Content of Vasoactive Amines in Sremski Kulen and Sremska Kobasica Traditional Dry Fermented Sausages From Vojvodina

The aim of this paper was to determine the content of vasoactive biogenic amines in Sremski kulen and Sremska kobasica and to estimate hygienic conditions and good manufacturing practice (GMP) according to proposed criteria. Formation of dansyl chloride derivatizated vasoactive amines were determined using HPLC–DAD. Tryptamine (47.6; 34.2 mg/kg), histamine (16.1; 6.42 mg/kg) and tyramine (95.1; 45.2 mg/kg) were detected in both investigated type of traditional dry fermented sausages while phenylethylamine was not detected. Total content of vasoactive amines did not exceed the sum (200 mg/kg) proposed as a possible indicator of hygienic conditions and GMP in sausage production.     

盐渍猪肠衣的加工

本文详述了盐渍猪肠衣的加工技术及质量要求。     

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     

红鱼重组香肠的加工工艺

实验采用复合酶制剂处理美国红鱼,红鱼肉中的蛋白质及各种营养成分的价值都得到了提高,通过优化实验工艺条件,确定了红鱼重组香肠加工生产的最佳加工工艺条件。     

发酵香肠发酵过程中菌落总数数学模型的建立

用SAS9．0中的响应曲面试验设计，研究了盐浓度、水分活度、发酵温度、发酵时间和糖浓度等环境因子对发酵香肠发酵过程中细菌总数变化的影响，建立科学的数学模型，此数学模型能够表达发酵香肠发酵过程中细菌总数的变化趋势。用建立的数学模型对发酵过程中的微生物进行了预测，结果可靠。细菌总数与实验测定数据进行比较，平均误差范围是-10．20％～8．43％。此数学模型为发酵香肠发酵过程的控制，提高发酵肉制品的安全性，缩短生产周期提供了依据，也是微生物预报的重要基础。     

Cure Levels, Processing Methods and Meat Source Effects on Low-fat Frankfurters

Frankfurters were manufactured from lean meats (100% beef and 50:50 beef-pork) to contain reduced levels of fat (about 1.3%). A curing solutibn was added to yield 160% of fresh meat weight. Three processing methods, coarse ground tumbled, fine ground tumbled and fine ground emulsified were used. All products were cooked in live steam to 71°C internal temperature. Product yields, penetrometer values, color, chemical composition, caloric content and added water were evaluated. Emulsified frankfurters from 50:50 beef-pork mixtures at 160% cure had texture similar to conventional product as well as increased (P<0.05) yields, acceptable color and 74% fewer calories.     

麻辣香肠的研制

香肠作为具有中国特色的传统肉制品，倍受广大消费者的喜爱，然而传统香肠单一口味已不能满足那些喜爱吃麻辣口味的消费者的需求，特别是在秋冬季节，吃麻辣已成为一种流行趋势，开发麻辣口味香肠，迎合消费者需求已是一种趋势；本试验采用正交设计方案。确定食盐、白糖、红辣椒粉、复合香辛料的添加量分别为：3％、2％、0．5％、0．41％。     

兔肉香肠中乳酸菌分离与发酵特性的研究

从传统自然发酵兔肉香肠中分离得到3株乳酸菌L26、L34和L106经鉴定分别为植物乳杆菌（Lactoba—cillus．plantarum）、清酒乳杆菌（L．sake）和果糖乳杆菌（L加”蜘淞）。对其发酵特性的研究表明：3株茵均有良好的产酸能力、耐盐能力、耐亚硝酸盐能力和抑菌性能,相互之间无拮抗作用,可作为发酵兔肉用混合发酵剂。     

机械设备对香肠生产工艺的影响（二）

3烟熏蒸煮加工成熟系统 这部分的加工见下图4所示。图43.1设备今天,从事肉类加工的工厂大都装设有自动化的烟熏蒸煮系统,这种系统的时间、温度和湿度是计算机精确控制的。