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Quick Search     Adv Search 2017 Vol. 31, No. 9 Published: 2017-09-30 Reviews Basic Research Analysis & Detection        Basic Research 1 Influence of KCl and CaCl2 as Partial Substitute for Sodium Chloride on Quality Characteristics of Harbin Red Sausage ZHANG Huan, QI Penghui, CHEN Qian, KONG Baohua DOI: 10.7506/rlyj1001-8123-201709001 In order to reduce the sodium content in Harbin red sausage, KCl and CaCl2 alone and in combination in two different proportions were used to partially substitute NaCl. The effect of the four substitution treatmentsio versus normal and low sodium sausages without any substitute on the pH value, color, texture properties water activity, water distribution and sensory quality of red sausages was evaluated. The results showed that addition of 1.8% NaCl + 1.2% KCl in red sausage did not significantly affect its quality (P > 0.05) compared with the control group and resulted in a significantly higher overall consumer acceptance than the other substitution groups (P < 0.05). Addition of CaCl2 significantly decreased texture characteristics and overall consumer acceptance (P < 0.05). Use of 1.8% NaCl + 1.2% KCl in red sausage could not only reduce the sodium content but also maintain its quality. 2017 Vol. 31 (9): 1-6 [Abstract] ( 177 ) 全文 ( 244 ) 7 Lipid and Protein Oxidation in Restructured Dry Cured Ham during Ripening HUI Teng, DAI Ruitong, PENG Zengqi, YU Qianqian, TIAN Xiaojing DOI: 10.7506/rlyj1001-8123-201709002 The aim of the present study was to evaluate the effect of incorporating pig back fat in restructured dry cured ham (RDCH) on the lipid and protein oxidation during ripening. Fresh raw ham butts were skinned, boned, and cut into meat cubes ((4–6) cm × (4–6) cm× (4–6) cm). The meat cubes were restructured with 0% (control), 2% and 4% pig back fat paste respectively into raw restructured ham. After 30 days of ripening, peroxide value (POV), hydrogen peroxide (H2O2), free radical, thiobarbituric acid reactive substances (TBARs), carbonyl and sulfhydryl group (SH) were detected, and the correlation between lipid oxidation and protein oxidation was analyzed. Results indicated that the contents of peroxide, H2O2 and TBARs in RDCH increased with the increasing amount of added pig back fat level from 0% to 4%, and free radical was only detected in the 4% treatment group in the late period of ripening by electron spin resonance spectroscopy (ESR), suggesting that the generation of free radical in RDCH was related to the ripening time and fat level. The oxidation of muscle protein in RDCH was mild in the early period of ripening; however it mainly occurred in the late period of ripening and was affected by fat level. The content of carbonyl groups and the reduction of SH groups in RDCH increased significantly with the increasing amount of added pig back fat level from 0% to 4% during the late period of ripening (P < 0.05). Correlation analysis showed that the carbonyl content in RDCH had significant positive correlations with both H2O2 (r = 0.44, P < 0.05) and TBARs (r = 0.94, P < 0.01), suggesting that lipid oxidation had a positive correlation with protein oxidation in RDCH during ripening. 2017 Vol. 31 (9): 7-13 [Abstract] ( 140 ) 全文 ( 293 ) 14 Suitability of Different Breeds and Meat Cuts for Processing of Dry-Cured Chicken Products ZHOU Xinghu, CHEN Yulian, WANG Junqing, LIU Dongmei, HUANG Jichao, WANG Jiajin, HUANG Ming DOI: 10.7506/rlyj1001-8123-201709003 The objective of this study was to select the suitable material for dry-cured chicken products by comparing the physicochemical, sensory and nutritional properties of dry-cured chicken products produced from breast and thigh meats from three different breeds, namely commercial Chinese crossed chickens (817C), imported commercial broiler (Arbor Acers broiler, AAB) and commercial spent hens (Hyline Brown, HLB). The results showed that HLB products displayed the highest values of yield and moisture content, followed by AAB and 817C. AAB products had significantly higher yellowness (b*) and brightness (L*) values (P < 0.05) than the other chicken products. Besides, breast products of HLB exhibited significantly higher values for all textural parameters, whereas there were no differences in hardness and chewiness between thigh products of AAB and 817C (P > 0.05). In addition, HLB breast, 817C breast, 817C thigh and AAB thigh products showed higher overall acceptance scores. 817C breast and AAB thigh products also contained more total free amino acids and flavor amino acids. In conclusion, the meat of AAB is the most suitable material for dry-cured chicken product, while 817C was more suitable than HLB. 2017 Vol. 31 (9): 14-18 [Abstract] ( 158 ) 全文 ( 255 ) 19 Effect of Fruit and Vegetable Pulp Mixtures on Quality Characteristics during Processing of Fermented Sausage WANG Kaili, ZHU Yingchun, LI Xiuming, MA Lizhen DOI: 10.7506/rlyj1001-8123-201709004 This study investigated the effect of addition of fruit and vegetable pulp mixtures on quality characteristics during the processing of fermented sausage. Four groups of fermented sausages with added mixtures (3:1, m/m) of vegetable and fruit pulp, namely negative control group (NCG), positive control group (PCG), celery and cherry group (CCG), and cabbage and tomato group (CTG) were produced from a mixture of chilled pork tenderloin and backfill meat (9:1, m/m) using a commercial starter culture consisting of Staphylococcus aureus, Staphylococcus aureus and Lactobacillus sake. Changes in physicochemical properties of sausages during fermentation and maturation, as well as sensory qualities of finished products were analyzed. Results obtained showed as follows. (1) During the fermentation process, acid production in CCG and CTG was faster than in PCG, and the pH was reduced to below 5.1 after 13 h of fermentation, while that of PCG decreased to 5.06 after 24 h. (2) During the drying and maturation process, brightness (L*) and yellowness (b*) values of the four groups of fermented sausages showed a decreasing trend, while red value (a*) tended to increase; a* of CTG was significant higher than that of PCG (P < 0.05). Thiobarbituric acid reactive substances (TBARs) value of NCG was significantly higher than those of the other groups (P < 0.05). (3) Water content of the four fermented sausages was 27.40%–29.07%, and water activity (aw) values were 0.837–0.887, with no statistically significant difference being observed in the two parameters (P > 0.05). In sensory evaluation, CCG and CTG were superior to NCG and PCG in flavor and overall acceptability. Therefore, the addition of fruit and vegetable pulp can reduce the fermentation period, improve the color and sensory quality and produce antioxidant activity in fermented sausages. 2017 Vol. 31 (9): 19-24 [Abstract] ( 135 ) 全文 ( 234 ) 25 Mineral Profile of Mongolian Sheep Meat from Different Inner Mongolian Regions LIU Meiling, GUO Jun, GAO Dingling, Lü Jiao, FENG Lifang DOI: 10.7506/rlyj1001-8123-201709005 A total of 77 Mongolian sheep meat samples collected from ten banners or counties in Inner Mongolia, and 6 beef samples and 5 horse meat samples collected exclusively from Ewenki banner were determined for the contents of 22 macro and micro mineral elements. The analytical data were subjected to principal component analysis and descriptive statistics. Significant regional and species differences in the micro-element profile of Mongolian sheep meat existed. Sheep meat samples from Ewenki and West Ujumqin banners, located in Hulunbuir grassland, were significantly separated from those from other regions particularly in terms of Cd, Sb, Se and Cs. Mutton samples from Hexigten Banner, located near Khorchin grassland, showed a distinctive micro-element profile, rich in Rb. A significant species difference in mineral profile was observed among mutton, beef and horse meat from Ewenki banner. Macro minerals did not show significant regional differences; minerals had a significant positive correlation with lean meat proportion but had a negative correlation with fat content in Mongolian sheep meat. Mineral contents in sheep tail fat were the lowest, and Ca, Na and Mn were the most abundant minerals. The average Se level of Mongolian sheep meat was low, and Se levels of meat samples from the east of Inner Mongolia were significantly lower as compared to those from the middle and west. 2017 Vol. 31 (9): 25-31 [Abstract] ( 178 ) 全文 ( 251 ) 32 Peptide Characteristics and Antioxidant Properties of Nuodeng Hams of Different Ages LUO Yuting, WU Baosen, GU Dahai, XU Zhiqiang, WANG Guiying, WANG Xuefeng, FAN Jiangping, PU Yuehong, WANG Shanrong, LIAO Guozhou DOI: 10.7506/rlyj1001-8123-201709006 This study determined the peptide content, average peptide chain length (APCL), molecular mass distribution and free amino acid content of crude peptides extracted from Nuodeng hams of different ages. Additionally, the inhibitory effect of the extracted peptides on protein and lipid oxidation was evaluated. The results obtained showed that crude peptides were significantly more abundant in 2-year-old ham than in those of two other ages (P < 0.05). No significant differences in the APCL and average molecular mass of crude peptides from one-, two- and three-year-old ham samples (P > 0.05). The contents of various free amino acids in crude peptides from one- and two-year-old hams was significantly increased as compared to the older one (P < 0.05 ). The percentage inhibition of lipid oxidation after 144 h incubation in the presence of crude peptides from one-, two- and three-year-old ham samples reached 77.95%, 76.79% and 75.45%, respectively, with a highly significant difference being observed compared with that (64.32%) obtained with glutataione (GSH) (P < 0.01). Crude peptides from one- and two-year-old hams had a significantly stronger capacity to inhibit protein oxidation that those from three-year-old ham (P < 0.01). 2017 Vol. 31 (9): 32-37 [Abstract] ( 142 ) 全文 ( 251 ) 38 Effects of Inoculating Lactobacillus pentosus on the Quality of Chinese Sausage XIAO Yaqing, CHEN Conggui, XU Mei, HUANG Pan, LI Peijun DOI: 10.7506/rlyj1001-8123-201709007 Chinese sausage is an outstanding representative of traditional Chinese meat products. However, it is difficult to guarantee the consistent quality of traditional Chinese sausages. Therefore, inoculated fermentation represents a new trend in modernized production of traditional Chinese sausages. In this study, Lactobacillus pentosus was inoculated as a starter culture for sausage fermentation to evaluate its effects on the quality of Chinese sausage. Results showed that lightness value (L*) of the inoculated sausages was significantly higher than that of the control (natural fermentation) in the later stage of ripening (P < 0.05), while chromatic value (b*/a* ratio) was significantly lower than that of the control (P < 0.05). L. pentosus inoculation could promote the degradation of myo?brillar proteins. Furthermore, both the textural and sensory qualities of the sausages were well acceptable. The moisture and thiobarbituric acid-reactive substances (TBARs) value of the inoculated sausages were significantly lower than that of the control in the later stage of ripening (P < 0.05), indicating that L. pentosus inoculation was effective in accelerating the dehydration process and inhibiting lipid oxidation, enhancing the storability and safety of the products. It is suggested that L. pentosus inoculation could be used for improving the quality of Chinese sausage. 2017 Vol. 31 (9): 38-43 [Abstract] ( 131 ) 全文 ( 282 ) 44 Analysis of Bacterial Community Structure of Yunnan Dry-Cured Beef by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophorsis LIU Shuyun, SHNAG Siqi, SUN Can, WANG Guiying, CHENG Zhibin, XIAO Rong, JIANG Jinxian, WANG Shanrong, LIAO Guozhou DOI: 10.7506/rlyj1001-8123-201709008 Yunnan dry-cured beef was processed from beef hindquarter using the traditional method. Six samples were collected before curing, during the mid- and late-curing stages, and after one, two and three months of fermentation and ripening, respectively and then the bacterial community structure and diversity in dry-cured beef at different processing stages were analyzed using polymerase chain reaction-denaturing gradient gel electrophorsis (PCR-DGGE). The results showed that dry-cured beef was relatively rich in bacterial diversity, and the dominant bacterial populations in it were highly diverse. The highest bacterial diversity was found during the curing process of meat; there was a significant difference in the bacterial community structure between cured and uncured meat. The bacterial community structure remained similar at the same stage of processing. The bacterial community mainly consisted of Staphylococcus, Psychrobacter and Leuconostoc, with the predominance of L.mesenteroides subsp. dextranicum, along with unculturable bacteria, during the processing of dry-cured beef. 2017 Vol. 31 (9): 44-50 [Abstract] ( 172 ) 全文 ( 356 ) 51 Effect of Slaughter Season on the Preslaughter Stress and Pork Quality of Different Pig Breeds WU Xiaowei, LI Xia, ZHANG Chunhui, WANG Hang, JING Xiaoliang DOI: 10.7506/rlyj1001-8123-201709009 In this study, the effects of different environmental temperatures on the preslaughter stress and meat quality of different pig breeds were studied. For this purpose, Duroc × Landrace × Large Yorkshire crossbred pigs and the local breed Sanmenxia black pigs were slaughtered in the four seasons of the year and blood stress indices, carcass skin injury score, pre-cooling loss, postmortem meat quality (pH value, temperature, color, drip loss, cooking loss, shear force, and texture) and the incidence of pale, soft and exudative (PSE) meat and other indicators were determined. The results showed that for the two breeds, the serum levels of alanine aminotransferase (ALT), creatine kinase (CK), cortisol (COR), lactate dehydrogenase (LDH), creatinine (CRE) and adrenocorticotropic hormone (ACTH) in pigs slaughtered in spring and autumn decreased significantly compared with those slaughtered in summer and winter (P < 0.05). A significant reduction in serum glucose (GLU) and lactic acid (LAC) levels was observed comparing pigs slaughtered in spring and the other seasons, regardless of breed (P < 0.05). Moreover, preslaughter stress level was lower in spring and carcass skin injury score and precooling loss was significantly lower than in any other season (P < 0.05). The color, water holding capacity and tenderness of chilled pork from pigs slaughtered in spring and autumn were better. In the same season, the resistance of Sanmenxia black pigs to preslaughter stress was greater than that of Duroc × Landrace × Large Yorkshire crossbred pigs; Sanmenxia black pigs showed a decrease in pork pH at 24 h post-mortem (pH24 h), redness value (a*), chewiness, brightness value (L*), drip loss, cooking loss, shear force, and PSE incidence and had better meat quality. 2017 Vol. 31 (9): 51-57 [Abstract] ( 147 ) 全文 ( 269 )        Analysis & Detection 58 Establishment of High Performance Liquid Chromatography Method for Determination of Quinolones in Pork Using Imidazolium-Based Ionic Liquids as Mobile Phase Additives TIAN Jing, XIN Keqi, ZHU Zidong, NIU Shubin DOI: 10.7506/rlyj1001-8123-201709010 A reversed-phase high performance liquid chromatographic (RP-HPLC) method was established for the determination of quinolones in pork by using imidazolium-based ionic liquids as mobile phase additives. The chromatographic separation of quinolones was performed on a C18 column before ultraviolet detection. The effects of the pH value of ionic liquid and mobile phase composition on the analysis were investigated and optimized. The performance of the method was evaluated in terms of linear range, detection limit and reproducibility. Good baseline separation of norfloxacin and ciprofloxacin was achieved using imidazolium aqueous solution (pH 2.40)-acetonitrile (88:12, V/V) as the mobile phase. Under this condition, the calibration curves of norfloxacin and ciprofloxacin showed a good linearity in the concentration range of 0.05?80.00 μg/mL with R2 greater than 0.999 0, and the detection limits were 0.014 and 0.022 μg/mL, respectively. The intra-day and inter-day precision of migration time and peak area were less than 1.50% for both quinolones, which met the analytical requirements. The average recoveries at three spiked levels (2, 5, 10 mg/kg) ranged from 95.3%?102.0%. The presented method proved to be precise and useful for the determination of quinolones in pork. 2017 Vol. 31 (9): 58-62 [Abstract] ( 136 ) 全文 ( 208 ) 63 Determination of Methyl Testosterone Residues in Foods of Animal Origin by Using Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry ZHOU Yingchun, WANG Linpei, LIU Shaobo, HUA Xiangmei, LIU Huiling, PENG Xinran DOI: 10.7506/rlyj1001-8123-201709011 An efficient method for the determination of methyl testosterone residues in foods of animal origin with low matrix effect and high recovery was presented by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS-MS). Samples were extracted with acetonitrile, and the extract was cleaned up on a C18 solid phase extraction column (SPE-C18), concentrated by nitrogen gas blowing, detected by UPLC-MS-MS and quantitated by external standard method. The calibration curve for methyl testosterone exhibited a good linearity with R2 higher than 0.998. The limit of detection (LOD) was 0.3 μg/kg, and the limit of quantification (LOQ) was 1.0 μg/kg. The recoveries of methyl testosterone in spiked samples were in the range of 70.60%–112.41% at spiked levels of 1.0, 2.0, 10.0 and 40.0 μg/kg, with relative standard deviations (RSD) between 4.33% to 9.26%. This method was simple, low-cost, sensitive and suitable for the batch determination of methyl testosterone residues in foods of animal origin. 2017 Vol. 31 (9): 63-68 [Abstract] ( 134 ) 全文 ( 200 )        Reviews 69 Progress in Inactivation of Salmonella spp. in Meat Foods Based on Physical Hurdle Factors QI Cheng, LIN Yuhai, WANG Xiang, LIU Qing, DONG Qingli DOI: 10.7506/rlyj1001-8123-201709012 Meat foods are an important part of people’s diet, and meat safety and quality are an important concern for people all over the world. Salmonella spp. is one of the major pathogens causing food poisoning worldwide. In the processing and preservation of meat and meat products, some physical hurdle factors are often taken into consideration to ensure the safety of meat foods. This review provides an overview of recent progress in the inactivation of Salmonella spp. in meat foods by some physical hurdle factors or by combination of physical and chemical hurdle factors. In addition, problems existing in this area of research are discussed and the potential application in the sterilization of meat foods of the physical hurdle factors is reviewed in order to provide a useful reference for the application of physical hurdle factors in meat foods. 2017 Vol. 31 (9): 69-77 [Abstract] ( 151 ) 全文 ( 241 ) 78 Progress in Aptamer-Based Detection of Contaminants in Meat Products LI Yongbo, ZHANG Wei, ZHANG Cuixia, ZHANG Tao, ZHANG Yalun, ZHOU Wei, ZHANG Yan DOI: 10.7506/rlyj1001-8123-201709013 Nucleic acid aptamers are oligonucleotide fragments consisting of more than a dozen or dozens of nucleotides that are capable of specifically binding to a target substance obtained by in vitro screening techniques. Aptamers are small molecules and are easily synthesized and modified in vitro. The chemical stability of aptamers is good and does not depend on the biological or cellular environment. Aptamers, also known as “chemical antibodies”, have the characteristics of diverse spatial structure and a wide range of target molecules and specifically recognize metal ions, organic small molecules, biological molecules, and even cells and microorganisms. This paper summarizes the recent literature regarding the binding characteristics of aptamers ligand and the existing methods for screening aptamers, and outlines the applications of aptamers in the detection of illegal additives, metal ions, pathogenic microorganisms and biological toxins in meat products. The prospects for future applications of aptamers are discussed as well. 2017 Vol. 31 (9): 78-82 [Abstract] ( 142 ) 全文 ( 398 )

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