Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage

This paper was designed to verify the influence of phosphate on water-holding capacity （WHC） and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor pork, ageing pork and frozen pork were pre-blended with five levels of phosphate and made into emulsion-type sausage. The yield, hardness and total expressible fluid （TEF） were measured with texture profile analysis machine and pressiometer when emulsion-type sausage was produced. Meanwhile, hardness and purge loss （PL） were measured during 30 d storage. As emusion-type sausage made by pre-rigor meat, higher yield and relatively stable hardness could be found. It indicated that increasing of phosphate level caused an alleviatable effects in increasing of hardness when emulsion-type sausage made by pre-rigor meat, but opposite effects made by ageing meat or frozen meat. The distribution of PL of emulsion-type sausage was found to be affected by phosphate addition. Significant decrease of PL could not be obtained by increasing of phosphate level during storage. Pre-rigor meat improved WHC and texture of emulsion-type sausage. Problem of WHC and texture of emulsiontype sausage during storage could not be resolved by single use of phosphate at relatively higher level （3%） of NaCl.

Preparation of an environmentally friendly emulsion-type lubricant based on crude rice bran wax

In this study,crude rice bran wax oil-in-water emulsion(named CRBWE)was prepared by agent-in-water method.The critical factors influencing the sample preparation process were optimized.For instance,the optimum hydrophile-lipophile balance value of compound emulsifier was 12.33–13.40,the content of compound emulsifier was 10 wt%,the emulsification temperature was 70°C–80°C,the agitation speed was 200 rpm,and the emulsification time was 30–45 min.The performances as a lubricant of drilling fluid were also evaluated with respect to lubricity,rheology and filtration loss of CRBWE.The results showed that CRBWE had good lubricity and didn't affect the rheological properties of drilling fluid.For example,when it was added into bentonite dispersion at room temperature with the fraction of 1 wt%,the coefficient of friction of bentonite dispersion dramatically decreased to 0.077,and the coefficient of friction reduced rate was greater than 80%.Overall,these findings indicated that CRBWE would have promising applications as environmental friendly lubricant of drilling fluids to reduce torque and drag in petroleum and natural gas drilling.

Physicochemical properties of silver carp(Hypophthalmichthys molitrix)mince sausages as influenced by washing and frozen storage

Frozen storage of emulsion-type sausages may be one approach to avoid or reduce the use of sodium nitrite,which is associated with health risks.Silver carp(Hypophthalmichthys molitrix)mince(M_(0))was washed for 1(M_(1))or 3(M_(3))times and the impact of washing on the properties frozen storage(−18℃)during 4 months were determined and results were compared to those of conventional silver carp sausages(Mt).Lipid oxidation,as evidenced by changes in thiobarbituric acid reactive substances and FFAs,took place during storage in the order of M_(0)>M_(1)=M_(3)=Mt with M_(0)being highly oxidized(P≤0.05).Total volatile base nitrogen formed during storage and the ranking for the quality loss was as follows M_(0)>M_(1)>M_(3)=Mt.Washing(M_(1)=M_(3))led to less hardness(P≤0.05).Mt had better redness,while M_(1)and M_(3)led to higher expressible moisture,water release and lightness(P≤0.05).Results indicated the lower sensory and consumer-liking properties of frozen M_(1)and M_(3)sausages.Therefore,washing and frozen storage influenced silver carp mince sausages.