Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages

The effects of soy protein concentrate and κ-carrageenan mix (GELPRO, 3:1 ratio) (ranging from 0 to 3%) and varying levels of collar fat (ranging from 20 to 40%) on comminuted scalded sausage quality characteristics were investigated. Sausage quality was determined by measuring textural, hydration and colour characteristics. GELPRO preparate addition favourably affected WHC and thermal stability of sausages processed regardless of the fat content. Use of an additive affects the sausage texture, but the effect depends on the amount of the additive used. Fat reduction resulted in a decrease in hardness, gumminess and chewiness of final products. Lower fat contents were also accompanied by a significant reduction in the cooking yield and WHC. Sausage colour parameters were affected only by varying fat levels (L*, b*).     

Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat

The effects of fat level (5% and 12%), tapioca starch and whey protein on the hydration/ binding properties, colour, textural and sensory characteristics of frankfurters were investigated. Decreasing the fat content increased cook loss and decreased emulsion stability and product lightness. Fat reduction increased smoke, spice and salt intensities and increased overall flavour intensity and juiciness. Texture profile analysis (TPA) indicated that fat reduction decreased gumminess and cohesiveness but the other parameters measured were unaffected. Addition of tapioca starch or whey protein reduced cook loss and increased emulsion stability. Whey protein did not effect the sensory characteristics but tapioca starch increased overall flavour intensity. Both ingredients increased hardness, adhesiveness, gumminess and chewiness as measured by TPA. Two-factor interactions between fat level and ingredient were observed for several parameters. The results indicate that both ingredients can partially offset some of the changes which occur in low-fat frankfurters when fat is replaced with added water and protein level is constant.     

猪肉、脂肪以及淀粉含量对鱼肉肠品质的影响

作者主要利用响应面(RSM)研究脂肪、猪肉含量和淀粉的添加量对鱼肉肠产品品质的影响.鱼肉肠产品品质主要通过感官评定和质构来衡量.结果表明,淀粉对鱼肉肠的硬度和咀嚼性具有显著性影响,对鱼肉肠的内聚性和弹性影响较小.随着脂肪含量的减少,鱼肉肠的硬度、咀嚼性和弹性都在增大.猪肉和鱼糜的质量比增大,导致鱼肉火腿的质构和风味发生变化.经过RSM优化后参数为,淀粉质量分数8.8％,脂肪质量分数7.8％,猪肉和鱼肉的质量比为1:4.     

Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds

Reduced-fat pork patties produced with the addition of Laminaria japonica powder were evaluated for the chemical composition, cooking characteristics and sensory properties. Reduced-fat pork patties containing L. japonica powder had significantly higher moisture, ash, carbohydrate content, yellowness, and springiness than the control sample (P<0.05). Protein and fat contents, energy value, lightness, redness, cooking loss, reduction in diameter, reduction in thickness, hardness, gumminess, and chewiness of the regular-fat (20%) control samples were significantly higher than reduced-fat pork patties containing L. japonica (P<0.05). The sensory evaluations indicated that the greatest overall acceptability in reduced-fat pork patties was attained at a L. japonica concentration of 1 or 3%. Pork patties with fat contents reduced from 20% to 10% and supplemented with 1 or 3% L. japonica had improved quality characteristics that were similar to the control patties containing a fat content of 20%.     

Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system

Ninety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classification system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No significant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour evolution through ageing. Shear force decreased and tenderness and flavour intensity increased with fat class but this effect was only significant in the leanest animals.     

基于主成分分析的金枪鱼鱼丸加工原料筛选与品质评价

目的 分析金枪鱼原料品种和鱼丸品质间的相关性,并对金枪鱼鱼丸进行主成分分析(principal componentanalysis,PCA),筛选出适宜加工制鱼丸的金枪鱼品种。方法 测定大眼、长鳍、黄鳍3种金枪鱼赤身肌肉的水分、粗脂肪和粗蛋白,及其制得鱼丸的持水性、蒸煮损失、色泽等品质特性,分析原料与鱼丸品质间的相关性,并利用PCA计算不同品种鱼丸的综合得分以评价其品质。结果 3种金枪鱼赤身原料的粗脂肪和粗蛋白及其制得鱼丸品质指标中的a*、b*、凝胶强度、感官评分、硬度和弹性均在一定程度上受原料鱼品种影响。原料的水分、粗脂肪含量与鱼丸的a*、b*、黏聚性、咀嚼性,粗蛋白含量与鱼丸的蒸煮损失、L*、白度值(whiteness,W)、凝胶强度、硬度、弹性、感官评分相关性均达到显著水平(P<0.05)。通过PCA将金枪鱼鱼丸12个品质因子降至2个维度因子,累计贡献率达90.682%,长鳍金枪鱼丸综合评分最高(2.43),大眼金枪鱼丸和黄鳍金枪鱼丸综合评分较低,分别为-1.44和0.99。结论 长鳍金枪鱼更适合作为鱼丸加工专用品种。     

碱-酶联合脱毛法对牛皮营养成分与品质的影响

本文研究了碱-酶联合脱毛法对牛皮营养成分与品质变化影响。通过水分、蛋白质、脂肪、脂肪酸、氨基酸组成、微量元素与重金属分析评价其营养成分变化,由pH、色差、持水力、蒸煮损失、剪切力与质构等指标评价其食用品质变化。结果表明,碱、酶对牛皮中的蛋白质与氨基酸有一定的水解作用。经碱-酶联合法脱毛,牛皮中的蛋白质含量降低4.89%,16种氨基酸含量均有不同程度降低;牛皮中主要的饱和脂肪酸豆蔻(C14:0)与硬脂酸(C18:0),经脱毛后含量分别降低8.65%、0.71%,棕榈酸(C16:0)增加5.12%;单不饱和脂肪酸含量升高12.89%,而多不饱和脂肪酸含量降低7.53%。经碱-酶联合脱毛处理,其蒸煮损失由5%升至30%,持水力降低25%,剪切力值降低42%,硬度、胶着度、咀嚼性显著降低(P<0.05),弹性、粘聚性有所减低,牛皮嫩度有所提高。这说明经碱-酶联合脱毛处理,牛皮营养成分发生不同程度的变化,嫩度得到改善。     

Effects of various cellulose gums on the quality parameters of low-fat breakfast sausages

Composition, textural, viscoelastic, hydration, colour and sensory attributes of regular (26% fat) and low-fat (13%) pork breakfast sausages with and without cellulose gums (two types of carboxymethyl cellulose (CMC-I and -II) and microcrystalline cellulose (MCC-I and -II)) were investigated. The fat was replaced with water in low-fat products. In cooked low-fat sausages, the fat content decreased by 52-60%, and moisture content reduced by 61-65% of the initial values. The cooked high-fat products' composition showed an increase of about 6% fat and a decrease of 7% moisture due to cooking. MCC was more effective in retaining moisture compared to CMC. Product lightness was reduced due to both CMC and MCC. Gums have not affected fat content, water holding capacity, redness, yellowness, hardness, chewiness and gumminess. High-fat products were less elastic and easier to chew. Springiness was reduced by CMC-II and cohesiveness by other cellulose gums.     

常压蒸煮工艺对包装扣肉品质的影响

采用感官评价、质构仪全质构分析和微生物测定等方法进行包装扣肉制品的口感、蒸煮异味、白油凝结现象和卫生状况的分析,评价常压蒸煮对包装扣肉品质的影响。结果表明:常压蒸煮下扣肉肥肉和瘦肉部分的硬度、胶黏性和咀嚼性指标数据值均随着热处理时间的延长而明显降低,在100℃90min的蒸煮条件下可获得较佳的扣肉口感;随着包装后二次杀菌时间的延长增加了包装扣肉的蒸煮异味和成品冷藏后出现的白油凝结现象;采用先100℃蒸煮60min,然后真空包装并进行100℃30min二次杀菌的加工工艺,可以获得具有原汁原味,无明显蒸煮异味和较少白油凝结的包装扣肉制品,达到我国熟肉制品的卫生要求。     

猪肉丸主要原料对其凝胶性质和感官品质的影响

研究主要原料玉米淀粉、大豆分离蛋白、肥肉、水,在不同添加量时,对猪肉丸凝胶性质中硬度、弹性、黏聚性、咀爵性、蒸煮损失率和感官品质的影响.通过质构分析和感官评价,结果表明:玉米淀粉的不同添加量对猪肉丸的硬度、弹性、黏聚性、咀嚼性、蒸煮损失率有显著差异,在添加量22％时感官评分最高;大豆分离蛋白的不同添加量对猪肉丸的硬度、弹性、咀嚼性、蒸煮损失率有显著差异,在添加量为2.0％时感官评分最高;肥肉的不同添加量对猪肉丸的硬度、咀嚼性、蒸煮损失率有显著差异,在添加量30％时感官评分最高;在水的不同添加量对猪肉丸硬度、黏聚性、咀嚼性、蒸煮损失率有显著差异,在添加量35％时感官评分最高.     

Starch and Egg White lnfluence on Properties of Bologna Sausage as Related to Fat Content

Surface Response Methodology (RSM) was used for simultaneous analysis of levels of added starch (S) and egg white (EW) and their effects on binding and textural characteristics of meat emulsions as related to their fat content (F). Regression models were significant (P < 0.01) for binding properties (cooking loss and purge loss), hardness, chewiness and penetration force and not significant (P > 0.05) for pH, cohesiveness, springiness and work of penetration. Of the three variables studied, starch most influenced binding and textural properties. Starch reduced cooking loss and purge loss and increased hardness, chewiness and penetration force. Egg white affected texture (increased hardness, chewiness and penetration force) and did not affect binding properties. Each individual variable was generally not influenced by the other two.     

黑麦非淀粉多糖胶在制备香肠中的应用

为了研究黑麦非淀粉多糖(NSP)胶在香肠中的应用,以黑麦NSP胶、淀粉和肥猪肉添加量为因素,以黑麦NSP香肠咀嚼性为指标,通过单因素试验及响应面设计方法研究确定其在香肠中的最佳添加量为黑麦NSP胶用量2.44g、淀粉添加量1.55％、肥猪肉用量27.8％,在此条件下制备出的香肠咀嚼性为5472.68 Nomm.由感官评定玫瑰图可以得出黑麦NSP胶添加量对香肠的硬度和咀嚼性有显著影响,能够减小香肠产品的硬度,增强咀嚼性.本研究显示了黑麦NSP可以用于生产品质优良的低脂型香肠.     

滚揉时间和食盐水浓度对鸡肉调理制品食用品质的影响

以鸡胸肉为实验材料,以pH值﹑肉色﹑蒸煮出品率﹑压榨损失﹑盐溶性蛋白质溶出量和质构特征为评定指标,探讨了滚揉时间和食盐水浓度对鸡肉调理制品食用品质的影响。结果表明:在0～4℃环境中,增加食盐水浓度(0.0%～9.8%﹚,可极显著增加盐溶性蛋白的溶出量,极显著降低了蒸煮损失率和压榨损失率,显著提高鸡肉调理制品的弹性、咀嚼性和降低肉的硬度,对凝聚性和胶着性影响不显著;延长滚揉时间﹙0.0 h～14.0 h﹚可显著增加盐溶性蛋白的溶出量,极显著降低了压榨损失率,显著提高鸡肉调理制品的凝聚性、弹性、咀嚼性和胶着性,而对蒸煮损失率和硬度影响不显著。滚揉处理提高了鸡肉调理制品的pH值、改善了肉色和食用品质。     

蒸煮时间对肉粉肠品质特性的影响

蒸煮是肉制品加工过程中的关键步骤,且由于肉粉肠的淀粉含量较高,因此蒸煮时间直接影响该产品的品质特性和糊化特性.本研究将探究不同蒸煮时间对于肉粉肠淀粉糊化度(Degree of Starch Gelatinization,DSG)、水分含量、蒸煮损失及水分动态分布等的影响.结果表明,随着蒸煮时间的延长,肉粉肠的DSG和水...     

The utilisation of grapeseed oil in improving the quality of dry fermented sausages

This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre‐emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30 days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5–2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.     

Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat

The effects of fat level (5, 12 and 30%) and maltodextrin on emulsion stability, cook loss, colour, texture and sensory characteristics of frankfurters were investigated. Three fat levels (5, 12 and 30%) were formulated containing added maltodextrin. For each fat level a control was prepared without added maltodextrin giving a total of 6 treatments (3×2 factorial design). Reducing the fat from 30 to 5% increased cook loss and decreased emulsion stability. Panellists detected an increase in juiciness and a decrease in overall texture, overall acceptability when the fat level was reduced from 30 to 5%. Instron texture profile analysis showed a decrease in hardness, chewiness and gumminess and an increase in springiness with decreasing fat level. Maltodextrin addition caused a significant decrease in cook loss of the frankfurters but also decreased the emulsion stability. An interactive effect (P<0.05) occurred between fat level and maltodextrin resulting in no significant difference in hardness, gumminess and chewiness values when maltodextrin was present in the reduced-fat (5 and 12%) frankfurters. Saltiness, overall flavour intensity, overall texture and overall acceptability were unaltered (P>0.05) by maltodextrin. The results indicate that maltodextrin can be used as a suitable fat replacer since it offset some of the changes brought about by fat reduction, decreasing cook loss and maintaining a number of textural and sensory characteristics of the frankfurters.     

糯玉米淀粉对水饺皮品质的影响

为探究糯玉米淀粉对水饺皮品质的影响,研究不同糯玉米淀粉的添加量对生水饺皮色泽、强韧性、可冻结水的含量、微观结构及对冷冻前后水饺皮蒸煮品质的影响。结果表明：在生水饺皮的品质方面,添加糯玉米淀粉可显著提高生水饺皮亮度、强韧性、淀粉的结合程度并降低可冻结水的含量;在冷冻水饺皮的蒸煮品质方面,添加糯玉米淀粉可显著缩短水饺皮的蒸煮时间、降低蒸煮损失、提高剪切硬度并改善感官品质等,其中冷冻后的水饺皮面汤的透明度、蒸煮损失以及水饺皮的剪切硬度和咀嚼性优于未冷冻的水饺皮。因此,添加4%～6%的糯玉米淀粉可有效改善冷冻水饺皮的品质,为糯玉米淀粉在食品行业中的应用提供理论基础。     

Effects of Pre-chilling, Freezing Rate, and Storage Time on Beef Patty Quality

The effects of pre-chilling (air at ?10°C or CO₂ snow), freezing method or rate (liquid N₂ immersion, CO₂ snow and air blast at ? 25°C or ? 14°C) and frozen storage at ? 17°C for 6–9, 24–30, 56–63 or 88–98 days on ground beef patty quality were studied. The patty quality was determined by evaluating color, water-holding capacity (WHC), pH, shrinkage, 2-thiobarbituric acid and textural properties. The liquid N₂ immersion freezing resulted in significantly higher cooking and total shrink losses, a paler appearance and lower WHC. A significant reduction was noted in patty quality during frozen storage as indicated by significant increases in storage loss, shear values, hardness, gumminess, chewiness, surface reflectance, and TBA. The CO₂ snow pre-chilling provided lower total losses and more intense surface redness.     

不同板栗品种营养成分及风味物质分析

对6 种板栗的基础营养成分、风味物质进行测定,并对质地进行分析。6 种板栗的营养成分呈现品种和地区差异性,河南大板栗的淀粉、总酸含量较高,而在蛋白质、脂肪、还原糖、VC含量方面河北品种含量较高,各品种的脂肪与还原糖、VC含量呈显著正相关,VC与蛋白、还原糖呈显著正相关,淀粉与VC含量呈显著负相关。各品种板栗氨基酸种类齐全,含量较高的为谷氨酸和天冬氨酸,第1、第2限制氨基酸为半胱氨酸和甲硫氨酸,大板红总氨基酸含量最高达32.72 g/kg。检测出46 种香气成分,香气物质种类最高的为大板栗（25 种）,其次为早丰和遵玉（均17 种）,大板红、塔丰及红油栗（16 种）,相对含量高的成分均为醛类达50%以上。板栗各质地参数间的相关性表明,硬度与咀嚼性、胶黏性呈显著正相关,内聚性与胶黏性、咀嚼性呈极显著正相关,弹性与胶黏性、咀嚼性呈一定的负相关,大板红及大板栗在果仁的硬度、弹性、胶黏性、咀嚼性大于其他几个品种。综合分析认为大板红品质比较优良,由于各地气候条件也有差异,应根据不同地理条件、产品用途等选择合适的品种进行种植及产品加工。     

Effect of various additives to marinating baths on some properties of cattle meat

Longissimus dorsi (LD) muscles obtained from young bull carcasses (Holstein Friesian) were marinated, using solutions containing 0.5% sodium tripolyphosphate (STP), 0.5% dicalciumhydrogen phosphate (CHP) and 0.5% citric acid (CA). All solutions, including a blank, contained 2% NaCl. Expressible moisture, cooking loss, marinade uptake, area gain (increase in slice size), colour coordinate values (L*, a*, b*), marinade and meat pH, and the textural properties of samples were evaluated. Marinating with STP and CHP solutions resulted lower cooking losses. Marinade uptake and area gain were lower for control steaks and steaks marinated with the CA solution. The highest lightness was found in steaks marinated with the CA solution. Steaks marinated with STP and CHP solutions were darker. The CA solution resulted in yellowness of steaks. All treatments significantly affected hardness, chewiness and resilience values of steaks. The lowest hardness value was found in steaks marinated with CA. STP and CHP treatments also improved tenderness.