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Quick Search     Adv Search 2016 Vol. 30, No. 11 Published: 2016-11-09 1 Effect of Taurine from Bovine Liver on Immune Functions and Antioxidant Capacity in Immunosuppressed Mice LIANG Xiaona, YE Xinyang, KONG Yanwen, ZHANG Yiwei, YANG Mei, CAO Xueyan, WU Junrui, YUE Xiqing DOI: 10.15922/j.cnki.rlyj.2016.11.001 Taurine is one of the conditionally essential amino acids in the human body and it plays an important role in the physiological functions of the human body. In this research, our purpose was to evaluate the effect of taurine on immune functions and antioxidant capacity in animals. A mouse model of immunosuppression was established by intraperitoneal injection of mice of different ages with cyclophosphamide, and then the immunosuppressed mice were intraperitoneally injected with various doses of natural taurine physically extracted from bovine liver. After 12 hours, we measured immunological indicators and antioxidant parameters and correlated immunological indicators with total antioxidant capacity (T-AOC). The results showed that taurine at both high and low doses had an immunoregulatory effect and improved antioxidant capacity in immunosuppressed mice of different ages and immune functions and antioxidant capacity in juvenile and old mice administered with taurine reached or exceeded the normal level. Correlation analysis revealed that there was a positive correlation between immune functions and antioxidant capacity in mice. 2016 Vol. 30 (11): 1-5 [Abstract] ( 282 ) 全文 ( 416 ) 6 Processing and Feature Values Extraction of Tan Sheep Carcass Rib-Eye Cross-Section Images for Carcass Classification ZHANG Liwen, TIAN Yin, NIU Jia, BO Shuang, LUO Ruiming DOI: 10.15922/j.cnki.rlyj.2016.11.002 High-quality images of Tan sheep carcass rib-eye cross-sections were taken with an industrial camera and used to develop an algorithm to segment them. Firstly, the images were pre-processed and grayed by the weighted average method after removing the interference by 3 × 3 template median filter. The automatic selection of the optimal segmentation threshold by the Otsu algorithm was carried out to remove the complex background. Then, after the binarization of the images, and the target region was roughly extracted through gradual region separation for accurate extraction of the effective rib-eye area by region labeling and morphological processing. At last, the effective rib-eye area and the back fat thickness were calculated. The image processing algorithm has a good segmentation and calculation performance. 2016 Vol. 30 (11): 6-10 [Abstract] ( 170 ) 全文 ( 226 ) 11 Effect of Frying Oils on the Quality and N-Nitrosamine Content of Deep-Fat Fried Fish Balls ZHOU Xiaolu, WANG Rui, GAO Yuanyuan, ZHAO Shuangshuang, MA Lizhen, ZHANG Nailin DOI: 10.15922/j.cnki.rlyj.2016.11.003 Texture properties, cooking loss rate, thiobarbituric acid reaction substances (TBARs) value, nitrite residue and N-nitrosamine content of deep-fat fried fish balls made with one of four different vegetable oils, sunflower oil, peanut oil, soybean oil and corn oil, were determined to evaluate the effect of cooking oil type on the quality and safety of deep-fat fried fish balls. The results showed that all tested parameters of deep-fat fried fish balls were significantly influenced by frying oil type. Deep-fat fried fish balls made with peanut oil, having the greatest oxidative stability among the four oils, had the best texture and lower cooking loss, whereas the samples made with sunflower oil, possessing the lowest oxidative stability, had the worst texture and higher cooking loss. Deep-fat frying promoted lipid oxidation in fish balls, and the TBARs of four samples made with different oils were in the increasing order of peanut oil (1.0 mg/kg) < soybean oil < corn oil < sunflower oil (4.8 mg/kg). The nitrite residues in the samples followed the decreasing order of peanut oil (57 mg/kg) > sunflower oil > corn oil > soybean oil (36 mg/kg), and the N-nitrosamine contents increased in the order of sunflower seed oil (12.52 g/kg) < peanut oil < soybean oil < corn oil (19.91 g/kg). N-niterosopyrrolidine (NPYR) was predominant (8.68– 11.22 μg/kg) among 9 detected N-nitrosamines, followed by NDPA (1.63–1.90 μg/kg) and NDBA (1.19–1.48 μg/kg). It is necessary to select a suitable oil for deep-fat frying of fish balls and to apply proper methods to reduce lipid oxidation and N-nitrosamine formation in the manufacture of deep-fried fish balls. 2016 Vol. 30 (11): 11-15 [Abstract] ( 212 ) 全文 ( 472 ) 16 Effects of High Oxygen and Carbon Dioxide Modified Atmosphere Packaging on the Quality of Chilled Pork LI Su, ZHAO Bing, ZHANG Shunliang, PAN Xiaoqian, ZHOU Huimin, CHEN Wenhua, QU Chao, LI Jiapeng DOI: 10.15922/j.cnki.rlyj.2016.11.004 In order to improve the quality of chilled meat, prolong its shelf life, and also broaden the marketability of modified atmosphere packaged meat and meat products, we studied the effects of vacuum packaging (control) and high oxygen and carbon dioxide modified atmosphere packaging (MAP) on the quality of chilled pork. Total bacterial count, color, pH value, water holding capacity (WHC), total volatile basic nitrogen (TVB-N) value, sensory evaluation were measured and flavor characteristics were determined using electric nose to evaluate the quality of chilled meat during storage. The results showed that a suitable MAP treatment could effectively inhibit the growth of microorganisms, and high oxygen MAP could effectively maintain good color and WHC of chilled fresh pork. Chilled meat packaged in an atmosphere of 70% O2, 20% CO2 and 10% N2 exhibited better color, higher WHC and lower TVB-N value. Moreover, the sample maintained good flavor and gained higher overall sensory score at the late storage stage, and it had good eating quality after 11 days of storage at 4 ℃. 2016 Vol. 30 (11): 16-21 [Abstract] ( 228 ) 全文 ( 393 ) 22 Effects of Combined Ultrasonic and Heat Treatments on Texture Characteristics of Vacuum-Packed Pig Liver with Pickled Pepper DING Jie, REN Zhengwei, LU Xuesong, PENG Yiqin, HE Jianghong, JI Derong, HUANG Yiqian, DENG Youping DOI: 10.15922/j.cnki.rlyj.2016.11.005 The experiments were conducted to test the effects of combined ultrasonic and heat treatments on texture characteristics such as hardness, adhesiveness, chewiness and cohesiveness of vacuum-packed pig liver with pickled pepper. Results showed that texture characteristics of vacuum-packed pig liver with pickled pepper were significantly improved after combined ultrasonic and heat treatments under the conditions: ultrasonic intensity of 126–162 W/m2, ultrasonication time of 15–25 min, heat treatment temperature of 60–70 ℃, vacuum treatment time of 40–60 s, and a solid-to-liquid ratio of 1:3–1:5 (m/V). Good correlation was found between texture characteristics and processing parameters. Using an L16 (35) orthogonal array design, it was found that ultrasonic intensity, ultrasonication time, heating temperature, and vacuum treatment time were identified as key factors that affect texture characteristics. The effects of ultrasonic intensity, heating temperature and vacuum treatment time on texture characteristics were extremely significant (P < 0.01), the effect of ultrasonication treatment time was significant (P < 0.05), whereas the effect of solid-to-liquid ratio was not significant. The best processing conditions were 144 W/m2, 15 min, 65 ℃, 50 s, and 1:5 (m/V) for ultrasonic intensity, ultrasonication time, heating temperature, vacuum treatment time and solid-to-liquid ratio, respectively. 2016 Vol. 30 (11): 22-27 [Abstract] ( 184 ) 全文 ( 291 ) 28 Quality Change of Sodium-Reduced Duck Soup Soft Cans at Different Storage Temperatures ZHANG Fengbing, GENG Cuizhu, WANG Haibin, XU Wei, WANG Hongxun, CHEN Jiwang DOI: 10.15922/j.cnki.rlyj.2016.11.006 Sodium-reduced duck soup packaged in retort pouches was made using spent laying duck meat and shiitake mushroom as the main ingredients and stored at room temperature (25 ℃) or low temperature (4 ℃) for day. The changes in sensory evaluation score, salinity, umami taste, acidity, pH, and sodium ion contents in soup and in meat were analyzed during the storage period. The results showed that the sensory score of sodium-reduced duck soup exhibited a downward trend during storage at both temperatures, especially after 60 days of storage at 25 ℃. Salinity and umami taste were significantly increased along with a significant decrease in acidity. Additionally, pH was slightly decreased at first and remarkably increased later, which was similar to the change in acidity. Sodium ion content in soup had a downward trend, accompanied by a consequent increase in sodium ion content in meat. Under the experimental conditions in this study, the storage stability of the product at 4 ℃ was much better than at 25 ℃, it maintained good overall quality after storage for 90 days at 4 ℃ or 45 days at 25 ℃. 2016 Vol. 30 (11): 28-32 [Abstract] ( 166 ) 全文 ( 326 ) 33 Application of Binder in Restructured Meat Processing: A Review LIU Bing, HAN Qi, KONG Baohua*, SUN Fangda DOI: 10.15922/j.cnki.rlyj.2016.11.007 Meat restructuring technology is the process of regrouping lower-value trimmed meat to improve the quality and value of products. Binders have a macromolecular structure that has the capacity to form matrices that retain aroma and nutrients and also entrap large amounts of water in such a manner that exudation is prevented. They are used to bind water and fat to stabilize meat emulsions in ground meat products. This paper reviews recent progress in the mechanism and application of different kinds of binders (calcium alginate, transglutaminase, fibrinogen, food gum and so on) in restructured meat processing, aiming to provide a theoretical basis for further research on restructured meat production. 2016 Vol. 30 (11): 33- [Abstract] ( 214 ) 全文 ( 677 ) 37 Effect of Low-Frequency and High-Intensity Ultrasonic on the Quality and Processing Properties of Meat Products: A Review LIU Pengxue, LI Yuanyuan, KONG Baohua DOI: 10.15922/j.cnki.rlyj.2016.11.008 Low-frequency and high-intensity ultrasonic has a wide range of applications in agriculture. In food processing, it is an emerging technology with the potential to shorten the processing time without damaging the quality of foods. In this review, the principle of low-frequency and high-intensity ultrasonic is outlined with focus on its influences on the quality (tenderness and aging) and processing properties (cooking, brining, sterilization, freezing and thawing). Some negative effects of low-frequency and high-intensity ultrasonic on meat products are also described. In a word, this technology may play a great role in the field of meat processing. 2016 Vol. 30 (11): 37-42 [Abstract] ( 198 ) 全文 ( 473 ) 43 Design and Implementation of Meat Food Safety Incident Simulation Exercises ZHANG Qiu, CHEN Hui DOI: 10.15922/j.cnki.rlyj.2016.11.009 Food safety is a vital issue concerning life and death. Effective control of food safety incidents reflects the law enforcement awareness and law-based administration ability of the governments and food and drug watchdogs at various levels, and is a great challenge for the development of enterprises. Gradually advanced exercises, which can strengthen the food safety awareness of the governments and enterprises, aims to make relevant personnel familiar with the relevant plans, standardize the procedures, improve the ability of the governments and enterprises to deal effectively with food safety incidents. Based on the food safety incidents often faced by enterprises and the governmental regulatory authorities, this article designs three exercise scenarios of tabletop exercise, field exercise and special recall exercise in the form of shared design and implementation exercise. 2016 Vol. 30 (11): 43-47 [Abstract] ( 216 ) 全文 ( 445 )

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