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Quick Search     Adv Search 2011 Vol. 25, No. 6 Published: 2011-06-01 Reviews Package & Storage Basic Research Processing Technology College Forum        Basic Research 1 Effect of Ultra-high Pressure on Microbial Population and Shelf Life of Vacuum-packaged Frankfurters during 4 ~C Storage GAO Yang，ZHOU Guo-xing，WANG Yang，ZHENG Hai-tao，LI Ping-lan DOI: 10.7506/rlyj1001-8123-201106001 Vacuum-packaged frankfurters were subjected to ultra-high pressure treatments at （20±5） ℃ and different pressure levels： 200, 400 MPa and 600 MPa for 5 or 10 min before storage at 4 ℃ for 60 days with the aim of investigating the effect of ultra-high pressure on the microbial population and shelf life of vacuum-packaged frankfurters. Compared with control samples without receiving any sterilization treatment, ultra-high pressure treatment could dramatically reduce initial microbial count in frankfurters, and inhibit the growth of dominant spoilage bacteria including total bacteria, lactic acid bacteria, psychrophiles, enterobacteriaceae and bacillaceae, which was positively related to pressure and length of treatment time. Ultra-high pressure treatment at 600 MPa for 10 min could prolong the shelf-life of vacuum-packaged frankfurters from 9 to over 60 days during 4 ℃ storage. 2011 Vol. 25 (6): 1-4 [Abstract] ( 139 ) 全文 ( 384 ) 5 A Comparison of the Effects of Two Different Castration Methods on the Contents of Amino Acids, Inosine Monophosphate and Fatty Acids in Pork YUAN Ya-li，LI Jiao-long，ZHANG Wei-hui，LI Chao，GAO Feng,，ZHOU Guang-hong DOI: 10.7506/rlyj1001-8123-201106002 The objective of this study was to explore the effect of GnRF （gonadotropin-releasmg tactor） vaccine on me contents of amino acids, inosine monophosphate （IMP） and fatty acids of pork. A total of 400 healthy male piglets （Large White × Landrace × Duroc, with similar body weight） were randomized into 2 groups with 10 replicates of 20 piglets per group： GnRFtreated （immunocastration） group and surgical castration group. After 25 weeks of feeding, all piglets were weighed, and longissimus muscles were taken to determine the contents of amino acids, IMP and fatty acids. GnRF vaccination had no significant effect on the essential to total amino acids ratio and tasty to total amino acids ratio of pork （P 〉 0.05）. A significantly higher IMP content was observed for GnRF-treated group as compared to surgical castration group. The two groups did not significantly differ in the contents of total saturated fatty acids and total monounsaturated fatty acids （P 〉 0.05）, but GnRF-treated group exhibited a significantly higher total polyunsaturated fatty acid content （P 〈 0.01）. In conclusion, compared to surgical castration, GnRF vaccination can result in a higher increase in the contents of IMP and total polyunsaturated fatty acid in longissimus muscles, thereby improving meat quality. 2011 Vol. 25 (6): 5-8 [Abstract] ( 156 ) 全文 ( 463 ) 9 Optimization of Combined Addition of Three Common Starches for Improved Properties of Chicken Breast Muscle Salt-soluble Proteins KONG Peng，WANG Zhi-geng，XIONG Guo-yuan，LU Peng，ZHU Ying DOI: 10.7506/rlyj1001-8123-201106003 Corn starch, potato starch and phosphate ester starch were evaluated for the effects of their respective and combined additions on the concentration, free sulfhydryl group content and relative hydrophobicity of chicken breast muscle salt-soluble proteins. On the basis of a 5-level quadratic general rotary unitization design, response surface methodology was employed to optimize the amounts of the three added starches. The respective addition had complicated effects on properties of chicken breast muscle salt-soluble proteins. The optimal combined addition was corn starch 1.6%, potato starch 1.6%, and phosphate ester starch 1.8%. Under the optimized conditions, the predicted concentration, free sulfhydryl group content and relative hydrophobicity of chicken breast muscle salt-soluble proteins were 24.3 mg/mL, 0.004 μmol/mg and 22.86, respectively. 2011 Vol. 25 (6): 9-15 [Abstract] ( 154 ) 全文 ( 329 ) 16 Computational Investigation on Veterinary Sulfonamide Imprinted Polymers CAI Jie，JI Da-sheng，XIONG Han-guo DOI: 10.7506/rlyj1001-8123-201106004 In this study, we computationally investigated preparation of molecularly imprinted polymers （MIPs） that can bind three commonly used veterinary sulfonamides （SFAs） including sulfisoxazole （SIZ）, sulfanilamide （SNM） and sulfamethazine （SM2） using methyl methacrylate （MAA） as the functional monomer. The effect of different reaction media on MIPs preparation was analyzed through calculations based on the density functional theory, and the SFAs-MAA binding was explored at the molecular level with the aim of providing theoretical guidance for preparing reasonable molecularly imprinted polymers. 2011 Vol. 25 (6): 16-19 [Abstract] ( 133 ) 全文 ( 297 )        Processing Technology 20 Optimization of Conditions for the Hydrolysis of Porcine Blood Protein by Trypsin JIANG Xia，ZHOU Cheng，ZHANG Yu，ZHU Qiu-jin, DOI: 10.7506/rlyj1001-8123-201106005 Porcine blood is a good cheap source of protein. Enzymatic hydrolysate of porcine blood protein can provide plenty of reaction substrates such as small-chain peptides and amino acids for Maillard reaction. In the present study, papain, alkaline protease, neutral protease, bromelain, trypsin, flavourzyme and protamex were compared for their effectiveness in hydrolyzing porcine blood protein, and trypsin was found to be the most suitable enzyme for further studies due to the highest degree of hydrolysis （DH）. One-factor-at-a-time and orthogonal array design methods were employed to optimize process parameters for trypsin hydrolysis of porcine blood protein by. The optimal hydrolysis conditions were found to be： enzyme dosage of 0.5%, hydrolysis time of 5 h, temperature of 55 ℃, pH 8.5 and substrate concentration 7%, resulting in a DH of 38.72%. 2011 Vol. 25 (6): 20-24 [Abstract] ( 144 ) 全文 ( 266 ) 25 Effects Curing Conditions and Drying Methods on Hand-torn Beef Quality HU Tian-xing，XIE Jiao，ZHANG Yin，LI Yuan-hu DOI: 10.7506/rlyj1001-8123-201106006 The effects of curing conditions such as salt amount, temperature and time and different drying methods such as natural drying, hot air drying, microwave drying and hot air-microwave drying on sensory and physico-chemical characteristics of handtorn beef were examined. Based on an overall consideration of beef quality, temperature and time consumption, the optimal curing conditions were salt amount of 3%, temperature of 15 ℃, and curing time of 2 d. Hot air-microwave drying was the most suitable drying method, and the optimal drying conditions were hot air drying at 65 ℃ until a moisture content of 50% and then microwave drying at a 350 W power. 2011 Vol. 25 (6): 25-29 [Abstract] ( 156 ) 全文 ( 342 ) 30 Sephadexg-25 Column Chromatographic Separation, MALDI-TOF-MS Analysis and Amino Acid Composition of Sheep Bone Collagen-derived ACE Inhibitory Peptides FENG Ya-rong，MA Li-zhen，LI Li DOI: 10.7506/rlyj1001-8123-201106007 Sephadexg-25 column chromatography was used to separate hydrolyzed sheep bone collagen prepared with neutral protease to molecules of larger than 5000 D in size and two ACE inhibitory peptides, peaks 1 and 2, both of which had an average inhibitory rate of over 92%. MALDI-TOF-MS （matrix assisted laser desorption ionization/time of flight MS） analysis showed that both peaks consisted of more than 30 fragments and the peptide showing the highest intensity was 1077.36 D in peak 1 and 1048.47D in peak 2. The total amino acid content of peak 1 was 23.49 g/100 g and of peak 28.32 g/100 g. Eight essential amino acids were found in both of them, and three nonessential amino acids such as Gly, Pro and Ghi were also abundantly contained. 2011 Vol. 25 (6): 30-33 [Abstract] ( 144 ) 全文 ( 376 ) 34 Low-temperature Drying Process for Cured Meat Products YU Zhi-feng，ZHAO Li-qing，ZHENG Jun-jun，WANG Zi-an，LEI Wen DOI: 10.7506/rlyj1001-8123-201106008 In this paper, the low-temperature drying of Chinese traditional cured meat products such as Nanjing-style sausage, hong belly, Cantonese-style sausage and meat date was studied. At temperatures ranging from 5 to 8 ℃ and humidities between 40% and 50%, the drying time of Nanjing-style sausage （dry casing, d 38--40 ram） was 192 h, of Cantonese-style sausage and meat date （collagen casing, d 22 mm） 120 h and of hong belly （d 49--51 ram） 330 h. Low-temperature drying caused a marked decrease in acid value （AV） and peroxide value （PV） and made products more nutritious and safety. 2011 Vol. 25 (6): 34-37 [Abstract] ( 161 ) 全文 ( 299 )        Package & Storage 38 Fresh-keeping of Chilled Duck Meat by Coating with Volatile Oil from Fructus Amomi Rotundus LI Chao，SHANG Xue-bing，WANG Nai-xin，GENG Zhong-hua，LIU Min DOI: 10.7506/rlyj1001-8123-201106009 In order to prolong the shelf-life of chilled duck meat, meat samples were coated with volatile oil from FructusAmomi Rotundus before storage at 4 ℃, and sensory score, pH value, total volatile basic nitrogen （TVB-N） and juice loss were used to evaluate the quality of chilled duck. The results showed that volatile oil from Fructus Amomi Rotundus at all investigated concentrations had fresh-keeping effect on chilled duck meat in a concentration-dependant way. The best fresh-keeping effect was observed at the concentration of 0.40 g/L. The decrease in sensory score was substantially delayed, and the increase in pH value, TVB-N value and juice loss was inhibited. So it can be concluded that volatile oil from fructus amomi rotundus significantly prolong the shelf-life of chilled duck meat. 2011 Vol. 25 (6): 38-40 [Abstract] ( 146 ) 全文 ( 247 )        College Forum 41 A Review on Food-grade Enzyme Preparations and Their Applications in Meat Industry GUO Yu-hua，LI Yu-jin DOI: 10.7506/rlyj1001-8123-201106010 Food-grade enzyme preparations, a class of proteins characteristics, have been extensively used in the meat industry affecting factors of enzyme preparations and their applications preparations in food processing. that have effective catalytic action and can improve food This article briefly describes specific characteristics and in the meat industry as well as commonly used enzyme 2011 Vol. 25 (6): 41-46 [Abstract] ( 147 ) 全文 ( 1385 )        Reviews 47 Preliminary Analysis on the Standard Systems of ISO and CAC for Meat and Meat Products and Their Enlightenment to China XIONG Li-wen，LI Jiang-hua，YANG Ye，XING Fu DOI: 10.7506/rlyj1001-8123-201106011 With the economic development, especially since the entry into the WTO, China has merged into the global economy in every aspect, and meat and meat products have totally went into the international market. This means that the Chinese meat industry will face a big challenge for increased safety standards. China is the world＇s largest meat producer, but China＇ s exports of meat products are restrained and many meat safety accidents have broken out and affected the international image of China＇ s meat products since China＇ s current meat and meat products standard system lag behind its international counterparts. Thus, it is imperative for China to establish a new, scientific perfect and practical meat and meat products standard system that can be in line with the international standards to guide and regulate the safety of meat and meant products and meet the selling requiremerits at home and abroad. This article preliminarily analyzes the standard systems of ISO and CAC for meat and meat products and based on this, some are put forward. and suggestions on the development of China＇ s meat and meat products standard system 2011 Vol. 25 (6): 47-53 [Abstract] ( 126 ) 全文 ( 366 ) 54 Recent Advances in Research on Porcine Hemoglobin-derived Peptides ZHANG Li-juan，XIA Ji-hua，SHEN Feng，WANG Ya-jing，CHENG Yu-ming DOI: 10.7506/rlyj1001-8123-201106012 In this paper, porcine hemoglobin-derived peptides are described with regard to their nutrient composition, processing technologies, structures, functions, and application fields and prospects. Porcine hemoglobin-derived peptides, a group of small bioacfive peptides derived from porcine globin, have smaller molecular weight, high bioavailability and added value, a good amino acid balance and nutrition-enhancing effects and can be directly absorbed without digestion. Porcine hemoglobin-derived pep- tides can also promote the early development of the gastrointestinal tract and amino acid absorption, regulate gastrointestinal motility and have immunoenhancing, blood pressure lowering and blood lipid lowering and antioxidant effects, thus being suitable for use in the food, feed, daily chemical and medicinal fields. 2011 Vol. 25 (6): 54-57 [Abstract] ( 153 ) 全文 ( 657 ) 58 A Review on Heath Hazards and Detection Methods of Clenbuterol Residues in Meat Products CHEN Qi-jia DOI: 10.7506/rlyj1001-8123-201106013 Clenbuterol hydrochloride is often illegally used as a feed additive to increase lean meat percentage due to its inhibitory effect on fat synthesis. Eating meat products containing clenbuterol hydrochloride can be hazardous to human health. This paper introduces physicochemical properties of clenbuterol hydrochloride and the requirements of China, EU and Japan for its residue and summarizes current methods for detecting clenbuterol hydrochloride. 2011 Vol. 25 (6): 58-60 [Abstract] ( 141 ) 全文 ( 426 )

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