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Quick Search     Adv Search 2019 Vol. 33, No. 12 Published: 2019-12-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Release Pattern of Salt from Traditional Dry-Cured Meat during Oral Processing TIAN Xing, CHEN Min, ZHOU Mingxi, LI Zongjun DOI: 10.7506/rlyj1001-8123-20190924-227 A group of 50 food program students at Hunan Agricultural University were recruited and screened in order to create a 10-member sensory panel. The panel was asked to chew dry-cured meat samples in free chewing. At different chewing stages, bolus samples were collected to measure their moisture content, pH value and sodium chloride content, and saliva samples were also collected to determine their pH value and conductivity. Besides, an electronic tongue was used to dynamically trace the taste characteristics of dry-cured meat during chewing. Our aim was to investigate the pattern of change in salty taste during the oral processing of traditional dry-cured meat. The experimental results obtained showed that the moisture content of the bolus increased significantly during the chewing process, the sodium chloride content continued to decrease, but there was no significant change in the pH value. The amount of saliva secreted from the beginning to end of chewing increased significantly, and the conductivity of saliva continued to increase. According to the results of electronic tongue analysis, salt release rose initially and then decreased, reaching the highest value in the 30% chewing stage. 2019 Vol. 33 (12): 1-6 [Abstract] ( 208 ) 全文 ( 382 ) 7 Effects of Different Heating Temperatures on Quality Attributes of Tan Sheep Meat ZHAO Bing, ZHOU Huimin, ZHANG Shunliang, WU Qianrong, PAN Xiaoqian, LI Su, ZHU Ning, LIU Bowen, GUO Ya, QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-20190917-219 This study determined the effects of heating temperature on the quality of Tan sheep meat as evaluated by changes in shearing force, cooking loss, protein degradation index, myofibrillar protein gel strength and secondary structure. Changes in protein degradation index, tenderness and myofibrillar protein gel properties were detected with a texture analyzer, a Kjeldahl nitrogen analyzer and a Fourier transform infrared spectrometer. The results showed that as the heating temperature increased, the cooking loss, protein degradation index, myofibrillar protein gel strength increased gradually, the shearing force increased first and then decreased, and the secondary structure of myofibrillar protein was transformed from an ordered to a disordered state. The meat quality severely deteriorated after being processing at 121 ℃. Therefore, moderate heating conditions are required in order to impart good thermal processing quality to Tan sheep meat. 2019 Vol. 33 (12): 7-11 [Abstract] ( 152 ) 全文 ( 338 ) 12 Effect of Different Air-Drying Temperatures on Quality Characteristics of Air-Dried Grass Carp MA Minjie, Batuer · ABULIKEMU DOI: 10.7506/rlyj1001-8123-20190802-171 The effects of different air-drying temperatures on physicochemical parameters and eating quality of air-dried grass carp were studied. Grass carp were cured with 20 mg/100 g of salt at 5–6 ℃ and then air-dried at normal (22–25 ℃) or low (6–10 ℃) temperature. Changes in the moisture content, salt content, total volatile base nitrogen (TVB-N) content, pH value, thiobarbituric acid reactive substances (TBARs) value and sensory quality of grass carp were measured during the drying process. The results showed that for either drying temperature, the moisture content decreased, while the salt content, proteolysis index (PI), TVB-N content and TBARs value increased. The TVB-N content and TBARs value at the end of drying at normal temperature were significantly higher than at low temperature. The TVB-N content and TBARs value of the final product produced by normal temperature drying were 35.61 and 2.46 mg/100 g, respectively. The TVB-N content and TBARs value did not remarkably change during cold air drying. The pH rose during the air drying process irrespective of air temperature. Cold air drying endowed the product with better sensory quality than did normal temperature drying. For normal temperature drying, the sensor score was negatively correlated with all physicochemical indicators except moisture content and TBARs value (P < 0.01). For cold air drying, the sensor score was positively correlated with the contents of TVB-N, total nitrogen and non-protein nitrogen (P < 0.05) as well as TBARs and PI values (P< 0.01). 2019 Vol. 33 (12): 12-17 [Abstract] ( 205 ) 全文 ( 118 )        Processing Technology 18 Effect of Addition of Different Levels of Sodium Chloride or Sodium Tripolyphosphate on the Quality of Cooked Ham TAO Shuo, MA Renchao, GUO Xiuxia, LIN Xinping, JI Chaofan, LIANG Huipeng, LI Shengjie DOI: 10.7506/rlyj1001-8123-20190916-218 This paper aims to study the effect of addition of different levels of sodium chloride or sodium tripolyphosphate on the quality of cooked ham. Results showed that the cooking loss and water loss during post-packaging pasteurization of cooked ham increased with decreasing addition levels of sodium chloride, and the hardness, chewiness, springiness, cohesiveness and resilience were significantly impaired (P < 0.01) when the addition level of sodium chloride was lower than 1.25%. Our results also showed that addition of sodium tripolyphosphate at 0.20%–0.50% was beneficial for the water holding capacity, and to obtain better hardness and chewiness, the addition level of sodium tripolyphosphate needed to be above 0.35%. 2019 Vol. 33 (12): 18-24 [Abstract] ( 168 ) 全文 ( 254 ) 25 Effect of a Mixed Starter Culture on the Quality Characteristics of Raw Consumed Loin Ham LIU Chunli, ZHU Qiujin, PAN Mingqiong, HU Ke, TANG Pengyu DOI: 10.7506/rlyj1001-8123-20190926-229 The effect of inoculum size, starter culture composition and fermentation temperature on the color difference, pH value, texture and sensory attributes of fermented loin ham with a mixed starter culture of Lactobacillus plantarum and Staphylococcus xylosus. By combined use of one-factor-at-a-time method and response surface methodology, the optimum fermentation conditions were obtained as follows: inoculum size 107 CFU/g, L. plantarum-to-S. xylosus ratio 1.50:1, and temperature 30 ℃.The product produced under these conditions scored 82.55 points in sensory evaluation, which was close to the predicted value from the developed model. The fermented loin ham had good overall quality in terms of mouthfeel and taste. 2019 Vol. 33 (12): 25-31 [Abstract] ( 142 ) 全文 ( 179 ) 32 Formulation Optimization of Composite Preservative for Soy Sauce-Marinated Meat by Response Surface Methodology ZHANG Baigang, SHAO Lin, YANG Gaoji, LU Qikun, SU Fengxian DOI: 10.7506/rlyj1001-8123-20191024-250 To develop a composite preservative for soy sauce-marinated meat, formulations consisting of natural plant preservatives, allicin, tea polyphenol and ginger extract were optimized using response surface methodology. The response variables were sensory score, volatile base nitrogen (TVB-N) content and the total number of bacterial colonies of soy saucemarinated meat after storage for 9 days at room temperature (20–25 ℃). The optimal combination obtained were allicin 1.48 g/100 mL, tea polyphenols 3.14 g/100 mL and ginger extract 40.04%. It was more effective in preserving the quality of soy sauce-marinated meat than each component alone. 2019 Vol. 33 (12): 32-38 [Abstract] ( 183 ) 全文 ( 242 )        Analysis & Detection 39 Electronic Tongue Analysis of Taste Characteristics of Thermally Processed Sour Meat WU Huilin, LI Miaoyun, ZHU Yaodi, ZHAO Gaiming, HAO Yunpeng, XIAO Kang, REN Hongrong, SUN Lingxia DOI: 10.7506/rlyj1001-8123-20190909-213 The electronic tongue combined with multivariate statistical analysis was used to analyze the taste quality of four fermented sour meats under different heat treatments. Principal component analysis, discriminant analysis and cluster analysis were used to distinguish the different sour meats and heat treatments. The results showed that there were significant differences in the taste intensity of different sour meat types and different heat treatments (P < 0.05). The meat samples could be classified into four categories: 1) including Miao ethnic sour meat, sour meat with millet and microwaved Dai ethnic sour meat; 2) including steamed, fried or roasted Dai ethnic sour meat; 3) including microwave sour meat with hot pepper; and 4) including steamed, fried or roasted sour meat with hot pepper, and there were significant differences in the six basic tastes of sourness, bitterness, astringency, saltiness, umami and sweetness among these categories (P< 0.05). 2019 Vol. 33 (12): 39-44 [Abstract] ( 138 ) 全文 ( 135 ) 45 Determination of Dehydroabietic Acid in Duck Skin by Enzyme-Linked Immunosorbent Assay QIU Xinyuan, YAO Zhong, GENG Zhiming, MA Jingjing, LI Pengpeng DOI: 10.7506/rlyj1001-8123-20190909-214 An indirect competitive enzyme-linked immunosorbent assay (ELISA) was developed for determination of dehydroabietic acid (DHAA) in duck skin. DHAA in duck skin samples was extracted with methanol, followed by dilution with phosphate buffer saline (PBS), and determined by an ELISA reader. Results indicated that the optimal coating antigen concentration and the optimal dilution of antiserum were found to be 1.0 μg/mL and 1:6 400, respectively, while the optimal dilution of HRP-IgG antibody was 1:10 000, the limit of detection and the working concentration range were 41.0 ng/g and from 100.0 to 20 150.0 ng/g respectively. The recoveries from spiked samples at concentration levels of 100–5000 ng/g were in the range of 78.2%–97.2%. When the method was applied to real samples, DHAA was detectable in up to 87% of the samples at levels of 118.6–1199.2 ng/g. 2019 Vol. 33 (12): 45-49 [Abstract] ( 99 ) 全文 ( 230 )        Package & Storage 50 Mechanism by Which Inoculation with Specific Spoilage Organisms Caused Spoilage in Chilled Pork DAI Jinyue, ZENG Xianwen, FANG Limin, YAO Mingyin, LIU Muhua, HUANG Lin DOI: 10.7506/rlyj1001-8123-20190926-231 Chilled fresh pork was inoculated with Pseudomonas koreensis PS1, Bacillus fusiformis J4 or nothing and stored at 4 ℃. Then, total viable count (TVC), total volatile basic nitrogen (TVB-N) content, protein content, and the activities of lipase, elastase, trypsin and collagenase in pork samples were determined. By doing so, we sought to explain the mechanism by which specific spoilage organisms (SSO) caused spoilage in chilled pork. The results showed that the TVC in all groups increased with storage time until reaching a plateau. The TVC in the two experimental groups exceeded 8.0 (lg (CFU/g)) on the fifth day, which was significantly higher than that of the control group. In the inoculated pork samples, the activities of the above four enzymes were higher than those in the control group, and showed a trend of increasing at first and then decreasing. The activities of elastase, trypsin and collagenase reached the peak on the seventh day, while the peak of lipase activity appeared on the fifth day. At the same time, the protein content decreased continuously in all groups, whereas the TVB-N content increased obviously. On the fifth day, the TVB-N content in the two experimental groups exceeded 15 mg/100 g, which was significantly higher than that of the control group. 2019 Vol. 33 (12): 50-55 [Abstract] ( 128 ) 全文 ( 172 )        Reviews 56 A Review of Application of Functional Microorganisms in Fermented Meat Products LI Siyuan, SHA Kun, SUN Baozhong, XIE Peng, LEI Yuanhua, ZHANG Songshan, WEN Kaixin, LI Tianchan DOI: 10.7506/rlyj1001-8123-20191009-237 Fermented meat is a traditional meat product with special flavor, rich nutrients and long shelf life. It improves the economic value of meat and promotes the development of the meat industry. However, it also poses potential safety hazards, such as excess residues of nitramine, biogenic amine and harmful microorganisms. The use of functional microorganisms in the production of fermented meat has been proposed to reduce the production and accumulation of harmful substances. Besides, they can compete with harmful microorganisms. Some microorganisms can contribute to the formation of product flavor by producing enzymes that decompose protein and fat. In addition, beneficial microorganisms can endow the products with functional characteristics and improve their nutritional value. In this paper, we summarize the types of fermented meat products in various countries, the species, functional characteristics of functional microorganisms used in producing fermented meat products, and the mechanisms by which they antagonize harmful microorganisms, degrade biogenic amines and contribute to flavor formation. 2019 Vol. 33 (12): 56-60 [Abstract] ( 176 ) 全文 ( 600 ) 61 Recent Progress in Application of Three Green Bacterial Decontamination Technologies in Foods BAI Jing, ZHU Qiujin, XU Shitao, LIU Chunli, CHEN Yuqin, YANG Ruiying, LONG Jiuling DOI: 10.7506/rlyj1001-8123-20191021-246 Microorganisms are an important factor affecting food quality and safety. Microbial contamination can not only result in a decline in food quality, but also cause foodborne diseases affecting consumers’ health. Therefore, it is of particular importance to focus on food safety, establish a food safety monitoring system, and take effective measures to reduce bacterial contaminants. This article summarizes the current status of the application of three green bacterial decontamination technologies, namely using lactic acid, slightly acidic electrolyzed water and cold plasma in foods, such as meat, eggs, fruits, vegetables, grains and oil. The advantages and disadvantages of these technologies are pointed out. This review provides a theoretical guidance for effectively reducing microbial contamination, ensuring food quality and solving quality problems associated with food production. 2019 Vol. 33 (12): 61-68 [Abstract] ( 138 ) 全文 ( 280 ) 69 Advances in Variable Retort Temperature Sterilization Technique in Animal-Derived Food ZHANG Zhigang, SU Yongyu, LIN Xiangmu, HU Tao, ZOU Zhongai DOI: 10.7506/rlyj1001-8123-20191016-243 Sterilization is one of the most effective food preservation methods, especially for animal-derived food. Thermal sterilization technologies have been the most economical and most widely employed sterilization technologies in animalderived food. Unlike high temperature and low temperature sterilization, the variable retort temperature sterilization (VRTS) technology, based on stepwise heating, can reduce the temperature difference between the surface and the interior of food, and better maintain food quality, allowing for food storage at room temperature. This paper reviews the principle of VRTS as well as the commonly used computer simulation software and numerical optimization methods, and summarizes the recent progress in the application of VRTS for ensuring the required shelf life and maintaining the eating quality of animal-derived food, aiming to provide new ideas for the industrialization of Chinese traditional animal-derived dishes. 2019 Vol. 33 (12): 69-74 [Abstract] ( 144 ) 全文 ( 178 )

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