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Quick Search     Adv Search 2011 Vol. 25, No. 4 Published: 2011-04-01 Reviews Basic Research Analysis & Detection Processing Technology College Forum        Basic Research 1 Effects of Plasma Powder and Sodium Alginate on Quality Properties of Pork Sausages YU Xia;CHANG Rui-hong;LI Yan;CHEN Cong-gui DOI: 10.7506/rlyj1001-8123-201104001 ：In order to develop low-fat, low-salt and high-protein meat products, the effects of plasma powder addition, sodium alginate addition, cooking temperature and cooking time on some quality properties (cooking loss, color parameters, hardness and springiness) of pork sausages were investigated in this paper. The results showed that the cooking loss and L* of sausages were decreased dramatically, and the hardness was improved significantly with increasing plasma protein addition (P＜0.05). Higher sodium alginate addition improved significantly the water holding capacity, but significantly decreased the hardness and springiness of sausages (P＜0.05), and had no significant effect on their color parameters (P＞0.05). The optimum processing conditions for high quality sausages were adding 2% plasma powder and 0.2% sodium alginate and cooking at 85 ℃ for 20 min. 2011 Vol. 25 (4): 1-6 [Abstract] ( 130 ) 全文 ( 286 ) 7 Effects of Different Additives on the Activity and Stability of Bromelain XUE Li-li;SONG Shan-shan;JIANG Xia;ZHU Qiu-jin DOI: 10.7506/rlyj1001-8123-201104002 In order to find out the stability of bromelain in different medium environments, the activity of bromelain stored at 4 ℃ in the presence of VB1, L-cysteine, sodium ascorbate or NaCl at varying concentrations was assayed at regular intervals of time. In addition, the effects of several salts commonly used to cure meat such as KCl, NaNO2 and NaNO3, Zn2+ and different types of buffer solutions with different pH values on the activity of the enzyme were explored. VB1, L-cysteine, sodium ascorbate and NaCl had an activating effect on the activity of bromelain. After 1 d of storage, the activity of 0.1 g/100 mL VB1 group was increased by 22% when compared to control group (with nothing added), and 0.2 g/100 mL L-cysteine group and 0.005 g/100 mL sodium ascorbate group exhibited an increase of respectively 60% and 37%. The activity of the enzyme was obviously inhibited by NaNO2, NaNO3, zinc acetate and ZnCl2. The inhibitory effect of NaNO2 showed a gradually upward trend as the concentration increased. In the presence of zinc acetate and ZnCl2 under the concentrations studied, the enzyme retained 11% and 1% of its original activity, respectively at least. However, neither KCl nor NaNO3 had a marked effect on the activity of the enzyme. 2011 Vol. 25 (4): 7-11 [Abstract] ( 126 ) 全文 ( 338 ) 12 Effects of Salt and Ultra-high Pressure on Gel Qualities and Thermal Properties of Low-fat Ground Pork LI Yu;SUN Gao-jun;YU Xia;MA Fei;SHI Liu-cui;CHEN Cong-gui DOI: 10.7506/rlyj1001-8123-201104003 The effects of salt (0－2% addition) and ultra-high pressure (300 MPa) on the gel qualities and thermal properties of low-fat ground pork (LGPG) containing 0.2% sodium alginate and 1.8% soy protein isolate were investigated. The results showed that the cooking loss and L* values of LGP gels were significantly decreased with increasing salt addition, while the water-holding capacity, a* values, b* values, hardness and chewiness were evidently increased (P＜0.05). The pressure of 300 MPa resulted in an obvious improvement in the water-binding capacity, hardness and chewiness of low salt (≤ 1.5%) LGP gels. The addition of 1.5% salt could markedly decrease the denaturation temperature of myosin heads and actin, and significantly increase the denaturation temperature of myosin tails and sarcoplasmic protein. So, we concluded that 300 MPa treatment tends to attenuate the thermal stability of myosin, sarcoplasmic protein and actin. 2011 Vol. 25 (4): 12-16 [Abstract] ( 166 ) 全文 ( 302 ) 17 Development of Growth Kinetics Model of Pseudomonas in Chilled Meat DAI Yi-jie;LI Zong-jun;WANG Yuan-liang DOI: 10.7506/rlyj1001-8123-201104004 A dynamic growth model of Pseudomonas C272 isolated from chilled meat was developed. The growth of Pseudomonas C272 at 0, 4, 8, 12 ℃ and 25 ℃ was simulated using the Matlab program. Results showed that the Gompertz equation could describe the dynamic growth of Pseudomonas C272 at different temperatures, and the Belehradek model could describe the effect of temperature on its U (maximum specific growth rate), and the Quadratic polynomial could describe the effect of temperature on LPD (lag phase) and MPD (maximum cell density). The developed model was verified using chilled meat samples tray-packaged at 4 ℃ and 7 ℃ respectively. It was found that that the secondary model can predict growth of Pseudomonas C272 in chilled meat at 4－25 ℃ effectively. 2011 Vol. 25 (4): 17-21 [Abstract] ( 123 ) 全文 ( 544 )        Processing Technology 22 Optimization of the Processing Technology of Emulsion-type Sausages QIAO Mei-jing;MA Chang-wei DOI: 10.7506/rlyj1001-8123-201104005 ：An investigation to optimize the processing technology of emulsion-type sausages was study using central composite design involving lean ratio, compound phosphate and water as independent variables and total expressible fluid, springiness and red value a* as dependent variables. A second-order polynomial predictive model for each of the independent variables was fitted by multiple linear regression and used to predict optimum total expressible fluid, springiness and a* based on response surface analysis. The optimum formula for emulsion-type sausages was lean/fat ratio of 0.7786:1, 0.23% compound phosphate and 16.45% water. The total expressible fluid, springiness and a* of the resulting sausages were measured to be 2.72%, 0.865, and 7.318, respectively. There was a small error between them and their predicted counterparts. So, their predictive models have outstanding prediction ability and can provide some guidance for controlling the quality of emulsion-type sausages. 2011 Vol. 25 (4): 22-25 [Abstract] ( 146 ) 全文 ( 323 ) 26 Optimization of Enzymatic Hydrolysis of Porcine Plasma Protein Powder for Production of ACE-inhibitory Peptides ZHANG Zhen-huan;WANG Tian-ming;CHEN Cong-gui;CAI Ke-zhou;LU Jin-feng DOI: 10.7506/rlyj1001-8123-201104006 ：In this study, pepsin, trypsin, alcalase and neutrase were compared for their effectiveness in hydrolyzing porcine plasma protein powder. Pepsin was found to be the appropriate enzyme to produce ACE-inhibitory peptides. In order to maximize ACE inhibitory rate, the hydrolysis of porcine plasma protein powder by pepsin was optimized by single factor and orthogonal array design methods. Substrate concentration was identified as the most important factor that affects ACE inhibitory rate, followed by hydrolysis time, pH and enzyme/substrate ratio. The effects of substrate concentration and hydrolysis time on ACE inhibitory rate were statistically significant (P＜0.05), while neither pH nor enzyme/substrate ratio significantly (P＞0.05) affected ACE inhibitory rate. pH of 2.3, hydrolysis time of 1.5 h, substrate concentration of 1 g/100 mL and enzyme/ substrate ratio of 1:6 were found optimum. 2011 Vol. 25 (4): 26-29 [Abstract] ( 118 ) 全文 ( 188 )        Analysis & Detection 30 Determination of Clenbuteroli Hydrochloride in Sausages by High Performance Liquid Chromatography ZONG Wan-li;LIU Yin-cai DOI: 10.7506/rlyj1001-8123-201104007 A high performance liquid chromatographic method was proposed to determine clenbuteroli hydrochloride in sausages. Sample preparation conditions and chromatographic conditions were optimized for rapid and accurate determination of clenbuteroli hydrochloride. The chromatographic separation was carried out on ODS-C18 column (150 mm×4.6 mm, 5μm) using a mobile phase made up of 0.02 mol/L ammonium acetate and methanol (65:35, V/V) at a flow rate of 1.0 mL/min. The UV detector used to detect clenbuteroli hydrochloride was set at 244 nm wavelength. The average spike recovery for clenbuteroli hydrochloride in a blank sample was 94.67%, and the RSD was 1.49% (n = 4). 2011 Vol. 25 (4): 30-32 [Abstract] ( 144 ) 全文 ( 269 )        College Forum 33 Ingredients in Meat Processing:Preservatives WANG Pan-pan DOI: 10.7506/rlyj1001-8123-201104008 Preservatives is a kind of compounds which can inhibit the growth of microorganism or kill microorganism. The mechanism of inhibition is very complex. Preservatives should be used correctly during food production process. The type, nature, scope, price, toxicity and other factors should also be paid attention. The common chemical preservatives include benzoic acid and benzoate, sorbic acid and sorbate, propionate, para-hydroxybenzoate, dehydroacetic acid and sodium dehydroacetate and others. The common biological preservatives include plant, animal and microorganism origin of biological preservatives and some new type of food preservatives. 2011 Vol. 25 (4): 33-40 [Abstract] ( 152 ) 全文 ( 602 )        Reviews 41 Present Status and Developmental Trends of Lamb Carcass Grading Systems in China and Other Countries ZHANG Hong-bo;JIN Ye DOI: 10.7506/rlyj1001-8123-201104009 This paper starts with the current situation of the lamb industry of China, New Zealand, the United States and Australia to systematically summarize the current lamb carcass grading systems of these countries. Meanwhile, the imperative for setting up a complete, efficient and comprehensive set of China s national lamb carcass grading system is analyzed. Some specific suggestions and ideas are also put forward. 2011 Vol. 25 (4): 41-45 [Abstract] ( 149 ) 全文 ( 273 ) 46 A Review of Main Affecting Factors and Control Measures of Meat Safety JIN Sheng-kun;JIN Yuan-geng DOI: 10.7506/rlyj1001-8123-201104010 The safety of meat has become one of the social concerns of today s society and will continue to be a tremendous challenge for us in the future. This article reviews main factors that affect meat safety, such as pesticide residues, veterinary drug residues, pathogens and so on. In addition, some control measures for meat safety are proposed. 2011 Vol. 25 (4): 46-49 [Abstract] ( 126 ) 全文 ( 615 ) 50 Recent Progress in the Study of the Effect of Feed Additives on Chicken Meat Quality ZHANG Hai-feng;BAI Jie DOI: 10.7506/rlyj1001-8123-201104011 Feed is the most direct factor that affects the quality of chicken. The composition of dietary nutrition not only affects the growth of chicken, but also carcass quality. Therefore, many scholars have made a great deal of related research over the past many years. This paper reviews recent progress in the study of the effect of feed additives on chicken meat quality. 2011 Vol. 25 (4): 50-53 [Abstract] ( 116 ) 全文 ( 379 ) 54 Research Progress of the Effect of Ultra-high Pressure Treatment on Chicken Meat Quality LI Jun-xian;DONG Quan DOI: 10.7506/rlyj1001-8123-201104012 Ultra-high pressure is a novel technology to process food at pressure levels of over 100 MPa, which have many advantages such as sterilization, improving the quality of meat and saving energy. Recent progress in the research on the effects of ultra-high pressure treatment on the color, tenderness, lipid oxidation, microbial indexes, freezing and thawing of chicken meat are reviewed in this article. 2011 Vol. 25 (4): 54-56 [Abstract] ( 125 ) 全文 ( 479 ) 57 Recent Advances in Studies on Speciation Analysis of Selenium in Edible Animal Tissues WANG Fu-long;PENG Zeng-qi;WANG Rong-rong;YAO Yao;ZHANG Ya-wei DOI: 10.7506/rlyj1001-8123-201104013 In recent years, with the continuous improvement of people s living standards, more and more kinds of Se-rich food products are emerging, such as Se-rich meat, of which in the production, animal feed is fortified with Se enhancer in an effort to elevate Se content in meat. Although most recent studies of Se in animal tissues focus on Se sources and the effect of exogeous Se levels on the content and distribution of selenium in animal tissues, the kind, contents and distribution of Se-containing compounds in Se-rich meat have been investigated by high performance liquid chromatography (HPLC), inductively coupled plasma mass spectrometry (ICP-MS), size-exclusion chromatography (SEC) -ICP-MS, etc, which can provide some understanding of the metabolic pathway and transformation mechanism of Se in living organisms. 2011 Vol. 25 (4): 57-60 [Abstract] ( 130 ) 全文 ( 254 )

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