发酵香肠成熟过程中微生物及理化变化

接种植物乳杆菌香肠的乳酸茵在成熟过程中始终处于绝对优势茵状态，其pH、挥发性盐基氮值均明显低于自然发酵香肠；接种植物乳杆菌香肠中乳酸茵数、细菌总数、pH、挥发性盐基氮值在添加木瓜蛋白酶和不添加木瓜蛋白酶组之间均没有显著差异，发酵5d后水分活度值明显高于不添加木瓜蛋白酶香肠。     

Potential Chemical Markers for the Identification of Irradiated Sausages

Abstract: Hydrocarbons, gas compounds, and off‐odor volatiles were determined for irradiated (0 or 5 kGy) commercial sausages with different fat contents (16% and 29%) during a 60‐d storage period at 4 °C. Total of 4 hydrocarbons (C14:1, C15:0, C16:2, and C17:1) were detected only in irradiated sausages: the amount of C16:2 was the highest, followed by C17:1, C14:1, and C15:0. The concentrations of hydrocarbons decreased significantly (P < 0.05) with storage, but were still detectable at the end of 60‐d storage. Irradiated sausages produced significantly higher amounts of CO than the nonirradiated ones. CH₄ was detected only in irradiated sausages. Dimethyl disulfide was detected only in irradiated sausages and its concentration decreased significantly (P < 0.05) with storage. Fat content of sausages showed a significant effect on the production and retention of hydrocarbons, gas compounds, and sulfur volatiles in irradiated sausages during storage. Some hydrocarbons (C16:2, C17:1, C14:1, and C15:0), CH₄, and dimethyl disulfide were only found in irradiated sausages indicating that these compounds can be used as potential markers for irradiated sausages.     

The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran

Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2–16.4%. The firmness was also improved by the treatments (12.8–14.2 N compared to 8.8 N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot contribute to the water-holding capacity and the texture of the sausages. The benefits of treating rye bran in water were not seen in meatballs, probably due to the more particulate structure of meatballs, which is not as sensitive to additives.     

Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages

The contents of polycyclic aromatic hydrocarbons (15 + 1 EU priority PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) in smoked Frankfurter-type sausages were investigated depending on the smoke generation method applied in a total of 63 smoking experiments. The smoke was generated by smouldering with different air supplies (smouldering smoke), by leading overheated steam through wood chips (steam smoke), by friction of a log (friction smoke), and by heating plates (touch smoke). The type of smoke generator had a noticeable influence on the contents of PAH and phenolic compounds. The highest mean content of PAH4 (2.6 μg/kg) was observed for sausages when intensive smouldering smoke was applied, the lowest (0.3 μg/kg) in friction-smoked sausages. The highest mean sum content of the five phenolic compounds was observed for sausages smoked with steam smoke (45 mg/kg) whereas the contents in friction- (15 mg/kg) and touch- (18 mg/kg) smoked products were relatively low.     

Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

Debaryomyces hansenii strains, M4 and P2, isolated from natural fermented sausages were inoculated in slow fermented sausages to study their effect on processing parameters, microbial population, volatile compound and sensory characteristics. The inoculation of D. hansenii strains, M4 and P2, did not affect the ripening process as no differences in pH and Aw were detected. The dominance of the inoculated yeast strains along the process was followed by RAPDs of M13 minisatellite. The inoculated yeasts, P2 and M4, were recovered at the end of the ripening process although P2 appeared in higher counts than M4. The sausages inoculated with P2 resulted in a decrease in lipid oxidation values (TBARS) and a reduction of lipid-oxidation derived aldehydes in addition to a highest acid compound abundance. M4 inoculated sausages resulted in highest sulphur containing compound abundance. However, no differences in consumer acceptance were detected. Moreover, both yeast strains were responsible for the generation of ethyl methyl-branched ester compounds in the dry-cured sausages.     

Physicochemical Properties,Lipid Oxidation,and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid

This study evaluates the quality of sausage obtained from the meat of Nellore cattle fed diets containing different levels (0, 5, 10, and 15 g per kg total DM) of lauric acid (C12:0) from palm kernel cake. A linear reduction (p ≤ 0.05) in lipid oxidation, as reflected by linear decreases in the lightness (L*), yellowness (b*), and saturation (C*) color parameters, is observed on days 7, 14, and 21 of maturation of sausage, and these decreases are accompanied by linear increases in the redness (a*) color and the linoleic (C18:2n–6) and linolenic (C18:3n–3) fatty acid contents. The inclusion of lauric acid in the diet induces linear reductions in the shear force and cooking loss and does not significantly affect various indices, including the centesimal composition, water activity, water holding capacity, composition of most fatty acids (FA), hypocholesterolemic‐to‐hypercholesterolemic FA ratio, atherogenicity, thrombogenicity, and desirable fatty acids. The use of dietary lauric acid from palm kernel cake is recommended at doses up to 15 g per kg because its presence reduces lipid oxidation and improves color parameters, softness, and linoleic and linolenic FA without affecting the FA composition of sausage from Nellore bull's meat. Practical applications : Sausages are products manufactured from chopped or ground meats packaged into animal casings. This product appeared in Brazil through the adaptation of traditional recipes brought by German and Italian immigrant families to weather conditions and the national palate. However, due to its production characteristics, sausage can become a product with lipid characteristics that are undesirable for human consumption. The inclusion of lauric acid (C12:0) in the animal diet might change the biohydrogenation process in the rumen, improve the quality of the deposited FA and reduce lipid oxidation in sausage manufactured from meat. The FA composition and physicochemical properties of sausage predict its acceptance by the consumer market. An optimal advantage would be achieved if these products can be used as not only preservatives but also functional ingredients with antioxidant properties and products for the treatment of metabolic syndrome and cardiovascular diseases through atherogenic action.     

中温杀菌对乳化肠挥发性风味物质变化的影响

以乳化肠为研究对象,分析中温杀菌与低温、高温杀菌带来的风味物质的变化规律。利用固相微萃取-气相色谱-质谱联用仪,分别对80℃低温杀菌、95℃中温杀菌、105℃中温杀菌和121℃高温杀菌的乳化肠的挥发性风味成分进行定性和半定量的分析。结果表明:4种热杀菌的乳化肠分别鉴定出39、39、41、37种挥发性风味物质,不同的热杀菌方式会导致挥发性风味物质种类和含量发生变化;对中温乳化肠风味贡献较大的化合物有:己醛、壬醛、1-辛烯-3-醇、2-戊基呋喃和2-甲氧基-4-(2-丙烯基)-苯酚。     

烤肠中芽孢杆菌生长动力学模型及货架期预测

以真空包装烤肠中芽孢杆菌为研究对象,建立其生长动力学模型及货架期预测模型。将同批次真空包装烤肠存放于4,10,25℃条件下,定期进行各指标测定,由此建立其中芽孢杆菌生长的一级和二级模型以及货架期预测模型。结果表明,修正的Gompertz模型可以很好的描述烤肠中的芽孢杆菌的生长情况,建立不同温度下3个一级生长动力学模型,其R2均在0.960以上,其偏差因子Bf与准确因子Af值均在可接受范围内;平方根(Belehradck)模型可以很好的描述温度与延滞时间(λ)、最大比生长速率(μmax)间的关系,建立了温度与延滞时间、最大比生长速率间的二级模型,其R2均在0.940以上,其残差的绝对值均小于0.1;通过一级和二级模型建立出了真空包装烤肠在4～25℃条件下贮存的货架期预测模型。     

降低食盐添加量对火腿肠的感官、质构及保水特性的影响

为研制低钠盐火腿肠,研究降低食盐添加量对火腿肠质量的影响。设置6个不同的食盐添加量梯度(以原料猪肉质量为基准计)：3%(对照)、2.5%、2.0%、1.5%、1.0%、0.5%,分别对产品的水分活度、保水性和质构进行测定,同时进行感官评分。结果表明：随着食盐添加量的降低,火腿肠的水分活度逐渐升高,而保水性逐渐下降;质构测定显示,产品的硬度、咀嚼度、黏聚性也随着食盐添加量的下降而降低,当食盐添加量极低时,这种下降趋势很明显,但弹性却变化不大;感官评定结果表明,随着食盐添加量的降低,火腿肠颜色变浅,切面粗糙,咸味下降,当食盐添加量降低到1.0%时不易被接受。因此,食盐对猪肉火腿肠的感官、质构和保水性等有着重要的作用,本研究为进一步调整配方开发低钠盐火腿肠提供了重要参考。     

Weissellahellenica1501对发酵香肠品质的影响

研究希腊魏斯菌单菌或与植物乳杆菌配合使用对发酵香肠生产过程中的微生物指标、pH、亚硝酸盐残留量和发色效果等的影响,以不接种发酵剂添加亚硝酸钠生产的香肠为对照.结果表明,两种菌配合使用时能迅速降低香肠pH,对香肠的色泽有很大的贡献.