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Quick Search     Adv Search 2018 Vol. 32, No. 12 Published: 2018-12-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Depuration Treatment before Processing on the Flesh Quality of Blunt Snout Bream (Megalobrama amblycephala) GUO Xiaodong, Lü Hao, LIU Ru, LIU Youming, XIONG Shanbai DOI: 10.7506/rlyj1001-8123-201812001 Blunt snout bream (Megalobrama amblycephala) was depurated using a circulating water system. The effect of depuration time (0–10 days) on the flesh quality of blunt snout bream was investigated. The results showed that depuration treatment could significantly influence the physiochemical properties, flavor, texture and sensory quality of blunt snout bream muscle. The contents of crude fat, total sugar, water-soluble protein and total volatile basic nitrogen (TVB-N), carbonyl value (COV) and thiobarbituric acid (TBA) value significantly decreased, and free amino acid and ash contents significantly increased with prolonged depuration time (P < 0.05). In addition, depuration treatment significantly increased the elasticity, chewiness and sweetness of the muscle, and depressed its fishy odor. The TVB-N, COV and TBA values of the muscle at day 8 were 12.73%, 20.35% and 35.13%, lower than at day 0 of depuration, and the free amino acid content was increased by 43.83% compared with the undepurated control. Overall, depuration treatment for 8 days before processing could significantly improve the eating quality of blunt snout bream. 2018 Vol. 32 (12): 1-7 [Abstract] ( 106 ) 全文 ( 201 ) 8 Effect of Natural Plant Extract as a Nitrite Substitute on Quality Properties of Chinese Bacon WANG Wei, XIONG Wei, LI Xiaoyan, HE Dan, HUANG Benting, ZHANG Jiamin, BAI Ting, JI Lili DOI: 10.7506/rlyj1001-8123-201812002 A commercial natural plant extract T10 PLUS was used instead of sodium nitrite in Chinese bacon processing, and Chinese bacon with sodium nitrite was prepared as a control. The aim of this study was to assess the effect of nitrite replacement on the quality of Chinese bacon. The results showed that both the experimental and control groups maintained good redness value and appearance during cold storage, while sodium nitrite provided better preservation of color in Chinese bacon than T10 PLUS. Moreover, sodium nitrite had slightly stronger inhibitory effect on rancidity and antioxidant activity; however, these results were not statistically significant. Similarly, sodium nitrite exhibited somewhat higher antimicrobial activity than T10 PLUS, but no significant difference was found between the two groups within 25 days of cold storage. The control group was superior to the experimental group in terms of color, whereas no significant differences existed in other indicators. 2018 Vol. 32 (12): 8-13 [Abstract] ( 140 ) 全文 ( 329 ) 14 Effect of Pomegranate Peel Extract on Lipid Oxidative Stability in Pork Patties during Cold Storage CAO Yungang, LI Ying, LI Chunqiang, ZHAO Qianqian, ZHU Zhenbao, LI Baoling, QIN Xuecui DOI: 10.7506/rlyj1001-8123-201812003 In this experiment, the contents of total polyphenols and flavonoids in a commercial pomegranate peel extract were determined. The antioxidant activity of the extract was evaluated by five different methods, and the effect of different concentrations of the extract on lipid oxidative stability in pork patties during cold storage was studied. The results showed that the extract had strong scavenging activity against 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), hydroxyl and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radicals and was able to chelate metal ions (Fe2+). The addition of the extract (0.01%, 0.05% and 0.10%) significantly inhibited fat oxidation in pork patties during refrigeration storage. In general, the inhibitory effect on lipid oxidation was increased as the concentration of the extract increased and the inhibitory effect of the extracts at 0.01% was similar to that of butylated hydroxyanisole at 0.01% based on fat content. 2018 Vol. 32 (12): 14-18 [Abstract] ( 133 ) 全文 ( 207 )        Processing Technology 19 Application Effect of Fermented Beef Flavoring in Beef Patties FAN Xiaopan, MA Lizhen, LIU Yiming, HAN Yun, LI Xiaoxiao, SHI Yu DOI: 10.7506/rlyj1001-8123-201812004 Fermented beef flavoring (FBF) was prepared from powdered frozen beef bones with attached meat by sequential extraction under heated and pressurized conditions, enzymatic hydrolysis, fermentation and Maillard reaction. Beef patties were made from fresh beef chuck meat with different amounts of added marinade and three groups were set up: negative control (NC, with no sodium nitrite or FBF added), positive control (PC, with different amounts of added sodium nitrite) and experimental (with both sodium nitrite and FBF added) groups. All patties were sensorially evaluated and redness value (a*), pH value, thiobarbituric acid reactive substance (TBARs) value and residual nitrite were determined during storage at 20 ℃. The results showed that the samples in the PC group were bright red in color and tasted tender with a good aroma and greatly improved flavor as compared with the NC group. The patties with added FBF alone had a higher a* and lower TBARs value and residual nitrite levels. The simultaneous addition of sodium nitrite and FBF improved the taste, color and flavor of beef patties and the patties with 20 g/kg FBF and 0.05 g/kg sodium nitrite had the best quality. 2018 Vol. 32 (12): 19-23 [Abstract] ( 119 ) 全文 ( 283 ) 24 Optimization of Iron Chelating for Pig Blood Derived Composite Iron Supplement Containing Multiple Trace Elements by Response Surface Methodology HUANG Jingjing, ZHANG Fusheng, YAN Yan, YIN Junfeng, ZHOU Yingqin, XIE Ningning DOI: 10.7506/rlyj1001-8123-201812005 The objective of this study was to optimize the chelating process for composite microelement iron supplement prepared from pig blood by response surface methodology. By using one-factor-at-a-time method, pH value, peptide concentration, and volume ratio of peptide solution to FeCl2 solution (1.0 mol/L) were identified as factors that significantly influence Fe2+ chelating efficiency. Subsequently, three-dimensional response surface plots were generated using a threevariable three-level Box-Behnken design to investigate the interaction among the three factors. The optimized conditions were established as follows: pH 5.40, peptide concentration 2.27%, and volume ratio of peptide solution to FeCl2 solution (1.0 mol/L) 2.16:1. Under these conditions, the predicted Fe2+ chelating efficiency was 79.37%, and the actual data was 79.41%. 2018 Vol. 32 (12): 24-30 [Abstract] ( 126 ) 全文 ( 176 )        Package & Storage 31 Effects of Long-Distance Transportation Stress on Meat Quality of Different Carcass Parts of Simmental Cattle LEI Yuanhua, YANG Yuanli, ZHANG Songshan, LI Suxia, XIE Peng DOI: 10.7506/rlyj1001-8123-201812006 This study was designed to investigate the effects of long-distance transportation stress on the meat quality of different carcass parts of Simmental cattle. A total of 12 Simmental cattle were randomly divided into transportation (> 600 km) and untreated control groups. All animals were slaughtered and longissimus dorsi, semitendinosus and supraspinatus muscles were collected for the measurement of pH value, color difference, water-holding capacity and shearing force at 72 h after slaughter. The results showed that the stress caused by long-distance transportation resulted in a significant increase in pH72 h after slaughter (P < 0.05), with a highly significant increase being observed for supraspinatus muscle (P < 0.01) compared with the control. The drip loss, cooking loss and pressure water loss increased significantly (P < 0.05 or P < 0.01), but no significant difference was observed in the drip loss of semitendinosus muscle and the cooking loss and pressure water loss of longissimus dorsi muscle before and after long-distance transportation (P > 0.05). For all three muscles, shear force increased; brightness value (L*) significantly reduced (P < 0.01), redness value (a*) and yellowness value (b*) were changed to different extents, with a significant increase in b* being observed only for longissimus dorsi muscle. All quality indicators except for a* and b* of supraspinatus muscle changed significantly (P < 0.05 or P < 0.01). Hence, the conclusion can be drawn that transportation stress results in a significant deterioration of beef quality, which varies among different muscles, with the greatest change being observed for supraspinatus muscle. 2018 Vol. 32 (12): 31-35 [Abstract] ( 129 ) 全文 ( 203 )        Analysis & Detection 36 Application of Convolutional Neural Network Combined with Hyperspectral Imaging in Chicken Quality Classification WANG Jiuqing, XING Suxia, WANG Xiaoyi, CAO Yu DOI: 10.7506/rlyj1001-8123-201812007 Hyperspectral imaging is an important modern technique rnin food detection. This study presented the application of hyperspectral imaging to rapidly and nondestructively chicken quality. The hyperspectral data reflecting internal quality and external characteristics of chicken were extracted and they were preprocessed to establish a convolutional neural network (CNN) model based on the spectra and/or the color images. The results showed that the integrated CNN model based on both the spectra and the color images had the best performance for chicken quality classification with an accuracy and loss function of 93.58% and 0.30, respectively, demonstrating that the integrated use of internal quality and external characteristics of chicken can effectively improve the detection accuracy of chicken quality. 2018 Vol. 32 (12): 36-41 [Abstract] ( 126 ) 全文 ( 457 ) 42 Qualitative and Quantitative Determination of Sheep-Derived Ingredients in Adulterated Meat Products QIAN Junping, GUO Liang, HAI Xiao, GUO Yuansheng, YA Mei DOI: 10.7506/rlyj1001-8123-201812008 Authentication of meat products through the source identification of DNA is an important technical means for fight against meat adulteration. In this study, we developed a TaqMan-based real-time fluorescence polymerase chain reaction (RT-PCR) assay for qualitative and quantitative determination of sheep-derived ingredients in adulterated meat and meat products. Sheep-specific primers and probes were designed according to the Chinese National Standard (GB/T 25165?2010). The specificity of the PCR assay was evaluated by using it to detect DNA from 12 different animal species. Diluted sheep DNA solutions were utilized as templates to test the sensitivity of this method. Finally, its applicability and potential for quantitative determination were tested in processed meat products. The results showed high specificity for sheep rather than other animals, the ability to detect 0.1% sheep meat when mixed with pork, high sensitivity (10 pg of ovine DNA), and wide applicability to qualitatively and quantitatively identify sheep-derived ingredients in adulterated processed meat products. 2018 Vol. 32 (12): 42-47 [Abstract] ( 109 ) 全文 ( 793 ) 48 Changes of Microbial Flora during the Fermentation of Salami and Their Effect on Flavor WEI Youbing, WU Xiang, ZHOU Hui, XU Baocai, LI Xinfu DOI: 10.7506/rlyj1001-8123-201812009 This study examined the changes of microbial flora and flavor compounds during the processing of Milan Salami. The results showed that lactic acid bacteria, Staphylococcus, yeast and mold were the dominant microbes during the fermentation process. Microbial counts showed an initial significant increase (P < 0.05) followed by a decrease with prolonged fermentation time. Microbial growth mainly occurred from the end of the high temperature fermentation stage to day 15 of fermentation. A total of 58 volatile flavor substances were identified in Milan Salami by gas chromatography-mass spectrometry, including 12 hydrocarbons, 12 alcohols, 10 aldehydes, 4 esters, 7 keto acids, 5 phenol ethers, and 8 other compounds. The microorganisms responsible for the fermentation process played a vital role in the formation of these flavor compounds. 2018 Vol. 32 (12): 48-54 [Abstract] ( 147 ) 全文 ( 339 )        Reviews 55 Recent Progress in Processing Technologies for Minced Beef Products MENG Ziqing, ZHU Chaozhi, ZHAO Gaiming, TIAN Wei, LI Miaoyun, HAN Mingshan DOI: 10.7506/rlyj1001-8123-201812010 With the development of economy, people’s demand for material life has been continuously increasing. Beef products, with low cholesterol and high protein contents, are increasingly favored by the public, and there currently are a growing variety of minced beef products available in the market, which have become an important part of the daily diet. This article reviews the main types of commercial minced beef products such as beef patties, beef sausage, dried beef slices, beef stuffing, beef balls, puffed beef products and fermented beef sausage with respect to the processing and preservation technologies and quality characteristics. Furthermore, future prospects are discussed. 2018 Vol. 32 (12): 55-61 [Abstract] ( 125 ) 全文 ( 451 ) 62 Progress in Research on the Effects of Smoking on the Flavor and Safety of Meat Products GUO Yang, TENG Anguo, WANG Wenhang DOI: 10.7506/rlyj1001-8123-201812011 In the food industry, smoking is a food processing operation that is accomplished through the use of the smoke produced by incomplete burning of woods. Smoking not only can improve the sensory characteristics of meat products, but also can maintain their storage quality. In order to effectively improve the safety and simultaneously enhance the flavor and color of smoked meat products, it is necessary to develop more scientific new smoking techniques based on the traditional one such as liquid smoking and water vapor permeable bags. This paper reviews the mechanism of smoke generation, the principle of smoking, the factors affecting smoking and the chemical composition of smoke, with focuses on the effects of smoking on the flavor and safety of meat products. Moreover, future trends are discussed as well. 2018 Vol. 32 (12): 62-67 [Abstract] ( 167 ) 全文 ( 686 )

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