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Quick Search     Adv Search 2019 Vol. 33, No. 5 Published: 2019-05-31 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Yeast Extract on Properties of Surimi Gel LIU Yuqi, CHEN Cheng, CHEN Zhou, YU Xiaoyue, SHEN Shuo, LI Pei, XIONG Shanbai DOI: 10.7506/rlyj1001-8123-20190313-053 Surimi gels were prepared by from frozen silver carp surimi by two-stage heating. The effects of different types of yeast extract (FA02, FA28, KK02, FA31) on the mechanical properties (texture p rofile analysis and puncture test), color and water-holding capacity of the surimi gel were studied, as well as on odor characteristics, taste characteristics and sensory scores. The results showed that the addition of 1% yeast extract could improve the breaking force, penetration distance, hardness and chewiness of silver carp surimi gels, significantly improved odor, taste and sensory scores, but lowered whiteness and sensory color score. Sensory evaluation combined with the responses of electronic nose and tongue showed that yeast extract could reduce the off-flavor and warmed-over flavor of surimi gels evidently, with KK02 being more effective than any other types. KK02 also increased the umami of surimi gels, and lower sourness and saltiness. 2019 Vol. 33 (5): 1-6 [Abstract] ( 175 ) 全文 ( 307 ) 7 Analysis of Important Proteins for Flavor Formation of Tan Sheep Meat LI Zixin, YOU Liqin, LUO Ruiming, YUAN Yudong, ZHAO Xiaoce, JI Chen DOI: 10.7506/rlyj1001-8123-20190226-036 In this study, chilled Tan sheep meat was analyzed by isobaric tags for relative and absolute quantitation (iTRAQ) and liquid chromatography tandem mass spectrometry (LC-MS/MS) in order to identify the differential proteins related to the formation and regulation of flavor precursors in Tan sheep meat. Quantitative analysis of Tan sheep meat from 0 to 12 days after slaughter was carried out, and credible proteins and differential proteins were screened out and identified via database search. A total of 814 proteins were identified in three comparative groups of meat samples. A total of 159 differential proteins were found between 0 and 4 days postmortem, and 151 both between 4 and 8 days, and between 8 and 12 days. By analyzing these groups of differential proteins, it was found that 21 proteins, such as glycogen phosphorylase, triose phosphate isomerase and glyceraldehyde-3-phosphate dehydrogenase, might be related to the variability of flavor precursors and flavor expression in Tan sheep meat. 2019 Vol. 33 (5): 7-12 [Abstract] ( 129 ) 全文 ( 506 ) 13 Isolation and Fermentation Characteristics of Lactic Acid Bacteria from Traditional Fermented Freshwater Fish in China LIN Chengxing, HUANG Yao, ZHOU Yingchun, ZHANG Pengcheng, LUO Xin, ZENG Xuefeng, FAN Jin DOI: 10.7506/rlyj1001-8123-20190307-049 In order to solve the problems of traditional freshwater fish in China, such as easy spoilage, heavy fishy smell, low utilization rate and low added value, this study isolated lactic acid bacteria from different types of fermented freshwater fish in China and determined the technological properties of the isolated strains. A total of 7 isolates were obtained, and they were all found to be suitable for use as a starter culture of fermented freshwater fish according to their physiological and biochemical properties, salt tolerance, antibacterial activity, optimal growth temperature, growth curves and pH changes during their growth. Two of these were identified as Pediococcus pentosaceus, while the rest were all identified as Lactobacillus plantarum by 16S rRNA sequence analysis. 2019 Vol. 33 (5): 13-18 [Abstract] ( 99 ) 全文 ( 156 ) 19 Isolation and Identification of Specific Spoilage Organisms in Cold Spicy Rabbit Meat PENG Xianjie, HUANG Tingting, YU Yue, YUAN Yumei, XIAO Xia, ZHENG Lianqiang, YUAN Xianling DOI: 10.7506/rlyj1001-8123-20190314-057 Bacteria from spoiled cold spicy rabbit meat were isolated and identified by physiological, biochemical and molecular biological methods. The pure strains, obtained by the streak plate method, were re-inoculated onto sterile spicy rabbit meat and enriched. The aerobic bacterial count and total volatile basic nitrogen (TVB-N) content were measured to identify the specific spoilage organisms (SSO). These strains were tentatively identified according to the Bergey’s Manual of Determinative Bacteriology and the Manual for Systematic Identification of Common Bacteria and further identified to the species level by sequential DNA extraction, polymerase chain reaction amplification and gel electrophoresis. The SSO in cold spicy rabbit meat were Staphylococcus warneri and Bacillus subtilis. 2019 Vol. 33 (5): 19-23 [Abstract] ( 109 ) 全文 ( 304 ) 24 Correlation between Myosin Heavy Chain (MyHC) Gene Expression and Lipid and Conjugated Linoleic Acid Contents in Skeletal Muscle during the Growth of Ujumqin Sheep XUE Baoling, LI Liping, YANG Jing, GERILRTU DOI: 10.7506/rlyj1001-8123-20190115-012 Conjugated linoleic acids (CLA) in sheep meat have a close association with meat quality, affecting meat quality parameters like taste, odor and nutritional value. Given the specific expression of the myosin heavy chain (MyHC) genes in the various types of muscle fibers, the MyHC relative expression levels in the skeletal muscle of Ujumqin sheep were determined by real-time PCR, and its lipid content was measured as well as its CLA content by gas chromatography (GC). The results showed that the relative expression levels of MyHC I and MyHC IIa and lipid and CLA levels exhibited consistent trends with increasing age of sheep. The expression levels of MyHC IIb and MyHC IIx reached the maximum at 12 months of age. The highest lipid content was found in lambs from 6 to 9 months of age; the highest CLA level at 6 months, which then decreased significantly (P < 0.05). From this study, it is concluded that meat quality in Ujumqin lambs slaughtered at 6 months of ages was better than older and younger ones. 2019 Vol. 33 (5): 24-28 [Abstract] ( 104 ) 全文 ( 131 )        Processing Technology 29 Development and Nutritional Evaluation of a Nutritious Fish Sausage for the Elderly BAO Jiatong, YANG Qiyue, NING Yunxia, WANG Yang, LIANG Liya, LI Ling, MA Lizhen DOI: 10.7506/rlyj1001-8123-20190301-043 The objective of the present study was to develop a nutritious fish sausage for the elderly (NFSE). Minced fish, shrimp and chicken breast were used as the main ingredients. An orthogonal array design L9 (34) was used for screening for the best addition levels of pumpkin powder, inulin, carrot powder and whole potato powder based on texture characteristics. Subsequently, the optimized formulation was evaluated for sensory properties by fuzzy mathematics. Besides, texture profile analysis and nutrition evaluation were performed as well. The results showed that the optimal addition levels of pumpkin powder, inulin powder, carrot powder and whole potato powder was 1.0%, 1.0%, 1.2% and 0.5% as compared to the total mass of meat, respectively. The fuzzy mathematical evaluation value of this formation was 52.7%, the gel strength and hardness were both moderate, and the protein content was high (18.2 g/100 g). The essential amino acid/total amino acid ratio was 38.7%, the essential amino acid/non-essential amino acid ratio was 63.0%, and the essential amino acid index was 70.97. The first limiting amino acid was methionine + cystine (based on chemical score) or phenylalanine + tyrosine (based on amino acid score). Nine unsaturated fatty acids accounted for 77.02% of the total fatty acids, with polyunsaturated fatty acids accounting for 38.08%. Vitamin E content was the most abundant among the 13 tested vitamins (2.37 mg/100 g), and the total dietary fiber content was 3.88%. 2019 Vol. 33 (5): 29-35 [Abstract] ( 150 ) 全文 ( 320 ) 36 Optimization of Processing Conditions for Chicken Carcass to Be Used as Ingredient of Chinese Stewed Chicken by Response Surface Methodology WANG Anqi, YAN Zheng, WANG Daoying, ZHU Yongzhi, WANG Yongmei, CHEN Bensheng, XU Weimin DOI: 10.7506/rlyj1001-8123-20190320-064 In order to develop a special raw material of yellow-feather chicken suitable for stewing, which can not only improve the taste of stewed chicken, but also improve the appearance of packaged yellow-feather broiler, a series of processing procedures such as low-temperature heat treatment and vacuum laminating packaging were adopted. The effects of heating temperature, heating time and chilling time on the chewiness of chicken meat were studied. These three variables were optimized using combination of one-factor-at-a-time method and response surface methodology. The optimum conditions were determined as follows: heating temperature 55 ℃, heating time 20 min, and chilling time 2 h. Under these conditions, the percentage increment of chewiness was 48.89%, which was consistent with the predicted value. The ultrastructure of the treated chicken stored for 48 hours was still similar to that of fresh chicken by scanning electronic microscopy, which proves that these treatments can greatly maintain the structural integrity of chicken meat during storage. 2019 Vol. 33 (5): 36-42 [Abstract] ( 137 ) 全文 ( 152 ) 43 Optimization of Main Ingredients for the Manufacture of Fermented Donkey Sausage WANG Han, ZHU Yingnan, GAO Yuan, ZHANG Zhisheng DOI: 10.7506/rlyj1001-8123-20190320-062 Starch, water and sucrose are the main ingredients of fermented donkey meat sausage. However, in the current process, there are no clear limits to the amount of these three ingredients, and they are all added in an appropriate amount. Under the existing processing conditions, a mixed starter culture of Lactobacillus casei and Pediococcus pentosaceus was used. The effect of adding different amounts of potato starch, water and sucrose on the hardness, springiness and water activity of fermented donkey meat sausage was investigated. The levels of these three variables were optimized using a three-level orthogonal array design. The results showed that the product prepared with 6% potato starch, 2% sucrose and 10% water had a jujube red-like color with a plump shape, dense structure and flat cross-section, and it had a rich fermented flavor and good eating quality and was highly accepted by sensory panelists. 2019 Vol. 33 (5): 43-49 [Abstract] ( 133 ) 全文 ( 201 ) 50 Effect of Vacuum Stirring on the Quality Characteristics of Sausages with Different Vegetable Proteins HUANG Yanling, SHUAKE·Kuermanbayi, WANG Yingnan DOI: 10.7506/rlyj1001-8123-20190210-024 We undertook this study in order to determine the effect of vacuum agitation on the quality characteristics of sausages added with different vegetable proteins. In this experiment, sausages containing separately different levels (4%, 5% and 6%) of soy protein isolate (SPI) and wheat protein were prepared. The ground meat in each group was stirred for 10 minutes by two stirring processes (atmospheric pressure stirring (S0) and vacuum stirring (S1)). The effects of vacuum stirring on the quality of the vegetable protein-incorporated sausages were analyzed with respect to dissolution percentage of salt-soluble protein, sausage yield, water content, color and texture characteristics. The results showed that the optimal addition levels of both SPI and wheat protein were 5%. The dissolution percentage of salt-soluble protein, the yield of sausage, water content, redness value, yellowness value, hardness and chewiness in each group were significantly increased after being vacuum-stirred (P < 0.05). Vacuum stirring treatment also had a significant effect on the texture, juiciness and overall acceptability of sausages (P < 0.05), but had no significant effect on the pH value or flavor (P > 0.05). Collectively, it was found that the vacuum agitation significantly improved the quality of the sausages with the above two vegetable proteins compared with atmospheric pressure agitation, and the effect was greater when SPI was added. 2019 Vol. 33 (5): 50-54 [Abstract] ( 143 ) 全文 ( 223 )        Analysis & Detection 55 Determination of Benzo(a)pyrene in Barbecued Meat Products by Two-Dimensional Liquid Chromatography LIANG Jianfeng, LI Ya, LIANG Feng DOI: 10.7506/rlyj1001-8123-20190313-055 During the high-temperature grilling of barbecued meat products over charcoal fire, the problem of benzo(a)pyrene production in amounts exceeding the safety limit occurs easily due to their richness in animal fat, which is a high potential safety hazard. A method for the determination of benzo(a)pyrene in barbecued meat products by two-dimensional liquid chromatography was established. The first dimension allowed the separation and enrichment of benzo(a)pyrene from 500 μL of samples using an Inertsil ODS (4.6 mm ×150 mm, 5 μm) column with a mobile phase consisting of acetonitrilewater (85:15, V/V) at a 1.0 mL/min flow rate; the second dimension was intended to effectively separate and detect benzo(a)pyrene in samples using a ChromSppi column (3.0 mm × 80 mm, 5 μm) with a mobile phase consisting of isopropanol-acetonitrile (6:4, V/V) at a flow rate of 1.2 mL/min. The results showed that the linear regression equation was y=1.847 1x-0.103 3 (correlation coefficient r = 0.999) with good linearity over the concentration range of 1.0–20.0 ng/mL. The detection limit was 0.08 μg/kg. The recovery of benzo(a)pyrene spiked at concentration levels of 1.00, 3.00, 5.00 and 10.00 μg/kg was 97.1%–105.2% with relative standard deviation (RSD) of 1.55%–2.77%. 2019 Vol. 33 (5): 55-59 [Abstract] ( 105 ) 全文 ( 108 )        Reviews 60 Recent Progress of Immunoassay in Rapid Detection of Animal-Derived Food ZHI Aimin, YU Man, QIAO Miaomiao, CHAI Xingkuan DOI: 10.7506/rlyj1001-8123-20190124-020 This paper reviews recent progress in the application of various immunoassays in animal-derived food. Special emphasis is on the application of enzyme-linked immunosorbent assay (ELISA), colloidal gold immunochrmatography, electrochemical immunoassay, radioimmunoassay, fluorescence immunoassay and immunomagnetic separation in the detection of antibiotics, pathogenic bacteria, hormones, toxins, heavy metals, central nervous system tissues and adulterants in meat products. This review is expected to provide valuable information for research in the field. 2019 Vol. 33 (5): 60-66 [Abstract] ( 442 ) 全文 ( 368 ) 67 A Review of Recent Advances in Quality and Safety Control of Aquatic Products in China GUO Tianrong, ZHANG Yin, YE Mei, KE Huan, ZHANG Longyi, XIAO Quanwei, WU Zhixing DOI: 10.7506/rlyj1001-8123-20190311-051 With increasing economic globalization and the continuous expansion of food trade, the aquatic products processing industry in China has entered a period of rapid development. The quality and safety of aquatic products are the key factors affecting public consumption and the sustainable development of the aquatic industry, which have aroused widespread concern in society. To gain effective control of the quality and safety of aquatic products, the status quo of aquatic products quality and safety control in China is reviewed, and advanced quality control technologies and supervision systems adopted abroad are analyzed. Furthermore, the existing problems regarding aquatic products in China are discussed and some suggestions on improved quality and safety control of aquatic products are presented. 2019 Vol. 33 (5): 67-72 [Abstract] ( 125 ) 全文 ( 424 )

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