德国香肠

<正>英文名:GermanSausage德文名:DeutscheWurst原产地:德国名品简介:香肠可谓是德国菜肴的代表作,德国人爱好"大块吃肉,大口喝酒",在德国最有名的一道菜就是酸卷心菜上铺满各式香肠(或火腿),其中最受欢迎的是润口的肉肠、耐储存的腊肠和调味品味道浓厚的瘦肉香肠。德国香肠使用了本土的香     

“香肠王国”德国多的是你不知道的香肠

正提起德国美食,人们的第一反应是香肠酸菜猪肘子。之前,我们写过为什么德国菜会被称为"欧洲的东北菜?"。现在看来,不光酸菜,香肠和猪肘子也挺东北的。香肠之于德国人,就像意大利面之于意大利人。作为全世界最爱吃猪肉的民族,德国人能把猪肉的每一部分都做成香肠,据统计,德式香肠有1 500多种,每个城市都出产好几种     

德国美食深度调查【壹】

提到德国美食 你会想到什么 德国猪肘？香肠？啤酒？ 也有人会说,德国没有美食 哪就大错特错了     

微生物强化对西式发酵萨拉米香肠理化指标与挥发性风味成分的影响

以从萨拉米香肠和蓝纹奶酪中分别分离获得的乳酸片球菌(Pediococcus acidilactici,PL)、娄地青霉(Penicillum roqueforti,PR)和它们的混合物(PLR)分别强化发酵萨拉米香肠,以不强化微生物的为对照(CK)。比较分析了萨拉米香肠发酵过程中,理化指标和风味成分等的差异。结果表明,发酵结束时,强化PL、PR和PLR的萨拉米香肠中的亚硝酸盐含量和酸价均显著低于CK(P<0.05),pH值与CK相当;微生物强化后的萨拉米香肠中己醛、庚醇、2-戊基呋喃、乙酸己酯等挥发性风味物质的含量均显著高于CK(P<0.05),从而使强化微生物的萨拉米香肠具有更浓的发酵味、果香味和奶酪味;感官评价表明,PLR强化香肠的总体评分最高,PL和PR的感官也比CK的更好。上述结果表明,同时强化PL和PR可改善萨拉米香肠的品质。研究结果对我国发酵香肠的生产和改良有一定的参考价值。     

德国香肠共和国

德国绝对是肉食控的天堂。肉店里整根的、成串的、切片的各种各样的肉肠琳琅满目。饭馆的菜单上，肉肠也是占据着绝对王牌地位，肠条沙拉、农式香肠、巴伐利亚白香肠、法兰克福小香肠等等数不胜数。擦干口水一起来品尝一下正宗的德国香肠。     

德国科学家研发出超低脂肪香肠

<正>德国研究人员研发出一种超低脂肪含量的香肠,这种香肠的脂肪含量从通常的25%～40%降低到2%,是肉类脂肪低含量的极限。这种超低脂肪香肠由德国巴伐利亚州明德海姆肉商与德国著名的夫琅禾费研究所共同研发,研究成果一经推出立即引起了世界各国科学家的兴趣。这种香肠看上去、闻起来跟普通香肠别无二致,吃起来味道和意大利的沙拉密香肠非常相似,但手感较软。发明这一低脂香肠是受客户的启发,由于越来越多的女性顾客经常抱怨香肠的脂肪含量太高,于是决心来一次彻底的"香肠革命"。     

美味驿站

德国美食亮京城 北京新世纪饭店国庆节前后，特别推出了“德国美食节”。来自菲律宾的西餐行政厨师长罗伦索先生，以他二十年的世界各地西厨工作经验，精心安排了各式美味的德国食品。 提起德国美食，不能不提起德国香肠，德国人喜欢肉食，尤其是香肠。他们制作的香肠有 １５００种以上，许多种类风行世界，像以地名命名的“黑森林火腿”，可以切得跟纸一样薄，味道奇香无比。德国的国菜就是在酸卷心菜上铺满各式香肠，有时用一整只猪后腿代替香肠和火腿，那烧得熟烂的一整只猪腿，德国人可以面不改色地一个人干掉它。 德国菜以酸、咸口味为…     

微生物复合发酵剂对香肠的食用安全性分析

以自然发酵香肠作为对照,通过接种由清酒乳酸杆菌(Lactobacillus sakei)、戊糖片球菌(Pediococcus pentosaceus)、木糖葡萄球菌(Staphylococcus xylosus)、汉逊德巴利酵母(Debaryomyces hansenii)、肉葡萄球菌(Staphylococcus carnosus)制成的复合发酵剂,研究复合发酵剂对香肠的组胺、亚硝酸盐含量以及脂肪氧化等影响。结果表明,接种复合剂的香肠pH下降很快,最终pH 5.14,比对照组低3.75%;接种复合发酵剂有利于香肠的AW值下降,最终AW值是0.806,比对照组低2.66%;接种复合发酵剂香肠的酸价、亚硝酸盐和组胺含量最终为1.34, 1.08和1.43mg/kg,比对照组低4.96%, 30.77%和16.86%。可见接种复合发酵剂能减少香肠内有害物质的生成和延缓香肠的脂肪氧化,可以提高香肠的食用安全性。     

干酪乳杆菌和戊糖片球菌在发酵香肠中的作用研究

本研究对以干酪乳杆菌(Lactobacillus casei)和戊糖片球菌(Pediococcus pentosaceus)为发酵剂的发酵香肠在成熟过程中微生物和理化生化指标变化进行测定,通过与自然发酵和添加抑菌剂的香肠进行比较,确定两种乳酸菌均对发酵香肠成熟中活菌总数、乳酸菌总数有显著的增加作用,均能有效抑制发酵香肠中有害菌的生长,迅速降低香肠的pH、AW值,显著降低香肠中的亚硝酸盐残留量,更好的保障发酵香肠的安全性;干酪乳杆菌在抑制有害菌、降低香肠的pH值、AW值等方面的作用明显强于戊糖片球菌,更适合发酵香肠安全性的要求;发酵香肠的内源酶对其蛋白质和脂肪的变化起决定性作用。     

两种植物油对中式香肠品质的影响

利用预乳化的豆油和菜籽油作为中式香肠中猪肥肉的替代物,以传统的中式香肠为空白组,比较三种香肠在成熟过程中的色度值变化和成熟后香肠的质构指标以及感官品质,通过羰基类物质含量和硫醇基的流失分析成熟过程中三种香肠蛋白质的氧化情况。结果表明:豆油组香肠和菜油组香肠在亮度方面都低于空白组,而红度与空白组无显著差异(p>0.05)。三组香肠质构指标差异都不显著(p>0.05)。以香肠总体可接受度为指标,感官评价结果为:空白组>豆油组>菜油组,其中豆油香肠有独特的香味,滋味鲜美。豆油和菜油的替代与空白组相比显著促进了香肠中肌浆蛋白和肌原纤维蛋白的氧化(p<0.05)。     

肠衣制备及其对香肠品质的影响研究进展

香肠是肉制品的典型代表, 且因其独特的风味而深受人们喜爱。随着生活水平的提高, 人们对健康饮食有了更高的要求, 给提高香肠品质和安全性方面的研究带来了更大的挑战。肠衣作为香肠的包装材料, 对维持香肠品质和延长其货架期具有重要作用, 是香肠必不可少的一部分。近年来, 肠衣对香肠加工和贮藏过程中的感官品质、理化指标、风味品质和安全性等方面的影响, 已成为研究热点。本文对肠衣的分类以及肠衣对香肠的品质和安全性的影响进行了综述, 着重考察了肠衣对香肠的色泽、风味品质、pH、生物胺含量、多环芳烃含量、脂肪氧化和微生物方面的影响, 为香肠加工过程中肠衣的选择, 以及香肠品质改善和安全性的提高提供理论依据。     

Prevalence of Listeria monocytogenes in 13 dried sausage processing plants and their products

The aims of the present study were: (i) to investigate the occurrence of Listeria monocytogenes in dried sausage processing plants on surfaces before and during processing, (ii) to study the contamination in meat and sausages at different stages of maturation, (iii) to assess the distribution of L. monocytogenes in the different plants and products studied. Thirteen dried sausage processing plants were sampled at two different times of the working day. The studies were repeated twice to evaluate the persistence of the pathogen. A total of 1029 samples were collected. Among swabbed samples, 15% were positive before the beginning of the working day and 47.3% during working day. Results showed that effectiveness of cleaning and disinfecting operations could be linked with the complexity of processing lines and machines used. The presence of L. monocytogenes in mixed meat amounted to 71.6% of the collected samples. A decrease of the contamination rate in dry sausage was noted, particularly during the drying stage. Nevertheless 3 sausages studied presented a low contamination rate (<3 cfu/g) when ready for consumption. A total of 996 strains of L. monocytogenes were characterised by biochemical tests and serotyping. A majority of isolates were 1/2a (49.5%), 1/2c (19.5%) and 1/2b (13%) strains. A high heterogeneity of serotypes was observed in all plants, raw meat and in sausages during maturation.     

Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages

Biogenic amine accumulation was studied in spontaneously fermented sausages (Fuet) manufactured from unfrozen-fresh meat (U-sausages) and frozen-thawed meat (F-sausages). The aim was to investigate whether the frozen storage of raw materials affects the microbial composition and its aminogenic activity during sausage fermentation. Tyramine was the major amine in all sausages. Although the final levels were similar, tyramine accumulated more rapidly in F-sausages, which contained putrescine as the second amine. By contrast, U-sausages accumulated much more cadaverine than putrescine. F-sausages showed a slightly lower pH and free amino acid content as well as higher counts of technological flora (lactic acid and gram positive catalase positive bacteria) and lower counts of enterobacteria. Therefore, to freeze the meat raw materials for few days before sausage manufacture could be a useful practice, especially for the artisan fermented sausages (without starter), because it helps to reduce enterobacteria development and cadaverine production.     

缔造完美的香肠灌装生产线

<正> 为了提高香肠的质量,保证生产过程安全卫生,抽真空灌装技术的应用愈来愈普遍,Handtmann AL系统提供了一套全自动化的真空灌肠生产线。就整个系统的结构组件而言,可分为:真空灌肠机、监测器控制系统、肠衣自动贮存送料装置、导向装置、结扎装置及吊挂装置,适合生产各种不同类型的香肠应用,如以合成肠衣或胶原肠衣灌装的直条形、弯曲形和环形香肠,以及其他以全自动方法生产的香肠生产线。 由于AL系统是由多个功能装置组成,具有很高的灵活性,不仅能处理13～55毫米口径的肠衣,而且分份准确性高,达到3,000份/分钟的分份能力,还能产生出重量和长度恒定的香     

无亚硝酸盐低温植物乳杆菌香肠的研制

该文以生鲜肉为主要原料,以植物乳杆菌为发酵剂,研究无亚硝酸盐低温植物乳杆菌香肠的发酵工艺.在单因素试验基础上,通过Box-Behnken中心组合设计,采用响应面法分析了接种量、发酵温度、发酵时间对乳酸菌香肠感官品质的影响,表明发酵温度对感官品质影响最大,发酵时间次之,接种量影响最小.通过优化确定香肠发酵的最佳工艺参数为:接种量107cfu/g、发酵温度21.5℃、发酵时间78h.在此条件下所得香肠感官评分值为91,与预测值符合较好.发酵香肠色泽鲜红,无亚硝酸盐残留,风味与质量均比高温香肠佳.对进一步提高发酵香肠质量和营养价值有很重要的意义.     

The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat

A quality evaluation was made of frankfurter-type sausages made from hand and mechanically deboned meat from various parts of turkey carcasses. The results led to the conclusions that despite some differences in objective measurements of the sausage quality, mechanically deboned turkey meat can be considered as an exclusive meat raw material for the production of frankfurter-type sausages. The quality of sausages from mechanically deboned turkey meat from wings and frames with skin was the least satisfactory.     

中式香肠加工及贮藏中脂肪氧化对其品质特性的影响

通过对中式香肠加工贮藏过程中包装、温度、光照以及抗氧化剂的不同处理,建立中式香肠的氧化模型,并对脂肪氧化的相关性进行分析。结果表明：以酸价(AV)、过氧化值(POV)、硫代巴比氨酸反应物(TBARS)为氧化指标,经过不同方式处理的3组中式香肠氧化程度不同;贮藏过程中脂肪中磷脂和游离脂肪酸的变化显著,且与氧化程度显著相关。     

The effect of kimchi on the microbiological stability of fermented sausage

The effects of kimchi and freeze-dried kimchi-powder added to raw meat mixtures on the microbiological quality of fermented sausage were studied. The results clearly demonstrated that the lactic acid bacteria (LAB) integrated via the addition of kimchi as well as kimchi-powder were well adapted to the new habitat of fermenting sausage, reaching maximum numbers of 8.65-8.80log(10)cfu/g after 1-2days of fermentation. In all kimchi and kimchi-powder sausages, the growth of Enterobacteriaceae was completely inhibited throughout the processing period (<2log(10)cfu/g). The sausage batches containing more than 10% kimchi and 2% kimchi-powder showed no growth of S. aureus, whereas the control and another kimchi sausage batch reflected the growth of S. aureus (3.68-4.72log(10)cfu/g). As a result, the addition of kimchi (≥10%) and kimchi-powder to the sausage mixture prior to fermentation produced the microbiological stability required for fermented sausages.     

Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates

Pork meat sausages were prepared using protein hydrolysates from mechanically deboned chicken meat (MDCM). In terms of the color, compared to the controls before and after storage, the redness (a*) was significantly higher in sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate. After storage, compared to the other sausage samples, the yellowness (b*) was lower in the sausages containing ascorbate and sodium erythorbate. TBARS was not significantly different among the sausage samples before storage, whereas TBARS and DPPH radical scavenging activities were significantly higher in the sausagescontainingascorbate and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. In terms of sensory evaluation, the color was significantly higher in the sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. The “off‐flavor” and overall acceptability were significantly lower in the sausages containing MDCM hydrolysates than in the other sausage samples.     

Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage

Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated at a 0, 2.5, or 4.5 kGy dose and stored in a 4°C refrigerator for 8 days. Aerobic-packaged, irradiated cooked sausages prepared with BF and FO showed higher Hunter L-values than nonirradiated controls at day 0, but the difference disappeared at day 8. Irradiation increased the Hunter a-value in vacuum-packaged cooked pork sausages regardless of the fat source used, and the increase of the Hunter a-value was dose-dependent. In contrast, the Hunter a-value decreased by irradiation in aerobic-packaged cooked pork sausages prepared with BF or FO. The Hunter a-value of cooked pork sausage with aerobic packaging was significantly reduced at day 8. Hunter b-values increased at Day 8 in irradiated cooked pork sausages except for the sausage prepared with CO at 2.5 kGy. Cooked pork sausages prepared with CO were lighter, and sausage prepared with FO was redder and more yellow (p<0.05) in vacuum packaging.