外源酶对发酵羊肉香肠挥发性风味物质的影响

研究外源酶对发酵羊肉香肠挥发性风味物质的影响.通过顶空固相微萃取-气相色谱-质谱联用技术测定发酵羊肉香肠中的挥发性风味物质.结果表明,发酵羊肉香肠中的主要挥发性风味物质为醛类、烃类、醇类和酯类等.对照组和试验组发酵香肠挥发性风味物质的种类和含量存在着一定的差别.     

Meat starters have individual requirements for Mn(2+)

The effect of different Mn(2+) concentrations on sausage fermentation was evaluated. A screening experiment was carried out with six lactobacilli starters in a sausage model. To further investigate the effects found, two selected lactobacilli strains were tested in pilot-scale sausage production. For all starters an increased fermentation rate was observed after Mn(2+) addition. Differences in the development of microbial, textural and sensory parameters were observed in the sausages. For one of the cultures these differences levelled out during sausage production yielding identical end products with and without Mn(2+), for the other strain the differences due to Mn(2+) addition in the sausages remained throughout the production process yielding sausages with different properties. Knowing a starter culture's requirements for Mn(2+) will allow optimisation of dry fermented sausage production in order to increase reliability and reproducibility of production decrease fermentation time and ensure microbial safety of the final product.     

猪肉火腿肠综合品质的研究

对在超市购买的3种猪肉火腿肠的理化指标、微生物指标、感官评定、质构特性、微观结构和色泽进行了研究,结果表明,3种猪肉肠的硬度、胶着性、咀嚼性、剪切力和亮度值存在显著性差异;猪肉肠A和C的弹性与猪肉肠B的弹性存在显著性差异;猪肉肠A和B的内聚性与猪肉肠C的内聚性存在显著性差异;3种猪肉肠的硬度和胶着性、咀嚼性和剪切力数值依次减小;猪肉肠A、B的理化指标和微生物指标总体相对较好,猪肉肠A的色泽最好,猪肉肠B的口感、风味和微观结构最好,两者的总体接受性相当,猪肉肠C的嫩度好。综合各指标总体评价,猪肉肠A和B的综合品质好于猪肉肠C。     

Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulations

The addition of microbial lipase to fermented sausages was studied. A sausage with lipase from Candida cylindracea and a control sausage with starter (Lactobacillus plantarum and Staphylococcus carnosus) were produced in a pilot plant. The acidity value and the amounts of the different free fatty acids (FFA) showed a higher intensity of lipolytic activity in sausages with lipase than in sausages with starter. In sausages with lipase, the percentage of saturated FFA was greater and that of polyunsaturated FFA was lower than in sausage with starter. Mono-unsaturated FFA percentage was similar in both sausages. TBA and peroxide values indicated that the increase of FFA produced by lipase action did not increase the rancidity. A slight increase in acetic, propionic and butyric acids was observed in sausage with lipase but this was not sufficient to develop excessive acidity in the product.     

Quality properties of sausage made with gamma-irradiated natural pork and lamb casing

Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. Fresh salted and semidried natural pork and lamb casing was washed and irradiated at 0, 3, and 5 kGy by gamma-ray and emulsion-type pork sausage (Brattella Weiss Wurst) was manufactured. The sausage was stored in a 4°C refrigerator. The numbers of total aerobic bacteria, Enterococcus and coliform bacteria in the irradiated natural casing or sausage prepared from irradiated casing were significantly decreased or eliminated compared to those of the nonirradiated control. The D(10) values of total aerobic bacteria of the pork and lamb casing were 0.87 and 0.92 kGy, respectively. The vacuum-packaged sausages made with irradiated casings had a higher 2-thiobarbituric acid reactive substances value than that of the nonirradiated controls only at 5-day with pork casing and at 10-day with lamb casing. The total working force for shear of the sausages was decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend shelf-life, primarily microbial quality, of the sausage made with natural casings.     

THERMO-RHEOLOGICAL PROPERTIES AND COOKING YIELD OF SAUSAGE-TYPE PRODUCTS AS AFFECTED BY LEVELS OF FAT AND ADDED-WATER1

Consumer interest in low fat foods has led meat processors to introduce low fat sausages with high added-water. The purpose of this study was to use dynamic thermo-rheological techniques to study the influence of fat and added water on sausage batters and cooking yields during heating. Twenty different sausage batters were formulated to 15–30% fat and 18–35% added water. Batters were heated in a thermal scanning rheometer from 20–80C in increments of IC/min. Rheograms of all batters showed a gradual decrease in storage modulus (G') as temperature increased from 20–59C. Significant changes in G' occurred in the range of 60–75C leading to the formation of rigid gel networks. Batters with levels of fat ≤ 24% and added water > 24% or levels of fat and added water ≥ 27% showed increased cooking yields. Rheological measurements suggested that levels of added water influenced the G' of batters during heating and that high levels of added water could be used in sausage formulations without adversely affecting product yield.     

EFFECT OF FISH PROTEIN PREPARATIONS ON RHEOLOGICAL PROPERTIES OF MEAT SAUSAGES

The properties of sausage emulsions, containing up to 30% fish proteins in respect to total N × 6.25, were characterized by viscosity and water holding capacity and after heating by yield, quantity of expressible fluid, water holding capacity, yield limit, creep curve, and sensory quality. Substitution of 15% meat protein by fish protein does not decrease the sausage yield nor impair the rheological properties of the formulation or of the cooked product. Sensory differences were detectable between the controls and sausages containing up to 10% of fish isolate or 20% concentrate.     

UTILIZATION OF INVERSE WATER-IN-OIL EMULSIONS AS FAT REPLACERS IN FRANKFURTER MODEL SAUSAGES: INFLUENCE OF FAT EMULSION CONTENT ON THE ORGANOLEPTIC AND MECHANICAL PROPERTIES

The effect of fat content on the oral perception and the mechanical properties of frankfurter-type sausages was studied by means of absolute and hedonic organoleptic and mechanical tests. Panelists were able to discriminate changes of 5–10% in fat content. A correlation between fat content and organoleptic attributes was found, supporting a perception that the full-fat product is the de facto preferable product, to whose attributes others must conform.
Substituting fat with water-in-fat globules was found to imitate a full-fat sausage adequately in mechanical tests; however, organoleptic tests assessed the true fat content of the sausages. The tests indicate that it might be the absolute amount of fat, not the surface area of fat-covered globules, that correlates to the perception of fattiness. The above should be attributed to the lubrication and flocculation–coalescence of fat droplets with saliva in the mouth.

PRACTICAL APPLICATIONS

The substitution of fat globules by inverse water-in-fat globules in sausages was found to imitate a full-fat sausage adequately in mechanical tests; however, sensory tests confidently assessed the exact, true fat content of the sausages. This observation points out some limitations concerning the use of inverse emulsions as fat substitutes in relevant products.
Correlations between sensory attributes and fat level in sausages could imply that specific norms relating to fat level exist in the consumers, to which low-fat products may have to conform to.
The testers were able to attribute different scores, thus, discriminate sausages different at times by just 5–10% fat content. This could be of importance in the development of new low-fat sausage products.     

Effects of Emulsions, Particle Size and Levels of Added Water on the Acceptability of Smoked Sausage

Batches of smoked sausage were made with 0 and 10% emulsion, ground to two particle sizes (6.5 and 13.0 mm) and mixed with 0, 10 and 20% added water in a factorial arrangement of treatments. The cooked sausages were held under refrigeration for five days, then heated and served to a trained sausage panel. The addition of emulsions to coarse ground sausage eliminated the significant effect of grind size on total shrinkage. Tenderness and juiciness scores and overall yields increased as the amount of added water increased to 10%; however, there were no further increases in these factors as the amount of added water was increased to 20%.     

基于电子鼻的红肠风味评价

为应用电子鼻快速、客观地评价红肠风味,使用电子鼻以及顶空固相微萃取和气相色谱-质谱联用对3 个不同生产批次的各批次3 种不同红肠中挥发性物质进行检测分析,并对其进行感官指标评定。采用支持向量机方法对不同红肠样品的电子鼻数据进行识别分类;利用相对气味活度值确定不同红肠中的关键风味物质;用主成分分析方法对红肠挥发性物质整体分析;利用正交偏最小二乘判别分析方法对电子鼻传感器和红肠关键风味的相关性进行分析,并使用逐步回归建立电子鼻与关键风味物质和感官评价指标数据的回归模型。通过支持向量机分析结果可知,电子鼻对不同种类红肠以及不同生产批次同种类红肠均具有良好的区别能力;气相色谱-质谱联用检测出不同种类化合物共117 种;通过相对气味活度值可知不同红肠中的关键风味物质种类差异较大,仅烯丙硫醇是各红肠的共有关键风味物质;主成分分析表明不同种类红肠在总体风味成分上明显不同;感官分析表明不同红肠在不同口感风味评价上存在差异,烟熏味和咸味为红肠最主要的风味;正交偏最小二乘判别分析显示电子鼻传感器数据与关键风味物质具有良好的相关性;建立电子鼻与关键风味物质和感官评价指标回归模型（R2＞0.8,P＜0.01）表明应用电子鼻可以对红肠风味进行评价预测分析。     

Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability

The effect of different heating temperatures and different insect:meat ratios on the structural properties and water and fat stabilization of (hybrid) cooked sausages was studied. Structural properties were substantially reduced upon partial replacement of meat by insect, even when only 5 or 10% meat was replaced. Only for sausages with low insect contents (5 or 10% replacement) heated at 90 °C, similar viscoelastic properties compared to a standard cooked sausage could be obtained. However, textural properties remained inferior in all hybrid cooked sausages, even at high heating temperatures. The cooking loss was generally positively affected by the partial replacement of meat by insect, indicating good water and fat stabilization in hybrid cooked sausages during heating and cold storage. However, the hybrid cooked sausages destabilized more easily when subjected to an external force immediately after heating, resulting in an increased fluid release (both water and fat).Industrial relevanceThis study provides important insights with regards to the processing and composition of hybrid cooked sausages. Results showed that even the replacement of only 5% meat by insect negatively impacted the structure and physical stability (with the exception of cooking loss) of cooked sausages. Even though applying higher temperatures considerably improved some characteristics (e.g. amount of structure formation and structure stability), the hybrid cooked sausages remained inferior to a standard cooked sausage. Therefore, more research is needed to further improve their structural properties and water and fat stabilization.     

Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri

The probiotic bacterium Lactobacillus reuteri was added to dry sausage batter, without or after being microencapsulated in alginate using either extrusion or emulsion technology. Pediococcus pentosaceus and Staphylococcus carnosus were added at 7 log cfu/g as starter cultures for fermentation. The sausage batter was stuffed in 55 mm fibrous casings and fermented, with smoking, at 相似文献   

Biological evaluation of new types of sausages

New types of sausages intended for the pregnant and lactating mothers suffering from anemias were assessed from the medical and biological standpoints at the Almalyk and Tashkent meat-packing plants. Subject to examination were 3 versions of new experimental sausages. Doktorskaya sausage was used as control. The physicochemical and amino acid composition of sausages is described. The sausage was found to be rich in all the nutrients which are necessary for anemic women. The amino acid composition of sausages was determined relative to the reference FAO/WHO scale. The biological value was determined in male Wistar rats. Experimental sausages were found to be high-protein products containing 19.6 mg/100 ml iron, 64 micrograms/100 ml copper and 9.5 micrograms/100 ml cobalt. Thus, these sausages may be included into the diet of the pregnant and lactating mothers suffering from anemias.     

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Quality characteristics of low-salt bologna-type sausage manufactured with sodium citrate (NAC), carboxymethyl cellulose (CMC) and carrageenan (CAR) were examined. Three levels of salt, NAC, CMC and CAR, and two levels of fat were used. Batter and sausage pH values were measured and the frying loss of sausages was analysed by frying slices in an electric grill. Firmness, juiciness, saltiness and flavour intensity of the sausages were sensorically evaluated. Altogether 20 separate sausage batches were prepared. In low-salt sausages containing less than 1.4% NaCl, the use of NAC, CAR and CMC decreased frying loss and increased saltiness. NAC and CAR also increased flavour intensity, but CMC did not. Furthermore, NAC, CAR and CMC increased the firmness of the low-salt sausage, while only NAC increased juiciness when the NaCl content was below 1.4%. NAC increases, however, the sodium content of the product. Therefore, it can be concluded that in low-salt sausages no additive alone is suitable. A mixture of NAC and CAR appears to be the best combination.     

USE OF DIGITALIZED IMAGES TO VISUALLY ASSESS COLOR OF COOKED SAUSAGES

A study was undertaken to explore the use of computer imaging to assess the color of cured meat products. Wiener sausages were manufactured to produce a color gradient. Increasing amounts of red carmine were added to the raw sausage emulsion (0, 50, 65, 100, 125, and 150 ppm) so that the extreme shades (0 and 150 ppm carmine) were clearly different, while the smallest color difference (e.g. 50 and 65 ppm carmine) was barely perceptible. Slices of the sausages containing 0, SO, 100, 125, atzd 15O ppm of carmine were presented to a group of 10 trained panelists in a standard lightbooth (065 lighting, 978 ± 21 lux; ASTM 1996) and the panelists were asked to evaluate the relarive color difference between each sausage and a reference sausage (65 ppm carmine), using the standard R-index multiple comparison test. The panelists were also asked to make the same evaluation while looking at digitalized images of the sausage slices on a high quality color computer screen. In general, small differences in shade (Δa* 1.0–1.8) were more ofen perceived by panelists when these were looking at slice images on the computer screen than when observing the actual slices in the lightbooth.     

OCCURRENCE OF TYRAMINE PRODUCING MICROORGANISMS IN "SALCHICHON" AND TYRAMINE PRODUCTION IN SAUSAGES INOCULATED WITH A TYRAMINE PRODUCING STRAIN OF LACTOBACILLUS BREVIS

Tyrosine decarboxylase activity of different isolates obtained from 20 samples of raw (before the ripening process) and 10 of ripened "salchichón", a cured sausage produced in Spain, was evaluated. Although 33% of the isolates obtained from raw sausages showed a positive response in the decarboxylation medium described by Joosten and Northolt (JNM), only 8.4% were subsequently confirmed as tyramine formers by thin layer chromatography (TLC). Pseudomonads and enterobacteria showed the highest percentage of positive isolates in JNM, but none was confirmed by TLC. In contrast, 100% of positive enterococci were confirmed. Most of confirmed isolates obtained from raw sausages were identified as Enterococcus faecalis while Enterococcus faecium and Lactobacillus curvatus showed the highest prevalence in ripened sausages. Inoculation with a tyramine forming strain of Lactobacillus brevis, isolated from raw sausage, did not increase the amounts of tyramine formed during the production process of the sausage .     

A fermented meat model system for studies of microbial aroma formation

A fermented meat model system was developed, by which microbial formation of volatiles could be examined. The model was evaluated against dry, fermented sausages with respect to microbial growth, pH and volatile profiles. Fast and slowly acidified sausages and models were produced using the starter cultures Pediococcus pentosaceus and Staphylococcus xylosus. Volatiles were collected and analysed by dynamic headspace sampling and GC-MS. The analysis was primarily focused on volatiles arising from amino acid degradation and a total of 24 compounds, of which 19 were quantified, were used for multivariate data analysis. Growth of lactic acid bacteria was comparable for model and sausages, whereas survival of S. xylosus was better in the model. Multivariate analysis of volatiles showed that differences between fast and slowly acidified samples were identical for model and sausage. For both sausage and model, fast-acidified samples had a high content of ketones, sulphides and methyl-branched acids, whereas slowly acidified samples had the highest content of methyl-branched alcohols, aldehydes, their ethyl esters, phenylacetaldehyde and methional. Furthermore, model repeatability with respect to pH, microbial growth and volatile profiles was similar to sausage production. Based on these findings, the model system was considered valid for studies of aroma formation of meat cultures for fermented sausage.     

发酵香肠乳酸菌筛选及其对产品品质的影响

利用香肠模型结合主成分分析（PCA），筛出了一株对香肠风味物质有显著提升的植物乳杆菌M-25(Lactobacillus plantarum,M-25)。将其添加到香肠中，以未接菌组作为对照，在川式香肠制作的第0、1、3、7、14 d对pH、Aw、色泽、过氧化值（POV）、硫代巴比妥酸（TBARS）以及挥发性风味物质进行了检测。应用偏最小二乘模型（PLS-DA），以VIP（投影中的变量重要性）>1,P<0.05作为筛选条件对香肠中的特征风味物质进行评价。结果表明，随发酵时间推移对照组和接种植物乳杆菌香肠的pH均先降低后缓慢上升；Aw显著降低（P<0.05）;POV和TBARS显著升高（P<0.05）；而色泽却无显著性差异（P>0.05）。与对照组相比，接种植物乳杆菌香肠的pH、Aw、POV和TBARS值均明显更低，且接种植物乳杆菌香肠中醇类、酮类和酯类物质均明显高于对照组，能明显提升特征风味物质（异戊酸、3-羟基-2-丁酮、苯乙醛和苯乙醇）的含量。综上所述，利用香肠模型筛选的植物乳杆菌M-25能有效提升香肠品质和风味特性。     

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.     

鱼肉肠生产工艺条件优化

为了有效去除腥味,获得风味独特的鱼肉肠,通过对不同香辛料的加入量和配比对鱼肉肠风味的影响,不同淀粉、糖、食盐添加量以及蒸煮温度时间对鱼肉肠质地的影响研究,以确定最优工艺条件制作出的鱼肉肠具有肠体饱满、质地坚实、色泽纯正、风味独特、入口醇香、营养丰富的特点。