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Quick Search     Adv Search 2015 Vol. 29, No. 1 Published: 2015-01-01 1 Effects of Linear and Non-Linear Polysaccharides on the Gel Properties of Chicken Breast Myofibrillar Protein XIAO Xiong, SHI Kefu, WU Shuangshuang, YAO Jing, XIE Tingting, CHEN Conggui DOI: 10.7506/rlyj1001-8123-201501001 The effects of polysaccharides of different molecular chain types on the properties of chicken breast myofibrillar protein (MP) gels were investigated by addition of linear konjac glucomannan (KGM) and non-linear amylopectin (AP) into MP solution at addition levels 0.15 ‒ 0.30 g/100 mL. Water holding capacity (WHC), gel hardness, rheological properties and transverse relaxation time of MP gel samples were measured. Results showed that linear polysaccharide could significantly enhance gel hardness and dramatically improved WHC at addition levels > 0.30 g/100 mL (P < 0.05), compared with control group, while non-linear polysaccharide had no apparent influence on these parameters (P > 0.05). Moreover, the AP-induced enhancement of storage modulus G’ and loss modulus G’’ was inferior to that induced by KGM, though the transverse relaxation time of WHC. T22 and T23 values were faintly reduced by both polysaccharides (P > 0.05). Consequently, linear polysaccharide was more beneficial to improve the gel properties of chicken breast MP. 2015 Vol. 29 (1): 1-5 [Abstract] ( 240 ) 全文 ( 551 ) 6 Effects of Different Freezing and Thawing Processes on Chicken Quality YU Bing, SUN Jingxin, YU Linhong, LIU Gongming, HUANG Ming, XU Xinglian DOI: 10.7506/rlyj1001-8123-201501002 The objective of this work was to elucidate the effects of two different freezing methods, ordinary freezing at −18 ℃ (freezing 1) and liquid-nitrogen quick freezing (freezing 2), and two different thawing methods, natural thawing at 4 ℃ (thawing 1) and thawing at fluctuating low temperatures (2 ℃ first and then 6 ℃ and 2 ℃ again) and a high humidity higher than 90% (thawing 2), on chicken quality. Four freezing-thawing treatments including 1 + 1, 1 + 2, 2 + 1, and 2 + 2 were designed. Chicken samples from four treatment groups were measured for water retention properties (juice loss, dripping loss, high-pressure water loss, and cooking loss) and tenderness and subjected to protein analysis by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that the weight loss of quick frozen chicken was reduced by 1.07% compared with that of ordinary frozen sample. The best water retention properties were obtained by using freezing 2 + thawing 2, and the resulting thawing loss, dripping loss, high-pressure loss and cooking loss were 0.22%, 0.54%, 44.53%, and 11.93% (P < 0.05), respectively. Degradation of sarcoplasmic proteins was observed to different degrees in all treatment groups, which was minimized by freezing 2 + thawing 2. Moreover, this treatment was the most effective for reducing deterioration of chicken quality, increasing water holding properties and decreasing weight loss during freezing and thawing. 2015 Vol. 29 (1): 6-9 [Abstract] ( 228 ) 全文 ( 469 ) 10 Correlation Analysis of Beef Quality Parameters of Different Parts of Yanbian Yellow Cattle during Chilled Storage JIN Ying, DONG Yuying, LI Guanhao, LI Yulin, LIANG Chengyun DOI: 10.7506/rlyj1001-8123-201501003 Correlation analysis was carried out among quality attributes of beef samples from different parts of Yanbian yellow cattle by measuring the pH, surface color and dripping loss of beef during chilled storage. Results showed that storage time had a significant influence on beef quality (P < 0.05), and beef quality of different carcass parts of Yanbian yellow cattle was deteriorated with the extension of storage time. The correlation of pH with surface color and dripping loss was significant (P < 0.05). pH showed a negative correlation with redness and yellowness but a positive correlation with dripping loss, and the correlation coefficients were 0.984, 0.963 and 0.966 respectively. 2015 Vol. 29 (1): 10-13 [Abstract] ( 179 ) 全文 ( 351 ) 14 Effect of Growth-Period Nutrition on Slaughter Performance and Beef Carcass Grade of Fattening Wannan Cattle ZHANG Xinglong, YANG Yongzai, WANG Changshui, CAO Binghai DOI: 10.7506/rlyj1001-8123-201501004 The objective of this study was to find the most practical nutrition program for producing high-quality beef by analyzing the effect of growth-period nutrition on the slaughter performance and beef carcass grade. Thirty castrated 7-month-old Wannan cattle of similar body weights were randomly and equally divided into five groups: G1.9, G1.6, G1.3, G1.0 and G0.7 that were respectively provided with a feed concentrate at 1.9%, 1.6%, 1.3%, 1.0% and 0.7% of their body weight for twenty-four months, the fattening-period was three months and the feeding program was same. The results showed that the growth-period nutritional level and feeding program of group G1.0 was most conducive to fat deposition and distribution in the ribeye, increasing the proportions of high quality beef in beef carcasses and pure meat and making the beef carcasses reaching the choice beef grade. 2015 Vol. 29 (1): 14-17 [Abstract] ( 193 ) 全文 ( 197 ) 18 Prediction Model of Pan-Fried Beef Based on Consumer Sensory Evaluation LANG Yumiao, LI Jing, LU Ling, XIE Peng, CHAI Xiaofeng, ZHANG Li, LI Haipeng, LIU Xuan, SUN Baozhong DOI: 10.7506/rlyj1001-8123-201501005 The aim of this study was to investigate the eating quality and the key quality traits of pan-fried beef. Six muscles (M. longissimus, Tri-tip, Gluteobiceps, Eye of Kunckle, Knuckle Cover, and Knuckle Undercut) of nine cattle were used for consumer sensory evaluation on raw beef and pan-fried beef. The sensory quality traits evaluated for raw beef were beef color, marbling, the amount of exudation, freshness, and appearance acceptability. Color, beef aroma, tenderness, juiciness, beef flavor, the amount of residue, and overall acceptability were used for the sensory traits of pan-fried beef. The results showed that marbling was the key factor of raw beef quality, followed by freshness, beef color and the amount of exudation. Juiciness was the key sensory trait of pan-fried beef, followed by beef flavor and the amount of residue. The prediction model for raw beef was appearance acceptability = 0.534 + 0.448 × marbling + 0.435 × freshness + 0.174 × beef color - 0.124 the amount of exudation (R2 = 0.932). The prediction model for pan-fried beef was overall acceptability = - 0.204 + 0.332 × juiciness + 0.489 × beef flavor + 0.237 × the amount of residue. 2015 Vol. 29 (1): 18-22 [Abstract] ( 155 ) 全文 ( 249 ) 23 Comparative Analysis of Meat Quality and Volatile Aroma Components of Lamb from Three Sheep Breeds GAO Zhiying, ZHENG Zulin, ZHANG Jinshan, Aini AMUTI, SUN Baozhong, ZHANG Rong DOI: 10.7506/rlyj1001-8123-201501006 This study investigated sensory and physicochemical qualities of lamb from Xinjiang Duolang sheep and crossbreeds with Dorper sheep or Suffolk sheep. The volatile aroma compounds of raw and cooked lamb were extracted by solid phase micro extraction (SPME) and comparatively analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the meat quality of lamb from Suffolk-Duolan hybrid was the best, while lamb from Dorper-Duolan hybrid had the worst meat quality. The major aroma component of raw lamb was leaf alcohol, whereas for both roast and instant-boiled lamb, hexanal was identified as the predominant aroma compound. 2015 Vol. 29 (1): 23-26 [Abstract] ( 188 ) 全文 ( 206 ) 27 Determination of Nine N-Nitrosocompounds in Meat Products by Gas Chromatograph-Mass Spectrometry HE Shujuan, ZHAO Limin, LI Qiang, CAI Lipeng, ZHANG Yan DOI: 10.7506/rlyj1001-8123-201501007 This research has established a rapid detection method for nine volatile N-nitrosamines in meat and meat products by using gas chromatograph-mass spectrometry (GC-MS). In this experiment, we investigated the effect of extraction solvent type and chromatographic conditions on the extraction and separation of the target compounds. Meanwhile, comparison of solid-phase extraction (SPE) cartridges packed with acidic alumina, C18, activated carbon or PSA, or both C18 and PSA was carried out for the purification of the N-nitrosamines. Results showed that the linear range of the proposed method was 0‒10 μg/mL with correlation coefficients more than 0.999 2. Good reproducibility was observed with relative standard deviation (RSD) not exceeding 3.2% and the mean recoveries were in the range of 85%‒98%. The detection limits for N-nitrosodimethyl amine (NDMA), N-nitrosomethyl ethyl amine (NMEA), N-nitro sodibutyl amine (NDBA) and six other N-nitrosamines were 1.0, 2.1, 0.8 and 0.5 mg/kg, respectively. This method can meet the requirement for the determination of N-nitrosamine residues in meat and meat products. 2015 Vol. 29 (1): 27-30 [Abstract] ( 189 ) 全文 ( 375 ) 31 Progress in Meat Production Performance of Native-Foreign Hybrid Pigs SUN Jingxin, ZHANG Xiaojiao, YU Bing, ZHANG Caiyan, JIN Yajing, MA Lizhou, LIU Xiangwei DOI: 10.7506/rlyj1001-8123-201501008 China has a long history of applying hybrid breeding methods to improve the meat production performance of pigs, which have been thoroughly researched in the country. New hybrid breeds with good meat quality and rapid growth especially hybrids between native and foreign breeds have been developed. This paper reviews the characteristics, carcass dressing percentage, lean meat percentage, and eating quality of hybrid pigs of foreign breeds with Chinese native breeds such as Min, Taihu, Huzhu Bamei, Laiwu, or Yushan, aiming to provide useful information for selecting raw materials for the production of meat products and optimizing the product quality. 2015 Vol. 29 (1): 31-34 [Abstract] ( 159 ) 全文 ( 411 )

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