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Quick Search     Adv Search 2019 Vol. 33, No. 4 Published: 2019-04-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Different Beef Cuts on Quality of Dried Beef Slices JIAO Yangyang, ZHU Chaozhi, ZHAO Gaiming, WU Huilin, LI Jiaqi, LI Shanshan, YIN Feng, LI Hang, HAN Mingshan DOI: 10.7506/rlyj1001-8123-20190325-068 In order to understand the difference in the quality of dried beef slices processed from different beef cuts, dried beef slices from silverside, knuckle, chuck tender and shank were evaluated for yield and color difference (L*, a* and b*), shear force, moisture content, moisture distribution, and sensory evaluation. The results showed that the overall sensory score of dried chuck tender slice was the highest (14.44 points), and the shear force was 5.31 N, significantly higher than that of other meat cuts. Low field nuclear magnetic resonance (NMR) analysis showed that dried chuck tender slice had the highest proportion of immobilized water and the best water retention capacity. Dried shank slice exhibited the lowest sensory score (12.22 points) as well as a significantly lower shear force (11.54 N) and the worst tenderness. Consequently, the quality of dried chuck tender slice was the best. 2019 Vol. 33 (4): 1-6 [Abstract] ( 172 ) 全文 ( 185 ) 7 Effect of Secondary Sterilization on Volatile Flavor Compounds in Ningxia Hand-Grabbed Lamb ZHANG Tonggang DOI: 10.7506/rlyj1001-8123-20190115-013 In order to reduce the impact of secondary sterilization on the quality of Ningxia hand-grabbed lamb, the color, texture and flavor of half cooked hand-grabbed lamb treated by different sterilization methods were compared with those of the control group without secondary sterilization. The half cooked samples sterilized at 110 ℃ were not significantly different in color or texture from the control group (P > 0.05) and their sensory scores for flavor were the most similar to each other compared with other sterilization treatments. The results showed that half cooked hand-grabbed lamb sterilized at 110 ℃ for 20 min was the most similar in quality to the control group while ensuring its shelf life. Therefore, this treatment had minimal influence on the quality of vacuum packaged product. 2019 Vol. 33 (4): 7-12 [Abstract] ( 111 ) 全文 ( 175 )        Processing Technology 13 Process Optimization for Yak Meat Tenderization by Lactic Acid WANG Ke, ZHU Chaozhi, ZHAO Gaiming, TIAN Wei, HAO Wanming, ZHANG Wenhua DOI: 10.7506/rlyj1001-8123-20190322-066 In this paper, we studied the application of lactic acid injection to improve the tenderness of sauced yak meat. The effect of lactic acid concentration, injection amount and standing time on meat tenderness was examined by measuring cooking loss, shear force, pH value and sensory evaluation. An L9(33) orthogonal array design was used to optimize these variables based on shear force. The results showed that the optimal conditions for meat tenderization were as follows: lactic acid concentration 0.3 mol/L, injection amount 10% (relative to meat mass) and standing time 12 hours. The cooking loss of spiced yak meat prepared using the optimized conditions was 35.40%, shear force 16.25 kg, pH value 5.49, and sensory score 62.48 points. 2019 Vol. 33 (4): 13-18 [Abstract] ( 139 ) 全文 ( 392 )        Analysis & Detection 19 Correlation between Sensory and Instrumental Quality Characteristics of Stewed Chicken WANG Anqi, YAN Zheng, WANG Daoying, ZHU Yongzhi, WANG Yongmei, CHEN Bensheng, XU Weimin DOI: 10.7506/rlyj1001-8123-20190318-058 In order to construct a quality evaluation system for chicken in traditional Chinese cuisine, the quality characteristics of eight samples of stewed chicken thigh were tested by sensory evaluation and instrument analysis, and the relationship between the sensory and instrumental quality characteristics was explored. The results suggested that there were some differences in the sensory and instrumental quality of the 8 samples. Springiness and chewiness of chicken meat were significantly correlated with mouthfeel and overall perception (P < 0.01), which indicated that the two instrumental texture parameters can reflect these sensory attributes effectively. Inosine monophosphate content could be used to evaluate the umami taste of chicken meat, as demonstrated by their significant correlation (P < 0.01). Total fat content and cooking loss were significantly correlated with juiciness (P < 0.01). 2019 Vol. 33 (4): 19-23 [Abstract] ( 141 ) 全文 ( 252 ) 24 Correlation between Electronic Nose Analysis of and Sensory Evaluation of Flavor in Lion’s Head Meatballs Based on Grey Correlation Analysis MENG Shuyu, LI Miaoyun, ZHAO Gaiming, HAO Yunpeng, LIU Yanxia, ZHU Yaodi, SUN Lingxia DOI: 10.7506/rlyj1001-8123-20190226-041 The flavor characteristics of prepared lion’s head meatballs were evaluated by sensory evaluation and electronic nose, and analysis of variance, principal component analysis and grey correlation analysis were used to evaluate the correlation between sensory evaluation and electronic nose analysis. The results showed that braised lion’s head meatballs prepared in our laboratory scored the highest in sensory evaluation. There was good consistency between sensory evaluation and electronic nose analysis. The response of W1C sensor exhibited the highest correlation with flavor and overall sensory scores with correlation coefficients above 0.85. Spices and other auxiliary ingredients were the main factors causing the flavor difference of products. 2019 Vol. 33 (4): 24-28 [Abstract] ( 130 ) 全文 ( 205 ) 29 Preparation of a Fluorescent Immunochromatographic Strip for Simultaneous Detection of Four Nitrofuran Metabolites GUO Huican DOI: 10.7506/rlyj1001-8123-20190322-065 This research was done in order to establish a rapid quantum dot (QD)-based immunochromatographic assay (ICA) for the simultaneous detection of four nitrofuran metabolites (3-amino-2-oxazolidinone (AOZ), 5-morpholine-methyl- 3-amino-2-oxazolidinone (AMOZ), 1-aminohydantoin (AHD) and semicarbazid (SEM)). Immunogens were synthesized by N-hydroxysuccinimide (NHS)/ 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC) method, and monoclonal antibodies were prepared by cell fusion. QD microspheres were coupled with AOZ, AHD, SEM and AMOZ, respectively by one-step method using EDC and NHS to obtain quantum dot submicrobeads (QBs) probes. On this basis, a fluorescent immunochromatographic strip was prepared. The results showed that the detection limits of this test strip for AOZ, AHD, SEM and AMOZ were 0.4, 0.4, 0.5 and 0.5 μg/L, respectively. The repeatability and accuracy within and between batches were evaluated by spiked recovery experiments, and the results showed that the recovery rates were 80%–110% and 80%–100% with coefficient of variations of less than 15% for intra- and inter-batch assays, respectively. The cross-reactivity among AOZ, AHD, SEM and AMOZ was less than 0.1%. In conclusion, the combination of fluorescent immunochromatography and multivariate detection technique can be successfully applied to simultaneously detect four nitrofuran metabolites with high sensitivity, accuracy and specificity. 2019 Vol. 33 (4): 29-35 [Abstract] ( 106 ) 全文 ( 331 ) 36 Residue Analysis of Antibiotics in Livestock and Poultry Meat by Microbial Chromogenic Assay GAO Xiaoyue, FAN Wei, CHEN Shumin, LI Yingying, WANG Shouwei, GUO Wenping DOI: 10.7506/rlyj1001-8123-20190222-032 A new microbial chromogenic assay was developed for high throughput screening for single and compatible combinations of antibiotic residues in livestock and poultry meat, and it was validated by liquid chromatography (LC). Escherichia coli was used as the indicator strain to detect a variety of antibiotics simultaneously. The optimal extraction conditions were determined and the reaction system and conditions were optimized by one-factor-at-a-time method. The results showed that citric acid-acetone mixture was the solvent of choice for the extraction procedure, giving an extraction efficiency of 86%–88% with a relative standard deviation ranging from 3.9% to 4.3%. Addition of 1.0 g/100 mL of peptone and 2.0 mg/100 mL of bromocresol purple and pH adjustment to 7.2 were found to be the optimal conditions for chromogenic reaction. The optimal detection conditions were as follows: initial absorbance value (A600 nm) of bacterial suspension 0.4, and ratio of reaction system to bacterial suspension to sample extract 150:50:100 (V/V). The limit of detection of the proposed method was 60–180, 60–140 and 40–180 μg/kg for quinolones, aminoglycosides and their combinations in livestock and poultry meat, respectively. For 50 positive samples with antibiotic residue determined by the microbial chromogenic assay, no false negative results were obtained. Thus this assay can be used in screening for antibiotic residues in livestock and poultry meat. 2019 Vol. 33 (4): 36-41 [Abstract] ( 101 ) 全文 ( 261 )        Package & Storage 42 Goodness-of-fit Comparison of Prediction Models for Aerobic Bacterial Count and Shelf Life Prediction of Pasteurized Braised Chicken CHANG Siang, LIU Yi, SHAO Lele, HUI Teng, DAI Ruitong DOI: 10.7506/rlyj1001-8123-20190304-047 In order to compare the goodness-of-fit of different prediction models for the aerobic bacterial count in pasteurized braised chicken stored at 4, 15 and 25 ℃, three primary models, the modified Gompertz, modified Logistic and Baranyi models, were applied to fit the change of aerobic bacterial count, and the secondary models, Belehradck and Arrhenius models, were used to construct the relationship between the parameter eigenvalues and temperature. The goodness-offit of the models were evaluated by comparing the parameter eigenvalues and the evaluation indexes such as correlation coefficient (R2), root mean square error (RMSE), Akaike information criterion (AIC) and Bayesian information criterion (BIC), and a predictive model for the shelf life of pasteurized braised chicken was established. Results showed that the parameter eigenvalues fitted with the modified Logistic model were closest to the measured values, and the model exhibited the best goodness-of-fit. The Arrhenius model fitted best with a R2 above 0.97 between the secondary models. It was found that the bias and accuracy factor of the modified Logistic model and the absolute residual values of the Arrhenius model were both at acceptable levels. On the basis of the microbial growth prediction models, the predictive model for the shelf life of pasteurized braised chicken was established and was verified. The relative errors between the predicted and observed values were within ± 10%, which indicated that the predictive model was reliable for the shelf life of pasteurized braised chicken stored at a temperature ranging from 4 to 25 ℃. 2019 Vol. 33 (4): 42-48 [Abstract] ( 156 ) 全文 ( 212 )        Reviews 49 Progress in Our Understanding of the Influence of Protein Oxidation on the Quality of Fresh Meat with Different Packaging Treatments FU Qingquan, LIU Rui, ZHANG Wangang, WANG Haiou, CHEN Shoujiang, WANG Rongrong DOI: 10.7506/rlyj1001-8123-20190318-061 Protein oxidation is the covalent modification of proteins induced by either reactive oxygen species (ROS) or secondary by-products of oxidative stress. The main consequence of protein oxidation is the modification of amino acid side chains, the breakdown of protein backbones and protein aggregation due to intermolecular crosslinking, leading to changes in protein structure and function, and ultimately changes in fresh meat quality. There are four major packaging methods for fresh meat currently available in the market such as tray packaging with permeable film, vacuum packaging, vacuum skin packaging and high oxygen modified atmosphere packaging. Different packaging methods cause various levels of protein oxidation during chilled storage due to different oxygen concentrations, thereby causing important effects on the quality of fresh meat. In this paper, the packaging methods commonly used in the market, the definition and mechanism of protein oxidation and the effect of protein oxidation on the quality of fresh meat with different packaging treatments are reviewed. 2019 Vol. 33 (4): 49-54 [Abstract] ( 143 ) 全文 ( 298 ) 55 A Review of Processing Procedures for Yunnan Dry-Cured Hams and Factors Influencing Ham Quality LIANG Dingnian, XUE Qiaoli, HU Yongjin, ZHANG Jierui, LI Jianchun, LI Shijun DOI: 10.7506/rlyj1001-8123-20190226-040 Dry-cured ham is an important traditional fermented meat product in Yunnan. It is made from the hind leg of pigs that is cured, air dried and fermented. There are several major types of dry-cured ham in Yunnan, Xuanwei ham, Saba ham, Sanchuan ham, Laowo ham, Nuodeng ham, and Heqing ham. In this paper, the processing procedures for these types of dry-cured ham and the factors affecting the quality of dry-cured ham are summarized with a special focus on raw material, curing conditions, and the color and flavor of the finished products. The aim of this review is to provide some theoretical information for quality improvement of dry-cured ham. 2019 Vol. 33 (4): 55-59 [Abstract] ( 156 ) 全文 ( 296 ) 60 Present Status and Future Prospects of Research on Tonur Barbecue WEI Jian, SUN Panpan, WANG Li, WANG Zirong DOI: 10.7506/rlyj1001-8123-20190226-039 Tonur barbecue is a special delicacy in Xinjiang, and because of its unique roasting procedure and taste, it is deeply loved by people. The characteristics, types and processing procedures of tonur barbecue are discussed in this paper with focuses on the effects of processing procedures on the eating quality and safety of tonur barbecue. The current status of tonur barbecue and existing problems are summarized. Finally, future trends in the processing procedure and industrial development of tonur barbecue are presented. This review is expected to provide some useful information for further study of the production and processing of tonur barbe cue in the future. 2019 Vol. 33 (4): 60-65 [Abstract] ( 145 ) 全文 ( 392 ) 66 Advances in Quorum Sensing of Specific Spoilage Organisms in Chilled Meat ZHANG Yuhua, MENG Yi DOI: 10.7506/rlyj1001-8123-20190311-050 Microbial meat spoilage is an important factor affecting the quality and safety of meat. Studies have shown that quorum sensing (QS) is closely related to meat spoilage. A quorum sensing inhibitor (QSI) is able to reduce bacterial spoilage by blocking the synthesis or transmission of QS signals and has become a promising target in the field of meat preservation. In this paper, bacterial QS, its influence on the spoilage of meat, and the origin, characteristics and mechanism of action of QSI are summarized. The problems and prospects in applying QS in the control of meat spoilage are also put forward. 2019 Vol. 33 (4): 66-70 [Abstract] ( 119 ) 全文 ( 373 )

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