Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2018 Vol. 32, No. 10 Published: 2018-10-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Chitosan on the Quality of Common Carp Fillets during Chilled Storage SUN Xiaohui, XUE Heng, HONG Hui, LI Yan, LUO Yongkang DOI: 10.7506/rlyj1001-8123-201810001 This study was conducted in order to understand the effect of chitosan on the quality of common carp (Cyprinus carpio) fillets during chilled storage (4 ℃). The fillet samples were divided into three groups which were respectively treated with nothing (control), 20 g/L chitosan + 0.5% acetic acid (T1) and 0.5% acetic acid (T2). Changes in total volatile basic nitrogen (TVB-N) content, biogenic amine content, pH, total aerobic count (TAC) and sensory assessment were examined. Results showed that sensory score decreased gradually as storage time progressed and the sensory quality of the untreated fillets became unacceptable on the 8th day. The overall sensory score of T1 was higher than that of T2. TVB-N content showed an increasing tendency for all groups. T1 and T2 significantly inhibited the increase of TVB-N content (P < 0.05) on the 10th day as compared to control (31.37 and 13.07 mg/100 g for control and T1, respectively). The rate of increase in TAC was significantly lowered in T1 than in control and T2 (P < 0.05). The contents of putrescine and cadaverine increased gradually as storage time progressed; T1 and T2 observably inhibited the formation of putrescine (P < 0.05). These results suggest that chitosan could maintain the freshness and lengthen the shelf life of fillets by 2 days. 2018 Vol. 32 (10): 1-5 [Abstract] ( 120 ) 全文 ( 154 ) 6 Effect of Different Temperature-Time Combinations on Lipid and Protein Oxidation of Sous-Vide Cooked Chicken Breast LI Mengqi, SUN Siyuan, LIU Min, CHEN Ruixia, XIANG Yue, XU Shiming, SUN Chengfeng DOI: 10.7506/rlyj1001-8123-201810002 Chicken breasts were subjected to sous-vide cooking at different combinations of temperature (65–85 ℃) and time (2–14 h). The acid value (AV), thiobarbituric acid (TBA) value, conjugate diene hydroperoxide (CDHP) content and protein carbonyl content and sulfhydryl content were determined to assess the effect of temperature and time on the oxidative stability of lipids and proteins of sous-vide cooked chicken breast. It was found that both temperature and duration had a significant effect on lipid and protein oxidation (P < 0.05). At each temperature, the CDHP value increased with prolonged heating, and showed a dramatic increase in the samples cooked at 85 ℃ (from 0.51 to 2.51 mmol/kg). The TBA value of chicken breast showed an upward trend during the initial stage of cooking, and the TBA values of the samples heated at 65 and 75 ℃ increased significantly faster than that at 85 ℃. During 6 to 14 h of heating, there was a decrease in TBA value. The rate of increase in acid value was significantly faster with the increase in temperature (P < 0.05), and a sharp increase was observed upon heating at 75 or 85 ℃ compared with 65 ℃. At all tested temperatures, the content of protein sulfhydryl groups decreased with prolonged time while protein carbonyl content increased continuously, reaching a level 5 times higher than that of raw chicken after 14 h of heating. In summary, increased heating temperature and prolonged time both had a significant influence on lipid and protein oxidation in sous-vide cooked chicken breast (P < 0.05). 2018 Vol. 32 (10): 6-11 [Abstract] ( 233 ) 全文 ( 301 ) 12 Effect of Heating Temperature and Moisture Content on Properties of Pork Meat and Myofibrillar Protein WU Lifen, ZHANG Liyan, WANG Yuan, HU Jiaying DOI: 10.7506/rlyj1001-8123-201810003 To investigate the mechanism causing differences in texture properties between pork samples with various water contents after being cooked, this study compared changes in physicochemical properties (cooking loss and pH value), texture properties (hardness, chewiness and springiness) and shear force value of pork meat with various moisture contents during heating, and it also measured changes in properties (solubility, surface hydrophobicity, sulfhydryl content and heatinduced degradation ) of pork myofibrillar protein. The results showed that decreasing the water content in pork resulted in a significant increase of hardness and chewiness (P < 0.05), and the temperature providing maximum hardness and chewiness was higher than that for the control sample and increased with the decrease of water content. The pork samples with various water contents showed different tendencies in shear force value with increasing temperature, and the lower the water content, the more significant the difference. A comparison of the changes in some properties of protein in pork samples with various water contents during cooking showed that dehydration caused structural changes pork myofibril protein and enhanced its heat stability, and the effect was more marked with the decrease of water content, which may be partly responsible for the difference in texture properties between dehydrated and fresh pork. 2018 Vol. 32 (10): 12-18 [Abstract] ( 190 ) 全文 ( 270 )        Processing Technology 19 Optimization of Process Parameters for the Production of Roast Lamb Legs by Combined Superheated Steam and Infrared Light Wave PAN Teng, MENG Tingting, MA Jianrong, WANG Zhenyu, ZHANG Dequan DOI: 10.7506/rlyj1001-8123-201810004 In order to maintain the flavor of traditional roast lamb legs and simultaneously reduce significantly the formation of heterocyclic amines during the roasting process, the process parameters for roasting forelegs from crossbred sheep (Bamei × Small-tailed Han) by combined superheated steam and infrared light wave were optimized using one-factor-at-a-time and orthogonal array design methods. Hydride content, broad-spectrum alcohols content, brightness value (L*), redness value (a*) and heterocyclic amine content were used as dependent variables. Using an L9 (34) orthogonal array design, the optimal process parameters were determined as follows: superheated steam temperature 240 ℃, time 50 min, infrared light wave temperature 240 ℃, and time 60 min. The overall quality score of roast lamb legs produced under the optimized conditions was 9.62 as a function of hydride content (1.10), broad-spectrum alcohols content (1.02), L* (38.73) and a* (27.92), and the weighted average of the overall quality score and heterocyclic amine content (19.28 ng/g) was 87.09. In conclusion, this study has proved that combined superheated steam and infrared light wave roasting can maintain the characteristic flavor and at the same time reduce the heterocyclic amines content of roast lamb legs. 2018 Vol. 32 (10): 19-25 [Abstract] ( 148 ) 全文 ( 365 ) 26 Effect of Salt Addition on the Quality of Marinated Grass Carp XING Yunxia, MA Minjie, BATUER Abulikemu DOI: 10.7506/rlyj1001-8123-201810005 In this paper, we examined the effect of adding different amounts (3%, 5%, 7% and 9%, m/m) of salt on the quality of dry-marinated grass carp. Towards this goal, we measured the salt-soluble protein content, moisture content, water activity (aw), salt content, thiobarbituric acid reactive substance (TBARs) value, total volatile basic nitrogen (TVB-N) content, pH value, percentage mass change and sensory evaluation of marinated fish samples. The results showed that salt addition was correlated positively with salt content, percentage mass change and TBARs value but negatively with moisture content, salt-soluble protein content, TVB-N content, aw and pH value. Taken together, the optimal addition level of salt was 5%. 2018 Vol. 32 (10): 26-31 [Abstract] ( 122 ) 全文 ( 374 )        Analysis & Detection 32 Determination of Sulfamethazine in Pork Using a Surface Plasmon Resonance Biosensor YU Jing, FAN Sufang, LI Qiang, MA Junmei, SHI Weijie, MENG Zhijuan, ZHANG Teng, ZHANG Yan DOI: 10.7506/rlyj1001-8123-201810006 A new method was developed to determine sulfamethazine (SM2) in pork samples based on surface plasmon resonance (SPR). As a vector, nano-gold was used to connect SM2-bovine serum albumin conjugate to the surface of an SPR biosensor chip. Antigen and antibody concentrations were optimized, and optimal calibration curve was established. The recoveries of the method were in range of 87.6%-107.4% at spike levels of 10, 20 and 100 μg/kg, with relative standard deviations (RSDs) lower than 11%. This method was used to determine SM2 in real samples, and the results were confirmed by liquid chromatography-tandem mass spectrometry. Our data indicated that the method presented in this paper could be used for rapid screening and analysis of SM2 in pork samples. 2018 Vol. 32 (10): 32-36 [Abstract] ( 125 ) 全文 ( 185 ) 37 Evaluation of Bacterial Diversity in Chinese Bacon from Enshi by Denatured Gradient Gel Electrophoresis and MiSeq High-Throughput Sequencing DONG Yun, WANG Yurong, WANG Yao, LIAO Hua, ZHAO Huijun, GUO Zhuang DOI: 10.7506/rlyj1001-8123-201810007 The bacterial diversity in five Chinese bacon samples collected from Enshi, Hubei was analyzed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) and MiSeq high-throughput sequencing. The PCR-DGGE analysis indicated that the microbial flora in Chinese bacon was composed of Staphylococcus, Psychrobacter, Lactobacillus and Pseudoalteromonas. The results of MiSeq high-throughput sequencing indicated that Firmicutes and Proteobacteria were the dominate phyla, with a relative abundance of 54.05% and 44.28%, respectively. Meanwhile, Staphylococcus, Psychrobacter, Pseudoalteromonas, Brochothrix, Cobetia and Acinetobacter were the dominate genera, whose relative abundance was 40.18%, 24.02%, 9.37%, 8.53%, 4.71%, and 2.31%, respectively. A total of 252 operational taxonomic units (OTUs) were shared by all samples whose cumulative average was 74.22% of total qualified sequences. Thus, the dominant bacteria in Chinese bacon were Staphylococcus, Psychrobacter and Pseudoalteromonas. 2018 Vol. 32 (10): 37-42 [Abstract] ( 135 ) 全文 ( 224 )        Package & Storage 43 Preparation of Acerola Cherry Extract-Polypropylene Composite Films and Their Effect on the Shelf-Life of Sausage YUAN Jingyu, LIU Wenying, YANG Kai, SUN Yunjin, CHENG Xiaoyu, JIA Xiaoyun DOI: 10.7506/rlyj1001-8123-201810008 Composite films containing polypropylene (PP) and acerola cherry extract (ACE) as an antioxidant were prepared by extrusion blow molding and their efficacy was evaluated extending the shelf-life of meat products. The thickness, mechanical properties and light transmittance of pure PP film (control) and composite films containing 0.25%, 0.50%, 0.75% and 1.00% ACE (m/m) were measured and compared. And changes in the color, pH, thiobarbituric acid (TBA) value and total viable count of emulsified sausages packaged with these films were monitored during subsequent storage at 25 ℃. By doing so, we aimed to evaluate the effect of the five films on lipid oxidation and shelf life in sausages. Result showed that the film with 1.00% ACE had the best antioxidant property and could extended the shelf-life to 27 days. The film can provide a tool for extending the shelf-life of cured meat products. 2018 Vol. 32 (10): 43-48 [Abstract] ( 107 ) 全文 ( 140 )        Reviews 49 Conventional Water Pollution Prevention and Control Measures Used for Environmental Impact Assessment in Slaughter Industry WANG Shouwei, TONG Shuang, ZHAO Yan, ZHU Ming, LI Jia, CHEN Sibao DOI: 10.7506/rlyj1001-8123-201810009 According to the characteristics of slaughter industry wastewater, this paper reviews the conventional water pollution prevention and control measures used in environmental impact assessment, including aerobic, anaerobic, combined biological treatments and artificial wetland treatment system. The advantages and disadvantages of different processing technologies are analyzed and compared, together with reviewing the current status of studies in this area. Moreover, future directions and application principles of water pollution control to environmental impact assessment in the slaughter industry are presented. Through this review, we hope to provide useful information for compiling and appraising environmental assessment reports. 2018 Vol. 32 (10): 49-52 [Abstract] ( 117 ) 全文 ( 206 ) 53 Recent Progress in Research on Volatile Flavor Compounds of Smoked Meat Products LIU Dengyong, WANG Xiao, WU Jincheng, ZOU Yufeng, CAO Zhenxia, ZHAO Zhinan, CHEN Yu, BAI Lu DOI: 10.7506/rlyj1001-8123-201810010 Smoked meat products have a unique flavor that is dependent on the types, amounts and odor characteristics of volatile flavor compounds, which are affected by the smoking materials, equipment and process. In this paper, the types and formation pathways of volatile flavor compounds in smoked meat products and the factors that influence their formation are reviewed and the current knowledge of the formation mechanism is enriched. Problems existing in the processing of smoked meat products such as flavor deficiency (reduction of characteristic flavor compounds) are discussed aiming to provide theoretical support for controlling the flavor of smoked meat products. 2018 Vol. 32 (10): 53-60 [Abstract] ( 142 ) 全文 ( 905 ) 61 Recent Progress in Research on Mutton Quality and Flavor ZHANG Zhichao1, DUAN Ziyuan1,*, ZHANG Xinhua2, MENG Jing2 DOI: 10.7506/rlyj1001-8123-201810011 Mutton is favored by consumers due to its tenderness, taste, nutritional properties and health benefits. However, the special flavor of mutton hinders consumer choice of mutton. Currently, there is growing research in interest in mutton quality and flavor. In this review, we outline recent studies on mutton quality and flavor with focus on the nutritional and genetic factors that influence mutton quality and flavor. Furthermore, novel research strategies to improve mutton quality and flavor and future directions are discussed. 2018 Vol. 32 (10): 61-65 [Abstract] ( 141 ) 全文 ( 244 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.