贵州不同栽培茶树品种红茶适制性分析   总被引：3，自引：1，他引：2  

陈娟  潘科  沈强 《安徽农业科学》2014,(27):9560-9561,9581

以贵州栽培茶树品种福鼎大白茶、黔湄601、黔湄502、黔湄809、黔湄419、湄潭苔茶的一芽一叶茶青为原料,分别制成蒸青样和红茶样,采用理化分析结合感官审评的方法分析茶样生化成分及感官质量.试验结果表明,酚氨比最大的为黔湄419茶树品种;叶绿素a/叶绿素b值最大的是黔湄419茶树品种;茶红素/茶黄素值最大的是黔湄809茶树品种.6个茶树品种的红茶样感官审评结果均较好.  相似文献   

赣南烟区不同移栽期对烤烟K326产质量的影响   总被引：4，自引：2，他引：2  

黄建  张海伟  卢瑞杰 《江西农业学报》2014,(3):61-64

采用随机区组试验研究了赣南烟区不同移栽期对烤烟品种K326烟叶生长及产质量的影响。结果表明:以2月25日为最佳移栽期,该移栽处理的烟株生长发育较好,单叶重、产量、产值均较高,内在化学成分较过早或过晚移栽更协调,感官评吸质量最优。因此,建议赣南烟区每年在2月25日前后进行膜下小苗移栽。  相似文献   

Bio-based Coating from Fish Gelatin,K-Carrageenan and Extract of Pomegranate Peels for Maintaining the Overall Qualities of Fish Fillet     

Sohair M. Khojah 《Journal Of Aquatic Food Product Technology》2020,29(8):810-822

ABSTRACT

To maintain the overall quality of fisheries products, functional edible coatings from natural ingredients including fish gelatin (Gf), k-carrageenan (Cr), and extract of pomegranate peels (PPE) were composed. The Gf was extracted from blue tilapia (Oreochromis aureus), microencapsulated with Cr, and then loaded with PPE (at concentrations of 0.5%, 1.0%, 1.5% and 2.0%). The Fourier transform infrared (FTIR) spectra of Gf/Cr composites verified their cross-linkage and functionality; the Gf/Cr microcapsules had a mean particle size of 36.2 µm with good distribution and homogeneity. The coating of Nile tilapia (Oreochromis niloticus) fillets, with constructed solutions from Gf/Cr/PPE, revealed their positive effects on fillet quality attributes; the effectiveness was dependent on the supplemented PPE concentration. The Gf/Cr/PPE solutions could effectively reduce the microbial counts of total aerobics, psychrotrophs, yeast and molds, and enterobacteriaceae groups throughout 30 days of refrigerated storage. Additionally, the analysis of spoilage chemical parameters (total volatile basic nitrogen, peroxide value, and thiobarbituric acid reactive substances) in coated samples indicated that formulated solutions could hinder the increase of their values during storage. The sensorial evaluation indicated the acceptability and validity of coated samples for up to 30 days of storage. Gf/Cr/PPE coating is recommended for overall quality maintenance of fish fillets and prolongation of storage using safe and healthy biopreservatives.  相似文献   

Chemical,sensory and rheological properties of porridges from processed sorghum (Sorghum bicolor,bambara groundnut (Vigna subterranea L. Verdc) and sweet potato (Ipomoea batatas) flours     

Nnam  N.M. 《Plant foods for human nutrition (Dordrecht, Netherlands)》2001,56(3):251-264

The chemical, sensory and rheological properties of porridges made from blends of sprouted sorghum, bambara groundnuts and fermented sweet potatoes were examined. Sorghum and bambara groundnuts were sprouted for 48 h while sweet potatoes were fermented for the same period. Blends were formulated from the processed ingredients in the ratio of 60:40:0, 57:42:1, 55:44:1 and 52:46:2 (protein basis) of sorghum, bambara groundnuts and sweet potatoes. Porridges were prepared from the composite flours and the traditional sorghum complementary food. Standard assay methods were used to evaluate the flours for nutrient composition. The porridges were also tested for sensory properties and viscosity. Processing increased the levels of most of the nutrients evaluated. Relative to the sorghum traditional complementary food, thecomposite flours had higher levels of lipids, protein, ash, crude fiber and minerals (p<0.05). The porridges from the composite flours were generally liked slightly by the panelists and were about seven times less viscous than the porridge from the traditional sorghum complementary food. Use of the composite flours, particularly the 52:46:2 blend, as a traditional complementary food should be encouraged in Nigeria especially with the increasing cost of commercial complementary foods.  相似文献   

Finishing cattle at pasture at 30 months of age or indoors at 25 months of age: Effects on selected carcass and meat quality characteristics     

A.P. Moloney  M.T. Mooney  D.J. Troy  M.G. Keane 《Livestock Science》2011,141(1):17-23

To examine the effect of a modification of a typically Irish dairy calf-to-beef production system, Charolais × Friesian steers were offered a finishing ration of grass silage ad libitum and 5.6 kg concentrates daily for 174 days prior to slaughter at 25 months of age or grass silage ad libitum for 174 days, followed by pasture for 167 days and slaughter at 30 months of age. Finishing at pasture increased carcass weight (376 vs. 342 kg) but did not affect intra-muscular lipid concentration (28 vs. 24 g/kg). Finishing at pasture decreased Longissimus thoracis et lumborum lightness (35.6 vs. 36.9) and increased shear force of muscle at 2 (8.54 vs 4.32) and 7 days (5.21 vs 3.64 kg) post-mortem but not at 14 days post-mortem (4.45 vs. 3.42 kg). Finishing at pasture did not affect the sensory characteristics of tenderness, juiciness, firmness or chewiness and tended (P < 0.1) to decrease texture and acceptability. It is concluded that modification of this beef production system as described, had minor effects on beef quality which are unlikely to be of commercial significance.  相似文献   

云南片烟感官质量与香味成分关联分析     

郝贤伟  慕继瑞  张勇刚  吴继忠  吴键  廖付 《安徽农业科学》2015,(29):295-298

[目的]研究云南片烟感官质量与香味成分的关联关系,改善片烟质量.[方法]以云南片烟为研究对象,采用灰色关联分析方法,分别以不同类别致香成分、具体香味成分为出发点,探索影响片烟香气质量的主要因素.[结果]分析表明,8种致香成分中与香气质、香气量和评吸总分关联程度最高的为醛类、氮杂环类和酮类,其中醛类物质己醛、糠醛和5,5-二甲基-3-氧基-1-环己烯-1-甲醛与香气质、香气量和评吸总分的关联程度最高并且关联序一致.氮杂环类物质吡啶、吡略、2-甲酰基吡啶3种与香气质、香气量和评吸总分之间的关联程度最高;其中吡啶与香气质、香气量和评吸总分的关联程度最高.酮类物质与香气质、香气量和评吸总分的关联程度排序不尽相同,其中羟基丙酮对香气质、香气量和评吸总分的影响程度最大.[结论]在片烟致香成分与感官质量特别是香气质量研究中,可以重点关注醛类、氮杂环类和酮类物质,对己醛、糠醛、5,5-二甲基-3-.氧基-1-环己烯-1-甲醛、吡啶、吡咯、2-甲酰基吡啶、羟基丙酮和2,3-戊二酮等致香成分.  相似文献   

7种菜用甘薯茎尖的感官评定和营养成分分析     

雷碧瑶  卢虹玉  陈秀文  朱宏波 《安徽农业科学》2015,(24):232-234

[目的]对7种菜用甘薯茎尖进行感官评价和营养成分分析.[方法]通过对7种菜用甘薯茎尖进行感官评定,并对粗蛋白、粗脂肪、维生素C、叶绿素和矿物元素等成分进行分析,比较不同品种菜用甘薯茎尖作为菜用的特点、营养和前景.[结果]分析表明,7种甘薯茎尖外观均符合菜用要求,不同品种甘薯茎尖的食用感官综合评分差异较大,广菜薯1号和台农71号的食用感官评价最优.7种菜用甘薯叶中,叶绿素含量在0.207 ～ 2.662 mg/g;维生素C含量在190.0 ～400.0 mg/kg;粗蛋白含量范围为32.38 ～41.14g/kg;总脂肪含量差异较大,最高为“广菜薯1号”(5.2 g/kg);镁、钾、钠、锰、铜、铁等矿物元素含量绝大多数高于甘薯茎块和常见蔬菜.[结论]研究可为不同品种菜用甘薯茎尖的大面积种植和推广提供依据.  相似文献   

大白莱组织结构感官品质与评定指标的关系     

苗如意  岳青  沈征言  蒋建箴 《园艺学报》1996,(4)

以17个大白菜品种为试材，探讨组织结构与感官品质及营养成份的关系。结果表 明，三者密切相关。质地受导管壁厚度及中肋细胞大小的影响。组织结构与产品贮藏营养物 质、风味和质地密切相关。可用公式Y一又门乃硼司．0316X；（短缩茎溶生腔％）朽乃0939X。 （叶肉厚mm）对感官品质迸行定量评价。  相似文献   

兔肉香肠发酵剂添加方式及配比的优化研究     

董杰  蒋云升  张文娟  张伍金  刘玉凤 《安徽农业科学》2012,(30):14971-14972,14981

[目的]以木糖葡萄球菌C18(Staphylococcus xylosus)、植物乳杆菌L26(Lactobacillus plantarum)、德巴利汉逊氏酵母Y163(Debaryo-myces Hansenula)为发酵剂制作兔肉发酵香肠。[方法]采用预试验、单因素试验测定产品的pH,并结合感官分析,评价制作兔肉香肠的发酵剂及其添加方式和添加配比。[结果]在总接种量为1×107cfu/g条件下,采用同时添加的方式加工兔肉香肠,添加配比L∶C∶Y=1∶2∶1,效果最好。[结论]研究可为兔肉的开发利用提供理论依据。  相似文献   

茶汤浓度对绿茶水浸出物含量及其感官审评的影响   总被引：5，自引：3，他引：2  

徐准盾  龚淑英 《茶叶》2005,31(3):166-169

本文对采用不同的加工方法和嫩度所加工出来的且其外形有较大差异的绿茶进行不同冲泡方法试验,测定其水浸出物的浸出速度和浸出总量,以及水浸出物含量对感官品质审评的影响。结果表明：茶水浸出物的浸出速度和总量与茶叶的加工方法、嫩度、造型及冲泡时间、冲泡温度有关。感官审评时感觉茶汤最为适宜的浓度在0．45g／ml左右。  相似文献