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Salami sausage lipid antioxidant method

A salami sausage, anti-oxidation technology, applied in the field of food science/meat science, can solve the impact on product flavor, texture and color, the decline in the acceptability of pork sausage, the impact on product nutritional value, food value, commercial value and safety To improve the sausage color, control the quality and reduce the degree of lipid oxidation

Pending Publication Date: 2019-09-20
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fat content was also associated with a higher degree of lipid oxidation during storage and reduced consumer acceptability of pork sausages due to rancidity caused by lipid oxidation
At the same time, fat oxidation will also lead to the degradation of fat and protein, which will affect the flavor, texture and color of the product, and then affect the nutritional value, edible value, commercial value and safety of the product

Method used

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  • Salami sausage lipid antioxidant method
  • Salami sausage lipid antioxidant method
  • Salami sausage lipid antioxidant method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1 Preparation of Lipid Antioxidant Salami

[0026] Wheat bran extract was prepared as follows:

[0027] (1) Preparation of wheat bran insoluble dietary fiber: After crushing and sieving 100 g of wheat bran, place it in an autoclave for 60 minutes to inactivate endogenous enzymes. Add 1000 mL of deionized water and stir continuously at 60°C to allow it to fully absorb water and swell, adjust the pH of the mixture to 7.5, then add 7.5mL of heat-resistant α-amylase, and stir at 95°C for 40 minutes. After the suspension is cooled to 60°C, adjust its pH value to 7.5, add 3.0mL of alkaline protease, stir and react at 60°C for 30min, adjust the pH to 4.5 with 325mmol / L HCl, then add refined glucoamylase 3.5mL was reacted for 30min. After the reaction, the precipitate was obtained by centrifugal filtration, washed with hot distilled water until no obvious suspended matter was seen, and then rinsed with ethanol and acetone (V:V=95:1) respectively until the supernatant ...

Embodiment 2

[0039] Example 2 Determination of Fat Oxidation Degrees of Salami Sausages at Each Ripening Stage

[0040] (1) Preparation of the standard curve: Accurately weigh 0.2000g of triethyl phosphate TEP in a volumetric flask and set the volume to 1000mL, which is the 200mg / L TEP standard solution, and then dilute it into a 2mg / L TEP standard solution. In a 15.0mL test tube, add 0, 0.8, 1.6, 2.4, 3.2, 4.0, 5.0mL of 2mg / L TEP standard solution, make up to 5.0mL with deionized water, then add 5.0mL of 0.02mol / L sulfur Take the TBA solution of barbituric acid in a boiling water bath for 30 minutes, take it out and cool it in running water for 10 minutes, measure the absorbance at a wavelength of 532 nm, and draw a standard curve according to the obtained results.

[0041] (2) Determination of sample TBARS value: Weigh 5 g of the chopped sample prepared in Example 1 into a 50 mL centrifuge tube, add 25 mL of trichloroacetic acid containing 0.1 g of EDTA-2Na with a volume concentration of...

Embodiment 3

[0044] Effect of Example 3 Wheat Bran Extract on the Color of Salami Sausage

[0045] The color of meat products reflects the freshness and quality of meat products. It is an important indicator to measure the quality of meat products and an important basis for consumers to choose. The present invention simultaneously studies the influence of wheat bran extract on the color of salami sausage.

[0046] Remove the 5 different positions of the sausage without the casing, cut the sausage with a thickness of 1cm, and make 3 parallel sausages in each group. Use the CM-600d1 color difference meter to measure, first use the white board and blackboard that comes with the instrument to correct and measure, and record a * , b * value. The fresh cut surfaces of sausages at different maturity stages were taken respectively to measure the chromaticity value, where a * Indicates the range from red to green, b * Indicates the range from yellow to blue. In order to reduce b * The interf...

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Abstract

The invention discloses a salami sausage lipid antioxidant method, belonging to the technical field of food science / meat science. According to the method, a wheat bran extract is added into salami sausage, and the addition amount is 25-27g / kg according to the quality of the salami sausage. The wheat bran extract contains ferulic acid, arabinose and xylose, wherein the content of the ferulic acid relative to the wheat bran extract is 10-12 mg / g. A reasonable dose of the wheat bran extract rich in the ferulic acid is added into the pork salami sausage, so that the lipid oxidation degree of the sausage is effectively reduced, the color and luster of the sausage are improved to a certain extent, and the quality of the salami sausage can be better controlled.

Description

technical field [0001] The invention relates to a salami lipid anti-oxidation method, which belongs to the field of food science / meat science and technology. Background technique [0002] Salami is a fermented meat product with unique flavor, comprehensive nutritional value and long shelf life. The development and production of salami suitable for domestic consumers has gradually become a new direction for the development of domestic meat products. Oxidation of fat and protein is the most important factor affecting the quality of pork salami besides microbial contamination. As an important component of pork salami products, fat affects the tenderness and juiciness of the sausage, and the slight oxidation of fat can produce volatile compounds that contribute to the enhancement of aroma and flavor characteristics. However, fat content was also associated with a higher degree of lipid oxidation during storage and reduced consumer acceptability of pork sausages due to rancidity...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23L5/41A23L13/70
CPCA23B7/154A23L5/41A23L13/74A23V2002/00
Inventor 刘英丽王静万真孙宝国
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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