麻辣肠的制作

<正>猪肥膘肉销售不畅,是肉类加工行业中的一大难题.兰州肉联厂为猪肥膘肉找出路,制作了多种灌肠,麻辣肠是其中之一.我厂解决猪肥源肉销售困难问题,是立足本地优势考虑的.例如,兰州地处祖国大西北地区,当地驴、马、驼、牛等肉丰富,且驴、马肉瘦的多,脂肪少,价格低廉.我们就利用驴、马内加上猪肥膘肉灌肠,给猪肥膘肉找到了出路.一、工艺流程选肉→切块→腌制→绞碎→合馅→灌肠→蒸煮→熏烤→成品.     

川味羊肉香肠的开发与研制

以冷冻羊腿肉、猪肥膘、猪瘦肉为主要原料,辅以各种香辛料、护色剂等制作川味羊肉香肠,通过正交试验对川味羊肉香肠加工工艺进行研究,确定最佳工艺条件:m(猪肥膘)∶m(猪瘦肉)∶m(羊腿肉)=2.5∶2∶2.5,盐质量分数为1.5%,辣椒质量分数为2.5%,花椒质量分数为2%,腌制时间20 h、烘烤温度55℃,烘烤时间19 h,硝酸盐质量分数为0.025%、亚硝酸盐质量分数为0.0075%、异抗坏血酸钠质量分数为0.025%、抗坏血酸质量分数为0.025%。     

滚揉工艺对牛肉品质的影响

为了缩短牛肉腌制时间,提高牛肉出品率和食用品质,在单因素实验的基础上,采用Box-Behnken设计和响应面分析法,对滚揉时间、复合磷酸盐添加量、真空度结合处理牛肉滚揉腌制工艺参数进行优化分析。结果表明:以滚揉时间、复合磷酸盐添加量、真空度为自变量,以剪切力和出品率为响应值,得到的二次多项式回归模型拟合度高(决定系数分别为R2=0.9761、R2=0.9876),失拟项不显著。滚揉时间、复合磷酸盐添加量、真空度三因素结合处理牛肉最佳滚揉腌制工艺为:滚揉时间6 h、复合磷酸盐添加量0.30%、真空度0.03 MPa,在此条件下牛肉的剪切力为4.13 kg,出品率为96.2%。与静置腌制相比,真空滚揉腌制能显著地(P<0.05)改善牛肉的嫩度,提高出品率,改善质构特性,提升食用品质。     

猪肥膘和犊牛肉制作香肠的研究

试验针对猪肥膘滞销、小公牛肉价廉,脂肪含量低,肉色浅,水分含量高等特点,设计相应的配方和改进加工工艺,试制出符合国家标准的香肠,探索尽可能提高猪肥膘和小公牛肉利用率的可行途径.     

响应面试验优化兔肉滚揉腌制工艺

在单因素试验基础上,研究滚揉里程、液肉百分比、复合磷酸盐添加量对腌制液吸收百分比和出品率的影响。通过Box-Behnken试验设计和响应面分析法确定兔肉真空滚揉腌制的最佳工艺。结果表明：兔肉最佳滚揉腌制工艺为滚揉里程351 m、液肉百分比38%、复合磷酸盐添加量0.37%,在此条件下得到腌制液吸收百分比为31.97%,出品率为98.83%。     

低温猪肉火腿肠加工工艺

为探究低温猪肉火腿肠的最佳生产工艺,研究在传统高温火腿肠加工工艺的基础上,结合低温肉制品加工原理制备低温猪肉火腿肠,以感官评价为指标,探究影响产品质量的主要因素。结果表明,原料肥瘦比、肥肉预处理方式、腌制剂配方、斩拌工艺与烘烤条件是影响低温猪肉火腿肠的主要因素,产品制备的最佳工艺条件为:原料肉肥瘦比2∶8(质量比),用出肉板孔径为8 mm的绞肉机对肥肉进行初步的绞制,腌制液配料(质量分数)为食盐2. 5%,亚硝酸盐0. 003%,D-异抗坏血酸钠0. 3%,复合磷酸盐0. 5%(m(六偏磷酸钠)∶m(三聚磷酸钠)∶m(焦磷酸钠)=10∶30∶17)在4℃环境下腌制24 h,最佳斩拌条件为低速(1 000 r/min)与高速(2 000 r/min)结合斩拌330 s,肉糜灌肠后60℃烘烤30 min再蒸煮杀菌,低温保藏。该条件下制备的产品在气味、外观、组织结构、风味等方面均最佳。     

绿豆淀粉模拟脂肪在低脂灌肠中的应用

以肥瘦猪肉、绿豆淀粉模拟脂肪、水、淀粉等为原料研制低脂灌肠,通过正交试验,分别讨论绿豆淀粉模拟脂肪占猪肥膘的比例、水和淀粉的添加量对产品品质的影响。结果表明,低脂灌肠的最佳配方:以肉的添加量为基准,淀粉的添加量为15%、水为18%、盐为2.5%、模拟脂肪添加量为猪肥膘的40%、肥瘦猪肉比例为3∶7,所得到的灌肠与未添加模拟脂肪的灌肠相比较,其蒸煮损失减少,黏着性增加,保水率增加,脂肪含量减少,冻融稳定性有所提高,使得灌肠不易发生回生,增加了产品的储藏稳定性。     

烤肉类蛋白酶复合腌制剂配方的优化及风味分析

以食盐、白砂糖、复合磷酸盐、无花果蛋白酶为腌制剂,以牛肉的嫩度、熟肉率、感官评分为评价指标,通过计算评价指标的相关权重得到影响腌制牛肉品质的综合评分指数。在单因素试验的基础上,利用Design Expert10.0软件的Box-Behnken法对腌制液配方进行优化,确定烤肉类基础腌制剂最佳配方,并利用电子舌对腌制牛肉进行风味分析,开发适合烤肉类蛋白酶复合腌制剂。结果显示,蛋白酶复合腌制剂的配方为食盐1.8%、白砂糖4.2%、复合磷酸盐0.13%、无花果蛋白酶0.3%时,腌制的牛肉综合评分指数最高为32.425(嫩度、熟肉率和感官评价的平均值分别为18.52 N、69.6%和37.5分)。对优化后的复合腌制剂处理的牛肉进行风味分析,结果显示,在6～8 ℃条件下腌制6～8 h,牛肉的风味最佳。     

半干鳗鲞水分活度降低剂的研究

水分活度(Aw)与食品品质及其贮藏性有着密切的关系,降低鳗鲞的Aw有利于保持其品质并延长保质期.实验研究了腌制时盐水浓度,丙二醇、丙三醇复合作用以及复合磷酸盐添加量对鳗鱼鲞Aw的影响,结果表明:盐水浓度7.5%腌制,半干鳗鲞Aw为0.850;当盐水浓度达到12.5%时,Aw为0.754.丙二醇与丙三醇复合使用,二者作用效果无明显差异,在鳗鱼肉中同时添加1.5%丙二醇、1.5%丙三醇时,Aw为0.839.复合磷酸盐作用时,六偏磷酸盐、三聚磷酸盐、多聚磷酸盐作用效果无明显差别,多聚磷酸盐含量为0.5%,六偏磷酸盐含量为0.25%,三聚磷酸盐含量为1%时,Aw最低为0.801.     

肉腌制工艺参数研究

通过添加腌制剂、助发色剂等食品添加剂对猪肉进行湿法腌制,并对腌制成品的发色率、肉中亚硝酸钠残留量进行测定,得到了湿法腌制肉的最佳工艺参数,即食盐用量为2.5%、复合磷酸盐用量为0.3%、硝酸钠用量为0.04%、亚硝酸钠用量为0.009%、抗坏血酸用量为0.02%、腌制温度为4℃、腌制时间为32h,该结论可为工业生产腌制肉提供参考。     

RESTRUCTURED BEEF WITH FAT VARIATIONS

Prerigor beef samples from U.S. Choice Yield Grade 3 beef forequarters were excised within 1 h postmortem and converted to restructured beef steaks containing 10, 15 or 20% fat. The blended samples, regardless of fat level, were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate (STP) and stored at -20°C until evaluation at 0 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Results suggested that fat content variation of restructured beef steaks with 20% fat or less had a minimal effect on color degradation and other appearance traits. These attributes were affected more by storage time than fat level. Fat content had no significant effect (P > 0.05) on the objective and subjective measurements for palatability. These data suggest that low-fat steaks can be produced without anticipation of reduced palatability as fat content decreases below 20%.     

Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts

The sodium salts of tripolyphosphate, tetrapyrophosphate, L-ascorbate monophosphate, and L-ascorbate polyphosphate at 0.3% and L-ascorbic acid and sodium L-ascorbate at 0.1% were added to ground turkey and ground beef. Sensory attributes and hexanal content were evaluated immediately after cooking and after 1 and 3 days storage (4°C). Percentages of moisture and fat and nonheme iron were determined. All samples containing a phosphate salt had more meaty flavor and less stale and rancid flavor and aroma and contained less hexanal after 3 days storage than samples with no additive. The addition of phosphate salts decreased cooking losses but did not affect fat content. Phosphate salts decreased nonheme iron in cooked turkey patties but not in beef patties. The taste panel detected a very slight soapy flavor in patties with the addition of any phosphate salt at 0.3%.     

Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour

This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties. GRF had a lower cook loss among the treatment groups due to an increase in fat and moisture retentions (p<0.05). GRF lowered texture profile values for hardness, gumminess, springiness, and chewiness (p<0.05) of the patties, which are generally beneficial for this product. The beef patties with GRF were juicier and more tender than the control and other treatments (p<0.05). Hedonic scores for juiciness, tenderness and overall acceptability were the highest for the beef patties with 1 and 3% GRFs, suggesting that GRF may be an effective functional ingredient to improve the textural quality of seasoned beef patties.     

Effect of phosphate with tumbling on lipid oxidation of precooked roast beef

This study was a 4×2×4 factorial experiment, sodium tripolyphosphate (0, 0.25, 0.4 and 0.5%), tumbling (nontumbled and tumbled), and storage time (day 0, 2, 4 and 7). Cooking yield was dependent on the level of phosphate and tumbling. For thiobarbituric acid reactive substances (TBARS) values, only sodium tripolyphosphate level and storage time had a significant two-way interaction. The TBARS value of tumbled roast beef with phosphates was the same as that of nontumbled roast beef. For the interaction of phosphate level and storage time, roast beef without phosphate had the significantly highest TBARS values compared with other phosphate levels at day 4 of storage. At day 7, the addition of 0.5% phosphate maintained the oxidative stability of precooked roast beef. The use of 0.5% sodium tripolyphosphate, an iron chelator, should be an effective strategy to reduce the formation of TBARS in precooked roast beef.     

Influence of cooking method,fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

This study explored effects of different cooking methods, pork fat addition and food additives on physicochemical and nutritional attributes of beef meatballs fortified, or not, with 3% sugarcane fibre. TPA hardness of meatballs with fibre, cooked in boiling water, was lower compared to oven-baked and pan-fried (47.11, 56.24 and 59.22 N, respectively). Hardness also decreased with increasing fat content (5%, 10%, 15% and 20% fat; 62.07, 56.96, 54.02 and 45.51 N, respectively). Tetrasodium pyrophosphate and sodium tripolyphosphate provided similar results for all parameters except ash content where cooked meatballs with the latter were higher (1.98% and 2.22%, respectively). Cooking loss of 20% fat meatballs with fibre was lower (17.14%) compared to without fibre (20.28%). Loss of nutrients after cooking was lower for oven-baked compared to boiling. Using different ingredients to manipulate quality traits of meatballs is an alternative to manufacture suitable products for different market requirements, for example for elderly consumers.     

Effect of Salt, Tripolyphosphate and Tertiary Butylhydroquinone on Myoglobin-Lipid Oxidation Indicators in Freeze-Dried Meats

The previously developed myoglobin oxidation indicators were used to detect the effect of curing agents, sodium chloride and sodium tripolyphosphate (TPP), and also the antioxidant effect of mono tertiary butylhydroquinone (TBHQ) on the oxidation of restructured freeze-dried beef upon storage. Fresh, choice-grade deboned chuck with 15% fat was flaked and treated with salt, TPP, and TBHQ, freeze-dried and stored in the presence of air at 37°C. Upon storage, beef samples were reconstituted and a meat extract was obtained. Myoglobin in-solubilization (measured spectrophotometrically at the isobestic point at 525 nm) and oxidation (measurement of a peak intensity of met-myoglobin at 630 nm) in stored samples were determined. Antioxidant-containing samples showed the least myoglobin insolubilization and myoglobin oxidation as compared to control beef (with no additives) and beef treated with salt and TPP.     

Factors Affecting the Palatability and Shelf Life of Precooked, Microwave-Reheated Beef Roasts

Beef infraspinatus roasts were used to determine the effects of phosphate injection and acetic acid treatment on precooked microwave-reheated beef roasts. Treatments consisted of roasts pumped 10% of their weight with water, water containing 4.75% tripolyphosphate, water containing 4.75% tripolyphosphate and 10% NaCl, and roasts with no added water. After cooking, roasts were halved, and one half of each roast was dipped in 3% acetic acid before vacuum-packaged, refrigerated storage. Results showed roasts that contained both salt and phosphate had the lowest cooking losses, TBA numbers, Warner-Bratzler Shear values, and were rated by sensory panelists as the most palatable. Treatment with acetic acid significantly (P<0.05) lowered bacterial counts without adversely affecting sensory qualities of the precooked microwave-reheated beef roasts.     

The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphate

This study investigated the effects of pH (5·5 to 7·0), sodium chloride concentration (0·0-3·0%), and sodium tripolyphosphate concentration (0·0 and 0·5%) on the rate of metmyoglobin formation in ground beef, pork and turkey meat during refrigerated storage. Increasing the sodium chloride concentration produced a progressive increase in the rate of metmyoglobin formation in ground beef. Increasing the pH between pH 5·5 and 6·5 had no effect on the rate of metmyoglobin formation with ground beef and turkey meat, but produced a marked decrease between pH 6·5 and 7·0. In contrast pH had no consistent effect on the rate of metmyoglobin formation of ground pork and the rate of formation remained low at all pH levels. When ground beef contained 0·5% sodium tripolyphosphate, the effect of pH was reversed and the rate of metmyoglobin formation was lowest at pH 5·5, increased as the pH increased to 6·5 and then plateaued.     

Differential Scanning Calorimetry of Beef/Kappa-Carrageenan Mixtures

The thermal properties of kappa-carrageenan (KC) and/or beef under various ionic conditions were evaluated using Differential Scanning Calorimetry (DSC). The single endotherm observed for 2% aqueous KC (Tmax at 53°C) shifted to 54–59°C with addition of 1–3% NaCl and 0.35% sodium tripolyphosphate. Three endotherms were observed for post-rigor bovine semimembranosus meat (Tmax at 57, 66 and 80°C). Addition of salt/phosphate to beef had greater effects on Tmax than did 2% KC. On rescanning following 24 hr refrigerated storage, beef samples showed no thermal response, while KC treatments and beef/KC mixtures showed single endotherms at 53–63 and 69–76°C, respectively, indicating a wide shift in melting temperature of KC both in the presence of meat and at higher ionic strength.     

Enhancement of the nutritional status of beef patties by adding flaxseed flour

Flaxseed flour was used as a functional ingredient in the production of beef patties. Beef patties were produced with five different formulations; the addition of 3%, 6%, 9%, 12% and 15% flaxseed flour. Control samples were formulated with 10% and 20% fat addition. Raw and cooked beef patties were analyzed for moisture, protein, fat, ash, pH, color parameters and fatty acid profiles. Beef patties were evaluated for cooking loss and sensory properties. Fat and ash content of raw patties increased, while moisture and protein content decreased with increased flaxseed flour. The same trend (except fat content) was also observed after cooking. The addition of flaxseed flour did not affect pH values of raw and cooked beef patties. The addition of flaxseed flour improved the cooking loss but, increased the energy value (as kcal/100 g). L and a values of raw beef patties containing flaxseed flour were close to controls with 10% fat. α-linolenic acid content of raw and cooked beef patties increased as the level of flaxseed flour increased. The PUFA/SFA ratio increased from 0.04 in the control with 10% fat to 0.62 in the raw beef patties with 15% flaxseed flour. The n-6/n-3 ratio decreased from 5.76 in the control with 10% fat to 0.36 in the raw beef patties with 15% flaxseed flour. The nutritional status of beef patties was enhanced with minimal composition and sensory changes with 3% or 6% flaxseed flour addition.