猪肉肠中亚麻籽胶、卡拉胶和黄原胶的相互作用

研究猪肉肠中亚麻籽胶、卡拉胶和黄原胶的相互作用。采用析因设计,在猪肉肠加工过程中,添加不同量的亚麻籽胶、卡拉胶和黄原胶,分析上述胶类对猪肉肠保水性、保油性的影响。结果表明：添加亚麻籽胶可显著地增强猪肉肠在60℃条件下烘20、40、60、80min的保水能力(P＜0.01)。卡拉胶对猪肉肠在60℃条件下烘20、40min的保水能力无显著性的影响,亚麻籽胶与黄原胶对猪肉肠在60℃条件下烘20、40min都有显著性交互作用(P＜0.05);保水能力从高到低依次为：亚麻籽胶、黄原胶、卡拉胶。亚麻籽胶对猪肉肠用乙醚浸提40min和60min的保油性有显著性的影响(P＜0.05),黄原胶和卡拉胶对保油性没有显著性的影响;保油能力高到低依次为：亚麻籽胶、黄原胶、卡拉胶。     

Textural and Sensory Properties of Low-Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt

Low-fat beef sausages with 23% added water, 1 or 2.5% NaCl, 0.5% polysaccharide gums, and pH adjusted to 5.2, 5.6 or 6.2, were analyzed for textural properties. The l - and k -car-rageenans increased (P<0.05) cooking yield, hardness, and bind strength for 1%-salt sausage, but had little effect on the 2.5%-salt sausage. Sausages containing alginate, locust bean gum, and xanthan gum were softer, more deformable, crumbly and slippery (P<0.05), when compared to nongum controls. An increase in pH sharply enhanced the bind strength in all gum treatments. Both the instrumental and sensory panel results suggested that α- and k -carrageen-ans were the only acceptable gums for use in low- or high-salt beef sausage products.     

转谷氨酰胺酶改善PSE 猪肉西式香肠质构特性的研究

探讨转谷氨酰胺酶(transglutaminase,TG)及处理工艺对PSE 猪肉香肠质构特性的影响。测定在不同TG 质量分数、TG 处理时间、加热方式的条件下PSE 肉和正常肉(red,firm and non-exudative,RFN)肉糜蒸煮损失、凝胶强度和色度指标。结果表明：添加0.3% 的TG 可显著提高香肠的凝胶强度,但蒸煮损失也会增加;4℃条件下TG 处理的时间以2h 为宜;在20℃热水中升温加热比在75℃热水中直接加热所形成的凝胶强度大、蒸煮损失小;TG 质量分数和处理时间对凝胶色泽无显著影响,加热方式对凝胶的亮度(L*)和红度(a*)有显著影响。TG 处理可促进猪肉蛋白质的交联,改善PSE 猪肉西式香肠的质构品质。     

猪肉火腿肠综合品质的研究

对在超市购买的3种猪肉火腿肠的理化指标、微生物指标、感官评定、质构特性、微观结构和色泽进行了研究,结果表明,3种猪肉肠的硬度、胶着性、咀嚼性、剪切力和亮度值存在显著性差异;猪肉肠A和C的弹性与猪肉肠B的弹性存在显著性差异;猪肉肠A和B的内聚性与猪肉肠C的内聚性存在显著性差异;3种猪肉肠的硬度和胶着性、咀嚼性和剪切力数值依次减小;猪肉肠A、B的理化指标和微生物指标总体相对较好,猪肉肠A的色泽最好,猪肉肠B的口感、风味和微观结构最好,两者的总体接受性相当,猪肉肠C的嫩度好。综合各指标总体评价,猪肉肠A和B的综合品质好于猪肉肠C。     

卡拉胶/刺槐豆胶对猪肉糜品质的影响研究

亲水性胶体是用于改善肉制品品质的常用添加剂之一。本文通过在猪肉糜中添加卡拉胶和刺槐豆胶,研究两种胶体及其复配对猪肉糜色差、质构、水分活度的影响。研究结果表明,适宜比例的卡拉胶与刺槐豆胶的复配胶对猪肉糜品质的改善起到了一定的作用。卡拉胶/刺槐豆胶添加量为0.16%/0.24%时,猪肉糜品质较佳,硬度达到521.20±15.40,咀嚼性达到27.00±10.40,失水率降低至0.040±0.002。     

Storage Stability of Vacuum Packaged Frozen Pork Sausage Containing Soy Protein Concentrate, Carrageenan or Antioxidants

Fresh pork sausage patties containing carrageenan, without or with soy protein and an antioxidant were packaged with or without vacuum. They were evaluated for sensory properties, visual color, thiobarbituric acid reactive substances (TBARS), and Hunter color ‘L’, ‘a’, ‘b’ values at 4-wk intervals during 16 wk frozen storage. Rosemary extract was as effective as butylated hydroxytoluene (BHT)/propyl gallate (PG)/citric acid (CA) in antioxidant properties, but patties with BHT/PG/CA showed less surface discoloration (P < 0.05). In fat-control (FC) products, antioxidants combined with vacuum packaging provided optimum protection against rancidity. With vacuum packaging (VP), reduced-fat products maintained acceptable quality (TBARS and sensory properties) during 16 wks frozen storage.     

Sensory Characteristics of Frankfurters as Affected by Salt, Fat, Soy Protein, and Carrageenan

Continuous variables, salt, fat, and either soy protein or iota-carrageenan, were evaluated using response surface methods to formulate a lower salt/ lower fat franktirter with acceptable palatability attributes. Soy protein increased hardness and off-flavor, and decreased juiciness, saltiness, and flavor intensity. Soy protein should be added to frankfurters at < 3.0% to minimize this effect. Carrageenan increased hardness at low salt concentrations (below 1.7%) and decreased juiciness at fat concentrations > 15%. Flavor intensity increased as carrageenan and fat level increased at 1.3% salt. At 1.65% salt, off-flavor intensity decreased as fat content increased and carrageenan decreased.     

Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage Conditions

The individual and combined effects of muscle vitamin E level, cooking conditions (duration, temperature and rate) and packaging on lipid oxidation in refrigerated cooked pork were examined. Oxidative stability following cooking was higher in pork with a higher vitamin E level (p<0.01), cooked at a lower cooking temperature (p<0.01), cooked for a shorter time (p<0.01), cooked at a faster cooking rate (p<0.05) or stored in vacuum packs (p<0.01). Significant two-way and three-way interactions were observed between the effects of muscle vitamin E level, cooking conditions and packaging on lipid oxidation. Adopting more than one of these approaches to minimize lipid oxidation was more effective than adopting a single approach.     

Extrusion for Producing Low-fat Pork and its Use in Sausage as Affected by Soy Protein Isolate

Low-fat pork was produced at extrusion temperatures (ET) of 25, 32.2,43.3,54.4, or 65.6°C with addition of soy protein isolate (SPI) at 0,1.5, or 3% and evaluated by measuring chemical and physical properties of low-fat pork sausage links. ET and SPI addition influenced moisture retention and fat reduction. The highest ET(65.5°C) gave the highest fat reduction in extrudates. TBARS decreased as ET and SPI increased. Extrudates at higher ET made darker and redder sausages. The hardness value of the control was not different from that of sausages from 65.6°C ET extrudates. The fat-reduced sausages were more springy and cohesive than the control. Depending on fat reduction, twin-screw extrusion influenced sausage color, texture, and lipid oxidation. The sausage links from 65.6°C ET extrudates with 1.5% SPI had the lowest fat, lowest TBARS, least cooking loss and were not different in hardness from control high-fat sausages.     

卡拉胶和魔芋胶的复配及其在香肠类产品中的应用

本文旨在对卡拉胶和魔芋胶复配进行了研究,当卡拉胶∶魔芋胶=1∶1混合、总量为0.6%加入香肠类产品中,产品质构有明显提升,工业生产中值得推广应用。     

卡拉胶及糖、盐存在时对勾兑牛奶酒稳定性的影响

探讨了乙醇体积分数、卡拉胶质量分数以及卡拉胶与糖、盐共存时对牛奶酒体系稳定性的影响 .结果表明 ,随着乙醇体积分数的增加 ,牛奶酒体系粘度呈线性增加 ,当乙醇体积分数超过30 %时其稳定性被破坏 .卡拉胶的加入会对体系的稳定性产生一定的改善作用 ,而柠檬酸三钠的添加 ,能使这种改善作用明显提高 .添加质量分数为 10 %的蔗糖对稳定性不能起到改善作用 ,当柠檬酸三钠和蔗糖共同存在时 ,对体系的稳定性影响以蔗糖为主 .同时 ,在柠檬酸三钠存在下 ,将添加卡拉胶的牛奶酒在 4 0℃条件下进行加速贮藏试验 ,测定了这一过程中pH值、粘度和色度的变化     

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.     

猪肉肠中亚麻籽胶、大豆分离蛋白、酪蛋白的相互作用研究

研究猪肉肠中亚麻籽胶、大豆分离蛋白和酪蛋白的相互作用。采用析因试验设计,在猪肉肠加工过程中,同时添加不同质量分数的亚麻籽胶、大豆分离蛋白和酪蛋白,分析上述添加物对产品保水性、保油性的影响。结果显示：添加亚麻籽胶对猪肉肠在60℃条件下烘20min的保水能力有极显著的影响(P＜0.01),然而,亚麻籽胶对猪肉肠在60℃条件下烘40min的保水能力没有显著的影响(P＞0.05)。酪蛋白的添加对猪肉肠在60℃条件下烘20min和40min的保水能力有显著的影响(P＜0.05)。保水能力上,从高到低依次为：酪蛋白、亚麻籽胶、大豆分离蛋白。亚麻籽胶的添加显著地影响了用乙醚浸提20、40、60min猪肉肠的保油性(P＜0.05),大豆分离蛋白和酪蛋白也有类似结果。大豆分离蛋白对猪肉肠用乙醚浸提60min的保油性有极显著性影响(P＜0.01),并且,亚麻籽胶与大豆分离蛋白有显著的交互作用(P＜0.05)。在保油能力上,大豆分离蛋白强于酪蛋白。     

Oxidative Stability of Cooked Comminuted Lean Pork as Affected by Alkali and Alkali-Earth Halides

Lipid oxidation of comminuted lean pork containing alkali or alkali-earth metals (at 100 or 200 meq/kg sample) was monitored over a 7-day storage at 4°C using the 2-thiobarbituric acid-reactive substances (TBARS) test. For samples exhibiting an antioxidative effect, further studies were carried out to determine their content of volatiles. Fluorides and iodides of alkali metals inhibited lipid oxidation in meat model systems as reflected in TBARS values and hexanal contents. A high correlation (r = 0.9263) existed between hexanal contents and TBARS values of treated meat. Chloride and bromide salts of alkali and alkali-earth metals exhibited a slight prooxidative influence on lipid oxidation. Fluorides of alkali-earth metals did not exhibit antioxidant activity, presumably due to an ion-pairing mechanism, while their iodide analogues retained antioxidative activity.     

降低食盐添加量对火腿肠的感官、质构及保水特性的影响

为研制低钠盐火腿肠,研究降低食盐添加量对火腿肠质量的影响。设置6个不同的食盐添加量梯度(以原料猪肉质量为基准计)：3%(对照)、2.5%、2.0%、1.5%、1.0%、0.5%,分别对产品的水分活度、保水性和质构进行测定,同时进行感官评分。结果表明：随着食盐添加量的降低,火腿肠的水分活度逐渐升高,而保水性逐渐下降;质构测定显示,产品的硬度、咀嚼度、黏聚性也随着食盐添加量的下降而降低,当食盐添加量极低时,这种下降趋势很明显,但弹性却变化不大;感官评定结果表明,随着食盐添加量的降低,火腿肠颜色变浅,切面粗糙,咸味下降,当食盐添加量降低到1.0%时不易被接受。因此,食盐对猪肉火腿肠的感官、质构和保水性等有着重要的作用,本研究为进一步调整配方开发低钠盐火腿肠提供了重要参考。     

卡拉胶、转谷氨酰胺酶及大豆分离蛋白对猪PSE肉低温香肠保水性和感官品质的影响

为研究卡拉胶、转谷氨酰胺酶（transglutaminase,TG）及大豆分离蛋白对猪PSE（pale、soft、exudative）肉低温香肠保水性和感官品质的影响,通过单因素试验和L9（34）正交试验,以蒸煮损失和感官品质为参考指标,确定最适添加量。结果表明：单独添加卡拉胶或大豆分离蛋白可以明显改善猪PSE肉低温香肠的蒸煮损失（P＜0.05）,TG添加量超过0.6%会导致猪PSE肉低温香肠的保水性发生显著下降（P＜0.05）;正交试验进一步优化后确定卡拉胶、TG及大豆分离蛋白的最适添加量分别为0.5%、0.2%和4%;通过优选后的正交工艺进行验证发现,该工艺对猪PSE肉低温香肠的保水性和感官品质有明显的改善作用。     

熏煮香肠中脂肪、食盐、淀粉和水分含量对其质构的影响

质构是熏煮香肠的重要品质特征之一,脂肪、食盐、淀粉和水分含量是影响其质构的主要原辅料组成。文中应用质构剖面分析方法(textureprofileanalysis,TPA)对脂肪、食盐、淀粉和水分含量四因素的交互效应对熏煮香肠质构的影响进行了研究。结果显示,脂肪含量对熏煮香肠的硬度、粘聚性和咀嚼影响最大(调整R分别为129·34、0·051和33·14),而水分添加量对熏煮香肠的弹性影响最大(调整R为0·20)。通过感官评定与机械测定之间的相关分析,发现感官评定指标与机械测定的相应指标硬度、弹性、粘聚性和咀嚼性相关性较好(特别是硬度r=0·94和弹性r=0·89)。     

Physicochemical and Sensory Qualities of Fresh Pork Chops as Affected by Phosphate, Ascorbate or Sorbate Dipping Prior to Irradiation

Fresh pork chops were dipped for a target absorption of 0.5% sodium tripolyphosphate (STPP), 550 ppm sodium ascorbate (SA), or 0.1% potassium sorbate (PS) prior to irradiation (1.0 kGy). Untreated pork chops, both irradiated and unirradiated, were used as controls. Dipping with STPP decreased drip loss and improved color and lipid stability of irradiated chops and resulted in better tenderness and juiciness scores than undipped, irradiated samples. Also, STPP treated chops had similar or better physicochemical and sensory properties than untreated (no irradiation, no dipping) controls. Dipping with SA or PS had little effect compared with STPP, but improved some sensory qualities.     

Characteristics of High- and Low-Fat Bologna Sausages as Affected by Final Internal Cooking Temperature and Chilling Storage

A study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg⁻¹) and low-fat (100 g kg⁻¹) bologna sausage. High-fat sausages were harder and chewier than low-fat sausages. Lower fat contents were accompanied by a significant reduction in the cooking loss and purge loss. Binding properties were not affected ( P> 0·05) by final internal cooking temperature. In general, Hunter colour parameter a values were higher in low-fat samples subjected to a high final internal cooking temperature than in those cooked up to only 63°C. High internal temperatures produced harder meat emulsions, an effect which was more pronounced in high-fat than in low-fat sausages. Cohesiveness and springiness of sausages was not affected ( P> 0·05) by heat treatment. There were no major variations in textural parameters as a result of chilled storage.