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Quick Search     Adv Search 2017 Vol. 31, No. 7 Published: 2017-07-31 Reviews Packaging & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Comparison of the Contents of Cholesterol and Fatty Acids in Meat from Male Binglangjiang Buffaloes Slaughtered at Different Ages CHEN Yanmei, LI Qing, MAO Huaming, JIN Zhen, HE Hongyuan, MA Dan, GAN Wenbin DOI: 10.7506/rlyj1001-8123-201707001 The objective of the present work was to analyze the contents of fatty acids and cholesterol in Longissimus dorsi and Biceps femoris from male Binglangjiang buffaloes consecutively slaughtered at different ages by high performance liquid chromatography (HPLC) and gas chromatography (GC). The results showed that the contents of fatty acids and cholesterol were highly affected by age at slaughter. The highest level of cholesterol ((58.72 ± 2.98) mg/100 g) was detected in Biceps femoris from suckling calves, and cholesterol level in Longissimus dorsi from adult buffaloes was the lowest ((22.65 ± 3.70) mg/100 g). Cholesterol level in Biceps femoris from young stock was (31.36 ± 3.10) mg/100 g, which was not significantly different from that in adult buffaloes (P > 0.05). A significant difference between the palmitic acid contents of Longissimus dorsi and Biceps femoris was observed for both young and adult buffaloes of the same age groups (months) (P < 0.05), while no significant difference was perceived for calves of the same age groups (months) (P > 0.05). The contents of other fatty acids, the ratio of unsaturated to saturated fatty acids (UFA/SFA), the ratio of polyunsaturated to saturated fatty acids (PFA/SFA), and the ratio of unsaturated to total fatty acids (UFA/TFA) were not significantly different between the two muscles (P > 0.05). For the same muscles, the contents of decanoic acid, heptadecanoic acid, linolic acid, arachidic acid and arachidonic acid were significantly different between suckling and weaning calves (P < 0.05), but no significant differences in the contents of other fatty acids, and the ratio of UFA to SFA, PFA to SFA and UFA to TFA were seen. Significant differences in the contents of decanoic acid acid, tridecanoic acid, heptadecanoic acid and oleic acid existed for the same muscles from calves and young and adult buffaloes. Stearic acid contents in the same muscles from young stock were significantly different compared to those in calves and adult buffaloes (P < 0.05), but no significant difference was observed between the latter two (P > 0.05). The contents of palmitic acid, linoleic acid, linolenic acid, arachidic acid and arachidonic acid, and the content of UFA, the ratio of PFA to SFA and the ratio of UFA to SFA in the same muscles from calves were significantly different from those in young and adult buffaloes (P < 0.05), but no significant difference was present between the latter two (P > 0.05). In terms of cholesterol and fatty acids, the meat quality of young buffaloes was the best, and Longissimus dorsi was slightly better than Biceps femoris. 2017 Vol. 31 (7): 1-6 [Abstract] ( 169 ) 全文 ( 322 ) 7 Isolation and Drug Resistance of Pseudomonas aeruginosa from Poultry Meat WEI Chao, DAI Xiaohang, GUO Lingan, LEI Xinyu, LIU Yueyue DOI: 10.7506/rlyj1001-8123-201707002 Two strains of suspected Salmonella spp were detected from fresh goose and duck samples by the selective pre-enrichment method according to the GB 4789.4?2010. However, the microorganism was identified as Pseudomonas aeruginosa by ATB biochemical identification and matrix-assisted laser desorption-ionization time of flight mass spectrometry (MALDI-TOF-MS). By analyzing the biochemical profiles of the two Pseudomonas aeruginosa strains and Salmonella spp, we found that the results of ornithine decarboxylase, arginine dihydrolase and L-arabinose tests were identically positive while the other biochemical results varied widely. Besides, the footprints of mass spectrometric peak of Pseudomonas aeruginosa and Salmonella enteritidis were significantly different. Drug resistance results showed that most of the antibiotics examined except ciprofloxacin, gentamicin and streptomycin could not inhibit Pseudomonas aeruginosa. 2017 Vol. 31 (7): 7-10 [Abstract] ( 149 ) 全文 ( 231 ) 11 Effect of Different Pig Breeds and Carcass Parts on Fat Oxidation and Fatty Acid Composition in Sichuan Bacon WU Jia, HE Cui, ZHANG Yan, XIA Yangyi DOI: 10.7506/rlyj1001-8123-201707003 The effect of different pig breeds (crossbred and indigenous pigs) and carcass parts (back, abdomen and legs) on fat oxidation and fatty acid composition in Sichuan bacon was studied. Results showed that the acid value, peroxide value, thiobarbituric acid (TBA) value of bacon samples from back, abdomen and legs differed significantly between crossbred and indigenous pigs. Fat contents of all samples were 25.98%?62.27%. The predominant fatty acids were palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2) and arachidonic acid (C20:1). The contents of palmitic acid and oleic acid in bacon samples from the same carcass part were significantly different between crossbred and indigenous pigs (P < 0.05), and the contents of stearic acid, peanutenoic acid and linoleic acid in bacon were significantly different between different breeds and between carcass parts (P < 0.05). Therefore, fat oxidation and fatty acid composition in bacon was influenced greatly by breed and carcass part. 2017 Vol. 31 (7): 11-15 [Abstract] ( 132 ) 全文 ( 372 )        Processing Technology 16 Optimization of Combined Pulsed Light and UV Treatment for Extending the Shelf Life of Sliced Cured Pork 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/rlyj1001-8123-201707004 To prolong the shelf life of meat products, sliced cured pork was subjected to combined pulse light and UV treatment. The processing parameters were optimized based on total colony number. The results indicated that the total colony number was reduced by 1.4 × 107 CFU/g when 3 mm thick meat slices were irradiated 10 cm from the pulse light source and 11 cm from the UV source for 5 min. The irradiated samples were stored for 30 days and the total colony number, peroxide value, acid value, moisture content, pH value and sensory evaluation were measured during the period. It was demonstrated that the quality of the treated samples was far better than that of the untreated ones (P < 0.05). This combined treatment yielded a sterilization rate of 99.6% and extended the shelf life of cured pork, and thus it could be applied to preserve cured pork. 2017 Vol. 31 (7): 16-21 [Abstract] ( 152 ) 全文 ( 258 )        Packaging & Storage 22 Quality Changes of Shrimp (Litopenaeus vannamei) during Chilled and Ice Storage FANG Yida, QIU Xiaoxia, CHANG Siang, LUO Yongkang DOI: 10.7506/rlyj1001-8123-201707005 Sensory scores, total volatile basic nitrogen (TVB-N), total aerobic counts (TAC), inosinemonpho sphate (IMP)-related compounds, biogenic amines were measured on Litopenaeus vannamei during chilled storage at 4 ℃ and ice storage, and the quality changes of shrimps in these two groups were studied, in order to evaluate the effect of ice storage on the quality changes of Litopenaeus vannamei. Correlations between the main quality indicators and K, Ki, G, P, H and Fr values, all of which were freshness indicators derived from IMP-related compounds, were analyzed to explore which value was most suitable to evaluate the quality changes of Litopenaeus vannamei. The results showed that TVB-N, TAC and the contents of some biogenic amines in Litopenaeus vannamei in the ice storage group were significantly lower than those in the chilled storage group (P < 0.05). In addition, compared to K, Ki, G, P and H values, Fr value was more suitable to evaluate the quality of Litopenaeus vannamei. According to the changes of sensory score and TAC, it was concluded that the preservation life of Litopenaeus vannamei was 5 days in chilled storage at 4 ℃ and 6 days in ice storage, and therefore ice storage can help to maintain the shrimp quality. 2017 Vol. 31 (7): 22-28 [Abstract] ( 181 ) 全文 ( 380 ) 29 Effect of Different Packaging Atmospheres on Protein Oxidation in Meat Products MA Lihua, SONG Hui, WANG Weidong, ZHUANG Zhendong DOI: 10.7506/rlyj1001-8123-201707006 The effect of high-oxygen modified atmosphere packaging (MAP), vacuum packaging and normal packaging on protein oxidation in meat products during storage was evaluated by monitoring changes in sensory quality, carbonyl group value (CGV), sulfydryl group content, moisture content, water activity and tenderness. The results showed that moisture content and water activity in the three packaging treatments were not significantly changed after 4 weeks of storage. The sensory quality of high-oxygen MAP treatment was better than that of two other treatments. Moreover, the tenderness of high-oxygen MAP treatment was superior to that of the samples packaged in normal atmosphere and similar to that of the vacuum-packaged ones. The degree of protein oxidation was lower in high-oxygen modified atmosphere than in vacuum and normal atmosphere as indicated by a decrease of 14.86% and 21.36% in CGV and an increase of 22.94% and 97.20% in sulfydryl group content, respectively. Hence, this study demonstrated that high-oxygen MAP could delay protein oxidation in meat products during storage, thereby ensuring meat quality. 2017 Vol. 31 (7): 29-33 [Abstract] ( 148 ) 全文 ( 232 ) 34 Effect of Different Sterilization Methods on the Shelf Life of Mutton Products from Tan Sheep NIU Jia, CHEN Hui, LUO Ruiming DOI: 10.7506/rlyj1001-8123-201707007 Boiled mutton, hand-grasped mutton, mutton liver with spiced salt, sauced mutton and sauced sheep head meat were made by segmentation, cutting and cooking and then stored in sealed polypropylene boxes. The experiment included two groups: the experimental group was subjected to aseptic segmentation and cutting through UV light exposure and by using an air filtration system, and sterilized by UV light to reduce bacterial populations during processing and packaging, while the control groups 1 and 2 were processed in normal environment and sterilized by microwave irradiation and autoclaving, respectively, and both were stored at 0–5 ℃ after packaging. After 0, 7, 14, 21, 28 and 35 days of storage, the total colony number, pH value, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substance (TBARs) content and water distribution were measured on all samples. The physicochemical properties of the experimental group were better than those of the control groups. Thus, this study illustrated that sterilization using hurdle technology was the most suitable for low-temperature mutton products. The shelf life of boiled mutton and hand-grasped mutton in the experimental group was 30 days, that of mutton liver with spiced salt was 28 days, and that of sauced mutton and sauced sheep head meat was 35 days. 2017 Vol. 31 (7): 34-43 [Abstract] ( 153 ) 全文 ( 293 )        Analysis & Detection 44 Application of Gas Chromatography-Mass Spectrometry and Sensory Evaluation for Flavor Analysis of Pork Balls JI Xueke, YANG Lu, ZHENG Limin DOI: 10.7506/rlyj1001-8123-201707008 In order to evaluate and analyze consumers’ affection for different pork balls, four pork balls with different fatto- lean meat ratios were evaluated by sensory evaluation and the volatile flavor compounds were determined by headspacesolid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). Through the sensory evaluation, we found significant differences in aroma, tenderness, juiciness and consumer liking among four meatball samples. Consumer liking was more correlated with tenderness and juiciness than with aroma. Based on the relative odor activity values (ROAV) for the volatile flavor compounds which were common to all samples, hexanal, octanal, nonanal, (E)-non-2-enal, cineol, 1-octen-3-ol were identified as the key volatile compounds of pork balls. A partial least squares regression (PLSR) model was developed for the analysis of aroma and key volatile compounds. We also found that all the key volatile compounds, especially hexanal and cineol, were related to the aroma of pork balls. 2017 Vol. 31 (7): 44-49 [Abstract] ( 166 ) 全文 ( 339 ) 50 Optimization of Extraction Conditions for the Determination of Volatile N-Nitrosamines in Meat Products Using Solid-Phase Microextraction Combined with Gas Chromatography with Nitrogen-Phosphorus Detection ZHANG Tian, FAN Xiaopan, XIONG Fengjiao, WANG Na, YANG Hua, MA Lizhen DOI: 10.7506/rlyj1001-8123-201707009 Nine volatile N-nitrosamines in meat products were extracted by solid-phase microextraction (SPME) and determined by gas chromatography with nitrogen-phosphorus detection (GC-NPD). The optimum extraction conditions were established as follows: using PDMS/DVB/CAR fiber, equilibrium time 10 min, extraction time 30 min, extraction temperature 40 ℃, stirring speed 400 r/min, concentration of NaCl 0.36 g/mL, and desorption time 3 min. The linear correlation coefficients for the nine analytes were 0.994 9?0.999 7. The limits of detection were 0.01?10.00 ng/mL, and the limits of quantification were 0.03?33.00 ng/mL. The recoveries of the presented method were in the range of 50.19%?93.20%, with relative standard deviation (RSD) of 2.29%?9.65%. In conclusion, the method could be used for the determination of N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), N-nitrosodipropylamine (NDPA), and N-nitrosodibutylamine (NDBA) in meat products. 2017 Vol. 31 (7): 50-56 [Abstract] ( 166 ) 全文 ( 255 )        Reviews 57 A Review of Effects of Breeds and Anatomic Locations on Physicochemical Properties and Processing Characteristics of Chicken Meat ZHOU Qian, HUI Teng, LIU Yi, DAI Ruitong DOI: 10.7506/rlyj1001-8123-201707010 Chicken, a cost-effective meat product with high nutritional value, is preferred by consumers over other meat sources. Chicken consumption in China increases year by year. However, whole chicken carcasses or parts (such as chicken breast, wings and legs) are mainly consumed in our country. Only a few processed chicken products are available in the market, which cannot meet consumers’ demand for high quality chicken products. The effects of breeds and muscle locations on physicochemical properties and processing characteristics, such as muscle fiber characteristics, protein and lipid composition, texture, color, moisture, water-holding capacity and gelling properties of meat are reviewed herein. Hopefully, this article can provide a theoretical basis for the rational selection of breeds and muscle locations of chicken meat and the production of high quality chicken products. 2017 Vol. 31 (7): 57-61 [Abstract] ( 147 ) 全文 ( 256 ) 62 Progress in Research on the Effect of Pre-Slaughter Stress on Blood Biochemical Parameters and PSE Meat in Pigs QU Daofeng, ZHOU Xu, LIN Zhanye, HAN Zhujun, WANG Jie, HAN Jianzhong DOI: 10.7506/rlyj1001-8123-201707011 Pigs are unavoidably susceptible to pre-slaughter stress during loading/unloading, transportation, lairage and stunning, which will affect blood biochemical parameters and meat quality of pigs as well as the incidence of pale, soft and exudative (PSE) pork. This paper summarizes the effects of pre-slaughter stress derived from seasonal temperature variations, transportation, lairage time and stunning methods on blood biochemical parameters and the incidence of PSE meat in order to provide a theoretical basis for understanding the relationship between blood biochemical parameters and the incidence of PSE meat. 2017 Vol. 31 (7): 62-66 [Abstract] ( 173 ) 全文 ( 329 ) 67 Advances in Risk Assessment of Staphylococcus aureus in Fresh Meat in China TANG Tingting, WANG Lina, LIN Hua, CHEN Mingrui, WANG Chengcheng, TAN Xuemei, HAN Guoquan DOI: 10.7506/rlyj1001-8123-201707012 In this paper, the present state of the risk assessment of Staphylococcus aureus in fresh livestock and poultry meat is reviewed with focus on the predictive microbiological models and risk analysis tools. We point out the problems existing in this field of research in China, and we also discuss future research directions and priorities. We hope this review can provide a theoretical reference for the government to implement safety supervision in the livestock and poultry market and rational decision-making and also provide a theoretical guideline for consumers to realize potential risks when they consume fresh livestock and poultry meat. 2017 Vol. 31 (7): 67-72 [Abstract] ( 164 ) 全文 ( 553 )

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