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Quick Search     Adv Search 2018 Vol. 32, No. 8 Published: 2018-08-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Changes in Quality and Flavor of Beijing-You Chicken Meat during Storage at 4 ℃ CHEN Jingru, WANG Liang, Lü Xueze, LIU Xue, LI Xingmin DOI: 10.7506/rlyj1001-8123-201808001 Beijing-You chicken is a rare indigenous breed in China. In order to analyze the variations in the quality and flavor of vacuum packaged breast meat from Beijing-You chicken during storage at 4 ℃, total volatile basic nitrogen content, total viable count, sensory evaluation, thiobarbituric acid reactive substances value, total fatty acid content and the contents of inosine monophosphate (IMP) and other adenosine triphosphate metabolites were measured. An electronic nose was used to determine the overall changes in volatile flavors during storage, and a regression equation between the obtained data and sensory scores was established. Taking into account all the physicochemical, microbial and sensory indicators, the shelf life of Beijing-You chicken meat was 6 days. Meanwhile, lipid oxidation and the contents of unsaturated fatty acids, IMP and guanosine monophosphate affected flavor deterioration in Beijing-You chicken meat during storage. Variations in its quality and flavor could be ef fectively predicted by using electronic nose. 2018 Vol. 32 (8): 1-6 [Abstract] ( 177 ) 全文 ( 227 ) 7 Effect of Cooking Method on Nutritional and Flavor Characteristics in Chicken Soup ZHANG Jing, JIA Caihua, ZHAO Siming, NIU Meng, ZHANG Binjia, RONG Jianhua, XIONG Shanbai, WENG Wenfeng, FANG Zhen DOI: 10.7506/rlyj1001-8123-201808002 The effects of three different cooking methods, induction heating, electric heating and crock pot cooking, on meat nutritional composition, texture and flavor characteristics, and protein and fat digestibility of chicken soup were investigated. The results showed that different cooking methods had a great influence on the sensory quality and nutritional characteristics. The chicken cooked by induction heating had good sensory acceptance, as indicated by soft texture, rich aroma and delicious taste. Furthermore, induction heating contributed to higher contents of vitamin, fat and essential amino acid, and better protein digestibility. The chicken cooked by crock pot had higher protein and mineral contents and better fat digestibility. All tested indicators of the sample cooked with electric heating were between those of the two other cooking methods. The contents of vitamin B3 and crude fat, and protein digestibility were 10.34 mg/100 g, 5.58%, and 33.31%, respectively in the chicken cooked by induction heating. In addition, the levels of aldehydes, ketones, and esters were higher in this sample, and its was found to contain 37 volatile substances. Overall, induction heating was a better cooking method for chicken. 2018 Vol. 32 (8): 7-13 [Abstract] ( 168 ) 全文 ( 450 ) 14 Isolation, Screening and Identification of Bacterial Strains for Use as Starter Cultures in Low-Salt Fermented Sausages ZHANG Yifan, LI Changhui, LI Pinglan, ZHANG Jinlan, HU Jinrong, ZHANG Ying DOI: 10.7506/rlyj1001-8123-201808003 In this study, 52 strains of lactic acid bacteria and 56 strains of catalase-positive coccus were isolated from ten Chinese naturally fermented products. These strains were preliminary screened by nitrates tolerance and fermentation characteristics, and further screened by antibacterial properties and flavor characteristics to obtain starter cultures to be used for improved safety and flavor of low-salt fermented sausages. As a result, three Staphylococcus strains, Z9, L2 and R2, and four strains of lactic acid bacteria, P6, P12, X and SN1-3, were selected. Based on their morphological characteristics, biochemical characteristics and 16S rDNA sequence, strains Z9 and L2 were identified as Staphylococcus saprophyticus, R2 as Staphylococcus aureus, P6 and P12 as Lactobacillus plantarum, X as Lactobacillus casei, and SN1-3 as Pediococcus pentosaceus. The growth curve and acid production of these strains were illustrated. Pediococcus pentosaceus SN1-3 and Staphylococcus aureus R2 were selected via antagonistic test as a mixed starter culture for fermented sausages. 2018 Vol. 32 (8): 14-21 [Abstract] ( 282 ) 全文 ( 409 ) 22 Isolation and Identification of Spoilage Bacteria from Xinjiang Pepper Chicken JI Hua, ZHANG Xueyan, LIU Yazhen, XU Wenwen, WANG Xiaojing, TIAN Huili, YI Xudong, ZHANG Ling DOI: 10.7506/rlyj1001-8123-201808004 In order to investigate the species and characteristics of spoilage bacteria in Xinjiang pepper chicken, the streak plate method was employed to isolate spoilage bacteria. Thirty-one strains of spoilage bacteria isolated from pepper chicken were identified by physio-biochemical tests and 16S rDNA sequence analysis. The results showed 20 strains of Enterobacter spp., 3 strains of Staphylococcus, 2 strains of Aeromonas spp., 4 strains of lactic acid bacteria and 2 strains of Macrococccus caseolyticus were identified among the 31 strains. The main spoilage bacteria in fresh chicken were M. caseolyticus, Staphylococcus and Enterobacter spp. Lactic acid bacteria, Staphylococcus and Enterobacter spp. were predominant in spoiled samples stored at 5 ℃. The dominant bacteria in spoiled pepper chicken stored at 25 ℃ were Enterobacter spp., Aeromonas spp., Staphylococcus and Lactobacillus. 2018 Vol. 32 (8): 22-27 [Abstract] ( 139 ) 全文 ( 544 ) 28 Intramuscular Fatty Acid Composition in Hyla Rabbit: Changes with Age, Gender and Muscle Type XUE Shan DOI: 10.7506/rlyj1001-8123-201808005 This paper examined the changes in intramuscular fatty acid composition in Hyla rabbit with age, gender and muscle type in order to understand the deposition pattern of fatty acids and nutritional value of Hyla rabbit during the growth period. The results showed that the total intramuscular lipid content of longissimus dorsi (LD), left-hind leg muscle (LL) and abdominal muscle (AM) were significantly increased with age for both male and female Hyla rabbits (P < 0.05). Besides, AM showed the highest content of intramuscular lipids, followed by LL and LD, and the intramuscular lipid content of three muscles were overall higher in female than in male rabbits. By gas chromatography (GC) analysis, 21 intramuscular fatty acids were identified. Among them, unsaturated fatty acids (UFA) were found to be predominant, especially long chain polyunsaturated fatty acids (C20-22 PUFA). PUFA/SFA ratio and the percentage of n-6 PUFA and n-3 PUFA decreased significantly (P < 0.05) with age for all three muscles. In addition, n-6/n-3 PUFA ratio changed differently with age, gender and muscle type, varying from 6.5 to 8.5. Partial least squares regression analysis showed that all three factors significantly affected the composition of intramuscular fatty acid. LL muscles from juvenile male rabbits had better fatty acid composition, whereas LD muscles from adult female rabbits were more suitable for processing. 2018 Vol. 32 (8): 28-33 [Abstract] ( 129 ) 全文 ( 214 )        Processing Technology 34 Influence of Ingredients and Processing Stages on N-nitrosamine Contents in Stuffed Fish Roll WANG Yang, XIONG Fengjiao, LI Xiuming, ZHOU Wei, WU Chenyan, MA Lizhen DOI: 10.7506/rlyj1001-8123-201808006 In order to evaluate the effect of ingredients and processing stages on the contents of N-nitrosamines in stuffed fish roll, changes in the contents of 9 volatile N-nitrosamines, nitrite, thiobarbituric acid reaction substances (TBARs) and total volatile nitrogen (TVB-N) were measured during the processing of stuffed fish roll (filling and skin). The results showed that TVB-N value decreased while TBARs and nitrite contents increased during processing for both fish roll filling and skin. The various ingredients used in fish roll filling contained different levels of N-nitrosodimethylamine (NDMA, 0–27.51 μg/kg), N-nitrosodiethylamine (NDEA, 0?3.39 μg/kg), N-nitrosoethylmethylamine (NMEA, 0.11?4.33 μg/kg) and N-nitrosodiphenylamine (NDPheA, 0?0.82 μg/kg). NDEA (0?12.56 μg/kg), NMEA (0.08?15.26 μg/kg) and N-nitrosopiperidine (NPIP, 0?8.13 μg/kg) were detected in the ingredients of the fish roll skin. NDMA, NMEA and NDEA in filling as well as NDMA and NDMA in skin were mainly formed during chopping, and their contents decreased with the addition of other ingredients at the later stage of processing. NDPheA and NPIP were lower than the detection limit during the processing of filling and skin. The final product contained (1.9 ± 0.2) μg/kg of NDMA in filling, which was lower than the national standard limit, and NDMA was not detected in skin. 2018 Vol. 32 (8): 34-39 [Abstract] ( 141 ) 全文 ( 250 ) 40 Optimization of Enzymatic Extraction of Chondroitin Sulfate from Goose Bones by Response Surface Methodology XIE Jing, YIN Yijuan, YANG Yucheng, JIN Chenzhong, WANG Shuanghui, LU Chao DOI: 10.7506/rlyj1001-8123-201808007 The preparation of chondroitin sulfate (CS) from the bones of Mayang goose was investigated by alkali extraction, sequential enzymatic hydrolysis and ethanol precipitation. Pepsin was selected for the second hydrolysis step (the first hydrolysis step was carried out using trypsin) and hydrolysis conditions were optimized using one-factor-at-a-time method and response surface methodology. The extraction efficiency of CS was used as response. As a result, a polynomial quadratic regression model was developed using Box-Behnken design. The optimal hydrolysis conditions were determined as follows: enzyme concentration 1.55 g/L, hydrolysis time 6.4 h, temperature 42 ℃ and initial pH 3.09. Under these conditions, the extraction yield of CS was 12.13%. Chondroitin sulfate and glucosamine hydrochloride were identified in the extract by high performance liquid chromatography. 2018 Vol. 32 (8): 40-45 [Abstract] ( 161 ) 全文 ( 216 )        Analysis & Detection 46 Evaluation of Flavor Quality of Chinese Sausages from Xiangyang by Electronic Nose and Gas Chromatography-Mass Spectrometry YANG Jiang, YANG Chengcong, LING Xia, YU Haizhong, GUO Zhuang DOI: 10.7506/rlyj1001-8123-201808008 In this paper, the flavor quality of Chinese sausages collected from Xiangyang was evaluated by electronic nose and gas chromatography-mass spectrometry (GC-MS). Cluster analysis showed that 11 sausage samples could be divided into two clusters by electronic nose, and aromatic compounds and organic sulfides were identified by significance analysis as key variables associated with the difference in flavor quality. The results of GC-MS showed that pinene, ethanol, acetic acid, ethyl acetate and isovaleraldehyde were major volatile components in sausage samples, with relative abundance of 28.33%, 17.57%, 18.28%, 13.96%, and 4.15%, respectively. Meanwhile, the relative abundance of ethyl acetate was higher in sausages with better flavor quality. 2018 Vol. 32 (8): 46-50 [Abstract] ( 134 ) 全文 ( 185 )        Package & Storage 51 Effects of Modified Atmosphere Packaging with Different Gas Compositions on Storage Quality of Chilled Chicken YAO Yao, BI Xiaotong, XIONG Fengjiao, LIANG Zhouqun, LIANG Liya, YAN Shijie DOI: 10.7506/rlyj1001-8123-201808009 Chicken meat from carcasses within 12 h postmortem was packaged in three different modified atmospheres, 5% O2 + 40% CO2 + 55% N2 (treatment 1), 10% O2 + 40% CO2 + 50% N2 (treatment 2), and 40% CO2 + 60% N2 (treatment 3), or in trays (control). In order to evaluate the effect of different modified atmosphere gas compositions on chicken quality during storage at 0–4 ℃ for 14 days, changes in O2 and CO2 concentration in the package, total volatile base nitrogen (TVB-N), redness value (a*), aerobic plate count, pH, and thiobarbituric acid reactive substance (TBARs) value were monitored. The results showed that treatments 1 and 3 significantly delayed the increase of pH value, TVB-N value and total bacterial count during the chilled storage of chicken (P < 0.05), while treatments 1 and 2 significantly delayed the increase of TBARs (P < 0.05) with treatment 1 being more effective. Moreover, treatments 1 and 2 significantly inhibited the decrease of a*. In general, treatment 1 was considered to have the best preservation effect. 2018 Vol. 32 (8): 51-56 [Abstract] ( 170 ) 全文 ( 299 ) 57 Effect of Pulsed Light Sterilization Combined with Sodium Diacetate and Double Buds Lactobacillus on the Quality of Pan-Fried Carp during Cold Storage JIANG Yi, YU Longhao DOI: 10.7506/rlyj1001-8123-201808010 This study was concerned with the efficacy of pulsed light sterilization (PLS) combined with two different preservatives of sodium diacetate (SDA) and double buds Lactobacillus (the commercial name for a preservative combination) in preserving the quality of pan-fried carp during storage at 4 ℃. Pan-fried carp were treated with SDA (1.1 g/100 mL) and/or double buds Lactobacillus (0.21 g/100 mL) in combination with PLS (energy 590 J, distance 9 cm). Control and treated fish samples were analyzed periodically for pH, thiobarbituric acid reactive substance (TBARs) value, total volatile basic nitrogen (TVB-N) value, texture and sensory attributes. The results showed that the SDA combined with PLS group exhibited lower pH value and higher water content than the control group, while the double buds Lactobacillus combined with PLS group had lower aerobic bacterial count, and its water distribution was also better than the control group. All treatments could effectively preserve the quality of pan-fried carp. Furthermore, the use of SDA and double buds Lactobacillus combined with PLS showed a higher antibacterial effect and stronger ability to inhibit the increase in TBARs and TVB-N values, as well as the best texture and sensory properties. Therefore, the use of the two preservatives combined with PLS is more effective in delaying quality deterioration of pan-fried carp during cold storage. 2018 Vol. 32 (8): 57-63 [Abstract] ( 118 ) 全文 ( 246 )        Reviews 64 Review of Flavor Substances in Freshwater Fish and Factors Influencing Them SU Xin, HUANG Chunhong, CAO Juhua DOI: 10.7506/rlyj1001-8123-201808011 With the improvement of people’s living standard as well as the development of aquaculture and processing industry, growing attention has been paid to flavor substances of fish. Fish flavor is dependent in large part on flavor nucleotides, flavor amino acids and volatile substances. The effects of storage and processing temperature, feed composition, slaughtering and processing methods on flavor substances of freshwater fish are reviewed, aiming to improve the flavor of freshwater fish from the viewpoints of aquaculture, fish storage and processing. 2018 Vol. 32 (8): 64-68 [Abstract] ( 147 ) 全文 ( 579 )

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