Antimicrobial packaging of raw beef,pork and turkey using silver‐zeolite incorporated into the material

This study determined the efficacy of silver‐zeolite impregnated into wrapping paper to reduce the bacterial growth on raw beef, pork and turkey cuts. This was compared with that of regular butcher paper. The samples were inoculated with Pseudomonas putida (psychrotrophic spoilage bacterium) and stored on 4% silver‐zeolite and regular butcher paper for up to 4 days at 4 °C and 10 °C. Results showed that P. putida on the beef, pork and turkey samples did not increase in numbers after exposure to all paper packaging at 4 °C during the 4 days of storage. At 10 °C storage temperature, logarithmic growth patterns for the organisms were seen on all paper packaging. However, the growth rate was slower for the organisms on the silver‐zeolite paper. Storage on the silver‐zeolite paper accounted for one log cfu/sample mean reduction in viable cell count for the beef, pork and turkey samples when compared with the samples stored on the butcher paper at 3 days.     

食品添加剂在肉制品加工中的应用

食品添加剂种类繁多,直接关系着人们的食用安全和身体健康,是现代食品工业的重要组成部分,影响着整个食品工业的发展,食品添加剂在肉制品加工中发挥了重要作用,表现在改善肉制品品质和色、香、味、形、原料及成品的保质保鲜,提高食品的营养价值,新产品的开发及食品加工工艺等方面,通过几种常见的食品添加剂,探讨其在肉制品加工过程中的应用。     

一种火腿肠用膏状香精的制备

结合香精调配技术和美拉德反应,通过单因素考察及正交试验,优化原料配比、工艺条件等各种影响因素,制备一种肉香浓郁、留香持久且稳定性好的火腿肠用膏状香精。研究结果表明,美拉德反应的最佳物料配比为：葡萄糖2．5g,DL-蛋氨酸1．5g,L-半胱氨酸1．0g;最佳工艺条件为：反应时间90min,反应温度103℃。     

硒代蛋氨酸的合成及其改善猪肉和鸡肉品质的研究进展

硒代蛋氨酸是一种含硒的α-氨基酸,与人类多种病等密切相关,在动物生产中有重要的作用,文章仅综述了硒代蛋氨酸的合成及其在改善猪肉和鸡肉质方面的研究进展。     

Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films

The effect of the type of packaging film (transparent vs. light-protecting red film) was evaluated on the formation of cholesterol oxidation products (COPs) in refrigerated horse meat slices stored in retail conditions under light exposure for 8 h. In meat wrapped with a transparent film, COPs increased from 233 (control) to 317 μg/g of fat, whereas the red film delayed cholesterol oxidation and offered protection against COPs formation, since COPs decreased from 173 (control) to 139 μg/g of fat after 8 h of light exposure. In addition, light opened the epoxy ring and led to the formation of triol, which was actually absent at T_0. A proper packaging film may represent a useful strategy to retard oxidative degradation in a light-sensitive, high pigment- and fat-containing food, such as horse meat.     

Analysis of physicochemical properties during the processing of Yiluxian,a traditional chinese low‐salt fish product

Yiluxian, a traditional Chinese low‐salt fish product, has been produced manually for decades. However, its quality depends on worker experience and varies owing to the lack of specific scientific guidelines for uniform production. This study investigated the changes in physicochemical properties under different salt concentrations and explored the principles underlying the low‐salt pickling process. The NaCl content of gutted fish increased to 3.82% in brining, and it decreased significantly to 1.15% after desalting. The colour of Yiluxian was not significantly different from that of raw fish (P > 0.05). The hardness, springiness, resistance and chewiness decreased by 12%, 9%, 27% and 19%, respectively, while cohesiveness did not change significantly (P > 0.05). Furthermore, Yiluxian is preferred over commonly salted fish for superior sensory profile. Our findings demonstrated the changes in various characteristics during pickling were expected to facilitate the stabilisation and uniformity of the quality and industrial production of this traditional food product.     

Development and assessment of healthy properties of meat and meat products designed as functional foods

This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors.     

First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products

This study consisted of two trials aiming to evaluate, for the first time, the antioxidant potential of rooibos in meat products. With this purpose, the first trial evaluated three unfermented (green) rooibos forms (dried leaves, water extract, freeze-dried extract) added at 2% inclusion level to ostrich meat patties on an 8-day shelf-life trial. A Control group without green rooibos inclusion was also considered. The second trial evaluated the addition of different concentrations (0%, 0.25%, 0.5% and 1%) of a fermented rooibos extract to nitrite-free ostrich salami. The 2% green rooibos inclusion considerably lowered the TBARS content of ostrich patties, in this way extending their shelf-life. The fermented form (0.5% and 1%) was also effective in delaying lipid oxidation in ostrich salami until 15 days of ripening. The antioxidant potential of both green and fermented forms of rooibos in meat products was confirmed, even if its effect on lipid oxidation requires further study and long-term effects are not yet fully understood.     

迷迭香在烹调肉类食物中的应用研究

文章依据传统烹饪技艺,详细论述了3种肉类菜肴的工艺流程和关键点,重点研究添加速迭香前后3种肉类菜肴的品质差异.实验结果表明,速迭香的抗氧化性可以改善肉质的颜色和质感,所含挥发性物质可以改善肉类食品的风味.