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Quick Search     Adv Search 2011 Vol. 25, No. 2 Published: 2011-02-01 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology College Forum        Basic Research 1 Effect of Non-enzymatic Thermal Reaction on the Antibacterial Activity and Flavor Characteristic of Half-fin Anchovy Antibacterial Peptides WU Dong-mei;SONG Ru DOI: 10.7506/rlyj1001-8123-201102001 ：In this study, half-fin anchovy antibacterial peptides (HAPs) were subjected to non-enzymatic reaction with glucose, maltose and lactose, respectively, at a sterilization temperature of 121 ℃ and the antibacterial activity and flavor feature of nonenzymatic reaction products were investigated. Results showed that thermal reaction products of HAPs and lactose demonstrated better antibacterial activity and flavor characteristic when compared with those of HAPs and glucose or maltose. Therefore, lactose was selected to react with HAPs thermally. The effects of non-enzymatic reaction conditions, including initial reaction pH value, lactose concentration and reaction time, were determined. It was found that after 10－20 min of reaction at an initial pH value 4.0 with a lactose concentration between 5 mg/mL and 10 mg/mL, both the antibacterial activity and flavor characteristic of HAPs were improved. 2011 Vol. 25 (2): 1-4 [Abstract] ( 142 ) 全文 ( 240 ) 5 Antimicrobial Effects of Propolis on the Main Spoilage Bacteria of Meat Products XU Shi-ming;ZHAO Rui-lian;XU Dong-xue;SONG Wei-juan DOI: 10.7506/rlyj1001-8123-201102002 The dominant bacteria in spoiled ham were isolated and identified based on 16S rRNA sequence analysis. They were identified as Bacillus subtilis, Bacillus pumilus, and Clostridium sporogenes. Antibacterial tests of propolis on the strains isolated were carried out, and the results showed that propolis had obvious inhibitory effects on single strains and their mixture. Minimal inhibitory concentration (MIC) was determined as 0.1 g/100 mL for B. subtilis, 0.2 g/100 mL for B. pumilus, 0.2 g/100 mL for their mixture, and 0.3 g/100 mL for C. sporogenes. 2011 Vol. 25 (2): 5-8 [Abstract] ( 123 ) 全文 ( 267 )        Processing Technology 9 Optimizing Tenderization of Fresh Pork Using Response Surface Methodology BAI Qing-yun;CHEN Xiao-ming DOI: 10.7506/rlyj1001-8123-201102003 Tenderization of processed pork was studied in this paper. Firstly, the effects of trypsin concentration, tenderization temperature and time on the shear force of pork was investigated, then the trypsin tenderization conditions were optimized using response surface methodology, and a quadric regression equation of trypsin-induced pork tenderization was developed by Design Expert software. The results showed that trypsin could effectively decrease the shear force of pork prepared and increase its tenderness at a certain temperature. The response surface optimization indicated that the optimal tenderization conditions were adding trypsin at a concentration of 0.04 g/100 mL for 2.8 h tenderization temperature at 31 ℃. Under these conditions, the observed pork shear force was 9.73 N. Analysis of variance suggested that the developed regression model was reliable and could be used to predict the change of shear force. Among the above three factors, trypsin concentration had a significant linear relationship with pork shear force, and the interaction between trypsin concentration and tenderization temperature as well as that between tenderization temperature and time had significant effect on the shearing force of processed pork. 2011 Vol. 25 (2): 9-12 [Abstract] ( 138 ) 全文 ( 319 ) 13 Optimization of Processing Technology for Fermented Goose Sausage LI Li-na;YU Chang-qing;HAN Yu-xi;WANG Dan-feng DOI: 10.7506/rlyj1001-8123-201102004 Objective: To develop the best processing technology for fermented goose sausage. Methods: A proper fermentation starter was chosen for the processing of fermented goose sausage. Processing parameters were optimized by orthogonal array design. Results: A mixture of Lactobacillus plantarum and Saccharomyces cerevisiae cell suspensions was determined as the best fermentation starter with a volume ratio of 2:3. The optimal conditions for the production of goose meat sausage were fermentation at 33 ℃ for 36 h with an inoculum quantity of 2.0%. Conclusion: The optimized processing technology is stable and feasible. 2011 Vol. 25 (2): 13-16 [Abstract] ( 119 ) 全文 ( 271 )        Package & Storage 17 Fresh-keeping Effects of Four Preservatives on Chilled Duck Meat LI Chao DOI: 10.7506/rlyj1001-8123-201102005 The objective of the present study was the evaluation of effects of four preservative formulas on extending the shelf life of chilled duck meat. Preservative No. 1 was composed of soybean protein 20 g/L, sodium benzoate 10 g/L, CaCl2 0.5 g/L, glycerol 5 g/L, and monoglyceride 5 g/L, preservative No. 2 was composed of chitosan 10 g/L and acetic acid 10 g/L, preservative No. 3 was composed of soybean protein 10 g/L, chitosan 5 g/L, glycerol 5 g/L, monoglyceride 5 g/L and acetic acid 5 g/L, and preservative No. 4 was prepared from 2 g of Fructus Amomi Rotundus powder and 250 mL of 80% ethanol. Duck meat samples were treated by the above four preservative for 1 min, followed by storage at －4 ℃, and sensory evaluation and determination of pH, volatile basic nitrogen(TVB-N) and juice loss rate of four treated meat samples were carried out during the storage. The results showed that preservative No. 4 prepared by sieving of Fructus Amomi Rotundus powder through a 40-mesh sieve, 24 h extraction at 50 ℃ and filtration provided optimal fresh-keeping effect among four preservatives. After 15 days of storage at －4 ℃, total bacterial counts of 5.49 lg (CFU/g) and 6.20 lg (CFU/g), juice loss rates of 5.85% and 11.33%, pH values of 6.54 and 7.13 and TVB-N values of 15.4 mg/100 g and 30.8 mg/100 g were observed for duck meat treated with the preservative and the control sample (without receiving any fresh-keeping treatment), respectively. These findings demonstrated that preservative No. 4 could remarkably prolong the shelf life of chilled duck meat. 2011 Vol. 25 (2): 17-20 [Abstract] ( 123 ) 全文 ( 303 ) 21 Fresh-keeping Effect of Bamboo Leaf-derived Antioxidant on Chilled Mutton SUN Li-na;JIN Ye DOI: 10.7506/rlyj1001-8123-201102006 The main aim of this study was to explore the fresh-keeping a commercially available bamboo leaf-derived antioxidant on chilled mutton. After being soaked in aqueous solutions of the antioxidant with different concentrations, chilled mutton was vacuum packaged with water absorbing pad and stored at 4 ℃. The sensory evaluation, total bacterial count, pH value and the total volatile basic nitrogen (TVB-N) value were measured every five days during the storage. The results showed that the meat treated by the antioxidant at a concentration of 0.15 g/100 mL had the highest quality with regarding to its sensory, total bacterial count, pH value and TVB-N, with an extension of shelf life by 5 － 7 days when compared with the control. 2011 Vol. 25 (2): 21-24 [Abstract] ( 119 ) 全文 ( 316 )        Analysis & Detection 25 A Feasibility Study of Rapid Discrimination of Raw Meat and Adulterated Meat Based on Near-Infrared Spectroscopy and Artificial Neural Net Work Model YANG Zhi-min;DING Wu DOI: 10.7506/rlyj1001-8123-201102007 Feasibility of a nondestructive detection method based on near infrared reflectance (NIR) spectroscopy and chemometrics was put forward for discriminating adulterated meat added with other materials and establishing the classifying recognition model for adulterated meats. First, near-infrared combination of principal components and Fisher were set up to discriminate raw meat and adulterated meat, and the value －0.657 for the weighted mean was set as the distinction threshold. The result indicated that 2/20 samples was wrongly judged and the distinguishing rate was 90%. Then, near-infrared combined principal components and MLP neural network were used to establish three layer neural network identification model for raw meat and three types of adulterated meats, and the recognition rate was 94.2% in the model prediction set consisting of 52 samples. Accordingly, NIRS near-infrared method combined with chemometrics has the potential to detect adulteration in raw meats and to recognize the adulteration categories. 2011 Vol. 25 (2): 25-28 [Abstract] ( 133 ) 全文 ( 358 )        College Forum 29 Ingredients in Meat Products:Thickeners WANG Pan-pan DOI: 10.7506/rlyj1001-8123-201102008 ：Thickener is a hydrophilic food additive, which can be dissolved or dispersed in water to increase the viscosity of fluid or semi-fluid foods and can maintain the relative stability of the system at the same time. Thickener plays a very import role in meat processing, and can improve the structure, texture and water-holding capacity of meat products at a lower production cost. This article introduces factors affecting the effectiveness of thickener, applications in food processing, and common food thickeners and their application prospects. 2011 Vol. 25 (2): 29-35 [Abstract] ( 146 ) 全文 ( 502 )        Reviews 36 A Review of Research Progress in Salt Substitutes ZHANG Ya-wei;GUO Xiu-yun;PENG Zeng-qi DOI: 10.7506/rlyj1001-8123-201102009 Disorders such as high blood pressure, heat disease have been demonstrated to be related to excessive salt intake. Both lower salt intake and the development of salt substitutes with lower saltiness assume great significance for human health. This paper summarizes the current research status of salty peptides, non-sodium salts and other salt substitutes the necessity of salt substitute development. 2011 Vol. 25 (2): 36-38 [Abstract] ( 203 ) 全文 ( 371 ) 39 Research Progress in Modern Hot Deboning Technology SUN Zhi-chang;LI Yong-peng;ZHAO Hui-ping;YU Qun-li;SUN Bao-zhong DOI: 10.7506/rlyj1001-8123-201102010 This article describes the characteristics of modern hot deboning technology and meat tenderization process in hot deboning, and introduces research progresses in international hot deboning and meat aging field and summarizes the development of the filed. Meanwhile, a suggestion that electric stimulation and other methods should be introduced into the field to improve meat quality is put forward. 2011 Vol. 25 (2): 39-41 [Abstract] ( 130 ) 全文 ( 293 ) 42 Current Production Status and Rating System of Veal ZHAO Hui-ping;SUN Zhi-chang;ZHANG Song-shan;SUN Bao-zhong DOI: 10.7506/rlyj1001-8123-201102011 In this paper, the current production status of veal and its significance for the beef industry in China is described. In addition, the current situation of research in veal rating is introduced and some suggestions regarding other relevant fields are proposed. 2011 Vol. 25 (2): 42-44 [Abstract] ( 118 ) 全文 ( 359 ) 45 Advances in Research on Application of Hurdle Technology in Chinese Traditional Sausage Processing LONG Hao;LIU Cheng-guo DOI: 10.7506/rlyj1001-8123-201102012 Based on the principle of hurdle technology, main hurdle factors of Chinese traditional sausage processing are analyzed here. Natural and synthetic bacteriostatic agents and antioxidants that have been recently developed and utilized are summarized. Besides, the development trend of application of hurdle technology in the safety control of Chinese traditional sausage is proposed. 2011 Vol. 25 (2): 45-48 [Abstract] ( 115 ) 全文 ( 296 ) 49 Electronic Tongue in the Sensory Evaluation of Food JIANG Li-shi DOI: 10.7506/rlyj1001-8123-201102013 Electric tongue is a novel analytical equipment designed based on human taste mechanism, detects samples with sensor arrays instead of biological taste buds, and gives analytical results by systematic pattern recognition methods. This paper briefly describes the structural characteristics of electric tongue and the current research status, and reviews research progresses in the classification of primary agricultural products and sensory quality identification of foods including tea, liquor, beverages, and so on. 2011 Vol. 25 (2): 49-52 [Abstract] ( 153 ) 全文 ( 880 ) 53 Recent Advances in Research on Applications of Microwave Technology in Meat Industry LI Chang-wen DOI: 10.7506/rlyj1001-8123-201102014 Applications of microwave technology in meat industry are stated in this article, such as microwave thawing, microwave drying, microwave sterilization, and so on. Also, application prospects of microwave technology in meat industry are raised. 2011 Vol. 25 (2): 53-54 [Abstract] ( 149 ) 全文 ( 459 ) 55 Sensory Evaluations of Porcine longissimus dorsi Muscle: Relationships of Postmortem Meat Quality Traits and Muscle Fiber Characteristics WANG Hong-ping DOI: 10.7506/rlyj1001-8123-201102015 The objective of this study was to investigate sensory evaluations and their relationships with meat quality measurements and histochemical characteristics in both fresh and cooked pork. The results showed that postmortem meat quality traits were closely related to almost all the evaluated sensory attributes. With regard to histochemical characteristics, muscle fiber area was related to both fresh and cooked-meat color as well as abnormal flavor intensity, while muscle fiber composition was associated with fresh pork color and taste acceptability after cooking. There was no significant relationship (P ＞0.05) between type IIa muscle fiber content and the sensory attributes; however, good meat sensory quality was partially explained by the percentage of type I fiber. 2011 Vol. 25 (2): 55-58 [Abstract] ( 142 ) 全文 ( 554 )

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