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Quick Search     Adv Search 2013 Vol. 27, No. 8 Published: 2013-08-01 Reviews Basic Research Processing Technology        Basic Research 1 Physico-chemical Property of Yunnan Dry-Cured Beef during the Static Curing Process HE Fan;WANG Zhen-yu;CHEN Li-juan;RAO Wei-li;LIAO Guo-zhou;ZHANG De-quan DOI: 10.7506/rlyj1001-8123-201308001 In this study, Yunnan dry-cured beef was made from yak Longissimus dorsi muscles by a static curing method. Internal and external moisture content, salt content, color and protein content as well as protein and fat oxidation were investigated at different times during the static curing process. The results showed that the levels of both external and internal moisture content gradually declined as the curing process proceeded, but salt content presented an increase followed by a decrease. No significant change was observed for both external and internal L* values (P ＞ 0.05), while both a* and b* dropped during the first three days, and then increased until reaching the maximum on the 20th day, followed by a slow decrease and a significant difference existed between the external and internal values (P ＜ 0.05). Beef protein content was elevated gradually due to water evaporation, with no significant difference between the external and internal levels (P ＞ 0.05). Protein and fat oxidation occurred during the curing process, which interacted with each other; the extent of protein oxidation increased initially and then decreased, and the level of fat oxidation increased to 0.55 nmol/mg, followed by a gradual decrease. In conclusion, beef muscle components exhibited balanced alternations during the static curing process and 30-d curing was helpful to control oxidation. 2013 Vol. 27 (8): 1-4 [Abstract] ( 157 ) 全文 ( 294 ) 5 Antioxidant Activity and Functional Properties of Protein Hydrolysates from Cod (Gadus macrocephalus) and Spanish Mackerel (Scomberomorus commersoni) Meat SHI Ce;HAN Feng-feng;LIU Peng;XU Ping;LUO Yong-kang DOI: 10.7506/rlyj1001-8123-201308002 The impact of degree of hydrolysis and hydrolysis time of cod (Gadus macrocephalus) and Spanish mackerel (Scomberomorus commersoni) meat by flavourzyme and measurement medium pH was examined on functional properties and antioxidant activity of fish protein hydrolysates. Prolonged hydrolysis time resulted in a gradual increase in degree of hydrolysis (DH) and ferrous ion-chelating capacity but a gradual decrease in DPPH radical scavenging activity in protein hydrolysates of both fish species. At the investigated pH values (4 and 7), both the fish protein hydrolysates possessed good solubility and thermal stability. Spanish mackerel hydrolysates exhibited significantly higher DH, solubility, thermal stability and ferrous ion-chelating capacity than cod hydrolysates. 2013 Vol. 27 (8): 5-7 [Abstract] ( 173 ) 全文 ( 499 )        Processing Technology 8 Effect of Ammonium Hydroxide Treatment on Physicochemical Properties of Yak Meat SHI Zhi-jia;ZANG Ming-wu;L(U) Yu DOI: 10.7506/rlyj1001-8123-201308003 This study was performed to investigate the effect of ammonium hydroxide (AH) treatment and its synergistic effect with tumbling on pH value, tenderness, collagen solubility, centrifugation loss and cooking yield of yak meat. In the presence of AH, pH, cooking yield and collagen solubility of yak meat were significantly increased, while centrifugation loss and Warner-Bratzler shear force (WBSF) were reduced. Furthermore, tumbling could enhance the tenderizing effect of AH on yak meat. 2013 Vol. 27 (8): 8-10 [Abstract] ( 174 ) 全文 ( 507 ) 11 Effects of Process Parameters and of Marinade Composition on Sensory Quality and Shelf Life of Ginger Duck YU Mi-hua;ZHANG Zhi-gang;HU Tao;LIU Shu-yu;LI Yuan-hui;SHI Lei DOI: 10.7506/rlyj1001-8123-201308004 In this study, the effects of main process parameters and marinade composition were investigated on the sensory quality and shelf life of ginger duck. Degutted duck carcasses were marinated in 8% salt water containing 0.4% double sodium acetate as a preservative and 0.2% rosemary extract, dried at 44 ℃ for 4 h, packaged in PVDC bags, and finally sterilized under the conditions of 20min–30min–20min/116 ℃ and 0.15 MPa. Ginger duck developed in this study had good sensory quality and could be preserved for 6 months at room temperature. 2013 Vol. 27 (8): 11-15 [Abstract] ( 217 ) 全文 ( 320 ) 16 Effect of Exogenous Protease Enzymes on the Flavor of Guizhou Bacon ZHU Jian-jun;WANG Xiao-yu;HU Ping;SONG Zhu-yu DOI: 10.7506/rlyj1001-8123-201308005 During the production process of Guizhou bacon, papain and neutral protease were added by injecting the enzymes dissolved in brine solution into pork to facilitate proteolysis and thus the formation of flavor compounds. The optimum conditions for enzymatic treatment of pork were determined as 0.001% papain, 0.001% neutral protease, 4% salt and 48 h. After the treatment, the contents of non-protein nitrogen (NPN), amino nitrogen (AN) and volatile basic nitrogen (TVBN) were increased and more free amino acids (FAA) were found in higher amounts compared with the control sample. GC-MS analysis indicated that 65 volatile flavor compounds were identified in the treated sample compared to 55 in the nontreated control. In addition, more volatile flavor compounds except hydrocarbons or carbonyl compounds were found in the treated sample, which was richer in hydrocarbons, alcohols and phenols but less rich in esters. 2013 Vol. 27 (8): 16-20 [Abstract] ( 145 ) 全文 ( 304 ) 21 Effects of Green Tea Extract, Sodium Nitrite and Their Combination on Texture in Italian Fermented Sausage ZHANG Xin-liang;LIN Yu-hai;ZHOU Guang-hong DOI: 10.7506/rlyj1001-8123-201308006 This study was made to investigate the effects of green tea extract (GTE) and sodium nitrite (NT), used singly or in combination on texture characteristics of Italian fermented sausage during production and storage. The individual and combined effects of GTE and NT were considerable on hardness, gumminess and chewiness but slight on springiness, cohesiveness and resilience. GTE exerted a reducing effect on sausage hardness, gumminess and chewiness throughout both processes, and the texture parameters exhibited a decrease followed by an increase upon addition of NT. However, all these texture parameters showed an upward trend when GTE and NT were used in combination. 2013 Vol. 27 (8): 21-24 [Abstract] ( 222 ) 全文 ( 228 )        Reviews 25 Relationship of Muscle Fiber Types with Physiological Metabolism, Growth Performance and Meat Quality ZHANG Li;SUN Bao-zhong DOI: 10.7506/rlyj1001-8123-201308007 Muscle fiber types as well as their characteristics and typing systems are described in this paper. Meanwhile, the relationship between muscle fiber types and metabolic regulation pathways is also explained. The association between muscle fiber types and growth performance of meat animals is analyzed, as well as the mechanism underlying the influence of muscle fiber type composition on meat quality. It is suggested that a comprehensive multi-factor analysis system should be built in order to investigate regulatory pathways of muscle fibers on meat quality. 2013 Vol. 27 (8): 25-30 [Abstract] ( 172 ) 全文 ( 571 ) 31 Recent Progress in Understanding the Formation Mechanism of Harman and Norharman in Cooked Meat Products during Processing PAN Han;WANG Zhen-yu;GUO Hai-tao;NI Na;ZHANG De-quan DOI: 10.7506/rlyj1001-8123-201308008 1-Methyl-9H-pyrido[3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) are two heterocyclic β-carbolines with potential toxicological activity that appear in processed meat products. They are formed by the pyrolysis of amino acids at high temperatures. The formation mechanisms of harman and norharman in processed meat products are summarized in this review, with emphasis on describing the effect of different cooking methods on their formation and as well as their precursors and inhibitors. In conclusion, this paper will hopefully provide a basis for the development of innovative cooking technologies and healthy meat products. 2013 Vol. 27 (8): 31-34 [Abstract] ( 160 ) 全文 ( 387 ) 35 A Review of Technologies for Processing and Utilization of Tuna DUAN Zhen-hua;WANG Su-hua DOI: 10.7506/rlyj1001-8123-201308009 Tuna is an important marine food source and consumed mostly in Japan, Europe and the United States. In China, with the improvement of people’s standards of living, deep-sea fish species such as tuna become popular with consumers and have been served on Chinese dining tables. Currently, China is still backward in tuna processing and utilization. This paper reviews the current situation of research on tuna processing and utilization such as characterization of nutritive value and meat quality traits, freezing, ultra-high pressure processing, canned tuna production, tuna floss production, extraction of natural ingredients from tuna including oligo-peptide, polyunsaturated fatty acids and fish oil, and control of histamine formation during processing and storage. Moreover, future directions in tuna processing and utilization are discussed. This paper may contribute to promote technological progress in this field. 2013 Vol. 27 (8): 35-38 [Abstract] ( 187 ) 全文 ( 533 ) 39 Advances in Safety and Hygiene Control and Preservation Technologies for Chilled Meat ZHANG Dong-yi;WU Shuang;CHEN Tao DOI: 10.7506/rlyj1001-8123-201308010 In recent years, as chilled meat has seen widespread consumption, prolongation of its shelf life has become a key technology. At present, the combined use of several traditional technologies is mostly available to prolong the shelf life of chilled meat, together with some new preservation technologies. This paper focuses on describing common preservation technologies and safety and hygiene control of chilled meat, in the hope of providing useful references for researchers and manufacturers. 2013 Vol. 27 (8): 39-43 [Abstract] ( 195 ) 全文 ( 289 )

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