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Quick Search     Adv Search 2016 Vol. 30, No. 10 Published: 2016-10-09 1 Optimization of Processing Conditions for Production of Smoked Sturgeon Fillets and Its Flavor Compounds LIN Jia, GUI Meng, WANG Shun, MA Changwei, LI Pinglan DOI: 10.15922/j.cnki.rlyj.2016.10.001 The production of smoked sturgeon fillets was studied and the production parameters smoking temperature, smoking time and drying time, ranging from 70–100 ℃, 15–60 min and 15–60 min, respectively, were optimized. Microbiological and physicochemical characteristics and flavor compounds of the product were analyzed. The results indicated that smoked sturgeon fillets produced by smoking at 85 ℃ for 22 min and drying for 22 min had the highest sensory score. Microbiological and physicochemical (moisture content, crude protein, crude fat, salt content, pH, total volatile basic nitrogen, benzopyrene and flavor compounds) studies showed that the total viable count and coliform count of raw fish fillets were reduced and no pathogenic bacteria were detected after smoking, accompanied by a decrease in moisture content and an increase in crude protein and crude fat contents. The smoked product contained only 0.24 μg/kg benzopyrene. In addition, the number of flavor compounds identified in fresh fish was increased from 9 to 60 after smoking, especially the relative content of phenolic compounds was increased from 0.89% to 12.90% and one phenolic compound was detected in fresh fish versus nine phenolic compounds in smoked fish. 2016 Vol. 30 (10): 1-6 [Abstract] ( 260 ) 全文 ( 463 ) 7 Effect of Soy Protein Isolate on Quality Characteristics of Ready-to-Eat Restructured Beef Products LI Longxiang, ZHAO Xinxin, KONG Baohua DOI: 10.15922/j.cnki.rlyj.2016.10.002 This study aimed to evaluate the effect of soybean protein isolate (SPI) addition on quality characteristics of ready-to-eat restructured beef products. Towards this goal, restructured beef products were prepared and the changes in quality characteristics with salt addition were determined. Results showed that with the increase of SPI addition, thawing loss of the product reduced significantly (P < 0.05), accompanied with a significant increase in product yield (P < 0.05) and a significant improvement in textural properties (P < 0.05). In addition, the binding strength was enhanced significantly (P < 0.05) and the color of the product was darkened (P < 0.05). In addition, with the increase of SPI addition, T2b and T21 relaxation times became shorter while T22 relaxation time were prolonged, implying enhanced water retention. The sensory evaluation showed that the best product quality was obtained upon SPI addition at 2.0%. Considering the quality characteristics and sensory quality together, it was suggested that the suitable amount of SPI addition was 2.0% in the readyto- eat restructured beef products. 2016 Vol. 30 (10): 7-12 [Abstract] ( 181 ) 全文 ( 479 ) 13 Effects of Different Extraction Methods and Drying on Fatty Acids in Venison JIN Chun’ai, CUI Songhuan, WANG Yufang, ZHANG Yuwei, LUO Jing, ZHANG Yu, SUN Yinshi DOI: 10.15922/j.cnki.rlyj.2016.10.003 The goal of this experiment was to investigate the effects of different extraction methods and drying on fatty acid composition and contents of venison tenderloin. Fresh and dried samples of venison tenderloin were separated into two portions. One portion was extracted by reflux extraction with petroleum ether in a Soxhlet extractor, and the other one was extracted by homogenization in a mixture of chloroform and methanol (2:1, V/V). The two extracts were analyzed by gas chromatography-mass spectrometry (GC-MS) after methyl esterification with potassium hydroxide in methanol. A total of 21 fatty acids were detected by the homogenization method, while 14 fatty acids were detected by the Soxhlet extraction method. The content of saturated fatty acids in the Soxhlet extraction method was significantly higher than that of the homogenization method, and the content of unsaturated fatty acids was not significantly different, but the content of polyunsaturated fatty acids was significantly decreased. The content of total fatty acids in venison did not significantly differ between fresh and dried venison samples. The Soxhlet extraction method produced notable changes in fatty acid composition and contents. The drying process had little impact on fatty acid composition and contents. 2016 Vol. 30 (10): 13-17 [Abstract] ( 242 ) 全文 ( 428 ) 18 Effects of Non-Phosphate Sodium Salts to the Quality of Frozen Prepared Steaks LI Xuerui, LI Cong, XU Baocai DOI: 10.15922/j.cnki.rlyj.2016.10.004 In order to improve the water-holding capacity and tenderness of beef, reduce the use of phosphates and decrease the phosphorus content of frozen prepared steaks, experiments were carried out to investigate the use of non-phosphate sodium salts in steaks in replacement of phosphates in steaks. One-factor-at-a-time method and orthogonal array design were employed to analyze the individual and combined effects of sodium chloride, sodium carbonate, sodium bicarbonate and sodium citrate on quality characteristics of steaks such as cooking loss, shear force and color. Results indicated that all the four sodium salts significantly improved the water-holding capacity and shear force of steaks, and their optimum combination was 2.5% sodium chloride, 0.5% sodium citrate, 0.4% sodium bicarbonate and 0.6% sodium carbonate. Compared to the control group, water-holding capacity was improved by 15.14%, but shear force was not changed. 2016 Vol. 30 (10): 18-22 [Abstract] ( 169 ) 全文 ( 560 ) 23 Optimization of Processing Conditions for the Production of Bovine Omasum with Pickled Peppers and Analysis of Its Volatile Compounds LIU Yilin, LI Cheng, LI Yuzhu, LIN Qi, ZHU Chenglin, JIANG Haiyang, LIU Yuntao, FENG Chaohui, LIU Aiping, YANG Yong DOI: 10.15922/j.cnki.rlyj.2016.10.005 In this study one-factor-at-a-time method and Box-Behnken response surface methodology were employed to optimize the conditions for producing bovine omasum with pickled peppers. The volatile flavor compounds of this product were analyzed by a headspace solid-phase microextraction-gas chromatography-mass spectrometry method (HS-SPMEGC- MS). The product obtained by cooking bovine omasum for 25 s and subsequently marinating it with a mixture of 30% pickled peppers, 5% salt, 20% white vinegar, and 7% crystal sugar had the best sensory evaluation. A total of 46 volatile flavor compounds were found in the product, including esters, aldehydes, hydrocarbons, alcohols, acids, heterocyclic compounds, and phenols. Among these compounds, esters, alcohols and aldehydes made greater contribution to the flavor of bovine omasum with pickled peppers. 2016 Vol. 30 (10): 23-29 [Abstract] ( 189 ) 全文 ( 337 ) 30 Fast Determination of Residual Clenbuterol in Pork by Liquid Chromatography with Tandem Mass Spectrometry ZHANG Yan, CHEN Guo, Lü Yan, WU Yinliang DOI: 10.15922/j.cnki.rlyj.2016.10.006 A method was developed for determining residual clenbuterol in pork by liquid chromatography with tandem mass spectrometry. Five grams of pork samples were extracted with ethyl acetate under basic condition. Then, clenbuterol was extracted from the extract using formic acid solution. After defatting with hexane, the extract was directly used for determination of clenbuter by liquid chromatography with tandem mass spectrometry (LC-MS-MS) on an Acquity BEH C18 column with a mixture of 0.1% formic acid solution and methanol as the mobile phase under gradient elution conditions. The mass spectrometer was operated in multiple reaction monitoring (MRM) mode using positive electrospray ionization. The analyte was quantified with the isotope dilution and internal standard methods. Good linearity was obtained for clenbuterol in the concentration range of 0.05–10.0 μg/L with correlation coefficient more than 0.999. The recoveries of pork samples were 95.9%–101.5% at fortified levels of 0.25–0.75 μg/kg. The proposed method exhibited a limit of detection of 0.10 μg/kg and a limit of quantitation of 0.25 μg/kg for clenbuterol. The relative standard deviations of intra-assay and inter-assay precision were between 3.3% and 4.6%, and between 4.1% and 5.1%, respectively. The method is demonstrated to be suitable for the fast determination of clenbuterol in pork. 2016 Vol. 30 (10): 30-34 [Abstract] ( 181 ) 全文 ( 415 ) 35 Preservative Mechanism of Chitosan and Its Application in Meat Products CHEN Jiaxin, CHEN Qian, KONG Baohua DOI: 10.15922/j.cnki.rlyj.2016.10.007 Chitosan is a basic natural, biodegradable and renewable polysaccharide, and it also a natural and non-toxic food preservative, which is widely used in the food industry. The preservative mechanism of chitosan is reviewed as well as its application in pork products, beef products, poultry products and aquatic products. At last, the problems concerning chitosan application in meat product preservation are discussed, and the future prospects of its application are assessed. 2016 Vol. 30 (10): 35-39 [Abstract] ( 266 ) 全文 ( 619 ) 40 Progress in Understanding the Mechanism of the High Pressure-Induced Gelation of Myosin XUE Siwen, QIAN Chang, WANG Mengyao, XU Xinglian DOI: 10.15922/j.cnki.rlyj.2016.10.008 High pressure processing (HPP) technology is a non-thermal processing technology that could affect functional properties of meat gel. Myosin, one of the myofibrillar proteins, contributes dominantly to the meat gelation process. Although the effect and underlying mechanism of high pressure processing on meat gelation have been elaborately investigated, knowledge is still lacking as to the complex system consisting of muscle and myofibrillar proteins. Studies focused on the alterations of myosin under high pressure environment might provide us an opportunity to drill down to the details of this complex system and in turn provide a better guidance for practical production. This paper is centered on a review of the progress which has been made in understanding the mechanism of the high pressure induced gelation of myosin as well as technical restrictions for relevant studies. Future prospects are also discussed. 2016 Vol. 30 (10): 40-44 [Abstract] ( 172 ) 全文 ( 275 ) 45 A Review of the Application of Nitrite Substitutes in Meat Products ZHANG Suyan, GAO Aiwu DOI: 10.15922/j.cnki.rlyj.2016.10.009 In meat production, nitrite is often applied as a color fixative, antioxidant, unique flavor agent and preservative. When it accumulates to a certain level, nitrite can react with amines as protein degradation products under appropriate conditions to produce carcinogenic nitrosamines. Once they accumulate in the body, carcinogenic nitrosamines will cause serious harm to the human body. Researchers are always looking for nitrite substitutes for the purpose of reducing the use of nitrite in meat products. This article reviews the functions and harms of nitrite added in meat products, and the development of nitrite substitutes. 2016 Vol. 30 (10): 45-48 [Abstract] ( 169 ) 全文 ( 532 ) 49 Reflection on Meat Product Risk Information and Food Safety Regulation in the Aftermath of ‘Zombie Meat’ Scandal ZHANG Qiu, XIAO Pinghui DOI: 10.15922/j.cnki.rlyj.2016.10.010 ‘Zombie Meat’, long-expired frozen meat products, was reported to be seized by Chinese authorities in 2015 and the ‘Zombie Meat’ scandal has shocked the public and sapped consumer confidence in China’s food safety. This article provides a comprehensive analysis of media reports and public opinions on this scandal and discusses three essential ways to deal with meat product risk information management, aiming to provide references for food safety risk management. 2016 Vol. 30 (10): 49-52 [Abstract] ( 173 ) 全文 ( 439 )

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