一氧化碳在鲜肉护色中的应用及安全性评价

讨论了一氧化碳对鲜肉色泽及腐败菌与致病菌的影响,概述了其在鲜肉护色中的应用方式,分析了一氧化碳在鲜肉护色中应用的安全性及应用前景。     

Use of “filtered smoke” and carbon monoxide with fish

This review deals with the importance of flesh colour for quality assessment of muscle food and possibilities of influencing the colour via muscle colour pigments. Carbon monoxide as reagent to stabilise muscle colour and processes producing CO for this purpose are highlighted concentrating on those using filtered smoke (FS) to treat fish muscle. The scientific background is discussed and an overview is given on the situation concerning food law in this respect in different countries. Received: September 5, 2007     

含CO气调包装对冷却肉肉色的影响

以宰后冷却24h的猪背最长肌为材料,用四组含不同浓度CO的混合气体进行气调包装,于4±1℃下贮藏,分别在第0、5、1O、15、20天测定相关指标。结果表明：CO气调包装能明显改善肉色,并使冷却内在贮藏期中保持稳定的鲜红色。与无氧组相比,CO和O2的共同存在可以使冷却肉肉色更加自然。     

含CO气调包装对冷却肉货架期和肉色的影响

以宰后冷却24h的猪里脊肉为材料,用四组含不同浓度CO的混合气体进行气调包装,于4±1℃条件下贮藏,分别在第0、5、10、15、20d测定相关指标.结果表明.CO气调包装可以明显改善肉色,使冷却肉在贮藏期中保持稳定的鲜红色.与无氧组相比,CO和O,的共同存在可以使肉色更加自然.选定的最佳气体配比0.4%CO、24%O:、50%CO2、25.6%N 可以大大改善冷却肉的肉色,并使冷却肉的货架期超过10d.四组处理样品在贮藏到第15d时,TVB-N值超过15mg/100g,细茵总数超过10.cfu/g,各处理对冷却肉的货架期影响差异不显著.     

A rapid spectroscopic method to detect the fraudulent treatment of tuna fish with carbon monoxide

Carbon monoxide (CO) can be used to treat fresh meat and fish in order to retain its ‘fresh’ red colour appearance for a longer period of time. In fact, upon aging, myoglobin is oxidized to met-myoglobin with the concomitant blue-shift and broadening of the Soret maximum, which brings about a change in the colour of the fish, revealing that it is no longer fresh. The use of carbon monoxide, which reacts with the oxy-myoglobin to form a fairly stable cherry red carboxy-myoglobin complex may mask spoilage, because the CO-complex can be stable beyond the microbiological shelf life of the meat. The presence of CO in tuna fish has been investigated by optical spectroscopy as the formation of the CO adduct can be easily detected by the combined analysis of electronic absorption spectra in their normal and second derivative modes, monitoring the intense Soret band at 420 nm. The presence of met- and oxy-myoglobin can obscure the presence of small amounts of the CO adduct; however, it can be revealed by chemically reducing the met- and oxy-forms to the deoxy-form in an anaerobic environment. This spectroscopic method provides a qualitatively rapid laboratory screening procedure for food control to unmask the presence of CO in frozen or fresh fish.     

On the specificity of tuna-directed primers in PCR-SSCP analysis of fish and meat

Single strand conformation polymorphism (SSCP) of an amplicon (148 bp) obtained by polymerase chain reaction (PCR) of the mitochondrial cytochrom b gene used to identify tuna species was studied with other fish and animal species. Single-stranded DNA (ssDNA) patterns of two to four strong bands were obtained with blue ling, carp, haddock, mackerel, mackerel shark, saithe, catfish, Alaska pollack, and skipjack which, however, differed from those obtained with tuna samples. Other fish species resulted in weak (cod, spined dogfish) or no ssDNA bands (Atlantic salmon, halibut, herring, pike-perch, plaice, redfish, sprat, trout). Samples from animals other than fish resulted in strong ssDNA bands differing from those of tuna and from each other (crayfish; cattle, European rabbit, fallow deer, hare, horse, red deer, roe deer; goose, turkey), in bands differing from tuna but not from each other (domestic goat/sheep, domestic pig/wild boar), or in weak bands (octopus, shrimp; chicken, duck). Increasing the stringency of PCR caused a more pronounced difference between strong and weak ssDNA bands. Inter-laboratory reproducibility of the method was good.     

Accumulation of carbon monoxide and carbon dioxide in stored canola

Production of carbon monoxide (CO) and carbon dioxide (CO(2)) from canola was studied in the laboratory and in commercial storage. Canola rapidly produced amounts of CO and CO(2) far exceeding those reported for dry cereal grain and dried peas and at levels dangerous to human health. In the laboratory, canola (5.8% m.c.) was stored in sealed flasks at 25, 35 and 45 degrees C for 12 weeks. Levels of CO, CO(2) and oxygen (O(2)) were then measured by gas chromatography. Average levels of CO and CO(2) increased with storage temperature. Levels of CO peaked at 6 weeks, exceeding 10,000 ppm v/v (1%) at 45 degrees C. CO(2) levels peaked at 11.9% after 10 weeks storage at 45 degrees C. In field measurements, CO levels in a steel bin (7000 tonne capacity) filled with canola ranged from 1100 to 800 ppm in the grain bulk before sealing, 1050-370 ppm in the grain bulk after sealing, and 290-440 ppm in the head space of the sealed bin. CO(2) concentrations were >3% in the grain bulk and averaged 1.5% in the headspace. CO production rate was estimated at 200 ng g(-1) day(-1). Canola storage poses a greater potential safety hazard than storage of cereals.     

Comparative study of trace elements in certain fish, meat and meat products

Selenium, copper, nickel, zinc, cadmium, manganese, iron, copper and lead contents of certain fish, meat and meat products consumed in Turkey were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES). The order of the elements in the meat, meat products and fish samples and their concentration ranges in μg 100 g⁻¹ was Fe (57.7–156.4) > Zn (20–159) > Ni (8.2–24) > Pb (11.5–13.5) > Cr (8.44–9.51) > Cu (7.18–10.01) > Cd (0.77–1.04) > Mn (3.98–10) > Se (1.32–4.6). The elemental concentrations of fish studied seemed to be close to the international standards. The highest trace element concentrations were obtained from past?rma, meat and sausage while the lowest value was observed in Trachurus trachurus (saurel). Iron concentrations in all samples were higher than the recommended values.     

Development and validation of a quantitative spectrophotometric method to detect the amount of carbon monoxide in treated tuna fish

In recent years carbon monoxide (CO) has been employed by the fishery industry to preserve the fresh appearance of fish products during frozen storage, particularly in vacuum packaged products. CO reacts with oxy-myoglobin to form a stable cherry coloured carboxy-myoglobin complex. We propose a method that allows the quantitative determination of CO in the meat drip of tuna fish by UV–Vis spectroscopy. It consists of: (i) preparations of CO secondary standard solutions titrated against horse heart Mb primary standard solutions; (ii) determination of calibration curves to measure CO concentration in treated and untreated samples. The accuracy of the spectrophotometric method has been evaluated in terms of trueness and precision by using fortified tuna fish samples. The spectroscopic results have been compared with those obtained using a head space gas chromatographic technique (HS-GC–MS). The CO levels measured in tuna fish samples by UV–Vis are substantially lower than those revealed by HS-GC–MS. The origin of this discrepancy is discussed.     

鱼糜米粉丝的研制

介绍了鱼糜米粉丝的制作工艺,并对影响鱼糜米粉丝的色、香、味、粘度、柔韧性等的因素进行了探讨.通过反复试验得出生产鱼糜米粉丝的最佳原料配方及生产工艺.     

The solubility of carbon dioxide in meat

The solubility of CO(2) in muscle tissue of pH 5·5 at 0°C was approximately 960 ml at STP/kg of tissue. The solubility increased with increasing tissue pH by 360 ml/kg for each pH unit. The solubility decreased with increasing temperature by 19 ml/kg for each °C rise. Solubilities in beef, pork and lamb muscle tissue were comparable. The solubility of CO(2) in fat tissues initially increased as the temperature was raised above 0°C, but then declined at higher temperatures, with the temperature of peak solubility and the solubility curves being markedly different for fat tissue from the three species.     

Aliphatic secondary amines in meat and fish products and their analysis by high pressure liquid chromatography

A simple and reliable high pressure liquid chromatographic method for aliphatic secondary amines in foods has been developed. The method, which involves rapid extraction, derivatisation with dinitroflurobenzene and one-step liquid chromatographic analysis, allows dimethylamine to be determined without interference by the completing agent, whereas only a slight increase in the response of dimethylamine is caused by large amounts of trimethylamine. The presence of free secondary amines in a number of Italian meat and fish products and their formation as a consequence of some preservation techniques have been investigated. The results are discussed.     

肉制品发色剂的改良

随着人民生活水平的提高,我国的肉和肉制品的消费量逐年增加,肉制品工业已成为食品工业的重要组成部分.肉和肉制品的种类繁多,在许多肉制品的生产工艺中,盐腌是一个重要环节,其目的有：防腐保存,稳定肉色,提高保水性和粘结性,改善风味和口感等.在盐腌时,需要加入食盐及多种辅料或添加剂,其中发色剂是不可缺少的.     

Improvement of meat quality in pigs by beta-adrenergic blockade

The value of giving pigs the beta-adrenergic blocking drug carazolol preslaughter to improve meat quality was tested in a stress-resistant breed (Large White) and a stress-susceptible breed (Pietrain). Pigs averaging about 70kg liveweight were injected intramuscularly (1 mg per 100 kg liveweight) 0·5h before being transported to the slaughterhouse. The journey lasted 4 h and covered about 150 km and the pigs were slaughtered after 1 h in lairage. Treatment with carazolol reduced the incidence of PSE meat and considerably improved meat quality in the stress-susceptible Pietrain breed but had little effect in the stress-resistant Large Whites which produced good meat quality in both control and treated groups.     

鱼肉的组织质地及其在加工过程中的变化

与畜肉相比,鱼肉具有柔软细腻的组织,目前鱼制品的组织质地已引起人们的关注.分析了鱼肉的组织结构和质地,并对加热、冷冻、盐渍、烟熏等加工方式对鱼肉质地的影响进行了综述.     

The effect of carbon monoxide on bacterial growth

Growth rate studies were conducted with Pseudomonas aeruginosa, Pseudomonas fluorescens, Escherichia coli and Achromabacter under atmospheres containing up to thirty per cent (v/v) carbon monoxide. It was found that atmospheres containing carbon monoxide have a selective action on the type of organism that grows in a mixed culture. Studies with pure cultures demonstrated that carbon monoxide has no effect on the growth of P. aeruginosa, inhibits the growth rate of E. coli by amounts proportional to the concentration of carbon monoxide, increases the lag phase period of growth in Achromobacter and inhibits the growth rate and increases the lag phase period in P. fluorescens.