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Quick Search     Adv Search 2019 Vol. 33, No. 11 Published: 2019-11-15 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Screening for Important Molecular Markers Affecting Meat Quality of Chahar Sheep Based on Label-Free Proteomics XIE Yuchun, NAI Rile, YANG Feng, MA Lina, MI Lu, CHE Tianyu, GUO Juntao, SU Xin, ZHAO Cun, WANG Zhixin, LI Jinquan, LIU Zhihong DOI: 10.7506/rlyj1001-8123-20190806-175 In order to study the difference in the protein compositions of different muscles in Chahar sheep and the functions of differential proteins, the identification and quantitative analysis of proteins in Longissimus dorsi and Gluteus of Chahar sheep were carried out using information dependent acquisition (IDA) and label-free proteomics based on sequential windowed acquisition of all theoretical fragment ions (SWATH). Then, bioinformatics analysis was performed. A total of 1 073 proteins were detected in the two muscles including 140 differential proteins. In total, 116 up-regulated and 24 down-regulated proteins were found in Longissimus dorsi. Gene ontology and pathway enrichment analysis showed that the up-regulated proteins were most abundant in the exosome followed by the cell membrane; they were mainly involved in the molecular functions of intramolecular transferase activity, RNA binding and L-lactate dehydrogenase as well as in the biological processes of carbohydrate metabolism, sarcomere and muscle contraction. The network interaction of these differential proteins showed that muscle fiber component module consists of a variety of proteins, including myosin-11, myosin-1 (MYH1), myomesin-1, myosin-2 (MYH2), myosin-8 (MYH8), myosin light chain kinase-2, myosin light chain 2, troponin T-3, telethonin, and myosin-binding protein C. MYH1, MYH2 and MYH8 are expected to be important molecular markers affecting meat quality. 2019 Vol. 33 (11): 1-6 [Abstract] ( 139 ) 全文 ( 229 ) 7 Comparative Evaluation of Meat Quality and Main Nutritional Components of Breast Muscle from Different Squab Breeds LI Fuhuang, CHANG Lingling, QIU Huajian, BU Zhu, TANG Qingping, CHEN Weibin, ZHANG Rui, FU Shengyong, MU Chunyu DOI: 10.7506/rlyj1001-8123-20190904-210 In order to better establish an evaluation criterion for squab meat quality and to lay a foundation for developing new excellent squab breeds, breast muscles were collected from white king (WK) pigeons, silver king (SK) pigeons, European meat-type pigeons, Tyson pigeons and Suwei meat-type pigeons after slaughter and were determined and compared for eating quality attributes (color, pH value, water loss rate and shear force) and nutrient content (water, protein, fat, inosinic acid, amino acid and fatty acid). The results obtained showed that significant differences were found among the breeds in meat brightness (L*), redness (a*) and yellowness (b*) (P < 0.05), while no significant differences existed in pH value, water loss rate or shear force (P > 0.05). L*, a* and b* of colored-feathered squabs (SK and Tyson) were lower than those of white-feather ones (WK, European meat-type and Suwei meat-type). High similarity was observed between the two meattype breeds and they had a brighter, redder and yellower color than the other breeds. Additionally, there was no significant difference in water, protein and fat contents among the five breeds (P > 0.05). The inosinic acid content of breast muscle from Tyson pigeons was significantly lower than that of WK, European meat-type and Suwei meat-type pigeons (P < 0.05). These five breeds showed no significant difference in the contents of essential and umami amino acids (P > 0.05). The essential amino acid content of SW and Tyson pigeons was lower but the umami amino acid content was higher than that of the other three breeds. The saturated fatty acid content of SK was lower significantly than that of WK, European meattype and Suwei meat-type pigeons (P < 0.05) but slightly than that of Tyson pigeons. The meat color of SW and Tyson pigeons was darker than that of the other breeds, accompanied by an increase in the contents of umami amino acids and unsaturated fatty acids and a decrease in the contents of inosinic acid and essential amino acids. The results of this study led use to conclude that Suwei and European meat-type pigeons were highly similar in eating quality and the major nutritional components. 2019 Vol. 33 (11): 7-11 [Abstract] ( 177 ) 全文 ( 429 ) 12 Effect of Taro Additives on Gel Properties of Trachinotus ovatus Surimi PEI Zhisheng, XUE Changfeng, WEN Pan, FANG Jiaqi, PAN Shaoli, WANG Zixuan, XU Yunsheng, LIU Shanshan DOI: 10.7506/rlyj1001-8123-20190823-194 The effect of taro additives (taro pulp and starch) on the gel properties of Trachinotus ovatus surimi was studied. The pattern of changes in whiteness, gel strength, water-holding capacity (WHC), water content and transverse relaxation time (T2) were analyzed. The results showed that the sensory quality of the surimi gel added with taro pulp was better, the gel strength and WHC of the surimi gel added with taro starch were better, the addition of taro could reduce surimi gel whiteness. Low field nuclear magnetic resonance (NMR) showed that with the addition of taro additives, the transverse relaxation time T22 and T23 decreased, while T21 increased; the peak area S21 and S22 increased, while S23 decreased, indicating that the fluidity of free water in the gel decreased. 2019 Vol. 33 (11): 12-17 [Abstract] ( 168 ) 全文 ( 142 )        Processing Technology 18 Effect of Natural Plant Extracts on Quality Characteristics of Traditional Cured or Sauced Meat Products HE Dan, WANG Wei, JI Lili, ZHANG Jiamin, GUO Qiang DOI: 10.7506/rlyj1001-8123-20190904-208 The effect of three commercial natural plant extracts (Nature 10 CS, T-4N DV CN and T-4N W DV) on quality properties such as color of traditional cured or sauced pork products was studied to evaluate the feasibility of replacing nitrite with them. The results showed that all the plant extracts had no significant effect on pH value, water content or water activity (aw) as compared to nitrite addition. Samples were collected after marination and cooking of sauced meat products as well as after curing, natural air drying and cooking of cured meat products. Nature 10 CS provided these samples with good color and the nitrite residue levels in them were all below 4 mg/kg. The color could meet the commercial requirements despite being not as good as that of samples with nitrite. On the other hand, T-4N DV CN and T-4N W DV could not be used as an alternative to nitrite due to the undesirable color of samples with each of them separately. Nature 10 CS, containing a trace amount of nitrite, could act as a coloring agent and lead to an extremely low residual level of nitrite. 2019 Vol. 33 (11): 18-23 [Abstract] ( 145 ) 全文 ( 236 ) 24 Optimization of Mixed Culture Fermentation of Yak Meat with Lactobacillus plantarum and Pediococcus pentosaceus for Improved Tenderness CHEN Yimeng, TANG Shanhu, LI Sining, GONG Jiaxin, LI Qi DOI: 10.7506/rlyj1001-8123-20190902-205 Acidification can tenderize fresh meat. In this study, two probiotic strains, Lactobacillus plantarum and Pediococcus pentosaceus were tested for use in mixed culture fermentation of yak meat for improved tenderness. One-factor-at-a-time method and an L9 (34) orthogonal array design were used to optimize the fermentation conditions based on pH value, shear force and soluble protein content. The optimal fermentation conditions were obtained as follows: inoculum size 1.0 × 106 CFU/g, fermentation temperature 30 ℃ and fermentation time 18 h. The pH value, shear force and soluble protein content of yak meat fermented under the optimized conditions were 5.02, 76.76 N and 52.02 mg/g, respectively. The decreased pH value and shear force and the increased soluble protein content of fermented yak meat implied improved tenderness. 2019 Vol. 33 (11): 24-29 [Abstract] ( 141 ) 全文 ( 162 ) 30 Optimization of Processing Conditions for Production of Smoked Chicken Sausage with Added Turnip (Brassica rapa) Roots CHEN Zhiqi, FENG Yu, DENG Mengqi, Mahebale·KUWANGNUXI, Batuer·ABULIKEMU DOI: 10.7506/rlyj1001-8123-20190826-201 The response surface methodology was used to optimize the processing of smoked chicken sausage with added turnip (Brassica rapa) roots. Sensory score, nitrite residue and water-holding capacity (WHC) as a function of the amounts of salt and turnip roots added and smoking time were studied by the one-factor-at-a-time method. On this basis, a Box-Behnken response surface design was used to develop a regression equation in order to obtain the optimal process parameters. The results showed that all three variables had a significant effect on sensory score, nitrite residue and WHC. Addition of 2.98% salt and 9.89% turnip roots and a smoking time of 2.4 h were found to be the optimal processing conditions to obtain the lowest nitrite residue, higher WHC, and best color, taste, odor, mouthfeel and tissue characteristics. 2019 Vol. 33 (11): 30-35 [Abstract] ( 122 ) 全文 ( 201 ) 36 Effect of Partial Sodium Chloride Replacement by Other Salts on the Quality of Western-Style Ham TANG Pengyu, HU Ke, LIU Chunli, SONG Li, ZHU Qiujin DOI: 10.7506/rlyj1001-8123-20190904-211 This study was concerned with the effect of different sodium chloride substitutes on the quality of western-style ham. Sodium chloride in simulated broth was partially by potassium chloride, potassium lactate, magnesium chloride or calcium chloride in different proportions. Based on sensory evaluation, the optimal replacement proportions of potassium chloride, calcium chloride and potassium lactate were determined to be 30%, 25% and 35%, respectively, while magnesium chloride was not suitable to replace sodium chloride. On this basis, control, low sodium, potassium chloride replacement, calcium chloride replacement and potassium lactate replacement hams were prepared. The results indicated that there were significant variations (P < 0.05) in water content, juice loss, texture and sensory score but not in color among the sodium chloride replacement groups. The overall quality of low sodium group was the worst among the five groups as manifested by the lowest water content (59.8%) and sensory score for mouthfeel (7.8 points) as well as highest hardness (3 704 g). The quality of potassium lactate group was only slightly superior to low sodium group. The highest similarity was observed between potassium chloride and control groups with no significant differences being seen in sensory score, water content or texture characteristics. Calcium chloride replacement provided western-style ham with the best quality as manifested by the lowest cooking loss (6.51%) and highest sensory score (9.1 points). Therefore, 30% potassium chloride was found to be optimal for maximum replacement of sodium chloride, whereas 25% calcium chloride optimal for improved ham quality. 2019 Vol. 33 (11): 36-42 [Abstract] ( 168 ) 全文 ( 372 ) 43 Optimization of Cooking Process for Fish Head Broth by Response Surface Methodology FENG Yu, DENG Mengqi, CHEN Zhiqi, Mahebale·KUWANGNUXI, Batuer·ABULIKEMU DOI: 10.7506/rlyj1001-8123-20190911-215 The response surface methodology was used to optimize the cooking of fish head broth. Fresh grass carp heads were used as a starting material to prepare fish head broth. Cooking time, temperature and material-to-water ratio were considered as independent variables. Protein and total solid contents were used as dependent variables. The results showed that the optimum conditions obtained were as follows: cooking time 3.51 h, temperature 95.54 ℃, and materialto-water ratio 1:5.85. Under the optimized conditions, the predicted protein and total solid contents of fish head broth were 1.539 g/100 g and 29.97 g/L compared to (1.569 ± 0.036) g/100 g and (30.56 ± 0.66) g/L in the validation experiments, respectively. The good agreement confirmed the practical applicability of the optimized cooking process. 2019 Vol. 33 (11): 43-49 [Abstract] ( 146 ) 全文 ( 249 )        Analysis & Detection 50 Analysis of Key Flavor Substances in Dezhou Braised Chicken CUI Xiaoying, ZHANG Qingyong, LIU Dengyong, GU Mingyue, WANG Huan, MA Yong, BO Cunmei DOI: 10.7506/rlyj1001-8123-20190819-185 The key volatile flavor compounds of Dezhou braised chicken were analyzed and identified by electronic nose and gas chromatography-mass spectrometry (GC-MS), and their relative odor activity values (ROAV) were calculated. Aromatic hydrocarbons and nitrogen-containing sulfur compounds were detected in Dezhou braised chicken by electronic nose; 54 volatile flavor compounds were detected by GC-MS, of which the key flavor compounds (ROAV ≥ 1) were nonanal (100.00), decanal (81.67), hexanal (38.94), octanal (19.29), heptanal (14.50), limonene (14.08), 1-octene-3-ol (11.50), 2-pentanyl furan (10.14), eucalyptol (9.71), estragole (5.69), eugenol (5.56), linalool (3.86), α-pinene (3.08), and anethole (2.01). The number of olefins was the largest among the classes of volatile flavor compounds identified, and aldehydes were the key flavor compounds. The key flavor of Dezhou braised chicken included meaty, five-spice and medicinal herbal aroma. 2019 Vol. 33 (11): 50-54 [Abstract] ( 125 ) 全文 ( 325 ) 55 Determination of Ivermectin Residues in Livestock Meat by QuEChERS Extraction Combined with Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry JIN Xin, ZHU Zhiying DOI: 10.7506/rlyj1001-8123-20190802-174 This paper reports on the development of an analytical method for the determination of ivermectin residues in livestock meat using ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-MS/MS). Ivermectin from samples was extracted by the QuEChERS method, purified by solid phase extraction on an alkaline alumina column and concentrated by nitrogen blowing. Using a mobile phase consisting of acetonitrile and 2.5 mmol/L ammonium acetate aqueous solution, the chromatographic separation was performed on a Kinetex C18 column. The analyte was detected by multiple reaction monitoring (MRM) with an electrospray ionization source in the positive ion mode. The results showed that the concentration of ivermectin in the range from 1.0 to 500.0 μg/kg showed a good linear relationship with mass spectral response values, with a correlation coefficient (r) of 0.999 7. The limit of detection and limit of quantitation were 0.3 and 1.0 μg/kg, respectively. The recoveries for spiked samples were in the range from 94.7% to 97.4%, with relative standard deviations (RSDs) of 1.0% to 3.2%. The method had the advantages of simple pretreatment, high accuracy and good recovery, and it could be useful in animal husbandry and livestock meat quality and safety supervision. 2019 Vol. 33 (11): 55-60 [Abstract] ( 112 ) 全文 ( 220 )        Package & Storage 61 Predictive Modelling for Shelf-Life Determination of Chilled Beef Based on Predictive Microbiology ZHANG Yuhua, MENG Yi, GUO Fengjun, CHEN Dongjie DOI: 10.7506/rlyj1001-8123-20190819-186 In order to monitor the quality change and shelf-life of chilled beef during storage, the number of Pseudomonas, total volatile basic nitrogen content and sensory score of chilled beef during storage at 0, 4, 7 or 10 ℃ were measured. The growth data of Pseudomonas were fitted to the modified Gompertz equation. The Belehradek equation was used as a secondary model to describe the influence of storage temperature on the growth of Pseudomonas. The accuracy of the shelflife prediction model was verified by applying it on chilled beef stored at 2, 5 or 8 ℃. The results showed that the correlation coefficients of the Gompertz model established were all above 0.99. The accuracy of the prediction results ranged from 1.013 to 1.126, and the deviation degree from 0.926 to 1.057. There was a good linear relationship between storage temperature and μmax 1/2 and (1/λ)1/2, indicating that the primary and secondary models could accurately predict the growth of Pseudomonas in chilled beef at 0–10 ℃. The relative error between the predicted and measured values of shelf-life was within ± 10 %. The model could effectively predict the shelf-life of chilled beef at temperatures from 0 to 10 ℃. 2019 Vol. 33 (11): 61-66 [Abstract] ( 119 ) 全文 ( 348 )        Reviews 67 Advances in the Application of Mineral Elements and Stable Isotopes in Geographical Origin Traceability of Meat Products QI Jing, LI Yingying, JIANG Rui, LIU Ruyan, ZHANG Chen, WANG Cheng, MA Yanhong, GUO Wenping, WANG Shouwei DOI: 10.7506/rlyj1001-8123-20190826-199 Stable isotope and mineral element fingerprint analysis is considered as one of the most reliable methods of tracing the geographical origin of meat products. In this paper, we review the recent progress in the development of technologies based on stable isotope and mineral element analysis for tracing the geographical origin of meat (beef, mutton and pork) and poultry products. The existing research routes and outcomes are summarized and outlined. We hope that this review can provide a basis for researching and applying the geographical origin traceability of meat products in our country. 2019 Vol. 33 (11): 67-72 [Abstract] ( 157 ) 全文 ( 176 )

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