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Camel meat is a source of high-quality meat with high nutritional value for human beings. In this study, the process of airdried camel meat was optimized by single factors such as the air-drying time, salt addition and curing time, and response surface methodology. Based on the determination of moisture content, weight loss rate and chromatic value, the pH value, lipolytic enzymes activity, lipoxygenase activity, peroxide value, and the thiobarbituric acid reactive substances value indicated the lipolysis and lipid oxidation during the processing of air-dried camel meat. According to the results, the optimal condition of air-dried camel meat process was air-drying time of 8 days, salt addition of 2.6%, and curing time of 3 days. Under these conditions, the hardness and elasticity of air-dried camel meat were moderate. With the extension of air-drying time, the moisture content of air-dried camel meat decreased, the weight loss rate increased, and the chromatic value decreased. The activity of neutral lipase increased significantly in the curing stage (P < 0.05), and the activity of acid lipase and phospholipase increased significantly in the later periods of air drying (P < 0.05). The pH value decreased first and then increased in the air-drying stage. Lipoxygenase activity, peroxide value, and thiobarbituric acid reactive substances value increased during processing. This study showed that the lipids were hydrolyzed and oxidized to some extent during the processing of air-dried camel meat, which contributed to form the flavor quality of air-dried camel meat. [ABSTRACT FROM AUTHOR]

Copyright of New Building Materials / Xinxing Jianzhu Cailiao is the property of New Building Materials Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: This study aimed to improve the flavor of Cantonese sausage and innovate the product. Methods: The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS, and the changes of volatile flavor compounds were analyzed by multivariate statistics. Results: A total of 39 volatile flavor compounds were detected through GC-MS technology, including 18 hydrocarbons, 12 esters, 2 aldehydes, 2 ethers, 1 alcohol, 1 acid, 1 ketone and 2 other compounds. Esters, aldehydes, alcohols and hydrocarbons significantly increased during air-drying, while ketones and ethers showed a trend of first increasing and then decreasing during air-drying. The acids did not change significantly during air-drying. Five different flavor substances were identified through VIP values, which could be served as potential biomarkers for distinguishing sausages with different air-drying times. Six key flavor components were screened through OAV. Ethyl 2-methylbutyrate, ethyl hexanoate, and ethyl butyrate were common key flavor components in three groups of sausages, and their content significantly increased during air-drying. Conclusion: Adding sauce-flavor Baijiu can increase the types and contents of volatile flavor compounds in Cantonese sausage and promote the formation of new flavor compounds.

Copyright of Journal of Agro-Environment Science is the property of Journal of Agro-Environment Science Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The use of energy crops as feedstock for biogas production is increasing. Since energy crops accumulate seasonally but biogas plants have to be fed continuously, the feedstock has to be conserved. Therefore, the storage of energy crops is an important issue to handle, as crops need to be available throughout the year. Research on preservation and storage of energy crops as feedstock for anaerobic digestion is still at an emerging stage. The aim of this paper is to explore the effects of storage methods (air drying or ensiling) of maize straw on biogas production performance. Evaluations of anaerobic co-fermentation of maize straw and cattle manure were conducted by batch fermentation in a laboratory scale. Biogas production was measured for 45 days in 1.5L batch digesters at mesophilic conditions of 37?. First, the chemical composition and structural properties of air-dried maize straw (ADMS) and ensiled maize straw (EMS) were comparatively analyzed. Then, the effects of total solids (TS) mixing ratios (cattle manure: maize straw) on biogas conversion were discussed. TS mixing ratios (TMR) were 1:1, 3:7, 7:3, 4:6, and 6:4, respectively. The dynamic analysis of daily biogas production, accumulative biogas production, accumulative methane production, and pH value was implemented. The results show that ensiling had little effect on the cellulosic composition of EMS, however water and WSC of ADMS nearly vanished. In other words, the properties of the maize straw were influenced by the method of storage. The results of SEM and XRD indicate that the lignocellulosic matrix of ADMS is compact, but cracks and ruleless pores were taken on the surfaces of EMS, signaling that the crystalline degree of cellulose was lower than that of ADMS. Storage by ensiling can be considered as a pretreatment process, because the structural polysaccharides of maize straw, which is quite resistant to anaerobic digestion, are partly degraded during storage. Results also show that the anaerobic efficiency of biogas production, the cumulative biogas yield, TS/VS biogas yield, and TS/VS methane yield were highest when the TMS was 7:3, whether ADMS or EMS. The accumulative methane production of EMS was higher than that of ADMS when the TMS was 1:1, and the highest accumulative methane production was 1 816 mL when the TMS was 7:3. The present results demonstrate that the biogas yield of maize straw can be maintained by appropriate ensiling conditions for even after 8 months. Ensiling, which acts as a pretreatment step, showed positive effects on the methane yield of maize straw, and the degradation of structural polysaccharides into more easily degradable intermediates caused the increase in biogas potential after ensiling. In conclusion, ensiling is an appropriate, feasible storage method to preserve fresh crops throughout the year for an anaerobic digestion facility in order to ensure a predictable quality of crops and a constant supply of feedstock. [ABSTRACT FROM AUTHOR]