超声波辅助煮制对畜禽肉制品品质影响研究进展

超声波对畜禽肉制品加工主要通过超声波产生的空化等作用,使肉质结构、营养成分、风味物质等发生改变,从而对其品质产生影响。超声辅助煮制作为新型煮制方式,与传统煮制方式相比,其高频率、高热量的优势可快速提高食物煮制效果,短时间内达到并优于传统长时煮制的效果。本文立足于超声辅助煮制,结合国内外研究进展,论述超声辅助煮制对畜禽肉制品品质的影响,为畜禽肉制品后续工业化生产提供一定的理论基础,在未来食品生产加工新方向中起到积极的引导作用。     

Enhancement of Food Processes by Ultrasound: A Review

In food processing, the applications of ultrasound can be divided into two categories, namely replacing traditional technologies and assisting traditional technologies. In the latter case, the processing efficiency is enhanced and the disadvantageous of traditional technologies during processing are improved. These ultrasonic effects can be defined as ultrasonic enhancement of food processes. This review is focused on the use of ultrasound to enhance various food processes, including extraction, freezing, thawing, brining, oxidation, filtration, and drying/dehydration. The major functions of ultrasound in enhancing these processes and the factors which can affect the ultrasonic enhancement are elucidated. In the meantime, the strategies of modeling these processes enhanced by ultrasound are provided. Future studies should pay more attention to elucidate the ultrasonic effects during freezing, thawing, brining, oxidation, and filtration processes. Furthermore, when it comes to design the ultrasound equipment at the industrial level, it is better to quantify the ultrasonic effects through numerical stimulation.     

The effects of freeze-drying process parameters on Broiler chicken breast meat

Freeze-dried meat can be stored for unlimited periods retaining the majority of their physical, chemical, biological and sensorial properties as in the fresh state. However, adequate process conditions must be applied to prevent quality problems in the product.The aim of this work was to study the effect of freeze-drying process parameters on the quality of Broiler chicken breast meat. Therefore, different meat thicknesses, speed of freezing, time of drying phases and pressure were assayed. Physical and sensory analyses were carried out on treated meat samples. Results showed that sample thickness was critical for the determination of process conditions. The study has demonstrated that it is possible to obtain freeze-dried poultry meat that looks and tastes similar to fresh poultry meat when the right process conditions for the sample's thickness are applied.     

EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVES

SUMMARY— The effect of several physical and chemical treatments on the binding of poultry meat pieces was studied. Both NaCl, Ken a FP-28 (sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphatel and hexametaphosphate were found to enhance binding. Kena increased binding more than hexametaphosphate. When combining Natl and Kena, there was a significant additive effect. Mechanical beating of meat released the intracellular content of broken muscle cells and caused a significant increase in binding. Alternate freezing and thawing with removal of intracellular material (drip) significantly decreased binding of meat. However, single freezing treatments with no drip loss did not differ significantly from the control (no freezing). Drip was shown to have binding properties. The amount of binding between meat pieces was increased with poultry meat emulsion and albumen. Poultry meat emulsion increased binding more than albumen.     

气质联用法测定反复冻融畜禽肉中胆固醇及其氧化物含量

本文以畜禽肉中胆固醇及胆固醇氧化物、水分、丙二醛指标变化,考察了反复冻融对畜禽肉品质的影响。采用气相色谱-串联质谱/质谱(GC-MS/MS)测定方法,对反复冻融7次(新鲜肉记为冻融0次)后鸡肉、猪肉和牛肉中胆固醇及5种胆固醇氧化物(25-羟基胆固醇、7β-羟基胆固醇、20α-羟基胆固醇、5α,6α-环氧化胆固醇、7-酮基胆固醇)的含量进行了测定。结果表明,随着冻融次数的增加,胆固醇含量逐渐降低,其中牛肉中的胆固醇含量减少尤为明显(减少量为32.47 μg/g)。在反复冻融的过程中,胆固醇氧化物的含量先逐渐增加,后趋于平稳,其中鸡腿肉中7β-羟基胆固醇含量增加最多(增加量为0.601 μg/g)。同时,通过对畜禽肉中脂质过氧化过程中的水分含量和丙二醛含量进行考察,鸡胸肉中的水分减少最多(减少量为14.472 g/100 g),牛肉中的丙二醛增加量最多(增量为1.004 μg/g)。反复冻融会导致畜禽肉胆固醇氧化增加,品质下降。     

Implementation of hazard analysis critical control point in the meat and poultry industry

Abstract

Meat and poultry industries today are facing new challenges, with more complex ingredients, processes, and packaging. Consequently, controls are becoming more important as more complex processes are developed. Widespread adoption of Hazard Analysis Critical Control Point (HACCP) by the meat and poultry industry should enhance consumer confidence in its products and reduce the currently existing barriers in international trade. The purpose of this review is to present several comprehensive flow diagrams of meat and poultry products and apply HACCP principles in order to ensure food safety.     

Use of Ultrasound for Dehydration of Papayas

This work evaluated the production of dehydrated papayas (Carica papaya L.) with low sugar content. The product was obtained applying ultrasonic waves to enhance the loss of sugar from the fruit. To achieve this goal, this paper examined the influence of the ultrasonic pre-treatment before air-drying on dehydration of papaya. Ultrasonic pre-treatment for air-drying of fruits was studied and compared with osmotic dehydration. This study allowed estimate of the effective diffusivity water in the air-drying process for papayas submitted to ultrasonic pretreatment. Results show that the water effective diffusivity increases after application of ultrasound causing a reduction of about 16% in the drying time. During ultrasonic treatment the papayas lost sugar (13.8% in 30 min), so such a pre-treatment stage can be a practical process to produce dried fruits with lower sugar content.     

超声波技术在食品加工中的应用进展

在食品加工过程中,传统的加工方式已不能满足人们对食品质量的高需求。超声波技术是一种非热处理技术,可以减少传统加工给食品带来的损害,增强食品的营养价值与加工特性。本文主要讨论了超声波在干燥、冷冻、提取、过滤和乳化等加工操作中所产生的效应与作用,超声波产生的空化、机械、化学和生物效应能够通过复杂的关联对加工操作产生影响,例如能够提高传质传热效率、减少加工时间、降低加工试剂用量、增加产量、提高食品安全性、保留食品营养等。通过对文献的梳理与比较,超声波技术被证明在食品加工中非常具有应用价值,但是不适当的超声条件处理也会给食品品质带来负面影响。在未来的工作研究中,不仅需要建立超声波在食品加工中的动力学模型,还需在工业水平上的应用进行深入挖掘,以克服超声能源消耗大的短板。     

Drying kinetics prediction and quality effect of ultrasonic synergy vacuum far-infrared drying of Codonopsis pilosula

By using ultrasonic synergy vacuum far-infrared drying (US-VFID), the effects of different conditions on the drying kinetics, functional properties, and microstructure of Codonopsis pilosula slices were studied. The sparrow search algorithm (SSA) was used to optimize the back-propagation (BP) neural network to predict the moisture ratio during drying. With the increase of ultrasonic frequency, power and radiation temperature, the drying time of C. pilosula was shortened. The drying time of US-VFID was 25% shorter than VFID, when radiation temperature was 50°C, ultrasonic power was 48 W, and frequency was 28 kHz. The SSA-BP neural network, the average absolute error prediction was 0.0067. Compared with hot air drying (HAD), the total phenolic content and antioxidant activity of C. pilosula by US-VFID were increased by 29.47% and 8.67%, respectively, and a reduction in color contrast of 16.19%. The dilation and generation of microcapillary of C. pilosula were more obvious. The study revealed US-VFID could be used for the selection and process control of agro-processing methods for C. pilosula products.     

禽肉类PSE肉的形成与加工特性研究进展

近些年来禽肉生产中分割产品与深加工产品的比例不断升高,鸡肉品质与加工特性越来越为从业者和消费者关注,国内外学者调查研究表明,禽肉生产过程中类PSE[pale(颜色灰白),soft(质地松软),exudative(渗水严重)]肉的发生比率最高可达50%,且类PSE肉蛋白功能特性低,影响产品质量,致使行业损失严重。文中从钙离子调控机制的紊乱与宰后成熟酶被抑制的角度对类PSE肉的形成机制进行介绍,并就类PSE肉加工特性及利用进行了综述。     

Cutting meat with bone using an ultrahigh pressure abrasive waterjet

An experimental study of abrasive waterjet (AWJ) cutting of beef, pork and lamb meat with and without bone is presented. Salt particles were used as the abrasives. It has been found that an AWJ could significantly increase the depth of cut with much improved cut quality in cutting pure meat as compared to plain (or pure) waterjet cutting, while a plain waterjet was incapable of cutting bone satisfactorily. The study shows that AWJ cutting produced a very narrow kerf of less than 1 mm and hence resulted in mush less meat loss than the traditional cutting processes, and meat can be cut at room temperature to eliminate the freezing or chilling costs. It is shown that a traverses speed of 20 mm/s can be used to cut through 44 mm thick beef rib bones with good cut quality. When slicing pure meat of 150 mm thickness, the traverse speed of 66.67 mm/s can yield very good cut quality. It is suggested that AWJ cutting is a viable technology for meat cutting. Plausible trends for the depth of cut, cutting rate and cut quality with respect to the process variables are discussed. Recommendations are finally made for the selection of the most appropriate process parameters for cutting meat of a given thickness.     

畜禽鲜肉保鲜技术研究进展

畜禽原料肉是消费者常用的主要食物来源,传统畜禽肉以屠宰后直接销售的热鲜肉和在－18 ℃以下贮存的冷冻肉为主,随着禽流感、猪瘟等动物性流感的爆发和人们对食品质量安全要求的提高,畜禽肉的销售逐渐向冷藏生鲜肉形式转变。本文根据畜禽宰后肉品质变化机理和品质评价指标,综述了当前畜禽鲜肉的主要保鲜技术和发展趋势,旨在为其技术开展进一步研究和应用提供理论参考,推动畜禽养殖业和加工业的发展。     

PEF as pretreatment to ultrasound-assisted convective drying: Influence on quality parameters of orange peel

Pulsed electric field (PEF) pretreatments and ultrasound (US) application are techniques previously used to enhance the drying operation, not only increasing the kinetics but improving product quality. Because PEF pretreatments could affect product structure and US influence depends on the internal structure of products, the combination of both techniques could have a synergistic effect. Thus, the influence of the combined application of pulsed electric field (PEF) pretreatments and ultrasound (US) during drying on the color, total phenolic content, ascorbic acid and antioxidant activity of orange peel was studied. To this end, a series of drying experiments (50 °C) was performed without and with ultrasound application (20.5 kW/m³) and with and without PEF pretreatments (1.20 kV/cm) for two different times, 200 μs (0.37 kJ/kg) and 600 μs (1.12 kJ/kg). Thus, when individually applied, ultrasound significantly shortened the drying time, and PEF pretreatments slightly extended the process. However, the shortest drying time was observed combining 200 μs PEF pretreatment and ultrasound. This combination also provided the more similar color parameter to the fresh samples and significantly increased the percentage of phenolic compound retention. In addition, every treatment with PEF exhibited a similar percentage of ascorbic acid retention, and only the longer pretreatment (600 μs) produced a reduction in the antioxidant activity retention. Therefore, the combined use of a PEF pretreatment and ultrasound application during orange peel drying can lead to an interesting way both to shorten the drying process and preserve important compounds.     

Freeze-drying of raw beef. II. Influence of some freezing and dehydration variables

The effect of pre-treatment variables such as freezing rate and method of cutting the meat, and of product surface temperature during freeze-drying as well as dehydration per se on quality were studied in multifactorial experiments. Very high freezing rate, using liquid nitrogen spray, resulted in lowered reconstitution ability after freezedrying and marked paleness of both dried and reconstituted meat, compared with freezing rates in the range spanned by conventional freezing methods. Cutting the meat before freezing impaired reconstitution ability compared with slicing it in the semifrozen state or sawing it in the frozen state before freeze-drying, but improved colour of the dry product. Comparisons between freeze-dried and frozen beef indicated a quality loss inherent in the dehydration method itself, while drying in the range of surface temperatures from +20° to +60° resulted in no appreciable difference in quality with temperature. The results obtained are in fair agreement with published data where they have been available.     

贮藏和加工工艺对畜禽产品中氟喹诺酮类药物残留风险的影响

目的 研究贮藏和加工工艺对猪、牛、羊、鸡和鸭畜禽产品中氟喹诺酮类药物残留风险的影响。 方法 预先对新鲜畜禽样品中氟喹诺酮类残留进行检测,选取阴性样品为实验样品,然后添加入氟喹诺酮类药物标准品后进行冷藏、冷冻、烤制、炸制、煎制、蒸制、煮制、炖制、干制和腌制实验后测定其药物残留量和清除率,从而比较风险影响的差异性。结果 冷藏和冷冻后,鸡肉和鸭肉中沙拉沙星和氟甲喹的清除率最高,平均为6～9%;脂肪(或皮脂)、肝和肾中恩诺沙星、二氟沙星和达氟沙星未发生显著清除;炸制(或煎制)4min后清除率明显,平均为5%～28%;蒸制、煮制、炖制和干制后平均清除率为8～13%。腌制后平均清除率为12～18%;脂肪(或皮脂)、肝和肾中恩诺沙星、二氟沙星和达氟沙星的平均清除率为5～15%。 结论 冷藏和冷冻对鸡肉中沙拉沙星、氟甲喹、恩诺沙星、二氟沙星和达氟沙星的风险影响不显著(P＜0.05);加工工艺、组织部位、药物种类对畜禽产品中氟喹诺酮类药残留风险影响显著(P＜0.05)。     

Freeze-Texturized Maine Shrimp Protein Extract

Coagulated protein obtained from alkali extraction and acid precipitation from an abundant and inexpensive Maine Shrimp (Pandalus borealis) was packed in disc and cylindrical containers and freeze textured. A more pronounced fibrous formation was found at lower freezing rates, and the samples were harder. While disc samples exhibited randomized fibrous alignment, cylindrical samples had a continuous fiber development along their longitudinal axis which, at lower freezing rates, was similar to red meat muscle alignment; in case of higher freezing rate, the fiber simulated that of the poultry meat. Choosing a freezing rate would rely on the natural counterparts to be simulated. Morphological examination had depicted significant differences which contributed to the variations in texture, moisture, and color.     

Quick-freezing based on a nitrogen reversed Brayton cryocooler prototype: Effects on the physicochemical characteristics of beef longissimus thoracis muscle

Freezing plays an important role in food preservation and shelf-life extension. This study assessed the effectiveness of an innovative quick-freezing plant for meat freezing, based on a nitrogen reversed Brayton cryocooler prototype able to reach very cold temperatures (< −100 °C), by evaluating the effects on the physicochemical characteristics of frozen/thawed beef steaks. A comparison with two other standard freezing methods was conducted, and unfrozen beef steaks were used as a reference. The time-temperature profiles were monitored during the freezing and thawing processes, and physicochemical analyses were performed on unfrozen and thawed steaks. The results of the experimental campaign showed that the prototype plant made it possible to achieve a faster freezing rate (50 °C h⁻¹) than standard plants, leading to a significant reduction in the thawing losses of frozen meat. In addition, the steaks processed in the prototype plant had larger hue values, indicating less red colour.Industrial relevanceIn the food cold chain, especially for highly perishable products such as meat, freezing plays a significant role in preservation and shelf-life extension, thus improving safe food consumption for humans. In this study, a prototype of a nitrogen reversed Brayton cryocooler was developed and tested under the realistic conditions expected for quick meat freezing. The results showed a very fast freezing rate of the food product. Our findings demonstrated that reversed Brayton cryocoolers show great promise in the food industry for quick freezing at very low temperatures, with the potential to freeze several kinds of food products.     

GEL-FORMING ABILITY OF COMMON CARP FISH (CYPRINUS CARPIO) MEAT: EFFECT OF FREEZING AND FROZEN STORAGE

Effect of freezing and frozen storage on gel‐forming ability of muscle from fresh water fish, common carp (Cyprinus carpio), was investigated. Fresh carp meat had good gel‐forming ability as revealed by large strain test (gel strength of 1027 g·cm) and dynamic viscoelastic behavior. Freezing and frozen storage at ?18C for 180 days significantly (P < 0.01) reduced the gel‐forming ability of common carp meat. Reduction in protein solubility and calcium‐activated adenosinetriphosphatase enzyme activity of common carp meat during frozen storage was also significant (P < 0.05). Structural change of proteins during frozen storage was evident from reduced viscosity and gel filtration profile. Higher drip loss and reduction in gel‐forming ability of carp meat is attributed to denaturation of proteins during frozen storage.     

Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage

The contribution of modified atmosphere packaging (MAP) in extending the shelf-life of high-pressure treated raw poultry sausages was examined by considering microbial and oxidative stability (TBARs) aspects. Raw poultry sausages packaged under air or modified atmosphere (50% CO₂–50% N₂) were pressurized at 500 MPa during 5 min at a maximum temperature of 10.5 °C, subsequently allowed to refrigerated storage during 22 days. During storage, samples were tested at time intervals for headspace gas composition, pH, TBARs, Aerobic Mesophilic Counts (AMC) and Lactic Acid Bacteria (LAB) counts. The high pressure treatment could represent an efficient means of extending the microbiological shelf-life, insofar as it reduced and stabilized the AMC and LAB counts. However, the MAP did not further improve the microbial quality. But, still, by limiting lipid oxidation, it remains an essential technology for the control of the organoleptic quality, another important characteristic to consider in shelf-life determinations.Industrial relevanceRaw poultry meat and especially raw ground poultry meat, such as raw poultry sausages are highly perishable.Economic challenges and busier lifestyles have consumers seeking out products with longer and longer shelf-lives. Manufacturers have to respond to this demand by improving processes. The use of alternative preservation techniques such as high hydrostatic pressure represents a promising strategy to enhance the shelf-life of meat products and is preferred by consumers to addition of food additives. Modified atmosphere packaging is largely used to extend the shelf-life of processed meat products. Manufacturers may question the relevance of maintaining MAP while introducing a new step of high pressure treatment in their process. This study showed that MAP significantly reduced lipid oxidation. In that way, MAP remains necessary to maintain organoleptic quality of pressurized raw poultry sausages.     

Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant

Campylobacter jejuni is worldwide recognized as a human foodborne pathogen. It is widely present in poultry meat and slaughterhouses, but little is known about its fate during the processing of poultry meat preparations. In stress conditions, this pathogen can enter into a viable but non-culturable state, where quantitative PCR (qPCR) becomes more convenient for its detection. In this study, two different pairs of primers, targeting the rpoB and the hipO genes, were compared for its detection and quantification by PCR. Two calibration curves were prepared: one for the meat samples and the other for the environmental samples. rpoB primers showed higher sensitivity with a quantification limit of 1 log cfu/g or ml. Microbial Assessment Scheme (MAS) was used to select the Critical Sampling Locations (CSLs) along the poultry processing line. Forty-six out of 48 samples were positive by qPCR after enrichment (t = 48 ) while only 6 samples were positive by ISO 10272-1:2006. Forty-three samples showed positive signal without enrichment (t = 0 h), however only 16 samples could be quantified. These results showed the high prevalence of C. jejuni in the poultry industry and the need for new, rapid and sensitive techniques, such as qPCR, for the detection and quantification of C. jejuni in meat and environmental samples.