用和无花果粉提高山羊肉发酵香肠的质量,用于老年人
Shine Htet Aung1,2, Rupasinghe Ramesh Nimantha1, Young-Sun Choi3
1Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
Food science of animal resources
|March 13, 2026
概括
将和无花果粉添加到山羊肉发酵香肠中,提高了它们的质量. 这些水果粉提高了柔软度,营养价值和整体接受度,使它们成为更健康的选择.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 发酵技术的发酵技术
背景情况:
- 羊肉香肠是一种有价值的蛋白质来源.
- 发酵增强了香肠的特性,但需要优化.
- 和无花果粉具有潜在的功能益处.
研究的目的:
- 为了评估和无花果粉对山羊肉发酵香肠的影响.
- 为了确定最佳度以改善物理化学和感官特性.
- 评估营养和质量方面的改进.
主要方法:
- 羊肉香肠是用不同度 (0.1%,0.25%,0.5%) 的和无花果粉制成的.
- 物理化学分析包括水分,pH值,颜色 (CIE L*a*),脂肪,蛋白质和抗氧化活性.
- 进行了感官评估和微生物计数 (总盘子计数).
主要成果:
- 和无花果粉增加了水分,抗氧化活性,CIE L*,蛋白质降解和柔软性.
- 增加的粉末度降低了pH,脂肪,CIE a*,蛋白质,微生物负载,甲基球蛋白和残留酸盐.
- 0.5%的粉显著降低了微生物负载和酸盐;0.5%的无花果粉改善了柔软性和减少了脂肪.
- 观察到0.5%的和0.25%的无花果粉处理的总体接受率最高.
- 特定度显示有有益的脂肪酸特征.
结论:
- 和无花果粉对山羊肉发酵香肠的质量产生了积极的调节.
- 最佳度可以提高营养价值,感官属性和保质期.
- 这些经过处理的香肠是满足消费者营养需求的有希望的选择.
相关概念视频
01:18Formulation and Manufacturing Process: Physical Attributes of Generic Tablets and Capsules
414
Bioequivalence in generic drugs, such as tablets and capsules, refers to their pharmaceutical equivalence to the brand-name counterparts. However, for therapeutic equivalence, manufacturers must also consider physical attributes like size, shape, and weight (FDA Guidance for Industry, December 2003). Discrepancies in these aspects could impact patient compliance and cause medication errors. For instance, swallowing difficulties, often experienced with larger tablets or capsules, can lead to...
414
01:27Pharmacodynamics in Geriatric Patients: Effects of Age
354
Age-related pharmacokinetic changes are extensively documented, but understanding age-related pharmacodynamic alterations is relatively limited. This knowledge gap can be partly attributed to the complexity of developing appropriate measures of drug responses compared to bioanalytical methods for determining drug concentrations.Most information regarding age-related differences in human pharmacodynamics originates from cross-sectional studies. However, these studies assume that observed mean...
354
01:29Microbes in Food Production
383
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
383
01:27Microbes in the Production of Fermented Foods
297
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
297
01:23Microbial Spoilage of Food
200
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
200
01:25Production of Organic Acids
105
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
105