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。