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91.
92.
T. SMOLINSKA W. KOPEC T. TRZISZKA 《International Journal of Food Science & Technology》1988,23(5):441-446
Possibility of using skin supplement as collagen raw material (substituting leg muscles) in highly comminuted sausages made from breast muscles was investigated. It was found that 5% skin added to the comminuted breast muscles resulted in the collagen content equal to that obtained with 40% leg muscles. Addition of 5% skin to the breast muscles decreases emulsifying capacity of protein extracts but increases thermal stability, and changes the flow curve of meat emulsions more than the addition of dark muscles. The skin used instead of leg muscles does not change sausage binding (shear force) and overall sensory value, but reduces water-holding capacity and palat-ability of sausages. 相似文献
93.
I. ZALACAIN M.J. ZAPELENA M.P. DE PEÑA I. ASTIASARÁN J. BELLO 《Journal of food science》1997,62(5):1076-1079
Six levels of Aspergillus sp. lipase were evaluated and 0.400u/g was selected. A sausage with a starter culture (Lactobacillus plantarum (10%)+Staphylococcus carnosus (90%)), one with lipase and one with both starter culture and lipase were produced in a pilot plant. A lower amount of Micrococcaceae was found in sausages without starter culture. Total FFA quantity at the 15th day was higher in sausages with lipase. Higher amounts of acetic, propionic and butyric acids were found in sausages with both lipase and starter culture. Odor intensity had slightly higher scores in sausages with added lipase. 相似文献
94.
J. Flores J. R. Marcus P. Nieto J. L. Navarro P. Lorenzo 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1997,204(3):168-172
This paper deals with the influence of industrial practices such as use of starters (Lactobacillus sake and Staphylococcus carnosus), preripening (3 days at 5°C) and drying temperatures (8 and 16°C) on proteolysis, ammonia production and the taste of “salchichón”,
a traditional Spanish dry-cured sausage lacking surface mould. pH dropped more sharply in the presence of a starter and at
a high drying temperature (16°C); preripening did not affect the pH. The highest value for non-protein nitrogen (NPN), 16%
of total nitrogen, was observed to occur in samples with the lowest pH (4.7–4.8). Total volatile basic nitrogen (TVBN) increased
during drying due to the deaminase activity of internal microbial flora, which was not great (0.5–1.0% of total nitrogen)
enough to affect the pH, and significantly in samples showing a larger decrease of pH. The greater proteolysis in samples
with starter did not affect the assessors’ taste preference. Assessors clearly preferred those samples without starter that
were dried at low temperature (8°C); however, samples with starter showed excellent commercial appearance since they dried
more homogeneously. An equilibrium point must be found between acid production and taste.
Received: 12 February 1996/Revised version: 24 May 1996 相似文献
95.
Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry‐fermented sausages
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96.
Thirty-seven strains of coagulase-negative staphylococci, isolated from traditional fermented sausages of Basilicata region, were screened on the basis of their technological properties (nitrate reductase, proteolytic, lipolytic, amino acid-decarboxylase and antimicrobial activities) and for their ability to grow in the presence of different salt concentrations, temperatures and pH values, to elucidate their possible role during meat fermentation process. 相似文献
97.
Seung S. Yoo Sung H. Kook Sung Y. Park Jae H. Shim & Koo B. Chin 《International Journal of Food Science & Technology》2007,42(9):1114-1122
Physicochemical and textural properties, and volatile compounds of comminuted sausages with various added fat levels and fat replacers were evaluated. Sausages without added fat had higher expressible moisture and texture values, but their lightness and yellowness values were lower, as compared with sausages with 5%, 10%, or 15% fat. Increased fat levels with constant amounts of lean meat and added water increased the lightness and yellowness values, but tended the redness values tended to be similar. Low‐fat sausages (LFSs, <3%) containing non‐meat proteins, except egg white protein, had reduced texture values similar to those of regular‐fat counterparts (RFC). The addition of non‐meat proteins, except egg white protein, as components of fat replacers in LFS improved the textural characteristics, making them similar to those of RFC. LFSs containing sodium caseinate had reduced concentrations of pentadecanal and octadecanal, resulting in similar volatile compositions to those of RFC. Thus, sodium caseinate was the best non‐meat protein for the improvement of both texture and flavour of LFSs. 相似文献
98.
Mònica Toldrà Dolors Parés Elena Saguer Carmen Carretero 《International Journal of Food Science & Technology》2020,55(2):871-877
Spleen is a low commercial value meat by-product from industrial slaughterhouses that is mostly underutilised. In this study, porcine spleens were processed to obtain two protein fractions (i.e. soluble and insoluble extracts in sodium citrate buffer 0.1 m pH 5) and the potential of using them to replace functional ingredients in cooked sausages was assessed. Specifically, a pasteurised insoluble protein extract was used as soy protein replacer in mortadella-type sausages, whereas spray-dried soluble proteins were used instead of sodium caseinate in Frankfurt-type sausages. Both splenic extracts performed well as functional ingredients since no differences in proximate composition, emulsion stability, water-holding capacity or texture were found. The only differences were found in the colour of the sausages containing the soluble protein extract, because of the haem and myoglobin content in this ingredient. The results showed that spleens could be a suitable source of non-allergenic functional proteins for meat products. 相似文献
99.
The aim of this study was to evaluate some quality parameters of dry fermented sausage (Čajna kobasica) from different producers from the market in Vojvodina. The investigated parameters were chemical composition and sensory properties of external appearance and/or condition of the packaging, appearance and composition of cut surface, color and stability of color, odour and taste and texture and/ or juiciness. The results showed that the chemical parameters were very variable but in an agreement with Serbian legislation. Sensory scores were different among different producers. Overall sensory quality of tested samples ranged from 3.37 to 4.34. 相似文献
100.
X-ray microcomputed tomography (μCT) was used for microstructure analysis on four different types of non-acid pork lean fermented sausages, three of them supplemented with 5% pork back fat, sunflower oil or diacylglycerols (DAGs). The data from the μCT analysis were related to instrumental texture (hardness). Although μCT analysis identified fat particles and air holes, the technique was not accurate enough to distinguish between pork lean and fat when these constituents were emulsified. Only μCT geometrical parameters related to the meat matrix (emulsion of pork lean and fat) provided useful information on the microstructure of the product. Parameters such as percent object volume (POV), object surface/volume ratio (OSVR), degree of anisotropy (DA), structure thickness (ST) and number of objects (NO) were correlated with instrumental hardness. 相似文献