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Quick Search     Adv Search 2011 Vol. 25, No. 7 Published: 2011-07-01 Reviews Basic Research Processing Technology        Basic Research 1 Effect of Different Varieties of Crossbred Pigs on Xuanwei Ham Quality ZHAO Yan-guang，YANG Guo-ming，GE Chang-rong，GU Ping-sheng，XIE Ping，CHEN Ji-hong，HUANG Ai-xiang，CHEN Ji-qing，LI Qing-ke，ZHANG Shao-yang DOI: 10.7506/rlyj1001-8123-201107001 The current study aimed at finding out the best pig variety for the production of Xuanwei ham. Five varieties of crossbred pigs （6 per variety）, York × Dianlu （YN1）, York × Diankun （YNH）, York × Dahewu （YDH）, York × Suzhong （YSZ） and York × Landrace × Rongchang （YLR）, were raised until the body weight was 100 kg, 2 pigs from each variety were slaughtered and 4 hind legs were collected and cured to produce Xuanwei Ham. After being cured for 321 days, the productivities and lean meat rates of the five varieties of crossbred pigs were all more than 65% and more than 45%, respectively. Lean meat rate was the highest （52.74%） in YSZ ham and the lowest （47.60%） in YNⅡ ham, and no significant difference in lean meant rate was observed among the five crossbred varieties （P 〉 0.05）. YNⅠ ham had the best flavor and no unpleasant smell in three-pin testing （3 × 4 sticks）. The smell of YBZ ham was the most unpleasant, and of 12 pinholes, 5 smelled unpleasant. YDH and YLR hams had the same double-blind score of 49.33 ± 2.85 （full score was 50）, which was higher than that of other three varieties, and YSZ ham scored lowest （46.47 ± 3.44）. The salt contents of the five varieties of hams were 10% -- 13%, ofpH around 6, and of peroxidation values 3-- 5 meq/kg. Their iodine values, acid values and saponification values were all within the normal range. A total of 17 amino acids were detected and their contents had little difference in the five varieties of hams. The largest amount of total delicious amino acids （48.45% ±0.65%） was found in YNⅠ ham. YDH ham contained the lowest total delicious amino acid content （46.70% ± 0.34%）. Total essential amino acid content was the highest （41.28% ± 0.12%） in YDH ham and the lowest （40.43%± 0.14%） in YNⅠ ham. In light of the above results, we concluded that the five varieties of crossbred pig hams have no difference in their flavor and nutritional value, suggesting that each crossbred variety can be used for Xuanwei ham processing. Fresh YNⅠ meat scores higher in flavor, color, smell and tenderness, and processed ham has an outstanding flavor. Therefore, YNⅠ deserves to be promoted as the predominant raw material source for the production of Xuanwei ham. 2011 Vol. 25 (7): 1-4 [Abstract] ( 117 ) 全文 ( 241 ) 5 Functional Properties of Enzymatic Plaice By-product Hydrolysates LI Xue，LUO Yong-kang，LU Yuan-meng，LIU Dong，WU Meng-meng DOI: 10.7506/rlyj1001-8123-201107002 Plaice by-products （head, skin and bones） were hydrolyzed by alcalase and functional properties of resultant hydrolysates with different degrees of hydrolysis between 9.0% and 23.4% were measured. At constant pH, the solubility of plaice by-product hydrolysates increased as the degree of hydrolysis increased from 15%. After treatment at 93℃ for 10 min, the solubility of plaice by-product hydrolysates with 11.3%, 17.2%, 21.7% and 23.4% degrees of hydrolysis remained above 90%. At pH 4 and 7, the emulsifying activity index （EAI） of plaice by-product hydrolysates reached the maximum level at the degree of hydrolysis of 23.4%. These results indicate that degree of hydrolysis and pH can influence functional properties of plaice by-product hydrolysates. 2011 Vol. 25 (7): 5-7 [Abstract] ( 126 ) 全文 ( 296 )        Processing Technology 8 Development of Purple Sweet Potato Starch Meatballs JIANG Ying-jie，YANG Zhen-dong DOI: 10.7506/rlyj1001-8123-201107003 In this paper, purple sweet potato starch without pigment was used to develop a new type of meatball. The proportions of purple sweet potato starch, soybean protein isolate and carrageenan in meatballs were optimized by one-factor- at-a-time and orthogonal array design methods for achieving maximum sensory score of meatballs. The optimal meatball formula was determined to consist of 30% pork shoulder meat, 25% 2：8 pork mince, 15% fat pork mince, 1.3% salt, 0.3% MSG, 6% egg, 4% ginger, 5% scallion, 0.4% phosphate, 0.5% sake, 0.1% white pepper powder, 10% purple sweet potato starch, 3% soybean protein isolate and 0.4% carrageenan. The resulting meatballs revealed beautiful color, excellent elasticity and texture, exquisite mouthfeeling and high chewiness. 2011 Vol. 25 (7): 8-10 [Abstract] ( 143 ) 全文 ( 321 ) 11 Development of Shiitake Chicken Sausage GAO Qian-qian DOI: 10.7506/rlyj1001-8123-201107004 A new type of sausage was developed using shiitake, chicken and pork as the main materials and soybean protein and starch as the auxiliary materials. In order to achieve the best comprehensive sensory evaluation, one-factor-at-a-time and orthogonal array design methods were employed to optimize the proportions of the main materials in shiitake chicken sausage. The results showed that the best formula for shiitake chicken sausages was made up of 20% chicken, soybean protein 4%, 20% shiitake and 10% starch. 2011 Vol. 25 (7): 11-13 [Abstract] ( 128 ) 全文 ( 364 ) 14 Effect of Quality Improvers on Quality Characteristics of Pork Meatballs ZHANG Gen-sheng，ZHANG Ming-gang，WANG Hong-juan，AI Xiao-li，LIU Qiong DOI: 10.7506/rlyj1001-8123-201107005 The effects of individual additions of compound phosphate, sodium carboxy methyl cellulose （CMC-Na）, turn glutamine enzyme （TG enzyme） and carrageenan on sensory quality and texture properties of pork meatballs were studied. The formulation of the quality improvers was optimized by orthogonal array design based on elasticity, cooking loss rate and sensory score. The addition of each of the quality improvers influenced the elasticity, cooking loss rate and sensory score of pork meatballs. When added together, compound phosphate and TG enzyme were the most important affecting factors followed by carrageenan and CMC-Na. Their optimal formulation was 0.25% compound phosphate, 0.35% CMC-Na, 0.30% TG enzyme and 0.25% carrageenan. 2011 Vol. 25 (7): 14-17 [Abstract] ( 163 ) 全文 ( 324 ) 18 Optimization of Conditions for Collagen Extraction with Lactic Acid from Channel Catfish （Ictalurus punctatus） Skin GONG Zi-hui，LIN Lin，MENG Chang-wei，YE Ying-wang，JIANG Shao-tong，LU Jian-feng DOI: 10.7506/rlyj1001-8123-201107006 This study was undertaken to optimize the acidic extraction of collagen from channel catfish （lctalurus punctatus） skin. Lactic acid was found to be a better solvent for extracting collagen from channel catfish skin than formic acid, acetic acid, citric acid and hydrochloric acid. Further, three process conditions affecting the extraction rate of collagen with lactic acid, such as pH value, solid-to-liquid ratio and extraction time, were optimized by one-factor-at-a-time method and Box-Benhnken experimental design combined with response surface methodology. The results indicated that the optimal conditions for collagen extraction were pH 2.3, solid-to-liquid ratio 1：60 （g/mL） and extraction time 46 h, under which, an extraction rate of 46.28% was obtained. 2011 Vol. 25 (7): 18-23 [Abstract] ( 140 ) 全文 ( 270 ) 24 Preparation and Nutritional Composition Analysis of Enzymatic Hydrolysates from Silver Carp Frame MENG Chang-wei，LU Jian-feng，XUE Lian，GONG Zi-hui，LIN Lin，YE Ying-wang，JIANG Shao-tong DOI: 10.7506/rlyj1001-8123-201107007 The purpose of this study was to optimize the hydrolysis of silver carp frame by flavourzyme and analyze the nutritional composition of resultant enzymatic hydrolysates. Five process conditions including pH, temperature, material-to- liquid ratio, enzyme dosage hydrolysis time were optimized by Box-Behnken experimental design combined with response surface methodology to be 7.59, 44.9 ℃, 30：100 （g/mL）, 4.02% and 5 h, respectively. Under the optimized conditions, the degree of hydrolysis was 26.17%. The obtained hydrolysate was rich in amino acids and mineral elements, indicating its highly edible and nutritional value. 2011 Vol. 25 (7): 24-28 [Abstract] ( 158 ) 全文 ( 269 )        Reviews 29 Research Progress in the Processing and Exploitation of Oyster Meat DUAN Zhen-hua，LIU Xiao-bing DOI: 10.7506/rlyj1001-8123-201107008 Oyster is an important edible aquatic product resource and has widely nutritional and pharmaceutical value. The present research status of the processing and exploitation of oyster meat is reviewed here from the following aspects： drying, canning, seasoning processing, fermented beverage processing, the extraction of active peptide, taurine, glycogen and polyun- saturated fatty acids and oyster meat cleanup. Meanwhile, future development directions are explored. 2011 Vol. 25 (7): 29-31 [Abstract] ( 145 ) 全文 ( 420 ) 32 Progress in Research on Dry-cured Poultry Meat Products JIN Yong-guo，GUO Liang，MA Mei-hu DOI: 10.7506/rlyj1001-8123-201107009 Dry-cured poultry meat products, which are Chinese traditional meat products, have a long history. They can overcome some limitations of raw meat, such as high water content, soft texture, weak taste and so on and are popular because of their unique flavor. In this paper, the rnicroflora, key processing technologies, quality characteristics and safety of dry-cured poultry meat products are summarized. And their flavor formation and preservation are also introduced. 2011 Vol. 25 (7): 32-36 [Abstract] ( 152 ) 全文 ( 291 ) 37 A Review on Applications of Intensively Processed Pig Blood Products in Meat Products YU Fu-man，YU Hong-zhan，JIANG Wu-bian，CHENG Yu-ming，LU Jin-feng DOI: 10.7506/rlyj1001-8123-201107010 Pig blood is one of the main by-products in pork slaughter and processing. In this paper, the recent progresses in the intensive processing of pig blood at home and abroad are compared, and the applications of some intensively processed pig blood products such as peptides and nitroso-hemoglobin in meat products are introduced. Economic benefits and environmental protection can be both achieved by processing pig blood into a variety of products. 2011 Vol. 25 (7): 37-40 [Abstract] ( 127 ) 全文 ( 357 ) 41 Application of HACCP in Beef Slaughter and Chilled Meat Processing SHI Chong-ying，HE Yue-jun，TIAN Yang，HUANG Ai-xiang DOI: 10.7506/rlyj1001-8123-201107011 According to the principles of hazard analysis and critical control points （HACCP）, this study aimed to analyze potential hazards in each beef slaughter procedure, identify critical control points, critical limits, monitoring methods and corrective measures, and construct a regular HACCP system, which can effectively eliminate, prevent and minimize potential hazards present in beef slaughter so that the quality of beef can be ensured. 2011 Vol. 25 (7): 41-44 [Abstract] ( 155 ) 全文 ( 450 ) 45 Optimizing Proportions of Auxiliary Materials in Quick-frozen Pickled Pepper Sausage LI Da-long，LIU Chang-rong，BAI Tao，REN Fa-zheng DOI: 10.7506/rlyj1001-8123-201107012 Potato starch, compound phosphate and carrageenan were used as the major auxiliary materials to develop quickfrozen pickled pepper sausage, and their proportions were optimized by one-factor-at-a-time and orthogonal array design methods to maximize the comprehensive sensory score of quick-frozen pickled pepper sausage. The optimal proportions of potato starch, compound phosphate and carrageenan were determined to be 5%, 0.35% and 0.57%, respectively. 2011 Vol. 25 (7): 45-47 [Abstract] ( 108 ) 全文 ( 198 )

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