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Quick Search     Adv Search 2016 Vol. 30, No. 5 Published: 2016-05-09 1 Effect of Reaction Time on the Flavor Quality of Maillard Reaction Products from Beef Meat and Bone Hydrolysates LI Yingnan, LIU Wenying, ZHANG Shunliang, LI Jiapeng, CHEN Wenhua, QU Chao, AI Ting, CHENG Xiaoyu DOI: 10.15922/j.cnki.rlyj.2016.05.001 This study was concerned with the effect of reaction time on the generation of flavor compounds from the Maillard reaction of beef meat and bone hydrolysates. The composition and relative contents of volatile compounds in the Maillard reaction products at different reaction times were significantly different. A total of 42, 40, 43, 43 and 41 volatile compounds were detected upon reaction for 30, 45, 60, 75 and 90 min, respectively. The reaction at 105 ℃ for 60 min yielded as high as 92.95% volatile flavor compounds in the products with aldehyde and ketone responsible for the characteristic flavor together accounting for 47.38%. Electronic nose analysis showed significant differences in major volatile components among the reaction products at different reaction times, which could be clearly discriminated from each other by principal component analysis. The Maillard reaction products had a strong meat flavor with a long lingering aftertaste. 2016 Vol. 30 (5): 1-5 [Abstract] ( 248 ) 全文 ( 771 ) 6 Physicochemical and Sensory Properties of Beef/Pork Fat Blends LIU Wenying, CHENG Xiaoyu, LI Yingnan, JIA Xiaoyun, QU Chao, LI Jiapeng, CHEN Wenhua DOI: 10.15922/j.cnki.rlyj.2016.05.002 Differential scanning calorimetric analysis, induced oxidation test and rheological analysis were employed to evaluate physical, chemical and rheological properties of lard/tallow blends. Meanwhile, sensory evaluation of emulsified sausages made with fat blends at different ratios was conducted. It was demonstrated that physicochemical properties of lard and sensory properties of emulsified sausages were changed in response to partial replacement of lard with tallow. The induction period (IP) of lard oxidation was 4.37 h compared to 4.98, 5.62 and 6.22 h observed for 10%, 20% and 30% replacement with tallow, respectively. With increasing replacement level, the heat flow during melting became higher, and the energy required for crystal transformation significantly rose but it declined when comparing the blends with the control (100% lard). Moreover, the blends exhibited higher viscous and elastic modulus than the control. Our results also implied that partial replacement of lard with tallow significantly affected sensory quality and overall acceptability of emulsified sausages (P < 0.05). 2016 Vol. 30 (5): 6-10 [Abstract] ( 155 ) 全文 ( 393 ) 11 Physical and Chemical Changes of Donkey Meat during Postmortem Aging at Low Temperature AO Ran, ZHAO Xuecong, TIAN Chenxi, SONG Jia, ZHANG Zhisheng DOI: 10.15922/j.cnki.rlyj.2016.05.003 Physicochemical changes of donkey hind leg muscle such as pH, cooking loss, myofibrillar fragmentation index (MFI), myofibrillar protein dissolution and total volatile basic nitrogen (TVB-N) value during postmortem aging at 0–4 ℃ were studied. It was shown that the pH value of donkey meat reached its limit (pH 5.8) at 34 h postmortem. The maximum cooking loss of 29.55% was found at 2 day postmortem. The MFI significantly increased in the early stage of aging, and it overall tended to rose throughout the aging period. The minimum myofibrillar protein dissolution appeared at 2 day postmortem. The TVB-N value gradually rose and its increase was evidently accelerated in the late stage of aging. 2016 Vol. 30 (5): 11-14 [Abstract] ( 398 ) 全文 ( 300 ) 15 Effects of Several Factors on the Textural Properties of Pig Blood Tofu LI Xiang, XU Yan DOI: 10.15922/j.cnki.rlyj.2016.05.004 The goal of this experiment was to investigate the influence of several factors on the textural properties of pig blood tofu. The investigated factors included blood-to-water ratio, salt concentration and type, pH and heating time. The textural properties were measured by texture profile analysis (TPA), shear test and puncture test with a CT3 texture analyzer (Brookfield, USA). The results showed that all of the five factors had a significant effect on all investigated textural parameters. The hardness, gumminess, chewiness, recoverable work done, shearing force and breaking force of pig blood tofu significantly fell with increasing amount of added water. A significant increase in hardness was observed with increasing salt concentration, while shearing and breaking forces reached their maximum values at 0.4 g/100 mL salt concentration and decreased remarkably at 0.8 g/100 mL salt concentration, followed by no significant changes as salt concentration continued to increase. The maximum hardness and breaking force appeared at pH 7.5, while shearing force reached its maximum value at pH 6.5. The pig blood tofu added with magnesium chloride had higher textural parameters than that added with sodium chloride or potassium chloride. Hardness became greater with increasing heating time, except for a significant reduction after 75 min heating. Breaking force reached its maximum value upon heating for 45 min and the maximum shearing force was achieved after 75 min heating. 2016 Vol. 30 (5): 15-19 [Abstract] ( 156 ) 全文 ( 439 ) 20 Postmortem Changes of Changfeng Silver Carp during Storage at 4 ℃ LIU Xiaochang, JIANG Yan, SHEN Song, LUO Yongkang DOI: 10.15922/j.cnki.rlyj.2016.05.005 In order to investigate the postmortem changes of Changfeng silver carp during chilled storage, quality indicators (texture, adenosine-5’-triphosphate (ATP) related compounds, pH value, cooking loss and centrifugation loss) during storage at 4 ℃ within 72 h postmortem were determined. Hardness and chewiness reached the maximum level at 24 h, while springiness and cohesiveness declined with time. ATP content increased significantly at 2 h after slaughter. Inosine-5’- monophosphate (IMP) reached its peak at 4 h postmortem and maintained this level during 4–36 h, meanwhile, inosine (HxR) and hypoxanthine (Hx) increased significantly at 48 h and 72 h, respectively. The K-value increased throughout the storage time and stayed below 20% within 36 h. The lowest pH value occurred at 24 h, and a high correlation between pH value and hardness was found (r = − 0.807). Both centrifugation loss and cooking loss reached their peaks at 12 h, and decrease significantly thereafter. 2016 Vol. 30 (5): 20-24 [Abstract] ( 140 ) 全文 ( 403 ) 25 Effect of Different Thawing Methods on the Quality of Duck Meat ZHANG Fan, FAN Yuanjing, LIU Peizhi, WANG Minghe, GENG Baoyu, MENG Jing, GONG Tao DOI: 10.15922/j.cnki.rlyj.2016.05.006 This work studied the effect of different thawing methods (refrigerator thawing at 4 ℃, air thawing at 25 ℃, water thawing without packaging at 25 ℃, and water thawing with packaging at 15, 25, 35 or 45 ℃) on the quality attributes of frozen duck meat such as thawing loss, cooking loss, pH value, thiobarbituric acid (TBA) value, color, texture and protein solubility. The results showed that frozen duck meat had the lowest thawing loss when it was thawed at 4 ℃ condition (P < 0.05). Water thawing without packaging at 25 ℃ gave the highest TBA value (P < 0.05) and simultaneously the lowest hardness (P < 0.05). For water thawing with packaging, the pH of duck meat gradually increased with increasing thawing temperature, but its total protein solubility declined. These findings indicated that thawing temperature and packaging had great impacts on the quality of duck breast meat, and thawing without packaging and warm water thawing both had adverse effects. 2016 Vol. 30 (5): 25-29 [Abstract] ( 167 ) 全文 ( 547 ) 30 Electronic Nose to Detect Quality Changes of Marinated Pork Packaged by Different Methods during Chilled Storage before Grilling REN Jing, SUN Fangda, CHENG Long, KONG Baohua DOI: 10.15922/j.cnki.rlyj.2016.05.007 The quality changes of marinated pork packaged in a tray or vacuum during storage at 4 ℃ before grilling were detected using an electronic nose. This study further evaluated changes in the freshness of marinated pork with storage time. It was found that electronic nose technology could accurately discriminate among the odors of marinated pork stored for different time periods. The results of electronic nose analysis indicated that the odor of marinated pork changed fast during chilled storage. Furthermore, this study demonstrated that electronic nose was useful to detect if the marinated pork deteriorated or spoiled during chilled storage. 2016 Vol. 30 (5): 30-35 [Abstract] ( 143 ) 全文 ( 261 ) 36 Determination of Sixteen Quinolones Residues in Pork by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry ZHANG Yingying, LI Yingying DOI: 10.15922/j.cnki.rlyj.2016.05.008 An efficient ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was established for the analysis of residues of 16 quinolones (danofloxacin, difloxacin, lomefloxacin, pefloxacin, enoxacin, orbifloxacin, marbofloxacin, sparfloxacin, oxolinic acid, nalidixic acid, ofloxacin, norfloxacin, flumequine, enrofloxacin, sarafloxacin, and ciprofloxacin) in pork. Samples were extracted with 1% acetic acid-acetonitrile, and the extract was subjected to chromatographic separation on a weak anion solid-phase extraction column. Quantification of 16 quinolones was achieved by UPLC-MS/MS using internal standard method. The detection limit and quantification limit of the method were 0.2 μg/kg and 0.8 μg/kg respectively for all 16 quinolones. The average recoveries of 16 quinolones in blank pork at three spiked levels of 2.0, 5.0 and 10.0 μg/kg ranged from 70% to 120%, with relative standard deviation (RSD) less than 6%. The method had the advantages of fast analysis, clean sample pretreatment and less pollution. Therefore, it can be used for the detection of quinolone residues in pork. 2016 Vol. 30 (5): 36-41 [Abstract] ( 129 ) 全文 ( 257 ) 42 Current Status and Development Trend of Yak Meat Grading System in China NIU Jun, SUN Baozhong, YU Qunli, ZHANG Li, XIE Peng, LEI Yuanhua, WANG Li, LI Haipeng DOI: 10.15922/j.cnki.rlyj.2016.05.009 Beef grading system is intended to divide beef samples of uneven quality and yield into different grades according to certain criteria, not only achieving the principle of ‘high price for high quality’ but meeting consumer preferences as well. Many countries in the world have established their own beef grading systems. Although the beef grading standard has been formulated in China, it only applies to a narrow range and yak meat grading standard is currently still lacking. This article is concerned with the current status and differences of beef grading systems in China and abroad, the applications of high and new technologies in this field, and the problems and flaws with yak meat grading in China. 2016 Vol. 30 (5): 42-46 [Abstract] ( 136 ) 全文 ( 467 )

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