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Quick Search     Adv Search 2011 Vol. 25, No. 12 Published: 2011-12-01 Reviews Basic Research Analysis & Detection Processing Technology Bioengineering        Basic Research 1 Effect of Different Types of Starches on the Quality of Low-temperature Emulsified Sausage SUN Jian-qing,XU Bao-cai*,YU Zhong,ZHOU Hui,HAN Yan-qing,ZHU Yi-liang DOI: 10.7506/rlyj1001-8123-201112001 An investigation into the effects of native and modified starches on quality characteristics of low-temperature emulsified sausage prepared by mainly from chicken and pork based on individual chopping of lean and fat meat was carded out with the aim of finding a new approach to improving the water-binding capacity, oil-binding capacity and edible quality of low- temperature emulsified sausage. The results showed that of 7 studied types of starches, individual additions of native corn starch and tapioca starch provided low-temperature emulsified sausage with the worst water-binding capacity and oil-binding capacity. The best water-binding capacity and oil-binding capacity were observed in low-temperature emulsified sausage with the addition of cross-linked esterified corn starch and cross-linked tapioca starch. Cross-linked tapioca starch indicated the best improvement on the texture of low-temperature emulsified sausage, followed by cross-linked esterified corn starch, potato starch acetate, tapioca starch acetate, native tapioca starch, native corn starch and compound modified starch. In addition, low-temperature emulsified sausage with the addition of cross-linked tapioca starch scored highest in sensory evaluation. 2011 Vol. 25 (12): 1-5 [Abstract] ( 154 ) 全文 ( 673 ) 6 Determination of Quality Characteristics of Tilapia Fillets and Surimi Gel during Frozen Storage CONG Hao,WANG Hai-bin DOI: 10.7506/rlyj1001-8123-201112002 In order to examine the effect of frozen storage on the food quality and processing characteristics of tilapia meat, quality characteristics of tilapia fillets freeze-stored for 10 or 24 months and surimi products processed from them were measured. The results showed that frozen tilapia fillets exhibited a decrease in water and salt-soluble protein contents and an increase in thawing loss rate and cooking loss rate compared with fresh ones. Surimi products processed from frozen tilapia fillets scored high in sensory evaluations and was tender. Moreover, texture analysis indicated a significant difference （P 〈 0.01） in hardness and no significant difference in springiness, cohesiveness or chewiness compared with the control group. In light of these results, we conclude that frozen tilapia fillets are suitable for consumption and processing within the shelf-life. 2011 Vol. 25 (12): 6-10 [Abstract] ( 157 ) 全文 ( 246 ) 11 Effect of Postmortem Carcass Scalding and Chilling on Duck Meat Quality LI Yu,SHI Xue,LU Jin-feng*,WANG Ya-jing DOI: 10.7506/rlyj1001-8123-201112003 In this study, response surface methodology （RSM） was employed for an investigation into the effects of postmortem scalding and chilling of carcasses at different temperature for different periods of time on duck meat quality. A quadratic regression model with a high goodness of fit and high significance was set up. Our results showed that postmortem scalding and chilling of carcasses carried out at 64 ℃ for 187 s and at 13 ℃ for 50 rain, respectively resulted in a duck shear force of 51 N, 2011 Vol. 25 (12): 11-14 [Abstract] ( 148 ) 全文 ( 324 ) 15 An Improved Method Based on Fuzzy Mathematics for Comprehensive Sensory Evaluation of Mutton ZHANG Hong-bo,JIN Ye DOI: 10.7506/rlyj1001-8123-201112004 This paper is focused on the development and application of an improved method based on fuzzy mathematics for comprehensive sensory evaluation of bicepsfemoris muscles of Bamei Mutton Sheep, Small-tail Han Sheep and Sunit Sheep of the same months of age raised under the same conditions. Meanwhile, the accuracy of the method was validated in terms of color parameters and tenderness shear force, as determined with a colorimeter and a tenderness analyzer, respectively. Our results demonstrated that the method was accurate in highly fuzzy comprehensive sensory evaluation. 2011 Vol. 25 (12): 15-18 [Abstract] ( 135 ) 全文 ( 305 )        Processing Technology 19 Optimization of Production Process for Highly Crisp Casings of Animal Origin ZHANG Xiao-min,XU Bao-cai,ZHOU Hui,YANG Ming DOI: 10.7506/rlyj1001-8123-201112005 This study was carried out to investigate the effects of cooking, secondary sterilization, and phosphate/protease treatment involved in the production of crisp casings of animal origin on the crispness of casing products. Based on a comprehensive consideration of texture analysis and sensory evaluation, the optimal cooking process for economical, efficient industrial production of highly crisp casings of animal origin were identified to sequentially consist of 40 min drying at 65℃, 25 min smoking at 70℃, 40 min cooking at 78 ℃, and 10 min redrying at 100 ℃. 2011 Vol. 25 (12): 19-21 [Abstract] ( 140 ) 全文 ( 248 )        Bioengineering 22 An Optimized CTAB Method for Total RNA Extraction from Meat ZHOU Tong,LI Jia-peng,TIAN Han-you,YANG Jun-na,QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201112006 An optimized CTAB method for total RNA extraction was presented for use in accurately quantifying components of animal origin and fighting against adulterated food in the market as a sample preparation method. The use of the CTAB method to extract total RNA from pork was investigated with respect to sample amount, dissociation time, precipitation time and RNase treatment. As a result, a fast and efficient method for total RNA extraction was achieved by selecting sample amount below 0.05 g, 0.5 h dissociation, 0.5h precipitation and non-RNase treatment. The method showed a good linear relationship （R2 = 0.9972） and stability （SD = 0.18）. 2011 Vol. 25 (12): 22-24 [Abstract] ( 184 ) 全文 ( 235 )        Analysis & Detection 25 An Optimized Sample Pretreatment Method for Quantitative Detection of Meat Adulteration by PCR YANG Jun-na,LI Jia-peng,ZHOU Tong,TIAN Han-you,QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201112007 In this study, an L9（34） orthogonal array design was employed to optimize homogenization conditions for use in the sample pretreatment for quantitative detection of meat adulteration by PCR. Meanwhile, the effect of sample homogeneity on the accuracy of PCR detection was examined using three different sampling amounts： 30, 10 g and 3 g of rump pork. The optimal homogenization conditions were found to be： 1：4 （m/V） meat/water ratio, 12000 r/min homogenizer rotary speed and 8 min homogenization time. Under these conditions, a good homogeneity was obtained for pretreated samples, and the results of determination of sample mass, DNA concentration and real-time PCR Ct also showed a good homogeneity and no significant difference. Further, the optimized homogenization conditions were used to detect pork at the three sampling levels above, with the result that sampling amount had no effect on sample homogeneity. 2011 Vol. 25 (12): 25-28 [Abstract] ( 122 ) 全文 ( 268 ) 29 Determination of Furazolidone Metabolite Residue in Pork by Enzyme-linked Immunosorbent Assay MIN Cheng-jun,LUO Xiao-qin,*,WANG Shan-liang,CUI Ting-ting DOI: 10.7506/rlyj1001-8123-201112008 An enzyme-linked immunosorbent assay （ELISA） was proposed to determine residual furazolidone metabolite in pork using a commercially available ELISA kit. The results showed that the sensitivity and detection limit of the assay were 0.025-- 2.025 μg/L and 0.1 μg/kg, respectively. The recoveries of standard additions of furazolidone metabolite averaged 78.2% -- 100.3% across three levels （n = 3）, and the coefficients of variation were 4.7%--10.3%. The cross-reactivity towards furazolidone was 16.3%; as for other drags investigated, the cross-reactivity was below 1%. Analytical results obtained using the assay were in substantial accordance with those from liquid chromatographic tandem mass spectrometry （LC-MS/MS） determination. The assay was sensitive, accurate, repeatable, specific and suitable for the determination of furazolidone metabolite residue in pork. 2011 Vol. 25 (12): 29-32 [Abstract] ( 115 ) 全文 ( 384 )        Reviews 33 Current Situation of Research into the Structures Functions, and Applications of Collagen and Collagen Peptides CHENG Xiao-yu,ZHANG Shun-liang,QI Biao,CHEN Wen-hua DOI: 10.7506/rlyj1001-8123-201112009 Coming from the same source, collagen and collagen peptides are two substances that derive from different stages, but are often confused. This paper introduces the structural difference of between collagen and collagen peptides, and reviews the current situation of research into the structures, functions, and applications of collagen and collagen peptides. Also, we forecast future prospects of collagen and collagen peptides based on relevant domestic and foreign regulations. 2011 Vol. 25 (12): 33-39 [Abstract] ( 170 ) 全文 ( 2137 ) 40 Research Progress of Freshness Evaluation of Chilled Pork SHI Li-min,HUANG Lan,LIANG Zhi-hong,* DOI: 10.7506/rlyj1001-8123-201112010 In this paper, our discussion is centered around the natural factor responsible for the spoilage of fresh meat products, microbial activity. The indicators and methods for evaluating the freshness of fresh chilled meat that we have found in the published literature are reviewed. Meanwhile, we present an overview of recent progress that has been made in determining meat freshness at home and abroad. Based on these efforts, we explore future trends of safety study of fresh chilled pork and put forward some problems to be solved imperatively in determining the freshness of fresh chilled pork. 2011 Vol. 25 (12): 40-43 [Abstract] ( 142 ) 全文 ( 609 ) 44 Risks and Control Measures of Smoked Meat Products ZHU Yi,WANG Min,TIAN Rui-hua,WAN Ke-hui,GAO Fei-fei,WANG Fu-long,LU Gui-song DOI: 10.7506/rlyj1001-8123-201112011 Smoked meat products are very popular worldwide. The traditional smoking technology has defects, easily leading to the pollution of polycyclic aromatic hydrocarbons （PAHs） and formaldehyde. This paper outlines some defects of the traditional smoking technology and put forward the solutions： inhibiting the formation of PAHs and using liquid smoking. The first solution has limitation and can not solve the problem of formaldehyde pollution. However, the second not only retains the flavor of traditional smoked meat products, but also yields safe and healthy products, thus being worth advocating and popularizing. 2011 Vol. 25 (12): 44-47 [Abstract] ( 181 ) 全文 ( 342 ) 48 Progress in Extraction and Separation Technologies and Applications of Nutrients from Livestock and Poultry Bones ZHANG Gen-sheng,WANG Zi-di,GUO Jie,SHI Hui,REN Yuan-yuan DOI: 10.7506/rlyj1001-8123-201112012 A large number of livestock and poultry bones from the slaughtering industry were not used effectively in China for a long time, causing both great waste and environmental pollution. This paper outlines some recent progresses that have been made in extracting, separating and applying various nutrients from livestock and poultry bones with the aim of providing references for better use of the resources. 2011 Vol. 25 (12): 48-52 [Abstract] ( 142 ) 全文 ( 455 ) 53 Recent Advances in Research on Nitrofuran Residues in Meat Products CHEN Wei-feng,CHEN Jing-xin,* DOI: 10.7506/rlyj1001-8123-201112013 Nitrofurans, a class of broad-spectrum antibiotics, have extensive applications in preventing and controlling diseases in edible animals. The use of nitrofurans is prohibited in many countries and areas because of the potential mutagenicity and nitrofuran residues in animal source food must be undetectable. In recent years, there has been a rapid technological development for the determination of residual nitrofurans and nitrofran metabolites in meat products. This article reviews the basic characteristics of nitrofurans and nitrofran metabolites and recent technological advances in determination. 2011 Vol. 25 (12): 53-57 [Abstract] ( 124 ) 全文 ( 374 ) 58 Safety Risks and Prevention of Processed Meat Products YIN Rong-xue,WANG Wei,*,XU Wen-hua,ZHOU Zai-yong DOI: 10.7506/rlyj1001-8123-201112014 Food processing has been a high risk industry. The key to risk comes from the safety of processed products. Risk assessment enables food processing enterprises to reveal potentially unsafe conditions so that existing risks can be minimized by implementing HACCP and hurdle control measures. This paper is intended to analyze potential risks in meat processing and discuss how to construct an effective mechanism for product safety control. 2011 Vol. 25 (12): 58-60 [Abstract] ( 195 ) 全文 ( 286 ) 61 Research Progress of Processing Technologies for Livestock and Poultry Soup YU Mei-juan,MA Mei-hu,LI Gao-yang DOI: 10.7506/rlyj1001-8123-201112015 In this paper, we review the current status of research on processing technologies for livestock and poultry soup at home and abroad. Our review is mainly concentrated on nutrient composition, dietary function, flavor, processing technology and key processing procedures that affect the quality of soup. In addition, future trends of the industry are briefly discussed. We hope that this paper can provide references for further development of the industry. 2011 Vol. 25 (12): 61-66 [Abstract] ( 144 ) 全文 ( 550 )

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