为解决卤牛肉在实际生产过程中肉汁损失、口感下滑等劣变问题,研究不同添加量(0%、1.0%、2.0%、3.0%)的可得然胶对卤牛肉品质特性的影响。低场核磁(low-field nuclear magnetic resonance,LF-NMR)分析表明,可得然胶使卤牛肉中不易流动...为解决卤牛肉在实际生产过程中肉汁损失、口感下滑等劣变问题,研究不同添加量(0%、1.0%、2.0%、3.0%)的可得然胶对卤牛肉品质特性的影响。低场核磁(low-field nuclear magnetic resonance,LF-NMR)分析表明,可得然胶使卤牛肉中不易流动水含量显著提高(P<0.05),自由水含量降低,使得蒸煮得率显著提高(P<0.05),当添加量为3.0%时,蒸煮得率增加33.43%。质构分析显示,可得然胶明显降低卤牛肉的硬度、咀嚼性及剪切力,当添加量达到2.0%时,剪切力降低29.31%。可得然胶添加量从0%增加到2.0%时,卤牛肉切面逐渐顺滑、呈色均匀且具有诱人光泽,切面亮度值提高12.69%,总体可接受性评分最高。但当添加量继续增加至3.0%时,卤牛肉切面呈现出大片的类似胶状的成分,感官品质降低。此外,可得然胶添加可有效抑制冷藏过程中卤牛肉的脂肪氧化,且2.0%添加量时效果最佳。展开更多
腹部手术是外科领域中常见的手术类型。由于其较大的创伤、炎症反应、粘膜缺血缺氧以及内脏和腹膜的牵拉等因素,术后不可避免地会产生切口痛、内脏痛和创伤应激反应。这些剧烈的疼痛会影响患者的术后翻身、深呼吸、咳痰等动作,从而增加...腹部手术是外科领域中常见的手术类型。由于其较大的创伤、炎症反应、粘膜缺血缺氧以及内脏和腹膜的牵拉等因素,术后不可避免地会产生切口痛、内脏痛和创伤应激反应。这些剧烈的疼痛会影响患者的术后翻身、深呼吸、咳痰等动作,从而增加术后肺不张、肺部感染等并发症的风险。此外,急性疼痛还容易引发患者的焦虑、紧张等负面情绪,导致免疫紊乱和应激状态,甚至可能影响手术切口的愈合。研究指出,术后剧烈的急性疼痛是术后慢性疼痛的高风险因素,因此术后镇痛显得尤为重要。加速康复外科理念强调多模式镇痛的重要性,本文将就成人腹部手术术后镇痛的最新进展进行综述。Abdominal surgery is a common surgical operation in clinical practice. Due to factors such as greater trauma, inflammation, mucosal ischemia and hypoxia, as well as visceral and peritoneal pull, abdominal surgery will inevitably produce incision pain, visceral pain and traumatic stress reaction after surgery. Severe pain will affect patients’ postoperative movements such as turning over, deep breathing and expectoration. It increases the risk of postoperative complications such as atelectasis and pulmonary infection. In addition, acute pain can easily lead to patients’ anxiety, tension and other negative emotions, resulting in immunosuppression and stress, and even affecting the healing of surgical incisions. Studies have shown that acute postoperative pain is a high risk factor for chronic postoperative pain, so postoperative analgesia is particularly important. The concept of accelerated rehabilitation surgery also suggests that multi-modal analgesia is an important link. This article reviews the progress of postoperative analgesia in adult abdominal surgery.展开更多
文摘为解决卤牛肉在实际生产过程中肉汁损失、口感下滑等劣变问题,研究不同添加量(0%、1.0%、2.0%、3.0%)的可得然胶对卤牛肉品质特性的影响。低场核磁(low-field nuclear magnetic resonance,LF-NMR)分析表明,可得然胶使卤牛肉中不易流动水含量显著提高(P<0.05),自由水含量降低,使得蒸煮得率显著提高(P<0.05),当添加量为3.0%时,蒸煮得率增加33.43%。质构分析显示,可得然胶明显降低卤牛肉的硬度、咀嚼性及剪切力,当添加量达到2.0%时,剪切力降低29.31%。可得然胶添加量从0%增加到2.0%时,卤牛肉切面逐渐顺滑、呈色均匀且具有诱人光泽,切面亮度值提高12.69%,总体可接受性评分最高。但当添加量继续增加至3.0%时,卤牛肉切面呈现出大片的类似胶状的成分,感官品质降低。此外,可得然胶添加可有效抑制冷藏过程中卤牛肉的脂肪氧化,且2.0%添加量时效果最佳。
文摘腹部手术是外科领域中常见的手术类型。由于其较大的创伤、炎症反应、粘膜缺血缺氧以及内脏和腹膜的牵拉等因素,术后不可避免地会产生切口痛、内脏痛和创伤应激反应。这些剧烈的疼痛会影响患者的术后翻身、深呼吸、咳痰等动作,从而增加术后肺不张、肺部感染等并发症的风险。此外,急性疼痛还容易引发患者的焦虑、紧张等负面情绪,导致免疫紊乱和应激状态,甚至可能影响手术切口的愈合。研究指出,术后剧烈的急性疼痛是术后慢性疼痛的高风险因素,因此术后镇痛显得尤为重要。加速康复外科理念强调多模式镇痛的重要性,本文将就成人腹部手术术后镇痛的最新进展进行综述。Abdominal surgery is a common surgical operation in clinical practice. Due to factors such as greater trauma, inflammation, mucosal ischemia and hypoxia, as well as visceral and peritoneal pull, abdominal surgery will inevitably produce incision pain, visceral pain and traumatic stress reaction after surgery. Severe pain will affect patients’ postoperative movements such as turning over, deep breathing and expectoration. It increases the risk of postoperative complications such as atelectasis and pulmonary infection. In addition, acute pain can easily lead to patients’ anxiety, tension and other negative emotions, resulting in immunosuppression and stress, and even affecting the healing of surgical incisions. Studies have shown that acute postoperative pain is a high risk factor for chronic postoperative pain, so postoperative analgesia is particularly important. The concept of accelerated rehabilitation surgery also suggests that multi-modal analgesia is an important link. This article reviews the progress of postoperative analgesia in adult abdominal surgery.
