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2018

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Full-Text Articles in Life Sciences

Collegiate Millennials' Perceptions Of Locally Produced Beef, Shelby Oesterreicher, Lisa K. Lundy, Joy N. Rumble, Ricky W. Telg Dec 2018

Collegiate Millennials' Perceptions Of Locally Produced Beef, Shelby Oesterreicher, Lisa K. Lundy, Joy N. Rumble, Ricky W. Telg

Journal of Applied Communications

Millennial consumers are stepping into important roles as decision makers and consumers. A knowledge and communication gap exists between cattle producers and consumers this knowledge seeking generation. This study focused on collegiate millennials’ perceptions of locally produced beef. The research design was qualitative in nature using focus groups. Participants associated the beef industry and beef products with the environment, management practices, treatment of animals, human health concerns, retail, experience with the beef industry, experience with beef, and transparency. Results of this study showed participants had minimal knowledge of the industry and relatively negative perceptions of the industry and beef products. …

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A Sentiment And Content Analysis Of Twitter Content Regarding The Use Of Antibiotics In Livestock, Garrett M. Steede, Courtney Meyers, Nan Li, Erica Irlbeck, Sherice Gearhart Dec 2018

A Sentiment And Content Analysis Of Twitter Content Regarding The Use Of Antibiotics In Livestock, Garrett M. Steede, Courtney Meyers, Nan Li, Erica Irlbeck, Sherice Gearhart

Journal of Applied Communications

On January 1, 2017, the final rule of the Veterinary Feed Directive (VFD) was put into place requiring antibiotics approved for both humans and animals to be discontinued for growth promotion. This change was brought on by the role growth promoters in livestock production play in the development of antibiotic resistance. Antibiotic resistance increases the costs associated with human health care by increasing the length of stays in the hospital and requiring more intensive medical care for patients. The purpose of this study was to explore sentiment and characteristics of social media content and the characteristics of the key influencers …

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Genetic Modification, Factory Farms, And Alf: A Focus Group Study Of The Netflix Original Film Okja, Garrett M. Steede, Kelsi Opat, Leah S. Curren, Erica Irlbeck Dec 2018

Genetic Modification, Factory Farms, And Alf: A Focus Group Study Of The Netflix Original Film Okja, Garrett M. Steede, Kelsi Opat, Leah S. Curren, Erica Irlbeck

Journal of Applied Communications

Okja is a fictional Netflix original film that was released in 2017. Okja features a “super pig” that is owned by the large, agricultural company Mirando Corporation. Okja is raised by a young girl, Mija, and her grandfather in the South Korean mountains. The film climaxes when Mija and the Animal Liberation Front (ALF) narrowly save Okja and a smuggled piglet from the slaughter process. The purpose of this study was to understand how college students responded to the film. The viewers of this film included students who were majoring in a field within the agricultural college (COA) at Texas …

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Agriculture - Soil Reports Dec 2018

Agriculture - Soil Reports

Bulloch County Papers

Two soil reports of Bulloch and surrounding counties. Done by the USDA Soil Conservation Service. Help from the University of Georgia was used in the 1968 report.

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Effect Of Compound Preservative Solution On Freshness-Retaining Of Fresh-Cut Chufa, Wang Jinxin, Yang Fuxin, Si Wanfang Dec 2018

Effect Of Compound Preservative Solution On Freshness-Retaining Of Fresh-Cut Chufa, Wang Jinxin, Yang Fuxin, Si Wanfang

Food and Machinery

According to the phenomenon that fresh cut water chestnut was easily oxidized and degraded during storage, a kind of compound preservative solution was studied to preserve fresh-cut chufa. The fresh-cut chufa were pretreated with salt, white sugar, white vinegar and other solutions, and then stored at room temperature (25 ℃). The color, hardness, weight loss, electrical conductivity, polyphenol oxidase activity, soluble solids and total phenol content, odor and bagging were then evaluated in specific period of time. Orthogonal test was carried out on the basis of single factor experiment. The results showed that the best preservative solution was 80 g/L+ …

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Advacnes On Biological And Farming Technology For The Prevention And Treatment Of Cadmium In Rice, Shen Junjun, Lin Qinlu, Luo Feijun Dec 2018

Advacnes On Biological And Farming Technology For The Prevention And Treatment Of Cadmium In Rice, Shen Junjun, Lin Qinlu, Luo Feijun

Food and Machinery

In this paper, on account of the current situation that some rice have high cadmium content or even exceeds the national standard, the severity and regional distribution currently at home and abroad are analyzed. The necessity of controlling cadmium pollution of rice was revealed, and the methods of biotechnology and farming at home and abroad were systematically integrated,such as screening low cadmium enriched rice varieties using biological technology, hybrid technology and genetic engineering technology that includes transgene technology, gene knockout and gene silencing to improve rice traits. The microbial adsorption method and fermentation technology to reduce the cadmium content in …

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Inhibition Of Heat-Induced Aggregation Of Tilapia Myosin By Dextran Sulfate At Low Ionic Strength, Li Ting, Zhou Chunxia, Feng Rui, Hong Pengzhi Dec 2018

Inhibition Of Heat-Induced Aggregation Of Tilapia Myosin By Dextran Sulfate At Low Ionic Strength, Li Ting, Zhou Chunxia, Feng Rui, Hong Pengzhi

Food and Machinery

Studied, the inhibitory effect of DS on thermal aggregation of tilapia myosin (2.0 mg/mL) in low ionic strength (1, 50, 150 mmol/L KCl) during the heat treatment (40～80 ℃, 1 ℃/min). The result showed that the myosin had poor solubility in 1 mmol/L KCl. While, with the icreased of ionic strengths, myosin fibrils could dissociate in 50 and 150 mmol/L KCl. After heating, the myosin filaments disappeared, and the heads and tails of myosin aggregated seriously, resulting in the solubility and the content of α-helix decreased significantly. After adding 0.4 mg/mL DS, the change of turbidity, solubility and α-helix content …

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Uncertainty Evaluation For The Determination Of 3 Plasticizers In Liquor By Gc-Ms/Ms, Yan Shunhua, Ye Qing, Han Jinxuan, Dilinuer Shabituofu Dec 2018

Uncertainty Evaluation For The Determination Of 3 Plasticizers In Liquor By Gc-Ms/Ms, Yan Shunhua, Ye Qing, Han Jinxuan, Dilinuer Shabituofu

Food and Machinery

To evaluate the uncertainty of measurement in the determination of DIBP, DBP and DEHP in Liquor by GC-MS/MS. According to “JJF 1135—2005 Evaluation of Uncertainty in Chemical Analysis Measurement” and “JJF 1059.1—2012 Evaluation and Expression of Uncertainty in Measurement”, a mathematical model was established for uncertainty evaluation. The sources of uncertainty that may be introduced were analyzed and each component of uncertainty was quantified for the calculation of the combined uncertainty, The results showed that the expand uncertainty for DIBP, DBP, DEHP were 0.060, 0.062, 0.17 mg/kg, respectively. The preparation of standard solution, measurement repeatability and curve fitting were found …

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Preparation And Evaluation On Clathrate Compound Of Volatile Oil From Leaves Of Cinnamomum Jensenianum, Mao Xuanrui Dec 2018

Preparation And Evaluation On Clathrate Compound Of Volatile Oil From Leaves Of Cinnamomum Jensenianum, Mao Xuanrui

Food and Machinery

Taking β-cyclodextrin as the wall material, embedding rate as the detection index, and single factor test results as the basis for orthogonal test, determined the optimal inclusion process of Cinnamomum jensenianum leaves volatile oil. Meanwhile, the inclusion compound was evaluated using thin-layer chromatography (TLC), ultraviolet spectroscopy (UV), differential scanning calorimetry (DSC) and micrography. The experiment results indicated that, the optimal preparation process conditions for the inclusion compound of Cinnamomum jensenianum volatile oil were as followed: ultrasonication time of 8 min, mass ratio of core material to wall material of 1︰8, ultrasonic wave power of 150 W, mass ratio of β-cyclodextrin …

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Effects Of Microwave On Free Radical Production And Oxidative Properties Of Model Protein, Wang Tingting, Yuan Jiangfeng, Wang Lunji, Zhang Bin, Qiu Zhijun, Gong Minggui, Yin Qihang Dec 2018

Effects Of Microwave On Free Radical Production And Oxidative Properties Of Model Protein, Wang Tingting, Yuan Jiangfeng, Wang Lunji, Zhang Bin, Qiu Zhijun, Gong Minggui, Yin Qihang

Food and Machinery

Bovine Serum Albumin (BSA), a model protein, was used to study the relationship between the free radical production and oxidative properties in the microwave field. Electron paramagnetic resonance (EPR) trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of free radical produced by BSA under different microwave treatment conditions. The signal intensity of free radicals arose from BSA solution via the increasing of power, temperature, and time after microwave irradiation. By measuring the carbonyl, thiol and surface hydrophobic oxidative properties of BSA under different microwave temperatures. It was showed that the carbonyl content increased, the thiol content decreased, and …

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Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef, Wang Hengpeng, Wu Peng, Chen Shengsu, Tu Mingliang, Gao Ziwu, Xie Jing, Yang Tianyi, Chen Chang, Meng Xiangren Dec 2018

Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef, Wang Hengpeng, Wu Peng, Chen Shengsu, Tu Mingliang, Gao Ziwu, Xie Jing, Yang Tianyi, Chen Chang, Meng Xiangren

Food and Machinery

In order to study the effects of aging time, cooking degree and their interaction on beef flavor components, the longissimus dorsi of Simmental cattle in the process of aging time (3, 5, 7 d) were selected to make steaks of medium, medium well and well done. Volatile flavor components in different aging times and cooking degree were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), explored the best aging time and cooking degree which were beneficial to flavor substances formated. Results showed that, a total of 50 volatile compounds were identified in each beef sample. The …

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Effects Of Atmospheric And Vacuum Concentrationon Free Amino Acids Of Chicken Soup, Wu Jia, Xia Yangyi, Yan Mengxi, Zhang Guoxing Dec 2018

Effects Of Atmospheric And Vacuum Concentrationon Free Amino Acids Of Chicken Soup, Wu Jia, Xia Yangyi, Yan Mengxi, Zhang Guoxing

Food and Machinery

The changes of amino acid and other related indexes in chicken soups which were concentrated under atmospheric pressure and vacuum were studied. The results were as follows: with the increase of concentration ratio, the contents of crude protein, oligopeptide and reducing sugar in chicken soups were gradually reduced. Under the same concentration ratio, the crude protein content in atmospheric concentration chicken soups was higher than that in vacuum concentration chicken soups (P＜0.05), while the oligopeptide content in vacuum concentration chicken soups and the reducing sugar in chicken soups with concentration ratio greater than 1∶2 were higher than that in atmospheric …

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Determination And Content Analysis Of Phenolic Compounds In Different Late-Maturing Citrus Of China, Zhang Jing, Zhu Lisha, Zhang Yaohai, Zhao Jing, Dong Chao, Jiao Bining Dec 2018

Determination And Content Analysis Of Phenolic Compounds In Different Late-Maturing Citrus Of China, Zhang Jing, Zhu Lisha, Zhang Yaohai, Zhao Jing, Dong Chao, Jiao Bining

Food and Machinery

In order to provide scientific basis for the utilization of citrus resource and improvement of comprehensive utilization value of fruits, the ultra-performance liquid chromatography (UPLC) was used to determine the main phenolic substances (flavonoied and phenolic acids) in nine Chinese late-maturing citrus. The different phenolic compounds and their contents were analyzed in pulp, juice and peel. The results showed that flavonoids were mainly hesperidin in the parts of the nine citrus varieties, and phenolic acids were mainly ferulic acid, and the content of PMFs in the pericarp was rich. In the juice of nine citrus, the contents of hesperidin and …

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Variations Of Size Distribution Of Tobacco Strips Separated From Different Threshing And Pneumatic Separation Unit, Liang Miao, Liu Maolin, Yang Yongfeng, Wang Genfa, Yang Zongcan, Zhang Junsong, Xiao Jinzhe, Lu Minrui, Liu Xiangzhen Dec 2018

Variations Of Size Distribution Of Tobacco Strips Separated From Different Threshing And Pneumatic Separation Unit, Liang Miao, Liu Maolin, Yang Yongfeng, Wang Genfa, Yang Zongcan, Zhang Junsong, Xiao Jinzhe, Lu Minrui, Liu Xiangzhen

Food and Machinery

In order to study the variation of size distribution of tobacco strips from different threshing and separation unit, an upper blend tobacco formula was introduced into threshing machine with five stages of threshing unit and eleven pneumatic separators. The results showed that the size proportion of tobacco strips separated from different pneumatic separators exhibited a similar change trend. Moreover, in the first and second stage threshing unit, the large and middle size particle content could reach more than 94% with good stability. Meanwhile, the characteristic size tobacco strips and the proportion of tobacco strips with size bigger than 44.5 mm …

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Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent, Peng Xue, Han Rui, Chen Liying, Wang Yue, Zhu Guiping, Cao Ruifang, Zhong Tingting, Shen Guanghui, Luo Qingying, Zhang Zhiqing, Li Shanshan Dec 2018

Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent, Peng Xue, Han Rui, Chen Liying, Wang Yue, Zhu Guiping, Cao Ruifang, Zhong Tingting, Shen Guanghui, Luo Qingying, Zhang Zhiqing, Li Shanshan

Food and Machinery

A novel HPLC-MS method was established, using a synthesized rhodamine B hydrazide (RBH) as the new pre-colunm derivatization reagent. After extracted with methanol and derivatized with RBH, the samples were determined by high-performance liquid chromatography(HPLC) coupled with mass spectrometry(MS). The results showed that the reagent RBH has a good sensitivity for mass spectrometry detection, and the derivatization reaction of benzaldehyde was efficient and specific. The benzaldehyde showed a good linear relationship in the range of 0.05～6.00 ng/mL, and the correlation coefficient was 0.996 2. The detection limits and quantitation limits of the method were 0.80×10-3 ng/mL and 2.71×10-3 …

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Determination Of Sugars In Fresh Tobacco Leaf By Ultra High-Performance Liquid Chromatography For Screening Evaluation, Liu Xin, Li Jing, Wei Yuling, Song Chunman, Chen Jianhua, Miao Enmin, Geng Yongqin, Xiang Ming, Tian Limei Dec 2018

Determination Of Sugars In Fresh Tobacco Leaf By Ultra High-Performance Liquid Chromatography For Screening Evaluation, Liu Xin, Li Jing, Wei Yuling, Song Chunman, Chen Jianhua, Miao Enmin, Geng Yongqin, Xiang Ming, Tian Limei

Food and Machinery

For the fast and accurate determination of sugars in tobacco leaf, a method for the determination of sugars (fructose, glucose, sucrose, maltose) in tobacco leaf by an ultra-high performance liquid chromatography (UPLC) was established，taking a novel extraction vial as the pretreatment device. The results showed that: 1) the novel pretreatment device could make the extraction, filter and transfer as one step, make the procedure of the pretreatment more efficient. 2) The separation of the sample was operated on ACQUITY UPLC BEH Amide column (2.1 mm×100 mm, 1.7 μm), using 75% (v/v) acetonitrile containing 0.2% triethyla-mine as the mobile phase at …

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Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue, Han Hui, Wang Zhiqiang, Li Caihong, Ma Zeliang, Guo Tingting, Yin Tingjia Dec 2018

Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue, Han Hui, Wang Zhiqiang, Li Caihong, Ma Zeliang, Guo Tingting, Yin Tingjia

Food and Machinery

In order to discriminate adulterated goat milk quickly and objectively, a set of portable electronic tongue detection system was exploited, and a new method of fast identification is developed. When detected in the system, the sample solution was first scanned to obtain the "fingerprint" information of adulterated goat milk, and then the discrete wavelet transform (DWT) was used to obtain the characteristics of the "fingerprint" data. On this basis, the principal component analysis (PCA) was used to determine the quality of goat milk with different adulteration ratio. Particle swarm optimization extreme learning machine (PSO-ELM) was applied to quantitatively predict goat …

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Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province, Sheng Qinghai, Tian Tingting, X Uli Dec 2018

Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province, Sheng Qinghai, Tian Tingting, X Uli

Food and Machinery

In order to investigate the content of thiocyanate in raw milk, tracked the content of thiocyanate in 930 milk samples from 21 cattle-raising areas in Hebei Province in the past two years from 2014 to 2015. The results showed that the content of thiocyanate in those 930 milk samples ranged from 1.86 to 11.92 mg/L, and the detection rate was 100%. The results suggested that the thiocyanate in raw milk was all originated from the background, and there was no artificial addition. It was also found that the seasonal distribution of thiocyanate content in raw milk had no significant difference. …

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Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits, Li Wenxiang, Zhou Songhang, Wang Can, Long Qiang, Liu Yang, Lin Wenhua, Cao Xiaoyan Dec 2018

Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits, Li Wenxiang, Zhou Songhang, Wang Can, Long Qiang, Liu Yang, Lin Wenhua, Cao Xiaoyan

Food and Machinery

In this study, based on the determination of heavy metal residues in raw materials, the migration behavior of heavy metal in candied fruits was preliminary analyzed by monitoring dynamic changes of heavy metal content during pickling. The results showed that the contents of Plumbum, Cadmium, Chromium, Mercury and Arsenic in raw materials were 0.151 0, 0.024 1, 0.110 0, 0.000 0, 0.013 2 mg/kg, respectively; During the pickling process, residual heavy metal elements could migrate into the pickling solution, and significant differences were found in migration and relative behavior for different heavy metal elements. The contents of Plumbum, Cadmium, Cadmium …

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Regulation Dimension Of Food Safety Events In China From The Perspective Of Economics Of Law, Ji Liying Dec 2018

Regulation Dimension Of Food Safety Events In China From The Perspective Of Economics Of Law, Ji Liying

Food and Machinery

According to the hypothesis of rational economic man in economics of law, the main reasons for food safety incidents are that the total income of food safety violations is greater than the risk cost, and the lower expectation of the offenders for the cost of food safety violations and the harm of food safety violations. However, the current food safety-related laws and regulations have some problems, such as too light punishment for food safety violations, frequent violations by leading enterprises in the food industry, and lack of overall planning for food safety regulation, so that food safety violations have considerable …

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Teaching Reform Of Food Nutrition And Safety Course Based On General Education Concept, Yang Huilin, Wang Xiaolan, Tu Zongcai Dec 2018

Teaching Reform Of Food Nutrition And Safety Course Based On General Education Concept, Yang Huilin, Wang Xiaolan, Tu Zongcai

Food and Machinery

Food nutrition and safety is a general elective course for natural subjects, which can help college students improve their quality of life, enhance their sense of responsibility and broaden their horizons. By grasping the concept of general education, defining the purpose of the course, selecting scientific, universal and neoteric contents, utilizing the methods of multi-interaction and integration of theory and practice, and establishing the complementary assessments of process with result, the new teaching mode of food nutrition and safety public elective course has been explored, and remarkable teaching achievements are obtained.

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Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field, Feng Lili, Liu Bin, Wu Xue, Xu Xuedong, Li Zilu Dec 2018

Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field, Feng Lili, Liu Bin, Wu Xue, Xu Xuedong, Li Zilu

Food and Machinery

The immersion ultrasonic crushing device under 20 kHz is investigated in this study. Combined the sound field analysis and the finite element method, we firstly examine the acoustic mode properties of ultrasonic crushing material cavity on different sound field conditions, i.e. the height of liquid level and the position of sound source, and then explore the distribution of ultrasonic cavitation field and the change laws on the average acoustic energy density. Finally, experiments with acoustic measurement methods and image acquisition are made to verify these explorations. Experimental results shows that the distribution of ultrasonic cavitation field is related to the …

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The Improved Design And Simulation Study Based On Unpowered Roller Conveyor, Liu Zhihai, Cui Xinlong, Bai Hailong Dec 2018

The Improved Design And Simulation Study Based On Unpowered Roller Conveyor, Liu Zhihai, Cui Xinlong, Bai Hailong

Food and Machinery

Because of the humidity in the tofu factory, a pneumatic conveyor was designed to carry food boxes in the humid factory. The cylinder telescoped to provide power for the whole conveyor. In this study, the basic structure and working principle of the conveyor were described, and the velocity relationship between the input and output components was deduced for the need of equipment improvement and control. The working process of the conveyor was simulated by using the fluid dynamics simulation software flow 3D, which verified its practical feasibility and provided a data reference for the later electromechanical control.

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Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles, Zong Xiangdong, Fu Junhui, Jiao Zuiping, Wang Ruibin, Zhao Bo, Wei Yimin Dec 2018

Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles, Zong Xiangdong, Fu Junhui, Jiao Zuiping, Wang Ruibin, Zhao Bo, Wei Yimin

Food and Machinery

To determine the packaging quality stability of paper-packaging machines (HNQ) for Chinese dried noodles based on the key technology improvement, and to meet demands from noodle industries to packaging stability and efficiency, the production lines of a dried noodles manufacturing industry were sampled for investigation. The packaging effects of two kinds of packaging machines (HNQ and SDH) and four same machines in a line were for each kind were tested and analyzed. The results showed that no significant difference in the instant weight of packaged noodles between the SDH packaging machines was found. The differences of coefficient variation (CV%) among …

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Design Of Intelligent Milk Machine Based On User Behavior Contact, Wang Weiwei, Wang Wei, Li Huanni Dec 2018

Design Of Intelligent Milk Machine Based On User Behavior Contact, Wang Weiwei, Wang Wei, Li Huanni

Food and Machinery

In order to optimize and upgrade the intelligent milk machine, solve the problems encountered during the operation, a intelligent milk machine that improves the user's operating experience was designed by analyzing the users' behavioral contacts. The users’ behavior were observed to identify the touch points of using process and sort the contact priorities. Moreover, intelligent milk machine was designed by analytic hierarchy process. According to the design method, the demand point was transformed into a design opportunity to construct a intelligent milk machine design framework. Based on user behavior, intelligent milk machine was produced for the users to operate it …

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Intelligent Design And Intelligent Manufacturing Of Ceramic Packaging Containers In The Era Of Iot, Zhang Yushan, Wen Weiming Dec 2018

Intelligent Design And Intelligent Manufacturing Of Ceramic Packaging Containers In The Era Of Iot, Zhang Yushan, Wen Weiming

Food and Machinery

Through the analysis of European and American fashion products the intelligentization and the latest achievements in the design and manufacture of the Internet of Things (LOT) intelligently infer and predict the application and future development of the intelligent design and manufacturing of the ceramic packaging container industry. The combination of traditional handicrafts and contemporary technology has transformed the traditional one-way production into the benign cycle of design, production, warehousing, sales, logistics, service artificial intelligence and IoT systems, greatly improving the efficiency and accuracy of operations, and making them personal and Limited customization has become an important development direction in the …

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Reflection On The Alienation Of Modern Food Packaging Design, Xu Jiao, Sun Xiangming Dec 2018

Reflection On The Alienation Of Modern Food Packaging Design, Xu Jiao, Sun Xiangming

Food and Machinery

In the contemporary social, food packaging design is no longer simply used to protect food and facilitate transportation, but also carries the use of brand image and product marketing promotions. However, when the commerciality of food packaging is overstated, food packaging becomes a commercial tool, triggering a series of food packaging design. The problem of alienation is that food packaging originally serves people, which in turn restricts and affects their own development. Through the analysis of alienation phenomenon in food packaging design, this study intends to warn people to predict the possible consequences of design in time and objectively in …

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The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage, Liu Jiatong, Jiang Qixing, Yang Fang, Wang Bin, Xu Yanshun, Xia Wenshui, Xu Yan Dec 2018

The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage, Liu Jiatong, Jiang Qixing, Yang Fang, Wang Bin, Xu Yanshun, Xia Wenshui, Xu Yan

Food and Machinery

The texture and physicochemical properties of giant freshwater prawn during frozen storage were investigated in this study. The quality differences of frozen whole prawn and headless prawn were compared and analyzed by shear stress, myofibrillar fragmentation index, myofibrillar apparent diameter, TCA soluble peptide and total protease activity. The results showed that the shear force of prawn decreased with the extension of storage time. The shear force of frozen whole prawn decreased more rapidly than headless prawn. After 16 weeks, the shear force of frozen whole prawns and headless shrimp decreased by 36.81% and 25.40%. The myofibril fragmentation index and TCA …

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Effect Of Electrostatic Field Combind With Controlled Freezing-Point Storage Technology On The Quality Of Litopenaeus Vannamei In Storage Period, Duan Weiwen, Quan Qinguo, Zhang Xueqin, Zhang Zewei, Chen Ming, Zeng Xuege, Liu Shucheng, Ji Hongwu Dec 2018

Effect Of Electrostatic Field Combind With Controlled Freezing-Point Storage Technology On The Quality Of Litopenaeus Vannamei In Storage Period, Duan Weiwen, Quan Qinguo, Zhang Xueqin, Zhang Zewei, Chen Ming, Zeng Xuege, Liu Shucheng, Ji Hongwu

Food and Machinery

Used the electrostatic field combined with controlled freezing-point storage technology to preserve the Litopenaeus vannamei, and examined the effects of different electrostatic field（1.5,2.5,3.5 kV）combined with controlled freezing-point storage（-1 ℃±1 ℃）on quality of Litopenaeus vannamei. Some quality index changes were compared in Polyphenol Oxidase （PPO） relative enzyme activity, whiteness, sensory, total bacterial counts, TVB-N, pH, drip loss, K value and rheology property. The results showed that electrostatic field inhibited the PPO relative enzyme activity, the sensory and whiteness significantly better than the controlled freezing-point storage. In the late period of storage, the total bacterial counts was inhibited by electrostatic field and …

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Effect Of Wild Oat Beta Glucan On The Quality Of Frozen Cooked Noodles, Fan Jiaxuan, Qiu Qingyang, Wang Jinrong, Guo Xiaona, Zhu Kexue Dec 2018

Effect Of Wild Oat Beta Glucan On The Quality Of Frozen Cooked Noodles, Fan Jiaxuan, Qiu Qingyang, Wang Jinrong, Guo Xiaona, Zhu Kexue

Food and Machinery

In order to explore the feasibility of application of beta-glucan as the texturizine agent in the processing of frozen cooked noodles. In the present study, the texture indices were measured, and the moisture distribution was determined by NMR as well as the food quality was evaluated by the sensory assessors. The results showed that with the increase of the addition amount of oat beta-glucan, recooking water absorption, pre-cooking loss and recooking loss presented the first increase and then decrease. The quality characteristics of cooked noodles such as the hardness, springiness and chewiness presented the first decrease and then increase. When …

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