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Quick Search     Adv Search 2017 Vol. 31, No. 2 Published: 2017-02-23 1 Effect of Different Types of Starches on the Gel Properties of Grounded Rabbit Meat SONG Cui, HE Zhifei, LI Hongjun DOI: 10.7506/rlyj1001-8123-201702001 The effect of different types of starches was investigated on the water holding capacity (WHC), strength, freezing and thawing stability, emulsion stability and microscopic structure of gels formed from grounded rabbit meat. The results indicated that all four tested types of starches significantly improved the WHC, strength, and freezing and thawing stability of gels, giving high emulsion stability and a dense and well-organized microscopic structure. Meanwhile, they improved the sensory quality of rabbit meat. Modified starches performed better than native starches in improving the gel properties and modified corn starch was the most effective in this regard. 2017 Vol. 31 (2): 1-5 [Abstract] ( 227 ) 全文 ( 335 ) 6 Effects of Temperature on the Structure and Surface Hydrophobicity of Mixed Myofibrillar Proteins LI Qingzheng, ZHANG Shunliang, LUO Yongkang, FENG Ligeng DOI: 10.7506/rlyj1001-8123-201702002 Temperature is a main factor that affects the change of protein structure and function. This study researched the changes with temperature in secondary structures, conformation, turbidity and surface hydrophobicity of pork and silver carp myofibrillar proteins (MP) as well as their mixture (1:1, m/m) and correlated protein secondary structures with surface hydrophobicity. The results indicated that for all three MP samples, turbidity increased; the contents of α-helix and random coil decreased to a constant level, and β-corner added to constant; protein conformation changed and tended to be stable to adapt to the new environment; surface hydrophobicity increased and then decreased slightly to a stable level with temperature. As a result, the proteins tended to be completely denaturated. The thermal denaturation profile of the pure myofibrillar proteins was not completely the same as that of the mixed ones. The mixture could combine the advantages of pork MP and silver carp MP, and improved their properties with temperature. 2017 Vol. 31 (2): 6-10 [Abstract] ( 263 ) 全文 ( 389 ) 11 Analysis of Physicochemical Changes during Xuan’en Ham Processing GENG Cuizhu, JI Xin, WANG Haibin, XU Wei, CHEN Jiwang, WANG Qi, XIONG YoulingL. DOI: 10.7506/rlyj1001-8123-201702003 The aim of this work was to study physicochemical changes of Xuan’en ham at six different stages of processing. Accordingly, the contents of water, ash, total nitrogen, water soluble nitrogen, non-protein nitrogen, pH and free fatty acid composition in biceps femoris muscle were measured and flavor peptides were evaluated using an electronic nose. The results showed that during Xuan’en ham processing, water content decreased continually and ash content kept increasing; however, pH remained stable. Total nitrogen content decreased at first and then increased, whereas water-soluble nitrogen content increased initially and then began to decline slightly at the late stage of fermentation. Additionally, non-protein nitrogen content continued to rise at first and then began to decline at the medium stage of fermentation. Flavor amino acids were significantly generated during salting and at the mid to late stages of fermentation. The good tastes umami, richness and saltiness were constantly enhanced during the processing of Xuan’en ham, while sourness, bitterness and astringency showed the opposite trend. 2017 Vol. 31 (2): 11-15 [Abstract] ( 190 ) 全文 ( 392 ) 16 Instant Boiling Characteristics of Oula Tibetan Sheep Meat GAO Lingling, WANG Zhenyu, ZHANG Caixia, LI Zheng, ZHANG Dequan DOI: 10.7506/rlyj1001-8123-201702004 Mutton slices from forelegs, hindquarters and flank of male and female adult Oula Tibetan sheep were examined for sensory quality, physicochemical properties and protein degradation characteristics after instant boiling. The results showed that ewe meat were more suitable for instant boiling due to higher sensory scores compared to ram meat. Flank had the best sensory quality, followed by hindquarters. Aldehydes were the most important volatile flavor compounds for instantboiled Oula Tibetan sheep meat. Ram meat had higher aldehydes contents compared to ewe meat, and hindquarters had higher aldehydes contents compared to the other meat cuts. The degradation degree of myofibrillar proteins of ewe meat was larger than that of ram meat. Instant boiling loss of forelegs was the largest, and flank showed the least instant boiling loss. 2017 Vol. 31 (2): 16-20 [Abstract] ( 210 ) 全文 ( 251 ) 21 Optimization of Partial Replacement of NaCl with KCl Combined with Intensified High-Temperature Ripening for the Processing of Dry-Cured Ham LI Lianghao, CHEN Wenbin, DAI Zhaoqi, WANG Jian, XU Xinglian, ZHANG Jianhao DOI: 10.7506/rlyj1001-8123-201702005 An orthogonal array design L9 (34) was conducted to study the effect of processing parameters including temperature and time of intensified high-temperature ripening, salt dosage, and KCl substitution ratio for NaCl on proteolysis and sensory quality of dry-cured ham. The results indicated that proteolysis index (PI%) was significantly positively correlated with intensified ripening time (P < 0.05), and so was the content of free amino acids (FAA). Sensory scores were highly significantly positively correlated with intensified high-temperature ripening time (P < 0.01). Nevertheless, there was no significant correlation of ripening temperature or KCl substitution ratio with each parameter investigated (P > 0.05). The interactions of ripening time with KCl substitution ratio and ripening temperature had a highly significantly negative impact on sensory scores (P < 0.01), and the interaction between salt dosage and KCl substitution ratio as well as between ripening time and temperature had a highly significantly positive impact on FAA content (P < 0.01). Taken together, the optimum processing parameters were determined as follows: intensified ripening temperature 35 ℃, salt content 5%, intensified ripening time 55 d, and KCl substitution ratio 30%. 2017 Vol. 31 (2): 21-27 [Abstract] ( 224 ) 全文 ( 384 ) 28 Effect of Modified Atmosphere Packaging on the Quality Changes of Pacific Saury during Cold Storage YANG Zhen, GONG Hui, LIU Meng, TIAN Ying, SHI Zhijia, WANG Shouwei DOI: 10.7506/rlyj1001-8123-201702006 This research was concerned with the effect of modified atmosphere packaging (MAP) using different N2 and CO2 combinations on the changes in physicochemical properties such as pH, aerobic plate count and total volatile basic nitrogen (TVB-N) as well as sensory evaluation of Pacific saury during cold storage. The results showed that the atmosphere consisting of 40% CO2 + 60% N2 significantly slowed down the rates of change of all investigated parameters when compared with other groups (P < 0.05). On day 9 of storage, the fish in the other groups showed an aerobic plate count higher than the national standard limit of 4.0 (lg(CFU/g)), being spoiled and smelling bad. The 40% CO2 + 60% N2 group delayed this phenomenon by three days and extended the shelf life to 21 days. However, both too high and too low CO2 concentrations accelerated the spoilage process of modified atmosphere packaged Pacific saury. 2017 Vol. 31 (2): 28-32 [Abstract] ( 181 ) 全文 ( 334 ) 33 Pressurized Gas Thawing for Improved Quality of Frozen Tuna during Subsequent Storage LIU Meng, SHI Zhijia, YANG Zhen, GONG Hui, CHEN Wenhua, WANG Shouwei DOI: 10.7506/rlyj1001-8123-201702007 This research examined the effect of pressurized gas thawing on the quality changes of frozen tuna during thawing and subsequent storage. Three groups were established as follows: pressurized O2 thawing, pressurized CO2 thawing, and atmospheric thawing. After thawing at 4 ℃, all the samples were tray packaged and stored for the measurement of quality changes in terms of drip loss, pH, color parameters, tenderness, thiobarbituric acid reactive substances (TBARs), methmoglobin, total volatile base nitrogen (TVB-N) and total viable count. The results showed that pressurized O2 thawing could maintain the color of tuna, and had little impact on the quality of tuna during storage. Pressurized CO2 thawing could delay the increase of TBARs, inhibit lipid oxidation and retain the nutritional value of tuna during storage. 2017 Vol. 31 (2): 33-37 [Abstract] ( 192 ) 全文 ( 233 ) 38 Development of A Model to Evaluate the Quality Changes of Boiled Mutton during Storage Based on Factor Analysis CHEN Hui, WU Liangliang, LUO Ruiming DOI: 10.7506/rlyj1001-8123-201702008 In this research, we made boiled mutton, a traditional cold dish in Ningxia, from hala-slaughtered Ningxia Tan sheep meat. The mutton was cut into small pieces, vacuum-packaged and sterilized at 90 ℃ for 30 min before storage in the temperature ranges of 0–5, 10–15 or 20–25 ℃. Various physicochemical and microbial parameters were measured after 0, 10, 20, 30, 40, 50 and 60 days of storage. Our results showed that with the extension of storage time, water holding capacity (WHC), shearing force and brightness value all exhibited a downward trend, and their fluctuations were correlated positively with storage temperature, implying that low temperature is beneficial for the quality maintenance of boiled mutton. Factor analysis indicated that the first two factors gave a cumulative contribution rate greater than 85%, and these two factors were classified as physical and chemical factors based on their correlations with the physicochemical and microbial properties investigated. The factor scores demonstrated that the effects of different storage temperatures and storage times on the physicochemical properties of boiled mutton were different. But generally, the quality of boiled mutton was maintained better at a lower storage temperature and after a shorter storage time. The optimal storage temperature was in the range of 0–5 ℃. 2017 Vol. 31 (2): 38-44 [Abstract] ( 186 ) 全文 ( 336 ) 45 Multiplex Polymerase Chain Reaction Assay for Rapid Detection of Three Foodborne Pathogens in Low-Temperature Meat Products LI Xinfu, WANG Zhouping, LI Cong, FANG Lingli, ZHAO Ying, XU Baocai DOI: 10.7506/rlyj1001-8123-201702009 Salmonella spp., Listeria monocytogenes (L. monocytogenes) and Staphylococcus aureus (S. aureus) are 3 species of bacteria which can easily contaminate low-temperature meat products. The objective of this study was to develop a rapid and efficient method for the simultaneous detection of the bacterial pathogens using multiplex polymerase chain reaction(m-PCR). The specific primers for the invA gene of Salmonella spp., the PrfA gene of L. monocytogenes and the nuc gene of S.aureus were designed and their specificity was determined. After enrichment culture, the 3 strains were inoculated to lowtemperature meat products and incubated overnight for evaluating the sensitivity of the detection method. Optimization of the PCR system and its application to the detection of real samples were carried out. Our experimental results showed that the optimum PCR conditions were determined as follows: using a reaction system containing 2.5 μL of 10 × PCR buffer,2.0 μL of 2.5 mmol/L dNTPs, 0.5 μL of 2.5 U/μL DNA polymerase, 0.5 μL of upstream primer, 0.5 μL of downstream primer, 1.0 μL of L. monocytogenes template, 1.0 μL of S. aureus template or 2.0 μL of Salmonella spp. template brought with ddH2O up to 25 μL, and an annealing temperature of 64 ℃. The multiplex PCR method was applicable to detect Salmonella spp. in meat products with the advantages of rapidity, high sensitivity and specificity and simplicity. 2017 Vol. 31 (2): 45-50 [Abstract] ( 230 ) 全文 ( 314 ) 51 Influence of Different Preservation Methods on Volatile Flavor Substances of Chilled Fresh Pork ZHAO Bing, LI Su, ZHANG Shunliang, ZHOU Huimin, PAN Xiaoqian, LI Jiapeng, CHEN Wenhua, ZHAO Yan DOI: 10.7506/rlyj1001-8123-201702010 The influence of different preservation methods on the volatile flavor substances of chilled fresh pork was investigated by GC-MS analysis and electronic nose. The results demonstrated that the types and contents of volatile flavor compounds in chilled fresh pork packaged in an modified atmosphere containing 70% O2 + 20% CO2 + 10% N2 or 60% CO2 + 40% N2 were significantly lower than those of the vacuum packaged sample. Principal component analysis (PCA) and linear discriminant analysis (LDA) of electronic nose data showed that when its quality was deteriorated vacuum packaged pork exhibited significant differences in volatile flavor composition in comparison with modified atmosphere packaged pork, suggesting modified atmosphere packaging to be effective in delaying oxidative degradation of protein and fat. 2017 Vol. 31 (2): 51-56 [Abstract] ( 193 ) 全文 ( 408 ) 57 State of the Art in Worldwide Studies on Mechanism of Meat Quality Changes ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, CHENG Wenhua, LI Xiaoman DOI: 10.7506/rlyj1001-8123-201702011 This article is aimed to review the latest progress in understanding the mechanism of meat quality changes with respect to meat flavor, physicochemical properties, protein, fat and harmful substances. The physical, chemical and biochemical changes in which these key determinants of meat quality may be involved are discussed. We present a detailed overview of the current research directions and the state of the art in this field. Finally, we conclude with some perspectives on future research directions. We hope that this review can provide the basis and support for further theoretical research and application. 2017 Vol. 31 (2): 57-63 [Abstract] ( 202 ) 全文 ( 1130 )

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