肉制品加工中的嫩化技术及嫩化机理

<正>肉类嫩化技术,是肉制品加工过程中的一个重要工艺步骤。无论是加工中、西式火腿、香肠、灌肠、罐头、腌腊肉及其它制品,其嫩度是判定产品加工质量的一项不可忽视的指标。所谓嫩度,是指加工成肉制品后肉的坚韧性或硬度。肉制品的嫩度与原料肉有直接关系,影响原料肉的因素很多,如牲畜的年龄、种类、品种、     

乳化香肠的加工工艺及技术

众所周知,西式肉制品无非就是指灌肠类、火腿、培根这三大类肉制品。灌肠类是西式肉制品中,品种较多、消费者较为喜爱的食品之一。这里,笔者仅向大家介绍灌肠类中的一种——乳化香肠的加工工艺及技术。现在,国内有很多肉联厂和食品加工厂生产火腿。生产火腿剩余的很多廉价的原料如何处理,用同样的原料生产出更佳的最终产品或利用廉价的原料生产出同等的产品,这是在生产中,每个工厂所面临的实际问题。生产乳化香肠,是解决这一问题的一种新途径。在此仅作一简单介绍。     

生产香肠的经济方案

<正> 中国传统肉制品的种类很多,但以香肠、火腿、腊肠最为国人所喜爱。随着速食工业的不断发展,中国肉制品加工产品与日本、美国的消费比例也将愈来愈接近,反映出中国的肉制品加工市场存在很大的发展潜力。 由德国VEMAG公司推出的LPG202型卡节式香肠扭结机,为香肠生产提供经济的生产方案。传统的香肠生产系统多     

清真牛肉圆腿的研制

以清真牛肉为主要原料，吸取西式火腿加工方法优点，结合多年肉制品加工经验，研制开发的清真牛肉圆腿。     

浅析欧洲猪肉和牛肉生产的传统、多样性和安全性

<正>传统的猪肉和牛肉生产加工方法,是当今欧洲肉类行业生产商源源不断的灵感源泉。欧盟肉类生产商将传统与现代先进技术结合,使得今天我们能够享受来自十六世纪配方的独特的猪肉和牛肉制品。代代相传的传统配方和生产方法,使得欧洲的午餐肉制品如:香肠、火腿和kabanos火腿,因采用高品质的肉和天然香料,从而具有独特的天然风味和香气。欧盟肉类产品的现代生产受安全和质量方面的具体规定。在实践中,欧     

牛皮与牛肉制火腿的原辅料配比及工艺优化

研究利用牛肉和牛皮复合加工火腿,以提高副产物的利用价值并改善火腿的品质特性。在单因素试验基础上,利用响应面试验确定了产品原料最佳组合,其中牛肉m(肉块)∶m(肉糜)=6∶4,即肉糜占牛肉总量的40%,牛皮、鸡油的最佳添加量分别为牛肉总量的25%、7%。此时试制出的牛肉皮复配火腿在外观、组织结构、色泽和风味上均可接受,是集营养和美味于一体的健康食品。为开发利用牛皮副产物、研制健康功能型肉制品开辟了新途径。     

新颖的香肠生产方案

<正> 德国香肠的种类繁多,原材料从猪肉、牛肉到动物内脏或蔬菜等,也会配搭各类香料以制作具地方色彩的独特产品,因此香肠会以地区米命名,例如:法兰克福香肠(Frankfurter) 、维也纳香肠(Wiener)、纽伦香肠堡(Nurnberger)等。除了德国香肠外,     

肉制品加工中的嫩化技术及嫩化机理

<正> 肉类嫩化技术,是肉制品加工过程中的一个重要工艺步骤,在加工中西式火腿、香肠、灌肠、罐头、腌腊肉及其它制品中,嫩度是判定产品加工质量的一项不可忽视的指标.所谓嫩度,是指加工成肉制品后向的坚韧性或硬度.肉制品的嫩度与原料肉有直接关系,影响原料肉的因素很多,如牲畜的年龄、种类、品种、机体的部位、肉的蛋白结构等.其中决定肉嫩度的重要因素蛋白质有三类,即肌纤维细胞中的肌动蛋白、肌球蛋白;肌浆中的肌浆蛋白、肌浆硬蛋白;结缔组织中的胶原蛋自、弹性蛋白和网状蛋白.     

大豆膳食纤维香肠的研究

以猪肉为主要原料,辅以大豆膳食纤维等制作出大豆膳食纤维香肠.研究采用多因素正交试验设计和产品感官质量综合鉴定的方法,优化选择了大豆膳食纤维香肠的最佳配方.经产品质量检验,其各项指标均符合肉与肉制品国家标准.     

几种中国肉制品在新加坡的加工制作方法

1.序言某些传统的中国肉制品如金华火腿、腊肉、腊肠、香肠、腊鸭等已有一千多年的历史了。这些产品的加工制作一般是在冬季进行的,原料用食盐腌制后,再在温度较低的条件下风干。这样加工的产品一般是为了保有到中国传统的春节时食用。古往今来,中     

大豆蛋白素肉风味影响研究进展

素肉制品是近年才刚确定行业标准的新型仿生食品,并在口感、风味等方面大有取代肉制品的趋势,在实际生产中以大豆蛋白为主要原材料的素肉制品最为普遍。大豆蛋白素肉是大豆蛋白通过挤压等技术生产的具有类似肉类口感和风味的植物蛋白仿肉制品,风味和口感是影响蛋白素肉能否被消费者接受的重要因素,其中风味是消费者接收到的第一信号,因此,风味是否被消费者接受决定了素肉的市场前景。本文首先介绍大豆蛋白素肉的风味来源,然后总结不同加工因素对大豆蛋白素肉风味物质的影响,并对大豆蛋白肉风味物质的保留机制进行论述,以期为大豆蛋白素肉风味研究开发提供基础。     

Determination of soybean proteins in commercial heat-processed meat products prepared with chicken,beef or complex mixtures of meats from different species

The addition of foreign proteins (mainly soybean proteins and milk proteins) to heat-processed meat products is a common practice. This work approaches the determination of additions of soybean proteins in heat-processed meat products prepared with chicken meat, beef meat, and complex mixtures of meats from different species (chicken, pork, beef, and turkey) by perfusion reversed-phase high-performance liquid chromatography. The applied method was previously developed for the determination of soybean proteins in pork and turkey meat products but it has never been tested for the determination of soybean proteins in other heat-processed meat products containing other kinds of meats. This paper demonstrates the validity of this method for the detection of soybean proteins in heat-processed meat products containing different varieties of meats and even in the presence of other foreign proteins such as milk proteins. The specificity and existence of matrix interferences have been checked for these samples and accuracy has been evaluated by the comparison of the soybean protein contents determined by the proposed method and the official ELISA method.     

Construction of plant-based adipose tissue using high internal phase emulsions and emulsion gels

There is growing consumer demand for plant-based meat and seafood analogs due to ethical, environmental, and health concerns associated with the production of real meat and seafood. Meat and seafood analogs should mimic the desirable appearance, texture, and flavor of the real versions. In this study, we investigated the possibility of using advanced emulsion technologies to create plant-based adipose tissue. High internal phase emulsions (HIPEs) were formulated that consisted of concentrated dispersions of soybean protein-coated soybean oil droplets. The HIPEs contained 75% soybean oil and 0.25 to 3% soybean protein. At higher protein contents, the HIPEs mimicked the appearance of beef adipose tissue but were too soft at ambient temperature and did not melt upon heating. These problems could be partly overcome by using emulsion gels that consisted of soybean protein-coated soybean oil droplets dispersed in an agar hydrogel. The final composition of these emulsion gels was 60% soybean oil, 2% soybean protein, and 0.25 to 2% agar. The incorporation of the agar increased the hardness of the emulsion gels at ambient temperature and led to melting behavior. Nevertheless, the emulsion gels were still somewhat softer that real beef adipose tissue at ambient temperature and they melted at a higher temperature. These results show that concentrated emulsion gels containing cold-setting polysaccharides may be useful for mimicking the desirable physicochemical attributes of animal adipose tissue but further research is required to more accurately simulate their properties.     

Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs

Mimicking the textural properties of beef remains challenging for 3D-printable meat analogs, owing to the limited extrusive force of 3D printers. We aimed to develop 3D-printable meat analogs that imitate the physicochemical properties of beef using transglutaminase (TG, 0–8 U/g protein) and cooking (steaming, microwaving, baking, or frying). Increased TG incorporation enhanced the rheological properties of the raw meat analogs. When TG was added at 4 U/g protein, the printed meat analogs had smooth surfaces after being incubated at 25 °C for 30 min and relatively high hardnesses after 2 h of incubation. Moreover, meat analogs baked at 170 °C for 25 min had a similar hardness and springiness as beef (P > 0.05). The hardnesses of cooked beef and meat analogs were related to microstructural compactness, cooking loss, and transverse shrinkage. This study provides a method for modifying the texture of meat analogs using enzyme catalysis and cooking.Industrial relevanceCurrently, the application of 3D printing in the production of meat analogs yields an elastic strength comparable to beef by implementing a fiber structure. However, modifying the textural properties of 3D-printable meat analogs to mimic the firm mouthfeel of meat is still one of the challenges that restrict the large-scale industrialization and commercialization of 3D food printing. In this study, we proposed a method for developing meat analogs, which combines enzyme treatment and suitable cooking methods, and investigated the effects of these two technologies on the physicochemical properties of 3D-printable meat analogs. This study provides essential guidance to the industry for developing meat analogs using novel protein sources and combining different technologies.     

A PCR assay to detect trace amounts of soybean in meat sausages

Soybean proteins are the most widely used source vegetable proteins in the meat industry because of several interesting characteristics. As soybean is included in the group of ingredients potentially allergenic, if not declared, it can be considered a hidden allergen, representing a potential risk to sensitised individuals. The aim of this work was to optimise and apply DNA‐based techniques for soybean detection in meat products, as alternative to the currently used protein‐based methods. The optimised polymerase chain reaction (PCR) protocol targeting the soybean lectin gene enabled the detection of the addition of 0.1% and 0.5% of hydrated textured protein, which corresponded to 0.01% and 0.06% (w/w) of soybean protein in unprocessed and heat‐processed pork meats, respectively. The established PCR technique, when applied to commercial meat sausages (eighteen samples), confirmed the presence of soybean declared in nine samples and indicated the presence of soybean in four samples with no labelled information about soybean. Additionally, the event‐specific PCR detection of Roundup Ready^® soybean was also performed, enabling the detection of transgenic DNA in three samples.     

Recombinant DNA in meat additives: Specific detection of Roundup Ready™ soybean by nested PCR

Soybean proteins are widely used by the meat industry as technological coadjutor when producing processed products such as emulsified and ground meat products. Since regulations for the use and labeling of GMOs and derived ingredients are in force in Brazil, a PCR‐based method capable of detecting Roundup Ready^? (RR) soybean was employed for meat additives. Thirty‐two samples of meat additives containing soy proteins were tested for the presence of soybean amplifiable DNA and RR soybean DNA. Twenty‐five samples gave a positive signal for the lectin gene, confirming the presence of soybean amplifiable DNA and 15 samples returned a positive signal for specific RR detection confirming the presence of genetically modified soy. These results demonstrate for the first time the presence of RR soybean in meat additives. This method may be useful for meat industries interested in controlling the presence of RR soybean in additives used for meat products manufacture. Copyright © 2007 Society of Chemical Industry     

大豆精深加工关键技术创新与应用

大豆是我国重要的经济作物之一,大豆加工业是关系国计民生的重要产业。大豆食品以其全面、独特的营养及保健功能特性深受消费者的青睐,同时大豆精深加工也得到了快速的发展。本文分析了在功能性大豆蛋白、醇法大豆浓缩蛋白、大豆功能肽、大豆油脂酶法精炼与改性、大豆生理活性物质高效提取等方面取得的技术创新及产品,阐述了目前大豆加工领域已解决的科学技术问题和取得的科学成就。     

Soybean Products as a Phosphorus Source in Meat Products

Phosphorous levels were measured in 10 soybean products intended for application in the meat industry. The results showed that theoretical meat products containing 12% of protein from meat contain 2.915 g/kg of phosphorus, while products containing 10% of protein from meat and 2% of protein from soybean products (except lecithinated flour) contain 3.004 g/kg of phosphorus. For lecithinated soy flour, the difference was slightly larger. If soybean products are added into meat products at the recommended level of 2-4%, they would not significantly increase the final phosphorus levels, in comparison to meat products which do not contain added soybean products.     

肉制品中大豆蛋白的应用与检测研究进展

大豆蛋白已经广泛用于各类肉制品加工中。大豆蛋白对肉制品的保水性、质构具有一定的促进作用,但也存在豆腥味、致敏等不利影响。文中对大豆蛋白的功能性及其在肉制品中的应用、检测方法等进行了综述,并提出相关建议。     

YIELD AND PROXIMATE ANALYSIS OF MEAT FROM TURKEYS FED TWO SOURCES OF SUPPLEMENTAL FAT

Yield of meat, skin and waste from selected parts of turkeys (12-22 weeks) fed supplemental soybean oil and blended fat was determined. Meat was analyzed for protein, moisture, and fat. Males fed blended fat had increased breast yield of 21.4%, compared to 20.4% for those fed soybean oil. Turkeys fed blended fat had statistically greater protein and fat content (20.2% and 5.9%, respectively) in drum/thigh meat than those fed soybean oil. Soybean oil produced significantly more wing meat (5.4%), compared to 5.2% for blended fat. Turkeys fed soybean oil also had more moisture in drum/thigh meat (73.2%), compared to 72.8% for blended fat.