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Quick Search     Adv Search 2013 Vol. 27, No. 4 Published: 2013-04-01 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Heating Time and Glucono-δ-lactone on Gel Properties of Porcine Myofibrillar Protein CHEN Hong-sheng;KONG Bao-Hua;WANG Yu DOI: 10.7506/rlyj1001-8123-201304001 The effects of heating time and glucono-δ-lactone (GDL) addition on gel properties of porcine myofibrillar protein (MP) were examined. The best water-holding capacity (WHC), hardness, cohesiveness and resilience of MP gels were obtained by GDL addition at a level between 1.5% and 2.0% and heat treatment for 30 min (P＜0.05). Meanwhile, the minimum whiteness was found after heat treatment for 30 min. Heating time did not significantly infulence gel springiness (P＞0.05). However, this texture paprameter gradually rose with increasing amount of added GDL and reached a plateau at 1.5%. 2013 Vol. 27 (4): 1-4 [Abstract] ( 152 ) 全文 ( 337 ) 5 Improving the Quality of Textured Soy Protein Meatballs with Transglutaminase CHI Yu-jie;JING Yan;LI Bing DOI: 10.7506/rlyj1001-8123-201304002 Meatballs with the addition of textured soy protein were enzymatically modified with transglutaminase for the purpose of quality improvement. One-factor-at-a-time method and response surface analysis were used to investigate the effects of various hydrolysis conditions on the quality of meatballs. Enzyme dose was found to be the most important hydrolysis conditions followed by temperature and time. The optimum hydrolysis conditions were determined to be hydrolysis at 53 ℃ for 122 min with an enzyme dose of 0.3%. The sensory score of the resulting modified meatballs was 22.5, which was increased by 0.8 compared with the control without modification. To sum up, transglutaminase is a useful tool to effectively improve the quality of textured soy protein meatballs and thus deserves development and application. 2013 Vol. 27 (4): 5-9 [Abstract] ( 161 ) 全文 ( 269 ) 10 Application of Edge Detection and Binarization for Beef Grading ZHANG Li;LI Yan-mei;SUN Bao-zhong;YU Qun-li DOI: 10.7506/rlyj1001-8123-201304003 Automatic eigenvalue estimation of beef ribeye cross-section images through image processing lays the foundation for automatic beef quality grading based on computer vision technique. Digital images of the carcass cross section between the sixth and seventh ribs were subjected to feature extraction and detection of characteristic parameters (ribeye area, fat area ratio, total muscle area ratio, average fat distribution, the roundness of ribeye area and ribeye muscle and fat colors) by edge detection and binarization based on Visual C ++ 6.0. Our results showed that larger ribeye areas had better roundness, higher chromatic values of muscle and fat and more uniform distribution of marbling, indicating better quality. On the contrary, lower-quality ribeyes had smaller areas, lower roundness values and chromatic values of muscle and fat and uneven distribution of marbling. The described design enables effective calculation of ribeye areas and characteristic parameters and consequent automatic identification of beef quality grades and can be an alternative to routine grading methods. 2013 Vol. 27 (4): 10-14 [Abstract] ( 112 ) 全文 ( 303 )        Processing Technology 15 Effect of Lotus Leaf Powder on the Quality of Pork Sausages HE Jing;YAO Zheng;WANG Lu;DU Qing-fei;CHEN Cong-gui DOI: 10.7506/rlyj1001-8123-201304004 The effects of lotus leaf powder on water-holding capacity, color, textural properties and sensory qualities of pork sausages were investigated. The results showed that the water-binding capacity and hardness of pork sausages were improved significantly, while L* and a* values were decreased evidently by the addition of lotus leaf powder (P＜0.05). No significant changes in texture, aroma, salty, astringency or taste were found when no more than 10% lotus leaf powder was added to pork sausages (P＞0.05). The proper addition level of lotus leaf powder in pork sausages was approximately 10%. 2013 Vol. 27 (4): 15-19 [Abstract] ( 131 ) 全文 ( 263 ) 20 Orthogonal Array Design for Formulation Optimization of a New Type of Nutritious Fastfood Sausage NIU Fei-fei;ZHENG Lin;SUN Meng-han;LI Zhong-yuan;ZHAO Dan-yang;ZHOU Ya-jun DOI: 10.7506/rlyj1001-8123-201304005 A new type of fastfood sausage was prepared from rice and several nutritious ingredients including vegetable, pork and egg. One-factor-at-a-time experiments were designed to study the effects of rice, shiitake, carrot and Chinese yam concentration, glutinous rice/japonica rice ratio and cooking time on sensory quality of fastfood sausages. Glutinous rice/ japonica rice ratio was identified as an important factor with optimum level of 1.5:1. The optimum amount of Chinese yam was 50%. The optimum amounts of rice, carrot and shiitake and cooking time were respectively 120%, 10%, 40% and 45 min as determined using orthogonal array design combined with facor analysis and range analysis. 2013 Vol. 27 (4): 20-23 [Abstract] ( 147 ) 全文 ( 349 ) 24 Preparation of Simulated Shark Fin from Tilapia Fish Tail ZHANG Xiong;DUAN Zhen-hua;JIN Qing;KANG Rui;LIU Yi-tong;LI Jing-yi DOI: 10.7506/rlyj1001-8123-201304006 Abstract：In the present study, an orthogona array design was employed to optimize different levels of alkali concentration, temperature, time and material-to-liquid ratio on how easily simulated fin is removed and its flexibility for the preparation of simulated shark fin from tilapia fish tail. The results obtained in this study illustrated that both acidic and alkaline conditions made it easy to prepare simulated shark fin. The optimum conditions for removing simulated shark fin from tilapia fish tail were established as follows: 45 ℃, a material-to-liquid ratio of 1:25 and 0.15 mol/L alkali, and the optimum softening conditions were 0.125 mol/L glacial acetic acid, 45 ℃ and 120 min. The product obtained under these conditions had very similar quality to commercial samples. 2013 Vol. 27 (4): 24-27 [Abstract] ( 137 ) 全文 ( 242 ) 28 Effect of Main Raw Materials on Gel Properties and Sensory Quality of Pork Balls ZHANG Gen-sheng;WEI Dong-shan;WANG Yue;DING Wan-ying DOI: 10.7506/rlyj1001-8123-201304007 This study investigated the effects of adding different amounts of the main raw materials corn starch, fat meat, soy protein isolate and water on some gel properties such as hardness, elasticity, cohesiveness, chewiness and cooking loss as well as sensory characteristics of pork balls. Texture analysis and sensory eveluation indicated that hardness, elasticity, cohesiveness and cooking loss of pork balls revealed significant variations depending upon the amount of corn starch added, and the maximum sensory score was obtained at a level of 22%. All other gel properties except cohesiveness were also evidently influenced by soy protein isolation addition, resulting in the maximum sensory score at 2.0%. The addition of different amounts of fat meat had a considerable impact on hardness, chewiness and cooking loss and pork balls with the addition of 30% fat meat scored highest in sensory evaluation. The gel properties impacted noticeably by the addition of different amounts of water were hardness, cohesiveness, chewiness and cooking loss and the maximum sensory score was found for pork balls with 35% water. 2013 Vol. 27 (4): 28-31 [Abstract] ( 169 ) 全文 ( 377 ) 32 Effect of Substitution Ratio of CaCl2 for NaCl on Qualities of Pork Jerky with Argy Wormwood WANG Lu;XU Zuo-zheng;ZHOU Yan-zi;FANG Hong-mei;CHEN Cong-gui DOI: 10.7506/rlyj1001-8123-201304008 The effect of different substitution ratios (0–40%) of CaCl2 for NaCl on color, Aw, pH and textural properties of pork jerky with argy wormwood (PJAW) was investigated. The results showed that color, Aw, pH, hardness and toughness of the pork jerky were significantly affected by partial substitution of NaCl (P＜0.05). In addition, this substitution could improve L* value and textural properties of PJAW, but had adverse effects on Aw and pH. The suitable substitution ratio was 30%, which could improve the comprehensive quality (based on color, Aw, pH and texture) of PJAW. 2013 Vol. 27 (4): 32-35 [Abstract] ( 135 ) 全文 ( 312 )        Analysis & Detection 36 Determination of PM2 5 Concentration and Hazardous Substances in Fumes from Roast Chicken Production SHI Jin-ming，PENG Zeng-qi*，ZHU Yi，WAN Ke-hui，YAO Yao，WANG Yuan， ZHANG Ya-wei，WANG Fu-long，HUI Teng，LI Jun-ke DOI: 10.7506/rlyj1001-8123-201304009 A large quantity of fumes may be generated as a result of frying during the production of roast chicken. PM2.5 and formaldehyde concentration in the fumes and the contents of the hazardous substances 3,4-benzypyrene and heterocyclic amines in the PM2.5 particles were determined. The maximum levels of PM2.5 and formaldehyde were detected to be 2440 μg/m3 and 0.270 mg/m3, which exhibited a 31.5-fold increase compared with China’s limit level 2 for air quality (75 μg/m3) and a 2.86-fold decrease compared with China’s atmospheric emission limit, respestively. The PM2.5 particles were detected to contain 18.35–30.68 μg/g 3,4-benzypyrene and 14.87–37.72 μg/g. 2013 Vol. 27 (4): 36-39 [Abstract] ( 135 ) 全文 ( 337 ) 40 Application of DNA Barcoding in Anti-Fraud Identification of Aquatic Products QIU De-yi;HU Jia;LIU De-xing;WEI Xiao-ya;LIU Guo-xiong;YUE Qiao-yun DOI: 10.7506/rlyj1001-8123-201304010 This paper reports the application of DNA barcoding techniques to identify whether or not the real species of insepction samples of import and export aquatic products such as fish is in accordance with the label discriptions. Genomic DNAs from aquatic products were extracted and amplified by PCR using the universal primer mitochondrial cytochrome C oxidase subunit Ⅰ (CO Ⅰ) gene. The amplified sequence was aligned with the corresponding ones published in the GenBank database and was submitted to the Barcode of Life Database (BOLD) for sequence analysis. Sixteen samples of aquatic products including fish and fishballs were detected by the proposed technique. One of them failed to be amplified by CO Ⅰ PCR whereas the species of the other 15 was successfully identified. Howoever, 31.25% of the identifed samples were not the same as described on their labels. As a rapid, simple and effective molecular identification technology, DNA barcoding can be directly applied to identify the species of meat products like fish. 2013 Vol. 27 (4): 40-43 [Abstract] ( 122 ) 全文 ( 475 )        Reviews 44 Recent Progress on Analytical Methods for Ractopamine in Foods of Animal Origin SHI Jing;WANG Yi-qian;WU Fu-ping;GUO Yang DOI: 10.7506/rlyj1001-8123-201304011 As a hormone additive, ractopamine can not only produce side effects in animals, but also affect consumer health. In recent years, there have been many reports on detectable levels of ractopamine in import and export animalderived food products. This review presents the recent progress on analytical techniques (including newly emerging ones) for ractopamine in animal-derived food, aimed at providing references for the determiantion and safety quality of ractopamine in animal-derived food. 2013 Vol. 27 (4): 44-47 [Abstract] ( 157 ) 全文 ( 670 )

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