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Quick Search     Adv Search 2015 Vol. 29, No. 10 Published: 2015-10-01 Package & Storage Basic Research Processing Technology        Basic Research 1 Comparison of Meat Quality and Nutritive Value of Purebred and Crossbred Pigs ZHANG Jie, SU Jun, CHAI Jie, LOU Pengbo DOI: 10.15922/j.cnki.rlyj.2015.10.001 The objective of this study was to understand how hybridization affects the meat quality, hormone, fatty acid, mineral elements content and meat quality-related gene expression levels of porcine longissimus dorsi muscles. Landrace, Yorkshire and Landrace × Yorkshire pigs (six animals from each breed) aged 180 days under the same raising conditions were used in this study. The results showed that Landrace × Yorkshire pigs had significantly (P < 0.05) higher drip loss, IMF content, insulin level, mineral elements content and meat quality-related gene (RYR1, CAST, IGF2, PPKAG3 and MC4R) expression levels and significantly (P < 0.05) lower shear force, moisture and polyunsaturated fatty acid contents in longissimus dorsi than Landrace and Yorkshire pigs, indicating that hybridization has a significant impact on meat quality traits and nutrient contents of a pig, but it is difficult to judge their combined effect is positive or negative. Therefore further research is needed. 2015 Vol. 29 (10): 1-5 [Abstract] ( 176 ) 全文 ( 275 ) 6 Effects of Adding Antioxidants on Induced Lipid Oxidation in Lard LIU Wenying, CHENG Xiaoyu, QI Biao, QIAO Xiaoling, WANG Shouwei, TANG Jielan DOI: 10.15922/j.cnki.rlyj.2015.10.002 The effects of 4 natural antioxidants, 5 synthetic antioxidants and 1 antioxidant synergist added singly and in combination to lard on lipid oxidation induced by high temperature (90 ℃) and high-pressure (0.6 MPa) oxygen was investigated. The oxidation process was quantitatively reflected by the change in oxygen pressure. Results indicated that the order of induction period (IP) of lipid oxidation in lard added with appropriate amounts of antioxidants was butyl hydroxy anisd (BHA) (45.12 h) > 2,6-di-tert-butyl-4-methylphenol (BHT) (36.23 h) > propylgallate (PG) (21.35 h) > tert-butylhydroquinone (TBHQ) (11.30 h) > ascorbyl palmitate (AP) (8.03 h) > rosemary essential oil (RO) (7.96 h) > licorice extract (LE) (7.83 h) > tea polyphenol (TP) (5.58 h) > vitamin E (VE) (5.47 h). The antioxidant effect of BHA and BHT was linearly correlated with their concentration. IP was prolonged by combining BHA with BHT, VE, TP or citric acid (CA). 2015 Vol. 29 (10): 6-9 [Abstract] ( 121 ) 全文 ( 274 ) 10 Protein Isolation and Characterization of the Adductor Muscle of Chlamys nobilis ZHU Yahui, CAO Wenhong, HAN Linsen, ZHANG Chaohua DOI: 10.15922/j.cnki.rlyj.2015.10.003 Adductor muscle is an important edible part of Chlamys nobilis which has been processed and exploited as a rich source of protein due to its delicious taste. In this paper, amino acid analysis, molecular weight distribution and thermal stability were investigated on adductor muscle protein from Chlamys nobilis. The results demonstrated that the contents of moisture and protein in adductor muscle from Chlamys nobilis were 78.12% and 18.19%, respectively. Three protein components were isolated from adductor muscle including myofibrillar protein, myostromin and myosinogen representing 46.80%, 32.70% and 20.5% of the total proteins, respectively. The analysis of amino acid composition indicated that a wide variety of amino acids were found in the three proteins with essential to total amino acid ratios of 41.52%, 38.96% and 35.49% for myosinogen, myofibrillar protein and myostromin, respectively. sodium dodecyl sulfate-polyacrylamide gelelectrophoresis (SDS-PAGE) analysis showed that the subunit molecular weights of myosinogen were in the range of 16 ～ 105 kD, those of myofibrillar protein mostly ranged from 35 to 50 kD and near 105 kD, and myostromin had two obvious bands between 35 and 50 kD and one band near 71 kD. Thermal stability analysis indicated that the denaturation temperature of myosinogen, myofibrillar protein, mystromin was 65.8, 50.5 and 59.6 ℃, respectively. 2015 Vol. 29 (10): 10-15 [Abstract] ( 151 ) 全文 ( 267 ) 16 Development of Carcass Quality Grading Model for Yellow Cattle from South China WANG Yongfeng, LI Na, HUANG Bizhi, LI Haipeng, XIE Peng, LANG Yumiao, LI Jing, LIU Yana, SUN Baozhong DOI: 10.15922/j.cnki.rlyj.2015.10.004 In this paper, carcass quality indicators for carcass grading of yellow cattle from south China were screened and analyzed by factor analysis and correlation analysis. Cluster analysis was carried out on the selected parameters including beef marbling, body type and loin eye muscle area. These analyses confirmed beef marbling (fat content) to be the quality indicator for carcass grading. The grading standards based on beef marbling were established as follows: grade 1, 1.32% ≤ marbling ＜ 7.36%; grade 2, 7.36% ≤ marbling ＜ 17.86%; grade 3, 17.86% ≤ marbling ＜ 22.43%; and grade 4, marbling ≥ 22.43%. 2015 Vol. 29 (10): 16-19 [Abstract] ( 140 ) 全文 ( 230 ) 20 Effects of Grilling Temperature and Time on Fat Oxidation of Mutton LIU Yana, SU Liyang, LI Zhen, WANG Junyue, Bartuer ABULIKEMU DOI: 10.15922/j.cnki.rlyj.2015.10.005 With the aim of investigating the effect of roasting temperature and time on the fat oxidation of mutton, the hind leg muscle of Altay sheep was grilled at different temperatures (100, 120 and 140 ℃) for different times (20, 30 and 40 min) and then analyzed for acid value (AV), peroxide value (POV), thiobarbituric acid (TBA) value and fatty acid composition. The results showed that as the temperature increased, the AV showed a gradual upward trend. POV and TBA after 30 and 40 min of grilling showed an upward trend after a decline, while the opposite trend was observed for TBA after 20 min of grilling, with the difference being not statistically significant (P > 0.05). Grilling temperature and time showed no significant (P > 0.05) impact on saturated fatty acids (SFA) or monounsaturated fatty acids (MUFA), but exhibited a significant (P < 0.05) effect on polyunsaturated fatty acids (PUFA). Therefore, better grilling conditions for low degree of oxidation and good product quality were 120 ℃ for 30 min. 2015 Vol. 29 (10): 20-23 [Abstract] ( 139 ) 全文 ( 600 )        Processing Technology 24 Tenderization of Perch Meat with Compound Phosphate, Calcium Chloride and Papain ZU Xiaoyan, LI Xin, LIAO Tao, GENG Shengrong, WANG Lan, QIAO Yu, WANG Weiqiong, XIONG Guangquan DOI: 10.15922/j.cnki.rlyj.2015.10.006 The tenderization of perch meat with compound phosphate, calcium chloride and papain for the production of semi-finished fish products was investigated. Tenderness was evaluated by shear force. Through single factor and orthogonal array experiments with three factors at three levels, a combination of 1.2 g/kg calcium chloride, 1.2 g/kg compound phosphate and 1.8 g/kg papain was found to be optimal for fish tenderization. The shear force of fish meat was reduced to (8.40 ± 0.13) N and (7.28 ± 0.52) N after tenderization treatment by injection and smearing, respectively. Scanning electron microscope (SEM) observation showed that after tenderization, the diameter of myofibers was increased, the density was decreased, connective tissues were reduced and the compact structure became looser compared with controls, implicating that perch meat was well tenderized . 2015 Vol. 29 (10): 24-27 [Abstract] ( 136 ) 全文 ( 301 ) 28 Formulation and Optimization of Fat Substitute Used in Harbin Red Sausage ZHANG Gensheng, YAO Ye, JIANG Yan, ZHANG Yichao, CHENG Jianbo, CHANG Hong DOI: 10.15922/j.cnki.rlyj.2015.10.007 Fat substitute consisting of konjac, carrageenan, inulin and glucose was used to replace the fat dices in Harbin red sausages for fat reduction. As established by the combined use of single factor and orthogonal array experiments based on sensory evaluation and texture characteristics, the optimal formulation was composed of (in 100 mL of water) 2.5 g of konjac gum, 1.25 g of carrageenan, 1.00 g of inulin, 0.75 g of polydextrose, 0.06 g of Ca (OH)2, and 3 g of pork powder. Fatreduced red sausage with a good taste was obtained when 100% fat replacement with the substitute was applied. 2015 Vol. 29 (10): 28-32 [Abstract] ( 131 ) 全文 ( 371 )        Package & Storage 33 Effects of Different Preservative Treatments on Chicken Breast Qualities with High-Temperature Retort Bag Packaging YAN Wenjie, LI Xingmin DOI: 10.15922/j.cnki.rlyj.2015.10.008 Consumer demand for chilled chicken is increasing rapidly, but the short shelf life has restricted its prospect. Sensory, physicochemical and microbiological changes of chilled chicken breast at 0 − 4 ℃ were detected after the samples were immersed for 1 min in different preservatives and packaged with high-temperature retort bags. The results showed that significant changes in sensory quality, drip loss, water activity (aw), total volatile basic nitrogen (TVB-N) value, globulin precipitation and total bacterial count were caused by preservative immersion as compared to controls. There were significant differences in quality attributes among different treatment groups. Dipping in 3% (V/V) lactic acid combined with high-temperature vacuum retort bag packaging was the most effective in maintaining the quality of chilled chicken; after 9 days of storage, sensory parameters remained at quality grade 2, drip loss was 5.58%, aw was 0.987, TVB-N value was 11.9 mg/100 g, the minimum globulin precipitation was observed, and total bacterial count was less than 106 CFU/g. 2015 Vol. 29 (10): 33-36 [Abstract] ( 151 ) 全文 ( 260 )

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