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2013 Vol. 27, No. 12 Published: 2013-12-01

Reviews Analysis & Detection Quality and Safety Processing Technology

Processing Technology

	1	Enzymatic Preparation of Chondroitin Sulfate from Swine Trachea
		LI Peng;SHI Ya-wen;YU Hui;CHEN Shi-liang
		DOI: 10.7506/rlyj1001-8123-201312001
		In this paper, the preparation of chondroitin sulfate (CS) by two-step enzymatic hydrolysis of swine trachea cartilage was optimized using orthogonal array design. The starting raw material was hydrolyzed sequentially by trypsin and a special-purpose enzyme preparation. The samples obtained were measured for purity and nitrogen and chloride contents. The optimal hydrolysis conditions were determined as 40 ℃, 1.5% of enzyme concentration and 2.5 h. Under these conditions, the average yield of CS was 10.98% and the purity was 85.22%. The optimized process is simple and easy to operate and can provide useful evidence for future industrial production.
		2013 Vol. 27 (12): 1-4 [Abstract] ( 144 ) 全文 ( 441 )

	5	Effect of Different Processing and Storage Conditions on the Color and Crispness of Beijing Roast Duck Skin
		QI Biao;QU Chao;GUO Ai-ju;CHEN Wen-hua
		DOI: 10.7506/rlyj1001-8123-201312002
		The effects of the concentration of maltose sprinkled onto duck carcasses and air-jet impingement roasting conditions (temperature and time) on the color of Beijing roast duck skin were studied as well as the effects of storage temperature and moisture content on the crispness. The results showed that all roasting temperature and time as well as maltose concentration had significant effects on the color of roast duck skin. As the roasting temperature increased and roasting time was extended, the brightness value L* decreased, whereas redness value a* and yellowness value b* increased. In the range of experimental conditions investigated, maltose concentration of 12:1 (water/maltose ratio, m/m) and roasting at 190 ℃ for 45 min provided the best color of roast duck skin. The crispness of roast duck skin was related to storage temperature and moisture content. When the storage temperature was lower than the freezing point, the color of roast duck skin became lighter gradually, and the crispness reduced. The higher the moisture content, the crispness of roast duck skin got worse.
		2013 Vol. 27 (12): 5-7 [Abstract] ( 161 ) 全文 ( 366 )

Analysis & Detection

	8	Evaluating the Quality of Three Kinds of Sichuan Sausage
		PAN Xiao-qian;CHENG Xiao-yu;ZHANG Shun-liang;ZHAO Bing;QU Chao;QIAO Xiao-ling;WANG Shou-wei
		DOI: 10.7506/rlyj1001-8123-201312003
		In this study, the physicochemical properties of three kinds of commercially available Sichuan sausages were analyzed and the microbial distribution was investigated as well. Meanwhile, comparative analysis was carried out for differences in sensory quality with the aim of better description of the quality characteristics of Sichuan sausage. Results showed that the moisture content and water activity of all three kinds of Sichuan sausage were less than 35% and 0.87, respectively, and could be increased by increasing the proportion of lean meat. They had acidic pHs without showing any significant difference, and contained very low amounts of nitrate. The sample 2 had better texture and flavor. Microflora analysis showed that the total number of microorganisms in all three samples was small; lactic acid bacteria and coccus were predominant and Pseudomonas, enterobacteriaceae and molds were at undetectable levels.
		2013 Vol. 27 (12): 8-10 [Abstract] ( 175 ) 全文 ( 350 )

	11	A RT-PCR Method for Quantitative Determination of Pork-Derived Ingredients in Meat and Meat Products
		ZHOU Tong;LI Jia-peng;TIAN Han-you;YANG Jun-na;ZOU Hao;QIAO Xiao-ling
		DOI: 10.7506/rlyj1001-8123-201312004
		This study is aimed to establish a real time PCR (RT-PCR) method for quantitative determination of porkderived ingredients in meat and meat products. The pork-specific primers, universal primers and TaqMan probes were designed for the mitochondrial NADH4 gene and 16S rRNA, respectively, and the established RT-PCR method was evaluated by specificity, sensitivity, linear relationship and accuracy by using it to detect commercial meat products. The method showed a good specificity and was able to detect 0.4 pg/μL pork DNA. Both pork-specific and universal systems showed a good linear relationship (R2 > 0.999) and a wide linear range. The PCR method showed a high accuracy and the average recovery of pork-derived ingredients in meat mixtures was 122.27%. It can be used to test both raw and processed pork products.
		2013 Vol. 27 (12): 11-15 [Abstract] ( 141 ) 全文 ( 697 )

Quality and Safety

	16	Local Quality Standards for Niuganba, Yunnan Dry-Cured Beef
		ZHANG Ya-li;ZHANG Jing-jing;HUANG Ai-xiang
		DOI: 10.7506/rlyj1001-8123-201312005
		Niuganba, a kind of unique cured beef product in Yunnan province, is facing the problemes of no national or industry standards and inconsistnet ones currently used in enterprises. Forty samples procured from supermakets, manufacturers and farmers’ markets in the main producing areas of Yunnan province Kunming, Qujing and Dali were analyzed and the results obtained were compared with currently available research reports, literature data, and national and industry standards pertaining to cured meat products. Sensory evaluation indexes were establsihed for Niuganba and physiochemical indexes such as moisture content, salt content, peroxide value, nitrite content and trimethylamine nitrogen content no more than 54%, 10%, 0.25%, 10 mg/kg and 20 mg/kg, respectively as well as safe heavy metal levels were suggested for use in Yunana provincial standards. Morevoer, the evidence, necessity and reasonability of using all these indexes as local standards were explored. These restults will have a positive effect in strenthening and regulating the quaility of Niuganba as well as in promoting the development of this insutry in Yunnan.
		2013 Vol. 27 (12): 16-18 [Abstract] ( 143 ) 全文 ( 317 )

Reviews

	19	Progress in Heat-Induced Gelation Properties of Myofibrillar Proteins
		JIANG Guo-qing;LIU Ying-li;ZHANG Hui-juan;WANG Jing;LI Wen-cai;PANG Xiao-yi;LI Jia-nan
		DOI: 10.7506/rlyj1001-8123-201312006
		Myofibrillar proteins are an important group of structural proteins in muscles, which play a significant role in the quality and characteristics of meat products. The gelation properties of myofibrillar proteins are a determinant of the unique texture properties, water holding capacity (WHC), emulsifying properties and sensory characteristics of meat products. The gelation mechanisms and functional proerties affected by various factors of myofibrillar proteins are described in this paper with the aim of providing useful guidelines for further understanding of the processing performance of meat products.
		2013 Vol. 27 (12): 19-22 [Abstract] ( 169 ) 全文 ( 625 )

	23	A Review: Research and Application Status of Active Packaging for Meat Products
		LI Huan;ZHANG Dong-lin;MO Ni;WEI Guang-jin;LI Xian-qiang;ZHU Qiu-jin
		DOI: 10.7506/rlyj1001-8123-201312007
		Active packaging technology continues to emerge from the development of modern material science and biotechnology. Active packaging can extend the shelf life of foods contained therein by changing the interior environment to maintain or even improve their properties, thereby enhancing their safety and sensory attributes. This paper provides a clear and definitive understanding of active packaging for meat products by describing classification by functions and the advantages and shortcomings of various classes as well as reviewing the current status of their development and application. From this review conclusions are drawn as follows: scarce attention has been paid to odor-removing aroma-holding packaging; cyclodextrin will have promising applications in active packaging for meat products due to its special cavity structure; and the future development of active packaging for meat products tends to be more eco-friendly.
		2013 Vol. 27 (12): 23-27 [Abstract] ( 165 ) 全文 ( 260 )

	28	Research Progress on the Quality of Frozen Chicken
		WANG Yan-fang;LIN Jie;ZHENG Hua
		DOI: 10.7506/rlyj1001-8123-201312008
		Freezing is a common and effective method for processing chicken. Fast freezing could reduce chicken drip loss and the decrement of Ca2+-ATPase activity and salt-solubility of myofibrillar protein, and improve the brightness of chicken color. Fat oxidation and protein denaturation in chicken become more prominent with the extension of freezing time, although showing only slight changes within a certain freezing time so that the chicken is still fresh. It is generally acknowledged that fast freezing and low-temperature refrigeration are suitable for chicken products. However, ultra-rapid freezing and extremely low-temperature refrigeration are unnecessary for chicken processing in practice.
		2013 Vol. 27 (12): 28-31 [Abstract] ( 175 ) 全文 ( 1009 )

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