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Quick Search     Adv Search 2013 Vol. 27, No. 11 Published: 2013-11-01 Reviews Analysis & Detection Processing Technology        Processing Technology 1 Optimization of the Preparation Process for Antibacterial Peptides Derived from Porcine Hemoglobin by Response Surface Methodology PAN Xiao-qian;CHENG Xiao-yu;ZHANG Shun-liang;QIAO Xiao-ling;CHEN Wen-hua DOI: 10.7506/rlyj1001-8123-201311001 The appropriate protease was selected for enzymatic preparation of antibacterial peptides from porcine hemoglobin. Three crucial process parameters, hydrolysis temperature, enzyme dosage and time, were optimized using response surface methodology based on a quadratic polynomial model developed to predict antibacterial activity of hydrolysates. The results showed that trypsin was the optimum protease for the preparation of antibacterial peptides from porcine hemoglobin, and the optimum preparation conditions were found to be hydrolysis at 49.72 ℃ for 5.19 h with an enzyme dosage of 2852.81 U/g. The predicted antibacterial activity of hydrolysates under the optimized conditions was 89.70% compared to 90.32% as experimentally observed. Therefore, porcine hemoglobin can be a source of antibacterial hydrolysates and the model presented in this study has a good capacity to predict the optimum conditions for preparing antibacterial peptides. 2013 Vol. 27 (11): 1-5 [Abstract] ( 143 ) 全文 ( 358 ) 6 Key Physico-chemical Parameters for the Quality of Fermented Pork Sausage HE Fan;WANG Zhen-yu;ZHANG De-quan;GE Chang-rong;LIAO Guo-zhou DOI: 10.7506/rlyj1001-8123-201311002 Fermented pork sausage was made in our laboratory and stored at different temperatures to examine physicochemical changes during the storage period. By comparison with those observed for commercial samples, physicochemical parameters with a limit range were selected to reflect the quality characteristics of fermented pork sausage. The results showed that pH, aw, proteolysis index and thiobarbituric acid reactive substances (TBARS) were key physico-chemical parameters for the quality of dry fermented sausage, with optimal values being lower than 5.3, lower than 0.90, 15% to 24%, and lower than 4.62 mg/kg, respectively. These parameters changed significantly at all storage temperature tested (4, 25 ℃ and 37 ℃). 2013 Vol. 27 (11): 6-9 [Abstract] ( 151 ) 全文 ( 254 ) 10 Optimization of High Hydrostatic Pressure Processing Parameters for Improved Sensory Quality and Shelf Life of Halal Beef Sausage by Response Surface Methodology WANG Hui;YANG Jun-na;CHEN Wen-hua;LI Jia-peng;QU Chao DOI: 10.7506/rlyj1001-8123-201311003 Three high hydrostatic pressure (HHP) processing parameters were optimized for improved sensory quality, lipid oxidation and shelf life of Halal beef sausage by using response surface methodology. A quadratic polynomial mathematical model was proposed and validated for each response variable with respect to HHP parameters. In the ranges of 200 to 600 MPa, 5 to 25 min (dwelling time) and 20 to 60 ℃, all three HHP parameters had a significant effect on the sensory quality and shelf life of Halal beef sausage, following the decreasing order of significance: pressure > holding time > temperature. The optimal HHP parameters for improved sensory quality and shelf life were determined as 473.59 MPa, 14.94 min and 20 ℃. Under these conditions, the hardness of Halal beef sausage was 2785 g, springiness 0.6711, cohesiveness 0.2871, chewiness 673.8, thiobarbituric acid reactive substances (TBARS) value 0.6888 mg/100 g, sensory evaluation score 16.16, and shelf life 26.34 days. 2013 Vol. 27 (11): 10-18 [Abstract] ( 137 ) 全文 ( 284 ) 19 Effect of Tangerine Peel on the Formation of Heterocyclic Aromatic Amines in Baked Beef Jerky XIA Xin-wu;WANG Wu;CHEN Cong-gui;DONG Qi;JIN Xiao-li DOI: 10.7506/rlyj1001-8123-201311004 The objective of this study was to investigate the effect of tangerine peel on the formation of heterocyclic aromatic amines (HAs), weight loss, color difference and sensory attributes in baked beef jerky. The total phenolic compounds and antioxidant capacity of tangerine peel were determined by Folin-Ciocalteu colorimetric method and 1,1-diphenyl-2- picrylhydrazyl (DPPH) radical scavenging activity assay, respectively. The content of HAs in baked beef jerky was determined by high performance liquid chromatography (HPLC) method. Five HAs: 2-amino-3,8- dimthylimidazo [4,5-F] quinoxaline (MeIQx), 2-amino-3,4,8-trimethyl-3H–imidazo [4,5-F] quinoxaline (4,8DiMeIQx), 2-amino-1-methyl-6- phenylimidazo (PhIP), 1-methyl-9H-pyrido[3,4-B]indole(Harman) and 9H-pyrido [3,4-B]indole (Norharman) were detected in control samples without being marinated with tangerine peel, at a total content of 44.01 ng/g. The aqueous extract of tangerine peel at a level of 160 mg/ml significantly (P ＜ 0.05) reduced the contents of MeIQx and PhIP by about 34.3% and 96.5% respectively but simultaneously significantly (P ＜ 0.05) increased norharman content (by 32.4%). In addition, the concentration (solid/liquid ratio) of tangerine peel extract and marinating time were found to be positive factors for the formation of HAs. However, there was no obvious effect on the weight loss of beef jerky. The color of beef jerky was found to be lighter at higher concentrations of tangerine peel extract. A good sensory acceptance was also found in sensory evaluation for baked beef jerky marinated with tangerine peel extract. The tangerine peel extract exhibited specific effect on the type and content of individual HAs but inhibited the total content of HAs. Generally, tangerine peel is effective against the formation of HAs. 2013 Vol. 27 (11): 19-23 [Abstract] ( 171 ) 全文 ( 328 ) 24 Optimization of Ultra-High Pressure Parameters for Preserving Beef Quality Using Response Surface Methodology YANG Jun-na;WANG Hui;LIU Wei;QU Chao;CHEN Wen-hua DOI: 10.7506/rlyj1001-8123-201311005 Response surface methodology (RSM) was applied to optimize three ultra-high pressure (UHP) parameters including pressure, dwelling time and temperature for improved preservation of beef quality. Mathematical models were established for sensory evaluation score, aerobic plate count, thiobarbituric acid value (TBA), tenderness or red value (a*) with respect to the UHP parameters, with coefficient of determination (R2) of 0.9862 (P ＜ 0.0001), 0.9929 (P ＜ 0.0001), 0.9930 (P ＜ 0.0001), 0.9970 (P ＜ 0.0001) and 0.9537 (P = 0.0007), respectively, indicating excellent goodness of fit and reliability. Together our results demonstrated the optimal UHP conditions to be 368 MPa, 5 min and 4 ℃. 2013 Vol. 27 (11): 24-29 [Abstract] ( 129 ) 全文 ( 348 )        Analysis & Detection 30 Determination of Benzo[a]Pyrene in Smoked Meat Products by Soxhlet Extraction and Solid Phase Extraction Clean Up Combined with High Performance Liquid Chromatography ZHAO Bing, LI Su, QI Biao, CHEN Wen-hua, LI Jia-peng, QU Chao, AI Ting, QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201311006 The benzo[a]pyrene content in smoked meat products was determined by Soxhlet extraction, clean-up on a solid phase extraction column and high performance liquid chromatography (HPLC). The analytical procedure required simple operation and provided accurate and reliable results, with a recovery above 91%. It was particularly suitable for high-fat food products and could also be applicable to determining benzo[a]pyrene in other meat products. 2013 Vol. 27 (11): 30-32 [Abstract] ( 124 ) 全文 ( 339 ) 33 Isolation, Purification and Compositional Analysis of Antibacterial Peptides from Bovine Bone Collagen ZHANG Shun-liang;PAN Xiao-qian;CHENG Xiao-yu;QIAO Xiao-ling;CHEN Wen-hua;QU Chao;AI Ting DOI: 10.7506/rlyj1001-8123-201311007 Bovine bone collagen was hydrolyzed by neutral protease, and then the hydrolyate was separated and purified using ultrafiltration and gel chromatography. The antibacterial peptides obtained were analyzed by reverse high-performance liquid chromatography (RP-HPLC) and matrix-assisted laser desorption/ionization cascade time of flight mass spectrometry (MALDI-TOF-TOF-MS). The results showed that the ultrafiltration fractions with molecular weight less than 10 kD had strong antibacterial activity against Escherichia coli. The peaks I and IV isolated by Sephadex G-25 gel chromatography had strong antibacterial activity. By RP-HPLC and MALDI-TOF-TOF-MS analysis, the peak I contained a variety of peptides with molecular weight between 850 and 1550 D, whereas the peak IV contained fewer peptides between 700 and 900 D. 2013 Vol. 27 (11): 33-36 [Abstract] ( 148 ) 全文 ( 439 )        Reviews 37 A Brief Analysis of the Current Status of the Chinese Buffalo Industry CUI Bao-wei;WANG Fu-long;CUI Yu-qing;ZHANG Ya-wei;LI Jun-ke;HUI Teng;GUO Xiu-yun DOI: 10.7506/rlyj1001-8123-201311008 Swamp-type buffaloes, the dominant buffalo species in China, have a high dietary adaptability and good disease resistance, are easy to raise, and hold promising potential for meat and dairy production although growing slowly. In the country, buffaloes are always used for traditional plough farming, which, however, have been gradually switched to dairy and meat production in recent years. This paper analyzes the current status of China’s buffalo industry with respect to inventory, breeding economics, regional distribution of various breeds, slaughter performance as well as genetic breeding and meat quality. Some existing problems are pointed out and corresponding suggestions and countermeasures are put forward. 2013 Vol. 27 (11): 37-40 [Abstract] ( 193 ) 全文 ( 800 ) 41 Current Situation and Development Trend of China's Spent Laying Hen Processing Industry LIU Chao-nan;YANG Sha;GONG Yang;GUO Yan-jing;YE Jin-song;YANG Yong DOI: 10.7506/rlyj1001-8123-201311009 Statistics shows that the global consumption of broilers has seen an upward trend. With the development of China’s poultry and egg industry, there has been a rapid increase in the number of spent laying hens. However, currently spent laying hen prices are generally lower with lower levels of processing. Starting from the current situation of the spent laying hen processing industry together with the meat quality and nutritional characteristics of spent laying hens, this paper explores future trends in the development of this industry in China. 2013 Vol. 27 (11): 41-44 [Abstract] ( 159 ) 全文 ( 550 ) 45 Progress in Low-Sodium Dry-Cured Meat Products ZHANG Lu;ZHANG Ya-wei;HUI Teng;GUO Xiu-yun;WANG Yuan DOI: 10.7506/rlyj1001-8123-201311010 Dry-cured meat products, representative of traditional meat products, are very popular with consumers for the unique flavor but contain excessive amounts of salt. A large number of medical studies have shown that excessive salt intake has adverse effects on human health. This article discusses the effect of salt on the quality and flavor of dry-cured meat products, overviews the recent trends in the development of low-sodium fermented sausages, bacon and dry-cured ham in China and abroad, and forecasts future perspectives for the development of diverse products such as low-sodium, cut and cooked. 2013 Vol. 27 (11): 45-49 [Abstract] ( 138 ) 全文 ( 506 )

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