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2016 Vol. 30, No. 7
Published: 2016-07-09

 
1 Effect of Tenderization Time on the Quality of Semi-Finished Products from Micropterus salmoides
ZU Xiaoyan, ZOU Kaifeng, YE Lixiu, WANG Jun, WANG Weiqiong, XIONG Guangquan
DOI: 10.15922/j.cnki.rlyj.2016.07.001
To overcome the quality deterioration and tenderness decline of fresh water fish during processing and
sterilization, the tenderization effect of a meat tenderizer consisting of 1.2‰ calcium chloride, 1.2‰ phosphate and
1.8‰ papain on semi-finished products from the largemouth bass Micropterus salmoides as a function of treatment time
was evaluated by texture analysis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and scanning
electron microscopy (SEM). The results showed that after 1.0–1.5 h of tenderization, the shearing force and hardness of
fish meat were significantly reduced to (21.89 ± 0.27) N and (111.98 ± 3.46) g, respectively with a simultaneous significant
increase in pH, brightness (L*) and myofibril fragmentation index (P < 0.05). SDS-PAGE showed that the myofibrillar
protein with a molecular weight of 38 kD and tropomyosin were degraded, consequently forming new protein bands with
molecular weight of about 37 and 28 kD. Under SEM, fluffy microstructures with disappeared connective tissues and broken
myofibers were observed for tenderized bass meat. The tenderizer could significantly improve the quality of bass semifinished
products at tenderization time of 1.0–1.5 h.
2016 Vol. 30 (7): 1-5 [Abstract] ( 157 ) 全文 ( 303 )
6 Effect of High Temperature Sterilization Time on the Quality of Roast Whole Lamb during Storage
GUO Xiaofeng, WANG Zirong, GUO Shouli, WEI Jian, LI Dehua
DOI: 10.15922/j.cnki.rlyj.2016.07.002
Roast whole lamb vacuum packaged in aluminum foil was subjected to high-temperature treatment at 121 ℃
for 10, 15, 20 and 25 min, respectively in comparison with normal temperature group to address the effect of sterilization
time on total microbial count (TMC), acid value, pH, total volatile base-nitrogen (TVB-N) value, thiobarbituric acid (TBA)
value, hardness, and sensory evaluation of roast whole lamb during subsequent storage at 0–4 ℃. During 40 days of storage,
20 min sterilization showed significant superiority over the control and other treatments in terms of physicochemical and
microbial quality. Moreover, TMC and TVB-N values tended to rise slowly, and pH, TBA value and hardness remained
stable. Its sensory quality was the closest to fresh roast whole lamb.
2016 Vol. 30 (7): 6-10 [Abstract] ( 214 ) 全文 ( 349 )
12 Influence of Proteins Recovered from Rinsing Water of Catfish Surimi on Gel Properties of Catfish Sausage
FAN Xiaopan, WANG Siyu, GUO Yaohua, MA Lizhen, ZHANG Ling
DOI: 10.15922/j.cnki.rlyj.2016.07.003
The present research evaluated the influence of adding different proportions (2%, 4%, 6%, 8% and 10%) of
sarcoplasmic proteins recovered from the rinsing water of catfish surimi by precipitation at the isoelectric point on gel
properties, texture characteristics, color parameters and protein content of catfish sausage. For this purpose, samples with
no added modifier (control group), with 5% corn starch (AG group) and with 0.5% glutamine transaminase (TG group)
were taken as controls. The results showed that the gel strength, chewiness, gumminess and hardness of catfish sausage first
increased and then decreased with increasing addition of the recovered proteins from 2% to 10%. Addition of the proteins
resulted in a slight decrease in brightness with a simultaneous significant increase in protein content. When adding 6% of
the recovered proteins, the gel strength of catfish ham reached the maximum value of (1 484.00 ± 3.75) g, which was significantly
higher than that of the control, AG and TG groups. Moreover, compared to the control group, tenderness, chewiness, gumminess
and hardness increased by 26%, 74%, 74% and 74% respectively, and protein content rose by 23.08%.
2016 Vol. 30 (7): 12-15 [Abstract] ( 200 ) 全文 ( 362 )
16 Effects of Processing Conditions on Texture Properties and Water-Holding Capacity of Pig Blood Gel
ZHANG Jiamin,WANG Wei, BAI Ting, JI Lili
DOI: 10.15922/j.cnki.rlyj.2016.07.004
The impact of four processing conditions, i.e., pig blood content, heating temperature, heating time and NaCl
content on the texture properties, water-holding capacity (WHC) and sensory quality of pig blood gel was studied. The results
showed that all processing conditions investigated had significant influences on hardness, chewiness, resilience, WHC and
sensory quality. Higher protein content resulted in higher hardness value, chewiness value and WHC, but lower resilience
value was observed when protein content was too high. An increase in heating temperature and time could improve hardness
and chewiness, but overheating reduced the resilience value and WHC. Low NaCl content could enhance the quality of
pig blood gel, while high NaCl content reduced WHC, hardness, chewiness and resilience values. The suitable processing
conditions were established as follows: pig blood content of 80%–90% (protein content was 15.49–17.42 g/100 mL),
heating at 90–95 ℃ for 10–20 min, and addition of 3–4 g/100 mL NaCl. Further, the correlation analysis results showed
that WHC played a decisive role in affecting the sensory quality of pig blood gel and that hardness, chewiness and resilience had
significant correlations with WHC, and could well reflect the texture properties of pig blood gel.
2016 Vol. 30 (7): 16-20 [Abstract] ( 187 ) 全文 ( 319 )
21 Preservation Effect of Chitosan Coating Incorporated with Rosemary on Pork Patties
WANG Zhengrong, MA Hanjun
In order to find a way to prolong the shelf life of pork patties during cold storage, the preservation effect
of chitosan coating incorporated with different concentrations of rosemary was studied. Total bacterial count, pH,
metmyoglobin (MetMb), 2-thiobarbituric acid-reactive substances (TBARs) value, total volatile basic nitrogen (TVB-N)
value, and sensory evaluation were used to evaluate the quality of pork patties during cold storage. The results showed that
composite rosemary-chitosan coating was effective against the increase in total bacterial count and pH as well as against
lipid inhibition and TVB-N formation in pork patties while enhancing sensory evaluation score. Furthermore, the effect of
rosemary addition was dependent upon its concentration. The shelf life of pork patties was up to about 15 days upon coating
treatment with the addition of either 0.10 g/100 mL or 0.15 g/100 mL rosemary.
2016 Vol. 30 (7): 21-24 [Abstract] ( 114 ) 全文 ( 403 )
26 Application of Real-Time Fluorescence Polymerase Chain Reaction (PCR) for Quantitative Detection of Lamb in Frozen Lamb Rolls
GU Wenjia, XU Qiong, ZHANG Yinan, ZHANG Qingping, QU Qinfeng
DOI: 10.15922/j.cnki.rlyj.2016.07.006
Objective: To establish a real-time PCR method for quantitative detection of lamb in frozen lamb rolls. Methods:
The ovine mitochondrial cytochrome b gene (Cyt b) as species-specific primer and the mitochondrial 12S rRNA as
endogenous control were selected to conduct relative quantification through ΔCt vs. lamb content (%). The results obtained
were compared with those from the weighing method. Some factors that may affect the quantitative results including the
number of gene copies and fat content in lamb were also analyzed. Results: A high correlation coefficient (R2 = 0.990 1) was
showed between ΔCt and lamb content in the range of 1%–100%. The correlation between the results of real-time PCR and
weighting method for seven marketed samples of frozen lamb rolls was statistically significant (R2 = 0.945, P < 0.001), and
the average absolute difference was −11.0% (with a 95% confidence interval of −7.4% to −14.6%). The effects of the number
of gene copies and fat content in lamb on the quantitative detection were not statistically significant (P = 0.072, and P = 0.206,
respectively). Conclusion: The real-time PCR method can be used as a quick and practical method in quantitative detection
of lamb in frozen lamb rolls.
2016 Vol. 30 (7): 26-29 [Abstract] ( 128 ) 全文 ( 216 )
30 Progress in Research on Low-Sodium Meat Products
LEI Zhen, ZHOU Cunliu
DOI: 10.15922/j.cnki.rlyj.2016.07.007
It is reported that excessive intake of sodium is harmful to human health. However, a reduction in sodium can
decline the flavor and other characteristics of meat products. How to reduce the sodium content of meat products is one of
important directions in food processing and research at home and abroad. Up to date, non-meat proteins and polysaccharides
have widely been investigated as sodium replacer for the preparation of low-sodium meat products. However, this paper
reviews the recent progress in food additives such as sodium replacer potassium salt, calcium salt, magnesium salt, arginine
and lysine that have been attempted to partially replace sodium in the manufacture of low-sodium meat products. It is hoped
that this paper can provide a reference for the processing of low-sodium meat products.
2016 Vol. 30 (7): 30-34 [Abstract] ( 324 ) 全文 ( 398 )
35 An Overview on Analytical Methods for the Multiresidue Detection of Chloramphenicols in Food Products
MA Yanhong, LI Zhigang, CHEN Chao
DOI: 10.15922/j.cnki.rlyj.2016.07.008
Chloramphenicols are a group of antibiotics which have been banned from use in food-producing animals. The
chloramphenicol residues in animal origin food products will have a detrimental influence on human health and on the
export trade of animal origin food products. The main detection methods for chloramphenicols, including microbiological,
instrumental (chromatographic, electrochemical and spectrophotometric), immunoassay, sensor, molecular imprinting and
biochip methods, are summarized and analyzed in this review. Furthermore, further development of new analytical methods
for the detection of chloramphenicols is discussed. We hope that this review will provide technical supports to promote the
detection of chloramphenicols in foods (especially animal-derived foods).
2016 Vol. 30 (7): 35-38 [Abstract] ( 146 ) 全文 ( 460 )
39 Interpretation of Chinese National Standard Methods for Quality Detection of Meat Products
ZHANG Tianjing, YANG Qinghua, YANG Ying
DOI: 10.15922/j.cnki.rlyj.2016.07.009
There is a bewildering variety of meat products that are produced in China with increasing consumer popularity.
Meat products are characterized by high fat, high protein, multiple minerals and multiple vitamins. The safety of meat
products depends on their own nutritional profiles. In this paper, we summarize and interpret the Chinese national standard
methods for the detection of some physicochemical parameters commonly used to evaluate the quality and safety of meat
products such as water, fat, protein, acid value, peroxide value, chloride and nitrite, and meat preservatives sorbic acid and
benzoic acid. Moreover, the key points of each measurement are put forward in the hope of providing some evidence on food
and drug inspection.
2016 Vol. 30 (7): 39-43 [Abstract] ( 162 ) 全文 ( 1003 )
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