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Nutritional Composition and Development of Chinese Dwarf Cherry (Cerasus Humilis (Bge.) Sok.)
Suyi Fan,
Peng Wu,
Gang Xing
Issue:
Volume 8, Issue 2, March 2019
Pages:
30-35
Received:
15 May 2019
Accepted:
2 July 2019
Published:
13 July 2019
Abstract: Chinese dwarf cherry (Cerasus humilis (Bge.) Sok.), a typical representative medicine dual-purpose fruit type, is a health-care fruit proper to China. The fruit of Chinese dwarf cherry has unique flavor, rich nutrition and significant health care value. Its flowers, fruits, leaves and kernels also have certain value. The kernels can be used as raw material of the traditional Chinese herbal medicine Yu Liren, which has a medicinal history of more than 2000 years, and the flower, fruit, leaf and kernel can be comprehensively utilized. On the basis of summarizing the relevant research results, this paper firstly expounded the biological characteristics of Chinese dwarf cherry from the aspect of plant morphology of it. Secondly, from aspects of minerals, vitamins, amino acids, polyphenols, fatty acids and aromatic substances contained in Chinese dwarf cherry, the nutrients contained in Chinese dwarf cherry and its medicinal and medical care values were summarized. This paper summarized the progress of processing and application of fruit and kernel of Chinese dwarf cherry, and expounded the types and processes of products that were currently processed with fruit and kernel of Chinese dwarf cherry. This paper also summarized the problems existing in the research of Chinese dwarf cherry in the research and development, and prospected the development trend of Chinese dwarf cherry in processing and application, in order to provide a theoretical reference for the subsequent research.
Abstract: Chinese dwarf cherry (Cerasus humilis (Bge.) Sok.), a typical representative medicine dual-purpose fruit type, is a health-care fruit proper to China. The fruit of Chinese dwarf cherry has unique flavor, rich nutrition and significant health care value. Its flowers, fruits, leaves and kernels also have certain value. The kernels can be used as raw ...
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Effects of Fluoride of Antarctic Krill (Euphausia superba) Meal on Accumulation and Weight of Mice
Yue Yuan,
Haifeng Yu,
Youqiong Cai,
Hai Chi
Issue:
Volume 8, Issue 2, March 2019
Pages:
36-39
Received:
8 April 2019
Published:
19 July 2019
Abstract: Antarctic krill (Euphausia superba) possesses rich nutritional value, large fishing capacity and potentials for processing and utilization. However, the development and utilization of Antarctic krill is impeded by its high fluorine contents. In this study, Antarctic krill meal and sodium fluoride solution (300 mg/L) were selected as the study objects to feeding mice, and the effects of fluoride on accumulation and weight gained in small intestine, blood, liver, and kidney femur of mice were investigated. The results showed that the contents of small intestine, blood, liver and kidney in the group of the mice fed with Antarctic krill and sodium fluoride remained less than 1 mg/kg, which was slightly higher than that of the blank control group (p＜0.05). The fluoride contents in the femur of mice fed with Antarctic krill meal and sodium fluoride solution were ten times higher than that of the blank control group, indicating that the fluorine in Antarctic krill meal was likely different from the chemical fluorine in sodium fluoride. No signification difference on accumulation of fluoride was found in the small intestine, blood, liver and kidney of mice, but fluorine from Antarctic krill meal and sodium fluoride was obviously deposited in the femur of mice. On the other hands, the weight gained rate of mice in the sodium fluoride group was 3.22%, and that of mice in Antarctic krill meal group was 7.81%, both of that were significantly lower than that in the blank group (12.87%). The results showed that the fluorine in Antarctic krill meal inhibited the growth of mice, but its specific absorption, metabolism and transformation process in the body still needed to be further studied.
Abstract: Antarctic krill (Euphausia superba) possesses rich nutritional value, large fishing capacity and potentials for processing and utilization. However, the development and utilization of Antarctic krill is impeded by its high fluorine contents. In this study, Antarctic krill meal and sodium fluoride solution (300 mg/L) were selected as the study objec...
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Application of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats
Gao Xiang,
Hao Yu,
Wu Zhumeng,
Wang Fang,
Pang Meixia,
Qi Jinghua
Issue:
Volume 8, Issue 2, March 2019
Pages:
40-45
Received:
3 July 2019
Published:
27 August 2019
Abstract: In order to prolong the shelf life of spiced meats, ε-poly-L-lysine٠HCl (ε-p-L٠HCl) was used as preservative, and four kinds of corruption bacterium (Staphylococcus, Proteus, Bacillus and Serratia) were used as indicator bacterium. The minimum inhibitory concentration of preservatives against them was 500 ug/mL. The suitable concentration, temperature and pH were determined by single factor experiment. On the basis of single factor experiment, orthogonal experiment was used to get the best bacteriostasis conditions. The optimum condition for Staphylococcus and Proteus ware 1.2 mg/mL, 80°C and pH 3. The optimum condition for Bacillus and Serratia were 1.2 mg/mL, 80°C and pH4. According to the national standard, preservatives were added to the spiced meat with the use of 0.25 g/kg in the experimental group, and no preservatives were added in the control group. The total number of bacteria and the sensory score were used as evaluation indexes to explore the effect of preservatives on shelf life. Compared with the control group, at the same storage time, the sensory score was higher and the total number of colonies was less. It was concluded that added ε-p-L٠HCl could extend the shelf-life of the spiced pork for 8 days, added ε-p-L٠HCl could extend the shelf-life of the sauced bath chap for 7 days.
Abstract: In order to prolong the shelf life of spiced meats, ε-poly-L-lysine٠HCl (ε-p-L٠HCl) was used as preservative, and four kinds of corruption bacterium (Staphylococcus, Proteus, Bacillus and Serratia) were used as indicator bacterium. The minimum inhibitory concentration of preservatives against them was 500 ug/mL. The suitable concentration, temperat...
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