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Quick Search     Adv Search 2019 Vol. 33, No. 7 Published: 2019-07-15 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Isolation and Identification of Escherichia coli O157:H7 from Cattle and Comparison of Their Acid Tolerance FU Wenjing, JI Saisai, YU Jinlong, ZHANG Su, XU Yuanyuan, JIANG Yun DOI: 10.7506/rlyj1001-8123-20190619-139 To investigate the variability of the tolerance of Shiga toxin-producing Escherichia coli O157:H7 to hydrochloric acid and lactic acid, suspected colonies were isolated from 309 fecal and beef samples and identified in this study. The isolates and another 14 strains collected for this study were detected for 4 major virulence genes (eae, hly, stx1, stx2) by multiplex polymerase chain reaction, and each of the Shiga toxin-producing strains with virulence genes was separately exposed to hydrochloric acid and lactic acid stress. The results showed that 8 isolates of E. coli O157 were identified and the prevalence of positive samples was 2.59%. The results of virulence genes showed that the stx1 and stx2 genes were detected in none of the 8 strains and the eae and hly genes were detected in 6 of them. The results of acid tolerance showed that the survival rates of 20 Shiga toxin-producing strains including the 6 strains and the other 14 above were all significantly decreased (P < 0.05) after treatment with hydrochloric acid or lactic acid for 2 h. However, this effect varied between strains, and the tolerance of the same strain to different acid treatments was different. 2019 Vol. 33 (7): 1-6 [Abstract] ( 142 ) 全文 ( 105 ) 7 Effects of Different Starter Cultures of Lactic Acid Bacteria on the Quality of Fermented Red Sausage LI Xiuming, ZHOU Wei, BAO Jiatong, LIU Jingjing, YANG Hua, MA Lizhen DOI: 10.7506/rlyj1001-8123-20190520-110 The effect of lactic acid bacteria fermentation on the quality of red sausage was investigated in order to apply it to red sausage, originally produced without fermentation, and different starter cultures were screened for improved sausage quality. Seven common commercial mixed starter cultures, Staphylococcus xylosus + Pediococcus pentosaceus (THM-17), Staphylococcus xylosus + Lactobacillus sake + Lactobacillus plantarum (PRO-MIX5), Staphylococcus xylosus + Staphylococcus carnosus + Lactobacillus sake (WBL-45), Staphylococcus xylosus + Pediococcus pentosaceus + Lactobacillus plantarum (VHI-41), Staphylococcus xylosus + Pediococcus pentosaceus + Lactobacillus plantarum (SHI-59), Staphylococcus carnosus + Staphylococcus xylosus (WBX-43), Pediococcus pentosaceus + Staphylococcus xylosus + Staphylococcus carnosus+ Pediococcus acidilactici (VBM-60), and 8 single cultures (Lactobacillus curvatus, Lactobacillus pentosus, Lactobacillus sake-1, Pediococcus pentosaceus, Staphylococcus xylosus, Staphylococcus carnosus, Lactobacillus sake-2, and Lactobacillus plantarum) were inoculated to minced meat at 107 CFU/g and fermented at 35 ℃ and 80% humidity for 12 h. The number of lactic acid bacteria and the total number of bacteria were measured at the end of fermentation. Then the product was dried, steamed, smoked, and baked to determine its sensory quality, pH value, color difference, texture, nitrite, nitrate, biogenic amine, and N-nitrosamine content. The results showed that pure Staphylococcus xylosus and pure Lactobacillus plantarum were better than the other cultures. The prepared products had pH values of 5.26 and 5.04, respectively. The color was good, the elasticity was moderate, and the residual nitrite content (10.84 and 10.13 mg/kg) was low. The formation of N-nitrosamines was significantly inhibited in the products fermented by the two pure cultures (N-nitrosodimethylamine content was 1.29 and 2.51 μg/kg, respectively), and the total amount of biogenic amine was low. Therefore, Staphylococcus xylosus and Lactobacillus plantarum can significantly improve the safety and quality of red sausage. 2019 Vol. 33 (7): 7-13 [Abstract] ( 139 ) 全文 ( 263 ) 14 Effect of Starter Cultures on Processing and Quality Characteristics of Sichuan Goat Ham WANG Wei, ZHANG Jiamin, ZHAO Zhiping, BAI Ting, JI Lili, CHEN Lin DOI: 10.7506/rlyj1001-8123-20190612-125 The effects of natural fermentation versus directed vat set (DVS, a mixed starter culture of Staphylococcus carnosus, Staphylococcus xylosus, Pediococcus pentosaceus, Lactobacillus sakei and Debaromyces hansenii) on the processing and quality characteristics of Sichuan goat ham were studied. The results showed the moisture content and water activity (aw) of ham decreased rapidly in the early stage of natural fermentation, and gradually remained stable in the later stage. The pH value declined rapidly in the first week of fermentation, and gradually rose in the later stage of maturation. The NaCl content, perioxide value (POV), thiobarbituric acid reactive substances (TBARs) value and total volatile basic nitrogen (TVB-N) content gradually increased, and the nitrite residue gradually decreased. Larger changes in the water content, aw and pH values occurred during fermentation with DVS and the fermentation rate was higher compared with natural fermentation. The starter culture extremely significantly inhibited fat oxidation and reduced the nitrite residue in the early stages of curing and fermentation. 2019 Vol. 33 (7): 14-18 [Abstract] ( 120 ) 全文 ( 123 ) 19 Meat Quality Characteristics of Different Parts of Male Chinese Holstein Dairy Calves XU Chenchen, ZHANG Jing, SUN Baozhong, ZHANG Songshan, YIN Zhene DOI: 10.7506/rlyj1001-8123-20190507-100 The objective of this study was to compare and analyze the differences in muscle quality between different carcass parts of veal calves. Totally 6 male Holstein calves (7 months of age) with the same genetic background were selected for this experiment. They were slaughtered in a commercial slaughter plant and the carcasses were aged for 48 h. Muscle samples from 6 parts (striploin, Semitendinosus, Semimembranosus, Vastus medialis, Rectus femoris and Vastus lateralis) were collected in order to determine the nutritional composition, physicochemical indicators and sensory quality. Principal component analysis was performed to study the relationship between veal meat quality traits. The results showed that the protein content in Semimembranosus muscle was significantly higher than that in Vastus medialis muscle (P < 0.05). The moisture content and redness value in Vastus medialis muscle were the highest (P < 0.05), while the tenderness was the lowest of the 6 muscles (P < 0.05). Rectus femoris muscle showed the maximum drip loss (P < 0.05). Striploin and Semitendinosus muscle had a lower redness value (P < 0.05). The overall acceptability scores of striploin and Rectus femoris muscle were significantly higher than that of Vastus lateralis (P < 0.05). Principal component analysis showed that the cumulative contribution rate of sensory characteristic factor, water holding capacity factor and nutrient component factor reached 59.79%, which could substantially reflect the meat quality information of the six veal muscles. In summary, there were large differences in the meat quality indicators between the different parts of veal calves. Therefore, according to the typical quality meat characteristics of each carcass part, the market value could be improved to achieve high quality and good price. 2019 Vol. 33 (7): 19-24 [Abstract] ( 127 ) 全文 ( 159 ) 25 Effects of Different Slaughter Methods on Stress Reactions and Eating Quality in Mongolian Sheep WANG Debao, WANG Xiaodong, GUO Tianlong, WANG Limei, NA Qin, ZHANG Yuanyuan, LI Hui, LIANG Junfang, ZHAI Xiu DOI: 10.7506/rlyj1001-8123-20190329-071 A comparative study was done to investigate the effect of three different slaughter methods: neck-breaking, pulling the heart out of the chest of live animals and electrical stunning followed by ensanguination on stress reactions and eating quality in Mongolian sheep. The results showed that the concentrations of lactic acid and cortisol, and the activities of lactate idehydrogenase and creatine kinase in the blood of sheep slaughtered by the third method were significantly lower than in the blood of sheep slaughtered by the other two traditional slaughter methods, and the stress response at slaughter was also weaker. Compared with the other groups, the cooking loss of meat in the third group was lower whereas meat tenderness was better than that of the first group but did not significantly differ from that of the second group. In addition, redness value (a*) of the third group was higher and thiobarbituric acid reactive substances (TBARs) value was lower than that of the other groups. From a nutritional viewpoint, the latter two slaughter methods could elevate the content of unsaturated fatty acids in mutton. Taking into consideration both the eating quality of mutton and economic benefits, electrical stunning followed by ensanguination can reduce stress reactions in sheep, improve the economic benefits of meat sheep slaughtering enterprises and meet the animal welfare requirements for slaughtering. 2019 Vol. 33 (7): 25-29 [Abstract] ( 173 ) 全文 ( 162 )        Processing Technology 30 Effect of Dietary Fiber Mixture on Eating Quality of Low-Salt Sausage RONG Liangyan, LIN Yanting, HE Qing, ZHANG Mingcheng, LIU Dengyong, LI Ruren DOI: 10.7506/rlyj1001-8123-20190505-098 The effect of complete replacement of starch by a dietary fiber mixture (oligofructose:inulin:oat flour = 1:2:1, m/m) on the quality of low-salt pork sausage with 1.75% bamboo salt was studied. For improved sensory evaluation, texture properties, cooking loss and color, the concentration of the mixture was optimized, and the difference in eating quality was examined compared with sausages with 1.75% refined salt and either starch or the dietary fiber mixture. The results showed that when the amount of dietary fiber added was 8%, the highest overall acceptability was achieved. The resulting sausage had a compact and soft texture, good elasticity, flat cross-section, meaty red color, strong aroma, and good taste. At addition levels of 5%, 11%, and 14%, the overall acceptability and flavor were relatively poor. The cooking loss decreased from 11.28% to 8.38% with increasing addition of dietary fiber from 5% to 14%. Replacing starch with the dietary fibers resulted in sausage with a softer texture, and increased sensory scores for flavor and taste, and an increase in cooking loss from 5.71% to 9.07%, In summary, the addition of the dietary fiber mixture affects the quality of sausage, and bamboo salt sausage has the best eating quality at an addition level of 8%. 2019 Vol. 33 (7): 30-35 [Abstract] ( 127 ) 全文 ( 201 ) 36 Effect of Resistant Starch Added to Batter on Quality Characteristics of Fried Prepared Chicken Chops CHEN Rixin, WANG Yu, WANG Wei, WANG Sai, LI Peijun, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20190415-078 Considering the problem that the frying process can affect the quality and safety of prepared meat products, the effect of adding 0%–40% resistant starch to the batter on the color, crispness, water, oil and acrylamide contents, microstructure and sensory quality of fried prepared chicken chops were investigated in order to improve the quality and reduce the fat content of meat products. The results showed that the addition of 20%–40% resistant starch could result in good overall acceptability. Compared with the other groups, 20% added resistant starch could significantly reduce the oil content (P < 0.05) and improve the yellowness value of the fried crust, endowing it with a better golden yellow color. In addition, this treatment induced a more compact and continuous batter microstructure, increased the crispness of the fried crust, and reduced the accumulation of acrylamide during the frying process, thus improving the safety of this product. In summary, addition of 20% resistant starch can reduce the oil content and improve the quality of fried prepared chicken chops. 2019 Vol. 33 (7): 36-41 [Abstract] ( 143 ) 全文 ( 544 )        Analysis & Detection 42 Rapid Detection of Salmonella typhimurium and Staphylococcus aureus in Beef by Immunomagnetic Separation Combined with Loop-Mediated IsothermaL Amplification Method Lü Guan, CHANG Yanlei, SHI Lei DOI: 10.7506/rlyj1001-8123-20190612-124 A method combining immunomagnetic separation (IMS) and loop-mediated isothermal amplification (LAMP) was developed to detect Salmonella typhimurium and Staphylococcus aureus in beef. Streptavidin magnetic beads were functionalized with biotin-labeled Salmonella typhimurium antibodies and biotin-labeled Staphylococcus aureus protein antibodies to capture and isolate the target pathogen from beef. After optimization, 400 μL of immunomagnetic beads (IMBs) conjugated with 10 μL/mg of anti-Salmonella typhimurium antibody presented a capture efficiency of 52.16% for 104 CFU/mL of Salmonella typhimurium within 45 min, and 300 μL of IMBs conjugated with 6 μL/mg of anti-Staphylococcus aureus antibody presented a capture efficiency of 56.80% for 104 CFU/mL of Staphylococcus aureus within 30 min. The proposed IMS-LAMP had a high specificity. When applied on beef, the detection limit was about 1.2 × 103 CFU/mL for Salmonella typhimurium and 4.4 × 104 CFU/mL for Staphylococcus aureus in beef. After 5 and 7 h of enrichment, the detection limit of Salmonella typhimurium and Staphylococcus aureus was improved to 1.2 and 4.4 CFU/mL, respectively. Hence, the IMS-LAMP assay provides a rapid, simple, and highly sensitive method for the detection of Salmonella typhimurium and Staphylococcus aureus in beef. 2019 Vol. 33 (7): 42-48 [Abstract] ( 117 ) 全文 ( 335 ) 49 Changes in Volatile Flavor Compounds of Dezhou Braised Chicken during Processing LI Ruren, CHEN Yu, ZHANG Qingyong, GU Mingyue, CUI Xiaoying, YANG Wensheng, ZHAO Zhinan, RONG Liangyan, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20190505-097 The changes of volatile flavor compounds during the processing of Dezhou braised chicken were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and based on the odor activity value (OAV), the flavor contribution of each was evaluated. The results showed that a total of 56 flavor compounds were detected at 7 stages of processing, including 7 aldehydes, 11 alcohols, 27 hydrocarbons, 4 ketones, 2 heterocyclic compounds, 2 ethers, 1 phenol, 1 ester, and 1 sulfur-containing compound. The main volatile flavor compounds were aldehydes, alcohols, hydrocarbons, and ketones. The content of each class of flavor compounds increased at first and then decreased during processing. The number and amount of volatile flavor compounds in the stewing stage increased significantly (P < 0.05). The maximum amount of volatile flavor compounds was attained after the temperature remained constant. The OAVs of dimethyl disulfide, hexanal, nonanal, heptanal, 1-octene-3-ol, 2-pentylfuran, D-limonene, eucalyptol and eugenol were all greater than 10. These compounds contributed significantly to the flavor of braised chicken, mainly coming from the oxidation of unsaturated fatty acids and the spices used during processing. In summary, stewing was critical for the formation of flavor compounds of braised chicken. 2019 Vol. 33 (7): 49-55 [Abstract] ( 154 ) 全文 ( 233 )        Package & Storage 56 Effects of Cold Storage Time of Yellow-Feathered Broiler Carcass on Eating Quality of Chinese Stir-Fried Chicken from Mengshan XU Mengshan, YAO Yuan, SUN Jingxin, HUANG Ming, LI Xianyao, ZHAO Jihua, FENG Yongsheng, MENG Fansheng DOI: 10.7506/rlyj1001-8123-20190527-115 In this study, the effects of yellow-feathered broiler carcasses stored at 0–4 ℃ for different durations (0, 24 and 48 h) on the eating quality of Mengshan stir-fried chicken were investigated. Stir-fried thigh and breast meat were sampled for the determination of color, texture, pH value, water-holding capacity, volatile contents and sensory evaluation. The results showed that the brightness value (L*) of stir-fried breast meat in the 0 h (control) and 24 h groups were significantly higher than that in the 48 h group (P < 0.05), while the L* of stir-fried thigh meat in the 24 h group was significantly higher than that in the other groups (P < 0.05). The hardness of stir-fried thigh and breast meat in both the 0 h and 24 h groups was significantly higher than that in the 48 h group (P < 0.05). Sensory evaluation showed that while aroma scores were significantly lower (P < 0.05) in the 48 h group and color scores in the 24 h group were significantly higher (P < 0.05), there were little differences in taste, appearance and overall sensory scores among all groups (P > 0.05). Therefore, yellow feather broiler carcasses should be stir-fried within 24 hours postmortem for better eating quality of Mengshan stir-fried chicken. 2019 Vol. 33 (7): 56-60 [Abstract] ( 160 ) 全文 ( 148 )        Reviews 61 Recent Progress in Separation, Screening and Application of Starter Cultures for Fermented Meat Products LI Shanshan, ZHU Chaozhi, CUI Wenming, ZHAO Gaiming, JIAO Yangyang, YIN Feng, LI Jiaqi, HAN Mingshan, ZHANG Wenhua DOI: 10.7506/rlyj1001-8123-20190424-089 Starter cultures have great potential in the industrial processing of fermented meat products for they have advantages in enhancing the flavor and safety of meat products, play important roles in controlling pathogens, biogenic amines and other possible safety risks and even exert functional effects. This article focuses on recent progress in the selection of starter cultures, the separation and screening of lactic acid bacteria, Staphylococcus, Micrococcus, yeast and mold, and the application of starter cultures in fermented meat products. Moreover, further research directions are also discussed. 2019 Vol. 33 (7): 61-66 [Abstract] ( 155 ) 全文 ( 322 ) 67 Recent Progress in Development of Control Technologies for Heterocyclic Amines during Cooking of Meat Products ZHANG Gensheng, WANG Tiejun, XIE Chunli, NI Xue, DING Yidan DOI: 10.7506/rlyj1001-8123-20190516-108 In the high temperature cooking process, endogenous components in meat products are converted into a variety of toxic compounds, including heterocyclic amines, which contain strong bacterial mutagenic activity and human carcinogenicity. Yearly increasing consumption of cooked meat products may pose a risk to consumer health. This review summarizes the recent progress in the development of control technologies for heterocyclic amines with a focus on the classification and structural variability and formation mechanism of heterocyclic amines as well as the factors influencing their formation. The control approaches to heterocyclic amines are described from various aspects and their efficiencies are compared. The digestion and metabolism characteristics of heterocyclic amines in the human body are presented as well. This review will hopefully provide a theoretical basis for the study of control technologies for heterocyclic amine in meat products. 2019 Vol. 33 (7): 67-73 [Abstract] ( 142 ) 全文 ( 187 )

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