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Quick Search     Adv Search 2012 Vol. 26, No. 3 Published: 2012-03-01 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Growth and Slaughtering Performances of Hybrid Lamb between Bamei Mutton Sheep and Small Tail Han Sheep TENG Ke，ZHANG Hong-bo，WANG Gui-yin，HUA Xiao-qing，SHI Xiao-yan，LI Zhi-rong，JIN Ye DOI: 10.7506/rlyj1001-8123-201203001 The growth and slaughtering performances of Bamei mutton sheep,Small Tail Han sheep（♀） and F1 hybrid between male Bamei mutton sheep and female Small Tail Han sheep at 4,6,8 months and 12 months of age were comparatively analyzed.The results showed that Bamei mutton sheep were significantly higher than Small Tail Han sheep in chest circumference,chest circumference index and trunk index（P0.01）.The daily weight gain of Bamei mutton sheep and F1 hybrid showed its maximum value at 8 months of age,and began to decrease at 12 months and the slaughtering performance and the weight of mutton cuts of different grades were better than those of Small Tail Han sheep.At 6 months of age,F1 hybrid revealed a significant increase in pure meat percentage,meat-to-bone ratio and loin meat compared with Small Tail Han sheep（P0.05）,thus suggesting F1 hybrid has early growth dominance.With increasing age,the pure meat percentage,carcass meat percentage,meat-to-bone ratio,pure meat percentage,meat-to-bone ratio rid meat and belly meat of Bamei mutton sheep became highly significantly higher than those of Small Tail Han sheep（P0.01） and the difference in loin meat was significant（P0.05）.At 12 months of age,carcass percentage and pure meat percentage were significantly higher in F1 hybrid compared with Small Tail Han sheep（P0.05）.However,pre-slaughtering weight and carcass showed no significant differences among sheep at various months of age（P 0.05）. 2012 Vol. 26 (3): 1-4 [Abstract] ( 143 ) 全文 ( 246 ) 5 Changes in Volatile Flavor Components of Frozen Oyster during Thawing SHEN Li，ZHANG Li-jun，XU Bai-qiu DOI: 10.7506/rlyj1001-8123-201203002 The volatile components of froze oyster were extracted by solid-phase micro-extraction（SPME） and analyzed by as chromatography-mass spectrometry（GC-MS）.A total of 39 volatile compounds were identified.Among them,hexanal,1-octen-3-ol and 3-octanone were predominant.The relative content of aldehydes and ketones decreased as the thawing process proceeded,whereas the relative content of amines and other compounds increased. 2012 Vol. 26 (3): 5-8 [Abstract] ( 150 ) 全文 ( 309 ) 9 Separation,Identification and Biological Characteristics of Lactic Acid Bacteria in Jianchang Dried Salted Duck LIN Qiao DOI: 10.7506/rlyj1001-8123-201203003 In our present study,MRS medium was used as basic medium for the separation,identification and biological characterization of lactic acid bacteria from Jianchang dried salted duck made using the traditional process of natural fermentation.A total of 17 strains were obtained.Lactic acid bacteria isolates showed the most vigorous growth during cultivation at 30 ℃,and could grow in an environment containing 5 g/100mL NaCl or 100 mg/L Na2NO2.Strain B1 was the most suitable fermentation starter for Jianchang dried salted duck. 2012 Vol. 26 (3): 9-12 [Abstract] ( 131 ) 全文 ( 253 )        Processing Technology 13 Process Optimization for Pork Curing by Pulsed Pressure Treatment GUO Liang，MA Mei-hu*，JIN Guo-feng DOI: 10.7506/rlyj1001-8123-201203004 Pulsed pressure was applied to cure pork rump in this study.We first investigated the effects of main curing parameters such as high pressure level,holding time and NaCl concentration of the curing solution on curing rate.Further investigations were carried out to optimize the curing parameters using Box-Behnken experimental design and response surface methodology based on NaCl content in cured pork.The optimal curing conditions were determined as follows： high pressure 150 kPa,high pressure-holding time 25 min,low pressure-holding time 21.05 min,and NaCl concentration of the curing solution 5%.Cured pork obtained under these conditions contained 3.59% NaCl,which was increased by 33.9% in comparison with the control（2.68% NaCl content）. 2012 Vol. 26 (3): 13-17 [Abstract] ( 139 ) 全文 ( 303 ) 18 Optimization of Fish and Vegetable Patties Recipe ZHANG Bo，XU Bo-kai，ZHOU Xiao-jian，YANG Yi，TIAN Yu-jing，MA Li-zhen DOI: 10.7506/rlyj1001-8123-201203005 Catfish surimi was used mainly to make fish and vegetable patties together with perch surimi,vegetables（shiitake,corn,celery,cucumber and water-chestnut） and almond.The effects of these auxiliary ingredients on the sensory quality,cooking loss,texture properties and water loss of fish and vegetable patties were analyzed.Fuzzy mathematics was applied for sensory evaluation.The optimal ratio of catfish surimi to perch surimi was 9：1,and the optimal amounts of shiitake and cucumber were both 10% when added separately,and the appropriate amount of water-chestnut was between 10% and 15%.Patties with both celery and corn added at 10% showed the best quality.The most popular patties were obtained when both water-chestnut and cucumber were added at a level of 10%. 2012 Vol. 26 (3): 18-23 [Abstract] ( 170 ) 全文 ( 219 )        Analysis & Detection 24 Observation of Liver Fibrosis in Slaughtered Pigs LIU Li-qiang1，WANG Hui2，DU Juan1，SONG Hui-yue1，LI Hai-qin1，SHE Rui-ping3,* DOI: 10.7506/rlyj1001-8123-201203006 In order to explore the health status of slaughtered pigs,fibrosis observation was performed on 291 pig liver samples from a certain region.The results indicated that different degrees of liver fibrosis were found.Only 60 samples（20.6%） showed no visible fibrosis.Liver fibrosis mainly happened in the early and middle stages and was found in 119（40.9%） and 73（25.1%） samples,respectively.Moreover,some samples showed liver cirrhosis.This study suggests that growing pigs are influenced by adverse factors.Therefore,quarantine inspections should be strengthened for slaughtered pigs. 2012 Vol. 26 (3): 24-26 [Abstract] ( 154 ) 全文 ( 317 ) 27 Preservative Effect of Cinnamon Oil on Goose Jerky and GC-MS Analysis of Its Chemical Composition ZHANG Xi-cai，CAI Li-chuang，PENG Ying (1. Jingchu University of Technology, Jingmen 448000, China；2. Institute of Biological Resources DOI: 10.7506/rlyj1001-8123-201203007 A comparison of the effectiveness of cinnamon oil and potassium sorbate in preserving goose jerky was carried out to select a safe preservative for goose jerky.Besides,the chemical composition of cinnamon oil was analyzed by GC-MS and the relationship with the functionality was studied.Fifty-three compounds were separated.The predominant compound was trans-cinnamaldehyde with a content of 85.53%.Both the oil and potassium sorbate could prevent goose jerky from becoming moldy and the former was more effective than the latter. 2012 Vol. 26 (3): 27-29 [Abstract] ( 130 ) 全文 ( 293 ) 30 Rapid Determination of Acid and Peroxide Values in Chinese Bacon by Fourier Transform Near-Infrared Spectroscopy ZHOU Ling-guo，XIAO Lin，ZHU Yi-wei，DU Yu，WAN Li DOI: 10.7506/rlyj1001-8123-201203008 The aim of the present study was to investigate application of Fourier transform near-infrared（FT-NIR） spectroscopy to rapidly determine the acid value（AV） and peroxide value（PV） of Chinese bacon.Samples were crushed,mixed evenly and then scanned on an Antaris Ⅱ FT-NIR analyzer.The IR spectra were correlated with the AV and PV values obtained by the national standard methods.Based on FT-NIR spectra,a mathematical predictive model was established and validated for AV and PV values,respectively,by means of partial least squares（PLS） regression.The coefficients of determination of calibration（R2cal） and cross validation（R2cv） for AV were 0.99582 and 0.98687,respectively,and the root mean square errors of estimation（RSMEE） and cross validation（RSMSECV） were 0.1370 and 0.1900,respectively.For PV,the R2cal and R2cv were 0.99999 and 0.99926,respectively,and the RSMEE and RSMSECV were 0.756 × 10-4 and 0.684 × 10-3,respectively.The models were used to verify samples and the statistical results showed that there was no significant difference between the predictive and chemical values.Thus,FT-NIR spectroscopy is applicable for rapid detection of AV and PV in Chinese bacon. 2012 Vol. 26 (3): 30-33 [Abstract] ( 153 ) 全文 ( 420 ) 34 Prediction of Chemical Parameters of Different Cuts of Beef by Near Infrared Transmission Spectroscopy CHEN Yu-tao，ZHU Qiu-jin，LU Kai-hong，CHEN Zhou-dong，CHEN Bu-you，YANG Wan-gen DOI: 10.7506/rlyj1001-8123-201203009 Beef thick flank,fillet and brisket were scanned using a near infrared spectrophotometer and their chemical parameters such as protein,fat,water and ash were measured.A calibration model for each of these parameters was set up by means of partial least squares（PLS） regression.The correlation coefficients of calibration for ash and water contents in beef thick flank were 0.9843 and 0.9740,respectively,and the correlation coefficients of validation were 0.9502 and 0.9342,respectively.The correlation coefficients of calibration for protein and water contents in beef fillet were 0.9540 and 0.7752,respectively,and the correlation coefficients of validation were 0.9500 and 0.9060,respectively.The correlation coefficients of calibration for ash and fat contents in beef brisket were 0.9746 and 0.9218,and the correlation coefficients of validation were 0.9560 and 0.9233,respectively.The correlation coefficients of calibration and validation for total water content in beef thick flank and fillet was 0.7504 and 0.9737,respectively,while those for total ash content in beef brisket and thick flank were 0.8770 and 0.9777,respectively.This study shows that near infrared spectroscopy allows accurate predictions of chemical parameters of beef and therefore can be used to evaluate beef quality. 2012 Vol. 26 (3): 34-38 [Abstract] ( 160 ) 全文 ( 284 ) 39 Determination of Dehydroacetic Acid in Meat Products by Capillary GC ZONG Wan-li DOI: 10.7506/rlyj1001-8123-201203010 A method has been established for the determination of dehydroacetic acid in meat products by capillary GC with FID detection.The chromatographic separation was achieved on a capillary GC column DB-5（weak polarity,30 m × 0.53 mm,0.5 μm）.A WBI injection port was used and the temperature was set at 250 ℃.The flow rate of carrier gas was 10 mL/min.The initial temperature was 80 ℃,increased to 200 ℃ at a rate of 10 ℃/min and then hold for 5 min.The detector temperature was set at 250 ℃.Samples were acidified with sulfuric acid and made up to the required volume with absolute ethanol before direct injection for GC analysis.The method was simple,fast and reproducible.The average spike recovery from blank sausage was 97.5% and the relative standard derivation was 1.16%（n =6）.The linear range was 10-200 μg/mL. 2012 Vol. 26 (3): 39-41 [Abstract] ( 127 ) 全文 ( 247 )        Reviews 42 Recent Advance in Research on Correlation between PPARGC1α Gene and Meat Quality SHANG Jin，JIN Ye DOI: 10.7506/rlyj1001-8123-201203011 There is a close association between meat quality and genetic factors of animal species.In this paper,the mechanism of action of PPARGC1α gene is analyzed,and the regulatory effect on types and genotype expression of skeletal muscle fibers and many biochemical processes are elucidated.In summary,PPARGC1α is a nuclear transcriptional coactivator that can enhance transcription levels of target genes through transcription factor docking,which can affect meat quality by regulating mitochondrial gene and expression bio-oxidation. 2012 Vol. 26 (3): 42-44 [Abstract] ( 143 ) 全文 ( 270 )

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