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Lipolysis,lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions
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Ana del Olmo Javier Calzada Manuel Nuñez 《International Journal of Food Science & Technology》2016,51(8):1793-1800
Lipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC. 相似文献
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Zinc protoporphyrin is formed in pork homogenates in both enzymatic and non-enzymatic reactions. Ferrochelatase is active in formation of the highly fluorescent pigment known from Parma ham as demonstrated by inhibition with N-methylmesoporphyrin and by thermal inactivation. A non-enzymatic transmetallisation reaction, exchange of iron in myoglobin by zinc(II), is demonstrated by Pb(II) inhibition of zinc protoporphyrin formation at low Pb(II) concentrations, but promoted at higher Pb(II) concentrations. The non-enzymatic reaction is characterised as a slow bimolecular reaction between protoporphyrin IX and zinc(II) with a second-order rate constant of 0.63 l mol−1 s−1 at 35 °C and a high energy of activation of 98 kJ mol−1 for acetone:water (3:1, v/v) as solvent. Zinc protoporphyrin formation is concluded to be thermodynamically controlled with a formation constant of 4 × 105 M (35 °C, acetone:water (3:1)). An efficient inhibition of formation of zinc protoporphyrin by nitrite is related to myoglobin as substrate and involves both enzymatic and non-enzymatic reactions. 相似文献
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The objective of this study was to evaluate the quality characteristics of restructured pork hams (RH) manufactured with various salt levels (0.5%, 1.0%, and 1.5%) and different dairy proteins (sodium caseinate, SC and whey protein isolate, WPI; 1.0%) in combination with microbial transglutaminase (MTGase; 0.3%). Reduced‐salt (0.5% and 1.0%) RH resulted in reductions of moisture contents (%), textural springiness, cooking yield and most sensory preferences (P < 0.05). When dairy proteins in combination with MTGase were incorporated into the manufacture of RH, SC with MTGase was shown to reduce cooking loss (CL, %) and to increase the textural springiness and chewiness of RH, whereas WPI with MTGase increased textural springiness and chewiness, as well as the shear value of RH (P < 0.05). On the contrary, MTGase with dairy proteins improved the sensory preferences of reduced‐salt (1.0%) RH to give it similar sensory properties to those of the regular‐salt (1.5%) RH controls (CTL) (P > 0.05). The findings of this study demonstrated that the combination of 1.0% dairy proteins and 0.3% MTGase could affect improvements in the functional, textural and sensory properties of reduced‐salt (1.0%) RH. 相似文献
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Jos Carballo Paloma Fernndez Giovana Barreto Maria T Solas Francisco Jimnez Colmenero 《Journal of the science of food and agriculture》1996,72(1):40-48
A study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg−1) and low-fat (100 g kg−1) bologna sausage. High-fat sausages were harder and chewier than low-fat sausages. Lower fat contents were accompanied by a significant reduction in the cooking loss and purge loss. Binding properties were not affected ( P> 0·05) by final internal cooking temperature. In general, Hunter colour parameter a values were higher in low-fat samples subjected to a high final internal cooking temperature than in those cooked up to only 63°C. High internal temperatures produced harder meat emulsions, an effect which was more pronounced in high-fat than in low-fat sausages. Cohesiveness and springiness of sausages was not affected ( P> 0·05) by heat treatment. There were no major variations in textural parameters as a result of chilled storage. 相似文献
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天然多酚提取物,如茶叶提取物常用于替代肉制品中的合成抗氧化剂。该研究通过测定水分含量、水分活度、硫代巴比妥酸反应物(Thiobarbituric Acid Reactants,TBARS)含量、以及质构、色差、低场核磁共振波谱和感官鉴定探究不同茶叶提取物对广式腊肠品质的影响。结果表明,添加提取物的广式腊肠TBARS值由9.83 mmol MDA/g降低至2.32 mmol MDA/g以下,挥发性盐基氮含量(Total Volatile Basic Nitrogen,TVB-N)由0.17 mg/100 g N降低至0.07 mg/100 g N以下。茶叶提取物的添加显著降低了广式腊肠的水分含量,但对水分活度和水分组成无显著影响。在广式腊肠质构特性上,绿茶、黄茶和乌龙茶提取物显著降低了腊肠硬度。色差上,绿茶提取物的添加使腊肠红度由16.10上升至18.89。感官特性上,添加绿茶提取物的腊肠各项感官评分最高,但大部分感官指标无显著差异。因此,添加茶叶提取物可作为抑制广式腊肠加工过程中脂质氧化的有效手段,绿茶提取物在感官和色度上最适合作为腊肠的天然抗氧化剂。 相似文献
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发酵香肠菌种的筛选及鉴定 总被引:2,自引:1,他引:1
本文从混合发酵剂中筛选菌株,确定用于发酵香肠生产的菌株名称,并对其筛选出的菌种进行生化鉴定,结果如下:RFx1为植物乳杆菌,RF261为德氏乳杆菌,AFx1为变异微球菌,ALx3为肉糖葡萄球菌. 相似文献