脂肪替代物及其在肉制品中的应用

传统的肉制品中含有大量的脂肪,脂肪赋予肉制品良好的风味和多汁的口感,而过量的摄食脂肪会导致肥胖症、高血压及某些癌症的发生.脂肪替代品在肉制品中的应用既减少了脂肪含量又弥补了口味的损失.本文论述了脂肪替代物及其在肉制品中的应用情况,以望为肉品加工业提供一些理论基础.     

脂肪替代物在肉制品中的应用

针对脂肪替代物的基本概念、种类及在肉制品中的应用以及对肉制品品质特性的影响等几个方面进行阐述,分析脂肪替代物应用中存在的问题并进行了展望。     

动物脂肪替代物及其在肉制品中的应用研究进展

动物脂肪作为营养物质之一,可赋予肉制品良好的风味,并促进人体对脂溶性维生素的吸收,且因其具有较强的可塑性,可有效提高肉制品加工性能.然而,由于动物脂肪中的高饱和脂肪酸水平可能引发肥胖、冠心病及动脉粥样硬化等一系列慢性疾病,研发一类可替代动物脂肪的原料从而降低肉制品中饱和脂肪酸水平,保持产品原有风味和质地等品质特性成为目...     

计算机视觉在牛肉大理石花纹分级中的应用研究

牛肉大理石花纹是评价牛肉等级标准的重要标志。本文以计算机视觉技术为基础，以C 程序语言为开发工具，运用图像处理技术，研究计算机视觉系统来对牛肉大理石花纹含量和分布进行量化。结果与现有人工标准相吻合并且可以量化表示。     

脂肪替代物在肉制品中应用研究进展

近几年人们对于肉制品的摄入量逐渐增加,而传统肉制品中较高的脂肪含量给人们带来了很多慢性疾病。由于脂肪替代物在肉制品中的应用可有效降低脂肪的摄入,且能预防高脂膳食所引起的一系列疾病,弥补脂肪的减少给肉制品所带来的口味上的损失,因此低脂肉制品的研究势在必行。本文基于国内外脂肪替代物的发展现状,从单一型脂肪替代物(蛋白质类、碳水化合物类、脂质类)和复合型脂肪替代物(由不同基质来源物按照一定比例结合在一起协同发挥脂肪替代作用的混合物)2个方面阐述了各自对于低脂肉制品的感官特性和质构特性影响的研究进展还有脂肪替代物应用中存在的问题,并对脂肪替代物发展方向做出了展望,以期为低脂肉制品的研发提供一定的参考。     

脂肪替代物在凝胶类调理肉制品中的应用

脂肪在肉制品加工尤其是凝胶类产品中起着十分重要的作用。但随着人们生活水平和保健意识的提高,低脂甚至无脂食品越来越受到消费者的欢迎。本文主要简述了肉制品中降低脂肪含量的主要方式,重点介绍了脂肪替代物的分类、特性及在凝胶类肉制品中的应用效果、问题和注意事项,并展望了脂肪替代物未来的发展趋势,旨在安全有效地降低肉制品中的脂肪含量,为脂肪替代物在低脂食品中的应用提供理论参考依据。     

复合脂肪替代物乳化稳定性工艺优化

研制低热值脂肪替代物,寻找到一种即可降低脂肪含量、有益健康,又能保证风味、口感、质地等感官特性需求的新型肉类制品.利用油脂、乳化剂、蛋白质等添加剂,以油水相比、均质时间、油温和水温4个试验因素做L9(34)正交试验及二次通用旋转组合设计,确定制备复合脂肪替代物的最优工艺组合.最优组合为油水料液比35:65、均质时间30...     

计算机视觉在牛肉大理石花纹分级中的应用研究

牛肉大理石花纹是评价牛肉等级标准的重要标志。本文以计算机视觉技术为基础 ,以C ++程序语言为开发工具 ,运用图像处理技术 ,研究计算机视觉系统来对牛肉大理石花纹含量和分布进行量化。结果与现有人工标准相吻合并且可以量化表示     

一种复合型脂肪替代物在粗绞香肠中的应用

本文将笔者已制备的脂肪替代物分别按其0(对照组)、5%、10%、15%、20%的比例替代猪背脂生产粗绞香肠,对五组香肠的蒸煮损失、理化指标和微生物指标进行检测与分析。并对这五组香肠进行感官综合评价和方差分析。结果表明:品评员水平间不存在显著性差异,添加脂肪替代物组的粗绞香肠与对照组之间感官综合评价结果差异不显著,说明在生产粗绞香肠中添加脂肪替代物替代猪脂肪效果良好。     

Marbling, Fat Trim and Doneness Effects on Sensory Attributes, Cooking Loss and Composition of Cooked Beef Steaks

Marbling and fat trim level did not significantly affect sensory attributes of steaks. However, steaks became increasingly tougher and less juicy with increased internal end-point temperature. Cooking losses were greater for steaks with regular trim than those with total trim and increased with degree of doneness. Except for potassium, fat trim levels did not affect mineral content in cooked muscle. Intramuscular fat levels had variable effects on retention of minerals during cooking. Muscle from steaks with slight marbling had higher cholesterol levels than from those with modest marbling, but neither fat trim level nor doneness affected cholesterol content.     

Fat, Soy and Carrageenan Effects on Sensory and Physical Characteristics of Ground Beef Patties

Sensory and physical characteristics of beef patties containing 20% fat, 8% fat, or 8% fat plus 20% soy protein isolate (SI), soy flour (SF), soy concentrate (SC), or a mixture (MIX) of carrageenan (0.5%), starch (0.5%), and phosphate (0.2%) were compared after 0, 4, 8, and 12 wks storage at - 18°C. MIX had higher Hunter a* values than other treatments. Cook loss was lowest for MIX and highest for all beef patties. Soy extenders decreased beefy flavor and increased off-flavor scores. Time in frozen storage increased off-flavor, rubbery texture, and TBA value, and decreased red color and Hunter b* value of ground beef patties. Quality may be lowered in frozen-stored high fat, or low-fat-soy extended beef patties.     

Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties

Two experiments were conducted to determine the effects of targeted fat level (0, 4, 8, 12, 16, 20%) on sensory, shear, cooking and chemical properties of ground beef patties. Frozen patties from all fat levels were cooked to achieve similar cooking yields. As fat levels decreased, tenderness, juiciness and flavor ratings decreased and shear force increased, with more pronounced differences at lower fat levels. Patties processed with 0% fat were rated lower in juiciness and flavor compared to all other fat levels. These studies suggested that alterations in processing and cooking would probably be necessary to achieve acceptance of extremely low-fat beef patties.     

Growth Suppression of Inoculated Listeria monocytogenes and Physicochemical and Textural Properties of Low-fat Sausages as Affected by Sodium Lactate and a Fat Replacer

ABSTRACT: The antilisterial effect of low-fat sausages (<2%) manufactured with a fat replacer and increased level of sodium lactate (SL, 60%) solution was determined during refrigerated storage after inoculation with 10³ colony-forming units/g of Listeria monocytogenes (LM) at the initial storage. The fat replacer prevented moisture loss during cooking or storage. Increased SL in combination with the fat replacer resulted in lower water activity, total plate, and LM counts. In addition, whiteness values decreased ( P < 0.05), but yellowness values increased ( P < 0.05) with increased SL level. During storage, low-fat sausages containing at least 3.3% SL and the fat replacer had greater antilisterial effect than the low-fat control.     

Antioxidative Activity of Maillard Reaction Products in Cooked Ground Beef, Sensory and TBA Values

Maillard reaction products (MRPs) obtained by autoclaving egg albumin acid hydrolysate and glucose for 1 hr were added to ground beef which was cooked and stored at 4°C for 8 days. The antioxidative activity of MRPs was investigated by a trained sensory panel and the TBA test. The panel evaluated samples for loss of desirable cooked beef notes and generation of off-flavors, such as cardboard and painty. With added 1% MRPs, painty aroma and flavor scores were low and did not (p > 0.05) change over time. The coefficients of determination were high (r²= 0.92 to 0.77, p < 0.0001) between aroma and flavor scores for any two similar attributes. The TBA values decreased by 17% with the addition of 0.5% MRP and by 39% with 1% MRP over time.     

黑木耳多糖/壳聚糖可食性复合膜的制备及对鲜牛肉的保鲜效果

为了开发具有优良保鲜效果的可食性复合膜,以黑木耳多糖(Auricularia auricular polysaccharide,AAP)和壳聚糖(chitosan,CS)为原料,通过测定复合膜理化指标、结构和抗氧化性,并将不同材料真空包装的冷鲜牛肉于4℃条件下贮藏10d进行保鲜实验,研究不同AAP添加量对AAP/CS可...