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1.
The effects of acidic, neutral and alkaline phosphates and amounts of modified beef connective tissue (0, 10 or 20%) were determined on the characteristics of 20% fat/20% water-added frankfurters or 10% fat/30% water-added frankfurters. Processing yields were lowest in both formulations with acidic phosphate. Cured meat color intensity was higher with the acidic phosphate than with alkaline or neutral phosphates. Alkaline or neutral phosphate samples partially recovered losses in emulsion stability that had occurred due to connective tissue level. The addition of 20% connective tissue improved processing yields and decreased cohe-siveness of 10% fat/30% water added frankfurters. Connective tissue addition had no effect on microbial stability. Acidic phosphates might be more effective in direct treatment of high collagen materials in a preblend rather than in direct addition into a frankfurter formulation.  相似文献   

2.
Ground beef patties (75% lean) containing synthetic antioxidants, or Fenugreek (Trigonella foenumgraecum) extracts were cooked to internal temperature 70°C, and evaluated for storage stability at 4°C. Thiobarbituric acid values of raw or cooked samples containing fenugreek extracts were lower than controls (P<0.05). Fenugreek extracts delayed the induction period of oxidative rancidity. No differences were observed in psychrotrophic bacterial counts, and samples containing fenugreek extracts had lower Hunterlab “a” and higher “b” values. Samples with Fenugreek extracts had better oxidative stability and Fenugreek may be a promising natural antioxidant source.  相似文献   

3.
Cohesiveness of extruded, sliced hamburger patties from two manufacturers was studied in relation to cooking performance. Tensile determinations of ultimate strength and toughness were related to cohesiveness as measured with an Instron Universal Testing Machine. Light and environmental scanning electron microscopy was used to relate physical and macroscopic observations. Very cohesive samples had values of ultimate strength 7>1.45N and toughness >3.70 × 10?4J, and noncohesive samples had values of ultimate strength <0.90N and toughness <1.50 × 10?4J. Tensile results allowed discrimination between levels of cohesiveness among ground beef patties and could serve as a monitoring device to ensure consistency and indicate failure of the product at the serving outlet.  相似文献   

4.
Five combinations of low-fat ground beef treatments were prepared with lower value raw-materials: 90% lean cow trimmings, 50/50 Choice trimmings, 95% lean Choice trimmings, defatted clods and rounds, cow knuckles, and cow chucks. They were compared to a 20% fat control for quality attributes during 24 wk frozen (?20°C) storage. Control patties had greater (P<0.05) cooking loss, shear force, and connective tissue, and lower (P<0.05) juiciness scores than low-fat treatments. All low-fat pattie treatments were rated higher (P<0.05) in flavor intensity than control patties. Low-fat patties manufactured with a majority of lean cow trimmings had a greater color (pigment) and oxidative (lipid) stability.  相似文献   

5.
This study determined temperature (50°, 60°, 70° and 80°C) and time (0.5, 1.0, 1.5 and 2.0h) factors that enhanced the water binding of pork skin connective tissue (PCT); the functionality of added water (AW, 100–600%, w/w) PCT gels; and attributes of bologna containing 10-30% addition of 100–600% AW PCT gels. Heating (70°C) PCT increased water binding. Gels (100–600% AW) were formed by heating PCT (70°C) for 30 min. Higher AW levels increased (p < 0.05) gel moisture content, while decreasing fat, melting points, collagen content, and hardness. Addition of PCT gels in bologna decreased (p < 0.05) hardness and increased juiciness, indicating the potential of PCT gels as water binders and texture-modifying agents.  相似文献   

6.
7.
The qualities of beef cuts were compared with near-infrared (NIR) spectroscopy readings using reflectance, transmittance and a fiber optic probe. Multiple linear regression analyses were used to select the optimum wavelengths for estimating beef properties. High multiple correlation coefficients (R) were obtained for Warner-Bratzler shear value (R = 0.798?0.826), protein (R = 0.822?0.904), moisture (R = 0.895?0.941), fat (R = 0.890?0.965) and energy content (R = 0.899?0.961) with each reflectance, transmittance and using the fiber optic probe. Total pigment content also highly correlated with optical densities using transmittance (R = 0.946) and the fiber optic probe (R = 0.893). NIR with a fiber optic probe is a useful tool for determining physical and chemical characteristics of beef.  相似文献   

8.
Ground beef patties known to develop a normal (NRM) or premature brown (PMB) color when cooked to 55°C received no treatment or were reduced or oxidized before cooking. Internal raw appearances were red/ purplish-red for NRM, purplish-red/red for reduced, and brown for PMB and oxidized groups. Cooked colors of NRM-no treatment and reduced, and PMB-reduced were more red (P <0.05) than those of NRM-oxidized and PMB-no treatment and oxidized. Cooked colors of PMB-reduced and NRM-no treatment were similar (P>0.05), and those of NRM-oxidized and PMB-no treatment were similar (P>0.05). Oxidized pigment produced a PMB color, whereas reducing conditions produced NRM cooked color.  相似文献   

9.
Five or 10% raw (5CT, 10CT) and preheated (5PHCT, 10PHCT) connective tissue and 0.5 or 1.0% food-grade gelatin (0.5G and 1.0G) were evaluated in low-salt (0.2% NaCl), low-fat (<5.0%), restructured beef. Analyses of Instron texture, sensory texture and flavor, proximate composition, surface hydrophobicity (So), and collagen were performed. Differences (P<0.05) in Instron tensile strength were greatest between the control (515.53 g/cm2) and both 10CT (806.53 g/cm2) and 10PHCT (810.56 g/cm2). When compared to the control, 10CT resulted in higher cook yields, whereas 1.0G lowered cook yields. Additionally, 10CT and 10PHCT reduced (P<0.05) product initial cohesiveness and juiciness and tended (P<0.09) to reduce beefiness.  相似文献   

10.
Maillard reaction products (MRPs) obtained by autoclaving egg albumin acid hydrolysate and glucose for 1 hr were added to ground beef which was cooked and stored at 4°C for 8 days. The antioxidative activity of MRPs was investigated by a trained sensory panel and the TBA test. The panel evaluated samples for loss of desirable cooked beef notes and generation of off-flavors, such as cardboard and painty. With added 1% MRPs, painty aroma and flavor scores were low and did not (p > 0.05) change over time. The coefficients of determination were high (r2= 0.92 to 0.77, p < 0.0001) between aroma and flavor scores for any two similar attributes. The TBA values decreased by 17% with the addition of 0.5% MRP and by 39% with 1% MRP over time.  相似文献   

11.
成熟中国鲎黄色结缔组织中氨基酸含量分析   总被引:1,自引:0,他引:1  
目的测定成熟中国鲎黄色结缔组织中氨基酸的含量。方法用反相液相色谱法。结果鲎黄色结缔组织中氨基酸总含量为79.04mg/g;各种氨基酸中,含量较高的是谷氨酸、异亮氨酸、天冬氨酸、亮氨酸和甘氨酸,占总含量的63.26%,7种人体必需氨基酸的含量占总含量的43.55%。结论反相液相色谱法可用于测定鲎黄色结缔组织中氨基酸含量。  相似文献   

12.
Samples of beef (32), lamb (33) and 5%, 10% and 20% (w/w) lamb-in-beef mixtures (33 each) were minced and reflectance scanned in the visible, near and mid-infrared spectral regions. Partial least squares (PLS) regression models were developed to predict percentage lamb content using each spectral region alone and combinations of all three. The most accurate models combined mid-IR (800-2000 cm-1) and near IR (1100-2498 nm) spectral data following 2nd derivatization; standard errors of prediction of 0.91% (0–20% range in lamb content) and 4.1% (0–100% range in lamb) were obtained. This technique may be useful for screening such meat mixtures.  相似文献   

13.
Sensory and physical characteristics of beef patties containing 20% fat, 8% fat, or 8% fat plus 20% soy protein isolate (SI), soy flour (SF), soy concentrate (SC), or a mixture (MIX) of carrageenan (0.5%), starch (0.5%), and phosphate (0.2%) were compared after 0, 4, 8, and 12 wks storage at - 18°C. MIX had higher Hunter a* values than other treatments. Cook loss was lowest for MIX and highest for all beef patties. Soy extenders decreased beefy flavor and increased off-flavor scores. Time in frozen storage increased off-flavor, rubbery texture, and TBA value, and decreased red color and Hunter b* value of ground beef patties. Quality may be lowered in frozen-stored high fat, or low-fat-soy extended beef patties.  相似文献   

14.
Three levels of bovine plasma (BP; 1.5, 2.5, 3.5%), red cell (RC; 0.5, 0.75, 1.0%) and decolorized red cell (DC; 0.75, 1.5, 2.25%) proteins were substituted for lean in ground beef patties. Increased RC decreased HunterLab L* and b* values and DC increased L* values, b* values, nonheme iron, and heme iron in uncooked and cooked patties. Soy-type flavors with BP, bloody and metallic flavors with RC and sour flavors with DC increased compared with control patties. Color, iron, cooking loss, and oxidative stability were minimally changed in ground beef with 0.5% RC, 0.75% DC, or 3.5% BP.  相似文献   

15.
Ground beef patties from A- and E-maturity carcasses and imported trimmings were cooked to 55 to 77°C. Internal patty color became less red as endpoint temperature increased. However, some patties cooked to lower temperatures turned brown prematurely. Visual evaluation of internal patty color was not an accurate indicator of patty doneness. Raw material source had little effect on internal patty color. Expressible juices from imported trimmings were less red than those from A-and E-maturity carcasses. Expressible juice became less red and more yellow with increasing endpoint temperature; however, expressible juice never “ran clear.” A more appropriate guideline would be “cook until juices lack redness.”  相似文献   

16.
Vacuum-packaged ground beef patties containing sodium lactate (NaL), sodium propionate (NaP), sodium acetate (NaA) and sodium citrate (NaC) at various levels and combinations were stored up to 28 days at 4°C. Addition of sodium lactate alone or in combination with sodium propionate increased shelf life of the patties by decreasing microbiological growth and decreasing negative flavor notes associated with lipid oxidation. Lean color also was improved by addition of sodium lactate alone or in combination with sodium propionate. Lipid oxidation by TBA was only slightly affected by treatment addition or storage.  相似文献   

17.
Experiments were conducted to determine effects of two targeted fat levels (6, 20%) and two freezing temperatures (?43, ?20°C) on sensory, shear, cooking and compositional properties of beef patties. Select grade beef rounds (IMPS 161) were used as the lean source for patties with U.S. Choice plates as the fat source. The 20% fat formulation had increased beef flavor and initial tenderness (?20°C frozen patties only) scores, but had higher instrumental shear values compared to the 6% fat patties. Freezing patties (especially those of 6% fat) at ?43°C greatly improved sensory and instrumental tenderness. Faster freezing reduced fat retention of 20% fat patties during cooking. Use of Select grade beef rounds coupled with rapid freezing is suggested for producing acceptable low-fat ground beef patties.  相似文献   

18.
Two experiments were conducted to determine the effects of targeted fat level (0, 4, 8, 12, 16, 20%) on sensory, shear, cooking and chemical properties of ground beef patties. Frozen patties from all fat levels were cooked to achieve similar cooking yields. As fat levels decreased, tenderness, juiciness and flavor ratings decreased and shear force increased, with more pronounced differences at lower fat levels. Patties processed with 0% fat were rated lower in juiciness and flavor compared to all other fat levels. These studies suggested that alterations in processing and cooking would probably be necessary to achieve acceptance of extremely low-fat beef patties.  相似文献   

19.
Freezing and thawing affects the quality of meat. The present paper focuses on using near-infrared (NIR) diffuse reflectance spectroscopy to detect whether beef has been frozen and thawed. Intact beef and drip or centrifuged meat juice of M longissimus dorsi slices from 40 cattle were used as samples. The meat juices were analysed using dry extract spectroscopy by infrared reflection (DESIR). From centrifuged juice 80 samples were classified 100% correctly, using crossvalidation, into frozen or unfrozen beef by the K nearest neighbours method. This was obtained by high-order principal components from 400–2500 nm spectra. Other multivariate techniques, smaller wavelength ranges and detecting refrozen, thawed beef also gave results between 90 and 100%. Analyses of drip loss, exudative properties, water-holding capacity and dry matter of meat juice supported the interpretation of the NIR measurements. The results showed that NIR might be used as a screening method to differentiate unfrozen and frozen beef. © 1997 SCI.  相似文献   

20.
对甜菜抗 (耐 )丛根病性不同的 6个品种的细胞壁羟脯氨酸进行了研究 ,结果表明 :4次取样时期中 ,病地和无病地上抗、感丛根病性不同品种之间的细胞壁羟脯氨酸含量存在显著的差异 ,即抗病品种其含量明显高于感病品种 ,在病地和无病地上均可作为品种抗病性鉴定和抗病生理选育种的生理指标  相似文献   

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