Food Science Commons^™

Study On Quality Change And Shelf Life Of Guangdong Style Salt Baked Chicken Storaged In 4 ℃, Zhou Ledan, Ai Minmin, Ling Ziting, Zhang Ying, Li Hengyong, Xie Yongbiao, Liu Cong, Pan Shanshan, Jiang Aimin

Food and Machinery

The quality change and shelf life of Guangdong packaged salted chicken were studied, which was storaged in 4 ℃. Results: Ssensory score decreased significantly in the 15th, 18th and 21th days (P<0.05), while, it exceeded acceptance in the 18th day, with the brightness L^* value and yellowing a^* value decreasing significantly (P<0.05); pH increased first and then decreased (P>0.05). The difference was not significant, volatile salt nitrogen and acid value were all increasing, and the variation of volatile salt nitrogen and nitrogen in chicken skin was significantly different (P<0.05), in the 18th day, the volatile salt based nitrogen in the chicken was 15 mg/100 g and the chicken acid value was significantly different in the 15th, 18th and 21th days (P<0.05); the shear force decreased significantly (P<0.05), while the hardness, chewiness and the tensile strength of chicken skin increased significantly (P<0.05); the total number of Escherichia coli and colonies were not beyond the limit of going abroad, and Salmonella was not detected. Therefore, the quality of cantonese style salt baked chicken with vacuum packaging decreased with the prolongation of storage time at 4 degree storage, suggesting that the longest storage period less than 15 days.

Quality Changes And Shelf Life Of Ready-To-Eat Penaeus Vannamei Stored In Ambient Temperature, Guo Quanyou, Wang Xiaojin, Jiang Chaojun

Food and Machinery

The shelf life and survival bacterial species of ready-to-eat Penaeus vannamei during ambient temperature storage were studied. The quality changes and shelf life were observed by the sensory, physico-chemical, microbiological evaluation and electronic nose analysis, the bacteria species were identified by 16S rRNA sequencing. The results showed that initial sensory quality, physical and chemical indicators was pretty good. In the first 4 months, the water content, water activity, pH, sanility and color (red degree and yellow degree) had no significant differences, and then, the water content and Aw decreased, but pH and sanility increased, while the red degree and yellow …

Effects Of Different Packaging Methods On Beef Quality During The Postmortem Aging, Fu Qingquan, Zhang Wangang, Wang Haiou, Song Shangxin, Chen Shoujiang

Food and Machinery

Effects of air packaging and modified atmosphere packaging on the quality of fresh beef during postmortem aging was studied using vacuum packaging as control treatment. Six left side of longissimus dorsi muscles of yellow cattle were precooled at 4 ℃ for 24 h. After 24 h postmortem, beef samples (2.54 cm thick) were trimmed and mixed, and randomly divided into three groups. The beef samples were stored for 4 d, 7 d and 10 d in dark refrigeration house at 4 ℃ to mimic commercial storage conditions. At the end of each point, the meat color, tenderness, purge loss, centrifuge …

Quality Changes Of Salmon Fillet With Different Packagings During The Storage, Shen Qiuxia, Li Mingyuan, Hu Yongzheng, Guo Jichuan, Wang Xiaojun, Lu Chaoting, Ji Li, Wen Xiaohui, Ding Wenwu

Food and Machinery

In order to explore the physico-chemical quality changes of vacuum packaging and nitrogen-filled packaging salmon fillet stored at 4 ℃ and 10 ℃, and some indicators were analyzed periodically, including the sensory evaluation, texture, pH value, and the values of TVB-N and TBA. Volatile components of salmon fillet with different treatments, detected by an electronic nose, were analyzed by loading analysis (LA) and principal component analysis (PCA). The results showed that the sensory scores, elasticity, resilience and chewiness values decreased gradually with the extension of storage time; TVB-N values and TBA values decreased gradually, while hardness values of fillet increased …

The Purification Of Lignin From Linseed Meal And Its Protective Effect On Oxidative Plasmid Dna Damage, Zhang Yongchao, Zhang Li, Zhang Yunsong, Jiang Yuanyuan, Wu Yichao

Food and Machinery

Extracted lignan from flaxseed meal by reflux method. The crude extract was preliminary purified by D101 macroporous adsorption resins which was followed by semi-preparation HPLC separation. The semi-preparative HPLC conditions were as follows: column was Megres C₁₈(30 mm×250 mm，10 μm), mobile phase was a mixture of acetonitrile(A)-0.1% phosphoric acid water solution(B), gradient elution,flow rate was 35 mL/min, wavelength was 280 nm, column temperature was 30 ℃ and injection volume was 2 mL. In the conditions, 98% purity flax lignans were obtained. Investigated the protecting activity of lignan against DNA damage that caused by UV photolysis and H_{2 …}

Optimization Of Steam Explosion Pretreatment For Polysaccharides Extraction From Achyranthes Bidentata Radix And Of Its Antioxidant Activity Evaluation, Yi Junpeng, Wang Sai, Li Xin, Yang Yahuang, Zhao Pengcheng, Zhu Wenxue

Food and Machinery

Extraction yield of polysaccharides from Achyranthes bidentata Radix (AbR) was increased by steam explosion pretreatment. Based on the results of single-factor experiments, the response surface methodology was employed to further optimize the steam explosion pretreatment conditions. The effect of steam explosion pretreatment on the DPPH radical scavenging activity and O^2- radical scavenging activity of Achyranthes bidentata Polysaccharides (AbPS) was evaluated. The optimum conditions was determined as follows: the water/AbR ratio 11%, steam explosion pressure, 1.6 MPa; residence time 63 s. After pretreatment under the optimum conditions, the extraction yield of polysaccharides from AbR was found to be 11.88%, which …

The Effects Of Maca On Energy Metabolism In Sd Female Rats, Zhu Yuzhu, Zhu Ping

Food and Machinery

Investigated the effect of different color Maca on energy metabolism of rats. 40 SD female rats were randomly assigned to 5 groups according to their body mass, which includes one control group and four experimental groups. Respectively, the four experimental groups were gavaged with 1% carboxymethylcellulose sodium suspension with 0.42 g/kg·BW black Maca, purple Maca, yellow Maca and white Maca powder daily; the control group was gavaged with 1% carboxymethylcellulose sodium solution without Maca powder daily. For 28 days, determinated content of blood glucose, glycogen, insulin and insulin-like growth factor 1 in serum, amino acid content in serum and liver. …

Processing Of Water-Soluble Reducing Sugar From Extracted Green Tea Residue By Different Degradation Methods, Kong Yingying, Liu An, Xu Wei, Zhang Tuo, Gong Zhihua, Xiao Wenjun

Food and Machinery

In order to further develop and utilize the polysaccharides in tea residue, taking tea residue after green tea water extraction as raw material, and the yield of water-soluble reducing sugar was taken as the index, the effects of irradiation degradation + alkali degradation + acid degradation on green tea residue preparation of water-soluble reducing sugars were discussed on the basis of optimization of radiation degradation, alkali degradation and acid degradation for preparation of water-soluble reducing sugars. Results: The best degradation rate of irradiation was 1 200 kGy with a yield of 4.13%. The best combination of alkali degradation was 0.05 …

Optimization On Extraction Technology And Analysis Of Subunit Component Of Bamboo Bean Albumin, Yao Haixia, Wang Juan, Wang Limei, Qi Bin

Food and Machinery

The osbrone classification method was used to extract bamboo bean albumin, the response surface method was designed to optimize the extraction technology, and its subunit component was analyzed. Design-Expert 8.05b software was used to establish mathematical models for the extraction process of bamboo bean albumin. The best extraction technology was obtained: stirring rate: 356 r/min, extraction temperature: 44 ℃, extraction time: 1.5 h, ratio of material to liquid: 111.20 (g/mL). Under this condition, the extraction rate is 27.56% (n=3), which had no obvious difference with the predicted value of 27.25%. In this case, the purity of bamboo bean albumin was …

Optimization On Preparation Of Osmanthus Extracts By Enzymes Treatment, Zhang Xuesong, Pei Jianjun, Zhao Linguo, Tang Feng, Fang Xianying

Food and Machinery

To improve the yield and quality of Osmanthus extracts, several techniques were applied including the enzymatic hydrolysis by β-glucosidase and pectinase complex along with petroleum ether extraction and GC-MS analysis. The enzymatic hydrolysis process was optimized usingresponse surface methodology, and a reliable multiple quadratic regression model was established. The results showed that the best levels of the factors were as followed: pH 4.7, time 2.6 h, temperature 46 ℃, ratio of material to liquid 19.81 (mL/g), and the amount of enzyme complex 54.4 IU/g with 48.1% β-glucosidase activity, which was confirmed by experiments with an extraction yield of 3.32%, an …

Research Progress On Performance Optimization Of Impingement Quick-Freezing Equipment With Nozzle Structure, Shu Zhitao, Xie Jing, Yang Dazhang

Food and Machinery

The equipment that impinges the object with high velocity airflow and freezes it quickly is called impingement quick-freezing equipment. The nozzle form of the equipment is one of the important factors to determine the flow field in the freezing zone, which affects the heat transfer characteristics between the object and the surrounding environment. Based on the nozzle structure of the impingement quick-freezing equipment, the influence of the inclined angle, arrangement and shape of the nozzle on the heat transfer characteristics of the flow field in the impingement quick-freezing equipment is discussed in this paper. Find that the nozzle-to-plate spacing（H/d）and the …

Research Progress Of Extraction, Chemical Composition And Function Of Hemp Seed Oil, Chen Zehua, Chen Tong, Li Wei, Liu Fei, Du Jie, Feng Konglong, Cao Yong

Food and Machinery

Hemp seed oil has a good application prospects in function of hypolipidemic, anti-oxidation and anti-aging which can meet the needs of people's diet health. This review summarized different extraction methods and chemical components of Hemp oil, and the research on biological activity, looking forward to the development prospects of Hemp oil and providing the basis for its development and utilization.

Screening And Identification Of Special Yeast For Kiwi Wine, Jiang Cheng, Wei Miaohong, Liu Lu, Zhao Yaqin, Zhao Jianglin, Hou Xiaoyan, Chen Anjun

Food and Machinery

In order to screen raw and low-yield methanol kiwifruit yeast and provide special strains resources to the kiwifruit wine production. Strains were identified by colony morphology and 18S rDNA sequencing to determine the species relationship of the three strains of yeast. The fermentation capacity, alcohol and sulfur dioxide tolerance were evaluated. Additionally, the three strains were used for kiwifruit wine fermentation, and the physicochemical properties, methanol content and volatile flavor compounds of the product were determined. The three strains were identified as Pichia guilliermondii by molecular biology. Among them, Q3 had the strongest fermentation capacity, it could tolerate 16% of …

Effect Of Extrusion Processing Parameters On The Polyphenol Content And Expansion Ratio Of Summer And Autumn Green Tea, Wang Xiulan, Liang Jin, Zhang Yifang, Liu Zhengquan, Zhou Yibin

Food and Machinery

In this paper, the extruded summer and autumn green tea powder processed with a twin screw extruder, the effects of material moisture, barrel temperature and screw speed on the content of tea polyphenols in green tea powder was studied after extruding. Moreover, the leaching functional components and microstructure changes were also studied. The results showed that the moisture content of the material increased, and the content of tea polyphenols decreased first and then increased; increasing the barrel temperature could increase the leaching of tea polyphenols, while the high temperature would lead to the loss of tea polyphenols; increasing the screw …

Optimization On Starch Preperation From Broken Rice By Fractional Steps, Zhu Shuilan, Liu Guangxian, Zhou Jingying, Fu Xiaoji, Feng Jianxiong

Food and Machinery

The broken rice starch was prepared from the rice processing by-products. By single factor tests and orthogonal experiments, taking the extracting rate and purity as the indexes, the rice starch was prepared by alkaline hydrolysis method of microwave-assisted with alkaline protease extraction. The optimum conditions were as followed: the ultrasonic time 25 min, enzyme content 5 mg/g, enzyme hydrolysis time 2 h, enzyme hydrolysis temperature 45 ℃, ratio of solid to liquid 14 (g/mL). Under the conditions, starch extraction yield reached 98.56%, and the purity was 99.13%.

Study On The Improvement Of Alum-Free Potato Vermicelli, Cheng Liying, Ren Hongtao, Wang Huirong, Huang Lili

Food and Machinery

The experiment used potato starch as raw material to make vermicelli. The effects were studied by Orthogonal test regression analysis, including xanthan gum, konjac powder, locust gum, sucrose ester and compound phosphate to the potato starch. The effect of several additives on the quality of potato vermicelli texture was researched. The best best improver of alum-free potato vermicelli formular as followed: xanthan gum 0.125%, konjac power 0.250%, acacia gum 0.300%, sucrose ester 0.025% and compound phosphate 0.050%. Under this condition, the texture properties of vermicelli is the best.

Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen

Food and Machinery

The dynamic changes of the main active components in purple potato leaves were studied. The optimal sampling period was determined, and the content of main active components in purple potato leaves, sweet potato leaves and purple potato tuber were compared. The content of total polyphenols, flavonoids and anthocyanins were determined by ultraviolet spectrophotometer, and chlorogenic acid and rutin were determined by HPLC. The results showed that the dynamic characteristics of active components in different varieties of purple sweet potato leaves showed a similar trend, but the content were not exactly consistent in different sampling time, and the content of active …

Effect Of Heat Transfer Characteristics Of Cookware On The Control Of Chinese Cooking Operation, Peng Jing, Deng Li, Wang Lei, He Congying, Yu Bingyan, Lin Jin, Cui Jie

Food and Machinery

To obtain the regularity between the heat transfer characteristics of wok and the control of Chinese cooking operation and establish a Chinese wok performance evaluation method, three kinds of Chinese woks were selected to study the influence of the thermal resistance coefficient on the maturation time and the initial scorching time of pork tenderloin at different preheating temperature and mixing frequency. The results showed that the quality characteristics of pork tenderloin, such as color, moisture content and shear force, were obviously changed when it was fry to matured and scorched, and the color could be used as an intuitive judgment …

Study On The Extraction Technology, Physicochemical Properties And Bioactivity Of The Polysaccharide Form Radix Glehniae, Jing Yongshuai, Su Lei, Han Yu, Zhang Danshen, Zhang Ruijuan, Wu Lanfang, Zheng Yuguang, Qin Xuan

Food and Machinery

Response surface methodology based on single-factor experiment was applied to optimize the extraction conditions of polysaccharide. As a result, the optimum extraction conditions were extraction temperature 65 ℃, ultrasonic time 22 min, liquid to material ratio of 221 （mL/g）. Under the control of such conditions, the extraction rate of polysaccharide from Radix Glehniae was 12.13%. The polysaccharide from Radix Glehniae had typical characteristics of polysaccharides, containing 90.4% of the total sugar and 1.22% protein, and the thermal degradation temperature was 300.32 ℃. The scavenging abilities of DPPH free radicals (IC₅₀=1.99 mg/mL), OH free radicals (IC₅₀=1.71 mg/mL) …

Optimization Of The Preparation Process Of Hydroxyl Radicals Based On Impinging Stream-Jet Cavitation Effect, Ren Xiaomin, Huang Yongchun, Yang Feng, Huang Chengdu

Food and Machinery

In order to study the free radical yield variation law of impinging stream-jet cavitation effects and its influence factors, and to better apply in the field of food processing, the impinging stream-jet cavitation was used to be compared with single impinging stream and single jet cavitation respctively. The effects of upstream pressure, solution temperature, cavitation time and other factors on the yield of hydroxyl radicals (·OH) were investigated. The interaction between factors and their optimum conditions were analyzed by response surface analysis. The experimental results showed that ·OH yield increased first and then decreased with the increase of the pressure …

Study On Heat-Not-Burn Reconstituted Tobacco Prepared By Different Process, Liu Daan, Li Pengfei, Liu Bing, Luo Chenghao, Liu Huachen, Chen Sheng, Han Peng, Yao Jianwu, Liu Xiongbin

Food and Machinery

Heat-not-burn tobacco product, a novel tobacco product with low harmful substances deliveries, is developing rapidly under current severe tobacco control policies. To better understand the characteristics of heat-not-burn reconstituted tobacco（HnB Recon）, 3 different kinds of HnB Recon were collected, including papermaking process(PP), rolling process(RP), and slurry process(SP) HnB Recon, and studied systematically in microstructural, fiber shape, strength tensile, chemical constituents, smoke constituents and sensory quality. Results, the microstructure of PP HnB Recon which completely different from RP HnB Recon and SP HnB Recon, was a network consisted of different fibers twisted randomly, while the microstructure of RP HnB Recon and …

Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan

Food and Machinery

In order to screen a probiotic strain against foodborne pathogens and aquatic pathogens, the main zoonotic pathogenic bacteria of mariculture Vibrio parahaemolyticus ATCC17802 was used as indicator bacterium. The target probiotics was screened using the spot-on-lawn method and rescreened by the agar diffusion method, and the diameter of inhibition zone of antibacterial substances reached (17.16±0.28) mm. Through the combination of morphology and 16S rDNA sequence analysis, strain H19 was identified as Bacillus subtilis (GenBank accession number: MG383451). Antimicrobial spectrum of B. subtilis H19 was tested, meanwhile the physical and chemical properties of antimicrobial substances produced by H19 was studied. The …

Design And Experiment Of Camellia Oleifera Fruit-Stalk Separation Force Measuring Device, Xie Chengjian, Cao Chengmao, Wu Jiasheng, Wu Delin

Food and Machinery

In this study, a set of real-time measuring device was designed based on LabVIEW virtual instrument technology to measure the fruit removal force, acquiring the signal of force, storing and displaying real-time data and etc. Wanshu 1, Changlin 1 and Dabieshan 1 were selected as experimental subjects. The diameter of the stalk and the geometric mean diameter and the degree of the ripeness of Camellia oleifera fruit were used as the experimental factors to design the orthogonal test. The fruit removal force of C. oleifera at different levels in three test factors was determined, and analyses about the relevant testing …

Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming

Food and Machinery

In this study, Maojian, crushed black tea and zymic Pu'er tea were chosen as representative of non-fermented, fully-fermented and post-fermented tea, respectively. The composition profiles of ethanol/water extracts were compared, and the antioxidant activities in vitro were detected by oxygen radical absorbance capacity (ORAC) and DPPH assay. In order to confirm the contribution of each key functional contributors, recombination model of antioxidant compounds in tea have been built and studied. The results showed that ethanol extracts contained higher contents of tea polyphenol, caffeine and prolamin, and higher antioxidant activities detected by ORAC and DPPH assay, while higher amounts of tea …

Effect Of Surrounding Vegetation On Microbial Survival Or Die-Off On Watermelon Surface In An Agriculture Setting, Vijay Singh Chhetri, Kathryn Fontenot, Ronald Strahan, Veerachandra K. Yemmireddy, Katheryn J. Parraga Estrada, Achyut Adhikari

School of Earth, Environmental, & Marine Sciences Faculty Publications

Preharvest contamination of produce with food borne pathogens has been a major food safety issue. In this study, we investigated the effect of surrounding vegetation on the survival of natural and inoculated generic Escherichia coli on watermelon rinds in an agricultural field setting. There was no significant difference (p > .05) on the populations of natural generic E. coli (1–1.46 log Most Probable Number (MPN)/sample) and coliforms (E. coli inoculated on watermelon rind discs was variable with the level of vegetation. A significant reduction in generic E. coli count was observed within 12 hr at all vegetation levels. After 108 …

Food Waste Posing A Serious Threat To Sustainability In The Kingdom Of Saudi Arabia – A Systematic Review, Mirza B. Baig, Khodran H. Al-Zahrani, Felicitas Schneider, Gary S. Straquadine, Marie Mourad

Applied Sciences, Technology and Education Faculty Publications

Worldwide, food waste is one of the prime issues threatening food security and the Kingdom of Saudi Arabia (KSA) is not an exception. With 427 kg of food wasted per capita per year, the country ranks among the top food wasters. Ironically, the Kingdom has limited arable lands and scarce water resources to support mass-scale agriculture and to feed its increasing population, KSA relies heavily on imports and subsidized food to meet needs. Yet, food is wasted at restaurants, caterers, cafeterias and, especially, by households such that food waste is the single-largest component of the landfills. The review article is …

Species Substitution And Country Of Origin Mislabeling Of Catfish Products On The U.S. Commercial Market, Shayna A. Bosko, Denise M. Foley, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Catfish belong to the order Siluriformes and include both the Ictaluridae and Pangasiidae families. However, U.S. labeling laws require only species of the family Ictaluridae to be marketed as catfish. The lower production price of Pangasiidae, combined with changes in regulations over time, have resulted in high potential for species substitution and country of origin mislabeling among catfish products. The objective of this study was to conduct a market survey of catfish products sold at the U.S. retail level to examine species mislabeling and compliance with Country of Origin Labeling (COOL) regulations. A total of 80 catfish samples were collected …

Evaluation Of Microbial Safety And Quality Of Louisiana Strawberries After Flooding, Shifa Shiraz

LSU Master's Theses

Rainfall and flooding have impacted the strawberry industry in Louisiana. Floodwater is an ideal medium for microbiological growth and may cause contamination of soil, agricultural water, and fresh produce with foodborne pathogens. This research aimed to evaluate the microbial safety and quality of strawberries after flooding. Three strains of generic Escherichia coli were used to establish a baseline population of approximately 10⁶ CFU/L (high contamination) and 10² CFU/L (low contamination) in floodwater. Five raised beds were filled with water to simulate a flooding event. Simulated floodwater was mixed with cow manure and spiked with generic E. coli then …

Colonization Of Breastfed Infants By Bifidobacterium Longum Subsp. Infantis Evc001 Reduces Virulence Gene Abundance, Giorgio Casaburi, Steven A. Frese

Department of Food Science and Technology: Faculty Publications

The infant gut microbiome is rapidly colonized by bacteria from the environment after birth, and this gut ecosystem can facilitate expansion of potential pathogens. Human milk shapes the infant gut microbiome and has evolved to foster the growth of specific bacteria. Breastfed infants fed the coevolved infant gut symbiont Bifidobacterium longum subsp. infantis EVC001 had significant modifications to their gut metagenome, including a decreased number of virulence factor genes.

Survival And Inactivation Of Salmonella Enterica And Human Norovirus On Consumer Contact Surfaces, Dorra Simmons

LSU Doctoral Dissertations

Salmonella enterica and human norovirus (HuNoV) are the leading cause of bacterial and viral gastroenteritis worldwide, respectively. One of the most important transmission routes of these pathogens is contaminated surfaces. In this study, we investigated the survival and the disinfection of Salmonella enterica serovar Typhimurium (S. Typhimurium) and HuNoV on selected consumer contact surfaces.

In the case of S. Typhimurium, formica laminate, stainless steel, and plastic cutting board surfaces were inoculated with different microbial loads of cells collected at log (6 h), stationary (24 h), or LTS (14 days) phases. The disinfection efficacy of two disinfectants (sodium hypochlorite or …