共查询到19条相似文献,搜索用时 140 毫秒
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以新鲜猪肉、胡萝卜和鹅骨泥为原料,制作鹅骨泥营养强化灌肠,以感官评价、剪切力和系水力为测试指标,通过 L9(34)正交试验筛选几种原料的最佳配比,并对其营养成分进行测定.结果表明:几种原料的最佳用量分别为鹅骨泥4%、瘦肥肉质量比4:1、胡萝卜10%(以猪肉质量计),在此最佳配比条件下,鹅骨泥营养灌肠产品的感官评为12分、剪切力为0.38N、系水力为96.83%;营养成分分析测定结果表明,鹅骨泥营养灌肠的蛋白质含量为20.26%,脂肪含量为21.77%,钙、磷含量分别为0.40%、0.26%,VA、β-胡萝卜素含量分别为450、48mg/kg,含有17种氨基酸,其中必需氨基酸 7种,天门冬氨酸和亮氨酸含量较高,分别为1.625、1.61g/100g.这表明鹅骨泥营养灌肠是一种高蛋白、矿物质丰富、维生素含量高、氨基酸组成齐全的肉制品 相似文献
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以鲜葛根汁和用柠檬皮脱腥处理的海带浸提液为原料,研制出鲜葛根海带复合饮料。经过单因素试验和正交试验得出:在0.3%柠檬酸添加量的基础上,复合饮料的最佳配比为:每100g复合饮料中含海带浸提液12g、葛根汁18g、蔗糖5.5g。 相似文献
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以苦瓜汁、海带浸提液、木糖醇为原料研制复合无糖饮料。通过单因素试验和正交试验,得到该饮料的最佳配比为:每100ml复合饮料中含苦瓜汁18ml、海带浸提液28ml、木糖醇5g。 相似文献
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以苦荞浸提液、脱腥海带浸提液和木糖醇为原料,采用单因素试验和正交试验的方法研制苦荞海带无糖复合饮料。在柠檬酸添加量为0.3%的基础上,确定复合饮料的最佳配比为:每100ml复合饮料中,苦荞浸提液为14ml,海带浸提液为6ml,木糖醇为6g。 相似文献
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为研究海带酱的最佳发酵工艺,在考察湿海带与湿黄豆比例、米曲霉与黑曲霉比例、盐浓度和盐水添加量等单因素对海带酱氨基态氮影响的基础上,采用响应面法对海带酱的米曲霉和黑曲霉发酵工艺进行优化。结果表明,海带酱的最佳发酵条件为:湿海带与湿黄豆比例为3:1,米曲霉与黑曲霉比例为2:1,盐浓度为14.5%,盐水添加量为77%,该条件下海带酱中氨基态氮值达到最高,为0.76%±0.04%,与理论预测值基本一致。这表明使用最佳发酵条件制作海带酱,可提高氨基态氮含量,增强海带酱的鲜味。同时,该海带酱营养成分为:能量171.33±1.15 kJ/100 g,蛋白质3.22±0.04 g/100 g,脂肪1.92±0.03 g/100 g,碳水化合物5.68±0.06 g/100 g,钠2633.00±1.00 mg/100 g;其中,氨基态氮含量符合GB/T 24399-2009《黄豆酱》标准。本研究可为发酵酱制品的进一步开发与利用提供一定的技术指导。 相似文献
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The effectiveness of a typical production process for eliminating Escherichia coli O157:H7 in directly acidified all‐beef summer sausage was evaluated for formulations of different fat contents (approximately 8 and 17%) and types of direct acidulant (encapsulated citric or lactic acid). Raw batter inoculated with E. coli O157:H7 to an initial level of ca. 7.4 log cfu/g was stuffed into 64‐mm casings and processed according to a thermal processing schedule used by a small commercial processor for directly acidified summer sausage products (maximum internal product temperature of 70C, followed by cold showering). For all‐beef summer sausage, log reductions ranged from 5.3 to 5.5 cfu/g when product reached 64.4C (148F) internal temperature (IT) and 70C (158F) IT, and from 6.3 to 6.5 log cfu/g reductions when product reached 37.8C (100F) IT after thermal processing and cold showering. No differences in E. coli O157:H7 counts were observed for products with different fat or acid contents. 相似文献
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Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages 总被引:1,自引:0,他引:1
Ravyts F Barbuti S Frustoli MA Parolari G Saccani G De Vuyst L Leroy F 《Journal of food protection》2008,71(9):1817-1827
Application of bacteriocin-producing starter cultures of lactic acid bacteria in fermented sausage production contributes to food safety. This is sometimes hampered by limited efficacy in situ and by uncertainty about strain dependency and universal applicability for different sausage types. In the present study, a promising antilisterial-bacteriocin producer, Lactobacillus sakei CTC 494, was applied as a coculture in addition to commercial fermentative starters in different types of dry-fermented sausages. The strain was successful in both Belgian-type sausage and Italian salami that were artificially contaminated with about 3.5 log CFU g(-1) of Listeria monocytogenes. After completion of the production process, this led to listerial reductions of up to 1.4 and 0.6 log CFU g(-1), respectively. In a control sausage, containing only the commercial fermentative starter, the reduction was limited to 0.8 log CFU g(-1) for the Belgian-type recipe, where pH decreased from 5.9 to 4.9, whereas an increase of 0.2 log CFU g(-1) was observed for Italian salami, in which the pH rose from 5.7 to 5.9 after an initial decrease to pH 5.3. In a Cacciatore recipe inoculated with 5.5 log CFU g(-1) of L. monocytogenes and in the presence of L. sakei CTC 494, there was a listerial reduction of 1.8 log CFU g(-1) at the end of the production process. This was superior to the effect obtained with the control sausage (0.8 log CFU g(-1)). Two commercial antilisterial cultures yielded reductions of 1.2 and 1.5 log CFU g(-1). Moreover, repetitive DNA sequence-based PCR fingerprinting demonstrated the competitive superiority of L. sakei CTC 494. 相似文献
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通过物理调控方式对广式腊肠进行干燥处理,以热风干燥为对照,研究低温+红外辐射和低温+红外+紫外辐射对广式腊肠干燥过程中水分、亚硝酸盐、色泽、脂肪氧化等理化指标和质构的影响。结果表明:在低温+红外和低温+红外+紫外环境下Page模型能较好地模拟其干燥过程;多个理化指标的动态变化与热风干燥的有明显区别,明度值和红度值都比热风干燥的高,但成品的亚硝酸盐残留量等指标都在GB 5009.33-2010的正常范围内。在低温+红外和低温+红外+紫外干燥环境下腊肠的酸价分别为2.31,2.45 mg/g,过氧化值分别为0.019,0.018g/100g。以热风干燥工艺为对照,低温+红外辐射和低温+红外+紫外辐射均能增加腊肠的硬度、弹性、胶黏性和咀嚼性,硬度分别为49.3,47.4N;弹性分别为4.86,4.69mm;胶黏性分别为27.1,25.7N;咀嚼性分别为131.71,120.45mJ。说明在低温环境下用红外和紫外辐射进行干燥处理可以提高广式腊肠的口感、色泽和质构特性,在低温+红外辐射环境下效果最佳。 相似文献
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选择4 ℃和-18 ℃两个贮藏温度对发酵镜鲤鱼糜肠在贮藏期间品质及氧化特性的变化进行研究。分别测定4 ℃和-18 ℃下贮藏90 d和180 d内发酵镜鲤鱼糜肠的pH、水分含量、白度、感官质量、TBARS及TVB-N值。结果表明,贮藏90 d内,-18 ℃贮藏发酵镜鲤鱼糜肠的pH始终较4 ℃中鱼糜肠的pH低;水分含量和白度优于4 ℃贮藏;TBARS、TVB-N值分别由起始的1.6、18 mg/100 g升至2.46、20.65 mg/100 g,但始终低于4 ℃贮藏的鱼糜肠且差异显著(p<0.05);-18 ℃贮藏可以更好地保持鱼糜肠的滋气味、组织状态等感官品质。经综合评估,与4 ℃相比选择-18 ℃对发酵镜鲤鱼糜肠进行贮藏能更好地保持其品质并能减缓氧化进程。 相似文献
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Wijnker JJ Tersteeg MH Berends BR Vernooij JC Koolmees PA 《Journal of food protection》2008,71(6):1199-1204
A histological study was undertaken to determine the efficiency in the removal of the mucosa and Peyer's patches by standard processing of bovine intestines into natural sausage casings. The second objective was to calculate the quantity of lymphoid and nervous tissue per consumable sausage. For the histological analysis, intestinal samples were collected from 80 beef cattle during the slaughter process. Fresh and cleaned intestines were compared in analyzing the thickness of the intestinal wall, weight reduction during cleaning, removal of the mucosal layer, and the presence of lymphoid and neural tissue after cleaning. The obtained data indicate a weight reduction of about 50% during standard cleaning procedures, as 90% of the mucosa and 48% of the lymphoid tissue are removed. Based on the quantitative histological image analysis, it was calculated that 1 m of cleaned casings, weighing on average 64 g, contains about 2.8 g of mucosa, 0.3 g of lymphoid tissue, and 0.1 g of neural tissue. Assuming, in a worst-case scenario, that the sausage casing is ingested when consuming 200 g of sausage at one meal, this consumption includes 0.09 g of lymphoid tissue and 0.02 g of neural tissue as part of the sausage casing. These data can be included in a risk assessment on the potentialexposure of consumers to bovine spongiform encephalopathy infectivity after eating sausages in beef casings. 相似文献
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发酵牛蒡保健香肠的研制 总被引:1,自引:0,他引:1
将牛蒡制成菜泥添加到肉馅中,以干酪乳杆菌和玫瑰色微球菌为发酵剂生产牛蒡发酵香肠。确定最佳工艺条件为:干酪乳杆菌和玫瑰色微球菌的比例为1:1,接种量107CFU/g,发酵温度为30℃,发酵时间为8~12h,牛蒡添加量为10%。按此工艺生产出的牛蒡发酵香肠的肠衣表面干爽、完整、无斑点,截面颜色鲜艳,切面光润;牛蒡泥分布均匀,结合紧密,无气泡;肉质鲜嫩,产品兼有发酵香肠和牛蒡的特殊味道,无异味;产品的理化和微生物指标均符合国家标准。 相似文献