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Quick Search     Adv Search 2013 Vol. 27, No. 9 Published: 2013-09-01 Reviews Package & Storage Analysis & Detection Processing Technology        Processing Technology 1 Optimization of Enzymatic Preparation of Antioxidant Peptide from Porcine Hemoglobin KONG Zhuo-shu;LIU Hai-jie;CHENG Xiao-yu;ZHANG Shun-liang;PAN Xiao-qian DOI: 10.7506/rlyj1001-8123-201309001 The enzymatic preparation of antioxidant peptides from porcine hemoglobin was studied. The effects of enzymatic hydrolysis time, enzyme/substrate ratio, and different proteases on the degree of hydrolysis (DH) and reducing power (RP) of antioxidant peptides were examined. Finally, the optimum enzyme and hydrolysis conditions for preparing antioxidant peptides were established. Pepsin was the best among seven proteases tested as evaluated by both DH and RP of antioxidant peptides. The combined use of pepsin with trypsin increased the DH by 11.83% compared with its single use without leading to a significant difference in the RP. Employing response surface methodology, the optimum hydrolysis conditions using pepsin alone were determined as follows: hydrolysis temperature of 37.31 ℃, initial pH 1.95 and enzyme/substrate ratio of 3526.74 U/g. The resulting hydrolysate was decolorized by adding 0.3% of activated charcoal and incubating at 70 ℃ for 1 h. Under this condition, the decolorization efficiency was 85.69% and the protein loss was about 20.32%. 2013 Vol. 27 (9): 1-6 [Abstract] ( 132 ) 全文 ( 249 ) 7 Impact of Different Types of Starches on the Quality of Brined Ham YANG Bo-bing;HAN Yan-qing;Li Jing-jun;ZENG Xian-ming;XU Bao-cai;DAI Rui-tong;LI Xing-min DOI: 10.7506/rlyj1001-8123-201309002 An investigation into the effects of different starches on quality characteristics of brined ham prepared mainly by pork was carried out to find a new approach to improving the water-binding capacity, oil-binding capacity and eating quality of brined ham. The results showed that among 6 different types of starches, individual addition of native corn starch provided brined ham with the weakest water-binding capacity and oil-binding capacity. The best water-binding capacity and oil-binding capacity were observed in brined ham with the addition of acetylated cassava distarch adipate and complex starch C. Complex starch C indicated the best improvement on the texture of brined ham, followed by complex starch B, acetylated cassava distarch adipate, complex starch A, cross-linked esterified corn starch and native corn starch. In addition, brined ham with the addition of complex starch C scored highest in sensory evaluations. 2013 Vol. 27 (9): 7-10 [Abstract] ( 140 ) 全文 ( 311 ) 11 Fermentation Characteristics and Optimal Fermentation Conditions of Diced Beef ZHAO Yan;LIU Jia-tong;WU Du-feng;WU Ming;ZHOU Ya-jun;HE Lian-bin DOI: 10.7506/rlyj1001-8123-201309003 The fermentation characteristics of diced beef inoculated with lactic acid bacteria were evaluated and its fermentation conditions were optimized. The results of one-factor-at-a-time experiments illustrated that raw meat pre-cooking time, fermentation time, fermentation temperature and glucose addition significantly affected physical and chemical indicators such as pH value, amino acid contents and nitrite content of beef products. The optimal conditions for beef fermentation, as established using orthogonal array design, were blanching raw beef for 10 min followed by fermentation at 30 ℃ for 30 h with the addition of 1.5% of glucose. 2013 Vol. 27 (9): 11-14 [Abstract] ( 156 ) 全文 ( 359 )        Analysis & Detection 15 Quality Characteristics and Flavor Components of "Huangshanghuang" Sausage PAN Xiao-qian;ZHAO Bing;CHENG Xiao-yu;ZHANG Shun-liang;QU Chao;QIAO Xiao-ling;WANG Shou-wei DOI: 10.7506/rlyj1001-8123-201309004 This study evaluated quality properties of “Huangshanghuang” Cantonese sausage such as moisture content, pH, bacterial flora distribution as well as its volatile flavor compounds. Its moisture content and water activity were 14.93% and 0.672, respectively, which could avoid microbial contamination. Its pH was 6.31, slightly acidic. Lactic acid bacteria and coccus were the main microbial species in “Huangshanghuang” sausage. The content of alcohols was the highest among all the identified volatile flavor compounds and esters were the most diverse group. Ethyl alcohol, ethyl caproate and butanoic acid l-ethyl ester accounted for 53.63%, 23.38% and 3.64%, respectively, and 80.65% together of the total volatile flavor compounds. 2013 Vol. 27 (9): 15-18 [Abstract] ( 152 ) 全文 ( 385 ) 19 Meat Texture Characteristics of Yak Meat from South Gansu ZHANG Li;SHI Xi-xiong;YU Qun-li;TIAN Jia-chun DOI: 10.7506/rlyj1001-8123-201309005 Changes in the texture characteristics of meat from yaks in the south of Gansu province during postmortem aging at 4 ℃ were evaluated using texture profile analysis (TPA). Meanwhile, their correlations were also analyzed. During 7 days of postmortem aging, all the texture characteristics of hardness, springiness, chewiness adhesiveness and cohesiveness showed an overall downward trend. A significant positive correlation between hardness and chewiness or cohesiveness was observed (P ＜ 0.01). In addition, yak meat chewiness also indicated a significant positive correlation with hardness or cohesiveness (P ＜ 0.01). 2013 Vol. 27 (9): 19-21 [Abstract] ( 137 ) 全文 ( 278 ) 22 Determination of Baclofen in Pork and Swine Urine by Liquid Chromatograpy Tandem Mass Spectrometry XU Xiu-qing;WU Yin-liang;YANG Ting;ZHU Yong;ZHAO Jian;YE Yu-fei DOI: 10.7506/rlyj1001-8123-201309006 A simple and sensitive LC-MS/MS method for the determination of baclofen in pork and swine urine was developed. Samples were extracted with 0.01 mol/L HCl solution, purified with a WCX cartridge and analyzed by LC/MS-MS on a Waters Acquity BEH C18 column with 0.10% formic acid in water/methanol as the mobile phase by means of gradient elution. Detection was carried out with an electrospray ionisation (ESI) probe and operated in the positive ion mode. Baclofen was quantified by the internal standard method. There was a good linearity in the range of concentrations between 1.0 and 100.0 μg/L. The limits of detection for baclofen were 0.30 μg/kg and 0.10 μg/L in pork and swine urine, respectively. The recoveries from spiked samples were in the range of 85% to 110% and the relative standard deviations were lower than 10%. These results showed that the method was simple, rapid, sensitive and reliable for monitoring residual baclofen in pork and swine urine. 2013 Vol. 27 (9): 22-25 [Abstract] ( 139 ) 全文 ( 286 )        Package & Storage 26 Impact of Frozen Storage Time and pH on Changes in Water Holding Capacity of Lamb from Different Carcass Parts LU Meng;BATUER Abulikemu;OUYANG Yu-heng;JIANG Yin-yan DOI: 10.7506/rlyj1001-8123-201309007 The objective of the present study was to examine the impact of frozen storage time on the water holding capacity of lamb from different carcass parts and hence provide theoretical data for correct evaluation of the eating quality of frozen lamb. The shoulder, gluteus, longissimus dorsi muscles of lamb carcasses (Bashibai sheep) frozen for 1, 3, 5, 7, 15 d and 30 d at －18 ℃ were measured for water holding capacity. The results showed that the water holding capacity of shoulder muscles continuously reduced as frozen storage time extended, and rebounded at days 15 and 30. A continuous decrease in water holding capacity was also observed for gluteus, while the cooking loss showed a continuous increase with increased storage time, reaching its maximum on the 30th day. Likewise, there was an increase in thaw drip loss with prolonged storage time. The water holding capacity of longissimus dorsi exhibited a downward trend as storage time increased, the cooking loss was at its minimum level after 1 day of storage and then became higher with extended storage time and showed a significant difference at days 15 and 30 (P ＜ 0.05). A positive correlation of pH with water holding capacity and a negative correlation with cooking loss were found for the three muscles. Therefore, frozen storage time affected considerably the water holding capacity of muscles from different parts of lamb carcass. As storage time was prolonged, lamb muscles presented changes in moisture content, thaw drip loss, water holding capacity and cooking loss, and the water holding capacity varied significantly depending on the pH. 2013 Vol. 27 (9): 26-30 [Abstract] ( 148 ) 全文 ( 382 ) 31 Individual and Interactive Effects of Aqueous Extracts of Three Natural Spices on Quality Preservation of Chilled Pork LIU Meng-jia;ZHOU QIANG;LIN Hai-hong DOI: 10.7506/rlyj1001-8123-201309008 Chilled pork loin was soaked in different concentrations of aqueous extracts of star anise, white pepper and cinnamon prepared by ultrasonic-assisted extraction and then stored at 0 - 4 ℃ to evaluate their effect in meat preservation. Freshness assessment of stored pork was performed by measuring total bacterial count, total volatile basic nitrogen (1/TVB-N), drop loss and sensory evaluation scores. Aqueous extracts of star anise, white pepper and cinnamon at 0.2, 0.05 g/100 mL and 0.05 g/100 mL were all effective for preserving chilled pork. The results of optimization using one-factor-at-a-time and orthogonal array design method indicated that their respective extracts at 0.2, 0.02 g/100 mL and 0.1 g/100 mL, when used together, provided a good combination of sensory evaluation scores and 1/TVB-N and hence may be considered as a good preservative for chilled pork. 2013 Vol. 27 (9): 31-35 [Abstract] ( 151 ) 全文 ( 405 )        Reviews 36 Trends in China's Industrial Development and Research of Traditional Cured Meat Products WANG Hu-hu;LIU Deng-yong;XU Xing-lian;ZHOU Guang-hong;HAN Yan-qing;XU Bao-cai DOI: 10.7506/rlyj1001-8123-201309009 Traditional cured meat products are always very popular with consumers due to their rich flavor and play a crucial role in the whole meat consumption. Although the industry has recently developed rapidly and shown good growth prospects, its level of industrialization is still low compared with the development of other food or meat industries. This paper reviews the current status of research on traditional cured meat products and the recent developments of the industry. Our emphasis is put on an in-depth analysis of research and future trends in the industry in the following aspects: standard, scientific, engineered and nutritional. Furthermore, the key points to be solved in each aspect are analyzed. This review will hopefully provide references for finding scientific breakthroughs and technical support for the industry. 2013 Vol. 27 (9): 36-40 [Abstract] ( 425 ) 全文 ( 692 ) 41 Analysis of the Current Canadian Legal and Standard Systems for Meat and Meat Products LIU Bing-jing;LI Jiang-hua;WANG Zhi-gang DOI: 10.7506/rlyj1001-8123-201309010 Canada has developed fairly sophisticated legal and standard systems of meat and meat products, which are able to control production and processing effectively and ensure food quality and safety. This article describes the existing legal and standard systems concerning meat and meat products in Canada and summarizes their characteristics, expecting to provide some references and revelation for formulating and improving Chinese legal systems and standards for meat and meat products. 2013 Vol. 27 (9): 41-44 [Abstract] ( 141 ) 全文 ( 534 )

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