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.

葛根鸭肉风味乳化肠配方工艺优化及其品质分析

以鸭胸肉和葛根全粉为主要原料,研发并优化高葛根素含量的葛根鸭肉风味乳化肠产品的配方和工艺,并分析其品质。在研究葛根全粉添加量、大豆分离蛋白添加量、食盐添加量、猪肥膘添加量、斩拌时间、蒸煮温度和蒸煮时间对乳化肠质构、色泽、持水性和感官评分的影响的基础上,进一步基于四因素三水平的Box-Behnken响应面试验设计优化其配方和工艺。结果表明,葛根全粉添加量和食盐添加量对乳化肠的影响极显著(P<0.01),其次为猪肥膘添加量和斩拌时间,优化后葛根全粉最佳添加量为3.8%,猪肥膘添加量为20.0%,食盐添加量为1.6%,加工中最佳斩拌时间为90 s。对优化后工艺制得的产品进行关键品质指标检测,结果表明,葛根鸭肉风味乳化肠中葛根素含量为875.85 mg/kg,异黄酮含量为3.23 mg/g,蛋白质含量为13.39 g/100 g,属于高葛根素、高黄酮、高蛋白含量的新型乳化肠产品,具有广阔的市场前景。

Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects

Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.

Preparing and Evaluation of New Nutritious Products from Quail Meat

The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was the highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product, increasing water capacity (WHC) of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SCo. Generally products were prepared from quail meat which showed high acceptance in sensory evaluation by panelists.

复配决明胶配比优化及对肉糜肠品质影响

为研制最佳的复配决明胶配比,明确其对肉制品品质的影响,拓展其在肉制品中的应用,本研究选择添加不同比例的决明胶、卡拉胶、瓜尔豆胶,通过单因素实验和正交实验,以保水性为评价指标,确定最佳复配比为决明胶∶卡拉胶∶瓜尔豆胶=1.3∶1.0∶0.3,保水性为97.21%,并将最优比复配决明胶与市售复配卡拉胶进行对比研究,表明复配决明胶流变特性结果好于市售复配卡拉胶。再将确定比例的复配决明胶与市售复配卡拉胶按不同浓度添加至肉糜肠中,研究其对肉糜肠质构、保水性、感官评价、微观结构的影响。结果表明,复配决明胶可作为更优质的增稠剂在肉糜肠类制品中使用,起到改善其品质的作用。

藏羊肉肠加工工艺研究

为探索以青海藏羊肉为主要原料的肉肠加工工艺,本研究对产品的硬度、粘性和弹性进行了检测,并以感官评分作为评价指标,通过L_(9)(3^(4))正交试验对灌肠的不同辅料配比进行了综合分析。结果显示,当肥瘦比例为3∶7、红曲添加量为0.50%、食盐添加量为2.50%、料酒添加量为10%、黑胡椒添加量为1.10%时,加工制作出的藏羊肉肠,颜色鲜艳,组织紧密,切片整齐,香味浓郁,感官质量最佳。

香蕉花提取物对牦牛肉自然发酵香肠蛋白质氧化的影响

以二丁基羟基甲苯为阳性对照,研究不同质量分数(0.01%、0.05%、0.10%)香蕉花提取物(banana flower extract,BFE)对牦牛肉自然发酵香肠蛋白质氧化的影响。通过对不同时间点羰基含量、席夫碱含量、总巯基含量、活性巯基含量、表面疏水性、二聚酪氨酸含量、内源荧光强度、蛋白溶解性、傅里叶变换红外光谱以及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)进行分析,评价BFE对牦牛肉自然发酵香肠在贮藏过程蛋白质氧化规律。结果表明:与空白对照组相比,添加BFE后肌原纤维蛋白羰基、席夫碱含量、表面疏水性、二聚酪氨酸含量以及内源色氨酸荧光强度降低;总巯基、活性巯基含量、蛋白溶解性提高;傅里叶变换红外光谱表明添加BFE能够使蛋白质二级结构更稳定;SDS-PAGE表明BFE能够降低肌球蛋白重链的扩散,并对肌球蛋白有保护作用。本研究认为,BFE对牦牛肉自然发酵香肠蛋白质氧化有抑制作用,且与添加量呈正相关,其中0.10%添加量的效果最好。

添加非肉蛋白对南京香肠品质特性的影响

为探究4种非肉蛋白:血球蛋白(spray-dried blood cells,SBC)、大豆分离蛋白(soybean protein isolate,SPI)、蛋清蛋白(egg white protein,EWP)、血浆蛋白(porcine plasma protein,PPP)对南京香肠品质的影响,本文通过对香肠感官特性、蒸煮损失、压汁损失、水分活度、色差、咀嚼性、微观结构的检测结果进行分析。结果表明:在这4种蛋白中,添加EWP所获得南京香肠产品的感官品质和咀嚼性整体得到改善,其中咀嚼性相比于对照组提高了14.73%;香肠中添加PPP可明显增加产品的保水性,蒸煮损失率和压汁损失率分别降低了13.31%和55.79%,SPI和PPP的低场核磁结果显示T21也有左移的趋势;在香肠中添加SBC后a*值显著(P<0.05)提高,香肠颜色变暗;HE染色结果可以更直观的看出添加PPP和SBC组的香肠结构更紧密。综合本文其他指标分析得出PPP与猪肉中的蛋白质交联最好,从而一定程度改善南京香肠品质。

鸡肉、兔肉、鱼肉添加对川味腊肠品质的影响

为平衡腊肠营养,提升腊肠品质,本文以川味腊肠为研究对象,研究41.5%鸡肉、兔肉、鱼肉添加对川味腊肠品质特性改良的影响。测定指标包括水分、粗脂肪、粗蛋白含量、pH、A_(w)、颜色、质构、硫代巴比妥酸值(TBARS)、蛋白质羰基、游离巯基含量、脂肪酸组成和感官评定。结果表明,猪肉和兔肉混合组硬度(76.37,68.01 kg)显著高于其他2组腊肠(P<0.05)。鸡肉和鱼肉混合组TBARS值(0.60,0.63 mg MDA/kg)显著高于兔肉混合组(P<0.05)。仅鱼肉混合组检出花生五烯酸和二十二碳六烯酸,鸡肉混合组Σ多不饱和脂肪酸总量(19.96%)、Σn-6:Σn-3(22)显著高于其他3组腊肠(P<0.05)。兔肉和鸡肉混合组的总体可接受程度(7.33,7.05分)显著高于(P<0.05)鱼肉混合组。因此,兔肉混合组川味腊肠的品质改良效果更好,后续研究可以将出品率要求考虑在内,通过添加液态油脂(植物油、鱼油)改善其营养品质,鱼肉混合组川味腊肠脂肪酸组成较好,而脂肪氧化程度较高,感官总体可接受程度较低,后续研究可考虑添加抗氧化剂、去腥物质等改善其综合品质。

不同原料肉配比对风干肠理化特性及品质的影响

为了研究不同原料肉配比对风干肠发酵特性及品质的影响,以4组不同质量比的鲶鱼肉与猪瘦肉(100%∶0、85%∶15%、70%∶30%、55%∶45%,记作F100、F85、F70、F55)为原料加工发酵风干肠。在风干0、3、6、9、12 d测定品质和安全性指标,并对风干12 d样品进行感官品质评价与生物胺含量测定。结果表明:在风干过程中,4组风干肠的水分含量、水分活度(Aw)和亮度值(L^(*))呈现逐渐降低的趋势,红度值(a^(*))在0~6 d逐渐降低,在6~12 d逐渐升高,pH值呈先下降后上升的趋势,硬度值逐渐升高,在风干终点12 d时,四组风干肠成品均呈现出明亮的红色,风干肠F70组水分含量31.49%,pH 5.18,硬度13841.85 g,硬度适宜,嫩度、咀嚼性较好,酸味适中,总体可接受程度高;4组风干肠的亚硝酸盐残留量、硫代巴比妥酸反应物(Thiobarbituric acid resctive substances,TBARs)值和生物胺含量都符合限量标准,保障了风干肠的安全性。综合分析:F70组,即鲶鱼肉与猪瘦肉配比70%∶30%为加工发酵鲶鱼肉风干肠的最佳原料肉配比。

胡萝卜复合火腿和香肠的质构特性及显微结构

为探索蔬菜复合肉制品品质特性的评价方法,分别用物性分析仪和扫描电镜研究了胡萝卜复合火腿和香肠的质构特性和显微结构。质构测定结果表明:与对照组相比,HLB-1复合火腿(鲜胡萝卜25%)和HLB-2复合火腿(胡萝卜粉2.5%)的硬度分别降低了70.94%和57.23%,咀嚼度分别降低了64.81%和34.86%;与对照组比较,胡萝卜复合香肠(鲜胡萝卜25%)的硬度和咀嚼度分别降低了30.84%和51.30%。感官评定结果表明:与对照组比较,胡萝卜复合火腿和香肠的口感更柔和细腻、嫩度更好。通过扫描电镜对产品结构的观察表明:在添加了鲜胡萝卜的火腿和香肠中均发现了圆形光滑的小颗粒状物质,复合肉制品内部的细微结构均匀、结构比较膨松,这在一定程度上解释了胡萝卜复合火腿和香肠的感官和质构特征。

微生物酶与肉组织酶对干发酵香肠中游离氨基酸的影响

以戊糖乳杆菌31-1和木糖葡萄球菌为发酵剂生产干发酵香肠,就发酵剂对干发酵香肠成熟过程中游离氨基酸的影响进行了研究,同时对干香肠在成熟过程中微生物和pH值的变化进行了分析。研究结果表明,微生物的代谢活动能增加干发酵香肠中游离氨基酸的绝对含量,但相对组织酶来说,微生物酶对游离氨基酸的解离能力要小得多,说明在干发酵香肠的成熟过程中,组织酶对蛋白质的水解起主要作用。但研究结果同时也表明,微生物对个别游离氨基酸的变化具有最大的影响。

玉米醇溶蛋白膜在腌肉制品及果蔬中的保鲜作用研究

本文旨在将玉米醇溶蛋白用于青椒、西红柿、腊肉、香肠的涂膜保鲜,添加不同的增塑剂。实验结果表明,涂膜液的最佳配方为:醇溶蛋白总量与80%乙醇溶液之比为1∶10(g/ml),保鲜西红柿、青椒时,以5%的甘油作增塑剂,其添加量分别为0.5、0.8ml时保鲜效果最好。保鲜腊肉、香肠使用虫胶、油酸作增塑剂,添加量分别为0.3mg、0.1ml时,能有效延长腌肉制品的货架期。

添加不同非肉蛋白对乳化肠品质特性的影响

研究添加3种非肉蛋白(蛋清蛋白、乳清蛋白和大豆蛋白)对乳化肠的质构、颜色、感官和微观结构的影响。结果表明:在这3种蛋白中,添加蛋清分离蛋白所获得乳化肠产品的品质好于乳清分离蛋白和大豆分离蛋白;在低脂肠中添加蛋清分离蛋白比在高脂肠中添加时硬度、胶黏性明显增加(P<0.05);在高脂肠中添加乳清分离蛋白比在低脂肠中添加时胶黏性明显增加(P<0.05)。添加不同的分离蛋白对感官评定影响差异不显著(P>0.05)。

成熟时间对羊肉发酵香肠品质及风味的影响

通过添加清酒乳杆菌及木糖葡萄球菌制作发酵羊肉香肠,采用气相色谱-质谱(GC-MS)联用技术测定不同成熟时间(0,3,4,5,6 d)香肠脂肪酸及风味组成,探究不同成熟时间对羊肉发酵香肠食用品质及风味累积的影响,旨在确定香肠成熟最佳时间。结果表明:随着成熟时间的延长,香肠pH值、水分活度(aw)显著(P<0.05)下降,aw与失重率呈显著负相关;成熟3~4 d,乳酸菌和葡萄球菌是香肠中的主要优势菌群,显著抑制肠杆菌的生长繁殖,使香肠中肠杆菌数量显著低于1000 CFU/g(P<0.05);成熟3~4 d香肠的红度值达到最大值;香肠的游离脂肪酸及风味含量呈先上升后下降趋势,成熟3~4 d,脂肪酸、风味物质的种类及含量显著高于其它时间的(P<0.05)。结论:成熟3~4 d发酵羊肉香肠感官品质及营养组成优于其它时间的。

复合发酵剂和天然香辛料对羊肉发酵香肠品质特性的影响

通过接种复合发酵剂和添加天然香辛料,采用相同的工艺条件生产4组羊肉发酵香肠,1组为对照组,2组为接种发酵剂组,3组为发酵剂+黑胡椒组,4组为发酵剂+黑胡椒+孜然组。分别测定4个组羊肉发酵香肠在发酵成熟和贮藏过程中pH值、Aw值、水分含量及微生物的变化。结果表明:在发酵结束(即第1.5天)时,试验组和对照组的pH值、Aw值和水分含量均呈下降趋势,试验组的pH值迅速降到最低值(即5.0以下),与对照组差异显著(P<0.05);在干燥成熟过程中,试验组的pH值、Aw值和水分含量迅速下降,添加香辛料组的pH值迅速回升,同时乳酸菌数维持在108cfu/g以上水平,高于对照组,细菌总数却低于对照组;在贮藏过程中,试验组的pH值和水分含量基本保持不变,且均低于对照组,而Aw值始终呈下降趋势,细菌总数小于对照组。上述结果表明,接种复合发酵剂和添加天然香辛料能迅速降低pH值、Aw值和水分含量,有效抑制腐败菌和致病菌的生长,提高羊肉发酵香肠的品质和保藏性。

低温熏煮香肠的贮藏特性研究

对低温熏煮香肠在7℃贮藏条件下的感官、理化和微生物指标进行了研究。结果表明,随贮藏时间的延长,样品感官变化陆续表现为“空皮”、“出水、出油”和“胀袋”等腐败特征,同时伴有酸味、臭味等异味产生。随贮藏时间的延长,样品pH下降;TVB-N值先上升,后下降;TBARS值先上升,后下降;腐败微生物菌群的细菌总数消长规律为贮藏初期细菌总数缓慢上升,随后急剧上升,然后趋于稳定,最后下降。表明腐败微生物的生长繁殖和致腐是影响低温熏煮香肠产品质量和货架期的主要因素。

我国传统腌腊肉制品存在的问题及对策

本文针对我国传统腌腊肉制品及其传统加工工艺中存在的问题进行了较为系统的分析 ,提出了解决这些问题的对策和具体技术 。

孜然鹅肉火腿肠的研制

根据鹅肉的特点 ,加入环状糊精以除去鹅肉的腥味 ,用改性淀粉改善火腿肠的品质 ,在鹅肉中加入孜然 ,经斩拌、灌制、煮制 。