Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties

Steaks, fabricated from forequarters from field-slaughtered Alaskan reindeer, were prepared from meat flaked to two sizes (1.295 and 1.905 cm), with (0.5%) and without phosphate, and with (0.5%) and without salt. Phosphate did not appreciably affect sensory properties. Larger flakes and salt improved quality and acceptability, therefore, additional steaks were fabricated from meat flaked with a larger cutting head (4.064-cm) and with three levels of salt (0.0, 0.5 and 0.75%). Steaks containing 0.75% salt were less chewy, softer, juicier, and more acceptable than those made with 0.5% salt but did not differ from those containing no salt. Feasibility of producing restructured steaks from reindeer forequarters was demonstrated.     

Texturization of Sweetpotato Puree with Alginate: Effects of Tetrasodium Pyrophosphate and Calcium Sulfate

The effects and optimum levels of tetrasodium pyrophosphate (TSPP), alginate and calcium sulfate (CaSO₄) on physical and sensory characteristics of texturized sweetpotato puree were studied using response surface methodology. Samples were subjected to instrumental texture profile analysis (TPA) and sensory evaluation. Prediction models to describe the effects of ingredients on TPA parameters were used to generate contour plots for optimization using TPA values of baked roots as the limits. The optimum formulations having textural characteristics of the baked roots were within the following identified regions: (a) at 0.12% TSPP, alginate, 0.20–0.25%, and CaSO₄, 0.4–0.70%; (b) at 0.18% TSPP, alginate, 0.2–0.55%, and CaSO₄, 0.22–0.42%. A taste panel scored representative formulations of the optimum regions similar to the baked roots for color, flavor, texture, and overall acceptability.     

嫩化剂嫩化重组牛肉的工艺和效果

采用单因素试验和二次回归正交旋转组合设计试验,对牛肉嫩化工艺进行研究,并借助DPS统计分析软件研究复合磷酸盐和碳酸氢钠对牛肉嫩度的影响。结果得出最佳嫰化工艺配方为复合磷酸盐用量0.1%(质量分数)、碳酸氢钠用量0.8%(质量分数)。在此条件下重组牛肉剪切力值(以质量计)可达到1.57kg,比原料肉1.87kg降低了15.59%,比对照组1.77kg降低了10.88%,具有较好的嫩化效果。     

Properties of Algin/Calcium and Salt/Phosphate Structured Beef Rolls with Added Gums

Ten polysaccharide gums at two levels (0.5 and 1.0%) were individually incorporated into algin/calcium (AC) and salt/phosphate (SP) structured beef rolls (<6% fat) prepared with 15 and 30% added water. Cook yield, pH, bind and textural properties were evaluated. Each gum had specific effects on properties of beef rolls. For example, kappa-carrageenan improved (P<0.001) cook yields and maintained or improved bind and texture of raw and cooked samples of both meat binding systems. Cook yields of AC products were improved with gellan gum, while yields of SP products were improved with iotacarrageenan. Other gums (xanthan, guar, pectin, carboxymethyl cellulose) improved water holding (cook yields) but had detrimental effects on product texture.     

Microbiological and Some Physical and Chemical Changes in Vacuum-Packaged Beef Steaks Treated with Combinations of Potassium Sorbate, Phosphate, Sodium Chloride and Sodium acetate

Fresh rib eye steaks were examined for microbiological, lipid oxidation, pH, color and weight changes after immersion in water or in aqueous solutions of a phosphate blend and of a mixture of potassium sorbate, phosphates, sodium chloride and sodium acetate and subsequent vacuum packaging. Keeping characteristics of steaks were monitored during 12-wk storage at 2–4°C. Mesophilic, psychrotrophic, anaerobic and facultative anaerobic bacteria and lactobacilli were strongly inhibited (P<0.05) in steaks treated with the composition that contained potassium sorbate, whereas growth of Enterobacteriaceae was suppressed (P<0.01). Compared with controls, compositions containing phosphates with or without potassium sorbate protected lipids, increased solution uptake and decreased purge in steaks without affecting meat color.     

乳酸钙部分替代食盐对建昌板鸭品质影响的研究

为了提高建昌板鸭品质降低食盐的使用量,选用乳酸钙部分替代传统的食盐,通过单因素试验观察不同替代比对建昌板鸭水分含量、含盐量、pH、酸价、亚硝酸盐和风味的影响。结果表明:建昌板鸭的pH先降低后稍微有所上升,而水分含量、含盐量、酸价和亚硝酸盐都呈现了逐渐降低趋势。综合考虑满足板鸭感官品质和卫生质量,确定适宜的乳酸钙替代比为25%~30%。     

酶解公犊奶牛肉制备抗氧化活性肽口服液的工艺优化

为提高公犊奶牛肉的附加值,研究酶解公犊奶牛肉制备抗氧化性活性肽的最佳工艺。采用中性蛋白酶和碱性蛋白酶等5 种酶对公犊奶牛肉进行酶解,以1,1-二苯基-2-三硝基苯肼自由基清除率为评价指标,筛选出酶解产物抗氧化性最高的最适蛋白酶。用最适蛋白酶对公犊奶牛肉进行酶解,通过单因素试验,研究不同酶解时间、酶解温度、酶解pH值和酶添加量对酶解产物抗氧化性的影响,然后再用响应面分析法对酶解条件进行优化。结果表明：中性蛋白酶为最佳的蛋白酶,最优酶解条件为加酶量0.61 g/100 mL、pH值6.80、酶解温度54 ℃、酶解时间2.92 h。用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳法对酶解产物进行分析,结果表明,公犊奶牛肉中的蛋白质分子被成功水解为分子质量小于7 kDa的小分子多肽和游离氨基酸;通过感官评价方法研制出一款澄清透明、淡黄色、具有牛肉风味的抗氧化活性肽口服液。     

Shelf‐Life Extension of Chill‐Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2

This study was conducted to compare the shelf‐life of beef steaks stored in different packaging conditions: overwrapped (OW) packaging and 2 modified atmosphere packaging systems (MAP): 80% O₂ MAP (80% O₂/20% CO₂) and 50% O₂ MAP (50% O₂/40% CO₂/10% N₂). Steaks were stored at 2 °C for 20 d. Headspace gas composition, microbial counts, color stability, pH, purge loss, and lipid oxidation were monitored. Among the packaging types, 50% O₂ MAP was superior to OW packaging and 80% O₂ MAP in delaying bacterial growth and extending shelf‐life to 20 d. 50% O₂ MAP also gave steaks an acceptable color during storage. No significant differences were observed in color stability of steaks packaged in both 50% O₂ MAP and 80% O₂ MAP. This study reveals 50% O₂ MAP is a realistic alternative to preserve beef steaks efficiently.     

Effectiveness of Dipping with Phosphate, Lactate and Acetic Acid Solutions on the Quality and Shelf-life of Pork Loin Chop

Extending the shelf‐life of pork loin chops by dipping in 2% acetic acid (AA), 10% sodium lactate (SL), or 10% trisodium phosphate (TSP), compared to the undipped control (CONT), was demonstrated. TSP had the highest pH and water‐holding capacity. However, TSP had a dry and dark visual appearance on the loin chop surface, while AA was similar to pale, soft, and exudative (PSE) pork. CONT and SL had obvious putrid odor with TPC exceeding 10⁷ CFU/g at d 6 and d 9, respectively. Pork loin chops dipped in 10% sodium lactate solution resulted in better visual appearance and lower microbial counts, suggesting a possible extension of the shelf‐life to 6 d under refrigeration.     

海藻酸钠与氯化钙对大米淀粉回生影响机理的热力学分析

为探究海藻酸钠与氯化钙对大米淀粉回生的影响机理,采用差示扫描量热仪研究海藻酸钠与氯化钙对大米淀粉回生热力学特性的影响,采用Avrami模型分析大米淀粉的回生动力学参数,并用热重分析法验证影响结果。结果表明：3?mmol/L氯化钙组、质量分数0.9%海藻酸钠组及其混合物分别使大米淀粉的糊化峰值温度提高1.0%、1.1%和2.2%,使糊化焓提高4.7%、14.0%和21.4%;储藏21?d后,氯化钙对大米淀粉的回生没有显著性影响（P＜0.05）,质量分数0.6%的海藻酸钠及其与氯化钙混合物分别使大米淀粉的回生焓降低23.7%和27.6%,使回生率降低33.9%和36%;氯化钙、海藻酸钠（0.9%）及其混合物使大米淀粉的成核方式由瞬间成核转变成连续成核,并分别使大米淀粉的结晶速率常数降低73.0%、90.1%和95.3%;海藻酸钠（0.6%）与氯化钙混合物使回生大米淀粉的水分损失率减少87.1%,验证海藻酸钠与氯化钙混合物对大米淀粉回生的抑制作用。     

海藻酸钠/TiO2纳米复合材料的制备与表征

用纳米TiO2为原料,以海藻酸钠(SA)为基体,采用共混法制备SA/TiO2纳米复合物。通过傅立叶红外光谱(FTIR)、热重分析(TG)、透射电镜(TEM)等手段对该体系进行了表征。结果表明：由于纳米TiO2粒子的引入,SA分子FTIR的某些特征峰的波数发生明显变化;纳米TiO2在复合物中的分散性较好;复合材料的热稳定性高于纯SA薄膜;此外,复合材料的力学性能有所提高。     

Preparation and Properties of Nano-cellulose/Sodium Alginate Composite Hydrogel

Cellulose nanofiber (CNF) was isolated from Okara using deep eutectic solvent (DES) with high-speed stirring. The composite hydrogels obtained by using different proportions of CNF and sodium alginate (SA) had different properties. The CNF/SA composite hydrogels were analyzed using Fourier transform infrared spectroscopy and scanning electron microscopy and tested for compression properties, rheological properties, water content, and swelling degree. Physical crosslinking between SA and Ca²⁺, and different degrees of hydrogen bond formation between SA and CNF were observed. The CNF/SA composite hydrogel have great potential as reinforcements in eco-friendly composite hydrogels for diverse applications.     

Consumer Evaluation of Raw and Fried Chicken After Washing in Trisodium Phosphate or Lactic Acid/Sodium Benzoate Solutions

Whole raw, chickens (180) were washed in tapwater (control), 12% trisodium phosphate (TSP), or 0.5% lactic acid/0.05% sodium benzoate (LB). Consumer panelists evaluated raw, treated, whole chickens as well as fried breast and thigh pieces. TSP and LB solutions did not affect (P < 0.05) external color, texture, flavor, moistness, or overall acceptability of fried chicken or consumer purchase intent. Evaluation of raw chickens 90 min after treatment with LB or after 7 days storage at 1°C revealed that overall acceptability, color and purchase intent were lower compared to controls. Sensory quality of raw chickens was not adversely affected by TSP. We concluded that 12% TSP or 0.5% lactic acid/0.05% sodium benzoate solutions have good potential for dips to sanitize chickens intended for frying before presentation to consumers.     

Precooked Reduced-Fat Beef Patties Chemical and Sensory Quality as Affected by Sodium Ascorbate, Lactate and Phosphate

Beef-carrageenan (BC; 10% fat) patties—with sodium ascorbate (0.05%), sodium lactate (3%), sodium tripolyphosphate (0.3%), ascorbate-phos-phate, ascorbate-lactate, or none—and 20%-fat all-beef patties were cooked, aerobically or vacuum packaged, and stored at 4°C or ?20°C. Fat level had a greater effect on texture than did additives. Lactate and phosphate increased cooking yield of BC patties. Phosphate was antioxidative but not antimicrobial. Ascorbate was antioxidative and reduced aerobic plate counts (APCs) of aerobically packaged refrigerated BC. Lactate reduced APCs of both aerobically and vacuum packaged BC patties. Lactate had a prooxidative effect in aerobically-packaged/frozen patties but showed no such effect in vacuum-packaged/frozen patties or refrigerated patties. Ascorbate-phosphate was most effective in minimizing flavor deterioration in refrigerated BC patties.     

Flavor of Cooked, Ground Turkey Patties with Added Sodium Tripolyphosphate as Perceived by Sensory Panels with Differing Phosphate Sensitivity

The flavor of cooked, ground turkey patties, with and without sodium tripolyphosphate, was profiled by two panels. One panel had a lower threshold for STP in ground turkey. Flavor profiles indicated that turkey patties without phosphate had more intense protein, serumy, brothy, and metallic character and less intense turkey and soapy character than the samples with phosphate. Both panels found similar characteristics for turkey with added phosphate, although the characteristics had a slightly different order of appearance. The panel with a lower threshold for STP found a more intense soapy character that tended to linger in the phosphate-treated samples.     

Sodium Lactate/Sodium Chloride Effects on Sensory Characteristics and Shelf-Life of Fresh Ground Pork

Fresh ground pork was formulated with sodium lactate (SL) (0, 1.5 or 3%) and sodium chloride (0, 0.5, 1, l.5, 2, 2.5 or 3%) to evaluate effects on sensory characteristics. Aerobic plate count (APC) over retail storage (25 days) was evaluated on samples rated in the mid-range (±0.5 S.D. of mean) of salty flavor intensity (SI) by a trained sensory panel. SL increased (P<0.05) SI and juiciness, and enhanced ground pork flavor. Sodium added as SL was less perceptible as “salty” than that added as NaCl. SL significantly reduced (P<0.05) APC; based on spoilage level of 10⁶ CFU/g SL extended shelf-life (3% SL) by about 12 days compared to controls.     

磷酸酯的单双酯比例与加脂性能

以十六醇和P2O5为原料,分别合成了三种单双酯比例不同的十六醇磷酸酯皮革加脂剂,通过应用实验对它们的加脂性能进行研究,确定了单酯和双酯分别在加脂中所起的作用。结果表明,双烷基磷酸酯酯含量高的磷酸酯能赋予皮革更好的柔软性能和防水性能,单酯会使皮革产生明显的增厚。     

海藻酸钠/田菁胶复合膜的性能研究与表征

本实验采用流延法,以海藻酸钠和田菁胶为基材,甘油为增塑剂,乳酸钙和柠檬酸为交联剂制备可食性膜,对不同质量比的海藻酸钠与田菁胶膜进行性能研究与表征.实验结果表明,海藻酸钠和田菁胶质量比为8∶2时,拉伸强度为72.51 MPa,断裂伸长率为7.86％,水溶性仅为2.90％.扫描电镜直观看到膜内部结构的稳定性,红外光谱和X射...     

Sodium Lactate/Sodium Chloride Effects on Aerobic Plate Counts and Color of Aerobically Packaged Ground Pork

Ground pork (15% fat) was formulated to contain 0% to 3.0% sodium chloride and/or 0% to 3.0% sodium lactate (SL) resulting in 28 treatment combinations. Five replications consisted of two with low initial microbial loads (< 10³ CFU/g) and three with high initial loads (> 10⁵ CFU/ g). Ground pork (454g) was overwrapped in PVC and stored (4°C) aerobically for 21 d. A significant salt × SL interaction existed for redness of samples with low initial aerobic plate count (APC). Red color was best preserved by 2.0% or 3.0% SL. Initial pH values of low and high initial APC samples were similar. Initial product pH was best maintained by higher SL levels in low initial load samples and by higher sodium chloride levels in high initial load samples. Samples containing 3.0% SL had the lowest APC regardless of salt level.     

Effect of Turkey Meat, Phosphate, Sodium Lactate, Carrageenan, and Konjac on Residual Nitrite in Cured Meats

ABSTRACT: Wieners were chosen as the model system. They were made with mechanically separated turkey meat (MST) and retained more residual nitrite than other such sausages (p < 0.01). Use of sodium tripolyphosphate resulted in a slightly higher residual nitrite in the finished product (p < 0.05). Wieners containing both MST and sodium tripolyphosphate, or either MST or sodium tripolyphosphate showed higher pH values than the control group. A relationship between product pH and residual nitrite level was observed. Wieners retained more residual nitrite at higher pH. Addition of sodium lactate, carrageenan, and konjac to the wiener formulation did not influence the residual nitrite level in the finished product.