Cure Levels, Processing Methods and Meat Source Effects on Low-fat Frankfurters

Frankfurters were manufactured from lean meats (100% beef and 50:50 beef-pork) to contain reduced levels of fat (about 1.3%). A curing solutibn was added to yield 160% of fresh meat weight. Three processing methods, coarse ground tumbled, fine ground tumbled and fine ground emulsified were used. All products were cooked in live steam to 71°C internal temperature. Product yields, penetrometer values, color, chemical composition, caloric content and added water were evaluated. Emulsified frankfurters from 50:50 beef-pork mixtures at 160% cure had texture similar to conventional product as well as increased (P<0.05) yields, acceptable color and 74% fewer calories.     

Evaluation of Some Binders and Fat Substitutes in Low-fat Frankfurters

ABSTRACT: Sensory and Texture Profile Analysis (TPA) were used to evaluate the effects of 8 fat substitutes/binders on the quality of low-fat frankfurters (10% fat) compared to both high-fat (22%) products and low-fat products without fat substitutes. Products with isolated soy protein (ISP), modified waxy maize starch, and isolated muscle protein (IMP) had similar sensory and texture properties to the high-fat products, but the products with ISP and IMP had higher purge loss. Sensory and TPA properties were highly correlated: overall palatability was strongly associated with TPA first bite energy (r = 0.84) and fracturability (r = 0.800). Principal component analysis of the data showed that most of the variation in properties of the products was due to variation in firmness and cohesiveness (83.6%) of the sensory properties and stress-related parameters from the force-deformation curves for TPA (77.6%).     

Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing-finishing Swine on Acceptability of Low-fat Sausage

Sixty barrows and gilts were given one of five diets consisting of a control (corn and soybean meal), and four similar diets with a 10% replacement of animal fat, safflower oil, sunflower oil or canola oil. Pork trimmings, from carcasses of animals fed the five diets were used to formulate sausages at fat levels of 25 and 35% and water levels [4(% protein)+ 3% and 4(% protein)+ 11%]. Sensory panelists reported control sausages were springier than those from animal fat diets which were springier than those from all high oleate treatments. Sausages from high oleate treatments were more tender and less cohesive than the others. Sausage from canola oil treatment scored lowest flavor and palatability.     

Sensory and Physical Attributes of Frankfurters with Reduced Fat and Elevated Monounsaturated Fats

Instrumental and sensory evaluations were conducted on frankfurters manufactured with an increased monounsaturated/saturated (M/S) lipid ratio and 25% less fat than control. The M/S ratio was altered by using lean and fat from pigs fed 0%, 10%, or 20% canola oil (CO) which is high in oleic acid. Incorporation of 10% and 20% CO pork tissue into the product decreased saturated fat by 11.0% and 18.6%, respectively. Instron texture analysis indicated slight increases in cohesiveness with elevated CO, whereas decreasing fat increased gumminess and chewiness. Sensory evaluation demonstrated that the overall palatability ratings of the test frankfurters were similar to the control product. Frankfurters with significantly less total fat and saturated fatty acids without adverse sensory and storage characteristics were produced.     

Particle Size and Mixing Time Effects on Sensory and Physical Properties of Low-fat, High-moisture Pork Frankfurters

Changes in particle size affected measured characteristics more than changes in mixing time. Sensory results indicated that use of a 2.0 mm plate produced the coarsest (P<0.05) product. CIE b* values decreased (<0.05) as particle size was increased. Products produced with a 2.0 mm plate compared to a 1.4 mm plate had higher (P<0.05) hardness values and total energy to shear. Particle size did not affect (P>0.05) cooking loss, springiness, cohesiveness, or chewiness. Additional mixing tended to decrease sensory particle size and increase springiness and chewiness.     

化学氧化法制备壬二酸

以工业油酸为原料,以高锰酸钾为氧化剂,采用正交设计法进行实验条件的优化,用显微热分析和红外光谱对产物进行表征.得到制备壬二酸较优的工艺条件:油酸:高锰酸钾为0.50:1,四丁基溴化铵为催化剂,用量为1.0 g,硫酸用量为10 ml,超声波乳化10 min,温度50℃,得到白色壬二酸,产率达到57%左右,具有产业化应用价值.     

化学氧化法制备壬二酸

以工业油酸为原料，以高锰酸钾为氧化剂，采用正交设计法进行实验条件的优化，用显微热分析和红外光谱对产物进行表征。得到制备壬二酸较优的工艺条件：油酸：高锰酸钾为0．50：1，四丁基溴化铵为催化剂，用量为1．0g，硫酸用量为10ml，超声波乳化10min，温度50℃，得到白色壬二酸，产率达到57％左右，具有产业化应用价值。     

Modification of Egg White Proteins with Oleic Acid

Studies on the chemical modification of egg white with oleic acid (5-50 moles/50,000g of egg white protein) revealed that the reagent partitioned equally between supernatant and precipitate. The mole ratio of oleic acid to protein in solution at the 20 mole level of treatment was 14.6:1. Oleic acid did not selectively precipitate ovalbumin, conalbumin, or lysozyme. An increase in negative charge of proteins was observed in the chromatograms of treated egg white. No difference in molecular weights of treated egg white proteins was observed. The viscosity varied with the concentration of the reagent. In cooked, frozen, and thawed egg white water retaining index was 1.5-10X greater for treated than untreated material.     

用油酸和乙二醇酯化合成加脂剂的研究

以油酸和乙二醇及马来酸酐为主要原料,合成了一种性能优良的加脂剂,同时详细讨论了各步反应的影响因素,得到最佳反应条件,并对该加脂剂进行了应用试验。     

Physicochemical Properties of Ovalbumin and Lysozyme Treated with Oleic Acid

Results from polyacrylamide gel electrophoresis confirmed that proteins were more negatively charged in the presence of oleic acid. The electrophoretic mobility of unmodified and modified lysozyme was of opposite but similar magnitude. Critical micelle concentration (50.0 μ M) of oleic acid suggested that association between the fatty acid and proteins was mostly hydrophobic. Muramidase activity of modified lysozyme and difference spectra of modified ovalbumin suggested that oleic acid was partially or totally surrounding the proteins. Improved freeze-thaw characteristics of treated egg white were attributed to greater negative charge and instability of proteins produced by oleic acid.     

Optimizing Quality of Frankfurters Containing Oat Bran and Added Water

Chicken frankfurters fat content was decreased by using various levels of oat bran and added water and evaluated for quality. Frankfurters with higher levels of oat bran had less expressible moisture and required higher shear stress to break. There were no difference in springiness among frankfurters made with different levels of oat bran; however, those with higher oat bran were rated less juicy and more grainy by taste panelists. The addition of water increased intensities of strain, springiness and juiciness, but decreased shear stress and hardness values. Contour plots showed optimum formulation at <2% oat bran 20% of added water.     

法兰克福肠保鲜性和保水性研究

应用栅栏技术研究法兰克福肠的保鲜性,实验确定3种不同的食品添加剂(葡萄糖酸-δ-内酯、壳聚糖、抗坏血酸)的最佳添加量为0.15%的葡萄糖酸-δ-内酯,0.5%的壳聚糖,1.0%的抗坏血酸,可以提高法兰克福肠的最主要的栅栏-即降低了法兰克福肠的水分活度,并用栅栏因子F与水分活度互作,从而得出最佳的烘烤时间为35min。此外,研究不同磷酸盐配比对法兰克福肠保水性的影响,实验确定复合磷酸盐的最佳配比为0.2%的三聚磷酸钠+0.2%的焦磷酸钠+0.1%的六偏磷酸钠,即三者的配比为2∶2∶1得出0.4%的复合磷酸盐+9%的变性淀粉可使法兰克福肠的保水性大大改善。     

油酸环氧化的研究

研究了油酸环氧化反应在不同条件下的环氧化效果，结果表明：磺酸型强酸性阳离子交换树脂用量的增加可提高环氧化效果，缩短反应时间；有机介质ＤＢＰ的存在可提高环氧化效果；升高温度可使反应速度加快；使用高浓度的双氧水可大大提高环氧化效果；使用过氧甲酸或过氧乙酸对环氧化效果区别不大。     

植物单宁对油酸抗氧化性研究

以固载单宁皮粉(IT-HP)作为含单宁的成品革模型物,以油酸模拟皮革中的不饱和油脂类加脂剂,研究植物单宁对油酸的抗氧化性。系统研究了固载单宁皮粉中3种不同单宁对油酸的抗氧化作用,并优选抗氧化性最好的黑荆树单宁,考察了单宁用量、pH值和温度等条件对其抗氧化作用的影响。结果表明:3种单宁均具有良好的抑制油酸过氧化作用;抗油酸过氧化能力的强弱顺序为:黑荆树单宁>杨梅单宁>落叶松单宁;黑荆树单宁用量为20%时,抗氧化性最强;较高的pH值有利于黑荆树单宁的抗氧化作用;温度主要对油酸过氧化速度产生影响;在油酸过氧化反应初期,温度对黑荆树单宁抗氧化性的影响较小。     

可得然胶和加水量对法兰克福香肠品质特性的影响

探讨添加可得然胶（0.3%,肉总质量计）以及不同加水量（20%、23%、26%和29%,肉总质量计）对法兰克福香肠品质特性的影响。测定蒸煮损失率、乳化稳定性、色差、质构、流变特性、微观结构以及感官评价,同时应用低场核磁共振（low field nuclear magnetic resonance,LF-NMR）技术测定法兰克福香肠内部水分子的迁移规律。结果表明,在不添加可得然胶对照组中,随着加水量的增加,法兰克福香肠的蒸煮损失率和L*值显著增加（P＜0.05）,而乳化稳定性、硬度和总体可接受性显著降低（P＜0.05）。然而,在添加可得然胶后,在相同加水量条件下显著降低法兰克福香肠的蒸煮损失率,并显著提高肉制品的乳化稳定性、硬度、弹性和总体可接受性（P＜0.05）。LF-NMR研究结果表明,可得然胶的添加能够降低法兰克福香肠的弛豫时间,在较高加水量条件下增强对水分子的束缚能力。另外,肉糜的流变学测定结果表明,在相同加水量条件下,添加可得然胶能够提高肉糜在加热终点的储能模量（G’）和损失模量（G”）,而且降低相位角正切值（tanδ）,说明可得然胶能够在较高加水量条件下提高肉糜的黏弹性。同时,扫描电镜结果表明,较高的加水量会导致蛋白凝胶结构松散,而可得然胶的添加能够显著改善蛋白凝胶的网状结构。上述结果表明,虽然过多的加水量会导致法兰克福香肠的品质下降,但是可得然胶的添加能够在较高加水量条件下显著提高法兰克福香肠的食用品质,为可得然胶在乳化肉糜类肉制品中的应用提供理论依据。     

N-Nitrosothiazolidine and its 4-Carboxylic Acid in Frankfurters Containing Alaska Pollock

In marine fish of the gadoid family trimethylamine oxide can decompose to formaldehyde. It can then react with cysteine and cysteamine, that may in turn react with nitrite, if present, to form N-nitrosothia-zolidine-4-carboxylic acid (NTHZC) and N-nitrosothiazolidine (NTHZ). The NTHZC and NTHZ content of Alaska pollock surimi-meat frankfurters were similar to or lower than those found in an all-meat control, even at 50% substitution. No correlation was found between age of the fish protein prior to processing into surimi meat frankfurters and any measured variables.     

High-pressure-cooked Low-fat Pork and Chicken Batters as Affected by Salt Levels and Cooking Temperature

The application of high pressure (200 and 400 MPa, 30 min) favored water and fat binding properties of chicken and pork batters even at low ionic strength. Textural properties of meat batters (particularly hardness and chewiness, and to a lesser extent springiness and cohesiveness) were influenced by cooking temperature. High pressures influenced the texture of batters, so that pressurized samples were less hard, cohesive, springy or chewy than nonpressurized samples; this effect was not related to on salt concentration. High pressure treatment limited the formation of gel structures, which probably was associated with its preserving effect against thermal denaturation of meat proteins.     

Effects of Reduced Salt (NaCI) Levels on the Stability of Frankfurters

Frankfurters were manufactured with beef-pork mixtures using commercial procedures and with varying levels (2.5%, 2.0%, 1.5%, 1.0%) of two types of NaCl (granulated, flake). Parameters investigated included weight losses, composition, pH and microbial counts. At pH values above 5.7, salt levels >2.0% gave stable emulsions of high smokehouse yield (>92.9%). Reduction of salt level to <1.5%, or a low pH (<5.6), resulted in decreased smokehouse yield (86.4–91.3%), poor peelabillty and appearance, and, in certain instances, formation of fat caps. Flake NaCl did not improve emulsion properties compared to regular granulated salt. Microbial growth varied and reflected initial pH values and pH changes during storage (8°C). Variations in final product composition due to emulsion losses with reduced salt levels may have overshadowed the effect of salt level on total microbial growth.     

Physical Properties of Low-fat Sour Cream Containing Exopolysaccharide Producing Lactic Acid

Syneresis, color, apparent viscosity, and texture of three treatments of low-fat (6%) sour cream were compared. Samples were made using SC 801 (commercial sour cream culture with 3 m exopolysaccharide capsule) alone, or + S-3 (Streptococcus thermophilus with 2 m capsule) at 75:25 (v/v), or + S-4 (Streptococcus thermophilus with no capsule) at 75:25 (v/v).Treatments S-4 and S-3 resulted in higher syneresis. No differences were found among color ‘L*’,‘a*’, and ‘b*’ values but S-3 had higher viscosity than S-4. No differences in cohesiveness occurred but SC 801 had higher adhesiveness than did S-4. SC 801 had the highest gumminess and S-4 the lowest.