Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin

This study aimed to evaluate the use of a dielectric barrier discharge (DBD) plasma system to improve the safety of pork loins. When pork loin was exposed to DBD plasma with the input gases He and He + O₂, the population of Escherichia coli was reduced by 0.26 and 0.50 log cycles following a 5-min treatment and by 0.34 and 0.55 log units following a 10-min treatment, respectively. That of Listeria monocytogenes was also reduced from 0.17 to 0.35 and 0.43 to 0.59 log cycles when the samples were exposed to DBD for 5 and 10 min using He and He + O₂, respectively. The pH and L*-values (lightness) of the samples decreased significantly with DBD plasma treatment, but a*- (redness) and b*-values (yellowness) exhibited no obvious changes. Lipid oxidation, measured by TBARS values, was greater in samples with He + O₂ than in other samples. Significant reductions in sensory quality parameters (appearance, color, odor, acceptability, etc.) were observed in DBD-treated samples. These results indicate that the DBD plasma system has potential for use in sanitizing pork loins by inactivation of foodborne pathogens, although the effect was limited. In order to meet market requirements, however, a method to overcome sensory deterioration of pork loins should be developed and applied.     

Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients

The aim of this study was to define the effects of high-pressure treatment (600 MPa, 10 min, 20 °C) on the quality of cooked pork ham prepared with two different levels of curing ingredients in brine. Physical, chemical, microbiological, and sensory tests were performed 24 h after high pressure processing (HPP), as well as after 6 and 8 weeks of storage in refrigerator conditions. The results indicate that HPP causes significant improvement of shelf life of vacuum packed ham, including the samples with reduced level of curing ingredients in brine to 8 weeks in refrigerator conditions (4–6 °C). HPP did not have significant effect on the texture or color of ham. However, it significantly increased the drip loss during storage in the packed samples. This may indicate that HPP has negative effects on water holding capacity of cooked products.     

Simultaneous determination of aliphatic hydrocarbons,PCBs and PCTs in pork liver by gas chromatography

Summary A multicomponent extraction/concentration procedure has been developed for the enrichment of PCBs, PCTs and aliphatic hydrocarbons (pristane, C₁₈, C₁₉, C₂₀, C₂₂, C₂₄, C₂₈, C₃₂ and C₃₆) in pork liver. These components of the enriched extract were then simultaneously determined by gas chromatography. Mean recoveries ranged from 81.5% for pristane to 93% for PCBs;CV% (0.9–6.7) indicated the method to be both precise and reproducible.     

Determination of azithromycin residue in pork using a molecularly imprinted monolithic microcolumn coupled to liquid chromatography with tandem mass spectrometry

Using spiramycin as a dummy template, a molecularly imprinted polymer monolithic micro‐column with high selection to azithromycin was prepared in a micropipette tip. The imprinting factor of the monolithic micro‐column prepared was approximately 2.67 and the morphological structure of the polymers was characterized by scanning electron microscopy. A simple, sensitive, and reproducible method based on the imprinted monolithic micro‐column coupled to liquid chromatography with tandem mass spectrometry was developed for determining the residues of azithromycin in pork. Pork samples were extracted with acetonitrile, cleaned up under the optimal monolithic micro‐column conditions, and analyzed using liquid chromatography with tandem mass spectrometry in the multiple reaction monitoring mode. The assay exhibited a linear dynamic range of 0.50–50 μg/L with the correlation coefficient (r²) above 0.99. In the three spiking levels of 0.50, 1.0, and 10 μg/kg, the average recoveries of azithromycin from pork samples were between 85.8 and 96.5% with a relative standard deviation below 10%. The limit of detection and limit of quantitation were 0.03 and 0.1 μg/kg, respectively.     

三维漫射光谱法检测猪肉嫩度的初步研究

猪肉是光的强散射物质,嫩度是评价猪肉品质优劣的重要标准之一,提出一种基于三维漫射光谱法的猪肉嫩度检测方式。将猪肉样本更多的散射信息引入光谱分析中。利用实验室搭建的数据采集系统,通过采集距光源入射点不同距离处的样本漫反射光信号构建了64个猪肉样本的三维漫射光谱。经过小波消噪处理后,利用多维偏最小二乘法(NPLS)建立了三维漫射光谱与猪肉嫩度之间的分析模型,模型的校正决定系数R2_Cal是0.883 1,校正标准差RMSEC是3.685 0N,预测决定系数R2_Pred是0.874 7,预测标准差RMSEP是3.9756N。实验结果表明, 与常规的漫反射光谱法相比,三维漫射光谱法所建立的猪肉嫩度NPLS模型具有更高的校正精度和预测稳健性,有望为猪肉嫩度及其他品质的快速检测提供一种新的途径。     

偏最小二乘近红外光谱法测定瘦肉脂肪酸组成的研究

利用偏最小二乘将瘦肉的近红外光谱数据分别与其棕榈酸、棕榈油酸、硬脂酸、油酸、亚油酸含量建立校正模型,并用交互校验和外部检验来考查模型的可靠性.各脂肪酸模型的校正相关系数分别为0.9998、0.9844、0.9963、0.9754、0.9969,均方估计残差(RMSEC)分别为0.0231、0.0485、0.111、0.373、0.311,交互校验均方残差(RMSECV)分别为0.509、0.115、0.225、0.848、0.649.应用所建立的各脂肪酸近红外模型对瘦肉脂肪酸组成进行预测,并对各脂肪酸的预测值与气相色谱法测定值进行配对t-检验,结果表明两者差异均不显著(p>0.05).     

高效液相色谱-串联质谱法测定猪肉中9种β_2-受体激动剂残留量

采用高效液相色谱-串联质谱法测定了猪肉中9种β-受体激动剂的残留量。样品经β-葡萄糖醛苷酶/芳基硫酸酯酶酶解后加入高氯酸沉淀蛋白并离心,取上清液过PCX阳离子固相萃取小柱净化,用氨水-甲醇(5+95)混合液洗脱,氮气吹干后用乙腈定容至1 mL。以CAPCELL PAK CR色谱柱为分离柱,以10mmol·L-1乙酸铵溶液-乙腈(55+45)混合溶液(含体积分数为0.1%的甲酸)为流动相进行洗脱,采用电喷雾正离子源及选择反应监测模式进行测定,内标法进行定量。9种β-受体激动剂的质量浓度在4.00~100μg·L-1范围内与其峰面积呈线性关系,方法的检出限(3S/N)在0.09~0.50μg·L-1之间。对空白样品进行加标回收试验,回收率在83.2%~102%之间,测定值的相对标准偏差(n=6)在5.0%~12%之间。     

The effect of gamma irradiation on physicochemical and microbiological quality of fresh pork loins

Radiation treatments were carried out under air on fresh pork loins at doses of 2, 4 and 8 kGy and the loins were evaluated for deamidation, solubility, sulphydryl content and surface hydrophobicity. Deamidation was significantly (P0.05) affected by the treatment with 98% deamidation at a dose of 8 kGy. No significant changes (P>0.05) were noted in sulphydryl content under the same conditions. The increase in deamidation was accompanied by a decrease in hydrophobicity and an increase in protein solubility. γ-Irradiation also reduced the number of microorganisms in the meat. Mesophiles were more resistant to the irradiation treatment than psychrotrophs and Pseudomonas.     

Effects of High Pressure Treatment on the Microbiological Quality,Texture and Colour of Vacuum Packed Pork Meat Products

The aim of the study was to define usefulness of high pressure treatment for inactivation of microorganisms and prolongation of shelf life of two types of cooked pork ham and raw smoked pork loin. The samples of ham and loin in the presentation of standard 200 g pieces were vacuum packed in polylayer polyethylene bags and exposed to high pressure treatment in the range of 300-600 MPa and time of exposure of 10-30 minutes. Results indicate that 300 MPa and 400 MPa pressure applied for 10 minutes was insufficient for prolongation of storage period of ham. Pressure of 500 MPa, applied for 10 minutes caused significant decrease of microbiological parameters studied such as: total bacterial count, psychrophylic bacteria, acidophylic bacteria and enterococci in investigated samples, stored in refrigarator conditions for 4 weeks. Pressure of 600 MPa applied for 10 minutes reduced the number of all investigated microorganisms by 10 5 -10 6 fold. Application of this pressure prolonged storage period of traditionally produced ham to 6-8 weeks. Physico-chemical characteristics of ham, measured 24 h after high pressure treatment and after 4, 6 and 8 weeks of storage, did not change when compared to the initial samples. High pressure treatment caused increase in the colour lightness parameters only in pork smoked loin.     

ICP-AES法分析猪肝、猪肉中痕量稀土元素

采用P507萃淋树脂预富集分离技术，用ICP－AES法测定猪肝，猪肉中痕量稀土元素La,Ce,Pr,Nd,Sm,Y的含量，本法排除了基体中Ca,P,Fe的干扰，检出限为0．33－0．74ng/g(鲜样），回收率为84．8％－109．1％，精密度为4．9－11％。