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Quick Search     Adv Search 2011 Vol. 25, No. 11 Published: 2011-11-01 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Proteome Analysis of Pork Liver by Two-Dimensional Gel Electrophoresis WANG Xin-jie，HAN Jian-zhong，QU Dao-feng DOI: 10.7506/rlyj1001-8123-201111001 In the present study, a two dimensional （2-DE） gel electrophoresis system was established and optimized for pork liver proteome. The sample preparation was achieved using ultracentrifugation and cleanup kits and ready IPG strips ImmobilineTM DryStrip gel （ 17 cm and pH5 - 8） were used at a sample loading level of 120/a L, resulting in a matching rate of 76% and 1412 ± 8 protein spots. According to the total blindness method, accuracy and repeatability tests were performed on different pork liver samples, showing a matching rate of over 70% and spots having a relative mobility within the laboratory control standards. Therefore, protein spots having statistical significance and allowing quantitative analysis could be screened out and be used for the differentiation of pork liver samples. In conclusion, the established system can allow 2-DE gel electrophoresis of sample pork liver samples. 2011 Vol. 25 (11): 1-5 [Abstract] ( 140 ) 全文 ( 362 ) 6 Pork Freshness Grading using Multi-sensor Data Fusion Based on Web Technology LI Jun，HUANG Lan，WANG Zhong-yi DOI: 10.7506/rlyj1001-8123-201111002 In this paper, we proposed a data fusion algorithm, called PCNN （pulse coupled neural network） fire-counting for data, to assess pork freshness with a set of dissimilar sensors; in light of different dimensions of unit values from sensors, normalization preprocessing methods were used before calculation. Finally, we developed a real-time and online prototype system to determnie pork freshness based on Web technology. 2011 Vol. 25 (11): 6-9 [Abstract] ( 110 ) 全文 ( 221 )        Processing Technology 10 Application of Ultra-high Pressure Technology in Sterilization of Hand Tore Special Wild Mountain Pork BAI Hong-mei，ZHAO Gang，YOU Jing-gang，PAN Hong-mei，CHEN Gong DOI: 10.7506/rlyj1001-8123-201111003 Purpose： To evaluate the application of ultra-high pressure technology for sterilizing hand tore special wild mountain pork. Methods： Process parameters optimization was performed using one-factor-at-a-time method and response surface analysis based on total plate count and comprehensive quality evaluation. Results： The best sterilization parameters were determined as follows： temperature 26.38 ℃, pressure 486.94 MPa, and press-holding time 15.92 min. Conclusions： High pressure technology can improve productivity, reduce nutrient losses, maintain the quality of wild mountain pork well and therefore has a bright application and popularization prospect. 2011 Vol. 25 (11): 10-13 [Abstract] ( 121 ) 全文 ( 238 ) 14 Process Optimization for Production of Liquid Smoked Sausage HE Yu-jie，CAI Ke-zhou，LIU Meng-jie，PAN Li-jun DOI: 10.7506/rlyj1001-8123-201111004 In order to provide experimental evidence for improving the quality of liquid smoked sausage, the effects of rolling and cooking conditions on sensory and texture characteristics of low-temperature chicken-pork sausages were dealt with in this study. Using orthogonal array design, the optimal process conditions were determined as follows： 3.5 h rolling at 13 r/min, 4 h static curing, and 30 min cooking at 82 ℃, resulting in the best sausage quality. 2011 Vol. 25 (11): 14-19 [Abstract] ( 136 ) 全文 ( 266 ) 20 Formulation Optimization for Whole Chicken Bone Complex Nutrient Fluid Using Response Surface Methodology FENG Yue-ling DOI: 10.7506/rlyj1001-8123-201111005 In the present work, we optimize the formulation of whole chicken bone complex nutrient fluid using response surface methodology for maximum overall sensory evaluation of smell, color, appearance and taste, which was achieved using analytic hierarchy process. A regression model was established based on the results from a 5-variable, 6-level central composite rotatable design. Subsequently, response surface analysis was carried out using SAS software, and the optimal nutrient fluid formula was determined to consist of： malic acid 0.11%, glycine 0.58%, glutamic acid 0.42%, sucrose 5.27% and honey 2.05%. The experimental data could be well fitted to the established regression model. 2011 Vol. 25 (11): 20-24 [Abstract] ( 137 ) 全文 ( 236 ) 25 Process Optimization for Making Duck Cake ZHONG Wei，LI Cheng，ZHANG Lin-lin DOI: 10.7506/rlyj1001-8123-201111006 In this study, we developed a novel cake with the addition of duck and optimize the formula and making process using one-factor-at-a-time combined with orthogonal array design method. The optimal formula and making process were found to be： duck -pork fat mixture at a ratio of 8：2, 0.03% β-cyclodextrin, 0.08% compound spices, 200 ℃ baking temperature and 25 min baking time. The resulting duck cake was excellent in springiness, pores on the cross-section, taste, tenderness, flavor and color with a sensory evaluation score of 87.30. The proposed process is feasible and can provide nutritional and convenience products, suggesting promising application potential. 2011 Vol. 25 (11): 25-28 [Abstract] ( 145 ) 全文 ( 228 )        Analysis & Detection 29 Rapid Detection of Listeria monocytogenes in Meat Product Using Loop-Mediated Isothermal Amplification Method CHEN Xun，FENG Xue-mei，DU Zheng-ping，TAN Hui-mei，TIAN Wen-wu，LIAO Xiu-zhi，CAO Yi-cheng DOI: 10.7506/rlyj1001-8123-201111007 Objectives： To establish a method for rapid detection of microbial nucleic acids in food, develop a convenient, rapid and sensitive nucleic acid detection kit, and apply the kit for Listeria monocytogenes detection in meat product. Methods： According to the sequence of the characteristic target gene vir R, specific primer pairs were designed. A detection system was constructed using loop-mediated isothermal amplification and optimized. The established method was analyzed for its specificity and limit of detection, and compared with the conventional methods （based on isolation and subsequent culture）. Results： The detection method and kit developed in this study was specific to Listeria monocytogenes detection in meat product and presented negative results for other related species. The limit of detection was 1.81 × 10^3 CFU/mL, and the sensitivity was consistent with that of the conventional methods. Other advantages such as simple and rapid detection and few needs for instruments were also achieved, thereby deserving to be popularized. 2011 Vol. 25 (11): 29-33 [Abstract] ( 136 ) 全文 ( 218 ) 34 Current Situation and Countermeasures of Common Heavy Metal Residuals in Mutton and Organ Tissues in and around Langfang Area WANG Sa-shuang，WANG Zhao-hua，WU Jia-ping，YIN Wei-wei DOI: 10.7506/rlyj1001-8123-201111008 Objective： To understand the current situation of common heavy metal contaminations in sheep carcass, feed, drinking water and soil in and around Langfang area. Methods： The contents of lead, arsenic, mercury,, cadminum and chromium in samples were determined by graphite furnace atomic absorption spectroscopy or hydride generation atomic absorption spectroscopy. Results： Detectable and safe levels of lead, arsenic, cadminum and chromium and no detectable levels of mercury were found in mutton, liver or kidney. Each heavy metal showed a detectable level in feed, drinking water and soil despite being in line with the safety standards. Conclusions： Heavy metal contents of sheep carcass in and around Langfang area are generally at safe levels although few samples are close to the critic values or even exceed the standards, which arises from feed and living environments. 2011 Vol. 25 (11): 34-37 [Abstract] ( 134 ) 全文 ( 299 ) 38 Enzyme-linked Immunosorbent Assay （ELISA） and LC-MS/MS for Determination of Clenbuterol Residue in Animal Tissue WAN Yu-ping，LIU Ning，LI Jin-chao，WANG Shan-liang，NIE Wen-ying DOI: 10.7506/rlyj1001-8123-201111009 Objectives： To compare the precision, accuracy and limit of detection of enzyme-linked immunosorbent assay （ELISA）and liquid chromatography tandem mass spectrometry （LC-MS/MS） in determining clenbuterol residue in animal tissue. Methods： Samples were prepared and then determined by ELISA and LC-MS/MS, respectively. LC-MS/MS was used to confirm positive samples from ELISA analysis. Results： The ELISA recoveries across three spike levels, intra-batch and inter-batch coefficients of variation, sensitivity and limit of detection were 67.0% -- 99.6%, 3.4% -- 8.7%, 6.1% -- 9.6%, 0.025μg/L and 0.025 μg/kg, respectively. For LC-MS/MS, the recoveries across three spike levels were 88.62% -- 111.43%, the intra-batch coefficients of variation 4.4% -- 7.4%, and the limit of detection 0.5 μg/kg. Three positive samples were screened out of 50 pork samples and 50 pig＇s liver samples using ELISA, which was consistent with the results from LC-MS/MS analysis. Conclusion： ELISA is sensitive and accuracy and needs easy sample preparation and low cost, thus being suitable for large-scale screening of clenbuterol residue in animal tissue. In contrast, LC-MS/MS has higher accuracy and can therefore be used to quantify positive samples. 2011 Vol. 25 (11): 38-42 [Abstract] ( 138 ) 全文 ( 375 )        Package & Storage 43 Effect of Banana Peel Flavonoids-Propionic Acid Mixtures on Pork Preservation GU Cai-qin，ZHU Dong-xue，QIU Wen-ting，LAI Jian-ping，LIU Peng，LIN Jin-ying，ZENG Qing-zhu DOI: 10.7506/rlyj1001-8123-201111010 Banana peel flavonoids and propionic acid were mixed at different ratios and then diluted into different final concentrations, before being applied to soak fresh pork. Sensory evaluation and physiochemical determination was performed on treated pork during storage at ambient temperature. The 1：1 mixture of banana peel flavonoids and propionic acid at the concentration of 1.5% provided optimum preservation of pork, resulting in a shelf-life of 3 d compared with 1 d for the control. Moreover, pH, total volatile basic nitrogen （TVB-N） content and H2S generation showed a significant decrease in the treated pork when compared with the control, suggesting that banana peel flavonoids-propionic acid mixtures can preserve fresh pork at ambient temperature. 2011 Vol. 25 (11): 43-46 [Abstract] ( 129 ) 全文 ( 270 )        Reviews 47 Properties and Applications of Pyrophosphatase and Tripolyphosphatase from Animal Muscles： A Review of the Literature SHI Jin-ming，JIN Hong-guo，PENG Zeng-qi，TIAN Rui-hua，GUO Xiu-yun DOI: 10.7506/rlyj1001-8123-201111011 As a commonly used additive in meat processing, phosphates can improve the properties of meat and meat products, like palatability, gel properties, emulsification et al. Added phosphates play a role in meat during hydrolysis. Researchers have found that polyphosphatases hydrolyzes phosphates and that PPase and TPPase are main functional enzymes. This paper reviews recent research on PPase and TPPase, with the aim of providing a reference for further study. 2011 Vol. 25 (11): 47-49 [Abstract] ( 136 ) 全文 ( 211 ) 50 Recent Research Progress on Mutton Product Processing Technologies ZHANG-Jin，WANG-Wei，GUO Xiu-lan，OU Quan-wen，ZHANG Jia-min DOI: 10.7506/rlyj1001-8123-201111012 The market for mutton products is becoming increasingly broad and more and more types of mutton products are emerging. With the continued extension and deepening of mutton processing technologies, deodorization, tenderization and ultra-high pressure technologies have received more and more attention. In this paper, the current domestic mutton products and their characteristics are described and the recent progress on the research and development of mutton processing technologies is overviewed. 2011 Vol. 25 (11): 50-54 [Abstract] ( 138 ) 全文 ( 553 )

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