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Quick Search     Adv Search 2019 Vol. 33, No. 8 Published: 2019-08-15 Reviews Basic Research Processing Technology        Basic Research 1 Proteomic Study of Differential Proteins in Different Muscles from White Feathered Broilers Based on Sequential Window Acquisition of All Theoretical Fragment-Ion Spectra LIU Zhihong, NAI Rile, XIE Yuchun, MI Lu, MA Lina, ZHAO Meng, SUN Ang, LI Jinquan, WANG Zhixin DOI: 10.7506/rlyj1001-8123-20190424-083 Protein is a major food component and its changes lead to changes in meat quality. Muscles from different carcass parts vary in terms of physicochemical properties and protein composition. In this study, protein identification and quantitative analysis of white feathered broilers breast and thigh muscles were carried out by data independent acquisition (DIA) and sequential window acquisition of all theoretical fragment-ion spectra (SWATH) techniques, and bioinformatics analysis was performed as well. The results showed that a total of 875 proteins and 16 855 peptide fragments were detected in thigh and breast meat. Out of these, 98 differentially expressed proteins were screened. Gene ontology (GO) enrichment analysis evidenced that the 71 up-regulated proteins found in chicken were involved in biological processes (BP) such as fatty acid beta-oxidation using acylcoenzyme A (CoA) dehydrogenase, the tricarboxylic acid cycle and lipid homeostasis; in terms of cell components, they were mainly concentrated in mitochondria; their molecular functions (MF) included participating in reductase activity, fatty acyl CoA binding, nicotinamide adenine dinucleotide (NAD) binding, movement, electron carrier activity, flavin adenine dinucleotide binding and catalytic activity. The 27 up-regulated proteins in chicken breast were the most abundant in the process of skeletal muscle contraction and cardiac muscle contraction; they were enriched in the extracellular exosome, and none of the proteins was enriched in MF. The highly expressed proteins in chicken thigh meat were enriched in movement-related functions, while those in chicken breast meat were enriched in muscular contraction. 2019 Vol. 33 (8): 1-6 [Abstract] ( 163 ) 全文 ( 142 ) 7 Comparative Analysis of Nutritional Value and Quality of Crayfish from Different Areas of China XU Chen, GE Qingfeng, ZHU Yongzhi, WANG Daoying, YAN Zheng, XU Weimin DOI: 10.7506/rlyj1001-8123-20190428-094 Crayfish from Nanjing’s Pukou, Suzhou’s Taihu Lake and Suqian’s Sihong were used for comparative analysis of macronutrients and quality. The results showed that better chewiness and elasticity for Sihong crayfish and better tenderness for Taihu Lake crayfish were found among the growing regions. Crayfish from all three regions had high nutritional value. The crude protein content of Sihong crayfish was (15.86 ± 0.36)%, significantly higher than that of crayfish from the other regions (P < 0.05). The crude fat content of Pukou crayfish was (1.46 ± 0.10)%, significantly higher than that of crayfish from the other regions (P < 0.05). The unsaturated fatty acid contents of crayfish from the three regions were all higher than 60%, with the highest value being observed in Sihong crayfish (61.98%). All crayfish contained a variety of amino acids, and the highest proportion of essential amino acids (35.85%) was noticed in Sihong crayfish. Based on the taste intensity (taste activity value, TAV) calculated for the taste-active amino acids from the taste threshold, Pukou crayfish had a strong umami taste. Besides, sweet and bitter amino acids contributed to the taste of crayfish. 2019 Vol. 33 (8): 7-11 [Abstract] ( 166 ) 全文 ( 424 ) 12 Isolation, Identification and Tolerance Characteristics of Microorganisms from Weining Ham ZHANG Shiyi, TANG Nan, HUANG Pan, ZHOU Ying, XU Baocai, LI Peijun DOI: 10.7506/rlyj1001-8123-20190625-147 The objective of our current study was to isolate and identify microorganisms from Weining ham, as well as to illustrate their salt, nitrite and low temperature resistance. The results showed that a total of 10 strains were obtained, including 4 strains of Staphylococcus equorum, 2 strains of Staphylococcus xylosus, 2 strains of Pediococcus acidilactici, 1 Candida metapsilosis strain and 1 Candida parapsilosis strain. Among them, S. equorum WN1, C. metapsilosis WN9 and C. parapsilosis WN10 grew well in the presence of 9% NaCl or 150 mg/kg nitrite at 4 ℃. 2019 Vol. 33 (8): 12-17 [Abstract] ( 137 ) 全文 ( 271 )        Processing Technology 18 Effects of Cooking Methods on the Quality of Broth Made from Spent Laying Hens ZHANG Jing, ZHAO Yuanyuan, LIU Ru, XIONG Shanbai, RONG Jianhua DOI: 10.7506/rlyj1001-8123-20190516-107 This study investigated the effects of cooking methods on the quality of broth made from spent laying hens as evaluated by nutrients and flavor characteristics. The results showed that a proper increase in the ratio of chicken to water, cooking pressure and temperature could improve the quality of chicken broth. The broth cooked in an autoclave at 121 ℃ for 20 min at a chicken to water ratio of 1:1 contained the highest levels of solids, total and essential amino acids, essential fatty acids and unsaturated fatty acids. It also had the highest contents of glutamic acid as an umami-taste active amino acid and glycine as a sweet amino acid and was richer in enal compounds and other characteristic volatile components. In addition, it possessed good flavor and the best sensory quality. 2019 Vol. 33 (8): 18-24 [Abstract] ( 139 ) 全文 ( 219 ) 25 Impact of Transglutaminase on Gel Properties of Duck Breast Meat Batter MENG Lin, LI Yanping, KANG Zhuangli, MA Hanjun DOI: 10.7506/rlyj1001-8123-20190617-131 In this paper, we assessed the effect of treatment with different amounts (0 (T1), 2 (T2), 4 (T3), 6 (T4) and 8 g (T5)) of transglutaminase (TG) on the water-holding capacity (WHC), color, texture properties and water state and distribution of duck breast meat batter. The results showed that the brightness value (L*), cooking yield and texture properties of duck breast meat batter were increased significantly by TG treatment (P < 0.05), whereas the redness value (a*) and yellowness value (b*) values were decreased significantly (P < 0.05); the L*, cooking yield and texture properties were increased significantly (P < 0.05) with TG amount up to 4 g and then were not changed significantly (T4 and T5) (P > 0.05). The T21 and T22 relaxation times were declined significantly (P < 0.05) with increasing TG amount; the ratio of T21 peak area was increased, while the ratio of T22 peak area was decreased significantly (P < 0.05), indicating lowered water mobility. On the other hand, no significant difference occurred between the T4 and T5 groups. In conclusion, when 711.6 g of duck breast meat batter was treated with 6 g of TG, the best water holding capacity and texture were obtained. 2019 Vol. 33 (8): 25-28 [Abstract] ( 129 ) 全文 ( 139 ) 29 Preparation of Lipase Inhibitory Peptides from Chicken Myofibrillar Protein and Factors Influencing Anti-Lipase Activity LI Ruixia, DAN Jie, Lü Jinxiao, ZHANG Ruiyuan, LI Zhicheng DOI: 10.7506/rlyj1001-8123-20190513-104 Myofibrillar protein from chicken thigh muscle was extracted and enzymatically hydrolyzed to obtain lipase inhibitory peptides. The hydrolysis process was optimized using single-factor and orthogonal array design methods, and the influence of temperature, pH value and metal ions as well as simulated gastrointestinal fluid on the lipase inhibitory activity of the peptides. The results showed that 1) the optimal conditions for enzymatic hydrolysis were found to be 9 g/100 mL, 500 U/g, 40 ℃ and 3 h for substrate concentration, enzyme dosage, temperature and time, respectively, and the peptides prepared under these conditions showed 67.35% and 23.0% inhibition against lipase and α-amylase, respectively; 2) temperature, pH value and metal ions had significant effects on the activity of the lipase inhibitory peptides (P < 0.05), and a strong inhibitory effect was found at 75 ℃ and pH 4 in the absence of metal ions; 3) simulated gastric fluid had no significant effect on the functional properties of the lipase inhibitory peptides (P > 0.05), while simulated intestinal fluid could significantly decrease the lipase inhibitory activity (P < 0.05). The lipase inhibitory peptides are expected to become a new ingredient in anti-obesity functional foods. 2019 Vol. 33 (8): 29-34 [Abstract] ( 112 ) 全文 ( 169 ) 35 Optimization by Response Surface Methodology of Ultrasonic-Assisted Ginger Juice Tenderization for Deep-Fried Pork Steaks LIU Shuping, FANG Weijia, FENG Shuang DOI: 10.7506/rlyj1001-8123-20190520-113 The ultrasonic-assisted tenderization of pork tenderloin with ginger juice for deep-fried pork steaks was optimized by combined use of one-factor-at-a-time (OFAT) method and response surface methodology. The effect of various process parameters on the sensory quality, texture profile analysis, shear stress, pH value and water-holding capacity of the product was examined. The results obtained showed that the optimized process conditions were 29.57% ginger juice concentration (2.5 mL), 31.54 min ultrasonic time and 61.35 W ultrasonic power. Under these conditions, the shear force of deepfried pork steaks was predicted to be 24.41 N and the sensory evaluation score was 8.9, which was 33.7% higher than that of the control group (7.4). Good agreement between the model prediction and the experimental results was obtained, implying that the model was effective. 2019 Vol. 33 (8): 35-41 [Abstract] ( 95 ) 全文 ( 239 ) 42 Effects of Commercial Starter Cultures on Physicochemical Properties of Fermented Sausage during Ripening LI Yu’e, LI Xiaohong, ZHU Yingchun, YAN Yuwen DOI: 10.7506/rlyj1001-8123-20190617-130 In this experiment, three commercial mixed starter cultures of SBM-52, SHI-59 and VBM-60 were used to produce fermented sausages. Sausage without starter culture was used as control. The changes in pH value, non-protein nitrogen (NPN) content, acid value, nitrite content, water activity (aw), color and other physicochemical indicators were detected at 0, 1, 4, 7 and 10 days of ripening with a view to understanding the effect of the starter cultures on the physicochemical properties of fermented sausages during the ripening process. The results showed that at the end of fermentation, the pH values of the four fermented sausages were all less than 5.0 and the nitrite contents were less than 30 mg/kg, which fully guaranteed the safety of the fermented sausages. The results of non-protein nitrogen content, aw and mass loss rate showed that the addition of each of these starter cultures enhanced proteolysis in the fermented sausage and accelerate the maturation process. The acid values of the SBM-52 and VBM-60 groups was lower than that of the control group, indicating that both of them could inhibit fat oxidation. 2019 Vol. 33 (8): 42-47 [Abstract] ( 152 ) 全文 ( 167 ) 48 Effect of Pre-Emulsified Chicken Skin on the Quality of Chicken Sausage CHEN Jingxin DOI: 10.7506/rlyj1001-8123-20190617-129 The purpose of this study was to investigate the effect of pre-emulsified chicken skin on the quality of chicken sausage. Sausage with 30% raw chicken skin (m/m) was used as a control group (C0), and four treatment groups were set up: T1 (20% raw + 10% pre-emulsified chicken skin), T2 (15% raw + 15% pre-emulsified chicken skin), T3 (10% raw + 20% pre-emulsified chicken skin), and T4 (30% pre-emulsified chicken skin). The following quality characteristics were measured proximate composition, cooking loss, emulsion stability, pH value, apparent viscosity, color, texture and organoleptic properties. It was found that changes in the moisture content, fat content, cooking loss, emulsion stability, brightness, texture, apparent viscosity and overall acceptability of sausages occurred with changes in the ratio of raw to pre-emulsified chicken skin. The moisture content of T2 was the highest (P < 0.05), while the lowest was found in both C0 and T4 (P < 0.05). The fat content of C0 was higher than that of each treatment group (P < 0.05). T2 had the lowest cooking loss, total expressible fluid ratio, fat separation ratio, hardness, elasticity and cohesiveness (P < 0.05). The overall acceptability scores of the treatment groups were significantly higher than that of the control group (P < 0.05). Therefore, addition of pre-emulsified chicken skin can improve the quality characteristics of chicken sausage, and the optimum ratio of chicken skin to pre-emulsified chicken skin is 1:1. 2019 Vol. 33 (8): 48-52 [Abstract] ( 155 ) 全文 ( 256 ) 53 Optimization of Combined Addition of Food Additives for Improved Emulsifying Properties of Pork Patties TIAN Jinmei, ZHU Yingchun, MA Ling, LI Yuxin, CAO Zhixiang DOI: 10.7506/rlyj1001-8123-20190516-106 Carrageenan, soy protein isolate (SPI), xanthan gum and mixed phosphate were added to improve the emulsifying properties of meat patties. The individual and combined effect of these additives on water loss rate and fat loss rate of patties was investigated. The optimum combination was determined by orthogonal array design method. The results showed that each of the additives was able to improve the water-holding and oil-holding capacity of patties. Compared with single additives, their combined addition further enhanced the emulsifying properties of patties. The combination of 0.6% carrageenan, 4% soy protein isolate, 0.6% xanthan gum and 0.5% mixed phosphate was found to optimal to obtain a lower water loss rate and fat loss rate of 15.26% and 11.17%, respectively. The above results show that the additive combination can be used to improve the emulsifying properties of meat patties. 2019 Vol. 33 (8): 53-57 [Abstract] ( 116 ) 全文 ( 149 )        Reviews 58 Association of Meat Quality with Acetylation and Energy Metabolism ZOU Bo, LI Chunbao DOI: 10.7506/rlyj1001-8123-20190617-134 Protein post-translational modifications are of great importance for the regulation of life. Lysine acetylation is a dynamic and reversible protein post-translational modification, which is universal in life and regulates many energy metabolism processes. The regulation of energy metabolism plays a key role in the formation of meat quality. In the muscle system, abnormal energy metabolism can lead to the occurrence of heterogeneous meat. In this context, this paper first demonstrates the effect of energy metabolism on meat quality after slaughter, and then discusses the regulatory effect of acetylation on energy metabolism and consequently on meat quality, as well as the underlying physiological factors. Finally, we give some perspectives on the future of acetylation in meat science, and we conclude that acetylation affects energy metabolism by regulating the proteins related to it, and ultimately changes meat quality. 2019 Vol. 33 (8): 58-64 [Abstract] ( 129 ) 全文 ( 215 ) 65 Recent Progress in the Formation and Inhibition of Heterocyclic Aromatic Amines in Cooked Meat Products ZHANG Yuxia, ZHOU Yajun, LI Shengrao DOI: 10.7506/rlyj1001-8123-20190507-099 Heterocyclic aromatic amines (HAAs) are the most common chemical hazards in cooked meat products. A wide variety of HAAs have been detected in cooked meat products, which are formed through complicated pathways. Various mechanisms/methods have been developed to inhibit the formation of HAAs during the processing of cooked meat products. This paper describes the structure of two classes of HAAs, with a focus on the formation pathways of quinoline, quinoxaline, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), β-carboline (1-methyl-9H-pyrido[4,3-b]indole (harman), 9H-pyrido[4,3-b]indole (norharman)) and bound HAAs. It also summarizes the measures and mechanisms to reduce the formation of HAAs (controlling processing conditions and precursors, adding foreign substances to eliminate free radicals and intermediates, inhibiting the Maillard reaction), and briefly reviews the present status of research on HAAs. 2019 Vol. 33 (8): 65-73 [Abstract] ( 113 ) 全文 ( 511 )

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