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2009年10月19日

【期刊论文】Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions

唐书泽, S.Z. Tang a, *, S.Y. Ou a, X.S. Huang a, W. Li a, J.P. Kerry b, D. J. Buckley b

S.Z. Tang et al./Journal of Food Engineering 77, 2006: 248~253,-0001,():

-1年11月30日

摘要

The colour stabilizing and antioxidant effects of added tea catechins (TC) on susceptibility of fresh minced beef patties to lipid oxidation and colour stability during refrigerated (4℃) display under aerobic and modified atmosphere packaging (MAP, 80∶20, O2∶CO2) conditions were investigated. Fresh minced beef muscle (M. Longissimus dorsi) was supplemented with TC at levels of 0 (T0), 200 (T200), 400 (T400), 600 (T600), 800 (T800) and 1000 (T1000)mg/kg minced muscle. Treated samples were held in a refrig-erated (4C) display cabinet under aerobic or MAP conditions for 7 days. Lipid oxidation (TBARS) and proportion of metmyo-globin (MetMb) and oxymyoglobin (MbO2) were measured each day. TC-treated groups had consistently lower (p<0.01) lipid oxidation, compared to controls, for 2 days under both aerobic and MAP packaging conditions, thus showing the positive antiox-idant activities in minced beef. TC at levels of 200 (T200)mg/kg delayed the formation of MetMb under aerobic and MAP condi-tions. However, TC at levels greater than 400mg/kg meat did not show colour stabilizing effects in minced beef. The delay effect on discolouration was much more significant in MAP. The results obtained showed that TC not only improved lipid stability but also improved colour stability in minced beef. © 2005 Elsevier Ltd. All rights reserved.

Tea catechins, Lipid oxidation, Meat colour, Metmyoglobin, Oxymyoglobin

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2009年10月19日

【期刊论文】Epidemiology of 377 patients with chemical burnsin Guangdong province

唐书泽, Youfu Xie a, *, Yanyan Tan a, Shuze Tang b

Y. Xie et al./Burns 30, 2004: 569~572,-0001,():

-1年11月30日

摘要

A total of 377 patients with chemical burns from all over Guangdong province were admitted to the Guangzhou Red Cross Hospital during the period from January 1987 to December 2001. There were 296 males and 81 females with a male to female ratio of 3.65: 1. The mean age of the patients was 26 years. The maj ority of patients (89.2%) were in the age range of 15-60 years. Professionally, 244 patients (64.7%) were workers, of whom, 232 (95%) of patients were peasant workers. Most of the chemical burns occurred at places away from home (94.4%), especially in the working environment (67.8%). Only 20 patients (5.5 %) were inj ured at home. Chemical bums by accident and by criminal assault were 337 (88.5%) and 40 (10.5%). Strong acids (60.8%), mainly sulfuric acid. nitric acid, hydrofluoric acid, alkali (33.9%), mainly lime and sodium hydroxide were common causative agents. There was a relationship between the incidence of chemical burns and the season. with more patients in July-September and October-December. There were 215 (57.1%) patients who washed the burnsite with water immediately, but the volumes of water and time of washing were not adequate. Patients with total bum surface area (TBSA) of less than 10% comprised the maj ority of patients (72.7%), with 188 (65.7%) deep partial thickness burns. 116 (40.6%) with full thickness burns. and 60 (21%) with superficial burns. Extremities (lower limb 5 6.6% and upper limb 51.4%) were the most frequent area of injury. Ocular bums were the mo st common accompanying inj ury (14.7%). Operations of autografts and conj unctival flap were carried out on 159 (42.2%) patients. The average period of hospitalization was 22 days. Only 2 (0.7%) deaths occurred in this study. Counter measures to improve this situation must include safety productive education and professional training, use of protective clothing at work, enhancing the concept of legal responsibility, and restricting management and use of corrosive chemicals. Irrigation of the bumsite promptly with substantial volumes of water and an adequately long time will help reduce the morbidity from chemical burns.

Chemical burn, Epidemiology, Survey, Prevention

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2009年10月19日

【期刊论文】Antioxidative mechanisms of tea catechins in chicken meat systems

唐书泽, S.Z. Tang a, J.P. Kerry a, *, D. Sheehan b, D.J. Buckley a

S.Z. Tang et al./Food Chemistry 76, 2002: 45~51,-0001,():

-1年11月30日

摘要

The effects of dietary tea catechins (TC) supplementation at levels of 50 (TC50), 100 (TC100) 200 (TC200), and 300 (TC300) mg/kg feed on oxidative stability and on protection of α-tocopherol (VE) in long-term frozen stored (20 C12 months) chicken breast and thigh meat were investigated. Dietary TC (TC200) showed inhibiting e?ects on lipid oxidation equivalent to dietary α-tocopheryl acetate (VEA200) for long-term frozen stored chicken meat. The level of VE in long-term stored frozen chicken meat from TC dietary treatments (TC50, TC100, TC200 and TC300) was significantly (P<0.05) higher than that of meat from control diet containing no TC (C). The protective effects of TC against VE-depletion may partly elucidate the antioxidant activity of TC in vivo. The effects of TC on iron-induced docosahexaenoic acid (DHA)-incorporated L-α-phosphatidylcholine (PC) liposome oxi-dation, and on Fe2+-chelating and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging were also examined. Added TC showed significantly (P<0.05) higher antioxidant activity in oxidized DHA-PC liposomes than in controls. In addition to chelating effects on Fe2+, TC showed strong scavenging capacity for the DPPH free radical. The strong free radical-scavenging ability plus the iron-chelating e?ects of TC provide a plausible mechanism for the antioxidant e?ects of added TC in the in vitro meat system. © 2001 Elsevier Science Ltd. All rights reserved.

Antioxidants, Free radical scavenging, Lipid oxidation, Metal ion chelation, Tea catechins, α-Tocopherol, α-Tocopheryl acetate

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2009年10月19日

【期刊论文】Antioxidative eect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat

唐书泽, S.Z. Tanga, J.P. Kerrya, *, D. Sheehanb, D.J. Buckleya, P.A. Morrisseya

S.Z. Tang et al./Meat Science 57, 2001: 331~336,-0001,():

-1年11月30日

摘要

The antioxidative eect of dietary tea catechins (TC) supplementation at levels of 50, 100, 200 and 300 mg kg1 feed on susceptibility of chicken breast and thigh meat to lipid oxidation during frozen (20C) storage for 9 months was investigated. Day-old chickens (Cobb 500, n=200) were randomly divided into six groups. Chickens were fed a basal diet containing 20 mg α-tocopheryl acetate kg1 feed as control, or a vitamin E supplemented diet (basal diet plus 200 mg α-tocopheryl acetate kg1 feed), or TC supplemented diets (basal diet plus 50, 100, 200 or 300 mg TC kg1 feed) for 6 weeks prior to slaughter. Lipid oxidation (TBARS) was assessed after 0 and 10 days of refrigerated display (4C) following 1, 3, 6, and 9 months of frozen (20C) storage. TC supplementation at all concentrations showed antioxidative eects for both breast and thigh chicken meat during the 9 months of frozen storage compared to the control sample. TC supplementation at levels of 200 and 300 mg kg1 feed were more eective (P<0.05) in delaying lipid oxidation in all meat samples compared to the control. TC supplementation at a level of 200 mg kg1 feed showed antioxidant activity equivalent to-tocopheryl acetate fed at the same level up to 3 months of frozen storage. For long-term frozen storage up to 9 months, however, TC supplementation at 300 mg kg1 feed was required as a replacement for α-tocopheryl acetate at a level of 200 mg kg1 feed. The results obtained showed a long-term antioxidative eect exhibited by dietary tea catechins on chicken meat during frozen storage and demonstrated that tea catechins are eective alternatives to vitamin E as natural dietary antioxidants. 2000 Elsevier Science Ltd. All rights reserved.

Tea catechins, Lipid oxidation, Chicken meat

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2009年10月19日

【期刊论文】Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

唐书泽, Shuze Tang a, Joe P. Kerry a, *, David Sheehan b, D. Joe Buckley a, Patrick A. Morrissey a

S.Tang et al. Food Research International 34, 2001: 651~657,-0001,():

-1年11月30日

摘要

The comparative antioxidant activity of added tea catechins on susceptibility of cooked and overwrapped red meat (beef and pork), poultry (chicken, duck and ostrich) and fish (whiting and mackerel) to lipid oxidation was investigated. Fresh meats, poultry and fish, purchased from a local market. were trimmed to remove bones, skin and visible fat and minced through a 4-mm plate. The minced muscle from each species was treated with either l% NaCl (S), 300mg tea catechins kg-1 minced muscle (TC) or 1% NaCI plus 300 mg tea catechins kg-1 minced muscle (TCS). Control minced muscle samples (C) contained neither NaCI nor tea catechins. Patties (50g), prepared from treated and untreated minced muscle. were cooked until the core temperature reached 750C, cooled down to room temperature and held in a refrigerated (40C) and illuminated (616 lux) display cabinet for 10 days. Oxidative stability (TBARS) was measured at 3-day intervals. The susceptibility of cooked patties to lipid oxidation was closely related to lipid con-tent, concentration of unsaturated fatty acids and presence of iron in different species. Addition of NaCI to raw minced muscle significantly (P<0.05) promoted lipid oxidation for cooked patties regardless of species sources. Tea catechins added at a level of 300mg kg-1 minced muscle significantly (P<0.01) inhibited the pro-oxidation caused by NaCI and controlled lipid oxidation for all cooked muscle patties examined. Tea catechins at concentrations greater than 300 mg kg-1 were necessary to reduce oxidation for mackerel patties containing high levels of lipids and unsaturated fatty acids. The high affinity of tea catechins for the lipid bilayers of muscle and the radical scavenging abilities of tea catechins may be possible mechanisms to explain the oxidative stabilitv in cooked muscle foods.

Tea catechins, Lipid oxidation, Cooked red meat, Poultry, Fish

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