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Quick Search     Adv Search 2018 Vol. 32, No. 3 Published: 2018-03-31 Reviews Packaging & Storage Basic Research Analysis & Detection        Basic Research 1 Effect of Types and Proportions of Added Fat on the Quality Characteristics of Fish Tofu XIONG Fengjiao, MA Lizhen, WANG Yang DOI: 10.7506/rlyj1001-8123-201803001 The effects of two different types of fat, emulsified pig backfat (EPB) and emulsified chicken skin (ECS) added at three concentrations (10%, 20% and 30%) were the nutritional contents, color, cooking loss, texture characteristics, fatty acid composition and transverse relaxation time (T2) of fish tofu were examined. The results showed that the protein and water content in fish tofu decreased obviously with increasing proportion of added fat, while the fat content, total fatty acids, brightness value (L*) and whiteness value (W) increased. Fish tofu with 30% added fat had the highest cooking loss percentage and lowest elasticity and peak value of T22. Compared with fish tofu with ECS, the fat content, L*, W and peak value of T22 were higher in fish tofu with EPB, while the protein content, moisture content, cooking loss percentage and unsaturated fatty acid content were lower. According to the comprehensive analysis of nutritional characteristics, fatty acid composition, cooking loss percentage, color, gel characteristics and other indicators, fish tofu with 20% fat was considered to be more appropriate in actual production, and fish tofu with the addition of a mixture of EPB and ECS had better fatty acid and nutrient composition, as well as good taste, color and texture characteristics. 2018 Vol. 32 (3): 1-6 [Abstract] ( 122 ) 全文 ( 334 ) 7 A Survey of Microbial Contamination during Yak Slaughter in Lhasa LIU Wenwen, DAWA Zhuoma, ZHANG Qiang, SUO Huayi, ZHANG Songshan, YANG Yuanli, CI Dun, XIE Peng DOI: 10.7506/rlyj1001-8123-201803002 In order to clarify the extent of microbial contamination of yak carcasses in Lhasa and to identify the points of microbial contamination control, the airborne microbes in a slaughterhouse before slaughter and the total bacterial and coliform counts on yak carcass and food contact surfaces were determined. The results showed that the slaughter plant was seriously contaminated before slaughter. The total bacterial and coliform counts were significantly increased during skinning and evisceration and further increased in carcass quarters. The main sources of microorganisms during the slaughter process were pad and ax. 2018 Vol. 32 (3): 7-11 [Abstract] ( 126 ) 全文 ( 192 ) 12 Correlation Analysis between Meat and Eating Quality of Dry-Cured Beef from Yunnan Province GAO Yue’e, YANG Kai, WANG Zhe, LIU Yanpei, LI Qiaoxian, WANG Ankui DOI: 10.7506/rlyj1001-8123-201803003 Six samples of dry-cured beef from each of four regions of Yunnan province, Jiangcheng, Simao; Daguan, Zhaotong; Weishan, Dali; and Xudian, Kunming, made from the meat of small-sized yellow cattle using different processes were collected for the analysis of the correlation between eating and meat quality. The results demonstrate that the pH value of the samples ranged from 5.41 to 5.88, the sodium chloride content varied from 2.25% to 3.47%, and the nitrite content was below the national and local standard limits. brightness value (L*) was significantly positively correlated to tenderness, aroma, chewiness, meaty odor, taste, consumer liking and overall acceptance (P < 0.05). yellowness value (b*) had a significant positive correlation to meat color (r = 0.991, P < 0.01). Total volatile base nitrogen (TVB-N) content exhibited a significantly negative correlation to tenderness and aroma (P < 0.05) and consumer liking (r = ?0.994, P < 0.01) and overall acceptance (r = ?0.998, P < 0.01). Shear force was significantly negatively correlated to tenderness, aroma, chewiness, consumer liking and overall acceptance (P < 0.05). Fat content was significantly positively correlated to chewiness and taste (P < 0.05). But pH value, moisture, crude protein, ash, nitrite, and sodium chloride content had no significant correlation to eating quality (P > 0.05). The Weishan sample had the lowest L* and b*, chewiness, tenderness, aroma, taste and overall acceptance and highest TVB-N content and shear force. The Jiancheng sample had the highest L* and b* and lowest TVB-N content and shear force as well as best sensory quality. In summary, L* and b*, shear force and fat content can be used as key indicators to evaluate the eating quality of dry-cured beef. 2018 Vol. 32 (3): 12-17 [Abstract] ( 144 ) 全文 ( 261 ) 18 Effect of Zhaguangjiao, a Chinese Traditional Fermented Food Made from Hot Pepper and Corn Flour, on Meatball Quality ZOU Jin, WANG Yurong, ZHOU Shunan, DAI Kaiwen, YU Haizhong, ZHANG Zhendong, GUO Zhuang DOI: 10.7506/rlyj1001-8123-201803004 The effect of adding Zhaguangjiao, a Chinese traditional fermented food made from hot pepper and corn flour, to meatballs on its quality attributes such as color, texture, water holding capacity and taste was investigated. The results showed that Zhaguangjiao significantly decreased the brightness, but increased the redness and yellowness. Meanwhile, hardness, adhesiveness, gumminess, and chewiness were significantly increased compared with the control with the addition of Zhaguangjiao at up to 40% (P < 0.05). Zhaguangjiao increased bound water and as a result significantly decreased cooking loss and syneresis during freeze-thaw treatment (P < 0.05). Addition of up to 40% Zhaguangjiao was clearly discriminated from the control by taste quality. Cluster analysis showed that the quality of meatballs with 30% Zhaguangjiao was similar to that of the control. Thus, Zhaguangjiao has the potential for application in meatballs. 2018 Vol. 32 (3): 18-23 [Abstract] ( 139 ) 全文 ( 289 )        Packaging & Storage 24 Preservation of Chilled Beef by Using Chitosan Combined with Biopreservatives LI Ruren, LIN Shiwen, RONG Liangyan, SHEN Rui, ZHANG Peng, YE Shengde, LI Jianrong DOI: 10.7506/rlyj1001-8123-201803005 To extend the shelf-life of chilled beef and reduce the drip loss during storage, the effect of chitosan coating combined with a mixture of biopreservatives (2.5 g/L nisin, 3.0 g/L ε-polylysine, and 1.5 g/L natamycin) on the total bacterial count, total volatile base nitrogen content, pH value and drip loss of chilled beef was evaluated in comparison with a commercial food biopreservative. The results indicated that the combined treatment reduced the drip loss by 2.13% at 8 days of storage at 4 ℃ compared with the control group. After 16 days of storage, the total bacterial count in the treatment group was 4.75 (lg(CFU/g)), which reduced by 4 logarithmic units compared with the control group, and it belonged to the second freshness grade. In conclusion, the commercial preservative and the biopreservative mixture alone and injunction with chitosan coating could extend the shelf-life of chilled beef. The combined treatment was the most effective preservative, extending the shelf-life of chilled beef to 16 days. 2018 Vol. 32 (3): 24-28 [Abstract] ( 174 ) 全文 ( 381 ) 29 Effect of Storage at 4 ℃ on the Quality of Chilled Pork Longissimus dorsi HU Shengjie, ZHU Dongyang, WANG Rui, KANG Zhuangli, LU Xuejun, MA Hanjun, SONG Zhaojun DOI: 10.7506/rlyj1001-8123-201803006 Pork longissimus dorsi was taken at 24 h postmortem and stored at 4 ℃ for up to 48 h. At 12 h intervals during the storage period, pH value, color difference, storage loss, cooking loss, shear force and water migration were analyzed. The aim was to examine the effect of cold storage on the quality of chilled pork. The results demonstrated that pH value, yellowness value (b*), storage loss and cooking loss increased significantly (P < 0.05) with storage time, but brightness value (L*) and redness value (a*) did not change significantly (P > 0.05) during the first 24 h of storage. pH value, L* and b*, storage loss and cooking loss were the highest, while shear force was the smallest at 48 h. Low field nuclear magnetic resonance analysis showed that the T2b, T21 and T22 relaxation times were prolonged significantly (P < 0.05) with storage time; the peak area ratio of T21 was decreased, whereas the peak area ratio of T22 was increased. To sum up, the quality of pork longissimus dorsi could be maintained for 24 h at 4 ℃. 2018 Vol. 32 (3): 29-33 [Abstract] ( 152 ) 全文 ( 245 ) 34 Effects of Tea Polyphenols in Preservation of Low-salt Chinese Sausage LIU Kunyi, WANG Qi, WANG Wei, YUAN Huawei DOI: 10.7506/rlyj1001-8123-201803007 After being pretreated with tea polyphenols, pork meat was used to produce low-salt Chinese sausage. One-factorat- a-time method and response surface methodology based on a four-variable, three-level central composite design were used to optimize the pretreatment conditions. The response variables were total bacterial count and sensory evaluation score. The results showed that the optimal experimental conditions were as follows: tea polyphenol concentration 0.61 g/100 mL, pH 8.35, temperature 22.03 ℃ and treatment time 33.44 min. The total bacterial count of the sausage prepared under the optimized conditions was 4.3 (lg (CFU/g)) and sensory score 89.3 points. 2018 Vol. 32 (3): 34-39 [Abstract] ( 111 ) 全文 ( 238 )        Analysis & Detection 40 Gas Chromatography-Mass Spectrometry Analysis of Flavor Compounds of Freeze-Dried and Thermostatically Died Yak Meat ZHAO Juanhong, LUO Zhang, MA Meihu, GU Xuedong, ZHANG Suhong, YANG Lin, SUN Shuguo DOI: 10.7506/rlyj1001-8123-201803008 The effect of drying methods on the formation of flavor compounds in yak meat was investigated in order to improve the flavor of Tibetan yak meat. The flavor compounds of freeze-dried and thermostatically dried yak meat were analyzed by solid phase microextraction coupled with gas chromatography-mass spectrometry. The results showed that a total of 138 and 157 flavor compounds were identified from freeze-dried and thermostatically dried yak meat, respectively. Both the types and amounts of flavor compounds in the meat samples, especially the amounts of esters, hydrocarbons and fatty acids were different. The major compounds that contributed to the flavor of the two samples were hydrocarbons, cyclic hydrocarbons, acids, aromatics, sulfur compounds, alcohols, esters, aldehydes and ketones. Water boiling followed by thermostatic drying decreased hydrocarbons by 32.50%, and increased esters by 14.29% and fatty acids by 3.60% compared with freeze drying. The main flavor compounds of freeze-dried yak meat were heptane (2.32%), D-limonene (2.15%), squalene (67.66%), N-palmitic acid (13.67%), 2-ethyltetradecyl ester (1.70%), oleic acid (2.37%) and stearic acid (2.47%), while those of boiled and dried yak meat were D-limonene (30.04%), N-palmitic acid (19.30%), acetaldehyde (0.40%) and cyclopentadecanone (3.05%). 2018 Vol. 32 (3): 40-45 [Abstract] ( 129 ) 全文 ( 298 ) 46 Determination of Nitrite and Nitrate in Meat Powder Samples from Food Analysis Performance Assessment Scheme Using Ion Chromatography with Suppressed Conductivity Detection MO Zimei, YANG Li, ZHENG Juanmei, CHEN Ningzhou, WANG Jing DOI: 10.7506/rlyj1001-8123-201803009 This paper is aimed to establish a method for the determination of nitrite and nitrate in meat powder samples from Food Analysis Performance Assessment Scheme (FAPAS) by ion chromatography with suppressed conductivity detection. Samples were extracted ultrasonically in a water bath, and the extract was purified on cation exchange resin column before analysis. The separation was performed on DioneX IonPacTM AS19 anion column with KOH solution as eluent, and the analytes were detected by an AERS 500 (4 mm) anion suppressor and a conductivity detector. The standard curve method was used for quantitative analysis. The linear range of nitrate was from 0.10 to 4.00 mg/L, and the average recovery was 99.53% with a relative standard deviation (RSD) of 0.60% (n = 9). The linear range of nitrite was from 0.50 to 20.00 mg/L, and the average recovery was 99.29% with a RSD of 0.25% (n = 9). In addition, both correlation coefficients were 0.999 9. In conclusion, the results of this comparison were satisfactory, and the method was scientific, reliable, and suitable for the determination of nitrite and nitrate in cooked meat products with complex matrix. 2018 Vol. 32 (3): 46-50 [Abstract] ( 129 ) 全文 ( 234 ) 51 Determination of Imidaclothiz Residues in Meat by Liquid Chromatography-Tandem Mass Spectrometry ZHOU Dawei DOI: 10.7506/rlyj1001-8123-201803010 This paper presents a method for the determination of imidaclothiz residue in meat by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Samples were extracted with acidic acetonitrile, and the extract was then cleaned up with primary secondary amine (PSA) and C18 sorbent. The separation was performed on a BEH-C18 column (2.1 mm × 50 mm, 1.7 μm) using gradient elution with acetonitrile and 0.1% formic acid in water as mobile phase at a flow rate of 0.30 mL/min. The analyte was detected with an electrospray ionization source in the positive ion mode (ESI+) using multiple reaction monitoring (MRM). The results showed that the developed method exhibited good linearity over the concentration range of 10–400 ng/mL. The limit of detection was 5.0 μg/kg, and the recovery was 91.41%–93.51% with relative standard deviation between 2.4% and 3.2%. This method, combining the advantages of both QuEChERS (quick, easy, cheap, effective, rugged, safty) and LC-MS/MS such as simplicity, rapidity, high sensitivity, and good reproducibility, can be used for the determination of imidaclothiz residue in meat. 2018 Vol. 32 (3): 51-55 [Abstract] ( 123 ) 全文 ( 368 )        Reviews 56 Recent Progress in Mutton Sausage Processing CHEN Xuehong, DAI Xiaojuan, MA Lihua, WANG Maojun DOI: 10.7506/rlyj1001-8123-201803011 Mutton is delicious and nutritive. Mutton sausage processing is a traditional mutton preservation technique and mutton sausage is convenient to carry and store. With the improvement of people’s living standard and the advancement of modern technology, the type of mutton sausage has evolved from monotony to diversity and the sensory quality and processing technology have been significantly improved. This article reviews the sheep and goat breeds used for sausage processing, the types, formulations and processing technologies of mutton sausage, and the application of herbs and their extracts in mutton sausage. 2018 Vol. 32 (3): 56-60 [Abstract] ( 126 ) 全文  ( 149 )

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