Effects of high-pressure-modified soy 11S globulin on the gel properties and water-holding capacity of pork batter

The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a^* and b^* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T_2b, T₂₁, and T₂₂ significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa.     

叉烧肉软包装的加工研究

探讨了以传统叉烧肉工艺为基础,以鲜瘦肉为原料,经过多道工序生产的一种口味多样的即食产品的配方、工艺、包装,并探讨了生产工艺的几个关键问题.产品的特点是滋味鲜美、口感细腻,不油腻,肉香浓郁,风味独特,开袋即食.     

Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork

ABSTRACT: The traditional small-scale production of boucané, a cured smoked pork-belly product from Réunion, involves several unit operations that are performed in a single step. The aim of this study was to highligh the impact of 4 unit operations (salting, drying, cooking, and smoking) on stability, color, and flavor development in processed pork. These characateristics are the 3 main criteria of boucané's quality. Mass transfer, color, and volatile compounds were measured, analyzed, and compared in 4 products. Results indicated that a major quantity of volatile compounds detected in the processed meat were derived from the smoking process. Color variations were mainly explained by muscle pigment modification due to the cooking process, and by the input of volatile compounds of smoke.     

Accumulation of thiobarbituric acid‐reactive substances in cured pork sausages treated with propolis extracts

Propolis collected by bees has many components that possess antifungal, anticancer and antioxidant properties. Cured ground pork meat was treated separately with 0.4% w/w ethanol‐extracted propolis (EEP 0.4%), 0.6% w/w water‐extracted propolis (WEP 0.6%), 0.8% w/w dried residue of ethanol‐extracted propolis (DREEP 0.8%) and 0.1% w/w potassium sorbate (PS 0.1%) and made into sausages. Thiobarbituric acid‐reactive substances (TBARS) were measured in the sausages to assess the effects of storage at 5, 10 and 20 °C after 0, 2 and 4 weeks. After 4 weeks of storage at 5 °C the sausages treated with EEP 0.4%, DREEP 0.8%, WEP 0.6% and PS 0.1% yielded TBARS values which were 50, 59, 35 and 91% respectively of the control value. There was an increase of 0.33 mg MDA kg^?1, the lowest of all treatments, in TBARS for the 0.4% w/w EEP‐treated sausages. The curing process will control microbiological spoilage, as will potassium sorbate. © 2002 Society of Chemical Industry     

Bacteriological Safety of Swine Carcasses Treated with Reconditioned Water

Swine carcass microflora were evaluated for selected foodborne pathogens after exposure to reconditioned water during scalding, dehairing, and polishing operations. Reused water had been reconditioned and chlorinated. Rodac plates applied to hams were used to assess carcass microflora. Water samples were enumerated using membrane filtration or spiral plating. Sampling was at mid-week throughout the year. Total aerobic plate counts on hams were unaffected by treating with potable or reconditioned waters. No differences were observed for staphylococci, enterics, fecal streptococci, Listeria monocytogenes, coliforms, and Aeromonas levels. A preevisceration potable water carcass wash reduced the bacterial load, regardless of initial treatment. Bacterial counts on carcasses paralleled those in water. Reuse is an alternative to potable water for initial slaughter operations without diminishing bacteriologic safety.     

Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O₂, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from & lt; 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.     

猪肉新鲜度无损检测技术现状及发展方向

随着科学技术的不断发展,猪肉新鲜度无损检测技术不断向快速、无损、实时的方向发展．本文主要研究猪肉新鲜度无损检测方法的发展现状,包括近红外光谱检测技术、人工嗅觉和人工味觉检测技术、计算机视觉检测技术等检测技术,并着重讨论计算机视觉技术在猪肉新鲜度无损检测中的应用．最后,针对猪肉新鲜度无损检测现阶段存在的问题提出了多信息融合检测技术及其应用．     

红烧肉烹饪工艺及其影响因素研究

采用正交试验,对扬州家常红烧肉的烹制过程中的色拉油、酱油、黄酒和白砂糖的基本配比以及加水量、焖焙温度、焖焙时间等工艺参数进行优化研究。结果表明,家常红烧肉最佳配比为：五花肉1000g：盐6g：葱20g：姜20g：色拉油100g：老抽王40g：黄酒100g：白砂糖40g;其烹制过程为：将1000g五花肉煸炒出油,加水300g大火烧开后,选用锅底温度100℃焖焙60min,最后大火收汁,这样烹制的红烧肉综合感官评价得分最高。     

以双水相萃取法从猪心中快速制备细胞色素C

把化工上常用的双水相萃取法应用于生物分离,从猪心中纯化具有药用价值的细胞色素C。以14％聚乙二醇和12％硫酸铵两相系统对粗提液进行萃取,细胞色素C全部浓缩于盐相。对盐相进行去盐后,经人造沸石快速吸附与洗脱、三氯醋酸沉淀等制得细胞色素C半成品,以弱酸性阳离子交换柱进行精制。聚丙烯酰胺凝胶电泳、可见吸收光谱扫描等定性定量分析证明了此法所得产品纯度好,提取率也较高。与传统方法比较,此法工艺简单,成本低,耗时少,尤其适用于大规模生产。     

超声波协同氯化钙对油炸猪肉片嫩度和感官品质的影响

探讨不同超声波强度协同不同浓度Ca Cl2溶液对油炸猪肉片的嫩度和感官品质的影响。以质构、剪切力、水分含量、感官评定为测定指标,肉片经预处理、挂糊、油炸、冷却、复炸后测定肉制品的各个指标。结果表明:单独使用超声波或氯化钙对肉片的嫩度、水分含量、感官影响都不明显,超声强度180w/m2协同Ca Cl210%对肉片质构影响最大,硬度下降了34%,粘度增加40%;超声强度180w/m2协同Ca Cl210%实验组的肉片剪切力比对照组下降了10.61N;超声强度180w/m2协同Ca Cl210%的肉片水分含量增加23.31%;超声强度200w/m2协同Ca Cl25%感官评定的总分最高为62分。