27 results about "Thiobarbituric acid" patented technology

The invention belongs to the field of food processing, and particularly relates to an ostrich meat preservative and a preservation method. The ostrich meat preservative provided by the invention is prepared by matching and mixing the chitosan, the nisin and the tea polyphenol according to a specific proportion, so that the refrigeration refreshing time of the ostrich meat treated by the preservative can be effectively prolonged, the ostrich meat can maintain a relatively high L * value and a * value within 16 days of storage, the deterioration of meat color is delayed, the water-retaining property is remarkably improved, and the quality of the ostrich meat is improved. The content of thiobarbituric acid reactants and volatile basic nitrogen is obviously reduced, and fat oxidation and protein degradation are inhibited; the total number of bacterial colonies and the number of microorganisms such as coliform bacteria, pseudomonas, mould and saccharomycetes are obviously reduced. The growth and reproduction of putrefying bacteria can be effectively inhibited, and the cold fresh shelf life is prolonged.

The invention discloses a chilled beef freshness rapid detection model training method and a freshness detection method.The chilled beef freshness rapid detection model training method comprises the steps that a chilled beef sample is obtained, and the freshness index of the chilled beef sample is measured, the freshness indexes comprise the sensory score, the color a *, the pH value, the volatile basic nitrogen TVB-N, the thiobarbituric acid reactant TBARS, the total bacterial count TVC, the carbonyl content, the total sulfydryl content and the solubility of the chilled beef sample; establishing a chilled beef freshness grade evaluation standard according to the freshness index; collecting multi-modal data of the chilled beef sample, wherein the multi-modal data comprises near infrared spectrum data NIR, hyperspectral data HSI and low-field nuclear magnetic resonance LF-NMR relaxation time data; performing feature extraction on the multi-modal data through a feature extraction method to obtain multi-modal feature data; and carrying out preprocessing on the multi-modal characteristic data through a standardization SS and a Savitzky-Golay smooth filtering SG preprocessing method so as to obtain preprocessed data.

The invention relates to the technical field of conditioning meat products, and provides a method for controlling and researching frozen storage quality deterioration of conditioned chicken wings by steady-state EGCG (epigallocatechin gallate), which comprises the following steps: step 1, sample treatment: conditioning unfrozen chicken wings; step 2, measuring the color, the unfreezing loss, the ferrimyoglobin, the sulfydryl, the Shore band, the thiobarbituric acid value TBARS and the volatile basic nitrogen TVB-N of the conditioned chicken wings; 3, analyzing a result; changes of color, unfreezing loss, ferrimyoglobin content, sulfydryl, Shore band, thiobarbituric acid value TBARS and volatile basic nitrogen TVB-N in the chicken wing freezing and thawing process are analyzed and conditioned; and 4, performing sensory evaluation according to the sensory evaluation table. According to the method, the control of the steady-state EGCG on the frozen storage quality deterioration of the conditioned chicken wings can be better studied.

The invention discloses a grease oxidation type time-temperature indicator. The indicator comprises a partially or completely transparent sealed container, vegetable fat and a thiobarbituric acid color developing agent, wherein the vegetable fat and the thiobarbituric acid color developing agent are packaged in the sealed container. The oxidation indicator is prepared by mixing the vegetable fat and the thiobarbituric acid color developing agent, the oxidation degree of food containing the same vegetable fat can be indicated through the color developing reaction of the vegetable fat oxide and the thiobarbituric acid color developing agent, and meanwhile color changing is irreversible; the oxidation indicator is packaged in a partially or completely transparent sealed container, so that the grease oxidation indicator which is small in size, convenient to use and direct and clear in indication is manufactured. The problem that an existing time-temperature indicator for food containing vegetable fat is not obvious in color change or reversible in color change is solved.

The invention discloses an aquatic product ultralow-temperature fresh-keeping method which comprises the following steps: collecting data of sensors uniformly distributed and mounted in a freezing chamber, and processing the collected sensor data; collecting a large amount of historical data to train an oxidation risk prediction model, and performing oxidation risk real-time prediction through the oxidation risk prediction model; according to the predicted oxidation risk result, electromagnetic nozzles installed on the top and the side wall of the freezing chamber are controlled to adjust the oxygen concentration; an oxygen absorbent is integrated in an aquatic product package, and a microporous valve is arranged on the surface of the package; phase-change materials are embedded in the wall of the freezing chamber and a goods shelf, and the distribution uniformity of a temperature field in the freezing chamber is monitored in real time through an infrared thermal imager; and after each batch of aquatic products are frozen, detecting the surface peroxide value and thiobarbituric acid value of the aquatic products by using infrared spectroscopy, quantifying the oxidation degree, and feeding back fresh-keeping effect detection data to the deep learning model as a new training sample to update network parameters.

The invention discloses a flotation separation method for copper-molybdenum bulk concentrate and a combined inhibitor used in the flotation separation method. The combined inhibitor comprises dithionite and thiobarbituric acid. The method comprises the following steps: adding dithionite into copper-molybdenum bulk concentrate pulp to carry out reagent removal treatment, then adding thiobarbituric acid to inhibit chalcopyrite, and then adding a molybdenite collecting agent and a foaming agent to carry out flotation, so as to obtain molybdenum concentrate and copper concentrate. The combined inhibitor is non-toxic and environment-friendly, the excellent inhibition effect on the chalcopyrite can be achieved through the synergistic effect of the two inhibitors under the condition of low dosage, and the recovery rate of molybdenum and the molybdenum-copper separation effect are remarkably improved.

The present invention provides a production method of high-quality room-temperature cooked stinky mandarin fish, including thawing, washing and cutting, soaking and sterilizing, removing odor and locking freshness, low-temperature air drying, deep-frying and shaping, sterilization and other processing of fermented stinky mandarin fish to obtain a room-temperature cooked stinky mandarin fish product. Compared with the traditional method, the present invention adopts a method of soaking and sterilizing combined with mild heat treatment sterilization to kill microorganisms, prolong the shelf life of cooked stinky mandarin fish, and can be stored at room temperature for 9 months, and significantly improve its processing quality, such as the volume shrinkage ratio of fish meat is reduced by 14.73% and the elasticity is increased by 80.24%. The present invention also innovates the formula and process for removing odor and locking freshness during the processing process. The added deodorizing and locking freshness ingredients have multiple functions such as removing odor, locking freshness and anti-oxidation, such as the product moisture content and water holding capacity are increased by 9.32% and 17.84% respectively; and improves the safety quality of cooked stinky mandarin fish during storage, such as the thiobarbituric acid content in the fifth month under 30°C storage conditions is significantly reduced by 43.39%.

This invention discloses a microfluidic method for preparing fish oil microspheres based on viscosity control and its application, belonging to the field of functional food preparation technology. The method involves constructing three viscosity systems (3.47–15.19 mPa·s) by compounding concentrated fish oil and castor oil at a specific volume ratio. Using a 3% polyvinyl alcohol aqueous solution as the continuous phase, water-in-oil fish oil microspheres are prepared under constant pressure in a cross-shaped microfluidic chip. By controlling the viscosity of the oil phase, the microsphere particle size can be precisely controlled within the range of 53.89–72.34 μm, with a coefficient of variation ≤5% and regular morphology. The obtained microspheres exhibit excellent particle size stability under pH 5–7 and 0–2% NaCl conditions. The high-viscosity microspheres show significantly lower acid values ​​and thiobarbituric acid reactant values ​​compared to the low-viscosity group under storage conditions of 4–60℃, with an oxidation stability improvement of over 30%. In vitro digestion experiments show that the low-viscosity microspheres reach peak free fatty acid release rate after 120 min, while the high-viscosity group exhibits a sustained-release effect. This invention achieves simultaneous optimization of fish oil microsphere particle size, stability, and digestive behavior, providing a theoretical basis and precise process parameters for the structured design of ω-3 polyunsaturated fatty acid functional foods.

The invention discloses staphylococcus calves HRB1 with an antioxidant function and application thereof, and belongs to the technical field of food processing. In order to solve the problems that the product quality is reduced due to over oxidation of lipid and protein of a fermented meat product and the safety of a synthesized antioxidant is relatively low, the invention provides staphylococcus calvus HRB1 with an antioxidant function and a leavening agent containing the staphylococcus calvus HRB1 and application of the staphylococcus calvus HRB1 to the fermented meat product. The staphylococcus calf HRB1 provided by the invention has better growth ability under H2O2 stress, has higher scavenging ability and reducing ability on DPPH free radicals, hydroxyl free radicals and superoxide free radicals, and is proved to have higher antioxidant ability; the provided leavening agent has the function of reducing the content of thiobarbituric acid and carbonyl, and the purposes of reducing nutrition loss, poor flavor and spoilage caused by excessive oxidation of lipid and protein are achieved.

The invention provides a nitrite quantitative detection method based on surface enhanced Raman spectroscopy, relates to the technical field of surface enhanced Raman spectroscopy, and constructs a self-correcting SERS substrate through a three-phase liquid-liquid interface co-assembly technology. In the experiment process, a sample to be detected is mixed with a thiobarbituric acid solution, the mixture is adjusted to be acidic, NO2 <-> and thiobarbituric acid are subjected to an S-nitrosation reaction, and S-nitroso mercaptan is generated. And then, immersing the self-correcting SERS substrate into a reaction solution, so that the substrate adsorbs the generated S-nitroso mercaptan, and further, a Raman signal is enhanced. After soaking is completed, the substrate is taken out and dried, finally, a Raman signal is collected through a Raman spectrometer, and the concentration of NO2 <-> is accurately analyzed through the change of the signal intensity. According to the technical scheme, rapid and high-sensitivity detection of NO2 <-> is achieved, good selectivity and anti-interference capacity are achieved, and the method is widely suitable for detection requirements of multiple fields such as environment monitoring and food safety.

The invention provides a fried fish block and a preparation method thereof. According to the preparation method of the fried fish blocks, the antioxidant capacity of a sample is remarkably enhanced by the spice extract; the peroxide value and the thiobarbituric acid value of the clove extract group are reduced to the maximum extent and are 63.55% and 86.67% respectively; the iodine value of the rosemary extract group is the highest and is 29.22 g / 100g; and the clove extract and the rosemary extract have obvious inhibition effects on lipid oxidation of the fried fish blocks. The content of olefin and heterocyclic compounds is increased by the spice extract, and the content of saturated aldehyde and acid compounds contributing to generation of bad flavor is remarkably reduced; wherein the clove extract endows the fried fish blocks with more faint scent and baking fragrance, and the total sensory acceptance is relatively high. The deep-fried fish blocks added with the 1% clove extract have the best sensory score, and the deep-fried fish blocks and the spices are relatively harmonious in flavor. The invention provides a theoretical basis for the application of the spice extract in grease hot-processed aquatic products.

The application discloses an oil oxidation type time-temperature indicator, which comprises a sealed container which is partially or wholly transparent, vegetable oil and a thio-barbituric acid color developing agent which are packaged in the sealed container. The application mixes the vegetable oil and the thio-barbituric acid color developing agent to prepare an oxidation indicator, and the oxidation degree of food containing the same vegetable oil can be indicated by using the color developing reaction of the vegetable oil oxidation product and the thio-barbituric acid color developing agent, and the color change is irreversible. The oxidation indicator is packaged in the sealed container which is partially or wholly transparent, so that the oil oxidation indicator with small volume, convenient use and direct indication is prepared. The problem that the color change of the existing time-temperature indicator for food containing vegetable oil is not obvious or reversible is solved.

A dental ceramic blank comprising at least one organic compound, characterized in that the blank has an open-pore ceramic framework, wherein the open-pore ceramic framework is selected from an open-pore dental ceramic framework comprising zirconia, aluminum oxide, a mixed oxide comprising zirconia, and / or silicon carbide, wherein the open-pore ceramic framework contains 2 to 50 wt.% of at least one organic compound selected from a) comprising at least one polymerizable monomer and / or a mixture of polymerizable monomers, thermal initiators comprising peroxide and / or an azo compound or a redox system comprising a peroxide, and a reducing agent selected from ascorbic acid, an ascorbic acid derivative, barbituric acid or a barbituric acid derivative, sulfinic acid, a sulfinic acid derivative or a redox system (aa) barbituric acid or thiobarbituric acid or a barbituric acid or thiobarbituric acid derivative and (bb) at least one copper salt or copper complex and (cc) at least one compound with an ionic halogen atom, particularly preferably a redox system comprising 1-benzyl-5-phenylbarbituric acid, copper acetylacetonate and benzyldibutylammonium chloride, and / or b) a polymer of the aforementioned monomers polymerized in the blank with respect to the overall composition of the dental ceramic blank.

The invention provides a triploid rainbow trout refrigeration and fresh-keeping method by combining plant extracts with a low-temperature plasma technology, and belongs to the technical field of rainbow trout refrigeration and fresh-keeping. Hawthorn, pericarpium citri reticulatae and fried semen raphani are mixed according to the mass ratio of 2: 1: 2 to prepare a composite plant fresh-keeping agent; according to a sequence of soaking for 20 minutes with plasma activated water, soaking for 10 minutes with a composite plant preservative, and then carrying out dielectric barrier discharge treatment for 2 minutes, a flavonoid compound and organic acid are used for removing strong oxidizing substances generated by plasma treatment, and an anti-oxidation protection layer is formed; the soaking time of the composite plant preservative is dynamically adjusted according to the thiobarbituric acid value, and the technical problem that the preservation effect is reduced due to the fact that low-temperature plasma treatment accelerates lipid oxidation of the triploid rainbow trout is solved.

The invention discloses a preservation method and application of fermented quinoa beef chili sauce, and belongs to the technical field of food processing. The preservation method of the fermented chenopodium quinoa beef chili sauce comprises the following steps: performing microwave treatment on the fermented chenopodium quinoa beef chili sauce, and storing the fermented chenopodium quinoa beef chili sauce in a constant-temperature and dark environment; the power of the microwave treatment is 950-970 W, the temperature of the microwave treatment is 75-82 DEG C, and the time of the microwave treatment is 8-10 min. According to the method disclosed by the invention, the acid value, the peroxide value and the thiobarbituric acid value of the fermented chenopodium quinoa beef chilli sauce in the storage period can be kept at relatively low levels; the total number of bacterial colonies shows a relatively stable growth trend; sensory evaluation shows a good level; under the condition of room temperature, the shelf life of the finished product of the fermented quinoa beef chilli sauce can reach 94 days, and the eating quality of the finished product of the fermented quinoa beef chilli sauce is in the best state within the period of time.

The application discloses a method for improving the determination accuracy of the content of malondialdehyde in a biological sample, which comprises adding a buffer solution, a protease solution and a thiobarbituric acid (TBA) into a malondialdehyde standard solution, and determining the absorbance of the malondialdehyde standard solution; subsequently, a standard curve is constructed, and the actual concentration of the malondialdehyde in the biological sample is calculated through the measured absorbance of the biological sample solution. The sample processing process of the method is simple, the Buffer A buffer solution and the protease used can release the MDA combined with the protein, can not only avoid the adsorption interference of the protein precipitation on the red complex of the MDA and the TBA and the extraction limitation of the supernatant, but also can detect the protein combined state MDA, can significantly improve the detection limit of the sample, is good in selectivity, improves the accuracy of the detection result, and can be used for the trace detection of clinical precious samples.

The invention discloses a method for decomposing a lithium compound. The method for decomposing the lithium compound includes decomposing the lithium compound by an organic matter. The organic matter is obtained by reacting a nucleophilic compound with a compound containing at least one ethylene unsaturated group. The nucleophilic compound comprises a barbital compound, thiobarbituric acid, cyanuric acid, trithiocyanuric acid or a pyrimidine compound. The compound containing at least one ethylene unsaturated group comprises acrylic epoxy resin, a maleimide compound or a pyrimidine compound. The lithium compound includes lithium carbonate, lithium hydroxide, or a combination thereof. According to the method for decomposing the lithium compound, the reaction temperature is low (for example, 60 DEG C to 150 DEG C), the reaction time is short (for example, 3 hours to 15 hours), and therefore the lithium compound can be decomposed under mild conditions, and the decomposition efficiency is improved.

The invention relates to a process of producing a fermented malt beverage that comprises the following steps: a) preparing an aqueous malt mixture comprising water and malt; b) preparing a mash by mashing the aqueous malt mixture; c) separating the mash into wort and spent grain; d) holding the wort at a temperature of at least 70⁰C for a time period of at least 5 minutes to produce a heated wort; e) cooling the heated wort to a temperature of less than 30⁰C to produce a cooled wort; and f) contacting the cooled wort with active yeast for at least 8 hours to produce a fermented wort; wherein the temperature of the wort is maintained below 90 ⁰C between steps c) and f); wherein boiling of the wort is avoided, and wherein gas is sparged through the wort during at least a part of the time period during which the wort is held at a temperature of at least 70°C and less than 90⁰C. The invention also provides a beer characterised by a total dimethyl sulphide content of at least 50 µg / L, a difference between the total dimethyl sulphide content and the free dimethyl sulphide content in the range of 40-250 µg / L and a thiobarbituric acid number in the range of 16-33.

The invention discloses an application of daidzein in preservation of aquatic product food materials, and discovers that daidzein can be converted into tiny water drops in an atomization form, the tiny water drops are coated on the surfaces of raw fish food materials, and the raw fish food materials are stored in preservation modes such as low-temperature cold storage or ultralow-temperature freezing. According to the present invention, the increase of the volatile basic nitrogen (TVB-N) content and the thiobarbituric acid (TBARs) value during the storage period of the fish food material can be significantly relieved, the oxidative decomposition of proteins and fats during the whole storage process can be effectively delayed, and especially the freshness and the sensory quality of the raw fish food material can be well maintained under the ultra-low temperature freezing condition. Daidzein and low-temperature or ultralow-temperature preservation jointly act, so that the raw fish keeps the freshness quality similar to that of fresh food materials, the traditional eating mode that the raw fish is eaten after being killed is changed, the commercial value of the raw fish is greatly improved, and industrial development of the raw fish is promoted.

The invention discloses a nondestructive testing method and system for quality of Jinhua ham. The nondestructive testing method comprises the following steps: acquiring a 900-1700nm hyperspectral image of the Jinhua ham; performing bone-meat separation on the image and extracting meat position region spectral data; extracting core characteristic wave band information related to the internal quality from the meat position spectrum; carrying out preprocessing and multi-dimensional feature extraction on the core wave band spectrum to obtain a fusion feature set; and inputting the fusion feature set into a pre-established multi-task learning model, and synchronously outputting prediction results of the free fatty acid content, the peroxide value POV and the TBARS value. The method realizes nondestructive, rapid and synchronous detection of the key oxidation indexes of the Jinhua ham, is high in detection precision and good in stability, and has a remarkable industrial application value.

A method for decomposing a lithium compound includes decomposing the lithium compound by an organic compound. The organic compound is formed by reacting a nucleophilic compound and a compound containing at least one ethylene unsaturated group. The nucleophilic compound includes a barbiturate compound, thiobarbituric acid, cyanuric acid, trithiocyanic acid, or a pyrimidine compound. The compound containing at least one ethylene unsaturated group includes an acrylic epoxy resin, a maleimide compound, or a pyrimidine compound. The lithium compound includes lithium carbonate, lithium hydroxide, or a combination thereof.

This invention is an evaluation kit for lipid peroxidation of human spermatozoa, used to assess male sperm quality in research centers and infertility treatment. The process involves mixing human spermatozoa with PBS at an optimal dose and temperature, then separating them with centrifugal force at a specific speed and time. The separated sperm is diluted with PBS and treated with ferrous sulfate and ascorbic acid at optimal concentrations to promote oxidation. After incubation, trichloroacetic acid is added, and the sample is separated again with a centrifuge to remove peroxides from the spermatozoa. The sample is treated with TBA and NaOH and subjected to thermal stress. Finally, the absorbance is measured with a spectrophotometer at the appropriate wavelength. Through numerical calculations based on MDA, the amount of lipid peroxidation and oxidative damage in the sperm sample is evaluated.

The invention discloses a preparation method of euphausia superba oil with high oxidation stability, which comprises the following steps: mixing euphausia superba powder with ethanol, extracting the euphausia superba oil under a vacuum condition, removing a solvent, introducing nitrogen into a system of the euphausia superba oil, and performing deoxidation treatment under a vacuum or ultrasonic condition to obtain the euphausia superba oil with high oxidation stability. The effect of improving the oxidation stability of the euphausia superba oil in the preparation process of the euphausia superba oil is achieved, the whole process is easy to operate, the cost is low, and industrial production is facilitated. The oxidation stability of the euphausia superba oil can be obviously improved by combining low-temperature ultrasonic treatment with nitrogen introduction treatment, and the conjugated triene value, peroxide value, thiobarbituric acid value and total oxidation value of the obtained euphausia superba oil are obviously lower than corresponding values of the euphausia superba oil obtained by low-temperature vacuum nitrogen introduction treatment, high-temperature ultrasonic treatment and high-temperature ultrasonic treatment. The oxidation stability of the euphausia superba oil prepared by the method disclosed by the invention is remarkably improved, and the effect of improving the oxidation stability of the euphausia superba oil on the basis of not adding an antioxidant is realized.

The invention relates to a process of producing a fermented malt beverage that comprises the following steps: a) preparing an aqueous malt mixture comprising water and malt; b) preparing a mash by mashing the aqueous malt mixture; c) separating the mash into wort and spent grain; d) holding the wort at a temperature of at least 70⁰C for a time period of at least 5 minutes to produce a heated wort; e) cooling the heated wort to a temperature of less than 30⁰C to produce a cooled wort; and f) contacting the cooled wort with active yeast for at least 8 hours to produce a fermented wort; wherein the temperature of the wort is maintained below 90 ⁰C between steps c) and f); wherein boiling of the wort is avoided; wherein hot trub is removed from the heated wort prior to step f); and wherein an anionic flocculant is added to the wort prior to the removal of the hot trub. The invention also provides a beer characterised by a total dimethyl sulphide content of at least 50 µg / L, a difference between the total dimethyl sulphide content and the free dimethyl sulphide content in the range of 40-250 µg / L and a thiobarbituric acid number of 16-33.

The invention discloses a method for obtaining a high-oxidation-resistance sesame grease body through microwave pretreatment and application of the high-oxidation-resistance sesame grease body. The method comprises the following steps: carrying out microwave pretreatment on a sesame raw material at the power of 700W for 5-12min, pulping, centrifuging and washing. According to the method, through accurate regulation and control, moderate modification of interface protein is realized, so that the interface protein content (such as 7min: 90.08%) of the oil body is kept at a functional level after the oil body is treated for 5-12min, the emulsion stability (ESI) is optimized, and the elasticity (storage modulus G ') of an interface film is remarkably enhanced. Meanwhile, the method efficiently activates an endogenous anti-oxidation system, and after accelerated oxidation of a 5-min pretreatment group for 20 days, the peroxidation value (PV), the thiobarbituric acid value (TBARS) and the carbonyl value increase the slowest, the sulfydryl is retained to the maximum, and excellent oxidation stability is shown. The obtained sesame oil body is an excellent natural embedding medium and can be widely applied to food systems such as seasoning sauce and dairy products.

The present invention discloses a flotation separation method for a copper-molybdenum mixed concentrate and a combined depressant used therein. The combined depressant comprises dithionite and thiobarbituric acid. The method involves adding dithionite to the copper-molybdenum mixed concentrate slurry for drug removal, then adding thiobarbituric acid to depress chalcopyrite, and then adding a molybdenite collector and a frother for flotation, thereby obtaining molybdenum and copper concentrates. The combined depressant is non-toxic and environmentally friendly, and the synergistic effect of the two depressants achieves excellent chalcopyrite inhibition at relatively low dosages, significantly improving molybdenum recovery and molybdenum-copper separation efficiency.

The application discloses a method for improving color quality of instant shrimps, and belongs to the technical field of aquatic food processing. The preparation method can realize stable storage of soft-packaged instant shrimps at normal temperature, and can maintain the color of shrimp meat, inhibit oil oxidation, inhibit browning, improve the texture quality of instant shrimps, and prolong the shelf life. The redness value and yellowness value of the obtained instant shrimps obviously decrease, the brightness and whiteness are obviously improved compared with traditional cooking methods, the thiobarbituric acid reactant is reduced, the browning index is decreased, and astaxanthin has a good protection effect, and astaxanthin in shrimp meat is a natural antioxidant, which plays an important role in inhibiting oil oxidation and protecting color. Thus, the instant shrimps prepared by the application are obviously superior to instant shrimp products on the market in color protection and oxidation inhibition, and the operation steps are practical.