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Quick Search     Adv Search 2018 Vol. 32, No. 7 Published: 2018-07-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Sodium Chloride and Temperature on Pork Protein Properties during Dehydration WANG Yuan, ZHANG Liyan, QI Hongchao DOI: DOI:10.7506/rlyj1001-8123-201807001 Changes in sarcoplasmic protein and salt-soluble protein content, and surface hydrophobicity and thiol content of myofibrillar protein in pork salted with different concentrations of NaCl solutions after being dehydrated to different moisture contents (wet basis) by air drying at room temperature or 60 ℃ were studied in this paper. The results showed that salt curing of pork (NaCl concentration below 8%) improved the stability of sarcoplasmic protein and salt-soluble protein in dehydrated pork, reduced protein denaturation; moreover it significantly increased the surface hydrophobicity of myofibrillar protein and decreased the thiol content (P < 0.05). The higher the NaCl concentration, the greater the effect on the above chemical properties. Based on these results together with correlation analysis, hot-air drying at 60 ℃ weakened the effect of salt and water removal on chemical properties of pork protein, and the change of pork protein was dominated by thermal denaturation compared with drying at room temperature. 2018 Vol. 32 (7): 1-6 [Abstract] ( 128 ) 全文 ( 215 ) 7 Effects of Mixed Starter Culture and Actinidin on the Quality Characteristics of Fermented Horse Meat Sausage YUSUFU Sulaiman, AERZUGULI Abuduwaili, BATUER Abulikemu DOI: DOI:10.7506/rlyj1001-8123-201807002 The effects of mixed starter culture and actinidin on the quality of fermented horse meat sausage were studied experimentally. Fresh horse meat was added with actinidin and inoculated with a mixed starter culture for fermentation. Changes in pH value, water activity (aw), moisture content, color difference, thiobarbituric acid (TBA) value and sensory evaluation were monitored during the fermentation process. The results showed that compared with the control (unfermented) group (CK), the starter culture (group A) significantly decreased pH value, aw and TBA value, accelerated the decrease of water content, and increased brightness value (L*) and redness value (a*) of horse meat sausage; yellowing value (b*) slightly decreased during the late period of fermentation. Compared with the starter culture, its combination with actinidin (group B) increased pH value, decreased aw, accelerated the decrease of water content, but had little effects on the L*, a * and b * and no significant effect on TBA value. The sensory evaluation of the finished products showed that thet aste of group B was better than that of groupA and CK. 2018 Vol. 32 (7): 7-12 [Abstract] ( 115 ) 全文 ( 181 ) 13 Contamination and Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction Typing of Proteus on Fresh Livestock and Poultry Meats in Zhongshan City CHEN Shanjiao, SUN Lengning, CHEN Shaowan, WANG Zongyuan, BI Shuilian DOI: DOI:10.7506/rlyj1001-8123-201807003 The purpose of this study was to investigate the Proteus contamination on fresh livestock and poultry meats from a local farmer’s market Zhongshan, Guangdong province and to analyze the genetic relationship of the dominant Proteus mirabilis. A total of 268 samples of fresh livestock and poultry meats were randomly collected. The Proteus contaminating meat samples were detected by polymerase chain reaction (PCR) and biochemical assays, and then the molecular typing and homology of P. mirabilis isolated were analyzed by enterobacterial repetitive intergenic consensus (ERIC)-PCR. The results showed that all types of samples were heavily contaminated with Proteus, ranging from severe to moderate in the decreasing order of chicken, duck and pork. Furthermore, the results of PCR and biochemical identification were consistent. Among the 123 strains of Proteus isolated, 117 were P. mirabilis, with a positive rate of 51.6%. ERIC-PCR genotyping exhibited 3?9 bands for each P. mirabilis isolate, suggesting a good polymorphism. A total of 101 strains of P. mirabilis belonged to the E, I and K clusters, with greater than 70% intra-cluster similarity. ERIC-PCR is suitable for the typing and homology analysis of P. mirabilis, and it is of great significance to evaluate food contamination by Proteus and its traceability. 2018 Vol. 32 (7): 13-17 [Abstract] ( 81 ) 全文 ( 218 ) 18 A Survey on the Present Status of Beef Cattle Slaughtering and Processing in China WANG Jia, LU Xiao, ZHANG Yimin, MAO Yanwei, LUO Xin, ZHU Lixian DOI: DOI:10.7506/rlyj1001-8123-201807004 China’s beef industry has been growing fast in recent years. However, there is little information about beef cattle slaughtering and processing plants, which will have negative effects on the sustainable development of China’s beef industry. Thus, a nationwide survey was conducted on the present status of 14 leading beef cattle slaughtering and processing plants in the country. Results showed that average annual beef cattle slaughtering capacity in China kept rising during the period from the year 2014 to 2016. Cattle from contracted farmers, social farmers and plants’ own farms accounted for 37.47%, 32.12% and 30.41% of the number of cattle slaughtered, respectively. Chilled beef and frozen beef were the main products of these plants. All the products were primarily distributed to supermarkets and agents. 2018 Vol. 32 (7): 18-22 [Abstract] ( 325 ) 全文 ( 237 )        Processing Technology 23 Optimization of Ultrasonic-Assisted Enzymatic Extraction of Lard and Cholesterol Removal from It QI Biao, MI Ruifang, XIONG Suyue, CHEN Xi, LI Jiapeng, YANG Junna, LI Jinchun, QIAO Xiaoling, WANG Shouwei DOI: DOI:10.7506/rlyj1001-8123-201807005 In order to develop a new process for lard extraction, ultrasonic-assisted neutral protease hydrolysis was used to extract lard oil from pig adipose tissue. The effects of ultrasonic power, ultrasonic time, enzyme dosage and hydrolysis time on the extraction efficiency of lard were investigated by one-factor-at-a-time and orthogonal array design. The removal efficiency of cholesterol from lard by three different absorbents: β-cyclodextrin, carboxylcellulose and modified potato starch was evaluated under optimized adsorption conditions. The results showed that the factors affecting the extraction efficiency of lard oil in descending order of importance were enzyme dosage, hydrolysis time, ultrasonic power, and ultrasonic time. The optimized processing parameters were as follows: enzyme dosage 550 U/g, hydrolysis time 80 min, ultrasonic time 120 s, and ultrasonic power 720 W. Under the optimal conditions, the extraction efficiency of lard was (95.14 ± 1.65)%. All three adsorbents had a significant effect on cholesterol removal from lard and their effect was in the following decreasing order: β-cyclodextrin, carboxylcellulose and modified potato starch. 2018 Vol. 32 (7): 23-28 [Abstract] ( 120 ) 全文 ( 475 ) 29 Processing Standardization and Quality Characteristics of Naturally Fermented Sour Yak Meat in Tibetan Areas of West Sichuan PENG Yiqin, DING Jie, SHU Xiaofang, LIU Chunyan, LU Xuesong, HE Jianghong, XIAO Meng, WU Huachang DOI: DOI:10.7506/rlyj1001-8123-201807006 This study was carried out aiming to optimize fermentation conditions for the production of naturally fermented sour yak meat in the Tibetan areas of west Sichuan and to evaluate its quality characteristics. Optimization was carried out using response surface methodology. Sensory evaluation score was used as response variable. The optimal fermentation temperature and time were determined as 22 ℃ and 40 h, respectively. The product prepared under these conditions contained 16 amino acids; the total amino acid content was 21.8 g/100 g and the ratio of essential amino acid to total amino acid was 40.98%. Threonine and aspartic acid were identified as the main flavor amino acids. A total of 114 volatile compounds were identified in the fermented meat including 53 hydrocarbons, 35 alcohols, 27 esters and 3 ethers, accounting respectively for more than 5%, as well as 12 aldehydes, 7 phenols, 7 acids, 14 ketones and 9 nitrogenous compounds. 2018 Vol. 32 (7): 29-36 [Abstract] ( 121 ) 全文 ( 173 )        Analysis & Detection 37 Detection of Duck-Derived Ingredients in Meat Products by Real-Time Fluorescent Polymerase Chain Reaction ZHANG Xiuping, MIAO Li DOI: DOI:10.7506/rlyj1001-8123-201807007 According to the conserved sequence of the duck β-actin gene, specific primers and probes were designed, and a real-time polymerase chain reaction (PCR) assay was developed for detecting duck-derived ingredients in meat products. Its accuracy and applicability were evaluated using model and commercial meat samples. Results showed that this method could specifically detect duck-derived ingredients and could not amplify porcine, bovine, ovine and chicken DNA. Its limit of detection was 1 pg of DNA. The minimum detectable level was 0.01% for model meat samples. The results obtained from detection of commercial meat samples showed that this method can meet the requirements for the requirements for the detection of duck-derived components in meat products. 2018 Vol. 32 (7): 37-41 [Abstract] ( 91 ) 全文 ( 217 ) 42 Detection of Water Content of Chinese Stir-Fired Pork by Near Infrared Spectroscopy ZHAO Juyang, SHI Changbo, FANG Weijia DOI: DOI:10.7506/rlyj1001-8123-201807008 In the study, a nondestructive and rapid method for detecting the water content of Chinese stir-fired pork was established by near infrared reflectance spectroscopy. The moisture contents of 100 groups of stir-fired pork samples were determined by direct drying method and near infrared spectra of the samples were acquired. The original spectra were pretreated by second derivative and Savitzky-Golay smoothing in order to perform a partial least squares regression. Then inflection point, Mahalanobis distance, root mean square error of cross-validation and studentized residual were used to eliminate the outliers in order to establish a calibration model. The results showed that the proposed predictive model had a high correlation coefficient (r = 0.972 1) with a root mean squared error of calibration of 0.089 1. Furthermore, the prediction accuracy was greater than 98.7% (P < 0.05) when compared with the true value indicating the model established in this study has a good predictive performance. The results showed that the model allows accurate prediction of water content and has the potential for use in Chinese stir-fired pork processing and food industry. 2018 Vol. 32 (7): 42-47 [Abstract] ( 93 ) 全文 ( 260 )        Package & Storage 49 Effect of Variations in Temperature and Humidity in Pre-Chilling Room on the Quality of Pig Carcass LI Wencai, TIAN Hanyou, ZHANG Zhenqi, BAI Jing, ZOU Hao, LIU Fei, WANG Hui, LI Jiapeng, QIAO Xiaoling DOI: DOI:10.7506/rlyj1001-8123-201807009 The effects of spatial variations in temperature and relative humidity during two-stage pre-chilling at 0?4 ℃ in a chilling room with unidirectional fan arrangement on pig carcass quality were studied by measuring the central temperature, pH value, meat color and aerobic plate count (APC) of pig carcasses. The results showed that there was a significant difference in temperature and relative humidity among different positions in the chilling room (P < 0.05). The central temperature of pig carcasses dropped faster when the surrounding temperature was lower. Differences in pH value decline were observed among positions; pH value dropped rapidly at positions 1, 3 and 6, and there were significant differences as compared to other positions on the same track (P < 0.05). There was a significant difference in the changing trend of meat color at different locations (P < 0.05). The difference in environmental temperature at different locations may account in part for the difference in the changing pattern of brightness and redness values. Total bacterial counts (TBC) on pig carcasses were different significantly among different tracks (P < 0.05), and the lowest value was recorded at locations closer to the fan. 2018 Vol. 32 (7): 49-53 [Abstract] ( 103 ) 全文 ( 236 ) 54 Storage Stability of Chicken Fat Obtained by Dry Fractionation LI Peng, SUN Jingxin, WANG Baowei, LI Jing, XU Mengshan, HUANG Ming, WANG Shubai, ZUO Changxi, JIN Jun, QIN Yanlan, ZHOU Xinghu, LI Guoyu DOI: DOI:10.7506/rlyj1001-8123-201807010 In this paper, the separation of raw chicken fat was studied by dry fractionation. The changing pattern of color difference, melting point, peroxide value (POV) and malondialdehyde (MDA) content of raw chicken fat, liquid chicken fat and solid chicken fat was measured under simulated fast oxidation (60 ℃). The results showed that the average extraction efficiency of liquid chicken fat was 67.7%, which showed the lowest lightness value (L*). Simulated fast oxidation decreased L* and markedly POV and MDA content of chicken fat. Liquid chicken fat showed the highest increase in POV after the same storage time, while solid chicken fat had the lowest increase in POV. In addition, MDA content of liquid chicken fat was little changed whereas the highest increase in MDA content was observed for solid chicken fat. To sum up, chicken fat obtained by dry fractionation can meet the demands for the development and utilization of chicken fat products. 2018 Vol. 32 (7): 54-58 [Abstract] ( 131 ) 全文 ( 224 )        Reviews 59 Recent Progress in Evaluation of Red Meat Quality Using Hyperspectral Imaging Technology LI Dongze, WU Guifang, LIU Hantao, YANG Ming, XING Kai DOI: DOI:10.7506/rlyj1001-8123-201807011 When the quality of red meat is detected by traditional methods, the sample will be contaminated, affecting the measurement of physicochemical indexes. They are also destructive when used to measure certain scalar indexes. Therefore, accurate, non-destructive and rapid detection or evaluation of meat products is of great significance to the development of meat product industries. The application of hyperspectral imaging technology in the detection and evaluation of meat product quality has become a research hotspot in recent years. This technology has been widely used in food safety detection and quality evaluation of agricultural products with good results. This article reviews the application of hyperspectral imaging technology in the detection of red meat quality with respect to sensory and intrinsic quality parameters in recent years. Finally, an overview of some drawbacks and future prospects of hyperspectral imaging technology in the detection of meat products is presented. 2018 Vol. 32 (7): 59-63 [Abstract] ( 124 ) 全文 ( 379 )

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