红曲色素在肉制品中的应用

由于红曲色素具有良好的着色性能以及较好的抑菌作用,红曲色素现广泛的应用于各类食品中。本文主要概述了红曲色素在几类常见肉制品:香肠、腊肉、火腿、火腿肠中的应用。     

Effect of natural pigments on the oxidative stability of sausages stored under refrigeration

The objective was to use natural pigments to replace sodium erythorbate (NaEry), a synthetic compound used as an antioxidant in sausage formulations, and to evaluate the oxidative stability of the samples. Six assays were prepared in which sodium erythorbate (ERY) at 0.05 g/100 g was substituted by norbixin (NOR), lycopene (LYC), zeaxanthin (ZEA), β-carotene (CAR) or dextrose (used as a control (CON)). Physical, chemical, color, texture and sensory parameters were measured on the first day and after 45 days of storage at 4 °C. All pigments used in the sausage formulations were able to maintain the oxidative stability of the sausages (MDA equivalents <0.38 mg/kg). Zeaxanthin and norbixin were the most efficient antioxidants of those tested. This antioxidant effect might be associated with the intermediate polarities of these two compounds, which would allow them to concentrate in the membrane lipids or emulsion interface, where lipid oxidation is most prevalent. Other volatile secondary products of oxidation besides MDA should be evaluated in further studies involving natural pigments and sensory oxidative stability.     

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

The effects of fatty acid composition, two packaging methods (vacuum and 20% CO₂/80% N₂) and storage under refrigeration for 210 days were evaluated on a dry fermented sausage (salchichón), manufactured with raw material enriched in monounsaturated or polyunsaturated fatty acids. Fatty acid composition was determined on sausage mixtures and on ripened sausages and lipid oxidation and colour stability was determined on ripened sausage at different times during storage. The modification of fatty acid composition of the sausages raised the nutritional quality, slightly affecting the colour properties. Dry fermented sausages enriched in polyunsaturated and monounsaturated fatty acids presented higher lipid oxidation values than the control ones. Both packaging methods (vacuum and 20% CO₂/80% N₂) during 210 days of chilled storage had minor effects on the colour and the lipid oxidation stability.     

红曲黄色素在不同食品体系中的应用与探讨

将红曲黄色素油树脂以直接添加或制成微胶囊粉末添加到不同食品体系（液体、半固体和固体）中,采用分光测色仪考察颜色变化,分析其在不同食品体系中的稳定性,进一步对其变色的原因及机理进行探讨。结果表明,在软饮料体系中添加红曲黄色素能保持产品鲜艳的黄色,但在黄油曲奇饼干和卡仕达酱中,红曲黄色素的添加会使产品颜色变红,其中微胶囊在卡仕达酱中对色素的色调具有一定的保护作用。红曲黄色素（未知色素组分,非红曲素）能够与食品中未解离的氨基反应生成红色色素,从而导致其颜色色调变红。     

Development of a New Paenibacillin‐Producing Strain and Testing its Usability in Improving Food Safety

A new bacterial strain that produces a bacteriocin (paenibacillin) without polymyxin was developed from Paenibacillus polymyxa that co‐produces the 2 antimicrobial agents. Gamma radiation was used successfully to develop the new strain, P. polymyxa OSY‐HG. Subsequently, we explored the feasibility of using food or food ingredients as growth media for the new strain. Milk supported the growth of P. polymyxa OSY‐HG which produced up to 32 mg paenibacillin/L milk without polymyxin. Fermentation crude extract was applied in a model food (Vienna sausage) to control Listeria innocua, a Listeria monocytogenes surrogate. The treatment increased Listeria lag time by 2 d at 7 °C and at least 6 h at 37 °C. In conclusion, a new paenibacillin‐producing P. polymyxa strain has been developed for potential industrial use. Using the new strain in applications that enhance food safety is feasible.     

Practical use of β-carotene-loaded nanoemulsion as a functional colorant in sausages made from goat meat surimi-like material

The potential applicability of β-carotene-loaded nanoemulsion (CNE) as a natural colorant in non-smoked sausage made from goat meat surimi-like material (GMS) was elucidated. The effect of CNE content (0–30 g 100 g⁻¹) on the physicochemical characteristic, oxidative stability and β-carotene remaining during cold storage (4 °C) was determined. The higher the CNE, the greater the a*, b* and redness index with the lower L*, and colour likeness score. CNE content had a little impact on the moisture content, a_w and pH of sausages over storage period. However, the expressible drip, breaking force and deformation were largely influenced by the CNE content. All CNE-containing sausages displayed a superior oxidative stability to control. Among CNE-incorporated samples, the lowest lipid oxidation and β-carotene degradation were noticeable in the sausage with 10 g 100 g⁻¹ CNE. Thus, the CNE at 10 g 100 g⁻¹ was a promising functional colorant for emulsion sausage made from GMS.     

DECOMPOSITION OF TURMERIC CURCUMINOIDS AS AFFECTED BY LIGHT,SOLVENT AND OXYGEN1

Turmeric curcuminoids are important natural pigments but their instability limits their use in many foods. This study was conducted to examine light-induced degradation of turmeric curcumin as affected by solvent system and oxygen. The rate constants and half-lives were determined for purified curcumin, demethoxycurcumin and bis-demethoxycurcumin exposed to 1450 lux using reversed-phase HPLC. Rates of degradation of each pigment followed first-order kinetics. Differences in rate constants and half-lives between the individual pigments were minor in an acetic acid-NaCl solution; however, in methanol, large differences in stability to light of the individual pigment were observed. Stability of all the pigments to light was several fold greater in methanol than in acid brine. In methanol sparged with air, stability to photooxidation was curcumin > demethoxycurcumin > bis-demethoxycurcumin. In methanol, curcumin was more stable than the other curcuminoids when sparged with air than when sparged with nitrogen. In methanol sparged with nitrogen, demethoxycurcumin was the most stable pigment. All of the pigments were stable in the dark.     

Production of Red Water-Soluble Monascus Pigments

Water-soluble and thermal, as well as photo-stable, red Monascus pigments, were prepared by reacting the extracted pigment with aminoacetic acid and aminobenzoic acid. These modified pigments were compared to those using glutamic acid and gelatin as the modifying agents, showing that the colors and stabilities of these modified pigments were similar. Red pigments extracted from the mycelia could be dissolved in ethanol, propylene glycol, or in gelatin solution and freeze-dried. These red pigment concentrates or freeze-dried pigments could also be used as food colorants.     

Strain dependent expression of stress response and virulence genes of Listeria monocytogenes in meat juices as determined by microarray

A subgenomic array, encompassing 54 probes targeting genes responsible for virulence, adhesion and stress response in Listeria monocytogenes, was used in order to study their expression in food systems. RNA extracted from L. monocytogenes inoculated in BHI and in situ (i.e. in minced meat and fermented sausage juices) and incubated at 4 °C, was hybridized on the array and the results obtained were compared in order to understand the effect that the food juice has on the expression. Three different strains of L. monocytogenes were tested, in order to determine the effect of the strain provenience. As determined by cluster analysis, each strain behaved in a different way when inoculated in food juices. The goal was to respond to acidic and osmotic stresses encountered in the food, particularly in the fermented sausage juice. No differences in the expression profile between the three strains were observed, when they were inoculated in BHI. On the other hand, in the meat and sausage juices, the iap, gadC and gadE genes, together with different internalin encoding genes, were significantly differentially expressed in the three strains.     

An evaluation of the retention of quality characteristics in fresh and freeze-dried alpine strawberries

Alpine strawberries (Fragaria vesca) are used in fruit juice, marmalade, or jam production and as a result have economical importance in food sector. The fresh alpine strawberries have a tendency to lose their quality in a few days as a result of high water loss and spoilage. In this paper, the results of a study on the effects of freeze drying process on the characteristics of the alpine strawberries, such as firmness, sugar content, pH, colour, weight loss, dissolved solids, anthocyanin and vitamin C content with reference to the fresh, are reported. Freeze‐drying indicated no difference in the characteristics of the alpine strawberries when compared with the fresh. It is found that a slight acid or base addition onto the rehydrated alpine strawberry juice preserved the stability of pigments and the colour. In addition, the rehydrated alpine strawberry juice exhibited an antimicrobial activity towards an important foodborne pathogen, Enterobacter faecium ATCC 6057.     

Bacteria Associated with Spoilage of Braunschweiger

Refrigerated braunschweiger was spoiled mainly by Gram positive, catalase negative coçci identified as Streptococcus faecalis and Pediococcus pentosaceus. P. pentosaceus was isolated from sausage without nitrite held at refrigeration for 12 wk and from sausages made with 156 ppm nitrite stored at 22°C for 21 days. It produced souring and a low pH in the sausage. S. faecalis was isolated from refrigerated sausages and produced a perfumy or scented odor under anaerobic conditions. S. faecalis survived 65°C for 5 min and 60°C for 60 min. P. pentosaceus at levels of 10⁸ cells/ml of broth survived 65°C for 5 min but did not survive when the number of cells was 10³/ml.     

Lactic Acid Fermentation Using High Levels of Culture and the Fate of Staphylococcus aureus in Meat

The fermentation period of beaker sausage was reduced by 39% when the inoculation level of pediococci was increased from log 7.5 to 8.8 CFU/g. Inoculation levels of log ≥ 8.0 CFU/g reduced threefold the lag period of measurable change in the pH value of meat. S. aureus FRI 100 in beaker sausage decreased in population at all levels of pediococci. Pediococci (log 8.8 CFU/g) in regular sausage controlled the aerobic and anaerobic growth of S. aureus Z-88. Nitrite-free regular sausage supported the largest increase in the aerobic population of this strain. S. aureus FRI 100 and 722 decreased in population in both the aerobic and anaerobic portions of regular sausage.     

Functional properties of protein isolate obtained from physic nut (<Emphasis Type="Italic">Jatropha curcas</Emphasis> L.) seed cake

Physic nut (Jatropha curcas L.) protein isolate was successfully achieved from physic nut seed cake by an alkaline extraction and followed by an isoelectric precipitation. The protein isolate had small amounts of phorbol esters, phytic acid, and saponin without any lectin. Its minimum and maximum solubility were at pH 4.0 and 12.0, respectively. Its water and oil binding capacities were 3.22 g water/g protein and 1.86mL oil/g protein, respectively. Its foaming capacity and emulsion activity showed high values in a range of basic pHs. Its foaming and emulsion stability values decreased with increasing time and exhibited high levels under basic pH conditions. Physic nut protein isolate had unique functional properties in water binding capacity, emulsion activity, and emulsion stability indicating an important role in food systems. It may be applied to salad dressing, mayonnaise, sausage, and meat products. Therefore, physic nut seed cake has a potential to be exploited as a novel source of functional protein for food or feed applications.     

Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage

The effects of incorporating lupin flour on the physicochemical and sensory characteristics of beef sausages were explored. Lupin (Lupinus angustifolius) flour was roasted, then hydrated to match the moisture content of beef meat. The beef sausage samples were manufactured for six treatments by replacing beef with hydrated lupin flour from 0% to 36% (w/w). Proximate analysis revealed that carbohydrate (dietary fibre) level was increased from 9.62% to 19.31%, whereas fat content was decreased from 11.62% to 7.91%. Inclusion of lupin flour increased the meat emulsion stability (fluid released decreased from 9.35% to 1.53%) and decreased cooking loss from 22.70% to 14.30%. Softer texture and greater adhesiveness were observed in lupin-incorporated formulations. Sensory evaluation indicated no significant difference between control and 12% lupin-enriched beef sausage formulation in appearance, aroma, flavour and overall liking, suggesting lupin flour can be added to beef sausage at this level without compromising consumer acceptance.     

VALIDATION OF HEATING CONDITIONS IN PRODUCTION OF DIRECT ACIDIFIED BEEF SUMMER SAUSAGE FOR ELIMINATION OF ESCHERICHIA COLI O157:H7

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.     

Fate of Escherichia coliO157: H7 in Chinese-style sausage subjected to different packaging and storage conditions

In this study, Chinese-style sausages were subjected to air, vacuum or nitrogen packaging and stored at either 5 or 25°C. The survival characteristics of Escherichia coli O157: H7 during the storage period were determined. Results revealed that, when stored at 5°C, the number of viable E coli O157: H7 in sausages decreased slowly as the storage period extended, regardless of packaging methods. E coli O157: H7 in sausages decreased from an initial population of ca 5·97 log CFU g⁻¹ to ca 4·42–4·81 log CFU g⁻¹ after 40 days of storage at 5°C. It was also found that viable cells of E coli O157: H7 declined more rapidly in sausage stored at 25°C than at 5°C. No viable E coli O157: H7 was detected in either vacuum-packed or nitrogen-packed sausage after 40 days of storage at 25°C. On the other hand, the population of E coli O157: H7 reduced to non-detectable levels in air-packed sausages after 20 days of storage. Refrigerated storage and vacuum or nitrogen packaging provided conditions that slowed down the death rate of E coli O157: H7 in sausage. Furthermore, it was noted that, among the curing agents tested, NaCl exerted the most significant lethal effect on E coli O157: H7 in sausage during the storage period. © 1998 Society of Chemical Industry.     

Pigmented flower extracts of plant species from the Geraniaceae and Lamiaceae families as natural food colourants: anthocyanin composition,thermal and oxidative stability

This study determined the anthocyanin profile of pigmented flower extracts from some Geraniaceae and Lamiaceae plant species found in South Africa, and their thermal and oxidative stability to assess their potential food application. Anthocyanins in the Geraniaceae (Pelargonium grandiflorum Willd. and Pelargonium × hortorum L.H. Bailey, Pelargonium zonale hybrid) were 3,5-diglucosides of delphinidin, petunidin, pelargonidin, peonidin and malvidin and acetyl-acylated malvidin, delphinidin and petunidin. The Lamiaceae species (Salvia aurea × dolomitica Bae’s blue, Salvia dolomitica Codd and Plectranthus zuluensis T. Cooke) mainly contained rutinosides of pelargonidin, glucosides of petunidin, pelargonidin and p-coumaric acid- and malonyl-acylated delphinidin and malvidin. Lamiaceae pigments had higher thermal and oxidative stability. This could be due to aromatic malonyl-acylated anthocyanin self-association and strong intermolecular interactions with phenolic acids and derivatives. Flowers from Lamiaceae and Geraniaceae have potential application as natural food colourants, but temperature and oxidising conditions must be considered depending on the particular species being used.     

Reliability‐based estimation of the survival of Listeria monocytogenes in chorizos

Reliability analysis is especially important when critical decisions are to be made involving potentially severe adverse consequences such as foodborne illness. Owing to uncertainty associated with the parameters controlling survival of Listeria monocytogenes in chorizo (a Mexican‐style sausage), the time needed to reduce the count by a certain number (n) of logs (t_nD) is probabilistic. In this paper the first‐order second‐moment (FOSM) method based on Taylor series expansion is used to derive the expected value and standard deviation of t_nD as function of the operating conditions (random variables) affecting survival, namely initial water activity (a_w0) of the sausage batter, storage temperature (T) and airflow velocity (F), along with their uncertainties characterised by their means and coefficients of variation. For any given n the derived t_nD probability distribution enables one to determine an estimate of t_nD for any desired level of reliability or confidence level, such as 50% (median value), 95%, 99%, etc. Among the conclusions drawn were: (i) the variability associated with T and F has a minor effect on estimating uncertainty in t_nD, whereas the reliability of t_nD estimation is greatly influenced by the uncertainty in a_w0; and (ii) the uncertainty in a_w0 has the greatest impact when a_w0 of the sausage formulation exceeds 0.90. The approach used and discussed in this paper can be applied to any survival/inactivation study to incorporate the effect of uncertainty in the various extrinsic and intrinsic parameters on the survival kinetics of the pathogen in a food system under evaluation. Copyright © 2006 Society of Chemical Industry     

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

The production of natural food pigments continues to grow worldwide. The global market is expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period 2015 to 2019. Pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been used to color foods. However, there are challenges related to color losses during food processing, storage, and commercialization due to a low stability of natural pigments compared to synthetic colorants. This review summarizes the most recent studies and patents aimed at enhancing anthocyanin stability in food systems. The stabilizing methods include additions of copigment compounds, such as polymers, phenolic compounds, and metals. In addition, the exclusion of O₂ during processing and storage, hard‐panned candy coating methods for blue, green, and brown colors, and various encapsulation techniques were considered. Combining strategies and evaluating new materials capable of stabilizing anthocyanins will enhance their potential for use as value‐added natural food pigments.     

Fate of Escherichia coli O157: H7 in Chinese-Style Sausage During the Drying Step of the Manufacturing Process as Affected by the Drying Condition and Curing Agent

In this study, Chinese-style sausage was subjected to three different air-blast drying conditions commonly employed during the manufacturing process. The fate of Escherichia coli O157: H7 during the drying period was determined and compared. The effect of curing agents on the survival of E coli O157: H7 was also identified. Results showed that populations of E coli O157: H7 decreased ca 1.51 Log CFU g^-1 in sausage containing curing agents after a 6-h drying period at 50°C. However, the number of viable cells of E coli O157: H7 increased slightly in sausage without curing agents. When subjected to air-blast drying at 55°C for 6 h or at 55°C for 2·5 h and then 60°C for 3·5 h, a reduction in the number of viable cells of E coli O157: H7 was observed in sausage with or without curing agents. The reduction was more significant in sausage containing curing agents than in those without curing agents. No viable E coli O157: H7 was detected after 6 h of drying in samples containing curing agents, while the control samples still contained a viable E coli O157: H7 population of ca 2·65–4·36 Log CFU g^-1. After drying the sausage at 55°C for 4 h, inactivation of E coli O157: H7 increased in the presence of 30·00 g kg^-1 sodium chloride or 1·50 g kg^-1 sodium sorbate. On the other hand, the presence of 0·07–0·15 g kg^-1 sodium nitrite did not increase the inactivation of E coli O157: H7 compared to that in the control. © 1997 SCI.