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Quick Search     Adv Search 2012 Vol. 26, No. 6 Published: 2012-06-01 Reviews Package & Storage Basic Research Analysis & Detection        Basic Research 1 Quality Characteristics of Stewed Chicken Meat and Chicken Soup LI Chun-bao;LI Xiao;JING Qing-nan DOI: 10.7506/rlyj1001-8123-201206001 Stewing is one of the most traditional Chinese recipes. This study was designed to investigate the effects of chicken breed and age, salt concentration, storage type (fresh, chilled and frozen), stewing time and fire power on quality characteristics of stewed chicken meat and chicken soup such as sensory attributes and physiochemical properties (protein, fat, dry matter, flavor components and histological traits) using an orthogonal array design. The results showed that broiler meat had a better palatability than hen meat, while converse results were observed for chicken soup. The meat and soup stewed with medium power for a long time in the presence of an appropriate salt concentration had better quality. The stewed chicken from frozen meat showed the best quality, while the quality of the chicken soup from fresh meat was the best. The optimal recipe parameters were found as stewing for 2 h at a fire power of 800 W with the addition of 1.5% salt. 2012 Vol. 26 (6): 1-8 [Abstract] ( 193 ) 全文 ( 468 ) 9 Rheological Properties of Myofibrillar Protein-Fat Substitute Mixtures PENG Xiao-bei;YOU Yuan;YANG Yu-ling;HU Wen-kang DOI: 10.7506/rlyj1001-8123-201206002 Myofibrillar protein (MP) was extracted from chicken breast and mixed with fat substitute (FS). A rheometer was used to investigate the effects of MP:FS ratio, pH and ionic strength on rheological properties of MP-FS mixtures. One-factorat- a-time experiments and response surface methodology based on Box-Behnken design were used to analyze the effects of MP: FS ratio, pH and ionic strength on the storage modulus G＇ . The parameters were ranked in descending order of their effect on G＇ as follows: pH ＞ MP:FS ratio ＞ ionic strength. The best G＇, 153 Pa, was achieved when the MP:FS ratio, pH and ionic strength were 20:10, 6.0 and 0.6, respectively. 2012 Vol. 26 (6): 9-13 [Abstract] ( 126 ) 全文 ( 252 ) 14 Effect of Pork Skin Extract on the Texture of Pork Surimi Products DONG Yu-yu;TANG Lin;HU Yu-xiang;LI Chun-bao DOI: 10.7506/rlyj1001-8123-201206003 The present study was designed to explore the effect of pork skin extract (prepared by cooking for 60 min in a 5-fold volume of 3% salt solution at pH 6) on the texture of pork surimi products. One-factor-at-a-time and orthogonal array design methods were used to systematically analyze the effects of different levels of pork skin extract addition, cooking temperature and cooking time on the texture and sensory characteristics and water-holding capacity (WHC) of pork sausages. The best texture and sensory characteristics and water-holding capacity were achieved by the addition of 6% pork skin extract and cooking at 75 ℃ for 40 min. 2012 Vol. 26 (6): 14-19 [Abstract] ( 140 ) 全文 ( 230 )        Analysis & Detection 20 Molecular Biological Detection of Adulteration of Mutton and Beef with Duck WANG Jian-chang;WANG Jin-feng;CHEN Rui-chun;TIAN Zhen-xiang DOI: 10.7506/rlyj1001-8123-201206004 A molecular biological method was established to detect mutton and beef samples suspected of being adulterated with duck. Universal primers for the detection of components of animal origin were designed. The PCR amplification products were sequenced before NCBI database searching for sequence alignment. Primers and probes were synthesized according to relevant detection standards for the real-time PCR detection of bovine-origin, sheep-origin and duck-origin components. Of 7 tested samples, 4 contained duck-origin components, 2 contained bovine-origin components, and 1 contained sheep-origin components. This real-time PCR assay was sensitive, specific and rapid. 2012 Vol. 26 (6): 20-23 [Abstract] ( 146 ) 全文 ( 423 ) 24 Determination of Benzo(a)pyrene in Meat Products by HPLC with Solid-Phase Extraction LIN Hui;YAN Chun-rong;XU Chun-xiang;LU Jian DOI: 10.7506/rlyj1001-8123-201206005 A high performance liquid chromatography with solid-phase extraction method was developed for the determination of benzo(a)pyrene in meat products. The extracted sample was purified on a Cleanert BaP solid-phase extraction column and separated on a Waters SunFire C18 column (4.6 mm × 250 mm, 5μm) using a mobile phase composed of acetonitrile and water (88/12) at a flow rate of 1.0 mL/min. Benzo(a)pyrene was measured using a fluorescence detector at an excitation wavelength of 386 nm and an emission wavelength of 405 nm. The result showed that benzo(a)pyrene displayed good linearity relationship over the concentration range of 0.5－10 ng/mL, with a coefficient correlation of 0.9978. The limit of detection was 0.04 μg/kg, and the precision (RSD) for 6 replication determinations was below 5%. The average blank spike recoveries across the levels was in the range of 82.2%－ 94.9% (n ＝ 3). This method was rapid, simple, reproducible, and applicable for benzo(a)pyrene determination in meat products, providing guarantee for quality control and safety evaluation of meat products. 2012 Vol. 26 (6): 24-27 [Abstract] ( 158 ) 全文 ( 316 )        Package & Storage 28 Effect of Grape Pomace Dietary Fiber Superfine Powder on Quality and Storage Stability of Low Temperature Sausages TAO Shu-ying;LING Bo;MING Jian DOI: 10.7506/rlyj1001-8123-201206006 In the present work, dietary fiber from wine grape pomace was modified by superfine communication technique and applied in low temperature sausages to investigate its effect on the quality of low temperature sausages using texture profile analysis and chromatic analysis. Meanwhile, the antioxidant and antibacterial effects were assessed by determining the changes in the content of conjugated dienes, TBARS value, pH value and total plate count of sausages during cold storage. The results showed that the addition of the dietary fiber superfine powder had a significant effect on the texture and color of sausages with little difference from its native counterpart. This superfine powder revealed remarkable antioxidant and antibacterial effects on low temperature sausages. However, superfine communication did not result in an obvious improvement in the antibacterial effect of dietary fiber from wine grape pomace. 2012 Vol. 26 (6): 28-33 [Abstract] ( 140 ) 全文 ( 374 ) 34 Storage Characteristics of Salt Baked Chicken Wing Middle Joints REN Lin;ZHAO Bing;ZHAO Yan;CHEN Wen-hua;ZHANG Chun-jiang;QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201206007 Freshly prepared salt baked chicken wing middle joints were subjected to preservative film wrapping and then storage at 4 ℃, vacuum packaging and then storage at 4 or 37 ℃, vacuum packaging, low temperature sterilization and then storage at 4 ℃, or vacuum packaging, semi-high temperature and high pressure sterilization (for 20 min at 115 ℃ and 0.175 MPa) and then storage at 37 ℃ to investigate the storage characteristics of salt baked chicken wing middle joints. The results indicated that under the same conditions, vacuum packaging, low sterilization and low temperature storage retarded significantly the spoilage of salt baked chicken wing middle joints, and prolonged the shelf life. Semi-high temperature and high pressure sterilization had an obvious impact on the texture of salt baked chicken wing middle joints. In conclusion, vacuum packaging, low temperature sterilization (for 20 min at 85 ℃) and storage at 4 ℃ is better for preserving salt baked chicken wing middle joints. 2012 Vol. 26 (6): 34-37 [Abstract] ( 141 ) 全文 ( 306 )        Reviews 38 Color Stability of Postmortem Beef and Its Influencing Factors LI Yong-peng;HAN Ling;ZHANG Li;ZHANG Yu-bin;SUN Zhi-chang DOI: 10.7506/rlyj1001-8123-201206008 This paper gives an introduction to the main factors that influence the color stability of postmortem beef and their mechanisms of actions. Oxidation status of myoglobin is the most important determinant of fresh meat. Moreover, the activity of metmyoglobin reductase exerts the largest effect on oxidation status of myoglobin and the color stability of meat. Various exogenous antioxidant components plant a vital role in the color stability of meat during postmortem stability. Here we suggest that incubation in vitro and predictive modeling should be introduced into relevant studies. Accurate studies of the main influencing factors are important for improving the color stability of meat. 2012 Vol. 26 (6): 38-41 [Abstract] ( 171 ) 全文 ( 424 ) 42 Research Progress on Application of Electronic Nose in Meat and Meat Products TIAN Xiao-jing;WANG Jun DOI: 10.7506/rlyj1001-8123-201206009 An electronic nose is an instrument that allows rapid determination and analysis of food quality by simulating the mammalian olfactory system to identify the volatile components in foods. This technique is increasingly being applied to food analysis. This review mainly summarizes its recent applications in meat freshness monitoring, quality identification and adulteration detection. 2012 Vol. 26 (6): 42-45 [Abstract] ( 178 ) 全文 ( 363 ) 46 Application of Phage-Based Biocontrol Strategies to Reduce Foodborne Pathogens of Animal Origin Foods in HACCP System: A Review CAO Zhen-hui，HU Da-yong，JIN Li-ji，XU Yong-ping，LI Shu-ying，CAO Fang，LI Xiao-yu，YANG Yang，ZHANG Jian-cheng DOI: 10.7506/rlyj1001-8123-201206010 Foodborne diseases are a growing public health problem worldwide. During the production process, foods of animal origin may be polluted by foodborne pathogens at pre- and post-slaughter stages. Consequently, these stages are the critical control points of HACCP. Recently, bacteriophages (phages) are of increasing interest as an antibacterial agent. Here, we review the current literature and status of phage based strategies aimed at reducing the presence of foodborne pathogens during the production of animal-origin foods, in an attempt to establish a scientific basis for the application of phages to improve the safety of foods of animal origin. 2012 Vol. 26 (6): 46-49 [Abstract] ( 137 ) 全文 ( 256 ) 50 Research Progress in Sources and Determination Methods for Polycyclic Aromatic Hydrocarbons in Traditional Meat Products ZHAO Bing;REN Lin;LI Jia-peng;CHEN Wen-hua;ZHAO Yan DOI: 10.7506/rlyj1001-8123-201206011 In this paper, current major pathways for the production of polycyclic aromatic hydrocarbons in traditional meat products including smoking, fat coking and cracking, protein decomposition at high temperatures, and incomplete combustion of sugars are elucidated in detail. Moreover, the importance and difficulty of sample pretreatment for the determination of polycyclic aromatic hydrocarbons are pointed out. Meanwhile, the advantages and disadvantages of various sample pretreatment and determination methods are explored. Our country,s limit standards of polycyclic aromatic hydrocarbons in foods are compared with those of the EU to find out the differences. Finally, future trends in the development of determination and control technologies for polycyclic aromatic hydrocarbons are forecasted. 2012 Vol. 26 (6): 50-53 [Abstract] ( 141 ) 全文 ( 404 )

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