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Quick Search     Adv Search 2014 Vol. 28, No. 7 Published: 2014-07-01 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Comparison of Sensory and Physico-chemical Properties of Traditional Guizhou Bacon and Bacon with Added Chinese Medicinal Herbs AN Yu-hong, REN Ting-yuan, LIU Jia, HUANG Yan, XU Yi DOI: 10.7506/rlyj1001-8123-201407001 A comparative study between traditional Guizhou bacon and bacon with added Chinese medicinal herbs (CMH) was carried out to find the differences in sensory attributes, water content, salt content, nitrosamine content, peroxide value (POV), and acid value (AV). The results showed that the CMH-fortified bacon scored higher for all four investigated sensory attributes than traditional Guizhou bacon; the salinity was reduced, resulting in a 64.00% increase in sensory score, and the sensory score for hardness was increased by 9.52%. Water content was 40.67% in traditional Guizhou bacon and about 50.33% in the CMH-fortified bacon. The latter contained 4.4% less salt than the former. Nitrosamine content in traditional Guizhou bacon was more than 6 mg/kg compared to 3.53 mg/kg for the CMH-fortified bacon. Traditional Guizhou bacon showed 3.6 times higher POV than the CMH-fortified bacon. After storage for the same time, the CMH-fortified bacon exhibited a lower AV than traditional Guizhou bacon. 2014 Vol. 28 (7): 1-4 [Abstract] ( 125 ) 全文 ( 239 )        Processing Technology 5 Effects of Processing Conditions on Texture Properties of Prepared Chicken Products YU Wei, WANG Lan, WU Wen-jin, LI Xin, DING An-zi, XIONG Guang-quan, QIAO Yu, WANG Jun, LIAO Li DOI: 10.7506/rlyj1001-8123-201407002 The present work was carried out to investigate the effects of processing conditions (slice thickness, salt, phosphate, marinating time, tumbling time, and cooking time) on shear force and cooking loss of prepared chicken breast meat products. Phosphate, marination time, tumbling time, and cooking time were investigated by one-factor-at-a-time approach and their synergistic effects were evaluated by orthogonal array design. The optimal processing conditions were determined as follows: a slice thickness of 8 mm, marinating for 60 min with a marinade (beer) containing 0.1% salt and 0.1% phosphate, tumbling for 15 min after addition of 1.5% salt, and cooking for 8 min. The shear force, toughness and cooking loss of chicken meat under the optimal conditions were 2 230.10 g, 10 503.88 g·s and 5.33%, respectively. 2014 Vol. 28 (7): 5-10 [Abstract] ( 159 ) 全文 ( 396 )        Analysis & Detection 11 Analysis of Main Rancid Compounds from Cured Meat Products by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry LI Ying-ying, SONG Yong-qing, LI He-nan, GUO Wen-ping, WANG Shou-wei DOI: 10.7506/rlyj1001-8123-201407003 In this paper, the main volatile compounds responsible for rancidity in cured meat products were analyzed by solid phase microextraction (SPME) coupled with gas chromatography -mass spectrometry (GC-MS). The results showed that the main rancid compounds of cured meat products were (E,E)- 3-octen-2-one, 2-octenal, (E)- 2-tridecenal, and (E)-2,4- decadienal, individually or jointly responsible for the rancid flavor. 2014 Vol. 28 (7): 11-14 [Abstract] ( 139 ) 全文 ( 449 ) 15 Analysis of Fatty Acids in Fresh and Freeze-Dried Pork Tenderloin by Gas Chromatography-Mass Spectrometry (GC-MS) HOU Zhao-hua, LUO Jing, NING Hao-ran, CUI Song-huan DOI: 10.7506/rlyj1001-8123-201407004 The composition and contents of fatty acids in fresh and freeze-dried poat tenderloin were determined by gas chromatography-mass spectrometry (GC-MS). The aim of this work was to study the effect of vacuum freeze-drying on the content of fatty aciof in pork meat. The content of oleic acid in fresh pork meat was higheserefollowed in decreasing ordr by stearic acid, palmitic acid, elaidic acid, palmitoleic acid, myristic acid, cis-11-eicosenoic acid, arachidonic acid, cis- 11,14-eicosadienoic acid, arachidic acid, and undecanoic aows. None of te Tthree fatty acis (cis-11,14-eicosadienoic acid, undecanoic acid, and arachidic aidnotas detected in freeze-dried peat. The results showed tat, the differenon in the fatty acid composition of fresh and freeze-dried pore was not significant. Vacuum freee- drying iive feasible techniqof for drying peat. 2014 Vol. 28 (7): 15-18 [Abstract] ( 156 ) 全文 ( 532 )        Package & Storage 19 Effect of Modified Atmosphere Packaging on the Quality of Chilled Beef ZHENG Yu-xuan DOI: 10.7506/rlyj1001-8123-201407005 The popularization and development of chilled beef are restricted by difficulties in tenderization and preservation. Modified atmosphere packaging (MAP) is a technique used for prolonging the shelf life of foods by modifying the composition of the atmosphere in which the foods are stored, and maintaining the modified atmosphere for a given duration to inhibit or delay the deterioration of food quality. In the present study, total colony number, pH, total volatile basic nitrogen (TVB-N), color, changes in gas concentrations in packages, and shear force were daily measured on chilled beef packaged with five different gas-permeable materials in a modified atmosphere (45% oxygen + 30% carbon dioxide + 25% nitrogen) during storage. The results showed that polypropylene-polyethylene-poly (ethylene terephthalate) was the best packaging material for chilled beef. 2014 Vol. 28 (7): 19-22 [Abstract] ( 149 ) 全文 ( 385 ) 23 Antimicrobial and Antioxidant Effects of of Sorbic Acid Nanoparticle on Chinese Sausage WANG Jia-yi, WU Tao, LI Lu, DING Wu DOI: 10.7506/rlyj1001-8123-201407006 The antimicrobial and antioxidant effects of sorbic acid nanoparticle (SAN) prepared through ionic gelation on Chinese sausage were investigated. After natural air drying for 20 d, sausage samples from various treatment groups were stored at normal temperature. Microbiological and physicochemical indexes were measured periodically during storage and compared among the treatment groups. Results showed that the total number of molds and yeasts in sausages with added SAN was significantly lower than that of the blank control group over the whole storage period of 72 d (P ＜ 0.05), and significantly lower than that of the blank nanoparticle (in the absence of sorbic acid) group at the later stage of storage (P ＜ 0.05), suggesting that SAN could directly exert antimicrobial and sustained release effects. In addition, a significantly lower thiobarbituric acid value (TBA) was observed compared to the blank control and blank nanoparticle groups (P ＜ 0.05); acid value (AV) and pH were significantly lower in the SAN group than in the blank control group (P ＜ 0.05). Thus it was concluded that SAN could inhibit lipid oxidation. 2014 Vol. 28 (7): 23-27 [Abstract] ( 124 ) 全文 ( 352 )        Reviews 28 Application of Shellfish Processing Equipment in China: Current Status and Future Prospects OUYANG Jie, SHEN Jian DOI: 10.7506/rlyj1001-8123-201407007 This paper aims to give an insight into the development of shellfish processing equipment in China. We review the recent progress in keeping fresh shellfishes alive, pretreatment, primary and deep processing, and manufacturing of equipment for comprehensive utilization and summarize problems in the development and application of shellfish processing equipment. Furthermore, the future development trends of shellfish processing equipment are also discussed. 2014 Vol. 28 (7): 28-31 [Abstract] ( 131 ) 全文 ( 646 ) 32 Formation, Health Hazards and Reduction of Trans Fatty Acids in Fried Foods WEI Lu-qi, LIU Biao, ZHANG Ya-wei, Lü Hui-chao, LIU Sen-xuan DOI: 10.7506/rlyj1001-8123-201407008 Trans fatty acids (TFA) are non-conjugated unsaturated fatty acids with at least one trans double bond in the molecule. TFA naturally occur in small amounts in ruminant animals or are formed during oil refining, heating and hydrogenation. Improper cooking methods such as high-temperature heating and deep frying may also induce the formation of TFA, which depends on cooking conditions. TFA may cause hazards to human health in multiple ways. Thus, it is very necessary to control the formation of TFA in cooking oils. This article elucidates the chemical structure, sources and health hazards of TFA, the influence of cooking conditions on their formation. Moreover, some suggestions are proposed for dietary exposure assessment to TFA. 2014 Vol. 28 (7): 32-37 [Abstract] ( 156 ) 全文 ( 747 )

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