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Quick Search     Adv Search 2013 Vol. 27, No. 1 Published: 2013-01-01 Basic Research Analysis & Detection Quality and Safety Processing Technology        Basic Research 1 Combined Effect of Ultra High Pressure and Heating on Gel Properties and Secondary Structure of Myosin CAO Ying-ying;ZHANG Liang;WANG Peng;ZHOU Guang-hong;XU Xing-lian DOI: 10.7506/rlyj1001-8123-201301001 For the preparation of heat-induced myosin gels, myosin solution was subjected to ultra high pressure (UHP) pretreatment at 100—600 MPa and 20 ℃ before heat treatment. Heat-induced myosin gels with and without UHP pretreatment were determined for texture properties and water-holding capacity. Fourier transform infrared spectroscopy was used to examine secondary structure changes of myosin. In addition, the relationships of secondary structure contents with 7 texture parameters and water-holding capacity was analyzed using a correlation coefficient matrix. The results obtained demonstrated that UHP pressure did not significantly influence the hardness of myosin gels but had a significant negative correlation with the water-holding capacity. UHP treatments at 100 MPa and 200 MPa did not cause significant differences in the water-holding capacity of myosin gels in comparison with control groups, although UHP treatments at a pressure level higher than 300 MPa resulted in a significant reduction in the water-holding capacity of myosin gels. The molecular structure of myosin was unfolded after UHP treatment, causing a decrease in the amount of ordered structures such asβ-sheet and an increase in the amount of unordered structures such asβ-turn. Heat-induced myosin gels showed a significant correlation of secondary structure contents with adhesiveness, springiness and water-holding capacity. 2013 Vol. 27 (1): 1-7 [Abstract] ( 159 ) 全文 ( 476 ) 8 Growth and Development, Carcass Grade and Meat Yield of Bamei Mutton Sheep ZHANG Hong-bo;LIU Shu-jun;JIN Zhi-min;YUAN Qian;JIA Xue-hui;JIN Ye DOI: 10.7506/rlyj1001-8123-201301002 To explore the superiority of Bamei mutton sheep in terms of growth and development, carcass grade and meat yield, Bamei sheep, Small Tail Han sheep and Sunit sheep of the same age (4, 6 and 8 months, 10 sheep in each age group) were compared for differences in body size indicators (body length, standing height and chest measurement), body measurement indexes (body mass index, chest index and body hindquarter index) and the weight of different mutton cuts (grades):grade 1 (hind leg and loin), grade 2 (rib and shoulder&neck) and grade 3 (flank). Bamei sheep were found to have significantly larger chest measurement, chest index and body hindquarter index than Small Tail Han sheep and Sunit sheep of the same age (P<0.05), and these parameters increased faster with increasing age when compared to control group. The weight of three mutton grades from Bamei sheep at each age was significantly higher than that of control group of the same age (P<0.05), and the weight of quality mutton cuts increased faster than other mutton cuts with increasing age. Hence, Bamei mutton sheep is superior to Small Tail Han sheep and Sunit sheep in terms of body development and meat quality. 2013 Vol. 27 (1): 8-10 [Abstract] ( 144 ) 全文 ( 341 ) 11 Electropolymerization for Preparation of Melamine Molecularly Imprinted QCM Sensor Membrane and Its Characterization ZHANG Xiao-gang;TAI Hong-xing;TIAN Yan-li;ZHU Qiu-jin;HU Ping DOI: 10.7506/rlyj1001-8123-201301003 Molecularly imprinted membrane for direct modification of QCM sensor electrode was prepared by electropolymerization using BR buffer (pH 8.0) as the solvent and the electrolyte solution under the conditions of 0–1.6 V, 22, 4 mmol/L, 10 mmol/L and 18 mmol/L for polymerization voltage, the number of polymeric segments, template (melamine, MEL) concentration, monomer (methacrylic acid, MAA) concentration and o-PD (film-forming agent) concentration, respectively, The prepared membrane had good performance for frequency characterization of MEL with frequency shift of 59 Hz. Three replicates of the modified QCM sensor electrode showed variations in frequency characterization, suggesting its very poor stability, which may be closely related to manual sampling, the high level of environmental noise and the electrode itself. As a result, it is hard to establish a standard curve for accurate quantification of melamine. 2013 Vol. 27 (1): 11-16 [Abstract] ( 114 ) 全文 ( 300 ) 17 Effects of Food Gums and Thawing Methods on the Quality of Quick-Frozen Sausages QIAO Liang;ZHANG Kun-sheng;REN Yun-xia DOI: 10.7506/rlyj1001-8123-201301004 In the present study, the effects of Artemisia sphaerocephala Krasch gum (ASKG) and carrageenan on the quality of quick-frozen sausages were examined. Besides, the advantages and disadvantages of different thawing methods were explored. Quick freezing caused an increase in the rate of water syneresis and a reduction in hardness and springiness. The unfavorable effect of quick freezing on sausages could be attenuated by addition of ASKG and carrageenan;when their doses were 0.5 g/kg and 8 g/kg, respectively, quick-frozen sausages were effectively prevented from increasing in therate of water syneresis and decreasing in springiness and hardness. Microwave heating was a feasible time-saving thawing method and could provide better maintenance of the sensory quality of quick-frozen sausages. 2013 Vol. 27 (1): 17-20 [Abstract] ( 129 ) 全文 ( 306 ) 21 Improvement of Quality Grades of Yanbian Yellow Cattle Carcass and Comparison of Meat Quality of Different Grades YI Qing-yan;DONG Yu-ying;MA Jian;ZHAN Feng-jun;LIANG Cheng-yun DOI: 10.7506/rlyj1001-8123-201301005 Quality grades of Yanbian yellow cattle carcass were improved in order to provide prerequisites for the establishment of carcass grading standards, and different carcass grades were compared for differences in meat quality. Different grades of beef from Yanbian yellow cattle carcass did not show significant differences in the contents of moisture, crude protein or crude ash but revealed significant differences in crude fat content, water loss rate, water-holding capacity, cooked meat yield and shear force (P<0.05). Higher grades of beef exhibited higher levels of cooked meat yield and water-holding capacity and better tenderness. 2013 Vol. 27 (1): 21-24 [Abstract] ( 154 ) 全文 ( 445 )        Processing Technology 25 Optimization of Preservative Formulation for Cool Fresh Prepared Kung Pao Chicken SONG Zhao-jun;YUAN Cheng-wei;PAN Run-shu;MA Han-jun;LIU Xi;LI Dong;MA Rui-fen DOI: 10.7506/rlyj1001-8123-201301006 Nisin, sodium dehydroacetate and potassium sorbate were used together to create a preservative formulation for cool fresh prepared Kung Pao Chicken, made with chicken breast. The proportions of three components in the formulation were optimized using an orthogonal array design, and the optimization results were validated. A formulation consisting of 0.3 g/kg nisin, 0.4 g/kg sodium dehydroacetate and 0.06 g/kg potassium sorbate was found to be the most effective preservative for cool fresh prepared Kung Pao Chicken. The shelf life of cool fresh prepared Kung Pao Chicken treated with the optimized preservative and vacuum packaged exceeded 15 d at 0—4℃. 2013 Vol. 27 (1): 25-29 [Abstract] ( 165 ) 全文 ( 392 ) 30 Optimal Seasoning Recipe for Quick-Frozen Sauced Duck Breast ZHANG Gen-sheng;LIU Na;ZOU Ying;WANG Yue;WEI Dong-shan DOI: 10.7506/rlyj1001-8123-201301007 In this study, a seasoning recipe for quick-frozen sauced duck breast consisting of white sugar, soy sauce, yellow rice wine and spices was optimized by one-factor-at-a-time method combined with orthogonal array design. Based on sensory evaluation, the optimal seasoning recipe was found to be composed of 0.6%tangerine peel, 0.6%star anise, 0.6%cloves, 0.6%fennel, 1.0%Sichuan pepper, 1.4%cinnamon, 6.0%soy sauce, 5.0%sugar, 8.0%rice wine, 5.0%salt and 71.2%water. 2013 Vol. 27 (1): 30-34 [Abstract] ( 150 ) 全文 ( 332 )        Analysis & Detection 35 Determination of Bordeaux R in Meat Products by SPE-HPLC QIAN Kai;CHE Wen-jun;LU Jian;WU Zhong-ping;WANG Yan-qin DOI: 10.7506/rlyj1001-8123-201301008 A solid phase extraction coupled with high performance liquid chromatography (SPE-HPLC) method was developed for the determination of bordeaux R in meat products. Samples were extracted with aqueous acetonitrile solution under ultrasonication, and cleaned up by Oasis WAX solid phase extraction. The separation of bordeaux R was carried out on a C18 column using acetonitrile-ammonium acetate buffer as mobile phase. The prepared calibration curve was linear between 0.5 and 10.0 mg/L with correlation coefficient more than 0.999. The mean recoveries at spiked levels of 1.0, 2.0 and 10.0 mg/kg were in the range of 90.6%to 105.2%with RSDsof 1.79%to 4.25%(n=6). The limit of detection was 0.26 mg/kg. The SPE-HPLC method was sensitive, reproducible and accurate. 2013 Vol. 27 (1): 35-37 [Abstract] ( 125 ) 全文 ( 217 )        Quality and Safety 38 Analysis of Microbiological Limits and Standards for Fermented Meat Products Used Outside China LI Jia-peng;TIAN Han-you;ZOU Hao;QU Chao;CHEN Wen-hua DOI: 10.7506/rlyj1001-8123-201301009 In this paper, we analyze the microbiological limits, standards and guidelines for fermented meat products in 11 countries, regions or organizations such as the United States, Canada, Britain, Ireland, etc. Their common features in terms of selection of microbiological indicators and formulation of microbiological limits are summarized, which can provide references for formulating Chinese microbiological limits and standards for fermented meat products. Furthermore, two proposals for the setting of microbiological indicators and limits for fermented meat products are put forward. 2013 Vol. 27 (1): 38-41 [Abstract] ( 173 ) 全文 ( 290 ) 42 Application of Four Preservation Technologies to Preserve Soft Frozen Pork in Refrigerator FAN Guo-hua;TAO Le-ren;ZHANG Qing-gang;ZHANG Ting-yu;CAI Mei-yan DOI: 10.7506/rlyj1001-8123-201301010 In order to find an effective technology to prolong the shelf life of soft frozen pork in refrigerator (-8℃), four preservation technologies, treatment with ozone, ultraviolet (UV) or allyl isothiocyanate (AIT) and modified atmosphere packaging (MAP) with silicone gum film, and frozen storage at-18℃were compared for their effects on physicochemical properties of pork. Six experimental groups were designed as:controlⅠ(-8℃), control 2Ⅱ(-18℃), ozone treatment, UV treatment, AIT treatment and MAP. Sensory characteristics, color difference parameters, pH, total bacterial count, juice loss rate and TVB-N were measured at different storage time-points. MAP group exhibited high levels of water loss and was dry and cracked after 15 d of storage. AIT had the best antibacterial effect on pork. Despite being effective in inhibiting microbes, ozone and UV accelerated lipid oxidation in pork and had a side effect on pork flavor. Similar changes in pork flavor were observed between AIT treatment and storage-18℃. Collectively, our findings demonstrate that AIT is more effective than ozone and UV for preserving pork, and MAP with silicone gum film needs improvement in terms of water-hold capacity and further exploration. 2013 Vol. 27 (1): 42-45 [Abstract] ( 160 ) 全文 ( 491 )

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