不同熟制方式对兔肉品质的影响

该研究以煮制、酶解后煮制、高压煮制和烤制4种方式对兔肉进行加工,探讨不同熟制方式对兔肉质构特性、游离氨基酸含量、风味物质种类及含量的影响.结果表明,酶解后煮制的兔肉游离氨基酸含量最高;不同熟制方式的兔肉质构特性有明显差异.对4种熟制方式兔肉的挥发性风味物质进行分析,共鉴定出58种挥发性风味成分,主要为烃类、醛类、醇类、...     

Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage Conditions

The individual and combined effects of muscle vitamin E level, cooking conditions (duration, temperature and rate) and packaging on lipid oxidation in refrigerated cooked pork were examined. Oxidative stability following cooking was higher in pork with a higher vitamin E level (p<0.01), cooked at a lower cooking temperature (p<0.01), cooked for a shorter time (p<0.01), cooked at a faster cooking rate (p<0.05) or stored in vacuum packs (p<0.01). Significant two-way and three-way interactions were observed between the effects of muscle vitamin E level, cooking conditions and packaging on lipid oxidation. Adopting more than one of these approaches to minimize lipid oxidation was more effective than adopting a single approach.     

Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat

Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-α-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at > 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4°C for 7 days or longer.     

Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions

ABSTRACT The pinking defect in cooked, uncured meat has been a problem in the poultry industry for nearly 40 years. Through the years, analyses of data revealed various processing factors that seem to influence the specific biochemical conditions (pH, redox potential, denaturation, reacting ligands) of the meat that are related to the chemical state of the pigments in cooked meat, their structure, and reactivity. This review addresses endogenous conditions that affect the pigments' reactivity, and research studies conducted on in situ conditions resulting in pinking in cooked meat. Future studies could be devised for understanding mechanisms leading to developing processes for reduction/elimination of the pink defect in cooked white poultry meat.     

贮藏温度对兔肉品质变化的影响

把刚宰后的兔肉放在4、15和25℃3种不同的温度条件下贮藏,连续分析测定宰后兔内在不同温度贮藏条件下的各种理化和微生物指标的变化,结果表明:不同温度对兔肉在贮藏过程中pH值、滴水损失、挥发性盐基氮、TBARS值和微生物指标都有显著影响(P<0.05)。贮藏的温度高,兔肉中pH值回升的时间短、滴水损失大、挥发性盐基氮的含量高、微生物繁殖的速度快,与低温(4℃)条件下贮藏的兔肉比较,其品质变劣的速度快;温度影响兔肉的颜色,兔肉的贮藏温度越高,兔肉的氧化速度就会加快,导致兔肉α~*值下降、L~*值增加,颜色变浅。而低温贮藏兔肉(4℃)条件下,兔肉颜色维持的时间比较长久,同时低温也抑制了兔肉的氧化作用,TBARS值较小;宰后兔肉的嫩度呈开始下降,随后逐渐上升的趋势,不同的温度处理,对于兔肉僵直后的嫩化作用影响显著(P<0.05);中温(15℃)和高温(25℃)贮藏条件下的兔肉成熟速度快,低温(4℃)贮藏兔肉经历缓慢排酸后,品质好;在4℃条件下的兔肉即冷却肉货架期比较长,可以保存6d,15℃条件下3d,而25℃条件下只能保存ld。综合考虑,低温(4℃)条件下贮藏兔肉比较合理。     

致昏电压对兔肉品质的影响研究

采用100、75、65、55V和人工致昏(对照组)的宰杀方式,研究其对兔肉品质的影响,结果表明:不同致昏电压对兔肉pH值的影响差异不显著(p>0.05),只有75V致昏组与100V致昏组间宰后1h的背最长肌pH值差异显著(p<0.05);宰后1h,不同致昏电压对兔背最长肌的肉色亮度L*值、红度a*值、黄度b*值和后腿肉的L*值、a*值的影响差异不显著(p>0.05);宰后24h,75V致昏组的肌肉颜色鲜红,而人工致昏组和100V致昏组的肌肉颜色较苍白;100V致昏组的滴水损失最大,为3.738%,而75V致昏组的最小,为2.420%;蒸煮损失最大的为100V致昏组,最小的为55V致昏组,其次是75V组;肌肉嫩度最好的是75V致昏组,最差的是人工致昏组。     

Improvement of lipid stability of rabbit meat by vitamin E and C administration

The effect of administering vitamins E (E₅₀ or E₂₀₀: 50 or 200 mg kg diet) and C (C₅₀₀ or C₁₀₀₀: 500 or 1000 mg l⁻¹ water) singly and in combination was verified on plasma and muscle levels of α‐tocopherol and the oxidative stability of rabbit meat during display. Six groups of 10 hybrid males were fed experimental diets from 35 to 85 days of age. Productive performance and carcass drip loss were also recorded. Performance was unaffected by treatments, but drip loss was improved by simultaneous administration of the two antioxidants. The α‐tocopherol levels in plasma and muscle were significantly higher in animals which simultaneously ingested the highest amounts of the two vitamins, and the oxidative processes (TBA‐RS values) of their meat during storage were lower. The results confirm the synergistic action of ascorbate and the benefit of using high levels of the two vitamins to prevent oxidative stress during meat processing and storage. © 2000 Society of Chemical Industry     

不同品种兔肉营养成分与质构比较研究

为丰富我国兔肉营养数据库,测定并分析四川、山东两地伊拉兔、伊高乐兔和伊普吕兔肉的水分、粗蛋白、粗脂肪、灰分、矿物质、氨基酸和脂肪酸等营养成分组成及含量以及硬度、弹性、胶着性等质构指标差异。结果表明:不同地区和品种兔肉的水分、蛋白质和脂肪含量存在显著差异(P<0.05),其中山东地区伊高乐兔肉水分含量最低、蛋白质含量最高,四川地区伊拉兔肉脂肪含量最低;不同地区和品种兔肉灰分、矿物质含量以及脂肪酸、氨基酸组成与含量无明显差异;山东地区伊高乐兔肉硬度低、弹性好、咀嚼性高,口感最好,四川地区伊普吕兔肉硬度高、胶着性高,口感最差。兔肉的营养成分与质构特性存在品种和地区差异,山东地区伊高乐兔肉营养成分和质构特性优于其他5种兔肉。     

Effects of Dietary Functional Ingredients and Irradiation on the Quality of Cooked Turkey Breast Meat during Storage

ABSTRACT:  Patties were prepared using the breast meat from 15-wk-old turkeys fed one of the 8 dietary treatments [Con, control; VE, 200 IU/kg vitamin E; Se, 0.3 mg/kg selenium; CLA, 2.5% conjugated linoleic acids; VE + Se, 200 IU/kg vitamin E + 0.3 mg/kg selenium; VE + CLA, 200 IU/kg vitamin E + 2.5% CLA; Se + CLA, 0.3 mg/kg selenium + 2.5% CLA; VE + Se + CLA, 200 IU/kg vitamin E + 0.3 mg/kg selenium + 2.5% CLA] for 4 wk. Patties were vacuum-packaged in oxygen-impermeable bags, and then irradiated with 0 or 1.5 kGy. Irradiated breast meats were cooked and vacuum-packaged or aerobically packaged, and the quality of meat was evaluated after 0 and 7 d of storage at 4 °C. Dietary VE + Se, VE + CLA, Se + CLA, and VE + Se + CLA treatments reduced lipid oxidation of cooked irradiated (1.5 kGy) turkey breast meat by 24%, 29%, 26%, and 40%, respectively, compared to that of the control after 7 d of storage under aerobic conditions. Dietary treatments had no influences on the color of nonirradiated cooked turkey breast. However, dietary VE and Se decreased the internal a * value of irradiated meats in vacuum packaging at days 0 and 7, and the effect was even greater when VE and Se were combined with CLA. Dietary VE, Se, and CLA combinations significantly reduced the production of volatiles, especially those related to lipid oxidation. Dietary VE + Se, VE + CLA, and VE + Se + CLA reduced the difference in sulfur-containing compounds between irradiated and nonirradiated meat. Aerobic packaging was more effective than vacuum packaging in reducing sulfur-containing compounds. Therefore, dietary VE, Se, and CLA combinations plus aerobic packaging were effective in reducing the odor problems induced by irradiation.     

兔肉的营养价值及其加工业现状

随着人们生活水平的提高,人们对肉类产品的需求日趋科学化,由于兔肉制品具有很高的营养价值,因而越来越受到消费者的青睐。本文主要介绍了兔肉的营养价值,我国兔肉制品的加工现状和发展方向。     

兔肉肠的制作工艺研究

本文以兔肉为原料,在斩拌中加入淀粉、大豆蛋白及各种调料,制作风味兔肉香肠。通过单因素实验确定了加工兔肉香肠的最佳添加物配比是肉蔻0.1%、水50%、淀粉15%;通过正交试验确定了除去兔肉本身土腥味的最优添加物配比是料酒1%、姜粉1%、β-环状糊精0.04%;考查了不同蒸煮工艺下的香肠的保质期(测每g香肠中的细菌总数),结合香肠的色香味型各方面,最终获得兔肉香肠的最佳蒸煮工艺为85℃、15min。     

酶解加工多肽兔肉松工艺

目的：研究将现代生物酶解技术与传统肉松加工技术结合,并通过添加富含维生素的胡萝卜等成分,开发集营养、保健、消闲为一体的方便肉松制品。方法：应用单因素比较结合正交试验设计,对兔肉蛋白酶解条件,影响肉粉松感官质量的配方,以及冷冻干燥工艺参数进行实验研究。结果：酶解用木瓜蛋白酶在温度50℃、时间6h、加酶量2%、pH7.0、固液比1:4条件下进行;在兔肉糜中添加 4% 大豆分离蛋白和 50% 复合果蔬泥时,兔肉松的质量最好;真空冷冻干燥最优工艺条件确定为装料厚度3mm,预冻温度－25～－30℃、干燥仓压力40Pa、升华温度60℃、解析温度20℃、解析压力40Pa。     

腌制肉食品中内源性生育酚的抗氧化作用

饲料中添加生育酚,宰杀后动物的肌肉具有较高含量的内源性生育酚,内源性生育酚在腌制品加工过程中能部份保存,制成的腌制肉食品具有较强的抗氧化性,有助于减少脂类氧化,并有助于腌制肉块在存放中减少重量损失和风味损失.     

不同解冻方式对伊拉兔肉品质特性的影响

比较自然空气解冻、低温解冻、流水解冻、微波解冻和超声波解冻5 种解冻方式对伊拉兔肉品质特性的影响,分析兔肉解冻过程中基本食用品质、全质构特性、总挥发性盐基氮（total volatile basic nitrogen,TVB-N）值和硫代巴比妥酸反应物（thiobarbituric acid-reactive substance,TBARS）值的变化。结果表明,伊拉兔肉的食用品质、质构特性、TVB-N值和TBARS值之间具有显著的相关性,不同解冻方式对兔肉品质变化有一定的影响,解冻后蒸煮损失率、剪切力、TVB-N值、TBARS值、a*值、b*值、硬度、胶着性和咀嚼性与对照组出现明显的差异（P＜0.05）,pH值、L*值、内聚性、弹性与对照组差异不显著（P＞0.05）。5 种解冻方式中,微波解冻能较好地保持兔肉的嫩度和色泽,且通过微波解冻后的兔肉其蒸煮损失率、pH值、TVB-N值和TBARS值最低,但解冻损失率较高,质构特性较差。与其他几种解冻方式相比,微波解冻能够较好地保持兔肉的品质,但解冻条件仍需要进一步的研究。     

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5′‐nucleotides, inosine‐5′‐monophosphate (IMP) and adenosine‐5′‐monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high‐performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste.     

卡拉胶和黄原胶对转谷氨酰胺酶处理PSE兔肉糜蒸煮损失与成胶能力的影响

通过添加卡拉胶和黄原胶以及转谷氨酰胺酶（transglutaminase,TG）处理,改进PSE兔肉糜的持水力和热诱导凝胶性质。以正常兔肉为对照,分别研究不同质量分数卡拉胶和黄原胶对TG处理PSE（肉色苍白、柔软、汁液渗出）兔肉糜蒸煮损失、热诱导凝胶强度以及色泽的影响。结果表明：添加质量分数为0～0.8%的卡拉胶对0.3%TG处理PSE和正常兔肉糜热诱导凝胶强度的提高作用没有显著影响,而蒸煮损失随卡拉胶质量分数的增加显著下降,L*值和a*值均明显下降;随着黄原胶质量分数的增加,PSE和正常兔肉的蒸煮损失显著减少,但凝胶强度均呈下降趋势,L*值和a*值均明显下降。在0.3%TG处理肉糜中分别添加质量分数为0.8%的卡拉胶或质量分数为0.05%～0.10%的黄原胶可显著降低蒸煮损失,并获得较好的凝胶效果。     

Selected Vitamin Contents and Retentions in Bison Patties as Related to Cooking Method

Contents and retentions of selected vitamins in broiled and grilled bison patties from four producers were determined. Mean vitamin contents of uncooked bison patties were (per 100 g wet weight): 0.038 mg thiamin, 0.220 mg vitamin B-6, 1.457μg vitamin B-12, and 0.286 mg vitamin E; no differences were observed among producers. Differences were found (P<0.05) among producers for vitamins B-6, B-12, and E (broiled only), but not for thiamin contents of cooked bison patties. The mean retention values in cooked patties were: 68.9% thiamin; 67.5% vitamin B-6; 67.0% vitamin B-12; and 76.1% vitamin E. Bison patties are rich sources of vitamin B-12 and good sources of vitamin B-6.     

班产1000只熟熏兔肉生产线的设计

熟熏兔肉营养丰富 ,风味浓郁 ,色泽鲜艳 ,深受消费者喜爱 ,市场前景广阔。本文从熟熏兔肉生产工艺确定、物料衡算、设备设计与选型几个方面 ,对熟熏兔肉整条生产线进行了设计。设计出了一条投资少、成本低、运行稳定、低耗能、生产效率较高的小型熟熏兔肉连续式生产线。适于小型肉制品加工厂推广使用     

Selenium Content of Chicken Meat as Affected by Cooking

Twelve dressed chickens of the same flock were quartered and prepared by four cooking treatments: microwaving, conventional oven cooking, broiling, and panfrying. The mean value of selenium (fluorometic method) in raw chicken was 0.38 μg/g dry weight, with no significant differences between white and dark meat. There was insignificant loss of selenium due to cooking. Cooked chicken breast had a significantly higher level of dialysable selenium compounds (MW < 2000 daltons) than raw chicken.     

真空滚揉腌制对伊拉兔肉品质特性的影响

本实验研究了真空滚揉腌制前后伊拉兔肉食用品质特性、质构特性、肌浆蛋白、肌原纤维蛋白、总蛋白溶解度和游离氨基酸含量的变化。结果表明：真空滚揉腌制可以显著改善兔肉的食用品质,提高兔肉的pH值,改善兔肉的色泽,降低兔肉的蒸煮损失和压榨损失,提高保水性,改善兔肉嫩度和质构特性;真空滚揉腌制会导致肌原纤维蛋白分解、肌浆蛋白溶出、游离氨基酸含量下降,引起兔肉品质特性的变化。