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Quick Search     Adv Search 2018 Vol. 32, No. 5 Published: 2018-05-31 Reviews Package & Storage Basic Research Analysis & Detection        Basic Research 1 Effects of γ-Polyglutamic Acid Combined with Transglutaminase Treatment on the Functional Properties of Myofibrillar Protein under Different Conditions DONG Wei, BAI Dengrong, DOU Chuanlin, SHANG Yongbiao DOI: 10.7506/rlyj1001-8123-201805001 In this study, the changes in the solubility, emulsifying capacity, gel hardness and elasticity and water holding capacity of chicken breast myofibrillar protein were investigated after combined treatment with γ-polyglutamic acid (γ-PGA) and transglutaminase (TGase) under different concentrations of pH value, NaCl concentration and tripolyphosphate (TPP) concentration. The results showed that compared with the sample without TGase added under the same conditions, combined treatment with γ-PGA and TGase improved the functional properties of myofibrillar protein with the increase of pH value, NaCl concentration and TPP concentration. Based on general consideration of all investigated indicators, the appropriate conditions for the treatment of myofibrillar protein with γ-PGA combined with TGase were determined as follows: pH 6.5 to 7.0, 0.5 mol/L NaCl and 0.15% TPP. 2018 Vol. 32 (5): 1-8 [Abstract] ( 151 ) 全文 ( 203 ) 9 Effect of Postmortem Aging Time and Chopping time on the Quality of Low-Salt Beef Meatballs CHENG Jiajia, HU Shengjie, MA Hanjun, YU Xiaoling, ZHAO Gaiming, ZHANG Chunyue, CHANG Guanhong DOI: 10.7506/rlyj1001-8123-201805002 The effects of postmortem aging time, chopping time and salt addition on the texture, yield and sensory quality of beef meatballs made from outside flat were studied by uniform design. The results showed that all three factors considered had significant effects (P < 0.05) on the texture, yield and sensory score. Springiness decreased at first and then increased with postmortem aging time. Resilience rose gradually with increasing postmortem aging time or salt addition, whereas it increased at first and then fell with increasing chopping time. Hardness decreased initially and then increased with increasing postmortem aging time, and it declined gradually with increasing chopping time but rose gradually with increasing salt addition. The yield and sensory score declined with postmortem aging time, especially at low levels of salt addition. Hence we concluded that the quality of beef meatballs could be improved by shortening the postmortem aging time. 2018 Vol. 32 (5): 9-14 [Abstract] ( 124 ) 全文 ( 224 ) 15 Effect of High-Voltage Electrostatic Field Treatment on Physicochemical Properties of Chicken Fat XU Kun, SHI Cuiping, WANG Baowei, LI Peng, SUN Jingxin, HUANG Ming, WANG Shubai, ZUO Changxi, JIN Jun, QIN Yanlan, CAI Tingya, LIU Junwen DOI: 10.7506/rlyj1001-8123-201805003 The effect of high-voltage electrostatic field (HVEF) treatment on the physicochemical properties of chicken fat was studied. After being subjected to HVEF treatment or ordinary heating (control), changes in the peroxide value, acid value, malondialdehyde (MDA) content and color parameters of chicken fat were determined. The results showed that the peroxide value, acid value and MDA level of HVEF treated samples were lower than those of control samples (P < 0.05). All three color parameters showed irregular changes with heating time and methods. To sum up, HVEF could pronouncedly inhibit the oxidation and rancidity of the fat, improve its thermal stability and delay quality deterioration. 2018 Vol. 32 (5): 15-18 [Abstract] ( 148 ) 全文 ( 245 )        Analysis & Detection 19 Determination of 10 β-Agonists in Pork and Lamb Samples by On-Line Solid Phase Extraction Coupled to Liquid Chromatography-Tandem Mass Spectrometry MA Junmei, SUN Lei, LIU Zhuo, SHEN Lu, ZHANG Dongsheng, JIA Wenxuan, LI Qiang, FAN Sufang DOI: 10.7506/rlyj1001-8123-201805004 In this research, we developed a fully automated method to determine 10 β-agonists in pork and lamb using on-line solid phase extraction coupled to high performance liquid chromatography-tandem mass spectrometry (HPLC-MS-MS). After being enzymatically digested at 37 ℃ for 16 h, samples were purified by on-line solid phase extraction on an MCX column, and then separated on an XBridge C18 column by gradient elution using 0.1% formic acid solution and acetonitrile as the mobile phase. Mass spectrometric data were acquired under multiple reaction monitoring (MRM) mode using positive ion electrospray ionization. Quantitation was performed by the internal standard method. The results showed a good linear relationship in the concentration range of 0.01–10.00 ng/mL was achieved for all analytes with acorrelation coefficient higher than 0.999 0. The limits of detection (LOD) were in the range of 0.004–0.040 μg/kg and the limits of quantitation (LOQ) were in the range of 0.02–0.20 μg/kg. The recoveries of the method ranged from 76.5% to 107.7%, with relative standard deviation (RSD)lower than 10%. These results demonstrate that the method is simple, sensitive, and can be used for quantification of 10 β-agonists in pork and lamb samples. 2018 Vol. 32 (5): 19-25 [Abstract] ( 112 ) 全文 ( 384 ) 26 Rapid Discrimination of Minced Beef Adulterated with Chicken Using Raman Spectroscopy ZHOU Yaling DOI: 10.7506/rlyj1001-8123-201805005 The aim of this research was to establish a rapid method for identifying minced beef adulterated with chicken using Raman spectroscopy combined with chemometrics. Raman spectra of 89 samples were collected and preprocessed by Savitzky–Golay smoothing. The obtained data were analyzed using principal component analysis (PCA) and cluster analysis (CA). As a result, a support vector regression (SVR) model was developed. The coefficient of determination in calibration (R2c ) for the model was 0.999 4 with a root mean square error (RMSE) of 0.230 0, and the coefficient of determination in cross-validation (R2 cv) was 0.999 3 with a RMSE of 0.298 0. The coefficient of determination in prediction was 0.971 6 with a RMSE of 0.236 0. Therefore, it is feasible to use Raman spectroscopy combined with chemometrics for rapid identification of adulterated beef with chicken. 2018 Vol. 32 (5): 26-29 [Abstract] ( 137 ) 全文 ( 190 ) 30 Determination of 20 (Fluoro) Quinolones Residues in Livestock and Poultry Meat by TurboFlow Online Cleanup-Liquid Chromatography-Tandem Mass Spectrometry WANG Bingling, TIAN Jixin, XIANG Jialin, AI Lianfeng DOI: 10.7506/rlyj1001-8123-201805006 A new method was developed for the determination of (fluoro)quinolones ((F)QNs) residues in livestock and poultry meat using TurboFlow online cleanup (TFC)-liquid chromatography-tandem mass spectrometry (LC-MS/MS). Samples were extracted with methanol-acetonitrile (1 : 1, V/V) mixture. Then the extract was purified on a Cyclone-p column. Subsequently, the analytes were separated on a Hypersil Gold C8 column before being analyzed by tandem mass spectrometry. The calibration curves showed good linearity with R2 > 0.99 in the concentration range from 0.2 to 20.0 ng/mL for cinoxacin, enrofloxacin and danofloxacin, and in the range from 0.1 to 10.0 ng/mL for 17 other (F)QNs. The limit of quantization for enrofloxacin, danofloxacin and cinoxacin was 2 μg/kg, while that for 17 other (F)QNs was 1 μg/kg. Average recoveries of the analytes fortified at three levels ranged from 85.4% to 108.2%, with relative standard deviations (RSDs) between 4.04% and 8.57%. The method was characterized by simplicity, rapidity, high recovery and good repeatability and was suitable for quantitative analysis and confirmation of (F)QNs residues in foods of animal origin. 2018 Vol. 32 (5): 30-38 [Abstract] ( 121 ) 全文 ( 187 )        Package & Storage 39 Effect of Ice Coating on the Quality of Frozen Shrimp (Litopenaeus vannamei) LI Yan, FANG Yida, LUO Yongkang, Lü Yuanmeng DOI: 10.7506/rlyj1001-8123-201805007 The effect of ice coating on the quality of frozen shrimp (Litopenaeus vannamei) was assessed by sensory analysis, thawing loss, cooking loss, total volatile basic nitrogen (TVB-N) content, salt-soluble protein and inosinemonpho sphate (IMP)-related compounds. By analyzing their correlations with the main quality indicators, K, Ki, G, P, H and Fr values were screened for their suitability to evaluate the quality of Litopenaeus vannamei during storage. Shrimp samples were left untreated or treated with 15% or 25% ice coating. The results showed that thawing loss, cooking loss and TVB-N content increased significantly with storage time, while salt-soluble protein content showed a substantial decrease. The quality of the 25% ice coating group was always better than that of the control and 15% ice coating groups. Pearson correlation analysis demonstrated that compared to Ki, G, P, H, Fr values, K value was more suitable to evaluate the overall quality of frozen Litopenaeus vannamei. According to sensory analysis, the untreated, 15% ice coating and 25% ice coating groups were evaluated as unacceptable after 12, 16 and 16 weeks of storage, respectively. In conclusion, ice coating could significantly prolong the storage life of Litopenaeus vannamei. 2018 Vol. 32 (5): 39-44 [Abstract] ( 112 ) 全文 ( 245 ) 45 Quality Changes of Orleans Chicken Leg Steak during Frozen Storage ZHANG Gensheng, YUE Xiaoxia, ZHANG Honglei, DING Jian DOI: 10.7506/rlyj1001-8123-201805008 Changes in the quality of Orleans chicken leg steak were determined during 240 days of frozen storage. Color, textural properties, shear force, thawing loss, cooking loss, pH value, thiobarbituric acid reactive substance (TBARs) and total volatile basic nitrogen (TVB-N) values were measured every 30 days and moisture states were investigated by low-field nuclear magnetic resonance (NMR). The results obtained showed that the physicochemical properties of chicken steak were significantly affected by storage time (P < 0.05). The pH value, TBARs and TVB-N values decreased progressively decreased with storage time, and the total bacterial count rose initially and then fell. In addition, the brightness value and redness value dropped, whereas the yellowness value increased. The texture parameters such as hardness, chewiness, cohesiveness and shear force increased, while elasticity declined. Cooking loss and thawing loss ascended. The peak area of transverse relaxation time T23 (free water content) fell, while the peak area of T21 (bound water content) almost remained unchanged, and the peak area of T22 (immobile water content) slightly dropped. Magnetic resonance imaging showed marked hydrogen proton migration on the meat surface, which was consistent with the changes in moisture state. 2018 Vol. 32 (5): 45-51 [Abstract] ( 128 ) 全文 ( 379 ) 52 Quality Change of Cooked Spicy Crayfish during Refrigerated and Frozen Storage WU Chenyan, WANG Xiaoyan, WANG Yang, MA Lizhen DOI: 10.7506/rlyj1001-8123-201805009 This work aimed to study the quality changes of cooked spicy crayfish at refrigerated and frozen temperatures. Crayfish were deep fried, seasoned, vacuum packaged, pasteurized in boiling water for 20 minutes, quickly cooled down, and then stored at 4 ℃ or –18 ℃. Sensory evaluation, total bacterial count, E. coli count, total volatile base nitrogen (TVB-N) value, pH value and salt content were determined. Results showed that the optimal storage time of spicy crayfish was 4 weeks and 4 months at 4 ℃ and –18 ℃, respectively as determined by taking into account sensory evaluation, total bacterial count and TVB-N value. During this period, the total bacterial count was less than 4.7 (lg(CFU/g)), the TVB-N value was smaller than 30 mg/100 g, and the pH value varied in a weakly alkaline pH range. The salt content continuously increased (up to 1.99%) during the first 3 weeks at 4 ℃, but did not significantly change during the subsequent 3 weeks (P > 0.05). During frozen storage, the salt content varied slowly in the range from 1.6% to 1.8%. Sensory evaluation revealed that the spicy crayfish maintained delicious flavor and good quality during the shelf life. 2018 Vol. 32 (5): 52-56 [Abstract] ( 157 ) 全文 ( 589 )        Reviews 57 Recent Advances in Understanding the Effect of Pretreatment Methods on the Quality of Freeze-Dried Meat Products REN Tingting, GUAN Zhiqiang, LI Min DOI: 10.7506/rlyj1001-8123-201805010 While vacuum freeze-drying can significantly improve the quality and flavor of dried materials, its application in meat processing is limited by its high cost, high energy consumption and time-consuming process. Appropriate pretreatment before vacuum freeze-drying can improve the quality of dried food products while reducing energy consumption, thereby broadening its application. In this paper, we review the current status of the application of osmotic dehydration, ultrasonic, microwave, blanching and other pretreatments in the vacuum freeze-drying of meat products as well as the working principle of these pretreatments, with the aim of providing useful information for the selection of the appropriate pretreatment for the freeze-drying of meat materials. 2018 Vol. 32 (5): 57-63 [Abstract] ( 158 ) 全文 ( 278 ) 64 Current Status and Future Perspectives of Shellfish Shucking Technology and Equipment OUYANG Jie, ZHANG Junwen, TAN Jiayu, SHEN Jian DOI: 10.7506/rlyj1001-8123-201805011 Shucking is an indispensable step for shellfish processing. The shucking efficiency directly affects the quality of the subsequent processing. In order to gain insights into the current status and problems for the development of shellfish shucking technology and equipment in China and abroad, this article reviews the current shellfish shucking technologies and equipment such as manual shucking, thermal shucking, ultrahigh pressure shucking and microwave shucking and compares their advantages and disadvantages. The main problems existing in this area are summarized and some possible solutions are proposed. Furthermore, future trends are discussed. It is expected that this review can enrich the theoretical basis of shellfish shucking and provide valuable information for technical innovation and new equipment development for shellfish shucking. 2018 Vol. 32 (5): 64-68 [Abstract] ( 132 ) 全文 ( 290 )

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