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Quick Search     Adv Search 2018 Vol. 32, No. 11 Published: 2018-11-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Quality and Microbial Changes during Processing of Chinese Low-Salt Cured Meat CHAI Zihui, LI Hongjun, LI Shaobo, LI Ranran, YU Sijie, LI Minhan, HE Zhifei DOI: 10.7506/rlyj1001-8123-201811001 The effect of different salt contents (1) 2.68% NaCl + 1.32% NaCl substitute, 2) 4.00% NaCl, and 3) 6.00% NaCl) was evaluated on quality characteristics such as pH value, moisture content, salt content, water-holding capacity (WHC), color, hardness and chewiness as well as microbial parameters such as total aerobic bacteria, lactic acid bacteria, Staphylococcus and Micrococcus counts during the processing of Chinese cured meat. The results showed that both quality and microbial changes throughout the entire production process were basically consistent among three groups with different salt contents. Moisture content in the first group was the highest, reaching 52.40%, and salt content was the lowest, only 3.05%, which was decreased by 50.81% compared with the third group. In addition, there was no significant difference in brightness value (L*), redness value (a*) and lactic acid bacteria count between the first and third groups (P > 0.05). WHC was higher in the first group than in the third group but there was no significant difference in WHC existed between the first and second groups (P > 0.05). In addition, the total count of bacteria in the first group was lower than in the second group. In conclusion, reduced salt content can affect the quality and microbial characteristics of Chinese bacon; this effect can be improved by salt substitution, but it needs to be further evaluated. 2018 Vol. 32 (11): 1-8 [Abstract] ( 149 ) 全文 ( 257 ) 9 Beef Quality Changes during Postmortem Aging FU Li, YANG Zhaohua, GAO Xueqin, HAO Xiuzhen, MA Lushi DOI: 10.7506/rlyj1001-8123-201811002 The present study aimed to evaluate the changes in beef quality characteristics during postmortem aging. Hardness, water-holding capacity (WHC), pH, myofibrillar fragmentation index (MFI), aerobic plate count (APC), coliform count and myofibrillar ultrastructure were measured after different periods of postmortem aging. The results showed that the maximum hardness was reached after 3 days of postmortem aging; the minimum values of both WHC and pH (5.56) were attained at this time. Meat tenderness and WHC increased with aging, and pH increased to 5.84, within the range of 5.8–6.2 for chilled meat. Myofibrillar Z lines and thick filaments were clearly observable after 1 day of aging. As MFI increased, the Z lines blurred and almost disappeared and the geometric configuration changed significantly after 5 days of aging. The above results demonstrated that the postmortem aging time for beef meat at 0–4 ℃ should be 7 days and the first 3 days are crucial. 2018 Vol. 32 (11): 9-14 [Abstract] ( 160 ) 全文 ( 238 )        Processing Technology 15 Optimization of Process Parameters for the Production of Spicy Camel Meat Jerky YANG Li, YANG Jie, CHEN Gangliang, ZHENG Zhiqiang, ALIYA · Abulaitig, FU Yinghua DOI: 10.7506/rlyj1001-8123-201811003 Response surface methodology was applied to optimize the process parameters for the production of spicy camel meat jerky. Using one-factor-at-a-time (OFAT) method, sensory score, springiness, hardness and brightness value were investigated as a function of sugar content, soy sauce content and roasting time. Subsequently, response surface analysis based on a three-factor three-level Box-Behnken design was performed using sensory score and hardness as response variables. The results showed that all three independent variables had a significant effect on the responses. The optimal process conditions for producing spicy camel meat jerky were as follows: marination with a mixture of 9.2% soy sauce, 10.2% sugar, 3.3% chili oil, 1.7% sesame oil, 2.0% rice wine, 1.7% Chinese liquor, 0.5% monosodium glutamate, 0.5% Zanthoxylum bungeanum Maxim. powder, 0.1% pepper (Piper nigrum L.) powder, 0.5% five spice powder and 3.0% egg white followed by roasting at 70 ℃ for 183 min. The sensory score and shear force of the product prepared under the optimized conditions were 8.82 and 2.81 N, respectively. The observed small deviation between the predicted and measured values suggested that the developed model had good prediction performance. Therefore, response surface methodology is feasible to optimize the production of spicy camel meat jerky. 2018 Vol. 32 (11): 15-21 [Abstract] ( 153 ) 全文 ( 474 ) 22 Optimization of Enzymatic Hydrolysis of Chicken Breast Proteins by Response Surface Methodology AN Panyu, ZHAO Shan, ZHANG Miao, LI Xiexin, LI Wei, WANG Xin DOI: 10.7506/rlyj1001-8123-201811004 The selection of various proteases and their combinations for use in the enzymatic hydrolysis of chicken breast proteins and the optimization of process conditions were carried out using one-factor-at-a-time (OFAT) method and response surface methodology (RSM). A four-factor three-level Box-Behnken design was implemented involving protamex/papain ratio, enzyme dosage, temperature and solid/solvent ratio. The combination of protamex and papain at a ratio of 3.24:1 was selected as the best enzyme for the hydrolysis of chicken breast proteins. The optimal hydrolysis conditions were as follows: enzyme dosage 2.16%, temperature 51.29 ℃, and solid/solvent ratio 1:4.20. The predicted degree of hydrolysis under these conditions was 32.84%, which was in good agreement with the experimental value, (32.71 ± 0.51)%. The hydrolysate was very nutritious and had good sensory properties and flavor. 2018 Vol. 32 (11): 22-29 [Abstract] ( 129 ) 全文 ( 467 )        Package & Storage 30 Effect of Antioxidant Treatment on Texture Characteristics of Air-Dried Meat during Storage GAO Aiwu, ZHAO Jiao, LI Limin, YANG Xiaoqing, WANG Hairong, YANG Jinli, SHI Caixia DOI: 10.7506/rlyj1001-8123-201811005 Samples of air-dried mutton were treated with 2.0 g/L chitosan coating containing 1.0 g/L acetic acid and 0.5 g/L tea polyphenols, vacuum packaged, and stored at 4 or ?20 ℃ for up to 120 days. Untreated samples were used as a control. pH value, moisture content and texture profile analysis (TPA) parameters were measured during the storage period. The results indicated that moisture content in the treatment group was maintained at about 22% over the storage time. The antioxidant treatment significantly prevented the increase in hardness and chewiness (P < 0.05), and maintained a proper level of cohesiveness. However, gumminess and springiness were not significantly affected by the antioxidant treatment. The antioxidant treatment could significantly reduce peroxide value (P < 0.05) and 2-thiobarbituric acid (TBA) value during storage at 4 ℃ (P < 0.05). In conclusion, the antioxidant coating could effectively maintain the moisture content and texture of air-dried meat, had a pronounced inhibitory effect on fat oxidation in air-dried meat. 2018 Vol. 32 (11): 30-35 [Abstract] ( 118 ) 全文 ( 212 ) 36 Effects of High-Voltage Electrostatic Field Combined with Different Packaging Methods on Chicken Quality Characteristics during Cold Storage LI Peng, WANG Hongti, SUN Yufeng, HAN Rongwei, SUN Jingxin DOI: 10.7506/rlyj1001-8123-201811006 This work was undertaken in order to explore the influence of high-voltage electrostatic field (HVEF) combined with different packaging methods on chicken quality characteristics during chilled storage. Four treatments were set up: 1) tray packaging-HVEF, 2) tray, 3) HVEF-no packaging and 4) no packaging or HVEF. All samples were stored at 4 ℃. The output voltage of HVEF was 4 000 V. We measured changes in sensory attributes, pH value, thiobarbituric acid reactive substance (TBARs) value, color and aerobic plate count (APC) during storage. The results showed that sensory scores for color, tissue and odor were higher in the HVEF treatment groups than in the controls. Tray packaging-HVEF treatment effectively slowed the increase in pH value, maintained color stability, and retarded the increase in TBARs value and APC. The shelf-life of this treatment was 8 days, which was two days longer than that of other treatments. Hence, HVEF is feasible to be used in the preservation of meat quality during cold storage. 2018 Vol. 32 (11): 36-40 [Abstract] ( 132 ) 全文 ( 234 )        Analysis & Detection 41 Detection of Weissella viridescens by Quantitative Real-Time Polymerase Chain Reaction Assay ZHANG Yige, JIANG Xiaobing, YU Tao, SUN Liying DOI: 10.7506/rlyj1001-8123-201811007 A SYBR Green Ⅰ-based real-time polymerase chain reaction (PCR) assay for the detection of Weissella viridescens was established using rpoA as target gene in this study. Specific primers were designed targeting rpoA. The specificity, sensitivity, and repeatability of the real-time PCR method were evaluated and compared with those of conventional PCR. The real-time PCR method was found to be specific for W. viridescens. The limit of detection of this method was 2.667 × 10-3 pg/μL for genomic DNA from W. viridescens, and 30 CFU/mL and 0.8 CFU/g for pure bacterial culture and artificially inoculated beef, respectively. The sensitivity of real-time PCR was 1 000 times as high as that of conventional PCR. The results of independent repeated test on samples with different bacterial concentrations showed a standard deviation of less than 1 and coefficients of variation (CV) in the range of 0.02%–1.28% for cycle threshold (Ct). The real-time PCR method developed in this study can be considered to be a fast tool for detection of W. viridescens due to its good specificity, sensitivity, reproducibility, and accuracy. 2018 Vol. 32 (11): 41-46 [Abstract] ( 134 ) 全文 ( 403 ) 47 Determination of 15 Polycyclic Aromatic Hydrocarbons in Barbecued Meat by Molecularly Imprinted Solid-Phase Extraction Combined with High Performance Liquid Chromatography-Fluorescence Detection YANG Wenwu, TAN Shunzhong, GUO Ya, ZHOU Nong DOI: 10.7506/rlyj1001-8123-201811008 A method for simultaneous determination of 15 polycyclic aromatic hydrocarbons (PAHs) in barbecued meat was developed by high performance liquid chromatography with fluorescence detection (HPLC-FLD). Samples were ultrasonically extracted, and the extract was purified by molecularly imprinted solid-phase extraction (MISPE), separated by HPLC and quantified by external standard method. The results showed that the concentration of 15 PAHs in the range from 1 to 50 ng/mL was linear with the chromatographic peak area with correlation coefficients (r) more than 0.999 5. Average recoveries at spiking levels of 5.0, 10.0 and 25.0 μg/kg ranged from 71.1% to 98.8% with relative standard deviations (RSDs) from 1.0% to 5.8%. The detection limits (RS/N = 3) varied from 0.33 to 3.30 μg/kg and the quantitation limits (RS/N = 10) from 1.0 to 10.0 μg/kg. 2018 Vol. 32 (11): 47-52 [Abstract] ( 140 ) 全文 ( 131 )        Reviews 53 Application of Proteomics in Meat Quality Research HOU Ran, LU Shiling, WANG Qingling, JI Hua, LI Wenhui, DONG Juan DOI: 10.7506/rlyj1001-8123-201811009 In recent years, many research efforts have been made focusing on meat quality from the physical and chemical properties to the molecular biological mechanisms, making great contributions to thoroughly understanding the factors that influence meat quality and their mechanism of action. As a new research tool, proteomics has opened up new paths in meat research. In this paper, the methods used for proteomic research and the application of proteomics in rapid identification of meat species and meat quality analysis are reviewed. 2018 Vol. 32 (11): 53-57 [Abstract] ( 150 ) 全文 ( 422 ) 58 Recent Advances in Application of Tea Polyphenols as Preservatives in Meat Products ZHOU Jie, WANG Luyuan, WANG Ningze, CUI Jilai DOI: 10.7506/rlyj1001-8123-201811010 Meat products are nutritious and tasty and are a delicacy on dining tables. However, meat products are easily spoiled due to microbial, physical and enzymatic action, limiting their shelf lives and circulation radii. Tea polyphenols, a class of compounds with multiple phenolic hydroxyl groups extracted from tea leaves, have been widely used as preservatives in meat products owing to their strong antioxidant property. This paper outlines the structure and properties of tea polyphenols and reviews the mechanism underlying their antioxidant and antimicrobial activity. Besides, this paper also summarizes the current status of the application of tea polyphenols as preservatives in meat products and discussed their future prospects. 2018 Vol. 32 (11): 58-65 [Abstract] ( 176 ) 全文 ( 748 ) 66 Recent Development of Livestock Product Quality and Safety Traceability System DENG Yuzhen, LANG Yumiao, YANG Chunliu, LI Cui, LIU Fang, MA Lixin, WANG Zhiqiang DOI: 10.7506/rlyj1001-8123-201811011 The frequent occurrence of livestock product quality and safety incidents such as lean meat powder, dead pigs floating in Huangpu River, beatified pork trotters in Beijing, melamine-tainted milk powder and horse meat scandal not only poses a serious threat to peoples’ health but also considerably restricts the healthy and sustainable development of China’s animal husbandry industry. The food quality and safety traceability system is an important approach for food quality and safety management. However, the development of food quality and safety traceability system in China started later and there are currently many problems in this area. This paper analyzes the characteristics and experience of food traceability system construction in the United States, the European Union, Japan, Australia and other countries, and puts forward some suggestions concerning the problems existing in the construction of China’s livestock product traceability system, in order to ensure the quality and safety of China’s livestock products and to provide a basis for the healthy development of animal husbandry. 2018 Vol. 32 (11): 66-70 [Abstract] ( 136 ) 全文 ( 286 )

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