The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavo...The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.展开更多
为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然...为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然发酵和老泡菜水混菌接种发酵4种方式发酵,并对发酵小米辣的品质特性进行比较分析。结果表明,与其他发酵方式相比,老泡菜水混菌接种发酵显著(P<0.05)增加了发酵小米辣中乳酸菌数量、有机酸含量以及挥发性风味物质,特别是醇类、萜烯类和含硫化合物的种类和含量,降低了亚硝酸盐含量。此外,老泡菜水混菌接种发酵小米辣的pH下降迅速并保持稳定,可延缓小米辣在发酵过程中变黄、变软。综上,老泡菜水混合接种发酵可提高发酵小米辣的安全性、风味组分以及改善产品的滋味,是发酵小米辣的优选工艺。展开更多
为研究食盐浓度对酸笋接种发酵过程的影响,采用柠檬明串珠菌和植物乳杆菌作为混合发酵剂,在不同食盐浓度(0%、1%、3%、5%)条件下发酵制备酸笋。对发酵过程中的乳酸菌、pH、总酸、乳酸、乙酸和亚硝酸盐含量变化进行研究。结果表明,在发...为研究食盐浓度对酸笋接种发酵过程的影响,采用柠檬明串珠菌和植物乳杆菌作为混合发酵剂,在不同食盐浓度(0%、1%、3%、5%)条件下发酵制备酸笋。对发酵过程中的乳酸菌、pH、总酸、乳酸、乙酸和亚硝酸盐含量变化进行研究。结果表明,在发酵过程中,1%食盐浓度时乳酸菌数峰值最高(9.65 lg CFU/mL);发酵120 h时,各食盐浓度组的乳酸菌数量稳定在7.00~7.79 lg CFU/mL之间,pH稳定在3.15~3.39之间,总酸稳定在5.3~6.6 g/L之间;发酵结束时,1%食盐浓度的酸笋中乳酸浓度最高(5.23 g/L),乙酸含量呈先升高后降低趋势;发酵过程中,亚硝酸盐含量峰值的食盐浓度由大到小依次为0%>1%>3%>5%,发酵120 h时,最终亚硝酸盐含量为3.45~3.90 mg/L,均低于国家标准规定的最大限度。因此,添加1%的食盐有利于酸笋发酵。展开更多
文摘The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.
文摘为探究不同泡菜水和发酵方式对小米辣品质特性的影响,本研究对小米辣进行新泡菜水自然发酵、新泡菜水混菌(植物乳杆菌Lactiplantibacillus plantarum KUST-D1303:盔形毕赤酵母Pichia manshurica KUST-F1705=1:1)接种发酵、老泡菜水自然发酵和老泡菜水混菌接种发酵4种方式发酵,并对发酵小米辣的品质特性进行比较分析。结果表明,与其他发酵方式相比,老泡菜水混菌接种发酵显著(P<0.05)增加了发酵小米辣中乳酸菌数量、有机酸含量以及挥发性风味物质,特别是醇类、萜烯类和含硫化合物的种类和含量,降低了亚硝酸盐含量。此外,老泡菜水混菌接种发酵小米辣的pH下降迅速并保持稳定,可延缓小米辣在发酵过程中变黄、变软。综上,老泡菜水混合接种发酵可提高发酵小米辣的安全性、风味组分以及改善产品的滋味,是发酵小米辣的优选工艺。
文摘为研究食盐浓度对酸笋接种发酵过程的影响,采用柠檬明串珠菌和植物乳杆菌作为混合发酵剂,在不同食盐浓度(0%、1%、3%、5%)条件下发酵制备酸笋。对发酵过程中的乳酸菌、pH、总酸、乳酸、乙酸和亚硝酸盐含量变化进行研究。结果表明,在发酵过程中,1%食盐浓度时乳酸菌数峰值最高(9.65 lg CFU/mL);发酵120 h时,各食盐浓度组的乳酸菌数量稳定在7.00~7.79 lg CFU/mL之间,pH稳定在3.15~3.39之间,总酸稳定在5.3~6.6 g/L之间;发酵结束时,1%食盐浓度的酸笋中乳酸浓度最高(5.23 g/L),乙酸含量呈先升高后降低趋势;发酵过程中,亚硝酸盐含量峰值的食盐浓度由大到小依次为0%>1%>3%>5%,发酵120 h时,最终亚硝酸盐含量为3.45~3.90 mg/L,均低于国家标准规定的最大限度。因此,添加1%的食盐有利于酸笋发酵。
