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. 9 Published: 2015-09-01 Reviews Package & Storage Basic Research Analysis & Detection        Basic Research 1 Quality Evaluation of Cooked Fermented Sausage Supplemented with Vegetables FAN Xiaopan, WANG Siyu, MA Lizhen DOI: 10.15922/j.cnki.rlyj.2015.09.001 In this study, we produced five groups of cooked fermented sausages supplemented with pulped vegetables celery, spinach and cabbage, nitrate (positive control) and nothing (negative control, CK), respectively through fermentation with a combined starter culture (WBL-45) of Staphylococcus xylose, Staphylococcus carnosus and Lactobacillus sake, drying, cooking and roasting. The contents of residual nitrite, thiobarbituric acid reactive substances (TBARs) and total volatile basic nitrogen (TVB-N), texture properties and shear force of sausages were evaluated. Results showed that the TBARs values of sausages supplemented with vegetables were significantly lower than that of the CK group. The TVB-N value of the sausage supplemented with spinach was significantly higher than that of the CK group suggesting better flavor. The residual nitrite contents of the five groups of sausages varied from 0.55 to 3.80 mg/kg, much lower than the maximum residue limit (30 mg/kg), indicating that they are very safe for consumption. The three groups supplemented with vegetables had good sensory traits in terms of hardness, chewiness, resilience and gumminess. 2015 Vol. 29 (9): 1-5 [Abstract] ( 157 ) 全文 ( 260 ) 6 Meat Quality Characteristics and Safety Analysis of Qaidamford Cattle FENG Yonghong, LIU Yana, XIE Peng, LANG Yumiao, LI Haipeng, SUN Baozhong DOI: 10.15922/j.cnki.rlyj.2015.09.002 Meat quality characteristics of Qaidamford cattle such as shear force, pH value, L*, a*, b*, protein content, fat content and amino acid profile were compared with those of Galiba cattle and yak. The results showed that the shear force of Qaidamford cattle meat was significantly lower (P < 0.01) than that of Galiba cattle and yak meat. The water loss rate of Qaidamford cattle meat was lower (P < 0.05) than that of yak meat. L* and a* of Qaidamford cattle were higher than those of Galiba cattle and yak meat. Qaidamford cattle meat had slightly lower contents of protein and water (P < 0.05) but higher fat content (P < 0.05) than yak meat. The main amino acids in beef from the three breeds were basically the same. There was no difference between Qaidamford cattle and Galiba cattle in terms of amino acid profile except for proline. Compared with yak meat, Qaidamford cattle meat had higher amino acid content. The meat of Qaidamford cattle measured up to the standard of green food according to the results of safety indexes. In conclusion, Qaidamford cattle can produce high quality beef which is delicious, highly nutritious, safe and beneficial to our health. 2015 Vol. 29 (9): 6-10 [Abstract] ( 153 ) 全文 ( 247 ) 11 Characterization and Free Radical Scavenging Activity of Pepsin Soluble Collagen from Lophius litulon Skin MA Huawei, YANG Huicheng, WU Yigui, JIN Yuhua DOI: 10.15922/j.cnki.rlyj.2015.09.003 The amino acid composition, ultrastructure and in vitro free radical scavenging activity and in vivo antioxidant activity of pepsin soluble collagen from Lophius litulon skin were investigated. The results showed that the pepsin soluble collagen could potentially be a good drug carrier due to its well-distributed network ultrastructure. The collagen exhibited scavenging activities against superoxide anion and hydroxyl free radicals in a dosage-dependent manner, reaching the highest activity at a concentration of 10 mg/L. In vivo experiments indicated that the collagen remarkably inhibited the formation of malondialdehyde (MDA) and hydroxyproline (Hyp) and the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) in mouse skin homogenate and the strongest inhibitory effect was observed at 100 mg/ (kg·d). These findings imply that the pepsin soluble collagen has free radical scavenging activity both in vitro and in vivo comparable to that of the peptides derived from Lophius litulon skin collagen obtained in our previous study, which is associated with its amino acid composition and ultrastructure. 2015 Vol. 29 (9): 11-15 [Abstract] ( 139 ) 全文 ( 215 ) 16 Changes in the Physicochemical and Sensory Quality of Kazakh Dry-Cured Beef during Processing SHA Kun, DANG Xin, LI Haipeng, ZHANG Yang, LANG Yumiao, LEI Yuanhua, SUN Baozhong DOI: 10.15922/j.cnki.rlyj.2015.09.004 Kazakh dry-cured beef is a traditional meat product with nomadic characteristics. In this study, changes in the physicochemical properties and sensory quality of Kazakh dry-cured beef were investigated during its processing. The moisture content decreased (P < 0.05) from 74.05 to 58.72 g/100 g during processing, the protein content increased (P < 0.05) from 20.28 to 32.69 g/100 g, and the fat content increased (P < 0.05) from 1.96 to 3.95 g/100 g. The manufacturing process affected lightness (L*), redness (a*), yellowness (b*), and 2-thiobarbituric acid reactive substance (TBARs) values (P < 0.05). The pH did not change significantly (P > 0.05) during processing. Processing changed the appearance characteristics of raw beef. The final product had a dry hard surface, showing a brown color and unique flavor. This research will provide a theoretical basis and a useful reference for commercialization of the traditional process of Kazakh dry-cured beef production. 2015 Vol. 29 (9): 16-19 [Abstract] ( 150 ) 全文 ( 303 )        Package & Storage 20 Effect of Modified Atmosphere Packaging on the Quality of Stewed Pork GUO Guangping, ZHANG Jianmei, LIU Caixia, LI Jianjun, ZHAO Ruilian, XU Shiming, SUN Chengfeng, WANG Guangjie DOI: 10.15922/j.cnki.rlyj.2015.09.005 Sensory evaluation, total number of colonies, TVB-N value and lipid oxidation were determined and analyzed on stewed pork stored under modified atmosphere packaging (MPA) (30% CO2/70% N2 and 50% CO2/50% N2) and a control (normal atmosphere) at (4 ± 1) ℃. Results showed that the modified atmosphere consisting of 30% CO2/70% N2 was suitable for stewed pork. The quality changes of stewed pork under MAP conditions with two plastic packaging materials having different gas barrier properties were studied comparatively using low barrier membrane of PP/PP/TIE/PA/TIE/PP/PP (polypropylene, PP; tackiness agent, TIE; polyamide, PA) and high barrier membrane of PP/TIE/PA/EVOH/PA/TIE/PP (ethylene vinyl alcohol copolymer, EVOH). The high barrier membrane was more advantageous over the low barrier membrane to maintaining the quality of stewed pork and could extend the shelf life by 2 days as evaluated by sensory quality and total number of colonies. In the meantime, PP/TIE/PA/EVOH/PA/TIE/PP membrane had a better effect in inhibiting microbial decomposition of proteins and delaying lipid oxidation. 2015 Vol. 29 (9): 20-24 [Abstract] ( 178 ) 全文 ( 261 )        Analysis & Detection 25 Rapid Detection of Total Volatile Basic Nitrogen in Pork by Near-Infrared Spectroscopy Using Effective Wavelength Variables LIU Fei, ZOU Hao, TIAN Hanyou, TANG Jielan, LIU Wenying, LI Jiapeng, QIAO Xiaoling DOI: 10.15922/j.cnki.rlyj.2015.09.006 Total volatile basic nitrogen (TVB-N) content is an important reference index for evaluating pork freshness. This study attempted to measure the TVB-N content in pork meat using near infrared spectroscopy with Monte Calo uniformative variable elimination (MCUVE) and successive projections algorithm (SPA). The results showed that 36 effective wavelength variables directly and indirectly related to the TVB-N content were selected with MCUVE and SPA from the 800 wavelength variables in the original NIR spectra of fresh chilled pork (at 4 ℃), and the proposed partial least squares (PLS) model had good performance with correlation coefficient of prediction (Rp) of 0.876 4, and standard error of prediction (sEP) of 1.205 7 mg/100 g, respectively. 2015 Vol. 29 (9): 25-29 [Abstract] ( 152 ) 全文 ( 335 ) 30 Establish and Application of a Real-Time Fluorescence-Based Polymerase Chain Reaction Assay for Detection of Bovine-Derived Materials in Meat Products MIAO Li, LI Zhijuan, WANG Shan, ZHANG Xiuping, CHEN Jing DOI: 10.15922/j.cnki.rlyj.2015.09.007 A real-time fluorescence-based polymerase chain reaction (PCR) assay that enables rapid and accurate identification of adulterated beef products was developed using TaqMan probe for the rapid and effective detection of bovine-derived materials in meat products. A pair of specific primers and TaqMan probe was designed according to the conserved sequence of the bovine β-actin gene. PCR reaction conditions were optimized using pMD-18T-96-beef plasmid as standard. The results showed that the pMD-18T-96-beef plasmid was confirmed to be valid by PCR, sequencing and enzyme digestion and the developed standard curve produced a good linear relationship between Ct value and initial amounts of total DNA with correlation coefficient and slope of 0.98 and −3.345, respectively. The sensitivity was 46.1 copies/μL. No cross-reactions were found in specimens containing pork, mutton, chicken, duck and goose. The intra- and inter-assay variable coefficients were less than 0.98% and 0.33%, respectively, suggesting good repeatability. A total of 40 beef product samples from the market were measured by this method and the routine real-time PCR method from the industry standard SN/T 2051—2008. Of the 40 samples, 3 were detected as positive as consistently indicated by the two assays. This real-time PCR method with strong specificity and high sensitivity could provide a useful approach for the identification of meat adulteration. 2015 Vol. 29 (9): 30-33 [Abstract] ( 131 ) 全文 ( 250 )        Reviews 34 Recent Progress in the Study of Meat Quality Characteristics of Five Dominant Cattle Breeds LI Jing, LI Na, SUN Baozhong, LI Haipeng, XIE Peng, LANG Yumiao, FENG Yonghong, LIU Yana, GUO Jiangnan, WANG Yongfeng DOI: 10.15922/j.cnki.rlyj.2015.09.008 Yellow cattle widely distribute all over China. There are 53 cattle breeds recognized in the country, 5 breeds of which are renowned for excellent draft performance and meat quality. This review summarizes the recent progress in studying meat quality characteristics of the 5 cattle breeds, leading to the conclusion that comprehensive, systematic and in-depth studies are lacking; carcass segmentation and meat grading are only dimly understood and have been scarcely investigated. It is suggested that meat grading and quality evaluation should be carried out under modern processing conditions for a better understanding of meat quality characteristics. Additionally, the effects of gender, slaughter age and carcass location on meat quality of the 5 cattle breeds need to be investigated in order to ensure the meat quality. This paper is expected to provide useful data for developing excellent beef cattle breeds and establishing carcass segmentation and meat grading standards for local cattle breeds in China. 2015 Vol. 29 (9): 34-37 [Abstract] ( 157 ) 全文 ( 632 )

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.