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Quick Search     Adv Search 2016 Vol. 30, No. 8 Published: 2016-08-09 1 Microwave Drying Characteristics and Kinetics of Tilapia Fillets Processed by Osmotic Dehydration Combined with Microwave Drying HU Bingyang, DUAN Zhenhua, LI Yunren DOI: 10.15922/j.cnki.rlyj.2016.08.001 Tilapia fillets were processed by a hybrid drying method, namely osmotic dehydration combined with microwave drying. The microwave drying characteristics and kinetics of tilapia were investigated. The effects of osmosis dehydration, microwave power and loading on the microwave drying process were studied. The results indicated that the microwave drying process involved three stages: accelerated drying, constant-rate drying and falling-rate. The group pretreated by osmotic dehydration showed higher dehydration rate than control. Besides, with the increase of microwave power and loading, the dehydration rate of tilapia fillets was increased. Furthermore, a drying kinetics model was established. The Midilli model showed the best fit to the experimental data. 2016 Vol. 30 (8): 1-5 [Abstract] ( 131 ) 全文 ( 239 ) 6 Effect of Cherry Juice on Improving Quality and Blocking Nitrosamine Formation in Canned Pork Ham YUE Lanxin, FAN Xiaopan, GUO Yaohua, SHANG Xinru, WANG Rui, MA Lizhen, ZHNAG Ling DOI: 10.15922/j.cnki.rlyj.2016.08.002 This study was concerned with the effect of cherry juice on improving the quality of canned pork ham as well as on blocking nitrosamine formation in it. For this purpose, 5 experimental groups were set up: NC group with no addition of NaNO2 or sodium ascorbate to the raw meat for curing, PC group with the addition of 150 mg/kg NaNO2 and 550 mg/kg sodium ascorbate to the raw meat for curing, and TRT1, TRT2 and TRT3 groups with the addition of 150 mg/kg NaNO2 as well as cherry juice at levels of 2%, 4% and 10% sodium ascorbate as a substitute for sodium ascorbate, respectively. These 5 groups were kept at 30 ℃ for the measurement of color difference, nitrite residue, the contents of 9 N-nitrosamines and sensory evaluation after 0, 1, 2, 3 and 4 weeks. It was shown that added cherry juice effectively reduced the nitrite residues, inhibited N-nitrosamines formation, improved color, and produced special flavor in canned ham. Particularly, the sensory evaluation value of TRT2 was the best. N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA) and N-nitrosopyrrolidine (NPYR) had a tendency to rise in the heat preservation process, but the changing trend of TRT1, TRT2 and TRT3 was lower than that of PC. Hence it can be concluded that the blocking effect of cherry juice on NDMA, NDEA and NPYR was superior to that of ascorbic acid sodium. On the other hand, the specific block mechanism of cherry juice needs to be further studied. 2016 Vol. 30 (8): 6-12 [Abstract] ( 191 ) 全文 ( 269 ) 13 Influence of Tomato Powder on Qualities of Sausages with Added Peanut Protein DU Juan, YANG Liling, LI Sen DOI: 10.15922/j.cnki.rlyj.2016.08.003 The influences of partial substitution of tomato powder for nitrite on physicochemical properties including pH, texture and lipid oxidation as well as sensory evaluation of sausages with added peanut protein were addressed in this investigation. Results showed that the addition of tomato powder brought about a remarkable improvement in the hardness and elasticity of sausages. Compared with blank control group, the maximum nitrite content group and combinations of tomato powder with nitrite maintained stable pH, TBA and TVB-N values during storage. In contrast with the maximum nitrite content group, the combination of 2% tomato powder with 0.009% nitrite obtained a higher score in the sensory evaluation, and it could stabilize physicochemical properties of sausages over the entire storage period. Moreover, the product obtained had the unique taste of tomato. Therefore, tomato powder can be used as a partial substitute for nitrite in sausages with added peanut protein. 2016 Vol. 30 (8): 13-18 [Abstract] ( 151 ) 全文 ( 241 ) 19 Optimization of Starch Mixtures for Use in Sausages by Mixture Design WU Xiang, XU Baocai, LI Cong, LI Shibao DOI: 10.15922/j.cnki.rlyj.2016.08.004 The optimization of mixtures of native corn starch, modified corn starch, modified cassava starch and potato starch using syneresis rate, viscosity and springiness as response variables was carried out by means of mixture design in order to solve the weaknesses of single starches such as short shelf life, poor water-holding capacity, loose structure and inferior stability. For this purpose, we built a regression model for each response variable as a function of four starches. Results suggested that the optimal combination of starches were 40% native corn starch, 30% modified corn starch and 30% cassava starch, which resulted in an increase in water-holding capacity of 8.89%, a 2.64 times in viscosity and an increase in springiness of 29.09% when compared with native corn starch. Microstructure of sausages with the optimized starch mixture, as observed by scanning electronic microscopy (SEM), was stable and uniform due to significant binding between meat and protein as well as starch. Moreover, harness of sausages was decreased by 33.70% with a simultaneous increase in springiness of 3.50%. These findings demonstrated that this optimized mixture could improve texture characteristics of sausages such as hardness and tenderness. 2016 Vol. 30 (8): 19-24 [Abstract] ( 184 ) 全文 ( 503 ) 25 Application of Maillard Reaction Products from Soybean Protein Isolate in Quality Preservation of Raw Minced Meat during Cold Storage WANG Bo, YI Dong, PAN Nan, DENG Siyang, XIA Xiufang DOI: 10.15922/j.cnki.rlyj.2016.08.005 The antioxidant effect of Maillard reaction products (MRPs) from soybean protein isolate (SPI) and galactose in raw minced pork was evaluated by measuring changes in thiobarbituric acid reactive substances (TBARs) value, a* value, pH and sensory characteristics during cold storage. The results showed that the addition of MRPs caused an inhibitory effect on fat oxidation and maintained the color of fresh meat for an extended period of time in a concentration-dependent manner, making the meat more acceptable in sensory evaluation. Moreover, no significant difference with respect to color fixation and antioxidant effect was perceived between the groups with the addition of 2.0% MRPs and 0.02% butylhydroxyanisol (BHA) (P > 0.05), yet there was a significant difference when compared with other groups investigated and control group (P < 0.05). Therefore, we conclude that MRPs derived from SPI and galactose can be used in raw minced meat as a functional food additive to prolong its shelf life. 2016 Vol. 30 (8): 25-29 [Abstract] ( 163 ) 全文 ( 741 ) 30 Influence of Thawing Methods on Thawing Efficiency and Quality of Pseudosciaena crocea OUYANG Jie, NI Jin, WU Jinting, SHEN Jian DOI: 10.15922/j.cnki.rlyj.2016.08.006 For the purpose of finding the most suitable thawing method for frozen fish, this research was executed to compare the influences of four different thawing methods including natural thawing, running water thawing, low temperature thawing and microwave thawing on the thawing efficiency and quality of frozen Pseudosciaena crocea. Changes in thawing time, central temperature, water-holding capacity, the oxidation degree of protein and fat, and springiness were analyzed among different thawing methods. The results showed that low temperature thawing took the longest time but provided the best quality maintenance, while microwave thawing, although exhibiting the highest thawing speed and best heating uniformity, caused the highest oxidation degree of protein and fat, and worst water-holding capacity and springiness. Running water thawing was faster than low temperature thawing and could also well maintain the quality of Pseudosciaena crocea. 2016 Vol. 30 (8): 30-34 [Abstract] ( 147 ) 全文 ( 360 ) 35 Determination of Sulfanitran Residue in Chicken by Liquid Chromatography-Tandem Mass Spectrometry with Negative Ion Mode WEI Yunji, ZHU Zhenyi, FENG Min, WANG Xiaojin, HE Jian, ZHANG Lingli, WEI Bin, DING Tao DOI: 10.15922/j.cnki.rlyj.2016.08.007 A method for the determination of sulfanitran in chicken was developed by liquid chromatography-tandem mass spectrometry. Samples were extracted with formic acid-ethyl acetate (2:98, V/V), and the extract was defatted by hexane extraction and cleaned up by liquid-liquid partitioning. The analyte was separated on a C18 colum using a mobile phase consisting of methanol and 5 mmol/L ammonium acetate solution with gradient elution. The mass spectrometry was operated in negative ion mode using multiple reaction monitoring (MRM) for qualitative and quantitative analysis. The calibration curve of the method was linear in the range of 2.0–100.0 μg/L, with correlation coefficient more than 0.99. The limit of detection (LOD) and limit of quantitation (LOQ) were 0.5 μg/kg and 2.0 μg/kg, respectively. At spiked levels of 2.0, 5.0, 10.0 μg/kg, the recoveries ranged from 76.0% to 83.4% with relative standard deviations (RSD) less than 8.7%. This method proved to be convenient and suitable for the determination of sulfanitran residues in chicken. 2016 Vol. 30 (8): 35-38 [Abstract] ( 172 ) 全文 ( 312 ) 39 Effects of Ultra-High Pressure Processing on Survival of Microorganisms in Meat Products and Microbial Inactivation Mechanisms: A Review XI Xiuxiu, XU Baocai, XU Shichuang, LIU Tao, HUANG Junyi DOI: 10.15922/j.cnki.rlyj.2016.08.008 Ultra-high pressure processing (UHPP) has already been established as an alternative to thermal processing for the inactivation of foodborne microorganisms in different meat products for the extension of shelf-life such as fresh, cured, stewed, smoked and grilled meat products. However, the effects of UHPP on the inhibition of growth of various bacteria in these products vary. In this article, we review mechanisms of microbial inactivation during UHPP, which involve morphological properties of foodborne microorganisms in meat products, and the conformational changes of microbial enzymes that lead to their inactivation. These mechanisms may be regarded as a useful theory to promote the further application of UHPP in meat industries. 2016 Vol. 30 (8): 39-43 [Abstract] ( 202 ) 全文 ( 805 ) 44 Present Status and Future Trends in the Development of Rabbit Industry in China XUE Shan DOI: 10.15922/j.cnki.rlyj.2016.08.009 In recent years, China’s rabbit industry has developed well and great stride has been made in rabbit farming, slaughter, product development, production, processing and marketing, especially rabbit meat nutrition, which can provide important theoretical evidence supporting vigorous development of rabbit industry in the country. However, currently there are still some problems in farming management, product processing, machinery and equipment, and marketing. This article therefore presents the latest trends in the development of rabbit industry in the country, so as to provide theoretical basis for rabbit industry development. 2016 Vol. 30 (8): 44-48 [Abstract] ( 146 ) 全文 ( 304 )

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