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Quick Search     Adv Search 2019 Vol. 33, No. 6 Published: 2019-06-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Molecular Mass of Sodium Alginate on Gel Properties of Low-Fat Emulsified Pork Sausage WANG Wei, WANG Yu, CHEN Rixin, LI Peijun, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20190325-069 The effect of adding 0%–0.75% (m/m) sodium alginate (SA) with three different molecular masses (2 660, 3 890 and 4 640 kDa) to low-fat (10%) emulsified pork sausage on its gel properties (water-binding capacity (WBC) and texture) was investigated, and its underlying mechanism was explored. The results showed that all three kinds of SA increased significantly the WBC in a molecular mass-dependent manner (P < 0.05). However, no significant improvement (P > 0.05) was found in texture profile parameters, such as hardness, springiness, cohesiveness and chewiness. As the molecular mass of SA increased, the enhanced electrostatic interactions and steric hindrance, and the reduced surface hydrophobicity of meat proteins contributed to a microstructure with larger porosity to trap more water, thus improving the WBC of the gel. 2019 Vol. 33 (6): 1-6 [Abstract] ( 114 ) 全文 ( 227 ) 7 Effects of Different Levels of Dietary Selenium on Selenium Enrichment in Skeletal Mutton and Visceral Tissues of Lambs LI Jucai, SHI An, ZHANG Junli, DING Wei, MA Xiaoming, WU Ming DOI: 10.7506/rlyj1001-8123-20190320-063 Sixty-four Tan × small-tailed Han crossbred lambs were divided using a randomized block design into 4 treatment groups designated as I, II, III and IV, which were supplemented with dietary organic selenium at 0.14, 0.96, 1.41 and 1.92 mg/d for 60 d, respectively. At 10 d intervals, two lambs from each group were randomly selected and slaughtered for measurement of selenium contents in representative samples of skeletal muscle and visceral tissues. The results showed that different levels of dietary organic selenium and feeding durations had a significant effect on selenium enrichment in lamb meat and visceral tissues. After 10 d of feeding, selenium contents in the dorsal and femoral muscle and visceral tissues of lambs reached the Shaanxi provincial standard for selenium contents in selenium-enriched foods and related products (DB 61/T 556—2012). After 20 and 30 days, selenium contents in the dorsal and femoral muscles of lambs in Groups II–IV reached the Hubei provincial requirements for selenium contents in selenium-enriched foods (DBS 42/002—2014). 2019 Vol. 33 (6): 7-12 [Abstract] ( 106 ) 全文 ( 107 ) 13 Effects of Dietary Fiber Sources on Thigh Muscle Quality and Nutritional Composition of Sichuan White Geese CHEN Peiyao, HE Hang, XIANG Bangquan, WU Qiushen, TIAN Xu, ZHANG Jie, LIAO Qinfeng DOI: 10.7506/rlyj1001-8123-20190403-072 The purpose of this experiment was to study the effects of different dietary fiber sources on the quality and nutritional composition of thigh muscle from Sichuan white geese. A total of 120 one-day-old healthy geese were divided into four groups with three replicates of 10 animals each, which received dietary supplementation of alfalfa, ryegrass, oat grass and peanut seedlings for 70 days, respectively. The results showed that the muscle pH24 h of the peanut seedling group increased significantly compared with the other groups (P < 0.01). The muscle chroma value (C) of the ryegrass group was significantly higher than that of the remaining groups (P < 0.01), while the hue value (H) was significantly lower (P < 0.01). There existed no significant difference in shear stress value between all groups except the peanut seedling group (P > 0.05). The cooking loss rate and drip loss rate of the peanut seedling group were significantly higher than those of any other groups (P < 0.01). The water content of the ryegrass group was significantly higher than that of the peanut seedling and alfalfa groups (P < 0.05). The crude protein content in the peanut seedling group was significantly lower than that in any other groups (P < 0.01). The crude fat content in the ryegrass and alfalfa groups was significantly higher compared with the other two groups (P < 0.01). Amino acid composition demonstrated that the valine content of the alfalfa group was significantly higher than that of the ryegrass group (P < 0.01); the phenylalanine content in the peanut seedling group was the lowest and the total amino acid in the alfalfa group was the highest. The essential amino acid scores (except valine) of each group were greater than 1, and the chemical scores for all amino acids except lysine were also less than 1. Essential amino acid index (EAAI) was the largest in the alfalfa group and smallest in the peanut seedling group. The above findings showed that feeding alfalfa fiber could improve the muscle quality and nutrients of Sichuan white geese. 2019 Vol. 33 (6): 13-18 [Abstract] ( 108 ) 全文 ( 204 )        Processing Technology 19 Effect of Cyclic Salt Supplementation on Changes in Salt Contents in Chicken Meat and Soup Stock during the Processing of Dezhou Braised Chicken GAI Shengmei, GU Mingyue, CUI Xiaoying, WANG Huan, ZHANG Qingyong, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20190424-085 Salt is essential for the flavor formation of Dezhou braised chicken. This study focused on the changes in salt contents in chicken meat and soup stock during the processing of braised chicken with cyclic salt supplementation. Besides, the losses of chicken meat and soup stock were measured. The results showed that the changes in soup stock mass during the cooking process did not significantly different between pots (P > 0.05) and were substantially consistent with the changes in chicken meat mass (P > 0.05). When the cooking duration was longer than 3.5 h, the salt content of soup stock was not significantly different between pots (P > 0.05). The changes in the salt content of chicken thigh meat were generally consistent with those of breast meat, regardless of the pot used (P > 0.05). There was a significant difference in soup stock loss following different cycles of repeated use (P < 0.05). Chicken meat loss was no longer affected by the repeated use of soup stock when the cooking duration was longer than 3.5 h. A significant difference in the salt content of soup stock was between different production batches (P < 0.05). It was finally determined that Dezhou braised chicken should be cooked for 5.0 h in order to ensure the taste of the product. 2019 Vol. 33 (6): 19-24 [Abstract] ( 110 ) 全文 ( 154 )        Analysis & Detection 25 Volatile Compounds of Re-Heated Frozen Prepared Chicken Soup Evaluated by Pareto Chart Combined with Principal Component Biplots HUI Teng, LIANG Zhihong, DAI Ruitong DOI: 10.7506/rlyj1001-8123-20181118-215 The aim of this study was to evaluate the impact of re-heating methods (85 ℃ water-bath re-heating vs boiling water steam re-heating) and re-heating core temperatures ((65 ± 5) vs (75 ± 5) ℃) on the overall and key volatile compounds of frozen prepared stewed chicken soup by pareto chart combined with principal component biplots. A total of 47 kinds of odor threshold compounds and 5 kinds of compounds without odor thresholds reported were detected. 1-octen-3-one, hexanal, phenylacetaldehyde, (Z)-beta-ocimene, nonanal, linalool, (E)-citral, (E)-beta-ocimene, (Z)-citral, beta-myrcene, butyl acetate, 1,8-cineole, and zingiberene were the key volatile compounds, which contributed to nearly 100% cumulative odor. Re-heating method and re-heating core temperature had a significant effect on the generation of 1-octen-3-one, phenylacetaldehyde, and butyl acetate, which made a 41.6%, 13.4%, and 1.1% odor contribution, respectively. The re-heating core temperature of (65 ± 5) ℃ promoted the degradation of linoleic acid and then gave rise to the generation of more 1-octen-3-one. However, increasing re-heating temperature to (75 ± 5) ℃ accelerated aldehyde-amine condensation in the late stage of the Maillard reaction, resulting in a reduction of 1-octen-3-one. The increase in re-heating core temperature also promoted the Maillard reaction between some amino acids and reducing sugars in the chicken soup to generate the Strecker degradation aldehyde phenylacetaldehyde. Long-time re-heating led to an obvious increase in phenylacetaldehyde generation though accumulation of lipid oxidation products in the soup. Biplots results showed that re-heating had a significant effect on the overall flavor of the soup. The water bath re-heating and the control treatments had higher similarity in the kinds and contents of volatile flavor compounds, and 85 ℃ water bath re-heating to (65 ± 5) ℃ exhibited the most similar overall flavor and key volatiles contents to those of the control group, suggesting that lower heat transfer rate and re-heating core temperature could maintain the flavor of frozen prepared stewed chicken soup during the re-heating process. 2019 Vol. 33 (6): 25-32 [Abstract] ( 117 ) 全文 ( 222 ) 33 Application of Membrane Chip Technology in the Identification of Adulteration in Beef, Sheep, Yak and Donkey Meat REN Yijie, HUO Shengnan, ZHAI Qingyan, SUN Xiaohui, LIU Fei, LI Wenjing DOI: 10.7506/rlyj1001-8123-20190417-081 A membrane chip technology to detect 11 target animal species including cattle, sheep, donkey, yak, chicken, duck, rabbit, mink, fox, mouse and pig was developed in order to identify adulteration in beef, mutton, donkey and yak meat products. Our experimental results showed that the method had good specificity and applicability. The method sensitivity and its sensitivity in detecting adulterated meat samples were both up to 0.1%. This method could quickly and accurately identify 11 animal origin components of cattle, sheep, donkey, yak, chicken, duck, rabbit, mink, fox, mouse and pig, and could meet the requirements for the identification of adulteration in beef, mutton, yak and donkey meat samples. 2019 Vol. 33 (6): 33-38 [Abstract] ( 101 ) 全文 ( 153 ) 39 Determination of Amphenicol Antibiotics and Metabolite Residues in Bullfrog Meat by QuEChERS-Liquid Chromatography-Tandem Mass Spectrometry HUANG Sicong, LONG Minyi DOI: 10.7506/rlyj1001-8123-20190428-091 A quick, easy, cheap, effective, rugged and safe (QuEChER) extraction procedure followed by a liquid chromatography-tandem mass spectrometry (LC-MS/MS) assay was established for the simultaneous determination of amphenicol antibiotics (chloramphenicol, thiabendazole and florfenicol) and the florfenicol metabolite florfenicol amine (FFA) in bullfrog meat. The results showed that there was a good linear relationship between the mass spectrometric response and concentrations of all analytes in the range from 0.1 to 50.0 ng/mL with correlation coefficients all greater than 0.999 1. The limits of detection and quantitation were in the range from 0.007 5 to 0.003 0 μg/kg and from 0.025 to 0.100 μg/kg, respectively. The recoveries from spiked samples were in the range from 94.3% to 97.9%, with relative standard deviation of 0.8% to 3.7%. 2019 Vol. 33 (6): 39-43 [Abstract] ( 92 ) 全文 ( 153 )        Package & Storage 44 Effect of Chitosan Coating on the Quality of Pasteurized Mutton Sausage during Cold Storage YUAN Chenyang, CAO Yangdong, GAO Hui, LI Jing, LIU Tingting, CHEN Kai, CHEN Xuehong DOI: 10.7506/rlyj1001-8123-20190410-075 The effect of chitosan coating on the quality of pasteurized mutton sausage during cold storage was investigated by measuring changes in the color, tenderness, moisture content, thiobarbituric acid reactive substances (TBARs) value, peroxide value (POV), and protein carbonyl and sulfhydryl contents after treatment with 1.5 g/100 mL chitosan. The results showed that chitosan coating could effectively maintain the redness and tenderness of mutton sausage, inhibit the increase of TBARs value and carbonyl content, retard the decrease of moisture and sulfhydryl content during storage time, and inhibit markedly the increase of peroxide value starting from day 60. Thus, coating treatment with 1.5 g/100 mL chitosan could effectively preserve the storage quality of pasteurized mutton sausage. 2019 Vol. 33 (6): 44-48 [Abstract] ( 145 ) 全文 ( 181 )        Reviews 49 Progress in the Development of Processing and Preservation Technologies for Fermented Beef Products ZHOU Yajun, ZHANG Yu, LI Shengrao, CHEN Yan DOI: 10.7506/rlyj1001-8123-20190424-087 Fermented meat products have unique flavor and balanced nutrition, which are popular with many consumers. It is one of the research hotspots of modern meat products. In this paper, recent progress in the application of starter cultures in the production of fermented beef products and in studies on the fermentation process and characteristics, quality evaluation and preservation. The main problems existing in the research and development of fermented beef products in China are put out, and future prospects are discussed. 2019 Vol. 33 (6): 49-54 [Abstract] ( 139 ) 全文 ( 329 ) 55 Progress in the Physicochemical Properties of Myoglobin and Factors influencing Meat Color Stability ZHU Hongxing, SUN Chong, WANG Daoying, XU Weimin, GE Qingfeng DOI: 10.7506/rlyj1001-8123-20190415-080 Myoglobin (Mb) is the main component of red pigment in muscle tissue, and its content has a significant positive correlation with meat color. There are three main forms of myoglobin: purple-red deoxymyoglobin, bright red oxymyoglobin and brown metmyoglobin. During the storage and processing of meat, discoloration is a common phenomenon, which is caused by the transformation of different forms of Mb into each other and the formation of complexes between Mb and exogenous chemicals. In this review, the physical and chemical properties of Mb, and the reported analytical methods for qualitative and quantitative determination of different forms of Mb are discussed, and the factors influencing meat color stability, such as storage and processing temperature, pH value, irradiation, modified atmosphere packaging, proteins, enzymes, antioxidants and lipids, are summarized. Hopefully, this review will provide a theoretical basis for the regulation of meat color. 2019 Vol. 33 (6): 55-63 [Abstract] ( 186 ) 全文 ( 672 ) 64 Progress in Research on Velvet Antler Polypeptides ZHANG Lingying, LI Mohan, LI Rushu, ZHENG Yan, YANG Mei, WU Junrui, WU Rina, YUE Xiqing DOI: 10.7506/rlyj1001-8123-20190226-033 Velvet antler polypeptides account for 50% to 60% of the total wet mass of velvet antler and are one of the most important physiologically active substances in velvet antler. This article presents a systematic review of previous studies on the composition of velvet antler polypeptides and the methods used to extract and purify them, with focuses on their effects on the immune system, nervous system, cardiovascular system and skeletal system and their anti-fatigue, antioxidant, anti-tumor and other biological activities. Moreover, future trends and research prospects are discussed as well. 2019 Vol. 33 (6): 64-69 [Abstract] ( 126 ) 全文 ( 338 ) 70 A Review of Application of Hyperspectral Imaging Technology in Quality Detection of Red Meat CUI Yingying, YANG Mingduo, FANG Weijia, MENG Ning, MIAO Rongxin, PENG Zining DOI: 10.7506/rlyj1001-8123-20190226-042 Hyperspectral imaging is a nondestructive testing technology that integrates spectroscopy and computer vision technology. This technology enables us to quickly, comprehensively and nondestructively obtain both internal and external information of meat products, and it has been widely used in the detection of red meat products. Beginning with a brief description of the principle of hyperspectral imaging, this paper presents a detailed review of the application of high spectral imaging technology in detecting the quality of red meat products. The existing problems and future prospects of this technology are summarized in order to provide valuable information for research on nondestructive testing of red meat. 2019 Vol. 33 (6): 70-76 [Abstract] ( 118 ) 全文 ( 245 )

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