味美可口的鱼肉香肠

提起香肠,人们自然而然地会想到用猪肉加工的各种肉香肠.然而提起鱼肉香肠,大家便会感到陌生.既然如此,大家一定很想了解鱼肉香肠的事情吧!鱼肉香肠是日本独特的食品,日本名叫蒲(钅牟).目前有些国家已开始试制.鱼肉香肠加工历史虽然不长,却已成为人们极好的佳肴.它是以鱼肉为主要原料,把鱼肉去骨以后调味檑溃,将鱼肉馅子灌装在     

豆豉鱼肉肠的制作

鱼肉香肠营养丰富、味道鲜美、风味独特,深受广大消费者喜爱。以豆豉和鲐鱼为主要原料试制了豆豉鲐鱼香肠,所得鱼肉香肠产品质量符合要求,具有豆豉和鱼肉的风味。     

鸡腿肉香肠

香肠是我国传统的肠制品。历史悠久,品种繁多,各具风味。但是,其基本用料多以猪肉为主,也使用部分牛、羊肉等制作肉馅而生产香肠制品。现在介绍的是用肉食分割鸡去皮去骨的鸡腿肉为主要原料,适量的添加部分猪精瘦肉、肥膘制成肉馅而灌制的香肠     

鲐鱼香肠的研制

以鲐鱼肉为主要原料，制备了具有明显海味、营养价值较高的鱼肉香肠，对产品配方、工艺及标准进行了较深入的研究。     

基于低场核磁共振技术分析冷冻和冷却猪肉乳化香肠的品质差异

本文主要研究以冷却猪肉和冷冻猪肉加工乳化香肠后色差、蒸煮损失、质构等品质的差异,并采用低场核磁共振技术,分析冷却猪肉和冷冻猪肉香肠中水分分布和水分迁移的特征,得到冷却猪肉和冷冻猪肉两种原料来源对香肠保水性的影响。与冷冻猪肉香肠相比,冷却猪肉香肠有较高的L*值、硬度、弹性、内聚性和咀嚼性等,有较低的a*值、b*值和蒸煮损失。低场核磁共振结果表明:冷却猪肉香肠中T22弛豫时间较短,T21的峰比例增加,而T22的峰比例降低,说明可移动水的比例增加。综上,使用冷却猪肉加工乳化香肠能够提高保水性和产品品质。     

猪肉型鱼肉香肠的制作

随着我国加入WTO，各地渔业主管部门把水产品加工作为产业结构调整的手段来抓，水产品加工能力得到了很大的提高，鱼肉制品的种类也越来越丰富。将畜肉加入到鱼肉中制作成畜肉型鱼肉香肠，是现代新发展的鱼肉制品之一，既增加了香肠品种，又体现了水产品特色，具有较好的市场前景。现将猪肉鱼肉香肠的制作方法介绍如下。     

小米香肠的研制

实验主要研究小米在猪肉香肠中的应用及其对香肠品质的影响。实验以猪肉为主要原料,添加小米、玉米淀粉等辅料,通过单因素实验和正交实验确定小米香肠的最佳工艺配方:小米添加量为原料肉的6%,淀粉添加量为原料肉的8%,猪肉肥瘦比例为1:4,所得产品感官评价、质构测定结果均较好。     

鹅肉猪肉发酵香肠的研制

以鹅肉和猪肉为主要原料制作发酵香肠,采用响应面分析试验和产品感官品质评定的方法,确定了鹅肉猪肉发酵香肠的最佳配方,得到的鹅肉猪肉发酵香肠质量完全符合理化卫生检测的要求。     

带鱼香肠加工工艺初探

本试验以冷冻带鱼为原料,研究了漂洗工序和擂溃时间及食盐和淀粉的添加量对带鱼香肠质量的影响,结果表明:漂洗工序影响带鱼香肠的颜色和弹性;确定擂溃时间以25min为宜,食盐的添加量为肉重(鱼肉+猪肉)的2.5%,淀粉的添加量为肉重的10%。     

紫菜鳕鱼猪肉灌肠的研制

以紫菜、鱼肉、猪肉为主要原料制作灌肠。主要研究紫菜添加量、鱼肉添加量、猪肉肥瘦比和淀粉添加量对灌肠品质的影响。结果表明,紫菜鳕鱼添加于猪肉中可制作新型灌肠;紫菜最适添加量10%,鱼肉最适添加量为20%,猪肉的肥瘦比为3∶7,淀粉最适添加量为6%。     

Sensory acceptability of raw and extruded bovine rumen protein in processed meat products

The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and soy protein meat products was assessed using triangle tests and sensory acceptability evaluated by consumer panelists using a nine-point hedonic scale. The addition of raw rumen protein was detected in all meat product types tested, while extruded rumen protein was only detected in kibbe. The addition of raw rumen protein decreased the acceptability of pork sausage aroma and flavor, but improved kibbe appearance, texture and overall acceptability. The addition of extruded rumen protein reduced the acceptability of chicken hamburger texture, but improved pork sausage flavor. Replacement of soy protein by bovine rumen protein is feasible based upon sensory results, but depended upon its form and the type of meat product to which it was added.     

Technological suitability of mutton for meat cured products

A comparative study on the technological suitability of mutton and pork for meat cured products was carried out. One type of cured dry sausages was made of mutton and the other of pork, using the same formulation and technological conditions. Thus, the evolution of physico-chemical and microbiological parameters, as well as colour and texture were measured at three different stages of the process: after mincing, after fermentation and after drying. The sensory parameters were assessed in the final product. Both mutton and pork had a similar technological aptitude during processing of cured dry sausages, with a similar evolution of the pH value, a_w and Lactobacilli counts. The main differences between both types of sausage were observed in texture, colour and in the organoleptic characteristics, having mutton sausages greater cohesivity and more stable and redder colour than pork sausages. Besides, mutton sausages showed an aroma, flavour and texture that were not desirable for the panellists.     

Acceptability of Flavor, Texture, and Appearance in Mutton Processed Meat Products Made by Smoking, Curing, Spicing, Adding Starter Cultures and Modifying Fat Source

Mutton meat was tested as the main ingredient, in different processed meat items to obtain prototype products lacking objectionable mutton off-flavors. Four consumer-preference sensory panel sessions were conducted to rate these products against beef or pork controls. Sensory panel results indicated that compared to texture and appearance parameters, flavor had more effect on overall acceptability of these products. Objectionable mutton flavor was apparently reduced by: (1) reducing mutton fat to a level of 10% or less, and (2) using spices, smoking, and/or curing.     

藏猪肉在红肠加工中的应用

在同一辅料配方和加工工艺条件下,采用五种不同比例的纯藏猪瘦肉为原料试制红肠作对比试验。结果表明:纯藏猪瘦肉用量越高,产品的外观、色泽、组织状态、滋味和口感等品质特性越好。可见西藏高原型纯藏猪肉是一种独具地方特色的优质肉制品新型原料肉,将为改善人们的肉食结构和开发高档新型肉制品开辟新的途径。     

CONSUMER ACCEPTABILITY OF PROCESSED OSTRICH MEAT PRODUCTS

Two value-added ostrich meat product prototypes were prepared and evaluated by a consumer panel (n = 132) against similar products manufactured entirely from pork. Ostrich "ham" and a control pork ham product were prepared by a traditional ham cure, and Polish sausage products were formulated with either all-pork or a 67% ostrich/33 % pork blend and processed with a commercial spice blend. Ostrich "ham" tended to be rated lower (P = 0.0537) in salt intensity, but had higher flavor intensity ratings. Consumers gave pork ham more favorable ratings for overall acceptability (P< 0.01) and flavor acceptability (P< 0.05). For Polish sausage products, overall acceptability, flavor acceptability, flavor intensity, salt intensity, texture and tenderness were not different (P > 0.05) between all-pork and ostrich/pork varieties. Results indicate that value-added ostrich meat products were more acceptable when they were more finely ground, spiced, and combined with pork in a sausage product than when they were prepared as a "ham" product.     

发酵剂对发酵香肠挥发性风味物质形成的作用及影响机制研究进展

发酵香肠是指将搅碎的猪肉（或牛、羊肉等）、动物脂肪、盐、糖、发酵剂和香辛料等混合后灌进肠衣,经过微生物发酵而成的香肠制品。因其具有独特的风味和较高的营养价值,深受国内外消费者的青睐。风味作为发酵香肠的重要品质属性之一,其形成与发展与发酵过程中微生物群落的代谢活动密切相关。本文对发酵香肠发酵、成熟过程中风味物质的形成和发展以及与微生物代谢相关的反应进行了概述,总结了几种主要微生物对发酵香肠风味品质形成的作用及影响机制,并对其未来研究进行展望,以期为发酵香肠风味品质的研究提供参考。     

新型红枣肉类复合灌肠工艺研究

本文介绍了将红枣粉添加到猪肉中制成复合灌肠的工艺研究。通过L9（3^4）正交试验并结合感观评定得出最优组合：肥瘦比1：4,红枣粉10％,淀粉8％。最后以最佳组合糊成灌肠在常温下一个月存放时间后,进行理化指标和微生物指标检测,测得各项指标均符合肉与肉制品国家标准。总之红枣肉类复合灌肠具有红枣和肉的风味,同时具有提高灌肠的营养价值和改善灌肠风味等作用。     

菊粉、大豆拉丝蛋白及茶叶提取物在发酵香肠中的应用

以菊粉部分代替肥肉,以大豆拉丝蛋白部分代替瘦肉,在肉馅中添加茶叶提取物,通过质构仪结合感官评定,对产品主料配方进行研究,确定产品的主料配方为:猪瘦肉56%、猪肥肉10%、菊粉10%、大豆拉丝蛋白9%、茶叶提取物15%。用少量的菊粉及大豆拉丝蛋白分别部分替代肥肉及瘦肉,添加少量茶叶提取物生产发酵香肠可行,在此条件下,产品色泽均匀,茶香味与发酵芳香风味协调,口感润滑,质地紧密。     

成熟时间对羊肉发酵香肠品质及风味的影响

通过添加清酒乳杆菌及木糖葡萄球菌制作发酵羊肉香肠,采用气相色谱-质谱(GC-MS)联用技术测定不同成熟时间(0,3,4,5,6 d)香肠脂肪酸及风味组成,探究不同成熟时间对羊肉发酵香肠食用品质及风味累积的影响,旨在确定香肠成熟最佳时间.结果表明:随着成熟时间的延长,香肠pH值、水分活度(aw)显著(P<0.05)下降,...     

PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON-CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON

By extruding alternating layers of chopped lean and fat tissue, bacon-chopped and formed (CF) products were processed from pork, beef, mutton and chevon lean and beef fat. Slabs processed from beef materials had less weight loss and changes in width and thickness during smoking than the other formulations. Various sensory and consumer panels found pork-bacon-CF product to rate highest among the four formulations for tenderness, flavor and overall satisfaction. This formulation was rated as being closest in sensory traits to commercial bacon. Chevon and mutton bacon-CF products were found to be less desirable in flavor. Inclusion of pork lean and fat with chevon and mutton lean can potentially improve the acceptability of bacon-CF processed with lean from these two species. However, this process and product appears promising as methods of increasing consumption of underutilized meat animal species.