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Quick Search     Adv Search 2025 Vol. 39, No. 4 Published: 2025-04-30 Reviews Package & Storage Basic Research Analysis & Detection        Basic Research 1 Influence of Partial Replacement of NaCl with Other Chloride Salts on the Regulation of Endogenous Enzymes and Texture Quality of Dry-Cured Pork Coppa GAO Hang, ZHANG Xin, XI Liqin, LI Jiapeng, CHEN Xi, XIONG Suyue, WANG Shouwei DOI: 10.7506/rlyj1001-8123-20241028-282 In order to reduce the sodium content of dry-cured pork coppa, partial replacement of other chloride salts was applied. The effect of different replacement schemes on the regulation of endogenous enzymes and texture quality of dry-cured pork coppa was investigated by evaluating the physicochemical properties, protein degradation, free amino acids composition, endogenous protease activity, and texture characteristics during the manufacturing process. The results showed that arginine aminopeptidase activity, leucine aminopeptidase activity, proteolysis, and springiness increased in the 75% NaCl + 15% KCl + 5% CaCl2 + 5% MgCl2 group as compared to the control group (100% (m/m) NaCl). The water activity decreased, and proteolysis, taste amino acid content, leucine aminopeptidase activity, dipeptidyl peptidase I, and dipeptidyl peptidase IV activities increased in the 75% NaCl + 15% KCl + 5% CaCl2 + 5% ZnCl2 group relative to the control group. The 75% NaCl + 15% KCl + 5% MgCl2 + 5% ZnCl2 group showed enhanced proteolysis, augmented activities of alanine aminopeptidase, arginine aminopeptidase, leucine aminopeptidase, and dipeptidyl peptidase I, and reduced product hardness. The above results indicated that partial replacement of NaCl with the selected combinations of KCl, CaCl2, MgCl2, and ZnCl2 reduces the sodium content of dry-cured pork coppa while guaranteeing product quality. 2025 Vol. 39 (4): 1-10 [Abstract] ( 47 ) 全文 ( 22 )        Analysis & Detection 11 Rapid Determination of Indoleacetic Acid in Meat by Single-Step, Cheap, Effective, Rugged, and Safe (SinChERS) Purification Coupled with Gas Chromatography-Mass Spectrometry LI Xia, GAO Xifeng, CUI Yuhua, SHEN Zhonglan, CHEN Qianqian, LI Fangfang, LI Haixia, XU Dawei, LI Xinling, LIU Yanming DOI: 10.7506/rlyj1001-8123-20241021-277 A method for the determination of indoleacetic acid in meat was established using a single-step, cheap, effective, rugged, and safe (SinChERS) purification and rapid derivatization followed by gas chromatography-mass spectrometry (GCMS). After adding water and adjusting pH to 3 by formic acid, the samples were extracted with acetonitrile, purified on a SinChERS column, and blown to dryness under nitrogen. The residue was derivatized with concentrated sulfuric acid and methanol for 1 min prior to GC-MS analysis. Quantitative was performed using the matrix external standard method. The results showed that the linear relationship of indoleacetic acid concentration and its response value was good in the range of 0.01–5.0 μg/mL, with a correlation coefficient (r2) greater than 0.999. The limit of detection was 0.003 mg/kg and the limit of quantification was 0.01 mg/kg. The average recoveries of pork, beef, and mutton samples spiked at 0.01, 0.05, and 0.10 mg/kg were 92.1% to 102.1%, with relative standard deviations (n = 6) of 2.6% to 5.7%. The method is characterized by high sensitivity and short pretreatment time, and can be used for the determination of indoleacetic acid in meat. 2025 Vol. 39 (4): 11-16 [Abstract] ( 25 ) 全文 ( 7 ) 17 Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Coupled with Odor Activity Value to Analyze the Effect of Different Deodorization Methods on Volatile Flavor Substances in Chicken Feet ZHANG Lihua, WANG Ziyang, WANG Wenbo, FAN Wen, BAI Yang, ZONG Wei DOI: 10.7506/rlyj1001-8123-20241006-258 This work was conducted in order to study the effect of different deodorization methods: a mixed extract of ginger, garlic and coriander, ozone water, yeast suspension, and ultrasonic-assisted chitosan treatment on the flavor substances of chicken feet. The sensory score for odor and an electronic nose were used to determine the composition of volatile flavor substances. Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GCMS) and odor activity value (OAV) were combined to analyze the changes of volatile flavor substances in chicken feet before and after deodorization. The results showed that a total of 81 flavor substances were detected in all deodorized samples. The types and contents of volatile substances in each group were analyzed, and it was concluded that aldehydes were the main odor source of chicken feet. The yeast suspension and ultrasonic-assisted chitosan treatment methods effectively removed aldehydes, while the other two methods masked the odor by introducing new flavor substances. Based on OAVs, 18 key flavor substances that may contribute to the odor were identified. Furthermore, based on their contents and odor analysis, hexaldehyde, nonaldehyde, benzaldehyde, trans-2-octenal, 1-octene-3-ol, and toluene were identified as odorants of chicken feet. In summary, considering the sensory score for odor and the results of principal component analysis (PCA), ultrasonicassisted chitosan treatment was the best method for deodorizing chicken feet. 2025 Vol. 39 (4): 17-23 [Abstract] ( 19 ) 全文 ( 14 ) 24 Rapid Detection of Dog-Derived Ingredients by Real-Time Recombinase-Aided Amplification LIU Mingming, YAN Haiyan, ZHOU Zhaoxu , YE Yuhua, LI Zhigang, XIAO Zhaojing DOI: 10.7506/rlyj1001-8123-20241009-261 In order to establish a real-time recombinase aided amplification (Rt-RAA) method to rapidly detect dog-derived ingredients, three pairs of primers and one exonuclease (exo) probe were designed targeting the conserved region of the cytochrome B (cytb) gene. The designed primer combinations and probe concentration were optimized. The specificity and stability of the method were evaluated by cross-reactivity and repeatability experiments. The sensitivity of the Rt-RAA method and its results for simulated mixed samples and commercial samples were compared with those of the national standard method. The results showed that the Rt-RAA method had strong specificity and good stability and could detect the target sequence in less than 30 min. The detection limit for dog-derived ingredients was 0.2%, which was significantly better than that of real-time fluorescence polymerase chain reaction (PCR). The results of the Rt-RAA method for simulated mixed samples and commercial samples were completely consistent with those of the national standard method. Therefore, Rt-RAA is suitable for the detection of dog-derived ingredients, providing a fast and accurate new method for the identification of meat-derived ingredients. 2025 Vol. 39 (4): 24-29 [Abstract] ( 17 ) 全文 ( 8 )        Package & Storage 30 Dynamic Changes and Interactions of Bacterial Communities in Processed Beef Steak at Different Storage Temperatures SHI Na, XING Chao, SONG Liping, MAO Ting, DU Jianping, LI Long, GENG Jianqiang, SUN Xiaodong, YANG Limei, LI Li DOI: 10.7506/rlyj1001-8123-20241016-264 In this study, we aimed to understand the bacterial diversity and interactions in processed beef steak at different storage temperatures. Comparative analysis of the bacterial community structure in chilled (4 ℃) and non-chilled (15 ℃) steak was performed, and the dynamic changes and interactions of bacterial communities in spoiled meat during storage at different temperatures after shelf life were analyzed using traditional microbial culture method and high throughput sequencing technology. The results showed that the total number of colonies was significantly lower at 4 ℃ than that at 15 ℃ (7.4 × 108 CFU/g versus 5.2 × 109 CFU/g) (P < 0.001). The microbiota in steak was unaffected by storage temperature, but the dominant bacterial genera varied. Carnobacterium, Latilactobacillus and Pseudomonas were the dominant spoilage genera at both storage temperatures, Brochothrix being the only dominant genus at 4 ℃ and Serratia at 15 ℃. The results of microbial community abundance correlation network analysis showed that the genera with the highest frequency of occurrence at PageRank > 0.4 were Acinetobacter and Brochothrix. There was a correlation between the relative abundance of Acinetobacter and that of Serratia, Pseudomonas, and Brochothrix, between the relative abundance of Serratia and that of Brochothrix, and between the relative abundance of Brochothrix and that of Pseudomonas at a certain storage temperature and time, indicating a potential interaction between steak spoilage bacteria. Brochothrix, Latilactobacillus and Pseudomonas may be dominant spoilage bacteria in steak. 2025 Vol. 39 (4): 30-39 [Abstract] ( 21 ) 全文 ( 9 ) 40 Preservation Effect of Liquid Cryogenic Freezing Technology on Braised Beef Sauce Packet HUI Xuekuan, CUI Shoufu, XING Yanxia, ZHU He DOI: 10.7506/rlyj1001-8123-20241017-268 In order to explore the application potential of liquid cryogenic freezing technology in the freezing treatment of prefabricated dishes, the effects of liquid frozen fast freezing versus refrigerator freezing on the preservation of braised beef were examined in comparison with fresh braised beef and braised beef refrigerated (4 ℃) for 24 h. Braised beef subjected to liquid cryogenic freezing (at ?25 ℃, OG group) or refrigerator freezing (at ?18 ℃, FG group) was stored at ?18 ℃ for up to 30 days. The texture, color, moisture content, sensory quality, protein secondary structure and volatile components of braised beef were determined after 10, 20 and 30 days. The results showed that the hardness, chewiness and springiness of braised beef decreased during storage, the decrease being smaller in OG group than FG group. For both groups, the brightness value increased first and then decreased during storage, while the redness and yellowness values showed a downward trend, smaller changes being observed for OG group. After 30 days of freezing, the moisture content of the FG group decreased from 67.45% to 49.84%, and that of the OG group from 66.75% to 57.73%. As storage time increased, the relative content of β-sheet decreased and that of random coil increased for both frozen groups, the structural stability of protein being better in OG group than FG group. Furthermore, differences in the composition of volatile substances were perceived between both frozen groups and chilled braised beef, suggesting that the two freezing methods are insufficient in maintaining the flavor of braise beef. To sum up, liquid cryogenic freezing was superior to regular freezing in maintaining the texture properties and water holding capacity of braised beef while playing a positive role in slowing down color changes and maintaining the structural stability of protein. 2025 Vol. 39 (4): 40-47 [Abstract] ( 21 ) 全文 ( 9 ) 48 Quality Changes of Ningxia Beef Cattle By-products during Frozen Storage WANG Xiaojing, WANG Jinsong, XU Feiran, ZHAO Zidan, FU Qihua DOI: 10.7506/rlyj1001-8123-20241017-270 The changes in the total volatile basic nitrogen (TVB-N) content, malondialdehyde (MDA) content, water content, protein content, cooking loss rate, total bacterial count, pH value, and color of by-products (heart, liver, tripe, and intestine) of Ningxia beef cattle after different freezing periods (at ?18 ℃ for 1, 30, 60, 90, and 180 days) were analyzed. The results showed that the pH value of bovine liver changed the fastest in the first 30 days. The brightness (L*) and yellowness values (b*) of bovine heart, liver, tripe, and intestine showed a significant upward trend (P < 0.05), whereas the reverse trend was observed for the redness value (a*) of bovine heart and liver (P < 0.05). After 180 days of freezing, the cooking loss rate and water loss of beef liver were the greatest, and so were the protein loss of bovine intestine, as well as the increase in the MDA and TVB-N contents of bovine heart. On the 90th day, for all bovine by-products, the TVB-N content approached the national standard limit and the total bacterial count exceeded 1 × 106 CFU/g, reaching the cutoff for being considered spoiled. Principal component analysis (PCA) showed significant differences in the quality attributes of bovine heart, liver, tripe, and intestine at different storage periods. Correlation analysis showed a significant negative correlation between the contents of MDA and TVB-N and protein content for all four by-products (P < 0.05 or P < 0.01). For bovine heart, there was a significant negative correlation between water content and L* and b* (P < 0.01) and MDA content was significantly positively correlated with TVB-N content, L* and b* (P < 0.01), but significantly negatively correlated with a* (P < 0.01). In summary, for all bovine by-products, quality deterioration and significant nutrient loss occurred during frozen storage, and among these, bovine liver showed the largest decrease in water-holding capacity, bovine hear the greatest degree of lipid oxidation, and bovine intestine the greatest protein loss. These by-products can be frozen at ?18 ℃ for up to 60 days. 2025 Vol. 39 (4): 48-55 [Abstract] ( 23 ) 全文 ( 10 ) 56 Effect of Irradiation on the Storage Quality of Lemon-Flavored Boneless Chicken Feet LAN Bifeng, SHEN Yongshan, WU Junshi, LI Xiangluan, MIAO Chengdu, ZHAO Wenhong DOI: 10.7506/rlyj1001-8123-20241016-267 This study investigated the effects of irradiation on the storage quality of lemon-flavored boneless chicken feet. The changes in total bacterial count, pH value, color parameters, thiobarbituric acid reactive substances (TBARs) value, peroxide value, free amino acid content and volatile flavor composition and content were analyzed in samples treated with different irradiation doses (0, 3, 6, 9, and 12 kGy). Results showed that irradiation effectively inhibited microbial growth in lemon-flavored chicken feet. The pH value and color were significantly affected by irradiation (P < 0.05). Moreover, irradiation accelerated lipid oxidation, resulting in a more pronounced increase in peroxide value and TBARs value during storage. At an irradiation dose of 6 kGy, the total free amino acid content and umami amino acid content were significantly higher than those at other irradiation doses (P < 0.05). The results of gas chromatography-mass spectrometry indicated that irradiation greatly affected the volatile flavor content of lemon-flavored chicken feet. The ester content was decreased with increasing irradiation dose. Overall, lemon-flavored chicken feet treated with a 6 kGy irradiation dose exhibited superior quality. 2025 Vol. 39 (4): 56-64 [Abstract] ( 22 ) 全文 ( 12 )        Reviews 65 Research Progress on the Application of Sensory Analysis to Grilled Meat TANG Yan, XIE Peng, LIU Xiaochang, ZANG Mingwu, ZHANG Songshan, ZHOU Yuqing, LIU Lei, GU Xuedong DOI: 10.7506/rlyj1001-8123-20240829-226 Sensory analysis is an important way to evaluate the eating quality of meat, including intelligent sensory analysis and artificial sensory analysis. Intelligent sensory analysis is simple, rapid, and repeatable, while artificial sensory analysis allows multi-dimensional analysis, directly reflecting the quality of samples. Roasting is a popular way of cooking meat, which confers it a unique taste and rich flavor. The sensory quality of grilled meat is an important reference for consumers when making consumption choices, so the application of sensory analysis is particularly important. In this paper, the concept of sensory analysis and its application in the study of the eating quality of grilled meat are reviewed in order to provide a systematical understanding of the application of sensory analysis to grilled meat. 2025 Vol. 39 (4): 65-72 [Abstract] ( 20 ) 全文 ( 20 ) 73 A Review of the Factors Influencing the Quality of Red Deer Meat and the Current Status of Research on Its Processing YUAN Weihong, REN Xiaopu, QIAN Wenxi DOI: 10.7506/rlyj1001-8123-20240926-255 Venison has a long history of consumption in China, being rich in protein and low in both fat and cholesterol. This aligns with the current consumer demand for a healthy diet. Furthermore, it is in short supply on the international market, which is highly popular among consumers both at home and abroad. The red deer is one of the most economically important animals for both meat production and medicinal purposes in China. Its meat productivity is significantly higher than that of other deer species. Xinjiang is a very important distribution area of red deer resources in China. This paper conducts a systematic review of the literature concerning the factors influencing the meat of red deer including both internal (age in months, sex, muscle parts, and breed) and external (growing season, feeding mode, postmortem aging time, and storage mode) ones as well as red deer meat products. It presents a comprehensive understanding of the unique quality attributes of red deer meat. This review hopes to provide theoretical support for constructing a suitable production and processing system of red deer meat and promoting the rapid development of Xinjiang’s red deer industry. 2025 Vol. 39 (4): 73-80 [Abstract] ( 22 ) 全文 ( 11 )

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