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Quick Search     Adv Search 2016 Vol. 30, No. 9 Published: 2016-09-09 1 Effects of Age on the Nutritional and Flavor Quality of Goose Meat HUANG Ke, QIN Chunqing, REN Ting, LIU Jinzhi, LI Benjiao, LIU Xiong DOI: 10.15922/j.cnki.rlyj.2016.09.001 This study was designed to analyze the differences in the nutritional composition and flavor of meat from young geese (70 days of age) and old geese (300 days of age). With this aim, we tested the proximate composition, fatty acid composition, free amino acid composition, volatile aroma composition and texture profile analysis of goose meat. The results showed that moisture and fat contents in the muscle of young geese were significantly higher than in the muscle of old geese (P < 0.05). A total of 14 fatty acids in the meat of young and old geese were identified and they were found to be present in both meat samples. In addition, despite having similar saturated fatty acid contents, the meat of young geese contained less monounsaturated fatty acids and more polyunsaturated fatty acids as well as more essential fatty acids than did the meat of old geese. The two samples possessed a ratio of polyunsaturated to saturated fatty acids higher than the general dietary requirement, with young goose meat exceeding its old counterpart. A total of 15 amino acids were detected in both samples, with essential amino acids being more abundant in old goose meat than in young goose meat. Comparison of the composition of taste-active amino acids indicated that young goose meat had a higher proportion of sweet amino acids and a lower proportion of bitter amino acids than did old goose meat. Moreover, both contained similar types of volatile compounds, while there was a large difference in the relative contents of these compounds, that is, the relative contents of alcohols and terpenes in old goose meat decreased but esters increased compared with those in young goose meat. Significant differences in some texture properties including hardness, springiness, cohesiveness and chewiness were perceived (P < 0.05). The hardness, cohesiveness and chewiness of old goose meat were higher than those of young goose meat, whereas springiness of old goose meat was lower and no significant difference was noted in adhesiveness between the two samples (P > 0.05). 2016 Vol. 30 (9): 1-7 [Abstract] ( 204 ) 全文 ( 290 ) 7 Quality Evaluation of Sausage Samples in Xiangyang Region HAN Qianhui, YANG Lei, WANG Nian, LIU Jiapei, PAN Zhenfei, PAN Ting, WANG Yujiao, GUO Zhuang DOI: 10.15922/j.cnki.rlyj.2016.09.002 The quality of sausages in Xiangyang, Hubei province was evaluated by electronic tongue, conventional physicochemical analysis and multivariate statistics. Both cluster analysis and multivariate analysis of variance showed that 9 sausage samples could be divided into three clusters based on taste profile, showing significant differences in overall taste profile (P < 0.05). Meanwhile, there were significant differences in the relative abundance of bitterness, astringency, sourness and aftertaste-B and the contents of total acid and fat in sausage samples from three different clusters as indicated by Kruskal-Wallis test (P < 0.05). Through Pearson correlation analysis we also found the contents of total acid were highly significantly negatively correlated with bitterness, astringency, and aftertaste-B (P < 0.05). 2016 Vol. 30 (9): 7-12 [Abstract] ( 204 ) 全文 ( 548 ) 13 Influence of Ultra-High Pressure Processing on Physicochemical Properties of Cooked Duck Meat LI Xin, WANG Lan, WU Wenjin, ZU Xiaoyan, GENG Shengrong, LIAO Tao, XIONG Guangquan DOI: 10.15922/j.cnki.rlyj.2016.09.003 The influence of ultra-high pressure (UHP) processing on physicochemical properties (color, texture and thiobarbituric acid (TBA) value) of cooked duck meat was studied under varying conditions of pressure level, holding time, and water temperature. Results showed that L* value increased, while a* value decreased with increasing either pressure and holding time; however, b* value had no obvious change. In addition, it was observed that the color did not change with water temperature. Increasing pressure, holding time and water temperature resulted in increased hardness, viscosity and chewiness of cooked duck meat, but did not significantly affect elasticity. Higher pressure (> 400 MPa) and water temperature (> 40 ℃) accelerated lipid oxidation, resulting in significantly increased TBA value. 2016 Vol. 30 (9): 13-16 [Abstract] ( 188 ) 全文 ( 322 ) 17 A Dual Fluorescent Real-Time Polymerase Chain Reaction Method for Concurrently Detecting Pork-Derived and Chicken-Derived Ingredients in Animal-Origin Foods JIN Ping, JIE Li, LU Jun, CHEN Ying, DING Hongliu DOI: 10.15922/j.cnki.rlyj.2016.09.004 Objective: To establish a dual fluorescent real-time polymerase chain reaction (PCR) assay for the simultaneous detection of pork-derived and chicken-derived ingredients which enables rapid detection of adulteration in animalorigin foods. Methods: With this aim, specific primers and TaqMan probes were designed according to the interspecific conservative sequences. Results: The dual fluorescence PCR method had good specificity and could only amplify porkderived ingredients and chicken-derived ingredients. The method had high sensitivity and could detect as low as 0.02 ng of porcine DNA and 0.10 ng of chicken DNA. It had strong anti-interference ability and could correctly detect more than 2% pork-derived and chicken-derived ingredients spiked in mixed DNA samples with other species. Conclusion: The dual fluorescent real-time PCR provides a specific and sensitive method for the detection of pork and chicken-derived ingredients in animal-origin foods. 2016 Vol. 30 (9): 17-22 [Abstract] ( 174 ) 全文 ( 226 ) 23 Fast Determination of Residues of Carbofuran and Its Metabolite in Animal Tissues by Liquid Chromatography with Tandem Mass Spectrometry YANG Ting, Lü Yan, CHEN Guo, WU Yinliang DOI: 10.15922/j.cnki.rlyj.2016.09.005 A method for determining residues of carbofuran and its metabolite 3-hydroxycarbofuran in animal tissues was developed by liquid chromatography with tandem mass spectrometry. Samples were extracted with acetonitrile. Then the extract was purified by dispersive solid phase extraction method using PSA and C18 as sorbents. After purification, the extract was dried under nitrogen stream and the residue was dissolved in 0.1% formic acid solution/acetonitrile mixture (50/50, V/V) and filtered through a 0.22 μm filter and 10 μL of the filtrate was injected into the LC system for analysis. The analysis was performed on an Acquity BEH C18 column with a mixture of 0.1% formic acid solution and acetonitrile as the mobile phase under gradient elution conditions. The mass spectrometer was operated in multiple reaction monitoring (MRM) mode with positive ion electrospray ionization (ESI). The analytes were quantified with the isotope internal standard dilution method. Good linearity was obtained for carbofuran and 3-hydroxycarbofuran in the concentration range of 0.05–25.0 and 0.25–50.0 μg/L with correlation coefficients more than 0.999, respectively. The recoveries in animal tissues (pork and beef) were 95.7%–107.0% at fortified levels of 0.25–10 μg/kg with limits of detection of 0.10 and 0.50 μg/kg and limits of quantitation of 0.25 and 1.0 μg/kg for carbofuran and 3-hydroxycarbofuran, respectively. The relative standard deviations of intra- and interbatch assays were between 3.2% and 5.9%, and between 4.5% and 6.6%, respectively. The method was demonstrated to be suitable for the fast determination of residues of carbofuran and its metabolite 3-hydroxycarbofuran in animal tissues. 2016 Vol. 30 (9): 23-28 [Abstract] ( 157 ) 全文 ( 301 ) 29 Progress in Processing Technologies for Low-Sodium Dry Cured Meat Snacks HUI Teng, PENG Zengqi*, ZHANG Lu, ZHANG Yawei DOI: 10.15922/j.cnki.rlyj.2016.09.006 Dry cured ham is popular among people all over the world due to its unique flavor and taste. With increasingdietary requirements and food safety awareness of people as well as with the development of food science and technology,the dry cured ham industry continuously faces challenges and innovations. The aim of this article is therefore to make abrief introduction of the geographical distribution and history of dry cured ham with special focus on the current status andproblems in the development of dry cured ham. Moreover, we also discuss the development of new processing technologiesfor dry cured meat products in the future. 2016 Vol. 30 (9): 29-33 [Abstract] ( 216 ) 全文 ( 332 ) 35 Advances in Pre-Storage Treatment, Preservation and Packaging Technologies for Chilled Meat ZHANG Yuqin, QI Xiaojing, LIANG Min, WANG Yu, SONG Shuxin, LIU Linlin, DONG Tungalag DOI: 10.15922/j.cnki.rlyj.2016.09.007 Because of its nutritional richness, good safety and hygiene, and soft and tender texture, chilled meat has gradually become the mainstream of raw meat consumption. However, fresh meat is highly vulnerable to infection by food borne pathogens and other spoilage microorganisms when stored without packaging. Proper preservation and packaging technologies can create good hygienic conditions for chilled meat and avoid quality deterioration caused by water loss, thus prolonging its shelf life. Effective pre-storage treatment is also crucial for shelf life extension of chilled meat. This paper reviews the current commonly used technologies for pre-storage treatment and packaging of chilled meat for the purpose of providing technical references for pre-storage treatment and packaging of chilled meat. 2016 Vol. 30 (9): 35-39 [Abstract] ( 175 ) 全文 ( 582 ) 40 A Review of the Current Knowledge of Fatty Acid Contents, Composition and Physiological Functions of Animal-Derived Intramuscular Phospholipids XUE Shan DOI: 10.15922/j.cnki.rlyj.2016.09.008 Intramuscular phospholipids represent an important component of edible animal fats. The fatty acid contents and composition of meat products are the key factors that affect their processing characteristics, nutritional quality and flavor composition and have a great practical significance to improve their food value. However, a review of the current literature shows that very few studies have been conducted concerning animal-derived intramuscular phospholipids. This article provides a systematic review of the influencing factors and physiological properties of the general properties of intramuscular phospholipids and their constituent fatty acids, aiming to provide evidence for innovative studies on intramuscular phospholipids and provide a theoretical basis for the development of the meat industry. 2016 Vol. 30 (9): 40-44 [Abstract] ( 182 ) 全文 ( 295 ) 45 Livestock and Poultry Slaughtering Standard System: Status Quo and Development Suggestions GAO Shengpu, MA Chong, YOU Hua, SHAN Jialei, LI Peng, ZHANG Ningning, ZHANG Xinling,ZHANG Chaoming, ZHANG Jie, SHI Jianzhong DOI: 10.15922/j.cnki.rlyj.2016.09.009 Standardization plays a critical role in ensuring the quality and safety of products from livestock and poultry slaughtering. Improving the livestock and poultry slaughtering system will promote the standardization of the slaughtering industry, and drive its transformation, upgrading and healthy development. This paper analyzes problems with the current livestock and slaughtering standard system in China, proposes the principles of constructing livestock and poultry slaughtering standard system, and clarifies the structural elements of the system in three dimensions including product category, production process and standard type. It also puts forward the framework of the standard system and analyzes the main contents involved in the construction of the system i.e., basic standards, processing technical standards, product quality standards, control and management standards, inspection standards, production guarantee standards, supplement standards and others. Herein we also present some suggestions on implementing the standards system including establishing a unified organization for reviewing slaughtering standards, developing a platform for sharing livestock and poultry slaughtering standards, overhauling and revising the existing standards as well as formulating new standards, and strengthening the propaganda of the standards. 2016 Vol. 30 (9): 45-49 [Abstract] ( 185 ) 全文 ( 307 )

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