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Quick Search     Adv Search 2017 Vol. 31, No. 8 Published: 2017-08-31 Reviews Packaging & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Coatings Incorporated with Essential Oil Combinations on Microbial Growth and Lipid Oxidation in Dry-Cured Ham DAI Zhaoqi, LUO Ji, XIAO Shulan, XU Xinglian, ZHANG Jianhao DOI: 10.7506/rlyj1001-8123-201708001 Antimicrobial and antioxidant coatings based on lard and starch were obtained by incorporating Litsea cubeba oil and cinnamon essential oil into the base material. The optimization of the ratio of Litsea cubeba oil to cinnamon essential oil, the total amount of added essential oils and intensified ripening temperature for enhanced inhibition of microbial growth and lipid oxidation was performed using one-factor-at-a-time and orthogonal array design methods. Coating containing 0.03%–0.05% (relative to the total mass of the base material) of mixtures of Litsea cubeba oil and cinnamon essential oil at a ratio between 1:0.5 and 1:2 (m/m) strongly inhibited lipid oxidation, aerobic plate count (APC) and mold count in semimembranosus muscle in dry-cured ham. Addition of 0.05% of a 1:1 mixture of Litsea cubeba oil and cinnamon essential oil and intensified high-temperature ripening at 35 ℃ were found to be optimal, resulting in a thiobarbituric acid reactive substances (TBARs) value of 0.549 mg MDA/kg, a mold count of 1.341 (lg(CFU/g)) and an APC value of 3.662 (lg(CFU/g)) in semimembranosus muscle in dry-cured ham, which dropped by 24.0%, 43.4% and 31.1%, respectively compared with the control without coating. These results showed that antimicrobial and antioxidant coating can effectively reduce lipid oxidation and inhibit the growth of microorganisms in semimembranosus in dry-cured ham. 2017 Vol. 31 (8): 1-5 [Abstract] ( 163 ) 全文 ( 241 ) 6 Antioxidant and Sodium Nitrite Scavenging Activity of Crude Peptide Extracted from Nuodeng Ham WU Baosen, GU Dahai, WANG Guiying, CHENG Zhibin, XU Zhiqiang, PU Yuehong, WANG Shanrong, LIAO Guozhou DOI: 10.7506/rlyj1001-8123-201708002 In this experiment, the scavenging capacities against hydroxyl and 2,2-diphenyl-1-picrylhydr-azyl (DPPH) free radicals, ferrous ion chelating activity, lipid oxidation inhibitory activity, and sodium nitrite scavenging capability under normal and simulated gastric conditions of the crude peptide extracted from Nuodeng ham were investigated. Results showed that the percentage scavenging of hydroxyl and DPPH free radicals by the crude peptide at 5.0 mg/mL was 47.81% and 67.10%, respectively, highly significantly different from that by glutathione (GSH) at the same concentration (P < 0.01). The percentage chelating of ferrous ion by the crude peptide at 5.0 mg/mL was 31.38%, not significantly different from that by GSH at the same concentration (P > 0.05). The percentage inhibition of lipid oxidation by the crude peptide at 25.0 mg/mL at 144 h of reaction was as high as 77.86%, highly significantly different from that by glutathione (GSH) at the same concentration (P < 0.01). Under normal and simulated gastric conditions, the percentage scavenging of sodium nitrite by the crude peptide at 10.0 mg/mL was (84.31 ± 0.77)% and (80.97 ± 2.00)%, respectively, highly significantly different from that by glutathione (GSH) at the same concentration (P < 0.01). Collectively, we concluded that the crude peptide extracted from Nuodeng ham had antioxidant and lipid oxidation inhibitory activities, and also exhibited strong sodium nitrite scavenging capacity. 2017 Vol. 31 (8): 6-11 [Abstract] ( 156 ) 全文 ( 296 )        Processing Technology 12 Effect of Natural Coating on the Quality and Shelf Life of Sliced Cured Meat 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/rlyj1001-8123-201708003 A novel natural preservative coating for prolonging the shelf life and improving the storage quality of cured meat products was formulated and optimized using a combination of one-factor-at-a-time and orthogonal array design methods. The optimized formulation consisting of a 1:1 (V/V) mixture of 1.5% sodium alginate and 1.5% chitosan added with 0.08% lysozyme could effectively kill microbes in sliced cured meat as evaluated by aerobic plate count (APC). The coating resulted in 99.54% reduction in APC after 30 days of storage. With respect to APC, peroxide value (POV), moisture content, pH and sensory evaluation, the coating extended the shelf life of cured meat products and maintained better quality compared to the control without coating. 2017 Vol. 31 (8): 12-17 [Abstract] ( 178 ) 全文 ( 232 ) 18 Optimization of the Formulation of Natural Preservative Mixtures for Fresh Tilapia Fillets MENG Xiaohua DOI: 10.7506/rlyj1001-8123-201708004 In this experiment, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was adopted to evaluate the effect of eight different natural preservatives on the growth of spoilage microorganisms in fresh tilapia fillets and the effect on total volatile basic nitrogen (TVB-N) content and aerobic plate count (APC) was also investigated. Taking into account their synergism, a preservative mixture was formulated containing 20% ginger juice, 20% garlic juice, 0.6 g/100 mL protamine, and 1.2 g/100 mL chitosan. This mixture could effectively inhibit the growth of spoilage microorganisms in tilapia fillets and prolong the shelf life to over 15 days compared to only 9 days for samples without any preservative treatment stored at 4 ℃. 2017 Vol. 31 (8): 18-22 [Abstract] ( 139 ) 全文 ( 266 )        Packaging & Storage 23 Isolation and Identification of Spoilage Bacteria in Vacuum-Packed Low-Temperature Cooked Beef XU Yameng, JIANG Xiaobing, YU Tao, JIANG Xiaojie, ZHANG Yige DOI: 10.7506/rlyj1001-8123-201708005 In order to investigate the species and characteristics of spoilage bacteria in vacuum-packed low-temperature cooked beef, the conventional bacterial culture method was employed to select 12 morphologically distinct isolates from spoiled cooked beef samples according to colonial characteristics. The isolates were taxonomically classified by amplified ribosomal DNA restriction analysis (ARDRA) as well as 16S rDNA sequence alignment and then they were identified at species level by morphological analysis and biochemical tests. Our results showed 3 isolates of Weissella viridescens, 2 isolates of Bacillus subtilis, 2 isolates of Streptococcus lutetiensis , 2 isolates of Enterococcus cecorum ,1 isolate of Bacillus amyloliquefaciens, 1 isolate of Bacillus tequilensis and 1 isolate of Psychrobacter urativorans among the 12 isolates. Weissella viridescens was responsible for the green color of spoiled meat samples. 2017 Vol. 31 (8): 23-27 [Abstract] ( 213 ) 全文 ( 417 )        Analysis & Detection 28 Analysis of Volatile Flavor Components of Different Adipose Tissues in Duolang Sheep in South Xinjiang GANG Hujun, Guzhalizike·ROUZI, YUAN Beibei, REN Shaodong, WANG Weihua DOI: 10.7506/rlyj1001-8123-201708006 This experiment investigated the volatile flavor components of different adipose tissues in Duolang sheep in south Xinjiang using headspace solid phase microextraction combined with gas chromatography mass spectrometry (SPME-GC-MS). A total of 78 compounds were detected, mainly including acids, esters and aldehydes. Acids accounted for 37.50%, 41.38%, and 29.63% of the total volatiles in tail, subcutaneous, and perirenal adipose tissues, respectively. And esters accounted for 43.48% in intestinal tissues. The volatile flavor compositions of these different adipose tissues were different, which were all dominated by acids. It was speculated that short-chain volatile fatty acids contributed dominantly to the characteristic flavor of the meat of Duoloang sheep. 2017 Vol. 31 (8): 28-33 [Abstract] ( 179 ) 全文 ( 315 ) 34 Optimization of Solid-Phase Microextraction Conditions by Response Surface Methodology for Gas Chromatography-Mass Spectrometry Determination of Key Flavor Compounds in Chelydra serpentina Muscle ZHANG Tonggang, FAN Ling DOI: 10.7506/rlyj1001-8123-201708007 A solid-phase microextraction (SPME) procedure for the determination of volatile compounds in Chelydra serpentina muscle by gas chromatography-mass spectrometry (GC-MS) was presented. The extraction conditions were optimized using a combination of one-factor-at-a-time method and response surface methodology. The key flavor compounds were determined by their sensory threshold and relative odor activity value (ROAV). The results showed that the optimal extraction conditions were determined as follows: extraction time 25 min, extraction temperature 60 ℃ and sampling weight 1.0 g. Under these optimized conditions, a total of 37 and 33 volatile flavor compounds were found in Chelydra serpentina muscle with and without skin, respectively. The key flavor components in both samples were basically the same, mainly including heptyl aldehyde, 3-methyl butanal,3-methylthiopropanal, phenylacetaldehyde,1-octene-3-alcohol, D-limonene, nonanoic acid, hexanal, dimethyl sulfide, (Z)-4-heptenal, and 2-ethyl-furan. 2017 Vol. 31 (8): 34-38 [Abstract] ( 169 ) 全文 ( 263 ) 39 Simultaneous Determination of Four Veterinary Drugs in Edible Muscle Tissues by High Performance Liquid Chromatography-Ttandem Mass Spectrometry GENG Ning, LU Jian DOI: 10.7506/rlyj1001-8123-201708008 A novel, simple and rapid method was established for the simultaneous determination of four veterinary drugs (neomycin, griseofulvin, polymyxin B, olaquindox and its metabolite 3-methyl-quinoxaline-2-carboxylic acid (MQCA)) in muscle tissues of food-producing animals by solid phase extraction (SPE) coupled with high performance liquid chromatography tandem triple quadrupole mass spectrometry (HPLC-MS-MS). After homogenized, muscle tissues were extracted with a mixture of acetonitrile and 5% formic acid solution and the extract was purified by an HLB solid phase extraction column, separated by HPLC, detected by positive electrospray ionization in multiple reaction monitoring mode (MRM), and quantified by an external standard method. Under the optimal conditions, the calibration for all five analytes showed a linear relationship in the range of 1.0–200.0 μg/L with correlation coefficients higher than 0.998 0 and the limit of detection was 5.0 μg/kg for neomycin, griseofulvin, polymyxin B and 0.5 μg/kg for olaquindox and MQCA, respectively. The mean recoveries of spiked samples (spiked concentration levels: 20.0, 40.0 and 200.0 μg/L for neomycin, griseofulvin and polymyxin B; 2.0, 4.0 and 20.0 μg/L for qlaquindox and its metabolite) were ranged from 82.1% to 98.4% with relative standard deviation (RSD, n = 6) between 2.2% and 6.7%. This method is accurate, simple, rapid and applicable to the detection of veterinary drugs in muscle tissues. 2017 Vol. 31 (8): 39-43 [Abstract] ( 126 ) 全文 ( 343 ) 44 Identification of Chicken Origin Ingredients in Livestock and Poultry Meat Based on Mitochondrial DNA COI Gene TANG Xiujun, FAN Yanfeng, GE Qinglian, JIA Xiaoxu, ZHANF Jing, LIU Yinyin, ZHANG Xiaoyan, WANG Jue, GAO Yushi DOI: 10.7506/rlyj1001-8123-201708009 In this study, a quick method to identify ingredients of chicken origin in livestock and poultry meat was developed by polymerase chain reaction (PCR) and fluorescence quantitative PCR using mitochondrial DNA cytochrome C coxidase subunit Ⅰ (CO Ⅰ ) gene as target gene. The mitochondrial DNA CO Ⅰ genes from chicken, duck, goose, pig, cattle, sheep, rabbit, pigeon and quail revealed distinct loci. Based on this, a set of chicken-specific primers was designed. The results showed that the designed primers could only amplify template DNA from chicken with a cycle threshold (Ct) value of 21.78. The PCR assay had a high specificity and sensitivity (at pg level) and it could be used to detect ingredients of chicken origin in livestock and poultry meat quickly and accurately. 2017 Vol. 31 (8): 44-48 [Abstract] ( 149 ) 全文 ( 233 )        Reviews 49 Migration, Transformation and Control of Polycyclic Aromatic Hydrocarbons in Grilled and Smoked Meat Products: A Review TU Zehui, NIE Wen, WANG Shangying, CAI Kezhou, JIANG Shaotong, CHEN Conggui DOI: 10.7506/rlyj1001-8123-201708010 Polycyclic aromatic hydrocarbons (PAHs), a class of carcinogenic and mutagenic organic compounds, are easily produced in grilled and smoked meat products. Processing, environmental conditions, meat characteristics and other factors affect not only the formation but also the migration and transformation of PAHs during the processing of meat products. This paper focuses on reviewing the current status of research on the transformation and control of PAHs during the processing of meat products in order to provide a new insight into the control of PAHs. 2017 Vol. 31 (8): 49-54 [Abstract] ( 187 ) 全文 ( 645 ) 55 Progress in Research on the Effect of Ultrahigh Pressure Sterilization on Soy Sauce and Pot-Roast Meat Products LIU Yangming, LU Shiling, WANG Qingling, LI Baokun, DONG Juan DOI: 10.7506/rlyj1001-8123-201708011 In recent years, with the rapid development of people’s living standards, there is growing consumer demand for a healthy and nutritious diet. Soy sauce and pot-roast meat products, low-temperature meat products, are traditional Chinese meat products that are popular among consumers and have a promising market for they retain the original nutrients and flavor of raw materials. Because soy sauce and pot-roast meat products are not completely sterilized, potentially leading to secondary contamination during subsequent processing steps, the shelf life of soy sauce and pot-roast meat products is often short, restricting the development of this industry. This article presents a review of the application of ultrahigh pressure for the sterilization of soy sauce and pot-roast meat products and its effect on the quality changes of soy sauce and pot-roast meat products during storage. Moreover, the crucial factors affecting quality attributes such as sensory quality, microbial growth, protein structure, lipid oxidation, pH and total volatile base nitrogen (TVB-N) are discussed, and the future research directions and the latest progress in this field are elaborated. 2017 Vol. 31 (8): 55-59 [Abstract] ( 180 ) 全文 ( 515 ) 60 Progress in Proteomic Research of Protein Degradation in Dry-Cured Ham ZHANG Jingjing, LIU Shuyun, WANG Guiying, CHENG Zhibin, GU Dahai, XU Zhiqiang, PU Yuehong, LIAO Guozhou DOI: 10.7506/rlyj1001-8123-201708012 Dry-cured ham is an important traditional fermented meat product of China. Significant protein breakdown occurs to produce a large quantity of small peptides and free amino acids during the processing of dry-cured ham, which lasts as long as over 10 months. Proteomics technology has been increasingly applied in the field of research on protein degradation in fermented meat products thanks to its characteristics such as high throughput, sensitivity and accuracy. This paper focuses on a review of recent progress in the research on protein degradation during the processing of dry-cured ham with the aim of providing a reference for the quality control of dry-cured ham. 2017 Vol. 31 (8): 60-63 [Abstract] ( 163 ) 全文 ( 372 )

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