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Quick Search     Adv Search 2014 Vol. 28, No. 9 Published: 2014-09-01 Reviews Package & Storage Basic Research Analysis & Detection        Basic Research 1 Effects of Sugar Type and Temperature on Maillard Reaction Products from Beef LIU Shao;MA Ning;CHEN Tao DOI: 10.7506/rlyj1001-8123-201409001 This study was conducted to determine the optimal sugar type and temperature for the preparation of Maillard reaction products (MRPs) from beef. Three sugars used in this study were D-xylose, D-glucose and honey, and reaction temperatures were 92 and 121 ℃. A factorial design was carried out using absorbance, color and sensory evaluation of MRPs as response variables. The results showed that D-xylose and 92 ℃ were selected as optimal conditions for Maillard reaction since these conditions favored the formation of MRPs which could be used as excellent flavoring agents and color fixatives. 2014 Vol. 28 (9): 1-3 [Abstract] ( 199 ) 全文 ( 305 ) 4 Relationship between Drip Loss and pH Value of Pork LIU Wen-ying;TIAN Han-you;ZOU Hao;QIAO Xiao-ling;LI Jia-peng;CHEN Wen-hua;ZHANG Rui-mei;GUO Jian;YANG Xiu-li DOI: 10.7506/rlyj1001-8123-201409002 pH and drip loss of pork samples at 45 min postmortem and after 24 h of chilling were measured, and the relationship between both parameters was analyzed by plotting their experimental values as a function of the number of measured samples. The results showed that pork samples from the two time points displayed a regular distribution of pH values and exhibited a negative correlation between pH and drip loss. Drip loss of chilled pork could be predicted based on the distribution of pH values. 2014 Vol. 28 (9): 4-6 [Abstract] ( 235 ) 全文 ( 585 )        Analysis & Detection 7 Analysis of Volatile Flavor Compounds in Jinhua Hams from Different Quality Grades ZHAO Bing;ZHANG Shun-liang;LI Su;QIAO Xiao-ling;CHEN Wen-hua;LI Jia-peng;QU Chao;AI Ting;WANG Shou-wei DOI: 10.7506/rlyj1001-8123-201409003 The volatile flavor compounds of different grades of Jinhua hams from different sampling positions were analyzed by thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS). Results showed that the volatile flavor components of Jinhua ham differed significantly among different quality grades and different positions from the same grade. Toluene, benzaldehyde and nonanal were the most abundant volatile constituents from the first stick stuck into premium ham, which accounted for 11.74%, 9.93% and 8.64% of the total volatiles, respectively;γ-butyrolactone, nonanal and toluene were identified as the most prominent volatile components from the second stick, which represented 10.49%,10.23% and 8.76%, respectively; and the most predominant volatile compounds from the third stick were nonyl aldehyde, isovaleric acid and 2-pentyl furan, which accounted for 14.12%, 8.69%and 8.01%, respectively. The most abundant volatile components from the first stick of first-grade ham were 2-pentyl furan, hexanal and nonanal, accounting for 17.85%, 14.70% and 12.07% of the total volatiles, respectively; phenol, tetrahydro geraniol and toluene from the second stick, accounting for 44.81%, 17.43% and 4.04%, respectively;and hexanal, tetrahydro geraniol and α-pinene from the third stick, representing 25.75%, 13.89% and 6.90%. As for second-grade ham, nonyl aldehyde, hexanal and trans-2 -decene aldehyde were the main volatile flavors from the first stick, accounting for 14.91%, 12.71% and 6.89% of the total volatiles, respectively; hexanal, 2,3,5,6-tetramethyl pyrazine and butyric acid from the second stick, which represented 23.74%, 15.82% and 6.58%, respectively; and nonyl aldehyde, hexanal andδ-nonalactone accounting for 19.27%, 15.28%and 5.59%, respectively. 2014 Vol. 28 (9): 7-12 [Abstract] ( 145 ) 全文 ( 499 )        Package & Storage 13 Changes in Lipid Oxidation and Sensory Quality in Vacuum-Packaged Goubangzi Roast Chicken during Shelf-Life JIA Na;WANG Le-tian;DAI Lin;SONG Li;DENG Ya-min;DONG Li;LIU Deng-yong DOI: 10.7506/rlyj1001-8123-201409004 The changes in lipid oxidation and sensory quality of two brands of vacuum-packaged Goubangzi roast chicken which had been produced six months before were studied during the remaining 12 months of the shelf life (claimed to be 18 months) at ambient temperature. The thiobarbituric acid-reactive substances (TBARs) value, peroxide value (POV), pH and sensory evaluation were determined during the storage period The results showed that the TBARs and POV values increased with increasing storage time, while the pH first declined and then increased. The sensory evaluation was not significantly affected. At room temperature, the quality of Goubangzi roast chicken could be maintained for up to 15 months, otherwise the product became unsuitable for consumption. 2014 Vol. 28 (9): 13-16 [Abstract] ( 142 ) 全文 ( 228 )        Reviews 17 Culture Independent Methods for Investigating Microbial Ecology of Fermented Meat WANG Wen-hang;XU Qian-qian;TENG An-guo;LIU An-jun DOI: 10.7506/rlyj1001-8123-201409005 With the rapid development of molecular biological technology, culture independent methods based on polymerase chain reaction (PCR) technology have an increasing application in the identification of microorganisms in fermented meat. The existing culture independent methods mainly include species specific PCR and PCR-denatured gradient gel electrophoresis/temperature gradient gel electrophoresis (PCR-DGGE/TGGE). Compared with traditional culture dependent methods, culture independent methods have some advantages such as direct, rapid, accurate and real-time, but also have disadvantages because the results may be influenced by sample complexity, DNA extraction and PCR reaction. The combined application of culture dependent and culture independent methods may provide the best estimation of polymorphism and dynamic changes of microorganisms in fermented meat. 2014 Vol. 28 (9): 17-21 [Abstract] ( 142 ) 全文 ( 295 ) 22 Recent Advances in Research on Nutritional Value and Processing of Freshwater Mussel Meat ZHOU Dan;WEN Lian-kui;DONG Zhou-yong;ZHOU Ya-jun DOI: 10.7506/rlyj1001-8123-201409006 The nutritional value and chemical composition of freshwater mussel meat are summarized in this paper. This review highlights the current status of research on mussel meat processing and points out some major problems existing in the development of mussel meat products in China. Moreover, future prospects of freshwater mussel meat processing are discussed. This paper is expected to provide references for processing mussel meat in depth and developing new mussel meat products. 2014 Vol. 28 (9): 22-25 [Abstract] ( 139 ) 全文 ( 243 ) 26 Recent Progress in Research on Hsian-tsao Polysaccharides and Their Application Prospects CHENG Wei-wei;LI Jun-guang;JIANG Ai-min;FAN Meng-meng;SHEN Xiao-lu;ZHANG Da-lei;CHEN Jie-ying DOI: 10.7506/rlyj1001-8123-201409007 Hsian-tsao is a special resource in China, both edible and medicinal. This plant is widely distributed in Guangdong, Fujian, Guangxi, Jiangxi, Yunnan, Taiwan and other provinces. Hsian-tsao polysaccharides are the most abundant and widely used active ingredients of hsian-tsao, with potent antioxidant and antibacterial activity and unique gelation characteristics. This article outlines recent progress in the separation, extraction of and application in meat products of hsian-tsao polysaccharides and the studies of their functional activity and gelation characteristics, and discusses their application trends. 2014 Vol. 28 (9): 26-29 [Abstract] ( 243 ) 全文 ( 574 ) 30 Progress in Methods for Detection of Polychlorinated Biphenyls in Meat Products ZHU Xiao-jun;XU Wen-jun;ZHOU Wei;LU Jian DOI: 10.7506/rlyj1001-8123-201409008 This paper reviews recent research on the nomenclature, sources and toxicity of polychlorinated biphenyls (PCBs) and the main pathways of human exposure to them. We present recent progress which has been made in China and abroad in sample pretreatment and analytical techniques for the detection of PCBs in foods. Finally, future development directions are put forward aiming at the existing problems in the detection of PCBs in meat products . 2014 Vol. 28 (9): 30-33 [Abstract] ( 147 ) 全文 ( 209 )

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