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2019 Vol. 33, No. 3
Published: 2019-03-31
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
 
       Basic Research
1 Effect of Gallic Acid on Inhibition of Lipid and Protein Oxidation and Quality of Pork Patties during Chilled Storage
JIA Na, SUN Jia, WANG Letian, ZHANG Fengxue, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20181228-243
We undertook this study to evaluate the inhibitory effect of gallic acid on lipid and protein oxidation of chilled pork patties (4 ℃, 9 d) as well as the effect on meat quality. Gallic acid was added to pork patties (0, 0.05, 0.10 and 0.20 g/kg) and patties with 0.20 g/kg butylated hydroxyanisole (BHA) used as a control group. Thiobarbituric acid reactive substances (TBARs) value, thiol content, carbonyl content, surface hydrophobicity, color and cooking loss were measured over the storage period. The patties without antioxidant showed increases in TBARs value, protein carbonyl content, surface hydrophobicity and cooking loss and decreases in total thiol group content and a* value. The addition of gallic acid reduced the increment in TBARs value, blocked the formation of carbonyl-containing compounds and the increase in surface hydrophobicity, and lowered total thiol group loss and the degree of lipid and protein oxidation. Gallic acid also contributed to the maintenance of meat redness, but did not improve the cooking loss. Therefore, gallic acid can be used as a natural antioxidant in meat and meat products.
2019 Vol. 33 (3): 1-6 [Abstract] ( 113 ) 全文 ( 178 )
7 Characteristics of Type Ⅴ Collagens in Intramuscular Connective Tissue from Sheep of Different Ages
XUE Wenjun, CAO Xinyu, WU Qiong, YUN Yueying, Wurihan, Hexige, BAO Wangshan, BORJIGIN Gerelt
DOI: 10.7506/rlyj1001-8123-20190117-015
A comparative characterization of the type Ⅴ collagens extracted from the intramuscular connective tissues of Semitendinosus (ST) and Longissimus dorsi (LD) muscles in naturally grazed Ujimqin sheep aged 6, 9, 12 and 18 months was performed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), thermal denaturation temperature and amino acid composition analysis. The results showed that the type Ⅴ collagens consisted of three different subunits (α1(Ⅴ), α2(Ⅴ) and α3(Ⅴ)). For both muscles, the content of type Ⅴ collagen was increased significantly (P < 0.05) with age. At each age group, the content of type Ⅴ collagen in ST was higher than in LD. FTIR analysis showed the amide A, B, Ⅰ, Ⅱ and Ⅲ absorption bands of the type Ⅴ collagens in ST and LD muscles at each age group. The denaturation temperature of type V collagen in ST was significantly increased with age (P < 0.05), although no significant difference (P > 0.05) was observed between 9- and 12- month-old sheep. The Td of type Ⅴ collagen in LD was increased with age (P > 0.05), except that there was no significant difference between 9 and 12 months and between 12 and 18 months of age. Amino acid analysis indicated that total amino acid content and imino acid contents (hydroxyproline and proline) were significantly increased with age (P < 0.05). This study provides a theoretical foundation for explaining the effect of collagen on meat quality.
2019 Vol. 33 (3): 7-13 [Abstract] ( 96 ) 全文 ( 156 )
14 Effects of Ultrasonic Power on Physicochemical Properties and Gel Quality of Myofibrillar Protein from Silver Carp
YIN Yilin, LIU Xuejun
DOI: 10.7506/rlyj1001-8123-20190121-017
The effects of ultrasonic power on physicochemical properties and gel properties of myofibrillar protein from silver carp were studied. The results showed that the foaming capacity, foam stability, emulsifying capacity and emulsion stability of myofibrillar protein first increased with increasing ultrasonic power up to 300 W and then decreased. The same trend was observed for whiteness and water-holding capacity (WHC) and their maximum values increased by 44% and 27% respectively compared with untreated samples. The cooking loss of heat-induced myofibrillar protein gel showed a gradually decreasing trend with ultrasonic power up to 400 W, and its minimum value was 13% lower than that of untreated samples. The above finding showed that ultrasonic treatment improved the properties of both myofibrillar protein and heat-induced gel from silver carp.
2019 Vol. 33 (3): 14-19 [Abstract] ( 105 ) 全文 ( 173 )
       Processing Technology
20 Response Surface Methodology Applied to Optimize the Extraction Process of Pigment from Sugar Smoked Chicken Skin
LU Fenggui, ZOU Yufeng, LIU Dengyong, ZHANG Jianbo
DOI: 10.7506/rlyj1001-8123-20190107-006
In order to explore the mechanism of color formation in sugar-smoked chicken, it is necessary to extract pigment from sugar-smoked chicken skin. The objective of this study was to optimize process parameters for ultrasonic-assisted extraction of pigment from sugar-smoked chicken skin using one-factor-at-a-time method and response surface methodology (RSM). The absorbance of pigment was investigated with respect to three variables, ethanol concentration, ultrasonic time and solid-to-liquid ratio. The use of 85% ethanol as extraction solvent, a solid-to-liquid ratio of 10:1 (V/m) and ultrasonic treatment for 32 min were found to be the optimal conditions to obtain a higher absorbance value of 3.397, with only 0.38% deviation as compared to the predicted value. Hence, the optimized extraction process was feasible.
2019 Vol. 33 (3): 20-25 [Abstract] ( 92 ) 全文 ( 209 )
26 Optimization of the Preparation Process for Enzymatic Hydrolysate with Antioxidant Activity from Veal Protein and Formulation of an Active Peptide Oral Liquid
HE Ziyu, CHEN Zhen, HUANG Junyi, LIAO Xianyan, XU Baocai
DOI: 10.7506/rlyj1001-8123-20190210-027
For value-added utilization of veal, the meat from male dairy calves, the preparation of enzymatic hydrolysis with antioxidant activity from veal protein was optimized. Enzymatic hydrolysis was carried out by using five proteases, such as neutral protease and alcalase. To determine the optimal protease for the maximum antioxidant activity, the resulting hydrolysates were screened for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Furthermore, the optimization of hydrolysis conditions including hydrolysis time, pH value, temperature and enzyme dose for improved DPPH radical scavenging activity was investigated by one-factor-at-a-time method and response surface methodology (RSM). The results showed that neutral protease was the best enzyme for the hydrolysis of beef protein. The optimal hydrolysis conditions were as follows: enzyme dose 0.61 g/100 mL, pH 6.80, temperature 54 ℃ and hydrolysis time 2.92 h. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that protein in meat samples was successfully hydrolyzed into small peptides with a molecular mass less than 7 kDa and free amino acids. The hydrolysate prepared under the optimized conditions was used as an ingredient for formulation of an antioxidant peptide oral liquid. According to sensory evaluation, the oral liquid was clear and yellowish in color with a beef flavor.
2019 Vol. 33 (3): 26-33 [Abstract] ( 97 ) 全文 ( 136 )
34 Effects of Carrageenan, Transglutaminase and Soybean Protein Isolate on Water-Holding Capacity and Sensory Quality of Low-Temperature Sausage Made from PSE Pork
LIU Guangjuan, XU Zequan, XING Shijun, ZHU Mingrui, YANG Liting, WANG Zirong
DOI: 10.7506/rlyj1001-8123-20190226-034
This experiment was performed to determine the effects of carrageenan, transglutaminase (TG) and soybean protein isolate (SPI) on improving the water-holding capacity (WHC) and sensory quality of low-temperature sausage made from PSE (pale, soft, exudative) pork. One-factor-at-a-time method and an L9 (34) orthogonal array design were used to optimize the amounts of carrageenan, TG and SPI together added to sausage based on cooking loss and sensory evaluation. The results showed that the addition of carrageenan or soy protein isolate could significantly improve the cooking loss of sausage (P < 0.05). The addition of TG at a level greater than 0.6% resulted in a significant decrease in the WHC (P < 0.05). The addition of 5% carrageenan, 0.2% TG and 4% SPI was found to be the optimal combination to improve the WHC and sensory quality of low-temperature sausage.
2019 Vol. 33 (3): 34-39 [Abstract] ( 119 ) 全文 ( 283 )
       Analysis & Detection
40 Simultaneous Determination of 11 Quinolone Residues in Livestock and Poultry Meat by QuEChERS and Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
HUANG Kun, WU Wanqin, LUO Tong, FU Wenwen, FAN Xiaolong, MA Yi, WANG Huixia
DOI: 10.7506/rlyj1001-8123-20190210-025
A method for simultaneous determination of enrofloxacin, ciprofloxacin, ofloxacin, pefloxacin, norfloxacin, lomefloxacin, sarafloxacin, difloxacin, sparfloxacin, flerofloxacin and danofloxacin residues in livestock and poultry meat by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established. Samples were homogenized and extracted with 2% formic acid-acetonitrile. After centrifugation, the supernatant was purified by the QuEChERS procedure, concentrated by a rapid solvent evaporation system, separated on a Waters BEH C18 column (2.1 mm × 50 mm, 1.7 μm) with a mobile phase consisting of 0.1% formic acid-water and 0.1% formic acid-acetonitrile by gradient elution, detected in the multiple reaction monitoring (MRM) mode using an electrospray ionization source (ESI+) and quantified by an internal standard method. The results showed that good linearity was observed for all analytes in the concentration range of 2.0–80.0 ng/mL with correlation coefficients greater than 0.99 and the detection and quantitation limits were respectively 0.5–2.0 and 1.5–6.0 μg/kg. The average recoveries of blank samples spiked at 10, 25 and 50 μg/kg were 74.52%–106.83%, with relative standard deviation (RSD) values of 1.8%–8.7%(n = 6). This method proved to be simple, accurate, highly sensitive and suitable for the simultaneous determination of quinolone residues in livestock and poultry meat.
2019 Vol. 33 (3): 40-45 [Abstract] ( 119 ) 全文 ( 212 )
46 Preparation of Monoclonal Antibody and Fluorescence Immunochromatographic Test Strip for Detecting Furacilin Metabolites
GUO Huican, CUI Haibo, XU Dongmei
DOI: 10.7506/rlyj1001-8123-20181211-229
In order to establish a rapid fluorescence immunochromatography method for the detection of semicarbazide hydrochloride (SEM) as a furacilin metabolite, SEM hapten was synthesized and conjugated to bovine serum albumin (BSA) and ovalbumin (OVA) by the active ester method, and the hapten-protein conjugates were employed to obtain anti- SEM monoclonal antibody. Meanwhile, SEM was conjugated to quantumdot microspheres, yielding a probe. Finally, a fluorescence immunochromatography test strip was prepared. The results showed that the detection limit of the test strip for fish meat was 0.247 μg/L. The recoveries of SEM from blank fish samples spiked at different concentrations were between 70% and 120%, and within and between batches coefficients of variation (CV) were below 15%, which was in accordance with the requirements for the determination of veterinary drug residues in animal-derived foods. The test strip was stable at 2–8 ℃ for up to 6 months.
2019 Vol. 33 (3): 46-51 [Abstract] ( 110 ) 全文 ( 241 )
       Package & Storage
52 Screening and Evaluation of Biopreservative Combinations for Chicken
LIU Lili, YANG Xiaopan, YAN Beibei, SUN Haomin, ZHANG Chenyi
DOI: 10.7506/rlyj1001-8123-20190128-023
The optimization of biopreservative combinations for chicken breast meat was investigated using quadratic general rotary unitized design. Total volatile basic nitrogen (TVB-N) content was used as response variable. Quality changes of chicken meat treated with biopreservatives were monitored during refrigerated storage. The optimal combination determined was caboxy methyl cellulose (CMC) 0.81 g/100 mL, tea polyphenols 0.57 g/100 mL, ascorbic acid 0.03 g/100 mL, D-sorbitol 1.79 g/100 mL, and ginger juice 25.07%, and the TVB-N content of chicken meat treated with the optimized preservative combination was (14.18 ± 0.13) mg /100 g. Changes in total plate count, shear force, color and microstructure were measured during storage at (4.0±0.5) ℃. Untreated chicken meat was used as control. The results showed that the total number of colonies and shear force dropped significantly in the preservative treatment group compared with the control group (P < 0.05). The total number of colonies after refrigeration for 18 d still met the national standard for chilled meat, and the treatment group maintained a larger a* value, showing a significantly smaller change relative to the control group (P < 0.05). Scanning electron microscope (SEM) analysis showed that muscle fibers in the treatment group were still arranged neatly and had a tight structure.
2019 Vol. 33 (3): 52-58 [Abstract] ( 90 ) 全文 ( 202 )
59 Influence of Refrigerated Vehicle Disinfection and Transportation Conditions on the Preservation Quality of Chilled Meat
FU Li, GUI Jun, GAO Xueqin, ZHENG Baoliang, MA Lushi
DOI: 10.7506/rlyj1001-8123-20190107-008
The quality and shelf life of chilled meat are directly affected by the transportation time, temperature and vehicle sanitation. In this experiment, a refrigerated vehicle was used as carrier for monitoring of temperature, relative humidity (RH) and wind speed as a function of transportation time, and the efficiencies of different concentrations of sodium hypochlorite used for disinfecting the carriage were studied. To evaluate the effect of temperature change on meat quality, chilled meat was transported under different temperature conditions: constant temperature (4 ℃) as control, gradual increase by 1 or 2 ℃, (4 ± 1) ℃, and (4 ± 2) ℃. Finally, an orthogonal array design involving three variables with three levels was employed to optimize the transportation conditions. The results showed that RH was evenly distributed inside the carriage. The temperature below the refrigerator decreased fastest with the smallest fluctuation, and the wind speed was the highest, followed by both sides of the carriage. Higher disinfection efficiency was obtained using 300 mg/kg sodium hypochlorite. In the process of transportation, no significant difference in pH value, TVB-N content, juice loss rate or total colony number of meat samples was observed between the (4 ± 1) ℃ and constant temperature groups (P > 0.05). In summary, disinfection of the carriage with 300 mg/kg sodium hypochloriteand transportation for up to 6 h at 4 ℃ or (4 ± 1) ℃ could effectively guarantee the quality of chilled meat.
2019 Vol. 33 (3): 59-66 [Abstract] ( 101 ) 全文 ( 159 )
       Reviews
67 Recent Progress in Processing Technologies for Yak Jerky Meat
YAN Xiaojing, LEI Yuanhua, XIE Peng, BAO Yuhong, CAN Muyou, SUN Baozhong, ZHANG Songshan
DOI: 10.7506/rlyj1001-8123-20190111-010
Yak is one of the rare and rare cattle-related species that grow in the alpine region above 3 000 meters of the Qinghai-Tibet plateau. At present, there exist only 16 million yaks in the world, of which more than 15 million (over 95%) are growing in China. The country has the largest number and variety of yaks in the world. Owing to the unique growing environment of yaks, yak meat has superior nutritional quality and processing characteristics compared to yellow cattle meat, such as high protein, low fat, and abundant amino acids and unsaturated fatty acids. Currently, researchers are committed to improving the flavor of yak meat jerky, extending the storage period and developing new flavors of yak meat. This paper reviews the latest progress in the characteristics of yak meat jerky and modern processing and preservation technologies for yak meat jerky as well as the development status of new processed yak meat products.
2019 Vol. 33 (3): 67-71 [Abstract] ( 115 ) 全文 ( 430 )
72 Investigation and Enlightenment of Danish Slaughtering Industry Management
ZHANG Chaoming, ZHANG Shaoyu, WU Han, ZHANG Xinling, YOU Hua, GAO Shengpu
DOI: 10.7506/rlyj1001-8123-20190210-026
Denmark is the world’s largest exporter of pork. The country’s slaughtering industry has distinctive characteristics such as high industrial concentration, cooperative operation, advanced slaughtering and processing technology, a rich variety of meat products and high level of meat quality and safety. This article presents the main characteristics of the Danish slaughtering industry and the current status of slaughtering regulations and standards. Furthermore, the current progress in the construction of China’s slaughtering regulation and standard systems is summarized and considering livestock and poultry products quality and safety management, the formulation and revision of slaughtering regulations and standards and technical support, we put forward policy recommendations to strengthen the management of China’s slaughter industry.
2019 Vol. 33 (3): 72-76 [Abstract] ( 94 ) 全文 ( 233 )
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