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Quick Search     Adv Search 2019 Vol. 33, No. 9 Published: 2019-09-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Influence of Soybean Protein Isolate on Structure and Rheological Properties of Myofibrillar Protein during Heat-Induced Gelation ZHU Jiaqian, ZHANG Shunliang, ZHAO Bing, SONG Yongqing, LI Kexu, WEI Jiangfei, DING Bingwen, ZHOU Xiangyuan, DENG Jing, LI Meiliang DOI: 10.7506/rlyj1001-8123-20190802-170 As a high-quality plant protein, soybean protein isolate (SPI) is often used in meat processing to improve product yield and texture. This study researched the effect of SPI addition on the gelation properties of myofibrillar protein (MP) and its secondary structure and rheological properties during heating. Results indicated that adding 10% or 20% SPI could improve the gel strength and water-holding capacity of MP gel (P < 0.05); the secondary structure of mixed gels was changed during heating, but no regular pattern was found; the storage modulus and loss modulus were decreased by adding SPI. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of mixed gel supernatants showed that myosin heavy chain, actin and some subunits of SPI were involved in gel formation. 2019 Vol. 33 (9): 1-7 [Abstract] ( 227 ) 全文 ( 281 ) 8 Gel Properties of Myosin and Agar Blends LI Shanshan, YANG Yuling, ZHOU Lei, WEI Sumeng DOI: 10.7506/rlyj1001-8123-20190617-135 In this study, the texture characteristics, rheological properties and microstructure of myosin, agar and their blends were compared. The characteristics of mixed gels were studied under different pH value (5, 6, 7) and ionic strength (0.2, 0.4, 0.6) conditions. The results showed that the gel hardness and springiness of myosin-agar blend were greater than those of pure myosin or agar (P < 0.05). The hardness and springiness of mixed gels reached the maximum at pH 6. In addition, they increased with the increase of ionic strength reaching the maximum when the ionic strength was 0.6. The G’ and G’’ values of mixed samples were significantly higher than those of pure myosin or agar at the same temperature during both heating and cooling (P < 0.05). In the cooling process, agar contributed more to G’ and G’’ than myosin. Scanning electron microscopy was used to observe the ultrastructure of the mixed gel of 10 mg/mL myosin and 4 mg/mL agar. It was found that the mixed gel was a phase separated gel; agar was in the continuous phase while myosin was in the dispersed phase. 2019 Vol. 33 (9): 8-12 [Abstract] ( 185 ) 全文 ( 142 ) 13 Comparative Evaluation of Nutritional Value and Eating Quality of Sheep Liver Jerky and Raw Sheep Liver JING Anqi, Lü Nan, SHUANG Quan, BORJIGIN Gerelt, XIA Yanan, ZHANG Fengmei DOI: 10.7506/rlyj1001-8123-20190628-151 To study the changes in nutritional components of sheep liver before and after processing, the nutritional qualities and physicochemical indexes of raw sheep liver and sheep liver jerky were determined and compared. The results showed that the moisture contents of raw sheep liver and sheep liver jerky were 67.18% and 35.18%, respectively. Their protein contents were 23.26% and 47.13%, fat contents 5.12% and 10.06%, and total amino acid contents 18.73% and 42.69%, respectively. The total contents of 7 essential amino acids were 7.83% and 17.71% respectively. A total of 27 fatty acids are detected in raw sheep liver and 26 fatty acids in sheep liver jerky, in which saturated fatty acids accounted for 55.59% and 75.91%, and unsaturated fatty acids accounted for 44.41% and 24.09% of the total fatty acids, respectively. Both livers were rich in linoleic acid (5.12%–9.55%) and other essential fatty acids. Additionally, they showed richness in minerals such as magnesium, iron and calcium. The contents of vitamin A in raw sheep liver and sheep liver jerky were 18.84 and 9.84 mg/100 g respectively. To sum up, both roast sheep liver and sheep liver jerky have high nutritional value. 2019 Vol. 33 (9): 13-18 [Abstract] ( 143 ) 全文 ( 325 ) 19 Changes in Physicochemical Indexes of Ash-Covered Ham and Air-Dried Ham from Sanchuan County of Yunnan Province during Fermentation LIANG Dingnian, XUE Qiaoli, HUANG Qichao, LI Yufang, HU Yongjin, LI Shijun DOI: 10.7506/rlyj1001-8123-20190625-146 To study the changes in physicochemical properties of ash-covered ham and air-dried ham from Sanchuan during the fermentation process, the main physicochemical properties including pH value, moisture, water activity, total volatile basic nitrogen (TVB-N), sodium chloride, protein and free amino acid contents, and color difference (luminance value (L*), redness value (a*)) were measured between 6 and 12 months of fermentation. The results obtained indicated that the pH value of ash-covered ham rose from 6.05 to 6.13 and was always higher than that of air-dried ham between 6 and 12 months of fermentation, which increased from 6.02 to 6.09. Besides, the moisture content and water activity of ash-covered ham decreased from 54.2% to 43.0% and from 0.71 to 0.65, respectively; the moisture content and water activity of air-dried ham fell from 50.3% to 41.4% and from 0.69 to 0.65, respectively. The TVB-N content of ash-covered ham increased from 30.1 to 65.1 mg/100 g and air-dried ham from 31.7 to 60.9 mg/100 g. The sodium chloride content of ash-covered ham rose from 4.48% to 5.40% and air-dried ham from 4.60% to 5.52%. The protein content of ash-covered ham rose from 28.8% to 38.4% and air-dried ham from 30.2% to 40.9%. The color difference values of both hams changed in a complex manner, and a total of 17 free amino acids were detected in either of them. The individual free amino acid contents changed in a similar manner to the total content, and significantly differently from each other. 2019 Vol. 33 (9): 19-24 [Abstract] ( 132 ) 全文 ( 224 )        Processing Technology 25 Effect of Different Relative Humidities on Thawing Efficiency and Quality Characteristics of Frozen Beef PAN Xiaoqian, ZHANG Shunliang, LI Su, ZHAO Bing, ZHOU Huimin, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao DOI: 10.7506/rlyj1001-8123-20190411-076 This study was conducted to analyze the effect of different thawing relative humidities (RH, 50%, 75% and 98%) on the quality characteristics of frozen beef using fresh beef as control. The changes of thawing time, water holding capacity (WHC), pH value, color, tenderness, protein solubility and malondialdehyde (MDA) content were investigated. The results showed that compared with fresh beef, thawing could deteriorate the WHC, tenderness and color and promote protein denaturation and fat oxidation. The thawing efficiency was obviously improved, thawing loss was reduced and protein solubility was increased with the increase of RH. Cooking loss and pH value were not significantly changed among thawing treatments. Furthermore, high humidity thawing could improve the color and tenderness and alleviate lipid oxidation, and better effect was achieved at 75% RH than at 98% RH. Therefore, increasing the thawing humidity within a certain range could enhance the thawing efficiency, maintain the WHC, color and tenderness, and alleviate protein denaturation and lipid oxidation, thereby improving the quality of thawed beef. 2019 Vol. 33 (9): 25-29 [Abstract] ( 139 ) 全文 ( 265 ) 30 Effect of Fat Replacement by Platycodon grandiflorum Roots on Quality Characteristics of Emulsified Sausage ZHU Ziyu, ZHANG Yifei, YU Longhao DOI: 10.7506/rlyj1001-8123-20190712-161 The purpose of this study is to reduce the fat content and increase the nutritional value and flavor of emulsion-type sausage without reducing the quality of emulsion-type sausage as much as possible, and to enrich the product variety. The fat content of emulsion-type sausage was reduced from 30% to 25% or 20% by adding Platycodon grandiflorum root powder (passing through a 300-mesh sieve) at 1%, 2% or 3%, and the influence of Platycodon grandiflorum powder on the quality characteristics of low-fat emulsion-type sausage was determined. The results showed that 2% Platycodon grandiflorum powder plus 18% ice water could replace 5% fat. This group had no significant differences in quality characteristics or sensory scores from the control group. The water holding capacity, water content, redness value and yellowness value were all better than those of the control group. 2019 Vol. 33 (9): 30-35 [Abstract] ( 123 ) 全文 ( 190 ) 36 Effect of Water Bath Heating on the Formation of Rainbow Stains in Frozen Bovine Semitendinosus Muscle Mahebale·KUWANGNUXI, DENG Mengqi, CHEN Zhiqi, FENG Yu, Batuer·ABULIKEMU DOI: 10.7506/rlyj1001-8123-20190809-178 The effects of water bath heating at different temperatures on the formation of rainbow stains in bovine Semitendinosus muscle under cold storage conditions were studied. Fresh muscle was heated in a water bath (97 ℃) until the internal temperature reached 70, 80 or 90 ℃, and then chilled at 4 ℃ for 5 d. Changes in the intensity of iridescent color, non-heme iron content, protein and lipid oxidation, and CIELab color parameters were measured during the storage period. The mechanism of the effect of water bath heating on the formation of rainbow spots was explored. The results showed that the rainbow spot intensity increased with the increase of heating temperature or refrigeration time. Luminance value (L*) and yellowness value (b*) increased slightly, while redness value (a*) decreased slightly; these changes were statistically significant (P < 0.05). During cold storage, non-heme iron content, thiobarbituric acid reactive substance (TBARs) content, and protein carbonyl content increased significantly (P < 0.05), whereas free sulfhydryl group content decreased significantly (P < 0.05). Correlation analysis showed that the rainbow spot intensity was significantly positively correlated with non-heme iron content, carbonyl content and TBARs value (P < 0.05), but significantly negatively correlated with a* (P < 0.01) and free sulfhydryl group content (P < 0.05). The high heme iron content could promote a rapid rise in TBARs value from day 0 to 1 of storage and accelerate the process of protein oxidation. Protein and lipidoxidation process occurred simultaneously and promoted each other, thereby jointly affecting the formation of rainbow spots. 2019 Vol. 33 (9): 36-41 [Abstract] ( 148 ) 全文 ( 158 )        Analysis & Detection 42 Effects of Fermentation Time and Starter Cultures on Flavor of Beef Flavorings WU Chenyan, MA Lizhen, ZHOU Wei, XIONG Fengjiao, QIU Hongbo DOI: 10.7506/rlyj1001-8123-20190815-182 The effects of different starter cultures and fermentation times on the flavor of fermented beef flavorings (FBF) were studied. FBF were Maillard reaction products derived from an enzymatic hydolysate of bovine bones fermented for 12 or 16 h with THM-17 (Staphylococcus xylosus + Pediococcus pentosaceus), WBL-45 (Staphylococcus xylosus + Staphylococcus carnosus + Lactobacillus sakei), VHI-41 (Staphylococcus xylosus + Pediococcus pentosaceus + Lactobacillus plantarum) or Lactobacillus sakei (LS). The flavor characteristics and volatile components of FBF were analyzed by gas chromatography-ion mobility spectrometry, gas chromatography-mass spectrometry, an electronic tongue and an electronic nose. The results showed that there were significant differences in flavor and taste between FBF and the unfermented control. FBF prepared with LS or VHI-41 had distinctive flavors. Sulfur-containing compounds and aldehydes were the key flavor compounds in FBF. Alcohols and ketones played an important role in modifying the overall flavor of FBF. The flavor difference among the nine groups may be ascribed to the relative contents of 2-methyl-3-furanethiol and bis (2-methyl-3-furyl) disulfide and nonanal. 2019 Vol. 33 (9): 42-47 [Abstract] ( 141 ) 全文 ( 254 ) 48 Determination of Diethylstilbestrol Residues in Chicken and Duck Meat Using QuEChERS Combined with Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry MO Zimei, NING Xin, CHEN Ningzhou, LIN Dan DOI: 10.7506/rlyj1001-8123-20190523-114 This paper aims to establish a method for the determination of diethylstilbestrol (DES) in chicken and duck meat using QuEChERS sample preparation followed by ultra high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The homogenized sample was dispersed in water and then subjected to the extraction of the analyte with acetonitrile. The chromatographic separation were performed on a XBridge Phenyl-C18 column (150 mm × 2.1 mm, 3.5 μm) by gradient elution after dispersive solid-phase extraction purification. The qualitative and quantitative analysis of DES were operated by electrospray ionization mass spectrometry under the negative mode using multiple reaction monitoring (MRM). Acetonitrile and water were used as the mobile phase. The correlation coefficient of the calibration curve was 0. 999 9 in the concentration range of 0.50 to 20.00 ng/mL. The average recoveries at three spiked concentration levels varied from 70.4% to 81.6% with relative standard deviations (RSD) of 3.1% to 3.9%. The limits of detection (LOD, RS/N ≥ 3) and quantitation (LOQ, RS/N ≥ 10) were 0.1 and 0.4 μg/kg, respectively. 2019 Vol. 33 (9): 48-52 [Abstract] ( 120 ) 全文 ( 157 )        Package & Storage 53 Changes in Eating Quality of Lamb during Postmortem Storage XIAO Xiong, HOU Chengli, LI Xin, ZHENG Xiaochun, ZHANG Dequan, REN Chi, BAI Yuqiang, YAN Tongjing, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20190625-145 This investigation aimed to study the difference in the eating quality of lamb meat at different postmortem times. The Longissimus dorsi muscle was sampled and measured for central temperature, total colony number, pH value, sarcomere length, shear force, meat color, myoglobin content and cooking loss at different postmortem times (1, 6, 12, 24, 72, 120 and 168 h), and the internal temperature and total viable count were also monitored during postmortem aging. The results showed that the pH value of lamb decreased from 6.45 at 1 h to 5.40 at 120 h after slaughter. The sarcomere length did not significantly differ between at 1 and 6 h (P > 0.05), reaching the lowest at 12 h, and then beginning to increase at 24 h, while no significant difference was observed between at 120 and 168 h (P > 0.05). The brightness value (L*) increased with the prolongation of postmortem time, while the redness value (a*) and yellowness value (b*) increased first and then decreased, and the content of oxymyoglobin was consistent with the change in a*. The shear force increased first then decreased, reaching its maximum at 12 h; the cooking loss at 1 h postmortem was the lowest, and then increased, reaching a maximum at 168 h. Therefore, lamb before 6 h postmortem was in the stage of pre-rigor, at 6–24 h in the stage of rigor, at 24–120 h in the stage of post-rigor, and the stiffness process was completed at 120 h. The eating quality of pre and post-rigor lamb meat was different. Pre-rigor lamb muscle had higher water holding capacity, while post-rigor lamb had higher tenderness, lightness and redness. 2019 Vol. 33 (9): 53-58 [Abstract] ( 171 ) 全文 ( 241 ) 59 Sauced Duck Esophagus: Changes in Physicochemical Indexes during Cold Storage in Modified Atmosphere Packaging and Isolation and Identification of Dominant Spoilage Bacteria LI Dehong, ZHU Chuanhai, YUE Xiaoxia, WANG Xuan, Lü Yunxiong, LIU Junqi, ZHANG Gensheng DOI: 10.7506/rlyj1001-8123-20190626-149 In order to study the quality changes of modified atmosphere-packaged (MPA) sauced duck esophagus under cold storage conditions, MPA sauced duck esophagus without any antimicrobial was stored under refrigeration (0–4 ℃) for 12 days. Changes in pH value, water activity, thiobarbituric acid reactive substance (TBARs) value, sensory evaluation score and microbial flora were determined during the storage period. The results showed that with the prolongation of storage time, the sensory quality of MPA duck esophagus decreased significantly, and so did the pH value. In addition, the TBARs value showed a significant upward trend, while the water activity decreased but only slightly. The dominant spoilage bacteria in MPA sauced duck esophagus were Pseudomonas parafulva, Bacillus tequilensis and Klebsiella granulomatis and Enterobacter xiangfangensis, as identified by 16S rDNA sequencing. 2019 Vol. 33 (9): 59-63 [Abstract] ( 130 ) 全文 ( 242 )        Reviews 64 Progress in the Development of Modified Atmosphere Packaging Technologies for Meat and Meat Products XI Liqin, YANG Junna, XU Suigen, HUANG Xin, WANG Shouwei DOI: 10.7506/rlyj1001-8123-20190704-157 As a new packaging technology, modified atmosphere packaging (MAP), when applied to meat and meat products, maintains their quality, color, flavor and nutrition, and prolongs their shelf lives while causing lesser side effects. In this paper, the technical principle and gas composition and function of MAP, recent progress in the application of MAP to meat and meat products and the factors affecting its efficacy for quality maintenance are summarized, and future trends are also discussed. 2019 Vol. 33 (9): 64-68 [Abstract] ( 185 ) 全文 ( 295 )

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