相关实验视频

Updated: Jan 11, 2026

Procedures of Laboratory Fumigation for Pest Control with Nitric Oxide Gas

Procedures of Laboratory Fumigation for Pest Control with Nitric Oxide Gas

Published on: November 24, 2017

在90天的储存期间,对无酸盐固化肉的质量和安全性进行评估

Kexiang Li^1,2,3, Qiyuan Shen^1,2,3, Ziyi Yin^1,2,3

¹State Key Laboratory for Quality and Safety of Agro-Products, Ningbo University, Ningbo, China.

Journal of the science of food and agriculture

|November 12, 2025

概括

使用Limosilactobacillus fermentum RC4和Lactiplantibacillus plantarum B6的初始培养物生产的无酸盐固化肉显示出优越的质量和安全性. 这种微生物干预有效地取代了传统的化物,确保了产品在储存期间的完整性.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
食品安全食品安全

背景情况:

酸盐对于制肉类的保存至关重要,但对健康构成风险.
对于食品安全而言,研究化肉生产中酸盐的替代品至关重要.
这项研究探讨了在肉中替代酸盐的微生物解决方案.

研究的目的:

为了确定微生物初始培养是否可以完全取代肉中的酸盐.
在储存期间评估无酸盐固化肉的质量和安全性.
为了比较无酸盐固化肉与传统和商业对应品.

主要方法:

开发了一种Limosilactobacillus fermentum RC4和Lactiplantibacillus plantarum (2:1) 的初始培养.
使用初始培养方法生产的无酸盐固化肉 (EG).
在90天内对酸盐固化,商业和盐固化样品进行安全和质量评估.

主要成果:

实验组 (EG) 显示出高感官接受度和平衡的风味概况.
EG表现出最低的硫巴比特酸反应物质和最小的残留亚酸盐.
微生物分析证实了EG的受控细菌生长和低致病活性,具有独特的风味化合物.

结论:

使用微生物初始培养物,可以在肉中完全替代亚酸盐.
微生物干预确保了产品的安全性,并在长期储存期间保持质量.
这种方法提供了一个可行的策略,用于更健康的制肉生产.

关键词:

生物原氨基胺的生物原氨基胺.味道特征味道特征味道特征乳酸细菌发酵乳酸细菌发酵脂质氧化控制脂质氧化控制亚酸盐替代替代酸盐的替代方法

更多相关视频

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

相关概念视频

2° Amines to N-Nitrosamines: Reaction with NaNO2

2° Amines to N-Nitrosamines: Reaction with NaNO₂

Secondary amines react with nitrous acid to form N-nitrosamines, as depicted in Figure 1. Nitrous acid, a weak and unstable acid, is formed in situ from an aqueous solution of sodium nitrite and strong acids, such as hydrochloric acid or sulfuric acid, in cold conditions. In the presence of an acid, the nitrous acid gets protonated. The subsequent loss of water results in the formation of the electrophile known as nitrosonium ion.

Drug Product Stability

Drug Product Stability

The long-term stability of drug products is critical to ensuring their quality, safety, and effectiveness over time. Stability directly influences a product's ability to maintain its intended characteristics, ensuring it performs as expected during its intended shelf life. Key attributes such as drug potency, impurities, dissolution, and other physicochemical measures of performance are tested to assess stability. These parameters indicate how well the product retains its quality over time and...

Curing Methods

Curing Methods

Concrete members with a small surface-to-volume ratio are cured by oiling and moistening the forms before casting the concrete member. These forms can be left in place for a prolonged period to prevent moisture loss, and can be wetted if made of a material suitable for wetting. If the forms are removed early, the concrete member is moistened and covered with polythene sheets to maintain moisture. For large horizontal concrete surfaces exposed to dry weather, a temporary covering is suspended...