变性淀粉对鸡肉糜品质影响的研究

探讨了几种变性淀粉对鸡肉糜保水性、乳化性以及凝胶特性的影响。结果表明,变性淀粉能显著改善肉糜的持水性和乳化性,并能使肉糜制品具有良好的组织状态和口感,其作用效果要优于马铃薯原淀粉,几种变性淀粉中,KreationMB有较好的乳化性和保水性,而且软硬适中,弹性较好,最适合用于鸡肉糜制品中。     

淀粉种类对兔肉肉糜凝胶品质的影响

以兔肉为原料制备兔肉肉糜凝胶,测定兔肉肉糜凝胶的持水性、凝胶强度、冻融损失、乳化稳定性等,研究不同种类的淀粉对兔肉肉糜凝胶品质特性的影响。结果表明:添加的4种淀粉均可以显著改善产品的持水性、凝胶强度、冻融损失,使产品有良好的乳化稳定性,显微结构图显示添加淀粉后凝胶的结构得到明显改善,网状结构更加致密有序。同时,淀粉的添加还能改善产品的感官品质。变性淀粉对肉糜凝胶品质的影响要优于天然淀粉。4种淀粉中玉米变性淀粉的效果最好。     

肌肉蛋白质乳化凝胶及保油保水性机理研究进展

肌肉蛋白质乳化及热诱导凝胶特性是肉糜类制品加工的基础,它直接关系到制品的流变学特性、质构、保油保水性和口感等。文中主要从分子及化学作用力角度简述了肌肉蛋白质乳化脂肪、热诱导凝胶及保油保水性机理,以期为乳化凝胶类肉制品加工提供一定的理论依据。     

三种原淀粉及其变性淀粉对牛肉糜凝胶品质的影响

为研究不同种类淀粉对牛肉糜凝胶品质的影响，并确定能够改善牛肉糜凝胶品质的最佳淀粉品类，该研究以牛肉糜凝胶为研究对象，探究3种原淀粉(玉米淀粉、木薯淀粉、马铃薯淀粉)及其变性淀粉(玉米变性淀粉、木薯变性淀粉、马铃薯变性淀粉)在6 g/100 g添加量时对牛肉糜凝胶品质的影响。结果表明，3种原淀粉均能提高牛肉糜凝胶的pH值(P<0.05),其中马铃薯淀粉组质构特性与空白对照组类似，玉米淀粉和木薯淀粉对牛肉糜凝胶品质无显著改善作用；添加3种变性淀粉都能降低牛肉糜凝胶的蒸煮损失(cooking loss, CL)、非压出水分(non-expressible water, NW)、持水性(water-holding capacity, WHC)以及冻融损失，并能使牛肉糜凝胶获得更好的组织结构和感官品质；同时，玉米变性淀粉能最显著减少牛肉糜凝胶CL和冻融损失(P<0.05),CL和冻融损失为5.04%、3.44%;马铃薯变性淀粉对牛肉糜凝胶持水性的改善效果最好，牛肉糜凝胶水分含量为76.62%、NW为92.61%、WHC为92%、乳化稳定性为7.25%,且感官品质也较好。由此可知，变性...     

薯类淀粉对兔肉肉糜流变性质和凝胶特性的影响

探讨木薯淀粉、甘薯淀粉和马铃薯淀粉对兔肉肉糜流变性质和凝胶特性的影响,研究了不同淀粉添加量时,兔肉肉糜弹性模量G'、质构特性、凝胶强度、保水性和色泽的变化规律。结果表明:升温过程中,兔肉肉糜的弹性模量G'经历了3个阶段的变化。首先在40~50℃,G'缓慢上升,接着在50~57℃,G'急剧下降,然后在57~80℃,G'快速上升,之后趋于稳定。降温过程中,G'逐渐升高。淀粉对兔肉肉糜在升温和降温过程中弹性模量的变化影响显著。添加淀粉能增加兔肉肉糜凝胶的硬度、胶着性和咀嚼性,降低其内聚性,而弹性则呈现先上升后下降的趋势。添加淀粉能增加兔肉肉糜的凝胶强度、持水性,同时降低压力失水率,同一添加量时,马铃薯淀粉对改善兔肉肉糜凝胶的品质、增加肉糜凝胶保水性的效果最好。添加淀粉能增加肉糜凝胶的亮度值和白度值,降低肉糜凝胶的黄度值,但淀粉的种类和添加量对兔肉肉糜凝胶的色泽影响不显著。3种薯类淀粉中,马铃薯淀粉的应用效果最好。     

超高压处理对添加变性淀粉鸡肉糜制品品质的影响

超高压技术作为一种非热杀菌技术在食品行业具有广阔的发展前景。本研究侧重考察超高静压对添加4%变性淀粉的鸡肉糜制品的色泽、保水性、质构和凝胶强度等特性的影响,考察的压力范围为0～600MPa,处理时间为5～40min。结果表明:与未受压样品对比,过低压力(50MPa)会导致蒸煮损失率(CL)升高(p0.01),而适当的压力和保压时间可增强样品的保水性(p0.01);适当的压力同样可以使样品的硬度和咀嚼性增大,但保压时间的延续并不能明显增加其质构特性,过长时间(40min)反而会出现劣化现象;压力也可以使样品的凝胶强度增大,但过高的压力(600MPa)反而会破坏其凝胶结构(p0.01),这也解释了样品保水性的变化规律;样品的白度随着压力的增大和保压时间的延续先减小后增加,彩度则逐渐减小,说明在肉糜制品加工过程中应选择合适的压力和保压时间才能避免其失去肉色。综合来说,300MPa的压力和20min的保压时间能使添加变性淀粉鸡肉糜制品获得较好的品质和出品率。     

3种淀粉对鸡肉糜盐溶蛋白特性影响及其配方研究

为获得鸡肉蛋白较好的凝胶特性,从而改善其肉糜的加工品质,探讨玉米淀粉、马铃薯淀粉和磷酸酯淀粉3种常用淀粉与鸡肉盐溶蛋白相互作用对鸡肉糜加工基本特性的影响。以盐溶蛋白析出质量浓度、活性自由巯基含量和相对疏水性为指标,分别研究单因素条件下3种淀粉对鸡肉盐溶蛋白特性的影响,并通过二次通用旋转试验筛选出在5%淀粉添加总量条件下3种淀粉在鸡肉糜中的最佳组合配方。单因素试验表明:所选3种淀粉均对鸡肉盐溶蛋白特性有着复杂影响。3种淀粉最佳配方为:玉米淀粉1.6%、马铃薯1.6%、磷酸酯淀粉1.8%,此时鸡肉糜中盐溶蛋白基本特性参量指标预计为:盐溶蛋白质量浓度24.3mg/mL,活性自由巯基含量0.004μmol/mg,相对疏水性值22.86。     

响应面法优化高静压提高鸡肉糜制品保水性的研究

应用响应面法(Response Surface Methodology,RSM),以高静压压力、酪朊酸钠和变性淀粉添加量为关键因素,建立了高静压提高鸡肉糜制品保水性的二次多项方程模型,优化得到7组制品保水性达到95%～96%的处理参数,其中压力X1=269～340MPa,酪朊酸钠添加量X2=1.7%～2.0%,变性淀粉添加量X3=5.1%～6.0%,验证了该模型有效性。     

高静压对添加酪朊酸钠鸡肉糜制品特性及其微观结构的影响

在肉制品加工中运用高静压技术对其改性将得到发展。研究侧重在50～600MPa和5～40min范围内单因素考察添加1.5%酪朊酸钠鸡肉糜制品保水性、质构、凝胶强度、色泽特性的影响,并从微观结构上分析其作用机理。结果表明:与未受压的对照样比较,200～500MPa和10～30min都能显著增强其保水特性(p<0.01),过低压力50MPa和过高压力600MPa有明显降低保水性现象(p<0.01);制品质构特性(硬度、咀嚼性)随着压力增大而增大;凝胶强度也同样随着压力增加而增加,但在600MPa出现明显劣化(p<0.01),从侧面反映了保水性变化特点;制品色泽(白度、彩度)基本上随着压力增大和时间延续均分别逐渐增大和下降;而保压时间对鸡肉糜制品的保水性、质构与凝胶强度的影响相对有限。综合分析,300MPa、20min的高静压条件处理可获得较高出品率、较好质构特性和色泽的添加酪朊酸钠鸡肉糜制品。     

低场核磁共振技术研究淀粉添加量对肉糜保水性和质构特性的影响

本文利用低场核磁共振技术(Low-Field NMR)研究淀粉添加量对肉糜体系中1H分布状态及迁移规律,并结合测定肉糜蒸煮损失、色泽以及质构特性,研究不同淀粉添加量(0%、6%、12%、18%)对于肉糜制品凝胶保水性和质构特性的影响。结果表明,添加淀粉组与对照组(淀粉添加量0%)的色差、保水性以及质构方面均存在显著差异(p0.05)。随着淀粉添加量的增加,肉糜的蒸煮损失逐渐减少,弛豫时间T21和T22均明显缩短。此外,弛豫时间T22的峰比例面积P22随着淀粉含量的增加而逐渐降低。说明随着淀粉含量的增加,肉糜系统对水分的束缚逐渐增强,部分不易流动水转化成结合水,肉糜的凝胶保水性增强。同时,伴随着淀粉含量的增加,肉糜的亮度值也逐渐升高。此外,肉糜硬度、弹性、胶着性、咀嚼性以及红度(a*)值均在淀粉含量6%时取得最大值。说明6%是淀粉的较优添加量。     

The use of nisin as a preservative in fish sausage stored at ambient (28 ± 2 °C) and refrigerated (6 ± 2 °C) temperatures

Summary The efficacy of nisin at three different concentrations, 12.5, 25 and 50 ppm, on the keeping quality of fish sausage in synthetic casing at ambient (28 ± 2 °C) and refrigerated (6 ± 2 °C) temperatures was assessed. Gel strength, expressible water content, total volatile base nitrogen, total plate count and aerobic spore counts were affected by the storage temperatures and nisin concentrations used. Fish sausage treated with 50 ppm of nisin was acceptable after storage at ambient temperature for 20–22 days compared with the control, which were acceptable only for 2 days. The keeping quality of the sausages, at refrigerated temperature, varied from 30 days in the control to 150 days in 50‐ppm nisin‐treated samples. The residual nisin decreased slowly in samples stored at refrigerated temperature, whereas, in fish sausages stored at ambient temperature, the decrease was rapid. Nisin at 50‐ppm level showed a significant effect (P ≤ 0.05) on the gel strength and overall acceptability scores both at ambient and refrigerated temperature.     

Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

Effects of whey protein concentrate (WPC) on autolysis inhibition and gel properties of surimi produced from bigeye snapper (Priacanthus tayenus), goatfish (Mulloidichthys vanicolensis), threadfin bream (Nemipterus bleekeri) and lizardfish (Saurida tumbil) were investigated. WPC (0–3%) showed inhibitory activity against autolysis in all surimi at both 60 and 65 °C in a concentration-dependent manner. Myosin heavy chain (MHC) of surimi was more retained in the presence of WPC. Breaking force and deformation of kamaboko gels of all surimi increased as added levels of WPC increased (P < 0.05). This was associated with lower levels of protein degradation, as evidenced by the decrease in trichloroacetic acid-soluble peptide content (P < 0.05). WPC at 3% (w/w) significantly decreased the whiteness of gels. However, water-holding capacity of kamaboko gels was improved with increasing concentration of WPC. The microstructure of surimi gels generally became denser with the addition of WPC.     

血清蛋白质加热凝胶的形成

家畜血液中含有丰富的蛋白质。血液的主要成分——血清或血浆与卵白都有经加热可以形成凝胶的相同性质。食品中蛋白质凝胶的形成能力直接影响着食品的品质。通过对一定浓度的牛和猪的血清蛋白质加热形成凝胶强度的评价,分析了血清中主要蛋白质成分在凝胶形成过程中的作用及其机理。结果表明:牛血清的凝胶强度高于猪血清;牛血清中的白蛋白在血清加热凝胶形成过程中起着重要作用;通过加热血清蛋白,蛋白质分子间的二硫键交联形成凝胶;利用血清蛋白质经加热可以形成凝胶的性质将血清添加到食品中,不仅可以改善食品的品质,而且还可以提高食品中蛋白质的含量。     

稻米的凝胶特性研究

用拉伸应力法对不同糊化时间、含水量和糊化度的大米的凝胶特性进行了研究。建立了弹性模量与拉伸时间的数学模型。弹性模量具时变性,与拉伸时间成倒数关系。糊化时间和加水量对凝胶断裂强度的响应面分析表明,在糊化时间为7．631min,加水量为56．15％,断裂强度有极小值4．79gf/mm^2。糊化度、糊化时间和加水量都与时间系数成负相关。     

淀粉对鸡蛋蛋白凝胶特性的影响

研究了几种淀粉对鸡蛋蛋白凝胶特性的影响,着重研究了绿豆淀粉对鸡蛋蛋白凝胶特性的影响,并在此基础上,研制出一种新型的速冻食品-甜蛋。     

果胶软糖生产中的质量控制

要生产出高质量的果胶软糖，必须从原料、时间、可溶性固形物、ＰＨ值、温度和缓冲剂几个方面加以严格控制。     

鱼糜加工过程中凝胶性能的影响因素研究进展

鱼糜凝胶性能是鱼糜制品品质的一个重要指标,在鱼糜的加工过程中,如何有效提高凝胶强度是目前鱼糜的加工过程中面临的一个焦点问题。本文分析了鱼糜加工过程中影响鱼糜凝胶性能的不同因素,阐述了如何在加工过程中提高鱼糜凝胶强度的方法,提出了鱼糜制品加工应该注意的问题。     

Development of an in-vitro mouth model to quantify salt release from gels

In the present study, an in-vitro mouth model to quantify salt release from food structures has been developed. In this instance biopolymer gels were used as model food systems. The model aimed to reproduce key phenomena occurring during oral processing, such as diffusion through the sample and compression. Salt release profiles from different gels (gelatin, gellan and alginate), under quiescent conditions and compression, were determined at temperatures of 25 and 37 °C. In-vitro results indicated that salt release is affected both by the type of gelling agent and by temperature. When melting took place, release occurred within seconds. However, when diffusion through the biopolymer matrix was the controlling parameter, the time scale was in the order of hours. It has been shown that compression of the gel only affects release when fractures occur. This is believed to be a consequence of increased surface area. Finally, a mathematical model has been compiled to predict release profiles when diffusion is the controlling mechanism.     

几种亲水性胶体凝胶特性研究

本文综述了目前几种常用的亲水性胶体的凝胶特性,研究了影响胶体凝胶的因素及其在食品工业中的应用。     

Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch

It is necessary to understand the interaction phenomena between proteins and polysaccharides for the development of starch‐based products with better physical and sensory properties. A simplified model system was chosen to study the influence of soy protein on physical and rheological properties of wheat starch and the possible interactions between them. Thermal and pasting behaviors of the slurries and texture properties, water retention capacity and ultra structure of soy protein‐wheat starch gels were analyzed. While soy protein isolate increased the viscosity of starch suspension during and after heating, gels with soy protein presented a weaker structure than wheat starch gels. Results suggested association between leached out material and swollen granule surface of starch with soy protein. Scanning electron microscopy reflected these changes in the gel ultrastructure.