Effects of high-pressure-modified soy 11S globulin on the gel properties and water-holding capacity of pork batter

The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a^* and b^* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T_2b, T₂₁, and T₂₂ significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa.     

Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams

Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).     

干腌火腿的质量缺陷及防止措施

由于猪腿原材料或者加工技术的问题,而造成干腌火腿产品质量的多种缺陷。综述了干腌火腿中常见的各种质量缺陷以及防止这些质量缺陷的措施。     

叉烧肉软包装的加工研究

探讨了以传统叉烧肉工艺为基础,以鲜瘦肉为原料,经过多道工序生产的一种口味多样的即食产品的配方、工艺、包装,并探讨了生产工艺的几个关键问题.产品的特点是滋味鲜美、口感细腻,不油腻,肉香浓郁,风味独特,开袋即食.     

Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork

ABSTRACT: The traditional small-scale production of boucané, a cured smoked pork-belly product from Réunion, involves several unit operations that are performed in a single step. The aim of this study was to highligh the impact of 4 unit operations (salting, drying, cooking, and smoking) on stability, color, and flavor development in processed pork. These characateristics are the 3 main criteria of boucané's quality. Mass transfer, color, and volatile compounds were measured, analyzed, and compared in 4 products. Results indicated that a major quantity of volatile compounds detected in the processed meat were derived from the smoking process. Color variations were mainly explained by muscle pigment modification due to the cooking process, and by the input of volatile compounds of smoke.     

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     

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.     

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.     

红烧肉烹饪工艺及其影响因素研究

采用正交试验,对扬州家常红烧肉的烹制过程中的色拉油、酱油、黄酒和白砂糖的基本配比以及加水量、焖焙温度、焖焙时间等工艺参数进行优化研究。结果表明,家常红烧肉最佳配比为：五花肉1000g：盐6g：葱20g：姜20g：色拉油100g：老抽王40g：黄酒100g：白砂糖40g;其烹制过程为：将1000g五花肉煸炒出油,加水300g大火烧开后,选用锅底温度100℃焖焙60min,最后大火收汁,这样烹制的红烧肉综合感官评价得分最高。