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Quick Search     Adv Search 2015 Vol. 29, No. 11 Published: 2015-11-01 Reviews Basic Research Processing Technology        Basic Research 1 Quality Characteristics of Three Kinds of Smoke-Cured Bacon in Guizhou Province WANG Dian，ZHOU Guojun, WANG Xiaojing, HU Ping, ZHANG Yulong, HAO Yuxiong, LOU Lijiao, LI Dan DOI: 10.15922/j.cnki.rlyj.2015.11.001 Physicochemical properties and flavor compounds of three kinds of smoke-cured bacon in Guizhou province were analyzed to investigate differences in quality characteristics of commercial and home-made smoke-cured bacon. The results showed that the smoke-cured bacon had moisture contents of 22%–30%, pH values of 6.0–6.4, NaCl contents of 6.0%–7.2%, nitrite contents of 10.25–11.15 g/kg which were lower than the maximum allowable level, total nitrogen contents of 10.7– 13.3 g/100 g, amino acid nitrogen contents of 0.196%–0.231%, non-protein nitrogen contents with 905–1 204.5 mg/100 g, and volatile basic nitrogen contents of 40–58 mg/100 g. Besides, 15 free amino acids were detected in the smoked bacon among which the contents of histidine, proline, glutamic acid, cysteine and alanine were relatively higher. A total of 21, 34 and 38 volatile flavor compounds were detected in smoke bacon samples C, B and A by GC-MS, respectively. The contents of some volatile flavor compounds in the three kinds of smoke-cured bacon differed including alcohols, aldehydes, ketones, esters, acids, alkanes, olefin and sulfur and heterocyclic compounds among which alcohol, guaiacol, L-linalool, P-cresol, 2-furfuryl methanol and phenol made greater contribution to the flavor of smoke-cured bacon. 2015 Vol. 29 (11): 1-6 [Abstract] ( 177 ) 全文 ( 506 ) 7 Evaluating the Freshness of Beef from Luxi Yellow Cattle Based on Image Color Feature Extraction LIU Wenying, TIAN Hanyou, ZOU Hao, WANG Hui, QIAO Xiaoling, TANG Jielan DOI: 10.15922/j.cnki.rlyj.2015.11.002 We conducted this study to establish a predictive model of beef freshness as a function of color features. Images of beef striploin from Luxi yellow cattle were acquired using a real-time image capture apparatus made up of charge-coupled device (CCD) camera, lens, light emitting diode (LED) and camera obscura. Color features were extracted from the images using a software design using the C++ programming language and the relationship with total volatile basic nitrogen (TVB-N) values was fitted as follows: TVB-N (mg/100 g) = 103.205 9 − 100.300 4 aveS − 0.283 2 varB by stepwise regression analysis using SPSS software. The fitted model enabled rapid detection of beef freshness according to the Chinese National Standard GB 2707—2005 (Hygienic Standard for Fresh (Frozen) Meat of Livestock). 2015 Vol. 29 (11): 7-9 [Abstract] ( 134 ) 全文 ( 235 )        Processing Technology 10 Ultrasound-Assisted Enzymatic Hydrolysis of Porcine Blood to Prepare Antioxidant Peptides TANG Wenqian, CHENG Xiaoyu, LIU Wenying, LIU Chengguo DOI: 10.15922/j.cnki.rlyj.2015.11.003 The activity and solubility of trypsin were found to be increased by 104.9% and 2.4% after ultrasonic treatment, respectively. Based on this result, we proposed an ultrasound-assisted enzymatic hydrolysis process for preparing antioxidant peptides from porcine blood. The optimal hydrolysis parameters that produced the same degree of hydrolysis as that obtained after 6 h hydrolysis by the routine procedure were determined by using single-factor and orthogonal array designs based on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity as follows: ultrasonic frequency, 20 kHz; ultrasonic time, 8 min; ultrasonic power, 540 W; addition of trypsin, 0.8%; and initial pH, 8.0. The resulting hydrolysate could scavenge 75.78% of DPPH radicals. To conclude, this study demonstrates that ultrasound treatment can increase the hydrolysis efficiency of porcine blood and shorten the hydrolysis time. 2015 Vol. 29 (11): 10-14 [Abstract] ( 136 ) 全文 ( 315 ) 15 Process Optimization for the Ultrasonic Cleaning of Bovine Tripe CAI Dan, ZHANG Dali, SHENG Yue, GONG Tianjiao, YUAN Xiuling, WEN Chaoting, LIU Jingsheng DOI: 10.15922/j.cnki.rlyj.2015.11.004 The process optimization for the ultrasonic cleaning of bovine tripe was carried out by investigating the influence of ultrasonic power, cleaning time and temperature on the cleanliness and total bacterial count (TBC) of bovine tripe. Results showed that the cleanliness and TBC of bovine tripe could be improved effectively by the treatment with an ultrasonic power of 350 W for 30 min at 25 ℃ to 0.93 ± 0.26 and (5.04 ± 1.53) (lg(CFU/g)), respectively. 2015 Vol. 29 (11): 15-18 [Abstract] ( 143 ) 全文 ( 396 ) 19 Optimal Processing and Volatile Flavor Compounds of Fermented Duck Sausage SHI Jiangtao, WANG Wu*, DENG Shishi, WEI Ling DOI: 10.15922/j.cnki.rlyj.2015.11.005 The process optimization using combination of single factor method and response surface methodology (RSM) for the production of fermented duck sausage from duck leg meat using a 1:1 mixture of L. plantarum and P. pentosaces as starter culture was conducted in this study. The response was sensory evaluation score. Volatile compounds in fermented sausage were determined by solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Results indicated that the optimal processing parameters of fermented duck sausage were 106 CFU/g starter culture, 54 h of fermentation time, and 27 ℃ of fermentation temperature. Totally 37 volatile flavor compounds including aldehydes, alcohols, hydrocarbons, acids, esters and nitrogenous compounds were identified in fermented duck sausage. 2015 Vol. 29 (11): 19-23 [Abstract] ( 137 ) 全文 ( 243 )        Reviews 24 Progress in Understanding Effects of Ohmic Heating on Meat Qualities TIAN Xiaojing, WU Wei, YU Qianqian, HOU Man, LI Xingmin, DAI Ruitong DOI: 10.15922/j.cnki.rlyj.2015.11.006 Ohmic heating, also known as electrical heating, is based on the passage of electrical current through a conductive food product, converting the electrical energy into heat energy, so as to achieve the purpose of heating. Compared to conventional heating, ohmic heating has the advantages of much shorter cooking time, higher yield, more uniform heating distribution, superior color, higher tenderness, etc. In recent years, the application of ohmic heating has become a research focus in meat products processing. This paper reviews the impacts of ohmic heating on cooking loss, color, tenderness, microorganism inactivation, fat oxidation and sensory evaluation of meat and meat products and analyzesthe potential application of ohmic heating technology in the field of meat processing. 2015 Vol. 29 (11): 24-27 [Abstract] ( 139 ) 全文 ( 326 ) 28 Advances in Research of Meat Quality Improvement ZHANG Zheqi, LI Dan, ZHANG Kaihua, ZANG Mingwu DOI: 10.15922/j.cnki.rlyj.2015.11.007 Analysis of meat quality improvement is important for guiding meat production and improving the processing technology and quality. In this paper, the latest technologies in recent 5 years for meat quality improvement are reviewed with focus on the influence of dietary adjustment, slaughter and postmortem aging technologies, genetic modification of animals, heat processing, use of food additives and preservation process optimization on meat color, flavor and structure, aiming to provide references for future studies in this field. 2015 Vol. 29 (11): 28-33 [Abstract] ( 151 ) 全文 ( 377 ) 34 Current Status and Countermeasures of Meat Safety and Risk in China LI Dan, WANG Shouwei, ZANG Mingwu, ZHANG Kaihua, ZHANG Zheqi, ZHAO Jinyang DOI: 10.15922/j.cnki.rlyj.2015.11.008 Currently, the overall situation of meat safety in China is getting better but still grim, for the underlying factors causing meat food safety risks still exist. This paper analyzes the food safety problems and risks along the whole industry chain of meat products in China, including breeding, processing, consumption and circulation, and provides a comparative analysis with those in other countries, outlines the factors constraining meat safety in China, and proposes four suggestions on improving the safety of Chinese meat products: strengthening risk monitoring, constructing early warning system, promoting meat safety risk communication and conducting food safety special rectification activities of meat adulteration driven by economic interests. 2015 Vol. 29 (11): 34-38 [Abstract] ( 205 ) 全文 ( 616 ) 39 Application of Terahertz Science and Technology in Food Quality and Safety Research MA Wei, CHENG Li, SHAN Yi, WANG Haibo, WEI Shujuan, YANG Chunyu DOI: 10.15922/j.cnki.rlyj.2015.11.009 The problem of food safety has aroused people’s attention increasingly. The conventional analytical techniques have such disadvantages as complex operation process, long detection time and environmental pollution. Therefore, it is urgently needed to develop simple and time-saving methods that enable on-site nondestructive detection for food safety. Terahertz (THz) science and technology provides a new solution to the problem. In the present paper, a brief overview of the features of THz science and technology is given. In addition, the latest progress in the application of THz technology in food quality and safety detection is summarized. Problems encountered in its application in the field of food safety are also discussed. 2015 Vol. 29 (11): 39-43 [Abstract] ( 159 ) 全文 ( 716 )

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