Optimizing Quality of Frankfurters Containing Oat Bran and Added Water

Chicken frankfurters fat content was decreased by using various levels of oat bran and added water and evaluated for quality. Frankfurters with higher levels of oat bran had less expressible moisture and required higher shear stress to break. There were no difference in springiness among frankfurters made with different levels of oat bran; however, those with higher oat bran were rated less juicy and more grainy by taste panelists. The addition of water increased intensities of strain, springiness and juiciness, but decreased shear stress and hardness values. Contour plots showed optimum formulation at <2% oat bran 20% of added water.     

Antioxidant and Antimicrobial Activity of Rosemary Extract in Chicken Frankfurters

ABSTRACT:  The antioxidant and antimicrobial effects of commercially available oil-soluble rosemary extracts VivOX 20 and VivOX 4 were investigated against lipid oxidation and microbial growth in vacuum-packed chicken frankfurters. The content of the main active ingredient, carnosic acid, in extracts was 20% and 4% (w/w), respectively. For comparison, the activity of commercially available preservative Robin LI LS was also tested. The control was chicken frankfurters made without test additives. Antioxidant activity tests were performed at 3 storage temperatures (4, 12, 25 °C), using the Rancimat method. Antimicrobial effect was investigated by aerobic plate count. Results showed that both rosemary preparations possess antioxidant and antimicrobial properties that may make them useful in the food industry. In chicken frankfurters with added VivOX 20 and VivOX 4, higher oxidative stability was exhibited at all storage temperatures, as in frankfurters with Robin LI LS. Addition of VivOX 20, VivOX 4, and Robin LI LS also significantly reduced the aerobic plate count, compared to controls, stored at 4 or 12 °C.     

海藻膳食纤维对低脂低盐鸡肉法兰克福香肠品质的影响

以低脂低盐鸡肉法兰克福香肠为研究对象,探讨不同添加量（0.5%、0.75%、1%、1.25%、1.5%、1.75%）的海藻膳食纤维对其食用品质的改善效果。结果表明,随着海藻膳食纤维添加量的增加,低脂低盐鸡肉法兰克福香肠的蒸煮损失、L*值和b*值显著降低（P<0.05）,而乳化稳定性、弹性、回复性、脆性和感官评价（致密性、多汁性、风味和总体可接受性）显著增大（P<0.05）,且1.5%为最佳添加量（P<0.05）。扫描电镜结果表明海藻膳食纤维能够促进鸡肉蛋白凝胶形成致密的三维网状结构。因此,海藻膳食纤维能够提高低脂低盐肉糜体系的持水性和凝胶特性,进而改善产品的食用品质,为低脂低盐肉制品的开发提供技术指导。     

凤爪胶原蛋白凝胶强度的研究

以新鲜凤爪为主要原料,采用酸法提取胶原蛋白,通过质构分析,对影响凤爪胶原蛋白凝胶强度的因素进行研究,结果表明,凤爪胶原蛋白凝胶强度随着胶原蛋白液浓度的增大而逐渐增大;随着温度、pH、NaCl和CaCl2浓度的增大,凝胶强度呈先增大后减小的趋势;不同的磷酸盐对凤爪胶原蛋白凝胶强度的影响不同。     

两种方法提取的鸡肺胶原蛋白性质及保湿性研究

本文以鸡肺为原材料,利用酸提和超声辅助酸提法提取胶原蛋白,并对其性质及保湿性进行研究。结果表明,所提取的鸡肺胶原蛋白经氨基酸分析显示组成基本相似,甘氨酸含量最高,分别占24.12%和23.93%,亚氨基酸含量仅次之,分别占19.74%和22.28%。酸提和超声辅助酸提胶原蛋白在229.0和224.9 nm处有胶原蛋白的特征紫外吸收峰。SDS-PAGE显示两种鸡肺胶原蛋白中均含有α₁链、α₂链、少量的β链和γ链,傅里叶变换红外光谱及X-射线衍射图谱共同表明两种方法提取的鸡肺胶原蛋白分子排列紧密,均保持了原有的三螺旋结构,说明在超声辅助酸提过程中胶原蛋白的结构保持完好,三螺旋结构未被破坏。酸提的胶原蛋白等电点为7,粒径分布在340 nm左右;超声辅助酸提的胶原蛋白等电点为6,粒径分布在295 nm左右,结合胶原蛋白的溶解性说明了超声辅助酸提可破坏胶原蛋白的氢键,改变蛋白质的颗粒大小和聚集形态。扫描电镜结果表明超声辅助酸提的胶原蛋白结构呈连续纤维状并多孔,且颗粒直径明显减小。在放置24 h时,超声辅助酸提胶原蛋白的吸水性和保水性分别为常规酸提胶原蛋白的1.25倍和1.17倍。综上所述,超声辅助酸提未破坏胶原蛋白特有的三螺旋结构,通过改变氢键和蛋白的颗粒大小使得胶原蛋白具有更好的溶解性和吸湿保湿性。     

鸡骨胶原蛋白肽抗氧化性的研究

选取具有代表性的·OH、DPPH·、O2·三种自由基体系和铁离子还原体系,以不同浓度鸡骨胶原蛋白肽的抗氧化作用作为指标,评价鸡骨胶原蛋白肽的抗氧化性能。结果显示：鸡骨胶原蛋白肽对三种自由基都具有明显的清除作用,在相应浓度范围内,·OH 最大清除率为99.74%,半抑制浓度IC50 为 4.85mg/ml;DPPH·最大清除率为80.24%,IC50= 32.06μg/ml;O2·最大清除率为53.71%,IC50=16.48μg/ml。同时,对铁离子还具有显著的还原能力。     

Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters

Different organogel formulations used as beef fat (BF) replacement (0%, 20%, 40%, 60%, and 80%) were utilized to optimize the mechanical properties of frankfurters. Organogels, made of canola oil (CO), included different concentrations of ethyl cellulose (EC) and sorbitan monostearate (SMS). They consisted of: 8% EC + 1.5% SMS referred to as organogel‐I (OG‐I), 8% EC + 3.0% SMS (OG‐II), and 10% EC + 1.5% SMS (OG‐III), which were found promising in a previous study when used at 100% replacement. Replacement of BF with organogels at all levels could bring down the very high hardness values (texture profile analysis and sensory) of frankfurters prepared using CO by itself, relative to the BF control. OG‐I and OG‐II quantity had no significant effect on hardness and springiness, being similar in many cases to the BF and lower than the CO control. Shear force values of all organogel treatments were not significantly different from one another, and were between the BF and CO controls. Smokehouse yield showed a pattern of decreasing losses with increasing organogel replacement level. Sensory analysis revealed that using CO by itself significantly increased hardness, but structuring the oil (via organogelation), brought it down to the BF control value in all OG‐I and OG‐II formulations. Juiciness was significantly reduced by using liquid oil but increased with raising the amount of organogels. Oiliness sensation increased with higher organogel substitution and was actually higher than the beef control. The study demonstrates the potential use of vegetable oil structuring in replacing the more saturated BF in emulsion‐type meat products.     

超声辅助碱性蛋白酶提取鸡爪胶原蛋白肽理化性质及功能特性

以超声波辅助碱性蛋白酶提取所得鸡爪胶原蛋白肽作为实验材料,首先研究鸡爪胶原蛋白肽的理化特性（外观色泽、等电点、分子质量分布、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、氨基酸组成及水解度）,进一步对其起泡性和起泡稳定性、乳化性和乳化稳定性等功能特性进行研究。结果表明：鸡爪胶原蛋白肽的分子质量分布范围小于α2-链,小分子质量肽段比例较高;氨基酸种类丰富,甘氨酸和脯氨酸在总氨基酸含量中占比最高;优化提取的鸡爪胶原蛋白肽水解度约28.65%,起泡性和起泡稳定性高达133.33%和126.67%,且具有较好的乳化性和乳化稳定性。     

鸡肉火腿肠贮藏期间应力松弛特性及质地评价

研究鸡肉火腿肠贮藏期间应力松弛特性、TPA质地参数变化规律.结果表明:贮藏时间对阻尼体黏滞系数η影响不显著,对其余3个松弛参数影响均极显著;在10℃和5℃条件下,贮藏温度对4个松弛参数影响均不显著.贮藏时间对硬度和耐咀性有较为显著的影响,对内聚性和弹性影响不显著;贮藏温度对4个TPA质地参数的影响是不显著的.在整个贮藏过程中,鸡肉火腿肠的质地没有发生较大的变化,仍保持较好的食用品质.经高温处理,鸡肉火腿肠松弛特性显著降低,其质地变得更加柔软、易嚼.     

超声辅助鸡爪胶原蛋白肽处理对鸡胸肉贮藏品质的影响

探究4℃(冷鲜)与-18℃(冷冻)条件下超声辅助鸡爪胶原蛋白肽处理对鸡胸肉贮藏品质的影响.设置未处理、去离子水浸泡、超声辅助去离子水浸泡、鸡爪胶原蛋白肽溶液浸泡、超声辅助鸡爪胶原蛋白肽溶液浸泡5个处理组,研究4、-18℃贮藏期间鸡胸肉的品质变化,包括滴水损失率、蒸煮损失率、水分分布、质构指标和组织结构变化.结果表明:随...     

亚麻籽胶对低温鸡肉火腿肠质构特性的影响

研究了亚麻籽胶对低温鸡肉火腿肠质构和感官特性的影响。结果表明,加入0.2% 的亚麻籽胶后,火腿肠的水油渗出率明显降低,硬度和黏着性随火腿肠配方中和油量的增加而下降,但弹性和黏聚性变化很小,火腿肠感官品质随水油量的增加略有降低。正交试验结果表明,加入0.2% 的亚麻籽胶时,火腿肠配方中的水分和肥膘可以分别增加5%～10%,亚麻籽胶要溶解后再添加,粒度为50 目。     

Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat Products

ABSTRACT: Effects of pork collagen in emulsified and whole muscle products were evaluated. Eight frankfurter treatments (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, and 3.5% pork collagen) and 4 ham treatments (0%, 1%, 2%, and 3% pork collagen) were formulated. Frankfurters and hams were evaluated for cooked yields, purge, color, texture, and sensory characteristics. Incorporation of pork collagen at 1% and above significantly ( P < 0.05) increased cooked and chilled yields in frankfurters but did not have any effect in hams. Purge was significantly ( P < 0.05) reduced in both frankfurters and hams after 4 wk of storage. Sensory difference testing showed no significant difference up to 2% usage level of pork collagen in both frankfurters and hams ( P > 0.05).     

高静压下添加酪朊酸钠鸡肉肠制品保水性与质构特性的相关性研究

在50～600MPa高静压和5～40min保压时间范围内单因素考察添加1.5%酪朊酸钠鸡肉肠制品保水性与质构特性的相互影响规律,并用电镜从微观结构上分析其机理。结果表明:与未受压的对照样比较,200～500MPa高静压和10～30min保压时间都能显著增强其保水特性(P<0.01),过低压力50MPa和过高压力600MPa有明显降低保水性现象(P<0.01);制品质构特性(硬度、咀嚼性)随着压力增大而先迅速后平缓增大;而保压时间对鸡肉肠制品的保水性、质构特性的影响不显著。与保压时间比较,不同压力水平处理下的制品保水性与质构特性有着更加显著的相关性(P<0.01),提高保水性同时能明显改善其质构特性。     

Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts

The possibilities of replacing soy protein isolate (SPI) and reducing the amount of phosphate in marinated chicken breasts using poultry protein isolate (PPI) were investigated. PPI, prepared from mechanically separated turkey meat through the pH‐shift technology, was used as a marinade ingredient for chicken breasts at 2 different concentrations (1.0% and 1.5%, w/w on a dry weight basis). Product characteristics were compared to samples marinated with salt, phosphate, or SPI. All the 5 treatments were subjected to instrumental and sensory analyses. Tumbling yield, drip, and cooking losses as well as expressible moisture showed that PPI can be used as a substitute for SPI in brine. The sensory analysis revealed that there were no differences among treatments in terms of appearance, color, flavor, saltiness, juiciness, tenderness, and overall acceptability of the marinated chicken breasts. However, chicken breasts marinated with phosphate had significantly higher aroma acceptability scores than those treated with 1% PPI.     

鸡胸软骨粉中II型胶原的提取及结构分析

以鸡胸软骨为原料制备软骨粉,采用盐酸胍溶解去除非胶原成分后,添加胃蛋白酶酶解提取软骨粉II 型胶原。SDS-PAGE 电泳和RP-HPLC 色谱证实了所提取的软骨粉II 型胶原具有较高的纯度。氨基酸组成分析、紫外吸收光谱、FT-IR 谱图、圆二色谱和差示扫描量热分析的测定结果表明软骨粉II 型胶原保持天然构象,结构没有受到破坏。     

Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration

The development of protein oxidation as assessed by the total carbonyl content and its influence on color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect of the addition of a rosemary essential oil at different levels (150, 300, and 600 ppm) on the protein oxidative stability of the frankfurters was also evaluated. Frankfurters with no added essential oil were used as controls. The amount of carbonyls from protein oxidation significantly increased during refrigerated storage, and this increase was significantly higher in control frankfurters than in those treated with 300 and 600 ppm. Rosemary essential oil at levels of 300 and 600 ppm successfully protected the heme molecule from degradation and significantly inhibited the increase of nonheme iron (NHI) in refrigerated stored frankfurters. Color changes were directly related to oxidation processes because frankfurters with added antioxidants (300 and 600 ppm) suffered less color modifications than the controls. The addition of rosemary essential oil enhanced texture characteristics of frankfurters by reducing hardness, adhesiveness, gumminess, chewiness, and controlling the lost of elasticity during refrigeration. Statistically significant correlations were calculated between protein oxidation and instrumentally measured parameters, suggesting that the alteration of protein functionality caused by oxidation likely affected color and texture characteristics of frankfurters.     

Chlorine Uptake by Chicken Frankfurters Immersed in Chlorinated Water

Chicken frankfurters, with and without the processing casing wrapped on the outside, were immersed in water containing 1.1–11.3 mM hypochlorite for 1, 4 and 24 hr. Casing retarded but did not prevent chlorine uptake which increased with increasing hypochlorite concentration of immersion solution and with increasing immersion time. For frankfurters with casing, the uptake of chlorine by a 45g frankfurter immersed for 1 hr in 2.8 or 11.3 mM hypochlorite solutions was 18 μmoles and 72 μmoles, respectively. Immersed for 24 hr, the uptake was 99 μmoles and 268 μmoles, respectively. The rate of chlorine uptake increased with concentration of chlorine in water but decreased rapidly with time.     

Steam Surface Pasteurization of Beef Frankfurters

Meat and poultry products are sources of foodborne bacterial contamination. We used flash steam heating followed by evaporative cooling to quickly reduce bacterial contamination on the surface of beef frankfurters without degrading appearance. The rate of heat transfer was studied by measuring surface temperature in a pressure chamber during steam heating. Quality changes were determined by measuring color and weight as functions of steam temperature and treatment time. Efficacy of the process was verified by microbiological experiments using L. innocua. Treatment times of 30–40 set at 115–136°C gave a 4 log reduction in bacterial counts on the surface without severely affecting color or weight. After long-term storage at 6°C and at 19°C, levels of bacteria on inoculated frankfurters remained reduced and there was no difference between treated and untreated products in color or weight.     

膳食纤维对低盐鸡胸肉糜凝胶特性的影响

研究燕麦、豌豆、苹果膳食纤维的理化特性差异及其对低盐(含质量分数1%NaCl)鸡胸肉糜凝胶特性的影响。结果表明：3种膳食纤维的持水性、膨胀性由大到小的顺序依次为：豌豆膳食纤维>苹果膳食纤维>燕麦膳食纤维;3种膳食纤维添加均可显著改善低盐鸡胸肉糜的蒸煮得率、硬度和咀嚼性(P<0.05),其中,豌豆、苹果膳食纤维的改善效果优于燕麦膳食纤维;3种膳食纤维均能提高肉糜的储能模量(G’),缩短自由水的横向弛豫时间(T₂₂),增加凝胶内部弱结合水(P_2b)、不易流动水的相对含量(P₂₁),并促进形成紧凑、密实的凝胶三维网络结构;豌豆膳食纤维显著增加蛋白质二级结构中β-折叠的相对含量(P<0.05),而苹果膳食纤维和燕麦膳食纤维均显著增加β-转角的相对含量(P<0.05)。综上所述,燕麦、豌豆、苹果膳食纤维能通过改变肉糜体系的流变学特性、水分流动性及分布状态、微观结构及蛋白质的二级结构,从而显著改善低盐鸡胸肉糜凝胶的持水性和质构特性。