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Quick Search     Adv Search 2012 Vol. 26, No. 1 Published: 2012-01-01 Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Fat Content on Quality of Low-salt Pork Meat Gels LU Lin，ZHANG Zhen-huan，WANG Lu，SUN Gao-jun，CHEN Cong-gui DOI: 10.7506/rlyj1001-8123-201201001 The effect of fat addition (0 － 20%) on water-holding capacity (WHC), textural properties and color of low-salt pork meat gels (LPMG) without phosphates was investigated. The results showed that the addition of 15% and 20% fat could significantly enhance the WHC of LPMG (P＜0.05). Fat addition above 5% could significantly enhance L* value (P＜0.05). With lower fat content (≤ 5%), LPMG revealed better hardness, springiness, cohesiveness and chewiness and the a* value was well maintained, which implied its potential application in the development of low-fat pork meat products. 2012 Vol. 26 (1): 1-4 [Abstract] ( 173 ) 全文 ( 351 ) 5 An Investigation into Differences in Quality Characteristics of Fresh Pork on the Market HUANG Cai-xia，LANG Yu-miao，LIU Xuan，WANG Yu-lu，LI Hai-peng， ZHANG Song-shan，SUN Bao-zhong，LU Ling DOI: 10.7506/rlyj1001-8123-201201002 In order to provide references for reasonable consumption and the formulation of relevant standards, the differences in the freshness, water-holding capacity (WHC), color and tenderness of commercial fresh pork were investigated among different packaging types, different certification grades and different pig breeds. The results showed that: (1) segmented packaged pork was inferior in freshness but superior in water content, WHC, and tenderness to non-segmented packed pork; (2) Compared with green pork and organic pork, non-certified pork had higher drip loss rate, poorer tenderness and higher unqualified rate of water content; and (3) Better meat quality characteristics such as higher WHC, brighter red color and tender texture were observed for native pigs than hybrid pigs. 2012 Vol. 26 (1): 5-9 [Abstract] ( 160 ) 全文 ( 496 ) 10 Effect of Dextrose Level and Braising Time on Warmed-Over Flavor of Cooked Duck Meat REN Zhi-wei，WU Qiao，CHEN Huang-li，WANG Wu DOI: 10.7506/rlyj1001-8123-201201003 In this study, dextrose, a reducing sugar, was added before braising of duck meat to form Maillard reactions product with antioxidant activity from the reducing sugar and proteins in duck meat so as to inhibit the formation of warmed-over flavor (WOF) during heating after cold storage of cooked duck meat. The inhibitory effects of different levels of dextrose addition and braising time on WOF of cooked duck meat were investigated by GC-MS determination of hexanal content in combination with sensory evaluation. The results showed that the WOF of cooked duck meat could be inhibited by adding dextrose during braising and that the inhibitory effect was positively dependent on the level of dextrose addition. The same results were observed for braising time. However, increasing level of dextrose addition and prolonged braising time had unfavorable effect on the taste and color of cooked duck meat. Thus, both parameters need to be comprehensively considered in practice. 2012 Vol. 26 (1): 10-13 [Abstract] ( 159 ) 全文 ( 256 ) 14 Activity Improvement of Antibacterial Peptides Derived from Half-fin Anchovy through Maillard Reaction LI Ting，JIANG Xiao-wan，YE Qing，YU Yan，SONG Ru DOI: 10.7506/rlyj1001-8123-201201004 In this study, the activity of antibacterial peptides derived from half-fin anchovy (HAHp) was improved through the Maillard reaction. The Maillard reaction products (MRPs) of HAHp-glucose, HAHp-saccharose, HAHp-maltobiose and HAHp-lactobiose resulting from heating for 30 min at 100 ℃ were compared for their antibacterial activity against Escherichia coli. The effects of initial pH, glucose level, temperature and heating time on the anti-Escherichia coli activity of HAHp-glucose MRPs were explored. The results showed that higher initial pH (above 6.0) provided lower antibacterial activity against Escherichia coli. The appropriate level of glucose addition, temperature and heating time could increase the anti-Escherichia coli activity of HAHp-glucose MRPs. 2012 Vol. 26 (1): 14-17 [Abstract] ( 183 ) 全文 ( 342 )        Processing Technology 18 Optimization of Seasoning Formulation for Braised Yak Liver and Its Quality Analysis LI Ru-ren，YU Qun-li*，HAN Ling，ZHANG Yu-bin，ZHU Rong DOI: 10.7506/rlyj1001-8123-201201005 This paper deals with the optimization of seasoning formulation for red-braised yak liver using response surface methodology. Meanwhile, sensory and texture analyses were carried out on fricasseed and red-braised yak liver before and after vacuum freeze drying. The optimal formulation of main seasonings for red-braised yak liver was composed of salt 2.79%, Sichuan pepper 0.11%, and ginger 1.17%. Before vacuum freeze drying, sensory score, shear force, water loss rate, productivity and water content were 20.1, 7.249 N, 6.81%, 40.98% and 55.7% for fricasseed yak liver and 26.4, 6.504 N, 7.41%, 51.95%, 63.75% for red-braised yak liver, respectively. After vacuum freeze drying, the dry matter yield, sensory score, shear force and water loss rate of fricasseed yak liver were 22.51%, 40.14%, 19.6, 6.526 N and 40.98%, and of red-braised yak liver 19.91%, 41.32%, 25.5, 4.548 N and 51.95%, respectively. 2012 Vol. 26 (1): 18-21 [Abstract] ( 160 ) 全文 ( 396 ) 22 Application of Nicotinic Acid-treated Porcine Blood Powder in Pork Sausages ZHOU Cun-liu，WANG Hui，ZHANG Lin，ZHENG Jie，CHEN Cong-gui DOI: 10.7506/rlyj1001-8123-201201006 Nicotinic acid-treated porcine blood powder was prepared and applied to the manufacture of pork sausages. Onefactor- at-a-time experiments were conducted to investigate the effects of addition levels of the blood power and VE, cooking temperature, and cooking time on the color of pork sausages. Based on these investigations, the processing parameters were optimized by orthogonal array design method. As demonstrated by the results of one-factor-at-a-time experiments, the addition level of the blood powder and cooking temperature largely influenced the color of pork sausages, whereas the addition level of VE and cooking time had little impact on the color of pork sausages. The experimental results of orthogonal array design showed that the effects of the four processing parameters on the quality of pork sausages decreased in the following order: addition level of the blood powder, cooking temperature, addition level of VE, and cooking time. The additions of the blood powder and VE at respectively 0.4% and 0.25% and cooking for 50 min at 90 ℃ provided the highest sensory quality score of pork sausages, 9.33. 2012 Vol. 26 (1): 22-26 [Abstract] ( 163 ) 全文 ( 213 ) 27 Development of Nutritional Sausage with Goose Bone Paste and Analysis of Nutrients WANG Jian-jun DOI: 10.7506/rlyj1001-8123-201201007 Nutritionally fortified sausages with goose bone paste were developed from main raw materials including fresh pork, carrot and goose bone paste. Based on sensory evaluation, shear force and water-holding capacity, an L9(34) orthogonal array design was employed to optimize the addition levels of the raw materials. Besides, the nutrient composition of the type of sausage was analyzed. The optimal addition levels of the raw materials were found to be 4% goose bone paste, 4:1 fat/lean meat ratio, and 10% carrot (calculated on the basis of pork mass). The sensory score, shear force and water-holding capacity of the sausage obtained were 12, 0.38 N and 96.83%, respectively, and the contents of protein, fat, calcium, phosphorus, vitamin A and betacarotene 20.26%, 21.77%, 0.4%, 0.26%, 450 mg/kg and 48 mg/kg. Seventeen amino acids were found in the sausages, including 7 essential amino acids. Among them, aspartic and leucine amino acids were predominant and exhibited a content of 1.625 g/100 g and 1.610 g/100 g, respectively. These results suggest that the sausage developed is a type of high protein, mineral-rich, high vitamin meat product containing a full range of amino acids. 2012 Vol. 26 (1): 27-31 [Abstract] ( 146 ) 全文 ( 356 ) 32 Optimization of Key Process Conditions for Hot Air Puffing of Pork Skin MA Jing-jie，ZHU Yun-long DOI: 10.7506/rlyj1001-8123-201201008 Key process conditions such as temperature and time were optimized for two-stage hot air puffing of pork skin. The one-factor-at-a-time method was used to analyze the effects of first stage roasting temperature and time and second stage roasting temperature on sensory quality characteristics of pig skin such as color, tissue, aroma and springiness. Further, the process conditions were optimized using the orthogonal array design method. The optimal conditions for hot air puffing of pork skin were roasting for 40 min at an upper temperature of 90 ℃ and a bottom temperature of 100 ℃ and then roasting at upper temperature and bottom temperature of both 230 ℃ until complete puffing. The process conditions were ranked in decreasing order of their effects on two-stage hot air puffing of pork skin as follows: second stage roasting temperature, first stage roasting temperature and first stage roasting time. 2012 Vol. 26 (1): 32-35 [Abstract] ( 156 ) 全文 ( 270 )        Analysis & Detection 36 PCR-DGGE Analysis of Dominant Bacteria in Yak Meat during Chilled Storage CEN Lu-jia，TANG Shan-hu，HAO Xiao-qian，LI Xue，DENG Yu DOI: 10.7506/rlyj1001-8123-201201009 In this study, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to investigate the changes in microbial diversity and dynamic changes of tray-packaged chilled yak meat during storage at 4 ℃. of Total bacterial DNA was directly extracted from meat samples. The touchdown PCR was applied to amplify the V3 region of the 16S rDNA gene before DGGE analysis. By analysis of the dynamic community directly obtained from the DGGE profiles and the DNA sequences of main bands, the predominant spoilage bacteria were found to be Pseudomonas sp., Lactococcus sp., Acinetobacter sp., Brochothrix thermosphacta and Enterobacteriaceae bacterium. Uncultured Citrobacter sp. and Staphylococcus sp. were also identified in this study. 2012 Vol. 26 (1): 36-40 [Abstract] ( 147 ) 全文 ( 302 ) 41 Analysis and Evaluation of Nutritional Composition in Liuyuan Chicken LU Kuan，ZHANG Xiao-gang，CHEN Yu-tao，ZHU Qiu-jin，ZHANG Fu-ping，JIAN Shi-zhou，LU Qing-sheng，YIN Zhi-hua DOI: 10.7506/rlyj1001-8123-201201010 In this paper, the nutritional composition of Liuyuan chicken, a local breed in Sandu Shui Autonomous County, was analyzed to evaluate its nutritional value. The contents of water, ash, protein, crude fat, fatty acids, amino acids and vitamin in the breast and thigh muscles of the chicken breed were measured. The results showed that Liuyuan chicken contained 68.97% water, 18.71% protein, 8.75% fat and 1.125% ash (all the values were on a fresh weight basis). A total of 17 amino acids were found, including all the essential amino acids except tryptophan, which accounted for 35.81% of the total amino acids, 4 kinds of tasty amino acids with a content of 641.46 mg/100 g of freeze-dried samples, and three limiting amino acids such as threonine, valine and methionine. Unsaturated fatty acids were prominent in Liuyuan chicken, accounting for 65.7% of the total fatty acids. Oleic acid and linoleic acid showed the highest content, reaching 32.99% and 20.14%, respectively. Liuyuan chicken exhibited higher average contents of VD and VB than other breeds. In conclusion, Liuyuan chicken has outstanding nutritional value, good ease of absorption by the human body and high palatability. 2012 Vol. 26 (1): 41-44 [Abstract] ( 190 ) 全文 ( 524 )        Package & Storage 45 Effect of Frozen Storage on Meat Quality of Chicken ZHU Min-wang，PANG Huan-ming，WANG Zi-rong，LI Jian-kun，LI Jing DOI: 10.7506/rlyj1001-8123-201201011 The meat quality changes of three varieties of chicken (egg-lying, three-yellow and free-range) during storage at －18 ℃ were investigated. Color parameters, total bacterial count, pH value and TVB-N (total volatile brine nitrogen) were determined at 30-d intervals. Physicochemical indices and total bacterial count in chicken meat tended to increase at first and then decrease with prolonged storage time. L * showed a decreasing trend, while a * was observed to increase. After 90 days of frozen storage, the TVB-N of each meat sample was less than 20 mg/100 g, indicating second-grade freshness. 2012 Vol. 26 (1): 45-48 [Abstract] ( 160 ) 全文 ( 408 )

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