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Quick Search     Adv Search 2011 Vol. 25, No. 8 Published: 2011-08-01 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Screening and Identification of Thermoduric Lactic Acid Bacteria Strains for Meat Fermentation GUI Meng;ZHANG Xiao-qiong;YU Mu-yang;WU Rui-yun;LI Ping-lan DOI: 10.7506/rlyj1001-8123-201108001 In order to obtain lactic acid bacteria with excellent fermentation capability and high heat resistance for meat fermentation, strains Y9 and FL6 were isolated from five types of traditional fermented meat by comparing their fermentation characteristics, i.e. dissolved calcium circle, lactate production, ability to grow at different salt and nitrite concentrations, biogenic amines detection, viscosity production, gas production from glucose, hydrogen sulfide production, inhibitory activity against pathogens, acidogenicity and heat tolerance. Based on morphological characteristics, physiological and biochemical characteristics and 16S rRNA sequence analysis, strains Y9 and FL6 were identified as Lactobacillius plantarum and Pediococcus pentosaceus, respectively. Both strains could grow well in MRS medium with 6 g/dL NaCl and 150 mg/kg NaNO2, and they also had a fast lactic acid production rate to decrease the pH to around 4.0 within 24 hours. Furthermore, both of them were able to inhibit the growth of Escherichia coli and Staphylococcus aureus. The viable counts of strain Y9 and FL6 could reach 103 CFU/mL and 105 CFU/mL respectively after 80 ℃ water bath for 1 min, which suggests good heat resistance. Thus, both strains can be formulated and processed into meat starter cultures by spray drying. 2011 Vol. 25 (8): 1-5 [Abstract] ( 122 ) 全文 ( 247 ) 6 Combined Effect of Gellan gum and Transglutaminase on Water Retention Properties and Hardness of Beef Gels SUN Gao-jun;MA Fei;NIE Xing-long;LI Yu;LU Jin-feng;CHEN Cong-gui DOI: 10.7506/rlyj1001-8123-201108002 Response surface methodology was employed to investigate the effects of amounts of added gellan gum (GG, 0.2%－1.0%) and transglutaminase (TG, 0.2%－0.6%), temperature (40－60 ℃) and time (120－160 min) on the cooking loss (CL), water-holding capacity (WHC) and hardness of heat-induced beef gels. TG amount, temperature and time had significant effect on the CL and WHC of beef gels, compared to TG and GG amounts as well as temperature affecting the hardness significantly (P ＜ 0.05). Although GG and TG amounts revealed significant interactive effects on the WHC of beef gels (P ＜ 0.05), no significant interactive effects of each factor on beef gel hardness were observed. The effects of these four factors on the CL, WHC and hardness could be described by mathematical models with a determination coefficient of 0.910, 0.907 and 0.912, respectively. 2011 Vol. 25 (8): 6-11 [Abstract] ( 163 ) 全文 ( 275 ) 12 Camosine Content and Antioxidant Activities of Pre-cooked Beef Juice with Different Treatments ZOU Zheng-lin;KING Zi-xin;ZHU Qiu-jin DOI: 10.7506/rlyj1001-8123-201108003 The objective of this study was to determine carnosine contents, DPPH free radical scavenging activities and antisinglet oxygen activities of different treatment products of pre-cooked beef juice as the main byproduct of processing cooked beef products. The results indicated that carnosine standard solution had significant DPPH free radical scavenging ability over the concentration of 10－100 mmol/L (P ＜0.05) with a highly positive correlation between carnosine concentration and DPPH free radical scavenging rate (r = 0.9958). Pre-cooked beef juice had a strong scavenging effect against DPPH free radicals. The DPPH free radical scavenging rate of its ultrafiltration fraction with a molecular weight of less than 500 u was highly positively correlated with the concentration (r = 0.9995). Meanwhile, a highly positive correlation (r = 0.9641) was observed between the DPPH free radical scavenging rate and concentration of deionized pre-cooked beef juice. The apparent antioxidant rate and carnosine concentration in pre-cooked beef juice displayed a very highly positive correlation. The fraction with a molecular weight of less than 500 u exhibited a correlation coefficient of 0.9977, of which the apparent antioxidant rate was smaller than sequentially that of carnosine standard solution, vitamin C and tea polyphenols. These findings demonstrate that pre-cooked beef juice is rich in other antioxidant components besides carnosine and has more powerful antioxidant effect than carnosine standard solution. 2011 Vol. 25 (8): 12-16 [Abstract] ( 149 ) 全文 ( 297 ) 17 Screening and Identification of Staphylococcus with High Nitrate Reductase Activity ZHANG Xiao-qiong;GUI Meng;JIN Xiao-jiao;ZHOU Guan-hong;MA Chang-wei;LI Ping-lan DOI: 10.7506/rlyj1001-8123-201108004 In order to select the most suitable Staphylococcus strains for sausage fermentation, 120 Staphylococcus strains were isolated from six types of fermented meat products. According to the common criteria of selection for meat starter culture, 10 excellent strains were obtained. Further, the lipolytic, proteolytic, nitrate reductase and catalase activities of the selected 10 Staphylococcus strains were investigated. Results indicated that strain RG18 and SL4 had strong proteolytic and lipolytic activities. Moreover, strain SL4 showed the highest nitrate reductase and catalase activities. Based on morphological characteristics, physiological and biochemical tests and 16S rDNA sequence analysis, strain SL4 was identified as Staphylococcus sciuri. From these results, we concluded that the newly isolated strain Staphylococcus sciuri SL4 could be a good starter for meat fermentation to obtain safer and more flavorful end products. 2011 Vol. 25 (8): 17-21 [Abstract] ( 103 ) 全文 ( 626 )        Processing Technology 22 Optimization of Chondroitin Sulfate Extraction from Bovine Pipes by Ultrasonic-assisted Dual-enzyme Hydrolysis TIAN Jia-chun;YU Qun-li DOI: 10.7506/rlyj1001-8123-201108005 Ultrasonic pretreatment followed by sequential hydrolysis with papain and pepsin was used to extract chondroitin sulfate from bovine pipes. The optimal pepsin hydrolysis conditions were identified by one-factor-at-a-time and orthogonal array design methods to be pH 5.9, pepsin dosage 1.4:1000 (m/V), temperature 40 ℃ and hydrolysis time 100 min. Under these conditions, the extraction yield of chondroitin sulfate was 25.43% with a purity of 87.96%. All quality indicators investigated completely reached the requirements of relevant national standards for chondroitin sulfate. 2011 Vol. 25 (8): 22-25 [Abstract] ( 121 ) 全文 ( 258 ) 26 Influence of Different Drying Methods on the Quality of Chicken Bone Soup Powder Investigated by Analytic Hierarchy Process (AHP) FENG Yue-ling DOI: 10.7506/rlyj1001-8123-201108006 The current study was undertaken to investigate the influence of different drying methods on the contents of protein, free amino acids, calcium and phosphorus and sensory evaluation score of chicken bone soup powder as well as their weighted mean score determined through analytic hierarchy process (AHP) analysis. Intermittent microwave drying was found to provide chicken bone soup powder with the best quality, followed by hot-air drying and continuous microwave drying. 2011 Vol. 25 (8): 26-30 [Abstract] ( 122 ) 全文 ( 219 ) 31 Formulation of a Composite Fat Replacer and Its Application in Beef Products HU Tie-jun;FAN Jing-jing;QIN Feng-xian;HE Bin DOI: 10.7506/rlyj1001-8123-201108007 In order to develop a composite fat replacer, glycerin monostearate, modified starch, glutamine aminotransferase, refined tallow were formulated and their optimal percentages in the fat replacer were determined using a L9(34) orthogonal array design to be glycerin monostearate 1.9%, modified starch 2.6%, glutamine aminotransferase 0.3% and refined tallow 31%. Meanwhile, the application of the composite fat replacer in beef products was judged by the combined use of sensory evaluation and computer vision imaging to accurately identify beef marbling grades. 2011 Vol. 25 (8): 31-33 [Abstract] ( 122 ) 全文 ( 196 )        Package & Storage 34 Influence of Water-retaining Agents on Pork Shashlik FAN Su-qin;HUANG Hai-yan;WANG Xiao-mei;ZHANG Juan-juan DOI: 10.7506/rlyj1001-8123-201108008 In this study, the influence of carrageenan, compound sodium alginate water-retaining agent and compound carrageenan water-retaining agent on water retention in pork shashlik was explored. Compound sodium alginate water-retaining agent was confirmed to be the best water-retaining agent and the best water retention was achieved for pork shashlik by adding the water-retaining agent at 0.2% without being dissolved after curing. 2011 Vol. 25 (8): 34-36 [Abstract] ( 127 ) 全文 ( 244 )        Reviews 37 Applications and Prospects of Natural Preservatives in Meat Preservation ZHANG Shun-liang;CHENG Xiao-yu;CHEN Wen-hua;QI Biao;QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201108009 Meat preservation is always an important factor limiting the development of Chinese meat products. Chemical preservatives have been recognized to threaten consumers health. Hence, the priority of natural preservatives over chemical preservatives is necessary to ensure both the flavor and safety of Chinese meat products. Natural preservatives have the benefits of nontoxicity, high efficiency and broad antimicrobial spectrum. This paper describes physicochemical properties, antimicrobial spectra, antimicrobial mechanisms of several natural preservatives, briefly introduces their current research and application status, and predicts development prospects of natural preservatives in our country. 2011 Vol. 25 (8): 37-41 [Abstract] ( 149 ) 全文 ( 389 ) 42 Research Progress in Rapid Detection Methods for Meat Freshness ZHANG Ying-long;WANG Li-dong;ZHAN Wei-wei;ZHANG Yong-mei;SU Lei;MA Yu-zhen DOI: 10.7506/rlyj1001-8123-201108010 The mechanisms of current methods for rapid detection of meat freshness are introduced in this paper. Meanwhile, the recent research progress of rapid detection methods for various indices of meat freshness is reviewed. We predict that future directions for the development of rapid detection methods for meat freshness will be fast, nondestructive and real-time. At the present stage, the research and development of online detection instruments need to be accelerated in order to achieve fast, nondestructive and real-time detection earlier. The achievement has great significance for saving foreign exchange, modernizing our country s meat industry and guaranteeing people s health. 2011 Vol. 25 (8): 42-46 [Abstract] ( 153 ) 全文 ( 362 ) 47 Formation and Affecting Factors of Warmed-over Flavor in Meat Products during Cold Storage HUANG Ye-chuan;ZENG Hua-yan DOI: 10.7506/rlyj1001-8123-201108011 Warmed-over flavor (WOF) arises from the auto-oxidation of intramuscular phospholipids in meat products during thermal processing, cold storage and then thermal processing again and is one of the main causes of quality deterioration during storage. WOF cannot be accepted by consumers and is easy to identify. In order to provide references for finding better control measures against the formation of WOF, the reasons and affecting factors of WOF formation are reviewed here. Moreover, some control measures are also proposed. 2011 Vol. 25 (8): 47-49 [Abstract] ( 170 ) 全文 ( 922 ) 50 Analysis of Safety Issues of Livestock Products ZHANG Tian-jing;YANG Qing-hua DOI: 10.7506/rlyj1001-8123-201108012 China is abundant in livestock resource, which is one of the essential food items of people s nutritional requirements. Nevertheless, there have been more and more livestock product safety incidents in recent years, such as the clenbuterol incident, which has pushed the safety of livestock products to the very point of contradiction once again. This article reviews the safety issues of livestock products that have occurred in recent years, analyzes relevant unsafe factors, and explores measures to solve these issues, especially the supervision function of quality inspection departments. 2011 Vol. 25 (8): 50-54 [Abstract] ( 127 ) 全文 ( 282 ) 55 A Review on New Technologies for Processing and Application of Bovine Blood in Food XIN Ying-ying;ZHOU Chang-xu;ZHANG Ya-wei;CHEN Qi-liang;SHAO Bin;XIONG Xiong;WU Ding-jing DOI: 10.7506/rlyj1001-8123-201108013 Bovine blood is rich in proteins and minerals and valuable in nutrition and health care. In spite of its abundance, the resource is poorly utilized. Thus, research on applications of bovine blood in human food is becoming a hot topic. This paper analyzes nutritional and physicochemical characteristics of bovine plasma protein, globin and heme and elucidates the application value of bovine blood in food processing. Bovine plasma protein and globin as new additives have been applied in meat products such as sausages and baked foods to improve product quality and yield. Zinc porphyrin derivatized from bovine heme has been applied in foods as a natural red pigment, which is stable in color and contains essential minerals to the human body. 2011 Vol. 25 (8): 55-58 [Abstract] ( 135 ) 全文 ( 225 )

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