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面对竞争激烈的市场,食品加工企业应满足市场需要服务于消费者,才能使企业经久不衰。火锅专用午餐肉软包装成型产品的加工,能促进企业的迅速发展,是因为其具有营养、方便、价格合理以及广大商家,消费者有传统消费习惯。近年来各类食品资源丰富,对食品贮藏加工企业影响极大,加上 相似文献
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为探究蒜粉对鸭肉午餐肉品质的影响,获得最佳品质的产品。将0%、2%、4%、6%、8%的大蒜粉添加到午餐肉的制作中,利用电子鼻、质构仪、色差仪和低场核磁共振(Low-field Nuclear Magnetic Resonanc,LF-NMR)分别对产品各品质指标进行测定,并结合模糊数学感官评价对鸭肉午餐肉品质进行综合分析。研究结果显示,添加了蒜粉的鸭肉午餐肉与未添加蒜粉午餐肉气味间有较大差异。随着蒜粉添加量的增加,鸭肉午餐肉的各项质构指标和色度的L~*值均呈现先升高后降低的趋势,其中蒜粉添加量为4%时,各指标达到峰值。同时午餐肉色度的a~*值均降低,b~*值整体显著升高(P<0.05),此外午餐肉中的不易流动水含量呈现先增加后减小的趋势,在蒜粉添加量为6%时达到峰值。蒜粉对午餐肉的水分分布有一定的影响。结合模糊数学感官评价结果表明当蒜粉添加量为4%时,鸭肉午餐肉品质最佳。综上,添加4%的大蒜粉能够改善鸭肉午餐肉的质构特性和风味品质,可提高午餐肉的营养和经济价值。 相似文献
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蛋白性芹菜汁饮料的研制 总被引:1,自引:0,他引:1
利用芹菜和牛乳为原料,经合理调配加工制成风味独特,营养丰富和食用方便的蔬菜汁饮料。芹菜属绿色蔬菜,将芹菜汁与营养丰富的牛乳混合加工制成新型蔬菜汁饮料,可达到营养互补的作用。 相似文献
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二十多年前,各式各样的罐头是许多人喜爱的美味。玻璃罐里的黄桃,铁皮罐里的午餐肉……让我们想起来就流口水。可近些年,新鲜食品丰富了,又不时出现罐头没营养、有防腐剂的“传闻”,让罐头渐渐远离了我们的生活。吃罐头安全吗? 相似文献
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MARKUS F. MILLER GORDON W. DAVIS C.BOYD RAMSEY HUGO IRIZARRY 《Journal of food quality》1986,9(5):345-354
Six blends of ground beef and six blends of ground pork containing 0, 15, 30, 45, 60 or 75% mechanically separated beef (MSB) were prepared. Also five batches of fermented sausage and spiced luncheon loaf containing 0, 5, 10, 15 and 20% MSB were formulated. Level of MSB was not related to juiciness rating or mealiness scores of cooked beef/MSB or pork/MSB patties. The level of MSB significantly affected overall eating satisfaction ratings for each blend of MSB patties. MSB at levels of 15% or more had a negative effect on flavor acceptability of cooked ground beef or pork. Fermented sausage products could be extended with only 5% MSB without creating defects in visual appearance or sensory properties. However, the inclusion of 20% MSB yielded a spiced luncheon loaf which was higher in eating quality than an all-beef control. The beef/MSB patties, fermented sausage, and spiced luncheon loaves containing 15% MSB were acceptable for visual appearance. Based on this study, MSB produced from a press type machine, can be blended up to 15% with ground beef, ground pork and sausage products without significantly decreasing raw appearance, sensory properties or storage life. Since MSB is a red meat product available at a similar low cost as textured vegetable protein, the red meat industry would benefit from expanded use of this high protein extender. 相似文献
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Several batches of back bacon, belly bacon, Dutch-style cervelat sausage, pork loin roll, shoulder with fat, Bologna, Guelders ring sausage, Saxon liver sausage and luncheon meat were produced with increasing PUFA-levels using raw materials containing up to 30% linoleic acid in their fats. Only the preparation of the high linoleic fermented Dutch-style cervelat sausages gave problems. Fatty acid composition did not change during preparation, nor during a two months' storage of back bacon at 15°C. Sensory evaluations of the products by an expert-panel revealed only a few differences, mostly related to consistency. Penetration measurements on luncheon meat showed an increase of softness as the PUFA-level was increased Products were stored for up to 61 days at 4 or 15°C. During storage, peroxide numbers and p-anisidine values were determined and sensory evaluations performed by an expert-panel. The unheated, and some of the pasteurised, highly unsaturated products appeared to be very susceptible to lipid oxidation. 相似文献
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Occurrence of aflatoxins and aflatoxin-producing moulds in fresh and processed meat in Egypt. 总被引:1,自引:0,他引:1
A survey was carried out to detect aflatoxins and isolate aflatoxigenic moulds contaminating fresh and processed meat products. The fungal contamination was examined in 215 samples of fresh and processed meat products and 130 samples of spices used in the meat industry collected from different local companies in Cairo, Egypt. Processed meat products such as beefburger, hot-dog, kubeba, sausage, luncheon meat had the highest count of moulds as compared with fresh and canned meat. Out of 150 samples of meat products and 100 samples of spices, aflatoxin B1 was detected in five samples of beefburger, (8 micrograms/kg), four samples of black pepper (35 micrograms/kg), and four samples of white pepper (22 micrograms/kg). Aflatoxins B1 and B2 were detected in one sample of kubeba (150 micrograms B1/kg and 25 micrograms B2/kg); hot-dog (5 micrograms B1/kg and 2 micrograms B2/kg) sausage (7 micrograms B1/kg and 3 micrograms B2/kg) and luncheon meat (4 micrograms B1/kg and 2 micrograms B2/kg). Also, aflatoxins B1 and G1 were detected in two samples of turmeric (12 micrograms B1/kg and 8 micrograms G1/kg) and coriander (8 micrograms B1/kg and 2 micrograms G1/kg). Aspergillus flavus (24 isolates), and Aspergillus parasiticus (16 isolates) were the predominant aflatoxin-producing moulds isolated from both processed meat products and spices. Aflatoxins were absent in fresh meat, canned meat, salami, beefsteak and minced meat. The contamination of processed meat with aflatoxin was shown to correlate with the addition of spices to fresh meat. 相似文献
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Mahfouz Al-Bachir 《International Journal of Food Science & Technology》2005,40(2):197-204
Spices and packaging materials were exposed to γ‐irradiation at a dose of 10 kGy. Luncheon meat was prepared with irradiated or non‐irradiated spices and packaged in irradiated or non‐irradiated packaging materials. Packaged luncheon meat was treated with 2 kGy. Irradiated and non‐irradiated packaged luncheon meat were kept in a refrigerator (1–4 °C) for 12 months. Microbiological, nutritive and chemical characteristics of luncheon were evaluated after processing and during storage; whereas, sensory quality was evaluated only after irradiation. γ‐Irradiation decreased the microbiological counts of spices, packaging materials and packed products and increased its shelf‐life. No significant differences in moisture, protein, fat, pH value, total acidity, lipid peroxide and volatile basic nitrogen were observed as a result of irradiation. Sensory evaluation showed that all the combinations of treated luncheon meats were acceptable. However, the taste, odour, appearance and texture scores of irradiated packaged products were significantly lower than those of non‐irradiated samples. 相似文献
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香肠是肉制品的典型代表, 且因其独特的风味而深受人们喜爱。随着生活水平的提高, 人们对健康饮食有了更高的要求, 给提高香肠品质和安全性方面的研究带来了更大的挑战。肠衣作为香肠的包装材料, 对维持香肠品质和延长其货架期具有重要作用, 是香肠必不可少的一部分。近年来, 肠衣对香肠加工和贮藏过程中的感官品质、理化指标、风味品质和安全性等方面的影响, 已成为研究热点。本文对肠衣的分类以及肠衣对香肠的品质和安全性的影响进行了综述, 着重考察了肠衣对香肠的色泽、风味品质、pH、生物胺含量、多环芳烃含量、脂肪氧化和微生物方面的影响, 为香肠加工过程中肠衣的选择, 以及香肠品质改善和安全性的提高提供理论依据。 相似文献
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An Enzyme Immunoassay Technique for Detection of Salmonellae in Meat and Poultry Products 总被引:2,自引:0,他引:2
B. EMSWILER-ROSE W.D. GEHLE R.W. JOHNSTON A. OKREND A. MORAN B. BENNETT 《Journal of food science》1984,49(4):1018-1020
A commercially available enzyme immunoassay (ELISA) in which a myeloma protein (MOPC 467) is used for detection of salmonellae was compared with two conventional cultural methods for detection of salmonellae in naturally contaminated meat and poultry products. Products tested included mechanically deboned poultry, chitterlings, poultry carcass rinsings, chicken necks, luncheon loaf emulsion, pork sausage and basturma. There was 100% agreement between ELISA and cultural methods. The ELISA technique is specific and rapid. Identification of Salmonella-contaminated meat and poultry products was accomplished in 2-3 days compared to the 4-6 days required by conventional cultural methods. 相似文献
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The different effects of pasteurization and fermentation on sulphamethazine (SMZ) and sulphachlorpyridazine (SCP) were investigated in two common German meat products, luncheon meat and raw fermented sausages. There was no decrease in sulphonamide concentration (5 μg g-1 ) in luncheon meat during the different stages of processing and storage (4°C up to 27 days). Less than 40% of the initial concentration remained in fermented sausages after ripening for 10 days in a climatized room. The sulphonamide content was reduced only if fermentation was involved in contrast with meat contaminated with other chemotherapeutic residues. 相似文献