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Quick Search     Adv Search 2017 Vol. 31, No. 6 Published: 2017-06-30 Reviews Packaging & Storage Basic Research Processing Technology        Basic Research 1 Processing Properties and Antioxidant Activities of Soft-Shelled Turtle (Trionyx sinensis) Calipash Protein Hydrolysates ZHANG Jingbin, SHEN Song, LUO Yongkang, LIU Huaigao DOI: 10.7506/rlyj1001-8123-201706001 Processing properties and antioxidant activities of soft-shelled turtle calipash protein hydrolysates (SSTCPH) prepared  with flavourzyme, papain or both (which were denoted HF, HP and HF + HP, respectively) were investigated. As a result, HF + HP  obtained after 2 h of hydrolysis showed better sensory evaluation scores. For the processing properties, all three hydrolysates  had good solubility at different pH. The hydrolysates exhibited good heat stability, showing more than 80% solubility at different  pH after heating at 63 ℃ for 30 min. Compared with HF and HP, HF + HP exhibited higher scavenging activity against ABTS+· and  DPPH radicals. On the other hand, HP showed higher ferrous ion chelating activity and reducing power. In addition, HF exhibited  higher emulsion activity index (EAI) than HP and HF + HP. The results suggested that processing properties and antioxidant  activities of SSTCPH were determined by the degree of hydrolysis (DH) and the enzyme type employed. 2017 Vol. 31 (6): 1-6 [Abstract] ( 145 ) 全文 ( 431 ) 7 Changes of Biogenic Amines during Processing of Yunnan Dry-Cured Beef LIU Shuyun, SUN Can, WANG Guiying, CHENG Zhibin, XIAO Rong, LIAO Guozhou DOI: 10.7506/rlyj1001-8123-201706002 Yunnan dry-cured beef was produced from hindquarter meat from yellow cattle by the traditional process. Samples were collected at six different processing stages: before curing, at the middle and late stages of curing, after ripening for one, two and three months, and analyzed for quantitative changes of biogenic amines by ion chromatography. Results demonstrated that a total of seven biogenic amines, putrescine, cadaverine, histamine, spermidine, phenylethylamine, spermine, tryamine, were detected in the collected samples. Spermine was the most abundant biogenic amine for all sampling stages, the maximum value of which was (227.05 ± 18.57) mg/kg, followed by putrescine and tryamine, with maximum values of (44.32 ± 31.52) and (63.70 ± 3.80) mg/kg, respectively. A significant reduction in the total amount of biogenic amines was observed comparing samples collected before curing and at the middle curing stage (P < 0.05), whereas a significant increase was found for samples ripened for three months. Compared with uncured samples, the total amount of biogenic amines was significantly increased in the ones ripened for two and three months (P < 0.05) with the maximum value ((392.36 ± 35.59) mg/kg) being observed after three months of ripening. It is clear from this study that biogenic amines were mostly produced during the ripening stage of Yunnan dry-cured beef, which yielded the highest total biogenic amines content. 2017 Vol. 31 (6): 7-12 [Abstract] ( 138 ) 全文 ( 458 ) 13 Dynamic Changes of N-Nitrosamine Content during Processing of Fish Tofu XIONG Fengjiao, WANG Yang, MA Lizhen, WANG Kaili, FAN Xiaopan, YANG Mei, ZHANG Bonan, JIAO Xuechao DOI: 10.7506/rlyj1001-8123-201706003 The objective of the present study was to evaluate the effect of raw materials and processing factors on the levels of N-nitrosamine in surimi products. The contents of nine N-nitrosamines in the raw materials for fish tofu and quantitative changes in these compounds during the processing of fish tofu were determined by gas chromatography (GC), and their correlations with nitrite, thiobarbituric acid reaction substances (TBARs) and volatile basic nitrogen (TVB-N) were analyzed. The results showed that contents of TVB-N and nitrite in the raw materials were decreased by 7.6 and 0.2 mg/100 g, respectively after processing into fish tofu, and the content of TBARs was increased by 0.8 mg/kg. N-nitrosodiethylamine (NDEA) (0–3.23 μg/kg) and N-nitrosoethylmethylamine (NMEA) (0–8.62 μg/kg) but not N-nitrosodimethylamine (NDMA) were detected in the raw materials. N-nitrosopiperidine (NPIP) and N-nitrosopyrrolidine (NPYR) were detected at levels of 6.35 and 2.28 μg/kg, respectively in flavor enhancer I + G. The levels of NMEA and NDEA increased with added fat during the chopping process, but decreased significantly after cooking and frying to (17.76 ± 0.50) and (0.10 ± 0.00) μg/kg, respectively, and a small amount of NDMA ((0.15 ± 0.00) μg/kg) was retained after frying. In addition, NDMA and NDEA were positively correlated with frying temperature and TVB-N, and NMEA was positively correlated with TBARs. 2017 Vol. 31 (6): 13-18 [Abstract] ( 159 ) 全文 ( 435 ) 19 Screening of Lactic Acid Bacteria from Naturally Fermented Meat Products YUN Yueying, XU Ming, WANG Wenlong, ZHANG Aiai DOI: 10.7506/rlyj1001-8123-201706004 A total of 25 strains of lactic acid bacteria were isolated and purified from naturally fermented meat products, and they were screened for their potential to be used as starter cultures for fermented meat products. Out of these, 19 strains could grow well in the presence of 6 g/100 mL NaCl and 150 mg/kg NaNO2, and 13 strains were suitable to be used as starter cultures for fermented meat products based on their fermentation characteristics, out of which three were then selected for evaluation of their acid production ability, growth curves and growth performance at different temperatures. The results showed that all three isolates had strong proliferation ability and acid production ability, which entered the stationary phase after 12 h of culture. The pH of the medium was reduced to around 4 after 24 h of culture. Moreover, they grew well in fermented meat products. By morphological and 16S rRNA sequence analysis, all these strains were identified as Lactobacillus curvatus, and they had the potential to be used as starter cultures for fermented meat products. 2017 Vol. 31 (6): 19-23 [Abstract] ( 133 ) 全文 ( 304 )        Processing Technology 24 Effect of NaCl Partly Replaced by KCl on the Quality of Low-Sodium Pork Jerky CHEN Jiaxin, PANG Xiaoyun, XIA Xiufang, KONG Baohua DOI: 10.7506/rlyj1001-8123-201706005 Potassium chloride (KCl) and sodium chloride (NaCl) contain ions of the same valence and possess similar physicochemical properties, and so KCl is often used to replace NaCl in low-sodium foods. In this study, we investigated the effect of partial replacement of NaCl by KCl in pork jerky on the product yield, water content, shearing force, water activity and color. Meanwhile, the distribution of transverse relaxation time (T2) in the tested samples was examined by low-field nuclear magnetic resonance (LF-NMR). The results showed that with increasing proportion of NaCl replacement by KCl, the product yield and water content significantly declined (P < 0.05), and shearing force significantly increased (P < 0.05), but water activity, color parameters redness (a*) and lightness (L*) did not change significantly (P > 0.05). In addition, the transverse relaxation time constants T21 and T22 significantly increased (P < 0.05), indicating enhanced water mobility and reduced water holding capacity of pork jerky. KCl was suitable to replace 20%–30% NaCl in low-sodium pork jerky, resulting in higher sensory quality and acceptability. 2017 Vol. 31 (6): 24-28 [Abstract] ( 149 ) 全文 ( 369 ) 29 Optimization of Pulsed Ultraviolet Light Sterilization of Sliced Chinese Bacon Using Response Surface Methodology LIU Na, LIANG Meilian, TAN Yuanyuan, XU Xin, DENG Li, HE Laping, ZENG Xuefeng, LIANG Cai, ZHANG Ruping, ZHOU Juan, ZHU Qiujin DOI: 10.7506/rlyj1001-8123-201706006 The effect of pulsed ultraviolet (UV) light treatment on the preservation of Chinese bacon was evaluated. Response surface methodology was employed to optimize the factors affecting the efficiency of sterilization of sliced Chinese bacon. Slice thickness, illumination distance and time were selected as independent variables by one-factor-at-a-time method for the development of a response surface regression model with sterilization efficiency as response using a Box-Behnken design. Results showed that the maximum sterilization efficiency of 99.67% was obtained when 3 mm thick bacon slices were illuminated for 5 min by a pulsed light source 6 cm away and a UV light source 15 cm away. The experimental data were well fitted to the developed model. Significant sterilization efficiency could be achieved by using pulse UV light treatment. 2017 Vol. 31 (6): 29-34 [Abstract] ( 136 ) 全文 ( 299 )        Packaging & Storage 35 Influence of Different Piling Ways on the Temperature Distribution in Frozen Pork during Refrigeration Storage LIU Haibo, MA Guoyuan, WANG Lei DOI: 10.7506/rlyj1001-8123-201706007 Long-term refrigeration of frozen pork will cause deterioration of pork quality due to uneven temperature distribution. In order to improve the temperature distribution in frozen pork during refrigeration storage, a simulation model for refrigeration of frozen pork was developed to investigate the differences in the temperature distribution in frozen pork piled up in different ways and consequently to find the best way of piling frozen pork up for long-term refrigeration. The results showed that samples piled up close to the walls had good temperature distribution. Concentrated piling was unfavorable for the samples on the bottom of trays. The area beneath the air outlet provided poor temperature distribution. In a refrigeration house, frozen pork should be kept far away from the walls as much as possible and scattered piling is recommended. In addition, frozen pork should not be piled up beneath the bottom of the air outlet. 2017 Vol. 31 (6): 35-39 [Abstract] ( 140 ) 全文 ( 291 )        Processing Technology 40 Rapid Detection of the Freshness of Jiangping Shrimp by Electronic Nose, Principal Component Analysis and Linear Regression Fitting Model WANG Xiaolong, MA Huawei, TAN Rijian, LU Yan, YAN Feng, CHEN Junfei, MO Naijing, HUANG Qixi DOI: 10.7506/rlyj1001-8123-201706008 The freshness of Jiangping shrimp stored under refrigeration was qualitatively and quantitatively analyzed by electronic nose-principal component analysis-linear regression fitting model (EN-PCA-LRFM). Jiangping shrimp with different refrigeration times were detected with an electronic nose, the response values to volatile components were collected for qualitative and quantitative analysis by PCA and LREM, respectively. Lastly, an EN-PCA-LRFM method was presented to evaluate the freshness of refrigerated shrimp as a function of storage time. The results showed that sensor S1, S3, S4, S5 and S6 in the electronic nose gave better response to the samples in eight groups, and the mean response values between 45 and 49 s were selected as eigenvalues. PCA allowed complete discrimination of the samples with different refrigeration times and therefore could be used for qualitative analysis. The correlation coefficient of the developed LREM model was 0.884 1, and there was a linear relationship between the predicted and actual values, which showed that this model had good generality. Therefore, this study demonstrated the viability of using the EN-PCA-LRFM method to qualitatively and quantitatively analyze the freshness of Jiangping shrimp. 2017 Vol. 31 (6): 40-44 [Abstract] ( 165 ) 全文 ( 314 )        Reviews 45 A Review of the Mechanism of Action and Application of Natural Antioxidants in Meat and Meat Products LIU Liqun, YU Qianqian, LIU Yi, DAI Ruitong DOI: 10.7506/rlyj1001-8123-201706009 Meat and meat products are highly nutritious sources of food that provide high-quality proteins, minerals, vitamins, and many other micronutrients. Lipid oxidation may have negative effects on the quality of meat and meat products causing changes in sensory (color, texture and flavor) and nutritional quality. Antioxidants are used to minimize oxidative changes in meat and meat products, thereby improving the shelf-life. Natural antioxidants provide a good alternative for synthetic antioxidant additives because of adverse effects of synthetic antioxidants. Fruits, vegetables, herbs, spices, food by-products, vitamins, minerals, peptides and protein hydrolysates have proved beneficial sources of antioxidants. The review is intended to provide an overview of natural antioxidants inhibiting lipid oxidation in meat and meat products. 2017 Vol. 31 (6): 45-50 [Abstract] ( 210 ) 全文 ( 705 ) 51 Application of Antibacterial Slow-Release Biodegradable Film in Meat Preservation: A Review LI Yueming, LIU Fei, JIANG Xuejing, ZHANG Chunjiang, HUANG Feng, ZHANG Xue, ZHANG Hong DOI: 10.7506/rlyj1001-8123-201706010 Meat is rich in proteins, which are susceptible to microbial decomposition and deterioration during meat production, transportation, packaging and storage, doing harm to people’s health. So meat packaging materials are essential for meat preservation; however, most currently available meat packaging materials are non-biodegradable, not only causing environmental pollution, but also leading to limited effects on meat preservation. In recent years, interest has increased in biodegradable film because of its advantages such as degradable, stable and safe. This paper outlines problems in meat preservation and common meat preservation methods, and it also presents the concept, classification and application in meat preservation of biodegradable film. We hope this review will provide references for the development of meat preservation technologies. 2017 Vol. 31 (6): 51-54 [Abstract] ( 155 ) 全文 ( 714 ) 55 Recent Advances in the Research on Pork Flavor Compounds CUI Yiyan, MA Xianyong DOI: 10.7506/rlyj1001-8123-201706011 Nowadays, China’s pig industry highly pursues high meat yield and meat production efficiency. The application of rapid fattening technology has greatly improved pork production efficiency but at the same time has resulted in a decline in pork quality and flavor deterioration. This paper summarizes the flavor precursors and characteristic flavor compounds in pork, reaction pathways for flavor formation and the factors that affect pork flavor with the aim to provide a theoretical basis for the production of high quality pork. 2017 Vol. 31 (6): 55-60 [Abstract] ( 167 ) 全文 ( 564 )

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