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Quick Search     Adv Search 2014 Vol. 28, No. 5 Published: 2014-05-01 Reviews Package & Storage Basic Research Analysis & Detection Quality and Safety Processing Technology        Basic Research 1 Changes of TypeⅢCollagen in Intramuscular Connective Tissue during Growth of Ujumqin Sheep WU Qiong;Lü Ya-qiong;ZHANG Dong-mei;BORJIGIN Gerelt DOI: 10.7506/rlyj1001-8123-201405001 Ujumqin sheep, aged from 1 to 18 months, were employed in this study. The typeⅢcollagen of intramuscular connective tissue was extracted and identified by SDS-PAGE, also three major amino acids were determined by high performance liquid chromatography (HPLC), and then the content of type Ⅲ collagen was calculated based on hydroxyproline. The changes of typeⅢcollagen in intramuscular connective tissue during growth of Ujumqin sheep were analyzed by SAS software. The results showed that the glycine and proline contents in typeⅢcollagen in intramuscular connective tissues were decreased significantly with increasing age of Ujumqin sheep (P < 0.05), whereas the hydroxyproline content was increased significantly (P<0.05). In addition, the content of typeⅢcollagen in intramuscular connective tissues showed a significant increase with the age of Ujumqin sheep (P<0.05). 2014 Vol. 28 (5): 1-5 [Abstract] ( 116 ) 全文 ( 317 ) 6 Volumetric Shrinkage and Moisture Content Distribution of Dehydrated Pork Tenderloin ZHANG Hou-jun;CUI Jian-yun;CHENG Xiao-yu;ZHANG Shun-liang;ZHANG Rei-mei;WANG Shou-wei;ZHANG Li-ping DOI: 10.7506/rlyj1001-8123-201405002 The volumetric shrinkage and moisture content distribution of pork tenderloin in different drying conditions were investigated. The air was passed through the column chamber at variety of lfow rates (1.0, 1.5 and 2.0 m/s) and temperatures ( 40, 50 and 60℃). Shrinkage factor as a function of time and moisture content (dimensionless) was analyzed, as well as moisture content at different locations in the radial direction. The results showed that during the dehydration process of pork tenderloin, moisture migration was continuous, and the moisture content was maximum at the center, and then decreased gradually along the radial direction. The anisotropy of pork tenderloin resulted in differences in moisture content at the same radius. The volumetric shrinkage of the sample was affected mainly by air velocity, whilst effect of air temperature was negligible, moreover, the relationships between the shrinkage factor and moisture content appeared linear. The effect of air velocity on volumetric shrinkage exhibited non-monotonic behavior at 40℃, and the maximum volumetric shrinkage factor occurred at air velocity of 1.0 m/s, meanwhile the minimum at 1.5 m/s, which means S1.0>S2.0>S1.5. 2014 Vol. 28 (5): 6-10 [Abstract] ( 146 ) 全文 ( 330 ) 11 An Investigation of Skeletal Muscle Apoptosis during Postmortem Aging of Yak Meat SUN Zhi-chang;YU Qun-li;HAN Lin;ZHANG Wen-hua;YANG Qin DOI: 10.7506/rlyj1001-8123-201405003 The purpose of this study was to shed light on the occurrence of skeletal muscle apoptosis in triceps brachi (TB), musculus longissimus (ML), semimembranosus (SM) muscles from yak meat during postmortem aging. Totally 24 Ganan black yaks were selected and slaughtered in the Islamic way, and different muscles were excised from each carcass and aged under the conditions of 0-4℃and 0.5 m/s for air lfow rate. Morphological observation of the cell nucleus was performed using He staining at different time points during the aging process, and apoptotic index was measured by in situ end-labeling. Meanwhile, caspase-3 activity was assayed. At 1 d postmortem, the structure of the cell nucleus in the skeletal muscles TB, ML and SM was complete and apparent with evenly distributed nucleoplasm. As the aging progressed, the chromatin inside the nucleus was agglomerated to form a crescent-like shape, the cell nucleus was concentrated and broken, forming apoptotic bodies, and as a result, the cells were shrunk. Almost no positive cell nuclei were observed in ML and SM muscles within the ifrst 3 d premortem. At 5 d postmortem, TB and SM muscles exhibited signiifcantly increased counts of TUNEL-positive nuclei (P<0.01), and at 7 d, a signiifcant difference in the count TUNEL-positive nuclei was noticed between TB and ML muscles (P<0.01). The caspase-3 activity was signiifcantly higher at 12 h postmortem than at 0.5 h (TB, P<0.01;ML, P<0.001;SM, P<0.01). In ML muscle, this enzyme activity reached the maximum level at 12 h postmortem, showing a 273.01%increase over that observed at 0.5 h. In contrast, the enzyme activity reached the maximum level at 1 h postmortem, which was higher by 273.93%and 386.17%than at 0.5 h, respectively. At 5 h, the minimum levels of caspase-3 activity were detected in all the three muscles. In conclusion, during postmortem aging, the concentration and breaking of the cell nuclei in yak skeletal muscles to form apoptotic bodies, increased levels of caspase-3 activity, and the detectable presence of TUNEL-positive nuclei, positively dependent on aging time, together conifrm the occurrence of skeletal muscle apoptosis, which offers a systematic and reasonable way to interpret the mechanism of postmortem aging of yak meat. 2014 Vol. 28 (5): 11-15 [Abstract] ( 122 ) 全文 ( 304 )        Processing Technology 16 Influence of Different Cooking Methods on the Eating and Hygienic Quality of Chopped Cold Chicken CHEN Wen-bo;GUO Xin;XU Fen;LU Li-li;ZHANG Hong DOI: 10.7506/rlyj1001-8123-201405004 Chopped cold chicken is a well-known cooked dish in South China. This dish is very delicious and favored by many people. During the processing of chopped cold chicken, cooling with cold water is one key step, which makes the product crisp. Hot water blanching is another important step for the production of chopped cold chicken, which must be well controlled because it decides the tenderness of the chicken meat. With the aim of investigating the influence of the two factors on the edible and hygienic quality of products, four different methods were employed to make chopped cold chicken. Meat quality and hygienic parameters were measured. The results suggested differences in microbiological counts, color, water content, and aroma components were found among products made by different processing methods. This study would provide theoretical supports and practical experience to explore optimized processing method for the production of chopped cold chicken. 2014 Vol. 28 (5): 16-19 [Abstract] ( 134 ) 全文 ( 393 )        Analysis & Detection 20 Changes in Quality Attributes during Fermentation of Yak Meat ZHANG Li;SUN Bao-zhong;WEI Jin-mei;ZHOU Yu-chun;WANG Li;YU Qun-li;XIE Peng;LI Hai-peng;LIU Xuan;BAO Gao-liang DOI: 10.7506/rlyj1001-8123-201405005 After marination, semitendinosus muscles from two yak breeds in China, Gannan and Sibu, were inoculated with Lactobacillus acidophilus and fermented to investigate changes in eating quality attributes and flavor compounds during the fermentation process. The results showed that as the fermentation progressed, the color became darker, and for both breeds, the L*value reached the maximum on the fifth day and then fell gradually. The hardness of Sibu yak meat was decreased by 32 543.35 g after the fermentation, the springiness was increased by 2.573 mm and the chewiness was reduced by 8 912.89 mJ, compared to an decrease in hardness of 28 668.6 g, an increase in springiness of 2.041 mm, and a reduction in chewiness of 6 685.51 mJ for Gannan yak meat. A total of 18 major flavor compounds were identified in fermented Sibu yak meat, while 21 in fermented Gannan yak meat. Alkenes, alcohols, ethers and aldehydes were responsible mainly for the unique delicate fragrance and fat composition of fermented yak meat from the two breeds. 2014 Vol. 28 (5): 20-24 [Abstract] ( 118 ) 全文 ( 394 ) 25 Determination of Residual Ofloxacin Enantiomers in Chicken Muscle by Liquid Chromatography YE Yu-fei;LIU Yong-jun;ZHAO Jian;L Yan;WU Yin-liang DOI: 10.7506/rlyj1001-8123-201405006 A method was developed for determining residual ofloxacin enantiomers in chicken muscle by liquid chromatography with fluorescence detection. Samples were extracted with phosphate buffer solution. The extract was purified by solid phase extraction (SPE) using a C18 cartridge and the eluent was then dried by nitrogen blowing and dissolved in mobile phase. The analytes were separated on a LeapsilTM C18 column using a mobile phase composed of a mixture of methanol and aqueous solution of (pH 3.5) 2 mmol/L copper sulfate and 2.5 mmol/L isoleucine. Excitation wavelength was 297 nm and emission wavelength was 487 nm. Quantitation was performed by using the external standard calibration method. The average recoveries for the two enantiomers in spiked chicken muscle were 75.5%-86.1%at four fortiifed levels ranging from 5 to 150μg/kg, and the intra-and inter-batch coefifcients of variation (CVs) were 2.15%-4.21%and 3.87%-5.84%, respectively. The limits of detection (LOD) and quantitation (LOQ) were 1.5 and 5.0μg/kg for the two enantiomers of olfoxacin, respectively. 2014 Vol. 28 (5): 25-28 [Abstract] ( 119 ) 全文 ( 428 )        Quality and Safety 29 Semi-Quantitative Risk Assessment of Yersinia enterocolitica in Fresh Meat WANG Kai;WANG Hu-hu;YE Ke-ping;WANG Guang-yu;XU Xing-lian;ZHOU Guang-hong DOI: 10.7506/rlyj1001-8123-201405007 To analyze the risk of Yersinia enterocolitica contamination in commercial fresh meat in Nanjing. Methods: Risk rating was based on the classic semi-quantitative risk assessment software Risk Ranger combined with literature reports and market research data. Results:Relative risk from Yersinia enterocolitica in commercial fresh pork and beef in Nanjing was 31 and 24, respectively. The probability of food poisoning per day per consumer of interest was 3.62×10-9 and 3.12×10-10, respectively. Risk from the former showed an 11.6-fold increase over that from the latter. In further study, we found that the risks from the two kinds of commercial fresh meat could be reduced to one tenth of the original value by using control systems after processing. Conclusions:The risk of Yersinia enterocolitica contamination in commercial fresh beef in Nanjing is relatively low, but the risk in commercial fresh pork is near the moderate hazard. Consequently, the supervision and management of commercial fresh meat should be strengthened. 2014 Vol. 28 (5): 29-32 [Abstract] ( 150 ) 全文 ( 261 )        Package & Storage 33 Effects of Different Packaging Methods on Quality of Chilled Deer Meat QIN Feng-xian;HU Tie-jun;YAN Xiao-xia;SUN Rao;LIU Jing;WANG Zhao-hui;ZHANG Feng-kuan;WU Jun;YOU Li-xin;YU Yan;LIU Fang;MA Jin-xi;ZHANG Tie-hua;ZHANG Hai-feng DOI: 10.7506/rlyj1001-8123-201405008 Sensory evaluation, total bacterial count, total volatile basic nitrogen (TVBN) and pH were measured on fresh deer meat packaged and then stored at (0 ± 2) ℃ to evaluate the effects of three packaging methods, vacuum thermal shrinking, modified atmosphere and vacuum cling packaging, on the quality of chilled deer meat. Our experimental results showed that under the same refrigerated storage conditions, vacuum thermal shrinking packaging was the most effective to preserve the quality of chilled deer meat, giving rise to the most prolonged storage life (up to 70 d), while modified atmosphere packaged product showed the best color but the shortest storage life (only 7 d). 2014 Vol. 28 (5): 33-36 [Abstract] ( 125 ) 全文 ( 263 )        Reviews 37 Recent Progress in the Research of Zinc Protoporphyrin IX Formation in Nitrite-Free Dry-Cured Meat Products HU Hong-hai;ZHANG Hong DOI: 10.7506/rlyj1001-8123-201405009 This paper systematically reviews recent progress in the research of zinc protoporphyrin IX formation in nitrite-free dry-cured meat products. Zinc protoporphyrinⅨis the principal red pigment in dry cured meat products without nitric, and its formation has been considered closely related to processing conditions. Under optimized process parameters zinc protoporphyrinⅨformation can be promoted in meat products, but its formation mechanism remains to be further elucidated. 2014 Vol. 28 (5): 37-40 [Abstract] ( 128 ) 全文 ( 336 ) 41 Protein Oxidation and Quality Control of Chinese Bacon ZHANG Chun-jiang;HUANG Feng;HU Hong-hai;ZHANG Xue;ZHANG Hong;ZHANG Rui-mei DOI: 10.7506/rlyj1001-8123-201405010 Oxidative reaction occurs throughout the entire production process of Chinese bacon, which at moderate levels can promote the formation of flavor substances, but contrarily excessive oxidation may cause rancidity of Chinese bacon. As one of the main components, meat protein may be involved in a series of oxidative reactions to produce oxidation markers, small volatile molecules and physical structure changes during processing and storage of Chinese bacon, so that playing an important role in the flavor. But the oxidation process and the action mechanism are not clear. In this paper, we review the mechanism, impact on meat quality and control of protein oxidation as well as the current situation of research on protein oxidation in Chinese bacon, with the aim of providing references for further studies intended to reveal the evolution of protein oxidation and elucidate the mechanism of action in forming and maintaining the flavor of Chinese bacon and for precise control of protein oxidation in Chinese bacon processing. 2014 Vol. 28 (5): 41-45 [Abstract] ( 137 ) 全文 ( 722 ) 46 Thinking of Enhancing Traditional Main Meal of Meat Processing Industry ZHANG Hong;HUANG Feng;HU Hong-hai DOI: 10.7506/rlyj1001-8123-201405011 With the accelerated pace of life of Chinese urban and rural residents, traditional main meal of meat has gradually become a new bright spot in meat consumption market. At present, Chinese main meal of meat is mostly cooked by manual or workshop processing and the stability of product quality cannot be guaranteed. The lack of critical processing technology and key equipment has become a serious constraint to the development of Chinese traditional main meal of meat. The connotation and industrial production of main meal of meat are elaborated in the paper. The processing industry of main meal of meat in China and its market conditions are also analyzed. The main problems faced in this regard are discussed in the review. 2014 Vol. 28 (5): 46-49 [Abstract] ( 130 ) 全文 ( 238 ) 50 Recent Progress in the Research of Hurdle Factors for Freshwater Fish Preservation LIANG Huan-qiu;ZHAO Bing;GONG Bing-de;CHEN Pei;LI Yuan-zhi DOI: 10.7506/rlyj1001-8123-201405012 Microbial control is a key link in the preservation of captured freshwater fish for its rich protein and fat contents. By combining various antibacterial or sterilization factors scientifically, hurdle technology can effectively inhibit microbial growth and reproduction of freshwater fish and ensure the safety and quality during preservation. In order to provide references for the research and application of preservation technologies for freshwater fish, the microbial association of hurdle factors and the current status of research on common hurdle factors and their combinations for the preservation of freshwater fish are summarized in this paper. 2014 Vol. 28 (5): 50-53 [Abstract] ( 128 ) 全文 ( 407 ) 54 Current Situation of Venison Processing and Utilization YAN Xiao-xia;QIN Feng-xian;HU Tie-jun;SUN Rao;LIU Jing;WANG Zhao-hui;ZHANG Feng-kuan;YOU Li-xin;YU Yan;LIU Fang;MA Jin-xi;ZHANG Tie-hua DOI: 10.7506/rlyj1001-8123-201405013 In China, deer is an important economic animal. No part of deer goes to waste; the antler, antler base and blood have been demonstrated to have high nutritional value. However, to date venison has been utilized scarcely. This review focuses on the current situation of deer meat processing and related products as well as future development and market prospects. 2014 Vol. 28 (5): 54-56 [Abstract] ( 136 ) 全文 ( 629 ) 57 Progress in Standards and Nutritional Evaluation Methods for Low-Sodium-Salt Foods LIN Huan;WANG Hai-bin;CHEN Ji-wang;XU Wei DOI: 10.7506/rlyj1001-8123-201405014 Salt is an indispensible seasoning in people's daily lives, but excessive consumption of salt can cause high blood pressure, cardiovascular and other diseases. This article describes relevant standards for low-sodium foods, summarizes daily dietary salt intakes in different countries around the world and the current status of commercialization of low-sodium food products, and reviews the recent literature about blood pressure reduction, with the aim of providing references for further research on low-sodium food products such as low-sodium-salt meat products. 2014 Vol. 28 (5): 57-60 [Abstract] ( 121 ) 全文 ( 393 )

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