of Compound Preservatives On Orah Fruits Storage Quality, Luo Yican, Li Jinchao, Lu Tanyu, Kang Yuangan, Lu Lilan
Food and Machinery
Objective:This study aimed to investigate the effects of different concentrations of preservatives on storage quality of orah fruits, so as to reduce the use of preservatives during its planting.Methods:The weight loss rate, vitamin C content, soluble solid content and titratable acid content of fruits were determined under different storage conditions, by using different concentrations of preservative.Results:At 4 ℃ and room temperature, the weight loss rate of fruits treated with preservatives was lower than that of the control group, and preservative treatment had different fresh-keeping effects on orah fruits. At 4 ℃, significant differences in vitamin …
Effects Of Different Concentrations Of Ozone Fumigation On The Storage Quality Of Agaricus Bisporus, Liu Chen-Xia, Qiao Yong-Jin, Tian Shan-Shan, Yao Lian-Mou, Ding Wen-Feng
Effects Of Different Concentrations Of Ozone Fumigation On The Storage Quality Of Agaricus Bisporus, Liu Chen-Xia, Qiao Yong-Jin, Tian Shan-Shan, Yao Lian-Mou, Ding Wen-Feng
Food and Machinery
Objective:This study aimed to investigate the effects of different concentrations of ozone fumigation on the texture and nutritional quality of post-harvestAgaricus bisporus during cool storage. Methods:‘A15’A. bisporus was treated with ozone gas with concentrations of 14.89, 29.77 and 44.65 mg/m3 respectively, and the changes in related indicators of each group during (1±1) ℃ storage were analyzed, such as sensory, texture and nutrition. Results:When stored for 8 days, 29.44 mg/m3 ozone fumigation treatments effectively maintained good springiness, cohesiveness and resilience, and delayed the decrease of the sensory quality, hardness, soluble solids, vitamin C and soluble protein content. Conclusion: …
Research Progress On Storage And Processing Of Post-Harvest Daylily, Chen Le, Zhao Chao-Fan, Liu Ya-Ping, Wang Yu, Zhang Li-Xin
Research Progress On Storage And Processing Of Post-Harvest Daylily, Chen Le, Zhao Chao-Fan, Liu Ya-Ping, Wang Yu, Zhang Li-Xin
Food and Machinery
The basic nutrition components and physiological changes after harvest of daylily were described, and the development status of daylily industry and storage and preservation technology were summarized in this review. Finally, the processing technology of daylily was prospected.
Study Of Storage Conditions On Monascus Purpureus Spore Viability, Li Yongbo, Li Jing, Song Lisha, Xiao Guoxue, Ma Yuan
Study Of Storage Conditions On Monascus Purpureus Spore Viability, Li Yongbo, Li Jing, Song Lisha, Xiao Guoxue, Ma Yuan
Food and Machinery
Using the spore germination rate as evaluation index, study the effects of light, storage temperature, oxidation reduction potential, metal ions and low concentration of lactic acid on Monascus purpureus congjiang var. spore viability. The results showed that at the 2 ℃low-temperature storage, darkness, adding 400 μg/mL of VC, adding 1% lactic acid were beneficial to the Monascus purpureus congjiang var. spore viability. With the addition of 400 μg/mL VC had the highest activity, spore germination rate reached 74.22%; treatments of light, ultraviolet rays, 0.1% H2O2, Monascus purpureus congjiang var. spore germination rate were …