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恒定和分段低温贮藏对脆皮肠和方片火腿品质的影响 总被引:1,自引:0,他引:1
为研究贮藏温度对脆皮肠和方片火腿品质的影响,测定其在2 ℃和8 ℃恒定温度、2/8 ℃(前15 d 2 ℃, 后15 d 8 ℃)和8/2 ℃(前15 d 8 ℃,后15 d 2 ℃)分段低温贮藏条件下放置30 d的理化及微生物指标变化。结果 表明:脆皮肠和方片火腿的指标变化趋势大体相同,贮藏温度越高,硫代巴比妥酸(thiobarbituric acid,TBA) 值和挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量越大,pH值越小;2 ℃恒温贮藏可以有效减少菌落 总数,TVB-N含量、TBA值、pH值、质构变化缓慢,贮藏结束时,脆皮肠和方片火腿的菌落总数分别为3.24、 2.94 (lg(CFU/g)),TVB-N含量分别为57.64、66.53 mg/100 g,TBA值分别为0.15、0.14 mg/kg,pH值分别为 5.98和5.91。8 ℃最不利于贮藏,分段贮藏组中2/8 ℃条件下贮藏样品的品质较好,恒定低温2 ℃或者前期低温贮藏 更有利于保持产品品质稳定,延长肉制品货架期。 相似文献
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本研究对添加品质改良剂的香肠在20℃左右室温及37℃高温条件下进行试验,结果表明,其酸价能保持较稳定的数值,达到了国家卫生标准的要求,感官方面不影响香肠固有的风味,色泽稳定性大大超过对照组香肠,试验的效果令人满意。 相似文献
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兔肉肠的制作工艺研究 总被引:1,自引:1,他引:0
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。 相似文献
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大豆组织蛋白具有丰富的营养价值和类似于肉的口感,以大豆组织蛋白代替肉为主料,同时以大豆油代替动物脂肪,添加糯米研制大豆组织蛋白素食糯米肠。大豆组织蛋白经过预处理(浸泡、脱水)得到大豆组织蛋白湿基(水分65%)。通过比较糯米不同添加量对肠的影响,确定了糯米的最佳添加量以大豆组织蛋白湿基计(水分65%)为60%。通过单因素和正交试验确定了大豆组织蛋白素食糯米肠其他配料的最佳配方为:以大豆组织蛋白湿基(水分65%)为基准,添加水160%,大豆分离蛋白10%,复配胶5%,大豆油14%。 相似文献
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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。 相似文献
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香肠制品中降低亚硝酸盐残留量的措施 总被引:3,自引:0,他引:3
亚硝酸盐残留量过高会导致多种疾病。目前人们的香肠制品消费量逐年增加,但是还没有发现有效的食品添加剂能完全代替亚硝酸盐在香肠制品中的有利作用,所以本文从减少亚硝酸盐的添加量及寻找替代品两个方面论述降低其残留量的措施。 相似文献
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O. Sørheim Ø. Langsrud D.P. Cornforth T.C. Johannessen E. Slinde P. Berg T. Nesbakken 《Journal of food science》2006,71(9):C549-C555
ABSTRACT: The study aimed at substituting nitrite with carbon monoxide (CO) in cooked or fermented meat batter products by investigating color and color stability in myoglobin solutions, model meat systems, and full-scale hotdog and salami sausages of pork and beef. For cooked model meat systems and hotdogs at 75 to 80 °C core temperatures, direct flushing with a 1% CO gas mixture during the last stage of the batter chopping produced an initial red color equal to nitrite or more intense than with nitrite. For fermented model meat systems and salami sausages with a final pH of 4.7, pretreatment and storage of ground raw meat in a 1% CO mixture, and later use of the pretreated meat in batters, also formed an initial red color in the final products. The color stability during air and light display of cooked and fermented meat products with CO was inadequate compared to products with nitrite, although the red color of CO products was largely maintained by anaerobic packaging and storage. Spectra of carboxy- and nitrosomyoglobin at pH 4.7 demonstrated higher absorbance for carboxymyoglobin. 相似文献
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A R Shalaby 《Journal of the science of food and agriculture》1993,62(3):291-293
A survey was conducted to determine the biogenic amine contents of Egyptian dry sausage. Histamine was found in 46% of the tested samples with an average of 5.25 mg kg?1, while putrescine and cadaverine were found in 96 and 94% of the tested samples, respectively. The corresponding average concentrations were 38.62 and 19.20 mg kg?1. Tyramine was found in 78% of the tested samples and tryptamine was found in 68% of the tested sausage, while 18% of the tested sausage samples were found to contain phenylethylamine. The average concentrations of 19.25, 12.70 and 33.25 mg kg?1 were obtained for tyramine, tryptamine and phenylethylamine, respectively. The polyamines, spermine and spermidine, were found in 54 and 44% of the tested samples, with an average of 1.75 and 2.30 mg kg?1, respectively. 相似文献