香辛料的香气成分及其在食品中的利用

本重点介绍了一些食品中常用香辛料的主要香气成分和这些香料在烹调、加工食品的利用以及香辛料的主要使用状态。     

香辛料的功效及其应用

香辛料是食用香料植物的简称。1970年国际标准化组织（ISO）承认的香辛料有70多个品种，但目前世界各国使用的有500种左右，我国使用的香辛料约有80余种。食用香料植物合香味的部分常集中于植物的特定器官，可以是果实、茎叶、种子、树皮、鳞茎、地下茎、花蕾等，一般可用干燥或调制的方法制成各种香辛料。香辛料可用于菜肴的烹调和食品加工，使食品呈现嗜好的香、辛或辣等味，还有呈色、抑菌、抗氧化和调节人体机能等作用。1．香辛料的抗氧化防腐作用香辛料的抗氧化成分主要是其中的精油（挥发油）和酚类物质。迷送香含精油0．5％～2．0…     

香辛料及其应用

介绍了香辛料的加工、抗菌防腐、药理作用,以及香辛料在烹调中的调味原理.并着重讲述了几种常用香辛料的风味物质及在烹调中的应用原则.     

香辛料及其应用

介绍了香辛料的加工、抗菌防腐、药理作用,以及香辛香料在烹调中的调味原理。并着重讲述了几种常用香辛料的风味物质及在烹调中的应用原则。     

八角茴香小档案

八角茴香是烹调中应用最为广泛的芳香料，可以整八角、八角粉、八角精油等形式烹菜。常作为主香料与其他香料共用于炖、焖、烧、卤、酱等菜式中，也是配制复合调料如五香粉、十三香、“云南卤药”等的主要香料。此外，民间腌制肉类、蔬菜、蛋类时也会用到它。     

香辛料防腐剂的研究进展

香辛料(Spices)是指各种具有特殊气质、香味和滋味的植物种、皮、茎、叶等,用以提高食品风味,其中大部分可用于烹调,又称"调味香料".     

三种香辛料提取物的抗氧化活性研究

主要研究了丁香、桂皮和花椒三种香辛料的抗氧化活性.实验结果表明:三种香辛料提取物对DPPH自由基的清除效果较BHT好,三种香料提取物清除过氧化氢效果较好.     

纯天然香辛料膏体的问世和肉制品行业中的应用发展趋势

肉制品市场的竞争,是产品色、香、味的竞争,是价格的竞争,在产品调味方面,香辛料的作用是任何调料品所替代不了的。通常天然香辛料有4种状态：粉状、水（液）状、油状、膏状。一般原粒香辛料因采摘季节和储存条件的不同,使风味很难保持一致性,并且使用起来相当麻烦,需要熬煮香料水的专门工序和设备,而且每一次的熬制都很难达到浓度一致性,     

香料对腊肉品质的影响

为提高腊肉品质，在腌制过程中分别添加0.6%、1.2%和2.4%的香料提取物(包括花椒、八角、香叶、茴香、肉桂和丁香)。熏制时，将提取后的香辛料残渣按相应的比例加入到熏烟材料中。成品真空包装后，分别在冷藏1 d和120 d后测定样品的理化指标、脂肪和蛋白质氧化、亚硝酸盐残留量、色泽、质构、微生物含量和感官品质等。结果表明，添加0.6%的香料对腊肉品质影响不大。当香料添加量增加到1.2%和2.4%时，能显著抑制脂肪氧化和微生物生长，更好地保持腊肉在冷藏过程中的质地和弹性。然而，2.4%的香料添加量对腊肉颜色、感官质量和蛋白质氧化有轻微的负面影响。因此，在腊肉加工过程中，加入适当香辛料能改善腊肉品质，而加入1.2%的香料对提高腊肉品质的效果最好。     

香辛料提取物在传统烹调方法中应用的研究

０前言在我国的食品工业和烹饪行业中，对食品或菜点的加工大量使用各种香辛料。传统的使用形式是将粉末状香辛料直接加入待调味的食品或菜点中，影响成品的感官质量。随着现代化科技的发展和人们对食品的感官质量要求越来越高，对香辛料产品的形式上也有了新的要求。目前...     

香辛料对酱卤牛肉的赋味效应解析

为鉴定酱卤肉制品生产中常用的13种香辛料赋予酱卤牛肉的滋味物质种类,揭示香辛料对酱卤牛肉的赋味效应,为香辛料科学复配及酱卤牛肉滋味保持与调控等提供技术支持。以花椒、丁香、甘草等13种香辛料及牛后腱为试验材料,通过电子舌（Electronic Tongue,E-tongue）对比单一香辛料与牛后腱肉煮制条件下肉样的滋味变化;利用超高效液相色谱-质谱联用技术（Ultra-high Performance Liquid Chromatography-mass Spectrometry,UPLC-MS/MS）鉴定复合香辛料提取液、复合香辛料-牛后腱肉煮制提取液、盐水-牛后腱肉煮制提取液中的呈味物质,明确香辛料赋予酱卤牛肉的滋味物质种类及含量。E-tongue结果表明：甘草、桂皮、八角、辣椒、丁香对甜味的贡献较为突出;小茴香对鲜味具有一定的增益作用;白芷、草果、香叶对苦味的作用效果较为明显;UPLC-MS/MS结果表明：香辛料赋予酱卤牛肉的非挥发性化合物共22种,其中有8种非挥发性化合物具有不同的滋味,新橙皮苷、甘草苷、乙酰苯具有甜味;柚皮苷、异槲皮苷、桔皮素、川陈皮素、紫云英苷具有苦味。该研究表明,香辛料能赋予酱卤牛肉不同的滋味,主要包括甜味,鲜味和苦味,不同香辛料对酱卤牛肉滋味的作用效果不同;复合香辛料赋予酱卤牛肉的滋味物质主要为黄酮类化合物,如新橙皮苷、甘草苷、异槲皮苷等。     

生鲜猪肉气调包装保鲜调理工艺优化

以鲜猪肉为原料,以料酒、复合香辛料、食盐的添加为试验因素,采用响应曲面试验优化冷鲜猪肉气调包装调理工艺。结果表明:在冷鲜猪肉的调理过程中,不同香辛料及食盐能有效的调理产品的理化品质,并能有效的抑制产品的微生物增长;料酒、复合香辛料、食盐的添加对调理猪肉气调包装后的菌落总数、色差等理化品质有显著作用(P0.05);通过响应曲面优化法优化调理工艺中,盐分的添加分别与料酒和复合香辛料的添加对产品微生物总量有显著交互作用(P0.05);优化得到调理猪肉最优工艺为料酒添加量6.70%、复合香辛料添加量1.20%、食盐添加量1.29%。在此条件下得到产品菌落总数为4.312 lg(CFU/g),可用于低温生鲜猪肉的调理生产。     

仿真素食香菇丝生产工艺和配方研究

采用香菇的下脚料(香菇柄)开发成仿真素食香菇丝休闲食品.为获得产品较佳风味,调味液配方采用正交试验,对蒸煮、脱水、切丝后的香菇丝用调味液进行蜜制调味,再经滚筒小火焙炒呈金黄色.通过正交试验和感官评价,得到调味液的最佳配方为:食用盐400 g,白砂糖4.0 kg,味精100 g,天然提取牛肉膏200 g,香料的最佳使用量为桂皮60 g,茴香40 g,甘草80 g,生姜350 g,水用量均为1.5kg.该产品的研制,不仅有利于提高香菇柄的附加值,而且对香菇柄的保健价值开发有积极的指导意义.     

辣椒、花椒等辛辣香辛料对肉制品风味影响的研究进展

香辛料作为一种天然食品添加剂,对食品的感官特性和理化特性有显著改善作用,如调味增香、抑制微生物生长等,已广泛应用于食品特别是肉制品加工领域。在众多的香辛料中,辣椒、花椒等辛辣香辛料因能够赋予肉制品独特的麻辣风味并能去除异味,一直是肉制品加工中不可或缺的基料,尤其是在饮食风味以麻辣为主的川渝地区,辣椒、花椒等辛辣香辛料更是在其饮食文化中占有举足轻重的地位。因此,本文综述了辛辣香辛料的风味成分以及辛辣香辛料在肉制品加工过程中对其风味影响的研究现状,并对比了几种主流辣味检测方法的优劣,以期为辛辣香辛料在肉制品中的应用提供参考。     

我国七省市餐馆就餐人群调味品消费量调查分析

目的 了解我国餐馆就餐人群调味品消费状况,为评估调味品中危害因素和营养素的暴露风险提供基础数据.方法 采用称重法加三日记账法,调查北京、重庆、辽宁、山东、广东、江苏、陕西7个省/市126家餐馆的调味品使用量,同时记录每家餐馆每日就餐人次数,得到各类调味品每人次消费量.结果 我国餐馆就餐人群每人次调味品的消费量中位数为:...     

Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review

Synthetic preservatives are widely used by the food industry to control the growth of spoilage and pathogenic microorganisms and to inhibit the process of lipid oxidation extending the shelf-life, quality and safety of food products. However, consumer's preference for natural food additives and concern regarding the safety of synthetic preservatives prompted the food industry to look for natural alternatives. Natural antimicrobials, including plant extracts and their essential oils, enzymes, peptides, bacteriocins, bacteriophages, and fermented ingredients have all been shown to have the potential for use as alternatives to chemical antimicrobials. Some spices, herbs and other plant extracts were also reported to be strong antioxidants. The antimicrobial/antioxidant activities of some plant extracts and/or their essential oils are mainly due to the presence of some major bioactive compounds, including phenolic acids, terpenes, aldehydes, and flavonoids. The proposed mechanisms of action of these natural preservatives are reported. An overview of the research done on the direct incorporation of natural preservatives agents into meat and poultry products as well as fruit and vegetables to extend their shelf-life is presented. The development of edible packaging materials containing natural preservatives is growing and their applications in selected food products are also presented in this review.     

Production of heterocyclic aromatic amines in meat: Chemistry,health risks and inhibition. A review

Heterocyclic aromatic amines are compounds produced in meat subjected to high temperature cooking. Formation of these substances is highly influenced by cooking method, cooking time, cooking temperature, and type of meat. Heterocyclic amines contain heterocyclic rings and nitrogen containing groups within their structure. Risks of colon, pancreas, gastrointestinal tract, lung, liver, prostate, skin and breast cancers are decidedly associated with the consumption of heterocyclic amines. These mutagenic compounds can be attenuated by addition of different fruits and vegetable extracts. Several spices and antioxidants can also be used for the reduction of these heterocyclic amines. The level of heterocyclic amines can be reduced by cooking at low temperature and by decreasing the cooking time. Formation of heterocyclic amines can also be prevented by marinating the meat before frying or grilling and by microwave pre-treatments. Objectives of this review are to create awareness about health risks, and to stimulate further research on other suitable ways to reduce the cancer risks associated with the consumption of cooked meat products.     

Bio-based edible coatings for the preservation of fishery products: A Review

ABSTRACT

The popularity of preprocessed fresh fishery products such as fillets and peeled shrimps is growing in today s market due to their convenience for subsequent processing and cooking. However, fishery products are highly perishable because of the combined actions of biochemical reactions and microbial metabolism. Various methods have been proposed to address this problem. Among these methods, bio-based edible coating has been highlighted as a promising solution. This review updates and summarizes the recent literature on the application of coatings for the preservation of fishery products including the aspects of coating carriers, composite natural preservatives and coating methods, and a discussion of the protective effects based on microbial, physicochemical and sensorial evaluations. Moreover, some challenges and future research directions regarding optimization of formulas and exploration of mechanisms of coating are also discussed. Given consumer demand for fresh fishery products with long shelf life, edible coatings that are environmentally friendly and effective alternative will be used to extend the shelf life of fishery products.     

Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review

Several food additives are added in food for their preservation to maintain the freshness of food (antioxidants) or to slow down or stop the growth of microorganisms (preservative agents). Nitrites and nitrates are used as preservative agents in meat. Nitrites give a smoked taste, a pinkish color in the meat and protect the consumers against the risk of bacterial deterioration. Their addition is however very limited as, in high dose, it can have risks on human health and the environment. Nitrites may also combine with secondary or tertiary amines to form N-nitroso derivatives. Certain N-nitroso compounds have been shown to produce cancers in a wide range of laboratory animals. Thus, alternatives of nitrates and nitrites are the object of numerous research studies. Alternatives, such as the addition of vitamins, fruits, chemicals products, natural products containing nitrite or spices, which have similar properties of nitrites, are in evaluation. In fact, spices are considered to have several organoleptic and anti-microbial properties which would be interesting to study. Several spices and combinations of spices are being progressively evaluated. This review discusses the sources of nitrites and nitrates, their use as additives in food products, their physicochemical properties, their negatives effects and the use of alternatives of nitrites and nitrates in preserving meat products.     

基于网络信息的中国食用农产品经济利益驱动型掺假的分析研究

摘 要: 目的 分析中国食用农产品经济利益驱动型掺假(economically motivated adulteration, EMA)信息,构建符合我国国情的食用农产品EMA数据库。方法 搜集2012年4月-2021年3月的食用农产品EMA事件,建立我国食用农产品EMA数据库,并对其中的697条EMA事件进行统计和分析。结果 中国食用农产品EMA 信息来源主要为监督抽检和媒体报道;EMA事件发生排名前8的类别为家畜类、蔬菜及其制品、饮料作物产品、粮食及其副产品、家禽类、果品、香辛料、鱼,占所有EMA事件的 80.34%;非法添加是掺假中最常见的手段,在种植业产品、畜牧业产品、水产品三大类中都高居榜首,分别占比87%、84%和63%;掺假环节涉及生产、加工、贮运、销售,其中加工环节复杂度更高,掺假相对占比更重。结论 EMA事件的风险防范已成为全球性的热点问题,建立食用农产品EMA 数据库能够为我国食品和农产品EMA的预防控制提供数据基础和技术支撑。