添加膳食纤维对西式火腿质构特性和色度的影响

以猪肉为原料,在西式火腿加工过程中分别添加0、2%、4%、6%、8% 的膳食纤维,利用物性测定仪和色差计研究不同膳食纤维添加量对西式火腿的剪切力、硬度、弹性、黏聚性、胶着性、咀嚼性、回复性以及色泽的影响。结果表明：膳食纤维添加后对西式火腿的剪切力、硬度、黏聚性、胶着性、咀嚼性以及回复性有明显的影响,对色度(总色差、Δa* 值、Δb* 值、白度、黄度)也有明显影响,西式火腿中膳食纤维的添加量在4%～6% 合适。     

氯化钠和三聚磷酸钠添加量对蒸煮火腿品质的影响

研究不同氯化钠或三聚磷酸钠添加量对蒸煮火腿保水性、质构特性及颜色等指标的影响。结果表明：随着氯化钠添加量的减少,火腿的蒸煮损失率和二次杀菌失水率逐渐增大,而氯化钠添加量降低至1.25%以下时,火腿的硬度、咀嚼度、弹性、黏聚性及回复性极显著下降（P＜0.01）;添加0.20%～0.50%三聚磷酸钠对于保持火腿良好的保水性具有重要作用,为保持火腿良好的硬度和咀嚼度,其添加量需要控制在0.35%以上。     

浅谈西式火腿生产工艺

通过对各生产工艺步骤的详细分析论述，找出西式火腿生产的关键控制点，利于加工。火腿是世界上最畅销的肉制品。无论在亚洲，非洲，澳洲，还是在美洲，欧洲，也无论用猪肉，牛肉还是禽肉加工，火腿已成为世界各地人人青睐的美味佳肴。为提高产品市场竞争力，必须在卫生，方便营养丰富的基础上，开发出低成本级，经济级火腿。     

西式火腿品质的影响研究

本试验以猪耳为原料经乳酸菌发酵加工成西式火腿，并研究了发酵对猪耳理化特性和感官品质的影响。结果表明：接种量和发酵时间的不同，对产品的物性没有明显的影响，但对产品出品率有明显的影响；使用保加利亚乳杆菌和植物乳杆菌按1：1比例混合，总接种量为15％，发酵24h可以获得较理想的产品。     

采用西式火腿设备开发生产高温火腿罐头

近年来,我国不少肉联厂和食品加工厂从国外引进了西式火腿生产线。西式火腿是一个很有前途的产品,但由于该产品的风味暂时还不能适应我国人民的生活习惯,以及用于该产品的包装材料国内暂时还未解决,因此,这些生产线真正发挥效益的并不多。为此,我厂在一些兄弟厂家的启发下,     

西式火腿加工的技术要点

西式肉制品中火腿是其支柱产品之一,西式火腿根据工艺不同可分为多种产品,如菏兰方腿、盐水方腿、熏园腿等,但其工艺流程大致相同,一般都是：原料选修一盐水注射-滚揉按摩-装模成型-蒸煮、垂制-成品冷却-馐入库,其中的关键工序集中在盐水注射、滚揉按摩和蒸煮熏缺点 ,下面介绍一下西式火腿加工中的技术要点控制。     

科学制作西式火腿

主要讨论西式火腿生产中的科学技术,目的是强调用现代化的生产工艺生产出具有国际竞争水平的产品.     

影响西式火腿质量的一些因素及质量保证措施

本文从西式火腿生产经营的各环节综述影响西式火腿感观、理化和垢各种因素,提出了改善质量的具体措施 。     

复合磷酸盐对鸡肉制品质构特性的影响研究

主要研究了焦磷酸钠(SAP)、三聚磷酸钠(STP)、六偏磷酸钠(HMP)三种盐复合后对鸡肉制品质构特性及蒸煮得率和色泽的影响。结果表明:当复合磷酸盐的配比为2:3:1(SAP:STP:HMP),添加量为0.30%时,鸡肉制品的硬度、弹性、粘着性、咀嚼性、回复性、蒸煮得率及颜色亮度(L*)值均较好。影响鸡肉制品质构特性的主次顺序为STPSAPHMP。     

西式火腿乳化质量控制研究

本试验用索氏抽提法测定了用不同配方及工艺加工的园火腿脂肪含量,并用感观法测定了组织状态,发现真空条件下,采用低温低热处理,同时伴以较高PH值的腌渍液,能提高产品的乳化能力;盐溶性蛋白质有利于成品的乳化质量:冻结肉明显地(p<0.01)削弱成品的乳化质量;添加较多的可食副产物,虽对园火腿的感官性状有一定的改良作用,但对乳化质量及成品的营养价值有所降低。      

水蜜桃在贮藏期间的质地变化规律的研究

将水蜜桃贮藏于8℃与0℃两种不同的温度下,通过果肉的穿刺试验与模拟测试TPA试验相结合,监控各质地参数的变化,试验表明：两种方法下各参数都随着贮藏时间的延长呈下降趋势;两种方法所得到的各参数之间相关性很高,从而寻求用一种质地分析方法所得的参数,间接推知另一种质地参数的变化,也为贮藏期间水蜜桃的品质变化提供质地评价参数.     

SEED COAT EFFECTS IN COOKED RECONSTITUTED BEAN TEXTURE

The contribution of seed coat to cooked reconstituted bean texture was assessed by measuring sensory and instrumental parameters of beans with and without coats and also seed coats alone. Experiments using white beans stored for one year under tropical conditions to induce the hard-to-cook (HTC) defect or temperate conditions both resulted in reductions in the order of 50% in puncture force and sensory properties of beans when the seed coat had been removed. HTC bean texture was influenced less by absence of the seed coat than texture of soft beans. Seed coats softened during cooking but those from HTC beans softened less than those from soft beans. It is possible that seed coats harden during tropical storage by a lignification-type mechanism. Beans with harder seed coats absorbed less water during soaking which may contribute further to bean hardness.     

采用质构仪分析氯化钙对牛肉品质的影响

CaCl2对牛肉的嫩化作用多通过感官评定,评定结果存在较多主客观影响因素.采用质构仪测定代替感官评价,测定经CaCl2处理后牛肉的食用物理特性--嫩度、硬度、弹性、胶性和咀嚼性等,可增加评定的合理性.用质构仪穿刺法和质地多面分析(TPA)试验法,对不同部位的牛肉注射不同浓度、不同量CaCl2后的品质进行分析.结果表明,使肉的综合品质较好的较优参数组合为A3、B2、C3,即牛条形腰肉注射5%的浓度为300 mmol/L的氯化钙溶液.其中牛肉的不同部位影响最大,氯化钙溶液的注射量次之,氯化钙溶液的浓度影响较小.     

PRECISE STUDY OF COOKED POTATO TEXTURE

Cylindrical specimens from potato tubers were cooked at constant temperatures (75, 80, 85, 90, 95C) in a special heating cell located on the table of an Universal Testing Machine and arranged in such a manner that a cooked specimen could be tested repeatedly in nondestructive compression test during the whole cooking process. The decrease of Young's modulus during cooking form the basis for the calculation of the Cooking Depression Coefficients and activation energies of the process. The whole cooking time could be divided into two parts for varieties 'Nicola' and 'Panda'. The first part represents a modulus decrease of at least 50% and can be well described by a first order kinetic equation. The second part is kinetically very complicated and represents only a 10–15% further decrease of the original modulus value. Temperature dependence of mean Cooking Depression Coefficients (CDC) for both parts of the cooking curve, as well as Cooking Time Limits (CTL—time limit between both parts) fit the Arrhenius model. Cooking differences between both tested varieties are briefly discussed.     

KINETICS OF PIGMENT DEGRADATION IN SLICED COOKED HAM

Sliced cooked ham was vacuum packaged and held in the dark at −15C. 10C, and 30C, and at 10C in the light, for up to 96 h. At 24 h intervals, samples were analyzed for pigment concentration by spectrophotometry. A decrease in pigment concentration was observed over time under all conditions. Pigment degradation increased at higher temperatures and with light exposure. Kinetic parameters were determined, indicating that pigment degradation follows first order kinetics and the temperature dependence of these reactions indicated an Arrhenius relationship. The activation energy was 3.3 kcal/mol. The visible spectra for the extracted pigments in cooked ham showed the typical pattern of nitrosylmyoglobin. Pigments extracted from ham displayed in the light had spectra with similar absorption maxima to those from those stored in the dark.     

RESEARCH NOTE THE TEXTURE OF COOKED RICE

The stickiness and consistency (an inverse estimate of tenderness) of cooked rice were measured by the sieve test and with the Haake consistometer. The values varied with the rice quality type. Stickiness was not appreciably affected by the water-to-rice ratio used during cooking, but was markedly reduced by storage especially in the cold, i.e. by starch retrogradation. Consistency was affected by both: it decreased with increasing water ratio and increased with storage. Stickiness was inversely proportional to consistency. Consistency of cooked rice varied with the force used in the consistometer test, from which it is postulated that cooked rice is a pseudoplastic system. Different rice samples should be compared only under identical rice-to-water ratio used for cooking and under identical force used for the consistency test.