无腺体棉籽蛋白产品的研制

研究了各种无腺体棉籽蛋白产品的制备，并借助计算机对部分蛋白制备工艺进行了优化；通过成分及氨基酸分析证明，棉籽蛋白同样可以用于食用目的。     

Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors

Defatted flours and protein concentrates and isolates produced from glandless cottonseed, peanut, and soybean were used in rehydrated state (1:2 dry material/water) to replace 10% of the meat in ground beef patties. Fat content of both all-beef and extended patties was adjusted to 20%. Patties were baked on racks to varying final internal temperatures. Extended patties were compared with all-beef patties for rancidity development, cooking properties, and sensory quality. All the oilseed protein ingredients retarded oxidative rancidity development in cooked refrigerated patties, with the highest antioxidant potential shown by the cottonseed protein ingredients. Extended patties had higher cooked yields than all-beef patties, contamed less fat, and were not significantly different from all-beef patties in sensory quality.     

Microbiological and Shelf-Life Properties of Ground Beef Containing Glandless Cottonseed Flour

Ground beef with or without 3% added glandless cottonseed flour (GCF) was over-wrapped with polyvinyl chloride film and displayed up to 6 days in a retail case. Aerobic plate counts were slightly higher (P < 0.05) for ground beef with GCF at day 0, with no difference (P > 0.05) found at days 3 and 6. At day 6, a combination of Pseudomonas and heterofermentative Lactobacillus spp. made up a major part of the microflora of ground beef without GCF whereas heterofermentative Lactobacillus spp. constituted a dominant part of the microflora of ground beef with GCF. Discoloration and lipid oxidation in ground beef during display were markedly reduced by addition of 3% GCF.     

Flavor and Storage Stability of Potato Chips Fried in Cottonseed and Sunflower Oils and Palm Olein/Sunflower Oil Blends

ABSTRACT: Potato chips fried in cottonseed (CSO) and sunflower (SFO) oils and 20 and 40% palm olein oil (POO):SFO blends were stored at 23 to 25 °C for 0-, 3- and 6-wk in dark (DS) and in 1.5-1.7 footcandles of light (LS). During DS, peroxide values (PV) increased only in chips fried in SFO. In LS, PV increased at lower rates in chips fried in POO blends than in CSO or SFO. Sensory evaluation showed potato chip flavor intensity was similar among oils/blends and unchanged during storage, but intensities of oxidative rancidity and off-flavor increased in chips fried in CSO at 6-wk LS. This off-flavor most likely was due to 1-decyne identified by SPME analysis. Addition of POO to SFO improved the stability of chips as measured by PV without sacrificing potato chip flavor.     

Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt

Salt (NaCl) was added to raw ground beef at levels of 0, 0.5, 1, 2 or 3% of the weight of the meat and defatted glandless cottonseed flour (GCF) was added at 0 or 3% levels. Patties were made with these mixes and stored for 3 or 6 days at 4°C or for 30 or 60 days at –20°C. Lipid oxidation (TBA values) in samples stored at 4° and –20°C and discoloration in samples stored at 4°C were determined. In samples made with salt only, TBA values within each storage period for each storage temperature increased with increasing salt levels up to 2%; increasing salt from 2 to 3% decreased TBA values. GCF markedly reduced TBA values at each salt level. Discoloration of samples stored at 4°C was also decreased by GCF.     

Reduction of Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground Beef Patties by Organosulfur Compounds

ABSTRACT: The effects of several organosulfur compounds on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried ground beef patties were evaluated. The greatest inhibition of total HAA formation was achieved with diallyl disulfide (78%) and dipropyl disulfide (70%); these compounds also reduced overall mutagenicity by 75 and 65%, respectively. The addition of diallyl sulfide, allyl methyl sulfide, and allyl mercaptan also significantly ( p < 0.05) reduced mutagenicity, with reductions of 56, 43, and 30%, respectively. The addition of cysteine and cystine, however, did not reduce the mutagenicity of cooked meat, an observation confirmed by the relatively small reductions in HAA concentrations.     

降低挂糊油炸制品含油量的研究进展

挂糊是中国烹饪的一项重要加工手段,糊在油炸制品中的运用也十分广泛。酥香可口的挂糊油炸制品深受人们的喜爱,而油炸制品因其含油量过高容易引起肥胖以及冠心病等慢性疾病,因此,降低油炸制品的含油量,开发低脂健康的油炸制品就显得十分迫切。本文根据油炸制品的吸油原理介绍了降低挂糊油炸制品吸油量的主要方法,其中改善面糊涂层配方（淀粉、蛋白质和食品胶等）、添加预处理工序（预油炸、预烫漂和预干燥）、改变油炸工艺条件（控制油炸时间和油炸温度、新型油炸技术和油炸后脱油）等均能有效降低挂糊油炸制品的含油量,提高其食用品质。综述内容为挂糊制品糊的配方设计和油炸加工提供一定科学指导,并为低脂油炸制品的研发和规模化生产提供科学依据。     

发酵牛肉调味基料在牛肉饼中的应用效果

冷冻牛骨肉末经热-压浸提、酶解、发酵和美拉德反应后制成发酵牛肉调味基料（fermented beef flavoring,FBF）,以新鲜牛前肩肉为原料,加入不同比例腌制剂制成牛肉饼,分别为阴性对照（negative control,NC）组（既不添加NaNO2又不添加FBF）、阳性对照（positive control,PC）组（添加不同比例的NaNO2）及实验组。对牛肉饼进行感官评价后于20 ℃条件下贮藏,测定贮藏期间牛肉饼的红度值（a*）、pH值、硫代巴比妥酸反应物（thiobarbituric acid reactive substance,TBARs）值及亚硝酸盐残留量。结果表明：与NC组相比,PC组和实验组牛肉饼色泽红润,口感香嫩,风味得到明显改善;只添加FBF的实验组牛肉饼a*较高,TBARs值和亚硝酸盐残留量较低;同时添加NaNO2和FBF的牛肉饼口感、色泽及风味等品质均有所提高,且20 g/kg FBF和0.05 g/kg NaNO2复配制成的牛肉饼品质最好。     

6种传统香辛料抑制油炸牛肉饼中杂环胺形成的作用

本文建立了固相萃取-液相色谱-三重四极杆串联质谱法检测油炸牛肉饼中8种杂环胺（Heterocyclic aromatic amines,HAAs）含量的方法,并研究不同添加量的6种传统香辛料:花椒、辣椒、黑胡椒（0.5%、1.0%、1.5%）、生姜（1%、2%、3%）、大蒜（1%、3%、5%）、洋葱（3%、6%、9%）对油炸牛肉饼中8种HAAs生成的影响。结果表明:8种HAAs在0.5~40 ng/mL范围内线性关系良好,决定系数R2>0.999;检出限为0.047~0.102 ng/g,定量限为0.127~0.336 ng/g;精密度为1.2%~10.9%;加标回收率在54.0%~109.4%之间,相对标准偏差在1.4%~8.9%之间。该方法可满足对HAAs进行定量分析的要求。在未添加香辛料的对照组中,HAAs总量为37.5 ng/g。与对照组相比,6种香辛料的添加均可显著抑制油炸牛肉饼中总HAAs的生成（P<0.05）。1.5%花椒、1.5%辣椒、0.5%黑胡椒、1%生姜、5%大蒜和9%洋葱分别对油炸牛肉饼中总HAAs的抑制效果最好,抑制率为77.3%、67.4%、65.0%、67.1%、61.2%、47.9%。此研究结果可为肉制品热加工中HAAs的抑制提供一定的参考。     

Palatability and Appearance Traits of Beef/Pork Meat Patties

Eight beef/pork ground meat blends were made from mature (cows or sows) and youthful (steers or barrow) beef and/or pork lean. Blends were stored at — 27°C for either 14 or 150 days. Storage time decreased overall desirability scores of blends made with 20% pork fat and 80% youthful beef lean. No differences were found for flavor or overall desirability scores within the 14-day storage treatment. The consumer panel did not detect differences among treatments for source of fat or species. Results indicated beef/pork patties containing 40–80% mature lean and a minimum of 10% beef fat were equal to all-beef controls (100% beef patty) for visual and palatability traits.     

Sensory Properties and Cooking Losses of Beef/Pork Hamburger Patties

Seventeen beef and pork blends were evaluated for palatability characteristics, color, appearance acceptability and cooking losses. Cooking losses were not significantly different among blends. Both raw patty color and appearance acceptability were significantly affected by fat and lean source. Increasing pork content changed raw patty color from dark red to pale grayish-pink and decreased appearance acceptability. Patties having high pork content appeared fatter although fat content of blends was not different. Increasing pork fat content improved patty tenderness. Juiciness, flavor, and overall acceptability were no significantly affected by lean or fat source. Results indicate beef/pork blends with 50% or more beef equal all-beef patties in palatability traits and cooking losses.     

Potato Chips Fried in Canola and/or Cottonseed Oil Maintain High Quality

Potato chips fried in partially hydrogenated canola oil (CA), cottonseed oil (CS) and CA: CS blends (85:15 and 70:30) and stored (light or dark) for 4 wk were studied. Peroxide value (PV) was not affected by oil type or storage conditions but increased with storage time. Flavor volatiles (26) were identified and quantified. Oil type affected concentrations of chip volatile aldehydes but not heterocyclic cornpounds. No differences among oil types were found in fresh chip flavor or likability scores by a sensory panel.     

Variations in Internal Color of Cooked Beef Patties

Seventeen commercially prepared patty formulations were cooked to internal temperature 71°C. Pink cooked color occurred in eight of the products and was due to incomplete denaturation of myoglobin. Although there was some relation between pH and cooked color, other factors seemed to be involved. When products were re-analyzed after 1 yr storage at -27°C, sixteen products were red/pink when cooked to 71°C. This increase in redness after frozen storage could not be explained. Cooking to internal temperatures between 81 and 87°C was necessary for complete disappearance of red/pink color. Premature browning, where a product looks well-done at temperatures lower than 71°C, occurred in one formulation.     

Treatments for Prevention of Persistent Pinking in Dark-Cutting Beef Patties

Food-grade oxidants and browning agents were compared for prevention of undesirable raw appearance of cooked dark-cutting (DC) beef patties. DC beef had higher pH (6.6 vs 5.7) and lower 24h oxidation-reduction potential (–190 vs –108 mV) than controls, with higher cooked yield and cohesiveness, but lower beef flavor intensity scores. DC patties with lactic acid (LA) had acceptable cooked appearance and increased myoglobin (Mb) denaturation during cooking (77%-LA; 63%-normal control; 41%-DC control), but a tangy off-flavor. Calcium peroxide increased Mb denaturation to 69%, but caused excessive oxidation. Caramel color eliminated undercooked appearance without increasing Mb denaturation, but raw and cooked patties were dark.     

牛肉调味基料的工艺优化及其应用

以冷冻牛骨肉末(骨、肉质量比为3∶7)为原料,经高压浸提、酶解后进行美拉德反应制备牛肉调味基料。在美拉德反应阶段添加天然香辛料,以电子鼻测得的硫化物响应值为判定标准,通过正交试验优选出最佳风味调味基料的制备工艺。将自制的牛肉调味基料按不同比例添加到牛肉饼中,通过感官评价并测定牛肉饼的红度值(a~*)、pH值、硬度及回复性,研究其在牛肉制品中的应用效果。结果表明:通过2次正交试验,确定出美拉德反应体系中添加香辛料的最优水平组合为香葱粉0.15%、姜粉0.05%、料酒0.15%、桂皮粉0.03%、丁香粉0.005%、香叶粉0.02%、草果粉0.0025%,按此配方制备的牛肉调味基料风味最佳,说明天然香辛料的添加能够对牛肉调味基料起到进一步的赋香作用。此外,牛肉调味基料的添加量对牛肉饼品质有显著影响,尤其是使牛肉饼的a~*显著增加;随着牛肉调味基料添加量的增加,牛肉饼的硬度呈下降趋势,而回复性呈上升趋势;利用模糊数学法对牛肉饼的感官品质进行评价的结果表明,牛肉调味基料的添加量为3%时,产品较受欢迎。     

Sensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection Ovens

Scrambled eggs (96 portions) and beef patties (96 portions) were heated in institutional microwave and convection ovens to determine energy use in heating and sensory quality of food. For both products, significantly (P < 0.01) more energy (BTU) was used for heating in the convection than in the microwave oven and respective amounts (BTU) were 28658.7 and 9385.7 for eggs; 31313.3 and 9365.0 for beef patties. All scores for sensory quality were significantly (P < 0.01) higher for eggs heated in the microwave than in the convection, but for beef patties, scores were higher for all characteristics and significantly (P < 0.01) higher for appearance, flavor, and general acceptability after heating in the convection rather than the microwave oven.     

牛肉饼中植物源添加物的配方优化及对牛肉肉糜品质的影响

为了得到品质较好、低脂健康的含有植物源添加物的牛肉饼配方,本研究基于Box-Behnken设计原理探究卡拉胶、调和油、香菇对牛肉糜品质、微观结构的影响。结果表明,卡拉胶、植物油、香菇添加量对牛肉糜的蛋白质含量、水分含量、脂肪含量、色泽、感官评分、硬度等均存在显著性影响（p<0.05）。通过响应面试验获得了感官评分=32.00+73.83*卡拉胶添加量+3.23*油脂添加量+4.37*香菇添加量-126.92*卡拉胶添加量2-0.15*油脂添加量2-0.16*香菇添加量2的方程,进行了验证。验证结果显示,添加香菇的优化组降低了硬度、咀嚼性、回复性。只添加油脂的试验组弹性、黏着性最强;添加香菇的优化组结构较为致密,脱脂留下的痕迹较均匀。结论：植物源添加物的最佳添加量为卡拉胶、调和油、香菇分别添加0.29%,11.04%,13.68%,为低脂、健康的牛肉饼的研究提供参考,为探究不同添加物对牛肉肉糜品质的影响提供理论依据。     

低酚棉籽蛋白及酶水解物乳化容量的研究

本项研究建立了低酚棉籽蛋白乳化容量的测定模型,并探讨了蛋白酶水解作用对两类低酚棉籽蛋白的影响。在10,000r/min的高度搅拌下,向低酚棉籽蛋白的食盐溶液中不断添加油脂,所形成的乳浊液的导电率逐渐下降并最终突跃降至零。在观察到导电率突跃降至零时立即停止加油。按照此方法对不同量的蛋白质分别测定其耗油量,发现耗油量与蛋白质量的线性相关,回归系数的值即为低酚棉籽蛋白质的乳化容量。可溶于水的低酚棉籽非贮存蛋白经酶水解后乳化容量呈下降趋势。随着水解程度的提高,不溶于水的低酚棉籽贮存蛋白在水中的溶解度显著增加,溶出的蛋白质的乳化容量先下降而后又趋上升。     

添加糖与酱油对油炸鲟鱼晚期糖化终末产物形成的影响研究

本论文首次分析糖和酱油添加对油炸鲟鱼晚期糖化终末产物（AGEs）形成的影响。以鲟鱼肉为原料,添加绵白糖（0%、1%、2%、3%）、酱油（0%、1%、2%）并制备油炸鲟鱼饼（170 ℃/9 min）,分析鲟鱼饼AGEs以及其前体物质糠氨酸、二羰基化合物的变化规律。结果表明,仅添加绵白糖时,油炸鲟鱼饼AGEs以及其前体物质糠氨酸、二羰基化合物含量随绵白糖添加水平增加而逐渐增加;仅添加酱油时,油炸鲟鱼饼糠氨酸、荧光AGEs、羧乙基赖氨酸（CEL）含量随着酱油添加水平增加而逐渐增加,而羧甲基赖氨酸（CML）、甲基乙二醛氢咪唑酮（MG-H1）含量随着酱油添加水平的增加而显著减少（P<0.05）,添加酱油对AGEs抑制作用与酱油成分对二羰基化合物消耗有关。当绵白糖和酱油同时添加时,进一步促进糠氨酸、荧光AGEs和MG-H1的形成,两者对油炸鲟鱼饼AGEs形成具有显著交互作用（P<0.05）。因此,添加绵白糖会促进AGEs的形成,而酱油由于其复杂成分导致其添加对不同AGEs标志物形成影响各异。这些工作将为油炸水产品AGEs形成与控制提供理论依据与指导。     

Quality Assessment of Ground Beef Patties After Infrared Heat Processing in a Conveyorized Tube Broiler for Foodservice Use

Ground beef patties were prepared, by infrared broiling in a conveyorized broiler and compared with those cooked on a conventional gas broiler. Results showed that with the high temperatures and short cooking times possible with the infrared broiler, more servings per hour could be produced by this new method of preparation than with the standard gas broiler. Also, no significant difference in the percent shrinkage of the patties was found when the two methods of broiling were compared. Both of these conclusions were supported regardless of the degree of doneness. Finally, the only significant difference in sensory evaluation of the five attributes was found in appearance, where gas broiled patties were rated higher than the infrared broiled samples (p > 0.05).