西式肉制品主要加工技术研究
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摘要
为更好地推动西式肉制品加工技术在肉制品加工中的应用发展,介绍了低温腌制技术、盐水注射技术、真空滚揉技术、嫩化技术、栅栏技术、烟熏技术6种常用的西式肉制品主要加工技术。主要论述了低温腌制技术、盐水注射技术、真空滚揉技术、嫩化技术、栅栏技术、烟熏技术这6种主要加工技术的特点和作用,同时阐述了在各类肉制品加工中的相关研究以及在肉制品加工生产与研究中的相关应用,并浅谈了6种加工技术的研究展望,以期为今后的肉制品加工研究提供一些方向。
In order to better promote the application and development of processing technologys of western meat products in meat processing,six processing technologys of western meat products which were commonly used such as low-temperature curing technology, brine injection technology, vacuum rolling technology,tenderization technology,fence technology,and smoking technology were introduced. It mainly discussed the features and functions of the six processing technologies such as low-temperature curing technology,brine injection technology,vacuum rolling technology,tenderization technology,fence technology,and smoking technology. At the same time,the related research in the processing of various meat products and the related application in the processing,production and research of meat products were described. And it also discussed the research prospects of various processing technologies to provide some directions for future research on meat processing.
In order to better promote the application and development of processing technologys of western meat products in meat processing,six processing technologys of western meat products which were commonly used such as low-temperature curing technology, brine injection technology, vacuum rolling technology,tenderization technology,fence technology,and smoking technology were introduced. It mainly discussed the features and functions of the six processing technologies such as low-temperature curing technology,brine injection technology,vacuum rolling technology,tenderization technology,fence technology,and smoking technology. At the same time,the related research in the processing of various meat products and the related application in the processing,production and research of meat products were described. And it also discussed the research prospects of various processing technologies to provide some directions for future research on meat processing.
引文
[1]张佳敏,王卫.中国肉类生产、加工和产品安全现状及发展趋势[J].食品科技,2010,35(7):171-175
[2]于智峰,赵立庆,郑君君,等.西式加工技术在传统酱卤肉制品中的应用[J].肉类工业,2011(10):1-4
[3]罗智华.浅谈西式肉制品工艺在广式腊制品生产中的应用[J].广州食品工业科技,1999,61(1):6-7
[4]杨家林,董宝炎.应用真空渗透腌制技术的红尾鱼产业化加工技术[J].鄂州大学学报,2014,24(2):94-96
[5]刘承,周永昌.低盐高效、低温真空动态腌制淡水鱼加工技术研究[J].肉类工业,2016(5):26-30
[6]Defreitas Z,Sebranek J G,Olson d G,et al.Carrageenan effects on salt soluble meat proteins in model systems[J].Journal of Food Science,1997,38(62):539-543
[7]XIONG Y L,Noe D C,Moody W G.Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affectd by pH and salt[J].Journal of Food Science,1999,64(3):550-554
[8]崔建云,任发政,张厚军.腊肉注射腌制工艺的试验研究[J].肉类工业,2010(10):9-10
[9]贾娜,李博文,孔保华.盐水注射及食用胶对酱牛肉品质的影响[J].食品与发酵工业,2015,41(3):96-99
[10]王玉田,李轶欣.盐水注射法对沟帮子熏鸡腌制效果的影响[J].食品研究与开发,2009,30(6):56-68
[11]韩玲.低温酱卤牦牛肉生产工艺研究[J].食品科学,2003,24(3):89-93
[12]SiróI,Vén Cs,Balla Cs,et al.Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat[J].Journal of Food Engineering,2009,91(2):353-362
[13]Szerman N,Gonzalez C B,Sancho A M,et al.Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters,physical properties and visual appearance of sous vide cooked beef[J].Meat Science,2007,76(3):463-473
[14]王兆明,贺稚非,李洪军,等.真空滚揉腌制对伊拉兔肉品质特性的影响[J].食品科学,2015,36(17):54-58
[15]刘巧瑜,白卫东,黄敏.牛肉真空滚揉条件对白卤牛肉品质和出成率的影响[J].食品与发酵工业,2013,39(2):205-212
[16]张东,甘潇,王鑫月,等.响应面优化腊肉脉动真空滚揉腌制工艺[J].食品与发酵工业,2017,43(10):124-130
[17]杨秋丽,杨阳,周昌瑜,等.真空滚揉时间对风干过程中腊板鹅理化品质的影响[J].核农学报,2016,30(6):1149-1156
[18]徐洁洁.熏马肉加工过程中腌制及真空滚揉技术研究[D].乌鲁木齐:新疆农业大学,2014
[19]Bendall JR.The Electrical Ptimulation of Carcass of Meat Animals.In:Developments in Meat Science-1.R.Lawie,Ed[M].London:Applied Science Publishing Ltd,1980:37-59
[20]王莉,王玉涛,郭丽君,等.电刺激对宰后牦牛肉成熟过程中肌钙蛋白-T和肌间线蛋白及嫩度的影响[J].食品工业科技,2017,38(11):65-75
[21]田园.低压电刺激对成熟过程中牦牛肉品质的改善[D].兰州:甘肃农业大学,2015
[22]朱秀娟,余群力,李儒仁,等.采用响应面优化法研究木瓜蛋白酶嫩化牦牛肉的条件[J].食品工业科技,2013(20):230-234
[23]周丹,文连奎,董周永,等.响应面试验优化超声波辅助木瓜蛋白酶嫩化河蚌肉工艺[J].食品科学,2016,37(4):62-67
[24]张坤,王道营,张淼,等.高强度超声波对鹅胸肉嫩度及品质的影响研究[J/OL].食品科学[2018-03-15].http://kns.cnki.net/kcms/detail/11.2206.TS.20170713.1145.106.html
[25]卿丹丹.鹅肉的嫩化及鹅骨在乳化香肠中的应用[D].成都:四川农业大学,2016
[26]Leistner L,Gorris L G M.Food preservation by hurdle technology[J].Trends in Food Science&Technology,1995,6(2):41-46
[27]赵静,严蓉,李红征.栅栏技术延长牦牛肉肠货架期的应用研究[J].肉类研究,2006(2):28-30,33
[28]张伟威,罗瑞明,胡聪.栅栏技术在传统清蒸羊羔肉低温制品加工中的应用[J].食品工业科技,2014,35(19):220-224
[29]郭燕茹.基于抗菌包装和冷杀菌工艺的栅栏技术在鱼糜制品品质控制中的应用研究[D].上海:上海海洋大学,2015
[30]包骏,邓放明.栅栏技术在预包装鸭脯串生产过程中的应用研究[J].食品与机械,2015,31(3):212-218
[31]Haley M,Haley M,Tykwinski R.Carbon-rich compounds:from molecules to materials[M].Hong Kong:Die Deutsche Bibliothek,2006
[32]王琼,李聪,高磊峰,等.不同类型烟熏香精对西式培根风味的影响[J].现代食品科技,2017,33(7):220-229
[33]赵冰,王静,戚彪,等.烟熏工艺对清真牛肉香肠品质的影响[J].食品科学,2014,35(2):23-29
[34]钟昳茹,周辉,娄爱华,等.不同烟熏烘烤方式对湘西腊肉挥发性成分的比较[J].现代食品科技,2015,31(7):361-371
[35]汪敏.无甲醛无3,4-苯并芘中式香肠液熏技术研究[D].南京:南京农业大学,2014
[36]芮露明.传统烟熏腊肉绿色制造技术研究[D].南京:南京农业大学,2013
[37]王琼,徐宝才,于海,等.电子鼻和电子舌结合模糊数学感官评价优化培根烟熏工艺[J].中国农业科学,2017,50(1):161-170
[38]冯宪超,白云,贾旭,等.射频加热和蒸煮加热对西式火腿品质和肌原纤维蛋白特性的影响[J].南京农业大学学报,2017,40(2)346-351
[39]张雯,冯朝辉,唐艺,等.改性肠衣对西式预煮香肠理化性质的影响[J].食品工业科技,2016,37(19):49-52
[40]王金斌,李文,白蓝,等.基于核酸分子学方法的肉类成分鉴别技术研究进展[J].食品科学,2017,38(11):318-323
[41]韩薇薇.生命周期理论视角下的食品碳足迹分析及其应用研究进展-以国外主要肉类食品为例[J].食品工业科技,2017,38(15):329-334
[2]于智峰,赵立庆,郑君君,等.西式加工技术在传统酱卤肉制品中的应用[J].肉类工业,2011(10):1-4
[3]罗智华.浅谈西式肉制品工艺在广式腊制品生产中的应用[J].广州食品工业科技,1999,61(1):6-7
[4]杨家林,董宝炎.应用真空渗透腌制技术的红尾鱼产业化加工技术[J].鄂州大学学报,2014,24(2):94-96
[5]刘承,周永昌.低盐高效、低温真空动态腌制淡水鱼加工技术研究[J].肉类工业,2016(5):26-30
[6]Defreitas Z,Sebranek J G,Olson d G,et al.Carrageenan effects on salt soluble meat proteins in model systems[J].Journal of Food Science,1997,38(62):539-543
[7]XIONG Y L,Noe D C,Moody W G.Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affectd by pH and salt[J].Journal of Food Science,1999,64(3):550-554
[8]崔建云,任发政,张厚军.腊肉注射腌制工艺的试验研究[J].肉类工业,2010(10):9-10
[9]贾娜,李博文,孔保华.盐水注射及食用胶对酱牛肉品质的影响[J].食品与发酵工业,2015,41(3):96-99
[10]王玉田,李轶欣.盐水注射法对沟帮子熏鸡腌制效果的影响[J].食品研究与开发,2009,30(6):56-68
[11]韩玲.低温酱卤牦牛肉生产工艺研究[J].食品科学,2003,24(3):89-93
[12]SiróI,Vén Cs,Balla Cs,et al.Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat[J].Journal of Food Engineering,2009,91(2):353-362
[13]Szerman N,Gonzalez C B,Sancho A M,et al.Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters,physical properties and visual appearance of sous vide cooked beef[J].Meat Science,2007,76(3):463-473
[14]王兆明,贺稚非,李洪军,等.真空滚揉腌制对伊拉兔肉品质特性的影响[J].食品科学,2015,36(17):54-58
[15]刘巧瑜,白卫东,黄敏.牛肉真空滚揉条件对白卤牛肉品质和出成率的影响[J].食品与发酵工业,2013,39(2):205-212
[16]张东,甘潇,王鑫月,等.响应面优化腊肉脉动真空滚揉腌制工艺[J].食品与发酵工业,2017,43(10):124-130
[17]杨秋丽,杨阳,周昌瑜,等.真空滚揉时间对风干过程中腊板鹅理化品质的影响[J].核农学报,2016,30(6):1149-1156
[18]徐洁洁.熏马肉加工过程中腌制及真空滚揉技术研究[D].乌鲁木齐:新疆农业大学,2014
[19]Bendall JR.The Electrical Ptimulation of Carcass of Meat Animals.In:Developments in Meat Science-1.R.Lawie,Ed[M].London:Applied Science Publishing Ltd,1980:37-59
[20]王莉,王玉涛,郭丽君,等.电刺激对宰后牦牛肉成熟过程中肌钙蛋白-T和肌间线蛋白及嫩度的影响[J].食品工业科技,2017,38(11):65-75
[21]田园.低压电刺激对成熟过程中牦牛肉品质的改善[D].兰州:甘肃农业大学,2015
[22]朱秀娟,余群力,李儒仁,等.采用响应面优化法研究木瓜蛋白酶嫩化牦牛肉的条件[J].食品工业科技,2013(20):230-234
[23]周丹,文连奎,董周永,等.响应面试验优化超声波辅助木瓜蛋白酶嫩化河蚌肉工艺[J].食品科学,2016,37(4):62-67
[24]张坤,王道营,张淼,等.高强度超声波对鹅胸肉嫩度及品质的影响研究[J/OL].食品科学[2018-03-15].http://kns.cnki.net/kcms/detail/11.2206.TS.20170713.1145.106.html
[25]卿丹丹.鹅肉的嫩化及鹅骨在乳化香肠中的应用[D].成都:四川农业大学,2016
[26]Leistner L,Gorris L G M.Food preservation by hurdle technology[J].Trends in Food Science&Technology,1995,6(2):41-46
[27]赵静,严蓉,李红征.栅栏技术延长牦牛肉肠货架期的应用研究[J].肉类研究,2006(2):28-30,33
[28]张伟威,罗瑞明,胡聪.栅栏技术在传统清蒸羊羔肉低温制品加工中的应用[J].食品工业科技,2014,35(19):220-224
[29]郭燕茹.基于抗菌包装和冷杀菌工艺的栅栏技术在鱼糜制品品质控制中的应用研究[D].上海:上海海洋大学,2015
[30]包骏,邓放明.栅栏技术在预包装鸭脯串生产过程中的应用研究[J].食品与机械,2015,31(3):212-218
[31]Haley M,Haley M,Tykwinski R.Carbon-rich compounds:from molecules to materials[M].Hong Kong:Die Deutsche Bibliothek,2006
[32]王琼,李聪,高磊峰,等.不同类型烟熏香精对西式培根风味的影响[J].现代食品科技,2017,33(7):220-229
[33]赵冰,王静,戚彪,等.烟熏工艺对清真牛肉香肠品质的影响[J].食品科学,2014,35(2):23-29
[34]钟昳茹,周辉,娄爱华,等.不同烟熏烘烤方式对湘西腊肉挥发性成分的比较[J].现代食品科技,2015,31(7):361-371
[35]汪敏.无甲醛无3,4-苯并芘中式香肠液熏技术研究[D].南京:南京农业大学,2014
[36]芮露明.传统烟熏腊肉绿色制造技术研究[D].南京:南京农业大学,2013
[37]王琼,徐宝才,于海,等.电子鼻和电子舌结合模糊数学感官评价优化培根烟熏工艺[J].中国农业科学,2017,50(1):161-170
[38]冯宪超,白云,贾旭,等.射频加热和蒸煮加热对西式火腿品质和肌原纤维蛋白特性的影响[J].南京农业大学学报,2017,40(2)346-351
[39]张雯,冯朝辉,唐艺,等.改性肠衣对西式预煮香肠理化性质的影响[J].食品工业科技,2016,37(19):49-52
[40]王金斌,李文,白蓝,等.基于核酸分子学方法的肉类成分鉴别技术研究进展[J].食品科学,2017,38(11):318-323
[41]韩薇薇.生命周期理论视角下的食品碳足迹分析及其应用研究进展-以国外主要肉类食品为例[J].食品工业科技,2017,38(15):329-334