Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2015 Vol. 29, No. 4 Published: 2015-04-01 1 Ultrasonic-Enhanced Penetration Used in the Cooking Process of Chicken Breast Meat LIU Gongming, ZHANG Wangang, GUO Guangping, SUN Jingxin, HUANG Ming DOI: 10.7506/rlyj1001-8123-201504001 Chicken breast meat was cooked with ultrasonic irradiation at a power of 300 W and a frequency of 40 kHz, and NaCl content, tenderness, cooking loss and degree of protein denaturation were measured and compared with those obtained by the conventional cooking method. The results showed that the content of salt and tenderness in the ultrasonic treatment group were increased by 49.8% and 34.1% compared with the conventional cooking group, and that the cooking loss of chicken breast meat was reduced by 29.1% in the former group. Moreover, the extent of protein denaturation in the ultrasonic treatment group was larger than that in the conventional cooking group (P < 0.05). This design made up for the deficiency of the traditional cooking method and the lack of existing ultrasonic device for heat production. It could also improve the quality of meat products, shorten the production time and enhance the productivity. Therefore, it is feasible to enhance penetration by ultrasonic irradiation in the cooking process of chicken breast meat. 2015 Vol. 29 (4): 1-5 [Abstract] ( 158 ) 全文 ( 309 ) 6 Changes in Biogenic Amine-Producing Microorganisms during the Manufacture of Yunnan Dry Cured Beef SUN Can, XIAO Rong, YIN Feng, GONG Na, DAI Jiahe, LIAO Guozhou DOI: 10.7506/rlyj1001-8123-201504002 Objective: To understand the patterns of growth and decline of the major biogenic amineproducing microorganisms in the processing of Yunnan dry-cured beef. Method: In the traditional production process, five samples were collected before curing, mid-curing, post-curing, and after one, two and three months of fermentation and ripening, respectively. The numbers of total microorganisms and biogenic amine-producing microorganisms including lactic acid bacteria, Pseudomonas and Enterobacteriaceae were measured by using selective medium. Results: The aerobic plate count first increased to reach the maximum level as observed in the 1-month fermented sample and then decreased, and the same trend was observed for the counts of lactic acid bacteria, Pseudomonas and Enterobacteriaceae. The growth of Pseudomonas and Enterobacteriaceae reached their peaks at the later stage of curing, whereas the maximum count of lactic acid bacteria was observed after 1 month of fermentation. Conclusion: Lactic acid bacteria were the dominant bacteria during the processing of dry-cured beef. 2015 Vol. 29 (4): 6-9 [Abstract] ( 151 ) 全文 ( 344 ) 10 Establishment of Predictive Model for the Growth of Pseudomonas spp. in Modified Atmosphere Packaged Duck Breast Meat ZHAO Jianlan, HE Li, HOU Wenfu, WANG Hongxun DOI: 10.7506/rlyj1001-8123-201504003 This work reports the establishment of a predictive model describing the growth of Pseudomonas spp. in modified atmosphere packaged (MAP) duck breast meat during storage at 0 –20 ℃. Results show that the spoilage limit was 6.344 2 (lg (CFU/g)) in terms of total volatile basic nitrogen (TVB-N), total number of colonies, number of Pseudomonas spp. colonies and sensory evaluation. The Gompertz model could accurately describe the growth of Pseudomonas spp. The experimental data were well fitted to the predictive growth curves at different temperatures. The goodness of fit of the first-order model was satisfactory with accuracy factor (Af), bias factor (Bf) around 1. The second-order models indicating maximum specific growth rate and lag phase duration as a function of temperature respectively were developed using square-root model. The shelf life prediction model was proposed based on the first- and second-order models and validated for its accuracy at 7 ℃. 2015 Vol. 29 (4): 10-14 [Abstract] ( 182 ) 全文 ( 224 ) 15 Microfloral Changes of Vacuum Packaged Venison during Chilled Storage SHI He, HU Tiejun, QIN Fengxian, CHEN Wei, LIU Jing, WANG Zhaohui, JIA Dongshu, WU Jun, YOU Lixin, CHEN Haiyan, YU Yan, LIU Fang, MA Jinxi, YANG Bin, ZHANG Tiehua DOI: 10.7506/rlyj1001-8123-201504004 The microfloral changes of vacuum packaged venison during chilled storage were examined using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Samples were collected at 5-day intervals during the storage for bacterial DNA extraction using a DNA extraction kit before PCR-DGGE analysis. The band of 16S rDNA V3 region from the DGGE analysis was excised for sequence analysis. The dominant spoilage bacteria at the end of the storage included Cronobacter turicensis, Providencia stuartii, Myroides phaeus, Clostridium lactatifermentans. 2015 Vol. 29 (4): 15-19 [Abstract] ( 143 ) 全文 ( 317 ) 20 Effect of Adding Sodium Polyacrylate and Gluten Protein on the Quality of Fish Sausage during Refrigerated Storage WANG Wei, SHAO Junhua, YI Shumin, MA Xingsheng, LI Jianrong DOI: 10.7506/rlyj1001-8123-201504005 Silver carp fish sausages with sodium polyacrylate (PAAS) and gluten protein were analyzed for texture properties, cooking loss, water holding capacity (WHC), pH and total plate count during storage at 4 ℃. The results showed that the shelf life of silver carp fish sausages with 0.2% of PAAS and 3% of gluten protein was lengthened effectively, and the pH, WHC, cooking loss, hardness, springiness, cohesiveness, chewiness and whiteness were stabilized during the refrigerated storage. 2015 Vol. 29 (4): 20-25 [Abstract] ( 178 ) 全文 ( 279 ) 26 Optimization of Process for the Production of Chicken Sausage with Added Green Soybean by Response Surface Analysis JU Bin, Batuer ABULIKEMU, LIU Yana DOI: 10.7506/rlyj1001-8123-201504006 In this study, we report the optimization of process conditions for the production of chicken sausage with added green soybean using combination of single factor design and response surface methodology. A quadratic regression model equation was developed indicating the effect of salt concentration, curing time and green soybean concentration on nitrate residue using Box-Behnken design. Results showed that 2.54% salt, 36 h curing and 10.84% green soybean were optimum for the minimum level of nitrate residue. Overall, the sausage obtained under these conditions had the best color and taste. 2015 Vol. 29 (4): 26-30 [Abstract] ( 218 ) 全文 ( 304 ) 31 Determination of 6 Heavy Metals in Meat and Meat Products by Inductively Coupled Plasma-Mass Spectrometry after Microwave Digestion JIN Hongguo, Lü Xin, LI Le, LIU Hualin, LI Tingting DOI: 10.7506/rlyj1001-8123-201504007 Herein we describe a method for the simultaneous analysis of 6 heavy metals namely chromium, copper, arsenic, cadmium, mercury and lead in meat and meat products by inductively coupled plasma-mass spectrometry (ICP-MS) after closed-vessel microwave digestion. The analytical method was validated in terms of several parameters. The detection limits of the 6 elements were from 0.15 to 5.52 μg/kg. The linear correlation coefficients were greater than 0.999. The recoveries of standard addition were in the range of 82.0%–110.0%, respectively with relative standard deviations less than 5%. Results indicated that this method has the advantages of easiness, rapidity, high sensitivity and accurate results, and it could be used in laboratories for the routine determination of metal elements in meat and meat products with acceptable analytical performance. 2015 Vol. 29 (4): 31-34 [Abstract] ( 224 ) 全文 ( 416 ) 35 Determination of Residual Metaldehyde in Fish Meat by Liquid Chromatography with Tandem Mass Spectrometry Lü Yan, LIU Yongjun, JIANG Xiaoxiao, CHEN Guo, WU Yinliang DOI: 10.7506/rlyj1001-8123-201504008 A method was developed for determining residual metaldehyde in fish meat by liquid chromatography with tandem mass spectrometry (LC-MS/MS). Fish meat samples were extracted with acetonitrile and sequentially purified by salting-out method followed by solid phase extraction with PSA and C18 sorbent. After dilution with 0.1% formic acid solution, the samples were analyzed by LC-MS/MS on a Waters Acquity BEH C18 column with acetonitrile/0.1 % formic acid in water as mobile phase with gradient elution. The mass spectrometer was operated using multiple reaction monitoring (MRM) in the positive ion mode. The analyte was quantified by the internal standard calibration curve method. Good linearity was obtained for metaldehyde in the concentration range of 0.05–5.0 μg/L with linear relative coefficient more than 0.999. The recoveries in fish meat were 98.5%–100.8% at fortified levels of 1.0–2.0 μg/kg with a limit of quantitation of 1.0 μg/kg for metaldehyde. The relative standard deviations of intra-assay and inter-assay were below 10%. The method was demonstrated to be suitable for the determination of metaldehyde in fish meat. 2015 Vol. 29 (4): 35-38 [Abstract] ( 157 ) 全文 ( 205 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.