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Quick Search     Adv Search 2013 Vol. 27, No. 3 Published: 2013-03-01 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Substitution Ratio of CaCl2 for NaCl on the Quality of Chrysanthemum Pork Sausages YAO Zheng;HE Jing;WANG Lu;DU Qing-fei;SUN Gao-jun;CHEN Cong-gui DOI: 10.7506/rlyj1001-8123-201303001 Low-salt chrysanthemum pork sausages with partial substitution of CaCl2 for NaCl were made. The effect of CaCl2 substitution ratio (0–40%) on the water-holding capacity, color and texture of chrysanthemum pork sausages with a total salt content was examined. The results showed that a substitution ratio ranging from 20% to 40% could significantly improve the L*, hardness and chewiness of chrysanthemum pork sausages (P ＜ 0.05), but had a significant adverse effect on the cooking loss (P ＜ 0.05). Based on comprehensive consideration of water-holding capacity, color and texture, the suitable substitution ratio was 20%. 2013 Vol. 27 (3): 1-4 [Abstract] ( 112 ) 全文 ( 254 ) 5 Freshness Changes and Microbial Growth in Fresh Grass Carp Fillets during Chilled Storage HOU Wen-fu;WEN Li;WANG Ya-nan;WANG Hong-xun DOI: 10.7506/rlyj1001-8123-201303002 Fresh grass carp fillets stored over a period of 8 days were analyzed for freshness changes and evaluated for microbial growth using selective culture media. During the first three days of chilled storage, grass carp fillets remained in the range of first-grade freshness. However, grass carp fillets began to seriously deteriorate when the storage period exceeded 8 days. The shelf-life of grass carp fillets during chilled storage was 5–6 d. The number of all tested microorganisms showed an apparent upward trend over the whole storage period, and Shewanella putrefaciens, Pseudomonas and Lactobacillus were preliminarily determined as dominant bacteria in grass carp fillets. 2013 Vol. 27 (3): 5-8 [Abstract] ( 122 ) 全文 ( 261 ) 9 Impact of Phosphate Composites on the Productivity and Quality of Jianchang Duck Jerky LIN Qiao DOI: 10.7506/rlyj1001-8123-201303003 In this study, we investigated the effect of sodium pyrophosphate (SPP), sodium tripolyphosphate (STP), sodium hexametaphosphate (SHMP) used singly or in combination with each other on the productivity and quality of Jianchang duck jerky. One-factor-at-a-time designs and a three-variable quadratic orthogonal rotary design were applied to establish the optimum blend of phosphates. All these three phosphates could increase the productivity of Jianchang duck jerky to different extents; STP was the most important affecting factor followed by SPP and SHMP. When STP was added at a level of 0.10%, SPP at 0.18% and SHMP at 0.05%, the highest productivity was obtained. 2013 Vol. 27 (3): 9-12 [Abstract] ( 124 ) 全文 ( 365 ) 13 Freshness Changes of Different Quality Grades of Beef from Yanbian Yellow Cattle during Ripening YI Qing-yan;HUA Jing-zhong;LI Guan-hao;DONG Yu-ying;ZHANG Jian-hua;LIANG Cheng-yun DOI: 10.7506/rlyj1001-8123-201303004 Freshness changes of different quality grades of beef during ripening were analyzed by determining physiochemical indicators including pH, color, TVB-N and TBARS. Ripening time had a significant impact on these four physiochemical indicators (P ＜ 0.05); similarly, different quality grades presented a significant influence on beef color (P ＜ 0.05). The pH, TVB-N and TBARS of beef increased and the color became darker with prolonged ripening time. 2013 Vol. 27 (3): 13-16 [Abstract] ( 122 ) 全文 ( 347 )        Processing Technology 17 Optimizing the Formulation of Low-Salt Pork Sausages by Orthogonal Array Design LING Yun-xiao;YIN Jia-yi;CAI Ke-zhou;WANG Qi;JIANG Shao-tong;CHEN Cong-gui DOI: 10.7506/rlyj1001-8123-201303005 In the present study, low-salt pork sausages were created by partial addition of potassium chloride and calcium chloride as salt substitutes in the presence of soy protein isolate (SPI). Following one-factor-at-a-time experiments, an orthogonal array design was used to establish the optimum formulation of low-salt pork sausages. The results obtained indicated that low-salt pork sausages with 28% potassium chloride, 8% calcium chloride and 1.5% SPI had the best quality. 2013 Vol. 27 (3): 17-21 [Abstract] ( 137 ) 全文 ( 254 ) 22 Changes in Nitrite and Diethylnitrosamine during Dry-Cured Duck Production LUAN Ya;DING Zhan-sheng;HUAN Yan-jun;XU Wei-min DOI: 10.7506/rlyj1001-8123-201303006 This study focused on changes in nitrite and diethylnitrosamine (NDEA) in dry-cured at different stages of the production process and the effect of initial nitrite content and drying time on residual nitrite level and the formation of diethylnitrosamine. Diethylnitrosamine was undetectable or at a minute level in raw meat and formed and accumulated primarily at the curing stage. The contents of both nitrite and diethylnitrosamine showed a downtrend at the air-drying stage. Furthermore, adding more nitrite to duck meat led to a notable increase in its residual level and diethylnitrosamine formation. 2013 Vol. 27 (3): 22-25 [Abstract] ( 115 ) 全文 ( 256 )        Analysis & Detection 26 Rapid Detection of Gum-Injected Meat by Low-Field Nuclear Magnetic Resonance WU Yi-ying;ZHANG Qian-ru;HAN Jian-zhong;OU Dao-feng DOI: 10.7506/rlyj1001-8123-201303007 A new method was developed for the rapid detection of gum-injected meat. Authentic pork and adulterated pork samples injected with different types of gums such as xanthan gum, carrageenagn, gelatin and agar were detected by LFNMR (low-filed magnetic resonance) and the data were processed by principal component analysis (PCA). Rapid detection was based on the existing water distribution of meat samples. The PCA plots obtained showed clear discrimination between authentic pork and adulterated pork, among the different investigated gums and among different adulteration levels. In conclusion, LF-NMR combined with PCA enables rapid discrimination between authentic pork and adulterated pork. 2013 Vol. 27 (3): 26-29 [Abstract] ( 147 ) 全文 ( 396 ) 30 Comparative Studies on Beef Amino Acid Composition and Fatty Acid Composition of Qinghai Yak and Qinchuan Cattle HOU Li;CHAI Sha-tuo;LIU Shu-jie;CUI Zhan-hong;ZHANG Xiao-wei;ZHAO Yue-ping DOI: 10.7506/rlyj1001-8123-201303008 Meat characteristics and potential superiority of Qinghai yak were analyzed by comparing differences in amino acid composition and fatty acid composition from Qinchuan cattle. Meat samples from Qinchuan cattle and adult yaks in South Qinghai, Datong county and the region around Qinhai Lake were analyzed for amino acid composition and fatty acid composition. The results obtained showed that: 1) protein content was higher in yak meat regardless of the region or the age than in Qinchuan cattle meat, with no statistically significant difference (P ＞ 0.05), while fat content in Qinchuan cattle meat was statistically significantly higher (P ＜ 0.01); 2) the meat of adult yaks from South Qinghai exhibited significantly increased levels of EAA/NAA ratio, EAA/TAA ratio, 18:2 cis-12,15, α-linolenic acid, arachidic acid, eicosapentaenoic acid, polyunsaturated fatty acids (PUFA), essential fatty acids, PUFA/SFA ratio and n-3 polyunsaturated fatty acids (P ＜ 0.05 or P ＜ 0.01), but significantly decreased levels of palmitic acid, EPA and n-6/n-3 ratio (P ＜ 0.05 or P ＜ 0.01); 3) the meat of yaks from Datong county was statistically significantly higher than Qinchuan cattle meat in the levels of lysine, histidine and pentadecanoic acid (P ＜ 0.05 or P ＜ 0.01) but significantly lower in the levels of lauric acid, linoleic acid, PUFA, EFA, n-6 PUFAs and n-6/n-3 ratio (P ＜ 0.05 or P ＜ 0.01); 4) the meat of adult yaks from the region around Qinghai Lake revealed significantly higher levels of praline, pentadecanoic acid, palmitoleic acid, heptadecanoic acid and C18:2 cis-12,15 and significantly lower levels of lauric acid and n-6/n-3 ratio when compared to Qinchuan cattle meat (P ＜ 0.05 or P ＜ 0.01); 5) significantly higher levels of tryptophan, tetradecanoic acid, 10-heptadecenoic acid, cis-vaccenic acid, linoleic acid, α-linolenic acid, C20:3 cis-5,8,11, C20:3 cis-7,10,13, arachidonic acid, EPA, PUFA, EFA, PUFA/SFA ratio and n-6/n-3 ratio were found in the meat of yak calves from Datong as well as significantly lower levels of praline, C14:1 cis-9, palmitic acid, heptadecanoic acid, oleic acid, SFA, MUFA and n-6/n-3 ratio (P ＜ 0.05 or P ＜ 0.01). From this study we concluded that the meat of adult yaks from Qinghai contains slightly higher amounts of proteins and essential amino acids than Qinchuan cattle meat despite having similar amino acid composition. Despite containing slightly less amino acids, yak calf meat is more rational in n-6/n-3 ratio than Qinchuan cattle meat, both fluctuating around 4, and shows a PUFA/SFA ratio of 1:1.5, suggesting that yak meat contains high-quality fatty acids, especially the meat of yak calves. 2013 Vol. 27 (3): 30-36 [Abstract] ( 205 ) 全文 ( 430 )        Package & Storage 37 Preservation of Chilled Buffalo Meat TAO Liang;JIANG Qi-yu;MA Yuan-yuan;LIAO Ju-xing;FANG Ao-huan;HUANG Ai-xiang DOI: 10.7506/rlyj1001-8123-201303009 The effect of different packaging styles such as vacuum packaging and heat shrinkable film packaging alone or in conjugation with preservative treatment on the storage quality of chilled buffalo meat was examined in this study. The packaged samples stored for different periods at 0–4 ℃ were analyzed for tenderness, pH value, total volatile basic nitrogen (TVB-N), total bacterial count, coliform bacteria and sensory attributes. The shelf-lives of control group (vacuum packaging) and test groups 1, 2 and 3 (with blanching at 85 ℃ for 2 s or at 90 ℃ for 1 s following heat shrinkable film packaging, and preservative treatment followed by heat shrinkable film packaging and blanching at 90 ℃ for 1 s, respectively) were 9, 15, 18 d and 27 d, respectively. Hence, the combined use of heat shrinkable film packaging and preservative treatment is the most effective in preserving buffalo meat. 2013 Vol. 27 (3): 37-41 [Abstract] ( 105 ) 全文 ( 458 )        Reviews 42 Effect of Postmortem Degradation of Cytoskeleta Proteins: Titin, Nebulin and Vinculin on Water-Holding Capacity of Chilled Pork QI Si-ka-na;ZHENG Wei;CHEN Tao;ZHANG Dong-yi DOI: 10.7506/rlyj1001-8123-201303010 Drip loss is an important measure of the water-holding capacity of raw meat, which is affected by many factors. However, there is only limited knowledge about the formation mechanism of its drip loss. This article reviews recent Chinese and foreign studies on the water-holding capacity of raw meat. This review highlights the postmortem degradation of cytoskeleta proteins: titin, nebulin and vinculin and the water-holding capacity of raw meat as a function of calpain activities, aiming at providing references for improving the postmortem water-holding capacity and quality of chilled pork. 2013 Vol. 27 (3): 42-45 [Abstract] ( 97 ) 全文 ( 469 )

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