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Quick Search     Adv Search 2013 Vol. 27, No. 5 Published: 2013-05-01 Reviews Basic Research Analysis & Detection        Basic Research 1 Establishment and Validation of Predictive Model of Brochothrix thermosphacta from Grass Carp Fish Fillet SONG Zhi-qiang;LIU Chao-qun;HOU Wen-fu DOI: 10.7506/rlyj1001-8123-201305001 The present work aimed to characterize the growth of Brochothrix thermosphacta and establish predictive models in grass carp fish fillet at different temperatures (5, 10, 15 ℃ and 20 ℃). Predictive growth curves were fitted by using Gompertz model, which showed good coincidence with the actual ones. The relationships between temperature and μmax or Lag time were well described by Belehradek model. The developed first-order models were validated by calculating average accuracy factors (AF) and bias factors (BF), and both were close to 1 and ranged between 0.7 and 1.1, respectively. F statistical analysis was used to validate the second-order models established in this study, and P values smaller than were obtained. Accordingly, the proposed predictive models could accurately describe the growth of Brochothrix thermosphacta in grass carp fish fillet. 2013 Vol. 27 (5): 1-4 [Abstract] ( 109 ) 全文 ( 314 ) 5 Predictive Modelling of Quality Changes and Pseudomonas Growth during Chilled Storage of Mutton LIU Ying-ying;LUO Rui-ming;LU Jun-yi;HU Cong DOI: 10.7506/rlyj1001-8123-201303002 The relationships between microbial and physiochemical properties for chilled mutton were investigated and predictive models for the growth of the major pathogenic bacteria Pseudomonas were established. Total bacterial colony, pH, total volatile basic nitrogen (TVB-N) and Pseudomonas count were measured during chilled storage of mutton at 4 ℃. The results showed that pH initially rose and then fell, TVB-N increased slowly at the early stage of storage and rapidly at the later stage. Gompertz models and square-root models describing the growth of Pseudomonas at 4, 7, 10, 15 ℃ and 20 ℃ were fitted with Matlab 7.0 software. The growth models at 4 ℃ and 10 ℃ were valiated. Accuracy was observed within 20%, indicating good prediction capability. 2013 Vol. 27 (5): 5-9 [Abstract] ( 100 ) 全文 ( 308 )        Analysis & Detection 10 Nutritional Characteristics of Meat from Yushan Black Pig LI Rui-li;HU Li-fang;TANG Shu-sheng;LU Wen-ying;LI Xiao-guang;PENG Gui-fu;LUO Lin-guang DOI: 10.7506/rlyj1001-8123-201303003 The aim of this study was nutritional assessment of intramuscular fat (IMF), amino acid, inosinic acid (IMP), fatty acid profile of Longissimus dorsi muscles and fatty acid profile of back fat from Yushan black pigs (n = 9). The results showed that, 17 kinds of amino acids were together 19.16% in Longissimus dorsi muscles with delicious amino acids and essential amino acids accounting for 38.96% and 44.78%, respectively. Moreover, strong umami taste and high protein bioavailability were found. Amino acid scoring showed good balance of essential amino acids and good absorbability in the human body. The contents of IMF and IMP were 6.62% and 2.99%, respectively, which contibuted to desired tenderness and juiciness of pork from Yushan black pigs. Furthremore, both Longissimus dorsi muscles and back fat from Yushan black pigs indicated high precentages of unsaturated fatty acids; linoleic acid and linolenic acid were 12.73% and 0.86% in Longissimus dorsi muscles, respectively, suggesting high nutirtional value. 2013 Vol. 27 (5): 10-13 [Abstract] ( 113 ) 全文 ( 415 ) 14 Determination of Methylmercury in Meat Products by GC-MS DING Hong-mei;ZHU Yun;ZHANG Xia;CHEN Dan-dan DOI: 10.7506/rlyj1001-8123-201303004 This paper presents a gas chromatographic (GC) method method to determine methylmercury in meat products. Samples were extracted by sonication with hydrochloric acid, and the resulting extract was then salted out by the addition of sodium chloride and further extracted with benzene so as to separate methylmercury prior to detection with an electron capture detector (ECD). The limit of detection of the presented method was 0.01 mg/kg, and average spike recoveries ranged from 86.4% to 98.9% with relative standard deviations of 1.31% to 3.99%. This method was rapid, simple and sensitive. 2013 Vol. 27 (5): 14-16 [Abstract] ( 109 ) 全文 ( 271 ) 17 LF-NMR Studies of Variations of Different Water States during Controlled Freezing Point Storage of Beef XU Qian;ZHU Qiu-jin;YE Chun;WANG Wen-xiu DOI: 10.7506/rlyj1001-8123-201303005 The aim of this study to apply low field NMR to investigate regular variations of different relaxation parameters of water in vacuum packaged beef and non-vacuum packaged beef during controlled freezing point storage. NMR relaxation data indicated that there were three different types of water in fresh beef, namely bound water, free water and immobilized water with relaxation times of T21, T22 and T23 (x-axis), respectively. Correlation anaysis of three relaxation parameters and meat quality indices was conducted by measuring pearson correlation coefficients. Our results showed that the correlations between the studied relaxation parameters and meat quality indices were strong in non-vacuum packaged beef but not strong in acuum packaged beef. Free water had the biggest influce on meat quality during controlled freezing point storage of beef. The relaxation parameter of free water may hold great promise for potential applications to study quality indices of nonvacuum packaged beef. 2013 Vol. 27 (5): 17-21 [Abstract] ( 119 ) 全文 ( 520 )        Reviews 22 A Review on Recent Applications of Citrus Byproducts in Emulsion-Type Sausages SHAN Bing;LI Xing-min;ZHANG Hao;ZHEN Shao-bo;LI Bao-zhen;REN Fa-zheng DOI: 10.7506/rlyj1001-8123-201303006 Emulsion-type sausages are of fairly homogeneous texture upon heat denaturation of the finely comminuted mixture of muscle proteins and fat particles. Emulsion-type sausages are characteristic of high fat and calories. Water and oil exuding of emulsion-type sausages have always been a practical quality problem for many manufacturers. Citrus byproducts with enriched diet fiber such as pectins have been widely researched in recent years for its technological and functional benefits to emulsion-type sausages. This article reviews recent applications of citrus by-products in emulsion-type sausages aiming to provide some guidelines to improve the quality of meat products with citrus by-products. 2013 Vol. 27 (5): 22-25 [Abstract] ( 118 ) 全文 ( 358 ) 26 Recent Applications of RFID in Livestock Traceability System L(U) Yin-run;ZHENG Li-min DOI: 10.7506/rlyj1001-8123-201303007 Traceability system is an important approach to ensure the quality and safety of animal products. Radio Frequency Identification (RFID) technology being used as the individual identification in livestock traceability system has become a trend. This paper describes the importance and necessity of building livestock traceability system using RFID technology for food safety issues. Meanwhile, this paper outlines the basic principles and features of RFID technology and major technical indicators used in livestock traceability system, reviews the construction and implementation of livestock traceability system in developed countries and regions, compares the current development and applications in China and other counties and summarizes recent applications of computer, network communication, automation and other technologies in traceability system. In the light of problems facing the development of traceability system such as immature technologies, imperfect regualtions, low automation and the current situation, directions for improvement and future trends in RFID development are put forward aiming at providing guidelines to construct RFID based traceability system for livestock and livestock product suitable for China’s national conditions. 2013 Vol. 27 (5): 26-30 [Abstract] ( 108 ) 全文 ( 318 ) 31 Comparative Analysis of Quality Characteristics of Beef from Chinese Cultivated Breeds LANG Yu-miao;SHA Kun;LI Hai-peng;SUN Bao-zhong;ZHOU Nan;LIU Fei;DANG Xin DOI: 10.7506/rlyj1001-8123-201303008 Cultivated breeds play an important role in China’s beef cattle industry. However, information is lacking concerning beef quality characteristics of Chinese cultivated cattle breeds, which can provide a useful guideline for breeding and reasonable exploitation of cattle and quality assurance of beef. This review points out poor beef quality of Chinese cultivated cattle breeds. In light of the current situation of beef production and development trends of the beef industry, we suggest that the consumption structure and direction of beef should be taken into consideration in cattle breeding and market analysis of breeds from a viewpoint of beef quality and PACCP (palatability assurance critical control point) should be done to ensure beef quality. 2013 Vol. 27 (5): 31-35 [Abstract] ( 98 ) 全文 ( 550 ) 36 Creation of Food Safety System for Whole Meat Industry Chain ZHANG Zhi-gang DOI: 10.7506/rlyj1001-8123-201303009 In recent years, successive ourbreaks of food safety incidents have seriously damaged consumers’ confidence and trust in food safety. Thus, it is high time to improve standards of food safety and quality, especially for meat products. In line with the scientific concept and requiements of food safety from farm to table, this paper elaborates how to creat a food safety system for the whole meat industry chain involving feed production, animal farming, slaughtering, processing, circulation and product tracing to ensure food quality and safety. 2013 Vol. 27 (5): 36-39 [Abstract] ( 153 ) 全文 ( 453 ) 40 Formation Mechanism and Countermeasures of Trans Fatty Acids in Traditional Smoked Fish WANG Yuan，HUI Teng，ZHAO Ya-nan，LIU Biao，ZHANG Lu，SHI Jin-ming，RUI Lu-ming，GUO Xiu-yun DOI: 10.7506/rlyj1001-8123-201303010 Frying is commonly used for the production of smoked fish. However it partially contributes to the formation of trans fatty acids in traditional smoked fish. This paper describes health hazards of trans fatty acids and explore the effect of the frying process on the formation of trans fatty acids as well as countermeasures. At last, a green manufacture technology for non-fried smoked fish is presented as a promising alternative to the traditional frying process for industrial and safe production of smoked fish. 2013 Vol. 27 (5): 40-44 [Abstract] ( 144 ) 全文 ( 467 )

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