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Quick Search     Adv Search 2019 Vol. 33, No. 10 Published: 2019-10-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Addition of Hydrolysates Derived from Surimi Processing Byproducts on Quality Changes of Silver Carp (Hypophthalmichthys molitrix) Surimi after Multiple Freeze-Thaw Cycles ZHANG Longteng, HONG Hui, LUO Yongkang, HONG Xiaohui, YE Weijian DOI: 10.7506/rlyj1001-8123-20190509-102 In order to get a full understanding of the effect of addition of hydrolysates from surimi processing byproducts (SPB, including fish head, bone, fin, and scale) on the quality and gelation properties of frozen-thawed silver carp (Hypophthalmichthys molitrix) surimi, the in vitro antioxidant activity of hydrolysates was analyzed together with the salt soluble protein content, sulfhydryl content, Ca2+-ATPase activity, surface hydrophobicity, gelation properties, water-holding capacity (WHC), and color of surimi. Results showed that SPB hydrolysates prepared separately with trypsin and alcalase showed stronger antioxidant activity than those prepared with other proteases. Compared with surimi with and without the addition of sucrose, the addition of SPB hydrolysates could effectively retard protein degradation and oxidation caused by multiple freeze-thaw cycles and result in higher salt soluble protein content, sulfhydryl content and Ca2+-ATPase activity as well as lower surface hydrophobicity. Besides, the addition of SPB hydrolysates enhanced the initial gelation properties and WHC of surimi gels and greatly inhibited the deterioration in breaking force, deformation and gel strength. 2019 Vol. 33 (10): 1-7 [Abstract] ( 331 ) 全文 ( 1088 ) 8 Comparative Composition and Nutritional Evaluation of Different Head Parts of Three Tuna Species YANG Caili, CAO Xiaojie, ZHANG Yuanchao, LIU Shucheng, JI Hongwu, GAO Jing, MAO Weijie, HAO Jiming DOI: 10.7506/rlyj1001-8123-20190520-111 The basic nutrients of different parts (muscle, skin and bone) of yellow fin tuna, big eye tuna and southern bluefin tuna heads were analyzed and their nutritional value was evaluated. The results showed that the heads of all three tuna species was rich in crude protein, crude fat and ash. For all species, head muscle contained a full range of essential amino acids, the ratio of essential amino acids to total amino acids was close to 40%, the amino acid score was higher, and the essential amino acid index value was greater than 86, indicating that tuna head muscle is a high-quality source of protein. In contrast, the protein nutritional value of tuna head skin and bone was relatively lower. The ratio of saturated to monounsaturated to polyunsaturated fatty acids in head lipids from the three tuna species was close to 1:1:1, which were rich in docosahexaenoic acid (DHA, 15.69%–23.29%) and eicosapentaenoic acid (EPA, 4.02%–5.15%). The ratio of DHA to EPA was 3.23–5.27, and the ratio of n-6 to n-3 polyunsaturated fatty acids was 0.13–0.29, suggesting high nutritional value. Furthermore, the tuna heads were rich in mineral elements such as Ca, Fe and Zn, which are beneficial to human health. 2019 Vol. 33 (10): 8-14 [Abstract] ( 301 ) 全文 ( 428 ) 15 Effect of Salt Addition on Water Status in Fish Surimi during Gelation PEI Zhisheng, XUE Changfeng, WEN Pan, FANG Jiaqi, TANG Tingting, LI Zizheng, WANG Zixuan, XU Yunsheng DOI: 10.7506/rlyj1001-8123-20190823-193 Surimis were prepared from the white meat fish species golden pomfret and grass carp, and the red meat species bonito and mackerel. The aim of this study was to determine the effect of salt addition on water status during surimi gelation by low-field nuclear magnetic resonance (LF-NMR). The results showed that the addition of salt had a significant effect on the water status in the four surimis. During the gelation process, the water status in the white meat fish surimis changed in a similar manner to the red meat fish surimis. Salt addition affected the water relaxation time but not the water distribution. The change in water mobility was related to the species and thermal stability of myosin. The change in water status provided indirect evidence that gelation temperature and salt addition affected the structure of surimi gel, causing variability in surimi gel properties among fish species. 2019 Vol. 33 (10): 15-21 [Abstract] ( 126 ) 全文 ( 389 )        Processing Technology 22 Effects of Chopping Time and Gelation Treatment Time on the Quality of Microwave Cooked Fish Cake LUO Xiaoying, SUN Xiaohuan, GE Chundong, YANG Jiao, XIONG Shanbai, HU Yang DOI: 10.7506/rlyj1001-8123-20190603-121 Frozen surimi was used to prepare fish cake via microwave heating. The effects of chopping time and gelation time on the quality of fish cake were investigated. The results showed that chopping time had significant effects on the gel properties, texture, water-holding capacity, whiteness and sensory quality of fish cake (P < 0.01). With the prolongation of chopping time, the breaking force, depression depth, gel strength, elasticity, cohesiveness, chewiness and sense score of fish cake increased first and then decreased, while whiteness showed a continuous upward trend. The water-holding capacity decreased first, then rose, and finally decreased again. Gelation treatment had no significant effect on the elasticity (P > 0.05), but had significant effects on the gel properties, hardness, chewiness, cohesiveness, water holding capacity, whiteness and sense score of fish cake (P < 0.01). The quality of fish cake was significantly improved after 20 minutes of gelation. At this time, the breaking force, depression depth, hardness, elasticity, chewiness, whiteness and sensory quality all reached maximum. Compared with non-gelation treatment, they increased by 86.92%, 38.67%, 37.05%, 6.94%, 43.07%, 3.41% and 14.65%, respectively. The results of orthogonal array experiments showed that the optimum treatment parameters were chopping for 6 min and gelling for 20 min. Under these conditions, the gel strength, whiteness and sense score of fish cake were 2 157.53 g?mm, 79.72 and 8.66 points, respectively. 2019 Vol. 33 (10): 22-28 [Abstract] ( 166 ) 全文 ( 276 ) 29 Optimization of Pure Culture Pre-Fermentation Conditions for Suanzharou, a Traditional Tujia Ethnic Fermented Meat Product in Southeastern Chongqing RAN Chunxia, CHEN Guangjing, DENG Huiling DOI: 10.7506/rlyj1001-8123-20190605-122 Response surface methodology (RSM) was applied to optimize the pure culture per-fermentation conditions for Suanzharou. Using one-factor-at-a-time method, fermentation time, temperature, inoculum amount and sucrose addition were chosen as independent variable and the activities of lactate dehydrogenase, protease and lipase as response values. A mathematical model was established using the Box-Behnken experimental design. The optimal fermentation conditions were determined as follows: fermentation time 30 h, fermentation temperature 34 ℃, inoculum amount 8%, and sucrose addition 4%. Under these optimal conditions, the activities of lactate dehydrogenase, protease and lipase were 102.92, 41.58 and 11.86 U/mL, respectively, which were all desirable for Suanzharou processing. 2019 Vol. 33 (10): 29-35 [Abstract] ( 129 ) 全文 ( 308 )        Analysis & Detection 36 Effect of Fermentation Methods on Microflora and Volatile Compounds in Huangshan Smelly Mandarin Fish ZHOU Yingqin, YAN Yan, YIN Junfeng, HUANG Jingjing, ZHANG Fusheng, CUI Kai, QIAN Kun, JIANG Jian, XIE Ningning DOI: 10.7506/rlyj1001-8123-20190626-148 The only way to obtain Huangshan smelly mandarin fish is through salting-fermentation. In this experiment, smelly mandarin fish was made by using the dry salting, wet salting or spice-assisted wet salting method, and raw fish was used as a control to investigate the effects of different fermentation methods on the microflora composition and volatile compounds in smelly mandarin fish. At the same time, sensory evaluation was carried out. The results showed that the effects of different fermentation methods on the microflora and volatile compounds of smelly mandarin fish were different. The dominant microbial community composition in dry-salted fish was almost consistent with that in raw fish, while a striking difference was observed between wet-salted and raw fish, but Lactobacillus sake was dominant in both raw and wet-salted fish. Wet-salted fish produced more volatile compounds than dry-salted fish. Furthermore, addition of spices to wet-salted fish increased the production of aroma compounds imparting the best sensory quality to smelly mandarin fish. 2019 Vol. 33 (10): 36-43 [Abstract] ( 130 ) 全文 ( 184 ) 44 Analysis of Bacterial Diversity in Different Parts of Crayfish from Sihong, East China’s Jiangsu Province by Traditional Culture Method and Metagenomic Analysis TANG Chun, ZHU Yongzhi, WU Haihong, SUN Zhilan, ZHU Yunlong, LIU Fang DOI: 10.7506/rlyj1001-8123-20190704-155 The bacterial diversity in whole crayfishes and tail muscle, as well as on the surface of crayfishes was investigated using the traditional culture-dependent method and metagenomic analysis in this study. On this basis, the composition of special contaminant bacteria was determined. The results showed that the initial microbial load in whole crayfishes was 8.4 (lg (CFU/g)). Significant variation in microbial community composition was found among the tested samples. The metagenomic analysis showed that the family Flavobacteriaceae was dominant in all samples and Comamonadaceae, Moraxellaceae and Aeromonadaceae were also dominant families in whole crayfishes and tail muscle, as well as on the surface of crayfishes, respectively. At the genus level, Chryseobacterium, Acinetobacter, and Aeromonas were the domain bacteria in whole crayfishes and tail muscle, as well as on the surface of crayfishes, respectively. The relative abundance of Flavobacterium was higher for the three samples. 2019 Vol. 33 (10): 44-50 [Abstract] ( 149 ) 全文 ( 400 ) 51 Fast Nondestructive Evaluation of Meat Freshness Based on Electrical Impedance Spectrum ZHANG Feng, ZHANG Chen, LI Xiangjuan DOI: 10.7506/rlyj1001-8123-20190715-162 In order to evaluate meat freshness quickly and nondestructively, a meat freshness evaluation method based on electrical impedance spectroscopy was proposed in this paper. Impedance spectra of four kinds of meat products were measured by an annular surface electrode. Through quantitative analysis of variance of the obtained impedance spectra, the impedance phase was determined, which can be used for the evaluation of the freshness of meat. Evaluation experiments were performed on the four kinds of meat products. The accuracy for freshness evaluation of pork tenderloin, streaky pork, beef tenderloin and beef flank was 91.1%, 86.7%, 88.9% and 87.8%, respectively. It was found that the four parameters of impedance spectroscopy suddenly increased after meat spoilage, resulting in the sudden disappearance of the linear relationship between impedance spectrum and freshness. 2019 Vol. 33 (10): 51-56 [Abstract] ( 127 ) 全文 ( 188 ) 57 Identification of Cod by Polymerase Chain Reaction and Restriction Endonuclease Digestion LOU Yeqing, HU Yifan, ZHENG Fangyuan, YUAN Wang, CHEN Lixin, SONG Wanru, LI Sufang, PAN Jiarong DOI: 10.7506/rlyj1001-8123-20190802-172 Gadus morhua, an economically important marine fish with high nutritive value, is often adulterated with some inferior and cheap fish species such as Theragra chalcogramma or Argyrosomus argentatus. By comparative analysis of the sequence of mitochondrial gene (COⅠ ) encoding cytochrome c oxidase subunit Ⅰ between Gadus morhua, Theragra chalcogramma and Argyrosomus argentatus, specific primers were designed separately for each fish species. The polymerase chain reaction (PCR) amplicons of COⅠ gene from Gadus morhua and Theragra chalcogramma were both 579 bp in length, while the amplified product of COⅠ gene from Argyrosomus argentatus was 399 bp in length. The PCR product of COⅠ gene from Gadus morhua could not be digested by the BstEII restriction endonuclease, while the PCR product of COⅠ gene from Theragra chalcogramma was digested into two fragments (361 and 218 bp). As a result, Gadus morhua, Theragra chalcogramma and Argyrosomus argentatus could be effectively differentiated from one another. 2019 Vol. 33 (10): 57-62 [Abstract] ( 128 ) 全文 ( 227 )        Package & Storage 63 Effects of Different Freezing Methods on Myofibrillar Proteins from Prepared Fish Products during Storage CHANG Yani, MA Lizhen, YANG Mei, WU Chenyan, YU Bin, LI Ling DOI: 10.7506/rlyj1001-8123-20190531-119 In an attempt to explore the effects of different freezing methods on the quality of prepared fish products as a function of storage time, myofibrillar proteins from prepared fish products frozen at ?80 (quick), ?30 (medium) or ?18 ℃ (slow) were extracted during storage and parameters related to protein denaturation were measured. Besides, the odor was analyzed by an electronic nose. The results showed that for all three freezing treatments, myofibrillar proteins were oxidized to different extents with the prolongation of storage time, as indicated by increased protein carbonyl content and surface hydrophobicity as well as decreased active sulfhydryl group content, emulsifying capacity and emulsion stability. More serious denaturation of myofibrillar proteins occurred at higher freezing temperature. The odor changed only slightly during storage at ?30 or ?80 ℃, but changed greatly at ?18 ℃. 2019 Vol. 33 (10): 63-68 [Abstract] ( 159 ) 全文 ( 586 )        Reviews 69 Advances in the Application of Non-Thermal Sterilization Technologies to Ready-to-Eat Meat Products WANG Wenjie, ZHAO Dianbo, LI Ke, LI Yipu, BAI Yanhong DOI: 10.7506/rlyj1001-8123-20190821-192 Ready-to-eat meat products are susceptible to microbial contamination during both production and consumption, which has an adverse impact on food quality and safety. The application of traditional thermal sterilization technologies to inactivate microorganisms in ready-to-eat meat products can cause losses of nutritional and sensory qualities. In recent years, non-thermal sterilization technologies have been receiving increasing attention. These technologies are used to inactivate foodborne pathogens at lower processing temperatures without destroying the nutritional and sensory qualities that are usually affected during heat treatment. At present, non-thermal sterilization technologies including ultra-high pressure, irradiation, ultraviolet, pulsed light, and cold plasma are widely used for the processing of ready-to-eat meat products. Therefore, the effects of these five non-thermal sterilization technologies on microbial inactivation in ready-to-eat meat products and their quality are reviewed in this paper, in order to provide useful information for the application of nonthermal sterilization technologies in the processing of ready-to-eat meat products. 2019 Vol. 33 (10): 69-75 [Abstract] ( 134 ) 全文 ( 304 ) 76 Recent Progress in Comprehensive Processing and Utilization of Abalone and Its Byproducts CHEN Shengjun, YANG Shaoling, LIU Xianjin, LI Laihao, YANG Xianqing, HUANG Hui DOI: 10.7506/rlyj1001-8123-20190628-154 As a marine delicacy, abalone is favored by consumers worldwide. With increasing maturation of the aquaculture technology and continuous increase of abalone yield, China has become the world’s biggest producer and consumer of abalone. In order to improve the utilization rate of raw abalone and the added value of abalone products, the processing technology for abalone are developing in the direction of comprehensive utilization and advanced technology. In the paper, the current situation of the processing and utilization of abalone meat (such as dried, frozen and canned abalone) is reviewed. At the same time, the processing technologies used are reviewed. The current situation of the value-added utilization of abalone waste (viscera) and abalone shell is summarized, and future prospects for the comprehensive processing and utilization of abalone are discussed, in order to provide a basis for further exploitation and utilization of abalone. 2019 Vol. 33 (10): 76-81 [Abstract] ( 218 ) 全文 ( 467 )

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