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Quick Search     Adv Search 2015 Vol. 29, No. 7 Published: 2015-07-01 1 Effect of Ultrasound Treatment on Functional Properties of Plasma Protein Lü Lu, CHEN Yan, QIAO Lianjie, LING Yunxiao, WU Mingwen, CAI Kezhou, JIANG Shaotong DOI: 10.7506/rlyj1001-8123-201507001 The effects of ultrasonic power and treatment time on the electrical conductivity, foaming, emulsifying and gelling properties of porcine plasma protein (PPP) were studied. The results showed that the electrical conductivity, foaming, emulsifying and gelling properties of PPP were significantly changed after ultrasound treatment (P < 0.05). The electrical conductivity and gelling properties of PPP were increased with increasing ultrasonic time and power. The heat-induced gel strength of PPP ultrasonicated for 2 h at 300 W reached 208.5 g, being increased by 62.3% when compared with that of control (P < 0.05). The highest foaming capacity of PPP of 19.8% was obtained upon ultrasonic treatment at 150 W for 2 h, indicating a 43.5% increase over that of control (P < 0.05). The highest emulsifying capacity was achieved after ultrasonic treatment at 300 W for 2 h. However, foaming and emulsifying properties of PPP were decreased by ultrasound treatment for an excessively long time. In conclude, ultrasonic treatment is an effective method of plasma protein modification. 2015 Vol. 29 (7): 1-5 [Abstract] ( 134 ) 全文 ( 293 ) 6 Effect of Liquid Smoke on the Contents of Twelve Polycyclic Aromatic Hydrocarbons in Stewed Beef YANG Xiao, CAI Kezhoul, HU Bing, CHEN Yan, LIU Yaxi, MENG Junxiang, JIANG Shaotong, CHEN Conggui DOI: 10.7506/rlyj1001-8123-201507002 In this study, solid-phase microextraction and high performance liquid chromatography with fluorescence detector were adopted to investigate the influence of addition of different proportions of liquid smoke (0.05%–1.0%) on the contents of 12 polycyclic aromatic hydrocarbons (PAHs) in stewed beef. The results showed that 10 of the 12 polycyclic aromatic hydrocarbons investigated were detected from spiced boiled beef with a total amount of 355.76 ng/g and naphthalene (NA) was the most abundant (302.14 ng/g) among these compounds. The addition of smoke fluid resulted in a significant reduction in the total amount of PAHs (P < 0.01) in a concentration-dependent manner. The total amount of PAHs 355.76 ng/g in the control group was decreased to12.17 ng/g by adding 1% of liquid smoke, simultaneously leading to undetectable levels of acenaphthene, benzo(k)fluoranthene and benzo(a)pyrene. Overall, smoke fluid showed a good inhibitory effect on polycyclic aromatic hydrocarbons in spiced boiled beef, and this effect may be related to its oxidation resistance. 2015 Vol. 29 (7): 6-10 [Abstract] ( 136 ) 全文 ( 251 ) 11 Comparison of Different Cell Disruption Methods for Two-Dimensional Electrophoresis Analysis of Beef and Yak Muscle ZUO Huixin, HAN Ling, NIU Kelan, WANG Linlin, ZHANG Jiaying, YU Qunli DOI: 10.7506/rlyj1001-8123-201507003 Three cell disruption methods, i.e., liquid nitrogen grounding, liquid nitrogen grounding aided ultrasonication and liquid nitrogen grounding with glass beads were investigated to find the most appropriate one for the extraction and twodimensional electrophoresis analysis of proteins in longissimus dorsi muscles of beef cattle and yak. The same lysis buffer was used in the different cell disruption methods and the two-dimensional electrophoresis analysis was performed using isoelectric focusing and sodium dodecyl sulfate polyacrylamide gel electropheresis (SDS-PAGE) by silver staining. The protein contents of longissimus dorsi muscles were determined by the Bradford method. Analysis of the two-dimensional electrophoresis images was conducted using using PDQuest 8.0.1 software. Results showed that the protein contents of beef and yak longissimus dorsi muscles with the three cell disruption methods were significantly different, (2.59 ± 0.15) and (2.84 ± 0.29) μg/μL, (2.01 ± 0.04) and (2.21 ± 0.02) μg/μL, and (1.77 ± 0.11) and (1.95 ± 0.19) μg/μL for liquid nitrogen grounding aided ultrasonication, liquid nitrogen grounding with glass beads and liquid nitrogen grounding, respectively. The numbers of protein spots in the electrophoresis images of beef longissimus dorsi obtained using these three cell disruption methods were (279 ± 19), (581 ± 15) and (363 ± 21), respectively, whereas those of yak longissimus dorsi were (292±15), (596 ± 12) and (385 ± 17), respectively. Among these three methods, liquid nitrogen grounding aided ultrasonication yielded the highest protein contents, the greatest number of proteins and the best separation of protein spots from beef and yak longissimus dorsi. No significant differences in the protein contents of beef and yak longissimus dorsi were observed among the three cell disruption methods. 2015 Vol. 29 (7): 11-15 [Abstract] ( 144 ) 全文 ( 287 ) 16 Analysis of Physicochemical and Volatile Components in Smoked Dry Ham from Western Hunan Province ZHONG Yiru, ZHOU Hui, OUYANG Zhimang, LIU Chengguo DOI: 10.7506/rlyj1001-8123-201507004 Quality characteristics of lean meat at different thickness of smoked dry ham from western Hunan province were investigated by measuring moisture, salt and volatile components. The results showed that 53 volatile compounds were identified from the smoked dry ham, including 29, 27 and 21 compounds at distances of 1, 2 and 3 cm away from the skin, respectively. The main volatile compounds included esters, alcohols, aldehydes, ketones, phenols and hydrocarbons. 2015 Vol. 29 (7): 16-19 [Abstract] ( 134 ) 全文 ( 363 ) 20 Changes in Myosin Heavy Chain (MyHC) Gene from Skeletal Muscle during the Growth of Wuzhumuqin Sheep FENG Qinghui, Siqinqimuge, SU He, CHAO Gesai, XUE Baoling, BORJIGIN Gerelt DOI: 10.7506/rlyj1001-8123-201507005 This study was aimed to investigate the changes in the relative expression level of myosin heavy chain (MyHC) gene from skeletal muscle during the growth of Wuzhumuqin sheep. Free-grazing Wuzhumuqin sheep were slaughtered at 1, 3, 6, 9, 12 and 18 months of age and the biceps femoris and longissimus dorsi muscles were excised. MyHC isoforms were separated from the muscles by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and the relative expression level of MyHC gene was measured by real-time polymerase chain reaction (PCR). The results showed that four clear bands representing type Ⅱa, type Ⅱx, type Ⅱb and type Ⅰ, respectively, were observed in the electrophoretic pattern. The expression of MyHC type Ⅰ gene and type Ⅱa in biceps femoris and longissimus dorsi was higher than that of MyHC type Ⅱb gene. Understanding the MyHC gene expression in skeletal muscle during the growth of sheep is of great practical importance for improving meat quality and post-mortem physiological and biochemical characteristics. 2015 Vol. 29 (7): 20-24 [Abstract] ( 264 ) 全文 ( 285 ) 25 Expression of Genes Related to Intramuscular Fat Content in Wuzhumuqin Sheep under Natural Grazing Conditions CAO Xinyu, LIANG Tuya, QI Zhixin, Siqinqimuge, BORJIGIN Gerelt DOI: 10.7506/rlyj1001-8123-201507006 To investigate the relationship between intramuscular fat contents and the related genes, biceps femoris (BF), triceps brachii (TB) and longissimus dorsi (LD) muscles were obtained from naturally grazing Wuzhumuqin sheep, and gene expression related to intramuscular fat contents were measured by real-time polymerase chain reaction (PCR). The results showed that the expression patterns of the peroxisome proliferator activated receptors (PPARγ) and fatty acid synthase (FAS) genes were similar in the three skeletal muscles. The PPARγ gene was highly expressed at 1 and 12 months of age but lowly expressed at 9 and 18 months of age, whereas the FAS gene was highly expressed at 3 and 12 months of age and also lowly expressed at 9 and 18 months of age. The correlation analysis revealed that there was a negative correlation between intramuscular fat contents and the expression of the PPARγ and FAS genes in skeletal muscle. 2015 Vol. 29 (7): 25-29 [Abstract] ( 134 ) 全文 ( 273 ) 30 Application of Flexible Packaging Technology in the Preservation of Prepared Meat Products ZHANG Xue, ZHANG Chunjiang, HUANG Feng, HU Honghai, LIU Qiannan, CHEN Wenbo, ZHANG Hong DOI: 10.7506/rlyj1001-8123-201507007 Prepared meat products, important meat dishes served on dining tables, are loved by Chinese consumers. At present, a wide variety of packaging suitable for various products are available in China. This paper summarizes the common packaging materials and forms for prepared meat products and summarizes their influence on the quality of meat dishes. Future development trends are also discussed and suggestions are proposed on how to improve the industry aiming to provide valuable references for meat producers. 2015 Vol. 29 (7): 30-33 [Abstract] ( 149 ) 全文 ( 628 ) 34 Advances in Research and Analysis of Flavor Compounds in Meat Products ZHOU Fangyi, ZHANG Hong, HUANG Feng, HU Honghai, ZHANG Xue, LIU Qiannan, ZHANG Chunjiang DOI: 10.7506/rlyj1001-8123-201507008 Analysis of the flavor compounds of meat products is important for evaluating meat quality, guiding meat production, and improving processing technology. In this paper, various extraction methods and analytical techniques for meat flavor and their applications are reviewed, and their advantages and disadvantages are pointed out aiming to provide references for future studies in this field. 2015 Vol. 29 (7): 34-37 [Abstract] ( 298 ) 全文 ( 657 )

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