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Quick Search     Adv Search 2015 Vol. 29, No. 5 Published: 2015-05-01 1 Effect of Fat to Lean Meat Ratio and Celery Powder on Quality of Sichuan Sausages XIA Wenyin, SU Yan, XIA Yangyi DOI: 10.7506/rlyj1001-8123-201505001 The eating quality of Sichuan sausage is greatly influenced by raw and auxiliary materials. Moreover, Sichuan sausage with celery powder can exhibit an increased color fixation. In this study, investigations were carried out to explore the effects of fat to lean meat ratio and celery powder addition on quality characteristics of Sichuan sausage. The results indicated that Sichuan sausage with optimal texture properties and sensory characteristics was composed of fat and lean at a mixing ratio of 15:85, fat content and peroxide value of which were significantly lower than those in other groups (P < 0.05). Adding 0.2% of celery powder to Sichuan sausage could result in a marked increase in texture properties and flavor, and an obvious reduction by 75.23% in residual nitrite to (1.398 ± 0.043) mg/kg. 2015 Vol. 29 (5): 1-5 [Abstract] ( 185 ) 全文 ( 245 ) 6 Proximate Composition Analysis of Xuanen Ham from Hubei Province CUI Yingying, HE Le, WANG Haibin, XU Wei, CHEN Jiwang DOI: 10.7506/rlyj1001-8123-201505002 The contents of water, protein, fat, amino acids, fatty acids and other components in the biceps femoris muscle ofXuanen ham from Hubei province were measured. Results showed that Xuanen ham was rich in nutrients which contained water 55.18%, protein 22.80%, and fat 21.55% at pH 6.35. There were 17 kinds of amino acids detected in the ham, including 7 kinds of essential amino acids, representing 29.47% of the total amino acids; and 10 kinds of non-essential amino acids, accounting for 70.53% of the total amino acids. The main free amino acids present in Xuanen ham inlucded Ala, Pro, Leu, Val, Ile and Phe, and the main fatty acids included C16:0, C18:1 and C18:2. 2015 Vol. 29 (5): 6-9 [Abstract] ( 143 ) 全文 ( 521 ) 10 Meat Quality of Tibetan Sheep Grazed in Alpine Meadows in Qinghai Province HUANG Wenying DOI: 10.7506/rlyj1001-8123-201505003 In this study, we analyzed the nutritional quality and amino acid composition of fresh meats of Tibetan sheep and small-tail Han sheep grazed in alpine meadows in Qinghai province. The results indicated that the protein content of muscles of Tibetan sheep was 21.96%, which was significantly higher than that of small-tail Han sheep (P < 0.01), and the fat content was 2.66%, which was significantly reduced compared with muscles of small-tail Han lamb (P < 0.05). Both total amino acids and non-essential amino acids were extremely significantly (P < 0.01) more abundant and essential amino acids especially glutamic acid were significantly (P < 0.05) more abundant in muscles of Tibetan sheep than in small-tail Han sheep. These data showed that meat of Tibet sheep is characterized by high protein, low fat and abundant amino acids and thus can meet the consumer demand for high-quality and healthy meat products. 2015 Vol. 29 (5): 10-12 [Abstract] ( 159 ) 全文 ( 298 ) 13 Effect of Different Preservatives on Quality Maintenance of Catfish LIU Xiaohua, WANG Rui, GUO Yaohua, WANG Siyu, TONG Yangyang, XUE Siwen, MA Lizhen, XIAO Yan, ZHU Zheng DOI: 10.7506/rlyj1001-8123-201505004 The effect of different preservatives including fish bone peptide, whey protein and chitosan plus tea polyphenols of the freshness of tray-packaged ground catfish meat was explored during storage at 4 ℃. The freshness of fish meat was evaluated by sensory evaluation, total volatile basic nitrogen (TVB-N) value, K value, total bacterial count and thiobarbituric acid reactive substances (TBARs) at three key control points of pH namely starting point, extreme pH and pH > 7.0 representing fish spoilage during cold storage. The results showed that adding 0.50% fish bones peptide, 10.0% chitosan + 0.3% tea polyphenol or 12.5% whey protein to catfish surimi could prolong the time to reach the extreme pH and significantly reduce TVB-N value, TBARs value and total bacterial count other groups indicating more potent preservative effect on catfish meat . 2015 Vol. 29 (5): 13-17 [Abstract] ( 168 ) 全文 ( 251 ) 18 Application of Vacuum Heat Shrinkable Packaging in Chilled Pork Preservation ZHANG Nan, WANG Shuaiwu, HUANG Wei, CHEN Lusheng, ZHOU Guanghong DOI: 10.7506/rlyj1001-8123-201505005 In this study, vacuum heat shrinkable packaging for chilled pork was evaluated in comparison to ordinary packaging with regard to quality characteristics, shelf life and transportation cost. The results revealed that vacuum heat shrinkable packaging could slow down microbial growth, reduce the transportation cost, improve the color of pork meat and extend the shelf life of the product. To conclude, vacuum heat shrinkable packaging has many advantages in meat processing and transportation. 2015 Vol. 29 (5): 18-21 [Abstract] ( 159 ) 全文 ( 251 ) 22 Determination of Residual Clenbuterol Enantiomers in Pork by Liquid Chromatography with Tandem Mass Spectrometry CHEN Guo, LIU Yongjun, Lü Yan, SUN Yami, WU Yinliang DOI: TS251.7 A method was developed for determining residual clenbuterol enantiomers in pork by liquid chromatography with tandem mass spectrometry. Five grams of samples were extracted with ethyl acetate under basic condition. Then, clenbuterol enantiomers were back-extracted from the extracts using diluted hydrochloric acid. The hydrochloric acid extract was purified by SCX solid phase extraction (SPE) cartridge. The eluent was dried by blowing nitrogen and the residue was dissolved in 500 μL of methanol with 0.02% acetic acid and 0.1% ammonium acetate. The analytes were analyzed by LC-MS/MS on a chiral column (Astec CHIOBIOTICTM V) with a mixture of methanol-acetic acid-ammonium acetate as the mobile phase and quantified by the internal standard calibration curve method. Good linearities were obtained for two enantiomers in the concentration range of 2.0 – 200 μg/L with a correlation coefficient more than 0.997 0. The recoveries for the two enantiomers in pork were 95.8% – 102.1% at the fortified levels of 0.25 – 0.75 μg/kg with relative standard deviations less than 5%. The limits of detection (LOD) and quantitation (LOQ)were 0.10 and 0.25 μg/kg, respectively. 2015 Vol. 29 (5): 22-26 [Abstract] ( 111 ) 全文 ( 263 ) 27 Pork Freshness Detection Using Optimized Electronic Nose Sensor Array WANG Zhining, ZHENG Limin, FANG Xiongwu, YANG Lu DOI: 10.7506/rlyj1001-8123-201505007 When electronic nose is used for detecting pork freshness, sensor array optimization has a great influence on improving the accuracy by eliminating the negative effects brought about by the redundant information. The initial sensor array was determined by the odor released from pork. Then the sensors with poor repeatability and differentiation were excluded by analysis of variance (ANOVA). By coefficient of variation, minimum cumulation of absolute correlation coefficient and the second principal component of principal component analysis (PCA), an optimized sensor array was selected for the detection of pork freshness. This study adopted stepwise discriminant analysis to optimize features and compare the data before and after optimization by using Bayes discriminant method. Results showed that by sensor optimization and feature optimization, the accuracy was increased from 86.8% to 98.9%. This study indicates that sensor array optimization and feature optimization can greatly improve the detection accuracy of pork freshness. 2015 Vol. 29 (5): 27-30 [Abstract] ( 122 ) 全文 ( 483 ) 31 Current Status of Studies on Spices Effect on the Flavor of Fermented Sausages ZHANG Gensheng, YU Min, CHENG Jianbo, DING Xiaojun DOI: 10.7506/rlyj1001-8123-201505008 Spices greatly contribute to the flavor of fermented sausages. This paper expounds the direct contribution of flavor compounds of spices to the flavor of fermented sausages and the effect of spices on microbes in fermented sausages and consequently on its flavor characteristics. At the same time, future directions for research on the mechanism of action of spices in fermented sausages are discussed, which will provide valuable references for the development and research of highquality fermented meat products. 2015 Vol. 29 (5): 31-34 [Abstract] ( 153 ) 全文 ( 364 )

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