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Quick Search     Adv Search 2016 Vol. 30, No. 12 Published: 2016-12-09 1 Gel Properties of Mixed Myofibrillar Proteins Hot! LI Qingzheng, FENG Ligeng, LUO Yongkang DOI: 10.15922/j.cnki.rlyj.2016.12.001 Temperature is one of the main factors affecting the gel properties of protein. This study researched the changes in color, gel strength, texture properties and water distribution during heat treatment of single and mixed samples of pork and silver carp myofibrillar proteins (MP) (pork MP:silver carp MP = 2:0, 1:1, 0:2, m/m) at 70, 80, 90 and 100 ℃ and explored the difference in gel properties and correlation between single and mixed myofibrillar proteins for the purpose of finding optimal heating temperature for protein gelation. Result indicated that the 1:1 mixture could combine the properties of pure protein gels, and improve gel properties of myofibrillar protein. Temperature could affect the gel properties of myofibrillar protein by influencing water distribution as demonstrated by low field nuclear magnetic resonance. With temperature rising, the gel properties of myofibrillar protein were enhanced, but it could be degraded at too high temperature. The optimal heating temperature was 90 ℃. 2016 Vol. 30 (12): 1-06 [Abstract] ( 255 ) 全文 ( 376 ) 7 Antioxidant Activity and Emulsifying Properties of Porcine Plasma Protein Hydrolysates as Influenced by Different Hydrolysis Times and Proteases LI Yue, KONG Baohua, WANG Chao, Lü Hong, LIU Qian DOI: 10.15922/j.cnki.rlyj.2016.12.002 The effect of different hydrolysis times and type of protease on the antioxidant activity and emulsifying activity of porcine plasma protein hydrolysates (PPPH) was investigated. Porcine plasma protein was hydrolyzed with three different commercial proteases (alcalase, neutral protease and papain) for 0 to 120 min. The antioxidant activity, emulsifying activity index (EAI), emulsion stability index (ESI) and molecular weight distribution of the hydrolysates were evaluated. The results showed that compared with neutral protease and papain, the PPPH prepared with alcalase rendered the highest antioxidant activity (reducing power, ABTS+· radical-scavenging activity and DPPH radical-scavenging activity) (P < 0.05). Moreover, the hydrolysate prepared by alcalase hydrolysis for 60 min showed the highest EAI and ESI (P < 0.05). The proportion of less than 5 kD was significantly increased with increasing hydrolysis time (P < 0.05), and the alcalase provided the best hydrolysis efficiency (P < 0.05). Therefore, these results demonstrated that modest hydrolysis by alcalase could yield PPPH with higher antioxidant capacity and emulsifying properties, which can be used as a potential additive in the food industry. 2016 Vol. 30 (12): 7-11 [Abstract] ( 212 ) 全文 ( 408 ) 12 Development and Quality Analysis of Emulsion-Type Pork Sausage Containing Oat LIU Yunran, YU Qianqian, DAI Ruitong DOI: 10.15922/j.cnki.rlyj.2016.12.003 The objective of this study was to investigate the effect of oat supplementation on the quality of emulsion-type pork sausage and consequently to determine the optimal the amount of oat added. The proportions of the main ingredients, water-holding capacity, texture properties and sensory evaluation of sausages were assessed. The percentages of added oat ranged from 0 to 27%. The results indicated that the dietary fiber and fat contents of sausages increased and moisture content decreased with increasing oat supplementation. Texture profile analysis showed that oat supplementation resulted in increased hardness and chewiness as well as decreased elasticity and cohesiveness of emulsion-type sausages. The water-holding capacity of sausages was improved with increasing oat supplementation. Sensory evaluation indicated that the emulsion-type sausages with 3% and 9% oat gained a higher score than the control group, and addition of 9% oat was recommended. 2016 Vol. 30 (12): 12-16 [Abstract] ( 245 ) 全文 ( 381 ) 17 Effects of Ultrasound-Aided Pressure Swing Tumbling on the Eating Quality of Duck YU Linhong, SUN Jingxin, LI Peng, FENG Ting DOI: 10.15922/j.cnki.rlyj.2016.12.004 Effects of ultrasound-aided pressure swing tumbling on the eating quality of duck were studied in this investigation. After the removal of tendons, frozen duck breast ((100 ± 1) g, 5 cm × 5 cm × 4 cm) were divided into two groups at random for vacuum tumbling (VT) or ultrasound-aided pressure swing tumbling (PST). After tumbling, the meat color, shear force, salt-absorbing capacity and cooking loss were determined. The results showed that there were significant differences between PST and VT in the eating quality of duck. Compared with the VT group, L* value of the PST group increased significantly (P < 0.05), a* value decreased significantly (P < 0.05) and b* value increased significantly (P < 0.05). Cooking loss and shear force value of the PST group decreased significantly (P < 0.05). Salt-absorbing capacity increased significantly (P < 0.05) reaching 35.91% after 100 min treatment. In addition, a significant decrease in hardness (P < 0.05), and a significant increase in springiness and cohesiveness were observed (P < 0.05). Therefore, PST is superior to the traditional VT method in improving the eating quality of duck. 2016 Vol. 30 (12): 17-21 [Abstract] ( 226 ) 全文 ( 294 ) 22 Detection of Nitrite in Sausages Based on Feature Extraction of Hyperspectral Images Using Principal Component Analysis CHEN Xiaodong, GUO Peiyuan DOI: 10.15922/j.cnki.rlyj.2016.12.005 This paper proposes a rapid and nondestructive method based on hyperspectral imaging system to detect the nitrite content in sausages. Firstly, the hyperspectral data in the wavelength range of 400–1 000 nm of 45 sausage samples were obtained and analyzed by principal component analysis. The third principal component (PC3) was selected for investigation, and four characteristic wavelengths were obtained, i.e. 402.47, 483.04, 642.27 and 961.82 nm. Furthermore, by combing the characteristic wavelengths and spectra, the data in the wavelength range of 800–950 nm were definitively chosen to build the models for quantitative analysis of nitrite in sausages based on the average spectra obtained from the region of interest (ROI) and chemical measurements using partial least squares regression (PLSR) and genetic algorithm (GA)-optimized back propagation neural network (BPNN). Results showed that the determination coefficient (R2) and root mean square error of cross-validation (RMSECV) of the PLSR model were 0.899 and 0.291, respectively, whereas those of the BPNN model were 0.918 and 0.365, respectively. As the number of samples increased, the BPNN model was increasingly superior to the PLSR model. 2016 Vol. 30 (12): 22-27 [Abstract] ( 276 ) 全文 ( 389 ) 28 Recent Progress in the Application of Genomics and Proteomics in Meat Quality Research ZHANG Suhong, SUN Shuguo, LUO Zhang, MA Meihu, GU Xuedong, HU Min, WANG Ruohui DOI: 10.15922/j.cnki.rlyj.2016.12.006 Genomics and proteomics are the frontier and hot topics in the field of life science research. In recent years, genomics, proteomics and other omics have been considerably applied in the field of food science. This paper summarizes the latest progress in genomics and proteomics and their application in meat quality research. Future prospects for the application of genomics and proteomics in the meat industry are also forecasted in this paper. 2016 Vol. 30 (12): 28-34 [Abstract] ( 219 ) 全文 ( 559 ) 35 A Review of Recent Advances in the Application of Sous Vide Cooking Technique in Animal-Derived Food Processing ZHANG Kaihua, ZANG Mingwu, LI Dan, ZHANG Zheqi, LI Xiaoman, CHEN Wenhua DOI: 10.15922/j.cnki.rlyj.2016.12.007 Sous vide cooking has outstanding advantages in maintaining the flavor, texture, nutritional quality and extending the shelf life of foods. There has been an upsurge in the application of sous vide cooking in European and American countries, but few research efforts in this field have been reported in China. This paper reviews the origin of sous-vide cooking, and summarizes the recent progress in sous-vide cooking for improving the quality, microbial safety, shelf life, and nutritional and health benefits of animal-derived foods, aiming to provide new ideas for the industrialization and standardization of Chinese traditional meat products and Chinese meat dishes. 2016 Vol. 30 (12): 35-40 [Abstract] ( 229 ) 全文 ( 466 ) 40 Recent Advances in Processing Technologies for Soy Sauce and Pot-Roast Meat Products ZHAO Zirui, YUAN Bingbing, ZHANG Susu, CHEN Zhixu, ZHOU Yajun DOI: 10.15922/j.cnki.rlyj.2016.12.008 Soy sauce and pot-roast meat products, representing an important part of the Chinese traditional meat products, are much favored by people due to their nutritional richness, exquisite shape and unique flavor. As people’s dietary concept has changed recently, soy sauce and pot-roast meat products have been more intensively researched. This article summarizes the classification of soy sauce and pot-roast meat products and the origin of their flavor components with special focus on the processing technologies for soy sauce and pot-roast meat products. The major problems existing in the processing of soy sauce and pot-roast meat products are pointed out. Finally we conclude with some prospects for the future development of soy sauce and pot-roast meat products, aiming at providing references for developing and industrializing new meat products. 2016 Vol. 30 (12): 40-47 [Abstract] ( 323 ) 全文 ( 757 ) 48 Progress in Coloration Mechanism and Color Assessment of Meat Products HU Huang, Lü Fei, DING Yuting DOI: 10.15922/j.cnki.rlyj.2016.12.009 Color is the most intuitive indicator to judge the quality of meat products. Color changes of meat products are related to their quality and processing technologies. This article reviews the coloration mechanism of meat products and the current indicators and methods to assess the color of meat products, aiming to compare the features and applicability of these methods and elucidate the underlying mechanism for the purpose of providing evidence for the selection of methods for color assessment of meat products. The coloration mechanism and color protection of meat products are the hot research topics in this field such as the chemical principles of coloration of myoglobin, the mechanism of action of nitrite in the coloration of meat products, and the factors that affect the color changes of meat products. Physical and chemical methods and sensory evaluation are currently available to assess the color of meat products. The burgeoning development of computer vision as an emerging technology has demonstrates its huge potential for meat color assessment. 2016 Vol. 30 (12): 48-53 [Abstract] ( 256 ) 全文 ( 590 ) 54 Development of Livestock and Poultry Products Quality and Safety Traceability System in Developed Countries and Its Enlightenment for China TAN Liwei, WANG Yingkuan DOI: 10.15922/j.cnki.rlyj.2016.12.010 A livestock and poultry products quality and safety traceability system can enable the whole-process tracing or tracking of the production, slaughter, processing, refrigerated storage and circulation of livestock and poultry carcasses by recording information at various stages of these processes, which is of great significance for enhancing consumer trust and satisfaction, effectively controlling the quality and safety of livestock and poultry products, strengthening the supervision of the quality and safety of livestock and poultry products and improving the market competitiveness of livestock and poultry products at home and abroad. There is still a certain gap in the development of livestock and poultry products quality and safety traceability system between China and developed countries. Therefore, to understand the development of livestock and poultry products quality and safety traceability system in developed countries and learn from and draw on their experience, we herein briefly review the livestock and poultry products quality and safety traceability systems in developed countries such as EU countries, the USA, Canada, Australia and Japan with respect to the related policies, laws and regulations, standards and technologies as well as their applications. We also review the development of China’s livestock and poultry products quality and safety traceability system and discuss the existing problems. Finally, we put forward some countermeasures and suggestions for enhancing the quality and safety of livestock and poultry products in China. 2016 Vol. 30 (12): 54-63 [Abstract] ( 216 ) 全文 ( 410 )

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