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Quick Search     Adv Search 2014 Vol. 28, No. 10 Published: 2014-10-01 Reviews Package & Storage Basic Research Analysis & Detection        Basic Research 1 Comparative Effect of Two Starter Cultures on Quality of Fermented Beef Ham XUE Bing;YU Long-hao;ZHANG Rui-hong;HE Wang-lin;HAN Dong-xue DOI: 10.7506/rlyj1001-8123-201410001 The purpose of this study was to compare the effects of commercial and laboratory-made meat starter cultures on the quality and sensory characteristics of fermented beef ham. The laboratory-made starter culture was formulated with 7 (lg (CFU/g)) of Lactobacillus plantarum and 5 (lg (CFU/g)) of Bacillus licheniformis, and the commercial one consisted of 7 (lg (CFU/g)) of Lactobacillus sake and 6 (lg (CFU/g)) of Staphylococcus carnosus. In this experiment, beef tenderloin was used as the raw material. Four experimental groups were set up:TZ25 (fermentation with the laboratory-made starter culture at 25℃); TS25 (fermentation with the commercial starter culture at 25 ℃); TZ15 (fermentation with the laboratory-made starter culture at 15℃);TS15 (fermentation with the commercial starter culture at 15℃). The results indicated that the moisture content and water activity of TZ25 were significantly lower than those of TS25, TZ15 and TS15, and the pH and sensory evaluation scores of TZ25 were better than those of other groups. But the color of TS15 and TS25 was better, and the TBARs values of TZ25 and TS25 were significantly lower than those of TZ15 and TS15 under the same drying conditions. It is feasible to produce fermented ham with the laboratory-made starter culture at 25℃, with shortened fermentation and drying time and improved flavor and tenderness. 2014 Vol. 28 (10): 1-5 [Abstract] ( 134 ) 全文 ( 424 ) 6 Effect of Secondary Sterilization Time on the Water-Holding Capacity of Minced Pork DENG Ya-min;WU Mei-ling;SHAO Jun-hua;LIU Deng-yong;SONG Li DOI: 10.7506/rlyj1001-8123-201410002 The effect of secondary sterilization time (0, 5, 10, 15, 20 and 25 min at 85℃) on the water-holding capacity of pork meat batters was investigated by measuring the cooking loss, texture properties and spin-spin relaxation time. The minced pork was kept in a thermostatically controlled water bath maintained at 75℃ for 20 min and then at 85℃for different lengths of time. Results indicated that the secondary heating led to a significant increase in cooking loss (P<0.05), a significant reduction in texture properties when the heating time exceeded 15 min and in the relative amount of immobilized water (P<0.05), and a significant increase in the relative amount of free water (P<0.05). Therefore we concluded that secondary sterilization time can affect the water and oil holding capacities of minced meat products, thus influencing their texture properties. 2014 Vol. 28 (10): 6-9 [Abstract] ( 128 ) 全文 ( 292 )        Analysis & Detection 10 Species Authentication of Luchuan Pig Meat and Meat Products Using ISSR Molecular Markers HE Yu-ling;HUANG Li;FENG Yi;WANG Miao;TENG Jian-wen DOI: 10.7506/rlyj1001-8123-201410003 In this study, species identification of Luchuan pig meat and meat products was carried out by DNA fingerprint profiling of meats from purebred Luchuan, hybrid Luchuan, Bama miniature and Huangjiang miniature pigs using ISSR (inter-simple sequence repeat) molecular markers. The results showed that 3 clear and repeatable primer pairs WM12, WM27 and WM10 were selected from 34 primers. WM12 was useful for discriminating fresh and cured meat from purebred Luchuan and hybrid Luchuan pigs, while Luchuan pigs could be distinguished from Bama miniature pigs by using WM27, and from Huangjiang miniature pigs by using WM10. In conclusion, the ISSR method enables rapid and accurate identification of fresh meat and meat products from purebred Luchuan, hybrid Luchuan, Bama miniature and Huangjiang miniature pigs. 2014 Vol. 28 (10): 10-14 [Abstract] ( 133 ) 全文 ( 359 ) 15 Determination of Fresh Lamb Tenderloin Tenderness by Portable Near-Infrared Spectroscopy ZOU Hao;TIAN Han-you;LIU Wen-ying;SHI Zhi-jia;LI Jia-peng;CHEN Wen-hua;DI Yan-quan;QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201410004 Using chemometrics, a predictive model for rapid nondestructive detection of lamb tenderloin tenderness was established by analyzing 98 lamb meat samples collected in Beijing by portable near-infrared spectroscopy. The inlfuences of smoothing, derivation and signal correction and other pre-treatments on the model were discussed. The results showed that the optimum pretreatments were average centralization Savitzky-Golay (SG) ifrst-order derivative, SG smoothing and orthogonal signal correction. The model was developed by using partial least square (PLS) regression. The standard errors of calibration and prediction were 0.90 and 2.39, respectively. The coefifcient correlation of calibration set (Rc) and prediction set (Rp) were 0.94 and 0.64, respectively and the number of main factors was 4, which illustrated the model had good predictive accuracy and could be applied in the detection of fresh lamb tenderloin tenderness. 2014 Vol. 28 (10): 15-19 [Abstract] ( 124 ) 全文 ( 270 )        Package & Storage 20 Predictive Model for the Growth Kinetics of Salmonella in Raw Fresh Pork Stored at Refrigeration Temperature ZHANG Li;ZENG Yan-bing;YIN De-feng;YAN Han;LUO Lin-guang DOI: 10.7506/rlyj1001-8123-201410005 Salmonella is one of the most pathogenic bacteria known. In the present study,to predict Salmonella growth during chilled storage of raw fresh pork, a single strain of Salmonella was used to investigate and model its growth on pork slices. Kinetic data for the pathogen’s growth on fresh pork slices at refrigeration temperature (4, 7, 10, 12 and 15℃) were ift to Gompertz, Logistic, Richards and MMF models using Curve Expert 1.4 software. The results indicated that the Richards model was optimal at 7 and 10℃with a correlation coefifcient (r) of 0.996 9 and 0.994 0 respectively, while the MMF model was optimal at 12 and 15℃with an r value of 0.997 4 and 0.998 2 respectively. No single model could give a consistently preferable goodness-of-ift for all growth data. This study can provide theoretical guidance for identifying the consumption safety of raw fresh pork. 2014 Vol. 28 (10): 20-23 [Abstract] ( 133 ) 全文 ( 383 ) 24 Effect of Natural Preservatives on Preservation of Chilled Venison SHI He;HU Tie-jun;QIN Feng-xian;YAN Xiao-xia;LIU Jing;WANG Zhao-hui;ZHANG Feng-kuan;WU Jun;YOU Li-xin;SONG Ji-wei;CHEN Hai-yan;YU Yan;LIU Fang;MA Jin-xi;ZHANG Tie-hua DOI: 10.7506/rlyj1001-8123-201410006 The natural preservatives tea polyphenols, clove extract, cinnamon extract were selected for combined use on chilled venison and their levels were optimized by combined use of one-factor-at-a-time and orthogonal array designs. The results from this study indicated that the optimal preservative for chilled venison contained 16 g/100 mL cinnamon extract, 4 g/100 mL clove extract and 12 g/100 mL tea polyphenols, which could prolonged the shelf life to 50 d. 2014 Vol. 28 (10): 24-28 [Abstract] ( 145 ) 全文 ( 292 )        Reviews 29 Advances in the Research of Enzymatic Hydrolysis of Beef and Its Products CHEN Zhen;AN Xin;WANG Ya-xi;LIAO Xian-yan;HUANG Jun-yi DOI: 10.7506/rlyj1001-8123-201410007 The use of papain, protamex and flavourzyme to hydrolyze beef is widespread. This paper reviews the current status of research on enzymatic hydrolysis of beef and its hydrolysate. Three hydrolysis procedures for beef are summarized, namely single enzymatic hydrolysis, and one-step or stepwise hydrolysis with multiple enzymes. It has been demonstrated that enzymatic hydrolysis of beef results in the release of amino acids or the formation of polypeptides, which are readily absorbed by the human body and have diverse bioactivities. The hydrolyzed beef has broad prospects for application in the meat industry. 2014 Vol. 28 (10): 29-32 [Abstract] ( 323 ) 全文 ( 224 ) 33 A Review on the Generation and Control of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in High-Temperature Processed Meat Products WANG Nan;WANG Gui-ying;ZHAO Ying-ying;LIU Deng-yong DOI: 10.7506/rlyj1001-8123-201410008 PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) is one of the most abundant heterocyclic amines detected in high-temperature cooked meat products. In this paper, the biological toxicity, formation mechanism, generation and control of PhIP are reviewed with the aim of providing a reference for related research. 2014 Vol. 28 (10): 33-36 [Abstract] ( 136 ) 全文 ( 295 )

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