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水分活度是影响肉及肉制品变质的重要因素之一,直接影响颜色、气味、口感等物理指标以及产品的储藏期。本文通过介绍水分在肉中的存在形式,阐明肉及肉制品中水分和微生物生长繁殖、油脂氧化的关系。水分活度作为肉制品质量控制标准参数之一,对企业的生产和产品的保藏有着重要的意义。 相似文献
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快速微波法测定肉及肉制品脂肪和水分含量王玉芬(双汇实业集团有限责任公司,河南漯河462000)一、前言目前,我国肉制品行业测定肉及肉制品脂肪含量一般采用索氏抽提法,测定水分含量一般采用直接干燥法,这些方法过程复杂,对操作技能要求很高,更重要的是,每次... 相似文献
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《肉类研究》2017,(7):29-33
以肉制品的感官品质、羰基价、巯基价、水分含量、水分活度和嫩度为指标,研究高氧气调包装、真空包装和普通空气包装的肉制品贮藏期间蛋白质的氧化情况。结果表明:贮藏4周后,各种包装肉制品的水分含量及水分活度变化不显著;高氧气调包装肉制品的感官品质优于其他2种包装形式;高氧气调包装肉制品的嫩度优于普通空气包装肉制品,与真空包装肉制品相近;高氧气调包装肉制品的蛋白质氧化程度低于其他2种包装形式,其中羰基价比真空包装肉制品低14.86%,比普通空气包装肉制品低21.36%;而高氧气调包装肉制品的巯基价比真空包装高22.94%,比普通空气包装高97.20%。说明高氧气调包装可以延缓肉制品在贮藏期间的蛋白质氧化,保证肉制品品质。 相似文献
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钠盐是当前肉制品加工中采用比较广泛的一种咸味剂,其能够有效地提升产品的风味、降低肉制品水分活度,在赋予肉制品美好味道的同时有效地延长产品的保质期。与此同时,钠盐还具有稳定肉制品脂肪乳化性、改善产品保水性与多汁性的作用,有效提高加工肉制品的食用品质。由于钠盐的上述作用及低廉的成本,其在肉制品的加工使用中比较频繁。但是,当前大部分肉制品的钠盐施用量都存在超标现象,这对食品质量及消费者安全造成了重大影响。为此,本文将对低钠肉制品的开发进行分析和研究,探讨其研究进展。 相似文献
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低场核磁共振在肉与肉制品水分测定与分析中的应用研究进展 总被引:1,自引:0,他引:1
低场核磁共振是一种近年来快速发展的检测分析技术,该技术在肉与肉制品的水分测定及相关研究中的应用越来越广泛,所取得的成果亟需总结。因此,本文阐述了低场核磁共振技术在肉与肉制品水分测定中的工作原理,分析了低场核磁共振技术在肉与肉制品生产、加工和贮藏过程中水分分布与迁移规律,肉制品的食用品质和加工品质的检测,以及肉制品掺假判定和新鲜度检测等方面的应用,以期为促进低场核磁共振技术在肉与肉制品加工和品质控制中的应用提供理论依据。 相似文献
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<正>随着水分活度指标在食品工业生产中的逐渐应用,特别是近年来美国、日本等发达国家已将其列为食品检测项目,水分活度的测定已受到我国食品加工企业越来越广泛的重视。 相似文献
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食品的卫生安全性及质量特性取决于加工和贮运中的栅栏因子,大多数肉制品均属于pH>5.2,aw>0.95的易变质甚至腐败的食品,需要在加工和贮运中予以冷链栅栏控制,否则极大增强aw、氧化还原值(Eh)、竞争性菌群(c.f)和防腐剂(Press.)等栅栏因子的作用强度不可避免,这对于产品总体质量的保持是极为不利的,以冷链控制为主要栅栏的产品综合质量更佳,产品更安全.但在现阶段对其重要性的认识严重不足,导致产品保质问题也成为困扰企业效益的关键,也是食品安全的重要隐患.本文主要综述栅栏效应的基本原理以及栅栏技术和冷链控制在肉类食品加工业中的应用,以期推进栅栏技术和冷链控制技术在我国肉类加工业中的应用. 相似文献
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Ingham SC Engel RA Fanslau MA Schoeller EL Searls G Buege DR Zhu J 《Journal of food protection》2005,68(9):1911-1915
The U.S. Department of Agriculture has established standards for the composition and shelf stability of various ready-to-eat meat products. These standards may include product pH, moisture:protein ratio, and water activity (aw) values. It is unclear how closely these standards are based on the potential for pathogen growth or toxin production. Because the vacuum packaging used on most ready-to-eat meat products inhibits mold, Staphylococcus aureus is the pathogen most likely to grow on products with reduced aw and increased percentage of water-phase salt. In this study, 34 samples of various ready-to-eat meat products were inoculated with a three-strain mixture of S. aureus, vacuum packaged, and stored at 21 degrees C for 4 weeks. S. aureus numbers decreased by 1.1 to 5.6 log CFU on fermented products (pH < or = 5.1) with a wide range of salt concentrations and moisture content. Similarly, S. aureus numbers decreased by 3.2 to 4.5 log CFU on dried nonacidified jerky (aw < or = 0.82; moisture:protein ratio of < or =0.8). Products that were not fermented or dried clearly supported S. aureus growth and cannot be considered shelf stable. The product pH and moisture:protein ratio were the two compositional factors most highly correlated (R2 = 0.84) with S. aureus survival and growth for the types of products tested, but pH and aw or pH and percentage of water-phase salt also may provide useful predictive guidance (R2 = 0.81 and 0.77, respectively). 相似文献
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研究发酵剂和猕猴桃蛋白酶对马肉发酵香肠品质的影响。以新鲜马肉为原料,添加发酵剂和猕猴桃蛋白酶进行发酵,检测其对马肉发酵香肠pH值、水分活度(water activity,aw)、水分含量、色差以及硫代巴比妥酸(thiobarbituric acid,TBA)值等的影响,并通过对成品进行感官评价确定发酵剂和猕猴桃蛋白酶对其感官品质的影响。结果表明:与对照组相比,发酵剂处理组(A组)显著降低了马肉发酵香肠的pH值、aw和TBA值,加快了水分含量的下降,提高了亮度值(L*)和红度值(a*),后期黄度值(b*)略有下降;与A组相比,发酵剂和猕猴桃蛋白酶处理组(B组)提高了其pH值,降低了aw,加快了水分含量的下降,而对a*、L*、b*影响不大,对TBA值无显著影响;对成品的感官评价结果表明,B组马肉发酵香肠的口感较A组和对照组好。 相似文献
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在发酵牛肉加工中,添加源于河南信阳腊肉的季巴蒙毕赤酵母以及四川绵阳腊肉的汉逊德巴利酵母作为发酵菌株,以研究特色腊肉源单菌株发酵对发酵牛肉品质的影响,选择地方特色产品和空白作为对照,进行产品水分含量、水分活度(aw)、pH值、蛋白质含量、亚硝胺含量、质构及感官评价等特性指标的测定与分析。结果表明,两株菌株单菌株发酵牛肉硬度适中,弹性和咀嚼性显著高于传统产品,其整体可接受性和传统腊肉未见显著差异,而且水分含量,pH值与亚硝胺含量显著低于传统腊肉制品。综合分析显示两种酵母菌均可作为发酵剂用于发酵肉制品生产,以提升产品品质和安全性。 相似文献
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Hannelore De Maere Sylvie Chollet Erik Claeys Chris Michiels Marlies Govaert Eveline De Mey Hubert Paelinck Ilse Fraeye 《Food and Bioprocess Technology》2017,10(1):131-142
For several years, researchers have studied the formation of zinc protoporphyrin IX in meat, as it is considered to be an important natural colouring agent in dry cured or fermented meat products in the absence of nitrite and/ or nitrate. Until now, however, mainly pork meat is used for these investigations. The goal of this research was to relate in vitro zinc protoporphyrin IX and protoporphyrin IX formation in eight meat sources (chicken, turkey, pork, lamb, beef, veal, horse and porcine liver) to eight intrinsic parameters using partial least squares regression (PLS) analysis. Significant differences in pH, initial metmyoglobin formation, metmyoglobin reduction ability, total heme, zinc chelatase activity, and total iron and zinc concentration between meat sources were found. Water activity, however, was not significantly different between meat sources. Liver tissue and horse meat showed the best ability to form zinc protoporphyrin IX. Formation of protoporphyrin IX was limited in all meat sources. PLS analysis revealed that mainly zinc chelatase activity, followed by total heme, total iron and zinc content, were predominant intrinsic parameters to explain variations in zinc protoporphyrin IX formation. These findings could be important for meat industry in order to establish the production of red coloured nitrite-free meat products. 相似文献
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嫩度是肉及肉制品的重要品质属性之一,影响消费者的购买意愿.化学干预技术因其成本低、投入少、能耗低、易于工业化且嫩化效果好等优点,在肉类加工领域备受关注.本文简单介绍了肉嫩度的主要影响因素,侧重综述了化学干预技术(无机盐、有机酸、外源性氨基酸及其他化学物质)对肉及肉制品嫩度的调控作用及其机制,为化学嫩化新技术的开发与应用... 相似文献
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ABSTRACT: The phase behavior of a meat-starch extruded system was illustrated on a state diagram. A mixture of meat and potato granules (1.48:1) was extruded with a twin-screw extruder. The extrudates were equilibrated at relative humidities between 0 to 88% and their glass transitions were determined.
Starch and proteins were phase separated at macromolecular level and retained their own phase transitions. The state diagram of the system showed that proteins dictated the texture of the mixed system, with starch contributing to the high value of the mechanical properties. Water had a plasticizing effect on both biopolymers. At room temperature, the extrudates with aw < 0.32 were glassy, while those with aw > 0.57 were rubbery. 相似文献
Starch and proteins were phase separated at macromolecular level and retained their own phase transitions. The state diagram of the system showed that proteins dictated the texture of the mixed system, with starch contributing to the high value of the mechanical properties. Water had a plasticizing effect on both biopolymers. At room temperature, the extrudates with aw < 0.32 were glassy, while those with aw > 0.57 were rubbery. 相似文献