Fermented Sausage Casings

Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnecessary, and there is no problem with product spoilage during storage and transport. Today, artificial sausage casings are a better choice for production of large diameter sausages, while they are equivalent to natural casings for production of small diameter sausages.     

Utilization of Defatted Sesame Flour in Fermented Salami

Fermented salami was prepared containing 0, 9, 18 and 27% defatted sesame flour (DSF). Chemical and sensory analyses were performed on the products. Results indicated that DSF could be used at either the 9 or 18% level without detrimental effect upon sensory attributes but salami containing 27% DSF will have less desirable flavor.     

Isolation and Identification of Dry Salami Volatiles

The volatile constituents of air-dried, mold-fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic ether extract of the defatted meat were analyzed by high resolution gas chromatography and coupled gas chromatography-mass spectrometry. Most volatiles identified were derived from lipid degradation, from pepper (added as a spice), and from the degradation of pepper terpenes and phenolics. Neither typical intermediates of fatty acid autoxidation nor N-containing volatiles were among the 68 identified compounds. The contribution of lipid precursors was essential to overall flavor as were the microbial activities.     

食品中纳他霉素残留量变化的分析检测研究

采用高效液相色谱法对纳他霉素在食品中的稳定性和残留量进行了分析,发现在含纳他霉素食品体系中,随着食品放置时间的延长,纳他霉素在流体食品中会呈现分布不均匀,缓慢下降的现象.同时,根据残留量分析结果,推断纳他霉素在食品中存在一定程度的降解.     

一种干型蜂蜜发酵酒的研制

通过添加适量的营养物：A：0.4g/L,B：1.2g/L,C：0.5g/L,D：0.25g/L提高酒体的酒精度的同时降低蜂蜜酒的糖度;通过加热处理酒体解决了蜂蜜发酵酒沉淀浑浊问题。采用天然洋槐原蜜,经纯净水稀释至糖锤度为22°Bx,加入活化好的安琪葡萄酒高活性干酵母和营养物,于20℃下前酵20d,再于15℃下低温陈酿而成口感丰润细腻、外观澄清透明、闻香清新雅致的蜂蜜发酵酒,在室温闭光存放2年后,仍然无浑浊、沉淀发生。     

高效液相色谱法测定月饼中纳他霉素残留

建立了测定月饼中防霉剂纳他霉素的高效液相色谱分析方法。采用ODS分离柱,V(甲醇):V(水)=70∶30流动相,在303 nm波长下检测纳他霉素含量,测定结果的相对标准偏差为1.8%~7.3%,检出限为0.5mg/kg,平均回收率为77.8%~97.9%%。     

高效液相色谱法检测运动食品中的纳他霉素

建立一种快速、有效的高效液相色谱法测定运动食品中纳他霉素残留的方法。样品经甲醇提取后,采用HLB固相萃取小柱进行净化和富集。采用Waters RP C18色谱柱(4.6 mm×250 mm,5μm)分离,以甲醇∶水∶乙酸(体积比)=60∶35∶5作为流动相,用PDA检测器检测,外标法峰面积定量。结果表明,纳他霉素标准在0.50μg/m L~10.00μg/m L浓度范围内线性良好,相关系数r2为0.9999,检出限为10.0μg/kg,定量限为30.0μg/kg,加标回收率达到84.6%~90.5%。该方法具有前处理简单、净化效果好、灵敏度高和检测速度快的优点,适用于运动食品中纳他霉素残留的分离和定量检测。     

高效液相色谱法测定果酱中的纳他霉素

目的建立高效液相色谱法测定果酱中纳他霉素残留的检测方法.方法果酱样品经甲醇-水-冰乙酸(体积比为208010)溶剂提取.采用Hypersil ODS2 C18(200mm×4.0mm i.d.,5.0μm)色谱柱_,甲醇-0.75%磷酸水溶液(体积比为7525)为流动相,流速1.00mL/min,检测波长304nm.结果果酱中纳他霉素含量在0.5-100mg/kg范围时与峰面积呈良好的线性关系(r=0.9999),加标回收率93.14%～8.24%(n=6),相对标准偏差(RSD)0.72%～1.49%;在番茄酱和草莓酱样品中,其检出限分别为0.06mg/Kg和0.05mg/Kg(信噪比为3).结论该方法简便、准确,可作为果酱中纳他霉素含量的测定方法.     

发酵干香肠中挥发性成分的分析

采用同时蒸馏萃取方法结合气谱 /质谱联用仪 ,以壬烷作为内标 ,对发酵干香肠中的挥发性成分进行定性和半定量分析。共鉴定出 74种成分 ,总含量为 2 9 2 9μg等量壬烷 /g干基 ,主要由萜类、醛类、烷烃类、酮类、苯酚类、醇类、酸类和酯类等组成 ,其中萜类和醛类是主要成分 ,分别来自添加的黑胡椒和脂类的分解与氧化。     

Comparison of Bacteriological Status During Ripening of Traditional Fermented Sausages Filled into Different Diameter Artificial Casings

The ripening process of fermented sausages is affected by diameter and type of sausage casings, and depends on changes in the microflora, important from hygienic and technological aspects. The aim of this study was to compare the bacteriological status sausages which were stuffed in artificial collagen sausage casings of different diameters (35 mm and 60 mm) during ripening and drying. The sausage stuffing was the same, as was the uncontrolled ripening conditions. In bigger diameter sausages, significantly higher average total bacterial count, enterobacteria and lactic acid bacteria counts were found than in smaller diameter sausages.     

丁香精油对鲶鱼肉风干肠品质的影响

为了探究丁香精油对鲶鱼肉风干肠品质及安全性的影响,在腌制好的鲶鱼肉馅中添加不同量的丁香精油（0.02%、0.03%、0.04%、0.05%,以肉馅质量计）,搅匀后经灌肠、风干制成鲶鱼肉风干肠,以不添加丁香精油组为对照。对风干肠的水分含量、水分活度（aw）、pH值、色差、硫代巴比妥酸反应物（thiobarbituric acid reactive substance,TBARs）值、微生物数量、生物胺含量、亚硝酸盐残留量、N-亚硝胺含量及感官品质进行测定,分析不同丁香精油添加量对鲶鱼肉风干肠品质及安全性的影响。结果表明：丁香精油添加量对鲶鱼肉风干肠水分含量、aw和TBARs值的影响较小,但能使aw低于对照组;当丁香精油添加量达到0.05%时,风干肠的亮度值最高,添加量的增加有利于产品红度值的提高;风干肠的pH值随着丁香精油添加量的增加呈现先降低后增加的趋势,0.03%丁香精油组的pH值最低;风干肠中亚硝酸盐残留量随着丁香精油添加量的增加而降低,抑制率最高达到38.7%（0.05%组）;丁香精油能促进风干肠中乳酸菌的增长,不同添加量组间差异不显著,0.03%组肠杆菌科数量显著低于CK组;风干肠中生物胺的总量随着丁香精油添加量的增加而降低,对腐胺和组胺的抑制效果较好;0.02%组和0.03%组风干肠N-亚硝胺含量最低;感官评价结果显示,0.03%丁香精油组风干肠综合评分较高。综合分析,丁香精油添加量越大,越有利于提升风干肠的品质和安全性,但是香辛料精油存在添加量过高掩盖风味的情况,因此认为丁香精油添加量为0.03%比较适宜。     

长保质期发酵干香肠的工艺研究

为了获得低酸且保质期长的发酵干香肠,以感官评分、pH和水分活度(Aw)为指标,考察发酵温度、发酵时间、干燥温度和干燥时间对香肠发酵工艺的影响。通过正交试验得到发酵香肠的最佳生产工艺为:发酵温度25℃,发酵时间48 h,干燥温度60℃,干燥时间4 h,所加工的发酵香肠常温下保质期可以达到2年以上。     

Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages

The effect of proteinases, from Lactobacillus paracasei subsp. paracasei NCDO151 and from Bacillus licheniformis (Alcalase, NOVO Nordisk), on the ripening of dry sausages was compared. Increased levels of starter bacteria, d-lactic acid, a sharper pH-drop and changes in chromato-graphic profiles (by gas chromatography/mass spectrometry) indicated that the enzyme from Lactobacillus paracasei accelerated the dry sausage ripening. This effect was not detected in sausages with the Alcalase enzyme. Higher sensory scores on maturity flavor, color, hardness and others, confirmed that sausages containing proteinase from L. paracasei showed the same maturity after 14 days as those without enzymes or with the Alcalase enzyme after 28 days.     

大蒜对干发酵香肠中肠道菌的抑制作用研究

本文以植物乳杆菌6003作为乳酸菌发酵剂，以大肠菌O139和鼠伤寒沙门氏菌代表肠道菌，添加于模拟干发酵香肠肉汤中。通过不同浓度的大蒜对模拟肉汤影响研究，表明0．05％大蒜和0．1％大蒜即分别能有效延缓模拟肉汤中鼠伤寒沙门氏菌的增殖及大肠菌O139的增殖。l％的大蒜能完全阻止二种肠道菌在发酵期间的增殖。1％浓度大蒜对乳酸菌发酵剂没有抑制作用。     

发酵液中色氨酸含量的快速测定

报道了一种利用分光光度法快速测定发酵液中色氨酸的新方法。该方法基于在硫酸存在下 ,色氨酸与对二甲胺基苯甲醛缩合生成蓝色化合物 ,该产物在 60 0nm处有吸收峰 ,对色氨酸测定的范围为 0～ 1 0 0 μg/mL ,工作曲线方程为 C =2 3 .5 6A ,C为色氨酸 ,A为吸光度。相关系数为R2 =0 .9972。     

发酵酒中尿素的检测

发酵酒中尿素检测方法主要包括比色法、酶法和色谱法,综述了这3种方法的检测原理,并阐述了这些方法的优缺点及适用条件,最后展望了尿素检测的发展趋势     

汉森意大利腊肠休闲肉制品配方和加工工艺(标准型)

干燥肉脯是以畜禽肉为主要原料，此类肉干制品生产非常简单，用调料腌制肉块后，经烧煮烘烤等生产加工制成熟肉干制品即可。这种生产方式有着悠久的历史，优点为可以常温长时间保存，携带方便、食用方便；缺点是通过低水分活性来延长保质期，基本上没有肉香，营养不高。防腐剂和人工色素使用较为普遍，因生产技术简单，生产厂家众多，产品质量相差较大。     

气相色谱-质谱联用分析色拉米香肠的挥发性成分

本研究采用顶空固相微萃取技术与气质联用技术,对雨润集团的纳波利色拉米、米兰色拉米、匈牙利色拉米的挥发性风味成分进行鉴定分析。结果表明：从纳波利色拉米、米兰色拉米、匈牙利色拉米中分别检测到的风味成分分别有69种、59种、63种。其中,脂肪烃类、醇类、醛类物质是三种色拉米中主要的挥发性风味物质,其主要来源于脂肪的氧化降解,蛋白质、碳水化合物在加工过程中的生化反应及添加的香辛料和烟熏等特殊工艺,不同色拉米中各风味物质相对含量及种类数存在差异。     

Evaluation of Prerigor Freeze-Dried Beef in the Manufacture of Dry Fermented Sausage

Experiments were designed to determine the acceptability of prerigor freeze-dried beef in the manufacture of dry fermented sausage. Several chemical and physical variables were measured on dry fermented sausages prepared using (1) prerigor salted, freeze-dried, (2) prerigor unsalted, freeze-dried, (3) postrigor salted, freeze-dried, and (4) postrigor frozen beef as ingredients. Results showed that fat and moisture content, total shrinkage, Instron firmness and panel scores for juiciness, texture, and flavor were not affected to a large degree by treatment or rigor state of the beef ingredient. Generally, freezedried beef was found to be equal to conventional beef for dry sausage production regardless of when the freeze-dried beef was salted.