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1.
Colour parameters of Turkish-type fermented sausage during fermentation and ripening 总被引:1,自引:0,他引:1
Colour parameters of Turkish-type fermented sausage during fermentation and ripening were evaluated. CIE x y, L* a* b*, C* h°, pigment nitrosation (NI) and pigment discoloration (RSI) were measured. Sausage processing had four stages consisting of first and second fermentation steps and then two consecutive ripening steps. Variations of colour parameters with processing indicated that Turkish-type fermented sausage processing might be divided into two well defined phases from the colour point of view. Optimum colour was obtained at the end of the first ripening step. 相似文献
2.
C Giddey 《Journal of the science of food and agriculture》1966,17(1):14-17
The colour of cured meat and sausages depends essentially on the chemical modifications of the natural pigments of animal muscle. This paper deals with the influence of processing on the pigments and the control of their transformation by studying the refletion spectra of the surface of the samples. It is demonstrated that better curing conditions may be obtained by accurate control of the chemical modifications of pigments during the different stages of processing: curing, smoking, drying, etc. The keeping qualities of non-heated cured meat products (e.g., fermented sausages) depend essentially on the efficiency of the nitrosation process. Incomplete nitrosation of the porphyric pigments increases the sensitivity to discoloration by a Fe2+ → Fe3+ oxidation of the residual native myoglobin. 相似文献
3.
Colour of dry cured ham was measured by instrumental techniques in order to determine the optimum measurement index. Five different colour systems were used: CIE L(?)a(?)b(?), Hunter Lab, CIE L(?)u(?)v(?), xyY and XYZ, each with illuminants D65, C and A, and with both 10 and 2° observer angles. Measurements were taken in both Semimembranosus (SM) and Biceps femoris (BF) muscles. Hunter Lab system with illuminant A gave the most reproducible results within muscles for the three colour parameters evaluated. A further comparison of results obtained with 10 and 2° observer angles of Hunter Lab with illuminant A showed there were no significant differences between the angles. Significant differences between results from SM and BF muscles were found in all the hams, the BF always showing higher values than SM for every colour parameter. 相似文献
4.
Changes in colour during the processing of a comminuted porcine lean meat system were characterized using the psychometric colour attributes lightness L (?)) hue (h (?))and chroma (C (?)). The effects of processing temperature, nitrite and air pressure during comminution were examined. The pattern of changes as a function of processing time for L (?) and C (?), but not for h (?), showed clear dependence on processing temperature (15, 30, 40, 50 and 60°C). For C (?) this dependence was much more complex than foor L (?). Nitrite dramatically affected the pattern of change in h (?) and C (?), but much less so changes in L (?). Varying the air pressure during comminution did not induce shifts in patterns of changes of the three colour attributes. However, it did have a marked effect on the absolute values and the extent of changes in L (?) and, to a much lesser extent, in h (?) and C (?). The findings of this study furnish the basis for a possible usage of the psychometric colour attributes as parameters for a quantitative kinetic analysis and modelling of the effect of processing factors during the production of comminuted meats. 相似文献
5.
We developed an improved method for preparation of bovine nitric oxide myoglobin using the following starting materials: 0.1 mM purified metmyoglobin; 0.1 mM (7 ppm) sodium nitrite; and 1.76 mM (350 ppm) sodium ascorbate. The method requires complete deoxygenation of the reacting system. NOMb prepared in this manner is a source of cured meat pigment which contains a minimum of impurities, since the nitrite reacts quantitatively with the myoglobin in this method. 相似文献
6.
'Chorizo', a dry fermented sausage marketed in Spain, is traditionally prepared without curing agents or sugars. In order to establish the fermentation process batches A (with added sugars) and B (traditional process) were prepared. pH, carbohydrate disappearance, cured meat pigment formation, free fatty acids (FFA), non-protein nitrogen (NPN) and NH(4)(+) were determined through 100 days of ripening. In batch A, cured meat pigment formation, pH decrease and NPN evolution were greater than in batch B, whereas FFA and NH(4)(+) were similar. Garlic and Spanish paprika added to the mixture introduced significant amounts of fermentable carbohydrates (0·68%) and approximately 16 ppm NO(3)(-). 相似文献
7.
《Food microbiology》1999,16(3):219-228
Development of the microflora and changes in the lipid and protein fractions during the ripening of salchichón, a kind of Spanish dry cured sausage, were studied. A commercial mixture of Pediococcus pentosaceus andMicrococcus varians was used as starter culture. Total aerobic bacteria, lactic acid bacteria, Micrococcaeae, Staphylococcus aureus, Entero-bacteriaceae , sulphite reducer Clostridium , yeasts and moulds were determined. The sarcoplasmic and myofibrillar solubility, denaturation and proteolysis index, parameters related to fat stability and the free fatty acid composition were analysed throughout the curing process: after mincing, after the fermentation stage, after the 2nd week of drying and in the final product (4th week of drying). The major changes in the characteristics of salchichón took place during the fermentation stage. This was due to proteolysis and lipolysis phenomena derived from high counts of lactic acid bacteria and Micrococcaeae in this stage. These changes were shown in the increase of the total free amino acid content, the peroxide index and the carbonyl compound content, and in the decrease of the protein solubility and the percentage of polyunsaturated free fatty acids, thus achieving the organoleptic characteristics of the final product. 相似文献
8.
The effects of ageing (10-12 days at +5°C), thermal treatment (internal temperature, T(i): 45, 60, 75°C) and oxygenation on the colour and some colour related physical and biochemical parameters of beef longissimus dorsi (LD) muscle were studied. The colour components (L(?), a(?) and b(?) values) for the raw and heated LD, both before and after ageing and oxygenation, were instrumentally and sensorily evaluated. Ageing influenced colour components (except b(?) value), specific activity of cytochrome c oxidase (SACCO) and amount of oxygen consumed (AOC). An increase in internal temperature was usually accompanied by a lower SACCO, AOC and total native muscle pigment concentration, as well as a change in all colour parameters. Oxygenation of the raw and heated slices (except T(i)=75°C) led to a less of black colour and a higher of red colour, a(?) and b(?) values. 相似文献
9.
This study examined the shelf life of cured sausage under different packaging conditions from vitamin E supplemented pigs. One group (n=6) of crossbred pigs received a normal fattening diet containing 20 ppm α-tocopherol for 39 days before slaughter. Another group was fed a diet containing 410 ppm α-tocopherol during the same period. After slaughter, cured sausages were produced, packaged under three different atmospheric conditions, ripened for 4 weeks and then stored for 8 weeks (9?°C; 200 lux). The α-tocopherol content was recorded in the fat, liver, muscles and the sausage. TBARS, L*, a*, b* values and antioxidative capacity were evaluated in the sausage during storage. The results showed a transfer of vitamin E into tissues and sausage but no detectable effect on TBARS and colour stability. However, antioxidative effects of vitamin E were seen by provocation. Probably the effect of vitamin E in the sausage was masked by nitrite in the curing salt. The oxygen content of the packs had an influence on TBARS and colour stability. 相似文献
10.
A method to derive reflectance spectra and colour coordinates of meat by measurement of reflectance at only three wavelengths, 480, 570 and 620 nm has been developed, by treating the spectra of a meat sample as a linear combination of the spectra of the three major myoglobin derivatives (reduced myoglobin, oxymyoglobin and metmyoglobin). Applied to 300 samples of Semitendinosus and Longissimus dorsi veal muscles at different times post mortem (24 h to 9 d), colour differences ΔE (?) between the derived spectra and the real ones were about 1.5 units. The total pigment content, with high correlation with the extraction method (P < 0.02), and the relative proportions of the derivatives can also be estimated. 相似文献
11.
E. Fernández-Fernández M. L. Vázquez-Odériz M. A. Romero-Rodríguez 《European Food Research and Technology》1998,207(1):18-21
Galician chorizo sausage is a smoked-meat product containing chilli pepper. This study investigated changes in its colour
(CIE colour coordinates L*, a* and b*, together with redness index, hue, chroma and perceived colour) during the curing process.
Samples were obtained from three manufacturers (A, B and C) whose smoking and curing procedures differ markedly. Most of the
colour measurement showed clear changes during curing. All measurement except external L* varied significantly among samples
obtained from the different manufacturers. Pairwise comparisons indicated that in most cases there were significant differences
between samples from manufacturer A (who smokes the product for only 6 h) and manufacturers B and C (who smoke the product
for a longer period), but not between samples from manufacturers B and C. The pH, water activity and moisture content were
also monitored; again, these variables differed significantly between A and B and between A and C, but not between B and C.
Received: 8 October 1997 / Revised version: 19 January 1998 相似文献
12.
E. Fernández-Fernández M. L. Vázquez-Odériz M. A. Romero-Rodríguez 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,207(1):18-21
Galician chorizo sausage is a smoked-meat product containing chilli pepper. This study investigated changes in its colour
(CIE colour coordinates L*, a* and b*, together with redness index, hue, chroma and perceived colour) during the curing process.
Samples were obtained from three manufacturers (A, B and C) whose smoking and curing procedures differ markedly. Most of the
colour measurement showed clear changes during curing. All measurement except external L* varied significantly among samples
obtained from the different manufacturers. Pairwise comparisons indicated that in most cases there were significant differences
between samples from manufacturer A (who smokes the product for only 6 h) and manufacturers B and C (who smoke the product
for a longer period), but not between samples from manufacturers B and C. The pH, water activity and moisture content were
also monitored; again, these variables differed significantly between A and B and between A and C, but not between B and C.
Received: 8 October 1997 / Revised version: 19 January 1998 相似文献
13.
《Food research international (Ottawa, Ont.)》1999,32(9):599-607
The colour and physicochemical parameters of Spanish-type dry-cured sausage during fermentation and ripening were evaluated. The CIE L*, a*, b* and pH, moisture content, lactic acid concentration and residual nitrite level were measured in two different zones (centre and peryphery). Sausage processing had two stages, fermentation and ripening. Lightness (L*) was the only colour parameter whose development (during the ripening stage) was dependent on the zone studied, in this case becoming lighter in the center zone. Redness (a*) increased during the fermentation stage and decreased during ripening, while the yellowness (b*) decreased throughout the process. The development of pH, lactic acid and residual nitrite levels were non related to the zone studied during both the fermentation and ripening stage. 相似文献
14.
Technological suitability of mutton for meat cured products 总被引:2,自引:0,他引:2
A comparative study on the technological suitability of mutton and pork for meat cured products was carried out. One type of cured dry sausages was made of mutton and the other of pork, using the same formulation and technological conditions. Thus, the evolution of physico-chemical and microbiological parameters, as well as colour and texture were measured at three different stages of the process: after mincing, after fermentation and after drying. The sensory parameters were assessed in the final product. Both mutton and pork had a similar technological aptitude during processing of cured dry sausages, with a similar evolution of the pH value, aw and Lactobacilli counts. The main differences between both types of sausage were observed in texture, colour and in the organoleptic characteristics, having mutton sausages greater cohesivity and more stable and redder colour than pork sausages. Besides, mutton sausages showed an aroma, flavour and texture that were not desirable for the panellists. 相似文献
15.
J. L. Navarro M. I. Nadal P. Nieto J. Flores 《European Food Research and Technology》1998,206(3):217-221
The effect of nitrite and nitrate curing salts on lipolysis in a typical non-smoked Spanish sausage (salchichón), manufactured
using a rapid dry fermentation process, was studied. From the results obtained, one could deduce that nitrite and nitrate
per se do not affect the endogenous hydrolysis of the lipids during the rapid fermentation process used to produce dry sausage.
Polyunsaturated fatty acids (PUFA) are liberated in greater quantities than monounsaturated (MUFA) and saturated (SFA) ones,
which suggests that they are derived mainly from phospholipids. The samples that contained nitrate curing salts contained
more free fatty acids (FFA) (548 mg/100 g) than those that contained nitrite curing salts (478 mg/100 g) at the end of the
fermentation step, as a consequence of having undergone a preripening stage, during which significant amounts of FFA are formed.
However, at the end of the ripening process, although there is a significant increase of FFA levels in all the sausages, no
significant differences between samples with nitrite and those with nitrate could be found. This result could have occurred
if the oxidative effects of the samples with nitrate balanced the antioxidative properties of nitrite, such that, through
different processes, similar concentrations of FFA are obtained at the end of ripening. Phospholipids (PL) and free fatty
acids (FFA) are the lipid fractions that undergo the most important changes during ripening. PL are moderately degraded during
the drying process, probably due to the combined effects of the drying temperature (10°C) and the presence of starters. However,
this degradation does not differ significantly between the samples that contain nitrite and and those that contain nitrate
in each control.
Received: 23 July 1997 / Revised version: 8 October 1997 相似文献
16.
J. L. Navarro M. I. Nadal P. Nieto J. Flores 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,206(3):217-221
The effect of nitrite and nitrate curing salts on lipolysis in a typical non-smoked Spanish sausage (salchichón), manufactured
using a rapid dry fermentation process, was studied. From the results obtained, one could deduce that nitrite and nitrate
per se do not affect the endogenous hydrolysis of the lipids during the rapid fermentation process used to produce dry sausage.
Polyunsaturated fatty acids (PUFA) are liberated in greater quantities than monounsaturated (MUFA) and saturated (SFA) ones,
which suggests that they are derived mainly from phospholipids. The samples that contained nitrate curing salts contained
more free fatty acids (FFA) (548 mg/100 g) than those that contained nitrite curing salts (478 mg/100 g) at the end of the
fermentation step, as a consequence of having undergone a preripening stage, during which significant amounts of FFA are formed.
However, at the end of the ripening process, although there is a significant increase of FFA levels in all the sausages, no
significant differences between samples with nitrite and those with nitrate could be found. This result could have occurred
if the oxidative effects of the samples with nitrate balanced the antioxidative properties of nitrite, such that, through
different processes, similar concentrations of FFA are obtained at the end of ripening. Phospholipids (PL) and free fatty
acids (FFA) are the lipid fractions that undergo the most important changes during ripening. PL are moderately degraded during
the drying process, probably due to the combined effects of the drying temperature (10°C) and the presence of starters. However,
this degradation does not differ significantly between the samples that contain nitrite and and those that contain nitrate
in each control.
Received: 23 July 1997 / Revised version: 8 October 1997 相似文献
17.
为摸清津巴布韦特色烤烟品种KRK26 烘烤特性,以烤烟品种云烟97 为对照,研究了暗箱条件下和烘烤过程中KRK26上部烟叶变黄和失水变化规律及烤后烟叶经济性状。结果表明,暗箱条件下KRK26 变黄速度快,失水速度稍慢,易发生褐变;烘烤过程中KRK26 叶绿素降解速度快且彻底,类胡萝卜素降解相对较慢,类叶比大,变黄速度快,易变黄,变黄特性好,但也易于变褐,不耐烤;烘烤变黄前期和干筋期失水速度快,变黄后期和定色期失水相对稍慢,失水特性中等;KRK26失水速度相对落后于变黄速度,二者协调性稍差,烤后烟叶青杂烟比例较高,易烤性和耐烤性均略差。变黄期采用低温变黄的方法,变黄前期降低干湿球差控制烟叶失水,变黄后期和定色前期增加排湿力度,可调节烟叶失水和变黄协调性,有利于提高KRK26 烘烤质量。 相似文献
18.
19.
采用传统中式方法制作猪肉香肠,定期检测发酵香肠干制过程中理化及微生物指标的变化。通过对水分、pH值、水分活度、酸值和挥发性盐基总氮等理化指标以及细菌总数的测定,确定发酵香肠干制过程中各项指标变化范围,并对比了发酵组和对照组各项指标的差异,为发酵香肠干制提供理论依据。 相似文献
20.
Chizzolini R Novelli E Campanini G Dazzi G Madarena G Zanardi E Pacchioli MT Rossi A 《Meat science》1996,44(3):159-172
Research has been conducted on the relationship between sensory evaluation and objective measurement of pork colour. The study also investigated the relationship between the colour of fresh meat and the colour of matured hams. Sensory evaluation was carried out at 24 h post mortem on the freshly cut surfaces of green hams trimmed for Parma ham production. Objective measurements were performed at the same time on Semimembranosus and Biceps femoris muscles with a Minolta Chromameter Reflectance II CR200/08. Cold carcass weight, lean content, trimmed ham weight, 45 min and 24 h post mortem pH of Semimembranosus muscle were also recorded. The hams were processed according to Parma ham technology. Weight losses at standard processing times were collected. At the end of processing a sample of about one-third of the hams was evaluated for internal lean colour and lean firmness both by sensory panel and objective measurements. Proximate composition was also determined. The results showed highly significant relationships between colour sensory scores and the coordinates L (?), b (?) and hue of the C.I.E. L (?)a (?)b (?) colour system. Among the other parameters measured on fresh meat only 24 h pH was related at a very significant level with sensory and objective colour values. Correlation coefficients were generally higher for Semimembranosus than Biceps femoris. Matured ham colour was linked with fresh meat sensory judgements, L (?), hue and a (?) values. The relationship, though, was not sufficiently strong for use in predicting the colour of matured hams from green ham characteristics. Processing appears to have a positive effect on the colour of pale meat. Weight losses were mainly linked with lean meat content; other quality attributes being less important. Lean firmness of matured hams was related to the colour and pH of the fresh meat. 相似文献