Silver Carp Bone Powder as Natural Calcium for Fish Sausage

Although silver carp bones (SCB) are generated as waste, they are a natural source of calcium and have the potential to be a food ingredient. When the SCB had been soaked in hot sodium hydroxide (0.8%), autoclaved, and ground into SCB powder (SCBP), the total calcium content, analyzed by inductive coupled plasma-optical emission spectroscopy, was about 32%. X-ray absorption near-edge structure (XANES) spectroscopy specified hydroxyapatite as the major calcium component. The soluble calcium in SCBP was found to be 0.59% in de-ionized water. SCBP induced the cross-linking of proteins in minced fish after incubation at 40°C, as indicated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Fortification of SCBP at 0.0, 0.5, and 1.0% (w/w) in fish emulsion sausage resulted in a decrease of moisture content, while the fat and protein contents increased slightly. Total ash content in the sausage increased significantly, and total calcium content increased 15-fold in fortified SCBP. The hardness and gumminess values of sausage were improved with the addition of SCBP, while the microstructure was not altered by SCBP.     

葡萄籽提取物对无淀粉火腿肠保质期的影响

为了探讨葡萄籽提取物对无淀粉火腿肠保质期的影响,将葡萄籽提取物配成质量分数为0.05%、0.10%、0.15%和0.20%的溶液,添加于火腿肠中,于0～4℃贮藏,测定细菌总数、pH值等的变化。结果表明：在贮藏过程中,添加葡萄籽提取物火腿肠的感官品质明显好于对照样;处理样的细菌总数、pH值、挥发性盐基氮（TVB-N值）、硫代巴比妥酸（TBA值）和黄色值（b*）明显低于对照组,亮度（L*）和红色值（a*）明显高于对照组;葡萄籽提取物的浓度越高,对细菌总数、pH值、L*的影响越明显,但对TVB-N值、TBA值、a*和b*的影响没有明显规律;从生产成本和使用效果综合考虑,建议生产中使用质量分数为0.20%的葡萄籽提取物。     

预混合方式及肉馅冻藏对乳化肠贮藏品质的影响

[目的]研究僵直前预混合加水比例和肉馅冻藏对乳化肠贮藏期间保水及质构性质的影响。[方法]僵直前猪肉用总用水的25％或50％以及不加水进行预混合。预混合肉馅在～18℃冻藏35d,对照组肉馅不冻藏。利用冻藏及非冻藏肉馅制作乳化肠,使用质构仪、压力仪和天平测定乳化肠刚产出时的产率、硬度、总压出汁液和贮藏至10、20及30d的硬度和贮藏损失。[结果]冻藏降低肉馅的盐溶性蛋白质溶解度;肉馅预混合加水比例及冻藏对肉馅茵落总数无显著影响。肉馅的冻藏及不加水预混合使得贮藏0d的乳化肠硬度偏低,并在贮藏期内硬度快速增加,、25％预混合加水比例的非冻藏肉馅有最高的产率,最低的贮藏损失和总压出汁液,最少的贮藏期硬度增加。[结论]僵直前预混合加水比例及肉馅冻藏影响肉馅理化、微生物性质和乳化肠保水质构性质。     

菇味兔肉香肠加工技术研究

[目的]探究菇味兔肉香肠的加工技术。[方法]以兔肉为原料,添加适量的平菇,制作出菇味兔肉香肠。采用L9(34)正交试验设计,进行去除兔肉草腥味试验、腌制剂配方试验、原料最佳配方试验和调味料最佳配方试验;同时研究菇味兔肉香肠的工艺参数和营养品质。[结果]添加0.04%的β-环糊精、1.2%的白糖和1.2%姜可有效去除兔肉的草腥味;腌制剂最佳配方为:亚硝酸钠100 mg/kg、复合磷酸盐0.3%、腌制时间36 h;香肠原料配方为:肥瘦比2∶8、平菇添加量27%、淀粉添加量7%;香肠调味料配方为:白糖1%、食盐3.5%、味精0.3%、香辛料1.5%;该香肠在60~65℃温度下烘烤40~50 min,在80~85℃温度下煮制50 min左右,香肠质量较高。[结论]该研究丰富了兔肉的食品加工技术,是兔肉加工的新途径。     

带鱼香肠加工工艺初探

以冷冻带鱼为原料,研究了漂洗工序、擂溃时间以及食盐和淀粉添加量对带鱼香肠质量的影响。结果表明,经漂洗后的带鱼香肠,颜色和气味比不漂洗的好,其最佳漂洗条件为:用3～7℃水漂洗8min,静置5min,重复3次;擂溃时间以25min为宜,食盐添加量为25g/kg,淀粉添加量为100g/kg;杀菌条件为:香肠放入凉水中小火加热至水温40℃,维持50min,再加热到80～90℃,维持40min即可。     

中式发酵干香肠挥发性风味成分分析

为研究中国传统发酵干香肠挥发性风味成分,以植物乳杆菌(Lactobacillus plantarum)为发酵剂,采用传统中式干发酵香肠制备工艺制备香肠。通过采用固相微萃取-气相色谱-质谱联用分析技术,对以植物乳杆菌为发酵剂生产干香肠挥发性成分进行了定性和相对含量分析。结果从香肠中鉴定的挥发性物质有37种,其中酯类占全部挥发性成分含量的42.07%、醛类占31.22%,是主要的挥发性风味物质。     

Effect of organic acids on the microbial quality of Taiwanese-style sausages

The effects of organic acids on the microbial quality of Taiwanese‐style sausages were studied. Pork meat from a Taiwan retail market was decontaminated with various organic acids (citric, lactic and tartaric acid), then, the raw meat was used to make Taiwanese‐style sausages and stored from 0 to 40 days at 4°C. The total plate counts, lactic acid bacteria, Micrococcus, Listeria monocytogenes, Hunter‐L and Hunter‐a values were determined. The total plate counts of the control group were initially greater than those of the treated groups. Higher incidence rates of L. monocytogenes in the products were obtained from the control group, but were not detected in the treated groups during storage. Lactic acid bacteria counts following the lactic acid treatment were lower than those of the other groups. Micrococcus counts of the controls increased by 0.6–1.2 log₁₀ colony‐forming unit (CFU)/g greater than those of treated groups throughout storage at 4°C. The light color (L‐value) of the control group gradually decreased during storage. Pork meat dipped in various organic acids was found to be suitable to extend the shelf‐life and improve the microbiological quality of Taiwanese‐style sausages.     

发酵香肠及其生产工艺的研究进展

综合评述了发酵香肠及其生产工艺的历史与现状以及研究进展，提出了改进发酵香肠的发酵剂与加工工艺。     

用发酵剂改良风干香肠及其理化特性的研究

为了改良风干肠的品质,试验把发酵剂人工接种入风干肠中,并且以自然发酵肠和直接烘烤的干肠作对照,通过对发酵和烘烤过程中理化指标的研究,以及对产品的感官评定来鉴定其品质。结果表明,人工接种发酵剂的风干肠有浓郁的发酵香味,酸度适中,口感颇佳;半成品水分含量在31％～32％,水分活度在0.79～0.81之间,属于中等水分肉制品;pH值在发酵过程中逐渐下降,烘烤后开始上升,半成品pH值在5.2～5.4之间;TBA值在发酵和烘烤过程中虽然一直上升,但是成品没有脂肪氧化味;在发酵和烘烤过程中色素转化率先逐渐上升而后又下降,半成品值为38％～53％,颜色较好。结果还表明,试验所采用的工艺参数可行,但最佳的工艺参数还需要进一步研究。     

牛肉发酵香肠成熟过程中菌相变化的研究

研究了在不同发酵剂作用下，发酵香肠成熟过程中微生物的构成和数量变化。在发酵香肠的成熟过程中，乳酸菌一直是优势菌，在第8天达到最大，即10^8cfu／g以上，微球菌和葡萄球菌与乳酸菌的变化趋势基本一致，但远低于乳酸菌。