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Quick Search     Adv Search 2017 Vol. 31, No. 1 Published: 2017-01-14 1 Influence of Adding Moringa Powder on Physicochemical Properties and N-Nitrosamine Contents of Fermented Sausages FAN Xiaopan, LIU Yongjun, MA Lizhen, BI Hongxia DOI: 10.7506/rlyj1001-8123-201701001 In this experiment, fermented sausage was produced from commercial lean pork and pork backfat (8:2, m/m) with the addition of seasoning materials and Moringa powder using a mixed starter culture (WBL-45, from Italian Sacco) of Staphylococcus carnosus, Staphylococcus xylosus and Lactobacillus sakei. The effect of Moringa powder on physicochemical properties and N-nitrosamine contents of fermented sausage was investigated. Five groups were designed, namely CK group (with no added sodium nitrate, VC, VE or Moringa powder), SN group (with 0.3 g/kg of sodium nitrate added), VC group (with 0.3 g/kg of sodium nitrate and 0.5 g/kg of VC), VE group (with 0.3 g/kg of sodium nitrate and 0.2 g/kg of VE), and Moringa powder group (with 14.53 g/kg of Moringa powder added, which contained 0.3 g/kg sodium nitrate). On days 0, 1, 4, 7 and 15 of ripening and after storage for 0, 1, 2 and 3 weeks, samples were collected to measure water activity (aw), a* value, peroxide value (POV), nitrite content and N-nitrosamine contents. The results showed that the samples from the Moringa group had a unique bright green color and a unique flavor and exhibited no significant differences in aw, nitrite content or POV value compared with those from the VC and VE groups (P > 0.05). In addition, N-nitrosamine contents were lower compared with the VC and VE groups. 2017 Vol. 31 (1): 1-6 [Abstract] ( 212 ) 全文 ( 240 ) 7 Effects of Microwave/Ultrasonic Assisted Treatments on Fatty Acids of Dried Goat Meat GAO Tianli, LI Linqiang, ZHANG Ting, LIU Yongfeng, ZHAO Lu DOI: 10.7506/rlyj1001-8123-201701002 In order to study the effects of microwave/ultrasonic assisted treatments on the fatty acid composition of dried mutton, dried samples of Hengshan goat meat from Hengshan county of Shaanxi province, a national geographical indication production product, were subjected to microwave and ultrasonic assisted treatments and then analyzed by gas chromatography-mass spectrometry (GC-MS) for fatty acid composition. The results showed that compared with untreated control samples, both treatments affected the types but not the relative contents of fatty acids. The microwave treatment resulted in a reduction in total saturated fatty acids (SFA) and simultaneously an increase in total polyunsaturated fatty acids (PUFA) (P < 0.05) as well as a decrease in n-6/n-3 PUFA ratio (P < 0.05), making them reach the nutritionally recommended levels. The ultrasonic treatment did not significantly influence the relative contents of total SFA, monounsaturated fatty acids (MUFA) and PUFA in dried mutton (P > 0.05), but it significantly decreased C14:0 and cis-9 C16:1 (P < 0.05). Conclusively, both microwave and ultrasonic treatments improved the nutritive value of dried Hengshan mutton in terms of fatty acids, with the former being more effective than the latter. 2017 Vol. 31 (1): 7-12 [Abstract] ( 143 ) 全文 ( 260 ) 13 Effect of Hot Air Drying Temperature on the Quality and Energy Consumption of Air-Dried Meat RAO Weili, WANG Zhenyu, XIN Jianzeng, LI Guixia, ZHANG Dequan DOI: 10.7506/rlyj1001-8123-201701003 The effect of different hot air drying temperatures on the color, texture, digestibility, acid value and energy consumption of dried meat was examined in this investigation. The results showed that hot air temperature had a great influence on color and texture, but did not significantly influence digestibility or acid value. The L* and b* values of airdried meat obtained at a drying temperature higher than 60 ℃ were significantly higher than those of the sample dried below 55 ℃. Hot air drying at 35 ℃ resulted in the highest a* value and simultaneously the lowest hardness in dried meat (P < 0.05), suggesting that 35 ℃ was suitable for air drying of meat. Except a* value, all quality parameters were not significantly different between the samples treated by 35 ℃ and 15 ℃ air drying (P > 0.05). But 35 ℃ air drying took a significantly shorter time than 15 ℃ air drying (P < 0.05). The energy consumption during the drying process was influenced not only by temperature but also by the working principle and parameter settings of drying equipment. 2017 Vol. 31 (1): 13-18 [Abstract] ( 303 ) 全文 ( 359 ) 19 Effects of Ultra-High Pressure Treatment on Quality and Shelf-Life of Braised Chicken Drumsticks JIA Fei, MIAO Wang, YAN Wenjie, LIU Yi, DAI Ruitong, LI Xingmin DOI: 10.7506/rlyj1001-8123-201701004 To investigate the effects of ultra-high pressure (UHP) on the quality and shelf-life of braised chicken drumsticks, UHP treatments at 200, 400 and 600 MPa for 10 and 15 min, respectively were used in comparison with 80 ℃/30 min thermal sterilization. The results showed that the 600 MPa/10 min and 600 MPa/15 min UHP groups had higher water loss than the control group. As the pressure rose, luminance value of the UHP-treated samples firstly declined and then slightly rose. Except for the 200 MPa/10 min treatment group, there was no significant difference between the control group and the UHP groups in luminance value. Samples showed higher viscosity and shear force values after thermal sterilization compared to UHP treatment, and they had a decrease in hardness after each treatment. Compared to the thermal sterilization group, the UHP-treated samples had higher contents of alkanes and alcohols but lower content of ketones. UHP treatment could inhibit the growth of spoilage organisms in the samples in a time and pressure-dependent manner and extend the shelf-life of braised chicken drumsticks by up to 30 days. Thermal sterilization had the same effect as the 600 MPa treatment groups. 2017 Vol. 31 (1): 19-24 [Abstract] ( 190 ) 全文 ( 368 ) 25 Changes in Volatile Flavor Compounds during Heat Processing of Cololabis saira GONG Hui, YANG Zhen, LIU Meng, PENG Zhaohui, TIAN Ying, SHI Zhijia DOI: 10.7506/rlyj1001-8123-201701005 The impact of heat processing on the volatile flavor compounds of Cololabis saira was examined by electronic nose, sensory evaluation and solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPMEGC- MS). The results showed that a total of 27 volatile flavor compounds were identified in fresh Cololabis saira, including hexanal, 2,4-trans,trans-heptadienal, (E)-2-hexenal, (Z)-2-penten-1-ol, heptanal, (E,E)-2,4-hexadienal, 1-penten-3-ol and 2,3-pentanedione and 48 in heat-processed Cololabis saira, including hexanal, cis-3-methylcyclohexanol, trans-2-octen-1-ol, (Z)-3-octen-1-ol, 2,4-hexadien-1-ol, 2,4-decadien-1-ol, 2-ethyl furan, 2-pentyl furan and trans-2-(2-pentenyl)furan. The volatile flavor compounds of Cololabis saira were significantly changed before and after heat processing, that is the relative contents of fishy odor compounds including alcohols, aldehydes and ketones were reduced and the compounds responsible for the oily flavor, meaty flavor, barbecue aroma and other pleasant flavors were increased. Different heating temperatures had different effects on the flavor composition of Cololabis saira. There were significant differences between treatments at 100 ℃ and at 115 or 121 ℃, and the 115 ℃ treated sample had higher sensory evaluation scores. The results were helpful to select the optimal processing temperature for Cololabis saira products. 2017 Vol. 31 (1): 25-31 [Abstract] ( 144 ) 全文 ( 452 ) 32 Flavor Compounds of Refrigerated Roasted Whole Sheep Reheated in an Electric Infrared Oven SU Liyang, WANG Fangding, LIU Xiaojü, XING Yunxia, WEI Xiaoxi, LI Xiaonan, YANG Haiyan DOI: 10.7506/rlyj1001-8123-201701006 The main aroma compounds of whole sheep roasted in an electric infrared oven and reheated refrigerated roasted whole sheep were extracted by solid phase micro-extraction and analyzed by gas chromatography-mass spectrometry and principal composition analysis. The results showed that reheated refrigerated roasted whole sheep had 66 more flavor components than freshly roasted whole sheep, with the largest increase being observed for the numbers of aromatic hydrocarbons, aldehydes, alcohols (by 22, 12 and 10, respectively). Reheated refrigerated roasted whole sheep contained nine classes of aroma compounds and they could be divided into four categories including aldehydes, acids and other substances; phenols; hydrocarbons, aromatic hydrocarbons and esters; and alcohols and ketones by principal component analysis. All these compounds together contributed to the characteristic aroma of roasted whole sheep. 2017 Vol. 31 (1): 32-36 [Abstract] ( 178 ) 全文 ( 234 ) 37 Simultaneous Determination of 19 Mineral Elements in Seafood by Inductively Coupled Plasma Mass Spectrometry XIA Meng, WANG Xueting, XU Wenke, CHEN Hui, ZHANG Qian DOI: 10.7506/rlyj1001-8123-201701007 An analytical method based on inductively coupled plasma mass spectrometry (ICP-MS) has been developed for the simultaneous determination of 19 mineral elements (Mg, K, V, Cr, Mn, Fe, Ni, Cu, Zn, Ge, As, Se, Cd, Sn, Sb, Tb, Hg, Pb and Bi) in seafood. After the samples were pretreated by microwave digestion with HNO3-H2O2, octopole collisionreaction system (ORS) was used to eliminate the polyatomic interferences. Sc, Rh, In and Ir were used as internal standard elements to compensate matrix effect and signal drift. The results indicated that the concentrations and responses of each element showed a good linear relationship in the range of 0–50 mg/L with correlation coefficient no less than 0.9995. The limits of detection (LOD) were in the range of 0.004–80.110 μg/L. The established method was validated by using it to analyze the national standard reference materials of scallop (GBW10024), prawn (GBW10050) and oyster (GBW10068) and it turned out that the relative standard deviation values of reproducibility (n = 6) were 0.8%–15.2%,and the analysis results were all in the reference ranges. 2017 Vol. 31 (1): 37-41 [Abstract] ( 145 ) 全文 ( 315 ) 42 Influencing Factors and Countermeasures of the Development of the Chinese Natural Casing Industry LIU Dengyong, WEI Fashan, GAO Na, LIU Huan, XIE Wenjia DOI: 10.7506/rlyj1001-8123-201701008 China is a major producer and exporter of natural casing; however, the development of this industry is restricted. This study conducted a systematic review to summarize the current situation, influencing factors and countermeasures of the development of the natural casing industry. The influencing factors in regard to veterinary drug residues, bacterial contamination and animal epidemics were discussed and the corresponding countermeasures were proposed for the purpose of providing useful references for the development of natural casing. 2017 Vol. 31 (1): 42-47 [Abstract] ( 158 ) 全文 ( 378 ) 48 A Review of Recent Advances in the Application of DNA Barcoding in Identification of Animal Species in Highly Processed Animal-Derived Products LING Shengnan, WU Yajun, HAN Jianxun, QIAO Xuguang, CHEN Ying DOI: 10.7506/rlyj1001-8123-201701009 DNA barcoding is considered to be a powerful, non-directional, specific, accurate and economical method that can be applied widely. As a technique of great interest for researchers to identify special origin in the field of molecular biology, DNA barcoding amplifies specific DNA sequences by using universal primers, which helps to overcome the shortcomings of the traditional detection methods and transcend the limitation of many molecular methods to directional detection. DNA barcoding nowadays has been widely applied in the fields of environmental and ecological protection, medicine and healthcare, and food safety. This paper outlines the basic principle, developmental process and current studies of DNA barcoding and summarizes its application in the detection of animal species in highly processed animal-derived products like animal-derived traditional Chinese medicinal materials, marine animal products, meat and meat products, animalderived health products, leather products, and animal specimens. Finally we conclude this review with the advantages and disadvantages of DNA barcoding as well as some perspectives on the future development trend of DNA barcoding. 2017 Vol. 31 (1): 48-54 [Abstract] ( 179 ) 全文 ( 549 ) 55 Formation of Biogenic Amines during Meat Storage and Their Application in Assessment of Meat Freshness YANG Chunting, ZHAO Xiaojuan, BAI Weidong DOI: 10.7506/rlyj1001-8123-201701010 The formation of biogenic amines is closely related to the spoilage process during meat storage. Biogenic amines are often used as a chemical parameter for meat freshness evaluation. This article outlines the current knowledge about the formation of biogenic amines and its relationship with meat spoilage during storage and reviews the biogenic amine indices and the current methods to evaluate the freshness of four common meats including fish, pork, beef and chicken. In the end, we conclude this review by summarizing and discussing the current status and future research focus of biogenic amine indices for meat freshness evaluation. 2017 Vol. 31 (1): 55-59 [Abstract] ( 208 ) 全文 ( 605 ) 60 Insight into the EU’s Food Safety Emergency Management System and Its Revelation to China ZHANG Qiu, CHEN Hui, WANG Xueli DOI: 10.7506/rlyj1001-8123-201701011 Nowadays, food safety is a focus of public concern in China, and it is also an important livelihood issue. Currently, the building of China’s food safety emergency response system is being steadily promoted. Sound food safety emergency management systems, mechanisms and regulations have been established in the country, and an emergency response plan system has been preliminarily shaped. Moreover, the emergency management capacity of the whole system has been significantly improved. However, there are still many problems and shortcomings concerning food safety emergency management. This paper summarizes the current situation and existing problems of food safety emergency management in China and further proposes some thoughts in order to provide a reference for enhancing China’s food safety emergency response capacity. 2017 Vol. 31 (1): 60-64 [Abstract] ( 145 ) 全文 ( 402 )

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