Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2012 Vol. 26, No. 11 Published: 2012-11-01 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Fermentation Conditions and Additives on Myoglobin Forms during Simulated Fermentation of Pork Salami TIAN Han-you;ZOU Hao;LI Jia-peng;ZHOU Tong;YANG Jun-na;QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201211001 The effects of fermentation temperature and time as well as environmental solution pH and sodium nitrite and sodium isoascorbate concentrations on myoglobin forms in pork salami were studied. For this, myoglobin from pork salami fermented for different periods of time at different temperatures was extracted with 0.04 mol/L PBS (pH 6.8) and the extract was adjusted to different pH values or added with various concentrations of sodium nitrite and sodium isoascorbate. Various myoglobin solutions were detected at different wavelengths between 480 nm and 640 nm and analyzed for the proportions of three myoglobin forms, deoxymyoglobin, oxymyoglobin and metmyoglobin. The proportion of oxymyoglobin significantly decreased with increasing fermentation temperature during the first 4 h of fermentation; the proportions of metmyoglobin and deoxymyoglobin also significantly decreased, whereas the proportion of oxymyoglobin significantly increased with decreasing environmental pH. For the same fermentation, the proportion of metmyoglobin significantly increased, whereas the proportion of oxymyoglobin significantly decreased with increasing sodium nitrite concentration; the proportion of each myoglobin form showed no significant change with increasing sodium isoascorbate concentration. 2012 Vol. 26 (11): 1-5 [Abstract] ( 153 ) 全文 ( 302 ) 6 Effect of Different Processing Methods on Volatile Flavor Compounds in Salt-Baked Chicken Wings ZHAO Bing;REN Lin;LI Jia-peng;CHEN Wen-hua;ZHAO Yan DOI: 10.7506/rlyj1001-8123-201211002 The effect of traditional salt baking and modern direct cooking on volatile flavor compounds in salt-baked chicken wings was examined with the aim of providing references for improving the quality of salt-baked chicken wings. The composition of volatile flavor compounds in salt-baked chicken wings made by both methods was analyzed by GC-MS. Both kinds of salt-baked chicken wings indicated differences in the kinds and amounts of volatile flavor compounds. A total of 86 volatile compounds were identified in traditional salt-baked chicken wings, including 12 aldehydes and 7 ketones, which together accounted for 5.74% and 0.40% of the identified compounds, whereas 93 volatile compounds were identified in directly cooked chicken wings, including 15 aldehydes and 8 ketones, which together accounted for 12.94% and 1.33%, respectively. 2012 Vol. 26 (11): 6-11 [Abstract] ( 155 ) 全文 ( 465 )        Processing Technology 12 Optimization of Conditions for Lactic Acid Bacterial Fermentation of Beef WANG Ya-shu-qian;QIN Ke-xin;XU Jing-wen;FAN Ya-xiong;ZHANG Ya-nan;ZHANG Gen-sheng DOI: 10.7506/rlyj1001-8123-201211003 The purpose of the present study was to optimize conditions for the inoculated fermentation of beef by lactic acid bacteria (LAB) using response surface methodology. Fresh beef was inoculated with a LAB starter culture consisting of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and fermented. During the fermentation process, pH was measured. The optimum conditions for LAB fermentation of beef were determined as 2.5% of glucose, 0.3% of NaCl and 2.5% of inoculum size. The growth of harmful microorganisms in beef was effectively inhibited during LAB fermentation in an acidic environment, resulting in a prolonged shelf life. 2012 Vol. 26 (11): 12-15 [Abstract] ( 215 ) 全文 ( 307 )        Analysis & Detection 16 Effect of Primers and Temperature on Quantitative Determination of Chicken-Derived Ingredients in Blood Curd ZHOU Tong;LI Jia-peng;ZOU Hao;TIAN Han-you;YANG Jun-na;QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201211004 The effects of amplified fragment length and sterilization temperature of DNA standard sample on results of quantitative determination of chicken-derived ingredients in blood curd were investigated to establish an accurate quantitative RT-PCR assay. High-temperature sterilization induced DNA damage and PCR detection was less vulnerable to the effect of high-temperature sterilization when shorter DNA fragments were amplified. The accuracy of PCR detection was improved and as a result, a perfected PCR assay was established for quantitative determination of chicken-derived ingredients in blood curd when the standard sample used to prepare a standard curve was sterilized at a similar temperature as samples tested. 2012 Vol. 26 (11): 16-19 [Abstract] ( 139 ) 全文 ( 238 ) 20 Determination of Six Heavy Metal Elements in Lean Pork by Microwave Digestion/ICP-MS Method ZENG Dan;ZHANG Ying;DING Guo-sheng DOI: 10.7506/rlyj1001-8123-201211005 A microwave digestion/ICP-MS method was established for the determination of Cr, Mn, Cu, Zn, Cd and 208Pb in lean pork. The limits of detection of this method for the six heavy metal elements ranged from 0.0220 to 0.5501 ng/g. The proposed calibration curve for each metal element showed a correlation coefficient exceeding 0.999. The precision (RSD) of six replicate determinations was 1.3%—8.7% for Cr, Mn, Cu, Zn and Cd and 19.9% for 208Pb. The recovery rates for all of these metal elements were in the range of 95.7%—115.2%. 2012 Vol. 26 (11): 20-22 [Abstract] ( 170 ) 全文 ( 406 ) 23 HPLC-FLD Determination of Seven Environmental Estrogens in Meat Packaging Materials WU Zhong-ping;LU Jian;GAO Wei;ZHANG Xiao-qiang;WANG Li;CHE Wen-jun DOI: 10.7506/rlyj1001-8123-201211006 An HPLC-FLD method was developed to determine 7 environmental estrogens in met packaging materials. Samples were dissolved in dichloromethane and precipitated by adding methanol. The filtrate was cleaned up on C18 SPE column and separated by high performance liquid chromatography, and detected with a fluorescence detector (FLD). Average spike recoveries between 90.4% and 105.7% and relative standard deviations (RSD) between 1.63% and 8.15% were obtained for spiked samples. The limits of detection (LOD) of the HPLC method were between 0.071 mg/kg and 0.22 mg/kg. 2012 Vol. 26 (11): 23-26 [Abstract] ( 140 ) 全文 ( 249 ) 27 Loop-mediated Isothermal Amplification for Detection of Staphylococcus aureus in Porcine Blood CAI Ke-zhou;XUE Chong-lang;ZHANG Min;WANG Qi;LING Yun-xiao;JIANG Long-fei;JIANG Cheng;JIANG Shao-tong DOI: 10.7506/rlyj1001-8123-201211007 In the present study, a loop-mediated isothermal amplification (LAMP) method was applied to rapidly detect Staphylococcus aureus in porcine blood samples. The femA sequences of Staphylococcus aureus CMCC10201 were used as target sequences to design outer primers and inner primers. Amplification products were analyzed by gel electrophoresis. Eight common pathogenic bacteria were used to test the specificity of the LAMP method, and high specificity to Staphylococcusaureus was observed, reaching 8.7 CFU/mL. The limit of detection for Staphylococcus aureus in poricine blood was 8.7 × 102 CFU/mL compared with 8.7 × 103 CFU/mL with PCR. The LAMP method was rapid and highly specific and sensitive 2012 Vol. 26 (11): 27-30 [Abstract] ( 154 ) 全文 ( 281 )        Reviews 31 Research Progress in Enzymatic Preparation and Structure-activity Relationship of Antioxidant Peptides Derived from Proteins of Animal Origin MEI Hui;WANG Hai-bin DOI: 10.7506/rlyj1001-8123-201211008 Enzymatic preparation of antioxidant peptides derived from proteins of livestock, poultry and aquatic origin has become a hot research topic around the world due to rich raw materials, high value-added benefits and good safety. This paper reviews the mechanism of action of antioxidant peptides and indicators of their antioxidant activity. Current methods for enzymatic preparation and structure-activity relationship of antioxidant peptides derived from proteins of livestock, poultry and aquatic origin are emphatically explored and existing problems and defects are pointed out. Meanwhile, the current status and further prospects of research and development of antioxidant peptides and their applications in the pharmaceutical and food industries are discussed. 2012 Vol. 26 (11): 31-35 [Abstract] ( 126 ) 全文 ( 319 ) 36 Recent Progress on Analytical Techniques for Fatty Acid Composition of Meat WANG Yi;CHEN Hong-xia;ZHU Hui-min;LI Hong-jun DOI: 10.7506/rlyj1001-8123-201211009 As an important nutrient in foods, fat can supply energy and essential fatty acids, and also can be a carrier of fatsoluble vitamins. The fatty acid composition of meat is directly associated with its quality and flavor. This paper describes relevant concepts for animal derived fat and focuses on a review of extraction and analytical techniques for meat fatty acid composition and the current status of application of gas chromatography (GC), high performance liquid chromatography (HPLC), thin layer chromatography (TLC) and infrared spectroscopy (IRS) to analyze meat fatty acid composition. 2012 Vol. 26 (11): 36-40 [Abstract] ( 146 ) 全文 ( 603 ) 41 Recent Advances in Research on Sausage Texture Evaluation BIAN Xing-wei DOI: 10.7506/rlyj1001-8123-201211010 In this paper, the definition of food texture is described, and instrumental and sensory methods for evaluating texture properties of meat and meat products are introduced. This review focuses on the current situation of research on sausage texture evaluation and existing problems. Moreover, the current application in sausage texture evaluation and future prospects of instrumental measurement are explored. 2012 Vol. 26 (11): 41-43 [Abstract] ( 145 ) 全文 ( 277 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.