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 2019 Vol. 33, No. 2 Published: 2019-02-28 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Different Thermal Processing Temperatures on Fatty Acid Composition and Fat Oxidation of Beef Jerky LIU Meng, SHI Zhijia, YANG Zhen DOI: 10.7506/rlyj1001-8123-20181228-242 The composition of fatty acids in beef jerky was determined by gas chromatography-mass spectrometry in this study. Under the same water loss rate, the effects of different drying and cooking temperatures on the fatty acid composition and fat oxidation in beef jerky were studied. The results demonstrated that both the fatty acid content and fat oxidation degree of beef jerky changed after thermal processing. During the drying stage, the unsaturated fatty acid (UFA), polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents at 55 ℃ were significantly lower than those at 25 ℃ (P < 0.01), while the content of saturated fatty acid (SFA) was significantly higher than at 25 ℃ (P < 0 .01); the degree of fat oxidation was lower than at 25 ℃. During the cooking stage, the content of SFA, UFA, MUFA and PUFA did not change significantly (P > 0.05) after drying at 25 ℃; after drying at 55 ℃ followed by cooking at 150 ℃, the content of UFA, MUFA and PUFA was significantly lower than cooking at 85 ℃ (P < 0.01) whereas the content of SFA was significantly higher than cooking at 85 ℃ (P < 0.01), accompanied by a simultaneous increase in the degree of fat oxidation. In conclusion, the effects of different drying and cooking temperatures on the fatty acid composition and fat oxidation in beef jerky were different. In the drying stage, the effect of drying at 55 ℃ on the fat oxidation was less than at 25 ℃; in the cooking stage, the effect of cooking at 85 ℃ on the fat oxidation was less than at 150 ℃. Thus, beef jerky processed with drying at 55 ℃ and cooking at 85 ℃ has the highest content of UFA, MUFA and PUFA, the lowest SFA content, the lowest degree of fat oxidation and the least loss of nutritional value. 2019 Vol. 33 (2): 1-6 [Abstract] ( 225 ) 全文 ( 316 ) 7 Effects of Different Extraction Methods on the Quality of Sheep Tail Lipids HE Xin, LIU Dan, LI Tao, LI Jinyu, DU Tingting, CHENG Yangyang, CHEN Weilin, WANG Zirong DOI: 10.7506/rlyj1001-8123-20181129-222 The purpose of this study was to research the effects of different extraction methods on the yield and physicochemical properties of sheep tail lipids and to analyze the fatty acid composition of Altay sheep tail lipids. In this paper, water bath heating extraction, atmospheric heating extraction, ultrasonic-assisted extraction and vacuum extraction were used to extract lipids from Altay sheep tail fat. The yield and physicochemical properties of these lipid samples were compared, and the fatty acid composition of the lipids prepared under optimal conditions was determined. The results showed that for each extraction method, the yield of lipids increased with extraction temperature. The yield of lipids increased with extraction time up to 5 h and then decreased for ultrasonic-assisted extraction. There was a significant difference in saponification value difference between ultrasonic assisted extraction and vacuum extraction but not between the other extraction methods (P < 0.05). There was a significant difference in the iodine value of the tail lipids extracted by the four methods (P < 0.05). Acid values of the lipids extracted by water bath heating extraction and ultrasonic-assisted extraction were slightly higher than those obtained by the other extraction methods. A significant difference in melting point existed between the lipids extracted by water bath heating and ultrasonic-assisted extraction and those extracted by vacuum extraction and atmospheric heating extraction (P < 0.05). Overall, the lipids extracted by vacuum extraction had the best quality. A total of 18 fatty acids were mainly detected in the lipids obtained by vacuum extraction at 70 ℃ for 5 h, such as oleic acid, palmitic acid, stearic acid, myristic acid and oleic acid. Its n-6/n-3 ratio was 2.43, and it was healthy when consumed. 2019 Vol. 33 (2): 7-12 [Abstract] ( 149 ) 全文 ( 283 ) 13 Effects of Microbial Nitrification Inhibitors on the Quality of Red Sausage LI Xiuming, CHANG Yani, WU Chenyan, LIU Jingjing, YANG Hua, LIANG Liya, MA Lizhen DOI: 10.7506/rlyj1001-8123-20181217-233 In our previous study, we have found that PRO-MIX5 namely mixed cell debris of Staphylococcus xylosus, Lactobacillus sake and Lactobacillus plantarum as a microbial nitrification inhibitor (MNI) could inhibit the formation of N-dimethylnitrosamine (NDMA) in in vitro model system. In this study, in order to evaluate the blocking effect of MNI on N-nitrosamine in red sausage and its effect on quality attributes, MNI was added to red sausage in mass proportions of 0.05% (group 1), 0.25% (group 2) and 0.50% (group 3). At the same time, a blank control group was set up. Red sausage was prepared through marination, filling, drying, steaming, smoking and roasting. The sensory quality, pH value, redness value (a*), elasticity, nitrite content, biogenic amine content and N-nitrosamine content were measured to understand the effect of MNI on the sensory quality and safety of sausage products. The results showed that the residual nitrite content in the sausage with 0.05% MNI was 21.44 mg/kg, with a degradation rate of 18.92% compared with the control group. The inhibition rate of nine N-nitrosamines was 41.04%, and the inhibition rate of NDMA was 52.87% upon the addition of 0.05% MNI. Moreover, the sensory evaluation score was the highest (26 points). There was no significant difference in pH value, redness value or elasticity between this group and the control group. However, the total content of eight biogenic amines was 19.64% higher than that in the control group, but it did not exceed the maximum limit. 2019 Vol. 33 (2): 13-18 [Abstract] ( 141 ) 全文 ( 355 ) 19 Antioxidant Activities and Amino Acid Composition of Peptides Extracted from Pickled Sauced Meat WANG Le, LI Xiang, LIU Wenying, YANG Kai, QU Chao, CHENG Xiaoyu DOI: 10.7506/rlyj1001-8123-20181228-241 In this experiment, peptides (molecular mass < 10 kDa) were extracted from pickled sauced meat and separated by ultrafiltration. Antioxidant activities of the peptides were evaluated by determining scavenging activities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, Fe2+ chelating capacity and reducing power. Furthermore, the amino acid composition was analyzed. The results showed that the percentage scavenging of hydroxyl and DPPH radicals by the peptides at 5.0 mg/mL was 51.49% and 57.50%, respectively, highly significantly different from that by glutathione (GSH) at the same concentration (P < 0.05). The Fe2+ chelating capacity of the peptides was significantly concentrationdependently enhanced, and at a concentration of 5 mg/mL, the percentage chelating of Fe2+ was 50.97%. Also the peptides showed reducing power. In addition, the amino acid composition of the peptides was abundant, with essential amino acids accounting for 29.14% of the total amino acids. The content of antioxidant amino acids including acidic amino acid, basic amino acid and hydrophobic amino acid was as high as 87.75%. In summary, the peptides extracted from pickled sauced meat has antioxidant activity and nutritional value. 2019 Vol. 33 (2): 19-24 [Abstract] ( 130 ) 全文 ( 353 )        Processing Technology 25 Optimization by Response Surface Methodology of High-Voltage Pulsed Electric Field-Assisted Enzymatic Hydrolysis of Freshwater Mussel Meat WANG Jingya, YANG Qi, AN Susu, ZHANG Shisheng, ZHOU Yajun DOI: 10.7506/rlyj1001-8123-20181228-238 High-voltage pulsed electric field-assisted enzymatic hydrolysis was applied to the preparation of composite seasoning from freshwater mussel meat for improve yield of amino nitrogen. The effects of enzyme types and combinations, temperature, reaction time, pH value, enzyme dosage, solid-to-liquid ratio, pulse number and electric field intensity on the degree of hydrolysis were investigated by one-factor-at-a-time method. Subsequently, the selected variables were optimized by response surface methodology. Results showed that the optimum conditions were as follows: papain/flavourzyme ratio 1.71:1, enzyme dosage 1.6%, temperature 50 ℃, reaction time 4.5 h, pH 6.74, electric field strength 18.85 kV/cm, solidto- liquid ratio 50 (V/m), and pulse number 8. Under these conditions, the degree of hydrolysis was 42.75%, which was increased by 18.0% compared with 36.23% for the control group. 2019 Vol. 33 (2): 25-31 [Abstract] ( 135 ) 全文 ( 156 ) 32 Effects of Transglutaminase and Non-meat Protein on Texture and Sensory Properties of Duck Patties XU Chunming, ZHANG Gensheng, HAN Bing, LIU Zhixin, YANG Huiduo DOI: 10.7506/rlyj1001-8123-20181228-239 This study was undertaken to explore the effects of non-meat protein and transglutaminase (TG) on the texture and sensory properties of duck patties. The texture and sensory quality were investigated as a function of soybean protein isolate (SPI), ovalbumin, sodium caseinate and transglutaminase addition and reaction time using one-factor-at-a-time method and response surface methodology. The results showed that all above variables has a significant influence on the hardness and sensory quality of duck patties (P < 0.05). SPI, ovalbumin and sodium caseinate mixed at a mass ratio of 5:4:2 were added to duck patties. The optimum processing parameters were as follows: TG concentration 1.25%, reaction time 155 min, reaction temperature 4 ℃ and protein mixture concentration 2.25%. The product produced under the optimized conditions had moderate hardness of 1 723.37 g and high scored sensory evaluation (41.23 points) and its texture properties were as follows: elasticity 0.83, chewiness 1 683 g, adhesiveness 2 036.40 g, cohesiveness 1.18, and resilience 0.49. 2019 Vol. 33 (2): 32-37 [Abstract] ( 162 ) 全文 ( 205 ) 38 Effects of Amount and Particle Size of Platycodonis Radix Powder on Quality of Smoked and Cooked Sausage ZHANG Yifei, ZHU Ziyu, LIN Xiaoling, HUANG Dongxian, YU Longhao DOI: 10.7506/rlyj1001-8123-20181214-230 The purpose of this study was to analyze the effects of adding Platycodonis Radix powder on the water distribution and quality characteristics of smoked and cooked sausage by low field nuclear magnetic resonance (LF-NMR) in order to explore ways to increase the dietary fiber content and improve the nutritional value of smoked and cooked sausage. Sausages were produced with the addition of different amounts (3%, 6% and 9%) of Platycodonis Radix powder passing through a 300, 200, 100, 80 or 60 mesh sieve. A control sample was prepared without Platycodonis Radix powder. The results indicated that the viscosity (186.23 Pa·s), pH value (6.16), color (brightness value 60.73, redness value 19.44, and yellowness value 12.60), water content (54.61%), elasticity (0.88), cohesiveness (0.49), chewiness (5 870 N) and resilience (0.24) of the sausage containing 3% 300 mesh Platycodonis Radix powder were more similar to those of the control as compared to other groups. There was a significant correlation between the water distribution and quality characteristics of the sausages with Platycodonis Radix powder. Platycodonis Radix powder enhanced the combination of immobilized water and free water with sausage, improved the water retention capacity, and significantly increased the water holding capacity (0.40) and hardness (18 354 N) relative to the control. Compared with other groups, the sausage containing 3% 300 mesh Platycodonis Radix powder had better quality characteristics and higher sensory score (P < 0.05), with enriched flavor and nutrients. 2019 Vol. 33 (2): 38-45 [Abstract] ( 149 ) 全文 ( 230 ) 46 Effect of Type and Concentration of Soy Sauce on the Tenderization of Bovine Biceps Brachii Muscle HUANG Yanling, REN Haotian DOI: 10.7506/rlyj1001-8123-20190107-004 This experiment aims to study the effect of type and concentration of soy sauce on the tenderization of bovine Biceps brachii muscle. Nine marinades were prepared by blending one of three types of soy sauce (15 g/100 mL) with salt solution (3 g/100 mL) at different ratios. Salt solution was used as a control. Muscle samples were cut into cubes 2.5 cm × 2.5 cm × 2.5 cm and marinated for 72 h at 4 ℃. The effect of type and concentration of soy sauce on pH value, shear force, collagen content, sarcomere length and myofibril fragmentation index (MFI) were analyzed. The results showed that marination with soy sauce reduced the pH value (P < 0.05), but had no effect on the water-holding capacity or total collagen content (P > 0.05). The marinade with higher soy sauce content resulted in lower pH value, higher soluble collagen content, higher MFI, shorter sarcomere length and consequently improved meat tenderness. Better tenderness, higher sensory scores for juiciness and better overall consumer acceptance were obtained in a higher proportion of soy sauce in the marinades. Among three types of soy sauce, low-pH soy sauce was better at tenderizing bovine Biceps brachii. 2019 Vol. 33 (2): 46-51 [Abstract] ( 134 ) 全文 ( 161 )        Analysis & Detection 52 Amino Acid and Fatty Acid Composition and Nutritional Value Evaluation of Different Yak Meat Cuts HOU Chengli, LI Xin, WANG Zhenyu, HUANG Caiyan, ZHANG Qiang, LUO Zhang, ZHANG Dequan DOI: 10.7506/rlyj1001-8123-20190121-016 In order to determine the profiles of amino acids and fatty acids in different cuts of Tibetan yak meat, nine meat cuts including chuck, tenderloin, sirloin, topside, rump, shank, belly, shoulder, brisket were collected from yak carcasses for the measurement of protein content, fat content, ash content, amino acid and fatty acid composition. The results showed that protein contents of all cuts of yak meat ranged from 19.30% to 24.20%; the highest and lowest values were found in sirloin and belly, respectively. Fat contents ranged from 1.03% to 22.47%, significantly higher in belly was than in other parts (P < 0.05); topside, striploin, rump and shoulder contained low contents of fat (less than 1.5%). Among the 18 amino acids determined, glutamic acid was the most abundant, followed by lysine, aspartic acid, leucine and arginine. The content of amino acids in belly was significantly lower than that in other parts (P < 0.05). The proportion of essential amino acids to total amino acids in 9 different parts of yak beef ranged from 39.03% to 40.00%, which was close to the FAO/WHO recommended value. Loin and sirloin met the dietary need for amino acids. Valine was the limiting amino acid in chuck, topside, rump, shank, belly, shoulder and brisket. Total fatty acid contents of different meat cuts were in the following decreasing order: belly > chuck > tenderloin > rump > sirloin > brisket > shoulder > shank > topside. Oleic acid, palmitic acid and stearic acid were the major fatty acids in yak meat with lesser amounts of docosahexenoic acid, eicosapentaenoic acid and other n-3 fatty acids. Cluster analysis classified these 9 meat cuts into three categories: belly, chuck and other parts based on nutrient, amino acid and fatty acid composition. Overall, we concluded that the contents of protein, fat, amino acid, fatty acid and other nutrients in different parts of yak beef were different. These results can provide a theoretical basis for developing yak meat with high nutritional value and for healthy consumption. 2019 Vol. 33 (2): 52-57 [Abstract] ( 185 ) 全文 ( 514 ) 58 Content s of 18 Amino Acids in Meat from 6 Species of Special Farm Animals XIN Lina, LIU Changkai, HE Linfei, YUAN Rongsui, CHEN Shengjie, WANG Jie DOI: 10.7506/rlyj1001-8123-20181126-219 In this paper, the contents of 18 amino acids in meat from 6 newly developed special farm animals, namely blue peacock, cobra, mouse snake, sea snake, sea dragon and sea star, were determined with an automatic amino acid analyzer. After protein precipitation with 90% ethanol, the samples were hydrolyzed with 6 mol/L hydrochloric acid solution for 22 h and then centrifuged. The supernatant was blown to dryness with nitrogen and the residue was re-dissolved and filtrated before being injected and analyzed. A mixture of sodium citrate and sodium hydroxide solutions was used as the mobile phase for gradient elution and fluorescence detection was performed at 440 nm for Pro and at 570 nm for 17 other amino acids. The results showed that the linear ranges were 1.6–8.0 mg/L for cystine, 2.0–10.0 mg/L for taurine, and 3.2–16.0 mg/L for other amino acids (r = 0.998 5–0.999 9). The detection limits of the method were 0.04–0.42 mg/L. Recoveries from samples spiked at 3.2 mg/L for cystine, 4.0 mg/L for taurine, and 6.4 mg/L for other amino acids were in the range between 96.11% and 109.76% with relative standard deviations (RSDs) between 0.14% and 1.62%. Recoveries from samples spiked at 6.4 mg/L for cystine, 8.0 mg/L for taurine, and 12.8 mg/L for other amino acids were in the range between 96.12% and 104.13% with RSDs were 0.11% -1.88%. The precision, stability and repeatability RSDs were 0.08%–0.94%, 0.16%–0.97% and 0.09%–0.91%, respectively. This method was rapid, accurate and reliable, and could be used to determine amino acids in blue peacock, cobra, mouse snake, sea snake, sea dragon and sea star. 2019 Vol. 33 (2): 58-63 [Abstract] ( 110 ) 全文 ( 126 )        Package & Storage 64 Effects of Natural Antioxidant Combinations of Phytic Acid and Tea Polyphenols on the Quality of Irradiated Marinated Chicken Wings LONG Mingxiu, LIU Min, TIAN Zhuxi, HE Yangbo, SHI Bin, LIANG Qian, LI Yongfu DOI: 10.7506/rlyj1001-8123-20190111-009 In order to alleviate the oxidative deterioration and prolong the storage period of irradiated marinated chicken wings, we investigated the effect and underlying mechanism of natural antioxidants in improving the oxidative stability of irradiated marinated chicken wings stored at 4 ℃. Seven antioxidants were evaluated for their effect on scavenging of hydroxyl and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The synergism between phytic acid and tea polyphenols at different ratios was evaluated. The results showed that phytic acid exhibited potent hydroxyl radical scavenging activity with a percentage scavenging of 63% at 0.06 g/100 mL while tea polyphenols had powerful DPPH radical scavenging activity with a percentage scavenging of 94% at 0.06 g/100 mL. The best synergistic antioxidant effect was observed with a 1:1 mixture of phytic acid and tea polyphenols (0.01 g/100 mL each), and minimal changes in pH value, peroxide value (POV), acid value (AV) and thiobarbituric acid (TBA) value of chicken wings were observed with this mixture; the sample maintained good sensory quality and color. There was a significant difference in odor profile as assessed by electronic nose as well as physicochemical properties between the unirradiated control without natural antioxidant and irradiation plus addition of the antioxidant mixture, suggesting this antioxidant mixture was optimal for quality and flavor maintenance of irradiated marinated chicken wings. 2019 Vol. 33 (2): 64-71 [Abstract] ( 136 ) 全文 ( 223 )        Reviews 72 Application of Spectroscopic Techniques in Identification of Meat Adulteration: A Review LANG Yumiao, YANG Chunliu, LI Cui, LIU Fang, WANG Zhiqiang, DENG Yuzhen DOI: 10.7506/rlyj1001-8123-20181217-231 In recent years, meat safety incidents have occurred frequently. Meat adulteration has been a common occurance, which not only poses a threat to consumer health, but also restricts the sustainable development of China’s meat industry. Establishment of rapid and non-destructive detection techniques can provide technical support for identifying the authenticity of meat products and thus ensuring healthy development of the meat market. Traditional detection techniques for DNA (enzyme linked immunosorbent assay and polymerase chain reaction), protein and fat are destructive, time consuming and complicated to operate. By contrast, spectroscopic techniques, such as near-infrared spectroscopy, hyperspectral imaging and Raman spectroscopy, enable fast, non-destructive and online detection and hold great promise for application in the identification of meat adulteration. In this paper, recent progresses in the application of near-infrared spectroscopy, hyperspectral imaging and Raman spectroscopy in the identification and quantification of adulterated meat are reviewed, and existing problems and future prospects are discussed. 2019 Vol. 33 (2): 72-77 [Abstract] ( 176 ) 全文 ( 301 )

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.