This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in s...This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneous fermentation.Low-salt groups had lower pH and higher titratable total acid.In the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt groups.Higher total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups.The RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory evaluation.Therefore,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.展开更多
本实验以鲜肉和传统冰箱冻结(-18℃,36 h)为对照,探究低频交变磁场辅助冻结(low-frequency alternating magnetic field assisted freezing,LF-MFF)、-18℃条件下处理不同时间(12、24、36 h和48 h)对猪肉品质的影响,分析不同条件冻结处...本实验以鲜肉和传统冰箱冻结(-18℃,36 h)为对照,探究低频交变磁场辅助冻结(low-frequency alternating magnetic field assisted freezing,LF-MFF)、-18℃条件下处理不同时间(12、24、36 h和48 h)对猪肉品质的影响,分析不同条件冻结处理后肉样冻结速率、保水性、嫩度、色泽、pH值等理化特性、水分迁移及流变特性的变化。结果表明:与传统冰箱冻结相比,在3 mT低频交变磁场处理条件下,肉样的冻结速率更快,猪肉的品质得到明显改善(P<0.05);所有冻结方式处理中,LF-MFF 36~48 h可提高样品的保水性、色泽和嫩度(P<0.05),维持了更好的理化品质;低场核磁共振(low field nuclear magnetic resonance,LF-NMR)结果显示,与冰箱冻结相比,LF-MFF 36~48 h后显著提高了样品不易流动水的比例,降低了自由水比例(P<0.05);动态流变结果也表明,LF-MFF 36~48 h后样品G’值较高,蛋白质变性程度较低,形成了较好的黏弹性蛋白凝胶。Pearson相关性分析表明,不同冻结处理后猪肉理化特性与水分迁移的变化具有较强的相关性。因此LF-MFF 36~48 h可作为最佳的猪肉冻结条件,可较好地维持猪肉理化特性,降低水分子的迁移率,延缓蛋白变性,改善冻结猪肉的品质。展开更多
基金supported by the National Key Research and Development Project(2022YFD2100902)National Natural Science Foundation of China(32372363)+1 种基金Dalian High-level Talent Innovation Support Program(2021RQ093)the Basic Research Project of Education Department of Liaoning Province(LJKZ0544).
文摘This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneous fermentation.Low-salt groups had lower pH and higher titratable total acid.In the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt groups.Higher total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups.The RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory evaluation.Therefore,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.
