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Quick Search     Adv Search 2012 Vol. 26, No. 12 Published: 2012-12-01 Reviews Basic Research Analysis & Detection        Basic Research 1 Functional Properties and Antioxidant Activity of Protein Hydrolysates from Crocodile Skin ZHOU Ya-di;CHEN Sun-fu;BAO Yu-long;LUO Yong-kang DOI: 10.7506/rlyj1001-8123-201212001 This study explored functional properties and antioxidant activity of protein hydrolysates from crocodile skin. Two commercial proteases, papain and alcalase, were used to hydrolyze crocodile skin under optimum reaction conditions. The effects of protease type and hydrolysis time on degree of hydrolysis (DH), functional properties and antioxidant of protein hydrolysates were examined. For both proteases, DH increased with hydrolysis time up to 4 h, but a higher maximum DH value was obtained with alcalase. Protein hydrolysates obtained with both proteases did not show a significant difference in solubility (P＞0.05). At the same DH, hydrolysis products with better heat stability at pH 4 were obtained with alcalase compared to papain. Ferrous ion-chelating capacity of protein hydrolysates prepared with papain considerably increased with increasing hydrolysis period up to 1 h and then reached a plateau without significant differences (P＞0.05). After 3 h of hydrolysis, protein hydrolysates with higher ferrous ion-chelating capacity but weaker DPPH radical scavenging capacity were obtained with alcalase compared to papain. Collectively, the above findings suggest that alcalase is more effective in hydrolyzing crocodile skin and yields hydrolysis products with better emulsifying capacity and heat stability than papain. Protein hydrolysates from crocodile skin have potent antioxidant activity and thus have great potential for development and utilization. 2012 Vol. 26 (12): 1-4 [Abstract] ( 141 ) 全文 ( 449 )        Analysis & Detection 5 Analysis of Flavor Compounds in Fumeol by GC-O-MS L(U) Yu;ZANG Ming-wu;SHI Zhi-jia;QU Chao;QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201212002 The flavor compounds of domestic and imported fumeols were investigated by GC-O-MS (gas chromatographyolfactometry- mass spectrometry). A total of 114 flavor compounds were identified, including 23 phenolic compounds responsible for flavor, 50 carbonyl compounds making great contributions to coloration, 10 esters, 5 alcohols, 7 hydrocarbon compounds, 14 heterocyclic compounds and 5 unknown compounds. 2012 Vol. 26 (12): 5-7 [Abstract] ( 126 ) 全文 ( 786 ) 8 Construction of Standard Template and Development of Real-Time Fluorescence Quantitative PCR Assay for Detection of Vibrio parahemolyticus CHEN Gang;SHAO Biao;XU Bei-bei;JI Ge-zhen DOI: 10.7506/rlyj1001-8123-201212003 Objective: To construct recombinant plasmids for use as standard positive template and establish a real-time (RT) fluorescent quantitative PCR assay for determining Vibrio parahemolyticus in meat products. Methods: Primers and Taqman probes were designed and synthesized using the specific fragment of toxRS gene from Vibrio Parahemolyticus as target sequence. Recombinant plasmids were constructed by inserting the target gene into PGM-T vector. A RT fluorescent quantitative PCR assay was established and its sensitivity, specificity, repeatability and accuracy were investigated. Results: Recombinant plasmids were successfully constructed for use as standard positive template for fluorescent quantitative PCR. The following calibration curve was established: Y =－3.151 lgX + 42.86. The sensitivity of the PCR assay was 40 copies per reaction system, and good specificity for Vibrio parahemolyticus and high repeatability were observed. The intra-batch and inter-batch coefficients of variation for five replicate assays were both below 5%. Conclusion: The fluorescent quantitative PCR based on Taqman probes allows rapid, simple, accurate and efficient detection of Vibrio parahemolyticus in foods. 2012 Vol. 26 (12): 8-11 [Abstract] ( 149 ) 全文 ( 268 ) 12 Determination of Tilmicosin and Tylosin Residues in Pork and Chicken by SPE-HPLC LIU Yong-jun;JIANG Yan-bin DOI: 10.7506/rlyj1001-8123-201212004 An SPE-HPLC method to determine tilmicosin and tylosin residues in pork and chicken has been established. Samples were extracted with acetonitrile and extracted antibiotic residues were cleaned up using a C18 SPE column, separated by HPLC, detected with a PDA detector and quantified by external standard method. The established calibration curve showed good linearity in the range of 30 to 1000 μg/L (r＞0.999). The recovery rates of tilmicosin and tylosin from samples spiked at concentrations of 0.05, 0.10 mg/kg and 0.15 mg/kg were 72.7%–90.8%, with coefficients of variation of 2.6%–8.3%. The limits of detection (LODs) and limits of quantification (LOQs) for both antibiotics were 30 μg/kg and 50 μg/kg, respectively. The HPLC method was simple, rapid, accurate, precise and suitable to determine tilmicosin and tylosin residues in pork and chicken. 2012 Vol. 26 (12): 12-15 [Abstract] ( 331 ) 全文 ( 339 )        Reviews 16 Analysis of Current Legal and Standard Systems Concerning American Meat and Meat Products in the United States LIU Bing-jing;WANG Meng-juan;LI Jiang-hua;ZHENG Feng-tian;WANG Zhi-gang DOI: 10.7506/rlyj1001-8123-201212005 At present, basically perfect legal and standard systems concerning meat and meat products have been established in the United States which are helpful for quality and safety control of meat and meat products and promoting import and export trade. In this paper, we introduce the current legal and standard systems concerning meat and meat products in the United States, and analyze their features with the aim of providing references for the construction of legal and standard systems concerning meat and meat products in China. 2012 Vol. 26 (12): 16-19 [Abstract] ( 140 ) 全文 ( 305 ) 20 Research Progress in Predictive Modeling of Microbial Growth in Meat Products LI Miao-yun;TIAN Lu;ZHAO Gai-ming;LIU Yan-xia DOI: 10.7506/rlyj1001-8123-201212006 Predictive microbiology is an emerging discipline for prediction of future development based on current data, which enables people to monitor practical production and circulation. This paper describes the basic procedure for predictive modeling of microbial growth in meat products, model selection principles, and assessment methods. It is needed to establish or deduce appropriate predictive models based on specific situation because there are numerous factors affecting modeling and prediction of microbial growth in meat products, which provided a complex environment. 2012 Vol. 26 (12): 20-24 [Abstract] ( 125 ) 全文 ( 661 ) 25 A Review of the Effect of Dietary Probiotic Supplementation on Pork Quality LU Yin;ZHENG Xi;LU Yu-fei;ZHANG Jian-gang;XIA Chen;ZHAO Guo-qi DOI: 10.7506/rlyj1001-8123-201212007 In recent years, probiotics have been widely used in pig feed, which can increase pork production, enhance immune function and improve pork quality. This article reviews indicators and method for evaluating pork quality and the improvement effect and its mechanism of dietary probiotic supplementation on pork quality. 2012 Vol. 26 (12): 25-28 [Abstract] ( 150 ) 全文 ( 418 ) 29 Nutrient Composition Detection Plays an Important Role in China's Food Safety JIANG Fei-fei;CUI Ya-juan;ZHAO Yin-fei;XU Jia-jia;LI Quan-xia;LI Dong DOI: 10.7506/rlyj1001-8123-201212008 This article outlines the relationship between nutrient composition detection and food safety, summarizes the development of laws and regulations on nutrient composition detection in China, reviews the current status of methods for nutrient composition detection of foods, analyzes existing problems, and puts forward solutions as well as measures and suggestions for further development. We stress the important role of nutrient composition detection in China’s food safety. 2012 Vol. 26 (12): 29-31 [Abstract] ( 173 ) 全文 ( 347 )

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