Forthcoming Articles https://www.rlyj.net.cn EN-US https://www.rlyj.net.cn/EN/current.shtml https://www.rlyj.net.cn 5 the article by electronic nose, sensory evaluation and solid-phase microextraction coupled with gas phase
chromatography mass spectrum spectrometry (SPME-GC-MS). The result showed that a total of 27 volatile flavor
compounds were identified in the fresh Cololabis saira, including hexanal, <2,4-trans,trans->heptadienal,
(E)-2-hexenal, (Z)-2-penten-1-ol, heptanal, (E,E)-2,4-hexadienal, <3-hydroxy->pentene and 2,3-pentanedione; a
total of 48 kinds of volatile flavor compounds were identified in the Cololabis saira after heat-processed, including
hexanal, cis-3-methylcyclohexanol, <2-trans->octenol trans, (Z)-3-octen-1-ol, 2,4-hexadien-1-ol, 2,4-decadien-1-ol,
<alpha-, ethyl->furan, 2-pentyl-furan and trans-2-(2-pentenyl)furan. The volatile flavor compounds of Cololabis
saira were significantly changed before and after heat processing. The relative content of fishy compounds in
alcohols, aldehydes and ketones was reduced in the smell of species and, and oil flavor, meat flavor, barbecue
aroma and other pleasant flavor compounds relative content was increased. Different heat treatment temperature
made the different flavor composition of Cololabis saira. There were significant differences in 100℃ after
heat-processed and 115℃ (or 121℃), and the 115℃ sample had higher sensory evaluation scores. The results
was helpful to Cololabis saira heat working temperature selection and optimization for products.]]> drumsticks, conditions for the UHP group of 200 MPa, 400 MPa, 600 MPa for 10 min and 15 min were used,
while 80℃/30 min for the thermal sterilization. The results showed: UHP group had higher water loss than control
group. As the pressure rises, luminance value of samples in UHP group firstly declined then showed a slight rise.
Except for 200 MPa /10 min treatment group, there was no significant difference between thermal sterilization
group and UHP group in luminance value. Samples showed higher viscosity value and shear force after thermal
sterilization compared to UHP treatment, while had a decrease in hardness after either thermal sterilization or UHP
treatment. Compared to thermal sterilization group, samples of UHP group had higher content of alkanes and
alcohols but lower content of ketones. UHP treatment could inhibit the growth of spoilage organisms in the
samples and extend the shelf-life of braised chicken drumsticks by 30 days. Thermal sterilization had the same
effect as 600 MPa treatment group.]]> and food industries.In this experiment, a commercially available pork and backfat (8:2) as raw
meat, add fermentation strain (WBL-45 composite strain), various accessories and Moringa
powder seasoning made from fermented sausage processed, research on Moringa fermented
sausages physicochemical properties and N- nitrosamine content. Test set respectively CK group
(not adding sodium nitrate, vitamin C, vitamin E and moringa), SN group (0.3 g/kg only add
sodium nitrate), VC group (add 0.3 g/kg of sodium nitrate and 0.5 g/kg (vitamin C), moringa
group (14.53 g/kg moringa add) and VE group (add 0.3 g/kg of sodium nitrate and 0.2 g/kg
vitamin E) five times. During the ripening, respectively 0, 1, 4, 7, 15 (day) and the storage period
of the first week, second week, the third week and the fourth week determination of each water
activity value of fermented sausage,a*value, peroxide value, nitrite content and content of
N-nitrosamines. The results showed that: Moringa group were bright green, the color is more
beautiful; Moringa group Aw value of fermented sausages, nitrite content and the value of POV
and VC group and VE group difference were not significant; at the same time, the residual amount
of nitrite and N- nitrosamine content did not exceed the national standard. The test showed that
Moringa powder can safely use, there are prospects for development, high superiority, such
fermented sausages safe, high quality and unique flavor.The test showed that Moringa powder can
safely use, there are prospects for development, high superiority, such fermented sausages safe,
high quality and unique flavor.]]> oven roasted whole lamb and refrigerated after heat mutton flavor ingredients was extraction by solid phase
micro-extraction. The determination of aroma components was analyzed by gas chromatography - mass
spectrometry combined and principal component analysis. The results showed that the refrigeration heat recovery
after roasted whole lamb flavor components than baked at the end of the total increase of 66 species, the largest
increase in kinds of three kinds of aromatic hydrocarbons, aldehydes, alcohols, respectively, an increase of 22, 12,
10. Principal component analysis results showed that 9 flavor substances of refrigeration heat recovery after
baking aroma quality of sheep effect can be divided into aldehydes, acids and other substances; phenols;
hydrocarbons, aromatic hydrocarbons and esters; alcohols and ketones, such as the four major categories. Together,
they form the roast mutton characteristic of aroma components.]]> process of meat spoilage, which are often used as chemical indicator to evaluate meat
freshness. In this paper, the formation of biogenic amines in meat and its relationship
with meat spoilage were introduced; the methods for evaluating the freshness of fish
meat, pork, beef and chicken were reviewed. In the end, the research status and the
future research emphasis of biogenic amines fresh index in meat were summarized
and discussed.]]> In this study, we analyzed developing status, influence factors, countermeasures and suggestions of natural casing
industry by systematic analysis and summary of the literatures. Furthermore, we mainly analyzed development
factors which included veterinary drug residue, bacterial contamination, animal epidemics and proposed effective
suggestions for the purpose of providing useful references for development of natural casing.]]> effect of microwave and ultrasonic assisted treatment on fatty acid of dried goat meat, microwave and ultrasonic
were used to treat dried Hengshan goat meat, and gas chromatograph-mass spectrometer (GC-MS) was applied to
measure the types and content of fatty acid in dried goat meat with two treatment methods. The results showed that
compared with the fatty acids of dried Hengshan goat meat, microwave and ultrasonic assisted treatment have no
effect on the types of fatty acid, while significantly effect on the percentage of fatty acids. The percentage of total
SFA was significantly decreased (P<0.05), and the percentage of total PUFA and the value of P/S were
significantly increased by microwave assisted treatment (P<0.05), as well as a decrease in the value of n-6/n-3
PUFAs (P<0.05), making it reach the level of nutritional recommendations. Ultrasonic assisted treatment has not
significant effect on the percentage of total SFA, MUFA and PUFA (P>0.05), while significantly decreased the
percentage of C14:0 and C16:1 cis-9 (P<0.05). Conclusion, fatty acid nutritive value of dried Hengshan goat meat
could be improved through the microwave and ultrasonic assisted treatment, especially through the microwave
assisted treatment, which had an important guiding significance on dried Hengshan goat meat processing and
utilization.]]> developed for the simultaneous determination of 19 mineral elements (Mg, K, V, Cr, Mn, Fe, Ni, Cu, Zn, Ge, As,
Se, Cd, Sn, Sb, Tb, Hg, Pb and Bi) in seafood. After the samples were pretreated by microwave digestion under
HNO3-H2O2, octopole collision-reaction system(ORS) was used to eliminate the polyatomic interferences. Sc, Rh,
In and Ir were used as internal standard elements to compensate matrix effect and signal drift. The results indicated
that the concentrations and responses of each element showed a good linear relationship in the range of 0~50 mg/L
and the linear correlation coefficient was not less than 0.9995. The limits of detection (LOD) were in the range of
0.004 ~80.11 μg/L. The established method was validated by analyzing the National Standard Reference Material
of scallop (GBW10024), prawn (GBW10050) and oyster (GBW10068), which obtained the relative standard
deviation values of reproducibility (n=6) were 0.8%~15.2%,and the analysis results were all in material reference
range.]]> kinds of fried fish ball were cooked with sunflower oil, peanut oil, soybean oil, corn oil as deep-fat frying oil. In
order to evaluate the influence of oil type on the quality and safety of fried fish balls, the cooking loss, lipid
oxidation (TBARs), nitrite residue and the content of N-nitrosamines in the fried fish balls were analyzed. The
results showed that the type of frying oil has significant influence on the above mentioned index. The
fish balls fried in Peanut oil, the oil with better oxidation stability, had better structure and lower cooking loss,
while the fish balls fried in sunflower seed oil, the oil with poor oxidation stability, had worse structure and higher
cooking loss. Lipid oxidation was induced after frying, the samples were ordered according to TBARs value as
peanut oil (1.0 mg/kg)<corn oil<soybean oil<sunflower seed oil (4.8 mg/kg) fried fish balls. N-nitrosamines
formed after frying and the samples were ordered according to the amount of N-nitrosamines as sunflower seed oil
(12.52 g/kg) <peanut oil <soybean oil<corn oil (19.91 g/kg) fried fish balls. NPYR was predominant (8.68-11.22
μg/kg) in 9 kinds of detected N-nitrosamines, followed by NDPA (1.63-1.90 μg/kg) and NDBA (1.19-1.48 μg/kg).
It is necessary to select suitable deep-fat frying oil, and to apply corresponding methods to reduce lipid oxidation
and N-nitrosamine formation in the manufacture of fried fish balls.]]>