甲基纤维素对乳化香肠品质特性的影响

以乳化香肠为研究对象,研究了甲基纤维素对乳化香肠的pH值、总汁液损失率、质构特性及感官品质的影响。结果表明:甲基纤维素的添加量在0.5%~1.0%,可有效地提高乳化香肠的硬度及弹性,并可降低总汁液损失率。相较于不添加甲基纤维素的乳化香肠具有更好的稳定性与感官品质。     

响应面法优化预调理烤肉加工工艺

基于传统烤肉加工技术,在研究分析食盐添加量、复合磷酸盐添加量、烤制时间和烤制温度对产品质构特性和色泽影响的基础上,以硬度、弹性值和红度值的综合评分作为优化指标,采用响应面法对工艺条件进行优化。实验确定预调理烤肉的最佳工艺条件为:食盐添加量为2.5%、复合磷酸盐添加量0.3%、烤制时间24 min、烤制温度170℃,在此条件下,烤肉的硬度为5810.894 g,弹性值为0.778,红度值为23.04,综合评分为0.738,烤肉具有最佳食用品质。     

脂代果蔬/鹿肉复合发酵香肠加工特性与工艺优化

制备具有营养保健功能的脂代果蔬/鹿肉复合发酵香肠,以乳化植物油取代原料中常用的动物脂肪,研究其加工特性与工艺优化。利用不同种类乳化植物油,对果蔬/鹿肉复合发酵香肠中的猪肉脂肪进行不同比例的取代,通过比较感官特性和碘值,得到植物油脂取代的最佳比例;通过发酵工艺单因素试验,研究发酵温度、发酵时间和菌种用量对脂代果蔬/鹿肉复合发酵香肠p H值、碘值和蛋白质的影响;利用中心复合试验设计,以碘值为评价指标,优化出脂代果蔬/鹿肉复合发酵香肠最佳发酵工艺参数为油脂取代量70%、发酵温度28℃、发酵时间23.7 h、菌种用量0.94%;通过脂代发酵香肠水分含量与质构特性的相关性研究,建立了水分含量和持水性的线性回归模型。     

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。     

加工工艺对高温火腿肠色泽的影响

研究高温加工工艺对高温肉制品颜色形成的影响,以高温火腿肠为原料,通过单因素和正交试验,考察亚硝酸钠添加量、滚揉时间、杀菌温度、复合磷酸盐添加量4种因素对产品红度值a~*的影响。正交试验结果表明,影响产品红度值a~*的工艺排序为:滚揉时间复合磷酸盐添加量亚硝酸钠添加量杀菌温度;正交试验优化得出的最优工艺为:亚硝酸钠添加量0.05g/kg,滚揉时间为6h,杀菌温度110℃,复合磷酸盐添加量为3g/kg。     

燕麦风味香肠生产配方及工艺研究

探讨了燕麦风味香肠基本加工工艺,并通过单因素试验、正交试验研究燕麦的添加量、复合磷酸盐的添加量、卡拉胶的添加量、恒温时间对香肠感官评分的影响,结果表明,最佳工艺组合:燕麦粒添加量15%,恒温时间为35min,复合磷酸盐添加量0.45%,复合卡拉胶添加量0.50%。     

飞鱼籽香肠生产配方及工艺研究

探讨了飞鱼籽香肠的基本加工工艺,并通过单因素试验、正交试验研究飞鱼籽的添加量、复合磷酸盐的添加量、卡拉胶的添加量、恒温时间对香肠感官评分的影响。结果表明,最佳工艺组合:飞鱼籽添加量20%,恒温时间为35min,复合磷酸盐添加量0.45%,复合卡拉胶添加量0.50%。     

3种植物蛋白及不同添加量对乳化香肠品质特性的影响

为改善乳化香肠质构状态不好、出水出油较多等问题，在乳化肠中分别添加1.5%、2.5%、3.5%、4.5%、5.5%的大豆分离蛋白、豌豆蛋白、花生蛋白这3种植物蛋白，测定其乳化香肠的水分含量、剪切力、蒸煮损失、色差、感官评价、质构分析等关键指标，研究对香肠品质特性的影响。随着3种植物蛋白添加量的增加，香肠蒸煮损失显著降低，凝胶的保水性提高，感官评价显著增高。大豆分离蛋白添加量为3.5%、花生蛋白和豌豆蛋白组添加量为4.5%～5.5%时，乳化香肠感官评价得分较高。添加植物蛋白显著降低香肠红度，添加量不小于3.5%时3种植物蛋白显著增加香肠黄度。添加植物蛋白可以显著提高乳化香肠的硬度和咀嚼性。与豌豆蛋白相比，大豆分离蛋白和花生蛋白的添加可更好地改善乳化香肠的弹性和内聚性，当大豆分离蛋白添加量为3.5%、花生蛋白添加量为4.5%时，乳化香肠的弹性显著提高至0.89，较对照组提高了4.7%。基于特异性、经济性、感官品质等各方面优势分析，乳化香肠中大豆分离蛋白推荐添加量为3.5%，豌豆蛋白和花生蛋白推荐添加量为4.5%～5.5%。     

低温乳化香肠复配乳化剂的开发及应用

开发一种蛋白质-多糖共价复合类乳化剂,以期改善低温乳化香肠的食用品质。选取大豆浓缩蛋白、瓜尔豆胶、黄原胶和乳清蛋白4种常用食品添加成分作为复配研究对象,通过对制备的复配乳化体质构特性的评价,筛选出具备良好乳化效果的复配组合并应用于低温乳化香肠生产。在此基础上,进一步评价比较所开发的复配乳化剂和市售乳化剂在加工品质上的差异。结果表明:4种复配物质中乳清蛋白的添加对复配乳化体硬度值的影响最大,黄原胶的添加对硬度值影响最小;复配乳化剂的添加对低温乳化香肠的弹性、硬度、黏聚性和咀嚼度均有显著改善,正交优化试验筛选出的3组较优复配比例所制作的香肠质构特性总体上均比添加市售组制作的好,其中又以大豆浓缩蛋白∶瓜尔豆胶∶黄原胶∶乳清蛋白质量比为1∶1∶0.25∶0.33的复配比例组制作的香肠蒸煮损失率和总压出汁率最好,分别为9.72%和0.89%。复配乳化剂的添加有效改善了低温乳化香肠的食用品质,在提升肉制品组织稳定性方面具有重要的应用价值。     

笋干菜糯米营养保健香肠的开发研究

研究了笋干菜营养香肠的生产工艺,探讨了影响其质量的因素:笋干菜的添加量、糯米的添加量、糯米的颗粒度及肥、瘦肉的比例。并在此基础上采用正交实验得出了最佳工艺条件和配比,结果表明:五花猪肉79%,糯米用量15%,笋干菜用量6%,肥、瘦肉比例2:8,糯米颗粒度30目时香肠质量最佳。     

Effects of l‐lysine/l‐arginine on the emulsion stability,textural, rheological and microstructural characteristics of chicken sausages

The effects of l ‐lysine (Lys), l ‐arginine (Arg) and soya protein isolated (SPI) on the physicochemical properties of chicken sausages were investigated. The results showed that the addition of Lys/Arg significantly decreased total expressible fluid and expressible fat, but significantly increased hardness, springiness, cohesiveness and chewiness of chicken sausage. Moreover, Lys and Arg were more effective than SPI. Rheology indicated that Lys/Arg increased final storage modulus and final loss modulus. Also, scanning electron microscope and confocal laser scanning microscopy disclosed that Lys or Arg was conducive to the formation of regular and uniform oil droplet surrounded integrate membrane. Overall, Lys/Arg exhibited a potential in the preparation of emulsion‐type meat products.     

脂肪蛋白比对肉糜特性的影响

为研究脂肪蛋白比对肉糜特性的影响,分别测定肉糜的乳化稳定性、颜色、pH 值、质构特性、流变特性和微观结构等指标。结果表明：脂肪蛋白比较大(29:13)的肉糜加热后游离出的液体质量百分比和脂肪质量百分比均显著大于脂肪蛋白比小(9:12)和中间水平(18:12)处理组(P ＜ 0.05);随着脂肪蛋白比增大,肉糜凝胶亮度值(L*)值显著增加(P ＜ 0.05),而红度值(a*)和黄度值(b*)均显著降低(P ＜ 0.05);脂肪蛋白比大的肉糜的凝胶硬度显著大于脂肪蛋白比小和中间水平处理组(P ＜ 0.05),但弹性值却显著小于后两种处理组(P ＜ 0.05);脂肪蛋白比中间水平的凝胶胶黏性和咀嚼性最大,脂肪蛋白比小的次之,脂肪蛋白比大的最差;脂肪蛋白比小,肉糜体系储能模量(G')值小,脂肪蛋白比大,G' 值大;脂肪蛋白比小和中间水平的凝胶结构致密、完整,网孔小而均匀,而脂肪蛋白比大的凝胶结构疏松、不完整,出现不少残留蛋白膜。因而,中等脂肪蛋白比(18:12)能够形成乳化性能好的肉糜。     

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

Structural changes, textural properties, water- and fat-binding properties and their relationships in meat batters prepared with different lipids and with heating were studied by Raman spectroscopy. Results revealed that the meat batters prepared with soybean oil (SO) showed the lowest fluid losses, greatest (P < 0.05) hardness, springiness, cohesiveness, chewiness, resilience values compared with batters prepared with pork fat (PF) or butter (DB). There was a significant decrease (P < 0.05) in α-helix content accompanied by a significant increase (P < 0.05) in β-sheet structure after heating in PF and SO samples, but no significant (P > 0.05) difference was found in DB batters. A positive significant (P < 0.05) correlation between β-sheet structure and textural properties was found in heated samples. Further, there was a significant positive (P < 0.05) correlation between α-helical structure and total expressible fluid and a significant negative (P < 0.05) correlation between β-sheet structure and total expressible fluid. Results suggest that different lipid additions and thermal treatments induced different changes in meat proteins structural, expressible fluid, and textural properties of meat batters.     

Response surface methodology study on the effects of salt,microbial transglutaminase and heating temperature on pork batter gel properties

Response surface methodology was used to investigate the main effects and interactions of sodium chloride (0–2%), microbial transglutaminase preparate (MTG, 0–0.6%) and heating temperature (HT, 70–100°C) on water binding, textural and colour characteristics of pork batter gels cooked to an internal temperature of 70 °C. Lower salt gels showed decreases in hardness, chewiness and elastic properties, as well as significant reduction in the cooking yield and increase of expressible moisture. Salt levels also affected gel colour parameters, with Hunterlab a* and b* values being inversely correlated with salt concentration. MTG addition favourably reduced the cooking loss and increased hardness and chewiness of gels, but was not able to improve these parameters in low-salt products to the same levels as the high-salt products. Heating temperature was found to have relatively minor effect, primarily through its interaction with salt level and in a quadratic term affecting the elasticity and springiness of the gels.     

Particle Size and Mixing Time Effects on Sensory and Physical Properties of Low-fat, High-moisture Pork Frankfurters

Changes in particle size affected measured characteristics more than changes in mixing time. Sensory results indicated that use of a 2.0 mm plate produced the coarsest (P<0.05) product. CIE b* values decreased (<0.05) as particle size was increased. Products produced with a 2.0 mm plate compared to a 1.4 mm plate had higher (P<0.05) hardness values and total energy to shear. Particle size did not affect (P>0.05) cooking loss, springiness, cohesiveness, or chewiness. Additional mixing tended to decrease sensory particle size and increase springiness and chewiness.     

Optimizing Quality of Frankfurters Containing Oat Bran and Added Water

Chicken frankfurters fat content was decreased by using various levels of oat bran and added water and evaluated for quality. Frankfurters with higher levels of oat bran had less expressible moisture and required higher shear stress to break. There were no difference in springiness among frankfurters made with different levels of oat bran; however, those with higher oat bran were rated less juicy and more grainy by taste panelists. The addition of water increased intensities of strain, springiness and juiciness, but decreased shear stress and hardness values. Contour plots showed optimum formulation at <2% oat bran 20% of added water.     

CORRELATION OF MECHANICAL PROPERTIES, COMPOSITION AND PERCEIVED TEXTURE OF BEEFBURGERS

Twenty-five brands of beefburgers were bought at retail in the United Kingdom, and their weights and dimensions, chemical composition, compressive strength and expressible fluid measured before and after grilling and compared with sensory evaluations. Compressive strength of grilled burgers measured with a punch and die, averaged 2.6 × 10⁴ Nm⁻² and varied from 1.1 to 4.6 × 10⁴Nm⁻² between brands. Beefburgers with a more rubbery, cohesive and coarser, tougher texture had higher compressive strength, higher total nitrogen, higher defatted meat content and more acceptable texture. The major variation in texture between brands was a combination of the sensory attributes rubberiness and tenderness of particles, and 70% of that principal component was accounted for by linear combination of three objective variables with measurements of strength predominant. The second principal sensory component, composed mainly of moistness and comminution attributes, was related to chemical assays and expressible fluid. These findings support the interpretation of the sensory profile as a primary component involving behaviour under stress and strain and a secondary involving perception of structure, composition and moistness.     

Physical properties and microstructure of commercial Som-fug, a fermented fish sausage

Physical properties and the microstructure of Som-fug, a Thai-style fermented fish sausage, with seven different commercial brands were determined. The released water contents of Som-fug samples ranged from 5.81 to 15.81% and expressible water contents were different among the samples tested (p<0.05). Differences in hardness, fracturability, adhesiveness, springiness, cohesiveness and resilience were also observed. L*, a*, b* and whiteness varied with the samples. Overall, the samples had different acceptability in texture and color. Microstructural study revealed that Som-fug had a three-dimensional network. A more void and open structure correlated well with greater released water and was associated with lower hardness and cohesiveness. Therefore, the different physical properties and microstructure of Som-fug could be influenced by the differences in raw materials, ingredients, processing, and fermentation characteristics, and determined the acceptability of products.     

杀菌条件对即食醉制虾仁品质的影响

为了获得高水分含量常温即食虾仁产品,本文研究了不同热杀菌条件对醉制即食虾仁的杀菌效果和品质影响。研究表明,适宜的杀菌条件可以将虾仁产品茵落总数降至10cfu／g以内,同时未检出致病菌。杀菌后虾仁表观a^＊值和b^＊值均显著增加（P〈0．05）,亮度L^＊值提高,虾仁内部a^＊值和b^＊值变化与表观一致,但是亮度降低;虾仁硬度和弹性呈上升趋势,结合感官评价结果得出即食醉制虾仁最佳杀菌工艺为85℃处理30min,在此条件下虾仁可以最大程度保持其原有品质。     

Textural Characterization and Kinetics of Potato Strips During Frying

ABSTRACT: A single puncture test (SPT) system was designed to determine textural changes in potato strips in situduring frying at 160, 175, and 190 °C. Puncture force changed drastically with time and depth in the strip during frying. Force-distance curves were expressed as representative textural parameters as CF (core force), RF (rupture force), and S (springiness). Normalized parameters CF* and S* for core force and springiness were used in modeling textural changes in the core during initial tissue softening and later crust development process, respectively. High frying temperatures accelerated the process, and the finished fried potato strip was a composite structure made of a hard crust and a soft core.