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Quick Search     Adv Search 2017 Vol. 31, No. 10 Published: 2017-10-31 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Kinetic Analysis of Effects of Different Dietary Antioxidants on Tenderness of Lamb Meat during Aging XU Chenchen, XU Shaoting, LIU Ce, QU Yanghua, LUO Hailing DOI: 10.7506/rlyj1001-8123-201710001 The experiment was conducted to investigate the effects of different types and levels of dietary antioxidants on the tenderness of Semimembranosus in Hu sheep during aging. A total of 100 three-month-old Hu sheep ram lambs with identical genetic background were individually kept in pens and randomly divided into 10 groups with 10 ones per group. The control group (CON) was fed a basal diet, four alfalfa saponins (AS) groups were fed a basal diet with 500 (AS500), 1 000 (AS1000), 2 000(AS2000) and 4 000 (AS4000) mg/kg of AS added, two lycopene (LP) groups were fed a basal diet with 200 (LP200) and 400 (LP400) mg/kg of LP added, and three other groups were fed a basal diet supplemented with 200 (VE200), 400 (VE400) and 2 000 (VE2000) mg/kg of vitamin E (VE), respectively. The feeding experiment lasted for 90 d. Then, the animals were killed and Semimembranosus was excised from their carcasses and measured for shear force. The results showed that the tenderness of lamb meat was very significantly influenced by different aging times and levels of antioxidants, and the maximal tenderness change occurred on day 5 of aging. To different extents, 1 000–4 000 mg/kg AS, 200 mg/kg LP or 200 mg/kg VE could improve the tenderness of lamb during aging. It was also shown that the changes of tenderness in the CON group was consistent with both zero-order reaction and first-order reaction kinetics, the AS and VE groups followed a first-order reaction, and the LP group was consistent with zero-order reaction. From these findings, it is concluded that the appropriate type and level of antioxidants could be useful for the improvement of lamb tenderness during aging. 2017 Vol. 31 (10): 1-5 [Abstract] ( 183 ) 全文 ( 351 ) 6 Oxidative Denaturation of Myofibril Protein in Pale, Soft and Exudative (PSE) Pork LI Wencai, LIU Fei, TIAN Hanyou, ZOU Hao, WANG Hui, ZHANG Zhenqi, LI Jiapeng, QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-201710002 The objective of this study was to discuss the structural and functional changes of myofibril protein during the formation of pale, soft and exudative (PSE) pork. The focus was on the correlations of these changes with redox imbalance and changes in calpain activity. The results were showed that compared with red, firm and non-exudative (RFN) meat, the activity of superoxide dismutase (SOD) was significantly lower (P < 0.05), while the activities of glutathione peroxidase (GSH-Px) (P < 0.01) and calpain (P < 0.05) were significantly higher in PSE pork. As redox imbalance occurred and ccalpain activity increased, desmin, actin and troponin Ⅰ bands became lighter in color and thinner in the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern, the surface hydrophobicity of myofibril protein was significantly increased (P < 0.05) and solubility was decreased significantly (P < 0.01), implying the structural and functional changes of myofibril protein in PSE pork. 2017 Vol. 31 (10): 6-11 [Abstract] ( 278 ) 全文 ( 411 )        Processing Technology 12 Effect of Fat Particle Size and Fat Addition on the Quality of Chinese Sausage WU Qiang, CHEN Tao, YANG Runan, LI Yanqing, ZHU Tiehua, ZHU Shan, XU Jiaying DOI: 10.7506/rlyj1001-8123-201710003 The factorial design was applied to study the effect of fat particle size (5, 8 and 10 mm) and fat addition (30%, 20% and 10%) on the quality of Chinese sausage. Results showed that fat particle size had a significant influence on the yield, roasting time, taste, color, juiciness and texture (P < 0.05) and besides these parameters, tenderness, hardness, chewiness and brightness value (L*) were also significantly affected by fat addition (P < 0.05). Comparative texture and sensory evaluation of four groups of sausages revealed no significant differences in chewiness, flavor, juiciness or overall acceptance (P > 0.05). Reduced fat addition was beneficial for improving the hardness and texture of sausages. In conclusion, addition of 20% mince fat with a particle size of 5 mm resulted in the best overall quality. 2017 Vol. 31 (10): 12-17 [Abstract] ( 216 ) 全文 ( 351 ) 18 Optimizing the Preparation of Beef Flavoring Base and Its Application in Beef Patties FAN Xiaopan, WU Chenyan, WANG Rui, ZHANG Bonan, MA Lizhen DOI: 10.7506/rlyj1001-8123-201710004 The experiment investigated the preparation of beef flavoring base from frozen minced beef bone with meat (3:7, m/m) by sequential high-pressure extraction, enzymatic hydrolysis and Maillard reaction in the presence of natural spices. The amount of natural spices added to the reaction system was optimized by orthogonal array design method based on electronic nose response data to sulfide. The applicability of beef flavoring base produced in this study was investigated by evaluating the sensory quality, redness value (a*), pH value, hardness and resilience of beef patties with different proportions of beef flavoring base added. Addition of 0.15% Allium ascalonicum powder, 0.05% ginger powder, 0.15% cooking wine, 0.03% cinnamon powder, 0.005% clove powder, 0.02% bay leaf powder, 0.0025% Fructus Tsaoko powder to the Maillar reaction system was found to be optimal to obtain the best flavor. Moreover, this study also demonstrated that the quality of beef patties was significantly influenced by the amount of added beef flavoring base, especially in terms of a significant increase in a*. Hardness declined and resilience increased with increasing addition of beef flavoring base. Sensory evaluation based on fuzzy mathematics suggested that addition of 3% beef flavoring base to beef patties was the most appreciated by sensory panelists. 2017 Vol. 31 (10): 18-24 [Abstract] ( 182 ) 全文 ( 371 ) 25 Optimization of Fermentation Conditions of Chicken Blood LIANG Xiaona, YE Xinyang, HAN Hongjiao, WU Shang, WU Shangyi, KANG Shimo, TAO Dongbing, YUE Xiqing DOI: 10.7506/rlyj1001-8123-201710005 The fermentation of chicken blood by Bacillus thuringiensis, Shewanella sp., Penicillium citreonigrum and Aspergillus tubingensis, the dominant bacteria isolated from spontaneous fermentation of chicken blood, for producing liquid fertilizer was optimized using one-factor-at-a-time method and response surface methodology. Free amino acid nitrogen concentration was used as response variable. The optimal conditions obtained from the model developed in this study were as follows: shaking speed 160 r/min, inoculum amount 10%, culture temperature 32 ℃, and culture time 5 d. Under these conditions, the highest free amino acid nitrogen concentration was obtained. 2017 Vol. 31 (10): 25-30 [Abstract] ( 193 ) 全文 ( 275 )        Analysis & Detection 31 Analysis of Residual Characteristics of Sulfonamides in Pork in China JIN Hongguo, ZHANG Rui, WANG Ying, LI Tingting, LIU Hualin DOI: 10.7506/rlyj1001-8123-201710006 Sixteen sulfonamide residues in 604 pork samples collected from 15 Chinese provinces in 2016 were investigated by using ultra performance liquid chromatography combined with tandem mass spectrometry (UPLC-MS/MS). The detection rate and over-limit rate of sulfonamides were 4.80% and 1.66%, respectively. Sulfamethazine was the dominant residual sulfonamide at a maximum concentration of 321.0 μg/kg, followed by sulfachloropyridazin. The residual characteristics of sulfonamides in pork and livestock and poultry feces were consistent. Besides sulfonamide, other sulfonamide residues were also detected in pork samples. 2017 Vol. 31 (10): 31-35 [Abstract] ( 173 ) 全文 ( 267 ) 36 Simultaneous Determination of 6 β-agonists in Animal-Derived Food by Chemiluminescence Immunoassay WANG Jianjun, XIONG Yating, QIN Yu, YANG Hengfeng, ZHANG Pengkun DOI: 10.7506/rlyj1001-8123-201710007 In this paper, a chemiluminescence immunoassay (CLIA) for simultaneously detecting 6 β-agonist drugs residues in animal-derived food was established. The limits of detection (LODs) for clenbuterol, cimaterol, bromobuterol, bambuterol, mabuterol and sibuterol in pork were 0.48, 1.96, 0.41, 0.29, 0.42 and 0.87 μg/kg, respectively, and in mutton were 0.37, 1.78, 0.43, 0.38, 0.31 and 0.96 μg/kg, respectively. Mean recoveries from spiked samples ranged from 66.7% to 106.4%, and the intra-assay and inter-assay relative standard deviation (RSD) values were less than 15%. The half maximal inhibitory concentration (IC50) of cimaterol was 0.254 μg/L under optimum conditions, and its cross-reaction rates with clenbuterol, bromobuterol, bambuterol, mabuterol and sibuterol were 438.0%, 470.0%, 434.0%, 561.0% and 198.0%, respectively. The developed immunoassay was more accurate and reliable than liquid chromatographic-tandem mass spectrometric (LC-MS/MS). Therefore, chemiluminescence immunoassay proved to be an effective analytical technique for monitoring β-agonist drug residues in animal-derived food owing to its high sensitivity. 2017 Vol. 31 (10): 36-40 [Abstract] ( 163 ) 全文 ( 329 ) 41 Nutritional Assessment and Flavor Compounds of Hind Leg Meat in Tan Sheep XU Weiwei, YAO Ruiji, YUAN Weixin, QI Yue, ZHANG Yafang, ZHANG Tonggang DOI: 10.7506/rlyj1001-8123-201710008 The volatile flavor compounds of hind leg meat from Tan sheep were determined by solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and the nutritional components were analyzed by routine methods. The results showed that the contents of moisture, protein, fat and ash in hind leg muscle were 77.23%, 16.98%, 1.53% and 0.90% respectively. Seventeen amino acids in the muscle were contained including seven essential ones and the essential amino acid composition was similar to the standard of Food and Agriculture Organization (FAO) and World Health Organization (WHO). Totally 40 volatile flavor compounds including hydrocarbons, heterocyclic compounds, aldehydes, esters, alcohols, ketones, acids and ethers were identified in the meat, with D-limonene, nonanoic acid, 3-methyl butanal, acetaldehyde, 3-methylthiopropanal, heptyl aldehyde, benzaldehyde, 1-octene-3-alcohol,dimethyl sulfide, 2-ethyl-furan and other substances being the key flavor compounds. 2017 Vol. 31 (10): 41-45 [Abstract] ( 149 ) 全文 ( 352 )        Reviews 46 Progress in Research on the Effect of Salt on Lipid Oxidation in Meat Products ZHOU Yang, GU Dahai, WANG Guiying, XU Zhiqiang, WANG Xuefeng, CHENG Zhibin, FAN Jiangping, PU Yuehong, ZHU Renjun, LIAO Guozhou DOI: 10.7506/rlyj1001-8123-201710009 Lipid oxidation is one of the major biochemical reactions occurring in meat products. Proper lipid oxidation can improve the flavor of meat products, and excessive lipid oxidation can not only lead to off-flavor development, but also have a detrimental effect on the safety of meat products. Sodium chloride, commonly known as salt, is a widely used additive in the food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat aims at improving water retention capacity and enhancing flavor. However, salt added in meat can favor lipid oxidation, which is one of the main causes for quality deterioration in meat products. This review summarizes the major mechanisms of oxidation of unsaturated fatty acids as well as the effect of salt on lipid oxidation in meat products. In addition, the mechanism of action and inhibition of salt oxidation and the feasible alternatives to reduce salt content in food are also discussed. 2017 Vol. 31 (10): 46-52 [Abstract] ( 197 ) 全文 ( 406 ) 53 Antioxidant Activity of Natural Spices Used in Meat Products LUO Yuting, GU Dahai, XU Zhiqiang, WANG Guiying, WANG Xuefeng, FAN Jiangping, PU Yuehong, LIAO Guozhou DOI: 10.7506/rlyj1001-8123-201710010 Oxidative color fading and rancidity often occur during the processing of meat products, reducing the quality and nutritional value. Because of the potential toxicity of synthetic antioxidants, natural antioxidant products are of increasing interest. Natural spices are an important source of natural antioxidants and are also indispensable condiments in processed meat products. This paper is focused on the antioxidant characteristics of natural spices such as clove, rosemary, cinnamon and star anise and their applications in meat products, which will provide useful information for the development and utilization of natural spices. 2017 Vol. 31 (10): 53-57 [Abstract] ( 184 ) 全文 ( 308 ) 58 Current Status of China’s Meat Food Traceability Standards LI Jianghua, SUN Xiaoyu, ZHANG Peng, SI Dinghua, WANG Xueqi DOI: 10.7506/rlyj1001-8123-201710011 Food safety events associated with clenbuterol and mad cow disease have aggravated public concern over the quality and safety of meat products. Therefore, it is very urgent to establish a systematic, professional, standardized meat food traceability system in order to guarantee of the traceability of meat foods served on dinner tables. In this paper, the development and composition of China’ meat food traceability system are described and the mandatory and recommended meat food traceability standards currently effective in the country are reviewed. Moreover, some existing problems are discussed and possible solutions to the problems are proposed such as clarifying the responsibility of the main bodies that formulate standards for each link along the traceability chain and giving priority to revising the current traceability standards for animal farming and meat processing. 2017 Vol. 31 (10): 58-62 [Abstract] ( 185 ) 全文 ( 397 ) 63 Food Inspector Training Model of the U.S. Food and Drug Administration and Its Enlightenment to China YUAN Yanfang, LUO Jie DOI: 10.7506/rlyj1001-8123-201710012 This paper analyzes the content and characteristics of food inspector training of the U.S. Food and Drug Administration (FDA) as well as the current situation and problems in China’s food inspector training. To improve China’s food inspectors training system, we suggest that the country should establish a unified standard for food inspector training, strengthen online training, establish a food inspector trainer pool, intensify field training and continuing education and comprehensive capacity training, expedite the cultivation of reserve food inspectors and strengthen the training of ized food inspectors with international perspectives. 2017 Vol. 31 (10): 63-67 [Abstract] ( 160 ) 全文 ( 305 )

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