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,并为我国传统肉制品加工工艺的现代化改造提出了建议.     

低盐腌腊瘦肉条生产技术

近年来传统腌腊肉制品产业与其他肉类食品产业相比,传统腌腊肉制品产业仍发展缓慢,区域性强,产业化水平和加工技术仍然较低。其中突出问题是传统腌腊肉制品盐分含量高、水分含量低、生产周期长。主要介绍我国目前传统腌腊肉制品现况和存在的问题,并以R公司的猪肉瘦肉条为例,探讨解决传统腌腊制品上述问题的研发方向和对策,利用天然防腐剂、注射和滚揉工艺,加速腌制速度,缩短生产周期,降低产品的盐含量。     

哀牢山地区传统腌腊肉制品调查

腌腊肉制品是中国传统肉制品的典型代表,其主要特点是易于加工生产、风味独特、贮藏时间长。本文主要介绍了云南省普洱市境内哀牢山地区的墨江县、镇沅县、景东县的民间传统腌腊肉制品的加工工艺、特点、存在的问题及产业化生产等。     

干腌火腿质量与安全控制研究进展

干腌火腿是传统腌腊肉制品.文章通过对干腌火腿以及其它腌腊肉制品传统加工工艺较为系统的分析,介绍了影响干腌火腿质量的因素,干腌火腿加工过程中质量安全方面存在的如含盐量高、苦味和脂肪氧化等缺陷,并结合国内外相关技术提出了解决这些问题的可行措施.     

传统腌腊肉制品挥发性风味物质的研究进展

本文以干腌火腿、腊肉、风鸭、发酵香肠和风干鱼制品为代表,对中国传统腌腊肉制品的挥发性风味物质进行了探讨。从总体上阐述了我国传统腌腊肉制品挥发性风味的形成机理,详尽列表总结分析了不同制品的特征风味化合物,分析它们之间的共性与异性,并从原料特性及加工工艺两个主要方面分析了差异性形成的可能原因。一方面,丰富了传统腌腊肉制品的形成机制,另一方面,为生产调控肉制品的风味提供理论依据。     

腌腊肉制品腐败变质的主要原因与控制措施

腌腊肉制品是中国传统肉制品的典型代表,其主要特点是易于加工生产、风味独特、可贮性佳。主要分析了腌腊肉制品的主要化学成分、生产原料、加工工艺、运输与贮藏等对其腐败变质的影响,同时提出有效的控制措施,为稳定产品的质量提供参考。     

腌腊肉制品腐败变质的主要原因与控制措施

腌腊肉制品是中国传统肉制品的典型代表,其主要特点是易于加工生产、风味独特、可贮性佳。主要分析了腌腊肉制品的主要化学成分、生产原料、加工工艺、运输与贮藏等对其腐败变质的影响,同时提出有效的控制措施,为稳定产品的质量提供参考。     

粤式传统腌腊肉制品存在的问题及其解决办法

分析了粤式传统腌腊肉制品中存在的安全问题、质量问题及加工工艺问题,并结合国内外相关技术的研究进展,介绍了解决这些问题的技术和方法。     

传统腌腊肉制品中微生物多样性研究进展

腊肠、腊肉和板鸭等是我国传统腌腊肉制品的典型代表。研究表明这些传统腌腊肉制品加工、贮藏过程中均有微生物存在和参与,并呈现多样性特征,主要的微生物菌群涉及乳酸菌、葡萄球菌、微球菌、酵母和霉菌等,这些微生物对腌腊肉制品的品质特性和感官特性会产生影响,且与产品质量和可贮性密切相关。因此研究腌腊肉制品中微生物多样性,对传统腌腊肉制品现代化加工中的品质和安全性提升有重要意义。该文对腊肉、腊肠、火腿、板鸭和腊鱼产品中的微生物多样性的研究进展进行概要综述。     

传统腌腊肉制品安全隐患控制及其品质提升

腌腊肉制品是我国传统肉制品的典型代表,以其风味独特、易于加工、贮存期长而深受消费者喜爱,但传统加工存在的安全隐患以及可能对消费者健康导致的不良影响越来越受到广泛关注。以分析腌腊肉制品加工中存在的安全隐患为基础,对其品质提升和安全控制进行了概要综述。     

Determination of biogenic amines in selected Malaysian food

The biogenic amines tryptamine (TRP), putrescine (PUT), histamine (HIS), tyramine (TYR) and spermidine (SPD) were determined in 62 selected food items commonly consumed in Malaysia. This include the local appetisers “budu” and “cincalok”, canned fish, salt-cured fish, meat products, fruit juice, canned vegetables/fruits and soy bean products. After the aqueous extraction, the samples were derivatised with dansyl chloride before analysing using reversed phase HPLC with UV detection. Mean levels of TRP, PUT, HIS, TYR and SPD in eight budu samples were 82.7, 38.1, 187.7, 174.7 and 5.1 mg kg⁻¹, respectively. The main biogenic amines found in cincalok were PUT, HIS and TYR where the mean values were 330.7, 126.1 and 448.8 mg kg⁻¹, respectively. With the exception of “pekasam” and “belacan”, significantly lower levels of biogenic amines were found in canned fish and salt-cured fish samples. Non detectable or low levels of biogenic amines were found in meat, fruit juice and canned vegetables/fruit samples.     

Rehydration of salt-cured cod using injection and tumbling technologies

Traditional rehydration of salt-cured and dried salt-cured cod (klipfish) is most often carried out in stagnant water for 24–48 h. This process has however been difficult to run in industrial scale due to problems related both to process flow and product quality. The new three-step rehydration method developed in this work includes injection of tap water followed by tumbling in water and tumbling in a 2% NaCl brine. Using the new rapid method whole fillets and loins are rehydrated within 3 h. Similar to traditional rehydration, a weight gain of 33–34% was obtained. A trained sensory panel found significant differences in cohesiveness, after-taste and sour smell between fillets rehydrated with the traditional and the new method. No differences were found concerning 14 other sensory properties or the storage stability of rehydrated samples.     

Origin and spoilage potential of the microbiota dominating genus Psychrobacter in sterile rehydrated salt-cured and dried salt-cured cod (Gadus morhua)

Salt-cured and dried salt-cured cod rehydrated using sterile water and equipment have a short shelf life at 4 degrees C due to high bacterial counts. The microbiota develops off-odours which partly can be described as musty, causing sensory rejection within 7-10 days of chilled storage. The microbiota composition was studied in a total of 38 samples obtained from 10 different, both commercial and laboratory produced, salt-cured and dried salt-cured cod products. The dominating bacterium, representing at least 90% of the total viable count in all products studied, was identified as belonging to the genus Psychrobacter; a Gram-negative, oxidase- and catalase-positive, nonpigmented, halotolerant, psychrotolerant, facultative aerobe and nonmotile bacterium. The morphology of the bacterium resembles coccobacilli and the cells occur most often in pairs. The bacterium was able to hydrolyze lipids, but not proteins. It did not produce H(2)S or TMA and the spoilage in rehydrated salt-cured and dried salt-cured cod is therefor different from what is observed in fresh cod. However, samples inoculated with Psychrobacter immobilis gave the same musty odour as spoiled control samples but earlier in the storage period and of a stronger intensity. In a field experiment, carried out to investigate the origin of the dominating bacterium, it was found that the microbiota in both sterile rehydrated commercially produced and laboratory (aseptically) produced salt-cured cod was dominated by this same bacterium. The bacterium was also isolated from cod skin mucus immediately after capture. The bacterium survived NaCl concentrations up to 25% (w/v) NaCl, stating its ability to survive during the salt-curing process. The dominating bacterium in rehydrated salt-cured and dried salt-cured cod seems to mainly originate from the fresh fish itself and not from contamination during processing.     

Humectants improve myosin extractability and water activity of raw, cured intermediate moisture meats

Glycerol, propylene glycol and sorbitol were incorporated into salt-based intermediate moisture meats manufactured from porcine M. longissimus thoracis and bovine M. biceps femoris by dry curing and air drying at 4°C. Moisture content and water activity (a(w)) in cured pork were reduced by the addition of propylene glycol and sorbitol. Propylene glycol was more effective than sorbitol in lowering a(w). The extractability of myosin heavy chain, used as an index of alteration of myofibrillar protein, decreased in intermediate moisture porcine meats with the addition of salt and was unaffected by sorbitol. However, use of glycerol and propylene glycol in cured and air-dried pork increased the extractability of myosin heavy chain. Whereas intact myofibrils could not be extracted from salt-cured, air-dried beef, myofibrils could be made from air-dried beef cured in the presence of 10% glycol, 5% propylene glycol and 4% sorbitol. Such myofibrils contracted immediately on addition of Mg(2+)-ATP. In addition, even after storafe for 5 months, including 30 days at 25°C, myosin heavy chain could be extracted from meat cured with this combination of humectants. In comparison with salt curing alone, curing meat with the above three humectants together, plus salt, results in intermediate moisture meats more like fresh meat.     

中国传统肉制品存在的问题及对策

中国传统肉制品有着非常悠久的历吏,深受广大消费者的青睐。然而,目前中国传统肉制品却出现各种各样的问题,如何发展是一项既艰巨又复杂的工作。文章介绍了中国传统肉制品存在的各种问题及解决对策。     

天然提取物在传统肉制品加工中的应用研究进展

传统肉制品凭借浓厚的文化底蕴、独特的风味及加工工艺,深受消费者欢迎,但其在加工贮藏过程中易出现氧化酸败、腐败变质、亚硝胺超标等安全问题。这在一定程度制约了传统肉制品加工产业的发展。如何在保持传统风味与特色的同时,能有效降低传统肉制品的安全隐患,达到迎合市场营养健康饮食理念的目的,已然成为传统肉制品加工研究的热门话题。近年来,天然提取物因具有安全、防腐、抗氧化等特性而广泛应用于传统肉制品中。为此,本文结合国内外相关研究成果,对传统肉制品分类、主要存在的安全问题、天然提取物在传统肉制品中的应用研究及其作用机制进行概述,旨在为传统肉制品加工研究提供参考与借鉴。     

腊肉制品的加工方法及风味形成的探讨

腊肉类与咸肉类、酱肉类、风干肉类并属于中式肉制品中的腌腊制品,是我国传统肉制品的典型代表,有着悠久的历史。有着独特的风味物质,深得消费者的喜爱。本文概述了传统与工业的腊肉加工方式,探讨了肉制品的风味物质的形成。     

感官分析在广式传统肉品研制与品控中的应用研究进展

广式传统肉品是我国粤菜的重要组成部分。广式传统肉品大多口味清淡,注重通过烹调呈现肉类天然风味。饮食全球化使广式传统肉品的加工面临升级提升需求。感官分析是生产者对食品加工品质控制、把握消费者对产品需求的市场调查等活动中一种重要且无可替代的方法。感官导向型食品生产方式已成为未来广式传统肉品提升发展的新趋势。本文综述了目前感官分析在广式传统肉品研发与品质控制中的应用研究现状,以期促进感官导向型方式在广式传统肉品工业化生产中进一步推广应用。     

传统肉制品中杂环胺研究进展

我国传统肉制品深受广大人民群众的喜爱,但其复杂的加工工艺通常伴随着多种烹饪诱导有害物的形成.杂环胺(heterocyclic amines,HAs)作为一类热诱导形成的有害物,具有较强的致癌致突变性,广泛存在于富含蛋白质的加工食品中.相较于西式肉制品较为简单的加工工艺,我国传统肉制品的加工过程更易形成HAs并残留于产品...     

传统腌腊肉制品中微生物多样性及其功能研究进展

传统腌腊肉制品中微生物组成复杂多样,并已被证实与产品独特风味的形成密不可分。近年来应用新技术手段研究腌腊肉制品中的微生物多样性以及挖掘其功能已成为趋势和热点。深刻理解传统腌腊肉制品微生物多样性及其功能特性的科学内涵对于提升我国传统腌腊肉制品品质,实现其工业化改造升级具有重要意义。本文就我国传统腌腊肉制品微生物多样性研究方法及其优势菌群、微生物功能特性进行综述,并对腌腊肉制品的微生物研究发展方向进行展望。