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The aim was to use wheat dietary fibre and soy protein isolate as carriers of KI and KIO3 for fortification of processed meat with iodine. Products from minced pork were prepared with addition of iodised wheat fibre and soy isolate, and iodised table salt for comparison and the effects of thermal processing and storage on changes in iodine content were determined. It was shown that both alternative carriers limited the iodine changes in meat products compared with iodised table salt. However, wheat fibre was more effective in limiting iodine losses during thermal processing and soy protein during storage of the products. The greatest effect of the carriers was found in meat products fortified with the less stable KI. 相似文献
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The aim was to assess the effect of iodine salts (KI or KIO(3)) on lipid oxidation as well as changes in the availability of lysine and methionine and protein digestibility in frozen-stored processed meats. Three types of iodine salt carriers were used: table salt, wheat fiber and soy protein isolate. The results showed no catalytic effect of iodine salts on lipid oxidation in stored processed meats. The application of a protein isolate and wheat fiber resulted in the inhibition of lipid oxidation in meatballs. During storage of meat products the contents of available lysine and methionine as well as protein digestibility were decreased. The utilization of wheat fiber as an iodine salt carrier had a significant effect on the reduction of lysine losses. No protective properties were found for the wheat fiber or soy protein isolate towards methionine. 相似文献
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添加大豆蛋白可降低涂抹型再制干酪的成本,但也会对再制干酪的质构产生一定的影响。设计4因素3水平正交实验.应用TA—XT2i型物性分析仪考察添加了大豆蛋白后的再制干酪产品的质构变化,使用Statistix 8.0统计分析软件对实验结果进行统计分析并作出比较和对正交试验作极差分析。结果表明,4个因素在水平不同的9组正交实验的结果的差异性显著(p〈0.05),在极差分析中,4个因素对硬度的影响排序为D〉C〉A〉B;4个因素对剪切功的影响排序为D〉A〉B〉C;4个因素对粘着性的影响排序为A〉B〉D〉C;4个因素对感官评价的影响排序为A〉D〉C〉B。最后重做不同的最优组并再次测定各项指标,得到最好的组合为大豆蛋白添加量6%.黄油添加量10%,乳化盐添加量1、5%,加水量50%(均为质量分数,下同)。 相似文献
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在大豆分离蛋白(SPI)膜中添加NaCl、Na2CO3、Na2S2O3、Na3PO4、Na4P2O7、ZnCl2和FeCl3,通过研究膜的水分含量(WC)、可溶性干物质(TSM)、水蒸气透过系数(WVP)及其动态接触角(DCA)系统考察盐对SPI膜亲水性的影响。结果表明:NaCl和FeCl3使得SPI膜的WC分别增加7.4%和15.5%,Na4P2O7、Na2S2O3、Na3PO4、Na2CO3和ZnCl2分别使WC减少18.8%、18.9%、3.8%、7.6%和16.1%;NaCl和Na2S2O3使SPI膜的TSM略有增加,但Na3PO4、Na2CO3、Na4P2O7、ZnCl2和FeCl3使TSM分别降低32.3%、13.7%、7.1%、12.7%和23.9%;Na3PO4、Na4P2O7、Na2CO3和Na2S2O3及ZnCl2分别使WVP增加88.9%、51.4%、36.5%、28.7%和21.0%,NaCl不改变膜的WVP,而FeCl3使膜的WVP值略有下降;NaCl、Na2CO3、Na2S2O3和FeCl3使SPI膜在极性和非极性溶剂中的DCA均降低,而Na3PO4、Na4P2O7和ZnCl2使得SPI膜在极性和非极性溶剂中的DCA均提高。 相似文献
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Functional properties of films based on soy protein isolate and gelatin processed by compression molding 总被引:1,自引:0,他引:1
Soy protein isolate (SPI) based films, blended with gelatin and plasticized with glycerol at pH 10, were prepared by compression molding with the aim to obtain environmentally friendly materials for packaging applications. Different contents and types of gelatin were incorporated into SPI-based mixtures to improve mechanical properties. All films obtained were flexible and transparent. Films with 15% of bovine gelatin showed higher tensile strength and similar elongation at break compared with the ones without gelatin. Moreover, contact angle measurements showed that the addition of gelatin decreased the hidrophilicity of the films, while UV barrier properties were maintained. The effect of gelatin addition has been explained using Fourier transform infrared (FTIR) and the changes observed in the intensity of the bands corresponding to the amide group showed that gelatin interacts with SPI, which was confirmed by the decrease of total soluble matter. 相似文献
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Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan 总被引:12,自引:0,他引:12
Ouattar B Simard RE Piett G Bégin A Holley RA 《International journal of food microbiology》2000,62(1-2):139-148
A study was undertaken to evaluate the feasibility of using antimicrobial films, designed to slowly release bacterial inhibitors, to improve the preservation of vacuum-packaged processed meats during refrigerated storage. The antimicrobial films were prepared by incorporating acetic or propionic acid into a chitosan matrix, with or without addition of lauric acid or cinnamaldehyde, and were applied onto bologna, regular cooked ham, or pastrami. At various times during storage, packages were opened and the amounts of antimicrobial agents remaining in the chitosan matrix were measured. Regardless of film composition or meat product type, propionic acid was nearly completely released from the chitosan matrix within 48 h of application, whereas release of acetic acid was more limited, with 2-22% of the acid remaining in chitosan after 168 h of storage. Addition of lauric acid, but not cinnamaldehyde, to the chitosan matrix generally reduced the release of acetic acid significantly (P < or = 0.05) and the release was more limited onto bologna than onto ham or pastrami. In addition, the efficacies of the various films for inhibiting bacterial growth were tested against indigenous lactic acid bacteria and Enterobacteriaceae, and against Lactobacillus sakei or Serratia liqueficiens, surface-inoculated onto the meat products. Whereas lactic acid bacteria were not affected by the antimicrobial films under study, the growth of Enterobacteriaceae and S. liquefaciens was delayed or completely inhibited as a result of film application. Strongest inhibition was observed on drier surfaces (bologna), onto which acid release was slower, and with films containing cinnamaldehyde, as a result of its greater antimicrobial activity under these conditions. 相似文献
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The ohmic heating rate of a food is highly influenced by its electrical conductivity (σ). A survey of σ values of commonly used meat ingredients when dispersed as 5% (w/w) aqueous solutions/suspensions was undertaken. A subset was further investigated at typical usage levels in solution/suspension, and/or when incorporated into beef blends, while σ of selected cuts from five meat species (beef, pork, lamb, chicken and turkey) was also measured. Measurements were made from 5 to 85 °C and showed a linear increase in σ values with increasing temperature. In processed beef, addition of sodium chloride and phosphate (P22) caused a significant increase in σ which in turn would lead to an increase in ohmic heating rates. Furthermore, whole meats with lower endogenous fat or processed meats with the least added fat displayed higher σ and reduced ohmic heating times. In beef maximum σ was observed when fibres were aligned with the current flow. 相似文献
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为改善豆腐乳清蛋白及低聚糖的回收率、提高膜通量,研究采用转谷氨酰胺酶在豆腐黄浆水自然条件下(温度50℃、pH值6.0)对乳清原液预处理,使蛋白质聚合,方便后续分离工艺选用截留分子量大的超滤膜分离大豆乳清蛋白。数据显示转谷氨酰胺酶Ⅰ可有效催化大豆乳清蛋白聚合,1%的酶添加量50℃反应30min即可催化95%以上的大豆乳清蛋白聚合,酶添加量3‰,聚合时间延长至5h。与对照组相比,乳清采用酶法预处理然后超滤分离,蛋白截留率及膜通量分别提高了2倍和1.3倍,而低聚糖的透过率没有明显影响。试验结果表明,相对于单纯的超滤工艺酶聚合预处理乳清然后超滤的分离效果是显著的。 相似文献
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为探讨TGase酶对大豆与小麦混合蛋白凝胶性质的影响,本文研究了小麦蛋白的加入前后混合蛋白凝胶功能性质的变化规律。通过研究TGase酶添加量、反应温度、反应pH对混合蛋白凝胶特性的影响可知:蛋白浓度为11%(11 g/100 mL)保持不变,TGase酶添加量为30 U/g,反应温度为40℃,反应pH为7.0时,TGase酶对混合蛋白凝胶特性改善效果最强。对比小麦蛋白加入前后蛋白凝胶的性质,发现小麦蛋白的添加使得蛋白结构的β-折叠含量升高,游离巯基含量减少,凝胶弹性模量(G’)增强,形成了更为多空且紧密有序的三维网络结构,使得混合蛋白的凝胶性能显著增强(p<0.05)。 相似文献
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采用基于经典凯氏定氮法原理设计的KDN-08A半自动定氮仪对大豆分离蛋白中蛋白质含量进行快速测定.结果经t检验,与经典凯氏定氮法测得结果无显著性差异,且回收率在99.53%~100.19%之间.表明该方法测定结果准确可靠、操作简单快速,适用于大豆分离蛋白中蛋白质含量的测定. 相似文献
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Ozan Tas Ulku Ertugrul Mecit Halil Oztop Bekir Gokcen Mazi 《International Journal of Food Science & Technology》2021,56(11):5461-5470
Modification of food proteins to have improved functional properties is of great importance. In this study, modification of soy protein isolate (SPI) was achieved through glycation. SPI was glycated in a spray dryer (SD) and an incubator followed by freeze drying (FD). d -Allulose, an important rare sugar, was used in SPI glycation as the carbohydrate source, and results were compared with fructose. In addition to the sugar type, two different SPI powder: sugar ratios (1:1 and 5:1) were investigated. For the glycated samples, emulsification activity, free amino groups, protein solubility, Fourier-transform infrared spectroscopy analysis, antioxidant activity experiments and time-domain NMR relaxometry measurements for hydration were conducted. According to the results, the solubility of SPI that is limited in native form has shown a significant improvement after glycation through both FD and SD methods. Besides, glycation through the FD method was found to be more favourable due to its milder conditions than the SD method. Considering the physicochemical properties, the best combination for the highest glycation degree was found to be the samples prepared at the 1:1 ratio with d -Allulose in the FD method. Overall, it was concluded that glycation of SPI enhanced its functional properties such as antioxidant and emulsification activities. 相似文献
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High performance liquid chromatography on a Partisil-10 SCX column was examined as an alternative to conventional ion exchange chromatography as a means of quantitating the histidine dipeptides, anserine, carnosine and balenine in processed pig meats. Because the ratio of these dipeptides in skeletal muscle of the pig is different from that in other species commonly used for meat, it is possible to estimate the proportion of pig meat in processed meats. Several Australian pork products were found to contain a low proportion of lean pig meat. 相似文献