滚揉腌制对牛肉盐水火腿品质的影响

本实验采用牛霖肉为原料,以出品率、质构特性、感官评定、色差、水分质量分数、水分活度、pH值、蒸煮损失率、腌制液吸收率、水分迁移规律、微观结构及蛋白质二级结构相对含量作为考察指标,将静置腌制牛肉作为对照组,探究了不同滚揉腌制(常压滚揉腌制、脉动真空滚揉腌制、真空滚揉腌制)对牛肉盐水火腿品质的影响。结果表明,真空滚揉腌制时,牛肉盐水火腿出品率为122.40%,相比对照组提高了11.85%。真空滚揉腌制牛肉盐水火腿保水性、质构和微观结构得以改善,感官评定总分最高。真空滚揉腌制牛肉盐水火腿蛋白质二级结构由无规卷曲等无序结构向α-螺旋等有序结构转变,使其凝胶网络结构的稳定性更强,产品的质构特性更好。综上,真空滚揉腌制更适合牛肉盐水火腿的加工。本研究为牛肉盐水火腿的品质保证和工业化生产提供理论依据,同时也为适宜性牛肉滚揉腌制技术的探究提供参考。     

西式重组火腿的生产工艺研究

介绍西式火腿的基本加工工艺,并通过单因素试验、正交试验对配方和生产工艺就行了研究,确立了最佳工艺配方:滚揉时间12h、复合磷酸盐添加量0.5%、大豆分离蛋白添加量3%。     

滚揉时间和添加赖氨酸对低盐蒸煮火腿品质的影响

研究不同滚揉时间和添加0.8%赖氨酸对于低盐蒸煮火腿保水性、质构特性和色泽等食用品质的影响。结果表明：随着滚揉时间的延长,火腿的蒸煮损失率逐渐降低,而赖氨酸的添加可进一步提高火腿的保水性,低场核磁共振结果显示这可能是由于火腿中不易流动水相对含量的增加;延长滚揉时间或添加赖氨酸对火腿质构有一定的改善作用,滚揉时间的延长会造成火腿红度值下降,同时,长时间滚揉或添加赖氨酸会引起蛋白质中的α-螺旋向β-折叠转变以及总巯基含量增加,这间接表明延长滚揉时间和添加0.8%赖氨酸可能有利于蛋白凝胶的形成。因此,延长滚揉时间至40 min和添加0.8%赖氨酸可以开发低盐蒸煮火腿,改善其品质特性。     

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。     

调理鸭肉饼保水性及品质研究

以鸭胸肉为原料,以食盐、复合磷酸盐、水、卡拉胶的添加量和滚揉时间为主要影响因素,以失水率、感官评分为检测指标,研究不同工艺条件下,对调理鸭肉饼保水性及感官品质等影响。结果表明,调理鸭肉饼最佳保水工艺条件为:食盐0.30%、复合磷酸盐0.35%、冰水14%、滚揉时间50min、卡拉胶0.35%。在此条件下,对调理鸭肉饼进行加工,能够保证失水率处在12%左右,所得到的调理鸭肉饼具有优良的品质。     

真空滚揉工艺优化对复合低钠替代盐调理牛肉的品质改善

为了满足复合低钠替代盐调理牛肉的工业化生产需求,该研究在单因素试验基础上,研究液料比、滚揉时间、真空度对腌制吸收率和蒸煮损失率的影响,通过中心组合（Box-Behnken）和响应面法确定调理牛肉真空滚揉的最佳工艺,并对静置腌制和滚揉腌制调理牛肉的质构特征、剪切力、水分分布、微观结构进行分析。结果所得最佳滚揉工艺参数：液料比32%、滚揉时间3.0 h、真空度0.06 MPa,在此条件下得到腌制吸收率24.65%,蒸煮损失率为26.39%。滚揉组调理牛肉的硬度、弹性、咀嚼性和剪切力均显著低于静腌组（P<0.05）,不易流动水和自由水弛豫时间显著低于静腌组（P<0.05）,并且自由水弛豫峰面积显著高于静腌组（P<0.05）。扫描电镜图显示,滚揉组的肌原纤维结构更加松散,并且有碎片化结构附着表面。结果表明,滚揉处理能够改善调理牛肉的质构特征,提高嫩度,提高保水性,微观上使肌原纤维产生碎片化结构。该研究为复合低钠替代盐调理牛肉的滚揉工艺提供技术支持,为营养型低钠调理肉制品工业化生产提供理论依据。     

添加聚葡萄糖对低钠盐香肠品质特性的影响

将聚葡萄糖膳食纤维以0%、1%、2%、3%添加到香肠中,并结合不同配比的低钠盐,研究聚葡萄糖对低钠盐香肠的色泽、感官评定、电子舌味觉、保水性、质构等品质特性的影响。结果表明:随着聚葡萄糖添加量的增加,低钠盐香肠的亮度减小、红色增大而黄色减少;用"KCl+Ca Cl2"部分替代Na Cl的低钠盐香肠的感官评分较低;电子舌的味觉雷达图表明仅酸味和鲜味有区别;KCl部分替代Na Cl的低钠盐香肠保水性有上升趋势。质构测定结果表明,不同替代比例的复合盐对香肠质构指标的影响相对较大,而添加聚葡萄糖对KCl部分替代Na Cl的低钠盐香肠的硬度、胶粘性和咀嚼性有增强的作用。     

加工工艺对高温火腿肠色泽的影响

研究高温加工工艺对高温肉制品颜色形成的影响,以高温火腿肠为原料,通过单因素和正交试验,考察亚硝酸钠添加量、滚揉时间、杀菌温度、复合磷酸盐添加量4种因素对产品红度值a~*的影响。正交试验结果表明,影响产品红度值a~*的工艺排序为:滚揉时间复合磷酸盐添加量亚硝酸钠添加量杀菌温度;正交试验优化得出的最优工艺为:亚硝酸钠添加量0.05g/kg,滚揉时间为6h,杀菌温度110℃,复合磷酸盐添加量为3g/kg。     

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%。     

滚揉工艺对冷冻调理猪排品质的影响

以新鲜猪肉为原料生产冷冻调理猪排,为探究最佳真空滚揉工艺参数,分别以质构、感官评分、蒸煮损失、吸收率和蛋白含量为指标研究了滚揉时间、液肉比和磷酸盐添加量三个因素对猪排品质的影响,并以吸收率和感官评分的综合指标为目标值设计了正交试验。结果表明,滚揉时间2.5 h,液肉比35%,磷酸盐添加量0.5%时,冷冻调理猪排的滚揉效果最佳。     

OPTIMIZATION OF TUMBLING AND KCI SUBSTITUTION IN LOW SODIUM RESTRUCTURED HAMS

Criteria to reduce sodium in restructured ham were developed by analyzing the effects of tumbling time (X1), tumbling speed (X2), and KCl substitution level (X3). Tumbled (68 kPa abs., 2 ° C) hams, stuffed into two 60 mm diameter water proof casings, were cooked in a water bath at 75°C to an internal temperature of 70±1°C. Quality was measured by evaluating color, shrinkage, textural parameters, water holding capacity (WHC), and sensory attributes. The conditions of XI = 15.6 h, X2 = 12 rpm, and X3 = 15.2% NaCl substitution with KCl minimized shrinkage and maximized cooked yield and WHC. Similarly, the conditions of X1 = 12.4 h, X2 = 16.8 rpm, and X3 = 18.3% substitution provided the optimal sensory attributes.     

Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl

The food industry must develop effective methods to address the reduction of salt in meat products and contribute to the reduction of salt consumption associated with cardiovascular diseases. This paper investigated the effect of NaCl content (0, 0.95, 1.33 and 1.90%), phosphate content (0 and 0.25%) and the use of high pressure processing (HPP) (100, 300, 600 MPa) at different processing stages (raw material, after injection, tumbling and cooking) on the quality parameters (cooking loss, texture, water holding capacity, color and saltiness perception) in cooked ham. The application of HPP to the raw meat or after its injection was detrimental to the structure and water retention of the salt-reduced cooked ham. Whereas the application of HPP at 100 MPa after tumbling was beneficial. A further salt reduction up to 1.1% NaCl was possible by the salt replacement with KCl (0.2%) in combination with the HP treatment.Industrial relevanceHigh-pressure treatment can help in the production of salt-reduced meat products but efforts are needed to understand the feasible levels of NaCl, phosphates and specific HP treatments to apply in commercial scenarios. The present paper describes a strategy to produce a salt-reduced cooked ham (45% reduction) using a HP treatment at 100 MPa after tumbling stage in combination with KCl (0.2%).     

Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef

The combined effect of blade tenderization (T, NT) and tumbling time (0, 2, 16 h) on quality characteristics of cooked beef roasts processed with 20 or 40% injection level was investigated. Properties of the beef roasts were determined by measuring processing and textural characteristics (shear force, texture profile analysis). Extended tumbling (to 16 h) favorably affected hydration properties and thermal stability, yielding lower cooking loss and purge and higher WHC for beef roasts. It also decreased shear force and hardness of beef samples by 50–60%, but was unable to increase cohesiveness. Blade tenderization prior to injection generally was found to be beneficial for textural characteristics, tended to improve cook yield, but did not influence other hydration properties. An interaction between tenderization and tumbling was observed for shear force. Blade tenderization decreased shear values by 15–20% for roasts tumbled for 0 or 2 h, but did not improve tenderness with extended tumbling.     

乳酸钙部分替代氯化钠对西式盐水火腿感官品质的影响

在西式盐水火腿加工中应用乳酸钙部分替代氯化钠,在氯化钠使用总量2%的前提下,按照氯化钠质量的5%、10%、15%、20%设计乳酸钙的替代比,单因素实验观察不同替代比对切片西式盐水火腿色差、质构、水分含量和感官指标的影响。结果发现,适量使用乳酸钙可以显著提高西式盐水火腿的亮度L*值、红度a*值、黄度b*值和硬度;但是当替代比过大时对产品的弹性、内聚性、胶着性、咀嚼性有一定负面影响;适当的使用乳酸钙替代氯化钠对产品感官品质有积极影响,适宜的替代比为10%左右。     

Response Surface Methodology Approach to the Optimization of Boneless Ham Yield

Three ham processing variables (tumbling, tenderization, and temperature) were optimized for cooked yield of both pre- and post-rigor ham muscle (semimembranous). Through response surface methodology (RSM), it was determined that the optimum tenderization (80-100% of knife blade capacity) and processing temperature (14-16°C) conditions were approximately the same for both pre- and post-rigor muscle. However, the optimum level of continuous vacuum tumbling (total revolutions) was much lower for pre-rigor muscle (750 rev) than post-rigor muscle (3500-4000 rev).     

Influence of Pre-Rigor Processing, Mechanical Tenderization, Tumbling Method and Processing Time on the Quality and Yield of Ham

Eight market weight hogs with similar genetic and management background were conventionally slaughtered with the resulting sixteen pork carcass sides randomly assigned to treatments. Four treatments at 2 levels each (2⁴ factorial design) included muscle condition [pre-rigor (hot) or post-rigor (chilled)], mechanical knife blade tenderization [no tenderization or tenderization], vacuum tumbling [continuous or intermittent], and the processing delay time between vacuum tumbling and further processing [no delay time or 20-hr delay]. Results indicated that pre-rigor processed meat tissue exhibited higher pH, water-holding capacity (WHC), and cooked yield characteristics. Mechanical knife blade tenderization consistently increased protein content of the uncooked meat exudate, cooked yield, and palatability characteristics. Tumbling method and processing time had little influence on either uncooked or cooked meat characteristics.     

Effect of Tumbling and Tumbling Temperature on Total Aerobic Plate Counts (Incubated at 25°C) and Quality of Boneless, Cured Hams

The effects of intermittent tumbling (up to 18 hr) and processing temperature (25°C or 3°C) on internal temperature and exudate total aerobic plate counts incubated at 25°C (ATPC) in boneless, cured hams were determined. The design used 80 hams in five replicates involving four treatment groups (tumbled at 25°C tumbled at 0°C, control held at 25°C and control held at 0°C). The significant (P < 0.01) tumbling effect on the rise in internal ham temperature occurred after 3 hr, but only accounted for a difference of 1.26°C-1.32°C, independent of processing temperature. While tumbling significantly improved the cooked yield by 3.45%, processing at 25°C rather than at 0°C resulted in a significant (P<0.05) yield reduction of 2.15% after 9 hr of processing. The exudate ATPC was significantly (P<0.01) reduced after 18 hr of tumbling.     

LOW-FAT, NO ADDED SALT IN RESTRUCTURED BEEF STEAKS WITH VARIOUS BINDERS

This research investigated technology for the development of a low-fat restructured beef steak devoid of added salt with texture similar to intact muscle. Low-fat (10%), low-sodium restructured beef steaks made from closely trimmed, flaked beef round muscles and tumbled with or without a binding agent were compared to boneless top loin steaks (5–6% fat). Boneless top loin steaks had greater (P < .05) shear resistance, cohesiveness, juiciness, overall desirability, percentage moisture (raw) and percentage protein (cooked) than restructured steaks. Steaks made with 3.0% modified potato starch had slightly more juiciness and moisture content (cooked) and lower expressible fluid content than all other restructured samples. Product made with 1.0% microcrystalline cellulose had lower (P < .05) juiciness scores than top loin steaks and restructured steaks made with no additives or modified potato starch. Use of 0.25% kappa-carrageenan or 1.5% surimi increased (P < .05) sensory scores for off-flavor. Steaks made with 1.5% surimi also had lower (P < .05) sensory scores for overall desirability.     

Intermittent Tumbling Affects Quality and Yield in Prerigor Sectioned and Formed Ham

Intermittent tumbling of prerigor porcine muscle maximized quality and yield in sectioned and formed ham when compared to a postrigor tumbled control. Intermittent tumbling affected precook salt-soluble protein, precook water-binding potential, tumbling yield, Instron bind, and sensory panel cohesion and tenderness scores. Tumbling did not affect sensory color distribution scores or cooked yield. A 3 hr intermittent tumbling cycle was adequate for producing prerigor and postrigor cured hams. Intermittent tumbling of prerigor or postrigor cured muscle tissue beyond 3 hr had no additional beneficial effect.