超高压处理对法兰克福香肠理化及感官品质的影响

为探讨超高压处理对法兰克福香肠理化及感官品质的影响,采用200MPa(5、10min),400MPa(5、10min)和600MPa(5、10min)对真空包装法兰克福香肠进行二次杀菌处理.连续监测样品冷藏过程中pH值、挥发性盐基氮(TVB-N)、脂肪氧化(TBA-RS)、质构、色泽和感官品质的变化.结果表明:超高压处理可以减缓法兰克福香肠保藏过程中pH值的降低,挥发性盐基氮的生成,但会增加脂肪氧化程度;另外会提高亮度,降低红度;降低硬度,增加内聚力;延缓感官品质的下降.     

不同压力下清蒸鳊鱼的品质研究

选用品种相同的鲜活鳊鱼于不同压力值下清蒸,分别测定其在蒸制压力为80、90、100k Pa时的烹饪损失率、质构特性、色泽、p H、水分、蛋白质含量、脂肪含量、灰分等,并建立感官评定小组进行感官评价。结果表明,烹饪损失率随蒸制压力的增大而增加,且变化明显。在质构特性上,3组不同压力值下清蒸鳊鱼质构变化差异显著。色泽方面,显著表现为鱼肉亮度值与红度值随蒸制压力的增加而下降。随着蒸制压力的增大,鱼肉的p H不断增加,显示蒸制压力对鱼肉加热过程中的排酸有显著影响。营养成分上,鱼肉的粗脂肪与水分含量逐渐降低,蛋白质与灰分含量无显著变化。感官评分上,90 k Pa下清蒸鳊鱼得分最高,该压力值更适合清蒸鳊鱼的制作。     

加热对毛肚品质的影响

通过测定毛肚样品的缩水率、失水率、水分含量,并结合感官评价和质构分析,研究不同加热时间对毛肚品质的影响。结果表明:随着加热时间的延长,毛肚样品的缩水率和失水率逐渐增大,样品的水分含量逐渐减少,毛肚样品的感官评价得分逐渐降低,加热1~15 s的样品感官评分较高,口感较好。随着加热时间的延长,毛肚样品的硬度和咀嚼性逐渐增加,样品之间的弹性总的来说差异比较小。因此,根据加热时间对毛肚样品品质的影响,毛肚样品的加热(烫煮)时间应控制在10~15 s左右,以获得较好的口感。      

碾磨度对红米蒸煮、糊化特性、抗氧化活性 及其米饭质构、感官品质的影响

本文研究了适度碾磨对红米品质的影响,考察了碾磨度(0、2%、4%、6%、8%和10%)对红米蒸煮特性、糊化特性、抗氧化活性以及其米饭质构特性和感官品质的影响。结果表明,随着碾磨度的提高,红米的蒸煮时间逐渐缩短,4%碾磨度时显著(P<0.05)缩短为31 min,蒸煮吸水率、体积膨胀率和固形物损失率均呈现逐渐上升趋势;碾磨处理后红米的峰值糊化粘度(Peak Viscosity,PV)、崩解值(Breakdown,BD)和最终糊化粘度值(Final Viscosity,FV)均与碾磨度呈正相关,而红米饭的硬度随着碾磨度的增大呈下降趋势,4%碾磨度时硬度显著(P<0.05)降低35.28%,继续增加碾磨度时硬度无显著变化(P>0.05),弹性始终无明显变化,粘性呈现逐渐上升的趋势;红米中游离酚、黄酮的含量以及DPPH、ABTS自由基清除能力随着碾磨度的增加显著降低(P<0.05);在感官评定中,碾磨度0~4%时,感官评分增加到41.6分,碾磨度继续提高,感官得分变化差异不显著(P>0.05)。综上所述,碾磨度为4%时,红米具有较好的品质,能显著缩短蒸煮时间,降低熟米硬度,并保留较多的抗氧化物质,具有良好的感官品质。研究结果可以为适度碾磨红米产品的开发提供依据。     

氯化钾、氯化钙和氯化镁部分替代食盐腌制对风鸡品质影响的研究

研究了氯化钾、氯化钙和氯化镁部分替代食盐进行腌制对风鸡品质的影响。使用不同比例的氯化钾、氯化钙和氯化镁部分替代食盐在4℃条件下腌制样品3 d之后,在15℃风干3 d得到风鸡产品,然后测定鸡胸肉的p H、色泽、质构、TVBN值、水分含量以及感官特性等指标。结果表明:与对照组(100%Na Cl)样品相比,各替代组腌制样品的p H都显著降低(p<0.05)。而在风干结束时,各个替代组样品的水分含量、剪切力和TVBN值显著高于对照组(p<0.05)。替代组样品的亮度、红度和黄度与对照组相比并无显著差异(p>0.05)。随着Na Cl的比例降低和KCl含量的提高,出现明显的苦味而对感官品质带来负面影响。因此在保持风鸡原有感官品质的基础上,合理选择氯化钾、氯化钙和氯化镁的替代比例,将有利于降低钠盐的使用量。      

谷氨酰胺转胺酶在模拟腌肉制品中的应用研究

主要研究了谷氨酰胺转胺酶应用于模拟腌肉制品中,通过对腌制时间和加热时间两个变化因素研究对其质构性能和本底肉色的影响。结果表明,谷氨酰胺转氨酶应用于模拟腌肉制品中,可以明显改善质构特性。随着TG添加量的不断增加(0、0.3%、0.6%、0.9%),模拟腌肉制品口感硬度逐渐提高。腌制时间的延长,硬度、咀嚼度增加趋势明显(p<0.05)。腌制时间的延长对其感官评价和a*值的影响显著。经加热后,所有TG添加量不同的模拟腌肉制品红度值相差不多。加热时间处理不同对模拟腌肉制品的硬度、弹性、黏聚性、咀嚼性和回复性的变化有一定影响。除了弹性外,所有组别的硬度、咀嚼度、黏聚性和回复性都是呈先升高后降低的趋势。空白与TG添加量0.3%的a*值始终明显高于TG添加量0.6%和0.9%的组别(p<0.05)。本次实验可以得出模拟腌肉制品在腌制时间为24h,加热时间控制在1h的产品质构性能和感官评价最佳。     

油炸工艺对牛肉饼营养品质特性的影响

以速食加工牛肉饼为研究对象,通过对色差、剪切力、持水性、失重率以及感官评定的测定,研究不同油炸温度(175、200、225℃)和油炸时间(60、90、120 s)对其品质变化的影响。结果表明:随着油炸温度升高、油炸时间的延长,牛肉饼的红度值显著升高、亮度值下降(P 0.05);油炸牛肉饼的剪切力在油炸过程中呈现上升的趋势;牛肉饼持水性下降,失重率升高(P 0.05);并在170℃、油炸60s的条件下获得了最佳的感官评定值。综上所述,不同的油炸温度和油炸时间显著影响牛肉饼的营养品质特性。     

微波复热时间和微波功率对预油炸牛肉串品质的影响

研究了微波加热时间(30、40、60、90、120s)和微波功率(350、490、700W)对预油炸牛肉串出品率、剪切力、色差和感官评价的影响.结果表明,在不同微波复热条件下,牛肉串的出品率、剪切力、色差变化和总体可接受性存在明显差异(p＜0.05).在同一微波功率条件下,随着微波加热时间的延长,肉串的出品率逐渐下降,亮度L*值降低,红色度a*值升高;除微波加热30s外,随着微波加热时间的延长,肉串的剪切力值增加,嫩度下降.牛肉串在700W加热40s、490W加热40s和60s时,不仅明显提高了肉串的出品率,而且改善了牛肉串的色泽,并使肉串保持较低的剪切力值.     

微波复热时间和微波功率对预油炸牛肉串品质的影响

研究了微波加热时间(30、40、60、90、120s)和微波功率(350、490、700W)对预油炸牛肉串出品率、剪切力、色差和感官评价的影响。结果表明,在不同微波复热条件下,牛肉串的出品率、剪切力、色差变化和总体可接受性存在明显差异(p<0.05)。在同一微波功率条件下,随着微波加热时间的延长,肉串的出品率逐渐下降,亮度L*值降低,红色度a*值升高;除微波加热30s外,随着微波加热时间的延长,肉串的剪切力值增加,嫩度下降。牛肉串在700W加热40s、490W加热40s和60s时,不仅明显提高了肉串的出品率,而且改善了牛肉串的色泽,并使肉串保持较低的剪切力值。      

贮藏温度和时间对哈尔滨红肠微生物菌相变化及理化性质的影响

研究贮藏温度和时间对哈尔滨红肠微生物菌相及理化性质的影响。将红肠贮藏在4 ℃ 或室温（（20±2）℃）条件下,研究第0、2、4、6天红肠菌落总数、乳酸菌、假单胞菌和葡萄球菌的数量变化,并分析不同贮藏温度和时间对红肠的感官、pH值、硫代巴比妥酸值、红色度（a*值）、亮度（L*值）及质构特性的影响。结果表明,在0～2 d菌落总数增长速率最快,6 d室温红肠样品菌落总数和葡萄球菌显著多于4 ℃的红肠样品（P＜0.05）。乳酸菌和假单胞菌在6 d数量较多,其中4 ℃和室温贮藏的红肠中假单胞菌分别上升到5.1（lg（CFU/g））和6.2（lg（CFU/g））。随着贮藏时间的延长,红肠的感官质量逐渐降低,pH值也逐渐降低,而硫代巴比妥酸值逐渐增大。a*和L*值变化不大,质构特性中硬度和咀嚼性逐渐变大,弹性和黏聚性的变化不大。研究表明假单胞菌和乳酸菌是红肠贮藏过程中主要的优势腐败菌,随着贮藏时间延长红肠的质量下降。     

Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork

The objective of this research was to evaluate the effects of gas atmosphere, refrigerated storage time, and endpoint temperature on internal cooked color of injection-enhanced pork chops. Enhanced chops were packaged in 0.36% CO/20.34% CO₂ (CO-MAP), 80% O₂/20% CO₂ (HO-MAP), or PVC-overwrapped (PVC-OW; controls), stored at 4 °C for 0, 12, 19 or 26 days, displayed for 2 days then cooked to six endpoint temperatures (54, 60, 63, 71, 77, and 82 °C). L^*, a^*, and b^* values, hue angle and chroma were determined on the internal cut surface of cooked chops. Chops packaged in CO-MAP had the highest a^* values; a^* value began increasing on day 14. The lowest hue angles occurred in chops cooked to lower endpoint temperatures. Chops in CO-MAP had lower hue angles and higher chroma than those in HO-MAP and PVC-OW. Above 71 °C, hue angle and chroma increased. Overall, CO-MAP packaged chops stored for longer time periods then cooked to lower endpoint temperatures appeared reddest. HO-MAP packaged chops were less red, did not change over time, and appeared more well done at lower endpoint temperatures than those in other gas atmospheres. CO-MAP packaged chops retained redness even after cooking at 82 °C.     

熟制方式对酱卤猪蹄食用品质及风味物质的影响

为探究熟制方式对酱卤猪蹄食用品质和风味物质的影响,以猪前蹄为原料,采用蒸制、煮制、微波制和低温慢煮制4 种熟制方式对酱卤猪蹄进行烹调,并测定烹调损失率、营养成分、胆固醇、总游离氨基酸、脂肪氧化、色泽、感官评分、脂肪酸组成和挥发性风味物质水平。结果表明,低温慢煮制显著降低了酱卤猪蹄烹调损失率和胆固醇质量分数（P＜0.05）,并显著提高了产品的a*值（红度）、水分质量分数、不饱和脂肪酸相对含量（P＜0.05）和挥发性风味物质种类;微波制显著降低了酱卤猪蹄的脂肪质量分数（P＜0.05）;蒸制酱卤猪蹄感官评分最高;煮制所得产品L*值（亮度）最大（P＜0.05）。蒸、煮、微波和低温慢煮4 种熟制方式均能不同程度改善酱卤猪蹄食用品质,但低温慢煮制在改善酱卤猪蹄色泽、提高不饱和脂肪酸含量、增加风味物质种类和降低胆固醇含量方面表现更优。     

Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display

The objective of this study was to evaluate the sensory and physical characteristics of pork chops from loins enhanced to 110% of original weight with either (1) potassium lactate, potassium diacetate, phosphate and salt, (2) sodium lactate, phosphate and salt, (3) potassium lactate, phosphate and salt, (4) sodium acetate, phosphate and salt, or (5) phosphate and salt. A trained sensory panel evaluated pork flavor, saltiness, bitterness, soapy flavor, acid flavor, juiciness and tenderness of cooked chops. Visual color of raw chops was also evaluated. After 96 h in display, chops enhanced with lactate/diacetate had significantly lower (P<0.01) aerobic plate counts than control (unpumped) chops, or those pumped with other solutions. Lactate/diacetate-enhanced chops maintained higher a* and b* values during display, and had less visual discoloration after 96 h display. Chops pumped with lactate, acetate or the lactate/diacetate mixture were more tender and juicy, and had more pork flavor than controls or those pumped with phosphate/salt only. There appears to be a significant advantage to using a lactate/diacetate enhancement solution over either lactate or acetate alone.     

Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops

Research has been conducted on the effects of feed supplementation with vitamin E, oleic acid (sunflower oil) and copper on some quality characteristics of pork chops. The study was based on the measurement of pH 45' and 24 hr post mortem, proximate composition, colour both objective and sensory, colour stability after packing in oxygen permeable film and protective atmosphere, copper and iron contents, vitamin E content in fresh and cooked chops, peroxide and TBARS value in raw and cooked meat, total cholesterol, cholesterol oxides and aldehydes in cooked meat, sensory evaluation of the eating quality of cooked chops and iodine number of subcutaneous fat. Vitamin E content was significantly higher with oil and vitamin supplementation. No variation has been observed in copper and iron contents. A higher stability of the colour of meat packed under modified atmosphere has been observed with increasing vitamin E content, but the same did not apply with meat packed in oxygen permeable film. No differences have been observed on fatty acid oxidative stability of fresh m. longissimus dorsi and cooked chops (peroxide and TBARS values), on cholesterol oxidation and aldehydes production of cooked chops with increasing vitamin E content. Iodine number in supplemented animals reached levels normally considered at risk for fat firmness.     

Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate

The objective of this study was to evaluate the effect of diet supplementation with olive leaves or α-tocopheryl acetate on lipid and protein oxidation of raw and cooked n-3 enriched-pork during refrigerated storage. Enrichment of pork with α-linolenic acid through diet supplementation with linseed oil enhanced (p≤0.05) lipid oxidation in both raw and cooked chops but had no effect (p>0.05) on protein oxidation during refrigerated storage while decreasing (p≤0.05) the sensory attributes of cooked pork. Diet supplementation with olive leaves or α-tocopheryl acetate had no effect (p>0.05) on the fatty acid composition of pork but decreased (p≤0.05) lipid oxidation while exerting no effect (p>0.05) on protein oxidation in both raw and cooked α-linolenic acid-enriched chops stored and chilled for 9days. Moreover, olive leaves and α-tocopheryl acetate supplemented at 10g/kg and 200mg/kg diet, respectively, exerted (p≤0.05) a beneficial effect on the sensory attributes of cooked α-linolenic acid-enriched pork chops.     

蔬菜浆对调理猪肉饼品质特性的影响

为研究蔬菜浆对调理猪肉饼品质特性的影响,将芹菜浆、胡萝卜浆及二者的复合浆分别添加到猪肉饼中,4 ℃冷藏,观察猪肉饼理化性质及成品感官品质的变化。结果表明：与对照组相比,添加蔬菜浆的各处理组猪肉饼pH值、硫代巴比妥酸反应物值均降低,冷藏5 d时降低最明显,胡萝卜浆组pH值下降较快,且冷藏5 d时pH值显著低于芹菜浆组（P＜0.05）;添加芹菜浆能够显著降低猪肉饼的亮度值,显著增加红度值（a*）（P＜0.05）,且芹菜浆组a*高于胡萝卜浆组;添加蔬菜浆也可提高猪肉饼的出品率;利用5 点快感标度法对各处理组猪肉饼进行感官评价,猪肉饼的色泽、香气、口感、质地及总体可接受程度评分与对照组相比均有所提高,芹菜浆对猪肉饼的色泽、香气和口感等指标的改善效果优于胡萝卜浆。     

Effects of Internal Temperature and Thickness on Palatability of Pork Loin Chops

Three thicknesses (2.54, 1.90 and 1.27 cm) of pork chops were cutl alternately from 20 paired loins of similar quality. Chops were cooked on Farberware grills or in a convection oven to internal temperatures of 60, 70 and 80°C for sensory and objective evaluations. Juiciness, percent moisture and tenderness decreased and cooking losses increased (P < 0.05) as temperature increased for both cooking methods. Pork flavor intensity increased in oven- prepared chops, while no change was observed in grilled chops at each level of increased temperature. Thickness had no effect (P > 0.05) on tenderness, juiciness or total cooking loss of oven-prepared or grilled chops. The thickest chops received the highest (P < 0.05) pork flavor scores.     

Changes in the texture,microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking

We evaluated changes in the texture, colour, microstructure and volatile compounds of pork loins after superheated steam (SHS) cooking at 120, 140, 160 or 180 °C for 5, 10, 15 and 20 min. Results showed that the texture changed significantly with heating temperature and time. Hardness increased significantly with increasing temperature above 140 °C. Scanning electron microscopy micrographs showed that cooked pork with SHS had more complete muscle fibre bundle structure than that of pork in HA. The L* value indicating colour was significantly increased during the early period and then decreased, whereas the a* and b* values showed a continuous increase. Ninety-five volatile compounds were identified in cooked pork from SHS by gas chromatography/mass spectrometry with solid-phase microextraction. The amount of volatile compounds increased during cooking and decreased as cooking time increased and was well retained at 140 °C. Considering those variations, samples cooked at 140 °C showed better quality attributes.     

A RESEARCH NOTE EFFECTS OF AMMONIA EXPOSURE ON FRESH PORK: A DISTINCT PINK COLOR AFTER COOKING

Exposure of raw pork loin chops to ammonia results in the development of a distinct pink color throughout, after cooking to 80C as indicated by visual observations and CIE L*a*b* values. While some of the color development is apparently due to the pH shift caused by the ammonia, experiments suggest that other factors are involved in the formation of the distinct pink color. Samples cooked and then exposed to ammonia failed to develop the pink color. CIE a* values were higher (P < 0.05) for all cooked ammonia treated samples than the cooked control. Distinctly different absorbance spectra (400–700 nm) were observed between cooked, treated samples and either the cooked untreated control, raw fresh pork, or nitrosohemochrome samples. These data suggest that exposure of raw pork to ammonia will influence formation of an undercooked color in fully cooked pork.     

乳酸钙部分替代氯化钠对西式盐水火腿感官品质的影响

在西式盐水火腿加工中应用乳酸钙部分替代氯化钠,在氯化钠使用总量2%的前提下,按照氯化钠质量的5%、10%、15%、20%设计乳酸钙的替代比,单因素实验观察不同替代比对切片西式盐水火腿色差、质构、水分含量和感官指标的影响。结果发现,适量使用乳酸钙可以显著提高西式盐水火腿的亮度L*值、红度a*值、黄度b*值和硬度;但是当替代比过大时对产品的弹性、内聚性、胶着性、咀嚼性有一定负面影响;适当的使用乳酸钙替代氯化钠对产品感官品质有积极影响,适宜的替代比为10%左右。