6 results about "Total volatile" patented technology

The application provides a method for optimizing the slaughter weight of Jinfen white pigs to produce high-quality flavor pork. Through systematic research on the influence of different slaughter weights on the pork quality and flavor of Jinfen white pigs, it is first determined that when the slaughter weight is 135.08±1.10 kg, the pork has the optimal comprehensive quality performance, which is specifically embodied in that the intramuscular fat content reaches (3.82±0.05)%, the shear force is (35.75±1.68) N, and the meat quality is excellent. At the same time, the pork of the weight group has the most total volatile substances, and the types of various volatile substances are relatively rich, and exhibits the best flavor characteristics. The application not only provides clear process parameters for the production of high-quality flavor pork of Jinfen white pigs, but also provides a reliable technical basis for the precise regulation of meat quality based on the slaughter weight.

Salmon meat is prone to spoilage during transportation and storage due to its rich protein and fatty acid content. During the spoilage process, the released volatile organic compounds (VOCs) can vary greatly, mainly including trimethylamine (TMA), dimethylamine (DMA), formaldehyde (HCHO), and ammonia (NH3). In this study, an array of quartz crystal microbalance (QCM) gas sensors was established, which was modified with graphene oxide (GO), Mxenes (Ti3C2T X ), hydroxylated multi-walled carbon nanotubes (MWCNTs), and graphdiyne oxide (GO P ), respectively, to detect TMA, DMA, HCHO, and NH3 in salmon meat, respectively. The results showed that the four kinds of sensor materials modified QCM sensors had good sensitivity, selectivity and repeatability for the corresponding target gas. Finally, the freshness of salmon meat was detected using the sensor array. The sensor response data was visualized by principal component analysis (PCA), and the first two principal components (PCs) explained 98.8% of the total contribution variance. A further discriminant model was established using quadratic support vector machine (QSVM), and the classification result was 100%. To further describe, the detection results were compared with the total volatile base nitrogen (TVB-N) content to judge the freshness of salmon meat.

The invention discloses composite plant lactobacillus and application thereof in secondary fermentation processing of mustard salt billet, the composite plant lactobacillus comprises plant lactobacillus QT038 and plant lactobacillus LJ065, the preservation number of the QT038 in the China Center for Type Culture Collection (CCTCC) is CCTCC NO: M 20241712, and the preservation number of the LJ065 in the China Center for Type Culture Collection (CCTCC) is CCTCC NO: M 20241711. The composite plant lactobacillus can be applied to secondary fermentation of salted mustard blanks. The composite plant lactobacillus disclosed by the invention is applied to secondary fermentation of a mustard salted blank, has relatively strong acetoin production capacity, acid production capacity, salt resistance and nitrite degradation capacity, can be used for rapidly fermenting the mustard salted blank to produce acid to 11.71 g / kg, reduces nitrite by 50% or more and increases total volatile aroma components by 30% or more, and has a very good application prospect.

The invention discloses a preparation method of a metal ion mediated copper nano aggregate and application of food monitoring and intelligent preservation. According to the method, amino acid or oligopeptide is used as a ligand, Cu < 2 + > is reduced and subjected to end sealing, essential oil is added, then metal ions (La < 3 + >, Ce < 3 + > and Al < 3 + >) are introduced into a mixed solution of the essential oil and CuNCs, the metal ions serve as bridges for connection between the CuNCs, the fluorescence intensity of the solution is remarkably enhanced, and rapid embedding of the essential oil is synchronously achieved. And dropwise adding the solution into a substrate with a fiber or porous structure to prepare the bifunctional sensor. The sensor triggers aggregate structure collapse by responding to total volatile basic nitrogen generated by food deterioration, synchronously realizes fluorescence signal conversion and essential oil controlled release, and prolongs the shelf life of food. The system integrates the functions of fluorescence monitoring and intelligent fresh-keeping, overcomes the technical bottlenecks of fresh-keeping lag, excessive corrosion prevention and the like, has the advantages of greenness, low cost and high efficiency, and has a wide market application prospect.

Disclosed herein is a coal blend for use in producing foundry coke products. The coal blend can include a first coal having a first volatile mass fraction less than or equal to a first threshold and a second coal having a second volatile mass fraction greater than or equal to a second threshold that is less than a second threshold. The coal blend can have an ash fusion temperature less than 2600°F and a total volatile mass fraction between 15% and 25%.

The invention discloses an aroma enhancing method for deamidating micelle casein based on protein glutaminase. The method comprises the following steps: adjusting the pH value of a micelle casein system to 6.0-8.0, reacting the micelle casein system with protein glutaminase at 45-55 DEG C for 5-40 minutes, and then carrying out heat treatment to terminate the reaction. The deamidation treatment can obviously improve the deamidation degree of micelle casein from about 4% to 48% or above, and glutamine residues are converted into glutamic acid, so that the physicochemical properties of protein are effectively changed, the binding capacity of the protein and flavor molecules is weakened, and the release and retention of fragrance are promoted. Experiments show that the headspace concentration of the total volatile aroma substances of the treated sample is remarkably increased, the aroma profile is optimized, specifically, the relative proportion of esters and lactones with sweet aroma, frankincense and fruit aroma is greatly increased, and meanwhile, the unpleasant odor is weakened. The method is simple in process, mild in condition and suitable for flavor quality improvement of various dairy products.