三种鸭肉质特性的比较研究

以苏牧鸭、番鸭、樱桃谷鸭为材料,将试验鸭饲养至10周龄时进行肉质特性颜色、pH值、系水力、蒸煮损失、剪切力、肌纤维直径、肌束膜厚度的测定.结果表明,培育的新品种苏牧鸭已接近引进优质品种樱桃谷鸭的水平,但与番鸭相比有些性状还有一定差距,有待进一步改良.     

几种天然香辛料提取物延长冷却肉货架期的研究

以冷却肉为试验材料,研究肉桂、丁香、迷迭香3种天然香辛料的保鲜效果.分别采用不同浓度的3种香辛料提取物对冷却肉进行单因素试验,测定第0,7,14,21天的细菌总数、metMb百分含量、pH值等指标.结果表明:肉桂、丁香、迷迭香的醇提液浓度分别为2.0,2.0,1.5 g/L时,对冷却肉具有良好的保鲜效果,在第21天时,冷却内的细菌总数、metMb百分含量、pH值各指标均处于鲜肉水平.     

浓缩菠萝汁色变与贮存期动力学研究

以CIE表色系统的色度值为研究指标,结合感官评定结果,对菠萝浓缩汁在贮存期的色变进行了研究;分析探讨了浓缩汁在贮存期间的品质损失与时间的关系;通过观察不同恒温条件下的浓缩汁的贮存寿命,建立了浓缩菠萝汁贮存期预测的颜色变化动力学模型。     

用复合防腐剂延长汀州烧大块货架期的研究

用Nisin、乳酸钠、山梨酸钾、茶多酚构成的复合防腐剂,对汀州烧大块进行处理,真空包装后贮藏于25℃环境中,每隔10d检测菌落总数、pH值和进行感官评定.结果表明:复合防腐剂可有效地延长烧大块的货架期;保鲜效果最佳的配比为 Nisin0.4g/kg、乳酸钠4.5g/kg、山梨酸钾1.0g/kg、茶多酚0.3g/kg.     

低温肉制品护色研究

低温肉制品在储存或销售过程中易因光照和氧化作用而褪色。本文通过对几种护色剂单体及复配体对肉制品的护色效果研究,获得了一种高效的复合护色剂,它可以使低温肉制品在存储一个月后仍保留有一定的红色,外观尚可。     

Extended shelf-life of unrefrigerated prerigor cooked meat

Five experiments were conducted to evaluate the microbial quality of unrefrigerated cooked prerigor beef after the application of oxygen-permeable packaging. Specific objectives were to combine the beneficial effects of aerobic packaging, meat surface acidification and prerigor rapid cooking rates on meat storage stability at ambient temperature. In the experiments, the triceps brachii muscle was dissected from one side 45 min after exanguination of the animal, and samples of 2 × 3 × 5 cm were prepared. Bags made of a strong barrier, plastic film, and a highly oxygen permeable oriented polypropylene, were used. The cooking of the packaged samples covered a number of treatments ranging from cooking in a 70°C water bath to an internal sample temperature of 65°C to cooking in 100°C water for 40 min. Reheating and multiple heat treatments were also included. The pH values of the cooked samples were determined and aerobic plate counts (log(10)/g) were determined for the cooked samples at various intervals during two weeks of storage at 22°C or at 3°C for the control samples. The results indicate that heat treatment alone did not improve shelf stability at 22°C. However, dipping the samples in 80°C solutions of 0·7% citric acid or 1·25% lactic acid for 1 min and draining for 1 min followed by packaging using oxygen permeable bags and cooking in 100°C water for 40 min consistently resulted in shelf stable products at all 22°C storage intervals. The lactic acid treatment was superior to the citric acid treatment because it completely decontaminated the samples and delayed spoilage, especially at 3°C.     

生物活性包装技术在肉制品保鲜中的应用

为抑制鲜肉及其制品表面腐败菌和病原菌的生长与繁殖,生物活性包装技术的运用前景广阔.与抗菌化合物直接与食品混合法不同,生物活性包装是将抗菌刑加入到包装材料中,通过蒸发平衡或迁移过程作用于内制品表面的微生物,延长产品的货架期,提高肉制品的食用安全性.目前主要的生物活性包装技术有:生物活性试剂生成剂小袋与肉制品一起包装,生物活性物质直接混合到包装材料中,将生物活性物质涂或喷到包装材料的表面,具有成膜特性的抗菌大分子以及生物活性可食性膜的使用.     

鸭肉酶解液美拉德反应制备鸭肉香精基料的研究

为制备鸭肉香精基料,以鸭肉酶解液为原料,添加还原糖、盐、维生素以及蒜粉进行美拉德反应。通过单因素实验和正交实验,确定最佳美拉德反应条件:酶解液中加入10%葡萄糖,3%盐,0.7%VB1,0.15%VC和0.1%蒜粉,110℃,自然pH6.87条件下反应30min。在此条件下制得的香精基料液体澄清,淡黄色,具有浓郁的鸭肉香味,令人愉快的香甜气和轻微蒜味,咸鲜味明显、突出,无苦涩味。     

鸭肉调味酱的制备

以鸭肉为主要原料,用复合蛋白酶和风味蛋白酶组合(酶活力比1:1)进行酶解,通过正交实验获得如下优化酶解条件:复合蛋白酶与风味蛋白酶的总添加量为0.9%(W/W),酶解温度55℃,水料比4:1,pH6.5,酶解反应时间6h。然后将酶解液浓缩,配以辅料,通过正交实验确定调味酱最佳配方:酶解液的添加量为40.0%,淀粉的添加量为6.0%,糖的添加量为3.0%,盐的添加量为1.5%,酱油的添加量为1.0%,味精的添加量为0.2%,卡拉胶的添加量为0.3%。     

新型肉制品发色剂的制备工艺

研究以猪血为原料,提取血红蛋白并在特定条件下与一氧化氮反应制取亚硝基血红蛋白的条件。通过试验确定血红蛋白的分离条件、亚硝基血红蛋白合成参数,以变性淀粉、麦芽糊精等为主要壁材,对发色进行微胶囊包埋处理并进行喷雾干燥,制备稳定性和发色效果优良的肉制品发色。