Advanced Materials Research Vols. 554-556

Abstract: The influence of pre-fried time and temperature on the cooking yield, shear force, color and sensory quality of microwave beef kebabs were evaluated. The beef kebabs were fried for 20 s, 40 s, 60 s and 80 s at 170 ± 2 °C, 180 ± 2 °C or 190 ± 2 °C in the fryer. The results revealed that beef kebabs fried at 190 ± 2 °C for 60 s had significantly higher cooking yield, shear force, redness (a*), yellowness (b*), flavor, color and overall acceptability than the samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. Lightness (L*), juiciness and tenderness of beef kebabs fried at 190 ± 2 °C for 60 s were lower than samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. In addition, the cooking yield values fried at 190 ± 2 °C for different times was increased by 4.58%, 3.49%, 2.37% and 1.12% over that fried at 170 ± 2 °C. Beef kebabs fried at 190 ± 2 °C for 60 s promoted the color and cooking yield remarkably and had a beneficial effect on sensory characteristics during frying. The optimum frying parameters of kebabs were at 190 ± 2 °C of oil temperature for 60 s of frying time.

Abstract: In this paper, using the methods of Chemical mutagenesis to deal with the mycelia of Ganoderma lucidum, use the concentration of 0.1mol/L sodium nitrite to mutation processing the ganoderma lucidum mycelia of 5min.In order to get the strains that has more robust growth ability than the original mycelia. So we can get the Technical guidance for the breeding and industrialized production of Ganoderma lucidum.

Abstract: In attempt to improve foaming properties of whole egg powder(WEP), WEP proteins were covalently attached to polysaccharide (maltodextrin) in a controlled aqueous solution through Maillard reaction. The optimum reaction conditions were as follows: reaction temperature was 50°C, reaction time was 120min, the weight ratio of maltodextrin:protein was 8‰. After modification, the foaming ability (FA) of WEP increased from 62.96% to 86.05%, the foaming stability(FS) increased from 20.67% to 38.97%. As the reaction proceeded, hydrophobicity and Surface SH groups increased, total SH groups and vailable lysine contents of M-WEP decreased. This results demonstrated that the Maillard reaction partially unfolds and polymerizes proteins of M-WEP and, consequently, improved foaming properties of WEP under certain controlled conditions.

Abstract: Peanut flour (PF) was fermented with Lactobacillus casei LC35 and then dried using different drying methods in the present study. The effect of drying methods on the antioxidant activities (1, 1-diphenyl-2-picrylhydrazyl [DPPH] radical-scavenging activity, reducing power and Fe²⁺ chelating activity) and flavonoids in fermented-PF (FPF) was investigated. Regardless of the drying methods, the dried FPF showed higher antioxidant activities than PF. Drying methods also showed significant effects on the antioxidant activities of FPF. The freeze-dried FPF had the strongest antioxidant activities compared to the vacuum and hot air-dried FPF. A good linear correlation was found between the EC₅₀ value of DPPH scavenging activity (R2 = 0.8972, P < 0.05) or reducing power (R2 = 0.9047, P < 0.05) and the concentration of quercetin in PF and dried FPF. These results indicate the dried FPF, especially for the freeze-dried FPF, might be good functional foods with high antioxidant activity.

Abstract: In order to evaluate the effect of different production processes on benzo (a) pyrene content in camellia oil, a comparison in the amounts of benzo (a) pyrene had been made among the crude oils prepared by hot pressing, cold pressing, solvent extraction and aqueous enzymatic extraction. In conclusion, the benzo (a) pyrene content in aqueous enzymatic extracted camellia oil and cold pressing oil can meet the safety need without refining. The major cause of forming excessive benzo (a) pyrene in traditional solvent extracted oil is due to high temperature, rather than solvent. Neutralizing could lead to obvious increase in benzo (a) pyrene content in oil, and deodorizing lead to slight increase. But the processes of bleaching and winterization could reduce Benzo (a) pyrene content in the oil to a safety range.

Abstract: Phenolic antioxidants have multiple benefits to human health. Polyphenols are responsible for the antioxidant activity in apples. Antioxidant activities were assessed using the ferric reducing/antioxidant power (FRAP) and 2,2-dipheny l-1-picrylhydrazyl (DPPH) radical scavenging assays in different cultivars and different parts of apples grown in China. The phenolic compounds and antioxidant activities differed significantly among the four apple cultivars. Guoguang had the highest phenolic concentration and antioxidant activity and Golden Delicious had the lowest. The peels had the highest total phenolic and flavonoid contents followed by the cores and flesh. Anthocyanins were detected only in red apple peels. Peel and core had greater antioxidant activities than apple flesh. FRAP values were inversely correlated with phenolic contents, whereas no clear relationship could be observed between DPPH values and phenolic contents. The higher levels of phenolic compounds and antioxidant activities of apple peels and cores than flesh may be of technological interest as a valuable source of antioxidants.

Abstract: Purpose To prepare Grifola frondosa fermented beverage and study on its production process, ingredients and characteristics. Methods The following process was used to prepare Grifola frondosa fermented beverage: Grifola frondosa original strains →Strain activation →Inclined plane strain →Liquid spawn →Submerged fermentation →Fermentation broth with mycelium →Colloid mill grinding →High pressure homogenization →Homogenate →Add preservatives or not →Package → Sterilizing or not →Finished product. Grifola frondosa mycelium biomass was determined by Weight-Drying method. Total sugar content was measured by Phenol-sulfuric acid method. Reducing sugar content was measured by 3, 5-dinitrosalicylic acid (DNS) method. Protein content was measured by Coomassie brilliant blue method. The quality of Grifola frondosa fermented beverage was evaluated every 10 days from six areas: color, precipitation, transparency, aroma, taste and the bacteria growth situation. Results Mycelia biomass of Grifola frondosa fermentation product is 378.3 ± 7.21mg/100ml. The total sugar content is 1.8995 mg/ml, the reducing sugar content is 0.2539 mg/ml, and grifolan content is 1.6456 mg/ml, protein content 7.971μg/ml. The total number of colonies is 67 CFU/ml and no E. coli in Grifola frondosa fermented beverage, this comply with the requirements of the national food safety standard. The samples of Grifola frondosa fermented beverage without sterilized and preservatives placed at room temperature for 6 months are normal, and no bacteria growth. Conclusion The production process of Grifola frondosa fermented beverage is feasible. In the case without sterilization and preservatives, Grifola frondosa fermented beverage can be placed at room temperature for 6 months without deterioration and still maintain its characteristics of nutrient-rich, pure taste, clean and hygienic, with natural mushroom fragrant. This can provide a reference for the development of Grifola frondosa submerged fermentation products.

Abstract: Three low molecular weight subunit genes, named LMW-CND1 (GeneBank accession JQ780048), LMW-CND2 (GeneBank accession JQ779840), LMW-CND3 (GeneBank accession JQ779841), with a ORF of 1053 bp, 903 bp, 969 bp, respectively, were isolated from cv. Cheyenne and characterized detailed in molecular level. The proteins encoded by the genes, with 350, 300, 322 amino acid residues respectively, differ only in repetitive domain of sequences due to insertion or deletion of repeats in this domain. Highly similarity in amino-acid sequence between these three subunits and other published LMW-GSs was also observed, showing that all three genes published here are typical LMW-GS genes and closely related to the genes on chromosome 1D. Besides, secondary structure prediction of proteins indicated that, in the three LMW-GSs, random loop accounts for no less than 70 %, α-helix amounts to 26 %, average, and only 1.4 %~1.7 % is β-sheet.

Abstract: The effects of tea polyphenols(TP) dip treatment on the quality changes of catfish fillets during partial freezing storage for 25 days were investigated. The catfish were filleted, after being gutted and cleaned, and given a dip treatment in 0.15% TP solution for 30min at room temperature. And then, they were packed in plastic bags, stored at -3°C. The sensory scores, total bacterial count(TVC), pH values, Total Volatile Basic Nitrogen(TVB-N) and TBARS values were used to evaluate the catfish quality. The results showed that TVC, pH, TVB-N and TBARS values of catfish, which was processed with TP, could be significantly restrained, and sensory scores decreased slowly as well. So it can be concluded that tea polyphenols have great effects on the inhibitions of bacteria growth and anti-oxidation of fat, and thus significantly delay the spoilage of partial-frozen catfish.

Abstract: The chemical composition of hydrodistilled oil from the fruit residue of Ficus altissima was analyzed for the first time by GC/GC–MS. As a result, a total of seventeen compounds were identified, representing all of the oil. Aliphatic hydrocarbons, esters and alkylenes were found to compose three major chemotype accounted for 64.25%, 26.00% and 9.75% of the oil, respectively. The main components was demonstrated to be dibutyl phthalate(18.14%), n-docosane(7.94%), diisooctyl phthalate(7.86%), n-heptadecane(7.70%), n-tricosane(7.68%), phytane(7.19%). Antioxidant activity of the oil was assessed by the free radical scavenging (DPPH). The study offers theoretic basis for pharmaceutical utilization of the landscape plant F. altissima.