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Quick Search     Adv Search 2012 Vol. 26, No. 10 Published: 2012-10-01 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of High Pressure Carbon Dioxide Treatment on Bacillus subtilis in Pork LI Feng-juan；ZHOU Xian-han DOI: 10.7506/rlyj1001-8123-201210001 The effects of experimental conditions including temperature, pressure and dwell time on the efficacy of high pressure carbon dioxide (HPCD) treatment for inactivating Bacillus subtilis in pork were examined in this study. An orthogonal array design was used to optimize the operating conditions based on bacterial lethality. Besides, optimal chemical additives for enhancing the bactericidal effect of HPCD treatment against Bacillus subtilis were screened and the bactericidal mechanism of HPCD treatment was analyzed. HPCD was effective in inactivating Bacillus subtilis. The order of effect of the HPCD treatment conditions on bacterial lethality, listed in decreasing order, was as follows:pressure, dwell time and temperature, and their optimized values were 30 MPa, 60 min and 40℃, respectively, resulting in a lethal rate as high as 3.39. The simultaneous addition of inhibitor and inducer was the best way to enhance the inactivation of Bacillus subtilis by HPCD and the resulting lethal rate was as high as 5.16;moreover, better bactericidal effect was observed for inducer alone compared with inhibitor alone. Hence, we speculated that the bactericidal mechanism of HPCD against Bacillus subtilis may be achieved by first promoting spore germination and then killing vegetative cells. 2012 Vol. 26 (10): 1-4 [Abstract] ( 140 ) 全文 ( 462 ) 5 Preparation and Activity of Antimicrobial Peptides from Bovine Bone Collagen ZHANG Shun-liang；CHENG Xiao-yu；PAN Xiao-qian；QIAO Xiao-ling；CHEN Wen-hua DOI: 10.7506/rlyj1001-8123-201210002 Seven different proteases, pepsin, alkaline protease, neutral protease, trypsin, protamex, flavourzyme and papain, were compared for their effectiveness in hydrolyzing bovine bone collagen. The resulting hydrolysates were centrifugated and the supernatants were vacuum freeze dried and tested for antimicrobial activity against Staphyloccocus aureus and Salmonella enteritidis. Protamex was found to provide maximum degree of hydrolysis among the proteases, and the optimal conditions for hydrolyzing bovine bone collagen with it were determined as 1.25%of enzyme dosage (relative to the weight of bovine bones) and 4 h of hydrolysis time. The hydrolysates obtained using flavourzyme and neutral protease had an inhibitory effect on Staphyloccocus aureus with an inhibition zone diameter of 6.03 mm and 7.97 mm, respectively, whereas those obtained using protamex, flavourzyme and trypsin could inhibit Salmonella enteritidis with an inhibition zone diameter of 8.67, 9.10 mm and 9.03 mm, respectively. 2012 Vol. 26 (10): 5-8 [Abstract] ( 152 ) 全文 ( 300 ) 9 Effect of Sorbic Alcohol on the Quality of Prepared Minced Meat Products ZHU Sheng-gang；ZHONG Yu-hu；HUAN Yan-jun DOI: 10.7506/rlyj1001-8123-201210003 The effect of sorbic alcohol as a phosphate-free water-holding agent on the quality of prepared mined meat products (pork meatballs) was investigated. Pork meatballs with added sorbic alcohol at 0%, 1%, 5%, 8%or 10%were analyzed for water-holding capacity, texture parameters and sensory quality. Adding sorbic alcohol resulted in a significant reduction in drip loss and a significant increase in productivity (P<0.05). Moreover, hardness was significant improved (P<0.05), but other texture parameters did not vary significantly. The highest comprehensive sensory score was obtained for pork meatballs when 5%sorbic alcohol was added. 2012 Vol. 26 (10): 9-12 [Abstract] ( 144 ) 全文 ( 424 ) 13 Effect of Different Sterilization Methods on Smoked Meat ZHAO Bing；REN Lin；ZHANG Chun-jiang；CHEN Wen-hua；Lü Yu；LI Jia-peng；ZHAO Yan DOI: 10.7506/rlyj1001-8123-201210004 This study focused on variations in characteristic volatile compounds, color difference parameters and texture parameters of smoked meat products produced by two different sterilization methods. Compared with low-temperature pasteurization, high-temperature and high-pressure sterilization resulted in a significant reduction in color different parameters, brightness (L*value), redness (a*value) and yellowness (b*value), and texture parameters of smoked meat. A total of 133 volatile compounds were found in low-temperature pasteurized products, including 22 phenols, accounting for 28.11%of the total volatile amount, while 126 volatile compounds were detected in high temperature and high pressure sterilized products, including 22 phenols, representing 26.57%of the total volatile amount, and new compounds were found and some compounds were degraded. 2012 Vol. 26 (10): 13-17 [Abstract] ( 123 ) 全文 ( 365 )        Processing Technology 18 Enzymatic Preparation and Decolorization of Pork Bone Collagen Polypeptides CHENG Xiao-yu；PAN Xiao-qian；QU Chao；ZHANG Shun-liang；CHEN Wen-hua DOI: 10.7506/rlyj1001-8123-201210005 Pork bone collagen polypeptides were prepared by the enzymatic hydrolysis of pork bone collagen. The effects of single and combined enzymes on the degree of hydrolysis and color of collagen hydrolysate were investigated. The best hydrolysis results were obtained when pork bone collagen was hydrolyzed sequentially with flavourzyme for 4 h and papain for 2 h. Further studies were conducted to optimize conditions for the decolorization of the resulting hydrolysate based on decolorization rate and peptide loss rate. Adsorption with 4%activated carbon for 1.5 h provided optimal decolorization results:the decolorization rate was up to 73.29%and the peptide loss rate was as low as 11.97%. 2012 Vol. 26 (10): 18-21 [Abstract] ( 182 ) 全文 ( 299 ) 22 Effects of Wet Refining and Leaching on Lard Quality ZHANG Ming-jie；HAN Zhen-min；PAN Teng；REN Fa-zheng；GUO Hui-yuan；CUI Jian-yun DOI: 10.7506/rlyj1001-8123-201210006 The aim of the present study was to examine the effects of wet refining at different temperatures (110, 120, 130 and 140℃) and leaching on lard yield from pork back fat and physiochemical indices such as water content, acid value, MDA content and peroxide value. At the same refining temperature, the time required for maximum lard yield by wet refining was significantly prolonged compared with leaching. Increasing refining temperature resulted in an increase in lard yield and the maximum level of 69%was observed at 140℃. All refined lard samples except wet refining at 140 and 110℃met the national standard of edible lard grade A. 2012 Vol. 26 (10): 22-25 [Abstract] ( 180 ) 全文 ( 748 )        Analysis & Detection 26 Effects of Sample Specifications on Results of Determination of Texture Profile Analysis Parameters of Sausages SHI Zhi-jia；Lü Yu；ZANG Ming-wu；QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201210007 This study aimed at examining the effects of sample specifications on results of determination of texture profile analysis (TPA) parameters (hardness, springiness, cohesiveness and resilience) of garlic pork sausages and chicken sausages. The height, diameter and diameter/height ratio of samples were identified as main factors that influence hardness, springiness and cohesiveness. No significant correlation was observed between sample specifications and resilience. The results of model fitting and analysis of variance indicated that only hardness allowed the establishment of an accurate fitted model. 2012 Vol. 26 (10): 26-29 [Abstract] ( 155 ) 全文 ( 329 )        Reviews 30 Potential Hazards and Control Measures of Raw Beef GAO Yuan；LIU Fei；WANG Chun-xiao；LANG Yu-miao；HUANG Cai-xia；SUN Bao-zhong DOI: 10.7506/rlyj1001-8123-201210008 Since China’s entry into the WTO, the western food culture has been widespread in the country and raw beef has been served on Chinese dining tables. As a matter of fact, herdsmen living in the Qinghai-Tibetan Plateau have the custom of eating raw beef. In recent years, foodborne diseases caused by eating raw beef have broken out in many countries and regions. Our analysis shows that the potential hazards of raw beef come from foodborne pathogens (Escherichia coli, Listeria monocytogenes and Salmonella) and zoonotic parasites (Taenia saginata and Sarcocystis). This paper describes a comparison of control countermeasures between China and other countries and reviews the current status of raw beef production and development in China. Some suggestions are proposed for promoting the healthy development of China’s beef industry and ensuring consumer health and safety. 2012 Vol. 26 (10): 30-33 [Abstract] ( 286 ) 全文 ( 687 ) 34 Recent Advances in Research on Meat Quality Evaluation and Influencing Factor of Fish CHEN Wei-xing；LIU Qing-zhen；FAN Zhao-ting DOI: 10.7506/rlyj1001-8123-201210009 To date, criteria for evaluating fish meat quality have not yet been established and there has been no report on comprehensive meat quality evaluation. This paper reviews the current status of research on measures and methods for the evaluation of fish meat quality and its influencing factors with the aim of providing references for further research and evaluation of fish meat quality. 2012 Vol. 26 (10): 34-40 [Abstract] ( 177 ) 全文 ( 443 ) 41 Research Progress on Influencing Factors and Improvement Technologies for Beef Quality WU Duan-qin；HE Zhi-xiong；QIAO Jun-yi；RAN Tao DOI: 10.7506/rlyj1001-8123-201210010 Beef has high nutritional value and is popular among consumers. This paper explores various evaluation indexes for beef quality and reviews individual and non-individual factors that influence beef quality and technologies for improving beef quality and nutrition with the aim of providing references for the production of high quality beef. 2012 Vol. 26 (10): 41-44 [Abstract] ( 146 ) 全文 ( 342 ) 45 Research Progress in the Effect of Processing Technology on Hetercyclic Amine Content in Meat Products and Control Measures WANG Zheng-yong DOI: 10.7506/rlyj1001-8123-201210011 Long-term high-temperature treatments can induce the formation of hetercyclic amines and other hazardous substances during the production of meat products. Hetercyclic amines are a class of potent carcinogens and mutagens and long-term consumption of grilled or fired foods can be greatly harmful to the health of consumers due to the presence of hetercyclic amines. In this paper, we briefly discuss factors that influence the formation of hetercyclic amines in processed meat products and propose some effective control measures to inhibit their generation. 2012 Vol. 26 (10): 45-47 [Abstract] ( 159 ) 全文 ( 256 )

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