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Quick Search     Adv Search 2017 Vol. 31, No. 3 Published: 2017-03-15 1 Microbial Flora Analysis of Aged Cured Pork in Western Hunan Province and Screening of a High-Yield Lipase-Producing Strain CHEN Jingshi, LIU Jing, REN Haijiao, HOU Aixiang DOI: 10.7506/rlyj1001-8123-201703001 To screen a high-yield lipase strain derived from processed meat, the bacterial community structure in aged cured pork in western Hunan province was analyzed by the dilution plate count method and the isolated strains were subjected to two rounds of screening on rhodamine B plates for lipase activity. Lipase activity was colorimetrically determined using p-NPP as a substrate. The screened isolates were identified by morphology and molecular biology techniques. The results showed that abundant microbial communities existed in aged cured pork in western Hunan province, which was a good source of microbial lipase with yeasts, molds and Micrococcus being predominant. Primary screening indicated that strain 1 produced the largest zones (2.6 cm diameter) of discoloration on rhodamine B plates, followed by strains 11 and 12 (2.4 cm). Secondary screening confirmed strain 1 to have the highest lipase activity of 13.8 U/mL. At last a phylogenetic tree was built for the screened strain to identify it as Stenotrophomonas sp. 2017 Vol. 31 (3): 1-6 [Abstract] ( 229 ) 全文 ( 416 ) 7 Quality Improvement of Air-Dried Pork of Mini-Pigs by Using Calcium Lactate and Potassium Chloride to Substitute Sodium Salt TANG You, LIU Na, ZHU Qiujin, CHEN Jing, REN Qiong, ZHOU Juan, HE Laping, DENG Li DOI: 10.7506/rlyj1001-8123-201703002 A new low-sodium air-dried pork product was made from the meat of mini-pigs by replacement of sodium salt with potassium chloride and calcium lactate with the addition of yeast extract and VC. The quality of the product was evaluated by moisture content, pH value, peroxide value, acid value, color, sensory evaluation, shear force and nuclear magnetic resonance (NMR) properties. The results showed that improved quality and the best tenderness were achieved by partial replacement of sodium salt with 26.7% of potassium chloride and 13.3% of calcium lactate and drying at 20 ℃ and 60% relative humidity for 55 h. 2017 Vol. 31 (3): 7-11 [Abstract] ( 231 ) 全文 ( 310 ) 12 Effect of Different Modified Atmospheres in Preserving the Quality of Tuna during Thawing and Subsequent Storage LIU Meng, QU Chao, SHI Zhijia, GONG Hui, YANG Zhen, TAO Rui DOI: 10.7506/rlyj1001-8123-201703003 To reduce its quality deterioration, the quality changes of frozen tuna during thawing and subsequent storage under different modified atmospheres (100% O2, 20% O2 + 80% N2, 60% O2+ 40% N2, 40% O2 + 60% CO2, 20% O2 + 60% CO2 + 20% N2, 40% O2 + 40% CO2 + 20% N2) at 4 ℃ were evaluated by drip loss, pH, chromatic aberration, tenderness, 2-thiobarbituric acid, met-myoglobin concentration, total volatile base nitrogen and total viable count. The results showed that modified atmosphere thawing had a significant on the color of tuna, being conducive to the quality of tuna during storage. When it was thawed and stored under 40% O2 + 60% CO2 atmosphere, the freshness of tuna was best maintained. 2017 Vol. 31 (3): 12-17 [Abstract] ( 185 ) 全文 ( 255 ) 18 Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Tail Fat during Low Temperature Storage LI Yu, LIU Chengjiang, LI Yingbiao DOI: 10.7506/rlyj1001-8123-201703004 Changes in lipid profiles of Altay sheep tail fat during 50 days of refrigerated storage at 4 ℃ were investigated. We found that lipid oxidation and lipolysis occurred during the first 25 days of storage. The pH continuously decreased during this period (P < 0.05). Lipid oxidation was determined by peroxide value (POV) and thiobarbituric acid-reactive substances (TBARs). The POV value increased to a peak on the 25th day of storage followed by a gradual decline (P < 0.05). The TBARs value significantly increased throughout the entire storage period (P < 0.05). GC-MS analysis demonstrated that the content of saturated fatty acids increased from 43.6% to 56.3% and polyunsaturated fatty acids and monounsaturated fatty acids decreased form 51.2% to 43.7% and from 2.4% to 2.1%, respectively. The content of the functional fatty acids except (C18:2n-9) started to decrease after 20 days of storage. These changes indicated that lipid oxidation occurred in Altay sheep tail fat during a long period of low temperature storage. 2017 Vol. 31 (3): 18-22 [Abstract] ( 207 ) 全文 ( 295 ) 23 Comparative Analysis of Nutritional Quality and Flavor Characteristics of Kazakh Sheep Meat and Common Commercial Mutton ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, LI Su, LIU Wenying, WANG Hui, REN Shuang, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, ZHAO Yan DOI: 10.7506/rlyj1001-8123-201703005 In order to study the quality differences between Kazakh sheep meat and common commercial mutton, nutritional qualities such as protein, amino acid, fat, minerals and vitamins as well as volatile flavor substances were determined by the Kjeldahl method, liquid chromatography (LC) and gas chromatography- mass spectrometry (GC-MS). The results showed that the contents of protein and essential amino acids in Kazakh sheep meat were 20.81% and 86.69 mg/g, respectively, which were significantly higher than those of the control sample (P < 0.05), along with a significant increase in the contents of oleic acid, linoleic acid, linolenic acid and arachidonic acid (P < 0.05) as well as an increase in the contents of Fe, Cu and vitamin E. On the other hand, there was no significant difference in vitamin A (P < 0.05). Additionally, Kazakh sheep meat contained more kinds of volatile flavor compounds and higher amounts of ketones, esters and sulphur-containing compounds than did the control sample. Trans,trans-2, 4-decadienal, 3, 6-dimethyl-2-octanone and camphor were detected only in Kazakh sheep meat. 2017 Vol. 31 (3): 23-29 [Abstract] ( 225 ) 全文 ( 310 ) 30 Predication of Chinese Bacon Quality Grades Based on Support Vector Machine and Particle Swarm Optimization Algorithm GUO Peiyuan, LIU Yanfang, XING Suxia, WANG Xinkun DOI: 10.7506/rlyj1001-8123-201703006 In recent years, quality problems of Chinese bacon such as acid values and peroxide values exceeding the national standard, color fading, oil exudation and sticky feeling to the touch have received growing attention. With that in mind, a fast, accurate and practical detection method to evaluate Chinese bacon quality is presented in this paper. We established a predictive model for bacon quality detection by using the support vector machine (SVM) approach based on the near-infrared spectral data (acid value, peroxide value, volatile base nitrogen) and microscopic image data (the total number of microbial colonies). Moreover, the model was optimized by using particle swarm optimization (PSO) algorithm. It was found that the prediction results of the SVM model and the biochemical method were consisted for bacon quality classification. Besides, the predictive accuracy of the classification mode was increased from 97.5% to 100% after optimization. The SVM model optimized by PSO proved to be able to quickly and accurately detect Chinese bacon quality. 2017 Vol. 31 (3): 30-34 [Abstract] ( 164 ) 全文 ( 227 ) 35 Rapid Non-Destructive Detection of Total Bacterial Count in Chicken Using Hyperspectral Imaging LI Wencai, LIU Fei, TIAN Hanyou, ZOU Hao, WANG Hui, ZHANG Zhenqi, ZHENG Xiaochun, LI Yongyu, LI Jiapeng, QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-201703007 In order to develop a rapid and non-destructive method to predict total bacterial count in chicken breasts by using hyperspectral imaging technology, 83 chicken breast samples refrigerated at 4 ℃ were collected from local supermarket and 63 of these were used as calibration samples. The hyperspectral scattering image of each sample was collected by using hyperspectral imaging system in the wavelength range of 400‒1 100 nm. Various algorithm combinations were used to preprocess the hyperspectral information of the samples to enhance the performance of the model developed by using partial least square regression (PLSR) algorithm. Based on the predictive accuracy and stability of the model, the efficiency of different algorithm combinations for spectral preprocessing were evaluated and discussed. The results showed that the optimal model performance was achieved by preprocessing of the hyperspectral information with standard normalized variate. The standard error of calibration (sEC) and standard error of prediction (SEP) of the model were 0.40 and 0.57, respectively. The correlation coefficients of calibration (RC) and prediction (RP) were 0.93 and 0.86, respectively. The optimal model allowed effective prediction of distribution maps of total bacterial count in chicken breasts. 2017 Vol. 31 (3): 35-39 [Abstract] ( 171 ) 全文 ( 298 ) 40 Freshness Evaluation of Pacific Saury Freshness by Electronic Nose YANG Zhen, GONG Hui, LIU Meng, PENG Zhaohui, SHI Zhijia DOI: 10.7506/rlyj1001-8123-201703008 The volatile flavor compounds of Pacific saury stored at 4 ℃ were evaluated using a portable PEN-3 electronic nose (E-nose). The collected data were then analyzed by loadings analysis, linear discriminant analysis (LDA) and principal component analysis (PCA) for correlation with pH value, sensory evaluation and total volatile basic nitrogen (TVB-N) as well as total bacterial counts. It turned out that the flavor of Pacific saury changed with storage time. The most significant changes were observed in the E-nose responses to nitrogen oxides, organic sulfur and inorganic sulfur compounds. Significant correlations existed between E-nose analysis and sensory evaluation, pH value and TVB-N value and total bacterial count. Therefore, electronic nose could provide a new way to rapidly identify the freshness of Pacific saury. 2017 Vol. 31 (3): 40-44 [Abstract] ( 228 ) 全文 ( 350 ) 45 Comparative Analysis of Volatile Compounds in Lean from Changbai Mountain Black Pig and Lean-type Pig Analyzed by Purge and Trap Thermal Desorption Combined with Gas Chromatography-Mass Spectrometry ZHOU Huimin, ZHANG Shunliang, ZHAO Bing, LI Su, PAN Xiaoqian, REN Shuang, WANG Shouwei DOI: 10.7506/rlyj1001-8123-201703009 The volatile flavor components of lean meat from Changbai Mountain black pig and lean-type pig were comparatively analyzed by purge and trap thermal desorption combined with gas chromatography-mass spectrometry (P&TTDS-GC-MS). The results indicated that the odor activity values (OAVs) of five aldehydes and two ketone were higher, and their contents in lean meat from Changbai Mountain black pig were significantly higher than in lean meat from lean-type pig. The OAVs of hexanal, heptanal, octanal, decanal and (E)-2-nonenal were higher, which caused the flavor difference between the breeds. The OAVs of acetophenone and 6-methyl-5-hepten-2-one were also higher, which had a potential contribution to this difference. 2017 Vol. 31 (3): 45-50 [Abstract] ( 167 ) 全文 ( 263 ) 51 Discrimination of Fresh, Chilled and Frozen-Thawed Chicken Based on Ion Mobility Spectrometry YU Linhong, WANG Shuling, SUN Jingxin, LI Peng, WANG Shubai, ZHOU Xinghu DOI: 10.7506/rlyj1001-8123-201703010 This research was done in an attempt to quickly discriminate fresh chilled and frozen-thawed chicken employing ion mobility spectrometry (IMS). Samples (10 g each) of fresh (as control), chilled and frozen-thawed chicken breast were minced for physiochemical measurements such as shear force, water-holding properties (cooking loss, exudate loss, drip loss and pressing loss), color and texture properties. Moreover, IMS spectra were acquired and processed by standard normal variate (SNV) transformation. The discrimination was performed using principal component analysis (PCA) and discriminant function analysis (DFA). Results showed that no significant differences in all investigated parameters were seen between fresh and chilled samples (P > 0.05), yet significant differences existed between chilled and frozen-thawed samples (P < 0.05). PCA scores for chilled and frozen-thawed samples were 98.60%, and DFA scores were 99.17%, suggesting successful discrimination between the two samples. Consequently, IMS is feasible to be used to discriminate chilled and frozen-thawed chicken. 2017 Vol. 31 (3): 51-55 [Abstract] ( 177 ) 全文 ( 324 ) 56 Recent Progress in Understanding the Effects of Isoelectric Solubilization Precipitation (ISP) on Gel Properties of Fish Proteins SHAO Junjie, ZHANG Meiqin, WU Guanghong, HUANG Hongbing, XU Xinglian DOI: 10.7506/rlyj1001-8123-201703011 The fish production is huge and fish consumption continues to grow rapidly in China. However, backward deep processing technologies result in a serious waste of fish resources. Compared to the conventional process, isoelectric solubilization/precipitation (ISP) as a new approach for the extraction and processing of muscle proteins, could increase protein recovery and change protein conformations to improve processing characteristics and to develop high value-added products. The effects of ISP on the gel strength, color and water-holding capability of heat-induced gels made from fish proteins are summarized in this article. Then the conformational changes of myosin treated by ISP are discussed. Finally, we conclude with some discussions on the future prospects of ISP for applications in fish deep processing. This review will hopefully provide guidance on improving the quality of fish products and developing new products. 2017 Vol. 31 (3): 56-61 [Abstract] ( 200 ) 全文 ( 425 ) 62 Towards Food Safety Supervision System under the Concept of Social Co-Governance Based on Legal Thinking of the Glue Beef Steak Event ZHOU Hang DOI: 10.7506/rlyj1001-8123-201703012 The occurrence of a large number of illegal activities related to food production and distribution in China has posed a great challenge to the current food safety supervision system and rules of the country. However, it is undeniable that science and technology greatly facilitate the advancement of the food industry. The society should have a correct attitude towards new technologies applied in the food area and they should be under scientific supervision of the regulators. The new Food Safety Law establishes the fundamental principle of social co-governance. Under this principle, the establishment of an efficient cooperative regulatory system with the participation of all walks of life is of great theoretical value and practical significance to overcome the shortcomings of the previous models of single administrative supervision, separate supervision and decentralized supervision. For food safety regulation under the concept of social co-governance, the country must improve its legal system for food safety regulation, straighten out its food safety regulatory system, and scientifically formulate food safety standards and risk assessment system. Only in this way, can a good situation of food safety coregulation be formed in which both the government and the society participate and which is widely accepted by the public, thereby protecting public health interests and national interests. 2017 Vol. 31 (3): 62-66 [Abstract] ( 202 ) 全文 ( 356 )

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