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Quick Search     Adv Search 2015 Vol. 29, No. 3 Published: 2015-03-01 1 Influence of Ozone Water Treatment on Beef Quality during Chilled Storage ZHOU Yuchun, LI Haipeng, SUN Baozhong, ZHANG Li, XIE Peng, LIU Fei, ZHANG Yang, ZHANG Jinshan DOI: 10.7506/rlyj1001-8123-201503001 The objective of this study was to evaluate the influence of ozone water treatment on beef quality during chilled storage. The pH value, TVB-N, color (L*, a* and b* values), sensory quality and spoilage bacterial population were investigated during a 28-day storage period after spraying using ozone water. Results showed that ozone water treatment had no significant effect on the pH value, but significantly influenced TVB- N (P < 0.05). L* was reduced during the first 4 days after spraying using ozone water and then did not change significantly (P > 0.05). The a* value was higher than that in the control group from the eighth day onwards, while b* was not influenced significantly. In addition, the deterioration of beef sensory quality was delayed. These findings led us to conclude that the shelf life of chilled beef can be extended by spraying using ozone water, but the antiseptic mechanism remains to be researched deeply. 2015 Vol. 29 (3): 1-4 [Abstract] ( 164 ) 全文 ( 403 ) 5 Modeling Staphylococcus aureus Growth as a Function of Different Conditions in Nutrient Broth LI Jinchun, ZHOU Tong, LI Jiapeng, CHEN Xi, YANG Junna, XU Suigen, CHEN Wenhua DOI: 10.7506/rlyj1001-8123-201503002 Effects of temperature, pH, and water activity (aw) on the growth of Staphylococcus aureus in nutrient broth medium were studied, respectively, and the first-order kinetics models of bacterial count (CFU) and the second-order kinetics models of maximum specific growth rate (μmax) and lag time were built subsequently. Results showed that increasing temperature, pH and aw could increase the μmax but decrease the value of lag time. Colony-forming units (CFU) of S. aureus were modeled as a function of T, pH and aw, which revealed a good relationship as evaluated by the Baranyi model. The single-variable second-order models were evaluated by Bĕlehrádek square-root-type model with correlation coefficients more than 0.85. The multi-variable second-order models, namely polynomial logistic regression equations, were fitted using a stepwise method with correlation coefficient more than 0.85. Then, the goodness of fit of the established models was evaluated by accuracy factor (Af), bias factor (Bf) and root mean square error (RMSE). It was found that their applicability, reliability and goodness of fit were within acceptable ranges. The first-order and second-order models provide a useful and accurate approach to predicting the growth of S. aureus within certain limits. 2015 Vol. 29 (3): 5-10 [Abstract] ( 154 ) 全文 ( 365 ) 11 Effect of Growth-Period Nutrition on the Proximate Nutrient Contents of Different Locations along longissimus dorsi of Fattening Wannan Cattle ZHANG Xinglong, YANG Yongzai, WANG Changshui, CAO Binghai DOI: 10.7506/rlyj1001-8123-201503003 The objective of this study was to find the most practical nutrition program for producing high-quality beef by studying how growth-period nutrition affected the nutrient contents of highrib, ribeye and striploin segments of the longissimus dorsi muscles of fattening Wannan cattle. Thirty 7-month-old and castrated Wannan cattle of similar weights were randomly and equally divided into five groups that were provided a feed concentrate at 1.9% (G1.9), 1.6% (G1.6), 1.3% (G1.3), 1.0% (G1.0 ) and 0.7% (G0.7) of their body weight for twenty-four months respectively. The fattening-period was three months and the feeding program was same. The results showed that the growth-period nutritional level and the feeding program of group G1.0, for which the concentrate was supplied at 1.0% of the body weight, was most conducive to fat deposition and protein synthesis, and had the higher contents of fat and protein, lower moisture in the highrib, ribeye and striploin of fattening Wannan cattle, and there was a strong consistency among three beef samples. Wannan cattle could produce marbling even snowflake beef according to the national standard of beef grading. 2015 Vol. 29 (3): 11-14 [Abstract] ( 152 ) 全文 ( 295 ) 15 Influence of Fermented Spinach on the Quality of Pork Sausages during Cold Storage FAN Xiaopan, WANG Siyu, LI Peiran, REN Xiaoqing, MA Lizhen, XIAO Yan DOI: 10.7506/rlyj1001-8123-201503004 Nitrite plays a very important role in processing meat products. However, at the same time, it may cause the potential hazard to forme N-nitrosamine. This experiment focuses on finding a new alternative to nitrite for the development of green meat products. Spinach leaves were mashed into a paste and split into two aliquots that were either naturally fermented or inoculated with a composite starter culture (WBL-45) and fermented. During the fermentation process, each aliquot was either adjusted to neutral pH after every half an hour or without pH adjustment, and the changes in nitrate and nitrite contents were monitored. Three groups of pork sausages were set up: CK (without sodium nitrite), SN (with 0.15 g/kg sodium nitrite) and FS (with 136 g/kg fermented spinach) and the antioxidant activity (thiobarbituric acid reactive substances, TBARs, which are formed as a byproduct of lipid peroxidation), colgor difference and nitrite residue were measured during the fermentation process. The results showed addition of 10 g/100 g glucose (by mass) to mashed spinach followed by fermentation at 38 ℃ for 12 h with the starter culture inoculated at a level of 4.25 × 106 CFU/mL maximized the conversion of nitrate to nitrite, reaching 1 100 mg/kg. The value of TBARs in pork sausage with fermented spinach was apparently lower than that in CK group and showed no significant difference from that in SN group. Furthermore, the amount of nitrite residue in SN group was smaller than 30 mg/kg, measuring up to the requirement of the Chinese national standard. The bright green color of the sausages was attractive due to the presence of chlorophyll and lutein naturally occurring in spinach. 2015 Vol. 29 (3): 15-19 [Abstract] ( 160 ) 全文 ( 271 ) 20 Determination of Benzo(α)pyrene in Smoked Sausage by Liquid Chromatography LIU Qian, WU Xinxin, JIA Zhixin, SHEN Wanyi, LI Jihui DOI: 10.7506/rlyj1001-8123-201503005 A high performance liquid chromatography with solid-phase extraction method was developed for the determination of benzo(α)pyrene in smoked sausage. The extracted sample was purified on a Cleanert BaP-3 solid-phase extraction column and separated on a C18 column. Benzo(α)pyrene was measured using a fluorescence detector at an excitation wavelength of 384 nm and an emission wavelength of 406 nm. The resultsshowed that benzo(α)pyrene displayed good linearity relationship over the concentration range of 0.5–10 ng/mL, with a coefficient correlation of 0.99. The limit of detection was 0.06 μg/kg, and the precision was below 5%. The average recoveries for blank spiked samples were in the range of 97.8%—107.0%. This method was rapid, simple, reproducible, and applicable for benzo(α)pyrene determination in smoked sausage. 2015 Vol. 29 (3): 20-22 [Abstract] ( 182 ) 全文 ( 267 ) 23 Application of Near Infrared Spectroscopy in Rapid Evaluation of Beef Quality in Controlled Freezing Point Storage XU Qian, ZHU Qiujin, YE Chun, WANG Wenxiu DOI: 10.7506/rlyj1001-8123-201503006 In this experiment, a rapid quantitative detection method was proposed by near infrared spectroscopy (NIR) for beef quality during ice temperature storage. The calibration models of beef pH, water loss, TVB-N and color value (L*/a*) were established by NIR technique allowing the simultaneous predication of several beef quality indicators. The correlation coefficient (R2) of the calibration models were all above 0.70 and the R2 values for the predicted and actual values were all above 0.90. The calibration models had high prediction accuracy. Furthermore, cluster analysis was used to categorize the near infrared spectral data of beef stored for different durations. The results showed that based on the near infrared spectral data meat freshness was categorized well. NIR is suitable for rapid and non-invasive estimation beef quality and freshness as an alternative to the traditional detection method. 2015 Vol. 29 (3): 23-26 [Abstract] ( 137 ) 全文 ( 325 ) 27 Simultaneous Determination of 7 Trace Elements in Meat and Meat Products by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) with Microwave Digestion WU Chunmin, XIA Jing, LI Qiang, ZHANG Yan DOI: 10.7506/rlyj1001-8123-201503007 A method for the simultaneous determination of 7 trace elements (lead, arsenic, cadmium, chromium, selenium, mercury, and nickel) in meat and meat products by inductively coupled plasma mass spectrometry (ICP-MS) with microwave digestion was established. Samples were pretreated by microwave digestion and determined by ICP-MS with rhodium (Rh) as the internal standard. The microwave digestion conditions and the instrumental parameters were optimized. It was found that the instrumental signal drift and matrix effect could be overcome by using the internal standard method. The developed standard curve was linear in the range of 0 to 20 ng/mL, with a correlation coefficient of more than 0.999. The recoveries of the analytes in spiked samples ranged from 89.4% to 98.9% and the precision expressed as relative standard deviation was less than 5%. The limits of detection for the trace elements were all lower than those stipulated in the Chinese national standards. The proposed method was rapid, accurate, reliable, sensitive and suitable for simultaneous multi-element analysis of meat and meat products. 2015 Vol. 29 (3): 27-29 [Abstract] ( 130 ) 全文 ( 263 ) 30 Application of Natural Antioxidants in Meat and Meat Products HUANG Chen, LONG Miao DOI: 10.7506/rlyj1001-8123-201503008 Meat is rich in fat and protein and easily oxidized in the production, processing and transportation, leading to rancidity and muscle myoglobin browning and thus loss of its food value and commercial value. Adding antioxidants to meat products has become an inevitable choice for reducing the oxidization of meat products and improving their quality. Natural antioxidants have many advantages such as high safety, antioxidant potential without side effect, and preservative activity. This paper reviews the application of natural antioxidants in meat and meat products. 2015 Vol. 29 (3): 30-32 [Abstract] ( 160 ) 全文 ( 400 )

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