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Quick Search     Adv Search 2018 Vol. 32, No. 4 Published: 2018-04-30 Basic Research Analysis & Detection Processing Technology        Basic Research 1 Analysis and Evaluation of Nutritional Components of Thigh Muscles of Wuliang Mountain Black-Boned Chicken QI Min, CHEN Chen, YANG Xiujuan, GAO Yinghong, LI Xiaozhen, CAO Shengxiong, LIU Tingdan, TAO Linli, ZHANG Xi DOI: 10.7506/rlyj1001-8123-201804001 The nutrient compositions of thigh muscles of Wuliang Mountain black-boned chickens of both sexes were measured and compared, and their nutritional values were evaluated. The results showed that (1) the crude protein content of thigh muscles of Wuliang Mountain black-boned chicken was (23.02 ± 0.69)%, ash content (1.25 ± 0.06)%, crude fat content (2.00 ± 0.97)%, and moisture content (73.63 ± 1.29)%; (2) the total amount of 17 amino acids in freeze-dried powder of thigh muscles was (82.59 ± 4.30)%, the total amount of umami amino acids (28.78 ± 1.56)%, and the total amount of essential amino acids (34.08 ± 1.83)%, the proportion of essential amino acids in total amino acids (41.26 ± 0.52)%, and the ratio of essential amino acids to non essential amino acids (70.26 ± 1.52)%, suggesting well-balanced amino acid composition; (3) the total amount of 18 fatty acids in the freeze-dried powder was (33.88 ± 9.41) mg/g, essential fatty acids (10.21 ± 2.89) mg/g, saturated fatty acid (14.13 ± 4.41) mg/g, unsaturated fatty acid (19.75 ± 5.22) mg/g, and unsaturated fatty acids constituted over 50% of the total fatty acids; (4) the contents of P, Zn, Mg, Ca, Fe and Cu in fresh chicken thigh muscles were (721.25 ± 294.75), (11.40 ± 1.94), (240.03 ± 63.06), (24.28 ± 5.56), (14.94 ± 2.76), (1.51 ± 0.85) mg/kg, respectively; and (5) differences in the nutrient composition of thigh muscles were observed between the sexes. The water content, the total amount of 17 amino acids, flavor amino acids, essential amino acids and phosphorus in thigh muscles of male chickens were significantly higher (P < 0.05 or P < 0.01) than those of female chickens, and an increase was also observed in score of ratio coefficient of amino acid (SRCAA). But the opposite was observed for the contents of crude protein, ash, saturated fatty acids, monounsaturated fatty acids and zinc (P < 0.05 or P < 0.01). 2018 Vol. 32 (4): 1-6 [Abstract] ( 177 ) 全文 ( 255 ) 7 Anticancer Effect in Vitro and Mechanism of n-3 Polyunsaturated Fatty Acids in Intramuscular Phospholipids of Hyla Rabbit XUE Shan DOI: 10.7506/rlyj1001-8123-201804002 As an extension of our previous work, the composition of n-3 polyunsaturated fatty acids (PUFAs) in intramuscular phospholipids of Hyla rabbit was simulated in vitro to evaluate their functional characteristics. The sensitivity of various tumor cells to the formulation was tested by the methyl thiazolyl tetrazolium method. It turned out that the formulation at doses in the range of 30–180 μmol/L repressed the growth of HepG2, MV3 and A375 tumor cells, HepG2 cells being most sensitive to the formulation. The formulation affected the morphology and quantity of HepG cells in a time- and dose-dependent manner and it induced apoptosis in the tumor cells as determined by Annexin V-fluorescin isothiocyanate and propidium iodide double staining kit. Furthermore, the formulation and the individual PUFAs (α-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexenoic acid (DHA)) could alter oxidative stress in HepG cells and their apoptosis-inducing activity was associated with a significant increase in cellular malondialdehyde accumulation and the relative fluorescence intensity of reactive oxygen species and with a decrease in superoxide dismutase activity. In addition, DHA played a major role in the non-enzymatic oxidation reaction. 2018 Vol. 32 (4): 7-11 [Abstract] ( 139 ) 全文 ( 393 ) 12 Effects of Different Thawing Methods on Pork Physicochemical Properties and Microbial Counts ZHENG Xu, ZENG Lu, BAI Xianze, WANG Chuanhua, HOU Aixiang DOI: 10.7506/rlyj1001-8123-201804003 The aim of this study was to investigate the effects of thawing methods on pork quality. Thawing loss, cooking loss, shear force, color, pH value, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substance (TBARs) value, aerobic bacterial count and Lactobacillus count were measured after thawing by four different methods, i.e. natural air thawing, thawing at 4 ℃ in a refrigerator, still water thawing and microwave thawing. The results showed that the thawing loss, cooking loss, brightness value, redness value, TVB-N content and TBARs value of frozen pork thawed in still water were 2.74%, 16.60%, 57.12, 13.94, 12.95 mg/100 g and 0.10 mg/100 g, respectively, which were lower than those observed using other thawing methods, the pH value was close to that of fresh pork, and the aerobic bacterial count and Lactobacillus count were lower. Accordingly, the thawed pork maintained good physicochemical properties. The frozen pork thawed at 4 ℃ showed the lowest shear force (25.41 N) and maintained good tenderness. The microwave-thawed sample had the lowest yellowness value (11.06). The aerobic bacterial count and Lactobacillus count in thawed pork samples showed a fluctuating trend with freezing time. The physicochemical properties of thawed pork were significantly or highly significantly affected by microbial counts. Among the four thawing methods, still water thawing provided better maintenance of pork quality. 2018 Vol. 32 (4): 12-19 [Abstract] ( 188 ) 全文 ( 313 )        Processing Technology 20 Effect of Pasteurization and Reheating on the Volatile Compounds of Braised Chicken Product CHANG Siang, HUI Teng, LIU Yi, QIU Baowen, DAI Ruitong DOI: 10.7506/rlyj1001-8123-201804004 The objective of our present study was to evaluate the effect of pasteurization and reheating processing on the flavor properties of braised chicken. The changes of volatile compounds in braised chicken before and after pasteurization and reheating were analyzed using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the volatile compounds in the braised chicken before and after pasteurization and re-heating mainly included aldehydes, ketones, alcohols, esters, acids, hydrocarbons and heterocyclics and aldehydes especially hexanal were the major volatiles. Both pasteurization and re-heating processing enhanced the chicken flavor of the product. After pasteurization, the contents of hydrocarbons and ethyl acetate reduced significantly, while the contents of 1-octen-3-ol and 2-pentylfuran, two characteristic volatiles of braised chicken, remarkably increased. On the other hand, after re-heating the content of esters containing short chain fatty acids obviously decreased, whereas the contents of the other characteristic volatiles olefine aldehyde, dienal and 6-methyl-5-hepten-2-one increased considerably. 2018 Vol. 32 (4): 20-26 [Abstract] ( 147 ) 全文 ( 455 ) 27 Effect of Soybean Protein Isolate Addition on the Quality of Meatballs with Zhaguangjiao, a Chinese Traditional Fermented Chill Product ZOU Jin, XU Baochai, SHANG Xuejiao, LIAO Hua, YU Haizhong, GUO Zhuang DOI: 10.7506/rlyj1001-8123-201804005 The color, taste, texture and water properties of meatballs with Zhaguangjiao and 1% to 3% of soybean protein isolate (SPI) addition were investigated by colorimeter, electronic tongue, texture analyzer and low field nuclear magnetic resonance (LF-NMR). The results showed that SPI had no significant effects on the color or water-holding capacity of meatballs (P > 0.05), while the salty and umami taste increased significantly with increasing addition of SPI (P < 0.05). Moreover, the gel structure formed between SPI and meat proteins was enhanced, thereby significantly increasing the hardness, gumminess, and chewiness of meatballs (P < 0.05). The content of bound water in meatballs increased with increasing addition of SPI. Cluster analysis and multivariate analysis of variance indicated that addition of SPI at 1% could significantly improve the quality of meatballs (P < 0.001). Thus, we concluded that soybean protein isolate has a great potential for application in the processing of Zhaguangjiao meatballs. 2018 Vol. 32 (4): 27-32 [Abstract] ( 152 ) 全文 ( 274 )        Analysis & Detection 33 Analysis and Comparison of Volatile Flavor Compounds in Different Types of Xinjiang Dried Beef SHA Kun, ZHANG Zejun, ZHANG Songshan, SUN Baozhong, LEI Yuanhua, LI Hongbo, SONG Huanlu, ZHANG Yang DOI: 10.7506/rlyj1001-8123-201804006 The objective of this study was to compare and analyze the differences and sources of volatile flavor components in different types of Xinjiang dried beef. A total of 78 compounds were identified by solid-phase microextraction combined with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS). A total of 26 and 71 volatile compounds were detected in the samples prepared by the traditional and improved process, respectively. Among these compounds, 41 aroma-active compounds were identified by GC-O, including hydrocarbons (7), aldehydes (9), ketones (5), alcohols (4), furans (3), nitrogen compounds (2), esters (1), and phenols (10). The results of t-test showed that there was a significant difference (P < 0.01) in the contents of hydrocarbons, alcohols, ketones and furans between the two samples except aldehydes (P > 0.05). Nitrogen compounds, esters, ethers and phenolic compounds were only detected in the improved processing sample. Principal component analysis showed that there were large differences in volatile flavor composition between the two samples. The compounds highly related to the first principal component (PC1) were mainly derived from the smok process, while those highly related to the second principal component (PC2) from the addition of spices. 2018 Vol. 32 (4): 33-38 [Abstract] ( 161 ) 全文 ( 440 ) 39 Analysis of Fat Proportion in Raw by Computer Vision Technology and Its Effect on Volatile Flavor Components of Pickled Sauced Meat YANG Kai, LI Yingnan, LI Xiang, JIA Xiaoyun, FU Haohua, SUN Qi, CHENG Xiaoyu DOI: 10.7506/rlyj1001-8123-201804007 In this study, computer vision technology and gas chromatography-mass spectrometry were used to detect the fat to lean meat ratio of raw pork and the volatile flavor compounds of pickled sauced meat with low and high proportions of fat meat, respectively. Computer vision technology could rapidly and non-destructively determine the fat to lean meat in raw pork. A total of 18 esters (23.05%) and 14 aldehydes (10.03%) were detected in the high-fat sample, and 12 esters (16.46%) and 10 aldehydes (8.64%) in the low-fat sample. The high-fat sample contained more types and high relative contents of major volatile compounds and had stronger and more complicated aroma. 2018 Vol. 32 (4): 39-43 [Abstract] ( 126 ) 全文 ( 312 ) 44 Fast Detection of Plasticizers in Sausage and Casing Based on Gas Chromatography Separation Simulation Software WANG Congqian, FU Houtun, WAN Kun, ZHU Tianrong, SONG Chunyu, HU Siqian DOI: 10.7506/rlyj1001-8123-201804008 Gas chromatography separation simulation software was used to determine the contents of the plasticizers dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP), dicyclohexyl phthalate (DCHP), bis(2-ethylhexyl) phthalate (DEHP) and di-n-octyl phthalate (DNOP) in sausage and casing. Ultrasonic-assisted extraction and Soxhlet extraction were compared for their efficiencies in the extraction of plasticizers. The optimum temperature programming condition was established. The plasticizers were quantified by the external standard method. Overall, the correlation coefficients for six plasticizers were 0.996 7–0.998 8, and the lowest detection limits was 0.04 mg/kg. The precision expressed as relative standard deviation was 5.0%–9.3%. Soxhlet extraction showed higher extraction efficiency than ultrasonic-assisted extraction. Some samples of sausage and casing were found to contain significant amounts of carcinogenic phthalates. 2018 Vol. 32 (4): 44-47 [Abstract] ( 139 ) 全文 ( 259 ) 48 Effect of Lactobacillus Starter Cultures on the Volatile Flavor Components of Sour Meat MI Ruifang, CHEN Xi, QI Biao, XIONG Suyue, XU Dian, CHEN Wenhua, LI Jiapeng, QIAO Xiaoling, WANG Shouwei DOI: 10.7506/rlyj1001-8123-201804009 The effect of different Lactobacillus starter cultures (Lactobacillus plantarum, Lactobacillus sakei and Lactobacillus paraplantarum) on the volatile flavor components of sour meat was investigated during fermentation. The overall flavor of sour meat as evaluated by electronic nose were significant during fermentation. Then the volatile compounds were analyzed by solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). In all samples, the relative content of esters, especially ethyl esters, increased significantly during fermentation. At the end of fermentation, the relative content of ethyl esters was higher in samples inoculated with Lactobacillus strains (56%, 53% and 60%) compared to 47% in control samples, which revealed that Lactobacillus starter cultures were conducive to the formation of ethyl esters. Cluster analysis indicated that sour meat samples inoculated with different starter cultures had similar flavor characteristics but considerably differed from control samples. Therefore, Lactobacillus starters were important for flavor development in sour meat. In addition, microbial analysis demonstrated that due to starter inoculation, lactic acid bacteria rapidly dominated the microflora and improved the microbiological safety by inhibiting of Enterobacteriacee growth. 2018 Vol. 32 (4): 48-55 [Abstract] ( 140 ) 全文 ( 351 ) 56 Rapid Determination of Vancomycin Residues in Animal-Origin Foods by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry ZHOU Yingchun, LIU Shaobo, HAN Haitao, PENG Xinran DOI: 10.7506/rlyj1001-8123-201804010 A rapid method for the determination of vancomycin residues in animal-origin foods by ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS-MS) was presented. The sample was extracted with 0.1% formic acid-acetonitrile (90:10, V/V). The extract was degreased with n-hexane and cleaned up by solid phase extraction on an MCX column, concentrated by nitrogen blowing and diluted again with the mobile phase prior to being analyzed by UPLC-MS-MS. The calibration curve of vancomycin had a good linearity with a correlation coefficient higher than 0.999 9 in the concentration range of 2.0 to 100.0 μg/L. The detection limit of this method was 0.3 μg/kg, and the limit of quantification was 1.0 μg/kg. The recoveries of vancomycin in spiked samples ranged from 70.05% to 102.97% at spiked levels of 10.0, 20.0, 50.0 and 100.0 μg/kg, with relative standard deviations ≤ 4.65%. This method overcame the problems of high matrix effect and low sensitivity, thereby ensuring the accuracy and reproducibility of the results. This method was suitable for determination of vancomycin residues in animal-origin foods, especially high-fat animal-origin foods. 2018 Vol. 32 (4): 56-61 [Abstract] ( 125 ) 全文 ( 272 ) 62 Identification of Donkey-Derived Ingredients in Raw and Processed Meats Using TaqMan Probe Based Real-Time Polymerase Chain Reaction HAI Xiao, LIU Guoqiang, LUO Jianxing, GUO Liang DOI: 10.7506/rlyj1001-8123-201804011 In this study, we synthesized a set of primers and TaqMan probe according to the industry standard (SN/T 3730.4—2013) for the detection of donkey-derived ingredients in raw and processed meats by real-time fluorescence polymerase chain reaction (PCR). The specificity of the primers and probe were tested using DNA templates extracted from raw meats from donkey and 12 other animal species. Gradient dilutions of the donkey-derived DNA template were used to evaluate the sensitivity. The applicability of the PCR assay for processed meat was also investigated. The results showed that this PCR assay was highly specific and could specifically amplify DNA from donkey rather than cattle, sheep, pig, horse, camel, deer, dog, rabbit, chicken, duck, pigeon and quail. It was sensitive. The limit of detection for donkey DNA was 100 fg/μL and the sensitivity was 0.01%. This method was widely applicable and useful for the detection of donkey-derived ingredients in processed meat. 2018 Vol. 32 (4): 62-67 [Abstract] ( 138 ) 全文 ( 389 )

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