Influence of Corn Germ Protein on Yield and Quality Characteristics of Comminuted Meat Products in a Model System

Incorporation of corn germ protein in the production of comminuted meat products was tested. Corn germ protein (2%) as stabilizer in pre-emulsified fat (PEF) preparation stabilized sausage emulsions, which were added to the batter during comminution. Corn protein as an ingredient (4%) also increased both the stability of sausage batter (by binding of fat and water) and the yield of the finished product. There were no significant effects of the corn germ protein on hardness and color of finished product. Corn germ protein as a stabilizer in PEF and ingredient resulted in increased water holding capacity and adhesiveness of batter and lower shear force of the finished products. Corn germ protein can potentially be used as an ingredient for comminuted meat production.     

Effects of Emulsions, Particle Size and Levels of Added Water on the Acceptability of Smoked Sausage

Batches of smoked sausage were made with 0 and 10% emulsion, ground to two particle sizes (6.5 and 13.0 mm) and mixed with 0, 10 and 20% added water in a factorial arrangement of treatments. The cooked sausages were held under refrigeration for five days, then heated and served to a trained sausage panel. The addition of emulsions to coarse ground sausage eliminated the significant effect of grind size on total shrinkage. Tenderness and juiciness scores and overall yields increased as the amount of added water increased to 10%; however, there were no further increases in these factors as the amount of added water was increased to 20%.     

The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters

We have found in previous experiments that slaughter-fresh processed pork back fat enhances batter stability in frankfurter-type sausages. In an attempt to clarify whether the decrease of batter stability with storage time of the fatty tissue is due to the fat oxidation a series of experiments was conducted using sodium nitrite and nitrate, 6- O -palmitoyl- l -ascorbic acid and dl-ga-tocopherol as additives to the fatty tissue. It was found that sodium nitrite and nitrate, although the first is regarded as an antioxidant in meat, had a pro-oxidant effect when added to the fatty tissue. The palmitoyl-l-ascorbic acid showed the best antioxidative activity, and the dl-α-tocopherol was less effective as an antioxidant. Contrary to its effect on the increase in fat oxidation, sodium nitrite addition gave a remarkable improvement in batter stability, expressed as jelly and fat separation, which was more pronounced on the second day of storage of the fatty tissue. The pro-oxidant effect of nitrite increased up to a concentration of 375 ppm added to the fatty tissue. Concentrations of nitrite in fatty tissue up to 125 ppm had no influence on jelly release but at higher concentrations the jelly separation decreased. All nitrite concentrations, from 62·5 to 2250 ppm, showed significantly lower fat separation than for the control treatment, especially on the eighth and 15th day of storage of the fatty tissue. The results show that fat oxidation has little effect on batter stability. Further experiments are needed to clarify the mode of action of nitrite in improving batter stability.     

Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder

In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP210) and 500 μm (CPP500) was added in the gluten‐free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30% CPP. With increasing the level and particle size of CPP, batter density, viscosity, consistency and firmness increased. The control cake had a dense, hard texture, irregular shape and low sensory scores. These properties improved with addition of CPP so that the cake density, hardness and cohesiveness reduced, while symmetry index and sensory scores increased. Varying the particle size of CPP had no considerable effects on most of the batter and cake properties, while increasing the level of CPP had great positive effects on the quality of batter and cake. Overall, addition of 30% CPP with either of the particle sizes resulted in an acceptable gluten‐free cake.     

Carbon Monoxide as a Colorant in Cooked or Fermented Sausages

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.     

Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28

In realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of Lactobacillus curvatus CWBI-B28 were studied. In laboratory fermentations where Listeria monocytogenes was co-cultured at 4 °C with bacteriocin-producing CWBI-B28 in lean pork meat (fat content: 13%) without added nitrite, a strong antilisterial effect was observed after one week. The effect was maintained for an additional week, after which a slight and very gradual rebound was observed. Both added nitrite (20 ppm) and a high-fat content (43%) were found to antagonise this antilisterial effect, the Listeria cfu count reached after six weeks being 200 times as high in high-fat meat with added nitrite than in lean meat without nitrite. This antagonism could not be attributed to slower growth of the bacteriocin-producing strain, since CWBI-B28 grew optimally in fat-rich meat with 20 ppm sodium nitrite. Bacteriocin activity was also measured in the samples. The observed activity levels are discussed in relation to the degree of antilisterial protection conferred.     

Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri

The probiotic bacterium Lactobacillus reuteri was added to dry sausage batter, without or after being microencapsulated in alginate using either extrusion or emulsion technology. Pediococcus pentosaceus and Staphylococcus carnosus were added at 7 log cfu/g as starter cultures for fermentation. The sausage batter was stuffed in 55 mm fibrous casings and fermented, with smoking, at 相似文献   

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products

Staphylococcus xylosus and Pediococcus pentosaceus isolated from Chinese dried sausage were assessed for their ability to convert metmyoglobin into nitrosylmyoglobin in Mann–Rogosa–Sharp broth model systems and raw pork meat batters without the addition of nitrite. The results showed that samples in model systems with S. xylosus cultures had an absorption spectra that is typical of nitrosylmyoglobin, an obvious pink colour (judged by visual inspection) and a significantly higher a*-value than the control samples or samples inoculated with P. pentosaceus. In raw meat batters, the a*-values of the S. xylosus samples were almost the same as those for the meat with nitrite added. The complementary analysis of meat batter samples by photochemical information from UV–vis, electron spin resonance and resonance Raman spectroscopy revealed that the existing status of the myoglobin in meat batters inoculated with S. xylosus was mainly pentacoordinate nitrosylmyoglobin. This study provides a potential solution for nitrite substitute in meat products.     

Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat batters

The gelation and rheological properties of beef, pork and poultry meat batters as affected by salt reduction (2·50, 1·25 and 0·00%) were studied by using a Haake rotational viscometer and a thermal scanning rigidity monitor. Beef batters showed a decrease in shear stress with the decrease in salt levels at both high and low shear rates. Pork batter showed a mixed behavior (no definite trend in shear stress versus shear rate) and the poultry meat batters showed a Bingham pseudoplastic behavior, except for the no-salt treatment. During heating the beef batters showed the highest G values followed by the pork and the poultry meat batters. The rigidity modulus profiles exhibited two major transition temperatures at 47-53°C and at 64-76°C. Beef batter with 2·50% salt developed the highest average G value (16·6 kPa) and the poultry batter with 2·50% salt the lowest (7·3 kPa).     

大豆分离蛋白添加量对低盐木质化鸡肉糜凝胶特性的影响

探究大豆分离蛋白(soy protein isolates,SPI)添加量对低盐和正常盐木质化鸡胸肉糜凝胶特性的影响.实验设置正常鸡胸肉为对照组.将不同量(0％、1％、2％)SPI分别添加到含1％和2％食盐的木质化和正常鸡胸肉糜中,测定热诱导凝胶的质构特性、颜色、蒸煮损失、水分分布以及蛋白质二级结构等指标.结果表明:相...     

腌腊肉制品不添加亚硝酸盐防腐剂的探索

综述了亚硝酸盐在肉制品加工中对人体的危害以及不添加亚硝酸盐的研究进展。随着经济的发展和人们对健康意识的不断增强,人们对肉制品无硝化的关注会越来越多,寻找亚硝酸盐的替代品,将成为肉品工业研究的重要领域,也是功能性肉制品开发的又一途径,是未来肉制品加工的发展趋势。     

Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment

This study investigated the influence of direct atmospheric pressure plasma (APP) treatment on nitrite levels and physiochemical quality of meat batter during the mixing process. A compact APP system was developed for installation on top of a food mixer. Meat batter composed of pork, water and sodium chloride (80:20:1, w/w/w) was treated with APP during mixing. Plasma treatment gradually increased the temperature of meat batter over 60 min from 0.2 °C to 20 °C. Total aerobic bacterial count of meat batter was not influenced by plasma treatment for 30 min (p > 0.05). The nitrite level in meat batter increased steadily with increasing plasma treatment duration (p < 0.05), reaching 65.96 ppm at 30 min. Consequently, the CIE a*- and b*-values of cooked meat batter gradually increased and decreased, respectively, as the time of plasma treatment increased. According to the results, direct APP treatment can replace nitrite addition in cured meat processing.     

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products.     

QUALITY CHARACTERISTICS OF TURKEY BOLOGNA FORMULATED WITH CARRAGEENAN, STARCH, MILK AND SOY PROTEIN

A low-fat (12%) high-added water (27%) bologna was formulated with mechanically deboned turkey meat (MDTM) and either carrageenan (0.5%), milk protein (2%), isolated soy protein (2%), or starch (2%). Cooking loss, purge loss during storage, cooked product bind, sensory characteristics, and batter viscosity were evaluated. Starch added late in the chopping process was the most effective in reducing cooking loss as well as decreasing (P < 0.05) purge loss during storage (both refrigerated and frozen storage). Cooked product hardness was increased (P < 0.05) by all test ingredients, except starch and kappa carrageenan added late in the chopping process. Kappa carrageenan incorporated before chopping significantly (P < 0.05) increased cooked product bind. Overall acceptability (sensory analysis) scores were higher (P < 0.05) when milk protein, isolated soy protein and starch were added during chopping, compared to their addition prior to chopping. However, this order of addition effect was not observed for either of the carrageenan treatments.     

Effect of Iron Form, Temperature, and Inoculation with Clostridium botulinum Spores on Residual Nitrite in Meat and Model Systems

The effect of iron form (ferrous, ferric, heme), temperature and botulinal spores on nitrite level was determined in meat. In model systems, ferritin iron was also included, and ascorbate was used as a reducing agent. Reduced hemoglobin caused the most rapid nitrite depletion in both systems. Ferrous iron caused faster nitrite depletion in model systems than in meat. Ferrous iron reduced nitrite readily in model systems at 27°C, but not at 5°C. Ferritin iron did not affect nitrite level. In meat at 27°C, nitrite depletion was much faster in inoculated samples. Protein-bound nitrite levels were higher in meat with added ionic iron. In cured meat with added ionic iron, iron-NO-protein complexes may form, lowering the amount of nitric oxide (NO) available to inhibit botulinal spore outgrowth.     

Frying — Effect of coating on crust microstructure,color, and texture of lean meat portions

Skinless, deboned chicken breast fillets were deep fat fried (190 °C) with and without a batter and breading coating system for up to 6 min (internal temp 70 °C). Non-coated samples show surface muscle fiber splitting as soon as placed in oil. As time progressed, the depth of damage increased. Shear force and work to shear increased significantly as a dense hard crust layer was forming. By the end, fillets lost about 1/3 of their weight and had a dark, dry, brittle crust. Frying with coating protected the meat inside and no major damages to muscle fibers were observed. Shear force also increased but the values were about half of what was observed in non-coated products, meaning that the meat inside was protected. Coated products became progressively golden brown (increased a* and b*, decreased L*) while the crust adhered well to the product. After frying, the products showed a small gain in weight which was the result of no structural shrinkage and absorption of a small amount of oil.     

Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate

The intake of sodium in diets is of concern in many industrialized countries. Attempts have been made to lower sodium intake via meat products. The keeping quality, taste and water-holding/firmness of meat products have usually been impaired. The water-holding in cooked sausage was determined by a laboratory sausage method. Beef and pork with varying natural post-rigor pH-values (range: pork 5.50-6.12 and beef 5.60-6.48) were used as mixtures, and 0.5-2.5 % NaCl was used with or without added commercial sausage phosphate (2,5 g/kg determined as P(2)O(5)). The pH-values of raw batter increased to a level 0.0-0.7 units higher than the pH-values of the respective meat mixtures. The increase was higher in lower pH-values, with higher salt levels and with added phosphate. The cooking caused an additional increase of about 0.0-0.2 units, and the increase was again higher at lower pH-values. Maximum in water-holding was reached in 2.5% NaCl in all pH-values, both with and without added phosphate. The pH-value of meat raw materials for the maximum water-holding was ca. 6.3. The combined effect of salt and pH is important in high salt contents and low pH-values. By 2.5% NaCl , where the maximum in water-holding was obtained, raw meat pH has the largest effect, but in low NaCl contents, below 1.0%, only a minor effect in pH-values below 5.9, and above that, almost no effect. Approximately the same water-holding as with 2.5% NaCl in pH 5.7 can be reached with 1.5% NaCl in pH 6.1 and above. The effects of the variables were similar with pork and beef. It was concluded that when lowering the salt content in cooked sausages, the pH of the batter should be increased by using high-pH meat mixtures and/or pH-raising phosphates in order to reach a high enough level of water-holding.     

柠檬膳食纤维对午餐肉中亚硝酸盐残留量的影响

目的：研究柠檬膳食纤维（dietary fiber,DF）在午餐肉中的应用,确定其最适添加量以及在午餐肉中的抗氧化特性,还考察了柠檬DF对午餐肉中亚硝酸盐残留量的影响。方法：在午餐肉中添加不同用量（0%、0.5%、1.0%、1.5%、2.0%）的柠檬DF,从感官角度确定柠檬DF的最适添加量,并考察添加柠檬DF后午餐肉对自由基的清除能力及其亚硝酸盐残留量变化。结果：柠檬DF在午餐肉中的最适添加量为0.5%～1.0%,此时午餐肉的色泽、滋味、组织状态等指标都较好,感官指标与传统配方产品没有显著差异;1.0%的柠檬DF添加量对O2－·、·OH、1,1-二苯基苦基苯肼自由基具有较强的清除作用,能使午餐肉中亚硝酸盐残留量降低41%。结论：柠檬DF具有较强的抗氧化特性,可显著降低午餐肉中的亚硝酸盐残留量,可考虑作为一种功能性成分添加在肉制品中,以提高肉制品的健康功效。     

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Natural and organic food regulations preclude the use of sodium nitrite/nitrate and other antimicrobials for processed meat products. Consequently, processors have begun to use natural nitrate/nitrite sources, such as celery juice/powder, sea salt, and turbinado sugar, to manufacture natural and organic products with cured meat characteristics but without sodium nitrite. The objective of this study was to compare physio-chemical characteristics that affect Clostridium perfringens and Listeria monocytogenes growth in naturally cured and traditionally cured commercial frankfurters, hams, and bacon. Correlations of specific product characteristics to pathogen growth varied between products and pathogens, though water activity, salt concentration, and product composition (moisture, protein and fat) were common intrinsic factors correlated to pathogen growth across products. Other frequently correlated traits were related to curing reactions such as % cured pigment. Residual nitrite and nitrate were significantly correlated to C. perfringens growth but only for the ham products.     

Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

Zn-porphyrin (Zn-pp) was quantified by fluorescence spectroscopy in the cured and dry cured meat products: Parma ham, Iberian ham, dry-cured ham with added nitrite, cooked ham with added nitrite, raw ham meat, raw bacon and Karree-Speck. The highest amount of Zn-pp was found in dry-cured Parma ham and Iberian ham, while the use of nitrite as curing agent was found to inhibit completely the formation of Zn-pp in meat products. A positive correlation between both Zn content and Fe content and the logarithmic transformed Zn-pp content (measured as fluorescence intensity I_fl) was found for the different cured and dry cured meat products, with correlation coefficients of 0.79 (p < 0.001) and 0.71 (p < 0.01), respectively. Log I_fl correlates best with the Zn content, indicating that the formation of Zn-pp is proportional to the Zn content. A model system with vacuum packed pork in brine with different added levels of sodium chloride with or without nitrite and Zn acetate was investigated in order to further elucidate the mechanism of Zn-pp formation. Zn-pp increased with time (up to 42 days investigated) in non-cured meat and for meat cured solely with NaCl lower than 9%. Addition of nitrite or Zn(II) in the curing brine was found to inhibit formation of Zn-pp confirming the observations from the various cured meat products. It is suggested that a chloride anion assisted dissociation of iron from myoglobin could be rate-determining for Zn-pp formation in meat products.