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Quick Search     Adv Search 2017 Vol. 31, No. 4 Published: 2017-04-28 Reviews Packaging & Storage Basic Research Analysis & Detection        Basic Research 1 Thermophysical Properties of Muscles from Different Species of Tuna GONG Hui, TAO Rui, YANG Zhen, LIU Meng, SHI Zhijia, WANG Shouwei DOI: 10.7506/rlyj1001-8123-201704001 In this study, our aim was to evaluate the thermophysical properties of muscles from different species of tuna. The main nutritional components of back and abdominal muscles from five different species of tuna and their thermophysical properties during freezing and melting were examined using a differential scanning calorimeter (DSC). Meanwhile, correlation and cluster analyses were carried out. The results showed that the specific heat of frozen tuna muscle samples increased with increasing temperature, reaching a peak, and then remained stable during the melting process. Only a slight difference in specific heat existed among different species of tuna. Through cluster analysis, these tuna samples from different species could be divided into three classes, which may provide a guideline to develop thawing conditions and equipment for frozen tuna. 2017 Vol. 31 (4): 1-5 [Abstract] ( 137 ) 全文 ( 362 ) 6 Nutritional Composition of Different Carcass Parts of Holstein Veal Calves and Adult Cattle XU Haiquan, QU Junling, LI Jinghu, SUN Junmao DOI: 10.7506/rlyj1001-8123-201704002 In order to evaluate the nutritional quality of different parts of cattle carcasses of different ages, different carcass parts of Holstein veal calves and adult cattle slaughtered within 24 hours after birth and at 24 months of age, respectively, were selected for the determination of energy, protein, fat, carbohydrate, sodium, iron, zinc, ash, water and amino acids. The results showed that the energy, fat, iron and zinc contents in veal ((382.0 ± 16.6) kJ/100 g, (1.3 ± 0.4) g/100 g, (0.8 ± 0.1) mg/100 g, (25.0 ± 4.6) mg/100 g, respectively) were significantly lower than those in adult cattle beef ( (880.0 ± 463.0) kJ/100 g, (14.5 ± 14.1) g/100 g, (1.7 ± 0.7) mg/100 g, (47.0 ± 14.8) mg/100 g) (P < 0.05), but the protein and carbohydrate contents were very close to those in adult cattle beef. The essential amino acids content in veal (394.3 mg/g pro) was higher than that in adult cattle beef (365.2 mg/g pro). The nutritional composition was similar in different veal parts, while the contents of energy, fat and carbohydrate in different parts of adult cattle beef were different with coefficients of variation of 52.6%, 97.2% and 100.0%, respectively. In general, the nutrition quality of beef was different in cattle of different ages or different parts of adult cattle, and so different populations should choose the right beef according to their nutritional needs. 2017 Vol. 31 (4): 6-9 [Abstract] ( 212 ) 全文 ( 573 ) 10 Spore Germination and Thermal Inactivation of a Bacillus coagulans Strain Isolated from Medium-Temperature Sterilized Emulsified Sausage LI Su, ZHANG Shunliang, PAN Xiaoqian, ZHAO Bing, ZHOU Huimin, REN Shuang, ZHAO Yan, CHEN Wenhua, LI Jiapeng, QU Chao DOI: 10.7506/rlyj1001-8123-201704003 The spore germination of a Bacillus coagulans stain isolated from medium-temperature sterilized emulsified sausage was investigated using 20 amino acids, D-fructose, D-glucose and potassium chloride as germination inducers by phase contrast microscopic morphology observation and measurement of optical density (OD) values at 600 nm with a Bioscreen growth analyzer. Also, we examined the effect of seven preservatives on spore germination and we evaluated spore inactivation after heat treatment at different temperatures. Results showed that glucose could promote the germination of Bacillus coagulans spore, and the spore germination percentage did not changed with increasing glucose concentration. A standard curve with a correlation coefficient of 0.977 8 was established to determine the spore germination percentage. Sodium nitrite, potassium sorbate, nisin and dehydrogenation sodium acetate had no effects on spore germination, whereas sodium lactate, glucose acid-δ-lactone and sodium acetate could inhibit spore germination. When treated at 100 ℃, the inactivation percentage was up to 92.09%, and at 105–120 ℃, the value was almost 100% within 15 min; however, the spores were not effectively inactivated at 90 and 95 ℃. 2017 Vol. 31 (4): 10-15 [Abstract] ( 137 ) 全文 ( 819 )        Packaging & Storage 17 Development and Application of Nisin-Pullulan-Sodium Alginate Composite Edible Film in Preserving the Quality of Fresh Pork during Chilled Storage JIA Xiaoyun, ZHANG Shunliang, LIU Wenying, LI Yingnan, ZHAO Yan, QIAO Xiaoling, CHEN Wenhua, QU Chao, CHENG Xiaoyu DOI: 10.7506/rlyj1001-8123-201704004 In this paper, we developed a composite edible film consisting of nisin, pullulan (PUL) and sodium alginate (SA) with good performance and antimicrobial activity by adjusting the proportions of these ingredients. The light transmittance, water vapor permeability, Fourier transform infrared (FTIR) spectra and scanning electron microscopic (SEM) images of films and the total plate count, pH and color difference of pork meat were measured as a function of the proportions of the ingredients and the antimicrobial activity of composite edible films was assessed in fresh pork. The results showed that hydrogen bond interactions between PUL and SA favored their mutual dissolution. A PUL-to- SA ratio of 1:2 (V/V) and a nisin concentration of 2 g/L were found to be optimal, giving a light transmittance of 89.03% and a water solubility of 31.31%. This optimized formulation provided good preservation of pork quality without effect on color difference during chilled storage, extending the shelf life to 16 days. 2017 Vol. 31 (4): 17-22 [Abstract] ( 176 ) 全文 ( 408 )        Analysis & Detection 23 Effect of Salt Dosage on Volatile Flavor Compounds in Air-Dried Pork ZHOU Huimin, ZHANG Shunliang, CHENG Xiaoyu, GUO Yingjiao, ZHAO Bing, LI Su, PAN Xiaoqian, REN Shuang DOI: 10.7506/rlyj1001-8123-201704005 The volatile flavor compounds of air-dried pork produced with different salt dosages (2%, 3%, 4% and 5% relative to raw meat weight) were analyzed by purge and trap thermal desorption combined with gas chromatography-mass spectrometry (P&T-TD-GC-MS). Results showed that types and total content of volatile flavor compounds of air-dried pork sample initially increased followed by a decrease along with the increase of the salt dosage. The maximum number (62) of volatile compounds was observed in 3% salt dosage group. The highest total content of volatile compounds, 1 852.08 μg/kg, was observed in 4% salt dosage group. The contents of hydrocarbons, aldehydes, alcohols and esters increased at first and then decreased with the increase of salt dosage, reaching their highest levels at a salt dosage of 4%. However, the contents of ketones, acids and heterocyclic compounds showed a continuous upward trend with the increase of salt dosage. The relative percentage of volatiles derived from lipid oxidation in air-dried pork showed an initial increasing trend followed by a decreasing trend, reaching its peak of 53.83% at 4% salt dosage. In conclusion, the formation of volatiles derived from lipid oxidation could be promoted at a salt dosage of 2%‒4%, but inhibited at higher levels. When the salt dosage was 4%, the highest content was obtained. 2017 Vol. 31 (4): 23-28 [Abstract] ( 168 ) 全文 ( 396 ) 29 Changes in Physicochemical Properties and Flavor Quality of Pickled Sauced Meat during Processing LI Yingnan, LIU Wenying, JIA Xiaoyun, ZHANG Shunliang, WANG Le, YANG Kai, CHEN Wenhua, QU Chao, XU Dian, CHENG Xiaoyu DOI: 10.7506/rlyj1001-8123-201704006 The changes in the physicochemical properties and flavor quality of pickled sauced meat during processing were examined with respect to water activity, shear force, color analysis, volatile flavor composition and electronic nose analysis. The results showed that water activity presented a gradual decline trend during the processing of pickled sauced meat. In the meantime, shear force exhibited a gradual upward trend, especially during the ripening stage. The color parameters L* (lightness) and b* (yellowness) gradually declined, while a* decreased at first and then increased slightly. The number of volatile compounds increased as well as the contents of aldehydes and esters as important flavor compounds during processing. The content of esters in the mature product was as high as 43.59%, whereas the relative content of alcohols gradually decreased. However, no obvious changes were observed for ketones and phenols. At the same time, it was found that pickled sauced meat collected at different processing stages could be distinguished by electronic nose, and the data obtained from samples ripened for six days shared a similarity to each other by linear discriminant analysis (LDA). 2017 Vol. 31 (4): 29-35 [Abstract] ( 145 ) 全文 ( 266 ) 36 Screening and Confirmation of Quinolones Residues in Animal-Derived Food FAN Wei, GAO Xiaoyue, CHEN Chao, LI Henan, LI Yingying, GUO Wenping, CHEN Shumin DOI: 10.7506/rlyj1001-8123-201704007 A new microbial chromogenic assay was developed to analyze antibiotic residues in animal-derived food and after that, the positive samples were identified by a high-performance liquid chromatography-tandem mass spectrometric (HPLC-MS) method. E.coli was used as the indicator strain to produce a 96-well microplate for detecting 15 kinds of quinolones. Muscle samples were extracted by pH 7.4 phosphate-acetonitrile buffer. This system of microbial chromogenic assay consisted of 150 μL the reaction solution, 50 μL of bacterial suspension (the initial A600 nm value was around 0.4), and 100 μL of the extract solution. The assay proved to be simple and cheap and the results were accurate and easy to interpret. The detection limits for 15 kinds of quinolones drugs were 40‒200 μg/kg, meeting the domestic and international requirements for the determination of antibiotic residue limits. Consistent results were obtained for 50 samples of animalderived food by microbial chromogenic assay and HPLC-MS, indicating that the assay could be used to detect antibiotic residues in animal-derived food with good stability. 2017 Vol. 31 (4): 36-42 [Abstract] ( 187 ) 全文 ( 427 ) 43 Rapid Determination of Tuna Meat Freshness Based on Fourier Transform Near Infrared Reflectance Spectroscopy (FT-NIR) TAO Rui, SHI Zhijia, GONG Hui, YANG Zhen, LIU Meng, WANG Hui DOI: 10.7506/rlyj1001-8123-201704008 The objective of this work was to investigate the potential of Fourier transform near infrared reflectance (FT-NIR) spectroscopy and chemometrics methods to rapidly determine tuna meat freshness. NIR spectra of meat cuts from different tuna species stored for different durations were recorded in the wavenumber range of 4000‒12000 cm-1 and preprocessed for the establishment of a quantitative model to predict K value, thiobarbituric acid (TBA) value, metmyoglobin (MetMb) content, pH, L* value and a* value of tuna meat using partial least squares regression (PLSR) method. The results indicated that all above parameters could be predicted quickly and accurately by the developed models with correlation coefficients of calibration set (RC) of 0.876 7, 0.908 7, 0.893 7, 0.753 2, 0.815 0 and 0.723 2, and root mean square errors of cross validation (RMSECV) of 3.641 1, 0.654 8, 4.700 9, 0.053 4, 1.286 3 and 1.317 3, respectively. The models were validated using an external test set and T-test. It was found that no significant difference existed between the predicted values and the actual values (P > 0.05). Accordingly, the models were reliable and could be used to predict the freshness of tuna meat. 2017 Vol. 31 (4): 43-49 [Abstract] ( 150 ) 全文 ( 397 ) 50 Comparative Analysis of the Effect of Different Storage Methods on the Flavor of Small Fragrant Chicken Broth by Electronic Nose and Electronic Tongue LI Shuangyan, DENG Li, WANG Xiao, CUI Jun, HE Congying DOI: 10.7506/rlyj1001-8123-201704009 The changes of flavor characteristics during the frozen, ice and cold storage of Small Fragrant chicken broth were investigated by electronic nose and electronic tongue. The electronic nose data were analyzed by radar analysis, principal component analysis (PCA) and loading analysis (LA), and the electronic tongue data by PCA. The results showed that there was a significant difference in the volatile odor and taste of Small Fragrant chicken broth at different storage periods. The flavor deteriorated earlier at higher storage temperature. The volatile odor changed significantly at 24, 8, and 4 days of frozen, ice and cold storage separately, and the taste changed significantly at 12, 6 and 3 days separately. The sensory scores were fitted against the instrumental data and analyzed by partial least square (PLS) regression to obtain correlation coefficients greater than 0.96. These results show that electronic tongue and nose can be an alternative to sensory evaluation. 2017 Vol. 31 (4): 50-55 [Abstract] ( 137 ) 全文 ( 331 )        Reviews 56 Recent Advances in Identification Techniques for Meat Adulteration WANG Shouyun, YUAN Mingmei, FENG Cong, FENG Xuesong, JIANG Hong DOI: 10.7506/rlyj1001-8123-201704010 With the development of modern analytical techniques, identification techniques for meat adulteration have also been well developed, including sensory-directed identification, enzyme-linked immunosorbent assay (ELISA), polymerase chain reaction (PCR) and mass spectrometry (MS). Sensory-directed identification is easy to perform, but the accuracy needs to be improved. Many ELISA kits have already been commercially developed, but their application is limited due to protein activity. PCR has the advantages of high sensitivity and repeatable results despite being tedious and time consuming. The application of MS in peptide analysis has become a new research direction for identification of milk adulteration. This paper provides an overview of the most common techniques currently used to detect meat ingredients and the existing techniques for identifying meat adulteration are summarized and analyzed to provide a theoretical reference for meat safety monitoring. 2017 Vol. 31 (4): 56-61 [Abstract] ( 186 ) 全文 ( 820 ) 62 Advances in Identifying and Controlling the Key Factors Affecting the Quality of Quick-Frozen Braised Pork in Brown Sauce JIAO Shenjiang, ZHAO Zhilei, ZHANG Liang, HUANG Feng, ZHANG Chunjiang, ZHANG Hong DOI: 10.7506/rlyj1001-8123-201704011 The key factors influencing the quality of quick-frozen braised pork in brown sauce are discussed and analyzed and some reasonable control measures are proposed in order to improve the quality of the product and promote the industrialized production which is particularly important in product development. In this paper, the important stages of the production process for quick-frozen braised pork in brown sauce are elucidated and determined along with the key factors influencing its quality including the choice of raw meat and food additives, cooking conditions, packaging, quick freezing and storage. Some control measures for each key factor are also put forward such as source and quality control of raw meat, reasonable and legal utilization of food additives, critical points control during cooking, scientific selection of packaging methods and materials, and meeting the requirement of quick-freezing technology and freezing storage temperature. At the same time, some further directions and prospects for the development of industrialized braised pork in brown sauce in order to provide a reference for improving the quality of Chinese traditional meat dishes and realizing their industrialized production. 2017 Vol. 31 (4): 62-67 [Abstract] ( 181 ) 全文 ( 494 )

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