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2020 Vol. 34, No. 2 Published: 2020-02-29

Reviews Package & Storage Basic Research Analysis & Detection Processing Technology

Basic Research

	1	Antibacterial Effect and Mechanism of Chlorogenic Acid Combined with Class Ⅲ Bacteriocin on Pseudomonas fluorescens in Chicken
		WANG Hongyi, TANG Minmin, WU Haihong, ZHU Yongzhi, LIU Fang, SUN Zhilan, XU Weimin, PENG Jing
		DOI: 10.7506/rlyj1001-8123-20191009-235
		Pseudomonas fluorescein is the dominant spoilage bacterium in chilled fresh chicken, which can degrade protein, fat and other substances in meat, producing a variety of spoilage metabolites, which deteriorate the flavor and quality of meat. The objective of this study was to explore the antimicrobial effect of Helveticin-M, a class Ⅲ bacteriocin and/or chlorogenic acid (CA) against Pseudomonas fluorescens by in vitro experiments. The morphological structure of Pseudomonas fluorescens was observed by a scanning electron microscope (SEM). To evaluate the effect of Helveticin-M and CA on the cell membrane permeability of the indicator strain, confocal laser scanning micrographs (CLSM) were recorded and extracellular ATP and protein contents as well as leakage of ultraviolet absorbing substances were measured. The results showed that the combined antibacterial effect of Helveticin-M and CA was markedly increased compared with either agent alone (P < 0.05). Furthermore, the combined treatment significantly damaged the morphology of Pseudomonas fluorescens, increased the membrane permeability, promoted the leakage of intracellular substances, and finally accelerated cell death.
		2020 Vol. 34 (2): 1-6 [Abstract] ( 186 ) 全文 ( 214 )

	7	Quality Difference of Beef Jerky from Different Carcass Parts of Simmental Hybrid Cattle
		ZHANG Liping, LIU Yanxia, ZHAO Gaiming, ZHU Chaozhi, LI Miaoyun, BEI Cuiping, HAN Guangxing
		DOI: 10.7506/rlyj1001-8123-20191111-272
		The quality difference of beef jerky porcessed from rump, shoulder, silverside, topside and knuckle meat from Simmental hybrid yellow cattle was investigated by comparsing product yield, tenderness, flavor, color and sensory quality. Results showed that the product yield, moiture content and water activity of topside jerky were significantly higher compared to the other meat cuts (P < 0.05), and the nuclear magnetic resonance signal was stronger. The brightness values (L) of the beef jerky products were ranked as follows: shoulder > silverside > topside > rump, while topside jerky showed the highest redness (a, 5.76) and yellowness (b *, 10.23) values. The volatile flavor composition of silverside jerky differed little from that of topside jerky, whereas the volatile flavor composition of shoulder jerky was greatlt different from that of the other jerky products. The weight of the product yield was greater than that of the other parameters, as indicated by principal component analysis and cluster analysis. Topside jerky exhibted the highest product yield. Accodingly, topside was suitable for processing beef jerky.
		2020 Vol. 34 (2): 7-12 [Abstract] ( 229 ) 全文 ( 855 )

	13	Effect of Composite Spice Nitrosation Inhibitor on the Quality of Western Bacon
		CHEN Wenjing, JIANG Hao, YANG Hua, MA Lizhen, REN Xiaoqing
		DOI: 10.7506/rlyj1001-8123-20191225-313
		The effect of a composite spice nitrosation inhibitor (CSNI), which is found to be able to block the formation of N-nitrosamines, was studied in western bacon. This experiment was divided into 4 groups: negative control (NC), injected with a marinade solution of 0.06% sodium nitrite, 9% common salt, 1.5% phosphate mixture and 5% white sugar at 20% relative to the mass of raw meat; positive control (PC), NC + 0.055% sodium erythorbate; CSNI, NC + CSNI; and PC + CSNI groups. Each group was prepared into western bacon through saline injection, vacuum tumbling, drying, and smoking. Sensory evaluation and measurement of pH value and redness value (a) were performed on the western bacon products and grilled bacon (200 ℃ for 5 min), and thiobarbituric acid reactive substances (TBARs) value, nitrite residue, biogenic amine content and N-nitrosamine content were determined as well. The results showed that compared with the NC and PC groups, the PC + CSNI group had the highest sensory score, with low levels of TBARs value (0.24 mg/kg), nitrite residue (20.48 mg/kg), and biogenic amines (184.68 mg/kg). CSNI remarkably blocked the formation of N-nitrosamines (total amount of 9.29 μg/kg) especially N-nitrosodimethylamine, and it did not significantly affect the pH value or a of the product. After the western bacon was grilled, due to the release of moisture and fat, the nitrite residue, biogenic amine content, and N-nitrosamine content showed an overall upward trend, but none of them exceeded the respective safety limits.
		2020 Vol. 34 (2): 13-19 [Abstract] ( 154 ) 全文 ( 232 )

	20	Effect of Flos Lonicerae Japonicae Extract on the Adhesion Ability of Pseudomonas Strains from Chilled Pork
		WANG Lin, LI Yuxuan, FAN Wei, LI Henan, GAO Xiaoyue, CHEN Shumin
		DOI: 10.7506/rlyj1001-8123-20190709-159
		The adhesion ability of Pseudomonas strains from chilled pork and the inhibitory effect of Flos Lonicerae Japonicae extract on it was analyzed in this study. A total of 46 strains of Pseudomonas strains were isolated from 15 commercial chilled pork samples, including 22 strains of Pseudomonas putida (47.8%), 10 strains of Pseudomonas fluorescens (21.7%), 6 strains of Pseudomonas aeruginosa (13.0%), and 8 strains of Pseudomonas luteola (17.4%), as identified by 16S rDNA sequence analysis and VITEK 2 system. In total 33 (71.7%) of them were found to have adhesion ability, 17.4% of which had strong adhesion ability, mostly Pseudomonas putida. Flos Lonicerae Japonicae extract could reduce the adhesion ability of the four Pseudomonas species, and had stronger effect on P. putida 5-3 and P. aeruginosa 5-1 in a concentration-dependent manner. At concentrations higher than the minimum inhibitory concentration (MIC), it excerted its effect mainly by inhibiting the growth of bacteria and reducing the production of extracellular polysaccharides. At concentrations lower than the MIC, its excerted its effect mainly by dissolving extracellular polysaccharides, consequently increasing the membrane permeability and reducing uniformity.
		2020 Vol. 34 (2): 20-26 [Abstract] ( 126 ) 全文 ( 168 )

Processing Technology

	27	Effect of Adding Inulin on the Quality of Low-Fat Emulsified Mutton Sausage
		SONG Xiaoye, WANG Xu, LIU Chang, LUO Hailing, ZHANG Hao
		DOI: 10.7506/rlyj1001-8123-20191118-279
		In order to develop a new low-fat mutton emulsified sausage product, inulin was used as a fat substitute to study the effect of adding different proportions (0%, 2%, 4%, 6%, 8% and 10%) of inulin on water-holding capacity, color, texture and sensory quality of low-fat mutton emulsified sausages. The results showed that adding inulin could increase water-holding capacity, redness value (a), hardness and chewiness, and improve sensory quality. There was no significant difference in water-holding capacity or hardness between the low-fat mutton emulsified sausage with 6% inulin and the highfat control group, although the former showed a significant increase in a (P < 0.05). The overall acceptability score of lowfat sausages increased from (4.78±0.85) to (6.35±1.39) compared to (5.68±1.34) for the high-fat control group. Therefore, addition of inulin at 6% was optimal for low-fat emulsified mutton sausage.
		2020 Vol. 34 (2): 27-32 [Abstract] ( 194 ) 全文 ( 228 )

	33	Optimization of the Conditions for the Enzymatic Preparation of Antioxidant Peptides from Sturgeon Skin
		YIN Jian, WU Ruiyun, Areai·BAHETI, LI Pinglan
		DOI: 10.7506/rlyj1001-8123-20191021-247
		In order to improve the yield of bioactive peptides extracted from sturgeon skin, the protease-catalyzed hydrolysis of collagen from sturgeon skin was optimized using one-factor-a-time and orthogonal array designs. The yield of bioactive peptides was investigated with respect to enzyme addition, hydrolysis temperature and hydrolysis time. Furthermore, the antioxidant effect of the peptides in fresh pork was evaluated by measuring the activities of total superoxide dismutase (T-SOD), glutathione peroxidase (GSH-Px) and glutathione S-transferase (GST). Alkaline protease was found to be the most suitable enzyme for the hydrolysis of sturgeon skin collagen. The optimal conditions for enzymatic hydrolysis were established as follows: enzyme dosage 12 000 U/g, temperature 60 ℃, and hydrolysis time 4 h, resulting in the highest peptide yield of (12.59 ± 0.98)%. The active peptides could increase the activity of T-SOD, GSH-Px and GST in pork, showing antioxidant effect.
		2020 Vol. 34 (2): 33-39 [Abstract] ( 131 ) 全文 ( 187 )

	40	Preparation of a Solid-in-Oil-in-Water (S/O/W) Emulsion and Its Application in Emulsified Sausages
		LIU Xiaofei, WANG Xu, WANG Pengjie, ZHANG Sihui, ZHANG Yan
		DOI: 10.7506/rlyj1001-8123-20190926-230
		In this paper, a new solid-in-oil-in-water (S/O/W) emulsion was developed using gellan gum and calcium chloride as the inner aqueous phase coagulant and caseinate sodium as the outer aqueous phase coagulant. The effect of the amount of caseinate sodium on the processing suitability of S/O/W emulsions was investigated by measuring particle size and size distribution. Using an orthogonal array design, the optimum conditions for preparing single aqueous phase emulsions were determined as follows: 0.2% (m/m) gellan gum and 0.5% calcium chloride, 2.5% polyglycerolpolyricinoleate in the inner aqueous phase, refined lard-water at 3:2 (V/V) as the oil phase, shear rate 17 500 r/min, and shearing time 1.5 min. S/O/W emulsions were obtained by mixing the single aqueous phase emulsion with different amounts of caseinate sodium, and the one with 0.1% caseinate sodium met the requirements for processing and was stable to storage, thermal treatment and shearing treatment. There was no striking difference in the appearance of low-fat emulsified sausages with the S/O/W emulsion as a fat replacer compared to high-fat emulsified sausages with 20% refined lard. Laser confocal microscope showed that fat was dispersed better in the low-fat sausages than in the control.
		2020 Vol. 34 (2): 40-45 [Abstract] ( 180 ) 全文 ( 603 )

	46	Process Optimization for Manufacture of Prepared Mutton Patties
		LI Yuxin, CAO Zhixiang, ZHU Yingchun, YAN Yuwen, GUO Yan, LI Weiwei
		DOI: 10.7506/rlyj1001-8123-20200106-003
		For reduced juice loss of mutton patties during cooking, the formulation of mutton patties with corn starch, carrot and cheese as auxiliary materials was optimized using one-factor-at-a-time method and Box-Behnken design response surface methodology through principal component analysis. We evaluated the eating quality and water-holding capacity of mutton patties by pan-frying loss, water loss, shearing force, color difference and sensory evaluation. The results showed that the addition of corn starch, carrot and cheese could improve the water retention capacity and sensory quality of mutton patties. The mutton patties with 7% corn starch, 13.5% cheese and 9% carrot (relative to the mass of mutton) had a unique flavor, well-balanced nutritional composition and good sensory quality.
		2020 Vol. 34 (2): 46-52 [Abstract] ( 131 ) 全文 ( 284 )

Analysis & Detection

	53	Identification of Beijing-You Chicken Based on Electronic Nose Technology Combined with Chemometrics
		ZHANG Binhui, GAO Song, JIA Fei, ZHENG Limin, LIU Yi, WANG Liang, Lü Xueze, LI Xingmin
		DOI: 10.7506/rlyj1001-8123-20191113-275
		In this study, electronic nose (E-nose) technology combined with chemometrics was employed to identify BeijingYou chicken (BJY) from three other breeds. The odor of raw and cooked meat samples from the four breeds was analyzed by E-nose. The feature values of each sample were extracted for the following statistical analysis. Discriminant analyses were performed by stepwise linear discriminant analysis (S-LDA) and neural net pattern recognition. Two classifier models (multilayer perception (MLP) and support vector machine (SVM)) were established to discriminate BJY from the other breeds. A good classification of the four breeds especially BJY was achieved through S-LDA and neural net pattern recognition. Both the MLP and SVM exhibited good classification effect for cooked and raw meat samples. The overall recognition rates for the four breeds and the recognition rates for BJY from the other breeds were higher than 90%. The results indicated that E-nose technology combined with multivariate statistical analysis is feasible for the identification of BJY.
		2020 Vol. 34 (2): 53-59 [Abstract] ( 136 ) 全文 ( 190 )

	60	Preparation and Characterization of Monoclonal Antibody against Duck Skeletal Muscle Troponin I
		LIU Jingjing, ZHANG Jing, SUN Jinchong, WU Meng, DU Shunfeng, LI Chunsheng
		DOI: 10.7506/rlyj1001-8123-20191204-294
		A monoclonal antibody (mAb) against duck skeletal muscle troponin I (sTnI) was prepared and its characteristics were evaluated. sTnI was analyzed by sodium dodecyl sulfate polyacrylamide gel electropheresis (SDS-PAGE). The protein band was excised from the gel and used to immunize mice. Hybridoma cell strains stably secreting mAb were obtained by fusion. The titer, subtype and speci?city of monoclonal antibodies were analyzed by enzyme linked immunosorbent assay. The SDS-PAGE showed 2 dark bands. The 24 kDa protein was selected for immunization. Two cell lines that secreted monoclonal antibody against sTnI were obtained after screening, with 3E7 being the one with higher speci?city. It belonged to the IgG1 subtype, its titer was 1:1.0 × 105 and its af?nity constant was 5.9 × 105 L/mol. Western blot results showed that 3E7 reacted with duck skeletal muscle extracts from duck, but not bovine, sheep, chicken and ?sh skeletal muscle extracts.
		2020 Vol. 34 (2): 60-64 [Abstract] ( 123 ) 全文 ( 82 )

Package & Storage

	65	Effect of Acidic Electrolyzed Water on Microbial Composition and Quality of Largemouth Bass Fillet during Storage at 4 ℃
		XIANG Yafang, XIONG Guangquan, QIAO Yu, WANG Lan, WU Wenjin, DING Anzi, LI Xin, SHI Liu, LU Sufang, LI Cai
		DOI: 10.7506/rlyj1001-8123-20191120-282
		The objective of our present work was to investigate changes in the quality indicators and microbial diversity and community structure of largemouth bass fillets treated with acidic electrolyzed water (AEW) during storage at 4 ℃. Largemouth bass fillets were soaked in AEW for 3 (AEW1), 5 (AEW2) or 7 min (AEW3). The sensory score, total colony count, total volatile basic nitrogen (TVB-N) content and pH value of fish fillets were determined. High-throughput sequencing technology was used to analyze the 16S rDNA sequences of all microbes in fish fillets. The species composition and abundance of microbial community were compared among the experimental groups. Alpha diversity analysis and principal coordinate analysis (PCoA) were used to investigate the microbial community composition. Results indicated that AEW treatment had an antibacterial effect in largemouth bass fillets. Notably AEW2 exhibited good quality preservation with high sensory scores. In 8 groups of samples stored for 0 and 3 d, a total of 576 bacteria genera belonging to 27 phyla were detected, and the dominant phylum and genus were Proteobacteria and Acinetobacter respectively. In the AEW2 group, the relative abundance of Acinetobacter was significantly reduced at the late stage of storage. In conclusion, acidic electrolyzed water can effectively inhibit the growth and reproduction of microorganisms in largemouth bass fillets, especially the dominant bacteria Acinetobacter.
		2020 Vol. 34 (2): 65-72 [Abstract] ( 146 ) 全文 ( 167 )

	73	Quality Changes of Low-Temperature Cooked Chinese Large Meatball (Shizitou) during Chilled Storage
		ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele
		DOI: 10.7506/rlyj1001-8123-20191107-267
		In order to study the quality changes of Chinese large meatballs (a traditional braised dish in China, known in Chinese as Shizitou) during storage and to evaluate its suitability for industrial processing, changes in sensory evaluation, texture profile, thiobarbituric acid reactive substances (TBARs) value, protein carbonyl content and total volatile basic nitrogen (TVB-N) content were determined during chilled storage of low-temperature cooked Shizitou, and high-throughput sequencing technique was employed to analyze changes in microbial diversity and community structure. The sensory evaluation score of Shizitou decreased during storage at 4 ℃; color became darker and intrinsic ?avor gradually became weaker. In addition, the hardness signi?cantly increased, tenderness dropped, and cohesiveness decreased slightly. On the other hand, the elasticity and chewiness did not obviously change. TBARs value, carbonyl and TVB-N contents showed a gradual increase with storage time. High-throughput sequencing analysis showed that the microbial ?ora changed obviously, and microbial diversity initially increased and then decreased. Clostridium and Paenibacillus were the dominant strains at the end of storage.
		2020 Vol. 34 (2): 73-79 [Abstract] ( 149 ) 全文 ( 503 )

	80	Effect of Ozone Combined with Chlorine Dioxide Treatment on Shelf Life and Quality of Grass Carp Fish Cake
		DU Jie, YU Yong, DAI Hongjie, MA Liang, ZHANG Yuhao
		DOI: 10.7506/rlyj1001-8123-20191107-268
		Fish cake from grass carp was prepared and pretreated with 0.65 mg/L ozone aqueous solution combined with 10 mg/L chlorine dioxide (ClO2) before storage at 4 ℃. Our objective was to study the effect of the treatment on the storage quality of fish cake. The results showed that the combined treatment could effectively extend the shelf life of fish cake by 10 days compared with the control group. After 25 days of storage, total volatile basic nitrogen (TVB-N) content and total plate count (TPC) still did not exceed the corresponding national limit standards. In addition, sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that ozone-ClO2 treatment could inhibit the degradation of protein by inhibiting the activity of endogenous enzymes, thereby improving water holding capacity, and maintaining the original whiteness and texture characteristics during storage.
		2020 Vol. 34 (2): 80-85 [Abstract] ( 178 ) 全文 ( 240 )

	86	In?uence of Non-Phosphate Water Retaining Agents on Texture Characteristics of Quick-Frozen Crucian Carp
		BIAN Huan, WU Yinghui, YAN Zheng, ZHU Yongzhi, WANG Daoying, XU Weimin
		DOI: 10.7506/rlyj1001-8123-20191203-289
		This research aimed to evaluate the effect of soaking pretreatment with non-phosphate water-retaining agents on texture properties of quick-frozen crucian carp for the purpose of maintaining the texture characteristics of frozen crucian carp, improving the water-holding capacity and reducing the use of phosphate in the meat product. Three non-phosphate water-retaining agents, potato starch, trehalose and sodium bicarbonate were evaluated at a ratio of solid to liquid of 1:1 (m/m). The results showed that trehalose at concentration between 2 and 8 g/100 mL could significantly improve the texture characteristics of quick-frozen crucian carp, especially at low concentrations (2–4 g/100 mL). At the same time, 1 g/100 mL sodium bicarbonate and 2 g/100 mL potato starch could partially improve the texture characteristics of quick-frozen crucian carp. Considering water retention effect and economic cost, use of 2 g/100 mL trehalose solution as a water-retaining agent is recommended for quick-frozen crucian carp.
		2020 Vol. 34 (2): 86-91 [Abstract] ( 171 ) 全文 ( 191 )

	92	Effect of Air-Thawing Temperature on Quality of Pork Tenderloin Meat
		HE Xiangli, LU Donglan
		DOI: 10.7506/rlyj1001-8123-20191203-291
		Frozen pork tenderloin meat was thawed in air at 4, 12, 20 or 30 ℃. Changes in thawing time, thawing loss, cooking loss, water holding capacity, pH value, color, water distribution, texture and microstructure were examined. The results showed that there was a nonlinear relationship between thawing loss and thawing time. Air thawing at 12 and 20 ℃ had the least effect on water holding capacity of pork tenderloin meat. Different air-thawing temperatures had no signi?cant effect on pH value, brightness value and redness value. Air thawing at 30 ℃ had the least effect on immobilized water in meat, leading to the best stability, followed by thawing at 20, 4 and 12 ℃. Compared with fresh meat, there was signi?cant difference (P < 0.05) in the hardness of different air-thawing treatments after cooking. After thawing at 12 ℃, the space between muscle ?bers in pork tenderloin meat became larger. Different air-thawing temperatures had different effect on the quality of pork tenderloin meat.
		2020 Vol. 34 (2): 92-98 [Abstract] ( 188 ) 全文 ( 295 )

Reviews

	99	Recent Progress in Application of Tumbling Technology in Meat Processing
		LI Hui, ZHANG Yin, GUO Tianrong, CHEN Suqin, ZHANG Longyi, KE Huan, MU Yunlong
		DOI: 10.7506/rlyj1001-8123-20191120-281
		To promote further application of tumbling technology in modern meat products processing, the working principle and main parameters (vacuum degree, tumbling temperature, tumbling time, rotation speed and tumbling methods) of this technology are described in this review, and the current status of the application of tumbling technology in meat processing is summarized together with recent progress its joint application with new modern food processing technologies. Our analysis shows that rolling technology has been mainly used in the processing of traditional Chinese cured meat products, western-style meat products and pre-conditioned meat products. The modern food processing technologies that have been applied with tumbling technology mainly include ultrasonic, aerated pressure, and pulsed vacuum technologies. In short, the application of tumbling technology is mainly focused on meat product quality improvement and quality and safety control.
		2020 Vol. 34 (2): 99-104 [Abstract] ( 215 ) 全文 ( 422 )

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