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Quick Search     Adv Search 2012 Vol. 26, No. 5 Published: 2012-05-01 Reviews Package & Storage Basic Research Analysis & Detection        Basic Research 1 Effect of Different Methods of Flaxseed Gum Addition on Properties of Emulsion Sausages WANG Xia，WANG Peng，SUN Jian，ZHOU Guang-hong DOI: 10.7506/rlyj1001-8123-201205001 This study was designed to analyze the effect of different methods of flaxseed gum addition and chopping time on water and oil penetration, water-holding capacity and texture of emulsion sausages. When flaxseed gum was added as an emulsion instead of a power at 0.2 g/100 g or 0.3 g/100 g, emulsion sausages showed significantly decreased water segregation rate （P 〈 0.05）. Moreover, emulsion sausages with added flaxseed gum emulsion revealed lower water and oil penetration with no significant difference （P〉0.05） and significantly lower hardness （P〈0.05） but no significant difference in elasticity （P〉0.05）. The texture stability of emulsion sausages with added flaxseed gum emulsion could be maintained better during storage at 4 ℃. The texture of emulsion sausages with 3 min chopping was more stable during storage. Better water- binding and oil-binding capacities were also found. 2012 Vol. 26 (5): 1-5 [Abstract] ( 136 ) 全文 ( 289 ) 6 Prediction of Retail Product Weight and Percentage in Bamei Lamb ZHANG Hong-bo，LI Yun，JIN Ye，YUAN Qian，JIA Xue-hui DOI: 10.7506/rlyj1001-8123-201205002 This study was conducted to establish mathematical models for quick prediction of retail product weight and percentage on lamb slaughtering line with the aim of providing references for lamb carcass grading for high-quality favorable-price purchase. Thirty Bamei lambs aged 4--8 months were selected for slaughtering, chilling and cutting. Pre-slaughter body weight （X1）, warm carcass weight （X2）, loin eye area （X3） and back meat thickness （X4） were determined. Correlation analysis and linear regression analysis were carried out with SPSS 16.0 software. A linear equation for retail product weight （Y1） or retail product percentage （Y2） as a function of pre-slaughter body weight （X1）, warm carcass weight （X2）, loin eye area （X3） was obtained as Y1= - 1.113 ＋ 1.088X2 - 0.141X1 - 0.004X3（R^2 = 0.996） and Y2 = 31.187 ＋ 2.362X2 -- 1.090X1 ＋ 0.068X3（R^2= 0.920）, respectively. It was found that both equations could be used to predict retail product weight and percentage in Bamei lamb. 2012 Vol. 26 (5): 6-9 [Abstract] ( 127 ) 全文 ( 317 ) 10 Individual and Synergistic Effects of BHA and BHT on Pig Fat ZHANG Gen-sheng，REN Yuan-yuan，SHI Hui，WANG Zi-di，GUO Jie DOI: 10.7506/rlyj1001-8123-201205003 Based on peroxide value（POV）, the antioxidant effects of BHA alone or combinend with D-isoascorbate and BHT alone or combined with citiric acid on pig fat were invesitgated by using accelerating oxidation test （Schaal）. BHA had stronger antioxidant effect on pig fat than BHT. Their antioxidant effects could be synergistically enhanced by both D-isoascorbate and citiric acid could and citiric acid had stronger synergistical effect. The antioxidant effect of antioxidant blends was higher than that of signle antioxdiants. The best antioxidant blend was 160 mg/kg BHA, 40 mg/kg BHT, 200 mg/kg D-isoascorbate and 100 mg/kg citric acid. 2012 Vol. 26 (5): 10-13 [Abstract] ( 152 ) 全文 ( 394 ) 14 Influence of Different Chilling Methods on Bamei Mutton Quality JIA Xue-hui，WANG Xiao-bin，JIN Ye，ZHANG Hong-bo，JIN Zhi-min，TONG Li-ga DOI: 10.7506/rlyj1001-8123-201205004 Twelve Bamei sheep raised under the same conditions were selected and killed. Their carcasesses were randomly assigned into two groups of 6 one each for chilling with and without hanging. The changes in postmortem pH during 0.5 -- 48 h and shear force during 24--72 h of different parts of sheep carcass were tested. The results showed that bicepsfemoris, longissimus dorsi and triceps brachii in chilled carcasses without hanging at 6 h and 8 h postmortem exhibited a significantly lower pH than chilled carcasses with hanging （P〈0.05）. No significant changes in pH were observed during post-mortem chilling of sheep carcasses without hanging, while the pH of hung sheep carcasses significantly decreased. In general, the shear force of bicepsfemoris, longissimus dorsi and triceps brachii in hung sheep carcasses was lower than that of non-hung ones during 24--72 h postmortem. Furthermore, the shear force of longissimus dorsi presented the most marked changes during chilling with hanging. 2012 Vol. 26 (5): 14-16 [Abstract] ( 130 ) 全文 ( 278 ) 17 Effect of Orn-Taurine as a Salty Peptide on Textural Properties of Heat-Induced Minced Chicken Gels at Low Ionic Strength ZHAO Ying-ying，XU Xing-lian，WANG Xia，ZOU Yu-feng，SUN Jian，WANG Peng DOI: 10.7506/rlyj1001-8123-201205005 The effect of orn-taurine as a partial substitute for salt on textural properties of heat-induced minced chicken gels at low ionic strength was explored in this study. One-factor-at-a-time experiments were carried out to investigate the effect of pH on texture properties and water-holding capacity of heat-induced minced chicken gels with 50% orn-taurine substitution. Further, a completely randomized design was used to examine the effects of different levels （30%, 40% and 50%） of orn-taurine substitution and different pH levels （6.0, 6.5 and 7.0） on texture properties and water-holding capacity of heat-induced minced chicken gels. It was found that different pH levels （6.0 -- 7.2） had a significant effect on texture properties of heat-induced minced chicken gels at 2.5% ionic strength and 50% substitution level, but had no significant effect on water-holding capacity. In conclusion, partial substitution of salt with orn-taurine has adverse effects on texture properties and water-holding capacity of heat-induced minced chicken gels, which can be attenuated by pH adjustment to a near neutral level. 2012 Vol. 26 (5): 17-21 [Abstract] ( 175 ) 全文 ( 349 )        Analysis & Detection 22 Determination of Sulfanilamide Residues in Fresh Pork ZHANG Zhi-gang DOI: 10.7506/rlyj1001-8123-201205006 Ten sulfanilamide residues in 64 pork samples collected from urban and suburb areas in a certain city were determined by HPLC. The positive rate and the over-limit rate of sulfanilamide residues were 20.31% and 10.94%, respectively. Samples from suburb area revealed a higher positive rate and a higher over-limit rate compared to those from urban area. Sulfadiazine （SD） showed the highest positive rate of 7.8 1%, followed by sulfamethizole （SMT） and sulfapyridine （SP）, of which the positive rates were 6.25% and 4.69%, respectively. These results demonstrate that sulfanilamide residues are higher in some pork samples, suggesting the potential risk for inducing bacterial drug resistance. Therefore, reasonable use of antibiotics is needed to be strengthened. 2012 Vol. 26 (5): 22-24 [Abstract] ( 135 ) 全文 ( 370 ) 25 Determination of Seven β -Agonist Residues including Phenylethanolamine A in Pork by UPLC-MS/MS LI Ying-ying，SONG Yong-qing，GUO Wen-ping，JIN Shao-ming DOI: 10.7506/rlyj1001-8123-201205007 An ultra performance liquid chromatography-tandem mass spectrometry （UPLC-MS/MS） method was established for the simultaneous determination of phenylethanolamine A, clenbuterol, salbutamol, ractopamine, terbutaline, cimaterol and clorprenaline residues in pork. Samples were extracted with 1% fomic acid- acetonitrile, cleaned up using a solid phase extraction cartridge. Quantification of seven β-agonists was achieved by UPLC-MS/MS with multiple reaction monitoring （MRM） using internal standard method. The detection limit and quantification limit of the developed method for seven analytes were 0.2 μ g/kg and 0.5 μ g/kg, respectively. The average recovery rates of seven β-agonists from blank pork at the spiked levels of 1, 2 μ g/kg and 10 μ g/kg were 72.2%--116.9%, with relative standard deviation （RSD） of less than 2.5%. This method had the advantages of rapid analysis, high sensitivity, good reproducibility and no need for enzymatic hydrolysis. Its various technical indexes could meet the requirements of relevant domestic and international regulations. Therefore, this method is applicable for rapid determination of β -agonist residues in pork. 2012 Vol. 26 (5): 25-29 [Abstract] ( 125 ) 全文 ( 366 ) 30 An MAE-GPC-RRLC-MS/MS Method for Quantitative Determination of Rhodamine B Residue in Salted Pork LIU Hong-hua，ZHANG Li-kang，WU Wei，ZHANG Jing-xuan，ZHANG Yan DOI: 10.7506/rlyj1001-8123-201205008 A new method is developed for the determination of rhodamine B residue in salted pork by microwave extraction- gel permeation chromatography-rapid resolution liquid chromatography-tandem mass spectrometry （MAE-GPC-RRLC-MS/ MS） with multiple reaction monitoring （MRM） in positive ionization mode. Samples were extracted with tert-butyl methyl ether under microwave assistance and then cleaned up by gel permeation chromatography. The chromatographic separation was performed on an Agilent Plus C18 column using a mobile phase consisting of 0.1% aqueous formic acid and methanol. The limit of quantification （LOQ） of the RRLC-MS/MS method was 0.25 lag/kg and the linear range was between 1.0 μg/L and 100 μg/L with a correlation coefficient of 0.9998. The recovery rates of rhodamine B at the spike levels of 1.0, 3.0 μ g/kg and 5.0 μ g/kg were in the range of 71.1% to 102.0% with relative standard deviation between 5.1% and 17.1%. This method had the advantages of rapidity, accuracy and specificity and allowed sensitive and accurate qualification and quantification of rhodamine B. 2012 Vol. 26 (5): 30-33 [Abstract] ( 129 ) 全文 ( 256 ) 34 Analysis of Nutritional Composition of Different Edible Parts of F2 Generation of Commercial Andrias davidianus WANG Jin-hua，WANG Jun，LI Can DOI: 10.7506/rlyj1001-8123-201205009 In order to understand the nutritional composition of different edible parts of F2 generation of commercial Andrias davidianus, water, protein, fat and ash were determined by the national standard methods and reducing sugar was analyzed by anthrone colorimetry. The edible parts accounted for 76.23% of the total body weight ofAndrias davidianus, including skin （8.56%）, muscle （wheat meat; 39.90%; mainly distributed in the back, belly, and tail ）, blood and internal organs （23.05% in total） and fat （mainly distributed in the tail; 4.73%）. The main nutritional composition of these edible parts was water, protein, fat and mineral elements. These edible parts could be ranked as follows： skin 〉 back muscle 〉 tail muscle 〉 belly muscle 〉 intestine 〉 liver 〉 fat in decreasing order of protein content; fat 〉 liver 〉 tail muscle 〉 intestine 〉 belly muscle 〉 back muscle 〉 skin in decreasing order of fat content. No reducing sugar was found all other edible parts except the liver. All edible parts were rich in trace elements. From these results, it can be seen that F2 generation of commercial Andrias davidianus is a highly nutritional meat food. 2012 Vol. 26 (5): 34-36 [Abstract] ( 159 ) 全文 ( 248 )        Package & Storage 37 Preservative Effect of Red Yeast Rice on Chilled Pork Meat YU Hui-hui，LI Ying-qiu，ZHU Ming-yu，CHANG Cui DOI: 10.7506/rlyj1001-8123-201205010 The pH and MetMb content changes of chilled pork meat with different amounts （0, 0.0625%, 0.125%, 0.25%, 0.5% and 1%） of red yeast rice addition were measured during 9 d storage at 4 ℃C. In addition, physiochemical and sensory properties were determined to evaluate the preservative effect of red yeast rice on chilled pork meat. Chilled pork meat samples with red yeast rice addition at 0.125% and 0.25% showed better sensory and physiochemical properties and were preserved better. Their shelf lives were prolonged by 3 -- 5 days compared to blank control samples. 2012 Vol. 26 (5): 37-41 [Abstract] ( 158 ) 全文 ( 575 )        Reviews 42 Progress in Research and Application of Hyperspectral Imaging in Food Industry （ Ⅱ ） MA Ji，QU Jia-huan，SUN Da-wen,，WU Di，ZENG Xin-an DOI: 10.7506/rlyj1001-8123-201205011 To ensure food safety and meet the consumers＇ increasing demands for the quality of food products, it is of vital importance to develop effective quality inspection systems during processing operation for the food industry. Hyperspectral imaging, as a non-destructive detection technique, allows rapid, efficient and accurate inspection of food quality and safety information. As an extension of our previous review, this paper specifies recent applications of hyperspectral imaging in quality inspection of vegetables, fruits, dairy products, grains and mushrooms and discusses its future trends and current limitations. 2012 Vol. 26 (5): 42-48 [Abstract] ( 126 ) 全文 ( 715 ) 49 Characteristics of Near Infrared Spectroscopy and Its Application on Beef Product Detection CHEN Yu-tao，ZHU Qiu-jin DOI: 10.7506/rlyj1001-8123-201205012 Near infrared spectroscopy （NIR） technology, as a new analysis technology, has bright prospects for applications in food quality detection and production monitoring owing to its rapidity, reliability and no destruction. In this paper, NIR technology is introduced with emphasis on its principle, instrumental composition and application in the detection of beef and beef products. Moreover, its features are compared with those of other similar technologies. Finally, its development prospects are presented. 2012 Vol. 26 (5): 49-52 [Abstract] ( 123 ) 全文 ( 281 )

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