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DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT 猪肉加工后最佳冷冻时间的确定
Journal of Muscle Foods
Pub Date : 2009-04-02 DOI: 10.1111/j.1745-4573.2009.00142.x
X.L. YU, X.B. LI, X.L. XU, G.H. ZHOU, J.A. BOLES

ABSTRACT

Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein solubility, pH and scanning electron microscopy of the meat were measured. Freezing meat 45 min postmortem significantly reduced total loss, thawing loss, cooking loss and pressing loss when compared with meat frozen at 4 and 24 h postmortem. Freezing meat 4 h postmortem also significantly reduced these traits except for pressing loss when compared with meat frozen at 24 h postmortem. So, freezing meat closer to slaughter resulted in higher water-holding capacity. Sarcoplasmic protein solubility of pork meat was significantly higher in meat frozen at 45 min than meat frozen at 4 and 24 h postmortem, and 4 h than 24 h; while the total protein solubility and myofibrillar protein solubility were lower in meat frozen at 45 min postmortem. Increasing the time postmortem before freezing resulted in larger interspaces between fibers of fresh muscle, and led to more and larger intercellular ice crystals, and so decreased the water-holding capacity of the frozen and thawed meat. No differences were seen in the scanning electron micrographs of thawed meat samples frozen at different times postmortem and thawed under the same conditions.

PRACTICAL APPLICATIONS

Frozen storage is an economically favorable way of meat storage. Most of the research had concentrated on freezing temperature or freezing rates, and many researchers had no requirement on the rigor state of the meat before freezing or held the postmortem time constant. No research reported the effects of freezing meat at different times postmortem on the water-holding capacity and structure of pork. In our experiment, we found that the earlier after slaughter the meat was frozen, the better the water-holding capacity. So for manufacturing pork meat it would be better to freeze it earlier after slaughter to lower the amount of total loss, including thawing loss, freezing loss, cooking loss and pressing loss, and enhance the eating quality and the monetary value and improve the freezing procedure. These provide a valuable datum for meat freezing.

摘要采用配对试验设计，研究猪肉死后不同冷冻时间的品质差异。测定了肉的冷冻损失、解冻损失、蒸煮损失、挤压损失、蛋白质溶解度、pH值和扫描电镜。与死后4和24小时冷冻的肉相比，死后45分钟冷冻的肉显著降低了总损失、解冻损失、蒸煮损失和挤压损失。与死后24小时冷冻的肉相比，死后4小时冷冻的肉除了压痕损失外，也显著降低了这些特征。因此，在屠宰前将肉冷冻会提高其储水能力。猪肉的肌浆蛋白溶解度在45 min时显著高于死后4 h和24 h，且4 h时显著高于24 h;而总蛋白溶解度和肌原纤维蛋白溶解度在死后45 min冷冻的肉中较低。延长冷冻前的死后时间会导致新鲜肌肉纤维间空隙增大，导致细胞间冰晶增多、变大，从而降低冻融肉的保水能力。解冻肉样品在死后不同时间冷冻和在相同条件下解冻的扫描电子显微图没有差异。冷冻贮藏是一种经济实惠的肉类贮藏方式。大多数研究集中在冷冻温度或冷冻速率上，许多研究人员对肉在冷冻前的严密性没有要求，或者保持死后的时间不变。没有研究报道在死后不同时间冷冻肉类对猪肉保水性和结构的影响。在我们的实验中，我们发现屠宰后越早冷冻的肉，其保水能力越好。因此，对于生产猪肉而言，最好在屠宰后尽早进行冷冻，以降低解冻损失、冷冻损失、蒸煮损失和挤压损失的总量，提高食用质量和货币价值，改进冷冻工艺。这为肉类冷冻提供了有价值的数据。
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引用次数: 5
A RESEARCH NOTE: ANTIOXIDANT EFFECTS ON COLOR OF AN IRRADIATED BOVINE MYOGLOBIN MODEL SYSTEM 研究说明:抗氧化对辐照牛肌红蛋白模型系统颜色的影响
Journal of Muscle Foods
Pub Date : 2009-04-02 DOI: 10.1111/j.1745-4573.2009.00143.x
ANDREA J. STETZER, JAN E. NOVAKOFSKI, MARY SUSAN BREWER

ABSTRACT

To determine whether antioxidants could protect meat color during irradiation, we extracted myoglobin (Mb) from beef hearts, treated it with one of four antioxidants (control, citric acid [CA], ascorbic acid [AA], ethylenediamine tetraacetic acid [EDTA] or propyl gallate [PG]) and irradiated it at 0.00, 1.25, or 2.50 kGy. The myoglobin model system was then evaluated for pH; Commission Internationale de L'Eclairage (CIE) L*, a* and b* values; hue angle; chroma; and thiobarbituric acid reactive substances (TBARS). Adding CA and AA to the beef myoglobin model system resulted in higher L*, a* and b* values than did EDTA and PG, indicating that these samples were lighter, redder and more yellow. EDTA- and PG-containing samples were more similar to controls containing no antioxidants. Hue angle and chroma supported these findings. Irradiation had no effect on pH, color or TBARS. These results indicate that antioxidants have more influence on beef color than irradiation and that the acidic antioxidants have the potential for preserving color.

PRACTICAL APPLICATIONS

Irradiation has the potential to reduce the microbial load on meat products, producing safer foods for consumers. However, a number of reports have indicated that irradiation can compromise the bright, cherry red color of fresh meat. Off-color will result in consumer rejection of products that may be safe. Antioxidants have the potential to preserve meat color by affecting the state of myoglobin; however, studying these effects in vivo is challenging because of the complexity of the system. In this model system, which was devoid of enzymatic reducing systems and equivalents, the acidic antioxidants, ascorbic acid (AA) and citric acid (CA), were most effective in preserving the color of the pigment. These antioxidants appear to have the greatest potential for preserving fresh meat color during irradiation.

为了确定抗氧化剂是否能在辐照过程中保护肉的颜色，我们从牛肉心脏中提取肌红蛋白(Mb)，用四种抗氧化剂(对照、柠檬酸[CA]、抗坏血酸[AA]、乙二胺四乙酸[EDTA]或没食子酸丙酯[PG])中的一种进行处理，并在0.00、1.25和2.50 kGy下辐照。然后评估肌红蛋白模型系统的pH值;国际电工委员会(CIE) L*、a*和b*值;色相角;浓度;硫代巴比妥酸活性物质(TBARS)。在牛肉肌红蛋白模型系统中添加CA和AA，其L*、a*和b*值高于EDTA和PG，说明这些样品更轻、更红、更黄。含有EDTA和pg的样品与不含抗氧化剂的对照组更相似。色相角和色度支持这些发现。辐照对pH值、颜色和TBARS均无影响。这些结果表明，抗氧化剂对牛肉颜色的影响大于辐照，酸性抗氧化剂具有保存牛肉颜色的潜力。辐照有可能减少肉制品上的微生物负荷，为消费者生产更安全的食品。然而，许多报告表明，辐照会损害鲜肉的鲜红色。色差会导致消费者拒绝可能安全的产品。抗氧化剂有可能通过影响肌红蛋白的状态来保持肉的颜色;然而，由于系统的复杂性，在体内研究这些效应是具有挑战性的。在该模型体系中，缺乏酶还原系统和等效物，酸性抗氧化剂，抗坏血酸(AA)和柠檬酸(CA)对保持色素的颜色最有效。这些抗氧化剂似乎在辐照过程中最有可能保持鲜肉的颜色。
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引用次数: 0
SHELF LIFE AND BIOCHEMICAL COMPOSITION OF BONITO FISH (Sarda sarda, BLOCH, 1758) STORED AT 4C AND FISHING WITH DIFFERENT FISHING TOOLS 用不同的钓鱼工具在4℃下保存鲣鱼的货架期和生化成分
Journal of Muscle Foods
Pub Date : 2009-04-02 DOI: 10.1111/j.1745-4573.2009.00148.x
MEHMET EMIN ERDEM, FERHAT KALAYCI, HUNKAR AVNI DUYAR, SERAP SAMSUN

ABSTRACT

This study was carried out to determine the effects of harvesting method and refrigerated storage on biochemical composition of Atlantic Bonito. Samples were fish caught with a surround trammel net and a drift net in the Middle Black Sea region by fisherman and were brought to the laboratory. Quality control analyses for soluble solid, protein, fat and ashes were performed. On the 10th day after refrigerated storage (4C), pH, total volatile base nitrogen (TVB-N), trimethylamine (TMA-N) and thiobarbituric acid (TBA) values were found in the drift net. In the fresh fish samples caught by surround trammel net and drift net, fat, proteins, soluble solids and ash contents were calculated.

PRACTICAL APPLICATIONS

The results of the proximate content of Atlantic bonito caught with a trammel net and drift net showed that fat contents were 5.76; protein contents were 20.35; dry matter contents were about 30.5% and ash contents was 1–1.2%. After 10 days of storage at 4C, pH, TVB-N, TMA-N and TBA values were 6.17, 34.46 mg/100 g, 7.34 mg/100 g and 7.72 mg malonaldehyde/kg, respectively, in the surround trammel net, and 5.98, 40.60 mg/100 g, 8.02 mg/100 g and 8.03 mg malonaldehyde/kg in the drift net, respectively. Based on these results, there were significant differences between surround trammel net fishing and drift net fishing in terms of meat quality.

摘要本试验旨在研究不同的采收方式和冷藏方式对大西洋鲣鱼生化成分的影响。样本是渔民在黑海中部地区用围网和流网捕获的鱼，并带到实验室。对可溶性固形物、蛋白质、脂肪和灰分进行质量控制分析。冷藏后第10天(4C)，测定漂网pH、总挥发性碱氮(TVB-N)、三甲胺(TMA-N)和硫代巴比妥酸(TBA)值。对围网和漂网捕获的鲜鱼样品进行了脂肪、蛋白质、可溶性固形物和灰分含量的计算。用束缚网和流网捕获的大西洋鲣鱼的脂肪含量近似为5.76;蛋白质含量20.35;干物质含量约30.5%，灰分含量为1 ~ 1.2%。4℃贮藏10 d后，围网中pH、TVB-N、TMA-N和TBA值分别为6.17、34.46 mg/100 g、7.34 mg/100 g和7.72 mg丙二醛/kg，漂网中pH、TVB-N、TMA-N和TBA值分别为5.98、40.60 mg/100 g、8.02 mg/100 g和8.03 mg丙二醛/kg。综上所述，围网捕捞与流网捕捞在肉质上存在显著差异。
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引用次数: 3
CONTROL OF LISTERIA MONOCYTOGENES ON FRANKFURTERS WITH ANTIMICROBIALS AND HYDRODYNAMIC PRESSURE PROCESSING* 抗菌剂和流体动力压力处理对法兰克福香肠上单核细胞增生李斯特菌的控制*
Journal of Muscle Foods
Pub Date : 2009-04-02 DOI: 10.1111/j.1745-4573.2009.00145.x
J.R. PATEL, G.C. SANGLAY, M.B. SOLOMON

ABSTRACT

The antilisterial activity of sodium diacetate and pediocin (ALTA 2341) on frankfurters was evaluated in combination with hydrodynamic pressure processing (HDP). Minimum inhibitory concentration (MIC) of these strains as determined in tryptic soy broth was 0.4% and >600 AU/mL, for sodium diacetate and ALTA 2341, respectively. Frankfurters were surface inoculated with a five-strain mixture of Listeria monocytogenes after dipping in (1) control (sterile water); (2) 5% sodium diacetate; (3) 3% ALTA 2341(P1); (4) 6% ALTA 2341 (P2); (5) P1 + sodium diacetate; and (6) P2 + sodium diacetate for 5 min. The frankfurters were vacuum-packaged and treated with hydrodynamic pressure or without HDP. Frankfurters were analyzed at 0, 7, 14 and 28 d for pH, L. monocytogenes (MOX) and aerobic (TSAYE) cell populations during storage at 4C. Antimicrobials and HDP treatment did not change (P < 0.05) the frankfurter pH. HDP treatment significantly reduced (1 log10 cfu/g) L. monocytogenes populations in frankfurters. Dipping treatments containing sodium diacetate or ALTA 2341 did not significantly reduce L. monocytogenes in frankfurters. There was a no synergistic effect between ALTA 2341 and HDP for inhibition of L. monocytogenes. The reduction pattern in aerobic cell populations during storage of antimicrobials and HDP-treated frankfurters was similar to that of L. monocytogenes reduction. These results indicate that the ALTA 2341 preparation was not efficient enough to kill L. monocytogenes. Other antimicrobials should be evaluated in conjunction with HDP treatment for synergistic inhibition of L. monocytogenes during storage at 4C.

PRACTICAL APPLICATIONS

Since the early 1980s, when Listeria monocytogenes was first recognized as an emerging food-borne pathogen, numbers of outbreaks of human listeriosis have been reported. Many of these outbreaks are associated with processed meats. Because of the high mortality rate associated with listeriosis, a zero tolerance approach for L. monocytogenes in ready-to-eat meats and poultry products has been selected by many countries, including the U.S.A. We reported significant L. monocytogenes reduction in frankfurters using hydrodynamic pressure (HDP) treatment. HDP processing using a nonexplosive energy source can be used to reduce L. monocytogenes in frankfurters. While pediocin and organic acids used in our study reduce L. monocytogenes during storage, their practical use is not significant as the reduction is marginal. Other antimicrobials should be evaluated in conjunction with high-pressure processing for required reduction of L. monocytogenes during st

摘要:采用动水压力处理(HDP)方法，研究了双乙酸钠和pediocin (ALTA 2341)对法兰克福香肠的抑菌活性。对二乙酸钠和ALTA 2341的最低抑菌浓度(MIC)分别为0.4%和600 AU/mL。在(1)对照(无菌水)中浸渍后，用五株单核细胞增生李斯特菌混合物表面接种法兰克福香肠;(2) 5%双乙酸钠;(3) 3% alta 2341(p1);(4) 6% alta 2341 (p2);(5) P1 +二乙酸钠;(6) P2 +双乙酸钠5min。对法兰克福香肠进行真空包装，用动水压力或不加HDP处理。分别在0、7、14和28 d对法兰克福香肠进行pH、单核增生L. (MOX)和有氧(taye)细胞群的测定。抗微生物药物和HDP处理对法兰克福肉肠ph无显著影响(P < 0.05)。HDP处理显著降低了(1 log10 cfu/g) L.单核细胞增生菌的数量。双乙酸钠和ALTA 2341浸渍处理均未显著降低法兰克福香肠的单核细胞增生乳杆菌数量。ALTA 2341与HDP对单核增生乳杆菌的抑制作用无协同作用。在抗菌剂和hdp处理的法兰克福香肠的储存过程中，有氧细胞群的减少模式与单核细胞增生乳杆菌的减少相似。上述结果表明，ALTA 2341制剂对单核增生乳杆菌的杀伤效果不理想。其他抗菌剂应与HDP处理一起评估在4℃储存期间对单核细胞增生乳杆菌的协同抑制作用。自20世纪80年代初，单核细胞增生李斯特菌首次被认为是一种新兴的食源性病原体以来，已报道了许多人类李斯特菌病的暴发。其中许多疫情与加工肉类有关。由于与李斯特菌病相关的高死亡率，包括美国在内的许多国家都选择了对即食肉类和家禽产品中的单核细胞增生乳杆菌零容忍的方法。我们报告了采用流体动力压力(HDP)处理的法兰克福香肠中单核细胞增生乳杆菌的显著减少。采用非爆炸能量源的HDP处理可用于减少法兰克福香肠中的单核细胞增生乳杆菌。虽然在我们的研究中使用的pediocin和有机酸在储存过程中减少了单核细胞增生乳杆菌，但它们的实际用途并不显著，因为减少是边际的。其他抗菌剂应与高压处理一起评估，以便在4℃储存期间减少单核细胞增生乳杆菌的数量。
{"title":"CONTROL OF LISTERIA MONOCYTOGENES ON FRANKFURTERS WITH ANTIMICROBIALS AND HYDRODYNAMIC PRESSURE PROCESSING*","authors":"J.R. PATEL,&nbsp;G.C. SANGLAY,&nbsp;M.B. SOLOMON","doi":"10.1111/j.1745-4573.2009.00145.x","DOIUrl":"10.1111/j.1745-4573.2009.00145.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>The antilisterial activity of sodium diacetate and pediocin (ALTA 2341) on frankfurters was evaluated in combination with hydrodynamic pressure processing (HDP). Minimum inhibitory concentration (MIC) of these strains as determined in tryptic soy broth was 0.4% and </i>&gt;<i>600 AU/mL, for sodium diacetate and ALTA 2341, respectively. Frankfurters were surface inoculated with a five-strain mixture of </i>Listeria monocytogenes<i> after dipping in (1) control (sterile water); (2) 5% sodium diacetate; (3) 3% ALTA 2341(P1); (4) 6% ALTA 2341 (P2); (5) P1</i> + <i>sodium diacetate; and (6) P2</i> + <i>sodium diacetate for 5 min. The frankfurters were vacuum-packaged and treated with hydrodynamic pressure or without HDP. Frankfurters were analyzed at 0, 7, 14 and 28 d for pH, </i>L. monocytogenes<i> (MOX) and aerobic (TSAYE) cell populations during storage at 4C. Antimicrobials and HDP treatment did not change (</i>P &lt; <i>0.05) the frankfurter pH. HDP treatment significantly reduced (1 log<sub>10</sub> cfu/g) </i>L. monocytogenes<i> populations in frankfurters. Dipping treatments containing sodium diacetate or ALTA 2341 did not significantly reduce </i>L. monocytogenes<i> in frankfurters. There was a no synergistic effect between ALTA 2341 and HDP for inhibition of </i>L. monocytogenes<i>. The reduction pattern in aerobic cell populations during storage of antimicrobials and HDP-treated frankfurters was similar to that of </i>L. monocytogenes<i> reduction. These results indicate that the ALTA 2341 preparation was not efficient enough to kill </i>L. monocytogenes<i>. Other antimicrobials should be evaluated in conjunction with HDP treatment for synergistic inhibition of </i>L. monocytogenes<i> during storage at 4C.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Since the early 1980s, when <i>Listeria monocytogenes</i> was first recognized as an emerging food-borne pathogen, numbers of outbreaks of human listeriosis have been reported. Many of these outbreaks are associated with processed meats. Because of the high mortality rate associated with listeriosis, a zero tolerance approach for <i>L. monocytogenes</i> in ready-to-eat meats and poultry products has been selected by many countries, including the U.S.A. We reported significant <i>L. monocytogenes</i> reduction in frankfurters using hydrodynamic pressure (HDP) treatment. HDP processing using a nonexplosive energy source can be used to reduce <i>L. monocytogenes</i> in frankfurters. While pediocin and organic acids used in our study reduce <i>L. monocytogenes</i> during storage, their practical use is not significant as the reduction is marginal. Other antimicrobials should be evaluated in conjunction with high-pressure processing for required reduction of <i>L. monocytogenes</i> during st","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 2","pages":"227-241"},"PeriodicalIF":0.0,"publicationDate":"2009-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00145.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63398093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 14
MICROBIOLOGICAL, SENSORY AND COLOR CHANGES OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) PATTIES DURING REFRIGERATED STORAGE 凤尾鱼(engraulis encasicholus)肉饼在冷藏过程中微生物、感官和颜色的变化
Journal of Muscle Foods
Pub Date : 2009-04-02 DOI: 10.1111/j.1745-4573.2009.00139.x
BERNA KILINC

ABSTRACT

In this study, the microbiological, sensory and color changes of anchovy patties during refrigerated storage were investigated. Total viable bacteria and psychrotrophic bacteria counts increased, and sensory scores decreased during the storage period. Total bacteria count exceeded the critical limit of 106 cfu/g on day 5. Yeast–molds, Staphylococcus aureus and Escherichia coli were not detected during the storage period. L*, a*and b*values of anchovy patties were changed from 36.8 ± 1.2, 4.67 ± 1.00, 13.0 ± 2.12 to 35.3 ± 3.8, 4.20 ± 0.89, 14.12 ± 2.76, respectively, on day 5. Up to day 4, anchovy patties were determined as “acceptable,” but on day 5, they were no longer acceptable according to the results of microbiological and sensory analysis.

PRACTICAL APPLICATIONS

Anchovy is very suitable for patties because of their flavor and taste. In recent years, the increasing numbers of working women of the population have led to direct consumer's preference to ready-to-eat fish foods. For this purpose, anchovy patties were made, and microbiological, sensory and color changes of anchovy patties during refrigerated storage were investigated. The other discarded fish species can be used for making fish patties. The variety of fish patties can be increased and discarded fish can be evaluated on this way.

摘要本研究研究了凤尾鱼肉饼在冷藏过程中的微生物学、感官和颜色变化。贮藏期间，总活菌数和心营养菌数增加，感官评分下降。第5天细菌总数超过106 cfu/g的临界限值。贮藏期间未检出酵母菌、金黄色葡萄球菌和大肠杆菌。第5天，鳀鱼肉饼的L*、a*、b*值分别从36.8±1.2、4.67±1.00、13.0±2.12变化为35.3±3.8、4.20±0.89、14.12±2.76。直到第4天，凤尾鱼肉饼被确定为“可接受”，但在第5天，根据微生物和感官分析结果，凤尾鱼肉饼不再可接受。凤尾鱼的风味和口感非常适合做肉饼。近年来，人口中越来越多的职业妇女导致了直接消费者对即食鱼类食品的偏好。为此，制作了凤尾鱼肉饼，并对冷藏过程中凤尾鱼肉饼的微生物、感官和颜色变化进行了研究。其他被丢弃的鱼种可以用来做鱼饼。通过这种方法可以增加鱼片的品种，并对废弃鱼进行评价。
{"title":"MICROBIOLOGICAL, SENSORY AND COLOR CHANGES OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) PATTIES DURING REFRIGERATED STORAGE","authors":"BERNA KILINC","doi":"10.1111/j.1745-4573.2009.00139.x","DOIUrl":"10.1111/j.1745-4573.2009.00139.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>In this study, the microbiological, sensory and color changes of anchovy patties during refrigerated storage were investigated. Total viable bacteria and psychrotrophic bacteria counts increased, and sensory scores decreased during the storage period. Total bacteria count exceeded the critical limit of 10<sup>6</sup></i> <i>cfu/g on day 5. Yeast–molds,</i> Staphylococcus aureus <i>and</i> Escherichia coli <i>were not detected during the storage period.</i> L*, a*<i>and</i> b*<i>values of anchovy patties were changed from 36.8</i> ± <i>1.2, 4.67</i> ± <i>1.00, 13.0</i> ± <i>2.12 to 35.3</i> ± <i>3.8, 4.20</i> ± <i>0.89, 14.12</i> ± <i>2.76, respectively, on day 5. Up to day 4, anchovy patties were determined as “acceptable,” but on day 5, they were no longer acceptable according to the results of microbiological and sensory analysis.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Anchovy is very suitable for patties because of their flavor and taste. In recent years, the increasing numbers of working women of the population have led to direct consumer's preference to ready-to-eat fish foods. For this purpose, anchovy patties were made, and microbiological, sensory and color changes of anchovy patties during refrigerated storage were investigated. The other discarded fish species can be used for making fish patties. The variety of fish patties can be increased and discarded fish can be evaluated on this way.</p>\u0000 </section>\u0000 </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":"20 2","pages":"129-137"},"PeriodicalIF":0.0,"publicationDate":"2009-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00139.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63397757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 37
CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER 用秋葵粉制作牛肉饼的特点
Journal of Muscle Foods
Pub Date : 2008-12-29 DOI: 10.1111/j.1745-4573.2008.00138.x
SADETTIN TURHAN, HASAN TEMIZ, INCI SAGIR

ABSTRACT

Four different levels of okara powder (2.5, 5.0, 7.5 and 10%) were used to obtain beef patties that were compared with controls with 10 and 20% fat. Okara addition affected some quality parameters of beef patties. Although the protein, fat, ash and carbohydrate contents of raw beef patties increased by the addition of okara, moisture content decreased. The same trends (except protein content) were observed after cooking. The addition of okara reduced the cholesterol content by about 2–28% for raw beef patties and 6–23% for cooked beef patties. However, addition of okara increased the energy values for raw and cooked beef patties with respect to control with 10% fat. The WHC, cook loss and shrinkage of beef patties improved by the addition of okara. The addition of okara increased the pH, L*and b*values of raw beef patties, but did not affect a*value. The effect of okara on the sensory properties was statistically significant and the overall acceptability scores of samples decreased after more than 7.5% okara powder addition. According to these results, addition of okara powder up to 7.5% can be recommended as an extender in beef patties production to improving certain quality parameters.

PRACTICAL APPLICATIONS

Okara is an abundant by-product of the soy and tofu industries and contains valuable components, including proteins, lipids, fibers and isoflavonoids. The addition of okara powder to beef patties reduces the cholesterol content and improves WHC, cook loss, shrinkage and sensory quality of the products. Okara powder can be added up to 7.5% for the production of patties.

采用4种不同添加水平(2.5、5.0、7.5和10%)的冈草粉制备牛肉饼，并与脂肪含量为10%和20%的对照组进行比较。添加大卡拉对牛肉饼的一些品质参数有影响。原牛肉饼的蛋白质、脂肪、灰分和碳水化合物含量增加，但水分含量降低。除蛋白质含量外，烹饪后也观察到相同的趋势。原牛肉饼的胆固醇含量降低约2-28%，熟牛肉饼的胆固醇含量降低约6-23%。然而，与脂肪含量为10%的对照组相比，添加冈葵可提高生牛肉饼和熟牛肉饼的能量值。牛肉饼的WHC、蒸煮损失和收缩率均有改善。添加山楂可提高生牛肉饼的pH、L*和b*值，但对a*值没有影响。山楂粉对感官性能的影响有统计学意义，山楂粉添加量超过7.5%后，样品的总体可接受性得分下降。结果表明，在牛肉饼生产中，可推荐添加7.5%的山葵粉作为膨化剂，以改善牛肉饼的某些品质参数。Okara是大豆和豆腐工业的丰富副产品，含有有价值的成分，包括蛋白质、脂质、纤维和异黄酮。在牛肉饼中添加卡拉粉，可降低产品的胆固醇含量，改善产品的WHC、煮损、收缩率和感官品质。小冈粉的添加量可达7.5%，用于制作肉饼。
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引用次数: 29
THE EFFECT OF RACTOPAMINE AND INTRAMUSCULAR FAT CONTENT ON SENSORY ATTRIBUTES OF PORK FROM PIGS OF SIMILAR GENETICS 莱克多巴胺和肌内脂肪含量对相似遗传猪感官性状的影响
Journal of Muscle Foods
Pub Date : 2008-12-29 DOI: 10.1111/j.1745-4573.2008.00135.x
P.J. RINCKER, J. KILLEFER, P.D. MATZAT, S.N. CARR, F.K. MCKEITH

ABSTRACT

The objective of this research was to determine how marbling influences sensory properties of pork. Fresh boneless pork loins were collected from 229 barrows of the same genetic line over a 2-day period from a commercial slaughter facility. Live phase treatments included a control diet and the control diet supplemented with ractopamine (RAC) at 5 ppm for the final 28 days. Multiple 2.54-cm chops were cut for determination of proximate composition, cook loss, Warner–Bratzler shear force and sensory analysis. RAC minimally affected pH and objective color, but had no effect on other pork quality measurements. Additionally, the relationship between extractable lipid and sensory properties or shear force was weak. These results suggest that the level of intramuscular fat has little to do with the eating quality in this population of pigs.

PRACTICAL APPLICATIONS

The interest in highly marbled pork is based upon historical research that indicated increased marbling was beneficial to shear force values and sensory properties. Our research demonstrates that within a single genetic line, marbling does not dramatically affect sensory properties. Research of this type will help guide both consumers and the pork industry in a positive direction to determine factors that affect palatability and ultimately consumer satisfaction.

摘要本研究的目的是确定大理石纹如何影响猪肉的感官特性。在2天的时间内，从一家商业屠宰机构的同一遗传系的229窝猪身上收集了新鲜的无骨猪里脊肉。活期处理包括最后28天的对照日粮和添加5ppm莱克多巴胺(RAC)的对照日粮。切割多个2.54 cm的猪排，测定其近似成分、cook损失、Warner-Bratzler剪切力和感官分析。RAC对pH值和客观颜色的影响最小，但对其他猪肉质量测量没有影响。此外，可提取脂质与感官性能或剪切力的关系较弱。这些结果表明，肌内脂肪水平与该猪群的饮食质量关系不大。对高大理石纹猪肉的兴趣是基于历史研究表明，增加大理石纹有利于剪切力值和感官性能。我们的研究表明，在单个遗传系中，大理石纹不会显著影响感官特性。这种类型的研究将有助于引导消费者和猪肉行业朝着积极的方向确定影响适口性和最终消费者满意度的因素。
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引用次数: 25
CORRELATIONS AND PREDICTION EQUATIONS FOR FATTY ACIDS AND SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS RIB STEAKS FROM FORAGE-FED CATTLE AND RETAIL USDA CHOICE AND SELECT RIB STEAKS 来自饲料饲养牛和零售美国农业部选择和选择肋排的牛肉最长肌肋排的脂肪酸和感官特性的相关性和预测方程
Journal of Muscle Foods
Pub Date : 2008-12-29 DOI: 10.1111/j.1745-4573.2008.00129.x
R.T. BAUBLITS, F.W. POHLMAN, A.H. BROWN JR, Z.B. JOHNSON, D.C. RULE, D.O. ONKS, C.M. MURRIETA, C.J. RICHARDS, B.A. SANDELIN, H.D. LOVEDAY, R.B. PUGH

ABSTRACT

Rib steaks (n = 52) from forage-fed cattle and United States Department of Agriculture Choice and Select rib steaks obtained from area supermarkets were utilized to determine correlations between fatty acids and sensory characteristics, to develop prediction models for sensory characteristics, and to determine correlations among fatty acids. The beef/brothy and beef fat sensory characteristics were positively correlated (P < 0.05) with 16:0, 16:1cis-9 and 18:1, and negatively correlated (P < 0.05) with 15:0, α-18:3, 20:4, 20:5, 22:5 and 22:6. The grassy sensory characteristic was positively correlated (P < 0.05) with 15:0, 16:1trans-9, 18:0, 18:2cis-9,trans-11 (conjugated linoleic acid [CLA]), α-18:3, 20:5, 22:5 and 22:6. Regression utilizing stepwise selection to develop prediction equations for sensory characteristics indicated that the beef/brothy sensory characteristic was best predicted (P < 0.05) by the single fatty acid 20:5, with this fatty acid explaining 40% of the variation. CLA and α-18:3 were utilized in the model that best predicted (P < 0.05) milky/oily flavor, with these two fatty acids explaining 31% of the variation. These results indicate that CLA and the 20- and 22-carbon polyunsaturates have large roles in influencing flavor, causing increases in grassy and milky/oily flavor or decreasing beef/brothy flavor.

PRACTICAL APPLICATIONS

With the increase in concentrate feed costs, it has become more important to finish cattle on alternate feedstuffs, particularly forage. However, shifting cattle from concentrate to forage finishing diets may impart different sensory attributes of the beef produced. Therefore, it would be advantageous to be able to predict palatability characteristics such as beef flavor in order to correctly segregate beef into markets that seek and accept different sensory attributes. Results from this study would allow beef to be identified from its fatty acid profile as forage finished or grain finished in sensory characteristics and therefore targeted to the appropriate markets. Furthermore, with these results, it may be possible to produce and correctly classify beef from forage-finished diets that may exhibit affinities to deposition of fatty acids more closely associated with grain-finished beef, and therefore fit into those markets.

摘要利用52块草食牛肋排和美国农业部精选肋排，研究了脂肪酸与感官特性的相关性，建立了感官特性的预测模型，并确定了脂肪酸之间的相关性。牛肉肉汤和牛肉脂肪感官特征与16:0、16:1 -9和18:1呈正相关(P < 0.05)，与15:0、α-18:3、20:4、20:5、22:5和22:6呈负相关(P < 0.05)。草地感官性状与15:0、16:1反式9、18:0、18:2 - is-9、反式11(共轭亚油酸[CLA])、α-18:3、20:5、22:5、22:6呈正相关(P < 0.05)。利用逐步选择建立感官特性预测方程的回归表明，单一脂肪酸对牛肉/肉汤感官特性的预测效果最好(P < 0.05)，其比例为20:5，该脂肪酸解释了40%的变异。CLA和α-18:3在模型中最能预测乳白色/油性风味(P < 0.05)，这两种脂肪酸解释了31%的变异。这些结果表明，CLA和20-碳和22-碳多不饱和物对风味的影响较大，导致草味和乳/油味增加，牛肉/肉汤味减少。随着精料饲料成本的提高，用替代饲料，特别是草料饲喂育肥牛变得越来越重要。然而，将牛从精料日粮转变为牧草肥育日粮可能会赋予所产牛肉不同的感官属性。因此，能够预测牛肉风味等适口性特征，以便正确地将牛肉划分为寻求和接受不同感官属性的市场，将是有利的。这项研究的结果将使牛肉能够从其脂肪酸谱中确定为饲料成品或谷物成品的感官特征，从而针对适当的市场。此外，有了这些结果，就有可能生产和正确区分与谷物成品牛肉更密切相关的脂肪酸沉积有亲缘关系的饲料成品牛肉，因此适合这些市场。
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引用次数: 19
THE INFLUENCE OF POLYPHOSPHATE MARINATION ON SIMMENTAL BEEF SHEAR VALUE AND ULTRASTRUCTURE 聚磷酸盐浸泡对牛肉切变值及超微结构的影响
Journal of Muscle Foods
Pub Date : 2008-12-29 DOI: 10.1111/j.1745-4573.2008.00136.x
SHU QIN XU, GUANG HONG ZHOU, ZENG QI PENG, LI YAN ZHAO, RUI YAO

ABSTRACT

The beef semitendinosus muscles were marinated for 1, 2 or 3 days with every polyphosphate at concentration of 1, 3 and 5%. Disodium dihydrogen pyrophosphate significantly increased (P < 0.01) soluble collagen content compared with the other polyphosphates; tetrosodium pyrophosphate (TSPP) and sodium hexametaphosphate (SHMP) disrupted myofibrillar structure completely; Z-disks disappeared under transmission electron microscope (TEM); and myofibril bundles collapsed together. Sodium tripolyphosphate (STPP) disrupted myofibrillar structure as well, but Z-disks were still perceptible under TEM. TSPP dissolved perimysium into collagen fibers and collagen fibrils, which arranged loosely and looked like dispersed silk. Perimysium was separated into collagen fibers and collagen fibrils by STPP and SHMP, but collagen fibrils were in close contact with each other. Polyphosphates all decreased shear force significantly compared with controls (P < 0.05).

PRACTICAL APPLICATIONS

The tenderness and juiciness of meat are the most important focus of consumers. Food additives, especially polyphosphates, are generally added into fresh retail cuts as well as further processed products to improve water-holding capacity and tenderness by meat industries. The article compared the different effects of polyphosphates and the effect of concentration on the ultrastructure and shear force of meat samples, thereby offering a theoretic guidance for the practical application of polyphosphates.

用浓度分别为1、3、5%的聚磷酸盐分别浸泡牛肉半腱肌1、2、3天。与其他多磷酸盐相比，焦磷酸二氢二钠显著提高了可溶性胶原蛋白含量(P < 0.01);四焦磷酸钠(TSPP)和六偏磷酸钠(SHMP)完全破坏肌纤维结构;透射电镜下z盘消失;肌原纤维束一起塌陷。三聚磷酸钠(STPP)也破坏了肌纤维结构，但透射电镜下仍可观察到z盘。TSPP将肌周膜溶解成胶原纤维和胶原原纤维，胶原原纤维排列松散，看起来像分散的丝绸。经STPP和SHMP分离，束膜分为胶原纤维和胶原原纤维，但胶原原纤维之间接触密切。与对照组相比，聚磷酸盐均显著降低了剪切力(P < 0.05)。肉的嫩度和多汁性是消费者最关注的问题。食品添加剂，特别是聚磷酸盐，通常被添加到新鲜的零售切割以及进一步加工的产品中，以提高肉类工业的保水能力和嫩度。本文比较了聚磷酸盐的不同作用以及浓度对肉类样品超微结构和剪切力的影响，从而为聚磷酸盐的实际应用提供理论指导。
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引用次数: 25
COOKING CHARACTERISTICS OF CHEVON MARINATED WITH GINGER RHIZOME EXTRACT IN DIFFERENT STORAGE PERIODS 姜浸膏腌制西瓜不同贮存期蒸煮特性研究
Journal of Muscle Foods
Pub Date : 2008-12-29 DOI: 10.1111/j.1745-4573.2008.00130.x
V.D. PAWAR, G.M. MACHEWAD, B.D. MULE

ABSTRACT

The biceps femoris muscles of 12-month-old Osmanabadi goats in the prerigor state were chilled for 24 h at 4 ± 1C, and then cut in 3 × 3 cm chunks and randomly divided into five groups. The chunks were marinated in ginger rhizome extract (GRE) at 1, 3, 5 and 7% along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate. The samples were packed in low-density polyethylene bags and stored at refrigerated storage condition at 4 ± 1C for 1, 3, 5 and 7 days. After storage, samples were drawn and the cooking characteristics were determined following the related storage periods. The marination of chevon chunks at 5% GRE improved the cooking yield (83.5–87.9%), cooked density (0.86–0.94%) and gain in height (10.4–8.9%), whereas reduction in diameter (10.1–8.8%) and emulsion stability (12.5–10.44%) were lower than other levels of GRE at all periods of storage.

PRACTICAL APPLICATIONS

Chevon is mostly stored at refrigeration conditions to increase its shelf life. However, there is not a limit of acceptability of chevon for the psychrophilic microorganisms that are important to estimate spoilage of refrigerated foods and also its texture. Marination of chevon with ginger rhizome extract at the 5% level along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate, and then storage at a refrigerated condition could prevent the spoilage and improve the texture. These levels of marination will be helpful in further studies to decide how long the chevon could be kept safe and tender.

取12月龄Osmanabadi山羊的股二头肌，在4±1C温度下冷冻24 h，然后切成3 × 3 cm的块，随机分为5组。用姜根提取物(GRE)和600 ppm的抗坏血酸、2%氯化钠和0.5%三聚磷酸钠分别以1、3、5、7%的浓度浸泡。将样品装入低密度聚乙烯袋中，在4±1C冷藏条件下保存1、3、5、7天。贮存后，提取样品，并根据相关的贮存期测定其蒸煮特性。在5% GRE条件下浸泡后，其蒸煮率(83.5 ~ 87.9%)、蒸煮密度(0.86 ~ 0.94%)和蒸煮高度(10.4 ~ 8.9%)均有显著提高，但其直径(10.1 ~ 8.8%)和乳化稳定性(12.5 ~ 10.44%)均低于其他水平。实际应用雪佛龙大多储存在冷藏条件下，以增加其保质期。然而，对于估计冷藏食品的腐败及其质地很重要的嗜冷微生物来说，chon的可接受性并没有限制。生姜提取物以5%的浓度与600 ppm的抗坏血酸、2%的氯化钠和0.5%的三聚磷酸钠一起腌制，冷藏后可防止变质，改善口感。这些腌制程度将有助于进一步的研究，以确定奶酪可以安全、鲜嫩地保存多久。
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引用次数: 3
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