Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action;
嫩化和TG酶交联作用改善牛肉制品质构的初步研究
Effect of calcium chloride and vitamin c injection on beef quality;
注射氯化钙和Vc对牛肉品质的影响
Effect of Electrical Stimulation and Delay Chilling on Eating Quality of Beef;
电刺激和延迟冷却对牛肉食用品质的影响
[OBJECTIVE] In order to develop a liquid chromatography-electrospary tandem mass spectrometry (LC-MS-MS) for the detection of dexamethasone, betamethasone and beclomethasone in bovine muscle samples.
【研究目的】建立一种可检测实际牛肉样品中地塞米松、倍他米松和倍氯米松药物残留的液相色谱-电喷雾串联四极杆质谱方法;【方法】样品在碱性条件下经乙酸乙酯提取,正己烷脱脂,通过MCX固相萃取小柱净化后,进行液相色谱-质谱分析。
A method for determination of zeranol and related compounds(talernol,zearalanone,α-zearalenol)in bovine muscle by gas chromatography-mass spectrometry was described.
建立了能够同时检测牛肉组织中玉米赤霉醇(又名α-玉米赤霉醇)及3种相关物(β-玉米赤霉醇、玉米赤霉酮和α-玉米赤霉烯醇)残留的气相色谱-质谱联用法。
Study on microwave assisted extraction technique and application in artificial beef of capsicum red pigment;
辣椒红色素的微波提取及在仿生牛肉中的应用研究
The preparation of new kind of konjac artificial beef using konjac glucomannan and soybean protein isoate as main raw materials was studied in this paper,and the organization appearance,tenacity,flexibility,texture,mastication,effect of dying,composition of nurishment of the konjac artificial beef were also researched.
以魔芋胶和大豆分离蛋白为主要原料进行魔芋仿生牛肉的研制,对其组织状态、韧性、弹性、质地、咀嚼性、染色效果、营养成分的配比进行研究,筛选出了产品的最佳配方,并进一步对产品的加工工艺进行了探讨。
Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice;
干切牛肉冷冻干燥中高速率升华条件的动态研究
Study on beef sausage of low-nitrite by lactobacillus;
利用乳酸菌发酵生产低硝牛肉香肠的研究
The technology of preparing beef flavor with natural materials of animal and plant(beef,spice etc)by enzymatic hydrolysis,Mallard reaction was discussed.
探讨了以天然动植物资源(牛肉、辛香料等)为主要原料,通过酶解、美拉德反应制备牛肉香精的工艺技术,确定了相对优化的工艺条件,并利用气味指纹分析技术对牛肉香精的热稳定性进行了表征。
On the base of using chitosan and tripolyphosphate as the carriers, the preparation of beef flavor-loaded nanoparticles was studied by adopting ionic gelation method and spray-drying technology.
本文研究了以壳聚糖和三聚磷酸钠为载体,采用离子凝胶化法以及喷雾干燥技术制备出装载牛肉香精的壳聚糖-三聚磷酸钠纳米微粒,确定了其最佳制备工艺参数并通过透射电镜、动态激光光散射仪和紫外分光光度计对其进行了分析检测,得到了香气稳定、粒经分布较好的纳米微粒香精产品。
Maillard reaction was used to produce beef flavoring, and the effects of reaction conditions such as reaction time,temperature, etc.
采用氨基酸、多肽 (特别是含硫物 )与还原糖进行美拉德反应制备牛肉香精 ,并对反应条件的各因素如反应时间、反应温度等进行了研究。
In this study the stewed beef were cooked in by the traditional way, and the potent odorant compounds were prepared by either solvent extroction or solid phase microextraction, while the volatile compounds were analyzed by GC-MS.
本实验采用传统清炖牛肉烹饪工艺制备清炖牛肉,通过溶剂提取法和固相微萃取法两种不同的香气化合物提取方法制备样品,然后通过GC-MS检测香气化合物。
This study prepares stewed beef by the traditional way,and a response surface methodology design for the extra beef fat(2%,4% and 6%),cooking temperature(80,100 and 120℃),cooking time(1,2,3h)was applied to investigate the influence of these factors on the stewed beef aroma.
本研究通过传统工艺制备清炖牛肉,采用响应面分析法,分别添加牛油(2%、4%、6%),加热温度(80、100、120℃),加热时间(1、2、3h),探索这些条件对清炖牛肉风味的影响。