Quality of Dry‐Cured Ham Compared with Quality of Dry‐Cured Shoulder

The physicochemical and sensory properties of 30 dry‐cured hams and 30 dry‐cured shoulders were analyzed to determine the relationships between them. The variables used to characterize both products were: compositional parameters, instrumental texture, amino acid and fatty acid composition, and sensory profile. Despite being products from the same animal and composed mainly of fat, lean, and bone, their morphological differences determine the conditions of the processing time, which produced differences between products in most of the parameters evaluated. Dry‐cured shoulders showed lower moisture content and greater instrumental hardness due to their morphology and muscular structure. Besides, these samples showed lower amino acid content according to the shorter ripening time. For the same reason, the dry‐cured hams showed higher moisture content, lower instrumental hardness, and higher amino acid content. However, the differences in the muscular structure did not affect the sensory characteristics, which were more related with some compositional parameters, such as chloride, moisture, and amino acid content and with the length of the curing process.     

脂肪添加量对发酵风干肠品质的影响

研究不同脂肪添加量（0%～30%）对发酵风干肠品质的影响,考察发酵0、3、6、9 d发酵风干肠的pH值、水分含量、硬度、咀嚼性、黏聚性、色差及感官品质。结果表明：随着发酵时间的延长,发酵风干肠的pH值呈现先降低后升高的趋势,水分含量逐渐降低,且pH值和水分含量随着脂肪添加量的增加而下降;硬度和咀嚼性随着发酵时间延长呈升高趋势,黏聚性呈下降趋势,但脂肪添加量对硬度和咀嚼性影响不显著;亮度值（L*）和红度值（a*）随着发酵时间延长均呈显著降低的趋势,脂肪添加量20%～30%组的L*最优,a*则与脂肪添加量呈负相关;感官评价结果表明,脂肪添加量10%和20%组较优且差异不显著,结合理化指标总体评价,脂肪添加量10%组发酵风干肠具有较好的品质。     

Influence of Various Cooking Methods on the Concentrations of Volatile N‐Nitrosamines and Biogenic Amines in Dry‐Cured Sausages

Abstract: N‐nitrosamines, biogenic amines, and residual nitrites are harmful substances and are often present in cured meats. The effects of different cooking methods (boiling, pan‐frying, deep‐frying, and microwave) were investigated on their contents in dry‐cured sausage. The various N‐nitrosamines were isolated by a steam distillation method and analyzed by gas chromatography mass spectrometry (GC‐MS). The biogenic amines were determined after extraction with perchloric acid as dansyl derivatives by high‐performance liquid chromatography (HPLC) method. The results showed that initial dry‐cured raw sausage contained 5.31 μg/kg of total N‐nitrosamines. Cooking by deep‐frying or pan‐frying resulted in products having the highest (P < 0.05) contents, compared with boiling or microwave treatments, which were not different from the raw. Although frying increased the content of N‐nitrosodimethylamine (NDMA), N‐nitrosodiethylamine (NDEA), and N‐nitrosopyrrolidine (NPYR), it decreased the contents of histamine and cadaverine. Boiling and microwave treatments decreased the total biogenic amines significantly (P < 0.05). Residual nitrite was significantly reduced by cooking treatments. The results suggest that boiling and microwave treatments were more suitable methods for cured meat. Practical Application: N‐nitrosamines and biogenic amines are considered potentially harmful substances to humans and often present in dry‐cured sausage. Different cooking methods may effect the content of these harmful substances. However, little information exists on the different cooking methods on dry‐cured meats.     

Thermoirreversible Characteristics of Curdlan Gels in a Model Reduced Fat Pork Sausage

Dynamic viscoelasticity and thermal characteristics of a model reduced fat pork sausage containing curdlan were investigated. Curdlan formed thermoirreversible gels during preparation of sausage at end point temperatures that were within the range in which such gels usually transform from thermoreversible to thermoirreversible. Dynamic viscoelasticity of curdlan gels and thermal characteristics of curdlan aqueous suspensions were analyzed to help explain the physicochemical behavior of curdlan gels in sausage. Once formed curdlan gels exhibited stronger thermoirreversibility with increasing concentrations. The thermoirreversibility could be attributed to the curdlan concentration being higher than the maximum theoretical curdlan to water ratio.     

油脂预乳化液替代脂肪对乳化肠品质的影响

制备鱼油和玉米油预乳化液,研究油脂预乳化液替代猪背膘(质量替代比例分别为25％、50％、75％、100％)对乳化肠主要组分、蒸煮损失、色泽、质构特性、流变特性和感官特性的影响.结果 表明:随着预乳化液替代比例的增加,脂肪含量显著降低(P＜0.05);蒸煮损失也逐渐降低.油脂预乳化液处理组间硬度差异显著并明显高于对照组(...     

烟熏工艺对香肠食用品质的影响

采用色差仪、质构仪和气相色谱-质谱-嗅闻联用分别测定香肠色泽、质构和挥发性风味物质,研究木熏工艺和液熏工艺对香肠食用品质的影响。结果表明:不同烟熏工艺下,样品红度(a*)值差异不显著(P0.05);弹性差异显著(P0.05),液熏样品弹性大于木熏样品;木熏样品中检出52种主要挥发性风味物质,其中酚类物质15种;液熏样品检出49种主要挥发性风味物质,其中酚类物质14种。     

Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage "Sucuk"

ABSTRACT:  The effect of starter culture, containing the strains Lactobacillus plantarum GM77 and Staphylococcus xylosus GM92, isolated from traditional sucuk, on the quality characteristics of dry fermented sausage (sucuk) during ripening period was studied. The microbiological (lactic acid bacteria, Micrococcus/Staphylococcus , Enterobacteriaceae) and physicochemical (pH, a_w, NPN, TBARS) properties and volatile compounds, extracted by solid phase microextraction and analyzed by gas chromatography-mass spectrometry, were determined in sucuk samples with starter culture and in the control group (without starter culture). Both starter culture and ripening period had significant effects on lactic acid bacteria, Micrococcus/Staphylococcus counts, and pH and a_w values ( P  < 0.01). The highest value for nonprotein nitrogen (NPN) was observed to occur in samples with starter culture ( P  < 0.05). TBARS value increased during ripening, the highest value was determined at 14th day in samples with starter culture. Among volatile compounds, terpenes were the major group in sucuk. Other volatile compounds (aldehydes, ketones, sulfur compounds, acids, esters, aliphatic hydrocarbons, aromatic hydrocarbons, and alcohols) can be found in fewer amounts. While the use of starter culture was affecting a few compounds, ripening period had affected most of the compounds.     

酵母抽提物的不同添加方式对藜麦膨化粉感官品质、味觉特性和挥发性风味物质的影响

分别将酵母抽提物(YE)在挤压膨化前后添加到藜麦粉中得到YE藜麦膨化粉和YE+藜麦膨化粉,利用味觉分析系统、GC-MS等方法分析藜麦膨化粉、YE藜麦膨化粉和YE+藜麦膨化粉的味觉特性及挥发性风味物质,并进行感官评价.结果 表明:与藜麦膨化粉相比,YE+藜麦膨化粉的香味浓郁,感官评分较高,苦味、涩味、苦味回味、涩味回味显...     

The Interaction Between Lipoxygenase‐Catalyzed Oxidation and Autoxidation in Dry‐Cured Bacon and a Model System

A model system was conducted to characterize the interaction between lipid autoxidation and enzyme‐catalyzed oxidation in dry‐cured bacon. This involved the use of a hydroxyl radical (HO?) generating system and the extraction and purification of lipoxygenases (LOX) from pork belly. The results showed that LOX activity rapidly (P < 0.05) increased during the curing of dry‐cured bacon. This may be because of the hydroxyl‐radical‐mediated oxidation from LOX‐Fe²⁺ to LOX‐Fe³⁺, which activates LOX. In addition, experiments of the model system also showed that LOX activity could be inhibited by increasing the substrate concentration, although substrate type and concentration had no effect on autoxidation. Moreover, LOX enzyme‐catalyzed oxidation and autoxidation could act synergistically to promote lipid oxidation irrespective of the substrate (linoleic or arachidonic acid). These results provide useful information for regulating lipid oxidation during the production of dry‐cured pork products.     

油基脂肪替代物在香肠制品中应用的研究进展

香肠加工中普遍存在脂肪过剩的问题。具有高n-3脂肪酸含量的植物油因能够降低心血管疾病的风险而成为一种极具潜力的脂肪替代物,通过用植物油部分替代动物脂肪来改善香肠中饱和脂肪酸、不饱和脂肪酸及胆固醇的比例,能提高香肠制品的营养品质,更符合人们对健康和营养的追求理念。本文主要针对天然油、预乳化油和凝胶油3 类以食用油为物理基础的脂肪替代物对香肠加工、营养、感官和安全的影响等进行论述,并就其目前在香肠降脂方面的研究进展进行了总结,同时展望其未来研究方向,旨在为提高新型减脂香肠产品的综合品质和制备技术提供思路。     

Composition of subcutaneous fat from dry‐cured Iberian hams as influenced by pig feeding

The triacylglycerol and free fatty acid composition and volatile profile of subcutaneous fat of three batches of dry‐cured lberian hams from pigs fed in an extensive system based on acorn and pasture (‘montanera’: MONT) or in confinement with a control diet (FEED) or a 100 mg α‐tocopheryl acetate kg^?1 enriched diet (VITE) were investigated. Triacylglycerol of subcutaneous fat of hams from pigs fed on acorn and pasture (MONT) was more unsaturated, with larger percentages of monounsaturated and polyunsaturated fatty acids, than triacylglycerol of subcutaneous fat of hams from pigs fed on concentrate feeds (FEED and VITE). However, the trend of oxidative processes was quite similar in the groups that contained antioxidants (‘montanera’ and α‐tocopherol supplementation); namely, the highest volatile contents were found in subcutaneous fat of hams from pigs fed on acorn and pasture, while α‐tocopherol supplementation gave rise to a different profile of volatile compounds in comparison with the control diet. Therefore antioxidant presence could contribute to a high intensity and quality of aroma of these hams. © 2001 Society of Chemical Industry     

桔梗替代脂肪对乳化型香肠品质特性的影响

在尽可能不降低乳化香肠品质的情况下,以桔梗粉替代部分脂肪,从而减少脂肪含量并增加乳化香肠的营养价值和风味,丰富产品种类。在乳化香肠中分别添加1%、2%、3%的300目桔梗粉,同时调节冰水添加量,使乳化香肠脂肪含量从30%降低到25%、20%,测定桔梗粉添加量对低脂乳化香肠品质特性的影响。结果表明:用2%桔梗粉可以替代5%脂肪,且冰水添加量调节为18%,与其他处理组相比,该处理组乳化香肠的品质特性和感官评分与对照组无显著差异,且持水性、水分含量、红度值和黄度值均优于对照组。     

再生纤维素凝胶对发酵香肠品质的影响

以再生纤维素凝胶分别取代0%、15%、30%、45%、60%的猪背膘生产发酵香肠,探讨再生纤维素凝胶对发酵香肠各理化指标和品质指标的影响。结果表明：随着脂肪替代度的增加,发酵香肠的脂肪含量显著降低,硬度、弹性、胶黏性和咀嚼性均呈现不同程度下降;水分含量和亮度值显著增加（P＜0.05）。替代组发酵香肠的pH值略低于对照组,各处理组间水分活度差异不显著（P＞0.05）。在总体可接受性上,各实验组香肠均有较好的接受度,其中替代度为45%的发酵香肠接受性最高。综合以上结果表明,再生纤维素凝胶可以作为脂肪替代物应用于发酵香肠中,其对猪背膘的最适替代度为45%。     

NaCl添加量对发酵牦牛肉灌肠成熟过程中理化品质及挥发性风味物质的影响

研究添加0.0％、1.5％、3.0％、4.5％NaCl的发酵牦牛肉灌肠成熟过程中理化性质、菌落总数以及挥发性风味物质的变化.结果表明,NaCl添加量4.5％的发酵牦牛肉灌肠pH值和亮度值显著高于其余3组(P＜0.05);随着NaCl添加量的减少,硬度、胶着性、咀嚼性呈下降趋势,而储能模量、菌落总数呈上升趋势;此外,Na...     

不同发酵剂对发酵猪肉香肠品质的影响

为探究不同发酵剂对香肠品质的影响,以及为乳酸菌发酵剂的研发和香肠风味的改善提供理论依据。本研究将戊糖片球菌（RY500）、发酵乳杆菌（RY75）与植物乳杆菌（RY25）以单一菌种或复配菌种（RY500:RY25=2:1）接种于猪肉香肠中,以自然发酵组作对照,测定香肠理化指标、感官品质并对其挥发性风味物质进行分析。结果表明:添加乳酸菌发酵剂后,乳酸菌数量极显著增加（P<0.01）。发酵结束后,实验组香肠的质构、色泽均极显著优于对照组（P<0.01）。采用气相色谱质谱联用（GC-MS）方法对香肠挥发性风味物质进行分析发现,香肠中的主要风味物质为酸类、酯类、醛类化合物。实验组香肠风味物质较对照组酯类、酸类化合物相对百分含量有不同程度的增加。结合感官分析表明,添加混合发酵剂比添加单菌株发酵剂更能改善和加强发酵香肠的口感与风味。     

Effects of Plant Polyphenols and α‐Tocopherol on Lipid Oxidation,Microbiological Characteristics,and Biogenic Amines Formation in Dry‐Cured Bacons

Effects of plant polyphenols (tea polyphenol [TP], grape seed extract [GSE], and gingerol) and α‐tocopherol on physicochemical parameters, microbiological counts, and biogenic amines were determined in dry‐cured bacons at the end of ripening. Results showed that plant polyphenols and α‐tocopherol significantly decreased pH, thiobarbituric acid reactive substances content, and total volatile basic nitrogen (TVBN) compared with the control (P < 0.05). Microbial counts and biogenic amine contents in dry‐cured bacons were affected by plant polyphenols or α‐tocopherol, with TP being the most effective (P < 0.05) in reducing aerobic plate counts, Enterobacteriaceae, Micrococcaceae, yeast, and molds, as well as in inhibiting formation of putrescine, cadaverine, tyramine, and spermine. Principal component analysis indicated that the first 2 principal components (PC) explained about 85.5% of the total variation. PC₁ was related with physicochemical factors, parts of biogenic amines, and spoilage microorganisms, whereas PC₂ grouped the TVBN, tyramine, 2‐phenylethylamine, yeast, and molds. These findings suggest that plant polyphenols, especially TP, could be used to process dry‐cured bacons to improve the quality and safety of finished products.     

Quality characteristics of a non‐fermented dry‐cured sausage formulated with lemon albedo

Dry‐cured sausages were treated with two types of dehydrated lemon albedo (raw and cooked) at five concentrations (0–100 g kg^?1 in 25 g kg^?1 increments). Several physical and chemical analyses were made during the drying stage, and compositional, textural and sensory analyses were conducted on the finished products. The addition of albedo improved the nutritional properties as a result of fibre addition and may have beneficial effects due to the presence of active biocompounds as evidenced by a decrease in residual nitrite levels and delayed oxidation (based on TBARS values). The sensory properties of samples that resembled the control sausages were those that contained up to 50 g kg^?1 dehydrated raw albedo and 75 g kg^?1 dehydrated cooked albedo. Copyright © 2004 Society of Chemical Industry     

复乳凝胶作为脂肪替代物 对鸡肉肠理化性质的影响

本实验将海带水提多糖以0%、0.25%、0.5%、0.75%、1.00%、1.25%的浓度添加到复乳凝胶中,以改善其持水性和热稳定性。并将1.00%多糖复乳凝胶以0%、15%、30%、45%、60%、75%替代度替代猪背脂,分析其对鸡肉肠持水持油性、乳化稳定性、质构与感官的影响。随着海带多糖浓度的增加,复乳凝胶的持水性和热稳定性增加(P<0.05),当添加量大于1.00%时,硬度、粘聚性、咀嚼性显著降低(P<0.05)。随着复乳凝胶替代猪背脂比例增大,鸡肉肠的持油性、乳化稳定性、硬度和咀嚼性显著提高(P<0.05),L^*值、b^*值逐渐增大,a^*值逐渐降低(P<0.05),当替代度为30%时,脂肪含量为9.29%;替代度为75%时,脂肪含量仅2.68%。感官评定结果显示,当替代度达到60%时,感官评分与对照组相似。由以上结果说明,复乳凝胶可替代鸡肉肠中60%的猪背脂,且保证了产品性质和质量。