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Quick Search     Adv Search 2012 Vol. 26, No. 4 Published: 2012-04-01 Reviews Basic Research Analysis & Detection        Basic Research 1 Effect of Plasma Protein Powder on Volatile Flavor Compounds of Pork Meat CHANG Rui-hong，CHEN Cong-gui，CAI Ke-zhou，LU Lin，LU Jin-feng，CHEN Chang-hao DOI: 10.7506/rlyj1001-8123-201204001 The volatile compounds of plasma-protein pork meat gels （PPMG） were analyzed by gas chromatography/mass spectrometry （GC/MS） with solid-phase microextraction （SPME）. The results showed that the optimum extraction conditions of SPME were adsorption at 55℃ for 40 min via a 75 gm CAR/PDMS fiber. 16 kinds of new volatile flavor compounds were determined in PPMG, including 1 ketone, 3 alcohols, 2 acids, 7 hydrocarbons, 1 heterocyclic, 1 ether and 1 ester. 2012 Vol. 26 (4): 1-7 [Abstract] ( 137 ) 全文 ( 283 ) 8 Effect of Ultraviolet Radiation on the Quality of Chilled Pork YANG Xin-lei，DING Wu DOI: 10.7506/rlyj1001-8123-201204002 The fresh meat was irradiated with ultraviolet at 0.45J/cm^2 for 0,20,40,60,80,100 s, and then stored at 4 ℃. Total bacteria number, colour and physical and chemical indicators such as TVB-N value and TBARS were determined for each day. The result showed that the UV could kill part of bacteria on the surface of chilled meat, reducing the initial bacteria counts, and retand the increase of the TVB-N and TBAES values. It was effective in prolonging the freshness duration of meat, improving the quality of meat. 2012 Vol. 26 (4): 8-11 [Abstract] ( 152 ) 全文 ( 318 ) 12 Effects of Xanthan Gun on Qualities of Pork Sausage with Wormwood Leaf Powder ZHANG Zhen-huan，LU Lin，HAN Zhuo，ZHOU Cun-liu，CHEN Chang-hao，CHEN Cong-gui DOI: 10.7506/rlyj1001-8123-201204003 The effect of 0 - 0.8% xanthan gun （XG） on the quality of pork sausage with wormwood leaf powder （PMSW） gels, which contained the powder of 1.5%, was investigated in this paper. The results showed that the addition levels （〉0.2%） of XG could significantly decrease CL （P〈0.05）, and the addition of XG above 0.4% significantly decrease b＊ value （P〈0.05） and chewiness. Moreover, the WHC significantly increased （P〈0.05） at 0.8% level of XG, while both hardness and chewiness significantly decreased （P 〈 0.05）. 2012 Vol. 26 (4): 12-15 [Abstract] ( 157 ) 全文 ( 279 )        Analysis & Detection 16 Changes of Biogenic Amine on Restructured Fermented Hams HU Bin，ZHANG Xiao-gang，ZHOU Yang，CHEN Shi-gang，YANG Rui，ZHU Qiu-jin DOI: 10.7506/rlyj1001-8123-201204004 Restructuring ham was processed with three treatments, including traditional restruction （I group）, combination of tenderizer and crosslinking enzyme inbibitor with （Ⅱ group） and combination of tenderizer and crosslinking enzyme without inhibitor （Ⅲ group）. LC/MS-MS was employed to analyze puterscine, histamine, tyramine, sperrnidine and tryptamine content. The results indicated that enzymolysis samples of no adding inhibitor （III group） had the lowest BA content. Spermldine was in the highest concentration of BA in all samples. In all the samples group, and spermldine, histamine, and tyramine content rose at beginning then declined during the 0, 7 days and 14 days fermention. The I group had the highest histamine content （17.86 μtg/kg）, and Ⅲ group had the highest spermldine content （2328.99μg/kg） in final products, and tryptamine and puterscine were not detected in all the samoles. 2012 Vol. 26 (4): 16-20 [Abstract] ( 137 ) 全文 ( 245 ) 21 Identification of Simulated Jinluo Chicken Sausage Essence by Electronic Nose ZHANG Shuo，WANG Yu-tian，MENG Xin DOI: 10.7506/rlyj1001-8123-201204005 The difference of flavor between Jinluo chicken sausage and stimulated Jinluo chicken sausage essence by electronic nose was discussed in this study. Aroma composition of two samples was collected by electronic nose, and the response values was acquired. In addition, data analysis was proceeded by using main component analysis （PCA） and statistical quality control analysis （SQC）. Results showed that the flavor between stimulated Jinluo chicken sausage and Jinluo chicken sausage essence is different. Therefore, meat taut comoosition need to be improved in order to imitate chicken sausage flavor. 2012 Vol. 26 (4): 21-23 [Abstract] ( 193 ) 全文 ( 232 ) 24 Determination of ATP-Related Compounds in Fish by RP-HPLC JIA Peng-yu，SUN Rui，YU Long-hao，HE Shu-qing，ZHANG Meng，ZHANG Yu-ning DOI: 10.7506/rlyj1001-8123-201204006 The method for determination of ATP-related compounds in fish was established. The content of ATP-related compounds in fish were determined by RP-HPLC with a Sepax Bio-Cls（250mm × 4.6mm ID, 5 lam, 200A.）column, and UV detector at a wave length of 254 nm（BW 16 nm）. Mobile phase was 60 mmol/L KH2PO4 and 60 mmol/L K2I-IPO4 （pH=6.68） and flow rate was 0.6mL/min. The separation was achieved in 20 min. All the calibration curves were linear in the mass concentration range of 1 - 400 mg/L. The average recoveries of the standard additions were between 98.3% - 104.1%, and the LOD were between 15 -40μg/L for ATP-related compounds. This method proved to be reliable and reprodcible. 2012 Vol. 26 (4): 24-27 [Abstract] ( 161 ) 全文 ( 517 )        Reviews 28 Review on Salt Content Reduction in the Emulsion-type Meat Products WEI Chao-gui，WU Ju-qing，SHAO Jun-hua，XU Xing-lian，ZHOU Guang-hong DOI: 10.7506/rlyj1001-8123-201204007 High sodium intake has been shown to be one of the most important causes of hypertension and cardiovascular disease. this article elaborates the need to reduce the salt content of the emulsion-type meat products. The study reviews the research development of low-salt emulsion-type meat prodults from using of salt sodium substitutes flavour enhancers and polysaccharide, optimising the physical formula of salt to reduce the salt content. This study also provides a reference for the research and production of low-salt emulsion-type meat. 2012 Vol. 26 (4): 28-31 [Abstract] ( 145 ) 全文 ( 457 ) 32 Chinese Beef Jerky Processing Technology and Industry Development Status LI Xin-sheng，DANG Ya，WANG Yan-long DOI: 10.7506/rlyj1001-8123-201204008 The United States is the world＇s largest beef producer and consumer, and China is the third. The consumption of China＇s beef jerky is the fourth in the world, with expot volume of nearly 40000 tons. The current situation of the development of the beef industry in the China, the processing technology of beef jerky, the application of HACCP system and food additives in the production of beef jerky, quality changes of beef jerky in storage were summarized in this paper and the development prospects of the industry＇s future in China＇s beef jerky was outlooked as well. 2012 Vol. 26 (4): 32-35 [Abstract] ( 196 ) 全文 ( 626 ) 36 Review on Influencing Factors of Biogenic Amines Content in Fermented Sausages TONG Li-ga，JIN Zhi-min，DUAN Yan，JIN Ye DOI: 10.7506/rlyj1001-8123-201204009 The biogenic amines species, toxicity, the presence of these compounds in dry fermented sausages were introduced and the most important factors influencing their accumulation, induding raw materials and starter cultures as well as processing conditions（temperature, pH, diameter of sausages, auxiliary ingredients, storage conditions） were analysed in the study. Moreover, strategies （such as raw materials control development, good starter cultures, proteolytic activity control, additives use） were proposed） to control or reduce the accumulation of biogenic amines. 2012 Vol. 26 (4): 36-39 [Abstract] ( 139 ) 全文 ( 266 ) 40 Researches and Applications of Hyperspectral Imaging in Food Industry （Ⅰ） QU Jia-huan，MA Ji，SUN Da-Wen，WU Di，ZENG Xin-an DOI: 10.7506/rlyj1001-8123-201204010 In recent years, the quality and safety issues of food have attracted much attention of the whole society in China. Modern inspection techniques are required for rapid and accurate assessment of quality and safety of food products. Hyperspectral imaging is an optical analysis technology with integration of spectroscopy and imaging techniques. By acquiring both spectral and spatial information of food simultaneously, hyperspectral imaging can inspect quality information with spatial distribution of food products rapidly and non-destructively, leading to an overall inspection of external and internal quality attributes. Therefore, hyperspectral imaging is a very promising technique in the safety inspection field of food products. This paper presents the basic principles of hyperspectral imaging and outlines in details its applications in the meat industry. 2012 Vol. 26 (4): 40-45 [Abstract] ( 171 ) 全文 ( 360 ) 46 Review on Cold and Hot Properties of Chicken and Duck Meat and the Environment Influence on Them HU Wen-jin，CAI Zhao-xia，JIN Guo-feng，JIN Yong-guo，MA Mei-hu DOI: 10.7506/rlyj1001-8123-201204011 Chicken and duck meat are common in our life, which showed different cold and hot properties, similar to plant-based food and traditional Chinese medicine. Chicken and duck bred in different environment have different nutrition constituent, with their cold and hot porpertise probably influenced. By analyzing the cold and hot properties of plants at the molecular level, the suitable methods for composition determination was proposed in this study, which will play an important role in reasonable use and consumption of chicken and duck. 2012 Vol. 26 (4): 46-50 [Abstract] ( 185 ) 全文 ( 476 )

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