Reduction of Drying Time for Pepperoni by Vacuum-drying

Commercial pepperoni was dried under vacuum (100 kPa) at three temperatures (177°, 19°, and 22°C) and matching controls were dried under commercial conditions. Vacuum-dried pepperoni achieved a moisture: protein (M:P) ratio of 1.6:1 after 9 to 12 days drying, compared to 18 days for the control. Overall drying time was reduced ～30%. Among temperature treatments, 17°C treatment had more weight loss and darker color (P < 0.05) than others. Weight loss and Kramer shear force were higher (P < 0.05) for vacuum-dried pepperoni, whereas Hunter a and b values tended to be higher for the control throughout the drying period.     

Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes

Pork and mutton sausage-type mixes produced using Eubacterium coprostanoligenes with or without Lactobacillus as starter culture showed changes in pH, cholesterol and lipid content. Viability of E. coprostanoligenes was assessed by culturing samples from each treatment and analyzing for coprostanol, a cholesterol metabolite. The pH and/or cholesterol decreased (P < 0.05) in the sausage-type mixes inoculated with E. coprostanoligenes or Lactobacillus or their combinations. Variability in lipid content was observed among and within treatments. Very low (6.2 μg/g dry matter) concentrations of coprostanol were produced in sausage-mixes and cultures except when inoculated with 2.0 g of E. coprostanoligenes (from 8.2 to 130.6 μg/g dry matter).     

红枣发酵香肠的设计研制

红枣是中国的特色果品,有很高的营养和药用价值,发酵香肠也以其独特的口味和丰富的营养颇受人们喜爱。在食品朝着更安全更健康方向发展的大背景下,红枣发酵香肠研制无疑将会是其中一个比较新颖的颇受很硬的产品。本文对红枣发酵香肠研制的可能性、产品特点、工艺流程、市场前景都进行了一定的阐述,重点介绍了其生产过程中涉及到的新技术。     

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。     

Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values

ABSTRACT: The heat resistance of 35 Salmonella strains was determined at 55 to 65°C. No correlation between the heat resistance and the origin of the Salmonella spp. could be established. D-values in chicken broth, using a linear regression, of an 8 Salmonella serotype cocktail were 4.87, 2.72, 1.30, and 0.41 min at 55, 58, 60 and 62°C, respectively. Using a linear model, the D-values ranged from 4.86 min at 55°C to 0.38 min at 62°C. When the 8 Salmonella serotype cocktail was heated in meat, D-values at the common test temperatures of 58 and 60°C calculated by both approaches were significantly higher (p < 0.05) than those observed in chicken broth.     

Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loins

The objectives of this study were to evaluate the physicochemical, textural and sensory properties of smoked pork loins (PL) containing various levels of NaCl (0.0–2.0%) alone or in combination with soy protein isolates (SPI; 1.0%). The pH values, moisture, fat, and protein contents (%) of smoked PL were 5.97–6.17, 63.3–69.1%, 2.64–4.26%, and 20.2–26.6%, respectively. Increased NaCl levels increased moisture contents (%) and sensory scores, as well as reduced Hunter redness and yellowness and cooking loss (CL, %) (P < 0.05). A NaCl level of 1.0% had resulted in a CL (%) level similar to those at regular‐salt levels (1.5% and 2.0% NaCl). When 1.0% SPI was incorporated with smoked PL, the NaCl level of 0.5% was also similar to the CL (%) at higher NaCl levels and improved sensory scores. Thus, a NaCl level of at least 1.0% was required for the manufacture of smoked PL; however, smoked PL could be manufactured with 0.5% salt when 1.0% SPI was included as part of the manufacture of smoked PL to effect quality characteristics similar to those achieved with regular‐salt (1.5% and 2.0% NaCl) smoked PL.     

几种肉脯的加工工艺

详细介绍了我国几种肉脯的加工工艺、配方和工艺要点。     

Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan

The effects of κ, ι, or λ carrageenan (CGN), sodium tripolyphosphate (STPP), chloride salts, and meat pH on the freeze/thaw stability of cooked pork sausages were investigated. STPP decreased thaw drip (TD) and increased hardness for all treatments regardless of type of salt or CGN. KCI did not affect the texture of control samples in the presence of STPP, but decreased the functionality of κ- and ι-CGN. Increased meat pH increased the hardness and decreased thaw drip for all CGN treatments, except for λ-CGN, which remained unchanged. k- and ι- CGN increased moisture retention of sausages prepared from low-pH meat.     

Simulation of human exposure to benzylpenicillin residues via pork originating from pigs fed with a dairy by-product

The use of food industry by-products for feeding is restricted by European Union by-product regulation (1774/2002). However, the actual public health risks involved in the use of such products are poorly recognized. This study focuses on bovine milk rejected at the dairy because of a positive result in antimicrobial drug testing and thereafter used as feed for finisher pigs in Finland. In theory, this current practice could expose pork consumers to antimicrobial drug residues. Raw bulk milk samples originating from rejected lots were analysed with a multiresidue method detecting five beta-lactams, including benzylpenicillin. Based on the probabilistic simulation model developed, concentrations of benzylpenicillin in pork invariably remained below 1% of the maximum residue limit. Therefore, the use of this by-product as feed with the current practice was considered to pose only a negligible risk to consumers of pork products.