肠衣在香肠中的应用研究进展

在香肠生产加工和发展历程中肠衣发挥着重要的功能,因为它不仅影响着香肠的完整性、大小和形状,还影响着香肠的食用性和风味。在当今的香肠生产加工中,除了传统的天然肠衣,还使用了不同类型的人造肠衣。该文研究概括天然肠衣和胶原蛋白、纤维素、塑料等人造肠衣的原料、功能特性及应用特点,并重点研究总结新型共挤肠衣的加工应用特性,以期为香肠加工中肠衣的选用提供理论参考。     

可食性人造肠衣的制作

近年来,由于香肠需求量的逐年增加,天然肠衣遂告紧张,而且天然肠衣的成本也比较高,于是人们便寻求代用品--人造肠衣。人造肠衣分为三大类:纤维素肠衣、胶质肠衣和塑料肠衣。其中胶质肠衣又分为可食性肠衣和不可食性肠衣两种。在美国,目前灌肠所使用的肠衣中,天然肠衣只占0.5%,而人造     

我国天然肠衣产业发展的影响因素和对策研究进展

我国是天然肠衣的生产大国和主要出口国,但其发展受到制约。本研究通过对相关文献的系统分析和归纳总结,分别从天然肠衣的发展现状、影响因素与对策建议3个角度进行分析。同时,主要从兽药残留、细菌污染及动物疫病等方面对影响我国天然肠衣发展的因素进行探讨,并提出针对性建议,以期为天然肠衣的发展提供有价值的参考。     

国内外人造胶原肠衣的理化特性比较研究

对比研究国内外部分人造胶原肠衣质构特性、色泽、分子量分布和化学成分差异,以期为中国肠衣质量改进提供参考。研究结果表明,①化学成分:国外肠衣在水分含量、脂肪要稍高于中国肠衣,但是其水分活度、总糖含量低,蛋白质含量没有明显差异。②色泽上,L值相差不大,国外肠衣的红度a值要高于中国肠衣,黄度b值低于中国肠衣。③质构特性:中国肠衣的纵向拉力、横向拉力、伸长率均高于国外肠衣,但是在抗张强度、弹性模量上要低于国外肠衣,这与国外肠衣的柔软触感比较一致。④蛋白质分子量分布:相比于国外肠衣,中国肠衣蛋白质分子量分布较窄,0～1 000Da占据比例大,而分子量1 000Da以上占据比例均小于国外肠衣,这可能会导致肠衣机械性能不好。通过比较得出,中国肠衣与国外肠衣存在一定的差距。     

天然肠衣或人造肠衣对霉菌发酵干肠成熟及感官质量的影响

用天然猪肠衣或人造胶质肠衣灌制相同配方香肠试验。试验粗绞，小直径及霉菌发酵的“Ｓａｌａｍｉ”干肠，称为“ｆｕｅｔ”。     

红外光谱法鉴别天然肠衣真伪的研究

为了快速准确地鉴别天然肠衣,为天然肠衣提供可靠快速的检测手段。采用红外光谱法对天然肠衣进行测定,通过比较天然肠衣和样品肠衣的红外谱图的相似性和特定谱峰相似性,对样品肠衣的真伪进行鉴别。天然肠衣在3296、2961、2927、2852、1663、1558、1457、1403、1339、1240、1083、675cm-1处有较强的特征吸收峰。根据谱图对比分析和特征谱峰相似性能快速确定样品肠衣的真伪,红外光谱法可以作为天然肠衣真伪鉴别的一种快速检测方法。     

我国胶原蛋白肠衣的市场现状及发展方向

肠衣在肉类加工中占有重要地位,它是灌肠类制品赖以成型的物质,并且能够在一定时间内保持制品的稳定。自古以来,制作肉类制品都使用天然动物肠衣,但目前越来越多的人造肠衣已被应用到肉制品加工当中,其中胶原蛋白肠衣的生产和应用尤为引人注目。     

胶原肠衣在灌装过程中的应用

通过分析胶原肠衣两种加工工艺的优缺点,针对湿法制造的胶原肠衣在灌装过程中出现的问题,从胶原肠衣的加工工艺入手,深入的分析造成这些现象或问题的具体原因,经过一系列的实验验证,提出通过改变部分加工工艺,调整胶原肠衣使用时相匹配设备的工艺参数和操作条件,达到提高胶原肠衣在中国肉制品工业中应用的目的.     

胶原蛋白人造肠衣及其生产技术

一、概况肠衣是肉制品工业的一种重要原料。生产中使用的肠衣分为天然肠衣和人造肠衣两类。天然肠衣有羊、猪、牛、马等肠衣。人造肠衣分类如下:     

天然肠衣中兽药残留及检测方法的研究进展

近些年出口的天然肠衣多次被曝出兽药残留超标的安全问题,甚至被欧盟进行通报,因此动物源性食品的安全问题也越来越受到重视。天然肠衣基质复杂,目前国内外针对天然肠衣的兽药残留检测的研究相对较少。本文总结了国内天然肠衣中兽药残留检测相关技术的应用情况,介绍了气相色谱-质谱法、高效液相色谱法、高效液相色谱-串联质谱法、超高效液相色谱-串联质谱法、酶联免疫反应方法的研究应用进展,并展望天然肠衣中药物残留检测技术发展前景,为检测天然肠衣中兽药残留的进一步发展提供参考。     

肠衣制备及其对香肠品质的影响研究进展

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。     

Quality properties of sausage made with gamma-irradiated natural pork and lamb casing

Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. Fresh salted and semidried natural pork and lamb casing was washed and irradiated at 0, 3, and 5 kGy by gamma-ray and emulsion-type pork sausage (Brattella Weiss Wurst) was manufactured. The sausage was stored in a 4°C refrigerator. The numbers of total aerobic bacteria, Enterococcus and coliform bacteria in the irradiated natural casing or sausage prepared from irradiated casing were significantly decreased or eliminated compared to those of the nonirradiated control. The D(10) values of total aerobic bacteria of the pork and lamb casing were 0.87 and 0.92 kGy, respectively. The vacuum-packaged sausages made with irradiated casings had a higher 2-thiobarbituric acid reactive substances value than that of the nonirradiated controls only at 5-day with pork casing and at 10-day with lamb casing. The total working force for shear of the sausages was decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend shelf-life, primarily microbial quality, of the sausage made with natural casings.     

Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage

Casings formed from pectin (PN) containing 2.5% and 5% corn oil (CO) and olive oil (OO) and gelatine/sodium alginate blends (GSAB) containing 2.5% CO and OO respectively were used for sausage manufacture. Mechanical properties and water content of casings were assessed prior to application. Following sausage manufacture, product quality and shelf-life evaluation were assessed in terms of sensory attributes, instrumental colour, moisture loss and lipid oxidation. All manufactured casings were of good quality and initially produced intact and stable sausage products. However, with time, shrinkage of products occurred where GSAB casings were used. Sensory analysis of sausages showed that PN casings were more preferred to GSAB casings for sausage manufacture. CIE colour analysis supported sensory evaluation. Water losses from sausages using GSAB casings were lower compared to sausages using PN casings due to GSAB casings having higher ability to trap and absorb water compared to PN casings. Lipid oxidation developed over time for all sausage products, however, sausages manufactured using GSAB casings containing both CO and OO at 2.5% had better oxygen barrier properties compared to sausages manufactured using PN containing the same concentration of emulsified oils. Sausages manufactured using casings containing OO were more prone to lipid oxidation than those using CO. Importantly, sausages manufactured using PN casings containing 5.0% CO were extremely stable to lipid oxidation over a six day storage period and significantly, were <1 on the TBARS numbers scale.     

The effect of natural or artificial casing on the ripening and sensory quality of a mould-covered dry sausage

Experiments were performed in which the same ingredients were stuffed in either natural pork casing or in an artificial collagen casing. A small-diameter coarse and mouldy salami, known as 'fuet', was tested.
Ripening parameters showed few differences; water content, non-protein nitrogen, free fatty acids and superficial mould counts were similar, while pH was clearly higher after the fifth day in natural casing, and counts of yeasts were larger in the artificial one. Microscopic observation of cross-sections has shown a greater colonization of natural casing tissue by moulds. Sensory quality scores for natural casing salami were higher in almost all attributes except for ease of skin peeling. Differences were especially evident in aroma-related ratings and in overall acceptability. It was concluded that a higher pH due to a deeper and larger colonization of skin tissue by moulds could be responsible for the superior sensory quality of sausages stuffed in natural casing.     

生物基聚丁内酰胺肠衣膜的性能分析

目的：以可降解生物基聚丁内酰胺（polybutyrolactam,PA4）为主体,采用流延法制备PA4肠衣膜,开发一种具备抗菌活性的可降解肠衣包装材料。方法：测定PA4肠衣膜的力学性能、阻水性能、阻氧性能、热收缩率、耐撕裂性能、总迁移量、抗菌性能和对猪肉香肠的保鲜性,并与市售尼龙复合肠衣、市售胶原蛋白肠衣进行比较。结果：PA4肠衣膜的拉伸强度为84.42 MPa,断裂伸长率为73.34%;氧气透过系数为2.448×10－16 cm3·cm/（cm2·s·Pa）,具有强阻氧性;此外,因含有抗菌活性成分——壳聚糖,PA4肠衣膜抗菌性能为3.13（lg（CFU/cm2））,抗菌性能良好,在4 ℃贮藏条件下,PA4肠衣膜包装的猪肉香肠贮存期为28 d。结论：PA4肠衣膜的综合性能与市售尼龙复合肠衣接近,明显优于市售胶原蛋白肠衣,可应用于低温肉制品包装,在肉类包装领域具有较好的应用前景。     

利用猪胶皮制作可食性胶元人造肠衣的研究

本文利用制革工业中的副产品猪胶皮研制可食性人造肠衣。经酸溶胀处理的猪胶皮破碎后可得到胶元蛋白糊状物,将固形物含量为4％左右的胶元蛋白糊状物均匀地涂布在支撑物上干燥后可得胶元蛋白膜。再用低于0.1％的乙二醛或戊二醛溶液对胶元蛋白膜进行交联处理或烟熏处理,可以提高膜的拉伸强度与热稳定性,经交联或烟熏处理后的胶元蛋白膜的超微结构发生了变化,碱性氨基酸含量下降,加热收缩率均低于25％,它具有与天然干肠衣相同的强度。     

Effect of trisodium phosphate on slip and textural properties of hog and sheep natural sausage casings

The defective gliding of certain natural casings during the stuffing of sausages is an important problem in the meat processing industry. The gliding behaviour of (defective) hog and sheep casings was assessed with a newly developed instrument, and by a technologist during the stuffing of sausages. Casings were treated with 0.01 M trisodium phosphate; control casings were untreated. Cooked and smoked sausages were made in hog casings treated or untreated with phosphate and subjected to compression tests. In all cases the treatment with phosphate clearly facilitated the gliding of the casings over the test pipes, as compared to the control casings. The instrument to measure the casing gliding properties did not provide reliable information about the actual stuffing of sausages. The phosphate-treated casings had a lower shear force than the control casings after being used as skins for cooked and smoked sausages. If confirmed, the finding that mild phosphate treatment can diminish the force required to shear a casing will be of interest to the sausage industry because the toughness of certain hog casings is considered a problem.     

Fermented Sausage Casings

Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnecessary, and there is no problem with product spoilage during storage and transport. Today, artificial sausage casings are a better choice for production of large diameter sausages, while they are equivalent to natural casings for production of small diameter sausages.     

Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures

Intestines are used for the production of natural casings as edible sausage containers. Derived from animals (pigs and sheep) experimentally infected with FMDV (initial dosage 10(7.3) PFU/ml, strain O(1Kaufbeuren)), these natural casings were treated with sodium chloride or a phosphate salts/sodium chloride mixture and the residual FMDV titres measured. After storage at about 20 degrees C, no remaining infectivity was found after either treatment, whereas casings stored at 4 degrees C still contained infectivity. Storage of salted casings at about 20 degrees C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural casings.