Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Xiangren Meng"'
Autor:
Chuanming HUAN, Hua LI, Hengpeng WANG, Peng WU, Zhicheng XU, Sumin GAO, Anqi XU, Danxuan WU, Huan ZHANG, Xiangren MENG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 245-254 (2024)
In order to clarify the quality differences of existing commercially available stewed pork ball products, this study comprehensively analyzed the quality traits of commercially available stewed pork ball of six different brands (A1-Mouth Edge, A2-Wut
Externí odkaz:
https://doaj.org/article/795b73b739e541b0900ec9331d1efe22
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 87-92 (2024)
This study aimed to investigate the impact of different pickling methods on the water retention and protein structure of salted goose raw material. Five pickling methods, namely conventional curing, vacuum tumbling curing, ultrasound curing, ultrasou
Externí odkaz:
https://doaj.org/article/8b4b799c85fa4a20ac8c13e94fadb998
Publikováno v:
Food Materials Research, Vol 4, Iss 1, Pp 1-6 (2024)
The study investigated the optimal swelling method for dried Abalone rugosa by assessing the impact of water and alkali swelling methods on various parameters including swelling rate, centrifugal loss, cooking loss, pH, texture characteristics, color
Externí odkaz:
https://doaj.org/article/b1c3d802d1b84255b1c4e5ea656dfea6
Publikováno v:
Foods, Vol 13, Iss 22, p 3653 (2024)
The combination of carbon dots/polyvinyl alcohol (CDs/PVA) active film and radio frequency (RF) was performed to improve the storage quality of fried meatball samples. The microbicidal effect of RF, and the antioxidant and antibacterial activities of
Externí odkaz:
https://doaj.org/article/d0a5d593d3d54c9b810ab43233e9b2f8
Autor:
Xiangren MENG, Zongzhen LIU, Peng WU, Zhicheng XU, Hengpeng WANG, Ziwu GAO, Danxuan WU, Sumin GAO, Huan ZHANG, Taili ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 104-110 (2023)
To improve the quality of brine goose pre-products, the following treatment groups were set up in the experiment: Tumbling ultrasonic compound marination method (G+C treatment group), tumbling marination method (G treatment group), ultrasonic marinat
Externí odkaz:
https://doaj.org/article/6bf36dbb133d455191845e557362a473
Autor:
Ruoyuan XU, Jiyuan XUE, Min WANG, Xucui ZHAO, Hui SHEN, Sumin GAO, Xiangren MENG, Hengpeng WANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 4, Pp 77-87 (2023)
The study investigated the effects of different heating treatments like conventional stewing, microwave and ultrasonic assisted stewing on the quality characteristics of beef. The moisture content, water holding capacity, shear force, texture propert
Externí odkaz:
https://doaj.org/article/40e8c29d82de444a9d9b239bef435cc9
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 1, Pp 136-145 (2023)
The present study investigated the effects of ultrasonic waves assisted vacuum tumbling on eating quality of beef meatballs. Taking the traditional treatment group (CON) as the blank control, the beef surimi was treated by vacuum tumbling (VT), ultra
Externí odkaz:
https://doaj.org/article/a3343c7345e9473282c6c6babb7b0d87
Autor:
Zhaoli Zhang, Wangbin Shi, Yang Wang, Xiangren Meng, Mokhtar Dabbour, Benjamin Kumah Mintah, Xingyu Chen, Xi Chen, Ronghai He, Haile Ma
Publikováno v:
Ultrasonics Sonochemistry, Vol 98, Iss , Pp 106489- (2023)
This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat. The thawing time, thawing loss, muscle quality, and microstructure
Externí odkaz:
https://doaj.org/article/d517eade6fd84dd6ab7d4e627c215f9a
Publikováno v:
Foods, Vol 12, Iss 22, p 4053 (2023)
Lactic acid bacteria metabolites can be used as a clean-label strategy for meat products due to their “natural” and antibacterial properties. In this study, the feasibility of using cell-free supernatant of Lactiplantibacillus plantarum 90 (LCFS)
Externí odkaz:
https://doaj.org/article/0dec990fdd964a57a0e9dc9ea103b88e
Publikováno v:
Foods, Vol 12, Iss 17, p 3266 (2023)
Post-mortem aging could enhance the unique flavors of beef via several biochemical pathways. The microbiota is one of the important factors in the flavor development of aging beef, but their potential relationship has rarely been studied. This study
Externí odkaz:
https://doaj.org/article/fb272556fbe44625bd09e277970d6819