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Quick Search     Adv Search 2017 Vol. 31, No. 5 Published: 2017-05-26 Reviews Packaging & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Water Boiling Properties of Tibetan Oula Sheep Meat WANG Zhenyu, JI Jianxin, ZHANG Dequan DOI: 10.7506/rlyj1001-8123-201705001 Forelegs, hindquarters and flank meat of male and female Tibetan Oula sheep were examined for sensory quality, physicochemical properties and protein heat denaturation after deep water boiling. The results showed that Tibetan Oula mutton was tender, juicy and tasty after water boiling, and the broth was clear and transparent with the fat floating on the surface, having a strong and delicious flavor. After boiling, color parameters and texture properties (harness, elasticity, chewiness and cohesiveness) of Tibetan Oula mutton from different cuts of male or female carcasses were not significant different (P > 0.05). Myofibrillar protein degradation occurred after boiling, and no differences in the thermal stability of myofibrillar protein in Tibetan Oula mutton were observed between meat cuts and sexes. Additionally, large quantities of sarcoplasmic proteins were lost and the solubility was reduced dramatically due to heat denaturation. Heat stability of sarcoplasmic proteins was significantly affected by both sexes and meat cuts. 2017 Vol. 31 (5): 1-4 [Abstract] ( 224 ) 全文 ( 239 ) 5 Effects of Different Basic Amino Acids on Quality Properties of Emulsion-Type Sausage XU Peng, ZHENG Yadong, ZHU Xiaoxu, LI Shiyi, ZHOU Cunliu DOI: 10.7506/rlyj1001-8123-201705002 The effects of L-lysine (Lys) and L-arginine (Arg) on the quality properties of emulsion-type sausage were investigated by the detection of cooking loss (CL), water-holding capacity (WHC), color, texture and sensory properties. The results showed that Lys and Arg significantly decreased CL, but significantly increased WHC and textural parameters (hardness, cohesiveness and chewiness). Meanwhile, both amino acids significantly decreased L* values and a* values and increased b* values, but they had slight effects on sensory qualities (color, slicing property, flavor and taste). In addition, the effects of Lys on the quality properties of emulsion-type sausage were basically better than those of Arg. The results suggested that Lys and Arg had a potential for application in the processing of emulsion-type sausage. 2017 Vol. 31 (5): 5-9 [Abstract] ( 159 ) 全文 ( 266 ) 10 Correlative Analysis between Volatile N-Nitrosamine Content and Nutrients or Physicochemical Indexes in Surimi Products XIONG Fengjiao, MA Lizhen, WANG Yang, ZHAO Shuangshuang DOI: 10.7506/rlyj1001-8123-201705003 In order to decipher the content of volatile N-nitrosamines in surimi products and its influencing factors, nutrients, physicochemical indexes and the contents of 9 volatile N-nitrosamines were determined by the Kjeldahl method, UV spectrophotometry and gas chromatography. Besides, the correlation between 8 common N-nitrosamines in surimi products and nutritional and physicochemical properties were analyzed. The results showed that protein contents of 10 market surimi products were 8.2-18.4 g/100 g, fat contents 0.8-12.3 g/100 g, total sugar contents 10.0-20.4 g/100 g, water contents 53.0%-65.5%, ash contents 2.2%-3.9%, energy values 453-958 kJ/100 g, nitrite contents 29.2-40.7 mg/100 g, NaCl contents 0.7%-1.6%, thiobarbituric acid reaction substances (TBARs) values 0.2-0.8 mg/kg, whose pH values were 6.59-7.69. A correlation coefficient of 0.57, 0.58, 0.64, -0.54, 0.73 and 0.54 was observed between NDMA and pH value, between NMEA and NaCl content, between NDEA and fat content, between NDPA and NaCl content, between NDBA and nitrite content, and between NPIP and NaCl content, respectively, whereas there was no correlation between NPYR and all nutritional and physicochemical properties. Furthermore, NMOR and protein content showed a correlation coefficient of -0.83. 2017 Vol. 31 (5): 10-15 [Abstract] ( 168 ) 全文 ( 325 )        Processing Technology 16 Effect of Flaxseed Meal and Food Gums on Texture Characteristics of Pork Sausage FAN Liyan, CAO Qi, GAO Pengfei, ZHANG Yue, DONG Tungalag, SUN Wenxiu DOI: 10.7506/rlyj1001-8123-201705004 With the aim of evaluating the feasibility of replacing common food gums used in pork sausage with flaxseed meal, the effect of adding different amounts of carrageenan, xanthan, konjacgum, and guargum on the texture of pork sausage was investigated in comparison with blank (without added flaxseed meal or food gums) and control (with 10% starch added) samples. Besides, the equivalent substitution of different levels of flaxseed meal for the food gums was comparatively analyzed. The results showed that texture properties of pork sausage with 0.30% carrageenan added were better than those of the samples with the addition of other gums, and improved elasticity and cohesiveness were obtained by adding 0.5% flaxseed meal compared with adding 0.30% carrageenan. Flaxseed meal was useful for equivalent substitution of food gums in pork sausage due to its ability to improve the texture of pork sausage. 2017 Vol. 31 (5): 16-20 [Abstract] ( 147 ) 全文 ( 311 )        Packaging & Storage 21 Effect of Preservative Combinations on the Storage Quality of Western Tenderloin Sausages ZHOU Hui, WU Xiang, XU Baocai DOI: 10.7506/rlyj1001-8123-201705005 This research aimed to find a suitable preservative combination for western tenderloin sausages. One-factor-ata-time experiments and experiments designed according to an L9 (34) orthogonal array were conducted to determine the effect of nisin, sodium diacetate, preservative A and sodium lactate, added singly or in combination, on the total number of colonies. The effectiveness of four preservatives was in the decreasing order of nisin > preservative A > sodium lactate > sodium diacetate. The optimal combination that resulted in a significant reduction in the total number of colonies compared with the control group was nisin 0.02%, sodium diacetate 0.10%, preservative A 0.80%, and sodium lactate 3.00%. In addition, this preservative combination did not significantly change the pH, leading to a significant improvement in the color and overall acceptance and strongly inhibiting the growth of microorganisms causing spoilage in western tenderloin sausages. 2017 Vol. 31 (5): 21-26 [Abstract] ( 152 ) 全文 ( 256 ) 27 Cooperative Effects of Sodium Acetate and Cinnamon Extract on the Quality Preservation of Pork during Super-Chilling Storage WANG Kaili, LI Xiangyue, CHEN Ruiying, DANG Xiaoyan, ZHU Yingchun DOI: 10.7506/rlyj1001-8123-201705006 The purpose of the present research was to extend the shelf life and improve the quality and safety of pork. After dipping treatments with 2% sodium acetate alone or in conjunction with 5.6% cinnamon extract, fresh pork samples were tray packaged and then stored under superchilling conditions (at −3 ℃) with the aim of addressing the effect of preservatives on the sensory, microbiological and physicochemical qualities of partially frozen pork. The results showed that 2% sodium acetate could effectively delay the microbial growth, suppress protein breakdown and lipid oxidation and significantly retain the quality characteristics of pork. A better effect was observed when it was used in combination with cinnamon extract. Both treatments could better maintain the freshness of superchilled pork for a certain period and retard the quality deterioration as evaluated through measurement of sensory, microbiological and physicochemical qualities. The shelf life of pork samples was 28 and 36 days for the single and combined treatments, respectively compared to less than 20 days for the blank treatment with sterile distilled water. 2017 Vol. 31 (5): 27-32 [Abstract] ( 154 ) 全文 ( 347 )        Analysis & Detection 33 Effect of Sterilization Temperature on Color and Flavor Properties of Pickled Sauced Meat LI Yingnan, LIU Wenying, JIA Xiaoyun, ZHANG Shunliang, WANG Le, YANG Kai, CHEN Wenhua, QU Chao, XU Dian, CHENG Xiaoyu DOI: 10.7506/rlyj1001-8123-201705007 The objective of the present investigation was to optimize the heat sterilization of pickled sauced meat. For this purpose, we investigated the effect of different sterilization temperatures (95, 100, 105, 110, 115 and 120 ℃) for 20 min on the color and principal flavor compounds of pickled sauced meat, and we also analyzed the characteristic volatile flavor components. Results showed that as the sterilization temperature increased, the brightness (L*) and yellowness (b*) values gradually decreased, but the redness (a*) value exhibited an initial increase followed by a decrease, which presented a significant decrease at higher sterilization temperature (P > 0.05). The volatile compounds emitted from the product were detected by an electronic nose. Principal component analysis (PCA) and linear discriminant analysis (LDA) of the data obtained showed a total variance contribution rate of 97.78% and 89.98% respectively, indicating a significant difference in the overall flavor of the samples. GC-MS analysis suggested that the relative content of volatile flavor compounds in pickled sauced meat was higher (up to 91.71%) at a sterilization temperature of 105 ℃ compared with other temperatures. Moreover, a larger number of volatile compounds were detected including characteristic flavor esters and ketones, accounting for 13.61% and 32.10% of the total volatiles, respectively in the product sterilized at 105 ℃, which was also found to have better flavor quality. The above results indicated that sterilization temperature has a great impact on the color and flavor of pickled sauced meat and sterilization at 105 ℃ gives better color and flavor, therefore being suitable for in industrial application. 2017 Vol. 31 (5): 33-39 [Abstract] ( 195 ) 全文 ( 415 ) 40 Rapid Determination of Uric Acid and Purines in Meat and Viscera of Cattle and Sheep from Qinghai Province by High Performance Liquid Chromatography WANG Jingying, BO Haibo*, JI Shengjun, YANG Juan DOI: 10.7506/rlyj1001-8123-201705008 Two analytical methods were developed to determine uric acid and four purines (guanine, hypoxanthine, xanthine and adenine) in meat and viscera of cattle and sheep from Qinghai province. One was based on the simultaneous determination of five individual components by high performance liquid chromatography (HPLC) for subsequent calculation of total uric acid, while the other was based on the enzymatic transformation of all four purines to uric acid for rapid determination of the degradation product by HPLC. In both methods, the chromatographic separation was performed using an Agilent ZorBax Eclipse XDB-C18 column with 7 × 10-3 mol/L KH2PO4-H3PO4 (pH 3.83) as mobile phase, and the analytes were detected at 254 nm. Results shows that the first method achieved good separation and good linearity in a wide concentration range with all correlation coefficients being higher than 0.998 4, and the recoveries were between 92.2% and 119.8% with relative standard deviations (RSD) between 0.78% and 10.43%. Similarly, the second method had a good linearity in the range of 1–70 mg/L with correlation coefficients of 0.999 4. The values of total uric acid obtained by the two methods did not significantly differ from each other as indicated by the matched pairs t-test (P = 0.773 > 0.05). The two methods could be used for the detection of purine compounds in bovine and sheep meat and viscera. 2017 Vol. 31 (5): 40-45 [Abstract] ( 163 ) 全文 ( 457 ) 46 Molecular Biological Identification of Mutton Adulteration with Duck SUN Haixin, SUN Pichun, LIU Wei, ZHANG Hui DOI: 10.7506/rlyj1001-8123-201705009 This study has established a molecular biological method for the identification of mutton adulterated with duck meat. Based on the target genes, namely the mitochondrial cytochrome b gene (cytb) sequences of mutton and duck, we designed one universal forward primer (F) and two specific reverse primers (Rmutton and Rduck) and mixed them in a certain proportion. The target DNA fragments were obtained by one cycle of polymerase chain reaction (PCR) amplification. By the sizes of the DNA bands in the agarose gel, we judged whether the mutton was adulterated with duck. Results indicated that duck adulteration in the tested samples could be confirmed by the appearance of specific bands at both 367 and 480 bp. On the other hand, the appearance of specific bands at 367 bp but not at 480 bp could not confirm mutton adulteration with duck. The proposed method in this study was accurate, reliable, simple, quick and useful for meat species screening and the detection and supervision of adulterated meat. 2017 Vol. 31 (5): 46-50 [Abstract] ( 141 ) 全文 ( 321 )        Reviews 51 Mechanism and Regulation of the Development of Southern Chinese Sausage Quality WANG Wei, SONG Lang, ZHANG Jiamin, ZHANG Yin, XIONG Wei DOI: 10.7506/rlyj1001-8123-201705010 Like other traditional cured meat products in China, air-dried sausages can be categorized as fermented meat products. The flavor and quality attributes of air-dried sausages are determined by a combination of lipid oxidation and protein and carbohydrate breakdown during the air-drying ripening process. Microorganisms are indispensably involved in this process and play an important role in the development of unique quality traits and storability in air-dried sausages. However, the traditional processing technology may pose potential health hazards such as the occurrence and retention of pathogenic bacteria and the formation of biogenic amines, which is always a matter of great concern. Accordingly, studying the development of sausage quality and the regulation of the process based on understanding microbial involvement in this process will be of great significance to enhance the quality and safety of traditional meat products. This article provides an overview of recent studies on the mechanism and regulation of the development of air-dried sausage quality. Moreover, the focus of future studies is presented as well. 2017 Vol. 31 (5): 51-54 [Abstract] ( 148 ) 全文 ( 529 ) 55 A Review of Current Standard Systems Concerning Meat and Meat Products in China LI Jianghua, ZHANG Peng, SUN Xiaoyu, WANG Xueqi, SI Dinghua DOI: 10.7506/rlyj1001-8123-201705011 Standards concerning meat and meat products provide a basis for ensuring the quality and safety of meat products. With the upgrading of China’s meat consumption, the quality and safety of meat products has become a matter of increasing public concern. This article reviews the existing standards concerning meat and meat products in China, which are classified into compulsory and recommended ones. We point out that there are still some problems in this regard such as unbalanced distribution, overlap and repetition and slow updating, and we put forward some countermeasures and suggestions. 2017 Vol. 31 (5): 55-59 [Abstract] ( 153 ) 全文 ( 419 )

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