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Quick Search     Adv Search 2014 Vol. 28, No. 11 Published: 2014-11-01 Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Growth-Period Nutrition on the Beef Quality of Different Locations along longissimus dorsi of Fattening Wannan Cattle ZHANG Xinglong;YANG Yongzai;WANG Changshui;CAO Binghai DOI: 10.7506/rlyj1001-8123-201411001 The objective of this study was to find the most practical nutrition program for producing high-quality beef by studying how growth-period nutrition affected the beef quality of the highrib, ribeye and striploin segments of the longissimus dorsi muscles of fattening Wannan cattle. Thirty 7-month-old castrated Wannan cattle of similar weights were randomly and equally divided into five groups that were provided a feed concentrate at 1.9；, 1.6；, 1.3；, 1.0； and 0.7；of their body weight for twenty-four months and designated as G1.9, G1.6, G1.3, G1.0 and G0.7, respectively. The fattening period was three months and the feeding program was same. The results showed that the growth-period nutritional level and the feeding program of group G1.0, in which the concentrate was supplied at 1.0； of the body weight, had the best beef quality in the highrib, ribeye and striploin of fattening Wannan cattle and that there was a strong consistency among three beef samples, Wannan cattle had the potential of producing marbling even snowflake beef. 2014 Vol. 28 (11): 1-6 [Abstract] ( 136 ) 全文 ( 285 ) 7 Effect of Drying Methods on the Quality of Fermented Venison Jerky Incorporated with Fruit and Vegetable ZHAO Yan;YAO Guangming;LIU Jiatong;ZHOU Dan;ZHOU Yajun;HE Lianbin DOI: 10.7506/rlyj1001-8123-201411002 Different drying methods were comparatively used to dry fermented venison jerky incorporated with apple and carrot, aiming to ifnd the best drying method for the production of the fermented venison jerky. The sensory and textural qualities, and drying characteristics of jerky samples dried by hot air drying (HAD), vacuum drying (VD) and microwave drying (MD) were investigated. The results showed that the drying time required by microwave drying as a highly efifcient method was short. In contrast, vacuum dried products had the highest sensory quality with moderate textural properties but the drying rate was slightly reduced when compared with microwave drying. Therefore,vacuum drying is the most suitable drying method for the industrial production of fermented venison jerky. 2014 Vol. 28 (11): 7-11 [Abstract] ( 121 ) 全文 ( 384 )        Processing Technology 12 Optimization of High Hydrostatic Pressure Processing Parameters Affecting Myoglobin and Pigment Contents in Fresh Beef by Response Surface Methodology WANG Hui;YANG Junna;ZHAO Bing;LI Jiapeng;CHEN Wenhua DOI: 10.7506/rlyj1001-8123-201411003 Response surface methodology with Box-Behnken design was applied to optimize high hydrostatic pressure (HHP) treatment parameters affecting the contents of total myoglobin and pigments in fresh beef. A quadratic polynomial model for each response variable was established and validated. The experimental results indicated that pressure, dwell time and temperature, varying in the ranges of 200 to 400 MPa, 5 to 15 min, 4 to 24℃, respectively, were all identified as significant factors that influence the response variables in decreasing order of significance. Based on the contents of total myoglobin and pigments as well as total plate count (which should be lower than 5 (lg (CFU/g)), the optimal processing parameters were 306.66 MPa, 5 min and 4℃for pressure, dwell time and temperature, respectively. Under the optimized conditions, the total myoglobin amount, consisting of 16.59； deoxymyoglobin, 44.12； oxymyoglobin and 20.56； metmyoglobin, was 0.159 0 mmol/L, the color evaluation score was 5.29, and the total plate count was 4.84 (lg (CFU/g)). 2014 Vol. 28 (11): 12-20 [Abstract] ( 126 ) 全文 ( 394 ) 21 Fermented Venison Sausages with Added Fruits and Vegetables Made by Replacement of Pork Fat with Vegetable Oils：Processing Properties and Process Optimization YAO Guangming;ZHANG Meng;LIU Jiatong;ZHOU Yajun;MA Longbiao DOI: 10.7506/rlyj1001-8123-201411004 This paper reports the production of fermented venison sausages with added fruits and vegetables by partial replacement of pork fat with emulsified vegetable oils, which have improved nutritional and health benefits. The processing properties were investigated and the process conditions were optimized. In order to find optimal conditions for fat substitution, we performed a comparative evaluation of the sensory properties and iodine value of fermented sausages with partial replacement of pork fat by different kinds of emulsified vegetable oils in different proportions. The effects of fermentation temperature, time and inoculum amount on the pH, iodine value and protein degradation of fermented sausages were examined by single factor method. Based on iodine value, the optimal levels for the three variables as well as fat substitution were determined by central composite design as 28℃,23.7 h, 0.94； and 70；, respectively. By correlation analysis, linear regression models were developed indicating moisture content and water holding capacity as a function of texture properties, respectively. 2014 Vol. 28 (11): 21-26 [Abstract] ( 119 ) 全文 ( 316 )        Analysis & Detection 31 Detection of Flavor Compounds in the Broth during Cooking of Sauced Beef by Electronic Nose BAI Yifan;GONG Hui;ZHANG Ruimei;YANG Zhen;QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-201411005 Electronic nose was used for the analysis of flavor constituents in sauced beef during 4 h of cooking by sampling the beef broth after every one hour. We found that the concentrations of alcohols, aldehydes, ketones, nitrogen oxides and sulfides in the broth, which contributed mainly to the flavor of sauced beef, increased with cooking time. For analysis of the experimental data, linear discriminant analysis (LDA) was better than principal component analysis (PCA). The contribution rates to the first and second principal components and correlations of different sensors were evaluated using loading analysis, and R2, R6 and R7 and R8, and R9 were selected as optimal sensors for the analysis of flavor changes of the broth. Hence, electronic nose is feasible for monitoring flavor changes of the broth during the manufacturing process of sauced beef. 2014 Vol. 28 (11): 31-33 [Abstract] ( 144 ) 全文 ( 508 ) 34 Construction of Standard Positive Template and Development of a Real-Time Fluorescence Quantitative Polymerase Chain Reaction (FQ-PCR) Assay for PathogenicSalmonella spp. CHEN Chen;SHAO Biao;CHEN Gang;HUANG Weidong DOI: 10.7506/rlyj1001-8123-201411006 Objective: To construct recombinant plasmids for use as standard positive template and establish a real-time fluorescent quantitative polymerase chain reaction (FQ-PCR) assay for determining pathogenicSalmonellaspp. in foods. Methods: Primers and Taqman probe were designed and synthesized with the specific fragment of InvA gene as the target sequence. Recombinant plasmids were constructed by inserting the target gene into PGM-T carriers. Real-time fluorescent quantitative PCR method was established and its sensitivity, specificity, repeatability and accuracy were investigated. Results: The recombinant plasmids constructed using the specific sequence of pathogenicSalmonella spp. could be used as a standard positive template for fluorescent quantitative PCR. The standard curve wasY=-3.151 lgX+42.86 (R2=0.999), and the sensitivity of the method was 80 copies per reaction. It was specific to detect Salmonellaspp. with good repeatability (the inter-batch and intra-batch coefficients of variation were both less than 5；). Conclusion: The FQ-PCR method allows qualitative and quantitative detection of pathogenicSalmonellaspp. 2014 Vol. 28 (11): 34-37 [Abstract] ( 117 ) 全文 ( 227 ) 38 Rapid Detection of Flavor Compounds in Spiced Beef with Different Cooking Times by Electronic Nose GONG Hui;SHI Zhijia;YANG Zhen;TIAN Hanyou;QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-201411007 Electronic nose was used to detect changes in volatile flavor compounds of spiced beef during cooking. Classification analysis of samples with different cooking times was conducted by using principal component analysis (PCA), loadings analysis (LA) and linear discriminant analysis (LDA). Our results illustrated that different cooking times had a great effect on spiced beef flavor, and 4 h cooking was the most favorable for the formation of flavor compounds. 2014 Vol. 28 (11): 38-41 [Abstract] ( 137 ) 全文 ( 593 ) 42 Detection of Clenbuterol Hydrochlorid in Swine Urine Using Surface Plasmon Resonance LIAN Shuangqiu;CUI Dafu;DENG Shaoli DOI: 10.7506/rlyj1001-8123-201411008 Surface plasmon resonance technique was used to detect clenbuterol hydrochlorid (CLB) in swine urine. clenbuterol hydrochlorid-bovine serum albumin conjugate (CLB-BSA) as a specific recognition probe was bound to the surface of the biological chip, and the solution competition method combined with surface Plasmon resonance technique was used to detect CLB .The calibration curve was established and the limit of detection was 1.03 ng/mL. No cross reaction with ractopamine or salbutamol was found as well as good specificity. The recoveries of CLB from spiked samples were in the range of 98.2；–107.0；, with acceptable coefficients of variation. The proposed SPR method proved to be sensitive, accurate and precise. 2014 Vol. 28 (11): 42-48 [Abstract] ( 120 ) 全文 ( 297 )

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