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Quick Search     Adv Search 2015 Vol. 29, No. 8 Published: 2015-08-01 Analysis & Detection 1 A Comparative Study on Beef Quality of Chinese Simmental Bull and Cow LANG Yumiao, XIE Peng, HAN Aiyun, DONG Yun, ZHANG Lengsi, ZHAO Jinwei, LI Jing, WANG Yongfeng, SUN Baozhong DOI: 10.7506/rlyj1001-8123-201508001 Gender is an important factor influencing beef quality. In order to study the influence of gender on Chinese Simmental cattle, 18-month-old Chinese Simmental bull and cow were chosen and slaughtered for the measurement of fat, protein content, water content, amino acids, pH, shear force, cooking loss, pressing loss and color parameters (L*, a* and b*) of longissimus dorsi. The results showed that gender had no significant effect on protein content, amino acids, pH, water holding capacity, L* or a* (P > 0.05), but significantly influenced fat content, water content shear force and b* (P < 0.05). The longissimus dorsi mucle of Chinese Simmental cow had higher fat content and b* value, and lower shear force value and fat content than that of the Simmental bull. In conclusion, beef of Chinese Simmental cow had better palatability and improved tenderness, and beef quality of cow was superior to that of the bull. 2015 Vol. 29 (8): 1-4 [Abstract] ( 356 ) 全文 ( 707 ) 5 Comparative Analysis of Water Soluble Protein of Meats from Four Species of Livestock and Poultry ZHAO Bei, SHAO Biao, CHEN Gang, HUANG Weidong DOI: 10.7506/rlyj1001-8123-201508002 To systematically compare the differences in protein components of beef, pork, chicken and duck, sodium dodecatyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), native (non-denaturing) polyacrylamide gel electrophoresis (Native-PAGE) and reversed phase high performance liquid chromatography (RP-HPLC) were adopted to analyze the water soluble proteins (WSP) from four species of livestock and poultry. The RP-HPLC chromatograms of four meats exhibited consistent peak positions but different protein contents. Native-PAGE showed obvious differences in protein mobility, while the protein bands in the SDS-PAGE revealed similar distribution of high molecular weights and dissimilar distribution of low molecular weights. Conclusion: There are some differences in charge, content and low molecular weight protein types among water soluble proteins from four different species of meat. 2015 Vol. 29 (8): 5-7 [Abstract] ( 125 ) 全文 ( 327 ) 8 Optimization of the Formulation of Low-Fat Pork Meatballs with Potato Dietary Fiber ZHANG Gensheng, GE Yingliang, NIE Zhiqiang, YUE Xiaoxia, HAN Bing DOI: 10.7506/rlyj1001-8123-201508003 This research study aimed to determining, using sensory and textural qualities as response parameters, an optimized low-fat meatball formulation with pork fat substitution by potato dietary fiber. The optimization showed that a formulation consisting of 70% lean, 24% fat and 6% potato dietary fiber (fat substitution by 20%) with 16% potato starch, 2.5% soybean protein isolate and 30% water added indicated improved sensory quality and textural properties with sensory score, hardness, elasticity, cohesiveness and chewiness of up to 90.73, 4 189.14 g, 0.70, 0.45 and 921.24 g, respectively, when compared with common pork meatballs, in addition to a 39% reduction in fat content. 2015 Vol. 29 (8): 8-12 [Abstract] ( 150 ) 全文 ( 402 ) 13 Effects of Heating and Frozen Storage on Ultrastructure of Collagen Fibers from Chicken Claw GAO Weiwei, HUO Xiangru, LI Guixia, WEI Yongke, ZHU Jie DOI: 10.7506/rlyj1001-8123-201508004 The main objective of this study was to explore the effects of different temperatures and treatment times on ultrastructure of collagen fibers from chicken claw. In the heated group, fresh samples were heated in water of 50, 60 and 70 ℃ for 10, 20 and 30 minutes respectively; in the frozen group, samples were frozen in −20 and −80 ℃ for 5, 10 and 15 days respectively. By scanning the samples via atomic force microscopes, the experiment was intended to examine the changes in D-spacing length and roughness of collagen fiber under different treatments. The results show that with the heating temperature rising and processing time becoming longer, the D-spacing length of collagen fiber grew shorter, and it grew longer when the frozen temperature decreased and storage time was extended. Samples at 60 and −20 ℃ showed the most significant changes. At 60 ℃, D-spacing length reduced from (72.20 ± 2.58) to (71.00 ± 1.78) nm (n =10) with processing time increasing from 10 to 30 min; at −20 ℃, it increased from (69.70 ± 2.60) to (73.00 ± 2.90) nm (n =10) as storage time increased from 5 to 15 days.With the frozen time increasing, the surface roughness of collagen fibers from chicken claw increased. At 50 ℃, with the heating time increasing, the roughness increase firstly and then decrease. The contrary changes in roughness change were observed for heating at 60 ℃. 2015 Vol. 29 (8): 13-16 [Abstract] ( 143 ) 全文 ( 222 )        Analysis & Detection 17 Determination of Sorbitol in Meat Products by High Performance Liquid Chromatography-Evaporation Light Scattering Detector GAN Ninglan DOI: 10.7506/rlyj1001-8123-201508005 A high performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD) method was developed for the determination of sorbitol in meat products .The samples were ultrasonically extracted using acetonitrile water (7:3, V/V) as mobile phase and separated on ZORBAX NH2 Agilent column, then detected by evaporative light scattering detector (ELSD). Optimized ELSD detector parameters such as drift tube temperature and nitrogen flow rate were set at 90 ℃ and 2.0 L/min, respectively. The results showed that sorbitol displayed good linearity relationship over the concentration range of 0.2 to 10 mg/mL. The method precision (relative standard deviation, RSD) ranged from 1.28% to 2.02%, and the recovery was between 88.3% and 99.0%. This method has the advantages of simple sample pretreatment, low detection limit and good reproducibility. So it is useful for the determination of sorbitol in meat products. 2015 Vol. 29 (8): 17-21 [Abstract] ( 130 ) 全文 ( 227 ) 22 Determination of Residues of 22 Sulfonamides and One Sulfonamide Potentiator in Chickens by Liquid Chromatography-Tandem Mass Spectrometry WEI Yunji, ZHU Zhenyi, FENG Min, ZHANG Ke, WANG Xiaojin, HE Jian, WEI Bin, DING Tao DOI: 10.7506/rlyj1001-8123-201508006 A multi-residue analytical method for the determination of 22 sulfonamides and 1 sulfonamide potentiator in chicken was developed by liquid chromatography-tandem mass spectrometry (LC-MS). The sample was extracted with formic acid-acetonitrile (1:199, V/V), and the extract was defatted with n-hexane and cleaned up by liquid-liquid partition. The analytes were separated on a C18 column using a mobile phase consisting of methanol and water containing 0.1% (V/V) formic acid with gradient elution. The anaysis of the 23 analytes was performed by electrospray ionization (ESI) mass spectrometry under the positive mode using multiple reaction monitoring (MRM) and quantified by external standard method. The calibration curves showed good linearity. The limit of detection (LOD) and limit of quantitation (LOQ) were 0.5 and 2.0 μg/kg, respectively. At the spiked levels of 2.0, 5.0 and 10.0 μg/kg, recoveries ranged from 61.8% to 88.3%, with relative standard deviations (RSD) less than 11.3%. This method is convenient and suitable for the determination of residues of sulfonamides and the potentiator in chicken. 2015 Vol. 29 (8): 22-27 [Abstract] ( 139 ) 全文 ( 329 ) 28 Detection of Acrylamide in Fried Meat Products by Silica Gel Solid Phase Extraction-High Performance Liquid Chromatography ZHENG Wei, XU Shiming, ZHAO Ruilian, ZHANG Jianmei, GUO Guangping, SUN Chengfeng, WANG Guangjie DOI: 10.7506/rlyj1001-8123-201508007 This paper presents a silica gel solid phase extraction-high performance liquid chromatography (HPLC) method to detect the content of acrylamide in fried meat products. The extract was cleaned up by solid phase extraction using silica gel as the adsorbent prior to being analyzed by HPLC. The detection wavelength was set at 205 nm. The separation was performed using a Kromisil C18 (250 mm × 4.6 mm, 5 μm). The mobile phase used was a 5:95 (V/V) mixture of methanol and water at a flow rate of 0.8 mL/min. Recoveries of the proposed method for spiked samples ranged from 73.5% to 80.8%, with relative standard deviation (RSD) no greater than 5.54% (n = 5). The limit of detection was 10 ng/mL (RS/N = 3). This method is simple and reliable, and can be used for the detection of acrylamide in fried meat products. 2015 Vol. 29 (8): 28-30 [Abstract] ( 111 ) 全文 ( 246 ) 31 Current Status and Progress of Studies on Protein Hydrolysis of Livestock and Poultry Bones and Peptide Chelated Calcium ZHOU Xiaocui, JIN Guofeng, JIN Yongguo, MA Meihu, CAI Zhaoxia DOI: 10.7506/rlyj1001-8123-201508008 Livestock and poultry bones are abundant natural resources very rich in nutrients; however, only less than 1% of these resources in China are in depth processed or utilized. This article reviews the current situation in the exploitation and utilization of livestock and poultry bones at home and abroad with respect to chemical composition and structural characteristics, hydrolysis methods, major functional products, and techniques for their separation and purification, with emphasis on the development of bone peptide chelating calcium as a new calcium supplement. A detailed elucidation of the major factors affecting the chelating process as well as the absorption of the chelate is also given. Finally, the future prospect of bone products in China is predicted. 2015 Vol. 29 (8): 31-35 [Abstract] ( 138 ) 全文 ( 384 )

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