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Quick Search     Adv Search 2016 Vol. 30, No. 1 Published: 2016-01-09 1 Effect of Apple Wood Liquid Smoke on Hunan Bacon Quality ZHAO Bing, ZHOU Huimin, WANG Shouwei, LI Su, ZHANG Shunliang, CHENG Xiaoyu, LI Jiapeng, QU Chao, AI Ting, XU Dian DOI: 10.15922/j.cnki.rlyj.2016.01.001 In this study, Hunan bacons were made with apple wood liquid smoke and commercially available liquid smoke, respectively, and their sensory quality, color, benzo (a) pyrene content and volatile flavor components were investigated. The results showed that the bacon made with apple wood liquid smoke had a better sensory quality, the color was uniform and stable, and no benzo (a) pyrene was detected in the meat. In the apple wood liquid smoke bacon, the content of phenolic compounds as the main flavor compounds that could ensure good quality of Hunan bacon was 7 226.88 μg/kg. 2016 Vol. 30 (1): 1-5 [Abstract] ( 166 ) 全文 ( 421 ) 6 Changes in Quality Characteristics and Volatile Components during the Processing of Dry-Salted Bacon LIU Wenying, ZHANG Zhenqi, CHENG Xiaoyu, LI Jiapeng, CHEN Wenhua DOI: 10.15922/j.cnki.rlyj.2016.01.002 The low-salt process was used for dry-salted bacon processing, and changes in bacon weight, pH value, peroxide value, volatile components and color were analyzed during the process. The influence of sage added into the bacon on peroxide value was studied as well. The weight loss was bigger after 7 days of salting, and then significantly decreased with prolonged salting time. The pH, within the range of 5.3 to 5.5 and similar to that of the corresponding fresh meat, had no significant change during the whole process. As the process proceeded, the peroxide value showed a gradual increase, but the increase was markedly inhibited by sage addition, suggesting sage to be very effective against fat oxidation. In addition, sage addition exerted a significant effect on the main volatile flavor components of dry-salted bacon. Considerable changes in color parameters L*, a* and b* were also observed. The composition and contents of volatile components strikingly differed between products with and without the addition of sage. 2016 Vol. 30 (1): 6-10 [Abstract] ( 156 ) 全文 ( 397 ) 11 Amino Acid Composition and Stability Analysis of Salty Peptides Derived from Bovine Bone under Simulated Processing Conditions LI Yingnan, LIU Wenying, ZHANG Shunliang, QIAO Xiaoling, CHEN Wenhua, QU Chao, CHENG Xiaoyu DOI: 10.15922/j.cnki.rlyj.2016.01.003 Salty peptides containing heavy metals within the safe range according to the Chinese National Standards and 56.25 mg/100 mg amino acids with glycine being the most abundant amino acid were prepared by the enzymatic hydrolysis of bovine bone. The effects of heating conditions and the addition of individual sugars or organic acids on the stability of salty peptides were assessed by determining changes in sensory evaluation of salty taste using NaCl as the reference. The peptides remained stable when exposed to a temperature below 50 ℃ for less than 20 min. The stability was not significantly affected by the addition of sugar but reduced by the addition of organic acid. 2016 Vol. 30 (1): 11-14 [Abstract] ( 170 ) 全文 ( 343 ) 15 The Transformation of Water States during Beef Freezing SUN Zhen, XIE Xiaolei, LI Xia, YUE Jianying, ZHANG Chunhui DOI: 10.15922/j.cnki.rlyj.2016.01.004 This paper studies the transformation of water states during beef freezing at 3 different temperatures (−18, −23 and −38 ℃). Internal water state, T2 relaxation time, the change of signal amplitude and H proton density of frozen beef were analyzed by low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). The results showed that the times elapsing until the internal temperature of the sample dropped to −38, −23 and -18 ℃ were 176, 350 and 315 min, respectively, suggesting the freezing of beef can be considerably sped up at -38 ℃. The LF-NMR data indicated that the peak areas of free water and immobile water, T2 relaxation time and signal amplitude decreased gradually with the extension of freezing time at each temperature. The free water in beef was completely frozen at all three temperatures, whereas no bound water was frozen. At −38 , −18 and −23 ℃, 100%, 73.04% and 99.60% of the immobile water was frozen, respectively. The LF-NMR analysis was confirmed by the results from 1H MRI. 2016 Vol. 30 (1): 15-20 [Abstract] ( 168 ) 全文 ( 614 ) 21 Effect of Ultra High Pressure Processing on Inactivation of Microorganisms in Bovine Tripe ZHANG Dali, CAI Dan, SHENG Yue, CHEN Ting, TONG Weina, WANG Xudong, LIU Jingsheng DOI: 10.15922/j.cnki.rlyj.2016.01.005 The effect of ultra high pressure (UHP) processing under varying conditions of pressure, temperature and time on the inactivation of microorganisms in bovine tripe was examined in this study. Results showed that after UHP treatment for 10 min at 20 ℃ and 400 MPa, the mean total aerobic plate count (TAPC) of bovine tripe decreased from an initial value of (5.04 ± 1.53) (lg (CFU/g)) to (3.11 ± 0.57) (lg (CFU/g)). After subsequent storage at 4 ℃ for 15 days, it rebounded to (3.81 ± 0.61) (lg (CFU/g)), and the coliform count was 90 MPN/100 g. 2016 Vol. 30 (1): 21-24 [Abstract] ( 160 ) 全文 ( 295 ) 25 Changes in Volatile Components of Mutton during Cold Storage Analyzed by Purge and Trap Thermal Desorption Combined with Gas Chromatography-Mass Spectrometry QU Chao, ZHANG Shunliang, WANG Shouwei, ZHAO Bing, PAN Xiaoqian, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, XU Dian DOI: 10.15922/j.cnki.rlyj.2016.01.006 In order to develop an intelligent probe for evaluating the freshness of mutton on the basis of its volatile compounds, changes in volatile compounds of mutton stored at 4 ℃ were analyzed using a purge and trap thermal desorption system coupled to gas chromatography-mass spectrometry. The results showed that the contends of acids, alcohols and ketones showed an increasing trend during storage for 8 days, and the contents of aldehydes and olefins increased firstly and then decreased, while phenols increased after an initial decrease. The contents of L-lactic acid, 2,3-butanediol, nonaldehyde, 3-hydroxy-2-butanone, dimethyl phthalate, styrene, and naphthalene also changed significantly. 2016 Vol. 30 (1): 25-29 [Abstract] ( 136 ) 全文 ( 276 ) 30 Progress on Spectroscopic Freshness Evaluation of Chilled Meat ZHANG Kaihua, ZANG Mingwu, WANG Shouwei, LI Dan, ZHANG Zheqi, QIAO Xiaoling DOI: 10.15922/j.cnki.rlyj.2016.01.007 This paper summarizes recent progress in the application of non-destructive detection techniques such as infraredspectroscopy, hyperspectral imaging, fluorescence spectroscopy and Raman spectroscopy to evaluate the freshness of chilledmeat. The advantages and disadvantages of these techniques are analyzed, aiming to provide references for future studies inthis field. 2016 Vol. 30 (1): 30-35 [Abstract] ( 175 ) 全文 ( 386 ) 36 Progress in the Application of Low-Field Nuclear Magnetic Resonance to Evaluate Water-Holding Capacity of Muscle ZHANG Jiaying, GUO Zhaobin, HAN Ling, YU Qunli, HAN Guangxing, ZHANG Juhui DOI: 10.15922/j.cnki.rlyj.2016.01.008 The change of water holding capacity of meat is one of the focuses in the field of meat science. But there is considerable disagreement among scientists about the mechanism of water-holding capacity of meat due to the complex biochemical changes of muscle during postmortem aging. Low-field nuclear magnetic resonance (LF-NMR) technology has been applied widely in food science research for its characteristics of quick, nondestructive and accurate detection. In this paper, the principle of LF-NMR has been introduced and its use in meat science has also been discussed. Moreover, the effect of changes in muscle water content on postmortem aging and processing is outlined. 2016 Vol. 30 (1): 36-39 [Abstract] ( 208 ) 全文 ( 519 ) 40 Biogenic Amines in Fish Sauce: A Review CHEN Hui, ZHOU Qiushu DOI: 10.15922/j.cnki.rlyj.2016.01.009 Biogenic amines are basic nitrogenous compounds present in a wide variety of foods and beverages. Their formation is mainly due to the amino acids decarboxylase activity of certain microorganisms. Fish sauce, considered as a good source of dietary protein, amino acids, vitamins and minerals, is a popular condiment in East Asia. However, it has also been reported that fish sauce contains high amounts of biogenic amines. Excessive intake of biogenic amines could induce many undesirable physiological effects determined by their psychoactive and vasoactive action. Hence, attention should be given to ensure the safety of this product. A review study was conducted to present an overview on the presence of biogenic amines in fish sauce and to discuss the important factors affecting their accumulation. Impact of amines on human health and efforts to reduce their accumulation in fish sauce were also discussed to give a comprehensive view. 2016 Vol. 30 (1): 40-45 [Abstract] ( 208 ) 全文 ( 755 )

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