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RISS 인기검색어
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- 저자 : Weili Rao (검색결과 3 건)
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Shijing Wang,Weili Rao,Chengli Hou,Raheel Suleman,Zhisheng Zhang,Xiaoyu Chai,Hanxue Tian 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.6
In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an active packaging system based on plastic/gelatin bilayer film with essential oil was developed in this study. Three kinds of petroleumderived plastic films, oriented polypropylene (OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin to make bilayer films for lamb preservation. The results showed significant improvement in the mechanical properties, oxygen, moisture, and light barriers of the bilayer films compared to the gelatin film. The OPP/gelatin bilayer film was selected for further experiments because of its highest acceptance by panelists. If the amount of juice outflow was less than 350% of the mass of the gelatin layer, it was difficult for the gelatin film to separate from lamb. With the increase in essential oil concentration, the water absorption capacity decreased. The OPP/gelatin bilayer films with 20% mustard or 10% oregano essential oils inhibited the growth of bacteria in lamb and displayed better mechanical properties. Essential oil decreased the brightness and light transmittance of the bilayer films and made the film yellow. In conclusion, our results suggested that the active packaging system based on OPP/gelatin bilayer film was more suitable for raw lamb preservation than single-layer gelatin film or petroleum-derived plastic film, but need further study, including minimizing the amount of essential oil, enhancing the mechanical strength of the gelatin film after water absorption.
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Zhenyu Wang,Fan He,Weili Rao,Na Ni,Qingwu Shen,Dequan Zhang 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2
Longissimus dorsi muscles from 3 goat species were assigned to high and low drip loss groups. Physio-chemical properties, sarcomere length, and proteome profiles were investigated. The high drip loss group had lower pH, higher brightness, and higher shear force values, and shorter sarcomere lengths than the low drip loss group. 22 differential proteins were identified between high and low loss groups. α-Enolase, NADH dehydrogenase, pyruvate dehydrogenase E1, HSP27, superoxide dismutase, peroxiredoxin-2, myosin, and the myosin light chain were among these proteins, which were metabolic enzymes, stress response factors, and structural proteins that affected glycolysis, oxidation, and muscle contraction. Drip loss was probably produced via proteins involved in glycolysis, oxidation, and muscle contraction.
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Haitao Guo,Zhenyu Wang,Han Pan,Xin Li,Li Chen,Weili Rao,Yuan Gao,Dequan Zhang 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.3
Different amounts of the potent mutagenic and/or carcinogenic heterocyclic aromatic amines (HAAs) areformed in muscle-based foods under different cookingmethods. HAAs (9 varieties) in lamb patties cooked usingtraditional Chinese cooking methods (roasting, frying, panfrying,and stewing in seasonings) were investigated. Thetotal HAAs contents in roasted, fried, pan-fried, and stewedpatties were 4.39-123.15 ng/g, 3.59-43.24 ng/g, 0.71-10.05ng/g, and 51.07-120.32 ng/g, respectively. Amounts of HAAsincreased as cooking time increased. 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) was the dominantHAAs in deep roasted and fried samples, while 1-methyl-9H-pyrido [3,4-b] indole (Harman) and 9H-pyrido [3,4-b]indole (Norharman) were the main HAAs in pan-fried andstewed samples. Types and contents of HAAs formed atdifferent cooking times using different methods are unique. Stewing in seasoning generated a higher HAAs contentthan the high-temperature cooking methods roasting,frying, and pan-frying.
ScienceON
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