Effect of Sodium Erythorbate on Residual Nitrite, pH and Bacterial Growth in Liver Sausage Formulated with Different Levels of Mechanically Separated Pork

Some microbiological, chemical, and physical characteristics of liver sausage formulated with 0, 25, 50, and 75% mechanically separated pork (MSP), 156 ppm sodium nitrite and 0 or 550 ppm sodium erythorbate were studied during refrigerated storage (5°C, 6 days) and subsequent elevated-temperature holding (20–24°C, 48 hr). Growth of inoculated Clostridium sporogenes was inhibited by 156 ppm nitrite in all sausages even after 48 hr at 20–24°C, regardless of MSP level. Growth of aerobic mesophiles and facultative anaerobes at 20–24°C was also inhibited in sausage formulated with 156 ppm nitrite and 550 ppm erythorbate. Erythorbate addition and increased MSP levels resulted in higher Hunter a color values. Residual nitrite, pH values, and total iron content of liver sausage increased with increasing MSP content.     

Effect of Sodium Nitrite Concentration, Sodium Erythorbate and Storage Time on the Quality of Franks Manufactured from Mechanically Deboned Turkey

The effects of sodium nitrite (0-156 ppm), sodium erythorbate (0 or 550 ppm) and storage time (up to 10 wk at 4°C) were measured on the chemical and sensory properties of turkey franks formulated largely from mechanically deboned turkey (MDT), Residual nitrite in the finished product was proportional to that incorporated at time of formulation and was reduced by using small initial amounts in combination with the maximum allowable erythorbate (550 ppm). Acceptable cured color in turkey franks was achieved with the incorporation of 50 ppm of nitrite. Erythorbate effectively increased cured color development and stability, particularly with smaller amounts of nitrite. Rancidity development in turkey franks was not of major significance. Even so, the presence of erythorbate imposed further control of oxidative changes in lipids. Maximum cured flavor development occurred with 50–100 ppm nitrite.     

Effect of Sodium Acid Pyrophosphate in Combination with Sodium Nitrite or Sodium Nitrite/Potassium Sorbate on Clostridium botulinum Growth and Toxin Production in Beef/Pork Frankfurter Emulsions

Combinations of sodium acid pyrophosphate (SAPP) with added sodium nitrite and/or potassium sorbate were tested at various pH levels to determine effectiveness in delaying Clostridium botulinum growth and toxin production in frankfurter emulsions. Formulations containing sodium nitrite (40 ppm), potassium sorbate (0.26%) and SAPP (0.4%) resulted in a greater delay of toxin production (12–18 days) than other combinations (6–12 days) having similar pH values. Treatments containing 0.4% SAPP appeared to be more inhibitory than their counterparts without SAPP, displaying less numbers of toxic samples during the 53-day storage period at 27°C. Aerobic mesophilic colony counts and residual nitrite data showed little difference among treatments.     

复合保水剂及异抗坏血酸钠对乳化肠乳化性的影响

研究复合保水剂芋头、卡拉胶、大豆分离蛋白和异抗坏血酸钠对乳化肠保水性与保油性的影响,以总压出汁液率、蒸煮损失、保油性和感官评定为指标,通过单因素试验和中心组合试验,运用响应面法优化工艺参数,建立多元二次回归方程,优选出乳化肠的保水性与保油性的最佳工艺参数。结果表明芋头添加量7.02%、卡拉胶添加量0.51%、大豆分离蛋白添加量5.13%、异抗坏血酸钠添加量0.06%时,与预测值基本一致。     

Effect of Sodium Chloride Levels in Frankfurters on the Growth of Clostridium sporogenes and Staphylococcus aureus

Frankfurters were made with 100%, 80%, and 60% of the normal 2.5% added NaCl, plus 150 ppm NaNO₂ and 430 ppm ascorbate. They were either untreated or inoculated with Staphylococcus aureus or Clostridium sporogenes and incubated at a moderate abuse temperature of 11°C for up to 11 days. A slightly more rapid growth of the natural flora was noted in the frankfurters containing 60% of the normal salt compared to those containing higher levels of salt. No outgrowth of clostridial spores occurred in any inoculated sample. Staphylococcal growth was slow and inconsistent, with no effect related to salt levels. Incubating frankfurters at higher tern. peratures showed that abuse temperature had a greater effect on total aerobic and staphylococcal growth than did the salt levels tested.     

异Vc钠、红曲色素及Nisin替代部分亚硝酸钠对腊肠品质的影响

本文主要研究异Vc钠、红曲色素及Nisin代替部分亚硝酸钠在腊肠中的应用,以酸价、红度、挥发性盐基氮、亚硝酸盐残留量和感官评价作为评价指标,通过单因素试验及正交试验,确定了添加原料肉重的0.065%异Vc钠,0.15%红曲色素、0.06%Nisin及40 mg/kg亚硝酸钠制作的腊肠,与添加90 mg/kg亚硝酸钠制作的腊肠品质接近。     

3种活性成分对低温香肠中亚硝酸钠残留的影响

肉制品中残留亚硝酸盐对人体健康有害。本试验中将苹果多酚、红景天提取物和银杏黄酮添加至香肠中,研究它们对亚硝酸钠残留量的影响。采用分光光度法测定香肠中亚硝酸钠的残留量,用色差仪测定香肠的色差,结合感官评定确定苹果多酚、红景天提取物和银杏黄酮的最佳添加范围。通过正交试验,确定这3种物质的最佳混合比例。试验结果表明:随着功能成分添加量的增加,香肠中亚硝酸钠残留量逐渐降低;将0.3g/kg苹果多酚、2.5g/kg红景天提取物和1.2g/kg银杏黄酮混合添加到香肠中,降低亚硝酸钠残留量的效果最好,其残留量仅为0.0158g/kg。     

亚硝酸盐对猪肉腌制过程中颜色的影响

亚硝酸盐是腌腊肉制品中常用的食品添加剂,具有发色、抑菌、改善风味和质构等作用。文中通过感官评分、色差计、发色率和肌红蛋白含量测定,对猪肉腌制过程中颜色受亚硝酸钠添加量的影响作了初步研究,发现不同亚硝酸钠添加量的猪肉在腌制过程中,各项颜色指标发生了显著变化。通过不同方法之间的相关分析,发现CIEa*值与感官评分、发色率、肌红蛋白总量之间的相关性较好(分别为r=0·91、r=0·92、r=0·72)。     

原花青素、抗坏血酸、蒜泥对低温香肠NaNO2残留量的影响

肉制品中残留的亚硝酸盐有害于人体健康.本试验中将抗坏血酸、原花青素和蒜泥添加至香肠中,研究它们对亚硝酸钠残留量的影响.采用分光光度法测定香肠中亚硝酸钠的残留量,结合感观评定确定抗坏血酸、原花青素、蒜泥的最佳添加范围.通过正交试验,确定这3种物质混合的最佳混合比例.试验结果表明:随着功能成分添加量的增加,香肠中亚硝酸钠残...     

猪肉腌制过程中亚硝酸钠添加量对其质构的影响

亚硝酸盐是腌腊肉制品中常用的食品添加剂,具有发色、抑菌、改善风味和质构等作用。本试验应用质构剖面分析方法(TextureProfileAnalysis,TPA)对猪肉腌制过程中不同亚硝酸钠添加量对其质构的影响做了初步研究,发现随着腌制时间的增加,硬度(Hardness)、胶黏性(Adhesiveness)、弹性(Springiness)和咀嚼性(Chewiness)增加,而粘聚性(Cohesiveness)和回复性(Resilience)减小。添加亚硝酸盐后,硬度和咀嚼性增加显著(p<0.05),胶黏性和弹性增加不显著(p>0.05);粘聚性减少不显著(p>0.05),回复性减少显著(p<0.05)。猪肉腌制过程中化学成分变化显示,水分、脂肪、蛋白质、胶原蛋白和亚硝酸盐都有降低趋势。通过化学成分含量与质构指标的相关分析,水分含量与胶黏性、回复性和弹性的相关性较高(分别为r=0.891,r=-0.770,r=-0.770:p<0.05),是影响质构的主要因素;亚硝酸盐与弹性显著负相关(r=-0.808,p<0.05),而与其它质构指标相关系数较低;胶原蛋白含量与回复性的相关性较高(r=0.740,p<0.05);脂肪、蛋白质含量与质构指标的相关系数较低。     

Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage

The objective of our study was to evaluate the effects of various levels (0%, 1%, 2%, 3%) of sodium lactate on selected physical, sensory, and microbiological characteristics of fresh pork sausage stored at 4°C for 28 days. Samples containing 0% and 1% SL reached 10⁸ CFU/g after 10 days refrigerated storage. Addition of 2% or 3% SL to fresh pork sausage delayed microbial deterioration, pH decline, and development of sour- and off-flavors 7 days at 4°C. Samples containing 2% SL did not reach total plate counts of 10⁸ CFU/g until 24 days storage. SL appeared to protect red color, and to “enhance” pork-and salty-flavors in sausage. TBA, L-, a-, and b-values were unaffected by SL level.     

Inhibition of Clostridium sporogenes PA 3679 and Natural Bacterial Flora of Cooked Vacuum-Packaged Bratwurst by Sodium Acid Pyrophosphate and Sodium Tripolyphosphate With or Without Added Sodium Nitrite

Survival and growth of inoculated Clostridium sporogenes PA3679 and natural aerobic and anaerobic bacterial flora were studied in refrigerated (5°C) and subsequently temperature abused (24–25°C), cooked, vacuum-packaged bratwurst containing 0.5% sodium acid pyrophosphate (SAPP) or sodium tripolyphosphate (STPP) with or without sodium nitrite. Phosphates alone or combined with nitrite did not affect aerobic bacterial counts but resulted in reduced clostridial and anaerobic counts at 5°C. Upon temperature abuse, inhibition of all bacteria by SAPP was significant (P<0.05) for up to 48 hr and greatly enhanced by 100 ppm but not by 50 ppm sodium nitrite, whereas STPP lost its antimicrobial properties after 24 hr. Soluble orthophosphate levels had a positive correlation with bacterial inhibition in SAPP-treated bratwurst.     

Packaging Film Permeability in Conjunction with Sodium Nitrite, Potassium Sorbate or Lactic Acid Starter Culture for Control of Clostridium sporogenes (PA3679) Growth in Sliced Bologna

A sliced bologna was prepared and inoculated with Clostridium sporogenes (PA3679), packaged in films ranging in oxygen permeability from 0.1 cc/m²/24 hr to 120 cc/m²/24 hr and stored at 5°C, 15°C or 25°C. Subsequent bologna preparations included either 156 ppm sodium nitrite, 0.26% potassium sorbate or a lactic acid starter culture. Water activity, pH, TBA number and PA3679 counts were monitored during 28 days of storage. TBA numbers increased in packages with over 60 cc/m²/24 hr permeability but PA3679 counts did not change as a function of packaging film. Nitrite and sorbate were equally effective as inhibitors. At 15°C and 25°C, the lactic acid culture allowed the least PA3679 growth. Oxygen permeability did not alter any inhibitory effects even when increased TBA numbers resulted from using an oxygen-permeable film.     

糖基化亚硝基血红蛋白部分替代亚硝酸钠对哈尔滨风干肠质量的影响

研究不同添加水平的糖基化亚硝基血红蛋白（glycosylated nitrosohaemoglobin,GN-Hb）部分替代亚硝酸钠（NaNO2）对哈尔滨风干肠微生物生长、脂肪氧化和产品感官品质的影响。结果表明,GN-Hb添加量对风干肠发酵过程中的pH值、水分活度（aw）、NaNO2残留量、总菌落数和乳酸菌菌落数无显著的影响（P＞0.05）,但对大肠杆菌生长及脂肪氧化有显著的抑制作用（P＜0.05）。颜色分析表明,GN-Hb部分替代NaNO2时可以提高风干肠的红度值（a*）,且当GN-Hb添加量为0.5 g/kg和1.0 g/kg时风干肠的亮度值（L*）与0.10 g/kg亚硝酸盐组差异不显著（P＞0.05）。感官评定结果显示,GN-Hb改进了风干肠的感官质量,特别是风味。结果表明,哈尔滨风干肠中添加一定量GN-Hb可以部分替代NaNO2。     

Effect of Bone Source and Storage on the Role of Mechanically Deboned Pork in Rancidity Development in a Cooked and Smoked Sausage

The chemical and physical differences found in this study between mechanically deboned pork and hand deboned pork agree with the data reported in the literature except for fatty acid analyses which suggest little difference between these two types of tissue. The type of bone (ham versus vertebrae) had no significant effect on color, flavor, odor or tenderness of the sausage product, but mechanically deboned tissue from vertebrae did not influence color, but did increase rancidity. However, the evaluation panel did not object to this flavor in this type of sausage product. Mechanically deboning tissue significantly darkened the color of the raw material and the finished product. It also decreased the tenderness desirability of the sausage. Type of antioxidant significantly improved external color, but rancid taste was not significantly affected. Color became darker, tenderness desirability decreased, and flavor and odor deteriorated with product storage.     

Effect of the Parabens With and Without Nitrite on Clostridium botulinum and Toxin Production in Canned Pork Slurry

Antimiciobials were evaluated in thioglycollate broth at pH 6.5 for the ability to inhibit growth and toxin production by C. botulinum 12885A and ATCC 7949 (Type B). Methyl, ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) were effective in inhibiting growth of C. botulinum 12885A and ATCC 7949 in broth. Ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) inhibited toxin production by both strains in culture medium. Ethyl, propyl, butyl parabens (0.1%) and sorbic acid (0.2%) were individually added to a comminuted pork slurry having salt and sugar, with or without 40 ppm sodium nitrite. Cans were inoculated with a mixture of C. botulinum 12885A and ATCC 7949 spores. The canned product was abused by holding at 27°C and was observed over a 3-month period for swollen cans. Swollen cans were examined for botulinal toxin by the mouse bioassay. Propyl and butyl paraben did not inhibit or delay toxin production. Ethyl paraben with or without nitrite delayed toxin production for 4 wk. Sorbic acid inhibited toxin for 3 wk; when 40 ppm nitrite was added to the sorbic acid treatment, toxin production was delayed for 4 wk.     

Low Temperature Growth of Type E Clostridium botulinum Spores. 1. Effects of Sodium Chloride, Sodium Nitrite and pH

SUMMARY— The effects of pH and the addition of sodium chloride (NaCl) or sodium nitrite (NaNO₂) to trypticase-peptone-glucose (TPGI and trypticase-peptone-sucrose-yeast extract (TPSY) media upon spore outgrowth were investigated using seven Type E Clostridium botulinum strains. An inoculum of 1.0 × 10⁵ spores/ml was used and the pH was adjusted with hydrochloric acid to cover the range of 5.2 to 6.6. To define salt tolerance, NaCl was added to the media at intervals of 0.5% in the range of 2.0 to 5.0% and at 0.1% intervals in the 4.5 to 5.0% range. The effect of NaNO₂ was investigated with the addition of 100 and 200 ppm NaNO₂ to the media. Samples were incubated at 30, 15.6, 10, 7.2, 5.0 and 3.4°C. Outgrowth of all strains tested was inhibited at pH 5.2 at 15.6°C. Inhibition occurred at higher pH at lower temperatures. None of the strains showed outgrowth with 4.87% NaCl in the media at any of the incubation temperatures used. Addition of 100 and 200 ppm NaNO₂ to the media inhibited the outgrowth of the Minneapolis, 517, 26080 and A6247 strains but not the Kalamazoo and Seattle Forks strains.     

绿茶提取物、亚硝酸钠及其混合物对意式发酵肠质地的影响

研究不同处理条件对意式发酵肠在加工和冷藏期间质地的影响.结果表明:绿茶提取物(GTE)、亚硝酸钠(NT)和混合处理(GTE/NT)3种不同的处理方式对于质构特性中的硬度、胶黏度和咀嚼性有较大影响;而对弹性、凝聚性和回复性影响较小.对于硬度、胶黏度和咀嚼性,绿茶提取物(GTE)在各阶段普遍有降低作用;亚硝酸钠(NT)先降低后升高;混合处理(GTE/NT)则普遍有升高作用.     

D-异抗坏血酸钠抑制腊肠脂肪和蛋白质氧化

以猪肉为原料,向其中添加0.05%,0.1%浓度的D-异抗坏血酸钠,进行腊肠制作,测定不同加工时间(0、5、10、15、20、30、48、72 h)下腊肠的脂肪氧化指标[过氧化值、硫代巴比妥酸反应物(thiobarbituric acid,TBARS)值]以及蛋白质氧化指标(肌原纤维蛋白羰基值、巯基值),并分析其相关性。结果表明:D-异抗坏血酸钠能减缓脂质氧化和蛋白质氧化的速度。不同D-异抗坏血酸钠添加量下,蛋白质氧化指标和TBARS值具有很大的相关性;而不同加工时间下,相关性较小,15 h时,肌原纤维蛋白羰基值、巯基值与过氧化值呈显著正相关(P<0.05),0 h时,巯基值与TBARS呈极显著正相关(P<0.05),72 h时,肌原纤维蛋白羰基值与TBARS呈极显著正相关(P<0.05)。