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Quick Search     Adv Search 2017 Vol. 31, No. 12 Published: 2017-12-31 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Spice on Microflora and Physicochemical Properties of Harbin Air-Dried Sausage FEI Yingmin, ZHANG Gensheng, ZHANG Honglei, YU Min DOI: 10.7506/rlyj1001-8123-201712001 The effect of adding mixed spices on the microflora and physicochemical properties of Harbin air-dried sausage was explored. The selective media were used to count lactic acid bacteria, Staphylococci, Micrococcus and yeast in air-dried sausage, and the changes of pH value and moisture content in the fermentation process were determined. The results showed that adding mixed spices to air-dried sausage could regulate the growth of lactic acid bacteria, Staphylococcus, Micrococcus and yeast and accelerated the reduction in the pH value and moisture content. Compared with the blank group without spices, addition of mixed spices effectively inhibited the increase in the total number of colonies, and promoted the growth of lactic acid bacteria, Staphylococcus, Micrococcus and yeast. To sum up, mixed spices have a significant impact on the morphological and physicochemical properties Harbin air-dried sausage. 2017 Vol. 31 (12): 1-5 [Abstract] ( 154 ) 全文 ( 210 ) 6 Application of Spore Induction Technology in the Processing of Medium-Temperature Sausage LI Su, ZHANG Shunliang, REN Shuang, ZHAO Bing, ZHOU Huimin, PAN Xiaoqian, ZHAO Yan, CHEN Wenhua, QU Chao DOI: 10.7506/rlyj1001-8123-201712002 In order to improve the quality of medium-temperature sausage and prolong its shelf life, the effect of different bacterial spore induction treatments on the shelf life of medium-temperature sausage was studied, and we evaluated the effect on the microbial inactivation by challenge inoculation experiments based on the total number of bacterial colonies in stored sausage. The results showed that the shelf life of sausage was shortened by adding glucose as a spore germinant, but was prolonged to 75 days by using the germinant combined with thermal stimulation. The shelf life of sausage inoculated with Bacillus coagulans was prolonged with increasing heat treatment time. The shelf life of medium-temperature sausage processed by spore pre-induction in spices could be extended up to 135 days by combined germinant and heat treatment. 2017 Vol. 31 (12): 6-10 [Abstract] ( 129 ) 全文 ( 203 ) 11 Comparative Analysis of Nutrients in Breast Muscles from Taihe Black-Bone Silky Fowls, Crossbred Black-Boned Silky Fowls and AA Broilers SHANG Ke, MI Si, LI Xia, ZHANG Chunhui, FAN Yuqing, YE Mengliang DOI: 10.7506/rlyj1001-8123-201712003 The quality characteristics and nutrient composition of breast muscles from Taihe black-bone silky fowls were comparatively evaluated with those of crossbred black-bone silky fowls and AA broilers. Proximate nutrients, lipids, amino acid composition and 11 mineral elements were determined. Our data showed that the moisture content of muscles from both male and female Taihe silky fowls was higher than that of other breeds. Male crossbred silky fowls had higher crude protein content than other breeds, while the opposite result was observed for female crossbred silky fowls. Taihe silky fowls of both genders showed significantly higher crude fat content but lower total cholesterol content (P < 0.05). Male and female Taihe and crossbred silky fowls were significantly richer in free fatty acids than AA broilers (P < 0.05). However, males and females of these breeds presented no significant differences in total, essential or umami amino acid contents (P > 0.05). In addition, iron, copper, chromium and selenium were significantly abundant in male and female silky fowls than in AA broilers (P < 0.05). The contents of heavy metals including lead, cadmium and arsenic in all three breeds were below national limits. 2017 Vol. 31 (12): 11-16 [Abstract] ( 262 ) 全文 ( 318 ) 17 Effect of Different Natural Antioxidants on Lipid Oxidation in Beef Products with Different Thermal Processing LIU Meng, SHI Zhijia, GONG Hui, YANG Zhen DOI: 10.7506/rlyj1001-8123-201712004 The nutritional value of lipids depends on their fatty acid composition. Under aerobic conditions, thermal processing will accelerate lipid oxidation and change its fatty acid composition thereby reducing its nutritional value. This study aimed to analyze the effect of different natural antioxidants including tea polyphenol (TP), antioxidants of glycyrrhiza (AOG), rosemary extract (RE), antioxidant of bamboo leaves (AOB) and sodium phytate (SP) on lipid oxidation in beef products with different thermal processing (at 80, 100, 121 and 150 ℃). Lipid oxidation was evaluated by determining changes in fatty acid composition using gas chromatography-mass spectrometry (GC-MS). The results indicated that all natural antioxidants had different inhibitory effects on lipid oxidation in various beef products. There was a significant difference (P < 0.05) in efficacy among various natural antioxidants under the same thermal processing conditions. TP was the most effective for beef products processed at 80 and 100 ℃, resulting in maximum contents of total fatty acids, total unsaturated fatty acids and polyunsaturated fatty acids, whereas AOB and RE were the most effective for beef products processed at 150 ℃. 2017 Vol. 31 (12): 17-22 [Abstract] ( 150 ) 全文 ( 373 )        Processing Technology 23 Optimization of Rapid Ultrasonic-Assisted Curing and Tenderization of Beef FU Li, ZHENG Baoliang, GAO Xueqin, YANG Baojin, HUANGPU Youyu DOI: 10.7506/rlyj1001-8123-201712005 In this paper, a temperature-controllable ultrasonic processor with three frequency bands was adopted to cure and tenderize beef. The effect of ultrasonic conditions on cooking loss, nitrite penetration, NaCl content and shearing force of cured beef was examined using wet cured beef obtained under static conditions as a control. One-factor-at-a-time experiments were conducted with four independent variables: ultrasonic frequency (22, 28 and 40 kHz), powers (180, 240 and 300 W) and curing temperature (6, 8 and 10 ℃). Then these variables were optimized using an orthogonal array of L9 (34) with nitrite penetration and shearing force as responses. Curing at 8 ℃ with ultrasonic treatment at 28 kHz and 180 W for 180 min was found to be the optimal conditions to considerably increase curing rate and shorten curing time by one-third, and improve meat tenderness by 38% compared with the control. 2017 Vol. 31 (12): 23-29 [Abstract] ( 250 ) 全文 ( 253 )        Analysis & Detection 30 Comparative Application of Hyperspectral Imaging and Near Infrared Spectroscopy in Nondestructive Detection of Chicken Quality XING Suxia, WANG Rui, GUO Peiyuan, LIU Yanfang, WANG Jiuqing, XU Pan DOI: 10.7506/rlyj1001-8123-201712006 Hyperspectral imaging and near infrared spectroscopy (NIR) are two important techniques in modern food detection. This study intended to study the prediction accuracy of the two techniques for non-destructive chicken quality detection. Totally 62 chicken breast samples with different freshness were selected for hyperspectral imaging. Spectral data were extracted from the region of interest (ROI). Total volatile base nitrogen (TVB-N) content and total viable count (TVC) were measured. The optimal combination of spectral pretreatment and band was searched by OPUS software (version 6.0). A predictive model to quantify TVB-N and TVC was established by means of partial least squares (PLS) regression, respectively. Moreover, another 30 samples with different freshness were used to develop a PLS model for predicting TVB-N content and TVC by NIR spectroscopy, respectively. The performance of each model was evaluated using cross-validation. The results showed that the correlation coefficients (R2) of the TVB-N content and TVC prediction models developed from the ROI average spectra from hyperspectral images were 0.965 and 0.919 with a root mean square error of cross validation (RMSECV) of 0.121 and 0.215, respectively, while those of the prediction models established from NIR spectra were 0.801 and 0.780 with a RMSECV of 0.232 and 0.312, respectively. It can be concluded that the model based on ROI spectra from hyperspectral images has higher prediction accuracy for chicken quality compared with the NIR model. 2017 Vol. 31 (12): 30-35 [Abstract] ( 151 ) 全文 ( 247 ) 36 Detection of Four Polycyclic Aromatic Hydrocarbons in Harbin Red Sausage by Accelerated Solvent Extraction Coupled with High Performance Liquid Chromatography with Fluorescence Detection LI Cong, ZHAO Ying, XU Baocai, GU Qianhui DOI: 10.7506/rlyj1001-8123-201712007 A quantitative analysis method for four polycyclic aromatic hydrocarbons (PAHs) in Harbin red sausage was established by accelerated solvent extraction coupled with high performance liquid chromatography with fluorescence detection (ASE-HPLC-FLD). The extraction and chromatographic conditions were optimized and the quantification was carried out by the external standard method. The results showed that the calibration curves for all four PAHs, benzo (a) anthracene (B(a)A), chrysene (CHR), benzo(b) fluoranthene (B(b)F), benzo (a) pyrene (B(a)P), were linear with correlation coefficient (R2) greater than 0.999 0. The detection limits for the PAHs were 1.016, 1.872, 0.428 and 0.104 μg/kg, respectively. Overall recoveries from spiked samples were between 50% and 90% with relative standard deviation (RSD) below 8%. All the PAHs were detected simultaneously, sensitively, conveniently and accurately with high reproducibility by this method, making it useful for rapid determination of PAHs in Harbin red sausages. 2017 Vol. 31 (12): 36-40 [Abstract] ( 144 ) 全文 ( 233 ) 41 Changes in Volatile Flavor Components in Soup Stock for Spiced Beef during Repeated Use GONG Hui, SHI Zhijia, YANG Zhen, LIU Meng, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, WANG Shouwei DOI: 10.7506/rlyj1001-8123-201712008 The volatile flavor components in repeatedly cooked soup stock for spiced beef were extracted and identified by solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The data obtained were analyzed with cluster analysis. The changes in the flavor components with the number of cooking cycles were detected using an electronic nose. The results showed that a total of 101 volatile compounds were identified in soup stock cooked once, twice, three and four times. Fifty-three volatile flavor compounds were common to four samples, the predominant ones being eugenol, anethole and acetyleugenol. The relative contents of the volatile flavor compounds decreased with increasing number of cooking cycles. Therefore, supplementation of spices to the soup stock is needed to ensure the flavor of spiced beef. Collectively, cluster analysis and the loss of volatile flavor compounds showed that clove, nutmeg, Chinese prickly ash and fennel could be added at 40%–50% and 50%–70% of the initial amounts after second and third repeated use, respectively. 2017 Vol. 31 (12): 41-49 [Abstract] ( 140 ) 全文 ( 553 ) 50 Effects of Lactic Acid Bacteria Starter Culture on the Flavor Quality of Air-Dried Sausage PAN Xiaoqian, CHENG Xiaoyu, ZHANG Shunliang, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao, WANG Shouwei DOI: 10.7506/rlyj1001-8123-201712009 Lactobacillus plantarum 10M-7, a lactic acid bacterium isolated from naturally fermented traditional cured meat product, was used as a starter culture to produce air-dried sausage. Naturally fermented sausages were used as a control to assess the effect of inoculation with Lactobacillus plantarum on the flavor quality of air-dried sausage. The results showed that the pH value decreased rapidly during the early stage of lactic acid bacterial fermentation and its final value was apparently lower than that of the control. The experimental and control groups exhibited high variability in flavor quality as detected by an electronic nose. Gas chromatography-mass spectrometry (GC-MS) analysis indicated that the relative contents of alcohols, ketones and acids in the experimental group were higher than in the control group. In the meantime, the types and relative contents of characteristic aroma compounds identified in the experimental group such as 3-hydroxy-2-butanone, butyric acid ethyl ester, 2-heptanone and 2-nonanone were higher. To conclude, addition of the starter culture could improve the flavor quality and overall acceptance of air-dried sausage. 2017 Vol. 31 (12): 50-55 [Abstract] ( 151 ) 全文 ( 207 )        Reviews 56 Recent Progress in the Application of Edible Films in the Preservation of Chilled Meat GAO Lihong, ZHENG Yan DOI: 10.7506/rlyj1001-8123-201712010 How to ensure the quality of chilled meat during its shelf life has been a major concern for meat enterprises. Usually, thermal processing, freezing and addition of preservatives are useful in the meat industries for meat preservation to prolong its shelf life. Developing environment-friendly packaging materials and methods has been a key focus for researchers, for both thermal processing and freezing have a detrimental effect on the quality and nutritional value of chilled meat and chemical preservatives are potentially toxic to the body. Edible films have recently emerged as a new food preservation technology, which can effectively reduce drip loss and control microbial contamination in chilled meat. The antimicrobial effect of natural preservatives can be improved when combined with edible films, expanding the application scope of edible films. This article aims to elaborate the film-forming materials and film preparation methods and review the application of edible films in chilled meat preservation. 2017 Vol. 31 (12): 56-59 [Abstract] ( 158 ) 全文 ( 682 )

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