Evaluation of high humidity and wet marinade methods for pasteurization of jerky

ABSTRACT:  The USDA FSIS meat and poultry jerky compliance guidelines recommend a high humidity or liquid immersion pasteurization step before drying. The objective of this study was to evaluate the effects of high humidity (>90%) or wet marinade pasteurization on jerky characteristics (water activity, moisture/protein ratio, total aerobic plate count [TAC]) and sensory properties. Jerky pasteurized by nonmarinade method A (76.6 °C dry bulb, 54.4 °C oven wet bulb temperature for 1 h) had highest sensory scores for spice intensity and interior cured color (redness), and generally lower TACs than jerky from marinade pasteurization methods. Jerky pasteurized by method B (54 °C for 121 min in marinade) had higher TACs than other methods. Approximately 2-log reduction in TAC was observed using marinade pasteurization in the smokehouse to internal temperature of 60° for 12 min (method C), or in hot marinade to internal temperature of 70 °C before drying (method D), but jerky was less spicy and somewhat darker than jerky from method A. Extruded jerky (1.5-cm thickness) was similar to intact jerky for spice flavor intensity and interior redness, but required longer drying time to reach the target Aw of 0.85. Marinade pasteurization by methods C or D was feasible, and may be a preferred alternative for some processors, since monitoring of oven humidity during pasteurization is not necessary.     

猪肉脯制作工艺的改进

本文系统地研究了新型猪肉脯的加工工艺以及提高肉糜肉脯色泽和风味的方法,结果表明:肉糜中添加适量的亚硝酸盐、2%食盐,3%蔗糖、0.02%抗坏血酸、在0～4℃下腌制6h,肉糜肉脯成色效果较好.若同时添加0.5%复合磷酸盐、5%淀粉、肥瘦比定为1/4、在60℃下烘干4h,在120℃下烘5min,即可获得色、香、味俱佳的肉糜肉脯.     

新型兔肉脯加工技术

采用新配方、新工艺和微波杀菌新技术研制具有高蛋白、低脂肪、营养丰富、口味独特新型兔肉脯休闲食品,并对其营养成分进行测定,结果显示:新型兔肉脯蛋白质含量34.54%、氨基酸总量32.64%均高于牛肉脯、鸡肉脯和猪肉脯;脂肪含量为7.2%,均低于其他三种肉脯。     

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。     

Characteristics of formed Atlantic salmon jerky

Abstract: Smoked salmon (Salmo salar L.) processing may generate large amounts of small pieces of trimmed flesh that has little economic value. Opportunities exist to develop new added‐value foods from this by‐product. Brining was compared with dry salting for the production of formed salmon jerky‐style strips that were then smoked. The formulations also contained brown sugar and potato starch. Salted samples had higher salt concentrations and required less force to break using a TA‐XT2 Texture Analyzer. Brined samples contained more fat and were darker, redder and more yellow than the salted samples. Processing concentrated omega‐3 fatty acids compared with raw salmon, and the brined jerky had the highest omega‐3 fatty acid content. A panel of 57 consumers liked the appearance and aroma of both samples equally (approximately 6.7 for appearance and 6.3 for aroma on the 9‐point hedonic scale. Higher acceptability scores for taste, texture, and overall quality were given to the brined product (6.7 to 6.9 against 6.2 to 6.3). Practical Application: Salmon trim from smoking facilities can be utilized to produce a jerky that is a good source of omega‐3 fatty acids, simultaneously adding value and reducing the waste stream.     

茶多酚与维生素C联合抑制牛肉干沙门氏菌研究

将鼠伤寒沙门氏菌添加于模拟牛肉干肉汤中,将茶多酚与Vc以不同比例混合,测试二者对沙门氏菌抑制效果是否有协同效应。结果表明,一定比例混合的茶多酚与Vc对抑制沙门氏菌具有增效作用,当混合物中茶多酚为1.0mg/mL、Vc为0.1mg/mL时,协同抑制率最高,达98.06%。     

海藻糖部分替代蔗糖对猪肉脯品质特性的影响

为改善传统猪肉脯的品质特性,采用不同比例（10%、20%、30%、40%）的海藻糖部分替代猪肉脯配料中的蔗糖,测定其总糖含量、pH值、水分、质构特性、色泽、脂肪氧化情况及感官品质等的变化。结果表明：海藻糖部分替代蔗糖,在降低总糖含量的前提下,显著提高猪肉脯的亮度值、红度值和黄度值（P＜0.05）,并延缓猪肉脯贮藏期间的褪色,显著降低硫代巴比妥酸反应物值（P＜0.05）;随着海藻糖替代比例的增大,猪肉脯水分含量显著提高,且其中的结合水和不易流动水含量总体呈降低趋势,自由水含量显著提高（P＜0.05）,猪肉脯的硬度、咀嚼性和坚实度显著下降（P＜0.05）;海藻糖替代蔗糖比例10%时,猪肉脯的感官品质较佳。     

乳清和商业发酵剂对半干型发酵驼肉干品质特性的影响

目的 为探究乳清和商业发酵剂（植物乳杆菌和戊糖片球菌复合菌,复配比45:55）对半干型发酵驼肉干品质特性的影响。方法 以自然发酵组为对比,添加乳清和商业发酵剂制作不同批次的半干型驼肉干（CK组：未添加外源发酵剂;Wh组：仅添加乳清;Lpp组：仅添加商业发酵剂;Wh-Lpp组：接种乳清和商业发酵剂）,对其理化指标（pH值、水分活度、色泽和质构）、基本营养成分（水分、蛋白质、脂肪和灰分含量）、氨基酸和脂肪酸含量进行对比分析。结果 1）Wh组、Lpp组和Wh-Lpp组的pH值、水分活度和咀嚼性显著低于CK组（P<0.05）,亮度值（L*）显著高于CK组（P<0.05）;2）Wh组、Lpp组和Wh-Lpp组水分含量显著低于CK组（P<0.05）;3）Wh组、Lpp组和Wh-Lpp组的总氨基酸（total amino acid, TAA） 、必需氨基酸（essential amino acid, EAA）和非必需氨基酸（nonessential amino acid, NEAA）含量高于CK组;Wh组EAA/TAA为0.46,EAA/NEAA为0.85,其氨基酸含量和组成更符合人体所需;4）Wh组、Lpp组和Wh-Lpp组中的饱和脂肪酸 （saturated fatty acid, SFA）含量减少、单不饱和脂肪酸（monounsaturated fatty acid, MUFA）和多不饱和脂肪酸（polyunsaturated fatty acid, PUFA）含量增加;油酸、花生四烯酸和二十二碳六烯酸等有益脂肪酸增加且PUFA/SFA比例升高,脂肪酸含量和组成更符合人体所需。结论 Wh-Lpp组肉干中鲜味类和甜味类氨基酸的总和含量较高、可增强肉干风味,添加乳清和商业发酵剂对半干型发酵驼肉干品质有一定的改善作用,本研究可为半干型发酵驼肉干的开发与研究提供理论依据。     

干制方式对藏香猪肉干食用品质的影响

目的:探究干制方式对藏香猪肉干食用品质的影响。方法:以藏香猪肉为原料,采用油炸、预煮—油炸、烘烤、预煮—烘烤4种干制方式对藏香猪肉干进行处理。结果:不同干制方式对藏香猪肉干色泽、质构、营养组分等品质均有显著影响。其中,油炸组感官评分最高、色泽均匀、肉香味浓郁、硬度适中、食用品质佳;烘烤组肉干硬度较大,咀嚼性较差;预煮处理后肉干色泽呈灰棕色,肉质变硬。此外,预煮还会导致大量脂肪酸损失,影响藏香猪肉干原有的营养价值。结论:油炸可作为一种生产藏香猪肉干的潜在干制方法。     

五香牛肉干挥发性风味成分的分离与鉴定

采用同时蒸馏萃取法和固相微萃取法提取牛肉干中的挥发性风味成分,利用气相色谱-质谱联用技术对其挥发性风味成分进行分析。结果显示,牛肉干中共鉴定出84 种挥发性成分,包括烃类23 种、醛类19 种、酮类3 种、酸类1 种、醇类12 种、酯类7 种、醚类3 种、酚类6 种、含氮及其他杂环化合物10 种。其中,醛类、醚类和含氮及其他杂环化合物可能对牛肉干特征风味的形成有着重要的影响。