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Quick Search     Adv Search 2016 Vol. 30, No. 4 Published: 2016-04-09 1 Effect of Addition of Enzymatic Hydrolysate of Bovine Bone into Maillard Reaction System on Volatile Aroma Composition of Beef Essence CHENG Xiaoyu, LI Yingnan, LIU Wenying, JIA Xiaoyun DOI: 10.15922/j.cnki.rlyj.2016.04.001 This study was intended to examine the effect of adding different amounts of bovine bone collagen hydrolysate prepared with flavourzyme to the Maillard reaction system used to produce beef essence on the flavor quality of reaction products. The results showed that the volatile flavor compounds of beef essence varied significantly depending on the amount of added bovine bone collagen hydrolysate. The addition of 6 g of bovine bone collagen hydrolysate led to the generation of high amounts of volatile compounds (95.39%) in the beef essence, with the characteristic flavor compounds pyrazines, aldehydes and ketones being dominant. Electronic nose analysis suggested that the flavor compounds formed in the presence of 8 and 10 g of the hydrolysate were partly identical, and significant differences were found at other addition levels of the hydrolysate. The beef essence obtained under this condition had an outstanding roast aroma and good flavor. 2016 Vol. 30 (4): 1-5 [Abstract] ( 173 ) 全文 ( 314 ) 6 Effect of Low-Temperature and High-Pressure Boiling and NaCl Addition on Protein Content and Flavor Components of Bovine Bone Broth LIU Wenying, LI Yingnan, CHENG Xiaoyu, JIA Xiaoyun, QU Chao, LI Jiapeng, CHEN Wenhua DOI: 10.15922/j.cnki.rlyj.2016.04.002 The effect of boiling under pressurized condition on the protein content of bovine bone broth was investigated as well as the effect of NaCl addition during boiling on its flavor components. The dissolution rate of protein was significantly accelerated under low-temperature and high-pressure conditions compared with the conventional boiling method. The esters, heterocyclic compounds, hydrocarbons, ketones, acids, aldehydes, aromatic compounds and alcohols in the broth changed to different extents as detected by GC-MS. The composition and relative contents of esters, acids, aromatic compounds and alcohols were increased upon NaCl addition during boiling, while those of heterocyclic compounds in the sample boiled under pressurized condition without NaCl addition were significantly reduced. In addition, the numbers of ketones, aldehydes and alcohols were increased, but their relative contents were lower than in the control group. The composition of hydrocarbons did not change although their relative contents were significantly enhanced. Thus, NaCl addition during boiling had a significant effect on the composition of volatile compounds in bovine bone broth. 2016 Vol. 30 (4): 6-10 [Abstract] ( 162 ) 全文 ( 228 ) 11 Influence of Gradient Heating on Mutton Tenderness Dadila·MAIMAITI, LI Fang, ZHANG Wen, YANG Zhengyu, KONG Lingming DOI: 10.15922/j.cnki.rlyj.2016.04.003 This study aimed to check whether either oven or water bath heat treatment affects the tenderness of mutton semitendinosus or longissimus dorsi muscles as evaluated by color, water holding capacity, collagen solubility and shear force. Samples were heated directly or stepwise (the intermediate temperatures were maintained for 15 min) to 4 different internal temperatures. The results showed that during gradient heating process, the shear force of semitendinosus muscle significantly increased (P < 0.05), and the trend was more obvious in two-step heat treatment than in the three-step one. Compared with the routine control, gradient heat treatments had no evident effect on the color or water holding capacity of mutton, but showed a significant impact on collagen solubility (P < 0.05), thereby being a better heating method. 2016 Vol. 30 (4): 11-16 [Abstract] ( 207 ) 全文 ( 246 ) 17 Effects of Osmotic Conditions on the Osmosis-Vacuum Microwave Drying of Tilapia Meat LIU Bing, DUAN Zhenhua, YU Qun, LIU Yan, HU Bingyang DOI: 10.15922/j.cnki.rlyj.2016.04.004 In order to obtain the optimum conditions for osmotic pretreatment before microwave drying of tilapia fillets, the effects of osmotic solution composition, osmosis time, temperature and slice size on the water content, water activity and qualities (shrinkage rate, rehydration rate and chromatic aberration) of dried tilapia fillets were studied. The results showed that higher osmotic dehydration efficiency for fish fillets was obtained with higher concentrations of sugar solutions, but under this condition dried product quality was unsatisfactory. The water content of tilapia fillets decreased with increasing osmosis time up to 2 h; however, no significant improvement in osmosis efficiency was observed when osmosis was prolonged beyond 2 h. Moreover, osmosis at elevated temperature led to improved dehydration efficiency but was hampered due to the destruction of the texture and microstructure of fillets at excessively high temperatures. Larger fillets had higher water content but poorer quality after being dried. The optimum conditions for osmotic dehydration before vacuum microwave drying of tilapia fillets were determined as osmosis of 500 mm² slices at 30 ℃ for 2 h in aqueous solution of 20% salt and 10% white granulated sugar. 2016 Vol. 30 (4): 17-20 [Abstract] ( 125 ) 全文 ( 246 ) 21 Nutritional Analysis of Veal CHEN Zhen, LIU Tao, GU Qianhui, LIAO Xinyan, HUANG Junyi DOI: 10.15922/j.cnki.rlyj.2016.04.005 Proximate nutrient composition of veal was analyzed in this study. The results showed that the contents of protein, crude fat, moisture, ash, carbohydrate and energy in veal were 23.76%, 1.38%, 77.66%, 1.35%, 0.85% and 469.43 kJ/100 g respectively. Veal was found to contain abundant microelements with iron and copper being 10 times higher than in beef. Veal showed a marginal decrease in total amino acid content but a higher proportion of some functional amino acids in total amino acids when compared with beef. These findings suggest that veal has a higher nutritional value and health value. 2016 Vol. 30 (4): 21-24 [Abstract] ( 153 ) 全文 ( 344 ) 25 Effects of Different Processing Methods on the Rheological Properties of Horse Fat WANG Wenjun, YANG Zhiguo, ZHANG Yan, Adila·ADILI, LIN Min, YANG Haiyan DOI: 10.15922/j.cnki.rlyj.2016.04.006 A rotational rheometer under two different conditions, fixed temperature and variable speed, and fixed speed and variable temperature, was used to analyze the rheological characteristics of horse fat processed by enzymatic hydrolysis, ethyl esterification, molecular distillation and supercritical CO2 extraction. The results showed that great changes mainly phase transition occurred at a temperature near 0 ℃ during the four processes. Similar slopes were observed between enzymatic hydrolysis and supercritical CO2 extraction groups, and between ethyl esterification and molecular distillation groups, implicating similarity in the fatty acid composition of horse fat produced by different processing methods. On the other hand, the difference in fatty acid composition led to the difference in phase transition temperature. 2016 Vol. 30 (4): 25-29 [Abstract] ( 113 ) 全文 ( 188 ) 30 Influence of Drying Time on Water Distribution and Quality Changes of Beef Jerky JIANG Xiuli, DIAO Xiaoqin, KONG Baohua, XIA Xiufang, LIU Qian DOI: 10.15922/j.cnki.rlyj.2016.04.007 This study was focused on investigating the effect of different drying times (1, 2, 3, 4 and 5 h) at 60 ℃ on the water distribution and quality changes of beef jerky. The cooking yield, moisture content, water activity, shearing force, T2 relaxation time, color and sensory properties were measured and correlated with each other. The results showed that with increasing drying time, the cooking yield, water activity, moisture content and b* value of beef jerky decreased significantly (P < 0.05), while shearing force and a* value significantly increased (P < 0.05). The best sensory evaluation was acquired at 3 h (P < 0.05). Meanwhile, low-field nuclear magnetic resonance (LF-NMR) indicated that both T21 and T22 peaks shifted toward shorter relaxation times with increasing drying time, and the corresponding peak areas A21 and A22 decreased significantly when compared with the control. Positive linear correlations were obtained between T21 variations and water content, water activity or cooking yield of beef jerky. These findings indicate that the influence of different drying times on the quality of beef jerky is mainly related to water migration. 2016 Vol. 30 (4): 30-34 [Abstract] ( 216 ) 全文 ( 351 ) 35 The Use of Near-Infrared Reflectance Spectroscopy to Identify Pork from Diannan Small-Eared Pigs and DLY Commercial Pigs HUANG Wei, YANG Xiujuan, ZHANG Xi, CAO Zhiyong, DENG Junming, GAN Wenbin, GAO Yinghong, TAO Linli DOI: 10.15922/j.cnki.rlyj.2016.04.008 Intact, ground, oven-dried and freeze-dried pork samples from Diannan small-eared pigs and DLY commercial pigs were analyzed for breed discrimination using spectral modeling by near infrared reflection spectroscopy (NIRS). In order to select the optimal spectral modeling method, the spectra of intact, ground, oven-dried and freeze-dried samples of longissimus dorsi from 53 Diannan small-eared pigs and 58 DLY commercial pigs in the range of 4 300–11 000 cm-1 were acquired, and the original spectra were preprocessed by first derivative, second derivative, standardization of variables, and multiple scattering correction, respectively. The models for breed discrimination were established using soft independent modeling of class analogy (SIMCA). Eight of the 111 samples were selected as calibration set, while the remaining 31 were included in validation set. Results showed that the recognition rate and rejection rate for DLY commercial pig in the validation set by the model of intact pork were 100% and 0, and those for Diannan small-eared pig in the validation set were 100% and 50%, respectively, which were unsatisfactory. Similarly, unsatisfactory recognition rate and rejection rate for both pig breeds in the validation set were obtained using the model of ground pork, which were 100% and 0, respectively. However, the models of oven-dried and freeze-dried pork exhibited good recognition performance, using which the recognition rate and rejection rate for the validation set were both 100%. To sum up, NIRS is useful to discriminate between Diannan small-eared pigs and DLY commercial pigs. 2016 Vol. 30 (4): 35-40 [Abstract] ( 148 ) 全文 ( 378 ) 42 Fast Prediction of Pig Blood Parameters Using Near-Infrared Spectroscopy for Discrimination of Inferior Quality Pork ZOU Hao, TIAN Hanyou, LIU Fei, WANG Hui, LI Wencai, LI Jiapeng, CHEN Wenhua, QIAO Xiaoling DOI: 10.15922/j.cnki.rlyj.2016.04.009 In order to quickly discriminate pale, soft and exudative (PSE) pork and dark, firm, and dry (DFD) pork, 64 blood samples were collected at slaughter and tested by near-infrared (NIR) spectroscopy for the establishment of a predictive model for serum cortisol concentration, and 89 additional sample were collected and also detected by NIR spectroscopy for the development of a model to predict serum glucose concentration. Spectral information was acquired employing a portable NIR spectrometer and preprocessed using individual and combined algorithms for modeling using partial least square regression. Based on evaluation of the model parameters, the predictive model for serum glucose concentration developed by spectral pretreatment using Savitzky-Golay derivative + baseline correction had the best performance. The standard error of calibration and standard error of prediction of the model were 2.07 and 2.48, respectively and the number of principal components was 6. The correlation coefficients of calibration and prediction sets were 0.88 and 0.85, respectively. The optimal spectral pretreatment method for predictive modeling of serum cortisol concentration was autoscaling + difference derivative + Savitzky-Golay smoothing + net analyte signal. The standard error of calibration and standard error of prediction of the predictive model for serum cortisol concentration were 0.05 and 0.15, respectively and the number of principal components was 6. The correlation coefficients of calibration and prediction sets were 0.97 and 0.67, respectively. The built models were respectively used to predict serum glucose and cortisol concentrations of 25 unknown samples and consequently recognize PSE and DFD meat with an accuracy of 92% and 96%, respectively. Hence, it is feasible to predict serum glucose and cortisol concentrations of pig blood using NIR spectroscopy in order to identify PSE and DFD meat. 2016 Vol. 30 (4): 42-45 [Abstract] ( 151 ) 全文 ( 211 )

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