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Quick Search     Adv Search 2018 Vol. 32, No. 9 Published: 2018-09-29 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Effect of Trehalose on the Functionalities of Phosphorylated Myofibrillar Protein from Mantis Shrimp (Oratosquilla oratoria) WU Peng, REN Yunxia, ZHANG Kunsheng, CHEN Jinyu DOI: 10.7506/rlyj1001-8123-201809001 The effect of adding different amounts of trehalose to phosphorylated myofibrillar protein (MP) from mantis shrimp on its emulsifying, physicochemical properties and gel properties. The results showed that the emulsifying activity of the phosphorylated MP reached its maximum with the addition of 0.4 mg/mL trehalose. And the emulsion stability was gradually increased with trehalose concentration up to 1.0 mg/mL. The surface hydrophobicity increased with trehalose concentration up to 0.2 mg/mL and then it decreased. Similarly, the turbidity increased with trehalose concentration up to 0.4 mg/mL and then decreased. The foaming capacity (FC) and foam stability (FS) increased first and then decreased with the increase of trehalose concentration. When the concentration of trehalose was 0.4 mg/mL, FC reached the maximum. The water-holding capacity of phosphorylated MP gels increased with trehalose concentration up to 0.4 mg/mL and then decreased, and the gel hardness and whiteness showed the same trend. The gel elasticity gradually increased with trehalose concentration. The differential scanning calorimetric curve showed that adding the proper amount of trehalose was beneficial to stabilize the structure of MP. 2018 Vol. 32 (9): 1-7 [Abstract] ( 161 ) 全文 ( 171 ) 8 Effects of Feeding Mode and Slaughter Season on the Characteristics of Intramuscular Connective Tissue in Wuzhumuqin Sheep HOU Xiaowei, Soogii, BORJIGIN Gerelt, GAO Jinlong DOI: 10.7506/rlyj1001-8123-201809002 In an effort to assess the effects of feeding system and slaughter season, connective tissue, endomysium and perimysium of semitendinosus and longissimus dorsi muscles from Wuzhumuqin sheep were tested for collagen content and thermal solubility by spectrophotometry. We also measured the pyridinoline content and thermal denaturation temperature by high performance liquid chromatography and differential scanning calorimetric, respectively. The results showed that the collagen content in connective tissue, endomysium and perimysium of longissimus dorsi muscle was significantly affected by feeding mode (P < 0.05). Similarly, the collagen content in connective tissue and endomysium of longissimus dorsi muscle from grazing sheep was significantly affected by slaughter season. The collagen content in connective tissue and endomysium of semitendinosus muscle was significantly affected by both feeding mode and slaughter season (P < 0.05). In addition, the content of soluble collagen in connective tissue and endomysium of longissimus dorsi muscle as well as the pyridinoline content in connective tissue of semitendinosus and longissimus dorsi muscles was also significantly affected by both feeding mode and slaughter season (P < 0.05). There was a negative correlation between the contents of pyridinoline and soluble collagen. The thermal denaturation temperature of connective tissue, endomysium and perimysium of semitendinosus muscle was lower than that of longissimus dorsi muscle. For each slaughter season, the thermal denaturation temperature of meat from grazing sheep was higher than that of meat from stall-fed sheep. 2018 Vol. 32 (9): 8-12 [Abstract] ( 129 ) 全文 ( 168 ) 13 Fermentation Properties of Lactic Acid Bacteria Isolated from Harbin Dry Sausages ZHAO Monan, HAN Qi, YU Longhao, ZHANG Yifei, JIANG Yi DOI: 10.7506/rlyj1001-8123-201809003 The fermentation properties of 6 strains of lactic acid bacteria (LAB) isolated from Harbin dry sausages were evaluated in this study including growth curve, acidification rate and tolerance to salt and nitrite. Safety evaluation was also carried out by indole test and antibiotic susceptibility test. The results showed that the growth curves of the 6 strains were similar; the stationary phase began at about 8 h. The pH value of fermentation broth decreased most rapidly during the first 8 h of fermentation, and Lactobacillus sake and Lactobacillus fermentum exhibited the highest acid producing ability among the LAB isolates. All these strains were tolerant to 6 g/100 mL of NaCl and 0.015 g/100 mL of NaNO2; Lactobacillus plantarum and Lactobacillus curvatus demonstrated the best tolerance to NaCl, while L. sake and L. fermentum exhibited the best tolerance to NaNO2. The results of indole test were negative for all the LAB strains and they showed no resistance to any of the tested antibiotics. So, the LAB isolated from Harbin dry sausages possessed good fermentation characteristics and safety and hence could be useful as a good starter culture for fermented meat products. 2018 Vol. 32 (9): 13-17 [Abstract] ( 139 ) 全文 ( 156 ) 18 Bacterial Diversity of Sausages in Enshi of Hubei Province DENG Feng, WANG Yurong, SHANG Xuejiao, SHE Mina, GE Dongying, ZHAO Huijun, GUO Zhuang DOI: 10.7506/rlyj1001-8123-201809004 In order to analyze the bacterial diversity of sausages in Enshi, Hubei province, polymerase chain reactiondenaturing gradient gel electrophoresis (PCR-DGGE) and MiSeq high-throughput sequencing (HTS) were used to determine the bacteria in 5 sausage samples collected from the area. The results showed that a large number of bacterial species were identified in all sausage samples. The dominant bacteria mostly belonged to the phyla of Firmicutes and Proteobacteria, and their average relative content was 57.01% and 30.43% respectively. Brochothrix was most abundant among the dominant bacteria. 2018 Vol. 32 (9): 18-22 [Abstract] ( 145 ) 全文 ( 228 )        Processing Technology 23 Changes in Taste and Flavor Substances during the Processing of Goubangzi Roast Chicken ZHANG Fengxue, JIA Na, LIU Dengyong DOI: 10.7506/rlyj1001-8123-201809005 In order to explore the changes in the main taste and flavor substances during the processing of Goubangzi roast chicken, high performance liquid chromatography, an amino acid analyzer and solid-phase microextraction combined with gas chromatography-mass spectrometry were used to quantify the taste and flavor substances of Gongbangzi roast chicken during frying and boiling. The results showed that glutamic acid and flavor nucleotide 5’-inosine acid were the main taste substances during the processing of roast chicken; the main flavor substances were n-hexanal, heptaldehyde, furfural, furfural and benzaldehyde. The flavor of roast chicken was formed mainly during the boiling process. 2018 Vol. 32 (9): 23-28 [Abstract] ( 161 ) 全文 ( 610 ) 29 Quantitative Analysis of Pork in Adulterated Beef Products by Droplet Digital Polymerase Chain Reaction LIU Libing, SHI Ruihan, XIANG Jialin, SUN Xiaoxia, FU Qi, WANG Jinfeng, ZHOU Wei, WANG Suhua, GUO Chunhai, WANG Jianchang DOI: 10.7506/rlyj1001-8123-201809006 According to the national standard GB/T 25165?2010, specific primers and probes targeting bovine growth hormone gene (GH) and porcine prion protein gene (PRNP), respectively were synthesized. The ratio of bovine GH gene copy number per unit mass of beef to porcine PRNP gene per unit mass of pork was derived to be a constant value theoretically, which was analyzed and verified by droplet digital polymerase chain reaction (ddPCR). This value was used to quantitatively detect added pork components in beef samples and pork components in adulterated commercial beef products. The results showed that ddPCR was highly accurate and repeatable. When beef added with 5%–99% was detected by ddPCR, the absolute error was less than 1.28%, the coefficient of variation less than 6.5%, and the recovery of pork 99.09%–102.80%. Pork components were detected in 4 out of 20 beef products; the content of pork was 29.19%–98.15% in three of the four and 0.12% (lower than the limit of detection of ddPCR, 5%) in the remaining one. The above results demonstrated that the developed ddPCR method is highly applicable for the quantitative determination of pork components in adulterated commercial beef products. 2018 Vol. 32 (9): 29-34 [Abstract] ( 175 ) 全文 ( 240 )        Package & Storage 35 Effect of Litsea cubeba oil on Shelf Life of Beef Sauce XU Aqi, ZHOU Yingzi, ZHU Qiujin DOI: 10.7506/rlyj1001-8123-201809007 In this experiment, Litsea cubeba oil was added to beef sauce to increase its flavor and simultaneously reduce the addition of preservatives and improve its shelf life. Based on the results of sensory evaluation and thiobarbituric acid (TBA) value, the optimum amount of added Litsea cubeba oil was 1 μL/g of beef sauce. During storage, the pH of beef sauce with Litsea cubeba oil first rose and then fell, and was always lower than the control without Litsea cubeba oil; both the total volatile base nitrogen (TVB-N) value and the total bacterial count (TBC) kept rising at a slower rate than they increased in the control. Litsea cubeba oil could act as a preserve for beef sauce. Using a first-order kinetic equation combined with the Arrhenius equation, a shelf life prediction model was established based on TBA value. The theoretical shelf life of beef sauce with Litsea cubeba oil without autoclaving when stored at 20, 25 and 38 ℃ was calculated to be 38.0, 20.9 and 3.5 d respectively, which was consistent with the measured values. The shelf life of the control group was 11.0, 6.0 and 1.0 d, which was significantly shorter than the measured value of the shelf life of beef sauce with Litsea cubeba oil. 2018 Vol. 32 (9): 35-40 [Abstract] ( 159 ) 全文 ( 392 ) 41 Diversity of Microbial Flora of Chilled Pigeon Meat during Storage CAI Jiaoying, WANG Xiaoyu, YAO Lifeng, YOU Shuzhu, DING Qi, CHEN Haiguang, ZHU Chuwen DOI: 10.7506/rlyj1001-8123-201809008 The microbial community diversity, abundance and succession in chilled pigeon during storage were studied at the molecular level through high-throughput sequencing using the Ion Torrent Personal Genome Machine (PGM). Bacterial enrichment culture was conducted at 4 or 37 ℃. The results showed that Proteobacteria (78%), Firmicutes and Bacteroidetes were identified as the dominant bacteria at the phylum level duing the whole storage period for both culture temperatures. At the family level, Pseudomonadaceae, Moraxellaceae, Pseudonocardiaceae and Enterobacteriaceae were the dominant bacteria for 4 ℃ enrichment temperature, while Aeromonadaceae, Planococcaceae, Enterobacteriaceae and Pseudomonadaceae were dominant when they were enriched at 37 ℃. Pseudomonadaceae was the most dominant family. The changes in bacterial community diversity and structure could reflect the potential safety risk of chilled pigeon and therefore provide a theoretical basis for the effective implementation of chilled pigeon quality and safety monitoring when temperature is out of control during storage. 2018 Vol. 32 (9): 41-46 [Abstract] ( 142 ) 全文 ( 203 )        Reviews 47 Recent Advances in Understanding the Effect of Chaotropic Ions on Emulsifying Properties of Myofibrillar Proteins LI Ruren, YANG Peng, RONG Liangyan, JIA Na, HE Qing, SHAO Junhua, LIU Dengyong DOI: 10.7506/rlyj1001-8123-201809009 Excessive salt intake has been increasingly linked to hypertension and consequently increased risk of cardiovascular disease; however, lower salt content will increase quality attributes of emulsion-type meat products, and hence how to avoid such a problem has been one of the research emphases for low-salt meat products. Previous studies demonstrated that the conformation changes of meat batter proteins induced by different salts affects myosin adsorption on the surface of fat globules and ultimately the quality of meat products. In this review, we discuss the effect of the nature of chaotropic ions on the molecular conformation of myosin and the driving forces of conformational transition. It is expected that this review will be helpful for processing high-quality low-salt meat products. 2018 Vol. 32 (9): 47-54 [Abstract] ( 128 ) 全文 ( 630 ) 55 Recent Progress in Classification and Transformation Mechanism of Muscle Fiber Types LIANG Tingyu, WU Jianping, LIU Ting, BAI Yan, ZHANG Rui DOI: 10.7506/rlyj1001-8123-201809010 Muscle fibers are the basic unit of skeletal muscle and the type of muscle fiber is closely related to meat production and quality. In this context, muscle fibers have recently been a hot topic for researchers both in China and abroad. In this pater, we review methods such as ATPase staining and immunohistochemical staining to classify muscle fiber types and presents a brief overview of the characteristics of muscle fibers. Moreover, we review the external factors that influence the transformation of muscle fiber types and the underlying signaling pathways. This review is expected to provide reference for future studies on muscle fibers and the mechanism underlying their transformation. 2018 Vol. 32 (9): 55-61 [Abstract] ( 181 ) 全文 ( 725 ) 62 Analysis of the Meat Safety Management System in Brazil LI Jianjun, FANG Haiping, SONG Zhigang DOI: 10.7506/rlyj1001-8123-201809011 The production and export volume of livestock and poultry meat of Brazil are both at the forefront of the world. The livestock and poultry industry in Brazil can continue to develop steadily and have been recognized by many other countries in the world, mainly due to its effective meat safety management system. This article analyzes Brazil’s organization and regulation systems on animal disease control and meat safety management, as well as specific regulatory measures, and summarizes the main features of Brazil’s meat safety management system, in order to provide reference for China’s livestock and poultry meat safety management and provide support for the safety supervision of meat imported from Brazil. 2018 Vol. 32 (9): 62-66 [Abstract] ( 125 ) 全文 ( 196 )

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