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Quick Search     Adv Search 2014 Vol. 28, No. 12 Published: 2014-12-01 Reviews Basic Research        Basic Research 1 Effect of Sodium Reduction on Lipid Oxidation and Flavor of Duck Sausage JIN Xiaoli;WANG Wu;CHEN Conggui;SHI Jiangtao;WEI Ling DOI: 10.7506/rlyj1001-8123-201412001 The effect of partial replacement of NaCl by KCl alone or together with CaCl2 on peroxide value (POV) and thiobarbituric acid (TBA) in duck sausage made from duck thigh meat was investigated. The initial NaCl level was 2;, and the best results were observed by 40;substitution of NaCl with KCl. Further investigation found that partial replacement of NaCl with a combination of KCl and CaCl2 significantly suppressed lipid oxidation, and increased the contents of volatile flavor compounds, while not having a significant impact on the quality of duck sausage (P>0.05). Substitution with 35;KCl and 5;CaCl2 was found to be optimal. 2014 Vol. 28 (12): 1-5 [Abstract] ( 128 ) 全文 ( 363 ) 6 Influence of Medium-Temperature Sterilization on the Changes of Volatile Flavor Components in Emulsified Sausages AI Ting;ZHANG Shunliang;WANG Shouwei;CHENG Xiaoyu;ZHAO Bing;PAN Xiaoqian;HAo Baorui;QIAo Xiaoling;CHEN Wenhua;LIU Wenying;QU Chao DOI: 10.7506/rlyj1001-8123-201412002 The changes of volatile lfavor components were analyzed in order to provide a theoretical basis for establishing an improved process for the production of emulsified sausages. Solid-phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was adopted for the qualitative and semi-quantitative analysis of volatile lfavor components of emulsiifed sausages sterilized at low (80℃), medium (95 or 105 ℃) and high (121℃) temperature. The results showed that 39, 39, 41 and 37 volatile compounds were identiifed from samples sterilized at 80, 95, 105 and 121 ℃, respectively. The kinds and contents of volatile flavor components changed with sterilization temperature. The important aroma-active compounds of emulsiifed sausages were hexanal, nonanal, 1-octen-3-ol, 2-pentyl-furan, 2-methoxy-4-(2-propenyl)-phenol. 2014 Vol. 28 (12): 6-9 [Abstract] ( 194 ) 全文 ( 250 ) 10 Effect of Salts and Ultra-High Pressure on the Oxidative Stability of Pork Back Fat SHI Zhijia;GONG Hui;TIAN Hanyou;YANG Zhen;CHEN Wenhua DOI: 10.7506/rlyj1001-8123-201412003 Lipid oxidation is a major cause of the quality deterioration of meat products. The effects of six common salt additives including sodium chloride, potassium chloride, sodium nitrate, sodium nitrite, sodium erythorbate and sodium tripolyphosphate when added respectively as well as ultra-high pressure (UHP) processing on the oxidative stability (induction period, IP) of pork back fat under the condition of 90 ℃ and high oxygen concentration were studied. The results showed that all investigated salts decreased the oxidative stability and shorten the IP of pork back fat, and the effect decreased in the sequence of sodium erythorbate>sodium nitrite>potassium chloride>sodium tripolyphosphate>sodium chloride>sodium nitrate. Similarly, UHP processing could reduce the oxidative stability of pork back fat in a pressure-dependent manner. 2014 Vol. 28 (12): 10-13 [Abstract] ( 134 ) 全文 ( 326 ) 14 Processing Characteristics of Pea Protein and Its Application in Emulsified Sausage BAI Yifan;WANG Hui;YANG Zhen;GONG Hui DOI: 10.7506/rlyj1001-8123-201412004 The water holding capacity, oil binding capacity and gel properties of pea protein (PP) were investigated and compared with those of soybean protein isolate (SPI) with an emphasis on the effect of PP addition on the quality of emulsified sausage. It was demonstrated that the processing properties of PP were inferior to those of SPI, but had favorable effects on the quality of emulsified sausage when added at a concentration less than 4;. From the viewpoint of nutrition and product features, PP can used in meat products. 2014 Vol. 28 (12): 14-16 [Abstract] ( 151 ) 全文 ( 421 ) 17 Comparison of Activity Assays for Antimicrobial Peptides PAN Xiaoqian;CHENG Xiaoyu;ZHANG Shunliang;QIAO Xiaoling;CHEN Wenhua DOI: 10.7506/rlyj1001-8123-201412005 Objective:To comparatively evaluate the performance of several antimicrobial peptide activity assays. Methods:Using Staphylococcus aureus, Staphylococcus haemolyticus and Bacillus subtilis as experimental strains, the antimicrobial activity of the antimicrobial peptide nisin at different concentrations was determined by Oxford cup method, punching method, filter paper method, microtiter plate assay and viable count method, respectively. Results: Among three agar-diffusion methods, punching method was the most sensitive, which provided clear and regular inhibition rings. Our comparison of two quantitative activity assays indicated that viable count method, showing high sensitivity and intuitive results, was better than microtiter plate assay. Conclusion: Combined application of punching method and viable count method allows comprehensive and accurate measurement of antimicrobial peptide activity. 2014 Vol. 28 (12): 17-20 [Abstract] ( 160 ) 全文 ( 560 ) 21 Synergistic Inhibition of Induced Lipid Oxidation in Pork Fat by Rosemary Essential Oil LIU Wenying;QI Biao;CHENG Xiaoyu;QIAO Xiaoling;WANG Shouwei;LI Jiapeng;ZHANG Ruimei DOI: 10.7506/rlyj1001-8123-201412006 The process of lipid oxidation in pork fat with was investigated by drawing the time course curves of induced oxidation at 90℃ and high-oxygen conditions, and the antioxidant effects of rosemary essential oil singly or in combination with VE on pork fat were examined. The oxidation induction times of fat samples added with 0, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30 g/kg rosemary essential oil or 0.25 g/kg rosemary essential oil plus 0.05 g/kg VE were 190, 228, 301, 344, 393, 408, 467, and 497 min, respectively, suggesting a linear relationship between oxidation induction time and rosemary essential oil concentration. Under the accelerated oxidation conditions in this study, pork fat was rapidly oxidized, which, however, was inhibited by the added rosemary essential oil with a signiifcant dose-effect relationship, mainly at the early stage of oxidation. Furthermore, enhanced antioxidant effect was observed when rosemary essential oil was combined with VE, indicating a synergism between the two antioxidants. 2014 Vol. 28 (12): 21-23 [Abstract] ( 169 ) 全文 ( 297 ) 27 Effect of Sodium Nitrite Addition on Color and Crucial Hurdle Factors for Salami YANG Junna;LI Jiapeng;ZHOU Tong;LI Jinchun;CHEN Xi;XU Suigen;QU Chao DOI: 10.7506/rlyj1001-8123-201412007 The effect of sodium nitrite addition on salami color (brightness value L*, redness value a*, and yellowness value b*) and crucial hurdle factors (pH value and water activity) for its production as well as coliform group count and malondialdehyde (MDA) content were investigated. The results showed that sodium nitrite obviously improved the color of salami, and a slight or noticeable difference among different concentration groups was observed. With an increase in the amount of sodium nitrite added, the pH value and water activity of salami had no significant difference, but there were significant differences in MDA level among four groups. The fermentation time to reach the minimum detectable limit (10 CFU/g) of coliform group was shortened by adding higher amounts of sodium nitrite. Therefore the quality and safety of salami can be significantly improved by sodium nitrite addition. 2014 Vol. 28 (12): 27-27 [Abstract] ( 159 ) 全文 ( 230 )        Reviews 28 Fish Storage and Preservation:A Review QIN Na;SONG Yongling;LUO Yongkang DOI: 10.7506/rlyj1001-8123-201412008 Fish is an important food source for humans owing to the delicious taste and abundant nutrients of fish meat. Spoilage and deterioration of fish meat is highly apt to occur after the death of fish, causing a considerable reduction in its edible value and great economic losses. This article provides a brief review of chemical, sensory and microbiological changes after the death of fish. The emphasis is put on recent advances and future trends in fish preservation technologies such as low-temperature, chemical treatment, enzymatic treatment and modified atmosphere packaging, aiming to provide useful information for the development and application of fish preservation technologies. 2014 Vol. 28 (12): 28-32 [Abstract] ( 164 ) 全文 ( 1027 )

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