共查询到19条相似文献,搜索用时 127 毫秒
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食盐是盐渍菜加工的主要辅料之一,其直接影响渍菜的盐渍过程和渍菜的品质。本文以雪里蕻为原料,对不同盐量下(7%、10%和13%)盐渍发酵过程中菌落总数、大肠杆菌、乳酸菌、霉菌和酵母菌的生长变化和总酸、游离氨基酸等成分的变化,以及不同盐度量下生成的亚硝酸盐、卤水和对渍菜产品的感官品质影响进行了研究。结果表明,低盐度(7%)盐渍发酵早期促进乳酸菌的生长,盐渍后期利于酵母菌和霉菌的生长;盐量低总酸值大,盐量高总酸值低;亚硝酸盐的高峰出现在盐渍后的第二个月,渍菜发酵成熟后亚硝酸盐的含量稳定在2 mg/kg以下;高盐(13%)有利于渍菜的保存,能维持渍菜的硬度值和菜体的色泽;但高盐渍菜(13%)经脱盐、脱水工艺后,游离氨基酸、钙、磷和镁流失严重,游离氨基酸流失达92%,钙、磷和镁流失量分别为48%、40%和55%,其所形成的卤水比低盐量(7%)所形成的卤水高10%。 相似文献
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多菌种混合制曲过程中微生物分布的研究 总被引:1,自引:0,他引:1
制曲是酱油酿造的关键环节,直接影响酱油最终产品的质量和原料利用率。实验对总好氧菌(TMAB)、总芽孢菌(Bacterialendospores)、乳酸菌(LAB)、肠道菌群(Enterobactericeae)及真菌(Fungi)在多菌种原池浇淋工艺制曲过程中的分布状态进行了研究。结果表明,制曲前15h,主要是好氧性细菌、乳酸菌、肠道菌及酵母菌迅速繁殖,制曲15h时基本达到最大值,其中TMAB及LAB数量均109cfu/g,乳酸菌是优势菌,并造成曲料pH值下降。米曲霉在制曲15h后迅速繁殖,21h后对细菌及酵母菌表现出抑制效果。 相似文献
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不同工艺制曲过程中微生物分布与蛋白酶变化研究 总被引:2,自引:0,他引:2
制曲是酱油酿造的关键环节,直接影响酱油最终产品的质量和原料利用率.实验对原池浇淋及低盐固态2种工艺下制曲过程中总好氧菌(TMAB)、总芽孢菌(Bacterial endospores)、乳酸菌(LAB)、肠道菌群(Enterobactericeae)及真菌(Fungi)的分布状态及蛋白酶变化进行了研究.结果表明,2种工艺制曲12h~15h,主要是好氧性细菌、乳酸菌、肠道菌及酵母菌在迅速繁殖,至制曲15h时基本上达到最大值,其中TMAB及LAB数量均大于109cfu/g,乳酸菌是优势菌,并造成曲料pH值下降.米曲霉在制曲15h后迅速繁殖,21h后对细菌及酵母菌表现出抑制效果.不同工艺制曲对蛋白酶影响不显著,细菌对蛋白酶活有一定的贡献. 相似文献
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为了研究在猪胴体冷却过程中风速、温湿度及微生物数量的变化情况,建立猪胴体在冷却期间微生物的时空变化的模型,从而为冷库防治污染提供依据,本文采用热敏式风速仪测量夏季冷库内的风速、温湿度,利用擦拭法测定猪胴体表面微生物菌落总数,最终得到猪胴体冷却过程中微生物的时空变化情况,结果表明:在冷却前期(冷却时间0~8 h),由于冷库门的开启、猪胴体本身散热等原因导致冷库内的风速并非均匀分布,温湿度也逐渐上升,从而导致冷库内不同位置处猪胴体表面微生物的菌落总数均有不同程度的增加,其中冷库中间位置的猪胴体表面菌落总数显著增加(P<0.05),其余位置的猪胴体表面菌落总数增加不显著(P>0.05);在冷却后期(冷却时间8~14 h),冷库门关闭,不再有猪胴体进入冷库,冷库内的温湿度迅速下降,使猪胴体表面微生物的菌落总数显著减少(P<0.05)并趋于稳定;猪胴体迎风面的菌落总数略高于背风面,其中前腿、胸腹腔的微生物较多;相关性分析结果表明猪胴体表面菌落总数与温度、湿度、冷却时间、采样部位有极显著的相关关系(P<0.01),与风速有显著的相关关系(P<0.05)。总之,随着冷却时间的延长,猪胴体表面菌落总数有显著差异(P<0.05),冷库内不同位置的猪胴体表面菌落总数不同,同一猪胴体的不同部位之间也有差异,这为冷库的改进布局和污染控制奠定了基础。 相似文献
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酱油发酵料中微生物的分布 总被引:3,自引:0,他引:3
酱油是一种调味品,生产酱油的原料是用豆饼、鼓皮、大麦、小麦和大豆等。酱油酿制是一个极其复杂的生物化学过程。在发酵初期,利用米曲霉、黄曲霉制成曲,这些曲霉的β一淀粉酸特别强,将原料中所含有的淀粉,经淀粉酶的作用转化为精,这些糖再经曲霉、酵母和细菌的协同作用而产生诸如乙醇、有机酸、醛等多种物质。同时,曲霉具有分解蛋白质的能力,把原料中的蛋白质分解成为多种氨基酸并形成盐类物质。乙醇与有机酸化合而生成的酯,具有香味;糖的分解产物与氨基酸结合产生褐色。因此,酱油是由各类微生物的协同作用而形成的一种色香味具… 相似文献
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Salt transport in white cheese was investigated at two brine concentrations (15 and 20% w/w) and at three temperatures (4, 12.5 and 20°C) for each brine concentration. Two mathematical models were developed based on treating the cheese samples as finite or semi-infinite bodies. Theoretical and experimental salt concentration profiles were in good agreement. The semi-infinite model was valid only for low Fourier numbers, i.e., Fo≤0.07. Effect of convectional flow was insignificant. Salf diffusivity remained constant with time, and an Arrhenius-type equation described its variation with temperature. Salt diffusivity in white cheese was estimated as 0.21 × 10?9 m2/sec at 4°C and 0.31 × 10?9 m2/sec at 12.5°C for both brine concentrations and as 0.39 × 10?9 m2/sec for brine concentration 15% (w/w) and 0.34 × 10?9 m2/sec at 20°C for 20% (w/w). 相似文献
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超声波处理对猪肉腌制效果的影响 总被引:1,自引:0,他引:1
研究超声波处理对猪肉腌制效果的影响.将猪背脊肉(每个样本50g)浸入浓度为10%食盐溶液中,采用功率为300W、频率为40kHz的超声波,分别处理0、20、40、60、80、100、120 min;再4℃静置腌制,共腌制12 h(从浸入食盐溶液开始计时).通过测定猪肉中氯化钠含量、蛋白质含量、猪肉嫩度及保水力,比较超声波处理组与对照组各性能的优劣.结果表明,在总腌制时间相同的情况下,随超声波处理时间延长,腌制速度、蛋白质的溶出、肉的嫩度都能得到提高,并在100 min~120 min阶段急剧变化;而保水性在处理60 min时最好.超声波处理技术能较好地改善猪肉的腌制效果. 相似文献
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超声波处理辅助腌制对酱牛肉品质影响的研究 总被引:3,自引:2,他引:3
考察超声波辅助处理腌制酱牛肉的效果,先将大块牛肉浸没在一定浓度腌制液中,再采用超声波(功率为500W,频率为25kHz)分别超声处理0、40、80、120、160和200min后,测定牛肉中氯化钠含量、亚硝酸钠渗透深度、剪切力、蒸煮损失、透射电镜及感官评价得分。结果表明:超声波处理能有效地促进酱牛肉的腌制速度和改善酱牛肉嫩度,其中超声处理160min时牛肉可提前达到腌制平衡;透射电镜结果显示超声波能有效破坏肌肉组织,促进腌制;超声波处理组的感官评定的总体可接受性得分也较高。因而,超声波辅助处理能够简化酱牛肉腌制工艺,提高产品质量。 相似文献
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The integral method, which is an approximate analytic method, was used to obtain the theoretical profile of moisture changes during brining of cheese. A mass layer was defined in the model where all water variations take place. The model was applied at different times to semi-hard cheese brining and compared with experimental data. A moisture pseudo diffusion coefficient was obtained from experimental data as part of the proposed model. Agreement was good, which demonstrated the applicability of the model. 相似文献
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采用食盐质量浓度为40 g/L的腌制液,在不同压力条件下(0.1、50、100、150、200、300 MPa,保压时间20 min)腌制鸡胸肉,应用低场核磁共振、明场相差显微镜和透射电镜研究鸡胸肉在不同压力条件下微观结构的变化。结果表明:高压腌制处理对鸡胸肉的水分存在状态具有显著的影响(P<0.05),300 MPa时的T22向慢弛豫方向移动,150 MPa时的不易流动水占总水分的百分含量最高。150 MPa以下处理组的肌肉组织结构无显著差异,肌细胞形状规则,排列有序;200 MPa处理下鸡胸肉的肌纤维排列疏松,肌纤维之间肌束膜开始破裂;300 MPa处理下鸡胸肉的肌束膜发生大量断裂和崩解,鸡胸肉的肌原纤维结构也发生明显变化,Z线和I带被彻底破坏,在Z线和M线附近形成了重聚体,肌纤维丝发生消融。150 MPa处理组的鸡胸肉肌肉结构保持良好。 相似文献
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ABSTRACT: Frozen rainbow trout fillets were brined in 8.7 or 17.4% sodium chloride solutions for various periods. Brine uptake, brined and cooked pH, cook yield, shear force, total and water-phase salt content, and brined and cooked proximate composition were determined. Fish mince was used for texture (hardness and cohesiveness) and protein solubility (total soluble and myofibrillar proteins) evaluations. Increasing the brine concentration increased fillet weight loss after brining, cook yield, water-phase salt content, shear force, brined fat, brined and cooked ash, brined pH, and brined and cooked moisture. 相似文献
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Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod (Gadus morhua) Loins 总被引:1,自引:0,他引:1
Hélène L. Lauzon Hannes Magnússon Kolbrún Sveinsdóttir María Gudjónsdóttir Emilía Martinsdóttir 《Journal of food science》2009,74(6):M258-M267
ABSTRACT: The aim of these experiments was to evaluate the effect of brining, modified atmosphere packaging (MAP), and superchilling on the quality changes of cod loins as measured by microbial, sensory, and chemical analysis. Unbrined and brined (2.5 ± 1.0% NaCl) cod loins were kept in styrofoam boxes (air) and under modified atmosphere (MA, CO2 /O2 /N2 : 50/5/45) at 0, −2, and −3.6 °C. Samples were examined over a 4-wk period. Total viable psychrotrophic counts and counts of H2 S-producing bacteria reached higher numbers in the air-packed brined fish at −2 and −3.6 °C than in comparable unbrined groups, being significantly different ( P < 0.05) at the lower temperature. However, lower counts of these bacteria were obtained in the brined MAP fish than in comparable unbrined fish. Counts of Photobacterium phosphoreum increased most rapidly in air- and MA-packed loins kept at 0 °C. Lower counts were found at superchilled temperatures. According to sensory analysis the shelf life of unbrined air-packed loins was about 11 d at 0 °C and 14 to 15 d at −2 °C. The shelf life of MA-packed unbrined loins was about 14 to 15 d at 0 °C but 21 d at −2 °C. Thus, synergism of combined superchilling (−2 °C) and MA led to a considerable shelf life increase for unbrined loins despite the fact that processing and packaging took place 4 to 5 d post-catch. The shelf life of air-packed brined loins at −2 °C was 12 to 15 d but only 13 d under MA. The same synergistic effect did therefore not apply to brined loins as with unbrined ones. 相似文献