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Quick Search     Adv Search 2013 Vol. 27, No. 10 Published: 2013-10-01 Reviews Package & Storage Basic Research Analysis & Detection        Basic Research 1 Applications of 3D Image Reconstruction for Extracting Pork Carcass Characteristics REN Xing-chao;ZHENG Li-min;REN Fa-zheng;ZHU Hong;WU Ping;TIAN Li-jun;GUO Hui-yuan DOI: 10.7506/rlyj1001-8123-201310001 This paper presents a method for building 3D models of pork carcass characteristics to improve the accuracy in the automatic grading systems based on 2D images. The 3D models were established from carcass images taken from different viewpoints through image processing, camera calibration, stereo matching based on epipolar constraint and 3D coordinates calculation. For the data of half carcass length, the results of 3D reconstruction had a total relative error of 5%, while 10% obtained from a single image. For fat between the 6th and the 7th ribs, the results of 3D reconstruction had a total relative error smaller than 8%, whereas the relative error obtained from a single image was as high as 2013 Vol. 27 (10): 1-5 [Abstract] ( 152 ) 全文 ( 313 ) 6 Validity of Cortisol and Blood Biochemical Parameters to Indicate PSE and DFD Pork TIAN Han-you;ZOU Hao;LIU Wen-ying;LI Jin-chun;LI Jia-peng;QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201310002 In this study, changes in cortisol and blood biochemical parameters among different pork quality grades were compared to analyze the validity of these indicators to identify pale, soft, exudative (PSE) and dark, firm, dry (DFD) pork. Blood glucose concentrations were significantly higher in PSE pork compared to normal pork (RFN) from the same carcass (P ＜ 0.05), and DFD pork had a significantly higher serum cortisol concentration (P ＜ 0.05). Thus, blood glucose concentration can be used as an indicator of PSE pork. PSE pork may be formed when blood glucose concentration prior to slaughter reaches (17.21 ± 3.12) mol/L. Similarly, serum cortisol concentration can be an indicator of DFD pork, which may be confirmed when serum cortisol concentration in pre-slaughter pigs reaches (512.70 ± 49.9) nmol/L. 2013 Vol. 27 (10): 6-8 [Abstract] ( 138 ) 全文 ( 314 )        Analysis & Detection 9 Simultaneous Determination of Oxytetracycline and Microcystin-LR Residues in Freshwater Fish Products DANG Ya-li;HE Hua-ting;WU Yue-guo;WU Xue-qian;ZHAO Zheng-rong DOI: 10.7506/rlyj1001-8123-201310003 A rapid HPLC method for simultaneous determination of oxytetracycline and microcystin-LR (MC-LR) residues in freshwater fish products has been proposed. Five different sample pretreatment methods were compared. The limit of detection was 0.1 μg/kg for oxytetracycline and 5 ng/L for microcystin-LR. Calibration curves for both analytes were linear in the range between 0.1 and 5.0 μ g/mL and the correlation coefficients were 0.995 and 0.998, respectively. The precision, expressed as relative standard deviation (RSD), was 1.82% for oxytetracycline and 1.68% for microcystin-LR, and the recoveries from spiked crucian carp muscle samples ranged from 88.1% to 102.8% for oxytetracycline and from 90.6% to 105% for MC-LR. The analytical results from the HPLC method were very similar to those obtained with an ELISA assay kit. 2013 Vol. 27 (10): 9-11 [Abstract] ( 150 ) 全文 ( 239 ) 12 Analysis of Volatile Flavor Compounds of Cantonese-Style Bacon ZHAO Bing，LI Su，CHENG Xiao-yu，ZHANG Shun-liang，PAN Xiao-qian，QIAO Xiao-ling，CHEN Wen-hua，LI Jia-peng，QU Chao，AI Ting，WANG Shou-wei DOI: 10.7506/rlyj1001-8123-201310004 In this study, Cantonese-style bacons from different manufacturers varied substantially in water content, water activity and volatile composition. There was no significant correlation between water content and water activity. Shelf-life was related to water activity but had no obvious correlation with moisture content; the lower the water activity, the longer the shelf life. Three samples were tested and 35 identified volatile flavor compounds were common about 60% of the total volatile components, with their relative contents greatly varying among the different samples. Alcohols, aldehydes and esters were the main volatile flavor compounds and played a key role in the formation of flavor in Cantonese-style bacon. 2013 Vol. 27 (10): 12-16 [Abstract] ( 131 ) 全文 ( 483 ) 17 Matrix Effects in the Determination of Sulfonamide Residues in Fish Meats by Ultra Performance Lliquid Chromatography-Tandem Mass Spectrometry (LC-MS-MS) YAN Chun-rong;ZHANG Xiao-qiang;LIN Hui;XU Chun-xiang DOI: 10.7506/rlyj1001-8123-201310005 Extracts spiked with sulfonamide standards were used as samples for evaluating matrix effects in the determination of veterinary sulfonamides residue in fish meats by ultra-high pressure liquid chromatography-tandem mass spectrometry (LC-MS-MS) with respect to extraction solvents, clean-up methods, isotope internal standard and standard calibration curve. Results suggested that the matrix interferences could be reduced by extraction with acetonitrile and cleanup on an MCX cartridge or by liquid-liquid extraction and compensated by a calibration curve for spiked samples and isotope internal standard. 2013 Vol. 27 (10): 17-20 [Abstract] ( 116 ) 全文 ( 533 ) 21 Nutrient Composition of Three Coarse Cereals and Their Improving Effect on the Nutritional Quality of Low-Temperature Sausages ZHANG Jing;CHEN Guang-yao;WANG Hai-bin;ZHENG Gang DOI: 10.7506/rlyj1001-8123-201310006 The nutrient composition and nutritive value of three coarse cereals including oat, tartary buckwheat and millet and low-temperature sausages with their respective addition were evaluated in this study. The results showed that fat content was low, less than 10%, in the coarse cereals. Oat showed the highest protein content, reaching 13.4%, and also had higher contents of Ca, Fe and Zn, which were 683, 48.1 mg/kg and 25.3 mg/kg, respectively. The highest Se content (0.12 mg/kg) was found in tartary buckwheat. The nutritional evaluation suggested that the ratio of essential to non-essential amino acids (E/N) for millet was 55.03%, which was the closest to the FAO/WHO recommended pattern. Low-temperature sausages with added coarse cereals contained a higher amount of protein than the Chinese national standard GB/T 20712—2006 and had starch contents below 10%. The contents of VB1 and VB2 in low-temperature sausages with millet were comparatively higher, reaching 156.6 μ g/100 g and 12.8 μ g/100 g, respectively. In addition, the content of flavonoids as unique bioactive compounds in low-temperature sausages with tartary buckwheat was 2 mg/kg, and the highest amount of dietary fiber (3.4%) was found. The INQ values (index of nutritional quality) for low-temperature sausages based on the contents of Ca, Fe, Zn and VB1 were above 1, regardless of the coarse cereal added, with the highest value observed for those with added millet. The measured physiological and hygienic parameters of low-temperature sausages with the addition of each coarse cereal met the requirements of the national standard 20712-2006 showing the acceptable quality and hygienic safety. 2013 Vol. 27 (10): 21-25 [Abstract] ( 149 ) 全文 ( 327 ) 26 Simultaneous Determination of Amaranth, Carmine, Sunset Yellow and Allure Red in Meat Products by High Performance Liquid Chromatography with Solid Phase Extraction CHEN Lian-mei;ZHOU Hai-zhen;CAO Yan-yun;XUE Ren-jun;TANG Ju DOI: 10.7506/rlyj1001-8123-201310007 This paper studied a method for simultaneous determination of 4 synthetic food colorants including amaranth, carmine, sunset yellow and allure red in meat products by reversed-phase HPLC following solid phase extraction. Samples were extracted with ethanol-aqueous ammonia-water (7:2:1, m/m) and after clean-up by solid phase extraction, the extracts were separated on a C18 cartridge and detected with a UV detector. Good separation was achieved for the four food colorants. The mean spiked recoveries were in the range from 66.7% to 99.7% with RSD between 1.9% and 3.6%. The HPLC method was highly accurate and precise and could be used for the determination of food colorants in meat products. 2013 Vol. 27 (10): 26-28 [Abstract] ( 122 ) 全文 ( 314 )        Package & Storage 29 Stress Relaxation and Textural Properties of Chicken Sausage during Storage BIAN Xing-wei DOI: 10.7506/rlyj1001-8123-201310008 The variations in stress relaxation properties and TPA textural properties of chicken sausage were studied during storage. Results showed storage time had no significant influence on viscous damping coefficient (η), but had an extremely significant influence on three other relaxation parameters; storage temperature had no significant influence on four relaxation properties at 10 ℃ and 5 ℃. Storage time had a significant influence on hardness and chewiness but exerted no significant influence on cohesiveness or springiness; storage temperature showed no significant influence on the four TPA parameters. The texture of chicken sausage did not considerably change during the whole storage period and maintained good eating quality. After high-temperature processing, the relaxation characteristic of chicken sausage had significant decreased, so that the texture became softer and easier to chew. 2013 Vol. 27 (10): 29-32 [Abstract] ( 157 ) 全文 ( 314 )        Reviews 33 Progress in Comprehensive Utilization of Tilapia Byproducts and Development of New Products LIN Shao-wei;WANG Qi;WANG Hai-bin DOI: 10.7506/rlyj1001-8123-201310009 This article reviewed the recent progress in the utilization of proteins, extraction of fish oil and development of flavored foods from tilapia byproducts. In addition, future prospects for the utilization of tilapia byproducts are discussed. This review could provide references for further research. 2013 Vol. 27 (10): 33-36 [Abstract] ( 151 ) 全文 ( 480 ) 37 Review on Chitosan as Preservative for Meat Products: Antimicrobial Activity and Applications DONG Hao;FU Shao-hui DOI: 10.7506/rlyj1001-8123-201310010 Chitosan is a natural biopolymer derived from the shells of crustacean. Chitosan has broad-spectrum antimicrobial activity against a wide range of foodborne filamentous fungi, yeast, and bacteria, and at It also had a potent inhibitory effect on lipid peroxidation. Chitosan coating could offer a protective barrier for moisture and gas transfer and the loss of nutrients. These features make chitosan a potential natural food preservative or coating material. This paper reviewed the applications of chitosan as food preservative for shelf life prolongation of fresh meat products, seafoods and sausages. 2013 Vol. 27 (10): 37-39 [Abstract] ( 166 ) 全文 ( 668 )

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