盐渍猪肠衣的加工

本文详述了盐渍猪肠衣的加工技术及质量要求。     

Accumulation of thiobarbituric acid‐reactive substances in cured pork sausages treated with propolis extracts

Propolis collected by bees has many components that possess antifungal, anticancer and antioxidant properties. Cured ground pork meat was treated separately with 0.4% w/w ethanol‐extracted propolis (EEP 0.4%), 0.6% w/w water‐extracted propolis (WEP 0.6%), 0.8% w/w dried residue of ethanol‐extracted propolis (DREEP 0.8%) and 0.1% w/w potassium sorbate (PS 0.1%) and made into sausages. Thiobarbituric acid‐reactive substances (TBARS) were measured in the sausages to assess the effects of storage at 5, 10 and 20 °C after 0, 2 and 4 weeks. After 4 weeks of storage at 5 °C the sausages treated with EEP 0.4%, DREEP 0.8%, WEP 0.6% and PS 0.1% yielded TBARS values which were 50, 59, 35 and 91% respectively of the control value. There was an increase of 0.33 mg MDA kg^?1, the lowest of all treatments, in TBARS for the 0.4% w/w EEP‐treated sausages. The curing process will control microbiological spoilage, as will potassium sorbate. © 2002 Society of Chemical Industry     

影响道路沥青低温抗裂性能的因素

用弯曲梁流变仪、直接拉伸试验机对7种国内外油源沥青样品进行了低温抗裂性能的评价，从沥青的四组分、相对分子质量及其分布来分析其对沥青低温抗裂性能的影响，结果表明，沥青的相对分子质量分布宽，对沥青的低温抗裂性能有利。     

红鱼重组香肠的加工工艺

实验采用复合酶制剂处理美国红鱼,红鱼肉中的蛋白质及各种营养成分的价值都得到了提高,通过优化实验工艺条件,确定了红鱼重组香肠加工生产的最佳加工工艺条件。     

Cure Levels, Processing Methods and Meat Source Effects on Low-fat Frankfurters

Frankfurters were manufactured from lean meats (100% beef and 50:50 beef-pork) to contain reduced levels of fat (about 1.3%). A curing solutibn was added to yield 160% of fresh meat weight. Three processing methods, coarse ground tumbled, fine ground tumbled and fine ground emulsified were used. All products were cooked in live steam to 71°C internal temperature. Product yields, penetrometer values, color, chemical composition, caloric content and added water were evaluated. Emulsified frankfurters from 50:50 beef-pork mixtures at 160% cure had texture similar to conventional product as well as increased (P<0.05) yields, acceptable color and 74% fewer calories.     

Bacteriological Safety of Swine Carcasses Treated with Reconditioned Water

Swine carcass microflora were evaluated for selected foodborne pathogens after exposure to reconditioned water during scalding, dehairing, and polishing operations. Reused water had been reconditioned and chlorinated. Rodac plates applied to hams were used to assess carcass microflora. Water samples were enumerated using membrane filtration or spiral plating. Sampling was at mid-week throughout the year. Total aerobic plate counts on hams were unaffected by treating with potable or reconditioned waters. No differences were observed for staphylococci, enterics, fecal streptococci, Listeria monocytogenes, coliforms, and Aeromonas levels. A preevisceration potable water carcass wash reduced the bacterial load, regardless of initial treatment. Bacterial counts on carcasses paralleled those in water. Reuse is an alternative to potable water for initial slaughter operations without diminishing bacteriologic safety.     

麻辣香肠的研制

香肠作为具有中国特色的传统肉制品，倍受广大消费者的喜爱，然而传统香肠单一口味已不能满足那些喜爱吃麻辣口味的消费者的需求，特别是在秋冬季节，吃麻辣已成为一种流行趋势，开发麻辣口味香肠，迎合消费者需求已是一种趋势；本试验采用正交设计方案。确定食盐、白糖、红辣椒粉、复合香辛料的添加量分别为：3％、2％、0．5％、0．41％。     

1000m^3低温氧气球罐设计

1 000 m3低温氧气球罐是目前国内首次自行设计、制造并组焊的最大的氧气球罐.从球罐材料的选择和部分结构的确定等方面论述了该低温球罐的设计工作.     

Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O₂, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from & lt; 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.