共查询到18条相似文献,搜索用时 131 毫秒
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肉制品加工中新型发色剂的研究 总被引:5,自引:4,他引:1
以新工艺制作西式腊羊肉为研究对象,探讨一种新型发色剂-山梨酸和六偏磷酸钠对西式腊羊肉的发色效果,结果与报道的结论不相符,还有待进一步研究。 相似文献
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本文介绍了羊肉糕的制作工艺,对肉的斩拌,烘烤、包装等制作工艺、辅料的加量和包装等方面进行了研究,成功的研制出了风味独特,外形新颖、有别于其它肉制品的新型肉制品——羊肉糕。 相似文献
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西式面点作为广受人们欢迎的一种食品,其制作工艺和原料也随着时代的变化和科技的进步而不断创新和改进。本文从西式面点的起源与发展现状、西式面点制作工艺的创新、西式面点原料的创新入手,对西式面点的创新与发展进行分析。 相似文献
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宁夏清真手抓羊肉特征指纹图谱的构建 总被引:1,自引:0,他引:1
采用气-质联用技术(GC-MS)建立手抓羊肉风味特征指纹图谱,为手抓羊肉品质评定、原料判断提供一种新方法.以不同年龄小尾寒羊前腿肉制作的手抓羊肉为研究对象,选取色谱图中的特征峰,构建不同年龄小尾寒羊前腿肉制作的手抓羊肉风味特征指纹图谱;通过夹角余弦法计算样品与指纹图谱相似度,并对其聚类分析.结果表明,手抓羊肉香味指纹图谱稳定性好,相似度高,具有较强的特征性和唯一性.该图谱能综合、准确地反映手抓羊肉的风味情况,为评价手抓羊肉品质评价提供一种新的思路方法. 相似文献
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正西式面点被称作西点,起源于欧美地区,以面粉、油脂、糖、乳品、鸡蛋为主要制作原料。与中式面点相比,西式面点在造型上更具独特性,因此,在对西式面点的艺术造型进行创新和改善时,可将西式面点自身的符号与图形艺术当作一个主要创新点。一、西式面点的创新设计艺术图形。西式面点属于设计艺术图形的一种载体,如果西式面点被广泛的推广和 相似文献
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清蒸羊肉(图1)原科:羊腩、山药、盐、胡椒粉、花雕。制作:羊肉飞水切条,山药切块,把所有原料码放入锅内,加汤,调味,加盖蒸两个小时即可。特点:羊肉软嫩,汤鲜味美。注意:此菜一定要选糕羊肉,味道才好。浓汤野山菌(图2)原料:金针菇、白灵菇、竹荪、杏鲍菇、浓汤、盐鸡粉。制作:将所有原料切丝,用高汤煨过,高汤调味,放入原料,至入味,勾芡即可。特点:汤浓不腻,鲜香爽滑。注意:原料一定要新鲜,汤要浓。 相似文献
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Wet-extracted concentrate spray dried at two pH levels was evaluated for use in protein-fortified bread and as a component in meat loaf to reduce juice and fat cook-out during baking and to reduce meat requirement. Bread loaves containing air-classified glandless cone, 100% wheat flour and LCP glanded flour were significantly larger in volume than loaves from other blends, but there was no real difference among loaf volume of breads containing these three treatments. pH of spray drying had a marked effect on baking properties of the wet-process cone; pH 4.5 yielded a poor quality loaf while pH 6.8 loaf volume was equal to bread containing glandless cottonseed flours. Taste panel evaluations showed meat loaves containing 25% wet-extracted protein concentrate to be quite acceptable: milder or more bland than all-meat loaves and somewhat softer or smoother in texture. 相似文献
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Carotenoids from tomatoes inhibit heterocyclic amine formation 总被引:1,自引:0,他引:1
Paola Vitaglione Simona Monti Patrizia Ambrosino Kerstin Skog Vincenzo Fogliano 《European Food Research and Technology》2002,215(2):108-113
Tomatoes are a rich source of antioxidants and they are commonly used for meat cooking in Mediterranean countries. The effects of tomato antioxidants on the formation of carcinogenic/mutagenic heterocyclic amines were investigated. A liquid model system containing as precursors creatinine, glucose and glycine in molar concentrations comparable to those present in bovine meat (chemical model system) was employed. A freeze-dried bovine meat juice (meat juice model system) was also used for some experiments. In both model systems, an inhibiting effect of tomato carotenoid fraction on the formation of imidazoquinolines (IQx, MeIQx and DiMeIQx) was observed. Using carotenoid extract at a concentration of 1000 ppm, inhibitions of 36% and 11% of IQx and MeIQx formation respectively in the chemical system and of 13% of MeIQx and of 5% of 4,8-DiMeIQx in the meat juice system was observed. The effect of the main tomato flavonoid, quercetin, was investigated using the meat juice system. Quercetin gave an inhibition of MeIQx formation between 9% and 57% with a maximum effect of 67% at 10 ppm. 相似文献
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Tomato seed, an abundant tomato processing waste product, contains high amounts of crude fat and protein. The protein is especially high in lysine, the limiting amino acid of cereal products. Dried, ground tomato seeds were added at 5, 10, 15, and 20% wheat flour replacement levels. The influence of tomato seed addition on amino acid content, loaf volume, and staling rate were studied. A sensory evaluation based on odor only was conducted to identify consumer attitudes towards “tomato seed bread.” The addition of tomato seed at a replacement level of 20% to a bread formula with shortening resulted in no significant change (P < 0.05) in staling rate, but showed an increase in specific loaf volume of 20.4%. No significant differences in specific loaf volume were found between bread with 3% shortening and the 10% tomato seed supplemental bread without shortening. Addition of fat extracted tomato seeds at the 20% level decreased specific loaf volume by 72%. The supplementation of wheat flour bread at the 10% and 20% replacement levels increased lysine by 40.2% and 69.0% respectively. 相似文献
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目的建立一种非标记蛋白定量法鉴别牛肉或羊肉中是否掺假。方法采用四极杆串联飞行时间高分辨质谱分析各种肉类蛋白酶解之后的样品,找到每种肉类特异的肽段,再用串联四极杆质谱测定特异肽段的定量结果,判定样本中是否有这种肉类存在。结果在测定的牛肉、羊肉、猪肉、鸡肉和鸭肉样本中,均找到每种肉类的特异肽段5~7条,从每种肉中选择3条肽段进行定量分析,可以很好地鉴别出牛羊肉中掺杂的其他肉类。结论该方法操作简便,结果可靠,灵敏度高,可用于在牛肉或羊肉中掺杂其他肉类的鉴别。 相似文献
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为了深入研究煮制羊肉不同组织在低温贮藏期间的品质变化特征,本实验以煮制羊肉的瘦肉,肥瘦相间和肥肉部分为主要原材料,采用真空包装的方式,对其在4 ℃或低温下贮藏28 d(每隔1周取一次样)期间的pH、质构特征、色差、挥发性盐基氮(Total Volatile Base Nitrogen, TVB-N)、菌落总体数量及其感官评价等相关指标的变化进行了研究。结果显示:在4 ℃下贮藏,熟制羊肉不同组织的pH变化相似,都是呈现先下降后上升的趋势;肥肉的质构特性都高于瘦肉和肥瘦相间肉的特性;在贮藏期间,羊肉不同组织的L*值和a*值都表现为逐渐减小的趋势(P<0.05),瘦肉的b*值表现为增大的趋势(P<0.05),而肥瘦相间和肥肉都表现为减小的趋势(P<0.05);羊肉三种不同组织的挥发性盐基氮(Total Volatile Base Nitrogen,TVB-N)和菌落总数的含量则一直处于增加的状态,肥肉的增加速度及数量高于瘦肉和肥瘦相间组织,它们的感官评价都呈现逐渐下降的趋势。并且在贮藏时间达到14 d时,羊肉的品质已经发生腐败现象。结果表明,在贮藏期间瘦肉组织的品质更好。 相似文献
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Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meat 总被引:1,自引:0,他引:1
Plain meat loaf and chili (a seasoned product) prepared with vacuum-packaged/frozen-and-thawed ground goat meat were aerobically refrigerated for 0, 3, or 6 days. The 2-thiobarbituric acid-reactive substances (TBARS) content of the plain loaf increased ~3200 and ~4200% after 3 and 6 days, respectively, while peroxide value (PV) increased 250 and 430%. The corresponding increases for chili were much smaller (29 and 79% for TBARS and 90 and 47% for PV), most likely due to antioxidative effects of culinary non-meat ingredients used in chili preparation. Trained sensory panel evaluations of plain loaf samples showed that "cooked goat meat/brothy" aromatic (associated with freshly cooked goat meat) intensity decreased (P<0.05) 3% in plain loaf samples stored for 6 days, while "cardboard" aromatic (associated with oxidized cooked meat) intensity increased (P<0.05) 31%. "Cardboard" scores correlated (P<0.05) with both TBARS and PV, but the correlation was higher with TBARS. 相似文献
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该研究将实时荧光定量PCR技术(real-time fluorescence quantitative PCR,r PCR)与微滴式数字PCR技术(micro-droplet digital PCR,dd PCR)相结合,利用dd PCR建立拷贝数和羊肉质量的函数关系,确立了基于r PCR定量检测羊肉含量的方法。特异性实验结果表明,除绵羊和山羊外,非目标物种DNA未出现特异性扩增;灵敏度实验结果表明,该方法的最低检出限为0. 01 ng/μL;通过对已知成分的混合样品和市售样品的检测表明,该方法能够对含量在5%以上的羊肉进行准确定量。因此,该方法在肉制品中羊肉含量检测和掺假鉴别方面具有较好应用潜力。 相似文献
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基于支持向量机的近红外光谱技术快速鉴别掺假羊肉 总被引:1,自引:0,他引:1
为实现掺假羊肉的无损鉴别,利用傅里叶变换近红外光谱分析技术建立混入鸭肉的掺假羊肉糜的快速检测方法。实验通过在羊肉糜中添加不同比例的鸭肉糜来制备掺假羊肉,采用近红外漫反射方式在全波段范围(100004000 cm-1)内采集羊肉、掺假羊肉和鸭肉的近红外光谱图,分别考察多元散射校正(Multiplicative scatter correction,MSC)、标准正态变量变换(Standard normal variate correction,SNV)、面积归一化(Area normalization)、标准化(Autoscale)、15点平滑处理(Smoothing)、一阶导数处理(1stderivative)的光谱预处理方法对所建支持向量机(nuSVM)判别模型的预测效果。结果显示,不同光谱预处理所建nu-SVM判别模型预测效果不同。其中,经标准化处理后所建的nu-SVM模型的预测能力最差为90.38%;15点平滑处理后所建nu-SVM模型的预测效果最好(96.15%),对建模集正确判别率为99.07%,对检验集正确判别率为96.15%;其余处理所建nu-SVM模型的判别能力介于二者之间。结果表明,采用近红外光谱技术结合15点平滑预处理后所建nu-SVM模型可以实现羊肉中的掺杂鸭肉的鉴别。 相似文献