Curdlan Properties for Application in Fat Mimetics for Meat Products

Gelling characteristics and viscoelastic properties of aqueous suspensions of curdlan were investigated by dynamic viscoelasticity measurements. The mechanical spectrum of the suspension was similar to that of weak gels, suggesting the suspension has a well-regulated particle-alignment with yield stress. Curdlan reached the highest moisture absorption rate within the temperature range in which the most significant moisture loss of meat occurs. These results suggest that curdlan could be an effective main ingredient in fat mimetics for meat products. Nonfat sausages using the curd lan-based fat mimetics were prepared and evaluated by a creep test and indicated curdlan was effective as a fat re-placer in such systems.     

Spray Dried Soymilk Used in Reduced Fat Pork Sausage Patties

Spray-dried soymilks (SDSM) prepared from standard and lipoxygenase-null soybeans were incorporated into reduced fat pork sausage (PS). Comparisons of fat content, tenderness and consumer acceptance of SDSM PS with cooked regular (～30% fat), lean (～13% fat) and car-rageenan (0.4%) formulations were made. SDSM mixtures had 50-60% less fat and 41% lower caloric content than regular PS. Protein content and cooking yield were higher in SDSM PS than in regular PS. Texture of lean PS was improved by addition of SDSM, without alteration of flavor. No differences in PS flavor were noted between SDSMs or among formulations.     

Antioxidative Fat Replacer and High-Monounsaturated Oil Used for Pork Fat in Precooked Sausage

One high-fat and four low-fat pork sausage formulations were made: P30 with 30% pork fat (P); P11-W with 11% P and 10% added water (W); P11-WC with 11% P, 9.5% W and 0.5% carrageenan (C); Pso11-WC with 6% P plus 5% high-oleic sunflower oil (So), 9.5% W and 0.5% C; and Pso11-WGcf with 6% P plus 5% So, 7.0% W and 3% defatted glandless cottonseed flour (Gcf). Sausage patty cooking yield was highest for P11-WC and Pso11-WGcf. TBA values for refrigerated precooked patties were lowest for Pso11-WGcf, whereas carrageenan had a prooxidant effect in low-fat patties made with all-pork fat. The oil had no adverse effects on lipid oxidation and sensory properties of low-fat patties with C. The monounsaturated to saturated fatty acid ratio increased by 53–71% in the So-containing low-fat patties when compared to P11-W and P11-WC patties.     

Konjac Flour Gel as Fat Substitute in Low-fat Prerigor Fresh Pork Sausage

Prerigor trimmings from four lean cuts of pork carcasses (n = 3) were used to manufacture three replications of low-fat (10%) fresh pork sausage containing konjac flour gel, at 0, 10 or 20% levels and compared to a 40% fat control. Treatment sausages showed equal or improved cooked yields, slightly higher shear force (kg/g) and sensory textural attributes, but rated slightly lower in juiciness. As konjac flour gel levels increased, shear force and sensory textural attributes became more like the control. Storage time had minimal effect on quality and shelf life. Acceptable low-fat, prerigor pork sausage can be produced with 10–20% incorporation of konjac flour gel.     

Viscoelastic Effects on the Diffusion Properties of Curdlan Gels

ABSTRACT: The diffusion properties of curdlan gels were characterized against its viscoelastic behavior. With increased junction zones involved in rigid crosslinks in higher concentration gels, the three-dimensional structure of curdlan is characteristic. As the gel concentration increases, the intermolecular crosslinking and apparent viscosity increase, reducing mobility of the polymer chains with slower release rates. The scaling laws confirmed that curdlan gel network structure corresponds to that of polymer chains in a good solvent at the semi-dilute regime. Diffusion of the entrapped agent in 6% gels resembled pseudo-controlled release behavior, and a further increase in gel concentration might produce microspheres that support a sustained release.     

利用籼米为基质的脂肪替代品制备低脂火腿肠

用籼米为基质的脂肪替代品替代高脂火腿肠中50%脂肪制得了低脂火腿肠;通过全质构分析和感官评定相结合的方式对低脂火腿肠进行了评价。结果表明,用DE2～3的脂肪替代品替代脂肪制备的低脂火腿肠具有良好的质构和口感,能为广大消费者所接受。DE4的麦芽糊精不适合作为脂肪替代品。     

Storage Stability of Vacuum Packaged Frozen Pork Sausage Containing Soy Protein Concentrate, Carrageenan or Antioxidants

Fresh pork sausage patties containing carrageenan, without or with soy protein and an antioxidant were packaged with or without vacuum. They were evaluated for sensory properties, visual color, thiobarbituric acid reactive substances (TBARS), and Hunter color ‘L’, ‘a’, ‘b’ values at 4-wk intervals during 16 wk frozen storage. Rosemary extract was as effective as butylated hydroxytoluene (BHT)/propyl gallate (PG)/citric acid (CA) in antioxidant properties, but patties with BHT/PG/CA showed less surface discoloration (P < 0.05). In fat-control (FC) products, antioxidants combined with vacuum packaging provided optimum protection against rancidity. With vacuum packaging (VP), reduced-fat products maintained acceptable quality (TBARS and sensory properties) during 16 wks frozen storage.     

一种复合型脂肪替代物在粗绞香肠中的应用

本文将笔者已制备的脂肪替代物分别按其0(对照组)、5%、10%、15%、20%的比例替代猪背脂生产粗绞香肠,对五组香肠的蒸煮损失、理化指标和微生物指标进行检测与分析。并对这五组香肠进行感官综合评价和方差分析。结果表明:品评员水平间不存在显著性差异,添加脂肪替代物组的粗绞香肠与对照组之间感官综合评价结果差异不显著,说明在生产粗绞香肠中添加脂肪替代物替代猪脂肪效果良好。     

Gelation Mechanism of Curdlan by Dynamic Viscoelasticity Measurements

Gelation of curdlan was classified into two forms: thermo-reversible and thermo-irreversible gelation. The temperature dependence of the rheological properties indicated that the temperature at which the transition to thermo-irreversible gel system occurred was concentration-dependent, while thermo-reversible gel formation temperature was independent of concentration. An increase in concentration lowered the irreversible gel formation temperature from the generally reported 80°C and decreased the amount of thermo-reversible component in the final gel. This indicates that an increase in the curdlan concentration promoted hydrophobic interactions between micelles at junction zones at a lower temperature than 80°C.     

Lecithin Improves Texture of Reduced Fat Cheeses

Cheddar-type cheeses with 33% fat reduction were made with 0.2 or 0.5% (w/w) lecithin. Reduced fat cheeses with no lecithin and full fat cheeses were prepared as controls. Cheeses were aged 3 mo prior to instrumental and sensory evaluation. Reduced fat cheese with lecithin received higher overall texture scores from dairy judges than reduced fat control cheeses (P ≤ 0.05). Texture scores from dairy judges for cheeses with lecithin were not different from full fat cheeses. Reduced fat cheeses with lecithin were softer than reduced fat control cheeses as measured instrumentally and according to specific attribute panelists (P ≤ 0.05). Cheese wet weight yields were greater with addition of lecithin (P ≤ 0.05) which resulted in a softer more desirable texture in reduced fat cheeses.     

脂肪氧化控制技术在广式腊肠中应用的研究进展

脂肪氧化在广式腊肠生产中具有重要作用,适当氧化是广式腊肠特征风味形成的主要途径,而过度氧化则是广式腊肠变质的重要因素。本论文首先阐述了广式腊肠中脂肪的氧化机理,再从生产过程控制、抗氧化剂的添加、包装技术等方面介绍了脂肪氧化控制技术在提高广式腊肠脂肪抗氧化性能的应用研究进展,最后对脂肪氧化控制技术在广式腊肠应用中的研究重点进行了展望。     

Sensory Evaluation of Reduced Fat Cheeses

The objectives of this research were to compare the effects of seven make-procedures on the sensory quality of reduced fat Monterey Jacktype cheeses. Modifications (decreased cook temperature, decreased ripe time, decreased starter, homogenization, added milk-solids-not-fat, added flavor cultures, and washed curd) were incorporated into standard make-procedures for 33% reduced fat (RF) Monterey Jack-type cheeses. Two controls, a standard full fat cheese, and a standard RF cheese, were also prepared. Cheeses were aged 3 and 7 mo prior to sensory evaluation. The full fat control cheese and the washed curd RF cheese received the highest flavor scores from trained dairy judges (n = 9) and the highest flavor and acceptance scores from a consumer panel (n = 125). Washed curd was an effective modification for optimum sensory quality of RF cheeses.     

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。     

山楂猪肉腊肠的研制

以山楂和猪肉为原料,以酱油、白糖、白酒等为辅料,通过单因素试验及正交试验的方法研究了山楂、酱油、白酒、白糖添加量对猪肉腊肠品质的影响。试验结果表明,山楂添加于肉中可制作新型猪肉腊肠,山楂、酱油、白酒、白糖的最适添加量分别为3%、2%、3%、6%。     

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(...     

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。     

藏猪肉在红肠加工中的应用

在同一辅料配方和加工工艺条件下,采用五种不同比例的纯藏猪瘦肉为原料试制红肠作对比试验。结果表明:纯藏猪瘦肉用量越高,产品的外观、色泽、组织状态、滋味和口感等品质特性越好。可见西藏高原型纯藏猪肉是一种独具地方特色的优质肉制品新型原料肉,将为改善人们的肉食结构和开发高档新型肉制品开辟新的途径。     

脂肪含量对低盐猪肉凝胶品质的影响

以未添加磷酸盐的低盐猪肉凝胶作为研究对象,考察脂肪添加量(0～20%)对猪肉凝胶保水、质构和色泽的影响。结果显示,脂肪添加量在15%～20%范围内,凝胶保水性显著增加(P<0.05);添加5%以上的脂肪,可显著提高猪肉凝胶的L*值(P<0.05);在脂肪添加量不高于5%条件下,猪肉凝胶可形成良好的硬度、弹性、凝聚性和咀嚼性,并能保持较好的红度值(a*值),利于开发低脂猪肉制品。     

腐生葡萄球菌S25对四川香肠自然晾挂成熟过程中脂肪和蛋白质的影响

将腐生葡萄球菌S25接种到四川香肠中进行自然发酵,同时以不接菌的自然成熟香肠为对照,测定两组香肠自然成熟过程中脂肪和蛋白质含量的变化。结果显示:接种组的酸价在后期高于对照组;在自然晾挂成熟第15天和第30天,接种组的不饱和脂肪酸在总脂肪中含量分别为74.34%和74.30%,并且都高于对照组;在自然晾挂成熟过程中,接种组的总氮和非蛋白氮含量都高于对照组;在自然晾挂成熟第15天,接种组的游离氨基酸总量比对照组提高了19%,鲜味氨基酸(Glu)提高了31%,甜味氨基酸(Gly)提高了10%,必需氨基酸总量提高了21%;在自然晾挂成熟第30天,接种组的游离氨基酸、鲜味氨基酸、甜味氨基酸和必需氨基酸含量略高于对照组。结果表明,腐生葡萄球菌S25对四川香肠自然晾挂成熟过程中脂肪和蛋白质的分解有明显促进作用。