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2014 Vol. 28, No. 4 Published: 2014-04-01

Reviews Package & Storage Analysis & Detection Processing Technology

Processing Technology

	1	Effect of Added Carrot Juice on the Eating Quality of Emulsion-Type Sausage
		DENG Ya-min;ZHANG Li-fang;SHAO Jun-hua;LIU Deng-Yong;SONG Li;QI Jun
		DOI: 10.7506/rlyj1001-8123-201404001
		This study examined the effect of different amounts of added carrot juice (0%, 5%, 10% and 15%) on the color, texture properties, water-holding capacity and sensory evaluation of emulsion-type sausage made with the optimal formulation. The results indicated that significant differences (P ＜ 0.05) existed in color parameters, texture and sensory evaluation between the presence and absence of carrot juice. The red value (a*) and hardness were both decreased significantly with increasing addition of carrot juice, while the cooking loss, cohesiveness and resilience showed no significant differences comparing with the control group. Besides, the best hardness, chewiness, adhesiveness and the highest overall sensory score were found upon addition of 10% carrot juice. Therefore, we concluded that the optimal amount of carrot juice added in emulsion-type sausage was 10% under the experimental conditions in this study.
		2014 Vol. 28 (4): 1-4 [Abstract] ( 101 ) 全文 ( 241 )

Analysis & Detection

	5	Intramuscular Phospholipid Fatty Acid Deposition in Male Hyla Rabbits during Different Growth Periods: Dynamic Patterns and Partial Least Squares Regression Analysis
		XUE Shan;HE Zhi-fei;LI Hong-jun
		DOI: 10.7506/rlyj1001-8123-201404002
		This study determined using gas chromatography the fatty acid composition of intramuscular phospholipids in muscles at different anatomical locations (longissimus dorsi, LD; left hind leg muscle, LL; abdominal muscles, AM) of male Hyla rabbits at different ages (days). Results of a comparative analysis showed that intramuscular fat contents of LD, LL and AM muscles significantly increased with the age of rabbits (P ＜ 0.05), whereas the opposite trend was observed for phospholipids content (P ＜ 0.05). Among the three muscles tested, LL had the highest relative amount of phospholipids, followed by LD, and AM was the lowest. Despite this, no significant changes were found in the content of fat and phospholipids relative to fresh muscles. Between 35 and 90 days of age, all the three muscles showed a significant increase in the proportions of saturated (SFA) and monounsaturated (MUFA) fatty acids (P ＜ 0.05) and consequently a significant reduction in polyunsaturated fatty acids (PUFA). Partial least squares regression (PLS2) analysis revealed that rabbit meat had better nutritional value at 35 days of age and better suitability for processing at 90 days. Phospholipidfatty acid composition of LD, LL and AM muscles varied significantly with age. LL showed the highest relative amount of intramuscular phospholipids and had better nutritional value in terms of its fatty acid composition.
		2014 Vol. 28 (4): 5-10 [Abstract] ( 140 ) 全文 ( 229 )

	11	Using Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry to Determine Clenbuterol in Meat
		JIANG Yong;HU Gui-xiang;ZHU Hui-fang
		DOI: 10.7506/rlyj1001-8123-201404003
		A method was developed for the determination of clenbuterol in meat using solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The linear correlation coefficient of the GC-MS method was 0.999 3, and the detection limit was 0.48 μg/kg. The average recoveries at three spiked levels varied from 96% to 104%, and the precision expressed as relative standard deviation for three replicate determinations was 7.1%. This method proved to be simple to use, accurate and reliable and have potential for practical application.
		2014 Vol. 28 (4): 11-13 [Abstract] ( 118 ) 全文 ( 346 )

	14	Determination of Amantadine in Chicken Muscle by Liquid Chromatography with Tandem Mass Spectrometry Coupled with Dispersive Solid Phase Extraction Using Multiwalled Carbon Nanotubes as Adsorbent
		SUN Ya-mi;LIU Yong-jun;ZHAO Jian;YE Yu-fei;L(U) Yan;WU Yin-liang
		DOI: 10.7506/rlyj1001-8123-201404004
		A simple, sensitive and reliable analytical method was developed for amantadine in chicken muscle by ultra high performance liquid chromatography-positive electrospray ionisation tandem mass spectrometry (UHPLC-ESI-MS/MS) using dispersive solid phase extraction (dSPE) with multi-walled carbon nanotubes (MWCNTs). Chicken muscle was extracted using 1.0% acetic acid in acetonitrile. After adjusting pH value to 11, 75 mg of MWCNTs were added to absorpt amantadine and 5.0% formic acid solution:methanol (5:5, V/V) was used to elute the compound from the MWCNTs. The eluate was directly analyzed by LC-MS-MS on an Acquity UPLC BEH C18 column with a mixture of methanol and 0.1% formic acid solution as the mobile phase. The samples were quantified with the internal standard calibration curve method. Good linearities were obtained for amantadine in the concentration range of 0.05–5.0 μg/L with correlation coefficient more than 0.999. The recoveries for amantadine in chicken muscle were 97.8%–103.6% at three fortified levels (0.5, 0.75 and 1.0 μg/kg) with relative standard deviations less than 10.0% (n = 3). The limit of quantitation was 0.5 μg/kg.
		2014 Vol. 28 (4): 14-18 [Abstract] ( 121 ) 全文 ( 321 )

	19	Effects of Different Smoking Methods on Eating Quality of Smoked Sausage
		SHEN Si
		DOI: 10.7506/rlyj1001-8123-201404005
		The effects of different smoking methods, traditional wood smoking and liquid smoke on the eating quality of smoked sausage were investigated by measuring sausage color, texture and volatile compounds using colorimeter, texture analyzer and gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The difference in redness value (a*) between the two groups was not significant (P ＞ 0.05), but smoked sausage made with liquid smoke had significantly higher values of springiness than the wood-smoked sausage (P ＜ 0.05). Fifty-two major volatile compounds including 15 phenolic compounds were detected in woodsmoked samples, compared to 49 in liquid-smoked samples including 14 phenolic compounds.
		2014 Vol. 28 (4): 19-22 [Abstract] ( 158 ) 全文 ( 410 )

Package & Storage

	23	Attempt to Prevent Spiced Pork Shoulder from Fading Under Light
		ZHANG Hou-jun;TIAN Han-you;SHI Zhi-jia;QIAO Xiao-ling;ZHENG Gang;JI Chun-hua
		DOI: 10.7506/rlyj1001-8123-201404006
		The color values of monascus color, sorghumpigment and their mixture were measured after strong light exposure for 0, 24 and 48 h respectively. It was shown that the photostability of sorghumpigment was the highest, with a decline of only 1.3% after 48 h light exposure. Using single-factor experiments and orthogonal array design, the best pigment formula for spiced pork shoulder was determined to be composed of 0.05% monascus color, 0.03% sorghumpigment and 1.5% caramel sauce. Further it was confirmed that the problem of fading during the shelf life of spiced pork shoulder could be solved by applying the optimized pigment formula combined with a composite color fixative consisting of 0.04% β-cyclodextrin, 0.04% sodiumascorbate, 0.05% citric acid, 0.06% sodium alginate.
		2014 Vol. 28 (4): 23-26 [Abstract] ( 133 ) 全文 ( 300 )

	27	Effects of Different Cooling Methods and Coating Types on the Quality of Chicken
		FENG Ting;SUN Jing-xin;LIU Gong-ming;HUANG Ming;LEI Tian-tian;XU Xing-lian;QIAO Chang-ming
		DOI: 10.7506/rlyj1001-8123-201404007
		This paper reports the effects of different cooling methods and coating types on the quality of chicken. Three different cooling methods including normal cooling, two-stage cooling and vacuum cooling were applied on fresh chicken breast meat coated respectively with sodium alginate and chitosan. Then the chilled meat was measured for color, shear force and other indicators. The results showed that the sensory quality of coated chicken was significantly improved after cooling treatment. Chicken shear force was minimized by using two-stage cooling, and tenderness was improved by coating treatment. Cooling loss rate, juice loss rate and cooking loss rate of coated chicken were significantly reduced by subsequent cooling. Cooling and coating treatment had no significant influence on chicken pH (P ＞ 0.05). Therefore, coating treatment can effectively prevent the problems caused by cooling process such as weight loss, bleak color, pH decline and others, and improve the quality of chicken meat. Two-stage cooling was the best cooling method.
		2014 Vol. 28 (4): 27-31 [Abstract] ( 118 ) 全文 ( 315 )

Reviews

	32	Advances in Methods for Evaluating the Eating Quality of Meat Products
		DONG Li;LIU Deng-yong;TAN Yang;WANG Le-tian;DENG Ya-min;WANG Ji-ye;WANG Nan
		DOI: 10.7506/rlyj1001-8123-201404008
		As one of the most important attributes of meat products, the eating quality includes color, flavor, juiciness and texture. Sensory evaluation and instrumental measurement are two types of methods used to evaluate these meat quality characteristics. This paper reviews the fundamental principles, features and recent applications of these quality evaluation methods. We suggest that sensory evaluation and instrumental measurement should be used in combination to evaluate the overall quality of meat products.
		2014 Vol. 28 (4): 32-37 [Abstract] ( 178 ) 全文 ( 700 )

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