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2016 Vol. 30, No. 3
Published: 2016-03-09

 
1 Ultrasonic-Assisted Enzymatic Extraction of Porcine Heme and Characterization by UV-Vis Absorption Spectroscopy
LIU Wenying, ZHANG Zhenqi, CHENG Xiaoyu, LI Yingnan, JIA Xiaoyun, LI Jiapeng, CHEN Wenhua, QU Chao
DOI: 10.15922/j.cnki.rlyj.2016.03.001
Porcine heme was prepared by ultrasonic-assisted enzymatic hydrolysis of porcine red blood cells with Protamex and its UV-Vis absorption characteristics under acidic and alkaline conditions were analyzed. Results revealed that ultrasonic treatment resulted in a 25.5% increase in the enzyme activity, augmenting the hydrolysis efficiency and shortening the hydrolysis time. After pH adjustment of the hydrolysate, centrifugal separation of heme was carried out, followed by washing with purified water, second centrifugation and vacuum freeze drying. The product purity was determined using heme standard to be 83.2%. Under alkaline condition, the heme exhibited the obvious characteristic absorption, whereas under acidic condition, its characteristic absorption in the region of 300–400 nm and near 640 nm changed noticeably, showing a pronounced decrease in absorbance values.
2016 Vol. 30 (3): 1-4 [Abstract] ( 172 ) 全文 ( 248 )
5 Effect of Medium-Temperature Sterilization on the Changes of Protein in Emulsified Sausages
ZHAO Bing, ZHOU Huimin, ZHANG Shunliang, LI Su, PAN Xiaoqian, ZHAO Yan, WANG Hui, LI Jiapeng, CHEN Wenhua, QU Chao, AI Ting, XU Dian
DOI: 10.15922/j.cnki.rlyj.2016.03.002

The effect of heat treatments at different temperatures (80–120 ℃) on carbonyl content, gel strength and waterholding capacity of pork myofibrillar protein gels was examined as well as the effect of medium-temperature sterilization on texture properties of emulsified sausages. The results showed that with increasing sterilization temperature, the structure of heat-induced pork myofibrillar protein gels was damaged more obviously. The texture of sausages was maintained well during sterilization at a temperature lower than 100 ℃ but was substantially damaged when sterilization temperature was higher than 100 ℃. Therefore, sterilization at medium temperature (100 ℃) can effectively maintain the texture of emulsified sausages, having good application prospects in the meat processing industry.
2016 Vol. 30 (3): 5-9 [Abstract] ( 197 ) 全文 ( 318 )
10 Investigation of Female Consumers’ Acceptability of Entire Male Pork in China
ZHOU Zhenjin, ZHANG Feng, YAO Wen
DOI: 10.15922/j.cnki.rlyj.2016.03.003
Acceptance of boar meat by 120 Chinese females depending on their age, education level, and sensitivity to androstenone and skatole was evaluated by smelling the pure compound and testing cooked pork samples. Pork samples were classified as ‘barrow meat’, ‘LL boar meat’ (boar meat with low levels of androstenone and skatole) and ‘LH boar meat’ (boar meat with high levels of androstenone and skatole). Results showed that 60.9% of the consumers were highly sensitive to skatole and 18.2% were highly sensitive to androstenone. As sensitivity to androstenone increased, consumer acceptability of pure androstenone odor significantly reduced (χ2 = 22.41, P < 0.001). In addition, 47.8% of the consumers were fond/neutral of pure skatole odor, and 15.0% disliked pure androstenone odor. Consumers’ acceptability of the odor (χ2 = 3.75, P < 0.05) and taste of LH meat was higher than that of LL meat. Consumers who are highly sensitive to androstenone and like its odor gave higher score to boar meat than barrow meat. Chinese women can accept entire male pork, and this is the first survey on consumer acceptability of entire male pork in China, which is of great significance to evaluate the possibility of using entire male pig for pork production.
2016 Vol. 30 (3): 10-14 [Abstract] ( 134 ) 全文 ( 228 )
15 Changes in Volatile Components of Fresh Beef during Cold Storage
PAN Xiaoqian, ZHAO Yan, ZHANG Shunliang, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao
DOI: 10.15922/j.cnki.rlyj.2016.03.004
Changes in the total volatile basic nitrogen (TVB-N) and total bacterial count (TBC) of fresh beef during storage at 4 ℃ were measured. Changes in the categories and relative contents of volatile components were also investigated by purge/trap-thermal desorption system-gas chromatography-mass spectrometry (P&T-TD-GC-MS). The results showed that both TVB-N and TBC increased significantly with the extension of storage time. TVB-N exceeded the maximum limit for fresh meat and TBC approached to the maximum limit stipulated in the Chinese national standard after 6 days of storage. The relative contents of acids, alcohols and ketones showed an increasing trend during cold storage, the content of aldehydes increased firstly and then decreased, while aromatic hydrocarbons decreased gradually. Amine substances were detected on the 8th day. The changes in volatile components could characterize beef freshness to a certain extent.
2016 Vol. 30 (3): 15-19 [Abstract] ( 145 ) 全文 ( 469 )
20 Freshness Changes of Thawed Bluefin Tuna Used for Raw Consumption during Storage in Modified Atmospheres with Different Gas Compositions
GONG Hui, YANG Zhen, SHI Zhijia, LIU Meng, LI Shaopeng, CHEN Wenhua
DOI: 10.15922/j.cnki.rlyj.2016.03.005
In this paper, we examined the effect of modified atmosphere packaging on the K value, pH value and sensory quality of thawed bluefin tuna meat during storage at 4 ℃. The results showed that when the modified atmosphere was CO2:N2 = 60:40 (V/V), the freshness of tuna meat was preserved for the longest period of time (96 h), with no obvious acidification. Under refrigeration conditions, the K value can reflect the sensory quality of blackfin tuna meat with respect to taste and flavor.
2016 Vol. 30 (3): 20-24 [Abstract] ( 136 ) 全文 ( 302 )
25 Separation, Purification and Analysis of Salty Peptides Derived from Bovine Bone by Chromatography and Mass Spectrometry
LI Yingnan, LIU Wenying, ZHANG Shunliang, CHENG Xiaoyu
DOI: 10.15922/j.cnki.rlyj.2016.03.006
The enzymatic hydrolysate of bovine bone with relative molecular weight < 5 000 was separated by hollow fiber ultrafiltration and Sephadex G-25 column chromatography. Two salty peptide fractions from the hydrolysate were purified by preparative high performance liquid chromatography (HPLC) and the pooled samples were analyzed by HPLC. The two fractions were found to consist of a single homogenous component. As analyzed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF/MS), both peptide fractions had a relative molecular weight less than 1000, the salty taste compound of which was m/z 679.510 9.
2016 Vol. 30 (3): 25-28 [Abstract] ( 164 ) 全文 ( 340 )
29 Rapid Nondestructive Detection of Cholesterol Level of Fresh Chicken by Shortwave Near Infrared Spectroscopy
WANG Hui, TIAN Hanyou, ZOU Hao, LIU Fei, LI Jiapeng, CHEN Wenhua, DI Yanquan, QIAO Xiaoling
DOI: 10.15922/j.cnki.rlyj.2016.03.007
A portable near infrared spectrometer was applied to collect spectral information in the short-wave infrared region of 236 samples of fresh chicken to establish a quantitative model for predicting the cholesterol content of fresh chicken breast through partial least squares regression combined with chemometrics. The results showed that the optimal spectral pretreatment method was the combination of normalization and baseline correction. Model calibration was achieved by elimination of abnormal values performed twice. Parameters of the optimal prediction model developed were determined as follows: Rc (correlation coefficient for calibration set) = 0.801 1, sEC (standard error of calibration) = 6.699 8, Rp (correlation coefficient for prediction set) = 0.803 4, sEP (standard error of prediction) = 7.529 6, MF (number of main factors) = 4, and sEP/sEC = 1.12, which indicated the prediction model had better reliability, robustness and performance than other models.
2016 Vol. 30 (3): 29-32 [Abstract] ( 176 ) 全文 ( 235 )
33 Progress in Processing Technology for Prepared Dishes with Smoked Dry-Cured Meat
CHEN Xinxin, ZHANG Chunjiang, ZHANG Hong, LIU Chengguo
DOI: 10.15922/j.cnki.rlyj.2016.03.008
The processing quality and characteristics of smoked dry-cured meat are outlined in the paper. The current situation of the development of prepared dishes with smoked dry-cured meat and other prepared meat products with respect to raw material selection, smoked dry-cured meat pretreatment, garnish selection, thermal processing optimization, selection of packaging and sterilization methods is described. The critical bottleneck problems encountered during the processing of prepared dishes with smoked dry-cured meat are analyzed, and some solutions for these problems are discussed.
2016 Vol. 30 (3): 33-38 [Abstract] ( 147 ) 全文 ( 339 )
39 Contribution of Nonmeat Protein to the Stability of Emulsions: A Review
NIU Haili, LIU Qian, JIANG Xiuli, KONG Baohua
DOI: 10.15922/j.cnki.rlyj.2016.03.009
Proteins in emulsions can be absorded on the interface of oil and water as an emulsifier due to its amphipathy, and they inhibit fat oxidation and prevent creaming by improving properties of the interface membrane and by increasing steric hindrance. Nonmeat proteins have gradually become a good alternative to emulsifiers because of their nutritional and economical importance. This paper focuses on reviewing the functional properties of various nonmeat proteins (soybean protein isolate, whey proteinisolate, pea protein isolateand casein) and their mechanisms of action in stabilizing emulsions, aiming to provide the theoretical reference for the application of nonmeat protein emulsions in the food industry.
2016 Vol. 30 (3): 39-43 [Abstract] ( 139 ) 全文 ( 269 )
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