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Quick Search     Adv Search 2019 Vol. 33, No. 1 Published: 2019-01-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Sodium Tripolyphosphate on Functional Properties of Pork Myofibrillar Protein YE Lang, LI Meiliang, ZHAO Bing, ZHOU Huimin, LI Su, PAN Xiaoqian, ZHANG Shunliang DOI: 10.7506/rlyj1001-8123-20181121-218 The objective of this study was to evaluate the effect of different concentrations of sodium tripolyphosphate (STP) on 7 functional characteristics of pork myofibrillar protein (MP) such as emulsifying capacity, emulsion stability and foaming characteristics, and correlation analysis was performed. The results showed that emulsifying capacity, emulsion stability, foaming property, foam stability, gel strength and water-retaining property were increased while surface hydrophobicity was decreased with increasing concentration of STP. The maximum foaming capacity and gel strength were obtained at a STP concentration of 0.3 g/100 mL, whereas the best emulsifying capacity, surface hydrophobicity, gel strength and water-retaining property were obtained at 0.4 g/100 mL. There was a significant positive correlation between foaming capacity and foam stability and emulsifying capacity (P < 0.01), and emulsifying capacity was significantly positively correlated with emulsion stability (P < 0.05). Emulsifying capacity, emulsion stability and foam stability were significantly positively correlated with surface hydrophobicity (P < 0.01) and negatively correlated with gel water-retaining property (P < 0.01). In conclusion, sodium tripolyphosphate could enhance the functional properties of myofibrillar protein and the optimum concentration was 0.3?0.4 g/100 mL. Improving the interfacial properties emulsifying capacity, foaming characteristics and surface hydrophobicity could enhance the gel properties of myofibrillar proteins. 2019 Vol. 33 (1): 1-6 [Abstract] ( 196 ) 全文 ( 370 ) 7 Effect of Different Sterilization Conditions on Quality of Spice Beef FU Li, LIU Yini, GAO Xueqin, YANG Baojin, HUANGPU Youyu DOI: 10.7506/rlyj1001-8123-20181217-235 Nine samples of spiced beef sterilized at different temperatures for different durations and vacuum packaged unsterilized spiced beef as a control were comparatively evaluated for their water activity, color difference, chewiness, elasticity, water and oil exudation and sensory characteristics as well as the contents of crude protein, fat and total amino acids. Our aim was to analyze the influence of different sterilization conditions on the quality of spiced beef and consequently to determine the appropriate sterilization conditions. The results showed that both sterilization temperature and time had significant effects on the quality of sauced beef (P < 0.05). Although water and oil exudation of sterilized beef were significantly higher than those of the unsterilized control (P < 0.05), spiced beef sterilized at 115 ℃ for 30 min had slightly higher water activity and brightness value (P > 0.05) and significantly higher chewiness, elasticity and redness value (P < 0.05), accompanied by the highest sensory score. 2019 Vol. 33 (1): 7-13 [Abstract] ( 210 ) 全文 ( 554 ) 14 Differences in Meat Quality among Different Parts of Crossbred Simmental Cattle HAO Wanming, ZHU Chaozhi, ZHAO Gaiming, LI Hang, WANG Ke, TIAN Wei, LI Miaoyun, LIU Yanxia DOI: 10.7506/rlyj1001-8123-20181030-207 Different parts of beef (rump, shoulder, silverside, knuckle, flank and shin) from crossbred male Simmental calves (female Simmental × male Nanyang) were compared for their differences in the contents of protein, fat, moisture and collagen, pH value, color difference, texture, shear stress and gel emulsifying properties. The results showed that beef flank was characterized by high protein, high fat, low moisture, high shear stress and low cooking loss. Beef knuckle contained high protein, low collagen and low moisture content and had good water retention capacity and gel properties, but its fat content was low. Rump had high elasticity, chewiness and water retention capacity, while the gel properties and emulsifying properties were poor. The hardness, elasticity and chewiness of shoulder meat were moderate, and it had poor water retention capacity. The protein content, fat content and thawing loss of shin were low, while the gel elasticity and emulsion stability were good. The elasticity, tenderness, gel water retention capacity and emulsifying properties of silverside were good, whereas the thawing loss was high. In conclusion, there were significant differences in meat characteristics among different parts of beef from crossbred Simmental cattle, and the suitable processing methods for different parts of beef were different. 2019 Vol. 33 (1): 14-18 [Abstract] ( 182 ) 全文 ( 390 ) 19 Influence of Different Factors on Radio Frequency Thawing of Pork ZHANG Jianmin, FENG Xianying, LI Hui, DU Fuxin DOI: 10.7506/rlyj1001-8123-20181101-210 In order to research the influence of various factors on radio frequency (RF) thawing of pork, this study established a simulation model for the thawing process based on the available experimental data using effective specific heat method. The efficiency of RF thawing is related to many factors, especially spacing between the upper and lower plates, frozen pork position and voltage waveform. We analyzed the effects of different factors on the thawing rate, uniformity and temperature distribution after thawing. As a result, optimal thawing scheme could be obtained. The results showed that the larger the distance between the upper and lower plates, the slower the thawing rate and the more uniform the temperature distribution after thawing; however, the relationship between the spacing and the thawing rate was not linear. When the voltage waveform was square, the thawing rate was faster, but the temperature uniformity was poor and the superheated area concentrated in the middle of pork. When the voltage waveform was sinusoidal, the superheated area gathered in the corner and edge of pork. Pork had higher thawing rate and better uniformity when located between the plates than on the lower plate. According to the simulation results, the thawing efficiency of frozen pork is the best when it is located in between the plates, spaced 7.5 cm apart from each other and the voltage waveform is sinusoidal. 2019 Vol. 33 (1): 19-24 [Abstract] ( 201 ) 全文 ( 231 )        Processing Technology 25 Effect of Different Starter Cultures and Processing Stages on Bacteriostatic Properties of Fermented Beef Flavoring WU Chenyan, FAN Xiaopan, LI Xiuming, WANG Yang, MA Lizhen DOI: 10.7506/rlyj1001-8123-20181026-201 The effect of different starter cultures and processing conditions on the antibacterial properties of fermented beef flavorings (FBF) was studied in this investigation. Staphylococcus aureus, Salmonella typhimurium, Pseudomonas aeruginosa, Escherichia coli, Salmonella paratyphi B were used as target bacteria, and 10% FBF was added to the target bacteria, which were then cultured for 12 hours (37 ℃). The percentage of inhibition of bacterial growth was calculated from optical density at 600 nm (OD600 nm). Three experimental groups were designed: control (pressurized hot water extraction of powdered bones with attached meat followed by enzymatic hydrolysis and Maillard reaction), reaction Ⅰ (pressurized hot water extraction followed by enzymatic hydrolysis and fermentation with mixed or pure cultures of 15 commercial strains, and reaction Ⅱ (pressurized hot water extraction followed by enzymatic hydrolysis, fermentation and Maillard reaction). The results showed that the antimicrobial activity of FBF prepared by different processes was in the following decreasing order: reaction Ⅱ > reaction Ⅰ > control. The control had no antimicrobial activity against P. Aeruginoosa or S. paratyphi B, and it showed the highest percentage inhibition against E. coli (61%), followed by S. aureus (20%) and S. typhimurium (11%). FBF produced by reaction Ⅰ had no inhibitory effect against P. Aeruginoosa, while the inhibitory effect against four other target bacteria was increased as compared with the control; the percentage of inhibition of S. typhimurium by FBF fermented by Lactobacillus sake was up to 55%. Fifteen FBFs obtained from reaction Ⅱ showed strong antimicrobial activity against all target bacteria. FBF fermented by Lactobacillus sake exhibited a percentage inhibition of 85% and 53% against S. typhimurium and E. coli, respectively. The percentage of inhibition of FBF fermented by WBL-45 was as high as 100% for E. coli and 85% for S. paratyphi B. Finally, WBL-45 and Lactobacillus sake were selected as appropriate starter cultures for FBF, and FBF with strong antibacterial activity was prepared by pressurized hot water extraction followed by enzymatic hydrolysis, fermentation and Maillard reaction. 2019 Vol. 33 (1): 25-30 [Abstract] ( 150 ) 全文 ( 272 )        Package & Storage 31 Fitting Verification of Prediction Models for Dynamic Change of Total Number of Bacterial Colonies in Fresh Meat during Cold Storage ZHANG Chengyun, WANG Xuan, GUAN Wenqiang, CHEN Aiqiang, LIU Bin DOI: 10.7506/rlyj1001-8123-20181203-225 In this study, the Huang, Baranyi and modified Gompertz models were used to fit the total number of bacterial colonies in pork, chicken breast and beef at different refrigerating temperatures and their fitness was compared to screen the best one to accurately predict the total number of colonies. Furthermore, the square root model was used to describe the effect of storage temperature on the total number of colonies, and the prediction model was verified using bias factor and accuracy factor. The results showed that for all meat samples stored at ?1.0、?1.0、-2.5 ℃, the fitness of the Huang model was better than that of two other models, suggesting better prediction accuracy. The coefficient of determination R2 Adj obtained from the square root model was 0.999 and 0.985, indicating a good linear relationship between temperature and maximum specific growth rate and lag period. The mean values of bias factor and accuracy factor of the prediction model were 0.998 and 1.164, respectively; notably, the values were 1.009 and 1.000 for ?2.5 ℃, close to 1.000. The reliability of the prediction model was high, indicated that the Huang model can better predict the dynamic change of the total number of colonies in fresh meat during cold storage. 2019 Vol. 33 (1): 31-36 [Abstract] ( 162 ) 全文 ( 394 ) 37 Effects of Ultraviolet Sterilization Combined with Modified Atmosphere Packaging on the Quality of Hairtail HE Ying DOI: 10.7506/rlyj1001-8123-20181026-204 In order to study the effect of ultraviolet (UV) sterilization and modified atmosphere packaging on the quality of hairtail, in this experiment, fresh fish samples were illuminated with UV light (253.7 nm), packaged in different modified atmospheres and then stored at 4 ℃. Vacuum packaged samples stored at 4 ℃ were used as a control. A comparison of changes in quality characteristics including sensory evaluation score, thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVB-N) content and the total number of bacterial colonies during storage was made among various groups. The results showed that the storage life of vacuum-packaged fish 4 ℃ was 6 d, while the storage lives of modified atmosphere packaged fish in 50% CO2 + 20% O2 + 30% N2, 40% CO2 + 20% O2 + 40% N2, 60% CO2 + 40% N2 and 60% CO2 + 7% O2 + 33% N2 were up to 12, 10, 13 and 15 d, respectively, demonstrating that compared with vacuum packaging at 4 ℃, UV sterilization combined with MAP can effectively prolong the storage life of fish, and inhibit the growth of bacteria while controlling lipid oxidation. 2019 Vol. 33 (1): 37-41 [Abstract] ( 179 ) 全文 ( 245 )        Analysis & Detection 42 Analysis and Prediction of Meat Product Safety Based on Supervision and Sampling Data LI Xiaoman, ZANG Mingwu, ZHAO Hongjing, WANG Shouwei, LI Dan, ZHANG Kaihua, ZHANG Zheqi DOI: 10.7506/rlyj1001-8123-20181203-223 In order to predict food safety risks, hazards and trends through data mining for the purpose of early warning and rapid response, we collected 18 378 batches of supervision and sampling data on meat products in the period from 2015 to 2017 from the China Food and Drug Administration to analyze the current status of meat and meat product safety and the types of risks, and we further constructed a meat safety prediction model by back propagation (BP) neural network with two hidden layers based on the indices and attributes tested using sampling province, product type, geographical origin, date of production, year, and whether the manufacture is a large-size company as input variables and using whether products are qualified as output layer. The overall fitting accuracy of the three-layer neural network prediction model obtained after data preparation, model generation, data training and validation, and parameter optimization was 96.2%. For qualified samples, the probability of correct judgment was 96.5% and the probability of misjudgment was 3.5%. The model may serve as a reference and have application potential. The results show that the food safety early warning method based on BP neural network can effectively predict input samples and therefore can provide technical support for food safety risk analysis and early warning. 2019 Vol. 33 (1): 42-49 [Abstract] ( 215 ) 全文 ( 383 ) 50 Analysis of Characteristic Volatile Flavor Substances of Traditional Charcoal Roasted Lamb Legs MA Jianrong, PAN Teng, WANG Zhenyu, LIU Huan, ZHANG Dequan, DING Wu DOI: 10.7506/rlyj1001-8123-20181211-228 In this study, the volatile flavor substances of roasted lamb legs from three representative traditional charcoal roasting processes were determined by solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that a total of 8 categories of 69 volatile flavor substances were detected. Seventeen characteristic volatile flavor substances were selected out. Fifteen characteristic volatile flavor substances were common to the three samples: hexanal, enanthal, 2-pentyl-furan, 1-octanol, nonanal, decanal, (E)-2-nonenal, dodecanal, (E,E)-2,4-decadienal, undecanal, 1-octen-3-ol, N-heptanol, N-caprylic alcohol, (E)-2-octen-1-ol, and 2-methylphenol. The flavor characteristics of traditional charcoal roasted lamb legs were defined as light fatty, grassy, roasted, fermented and smoked. 2019 Vol. 33 (1): 50-54 [Abstract] ( 207 ) 全文 ( 393 ) 55 Preparation and Properties of Fluorescent Immunochromatographic Test Strip for Detection of Phenylethanolamine A GUO Huican, LI Junhua, WANG Lijun, LI Chunsheng DOI: 10.7506/rlyj1001-8123-20181126-220 A rapid, sensitive and specific immunofluorescence method to detect phenylethanolamine A (PEAA) in urine from farm animals was developed. The diazotization method was used to conjugate PEAA to bovine serum albumin (BSA), yielding an artificial antigen. Furthermore, a specific anti-PEAA monoclonal antibody was obtained by immunization, fusion, and limiting dilution analysis. Finally, a fluorescent immunochromatographic test strip was prepared by coupling quantum dot microspheres with PEAA. The results showed that the detection limit of the test strip was 0.496 μg/L. The recovery was between 80% and 120%, and the inter and intra-batch coefficients of variation (CVs) were both less than 10%. The crossreactivity with other analogues was less than 5%. The specificity was good. Accordingly, the immunofluorescence assay was feasible for the detection of PEAA with good sensitivity, accuracy and specificity and could have wide application prospects. 2019 Vol. 33 (1): 55-59 [Abstract] ( 118 ) 全文 ( 265 ) 60 Effect of Different Thawing Temperatures on the Flavor Quality of Frozen Beef as Analyzed by Purge/Trap-Thermal Desorption-Gas Chromatography-Mass Spectrometry PAN Xiaoqian, ZHANG Shunliang, LI Su, ZHOU Huimin, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao DOI: 10.7506/rlyj1001-8123-20181101-209 The volatile flavor components of chilled beef and frozen beef thawed at different temperatures were investigated by electronic nose and purge/trap-thermal desorption-gas chromatography-mass spectrometry (P&T-TD-GCMS). The results showed that the major volatile compounds of beef were aldehydes, alcohos, ketones, and olefins based on their odor activity values (OAVs). Compared with chilled beef, the content of volatile flavor compounds in frozen-thawed beef was significantly reduced. As the thawing temperature increased, alcohol content reduced, aldehyde content increased first and then decreased, and the contents of ketones and esters increased. The content of olefins in frozen beef markedly increased when thawed at 15 ℃. Amines occurred and accumulated with the rise of thawing temperature. 2019 Vol. 33 (1): 60-65 [Abstract] ( 142 ) 全文 ( 227 )        Reviews 66 Recent Progress in Liquid Smoke and Its Application in Meat Products GAO Ningning, HU Ping, ZHU Qiujin, YUAN Zaishun, MA Yingkun DOI: 10.7506/rlyj1001-8123-20181112-214 Smoking has a long history of being used as a food preservation technique in meat products. The traditional smoking method is complicated and pollutes the environment, and the smoked meat products contain carcinogenic polycyclic aromatic hydrocarbons such as benzopyrene and are not quite attractive in appearance. As an alternative to traditional smoking, liquid smoke is more convenient to use, environmentally friendly, and free of carcinogens such as 3,4-benzopyrene. This paper mainly reviews the current status of the production of liquid smoke and its application in meat products in order to provide a basis for the study of liquid smoke and for popularizing its application in the food industry in the future. 2019 Vol. 33 (1): 66-70 [Abstract] ( 210 ) 全文 ( 453 )

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