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。     

复合型鸭肉发酵火腿肠的研制

以鸭肉和猪肉为主要原料,制作复合型鸭肉发酵火腿肠,采用响应面分析试验和产品感官质量综合鉴定的方法,确定复合型鸭肉发酵火腿肠的最佳配方,得到的产品完全符合理化卫生检测的要求。     

不同发酵剂对发酵香肠挥发性风味物质的影响

以植物乳杆菌NM177-2与弯曲乳杆菌GX24-2作为发酵剂,通过固相微萃取-气相色谱-质谱联用（SPME-GC-MS）分析技术,研究在不同菌种组合的发酵剂作用下,发酵香肠中挥发性风味物质的构成与变化。确定了发酵过程中产生的主体风味物质为醇类、酸类、酯类、醛酮酚类物质。同时证明了植物乳杆菌与弯曲乳杆菌混合接种发酵更加有利于良好风味物质的形成。      

The effect of kimchi on the microbiological stability of fermented sausage

The effects of kimchi and freeze-dried kimchi-powder added to raw meat mixtures on the microbiological quality of fermented sausage were studied. The results clearly demonstrated that the lactic acid bacteria (LAB) integrated via the addition of kimchi as well as kimchi-powder were well adapted to the new habitat of fermenting sausage, reaching maximum numbers of 8.65–8.80 log₁₀ cfu/g after 1–2 days of fermentation. In all kimchi and kimchi-powder sausages, the growth of Enterobacteriaceae was completely inhibited throughout the processing period (< 2 log₁₀ cfu/g). The sausage batches containing more than 10% kimchi and 2% kimchi-powder showed no growth of S. aureus, whereas the control and another kimchi sausage batch reflected the growth of S. aureus (3.68–4.72 log₁₀ cfu/g). As a result, the addition of kimchi (≥ 10%) and kimchi-powder to the sausage mixture prior to fermentation produced the microbiological stability required for fermented sausages.     

发酵马肉香肠菌种配比的优化及模糊数学评价

以新鲜马肉及脂肪为原材料,采用混合菌种发酵制备马肉香肠,以总酸含量及模糊数学感官评分为响应值,采用响应面试验优化菌种配比。结果表明,最佳菌种配比为汉逊德巴利酵母菌（Debaryomyces hansenii）1808∶木糖葡萄球菌（Staphylococcus xylose）21445∶植物乳杆菌（Lactobacillus plantarum）E11=0.75∶0.75∶0.50（V/V）,此优化条件下,发酵马肉香肠的模糊数学感官评分为88.05分,总酸含量为10 g/kg,所得产品发酵风味较好,酸味纯正,安全性高,能够为现阶段马肉产品的规模化生产提供一定的理论依据。     

The effect of kimchi on the microbiological stability of fermented sausage

The effects of kimchi and freeze-dried kimchi-powder added to raw meat mixtures on the microbiological quality of fermented sausage were studied. The results clearly demonstrated that the lactic acid bacteria (LAB) integrated via the addition of kimchi as well as kimchi-powder were well adapted to the new habitat of fermenting sausage, reaching maximum numbers of 8.65-8.80log(10)cfu/g after 1-2days of fermentation. In all kimchi and kimchi-powder sausages, the growth of Enterobacteriaceae was completely inhibited throughout the processing period (<2log(10)cfu/g). The sausage batches containing more than 10% kimchi and 2% kimchi-powder showed no growth of S. aureus, whereas the control and another kimchi sausage batch reflected the growth of S. aureus (3.68-4.72log(10)cfu/g). As a result, the addition of kimchi (≥10%) and kimchi-powder to the sausage mixture prior to fermentation produced the microbiological stability required for fermented sausages.     

Microstructure of fermented sausage

A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt brings about a change in the original structure of proteins by swelling and partial solution of myofibrils. The dissolved proteins are transformed into a thin fluid colloidal transition state, the so-called 'sol-state' with unstable coagulation bonds. During sausage ripening, as a result of denaturation by lactic-acid and due to gradual loss of water (drying), the unstable bonds are replaced by condensation bonds, and thus the sol-state is converted into the 'gel-state'. Both gel formation (condensation structure) and water evaporation (syneresis) result in the development of a matrix in fermented sausage and, consequently, in the texture of the sliceable product.     

利用GC-MS-SPME分析发酵香肠的风味

发酵香肠是一种在成熟过程中会发生一系列的生化变化,从而将新鲜的原料肉转变成风味独特而且货架期长的发酵肉制品[1].在发酵香肠的风味形成过程中,由于微生物环境因素的共同作用,引起香肠中糖、脂肪和蛋白质的降解,产生多种挥发性的有机化合物,如醇、醛、酮、羧酸、酯、内酯、呋喃、吡啶及其他含硫和含卤素的化合物等.这些风味物质种类和数量的不同最终决定了产品的感官风格.     

鸡肉发酵液体外抗氧化作用初探

目的:利用鸡肉蛋白增溶剂(ZR)预处理鸡肉粉使其处于溶解状态,并采用保加利亚乳杆菌和嗜热链球菌复合菌粉发酵,从而研究鸡肉发酵液的功能特性。方法:通过羟自由基体系、亚硝酸盐体系和还原力体系,对经不同浓度ZR预处理的鸡肉溶解液经发酵后其发酵液的体外抗氧化作用进行研究。结果:鸡肉发酵液在所选稀释浓度范围内对羟自由基、亚硝酸盐的清除率及还原力随着稀释浓度的增大而增大,并且预处理鸡肉发酵液的ZR浓度越大,对羟自由基、亚硝酸盐的清除率越高,而还原力则相反。     

天然抗氧化剂在肉制品中的应用

文章介绍了天然抗氧化剂的种类、性质,重点阐述了不同天然抗氧化剂在肉制品中的应用现状,同时,对天然抗氧化剂在肉制品应用中存在的一些问题进行了分析。     

Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked goat meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g^?1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical‐scavenging activity of 1, 1‐diphenyl 2 picrylhydrazyl (DPPH). The IC₅₀ value of MOL extract for 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging was 18.54 μg mL^?1. Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to meat was found to retard lipid peroxidation of cooked goat meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract–treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg/100 g meat was sufficient to protect goat meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Surface mycoflora of a Spanish fermented meat sausage and toxigenicity of Penicillium isolates.

The surface mycoflora of "chorizo de Cantimpalos", a Spanish variety of fermented meat sausage characterised by a natural white covering, has been investigated. Among 54 mould strains isolated, 38 belonged to Penicillium subgenus Penicillium. The major species found (18 isolates) was identified as Penicillium commune, and the other dominant species (13 isolates) was identified as P. olsonii. None of the P. olsonii isolates produced cyclopiazonic acid, mycophenolic acid, roquefortine C. patulin or ochratoxin A, but all P. commune isolates produced cyclopiazonic acid. Toxicity to Artemia salina larvae was very high for all P. commune isolates investigated, while no isolates of P. olsonii studied were toxic to these crustaceans. The results may assist in selection of nontoxic strains, which could be used as surface starters in the manufacture of this type of sausage. The apparent inability to produce penicillin is a valuable characteristic to take into account in the selection process.     

葡萄籽提取物对发酵猪肉香肠氧化稳定性的影响

以感官品质、酸价、过氧化值和硫代巴比妥酸值为指标,研究葡萄籽提取物对发酵猪肉香肠氧化稳定性的影响。实验结果表明,随着葡萄籽提取物添加量的增加,发酵猪肉香肠的感官品质变化不大,而酸价、过氧化值和硫代巴比妥酸值的变化越来越慢,表明葡萄籽提取物能明显减缓发酵猪肉香肠的产酸速度和氧化速度,进而提高其氧化稳定性;添加0.25%葡萄籽提取物对提高发酵猪肉香肠氧化稳定性效果最佳。     

羊肉发酵香肠的研制

为了获得质量、口感较好的羊肉发酵香肠,通过发酵剂适应性试验,选择用植物乳杆菌、啤酒片球菌和木糖葡萄球菌按一定比例混合生产羊肉发酵香肠,完全符合发酵肉制品对发酵剂的要求,并可使3种菌的优势得到互补,使发酵速度加快,提高营养价值。试验表明采用这3种菌生产发酵香肠是切实可行的。     

Shelf life of packaged sliced dry fermented sausage under different temperature

The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100% N₂) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4, 22 and 37 °C. Packaging materials were analysed for their barrier characteristic (oxygen permeability).     

Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat

Investigations were carried to study the effect of heart incorporation (0%, 15% and 20%) and increasing levels of fat (20% and 25%) on physicochemical (pH, moisture content and thiobarbituric acid, TBA number) and microbiological (total plate count and yeast and mold count) quality and shelf life of semi dry sausages of buffalo meat during refrigerated storage (4 °C). Different levels of fat significantly (p < 0.05) increased the pH of the sausage samples. However different levels of heart incorporation did not significantly (p < 0.05) affect pH, moisture content and TBA number of sausage samples. Fresh samples had pH, moisture content and TBA number in the range of 5.15–5.28, 42.4–47.4% and 0.073–0.134 respectively. Refrigerated storage significantly (p < 0.05) increased TBA number of control samples while storage did not significantly (p < 0.05) increase the TBA number of sodium ascorbate (SA) treated samples. Total plate counts of twelve sausage samples were f under the TFTC (too few to count) limit at the initial stage. Incorporation of different levels of heart and also increasing levels of fat did not significantly (p < 0.05) increase the log TPC/g values. Yeast and molds were not detected in twelve samples of semi dry fermented sausages in their fresh condition. Storage revealed that there was a consistent decrease in pH, and moisture content. Refrigerated storage significantly (p < 0.05) reduced both pH and moisture contents. TBA number and total plate counts and yeast and mold counts of controls were found to increase significantly (p < 0.05) during refrigerated storage. However, in SA treated sausage, only TPC and yeast and mold count significantly (p < 0.05) increased during refrigerated storage. Shelf life of the sausages was found to be 60 days under refrigerated storage (4 °C).     

发酵香肠加工工艺

主要介绍了发酵香肠的分类和基本工艺流程,并对发酵香肠的加工工艺要点和质量控制进行了阐述分析.     

羊肉香肠的发酵工艺优化及不同种类脂肪对其品质的影响

本文研究添加不同动物油脂对发酵香肠的品质,尤其是对风味的影响。羊肉发酵香肠最优工艺为:接种量0.02%,温度26℃,相对湿度95%,发酵20 h。在羊肉发酵香肠的工艺优化的基础上,分别添加入猪脂、羊脂和牛脂。结果表明,发酵时添加不同动物脂肪,对羊肉发酵香肠的外观及风味有一定影响。添加猪脂的发酵香肠的色泽、口感及风味与添加羊脂的发酵香肠差异不明显,而牛脂香肠的硬度要显著高于猪脂和羊脂香肠。添加脂肪的种类对羊肉香肠的气味影响非常明显。添加羊脂的发酵香肠有一定羊膻味,而添加牛脂的香肠羊膻弱,添加猪脂的羊膻味最轻。添加牛脂的发酵香肠硬度明显高于羊脂和猪脂香肠。综合考虑,猪脂和牛脂均可以替代羊脂添加于发酵香肠,都可以有效减少羊膻味。      

银杏叶提取物对发酵猪肉香肠储存稳定性的影响

以感官品质、酸价、过氧化值和硫代巴比妥酸值为指标,研究银杏叶提取物对发酵猪肉香肠储存稳定性的影响。实验结果表明:随着银杏叶提取物添加量的增加,发酵猪肉香肠的感官品质变化不大;而酸价、过氧化值和硫代巴比妥酸值的变化越来越慢,表明银杏叶提取物能明显减缓发酵猪肉香肠的产酸速度和氧化速度,并且随着银杏叶提取物添加量的增加,其效果也随之增强,即两者之间具有一定的量效关系;添加0.25%银杏叶提取物对提高发酵猪肉香肠稳定性效果最佳。     

发酵香肠安全性的研究

介绍了导致发酵香肠不安全问题的生物和化学方面的各种因素,包括有害微生物的存活及其毒素的生成;寄生虫的存活;亚硝胺和生物胺的残留,并分析了将这些不安全因素降到最低程度的相应措施.