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Quick Search     Adv Search 2013 Vol. 27, No. 7 Published: 2013-07-01 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Proteomic Analysis of Tengchong Snowcock Muscles in Yunnan LIAO Guo-zhou;WANG Gui-ying;CHENG Zhi-bin;JIA Jun-jing;GE Chang-rong DOI: 10.7506/rlyj1001-8123-201307001 Tengchong snowcock, with some unique genetic characteristics, such as white feather, black meat and bone, good meat quality and high disease resistance, is an indigenous chicken breed discovered in recent years in Tengchong county of Yunnan Province. In the present study, 140-day-old Tengchong snowcocks were chosen for comparative analysis of protein expression in thigh and breast muscles by two-dimensional gel electrophoresis (2-DE) as well as identification of the proteins with different expression levels in both muscles by peptide mass fingerprinting with matrix-assisted laser desorption ionization-time of flight-time of flight-mass spectrometry (MALDI-TOF/TOF MS). The 2-DE analysis displayed high-resolution clear protein spots distributed in the the range of pH 4.0 to 7.0, and 1421±34 and 1329 ± 25 spots were observed for thigh and breast muscles, respectively. The results of comparative analysis illustrated a significant difference in the expression levels of 110 spots in the 2-DE images of both muscles, of which 56 were highly expressed in thigh muscle while 54 in breast muscle. The protein spots were identified as lamin-A, phosphoglucomutase 1, beta-enolase, superoxide dismutase, creatine kinase M-type, glyoxylase 1, isoform 1 of tropomyosin alpha-1 chain, and some hypothetical proteins and uncharacterized proteins, respectively. 2013 Vol. 27 (7): 1-5 [Abstract] ( 112 ) 全文 ( 270 ) 6 Influence of L.plantarum and P.pentosaceus for Growing of Enterotoxigenic Staphylococcus aureus JU Rong-hui;HUANG Guang-xue;LUO Hong-xia;JIA Hong-liang;ZHANG Song-shan;LI Hai-peng;SUN Bao-zhong DOI: 10.7506/rlyj1001-8123-201307002 In the current study, the influence of pH and salt concentration in the culture medium and culture temperature on the growth of Staphylococcus aureus was examined. L. plantarum and P. pentosaceus were compared for their influence on the growth of enterotoxigenic and non-enterotoxigenic strains of Staphylococcus aureus. The results showed that L. plantarum and P. pentosaceus were both able to inhibit the growth of Staphylococcus aureus, and L. plantarum had a significantly stronger inhibitory effect than P. pentosaceus (P＜ 0.05). They exhibited a significantly better growth inhibitory effect on non-enterotoxigenic Staphylococcus aureus than enterotoxigenic Staphylococcus aureus (P＜ 0.05). 2013 Vol. 27 (7): 6-9 [Abstract] ( 154 ) 全文 ( 603 ) 10 Changes in Muscle Fiber Types during the Growth of Ujumqin Sheep XUE Bao-ling;WANG Shui-qing;ZHANG Dong-mei;BORJIGIN Gerelt DOI: 10.7506/rlyj1001-8123-201307003 Changes in muscle fiber types in M. biceps femoris of Ujumqin sheep at different moths of age were examined by histochemical staining. The aim of the experiment was to explore the changing regularity of muscle fiber types during the growth of Ujumqin sheep. The skeletal muscle was fixed in paraformaldehyde fixative solution and histological slides were prepared and incubated separately in acidic and alkaline incubation solutions, then washed with barbital sodium buffer and placed in (NH4)2S solution for further incubation. histological slides were dehydrated with gradient ethanol and finally mounted with neutral balsam prior to microscopic observation. Results showed that the percentage of type Ⅱa muscle fiber in the M. biceps femoris exhibited no significant difference between 3 and 6 months as well as between 12 and 18 months of age (P＞0.05) and the highest level was observed in the M. biceps femori of 12-year-old sheep. Type Ⅱb muscle fiber showed the highest percentage in the M. biceps femori of 18-year-old sheep, which, on the contrary, showed the lowest percentage of type Ⅰ muscle fiber. 2013 Vol. 27 (7): 10-13 [Abstract] ( 138 ) 全文 ( 247 )        Processing Technology 14 Optimization of Reaction Conditions for Beef Tenderization with Crude Protease from Actinidia arguta Fruit and Tenderization Mechanism WANG Hai-li;SUI Miao-miao;CUI Ming-xun;JIANG Cheng-zhe;MU Bai-de;LI Guan-hao DOI: 10.7506/rlyj1001-8123-201307004 This study investigated the extraction of crude protease from Actinidia arguta fruit and its tenderization effect on beef. The influence of enzyme dosage, temperature and time on beef tenderization was examined. An orthogonal array design involving 9 experiments of the three variables at three levels was applied to optimize the tenderization conditions of beef with the crude protease. The mechanism underlying this effect was elucidated by microscopic observation of structural changes. The specific activity of the crude protease from Actinidia arguta fruit was 2098 U/mg and it had a desired tenderization effect on beef by improving the shear force, cooking water loss and water-holding capacity. The best conditions for beef tenderization were found to be hydrolysis with 0.05% of the crude protease at 50 ℃ for 1.0 h. Temperature was the most important parameter for beef tenderization followed by enzyme dosage and time. Compared with non-treated beef, beef myofibrils treated by this method showed a smaller diameter, a larger density, a greater myofibrillar fragmentation index and broken Z line; in addition, the intermuscular space became broader, more materials existed in the interstitium and the sarcomere length was increased. As a result, beef was tenderized. 2013 Vol. 27 (7): 14-19 [Abstract] ( 153 ) 全文 ( 294 ) 20 Optimization by Response Surface Methodology of Infrared Radiation-Assisted Modification of Plasma Protein Powder for Enhanced Heat-Induced Gel Strength LING Yun-xiao;JIANG Chen;ZHENG Juan;CHENG Hai-long;WU Qi-yun;JIANG Shao-tong;CAI Ke-zhou DOI: 10.7506/rlyj1001-8123-201307005 In this study, infrared radiation was applied to initiate the Maillard reaction of plasma protein powder with maltodextrin which provides carbonyl groups to enhance the heat-induced gel strength of plasma protein powder. The effects of infrared radiation time, reaction temperature and maltodextrin concentration were investigated on the quality of plasma protein powder, as evaluated in terms of solubility, heat-induced gel strength and color parameters. The optimal conditions for infrared radiation-assisted Maillard reaction were determined by response surface methodology as 92 ℃, 17 min and 0.56% for reaction temperature, infrared radiation time and maltodextrin concentration, respectively. Under the optimized conditions, the heat-induced gel strength of modified plasma protein powder was 175.52 g/cm2, which showed a 1.56-fold increase when compared with the control group (68.57 g/cm2). 2013 Vol. 27 (7): 20-25 [Abstract] ( 121 ) 全文 ( 281 ) 26 Effect of Different Cooking Methods on the Quality of Chicken Soup DU Hua-ying;YE Hui;GAO Guo-qing;XU Ming-sheng DOI: 10.7506/rlyj1001-8123-201307006 Casserole, high pressure cooking, atmospheric pressure cooking were compared for their effect on the sensory quality, the contents of amino nitrogen and total nitrogen, pH and purine nucleotide content of black-bone chicken soup as a function of cooking time. The best sensory quality was obtained for chicken soup cooked for the same period of time using casserole, which was manifiested as the highest level of amino nitrogen and purine nucleotide but similar total nitrogen level to high pressure cooking. For each cooking method, the longest cooking time provided the best sensory quality and the highest contents of amino nitrogen, total nitrogen and purine nucleotide. The pH of chicken soup was not significantly affected by cooking time or method. This study demonstrated cooking in a casserole for 60 min to be the best way of cooking chicken soup. 2013 Vol. 27 (7): 26-29 [Abstract] ( 199 ) 全文 ( 914 )        Analysis & Detection 30 Nutritional Composition of Ujumqin Sheep Meat during Different Growth Stages LIANG Tu-ya;Erkigul;BORJIGIN Gerilt DOI: 10.7506/rlyj1001-8123-201307007 This study investigated the nutritional composition of different skeletal muscles (Bbiceps femoris, Longissimus dorsi and Triceps brachii) in grazing Ujumqin sheep at 1, 3, 6, 9, 12 and 18 months of age. For this, the contents of water, crude protein, fat and ash in the skeletal muscles were determined. The results showed that the contents of water and ash in sheep muscles significantly decreased with increasing age (P ＜ 0.05). A lower level of crude protein was detected in 3-month-old Ujumqin sheep, but no significant difference in crude protein content was found between older and younger Ujumqin sheep. Fat content was higher in the skeletal muscles of Ujumqin sheep aged 9 and 18 months but lower in those aged 3 and 12 months. These data suggest that fat content in Ujumqin sheep meat varies depending on age and seasonal environmental changes, whereas the contents of water, crude protein and ash remain relatively stable. Overall, little difference in the contents of ash or fat was observed among different skeletal muscles of Ujumqin sheep, although the significant differences in all nutritional indexes examined among the skeletal muscles were not regularly associated with the age of Ujumqin sheep. 2013 Vol. 27 (7): 30-34 [Abstract] ( 111 ) 全文 ( 394 ) 35 Quality Characteristics of Horse Meat from Different Anatomical Locations ZHAO Li-nan;REXIATI Dawulaiti;YANG Sui-xia;RUAN Chao-xia;BATUER Abulikemu DOI: 10.7506/rlyj1001-8123-201307008 After frozen storage(－18 ℃), muscles at different anatomical locations (shoulder muscle, gluteus and Longissimus dorsi) of Yili horse carcass were examined for chemical composition, pH, color parameters, tenderness, thawing drip loss, cooking loss, water holding capacity and collagen content. The results showed that the contents of moisture and crude fat, thawing drip loss, cooking loss and water holding capacity exhibited an extremely significant difference among muscles from the anatomical locations (P＜0.01) and pH and color parameters presented a significant difference (P＜0.05). The different anatomical locations had a great influence on the contents of moisture and crude fat, thawing drip loss, cooking loss and water holding capacity. Longissimus dorsi had the highest moisture content, and higher contents of crude fat and collagen and pH, but lower thawing drip loss, cooking loss and water holding capacity. Moreover, it displayed a bright red color and higher tenderness, indicating desired eating quality. 2013 Vol. 27 (7): 35-39 [Abstract] ( 151 ) 全文 ( 351 ) 40 Isolation and Identification of Lactic Acid Bacteria from Sour Meat and Sour Fish of Minor Nationalities in Guizhou Province ZHAN Jian-long;CHEN Yun;HUANG Lin-bo;CHE Pu;HU Ping DOI: 10.7506/rlyj1001-8123-201307009 A total of 14 strains of lactic acid bacteria were isolated from 7 samples of sour meat and sour fish popular with minor nationalities in Guizhou province by the traditional technique and identified based on 16S rRNA sequence analysis to belong to 9 species of the three genera Lactobacillus, Brochothrix and Lactococcus. Of these strains, 7 were Lactobacillus plantarum, Lactobacillus alimentarius, Lactobacillus sakei, Lactobacillus kimchi, Lactobacillus sakei subsp. carnosus, Lactobacillus graminis, Lactobacillus curvatus and Lactobacillus xsylosus, respectively. 2013 Vol. 27 (7): 40-43 [Abstract] ( 136 ) 全文 ( 341 ) 44 Volatile Flavor Compounds of Tujia Bacon ZHAO Bing;CHENG Xiao-yu;ZHANG Shun-liang;PAN Xiao-qian;QU Chao;QIAO Xiao-ling;WANG Shou-wei DOI: 10.7506/rlyj1001-8123-201307010 Tujia bacon, a traditional meat product of the Tujia Nationality, was analyzed by GC-MS for volatile flavor compounds. A total of 64 volatile flavor compounds were identified, including 12 acids (29.56%), which were mostly responsible for the flavor of Tujia bacon, ethyl acetate (9.58%), 12 phenolic compounds (15.91%), 10 acids (12.38%), 9 ketones (4.87%), 7 aldehydes (8.80%), 5 alcohols (22.18%) and 3 compounds containing sulfur or nitrogen (0.94%). These volatile compounds together gave rise to the unique and strong flavor of Tujia bacon. 2013 Vol. 27 (7): 44-47 [Abstract] ( 137 ) 全文 ( 557 )        Reviews 48 Research and Application of Superheated Steam in Prepared Meat Food Processing HU-Honghai;ZHANG-Hong;ZHANG-Xue DOI: 10.7506/rlyj1001-8123-201307011 This paper provides a systematic review of the recent progress on research and application of superheated steam in prepared meat foods in developed countries, such as Japan. Superheated steam has been widely used as a new thermal processing technology in prepared meat foods and other fields owing to its advantages such as shorter heating time, higher productivity, oil and salt reduction, inhibition of lipid oxidation, improving food texture, instantaneous surface sterilization, etc. 2013 Vol. 27 (7): 48-52 [Abstract] ( 202 ) 全文 ( 1154 ) 53 Quality Formation and Maintenance during Production of Prepared Meat Cuisines ZHANG Hong;HUANG Feng DOI: 10.7506/rlyj1001-8123-201307012 With the accelerated pace of urban and rural residents, prepared meat cuisines has gradually become a new bright spot in the meat consumption market. At present, Chinese prepared meat cuisines are mostly cooked by manual or workshop processing and the stability of product quality cannot be guaranteed. The lack of critical processing technology has become a serious constraint to the development of Chinese prepared meat cuisines. The key factors for quality formation and maintenance during the production of prepared meat cuisines are analyzed in this paper. This paper focus on comprehensive bacteria reduction, flavor formulation mechanism, flavor blending, modification and innovation for improved industrial adaptability of traditional technologies, vacuum and gas replacement packaging, bimodal variable temperature sterilization as well as their important roles in quality formation and maintenance of prepared meat cuisines. 2013 Vol. 27 (7): 53-57 [Abstract] ( 150 ) 全文 ( 582 ) 58 Application of Hurdle Technology for Quality Control and Cold Chain Management in Meat Processing Industry WANG Wei;ZHANG Jia-min;WANG Xin-hui;LI Xiang;TANG Ren-yong DOI: 10.7506/rlyj1001-8123-201307013 The hygiene, safety and quality of foods depend on the hurdles in their processing and storage. Most meat products have a pH greater than 5.2. Since food products with a water activity (aw) larger than 0.95 are apt to deteriorate or spoil, it is necessary to apply hurdle technology for cold chain management in food processing and storage, otherwise the hurdles such as aw, oxidation–reduction potential (Eh), competitive flora (c.f.) and preservatives may be inevitable, which are very unfavorable for the overall quality of food products. By contrast, safer products with better overall quality can be produced by using cold chain management as the main hurdle. Currently, there is extremely inadequate awareness about the important of this hurdle, causing the problem of guaranteeing food quality to be the key to an enterprise’s economic benefits and also to be an important potential food safety hazard. This paper focuses on a review of the fundamental principle of hurdle technology and its application for cold chain management in the meat processing industry, which will be helpful to enhance peoples’ awareness about the vital role of hurdle technology and particularly cold chain management in improving the quality and safety of meat products and promote their application in the meat processing industry. 2013 Vol. 27 (7): 58-61 [Abstract] ( 126 ) 全文 ( 489 )

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