共查询到19条相似文献,搜索用时 234 毫秒
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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。 相似文献
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肉制品是人类重要的蛋白质来源。肉类预制菜肴的加工和贮藏过程中容易发生过氧化反应与微生物污染,造成营养流失、色泽衰退、风味下降。传统肉制品抗氧化剂对人体健康带来的安全隐患问题已引起人们重视,天然植物资源在调控肉制品营养与品质中的应用备受关注。天然植物中富含多酚、多糖、有机酸、萜类化合物等活性成分,对于肉制品的色泽、氧化、风味及有害物质生成等均具有良好调控作用。该研究围绕着肉类预制菜肴关键的品质变化、植物中典型的活性物质、天然活性物质在肉类预制菜肴中的应用现状这三个方面进行综述,并对当前植物资源在改善预制菜肴品质中存在问题和未来发展方向进行分析,为肉类预制菜行业高质量发展提供参考。 相似文献
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食盐中的主要成分为NaCl,是食品领域中最常用的一种食品添加剂,食盐可以有效促进风味物质的产生。脂肪氧化以及蛋白质降解过程中产生的小分子物质是肉制品风味物质的主要来源,食盐对肉制品的风味有着重要影响,但食盐摄入过多会对人体健康造成不利影响,因此具备良好风味的低盐肉制品研究已经成为当前的研究热点。文章主要从食盐对肉制品风味的影响以及低钠盐技术在肉制品加工中的应用两个方面进行阐述,以期对食盐在肉制品风味品质中所起的作用及低钠盐肉制品开发提供一定理论参考。 相似文献
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香辛料提取物在肉品保鲜中的作用及应用 总被引:2,自引:1,他引:1
天然香辛料提取物对肉品具有抑菌防腐作用和抗氧化作用,可用于肉品保鲜。本文主要论述了香辛料提取物的提取和使用方法、对肉品的作用以及其作为保鲜剂在冷却肉和肉制品中的应用情况。 相似文献
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Improving functional value of meat products 总被引:3,自引:0,他引:3
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed. 相似文献
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即食肉制品在生产和消费环节极易受到微生物污染,严重影响其品质和安全。传统热杀菌技术虽然能有效灭活微生物,但会对即食肉制品的营养和感官品质产生不良影响。近年来,非热杀菌技术逐渐受到关注,该技术处理温度低,对食品的风味、色泽和营养成分影响较小,避免了传统热杀菌技术造成的食品品质劣变问题。目前,在即食肉制品中应用较为广泛的非热杀菌技术主要有超高压、辐照、紫外照射、脉冲光照射和冷等离子体。本文综述上述5 种非热杀菌技术对即食肉制品的杀菌作用及对其品质的影响,以期为非热杀菌技术在即食肉制品加工中的应用提供参考。 相似文献
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S. Balasubramanian P. Roselin K. K. Singh John Zachariah S. N. Saxena 《Critical reviews in food science and nutrition》2016,56(10):1585-1607
Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market. 相似文献
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Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health 总被引:1,自引:0,他引:1
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O.P. Soladoye M.L. Juárez J.L. Aalhus P. Shand M. Estévez 《Comprehensive Reviews in Food Science and Food Safety》2015,14(2):106-122
Processed meats represent a large percentage of muscle foods consumed in the western world. Various processing steps affect the physicochemical properties of the meat, compromise its nutritional components, or produce some compounds that are of health concern. Hence, the impact of oxidation on human health and the aging process and the influence of diet on these harmful reactions are of growing interest. Past decades have seen more focus on lipid oxidation, microbial deterioration, and pathogenicity, as well as production of carcinogenic compounds during meat processing. The oxidation of protein, which is a major component in meat systems, has received less attention. Protein oxidation has been defined as a covalent modification of protein induced either directly by reactive species or indirectly by reaction with secondary by‐products of oxidative stress. Not only are these modifications critical for technological and sensory properties of muscle foods, they may have implications on human health and safety when consumed. Cooking, for example, has been observed to increase free radical generation while it also decreases the antioxidant protection systems in meat, both of which contribute to protein oxidation. Many other meat processing techniques, as well as other emerging technologies, may significantly affect protein oxidation and protein overall quality. This paper explores the current understanding of meat processing techniques and their possible effects on the status of protein oxidation and nutritional value, as well as their possible implications on human health. 相似文献
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Mahfouz Al-Bachir 《International Journal of Food Science & Technology》2005,40(2):197-204
Spices and packaging materials were exposed to γ‐irradiation at a dose of 10 kGy. Luncheon meat was prepared with irradiated or non‐irradiated spices and packaged in irradiated or non‐irradiated packaging materials. Packaged luncheon meat was treated with 2 kGy. Irradiated and non‐irradiated packaged luncheon meat were kept in a refrigerator (1–4 °C) for 12 months. Microbiological, nutritive and chemical characteristics of luncheon were evaluated after processing and during storage; whereas, sensory quality was evaluated only after irradiation. γ‐Irradiation decreased the microbiological counts of spices, packaging materials and packed products and increased its shelf‐life. No significant differences in moisture, protein, fat, pH value, total acidity, lipid peroxide and volatile basic nitrogen were observed as a result of irradiation. Sensory evaluation showed that all the combinations of treated luncheon meats were acceptable. However, the taste, odour, appearance and texture scores of irradiated packaged products were significantly lower than those of non‐irradiated samples. 相似文献
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De La Torre Jessica Elizabeth Fatma Gassara Anne Patricia Kouassi Khaled Belkacemi 《Critical reviews in food science and nutrition》2017,57(6):1078-1088
Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use. 相似文献
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Spices as functional foods 总被引:1,自引:0,他引:1
Viuda-Martos M Ruiz-Navajas Y Fernández-López J Pérez-Alvarez JA 《Critical reviews in food science and nutrition》2011,51(1):13-28
Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavor enhancers. Spices, which have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health. Both in vitro and in vivo studies have demonstrated how these substances act as antioxidants, digestive stimulants, and hypolipidemics and show antibacterial, anti-inflammatory, antiviral, and anticancerigenic activities. These beneficial physiological effects may also have possible preventative applications in a variety of pathologies. The aim of this review is to present an overview of the potential of spices and aromatic herbs as functional foods. 相似文献