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Quick Search     Adv Search 2013 Vol. 27, No. 6 Published: 2013-06-01 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Correlation Analysis between Calpains and Tenderness Indexes during Postmortem Aging of Yak Meat SHI Xi-xiong;YU Qun-li;DANG Xin DOI: 10.7506/rlyj1001-8123-201306001 Longissimus dorsi muscles of ten yaks from the south part of Gansu province were tested for myofibril fragmentation index (MFI), shear force, muscle fiber diameter and the activities of calpains (μ-calpain, m-calpain and calpastatin) during 8 d of postmortem aging. Furthermore, the calpain activities were analyzed for correlation with MFI, shear force and muscle fiber diameter. The results showed that each calpain activity was positively correlated with shear force and muscle fiber diameter, but negatively correlated with MFI; a significant correlation with MFI was observed for μ-calpain and calpastatin (P＜0.05). Therefore, the changes in calpain activity may cause in the increase in MFI, weaken myofibrils and tenderize meat and μ-calpain seems to mainly contribute to tenderizing yak meat. 2013 Vol. 27 (6): 1-4 [Abstract] ( 145 ) 全文 ( 274 ) 5 Antioxidant Activity in vitro of Peptide Fractions Extracted from Jinhua Ham ZHU Chao-zhi;ZHANG Wan-gang;XU Xing-lian;ZHOU Guang-hong DOI: 10.7506/rlyj1001-8123-201306002 Endogenous proteolysis generates a large number of peptides of different chain length during the long ripening period of Jinhua ham, some of which have potent antioxidant activity. In the present study, crude peptides were extracted from Jinhua ham and evaluated for antioxidant activity by radical scavenging, metal ion chelating, anti-lipid peroxidation, anti-protein oxidation assays with BHT and GSH as controls. Results showed that the crude peptide extract from Jinhua ham had concentration dependent antioxidant activity; the hydroxyl radical scavenging capacity was 90% at 1.5 mg/mL, and the DPPH radical capacity (as high as 95%) at 5 mg/mL was comparable to that of BHT and GSH. In addition, the crude peptides had much higher metal ion chelating activity than both antioxidants, at 4 mg/mL had similar anti-lipid peroxidation activity to BHT and GSH, and presented an inhibitory effect on protein oxidation. In conclusion, the crude peptides extracted from Jinhua ham have similar antioxidant activity to BHT and GSH. 2013 Vol. 27 (6): 5-9 [Abstract] ( 116 ) 全文 ( 296 ) 10 Muscle Fiber Characteristics of Beef Samples of Yanbian Yellow Cattle from Different Quality Grades YI Qing-yan;DONG Yu-ying;LI Guan-hao;LIU Xiao-xiao;LIANG Cheng-yun DOI: 10.7506/rlyj1001-8123-201306003 The shear force and muscle fiber characteristics as well as correlation between both of ribeyes of 36-month-old Yanbian yellow cattle were analyzed. The results obtained showed that the shear force of beef ribeye exhibited an overall downward trend with postmortem aging time, and was affected by both aging time and quality grade significantly (P＜0.05). Moreover, with prolonged aging time, the muscle fiber density and myofibril fragmentation index (MFI) were increased, while muscle fiber area and diameter were reduced, thereby improving the tenderness. Both aging time and quality grade had a significant impact on muscle fiber characteristics (P＜0.05). Various quality grades were ranked in decreasing order of tenderness: prime 1+ ＞ 1st choice ＞ 2nd choice ＞ ordinary, indicating that beef tenderness can be improved by aging and the higher quality grade, the better tenderness. 2013 Vol. 27 (6): 10-13 [Abstract] ( 124 ) 全文 ( 453 )        Processing Technology 14 Technology Optimization of Air-drying and Ripening for Langshan Chicken LIU Yang;ZANG Ming-wu;ZHANG Ying-yang DOI: 10.7506/rlyj1001-8123-201306004 In this study, Lanshan chicken, a local breed in Nantong, Jiangsu province, was used to produce dry-cured chicken. Box-Behnken experimental design was applied to investigate the effects of initial air-drying temperature, drying time and salt amount on physiochemical properties and proteolysis of dry-cured chicken. Based on the models established, there was a significant positive correlation between the overall sensory quality of dry-cured chicken and each process condition (P＜0.05). The optimal conditions to produce dry-cured chicken were addition of 2.6% by weight of salt and air-drying at 12.5 ℃ for 93 h as demonstrated by regression analysis, yielding maximum overall sensory score of 92, a total free amino acid content of 1.54 mg/100 g, a proteolysis index of 10.33%, a water content of 58.42%, a shear force of 3.62 kg/cm2, and a salt content of 3.87%. 2013 Vol. 27 (6): 14-18 [Abstract] ( 120 ) 全文 ( 216 )        Analysis & Detection 19 Determination of 8 Red Pigments in Sausage by Ultrasonic Extraction-Liquid Chromatography Tandem Mass Spectrometry ZHOU Fa-dong;LIU Xian-jun;LAI Chuang-ye;LIU Ben-fa DOI: 10.7506/rlyj1001-8123-201306005 An analytical method for the determination of 8 red pigment (rhodamine B, allura red, sudan Ⅰ, sudan Ⅱ, sudan Ⅲ, sudan Ⅳ, ponceau 4R and amaranth) residues in sausage was presented by high performance liquid chromatographymass spectrometry/mass spectrometry (HPLC-MS/MS) after ultrasonic extraction. Samples were extracted with acetonitrile and diluted with water. Chromatographic separation was performed under gradient elution mode with a mobile phase made up of water and acetonitrile. MS/MS analysis was carried out with positive-ion electrospray ionization (ESI) under multiple reaction monitoring (MRM) mode. The recovery rates of the HPLC-MS/MS method ranged between 81.2% and 108.9%, with relative standard deviation (RSD) between 4.2% and 13.2%. These data suggest this method to be accurate and provide low RSD and reliable results. 2013 Vol. 27 (6): 19-21 [Abstract] ( 121 ) 全文 ( 265 ) 22 Analysis of Nutritional Components and Active Components in Cervus elaphus kansuensis Meat ZHANG Ai-ping;XIE Zong-ping;LI Jun-lan;GUO Zhao-bin;YU Qun-li DOI: 10.7506/rlyj1001-8123-201306006 Healthy, adult, pasture-raised Cervus elaphus kansuensis ere slaughtered and Longissimus dorsi samples were taken for the measurement of nutritional components and active components by routine methods. The results showed that the Longissimus dorsi of Cervus elaphus kansuensis contained 72.88 g of water, 27.49 g of protein, 2.13 g of fat, 1.09 g of ash, 14.96 mg of Fe, 0.84 mg of Zn, 0.199 mg of Cu, 1.22 μg of Se, and 15.72 mg of P per 100 g. The total amino acid content was 81.08% with the essential amino acids together accounting for 38.87% of the total amino acids. Additionally, the levels of SOD, estradiol, testosterone and growth hormone were detected to be 63.42 U/mg, 157.88 pg/mL, 0.78 ng/mL and 0.76 ng/mL, respectively. These data demonstrate that the meat of Cervus elaphus kansuensis has good quality characteristics such as high protein, low fat, abundant minerals and a full range of amino acids in large quantities, and also contain some active substances, indicating high nutritional and nourishing value for the human body as an excellent source of animal-derived food. 2013 Vol. 27 (6): 22-24 [Abstract] ( 128 ) 全文 ( 339 )        Package & Storage 25 Predictive Modeling of the Shelf Life of Spiced Beef LU Jun-yi;LUO Rui-ming;LIU Ying-ying;HU Cong DOI: 10.7506/rlyj1001-8123-201306007 Total plate count (TPC) can reflect the spoilage condition of spiced beef. In this study, bacterial growth models which describe TPC in spiced beef at constant temperatures and a predictive model for the shelf life of spiced beef were established. Commercial spiced beef samples were stored at 4, 7 or 10 ℃ and measured for TPC changes during storage. The primary growth models established in this study indicated a goodness of fit above 95%, and the secondary square root model showed a good linear relationship between temperature and growth rate with R2 of 0.998 and residual error fluctuating about zero. Moreover the shelf life prediction model was also validated. 2013 Vol. 27 (6): 25-28 [Abstract] ( 132 ) 全文 ( 276 ) 29 Effect of Grapefruit Seed Extract in Preserving Meat Quality of Yanbian Yellow Cattle JIN Hai-li;WANG Hai-li;LIANG Cheng-yun;SUI Miao-miao;JUNG Kwuang-ho;LI Guan-hao DOI: 10.7506/rlyj1001-8123-201306008 The aim of this study was to evaluate the effect of treatment with different concentrations (0.05%, 0.10% and 0.15%) of grapefruit seed extract (GSE) on sensory quality, physicochemical and microbial indicators of meat samples from Yanbian yellow cattle during chilled storage. GSE was highly effective in preserving the meat quality of Yanbian yellow cattle. The shelf life of the GSE treatment groups was extended by 2 to 4 d compared with the control group, and the best preservation effect was observed when GSE concentration was 0.10%. 2013 Vol. 27 (6): 29-32 [Abstract] ( 141 ) 全文 ( 330 )        Reviews 33 A Review of the Effect of High Hydrostatic Pressure Processing on Tissues and Main Chemical Components of Meat and Meat Products YANG Hui-juan;ZOU Yu-feng;XU Xing-lian;ZHOU Guang-hong DOI: 10.7506/rlyj1001-8123-201306009 High hydrostatic pressure (HPP) processing, as an attractive non-thermal technology, can not only inhibit microorganism contamination and enzyme activities with no effects on flavor compounds, color and other characteristics of meat and meat products, but also can make contributions to improving the texture, water- and oil-binding characteristics of new products, such as low-temperature gel meat products for a dysphagia diet, by causing conformational changes of functional muscle proteins. This article describes the principle of HHP as well as its effect on tissues (muscle tissues, connective tissues and fat tissues) and chemical components (water and proteins) of meat and meat products. This paper will provide useful guidelines for potential applications of HPP in the meat industry. 2013 Vol. 27 (6): 33-38 [Abstract] ( 163 ) 全文 ( 556 ) 39 Formation Mechanism, Detection and Control of Biogenic Amines in Traditional Fermented Meat Products WANG Yong-li;LI Feng;CHEN Xiao;LI Liang-hao;ZHANG Jian-hao DOI: 10.7506/rlyj1001-8123-201306010 Biogenic amines which are present in a wide of animals, plants and microorganisms, are essential for many physiological functions. However, the excessive accumulation of biogenic amines would lead to some potential health risks. Extensive investigations have been conducted in order to illustrate the formation mechanism of biogenic amines in meat products in the past decades. This paper summarizes the research progress in the production conditions of biogenic amines in traditional fermented meat products, microorganism involved in biogenic amines accumulation and biological control over their formation. These illustrations will contribute to our theoretical understanding of the accumulation mechanism of biogenic amines in foods, and provide more knowledge for biological control over the formation of biogenic amines in traditionally Chinese fermented meat products while effectively reducing food safety risks. 2013 Vol. 27 (6): 39-43 [Abstract] ( 141 ) 全文 ( 1920 ) 44 Recent Progress on Application of Exogenous Proteases for Beef Tenderization NIE Yuan-yang;LI Lu;WEN Wen-ting;XIA Bai-xue;SUN Qun DOI: 10.7506/rlyj1001-8123-201306011 Beef tenderness is both an important indicator of meat quality assessment and the most commonly used indicator to evaluate consumer acceptance. Exogenous proteases have attracted considerable interest from the meat processing industry and have been widely used to tenderize beef due to simple operation, low requirements and high efficacy in improving beef quality as well as soft mouth feel, good palatability and high juiciness and high chewiness of tenderized beef. This paper focuses on the mechanism for the tenderization of beef by exogenous proteases and the recent progress on this application, which will provide guidelines for beef tenderization. 2013 Vol. 27 (6): 44-48 [Abstract] ( 161 ) 全文 ( 668 )

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