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2016 Vol. 30, No. 2
Published: 2016-02-09

 
1 Analysis of Induced Oxidation and Main Rancid Compounds of Beijing Pickled Sauced Meat
CHENG Xiaoyu, LIU Wenying, ZHANG Shunliang, ZHAO Bing, LI Yingnan, JIA Xiaoyun, WANG Shouwei
DOI: 10.15922/j.cnki.rlyj.2016.02.001
The induction of fat oxidation was performed to evaluate the oxidation stability of Beijing pickled sauced meat and the main volatile odor compounds responsible for its oxidative rancidity were analyzed by solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The results showed that temperature had a negative correlation with the induction period of fat oxidation; the oxidation period was only 5.26 h at 90 ℃. The meat product developed a rancid odor after induction of fat oxidation. A total of 44 volatile odor compounds were detected by GC-MS-O, 27 compounds of which existed in control samples and 31–34 of which in oxidized samples. The number of aldehydes increased most obviously, from 5 to 13, and 7 new aldehydes, isovaleraldehyde, valeraldehyde, (e)-2-octenal, decanal, E,E-2,4-decedienal, 3-heptylacrolein and trans-2-nonenal, were identified, all of which played a role in the rancid odor. The maximum increase in the relative amount of hexanal was observed among all the identified aldehyde compounds.
2016 Vol. 30 (2): 1-4 [Abstract] ( 163 ) 全文 ( 359 )
5 Cholesterol Contents of Meat from 8 Livestock Species in Some Areas of Inner Mongolia
LIU Limin, LI Min, GUO Jun, ZHANG Xiaoru, WANG Wenjing
DOI: 10.15922/j.cnki.rlyj.2016.02.002
A total of 387 meat samples from 8 livestock species collected from grasslands, semi-agricultural and semipastoral areas and outskirt breeding bases in Inner Mongolia were analyzed for cholesterol contents. The overall average of cholesterol content of silverside and rib from each species was estimated and differences between species and anatomical parts, as well as cattle and sheep of different genders slaughtered in different seasons at different ages were examined. Results showed that the cholesterol content of meat from 8 animal species was in the descending order: goat (69.60 ± 12.73) mg/100 g, sheep (54.77 ± 10.96) mg/100 g, pork (52.72 ± 6.19) mg/100 g, cattle (49.98 ± 12.31) mg/100 g, donkey (47.88 ± 15.08) mg/100 g, deer (43.63 ± 4.37) mg/100 g, camel (41.57 ± 8.62) mg/100 g, and horse (41.17 ± 14.83) mg/100 g, indicating that goat meat showed a significantly higher cholesterol content than meat from other animals and camel meat and horsemeat had a significantly lower cholesterol content than meat from other animals. The cholesterol content of meat of cattle slaughtered in winter was significantly lower than in summer and autumn; however, the opposite result was observed for mutton without significant difference. An increase in cholesterol content was found for bull meat compared with cow meat and castrated bull meat, but showing a significant difference from castrated bull meat. Ewe meat exhibited a significant increase in cholesterol content than the meat of ram and castrated sheep. The cholesterol content of both beef and sheep meat displayed an apparent upward trend with increasing slaughter age.
2016 Vol. 30 (2): 5-9 [Abstract] ( 170 ) 全文 ( 327 )
10 Effect of Drying Methods on the Quality of Dried Smoked Horsemeat
LI Zhen, LIU Yana, SU Liyang, WANG Wenjun, Mierzhati·MUTALIFU, YANG Haiyan
DOI: 10.15922/j.cnki.rlyj.2016.02.003
The aim of this work was to find the best drying method for the production of smoked horsemeat by exploring the effect of different drying methods (hot air, microwave and vacuum) on the color, tenderness, texture and sensory qualities of smoked horsemeat jerky. Results showed that vacuum drying significantly (P < 0.05) improved the color of smoked horsemeat jerky, reduced myoglobin oxidation, increased the contents of oxymyoglobin, myoglobin and heme iron and improved tenderness and chewiness as well as sensory quality. Therefore, vacuum drying is the most suitable drying method for the industrial production of smoked horsemeat jerky.
2016 Vol. 30 (2): 10-14 [Abstract] ( 144 ) 全文 ( 287 )
15 Optimization of Meat Protein Gelation and Validation by Low-Frequency Nuclear Magnetic Resonance
ZHANG Gensheng, ZHANG Yichao, CHENG Jianbo, LI Tingting, JIANG Yan, YAO Ye
DOI: 10.15922/j.cnki.rlyj.2016.02.004
The optimization of heat-induced gel formulations prepared from transglutaminse (TG)-treated porcine muscle proteins based on texture properties and sensory evaluation was carried out using single factor and orthogonal array experiments and validated by low-frequency nuclear magnetic resonance (L-NMR). The results showed the optimal formulation was determined as follows: TG 1.2 U/g, salt 2.5%, soy protein 1.0%, casein 0.6%, and water 25%. The formed gel had a hardness of 3 986.156 g, elasticity of 0.989, cohesiveness of 0.873, resilience of 0.579, and sensory score of 89.03. It could be cut into regular sections, having excellent elasticity.
2016 Vol. 30 (2): 15-20 [Abstract] ( 132 ) 全文 ( 300 )
21 Changes in Physicochemical Properties of Meat from Two Different Tuna Varieties during Frozen Storage at Non-Ultralow Temperatures and Correlation Analysis
GONG Hui, YANG Zhen, LI Mengyao, LIU Meng, LI Shaopeng, WANG Shouwei
DOI: 10.15922/j.cnki.rlyj.2016.02.005
At present, limited research is reported on changes in the sensory quality and physicochemical properties of raw and processed tuna products frozen at non-ultralow temperatures. Most previous research focused on bigeye and yellowfin tuna; however, other tuna varieties have been scarcely researched. In this work, changes in K value and metmyoglobin content of meat from southern bluefin tuna and swordfish during frozen storage at non-ultralow temperatures (−18 and −30 ℃) were detected, and correlation analysis of the K value and sensory quality was carried out. The results showed that during frozen storage at −18 ℃, K value and metmyoglobin content increased faster and the sensory quality deteriorated more rapidly. Although the flavor and odor did not change obviously, the texture and taste deteriorated significantly. Based on sensory evaluation, the storage period at −18 ℃ of tuna to be raw eaten was 14 days, while that at −30 ℃ was more than 70 days. K values after storage at both temperatures were less than 10%. As a result, the use of K value to evaluate fish freshness under certain conditions needs to be reconsidered.
2016 Vol. 30 (2): 21-25 [Abstract] ( 136 ) 全文 ( 411 )
26 Effect of Frozen Storage Temperature on the Quality of Tuna Used for Raw Consumption
YANG Zhen, GONG Hui, SHI Zhijia, LIU Meng, LI Shaopeng, GUI Chunsheng
DOI: 10.15922/j.cnki.rlyj.2016.02.006

This experiment aimed to study the quality changes of tuna at low temperatures. Changes in metmyoglobin content, thiobarbituric acid-reactive substances (TBARs) value, the freshness indicator K value and pH of o-toro from Thunnus atlanticus, Thunnus obesus and Tetrapturus audax during storage at −18 and −30 ℃ were examined. The results showed that with the extension of storage time, the o-toro of all three tuna species exhibited an increase in pH, K value, TBARs value and metmyoglobin content, and all these parameters changed significantly faster at −18 ℃ than at −30 ℃. Compared with TBARs value and K value, metmyoglobin content was a better indicator of the eating quality of raw tuna, reaching a level higher than 30% after storage for 14 days at −18 ℃. In addition, the color of tuna changed from red to reddish brown, suggesting significant deterioration of its sensory quality. But the storage period at −30 ℃ was up to 28 days.
2016 Vol. 30 (2): 26-30 [Abstract] ( 144 ) 全文 ( 246 )
31 Progress in the Application of Rosemary Extracts in Meat Products
CHAI Jiali, ZHANG Dequan, TIAN Jianwen
DOI: 10.15922/j.cnki.rlyj.2016.02.007
Rosemary extracts have many excellent characteristics such as high thermostability and excellent safety as both highly effective antioxidants and broad-spectrum antimicrobials, and therefore could be used as an antioxidant or preservative in meat products. In order to provide some references for the application of rosemary extracts in meat products, we herein review the role of rosemary extracts in maintaining and improving the quality of different meat products, and point out their synergistic antioxidant effects with other natural antioxidants or the packaging.
2016 Vol. 30 (2): 31-34 [Abstract] ( 161 ) 全文 ( 428 )
35 A Review of the Influence of Protein Degradation on the Quality of Pork Products
GENG Cuizhu, WANG Haibin, CUI Yingying, XU Wei, CHEN Jiwang, WANG Qi, XIONG YoulingL.
DOI: 10.15922/j.cnki.rlyj.2016.02.008
Protein is one of the most important and most abundant components next to water in the living body, and it is also one of the main components in foods. In meat and meat products, proteins and amino acids are not only the main nutrients, but also are the material basis of food texture, flavor and color; besides, they have multiple functions, just like emulsifiers, gelling agents and stabilizers. Therefore, protein degradation in meat and meat products will greatly affect the quality. This article summarizes the main types of meat protein, changes in the structure and composition with protein degradation, and the impact of protein degradation on the quality of pork products. Moreover, the recent progress made in the research of related assays is described as well, aiming to provide a reference for related studies.
2016 Vol. 30 (2): 35-39 [Abstract] ( 175 ) 全文 ( 422 )
40 Progress in Development and Utilization of Lard Products
ZHU Wei, LIU Chengguo
DOI: 10.15922/j.cnki.rlyj.2016.02.009
China is a leading pig producer in the world that has a huge lard resource. How to utilize lard rationally has incre asingly become a hot topic among researchers. In this review, physicochemical properties of lard and recent progress made in the study of lard protection against oxidation are described. The current status of the development and utilization of lard products is illustrated, and problems encountered in the application of lard products in the food and biofuel industries are analyzed. Moreover, future research directions are discussed.
2016 Vol. 30 (2): 40-44 [Abstract] ( 157 ) 全文 ( 379 )
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