滚揉时间和添加赖氨酸对低盐蒸煮火腿品质的影响

研究不同滚揉时间和添加0.8%赖氨酸对于低盐蒸煮火腿保水性、质构特性和色泽等食用品质的影响。结果表明：随着滚揉时间的延长,火腿的蒸煮损失率逐渐降低,而赖氨酸的添加可进一步提高火腿的保水性,低场核磁共振结果显示这可能是由于火腿中不易流动水相对含量的增加;延长滚揉时间或添加赖氨酸对火腿质构有一定的改善作用,滚揉时间的延长会造成火腿红度值下降,同时,长时间滚揉或添加赖氨酸会引起蛋白质中的α-螺旋向β-折叠转变以及总巯基含量增加,这间接表明延长滚揉时间和添加0.8%赖氨酸可能有利于蛋白凝胶的形成。因此,延长滚揉时间至40 min和添加0.8%赖氨酸可以开发低盐蒸煮火腿,改善其品质特性。     

正交试验优化蒸煮切片火腿工艺

研究加工工艺对低温肉制品颜色形成的影响。以蒸煮切片火腿为原料,通过单因素试验和正交试验考察亚硝酸钠添加量、混合磷酸盐添加量、蒸煮温度和滚揉/腌制时间比4种因素对产品红度值和亚硝基血红素质量分数的影响,并通过为期28d的贮藏实验,考察各正交处理组的色泽指标及非血红素铁、亚硝酸盐、pH值在贮藏中的变化情况。结果表明：最优工艺为亚硝酸钠添加量0.05g/kg、混合磷酸盐添加量5g/kg、滚揉16h后腌制8h、蒸煮温度70℃;各影响因素间无交互作用;添加亚硝酸钠越多,残留量越大,非血红素铁与色泽指标无显著相关性。     

原料肉部位对牛肉盐水火腿品质及水分分布特性的影响

为探究不同部位原料肉对牛肉盐水火腿品质的影响,分别以霖肉、黄瓜条、肩肉、臀肉4 个部位作为原料肉加工制备牛肉盐水火腿,采用水分含量、水分活度、pH值、蒸煮损失率、出品率、质构特性、感官评定、微观结构、水分迁移规律及分布情况作为考察指标。结果表明：以霖肉为原料肉时,牛肉盐水火腿出品率最高,可达122.58%,其质构特性、感官评定和微观结构均优于其他3 组;同时,低场核磁共振分析发现,霖肉组的不易流动水含量最高,且横向驰豫时间T2b和T21显著缩短、保水性最好。综上,霖肉更适合作为牛肉盐水火腿的制备原料。     

现代滚揉腌制工艺对低盐火腿风干成熟中品质变化的影响

本研究以猪后腿为原料,采用现代滚揉腌制及风干成熟工艺加工低盐火腿,并分析滚揉腌制对火腿半膜肌及股二头肌品质的影响。结果表明,现代滚揉腌制对火腿理化品质有显著的影响(p<0.05),具体表现为半膜肌中水分含量显著高于对照组(p<0.05),股二头肌中实验组水分含量显著低于对照组(p<0.05),食盐含量显著高于对照组(p<0.05),半膜肌和股二头肌中水分及盐分含量差异较小,在火腿风干成熟过程中,滚揉腌制对火腿色差L*、a*、b*变化趋势影响较小;与对照组相比,滚揉腌制能显著降低半膜肌和股二头肌的硬度(p<0.05),显著改善了火腿的质构特性。并且对半膜肌和股二头肌中游离脂肪酸重量、蛋白质水解指数及感官品质无显著影响(p>0.05)。因此,现代滚揉腌制能平衡火腿半膜肌及股二头肌的理化品质,促进产品的内外部位品质的稳定性。      

添加不同种类淀粉对盐水火腿品质的影响

以猪肉为主要原料,制备盐水火腿,研究不同种类的淀粉对盐水火腿的保水保油性、质构、感官品质的影响.结果表明:在6种添加不同种类淀粉的火腿中,添加玉米原淀粉的盐水火腿保水保油性最差,添加木薯乙酰化双淀粉已二酸酯淀粉和复配淀粉C的盐水火腿保水保油性最好;添加复配淀粉C的盐水火腿质构最好,其次是添加复配淀粉B、木薯乙酰化双淀粉己二酸酯淀粉、复配淀粉A、玉米乙酰化二淀粉磷酸酯淀粉的盐水火腿,添加玉米原淀粉的盐水火腿质构最差;添加复配淀粉C的盐水火腿感官评价最好.     

氯化钠和三聚磷酸钠添加量对蒸煮火腿品质的影响

研究不同氯化钠或三聚磷酸钠添加量对蒸煮火腿保水性、质构特性及颜色等指标的影响。结果表明：随着氯化钠添加量的减少,火腿的蒸煮损失率和二次杀菌失水率逐渐增大,而氯化钠添加量降低至1.25%以下时,火腿的硬度、咀嚼度、弹性、黏聚性及回复性极显著下降（P＜0.01）;添加0.20%～0.50%三聚磷酸钠对于保持火腿良好的保水性具有重要作用,为保持火腿良好的硬度和咀嚼度,其添加量需要控制在0.35%以上。     

滚揉和腌制液成分对肉块类西式火腿质构的影响

研究了滚揉时间、腌制液中食盐浓度和三聚磷酸钠(STPP)浓度3因素对肉块类西式火腿的质构影响。采用冷鲜的猪里脊肉为原料,每个因素3个水平,按照L27(313)考虑交互作用的正交实验设计,进行滚揉和腌制液的配制,并制作肉块类西式火腿。利用质构仪测定火腿的硬度和弹性。滚揉时间、腌制液中食盐浓度、三聚磷酸钠浓度以及他们的交互作用对火腿的硬度影响显著(p<0.05),增加滚揉时间不能显著提高火腿的弹性,反而增加电能的消耗,食盐浓度和滚揉时间的交互作用对产品弹性的影响显著(p<0.05),并且其交互效益大于食盐浓度和三聚磷酸钠的单独效益。当滚揉时间8h,腌制液中食盐浓度10%,STPP浓度2.0%时硬度品质最优。当滚揉时间4h,腌制液中食盐浓度8%,STPP2.0%时弹性品质最优。      

西式火腿切片的加工工艺

主要介绍了西式火腿切片的配方、加工工艺、并详细地说明了关键操作要点.     

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

This study evaluates effect of tumbling time and cooking temperature on cooking rate, cooking loss (CL), colour, water activity and water‐holding capacity of cooked restructured ham rolls. In experiment were investigated three tumbling times (2, 4 and 6 h) at constant temperature (+4 °C) and three cooking temperatures (76, 86 and 96 °C). It was observed that CL decreased (P < 0.01) from 5.41% to 3.22% with tumbling time (2 h vs. 6 h) but increased (P < 0.01) from 2.35% to 7.25% along with cooking temperature (76 °C vs. 96 °C). In contrast, pH value increased (P < 0.01) from 6.18 to 6.24 with tumbling time (2 h vs. 6 h) but decreased (P < 0.01) from 6.22 to 6.17 along with cooking temperature (76 °C vs. 96 °C). In addition, high temperature had higher efficiency for thermal lethality than low temperature (F₀ values were 19 and 92 min at 96 and 76 °C, respectively). Intermediate tumbling (4 h) and cooking (86 °C) could be preferential.     

迷迭香和甘草复配液对切片火腿李斯特菌抑制效果及品质影响的研究

利用迷迭香、甘草(1∶1,v/v)复配液,对接种和不接种李斯特菌的切片火腿喷洒不同浓度的香辛料提取物复配液后,采用真空包装,分别测定其在贮存过程中微生物指标和理化指标的变化,以考察其保鲜效果。相对未经保鲜液处理的对照,喷洒不同浓度香辛料提取物复配液对切片火腿中李斯特菌和常见腐败菌都具有很强的抑制作用,且提取物复配液的抑菌效果与浓度呈正比关系。贮存28d时喷洒2·5、5·0、10·0mg/mL提取物复配液的切片火腿中李斯特菌数与对照相比分别降低了2·5、2·6和3·0个对数循环;乳酸菌菌数与对照相比分别降低了2·4、2·6和2·8个对数循环;总菌数与对照相比分别降低2·9、3·0和3·2个对数循环;均与对照组差异显著(P<0·05)。对不接种李斯特菌的切片火腿(真空包装)喷洒不同浓度复配液后进行理化指标测定,结果表明,香辛料提取物对肉色无不良影响,对脂质氧化也起到了较好的抑制作用。      

Effect of toasting time on the browning of sliced bread

Slices of wheat bread were toasted for different times until a distinct intensity of brown colour was reached. Two assays were carried out: prolonged toasting times (5–60 min) and reduced toasting times (0.5–5 min). The browning indicators (furosine, available lysine, hydroxymethylfurfural (HMF), colour and absorbance at 284 and 420 nm) were determined. The precision of all indicators used was high (CV < 4%). No furosine or HMF was detected in the dough before baking. The furosine content increased until 7 min (299 mg per 100 g protein) and then decreased to 2.9 mg per 100 g protein at 60 minutes. For the first toasting times (0.5, 1 and 2 min) the furosine content decreased slightly. Available lysine reached losses of 50% after 25 min of heating. The toasting of bread increased HMF values from 12 to 2025 mg kg^?1 for the assay at prolonged times of heating and from 1.3 to 4.2 mg kg^?1 at reduced times (0.5–5 min). The HMF content decreased (1000 mg kg^?1) when the sliced bread was toasted until it burnt. Colour (ΔE, 100 ? L*) and absorbance at 284 and 420 nm always increased. High linear correlations (r² > 0.860) were obtained between browning indicators and time (A₂₈₄/time, A₄₂₀/time, 100 ? L*/time and HMF/time). © 2001 Society of Chemical Industry     

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

Lipophilic and hydrophilic extracts of the red pigments from Parma ham and nitrosylated pigment of dry-cured ham produced with nitrite salt were prepared with acetone/water (75/25 v/v %) solution and aqueous phosphate buffer, respectively. The spectral characteristics differed for both the lipophilic and the hydrophilic Parma ham pigment compared with the dry-cured ham produced with nitrite salt. The red lipophilic pigment(s) extractable from Parma ham was(were) found to be very stable towards thermal degradation in acetone/water (75/25 v/v %) solution for temperatures up to 70 °C in contrast to the lipophilic pigment(s) extractable from dry-cured ham produced with nitrite salt, which was(were) found to have an energy of activation of 99 kJ/mol for thermal degradation. In contrast, quantum yields for photodegradation of the lipophilic ham pigments exposed to 366 nm (420 nm) monochromatic light were larger for Parma ham than for nitrite-cured ham [1.6×10^–5 (6.9×10^–6) versus 1.6×10^–6 (2×10^–6) mol einstein^–1] as determined for acetone/water (75/25 v/v %) solution. In agreement with these findings for the extracted lipophilic pigments, sliced Parma ham showed better colour stability than sliced dry-cured ham produced with nitrite salt, when stored in the dark at low oxygen concentration, in contrast to a faster initial discolouration for Parma ham when exposed to light, as shown for chilled storage for 35 days under retail conditions for the two products each packed at two oxygen levels (0.4 and 21%).     

Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham

In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure processing (HPP, 400MPa or 600MPa for 10min at 22°C) during refrigerated storage over 90days. Direct extraction of genome DNA and total RNA from meat samples, followed by PCR-denaturing gradient gel electrophoresis (DGGE) and RT-PCR-DGGE on 16S rDNA V3 region, was performed to define the structure of the bacterial populations and active species in pressurized cooked ham. Results showed that HPP affected differently the various species detected. The predominant spoilage organisms of cooked ham, such as Lactobacillus sakei and Lactobacillus curvatus, were found to be very sensitive to pressure as they were unable to be detected in HPP samples at any time during refrigerated storage. Weissella viridescens and Leuconostoc mesenteroides survived HPP at 600MPa for 10min at 22°C and were responsible for the final spoilage. An RNA-based DGGE approach clearly has potential for the analysis of active species that have survived in pressurized cooked ham. High pressure processing at 400 or 600MPa for 10min at room temperature (22°C) has a powerful inhibitory effect on the major spoilage bacteria of sliced vacuum-packed cooked ham. High pressure treatment may lead to reduced microbial diversity and improve the products' safety.     

Effects of illumination and packaging on non-heme iron and color attributes of sliced ham

This study was designed to investigate effects of illumination and packaging on color of cooked cured sliced ham during refrigeration, and the possibility of decomposition of nitrosylheme under light and oxygen exposure. Three illumination levels and three packaging films with different oxygen transmission rates (OTRs) were used in two separate experiments during 35 days storage, and pH value, a* value, nitrosylheme, residual nitrite and non-heme iron were evaluated. Packaging OTRs had significant effects (P<0.01) on a* value, but illumination level and packaging OTR did not affect (P>0.05) nitrosylheme concentration during storage. For both groups, storage time had a significant effect (P<0.01) on a* value and nitrosylheme. Negative relationships between nitrosylheme and nitrite in the illumination group, and between nitrosylheme and non-heme iron in the packaging group were observed. Therefore, illumination level and packaging OTR had limited effects on overall pigment stability, but more discoloration and loss of redness occurred on the surface of products.     

风味火腿的制作研究

在原有生产工艺的基础上,对风味火腿的不同原辅料配比进行研究,得到了最佳工艺配比为:大豆分离蛋白、卡拉胶和冰水的添加量分别为2%、0.3%、4.0%,在产品的结构和口感最佳的同时,保证了最低的生产成本.