Chinese cured meats are popular in the world,which are not only meat products but also cultures in China.Fungi can grow on the surface of the traditional cured meats easily during the processing and storage.Some fungi...Chinese cured meats are popular in the world,which are not only meat products but also cultures in China.Fungi can grow on the surface of the traditional cured meats easily during the processing and storage.Some fungi contribute to the specific flavors,color and sensory characteristics of cured meats,while others produce mycotoxins like aflatoxins,ochratoxins,and deoxynivalenol,which will lead to cancer.Although the mycotoxins limits in food have been published by national standard in China,the limits in cured meats are still in blank.Therefore,it is reasonable to identify and reduce the mycotoxins in Chinese cured meats and meat products.This review analyzed the causes of mycotoxins,identification and control methods for Chinese cured meats.展开更多
Pasteurization,116 and 121℃sterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products wer...Pasteurization,116 and 121℃sterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products were determined,and the effects of different sterilization methods on product characteristics were compared.The results showed that pasteurization was the best way to maintain the edible quality of products,but the storage period of products was very short,so the products could only be quickly distributed and consumed.Sterilization at 116℃and sterilization at 121℃could ensure the shelf life of Huiguorou under non-refrigeration conditions,and effectively solve the problem of long-term storage and transportation of Sichuan meat dishes.However,higher temperature had more or less adverse effect on the flavor of the product,and the product texture was too soft.It suggested that the better way was to sterilize at 116℃,which had less adverse effect on the flavor of the product,and could greatly prolong the non-refrigerated storability of the product,and increase the content of aldehydes and esters,so as to improve the flavor.展开更多
基金Supported by Research Project of Sichuan Science and Technology Department(2019YJ0673)Meat Processing Key Laboratory of Sichuan Province(19-R-21)。
文摘Chinese cured meats are popular in the world,which are not only meat products but also cultures in China.Fungi can grow on the surface of the traditional cured meats easily during the processing and storage.Some fungi contribute to the specific flavors,color and sensory characteristics of cured meats,while others produce mycotoxins like aflatoxins,ochratoxins,and deoxynivalenol,which will lead to cancer.Although the mycotoxins limits in food have been published by national standard in China,the limits in cured meats are still in blank.Therefore,it is reasonable to identify and reduce the mycotoxins in Chinese cured meats and meat products.This review analyzed the causes of mycotoxins,identification and control methods for Chinese cured meats.
基金Open Project of Sichuan Key Laboratory of Culinary Science of Sichuan Tourism University(PRKX201905)Open Fund Project of Sichuan Key Laboratory of Meat Processing(20-R-11)Transformation of Scientific and Technological Achievements and Patent Implementation Project of Liangshan Prefecture(20CGZH0003).
文摘Pasteurization,116 and 121℃sterilization were used in the development of Sichuan Industrial Huiguorou.The sensory,color,texture,lipid oxidation,preservation and flavor substance types and contents of the products were determined,and the effects of different sterilization methods on product characteristics were compared.The results showed that pasteurization was the best way to maintain the edible quality of products,but the storage period of products was very short,so the products could only be quickly distributed and consumed.Sterilization at 116℃and sterilization at 121℃could ensure the shelf life of Huiguorou under non-refrigeration conditions,and effectively solve the problem of long-term storage and transportation of Sichuan meat dishes.However,higher temperature had more or less adverse effect on the flavor of the product,and the product texture was too soft.It suggested that the better way was to sterilize at 116℃,which had less adverse effect on the flavor of the product,and could greatly prolong the non-refrigerated storability of the product,and increase the content of aldehydes and esters,so as to improve the flavor.
