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Quick Search     Adv Search 2011 Vol. 25, No. 3 Published: 2011-03-01 Reviews Package & Storage Basic Research Analysis & Detection College Forum        Basic Research 1 Isolation and Identification of Salmonella enteritidis from Frozen Chicken TANG Ai-ming;WANG Hui;CHEN Zhi;LIU Zeng-zai;ZHENG Jiao-mei DOI: 10.7506/rlyj1001-8123-201103001 ：Following the new national standard for Salmonella enteritidis examination in foods 2010 version, frozen chicken samples were tested using full automatic microbiological analyzer, and meanwhile, analysis of the examination process and data were conducted in order to provide evidence for the examination of Salmonella enteritidis and other pathogenic bacteria in food and ensure food safety. 2011 Vol. 25 (3): 1-3 [Abstract] ( 140 ) 全文 ( 284 ) 4 Effect of Tangerine Peel on Cantonese Sausage Quality FU Xiao-yan;ZHANG Ri-hui;JIANG Ai-min;ZHANG Jun;HE Jia-wen;DAI Jin-bo;DU Li-an DOI: 10.7506/rlyj1001-8123-201103002 The effects of tangerine peel and its ethanol extract on the indicators of Cantonese sausage acid value, peroxide value, nitrite residue, microbial parameters and flavor were studied in this paper. The results showed that both tangerine peel and its ethanol extract had antioxidant and antimicrobial effects on Cantonese sausage and could lower the level of nitrite and enhance the flavor of Cantonese sausage. Nevertheless, the overaddition of tangerine peel masked the original flavor of Cantonese sausage, brought a bitter taste and led to an elevated level of acid value. Considering comprehensively these results, the optimal amount of tangerine peel ethanol extract for improved Cantonese sausage quality was 1%. 2011 Vol. 25 (3): 4-6 [Abstract] ( 141 ) 全文 ( 300 )        Package & Storage 7 Effect of Adding Nisin to Curing Solution on Preservation of Sichuan-style Chicken Skewers WANG Xiu-jiang;LIANG Rong-rong;SONG Xiao;LUO Xin DOI: 10.7506/rlyj1001-8123-201103003 The fresh-keeping effect of adding different concentrations (0.1, 0.2, 0.3 g/kg and 0.4 g/kg, calculated on the basis of the weight of chicken breast) of Nisin to the curing solution in combination with tray packaging technology on Sichuan-style chicken skewers was studied. Total viable count, aw, pH value, CIE L*a*b* and purge loss of chicken skewers were regularly determined during storage under the condition of (4.0 ± 0.5) ℃. The results showed that adding Nisin to the curing solution could significantly inhibit the aerobic plate count of chicken skewers (P＜0.05), and significantly extend the shelf life. TVC could be reduced by 3.32 lg(CFU/g) when compared with the control group on the 8th day; CIE L*a*b* values were increased during the late storage stage (P＜0.05), and the increase of pH value was significantly delayed after 8 days (P＜0.05). However, no significant effect on aw was observed. The optimal addition of Nisin for chicken preservation was 0.3 g/kg. In conclusion, adding Nisin to the curing solution is an effective method to preserve Sichuan-style chicken skewers and other freshly prepared chicken products, and it can be widely applied in prepared meat products. 2011 Vol. 25 (3): 7-11 [Abstract] ( 146 ) 全文 ( 227 )        Analysis & Detection 12 Determination of Methoxychlor in Meat Using GPC-GC-MS LU Jian-xia;SUN Jun;LIU Yong-giang;MANG Jing;YU Jin-ling DOI: 10.7506/rlyj1001-8123-201103004 ：A novel method has been developed to determine methoxychlor residue in meat using GC-MS. Methoxychlor residues in samples were extracted by means of homogenization and cleaned up by gel permeation chromatography (GPC). Then the residues were determined by GC-MS and quantified by the external standard method. Recoveries for methoxychlor in blank meat samples spiked at 0.005, 0.01 mg/kg and 0.02 mg/kg respectively ranged from 82.8% to 103.2%. The limit of detection (LOD) of the method developed was 0.001 mg/kg. This method is simple, accurate, of high sensitivity and presents high cleanup effectiveness, thus meeting the requirements for the analysis of pesticide residues in meat. 2011 Vol. 25 (3): 12-14 [Abstract] ( 117 ) 全文 ( 228 ) 15 A Novel Analytical Method for Key Odor Compounds of Chinese Sausage LIU Deng-yong;ZHOU Guang-bong;XU Xing-lian DOI: 10.7506/rlyj1001-8123-201103005 To understand deeply the aroma of Chinese sausage, volatile compounds of samples from five representative provinces were analyzed by HS-SPME-GC-MS. The new parameter relative odor activity value (ROAV) defined based on odor threshold, was applied to evaluated the contribution of each compound to the overall odor perception of samples. Results showed that the top 10 volatile compounds playing an important role in the overall odor perception were saturated/unsaturated aldehydes and alcohol esters with less than 10 carbon atoms, and the most important ones were ethyl butyrate and ethyl caproate. All sausages smelled ester, especially those with more alcohol from Guangdong province, while those from Guangxi and Hunan provinces had mild flavor, and those from Jiangsu and Zhejiang provinces had slightly intense flavor. 2011 Vol. 25 (3): 15-20 [Abstract] ( 142 ) 全文 ( 1085 ) 21 Mechanism Analysis and Determination of Browning in Dried Chicken Breast WENG Jiang-lai;YU Sheng-jun;ZHANG Nan;MA Chang-wei DOI: 10.7506/rlyj1001-8123-201103006 This study aimed at analyzing the browning mechanism in dried chicken breast and establishing a method for the spectrometrical determination of degree of browning. In the method, hot alkaline solution was used to decompose protein molecules, resulting in the release of the Millard reaction products melanoidins, and the supernatant solution of melanoidins left after the precipitation of proteins and amino acids was spectrometrically determined at 420 nm wavelength for its absorbance, which was used to express the degree of browning of dried chicken breast. This method is simple and fast and can discriminate slight differences between various browning samples with high sensitivity. 2011 Vol. 25 (3): 21-24 [Abstract] ( 187 ) 全文 ( 530 )        College Forum 25 Ingredients in Meat Products:Antioxidants WANG Pan-pan DOI: 10.7506/rlyj1001-8123-201103007 Oxidation is an important factor affecting food quality. It can also cause quality deterioration of meat and meat products. Adding antioxidants is a useful approach to prevent food oxidation. Antioxidants are food additives which can prevent or delay oxidation and improve food stability, thus extending the shelf life of foods. The action mechanism of antioxidants and their usage precaution are reviewed in this article. The common antioxidants used in food processing and their activity determination, as well as the prospects are also briefly introduced in this article. 2011 Vol. 25 (3): 25-31 [Abstract] ( 164 ) 全文 ( 798 )        Reviews 32 Recent Advance in Depletion Mechanism of Staphylococcus aureus Food Poisoning in Fermented Beef JIA Hong-liang;WANG Song-shan;LI Hai-peng;LIU Xuan;SUN Bao-zhong DOI: 10.7506/rlyj1001-8123-201103008 ：This article introduces the phenomena and mechanism of the depletion of food poisoning caused by Staphylococcus aureus in fermented beef. The phenomena have been partially studied at home and abroad, but have not been fully explained and need further exploring. Studying the mechanism has a great practical significance for the prevention of food poisoning caused by S. aureus. 2011 Vol. 25 (3): 32-34 [Abstract] ( 133 ) 全文 ( 272 ) 35 Current Status of Development and Utilization of Bovine Viscera as a By-product of Beef Industry GUO Zhao-bin;YU Qun-li DOI: 10.7506/rlyj1001-8123-201103009 China is extremely abundant in by-products of the beef industry, like bovine viscera. The utilization of bovine viscera in Chine, however, is still in the initial stage. In view of the continuous deepening of the construction of resource-saving society in China, the current situation of the development and utilization of bovine viscera at home and abroad is briefly described in this paper. Meanwhile, problems existing in the processing and utilization as well as the necessity and significance of effective utilization of bovine viscera are discussed, and some suggestions are put forward. 2011 Vol. 25 (3): 35-37 [Abstract] ( 141 ) 全文 ( 524 ) 38 Progress on Comprehensive Utilization of Livestock and Poultry Bone and Protein Resources in China CAI Jie;HONG Wei-di;XIONG Han-guo DOI: 10.7506/rlyj1001-8123-201103010 Livestock and poultry bones are a kind of nutrient rich natural resource, especially a kind of bone protein resource with high absorption rate and biological potency. Although China is abundant in animal bone resources, their utilization is greatly limited. This article describes the current utilization status of animal bones at home and abroad, with emphasis on the utilization value and comprehensive utilization of animal bone protein. The exploitation of animal bone proteins will be beneficial to improve the resource utilization and enrich protein source in China, bringing both economic and social benefits. 2011 Vol. 25 (3): 38-42 [Abstract] ( 162 ) 全文 ( 567 ) 43 Advance in Application of Ion Chromatography to Determination of Polyphosphates in Meat WAN Ke-hui;JIN Hong-guo;ZHANG Ya-wei;TIAN Rui-hua;ZHU Yi;GAO Fei-fei DOI: 10.7506/rlyj1001-8123-201103011 Polyphosphates have been extensively used as food additives in meat processing, however, the addition of excess polyphosphates in exported aquatic products from China has often happened in recent years. Ion chromatography method applied to the determination of polyphosphates in meat possesses the advantages of low limit of detection, high sensitivity and reproducibility, good anti-jamming ability and accurate results. This paper introduces recent research achievements on ion chromatographic determination of polyphosphates in meat and compares ion chromatography method and several other common methods, which will have some practical significance to control the addition of polyphosphates and ensure meat safety. 2011 Vol. 25 (3): 43-45 [Abstract] ( 138 ) 全文 ( 246 ) 46 A Review on Application of Metal Detector in Production of Frozen Poultry Meat Products JIN Jiang-tao;ZHANG Wen-wen DOI: 10.7506/rlyj1001-8123-201103012 Metal detector is essential equipment in the industry of quick frozen poultry meat products. This article introduces the mechanism, affecting factors of its sensitivity and methods for dealing with doubtful products with the aim of providing references for selecting the appropriate metal detector and dealing with doubtful products so as to ensure food safety. 2011 Vol. 25 (3): 46-48 [Abstract] ( 136 ) 全文 ( 389 ) 49 Quality Characteristics of Mutton from Tibet Sheep in Sunan,Gansu during Aging Process and Its Mechanism:A Review SUN Zhi-chang;LI Yong-peng;ZHAO Hui-ping;SUN Bao-zhong;YU Qun-li DOI: 10.7506/rlyj1001-8123-201103013 This paper elucidates the characters of Tibet sheep in Sunan county, Gansu province and theoretically analyzes the effect of postmortem aging on its meat quality on the basis of their correlation in order to provide a theoretical basis for the predication of mutton quality and meat aging. 2011 Vol. 25 (3): 49-51 [Abstract] ( 120 ) 全文 ( 291 ) 52 Discussion and Proposals on Listeria monocytogenes Limit Value of Fermented Ham SHI Yan-jun;ZHU Shang-wu;WANG Qi-hui;CHEN Chao;WANG Shou-wei;DUAN Shan-shan DOI: 10.7506/rlyj1001-8123-201103014 The water activity at the surface of hams is always less than 0.92 during the long period of fermentation and even at the end of fermentation under the condition, Listeria monocytogenes can not grow but live for a long period of time in the hams. A refrigeration condition is not necessarily needed for storing fermented ham products. At present, bacterial enrichment has not yet been suitable for the detection of Listeria monocytogenes in fermented hams. So we suggest that Listeria monocytogenes limit value of fermented hams should be 100 CFU/g or that Listeria monocytogenes should not be considered as a microbial indicator for the safety of fermented hams. 2011 Vol. 25 (3): 52-54 [Abstract] ( 115 ) 全文 ( 271 )

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