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Quick Search     Adv Search 2018 Vol. 32, No. 1 Published: 2018-01-31 Packaging & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Sterilization Temperature on Spoilage Bacteria in Emulsified Sausages and Targeted Inhibition PAN Xiaoqian, ZHANG Shunliang, LI Su, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao, ZHAO Yan DOI: 10.7506/rlyj1001-8123-201801001 Emulsified sausages stuffed in plastic casing were subjected to two-stage sterilization at different temperatures (90, 95, 100, 105 and 110 ℃; 20 min for each temperature) before storage at 25 ℃. The spoilage bacterial diversity and community in emulsified sausages were investigated as a function of storage time. We also measured the inhibitory potency of 8 bacteriostatic agents on these spoilage bacteria. The results showed that as the sterilization temperature increased, the shelf-life was extended as indicated by measurement of total colony count, and the diversity of spoilage bacteria was reduced. A total of 10 spoilage bacterial strains were isolated from the sterilized samples, and they were all identified as Bacillu according to morphological observations, 16S rDNA gene sequence alignment and physio-biochemical identification. Eight bacteriostatic agents exhibited different antibacterial effects on these bacterial strains. Of these agents, nisin and ε-poly-L-lysine (ε-PL) had remarkable broad-spectrum inhibitory activity. Glucono-δ-lactone, sodium lactate and sodium diacetate had good bacteriostatic efficacy against most strains. But potassium sorbate, sodium nitrite, sodium dehydroacetate selectively showed inhibitory effect on very few strains. Taken together, nisin and ε-PL were selected for emulsified sausages sterilized at 90, 95 and 100 ℃, and nisin, ε-PL, sodium lactate and sodium diacetate were selected for emuslified sausages sterilized at 105 and 110 ℃. 2018 Vol. 32 (1): 1-8 [Abstract] ( 137 ) 全文 ( 376 ) 9 Effect of Partial Substitution of Natural Antioxidants for Sodium Nitrite on Color and Oxidative Stability of Emulsion-Type Sausage REN Shuang, YE Lang, QIAO Xiaoling, ZHAO Yan, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, LI Su, CHEN Wenhua, QU Chao, ZHANG Shunliang DOI: 10.7506/rlyj1001-8123-201801002 The effect of partial replacement of rosemary extract, tea polyphenol, spearmint extract, bamboo leaf extract and licorice extract for sodium nitrite on the color and oxidative stability of emulsified sausage was studied. The results showed that compared with the blank group, the addition of natural antioxidants promoted cured color development in the presence of sodium nitrite, retarded the decrease of redness value (a*) and decreased the degree of lipid oxidation in emulsion-type sausage. Compared with the addition of 0.010% sodium nitrite, bamboo leaf extract had a better color preservation performance, and the highest a* was obtained at an addition amount of 0.030%, followed by those observed with spearmint extract (0.040%) and tea polyphenol (0.024%). In contrast, the effects of rosemary extract and licorice extract were weakest. Compared with the addition of 0.020% sodium erythorbate, the inhibitory activities of tea polyphenol and bamboo leaf extract on lipid oxidation in sausage were higher, especially at an addition level of 0.030%, followed by rosemary extract (0.030%) and spearmint extract (0.040%). On the other hand, licorice extract was least effective at inhibiting lipid oxidation. On the basis of the above results, we concluded that the inhibitory effect of natural antioxidants on lipid oxidation had a good correlation with the color preservation of sausage. In general, bamboo leaf extract had the best performance in color preservation and inhibition of lipid oxidation in sausage. 2018 Vol. 32 (1): 9-15 [Abstract] ( 141 ) 全文 ( 303 ) 16 Comparison of Antioxidant and Angiotensin Converting Enzyme Inhibitory Activities of Crude Peptide Extract from Jinhua Ham after Cooking and in Vitro Simulated Gastrointestinal Digestion WANG Le, CHENG Xiaoyu, MA Xiaozhong, LI Xiang, ZHANG Shunliang, LI Yingnan, LIU Wenying, QU Chao, WANG Shouwei DOI: 10.7506/rlyj1001-8123-201801003 This study aimed to evaluate and compare antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of crude peptide extract from Jinhua ham before and after cooking and in vitro simulated gastrointestinal digestion. Fresh pork meat was used as control. After cooking, the free thiols (—SH) content of crude peptide extract from Jinhua ham decreased to 28.97 nmol/mg, and both ABTS+· scavenging capacity and Fe2+ chelating capacity also decreased. However, the DPPH radical scavenging capacity of crude peptide extract from the cooked ham at 5 mg/mL concentration was 52.8%, higher than that (35.9%) of crude peptide extract from the raw ham. The oxygen radical absorbance capacity (ORAC) was also slightly increased to 43.01% after cooking. Crude peptide extract from the cooked ham showed a significant reduction in DPPH radical scavenging capacity after further digestion but exhibited a significant elevation in other antioxidant properties as well as an increase (to 63.02%) in ACE inhibitory activity (P < 0.05). Compared with the control, crude peptide extract from Jinhua ham possessed stronger antioxidant and ACE inhibitory activities, and these activities were increased in the crude peptide extract obtained after its digestion. In summary, Jinhua ham appears to have a potential beneficial effect on human health. 2018 Vol. 32 (1): 16-22 [Abstract] ( 161 ) 全文 ( 246 )        Processing Technology 23 Effects of Auxiliary Materials and Cooking Conditions on Quality of Quick-Frozen Mutton Patties YANG Zhen, GONG Hui, LIU Meng, SHI Zhijia DOI: 10.7506/rlyj1001-8123-201801004 In this paper, the effects of three auxiliary materials, namely cassava phosphate starch, potato pulp and gelatin, on the sensory and texture properties of quick-frozen mutton patties were studied with the aim of determining the optimal formulation of mutton patties. At the same time, the effects of three cooking methods (steaming at 100 ℃ for 20 min, autoclaving at 121 ℃ for 20 min and deep-fat frying at 160 ℃ for 8 min in soybean oil) on the texture, flavor and sensory qualities of mutton patties. The results demonstrated that meat patties with 12% cassava phosphate starch, 90% potato pulp and 1.5% gelatin had the best texture and sensory quality. Fried meat patties showed significantly better hardness, springiness and chewiness as well as a significant increase in the number and relative amount of compounds responsible for the unique flavor of cooked mutton such as aldehydes, nitrogen-containing substances and sulfur compounds compared with two other cooking methods (P < 0.05). In summary, deep-fat frying at 160 ℃ in soybean oil was found to be optimum for better chewiness, flavor and quality of mutton patties with 2% cassava phosphate starch, 90% potato pulp and 1.5% gelatin. 2018 Vol. 32 (1): 23-29 [Abstract] ( 115 ) 全文 ( 304 )        Packaging & Storage 30 Effect of Biological Preservatives in Extending the Shelf-life of Chilled Beef LI Ruren, SHEN Rui, RONG Liangyan, LIN Shiwen, ZHANG Peng, YE Shengde, LI Jianrong DOI: 10.7506/rlyj1001-8123-201801005 Various combinations of three biological preservatives (nisin, natamycin and ε-polylysine) were screened using one-factor-at-a-time and orthogonal array design methods for their efficacy in extending the shelf-life of chilled beef and ensuring its quality and safety during storage. The effect of the selected combination on quality changes of chilled beef was investigated. The results showed that the optimal combination was found to be 2.5 g/L nisin, 1.5 g/L natamycin and 3.0 g/L ε-polylysine. The total volatile base nitrogen (TVB-N) value of chilled beef treated with this combination after being stored for 8 days at (4 ± 1) ℃ was 19.84 mgN/100 g, reaching the second-grade level of fresh meat. In addition, the total viable count of chilled beef in the treatment group was reduced by 2 orders of magnitude compared with the control group, demonstrating that the combination of preservatives inhibited the growth of spoilage bacteria effectively. At the end of storage life, the drip loss of the treatment group was reduced 1.73% compared with the control group. This treatment extended the shelf-life of chilled beef by 4 days. 2018 Vol. 32 (1): 30-35 [Abstract] ( 159 ) 全文 ( 176 ) 36 Adsorption of Benzo(α)pyrene in Meat Simulants by Different Packaging Materials ZHAO Bing, ZHANG Shunliang, JIA Xiaoyun, LI Su, ZHOU Huimin, REN Shuang, LI Jiapeng, CHEN Wenhua, WANG Shouwei DOI: 10.7506/rlyj1001-8123-201801006 The adsorption efficiency of different packaging materials for benzo(α)pyrene in meat simulants, namely aqueous ethanol and sunflower oil was investigated. The results showed that low-density polyethylene showed a good adsorption capacity for benzo(α)pyrene, and the residual rate of benzo(α)pyrene in 10% of the ethanol water solution was lower than in sunflower oil, and the residual rate of benzo(α)pyrene in 10% ethanol water solution was 61.25% after 5 d adsorption, which was lower than in sunflower oil. In contrast, polypropylene showed no significant adsorption capacity for benzo(α)pyrene. Both packaging materials were used to package Hunan bacon. After 5 days, the adsorption rate of low-density polyethylene for benzo(α)pyrene reached 43.14%, while that of polypropylene was only 4.65%. Therefore, low-density polyethylene can be used as packaging material for meat products to reduce the content of benzo(α)pyrene in meat products. 2018 Vol. 32 (1): 36-40 [Abstract] ( 116 ) 全文 ( 175 )        Analysis & Detection 41 Development of a Multiplex Fluorescence Quantitative Polymerase Chain Reaction Assay for Detecting Added Genetically Modified Ingredients Derived from Plants in Meat Products SHAO Biao, ZHOU Xiaolan, WANG Linlin, CHEN Gang DOI: 10.7506/rlyj1001-8123-201801007 Plant-derived components are often added to meat products during processing to improve their quality. The commercialization and wide circulation in the market of genetically modified crops bring increasing risk of introducing genetically modified components into meat products. In this study, a multiplex fluorescence quantitative polymerase chain reaction (PCR) assay was described for detecting added genetically modified ingredient derived from plants in meat products. Specific primers and Taq man probes targeting the CaMV 35S promoter, NOS terminator and neomycin phosphotransferase Ⅱ (NPTⅡ) marker gene were designed and the pRⅠ 101-AN DNA vector was used as template. The sensitivity, repeatability and accuracy of the multiplex PCR assay were confirmed by comparison with traditional PCR. Consistent results were obtained using the two methods. 2018 Vol. 32 (1): 41-45 [Abstract] ( 136 ) 全文 ( 233 ) 46 Effect of Pretreatment of Cold Water Immersion and Boiled Water Blanching on Volatile Compounds of Beef HUANG Mingzheng, LI Xin DOI: 10.7506/rlyj1001-8123-201801008 An electronic nose and simultaneous distillation extraction (SDE) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to evaluate the volatile flavor compounds of beef samples with two pretreatment methods (immersion in cold water for 2 h and blanching in boiling water for 40 s). The results of electronic nose showed significant differences in the odors of the treated samples. GC-MS analysis identified 35 and 39 volatile components in the immersed and blanched beef, respectively. Twenty-six volatile compounds were common to both samples, but they were quite difference in the types and contents of volatile compounds. The immersed beef remained more aldehydes and had a rich fatty aroma. This study led us to conclude that pretreatment temperature was the major factor causing beef flavor differences. 2018 Vol. 32 (1): 46-51 [Abstract] ( 160 ) 全文 ( 197 ) 52 Comparative Analysis of Volatile Pork Flavor Compounds of Crossbred Pigs Sired by Berkshire and Duroc Using Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry LIU Shiyao, XU Hong, DENG Jie, WANG Guoze, GONG Jianjun, LI Xiang DOI: 10.7506/rlyj1001-8123-201801009 In this study, we conducted a comparative analysis of the volatile flavor compounds of meat from two crossbreeds (DLY and SH451) from Berkshire and Duroc boars, respectively in order to provide a basis for breeding improved pig breeds. The volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) and detected by gas chromatography-mass spectrometry (GC-MS). The experimental data obtained were comparatively analyzed using Origin 8.0 and Xcalibur software. We identified a total of 38 volatile compounds in DLY pig meat including 13 aldehydes, 1 furan, 6 alcohols, 3 ketones, 1 sulfide-containing compound and 14 acids, with n-hexanal being the most abundant compound (45.895%). A total of 50 volatile compounds were detected in SH451 pig meat including 25 aldehydes, 1 furan, 9 alcohols, 2 ketones, 1 sulfide-containing compound and 11 acids. The major volatile compound in SH451 pork was similarly n-hexanal (up to 75.986%). Fifteen compounds were common to both meat samples, a larger proportion of which was detected in SH451 pork than in DLY pig meat. The average aldehyde content in SH451 pork was 74.68%, which was significantly higher than that in DLY pork (57.47%), while the former contained a lower amount of sulfide-containing compound. 2018 Vol. 32 (1): 52-57 [Abstract] ( 130 ) 全文 ( 180 ) 58 Electronic Nose and Electronic Tongue for Flavor Evaluation of Pork Chop Soup LIU Shuping DOI: 10.7506/rlyj1001-8123-201801010 One-factor-at-a-time and orthogonal array design methods were employed in conjunction to optimize the cooking condition of pork chop soup. Electronic nose and electronic tongue were used to investigate the flavor of pork chop soup. The obtained data were analyzed by principal component analysis (PCA). The results indicated that the optimum processing conditions were obtained as follows: material-to-water ratio 1:3, boiling time 3 min and simmering time 75 min. The results of PCA displayed that the samples obtained from 9 experimental runs showed obvious differences in terms of volatile flavor and similarity in terms of taste. 2018 Vol. 32 (1): 58-63 [Abstract] ( 164 ) 全文 ( 290 )

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