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Quick Search     Adv Search 2014 Vol. 28, No. 2 Published: 2014-02-01 Reviews Analysis & Detection Processing Technology 0 Cultural Deposits and Scientific Connotation of Barbecue WANG Nan, TAN Yang, LIU Deng-yong Barbecue has accumulated rich cultural deposits during the development of human civilization. This article, beginning with its historical evolution, focuses on the national spirit and cultural difference reflected by barbecue, briefly describes its eating quality, and analyzes potential food safety risks brought about by some substances generated under high temperatures, which will provide some references for improving the process of making barbecue and studying its safety for consumption. 2014 Vol. 28 (2): 0-0 [Abstract] ( 110 ) 全文 ( 368 )        Processing Technology 1 Effect of β-Cyclodextrin, Monoglycerides and Xanthan Gum on the Anti-Staling Property in Chicken Surimi ZHANG Mo;CAO Su-wen;YANG Yu-ling;YOU Yuan DOI: 10.7506/rlyj1001-8123-201402001 The impact of β-cyclodextrin, monoglyceride and xanthan gum on the anti-staling property of chicken surimi was studied using a rheometer. Single factor experiments showed that the addition of 0.2% (m/m) β-cyclodextrin had a better effect on the anti-staling property of chicken surimi. When the concentration of monoglyceride and xanthan gum increased gradually, the anti-staling ability of chicken surimi increased. The results of orthogonal array experiments showed that the highest anti-staling property was obtained for chicken surimi with the addition of 0.15% (m/m) β-cyclodextrin, 0.15% (m/m) monoglyceride and 1.5% (m/m) xanthan gum. The anti-staling property of chicken surimi was affected in decreasing order of important by xanthan gum, monoglycerides and β-cyclodextrin. 2014 Vol. 28 (2): 1-4 [Abstract] ( 146 ) 全文 ( 330 ) 5 Optimization of the Production of Smoked Sausage without Formaldehyde or Benzo(a)pyrene by L9(34) Orthogonal Design Experiments WANG Min;PENG Zeng-qi;CUI Yu-qing;L(U) Hui-chao;LIU Biao;LIU Sen-xuan DOI: 10.7506/rlyj1001-8123-201402002 This study developed a processing technique for smoked sausages without formaldehyde or benzo(a)pyrene by use of a patent liquid smoke flavoring (ZL201110141175.0). After single-factor experiments of curing time and roasting temperature, L9 (34) orthogonal design experiments were conducted to optimize the processing technique, involving four factors, liquid smoke flavoring concentration (m/m) and amount, spraying concentration and number of spraying times. Finally, the optimum processing conditions were determined as: curing for 6 h, single spraying with 10 mL of 20% liquid smoke flavoring per 1 kg of sausage, and roasting at 50 ℃ for 50 h. 2014 Vol. 28 (2): 5-11 [Abstract] ( 130 ) 全文 ( 291 )        Analysis & Detection 12 Analysis of Characteristic Description for Commercial Baby Meat Puree ZHANG Wen-jie;CHENG Ting-ting;SUN Bao-zhong;ZHANG Jia-cheng;LI Haipeng;LIU Xuan;DANG Xin DOI: 10.7506/rlyj1001-8123-201402003 The aroma description for 8 kinds of commercial baby meat puree was subjected to multivariate statistical analysis. The results of principal component analysis (PCA) indicated that 3 principal components provided 75.330% cumulative contribution. By combined use of PCA and correlation analysis, the descriptive words for sensory profile of baby meat puree were obtained as follows: color, water permeability, delicateness, uniformity, meat-like aroma, fruit and vegetable-like aroma, saline taste, softness, viscosity, lubricity and overall acceptability. 2014 Vol. 28 (2): 12-15 [Abstract] ( 139 ) 全文 ( 315 ) 16 Identification and Drug Resistance Analysis of Pathogens in Retail Pork and Beef from Beijing QIN Yu-xuan;LI Jing;ZHU Bao-li;L(U) Na;XIN Jian-qiao;JIN Lu-yi DOI: 10.7506/rlyj1001-8123-201402004 Distribution of pathogens in retail pork and beef from Beijing supermarkets and markets were investigated by selective culture and 16S rRNA sequencing. The antibiotic resistant phenotypes of all the isolates were detected, including 7 common antibiotics. Meanwhile, two common erythromycin resistance genes and seven common tetracycline genes were detected among all the isolates. The results showed that the drug resistance of bacteria isolated from meat samples collected from markets was more serious; both the isolates from pork and beef showed serious drug resistance; among all the isolated bacteria, Escherichia/Shigella and Aeromonas genus, which contained some opportunistic pathogen species, showed the most serious drug resistance. Meanwhile, we also found that the majority of the isolates were non-susceptible (resistant and intermediate) to several kinds of antibiotic, and some of the isolates carried more than one antibiotic resistance genes (ARGs). The above evidence showed that drug resistance was common and serious among bacteria isolated from commercial meats. Both regulators and consumers should pay more attention to it. 2014 Vol. 28 (2): 16-21 [Abstract] ( 166 ) 全文 ( 310 ) 22 Determination of Rhodamine B in Hot Pepper and Its Products as well as Meat Sauce by UPLC-MS-MS ZHOU Hai-zhen;ZANG Yong-jun;TANG Jun;CAO Yan-yun DOI: 10.7506/rlyj1001-8123-201402005 A method for the determination of rhodamine B in hot pepper and its processed products as well as meat sauce by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS-MS) was established. Samples were extracted with acetonitrile, then cleaned up with a neutral aluminum oxide solid-phase extraction cartridge, and detected by UPLC-MS-MS. The limit of quantitation (LOQ) was 0.1 μg/kg, and the calibration curve was linear in the range of 0.2 to 50 ng/mL for this method. At spiked levels of 0.1–10 μg/kg, the recoveries of rhodamine B ranged from 76% to 92% in hot pepper, from 74% to 93% in hot pepper products, and from 70% to 90% in meat sauce. 2014 Vol. 28 (2): 22-24 [Abstract] ( 109 ) 全文 ( 209 )        Reviews 25 Recent Progress in the Control of Fat Oxidation in Sichuan-Style Bacon SU Yan;CHEN Ya-yun;XIA Yang-yi;SHANG Yong-biao DOI: 10.7506/rlyj1001-8123-201402006 Sichuan-style bacon with a long history and cultural background is a typical representative of the traditional Chinese meat products, which is characterized by bright color, red skin and yellow flesh, and spicy and hot taste. The characteristic flavor of Sichuan-style bacon is formed mainly through fat oxidation, which at excessive levels may give rise to an unpleasant taste and odor, so that causing loss of eating quality. This paper expounds the mechanism and characteristics of meat fat oxidation. Besides, we review the recent progress in the application of control strategies such as raw material selection, low temperature, low oxygen, addition of antioxidants. We also discuss future prospects of Sichuan-style bacon. 2014 Vol. 28 (2): 25-28 [Abstract] ( 136 ) 全文 ( 338 ) 29 A Review on Evaluation Indices and Influencing Factors of Beef Quality Using BMY Cattle as an Example WANG Ming-yuan;ZHANG Xi;HUANG Bi-zhi;WANG An-kui;LIU Jian-yong;WANG Zhe;YUAN Xi-ping DOI: 10.7506/rlyj1001-8123-201402007 This article reviews several main evaluation indices and influencing factors of beef quality using BMY (1/2 Brahman, 1/2 Murray Grey, and 1/4 Yunnan Yellow cattle) cross-bred cattle as an example. Beef quality is closely related to the evaluation indices and can be greatly increased by improving individual factors in cattle, raising management, slaughtering and dietary nutrition. Based on this, factors for reasonable regulation of beef quality will be sought out by cattle farmers in China which will in turn provide references for producing quality beef. 2014 Vol. 28 (2): 29-33 [Abstract] ( 145 ) 全文 ( 520 ) 34 Modification of Alcohol-Extracted Soy Protein Concentrate and Application in Meat Products: A Review FAN Yong-hua DOI: 10.7506/rlyj1001-8123-201402008 Although the alcohol extraction method is significant advantageous in extracting soy protein concentrate (SPC), its application is limited by the poor functionalities of SPC extracted by it. This paper makes a brief description of physical, chemical and enzymatic methods as well as genetic engineering for the modification of alcohol-extracted SPC by which the functionalities are remarkably improved. Moreover, the modified SPC shows good oil holding capacity, and emulsification and gelling properties when applied in meat products, while improving the texture and structure and reducing the production costs. Thus, it is a low-cost and highly cost-effective soybean protein product. 2014 Vol. 28 (2): 34-36 [Abstract] ( 99 ) 全文 ( 588 )

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