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Quick Search     Adv Search 2018 Vol. 32, No. 6 Published: 2018-06-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Physicochemical Properties of Stewed Goose Meat with Different Slaughter Ages ZHANG Jie, ZOU Chaowen, WANG Xuerong, ZOU Jie, HE Hang DOI: 10.7506/rlyj1001-8123-201806001 Stewed goose is popular with consumers because of its unique flavor and taste. To understand its quality changes, the physicochemical parameters of breast and thigh muscles from stewed meat from geese slaughtered at 70, 80 and 90 days of age were determined in this experiment. The results showed that slaughter age had a significant effect on the contents of crude ash, crude protein and non-essential amino acids (NEAA) in stewed goose (P < 0.05). The two muscles were significantly different in pH, L* and a* values and the contents of crude fat, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and NEAA (P < 0.05). All the investigated parameters irregularly fluctuated among slaughter ages and locations. Clustering analysis showed that the physicochemical parameters of stewed goose were similar among slaughter ages but different among locations. Accordingly, both slaughter age and location had little effect on the physical properties of stewed goose, but they significantly affected the nutrient composition. Furthermore, location was the primary factor affecting the quality of stewed goose. Taken together, stewed meat of geese slaughtered at 80 days of age had high nutritional value, and the thigh muscle was more nutritious than the breast muscle. 2018 Vol. 32 (6): 1-5 [Abstract] ( 160 ) 全文 ( 395 ) 6 Gelling Properties of Proteins Extracted from Chicken Breast Using Mixed Solutions of NaCl and L-Arginine/L-Lysine LI Linxian, LI Shiyi, ZHU Xiaoxu, NING Cheng, ZHOU Cunliu DOI: 10.7506/rlyj1001-8123-201806002 This paper aimed at the gelling properties of proteins extracted from chicken breast using mixed solutions of 0.55 g/100 mL L-arginine (Arg)/L-lysine (Lys) and 1.5 g/100 mL NaCl. The differential scanning calorimetry and dynamic rheology results showed that compared to the control with NaCl alone, the proteins exhibited three obvious thermal transitions and a four-step process during heating, and higher storage modulus both during heating and cooling. In addition, these proteins had better capacity to form a continuous three-dimensional network together with higher water-holding capacity (WHC) and gel strength, but lower cooking loss (CL). These results suggested that the protein extracts obtained using NaCl solution with added Arg/Lys had excellent thermal gelling properties such as improved WHC and gel strength. 2018 Vol. 32 (6): 6-11 [Abstract] ( 140 ) 全文 ( 307 ) 12 Effects of Different Mixed Feeds on Slaughtering Performance, Eating Quality and Nutrients of Dumont Sheep WANG Debao, WANG Xiaodong, GUO Tianlong, LIANG Junfang, NA Qin, WANG Limei DOI: 10.7506/rlyj1001-8123-201806003 The main aim of this study was to investigate the effects of different feed collocation patterns (total mixed ration (TMR), concentrated feed + sunflower skin (CF + SS), concentrated feed + forage pellets (CF + FP)) on the tenderness, pH value, cooking yield and other eating qualities of longissimus dorsi muscle of Dumont sheep under intensive farming mode. Moisture, ash, protein, fat, free amino acids and fatty acids were measured by the national standard method, automatic amino acid analyzer and gas chromatography. The results showed that dressing percentage and cooking yield of TMR group were significantly higher than those of the other two groups (P < 0.05); a significant decrease in shear stress was observed comparing the TMR and CF + FP groups was significantly lower than that of group (P < 0.05), whereas no significant difference in shear stress existed between the TMR and CF + SS groups (P > 0.05). On the other hand, moisture, ash, crude protein and fat contents were not significantly affected by the diets (P > 0.05). Amino acid contents significantly differed among the three diet groups (P < 0.05); these groups were ranked in increasing order: TMR < CF + SS < CF + FP by essential amino acid contents, and in decreasing order: TMR > CF + FP > CF + SS by the contents of saturated fatty acids, monosaturated fatty acids and polysaturated fatty acids. The ω-3 fatty acid content of the CF + FP group was higher than that of the TMR group (P < 0.05), whereas the lowest ω-3 fatty acid content was found in the CF + SS group. While the TMR group showed good meat processing quality, CF + FP improved the content of functional nutrients. 2018 Vol. 32 (6): 12-17 [Abstract] ( 183 ) 全文 ( 240 ) 18 Investigation of Consumer Attitudes towards Restructured Beef Steak LU Xiao, WANG Jia, ZHANG Yimin, MAO Yanwei, LUO Xin, ZHU Lixian DOI: 10.7506/rlyj1001-8123-201806004 In recent years, China’s meat processors have tended to increase the production of restructured beef steak. However, up to now very little information has been reported on the consumer acceptability of restructured beef steak. Therefore, the purpose of this paper is to explore the perception and attitude of Chinese consumers on restructured beef steak through Internet and field investigation. The results showed that the primary consideration for consumers when purchasing restructured beef steak is the product quality. Consumers prefer to buy restructured beef steak in supermarkets and other physical stores. Consumers with monthly income less than ￥ 6 000 are more willing to buy restructured beef steaks. Restructured beef steak should be positioned as low-end beef products. 2018 Vol. 32 (6): 18-21 [Abstract] ( 135 ) 全文 ( 240 )        Processing Technology 22 Effects of Partial Substitution of KCl for NaCl on the Quality Characteristics of Stewed Duck Products SONG Wenmin, KUANG Wei, WANG Haibin, ZHOU Xiaorong, XU Jun, XU Wei, CHEN Jiwang, WANG Hongxun, CHEN Gongming, REN Guangcai DOI: 10.7506/rlyj1001-8123-201806005 In this paper, the effect of different levels of partial substitution of NaCl by KCl (NaCl:KCl = 80:20, 75:25, 70:30, 65:35, and 60:40 (m/m)) on physicochemical and sensory qualities of stewed duck legs (meat duck leg and sheldrake duck leg) was investigated using 100% NaCl as control. The results showed that compared with the control, 35% KCl substitution had no significant impact on sensory evaluation, electronic tongue evaluation, cooking loss, shear force, pH value, water, protein, fat or ash content of stewed duck meat (P > 0.05). Water activity was significantly (P < 0.05)) affected when the level of substitution was up to 35% and higher. Taken together, our data suggested the optimal level of NaCl substitution to be 65:35. 2018 Vol. 32 (6): 22-28 [Abstract] ( 170 ) 全文 ( 372 ) 29 Optimization of Nitrosation Inhibitors for Blocking N-nitrosodimethylamine Formation Based on Quadratic Regression Orthogonal Design XIONG Fengjiao, MA Lizhen, WANG Yang DOI: 10.7506/rlyj1001-8123-201806006 The quadratic regression orthogonal design was used to study the effects of tea polyphenols, rosemary, VE, and VC on the inhibition rate of N-dimethylnitrosamine (NDMA) in the model system. The quadratic regression equation with four factors was obtained, tested and verified. The results showed that the quadratic regression equation could better describe the effects of the four factors on the inhibition rate of NDMA, and the theoretical highest inhibition rate was 47.16% when tea polyphenols, rosemary, VE, and VC were added at 60.14, 60.11, 60.00, and 60.00 mg/L to the model system. The optimal combination was verified in an in vitro model system, and the average inhibition rate of NDMA was 45.32%. The inhibitors could inhabit 44.00% of NDMA in fish tofu. The results showed that regression model had high fitting degree and indicated that the optimal inhibitor combination was reasonable and feasible. 2018 Vol. 32 (6): 29-34 [Abstract] ( 112 ) 全文 ( 429 ) 35 Effects of Konjac Gum and Guar Gum on the Eating Quality of Duck Blood Curd SUN Yueping, LI Peng, SUN Jingxin, WANG Baowei, NIU Delan, XU Mengshan, ZHOU Xinghu, HUANG Ming, HAO Xiaojing, WANG Shubai, MENG Fansheng, LI Guoyu DOI: 10.7506/rlyj1001-8123-201806007 The application of konjac gum and guar gum to improve the eating quality of duck blood curd was studied in this paper. Konjac gum and guar gum were added into fresh duck blood as stabilizers to make duck blood curd by 10 min coagulation followed by 90 ℃ water bath heating for 40 min. Centrifugal loss, cooking loss, syneresis rate, color, texture, sensory characteristics and other indicators were determined. The results showed that addition of konjac gum or guar gum reduced the centrifugal loss, cooking loss and sysneresis rate and simultaneously improved texture properties. Addition of 4.0 g/L of the mixture of konjac gum and guar gum at a ratio of 7: 3 (m/m) showed the best effect on the quality of duck blood curd. The brightness was significantly improved compared with the control group (P < 0.05). The hardness, springiness, gumminess and chewiness were also improved obviously. Sensory evaluation demonstrated that the cross-section of blood curd was smooth and uniform with only a few small pores and was reddish brown in color. In conclusion, the combined addition of konjac guar gum had a synergistic effect on improving the eating quality of duck blood curd. 2018 Vol. 32 (6): 35-39 [Abstract] ( 114 ) 全文 ( 286 )        Analysis & Detection 40 Effects of Cooking Methods on Fipronil and Its Metabolites Residues in Eggs and Chicken JIN Shaoming, NING Xiao, GAO Wenchao, CAO Jin DOI: 10.7506/rlyj1001-8123-201806008 A quantitative method for the determination of fipronil and its metabolite, flupronex sulfoxide and fipronil sulfoxide, in eggs and chicken was established by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS-MS). The protein in samples was precipitated with acetonitrile prior to QuEChERS extraction. The extract was analyzed by UPLC-MS-MS. The average recoveries of the 4 compounds from spiked samples were between 75.7% and 104.5%, with relative standard deviations (RSD) of 1.3% to 10.4%. The method was used to detect the contaminated samples at two different concentrations before and after cooking. The content of fluonitrile sulfoxide in the positive samples did not change greatly before and after cooking for 10 min in steaming pot, 5 min in flat bottomed pan at medium-to-small fire or 10 min in boiling water. Although the maximum change was observed in fluonitrile sulfoxide after frying, it was reduced only by 12.2% and 16.2% in the eggs and by 7.3% and 14.7% in the chicken. The results of this study showed that cooking does not changes in the contents of fipronil and its metabolites in eggs and chicken. Strengthening the control of contamination sources is the most effective method for supervision. 2018 Vol. 32 (6): 40-43 [Abstract] ( 145 ) 全文 ( 239 )        Package & Storage 44 Prediction of Shelf-Life of Hairtail Fishmeal Based on Kinetic Model of Trimethylamine/Trimethylamine Oxide Molar Ratio TANG Sen, WU Guoyong, ZHAO Haiyan, ZHANG Yihao, FANG Yilin DOI: 10.7506/rlyj1001-8123-201806009 The molar ratio of trimethylamine/trimethylamine oxide (TMA/TMAO molar ratio) was used as an indicator of the quality change and shelf life of hairtail fishmeal, and according to the results of sensory evaluation, a TMA/TMAO molar ratio of 0.406 4 was determined to represent the end of shelf life. The first order kinetic equation between TMA/ TMAO molar ratio and storage time (t) was established, and the Arrhenius equation between the rate constant of change of TMA/TMAO molar ratio (k) and storage temperature (T) was established in order to predict the shelf life of fishmeal at a given storage temperature. The results showed that the activation energy Ea for TMA/TMAO molar ratio change in the Arrhenius equation was 3.77 kJ/mol, and the pre exponential factor k0 was 10.11. The prediction model was established as follows: 2018 Vol. 32 (6): 44-48 [Abstract] ( 121 ) 全文 ( 239 ) 49 Application of Pulsed Light Sterilization Combined with Two Preservatives to Steamed Carp JIANG Yi, YU Longhao DOI: 10.7506/rlyj1001-8123-201806010 The purpose of this work was to evaluate the efficacy of pulsed light sterilization combined with sodium diacetate and a commercial preservative combination in reducing aerobic bacterial count of steamed carp. Pulsed light energy, light source distance and the concentrations of both preservatives (sodium diacetate and double buds Lactobacillus) were investigated by one-factorat- a-time method. Subsequently, using response surface methodology, the optimal values of the four independent variables that minimized aerobic bacterial count were determined as 480 J, 9 cm, 1.1 g/100 mL and 0.17 g/100 mL, respectively. 2018 Vol. 32 (6): 49-54 [Abstract] ( 134 ) 全文 ( 317 )        Reviews 55 Current Status of Nutritional Value, Meat Quality and Processing of Camel Meat YANG Li, FU Yinghua, ZHANG Zhaoxiao, FENG Xinhuan, YANG Jie DOI: 10.7506/rlyj1001-8123-201806011 Camel is a special animal living in desert and semi desert areas. Camel meat is characterized by high moisture, high protein, low fat and low cholesterol, which is an ideal meat source for humans. In this paper, the chemical composition, nutritive value, carcass characteristics and eating quality of camel meat are reviewed, and the current status of camel meat processing and the types of camel meat products that are currently available for consumption are summarized. We hope that this review will provide valuable information for further study, processing and application ofcamel meat. 2018 Vol. 32 (6): 55-60 [Abstract] ( 162 ) 全文 ( 495 )

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