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Quick Search     Adv Search 2017 Vol. 31, No. 11 Published: 2017-11-30 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Changes in Physical and Chemical Properties during Processing of Yunnan Sanchuan Ham LI Zezhong, CHEN Hong, LI Shijun, FU Xiaoping, XUE Qiaoli, HUANG Qichao, HU Yongjin DOI: 10.7506/rlyj1001-8123-201711001 Yunnan Sanchuan ham was sampled at three stages of processing, including salting (0–20 d), air drying (21–80 d) and ripening (81–320 d) to determine the changes in NaCl content, moisture content, pH value, nitrite content, color (brightness value (L*), redness value (a*) and yellowess value (b*)) and free amine acid contents. The results showed that NaCl content continuously increased from 0.17% to 4.93% and moisture content decreased from 74.45% to 44.27% during the entire period (320 d). pH decreased firstly, then increased and finally decreased again to 6.11 at the salting stage, but it gradually increased at the drying and ripening stages reaching a final value of 6.65. Sodium nitrite content decreased from 0.39 to 0.14 mg/kg during the 320-day perisod, far less than the national standard limit for best quality ham (≤ 20 mg/kg). ΔL* and Δb* did not significantly change (P > 0.05) at the salting stage, nor did these together with Δb* at the drying and ripening stages. The contents of total essential amino acids, total flavor amino acids and total free amino acids increased from (33.50 ± 9.33) to (2 223.70 ± 214.12) mg/100 g and from (59.88 ± 11.70) to (2 069.01 ± 179.12) mg/100 g, and from (355.18 ± 44.05) to (4 973.06 ± 442.6) mg/100 g, respectively from 0 to 290 d. Histamine was the predominant free amino acid in Yunnan Sanchuan ham. 2017 Vol. 31 (11): 1-6 [Abstract] ( 171 ) 全文 ( 226 ) 7 Effect of Electrical Stimulation on Microstructure and Tenderness of Different Yak Muscles during Postmortem Aging WANG Li, WANG Yutao, GUO Lijun, ZHANG Xiuying, ZHANG Li, WEI Jian, SUN Baozhong, YU Qunli DOI: 10.7506/rlyj1001-8123-201711002 In an effort to study the effect of electrical stimulation on the microstructure and tenderness of different yak muscles during postmortem aging, the histological characteristics and microstructure of supraspinatus (SU), latissimus dorsi (LD) and semitendinosus (ST) muscles from yak carcasses with and without electrical stimulation (ES) were examined at 0–14 days postmortem by HE staining and transmission electron microscopy (TEM) and the shear force was also measured. The results showed that ES caused a significantly greater decrease in muscle fiber diameter and cross-sectional area and a significantly greater increase in intermuscular fiber space for all three muscles compared to the untreated control group. For both the treatment and control groups, the histological characteristics of LD changed the fastest of the three muscles, and the former group showed significant destruction, dissolution and fragmentation of LD muscle fibers and significant rupture of the Z line than did the latter. At 14 days postmortem, the shear force of SU, LD and ST in the ES group was 2.93%, 9.47% and 5.08% higher compared with the control group, respectively. To sum up, this study demonstrated that electrical stimulation could significantly accelerated the destruction and tenderization of yak muscle tissue during postmortem aging and that LD could be tenderized faster than SU and ST. 2017 Vol. 31 (11): 7-13 [Abstract] ( 185 ) 全文 ( 232 ) 14 Effect of Ultrasonic Thawing on the Quality Characteristics of Frozen Pork JIANG Yi, CHENG Tianfu, WANG Jiren, YU Longhao DOI: 10.7506/rlyj1001-8123-201711003 The aim of this study was to investigate the effect of ultrasonic thawing on pork quality and processing characteristics. Still water thawing (20 ℃) was used as control group, while ultrasonic thawing at five different powers (100, 200, 300, 400 and 500 W) were used as treatment group. The results showed that ultrasonic treatment shortened thawing time but increased thawing loss compared with the control group. Cooking loss increased with ultrasonic power, and the water-holding capacity of 200 W ultrasonic treatment was higher than the other treatment groups. But pH value and L* value were significantly lower in all treatment groups except the 100 W group than the control group (P < 0.05), and they were inversely correlated with ultrasonic power. Ultrasonic treatment at 500 W caused a significant increase in shear force in comparison with the control group (P < 0.05), and the shear force decreased with increasing ultrasonic power. Moreover, the transverse relaxation T23 peak area ratio in the control group was significantly lower than in the 500 W ultrasonic treatement group (P < 0.05), and this parameter increased with ultrasonic power. Water-soluble and salt-soluble protein contents both decreased with the increase in ultrasonic power. The above results demonstrated that an ultrasonic power of 200 W was the optimal thawing condition to not only shorten thawing time but also lessen the deterioration of pork quality. 2017 Vol. 31 (11): 14-19 [Abstract] ( 244 ) 全文 ( 471 )        Processing Technology 20 Process Optimization for Fermented Mutton Sausage Using Response Surface Analysis LI Jingwen, LI Qiutong, MU Yingchun, SU Wei DOI: 10.7506/rlyj1001-8123-201711004 In this study, we aimed to the optimum processing parameters for fermented mutton sausage made from goat meat using a mixed starter culture of Pediococcus acidilactici (PA) and Rhizopus oryzae (RO). The effect of PA/RO ratio, inoculum size, fermentation temperature and time on the pH value, color and sensory evaluation of sausage was investigated by one-factor-at-a-time method. Subsequently, PA/RO ratio, inoculum size, fermentation temperature were optimized using response surface methodology with a three-factor, three-level Box-Behnken design (BBD). The response variable was sensory score. A fermentation time of 16 h, temperature of 32 ℃, a PA/RO ratio of 1:1 and an inoculum size of 2.2% were found to be the optimum processing conditions to obtain a higher sensory score of 6.34, agreeing with the model predicted value. The sausage prepared using the optimized conditions had moderate acidity (pH 5.2–5.3) and showed no significant difference in color difference as well as improved sensory quality and reduced mutton smell compared with the uninoculated and fermented sausage. 2017 Vol. 31 (11): 20-25 [Abstract] ( 140 ) 全文 ( 293 ) 26 Effect of White Sesame Powder Addition on the Quality of Chinese Sausage ZHOU Ruizheng, ZHOU Huijian, GE Qingfeng, WU Mangang, ZHOU Xiaoyan, YU Hai DOI: 10.7506/rlyj1001-8123-201711005 In this paper, the effect of adding different amounts of white sesame powder (2%, 3%, 4% and 5%) into Chinese sausage on its physicochemical indexes, total free amino acid content, flavor, texture and antioxidant properties was studied. The total free amino acid content of sausage with sesame was significantly higher than that of the control group (P < 0.05) after air drying. Esters accounted for a higher percentage of the total volatile compounds, while aldehydes accounted for a significantly lower percentage when comparing the addition of sesame with the control group (P < 0.05). Moreover, the addition of sesame resulted in a significant drop in peroxide value (POV) and thiobarbituric acid reactive substances (TBARs) value compared with the control group (P < 0.05) indicating inhibition of lipid oxidation. Based on these results combined with sensory evaluation, the optimum addition level of sesame to Chinese sausage was 3%. 2017 Vol. 31 (11): 26-31 [Abstract] ( 147 ) 全文 ( 263 ) 32 Effect of Low-Sodium Salt on Quality of Beef Meatballs FU Li, ZHANG Xiufeng, DANG Meizhu, YANG Baojin, HUANGPU Youyu DOI: 10.7506/rlyj1001-8123-201711006 In this paper, the thawing loss, cooking loss, water activity, texture, color, aerobic plate count and sensory quality of frozen beef meatballs added with different combinations of sodium chloride, potassium chloride, magnesium chloride, potassium lactate and yeast extract as low-sodium salts were determined. The aim was to evaluate the effect of low-sodium salt on the flavor, texture and storability of meatballs. The results showed that the optimum combination was 1.0% NaCl, 0.5% KCl, 0.5% potassium lactate and 2.0% yeast extract, which led to a 50% reduction of NaCl content in meatballs. Additionally, the thawing loss, cooking loss, chewiness, water activity, L* and a* values of meatballs with the low-sodium salt were similar to those observed with the addition of NaCl alone, and the microbiological indices were within the national standard limit. The gelling properties of other combinations were significantly better compared with the control group (P < 0.05). Furthermore, the addition of a certain amount of yeast extract could effectively improve the bad taste caused by potassium. 2017 Vol. 31 (11): 32-37 [Abstract] ( 168 ) 全文 ( 238 ) 38 Effects of Adding Dietary Fiber, Fat and Starch from Bamboo Shoots on Quality Characteristics of Chinese Sausage SONG Yu, MU Yingchun, SU Wei, WANG Debin DOI: 10.7506/rlyj1001-8123-201711007 In the present study, the formulation of Chinese sausage using dietary fiber (BSDF), fat and starch from bamboo shoots as ingredients was optimized using a combination of one-factor-at-a-time method and response surface methodology with Box-Behnken design. Overall quality in terms of sensory attributes (color, structure, flavor and taste) and texture profile analysis (TPA) parameters (hardness, springiness, adhesiveness and chewiness) was considered as response variable. The quality characteristics of the sausage prepared using the optimized formulation were compared with those of traditional sausage (with 20% fat). The results showed that the optimal combination for the best overall quality was 4.2% BSDF, 15.2% fat and 3.2% starch. The new product contained 4.8% less fat and had improved nutritional value and quality characteristics than the traditional one. The findings of this study led us to conclude that BSDF has potential applications as a fat substitute, filler and nutritional supplement in foods. 2017 Vol. 31 (11): 38-44 [Abstract] ( 131 ) 全文 ( 281 )        Analysis & Detection 45 Color and Flavor Analysis of Hunan-Style Sausages with Added Enzymatically Prepared Pig Blood Hemoglobin LI Yingnan, LI Xiang, JIA Xiaoyun, WANG Le, YANG Kai, CHENG Xiaoyu, LIU Wenying DOI: 10.7506/rlyj1001-8123-201711008 Hunan-style sausage was prepared with added pig blood hemoglobin prepared by enzymatic hydrolysis of fresh pig blood, and its color, major flavor compounds and volatile composition (type and quantity) were evaluated and compared with those of sausage with added sodium nitrite. The results showed that the addition of sodium nitrite alone significantly increased the a* value (P < 0.05) but did not result in any significant change in other color parameters (P > 0.05) compared with the control group without the addition of pig blood hemoglobin or sodium nitrite. However, the addition of pig blood hemoglobin significantly decreased the L*, b* and C* values (P < 0.05) and significantly affected the a*, C* and H* values at a level of 20% (P < 0.05). Sausage with added pig blood hemoglobin had a low L* value, and b* values were similar among sausages with added pig blood hemoglobin and among those with added sodium nitrite. Major volatile flavor compounds were distinct among different groups of sausages, and linear discrimination was achieved by linear discriminant analysis (LDA) with the first two principal components (PCs). The types and contents of volatile flavor compounds in sausage were significantly affected by the addition of sodium nitrite and pig blood hemoglobin. The addition of sodium nitrite reduced the number and relative content of alcohols and increased the contents of esters, aldehydes, ketones, phenols, aromatic compounds, alkenes and other miscellaneous compounds. The relative contents of esters, aldehydes and ketones increased with increasing addition of pig blood hemoglobin, while those of phenols, alkenes, acids and aromatic compounds decreased to different extents. Taken together, sausages with the addition of 0.05%–0.10% pig blood hemoglobin and sodium nitrite were similar with respect to color and volatile flavor components. 2017 Vol. 31 (11): 45-52 [Abstract] ( 147 ) 全文 ( 408 ) 53 Analysis of Color and Flavor Quality of Cantonese Sausage Made of Pork from Different Breeds LI Xiang, LI Yingnan, JIA Xiaoyun, YANG Kai, WANG Le, CHENG Xiaoyu, LIU Wenying DOI: 10.7506/rlyj1001-8123-201711009 Cantonese sausages made from pork from two breeds, Changbai Mountain Black and Duroc × Landrace × Large White were compared for differences in color, major flavor components and volatile components. Four groups of sausages were prepared from back fat plus hind leg muscle from hybrid pigs (group 1), hind leg muscle from hybrid pigs plus back fat from purebred pigs (group 2), hind leg muscle from purebred pigs plus back fat from hybrid pigs (group 3), and hind leg muscle plus back fat from purebred pigs (group 4), respectively. The results showed that the L* and b* values of lean meat of Cantonese sausage were affected by breed when the fat source was back fat from purebred pigs but they were not significantly affected by breed when the fat source was back fat from crossbred pigs (P > 0.05). The H* value of lean meat was affected by breed (P < 0.05), whereas that of fat meat did not differ between breeds. Additionally, the a* value of lean meat was affected by breed, while that of fat meat was not significantly affected by breed (P > 0.05). Lean meat of group 2 had higher L* values and fat meat had lower a* values. In contrast, the a* value of lean meat of group 4 was higher as well as L* and b* values of fat meat. The types and relative contents of volatile flavor compounds in Cantonese sausage varied between the two breeds. An electronic nose was used to detect the volatile flavor compounds of four groups of sausages. Principal component analysis (PCA) and linear discriminant analysis (LDA) showed that the first two PCs could cumulatively explain 98.79% and 95.25% of the total variance, respectively, suggesting that PCA could clearly discriminate different sausage formulations. Conclusively, our findings demonstrated that lean meat of sausage made with lean meat from Changbai Mountain Black pigs possessed higher lean a* and b* values, and fat meat of sausage made with fat meat from this breed had lower a* value, indicating improved color. Furthermore, sausage made from pork meat from this breed had a stronger characteristic flavor and improved sensory quality. 2017 Vol. 31 (11): 53-59 [Abstract] ( 161 ) 全文 ( 300 )        Reviews 60 Application and Prospect of Green Manufacturing Technology in Modern Processing of Traditional Meat Products REN Xiaopu, ZHU Yuxia, BAO Yingjie, LIU Shixin DOI: 10.7506/rlyj1001-8123-201711010 Green manufacturing technology is an environmentally friendly, healthy modern processing method, which can be applied to traditional Chinese meat processing to produce environmentally friendly and healthy meat products. This article systematically analyzes the potential hazards of the traditional processing methods in meat production. Meanwhile, a comprehensive overview of the “four non” processing technology based on the green manufacturing and its product characteristics is presented. Finally, future prospects for the development of green manufacturing technology for traditional meat processing are discussed. 2017 Vol. 31 (11): 60-64 [Abstract] ( 182 ) 全文 ( 422 ) 65 Development and Application of Automatic Evisceration and Online Dynamic Weighing-Grading Technologies and Equipment for Poultry Carcasses HE Zunwei, ZHANG Dequan, WANG Zhenyu DOI: 10.7506/rlyj1001-8123-201711011 This paper reviews the state of the art in the development and application of automatic evisceration and online dynamic weighing-grading technologies and equipment for poultry carcasses. The working principle, history, current status, application and future prospects of automatic evisceration (including anus removal, carcass opening, evisceration and cleaning) and online dynamic weighing-grading (weight grading and visual grading) equipment are outlined. Moreover, future directions in the development of automatic evisceration and online dynamic weighing-grading technologies and equipment for poultry carcasses are presented based on China’s national conditions. 2017 Vol. 31 (11): 65-70 [Abstract] ( 150 ) 全文 ( 279 )

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