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Quick Search     Adv Search 2016 Vol. 30, No. 6 Published: 2016-06-09 1 Processing Properties and Antioxidant Activity of Protein Hydrolysates from Bighead Carp (Aristichthys nobilis) Meat Produced with Two Different Proteases LI Dongping, ZHANG Zhan, GUO Shanshan, LUO Yongkang DOI: 10.15922/j.cnki.rlyj.2016.06.001 The goal of the present work was to investigate the antioxidant activity and processing properties of protein hydrolysates prepared by enzymatic hydrolysis of bighead carp (Aristichthys nobilis) meat with two different enzymes, namely Alcalase and Flavourzyme, as a function of hydrolysis time, pH value and the molecular weights of protein hydrolysates. The results showed that the solubility and thermal stability of the two protease hydrolysis products at pH 4 were lower than those at pH 7. Protein hydrolysates obtained after 4.0 and 1.0 h of hydrolysis with both enzymes had a better solubility and thermal stability, respectively. At the same hydrolysis time, protein hydrolysates from Alcalase had a better metal chelating activity than those from Flavourzyme. However, the emulsifying activity index (EAI), DPPH radical scavenging capacity and reducing power of Flavourzyme protein hydrolysates were better than those of Alcalase protein hydrolysates. This finding revealed that the antioxidant activity and processing properties of protein hydrolysates from bighead carp meat were determined by hydrolysis time, pH value, the kind of enzyme used, and the molecular weight of protein hydrolysates. 2016 Vol. 30 (6): 1-5 [Abstract] ( 152 ) 全文 ( 318 ) 6 Effects of Different Concentrations of L-Arginine on the Gel Properties of Chicken Breast Myosin FU Yuan, ZHOU Cunliu DOI: 10.15922/j.cnki.rlyj.2016.06.002 The effects of different concentrations (0 to 0.09%) of L-arginine on the hardness, water holding capacity and microstructure of chicken breast myosin gel as well as thermal characteristics of myosin solution were investigated. The results showed that arginine significantly increased the water holding capacity, but reduced the hardness of myosin gels (P < 0.05). Examination by scanning electron microscopy disclosed that uneven holes along with granular aggregates were distributed in the gel structure of the control, while a relatively compact continuous gel network structure was formed in the sample with 0.03% or 0.05% arginine. The samples with more than 0.03% arginine had significantly lower temperature for the first transition (TM1), and the ones with over 0.04% arginine had significantly lower temperature for the second transition (TM2) than the control (P < 0.05). 2016 Vol. 30 (6): 6-9 [Abstract] ( 148 ) 全文 ( 377 ) 10 Effects of Different Treatments on the Tenderness of semitendinosus Muscle from Xinjiang Thin-Haired Sheep ZHANG Wen, LI Fang, Dadila·MAIMAITI, YU Qin, WANG Lin, ZHANG Yu, KONG Lingming DOI: 10.15922/j.cnki.rlyj.2016.06.003 Purpose: To find out a low-cost, safe, efficient method to tenderize mutton. Methods: The effects of different treatments, i.e., combination of salting and tumbling under either vacuum or atmospheric conditions, and vacuum tumbling, were examined on the tenderness of sheep semitendinosus muscle as assessed by shear force, pH, cooking loss, myofibrillar fragmentation index (MFI) value, collagen content and solubility, and the decomposition of myofibrillar proteins. The results showed that all three treatments had significant effects on the above tenderness indicators of mutton. Conclusion: Vacuum tumbling provides the best tenderization of mutton. 2016 Vol. 30 (6): 10-14 [Abstract] ( 176 ) 全文 ( 376 ) 15 Differential Proteomics Analysis of Fresh and Refrigerated longissimus dorsi Muscles of Organically Raised Yaks from the Qinghai-Tibetan Plateau JIA Jianlei, ZHANG Qinwen, ZHANG Hongjian, LI Li, DING Xin, LI Hongzheng, ZHAO Jing DOI: 10.15922/j.cnki.rlyj.2016.06.004 This paper proposes a methodology for investigating the differential proteomics of fresh and refrigerated longissimus dorsi muscles of organically raised yaks from the Qinghai-Tibetan plateau. Protein extraction from longissimus dorsi muscles was performed through ultrasonic cell disruption. The extracted protein was quantitated by the Bradford method and analyzed by two-dimensional electrophoresis (2-DE). PD Quest gel image analysis software was used to screen ≥ 3-fold differential protein spots for analysis by matrix-assisted laser desorption/ionization time of flight/time-offlight mass spectrometry (MALDI-TOF-TOF-MS) and the proteins were identified using Mascot software. The results showed that 1 840±181 and 2 034±86 protein spots from fresh and refrigerated longissimus dorsi muscles, distributed in the pH range of 3.0–10.0, were respectively observed in the 2-DE gels. A total of 36 protein spots with ≥ 3-fold differences from fresh and refrigerated muscles were screened out, including 12 upregulated ones and 24 downregulated ones in fresh longissimus dorsi as compared to refrigerated longissimus dorsi. Seven differential protein spots of significance (with a score greater than 65) were identified by mass spectrometry (MS), 2 of which were up-expressed and 5 down-expressed. 2016 Vol. 30 (6): 15-18 [Abstract] ( 155 ) 全文 ( 278 ) 19 Meat Quality Changes and Differences in Energy Metabolism of Normal and PSE Pork Muscle Different Carcass Parts during Postmortem Storage GUO Shouli, HOU Liangzhong, GUO Xiaofeng, WEI Jian, WANG Zirong DOI: 10.15922/j.cnki.rlyj.2016.06.005 Normal and pale, soft, exudative (PSE) pork muscles from different carcass parts during postmoterm storage were investigated for meat quality changes and differences in energy metabolism. Changes in meat quality indicators (pH, centrifugal water loss, shear force and L*) and energy substance contents (glycogen, ATP, ADP and AMP) in normal and PSE pork of longissimus dorsi and biceps femoris from the carcass of Duroc × Landrace × Yorkshire barrows at different storage times were measured and correlated. Results indicated that biceps femoris had significantly higher ATP content than longissimus dorsi within 2 h postmortem (P < 0.05). For all investigated muscle samples, ATP content exhibited a significant decrease within 8 h (P < 0.05). Glycogen level was significantly higher in normal Biceps femoris than in all other samples within 48 h (P < 0.05). The change in pH was positively correlated with the change in L* value (P < 0.01). Likewise, a positive correlation was observed between the changes in glycogen and ATP levels (P < 0.01). Hence, this study conclusively shows that the meat quality of longissimus dorsi is superior to that of biceps femoris, with the former being higher in glycogen and ATP and having a lower metabolic rate than the latter. 2016 Vol. 30 (6): 19-24 [Abstract] ( 164 ) 全文 ( 396 ) 25 Ultrasonic Application for Stewing Pork Belly LEI Chen, XIA Yanbing, CHE Zaiquan, REN Mei DOI: 10.15922/j.cnki.rlyj.2016.06.006 A comparison of the conventional stewing method and ultrasonic-assisted stewing was made for their efficacy in reducing the fat content and enhancing the aroma of stewed pork belly. For this purpose, we measured the fat content, peroxide value (POV), thiobarbituric acid reactive substances (TBARs) value and fatty acid composition of the fatty layer. The results showed that fat content of pork belly was reduced by 13.32% after ultrasonic-assisted stewing, while a significantly smaller decrease in fat content was observed when comparing conventionally stewed pork belly with the raw meat (P < 0.05). The POV value rose at first and then fell during the ultrasonic-assisted stewing process, and the TBARs value increased (P < 0.05). In addition, a significant decrease in polyunsaturated fatty acid (PUFA) content and a significant elevation in saturated fatty acid (SFA) content at 120 min were observed along with a significant increase in monounsaturated fatty acid (MUFA) content at 30 min (P < 0.05). This study conclusively demonstrates that ultrasonicassisted stewing facilitates the reduction of fat content, speeds up fat oxidation and promotes the formation of aroma in stewed pork belly. 2016 Vol. 30 (6): 25-28 [Abstract] ( 143 ) 全文 ( 332 ) 29 Investigation of Nine Volatile Nitrosamines in Sausages Marketed in Guangdong Province by Gas Chromatography Tandem Triple Quadrupole Mass Spectrometry (GC-MS-MS) YU Weijun, QIU Yuesheng, WANG Pei, DENG Hong DOI: 10.15922/j.cnki.rlyj.2016.06.007 A selective method using gas chromatography tandem triple quadrupole mass spectrometry (GC-MS-MS) was developed to detect the contents of nine volatile nitrosamines in sausages marketed in Guangdong province. In order to understand the current pollution situation of volatile nitrosamines in sausages, 40 commercial samples were collected from six cities/counties of Guangdong province during December 2014 to January 2015. The GC-MS-MS analysis was performed after QuEChERS sample pretreatment. The method was validated for linearity (in the range of 0.05 to 200 ng/mL), accuracy, precision, and sensitivity. The detection limit was between 0.01 and 0.1 μg/kg. The average recoveries of the analytes at three levels of concentration spiked into sausage sample ranged from 90.7% to 116.0% with relative standard deviation (RSD) values between1.8% and 14.0%. The detection rates of NDMA, NDBA, NMOR, NPYR, NPIP and NDPA were higher. For NDMA, 15.0% of the investigated samples were over the limit standards for meat products in China (the maximum value was 7.37 μg/kg); 20.0% of these samples had a total volatile nitrosamine content more than 10.0 μg/kg, with the highest value (15.32 μg/kg) observed in black pepper sausage. Sausage samples from different producers contained different kinds and contents of volatile nitrosamines. Industrial products were higher in NDMA, NDPA and NDBA than those produced by small workshops and at home, while the opposite was observed for NMEA, NPYR and NMOR when comparing the former with the latter two. 2016 Vol. 30 (6): 29-34 [Abstract] ( 167 ) 全文 ( 267 ) 35 Application of DNA Barcoding for the Detection of Adulterants in Prepared Meat Products CHEN Jian, YUE Qiaoyun, QIU Deyi DOI: 10.15922/j.cnki.rlyj.2016.05.008 Although there are diverse types of prepared meat products on the market, their uneven quality and mislabeling as well as commercial fraud such as adulteration and passing an inferior product off as a superior one have a negative impact on consumer health and interests. Adulteration and counterfeiting of prepared meat products is gaining more and more attention, which, however, could not be rapidly, accurately and conveniently detected using traditional detection methods because of either serious destruction of the morphology of the raw meat during processing or the use of meat essence in prepared meat products. In this study, we used DNA barcoding to detect whether 36 prepared meat samples collected from three different sources (supermarket, market and hotpot restaurant) were adulterated. The results showed that 27 samples (75%) contained chicken-derived ingredients. Unlabeled ingredients were detected from two (10.5%) of the supermarket samples. This study demonstrates that DNA barcoding is an efficient method for detecting components of prepared meat products. 2016 Vol. 30 (6): 35-39 [Abstract] ( 177 ) 全文 ( 405 ) 40 Bioprotective Bacteria and Its Application in Meat Products: A Review LIU Pengxue, HAN Qi, ZHENG Dongmei, KONG Baohua DOI: 10.15922/j.cnki.rlyj.2016.06.009 Meat products are liked by the consumers for their high nutritive values and good flavor. However, meat products are very sensitive to spoilage bacteria or pathogens, and the growth of these bacteria may lead to shortened shelf life of meat products, and are even harmful to human health. The application of either chemical preservatives or antioxidants can effectively extend the shelf life of meat and meat products, but they are expensive, and may produce some threat to human health. The bioprotective bacteria, as a natural, safe, harmless and efficient preservative, can effectively inhibit the growth of harmful microorganisms. Studies on the application of bioprotective bacteria in meat products have attracted great attention from researchers. This review is mainly focused on the study of bioprotective bacteria in extending the shelf life of meat products, and the aim is to provide some new methods for preserving meat quality. 2016 Vol. 30 (6): 40-44 [Abstract] ( 147 ) 全文 ( 251 ) 45 Clostridium perfringens in Meat Products and Its Inhibition by Different Methods: A Review JIA Shanshan, LI Peijun, CHEN Conggui DOI: 10.15922/j.cnki.rlyj.2016.06.010 Clostridium perfringens (C. perfringens) is ubiquitous in nature as a spore-forming bacterium and a common pathogen in meat products. The contamination status of C. perfringens, the factors influencing its growth, and its inhibition by different methods in meat and meat products are reviewed in this article. It is proposed that applying natural and safe substances for the potent inhibition of C. perfringens growth is of great practical significance to ensure the safety of meat products and promote the healthy development of the meat industry. The aim of this review is to provide useful references for selecting appropriate ways to inhibit C. Perfringens growth in meat products. 2016 Vol. 30 (6): 45-51 [Abstract] ( 218 ) 全文 ( 428 ) 52 Progress in Research on the Control of Fat Oxidation in Meat Products SHI Peiying, LI Renwei DOI: 10.15922/j.cnki.rlyj.2016.06.011 This paper provides a review of recent studies dealing with the control of fat oxidization in meat products with respect to livestock and poultry farming, meat storage and processing and finished meat products. Currently, herbal plants and their extracts, cereal materials and other agricultural byproducts are prevalently used to feed livestock and poultry. The appropriate supplementation of natural products to the diet of animals maintains their antioxidant capacity and the efficacy depends on the amount and types of added ingredients. The extent of fat oxidation during meat storage is associated with storage temperature, oxygen concentration in the storage atmosphere, and the amount and types of antioxidant added. The addition of different actives during meat processing can play different roles. During the processing of finished products, their quality traits such as flavor and physicochemical properties are improved by either the addition of proper actives or appropriate pretreatment. Previous studies regarding fat oxidation in meat products demonstrate that the addition of natural substances is highly successful in inhibiting fat oxidation, providing vital references to enhance the quality of meat products by using synthetic chemical antioxidants and green approaches. However, further research is needed o find out the transferability of this finding as well as the dose-effect relationship. 2016 Vol. 30 (6): 52-56 [Abstract] ( 154 ) 全文 ( 334 )

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