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2020 Vol. 34, No. 3 Published: 2020-03-31

Reviews Package & Storage Basic Research Analysis & Detection Processing Technology

Basic Research

	1	Formation and Inhibition of Three Heterocyclic Amines, PhIP, Norharman and Harman in a Model System
		LIU Tiantian, YAO Yao, WANG Wei, PENG Zengqi
		DOI: 10.7506/rlyj1001-8123-20191218-305
		The formation mechanism of PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), norharman (9H-pyrido[3,4-b]indole) and harman (1-methyl-9H-pyrido[3,4-b]indole) were investigated in a model system and some measures to control these heterocyclic amines (HAs) were presented. Results showed that the fomation of PhIP, norharman and harman increased with increasing heating temperature and time. PhIP was particularly sensitive to heating temperature. No PhIP was detected in the system after being heated for 20 min at 100 or 125 ℃, while the formation rate began to increase at 150 ℃ and increased sharply between 175 and 200 ℃. Norharman and harman were generated by heating tryptophan alone, but their formation increased when glucose was added. The simultaneous chromatographic detection of leucine, norharman and harman clearly indicated that tryptophan was a precursor of norharman and harman. Galangin and its analogues kaempferol and quercetin could decrease the formation of PhIP to certain degree, while only galangin could decrease the formation of norharman and harman. On the other hand, quercetin and kaempferol were found to increase the formation of norharman and harman, further indicating that HAs formation is a complex process.
		2020 Vol. 34 (3): 1-7 [Abstract] ( 330 ) 全文 ( 244 )

Processing Technology

	8	Effect of Tea Polyphenols on Gelation Properties of Mutton Myofibrillar Protein
		LI Limin, YANG Yusong, CHENG Lixin, JIANG Xinyu, GAO Aiwu
		DOI: 10.7506/rlyj1001-8123-20200131-030
		In this paper, the effects of tea polyphenols on the gelation properties of mutton myofibrillar protein (MMP) were investigated. MMP added with different levels of tea polyphenols (0.00%, 0.01%, 0.05%, 0.10%, 0.50% and 1.00%) (m/m) were determined for surface hydrophobicity, emulsifying properties, water holding capacity and texture characteristics. Besides, the microstructure was observed. The results showed that compared with the control group (without adding tea polyphenols), addition of 0.10% tea polyphenols decreased the surface hydrophobicity and the exposure of hydrophobic groups to the lowest level, but increased emulsifying activity index (EAI) to the maximum (4.88 m2/g). MMP added with 0.10% tea polyphenols showed the best emusifying stability (86.54%) and water holding capacity (95.22%). With increasing concentration of tea polyphenols, the hardness, chewiness and gumminess of myofibrillar protein gels significantly increased (P < 0.05), while the springiness, cohesiveness and resilience decreased (P < 0.05). In conclusion, addition of an appropriate amount of tea polyphenols significantly improved the gelation properties of MMP, making the microstructure denser with smaller voids, and more regular in shape with a uniform distribution. Tea polyphenols and MMP can bind both non-covalently and covalently, affecting the functional properties of myofibrillar protein, and this effect varies with the concentration of tea polyphenols.
		2020 Vol. 34 (3): 8-13 [Abstract] ( 215 ) 全文 ( 274 )

	14	Effects of Cooking Methods on the Quality and Polycyclic Aromatic Hydrocarbon Content of Sauce-Marinated Beef
		HU Gaofeng, WANG Yong, SUN Suyue, XING Wei, CHEN Conggui, CAI Kezhou
		DOI: 10.7506/rlyj1001-8123-20200131-025
		In this work, we compared the effects of six cooking methods (steaming, boiling, deep-frying, pan-frying, roasting and microwaving) on the quality (sensory evaluation score, color, texture, moisture content, pH value, and thiobarbituric reactive substances value) and polycyclic aromatic hydrocarbons (PAHs) content of sauce-marinated beef. The results showed that roasted, steamed, and boiled beef products had better color quality; the moisture content of roasted, fried, and pan-fried beef products was lower, with significant differences being observed compared to the other groups (P < 0.05). Steamed sauce-marinated beef maintained its moisture content well, and it had good texture characteristics; roasted and deep-fried beef had a high degree of fat oxidation (P < 0.05), while steaming resulted in the lowest degree of fat oxidation; compared with the other groups, the sensory evaluation score of the steamed beef group was higher. The total content of the four PAHs, benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene was higher than 7.0 μg/kg in roasted, deep-fried and pan-fried beef, and about 3.1 μg/kg in steamed and microwaved beef. In general, steaming could be an effective cooking method for sauce-marinated beef as the quality of steamed sauce-marinated beef was closer to that of traditional braised beef.
		2020 Vol. 34 (3): 14-19 [Abstract] ( 173 ) 全文 ( 316 )

	20	Effects of Inoculation with Lactobacillus plantarum and Sucrose Addition on Quality Characteristics of Fermented Sausage
		GUO Lingling
		DOI: 10.7506/rlyj1001-8123-20200106-001
		The effects of Lactobacillus plantarum 6003 inoculation and sucrose addition (0.4% and 1.5%) on the quality of fermented sausages were studied. The results showed that this strain could accelerate the decrease of pH value during fermentation. The thiobarbituric acid reactive substances (TBARs) value and total volatile basic nitrogen (TVB-N) content were significantly reduced in the inoculated samples (P < 0.05). Total bacterial and lactic acid bacteria counts increased rapidly during the fermentation process (P < 0.05), and decreased significantly from the 4th to the 14th day of storage and then tended to be stable. The total bacterial and lactic acid bacterial counts of the inoculated samples were significantly higher than those of the naturally fermented samples (P < 0.05). The inoculated samples had higher hardness values and better overall acceptability scores, but showed no difference in color. In addition, with the increase in storage time, the pH value and acidity of each group of sausages did not change, whereas the cohesiveness, brightness value, redness value and water activity decreased significantly. The yellowness value, TBARs value, TVB-N content, hardness, chewiness and stickiness were significantly increased. There were only small effects of different sucrose levels on the investigated parameters. Therefore, addition of 0.4% sucrose and inoculation with 7 (lg (CFU/g)) of Lactobacillus plantarum 6003 were used to produce fermented sausages.
		2020 Vol. 34 (3): 20-26 [Abstract] ( 170 ) 全文 ( 137 )

	27	Effect of Sous Vide Processing on Quality of Yak Meat
		LIANG Jihong, CHEN Yimeng, HOU Jiao, TANG Shanhu, LI Sining
		DOI: 10.7506/rlyj1001-8123-20200113-008
		The effects of internal temperature, heating time and meat thickness on the sensory quality, cooking loss, texture and microstructure of yak Longissimus dorsi muscle processed by the sous vide method were studied. The three processing parameters were optimized using single factor and orthogonal array design methods. Results showed that sous vide processing had significant influences on the sensory quality, shearing force and cooking loss of yak meat. The optimum processing conditions were determined as 70 ℃, 135 min and 3.0 cm for internal temperature, heating time and meat thickness, respectively. The microstructure observed by scanning electron microscopy indicated that yak muscle fiber bundles became loose with decreased muscle fiber density, and partial perimysium destruction after the processing. The tenderness and sensory quality of yak meat processed by sous vide were better than those of the control group.
		2020 Vol. 34 (3): 27-33 [Abstract] ( 190 ) 全文 ( 154 )

	34	Effect of Curing Time on Eating Quality and Microstructure of Steamed Saury
		SHEN Hui, WU Peng
		DOI: 10.7506/rlyj1001-8123-20191120-283
		Given that cooked saury without pre-curing has the defects of rough texture, inadequate flavor and strong fishy smell, a reasonable curing time after slaughter was determined. Saury from Lianyungang, Jiangsu province was salted for different periods of time and steamed until maturity. Changes in quality indicators were monitored as a function of salting time. The results showed that curing at 25 ℃ for 30 min was found to be optimal. The resulting product had the lowest hardness of about 3.13 N; the adhesiveness and gumminess were 0.57 Pa and 1.76 N, respectively, and the elasticity was 8.22 mm. At the same time, the water holding capacity was as high as 22%. In addition, the fish meat exhibited a low percentage loss of water, was easy to chew and had a good mouthfeel. These results were consistent with the microstructure observation.
		2020 Vol. 34 (3): 34-38 [Abstract] ( 169 ) 全文 ( 154 )

Analysis & Detection

	39	Nutritional and Flavor Characteristics of Yak Meat from Dangxiong, Tibet
		LI Su, QIMEICIREN, WANG Shouwei, ZHAO Bing, ZHOU Huimin, PAN Xiaoqian, WU Qianrong, ZHU Ning, LIU Meng, ZHANG Shunliang
		DOI: 10.7506/rlyj1001-8123-20191203-290
		The nutritional and flavor characteristics of yak meat from Dangxiong, Tibet were evaluated and compared with those of commercial Simmental cattle meat. High-performance liquid chromatography, gas chromatography-mass spectrometry, and the Kjeldahl method were used to analyze the contents of vitamins, volatile flavor substances, proteins, fatty acids, amino acids and minerals in the meat samples. Results showed that the content of protein in Dangxiong yak meat was 22.89 g/100 g, which was significantly higher than that of commercial beef (P < 0.05), and the shear force and cooking loss were significantly lower than those of commercial beef (P < 0.05). The contents of vitamin B1 and vitamin E in yak meat were significantly higher than those of commercial beef (P < 0.05). Yet there were no significant differences in the contents of vitamin B2 and vitamin A (P > 0.05) between the two meats. The amounts of total amino acids, essential amino acids, total fatty acids and unsaturated fatty acids in yak meat were significantly higher than in commercial beef (P < 0.05). Trace element analysis showed that the contents of manganese, selenium, magnesium, iron and calcium in yak meat were significantly higher than those in commercial beef (P < 0.05). A total of 58 and 43 volatile flavor substances were detected in yak meat and commercial beef, respectively. The numbers and amounts of alcohols and esters in yak meat were higher than in commercial beef. Phenols, aldehydes, ketones and nitrogen-containing compounds were more abundant in commercial beef. Consequently, Dangxiong yak meat had better eating and nutritional quality.
		2020 Vol. 34 (3): 39-44 [Abstract] ( 208 ) 全文 ( 317 )

	45	Effect of Breed on Chicken Broth Properties of Yellow-Feathered Broilers Based on Fuzzy Sensory Evaluation
		XIAO Licui, YAN Zheng, WANG Daoying, XU Weimin, ZHU Yongzhi, WANG Yongmei, CHEN Bensheng, XU Huiqing
		DOI: 10.7506/rlyj1001-8123-20191231-318
		In this experiment, the contents of total free amino acid, total protein, inosine monophosphate, guanosine monophosphate, adenosine monophosphate, aspartic acid and glutamic acid in chicken broths made from 14 different breeds of yellow-feathered broiler (with known age, carcass mass and geographic origin) were determined. Their sensory quality was evaluated using fuzzy logic. The results showed that the equivalent umami concentration (EUC) of chicken broth had a highly significant positive correlation with the overall sensory score (P < 0.01) , and a significant positive correlation with the taste score (P < 0.05) . Among the 14 chicken breeds, Gushi old hen broth had the highest average taste score, while Luhua chicken broth had the best comprehensive sensory quality with a umami taste and a strong aroma. It can be concluded that Luhua chicken may be more suited to cook chicken soup owing to the high contents of umami amino acid and umami nucleotides.
		2020 Vol. 34 (3): 45-50 [Abstract] ( 169 ) 全文 ( 224 )

	51	Simultaneous Determination of 15 Quinolones and Tetracyclines Antibiotics in Chicken Gizzard and Liver by QuEChERS-High Performance Liquid Chromatography-Mass Spectrometry
		WANG Zhiyu, ZHANG Guifang, ZHANG Xiaoyu, ZHANG Yi, ZHANG Tiantian
		DOI: 10.7506/rlyj1001-8123-20200131-023
		A method which can simultaneously determine the residues of 11 quinolones and 4 tetracyclines antibiotics in chicken gizzard and liver was established using high performance liquid chromatography-mass spectrometry (HPLC-MS). The samples were pretreated by the widely used QuEChERS (quick, easy, cheap, effective, rugged, safe) method and extracted with glacial acetic acid-acetonitrile-water (1:84:15, V/V), and then extract was cleaned up using Discovery? DSC-18 sorbent, separated using methanol as mobile phase A and 0.1% formic acid in water as mobile phase B by gradient elution, and detected in the multiple reaction monitoring (MRM) mode. There were good linear relationships between the concentrations of the 15 antibiotics in the range of 2–80 ng/mL and their response values (R2 ≥ 0.993 3). The detection limits of this method were 0.5–3.0 μg/kg and the quantitation limits were 1.7–10.0 μg/kg. The average recovery of spiked samples was 75.2%–104.4% with relative standard deviation (RSD) of 2.7% to 8.7%. When 51 chicken gizzard samples and 49 chicken liver samples were randomly chosen and tested by this method, the total detection rate of the 15 antibiotics was 21.38% and their residual levels were 3.48–154.00 μg/kg.
		2020 Vol. 34 (3): 51-57 [Abstract] ( 144 ) 全文 ( 344 )

	58	Preparation and Immunological Characterization of Monoclonal Antibody against Furacillin Metabolite
		XU Dongmei, LI Yaying, GENG Haibo, LI Yujing
		DOI: 10.7506/rlyj1001-8123-20191029-253
		In order to establish an immunological method for the detection of the furacillin metabolite semicarbazide (SEM), a conjugate of SEM with bovine serum albumin (BSA) was synthesized by the carbodiimide method and was used as an immunogen to immunize BALB/c mice for the preparation of a monoclonal antibody against SEM (SEM mAb) by polyethylene glycol (PEG)-mediated cell fusion. SEM mAb was purified by caprylic acid-ammonium sulfate precipitation. Finally, the immunological characteristics of the monoclonal antibody including titer, sensitivity, specificity and affinity were identified. The results showed that the monoclonal antibody SEM-3D9 was successfully prepared. The serum titer of immunized mice was 1:5 × 106, the sensitivity IC50 was 0.42 μg/L, and the antibody belonged to IgG1 subtype with an affinity constant Ka of 2.1 × 108 L/mol. Its cross-reaction rate with 2-NP-3-amino-2-oxazolidinone and 2-nitrophenyl-5-morpholine-methyl-3-amino-2-oxazolidinone analogues was less than 0.01%, and its cross-reaction rate with 2-nitrophenyl-1-aminohydantoin was 0.016 8%, indicating good specificity.
		2020 Vol. 34 (3): 58-62 [Abstract] ( 141 ) 全文 ( 136 )

	63	Determination of Benzo(a)pyrene in Smoked and Roasted Meat Products by Automated Solid Phase Extraction -High Performance Liquid Chromatography
		LIU Xiaoying, WANG Yi
		DOI: 10.7506/rlyj1001-8123-20200106-005
		A method was developed for the determination of benzo(a)pyrene in smoked and roasted meat products by automated solid phase extraction combined with high performance liquid chromatography (HPLC). The benzo(a)pyrene in samples was extracted with n-hexane, and purified with a molecularly imprinted column. The analyte was analyzed by HPLC with a fluorescence detector using acetonitrile-water (90:10, V/V) as the mobile phase at a flow rate of 1.0 mL/min. The results showed that a good linearity was achieved in the concentration range of 0.0–45.2 ng/mL with a correlation coefficient of 0.999 7. The detection limit was 0.12 μg/kg. The mean recoveries of benzo(a)pyrene were in the range of 97.2%–100.2% with relative standard deviations (RSDs) of 1.4%–2.6%. In conclusion, the proposed method is sensitive, stabile, and rapid with less contact with organic reagents, and is suitable for the analysis of benzo(a)pyrene in smoked and roasted meat products.
		2020 Vol. 34 (3): 63-67 [Abstract] ( 138 ) 全文 ( 200 )

Package & Storage

	68	Changes and Correlation of Odor and Freshness of Channel Catfish during Cold Storage
		ZHOU Mingzhu, XIONG Guangquan, QIAO Yu, LIAO Li, XIANG Yafang, WANG Lan, WU Wenjin, LI Xin, SHI Liu, DING Anzi
		DOI: 10.7506/rlyj1001-8123-20191223-309
		The volatile flavor components of channel catfish packaged under vacuum or air and stored at 4 ℃ were analyzed by solid phase mciroextraction-gas chromatography mass spectrometry (SPME-GC-MS) combined with electronic nose technology, and the electronic nose sensor signals of these two samples were analyzed. At the same time, the correlation among sensory evaluation results, freshness K value, trimethylamine content and volatile composition, and sensor signals was analyzed. The results showed that hexanal, nonaldehyde, benzaldehyde and 1-octene-3-ol were the characteristic flavor substances of channel catfish during cold storage at 4 ℃. The electronic nose could distinguish among different refrigeration durations and among different packaging methods. Sensory evaluation showed that channel catfish began to spoil starting from 4-5 days and the rate of change in the vacuum-packaged group was slower than that of the air-packaged group. The values of trimethylamine and K value increased gradually with the prolongation of storage time. The freshness of the vacuumpackaged group was better than that of the air-packaged group. The correlation analysis and the principal component analysis showed that the volatile compounds benzaldehyde and 1-octene-3-alcohol may be used for characterizing spoilage.
		2020 Vol. 34 (3): 68-74 [Abstract] ( 257 ) 全文 ( 373 )

Reviews

	75	Recent Progress in the Application of Biodegradable Active Packaging in Cooked Meat Products
		CHEN Wenwen, ZHU Lixian, LUO Xin, ZHANG Yimin, HAO Jiangang, ZHANG Wenhua
		DOI: 10.7506/rlyj1001-8123-20191107-270
		Meat products are nutritious but they also sever as good growth medium for microorganisms. Proper packaging forms for the storage and transportation of meat products are important to inhibit meat spoilage and hence ensure its quality. Active packaging is one of the new technologies that is being developed rapidly. Studies have shown that active packaging has achieved some results in the removal of oxygen, the control of carbon dioxide content, oxidation inhibition and microbial inhibition and thus has been successfully applied in the meat processing industry. Meanwhile, biodegradable and environmentally friendly materials can reduce plastic pollution, conforming with the concept of green and eco-friendly development and meeting the requirements for the sustainable development of the food packaging industry. Therefore, this review presents the application status of active packaging based on biodegradable materials in the processing of meat products, and deeply explores the effects and the underlying mechanisms of active packaging on the shelf life, lipid oxidation and protein oxidation of processed meat products. It is expected that the information gathered here will promote the development and application of active packaging in processed meat products and provide new ideas for relevant research.
		2020 Vol. 34 (3): 75-81 [Abstract] ( 173 ) 全文 ( 211 )

	82	Green Manufacturing of Meat Products: Progress in Low-Sodium Dry-Cured Meat Products
		LIU Shixin, ZHANG Yawei, GUO Xiuyun, Putri Widyanti HARLINA, REN Xiaopu, BAO Yingjie, ZHU Yuxia, PENG Zengqi
		DOI: 10.7506/rlyj1001-8123-20191204-293
		Dry-cured meat products are popular with consumers because of their unique sensory characteristics like color, flavor and taste. However, the high content of sodium salt (sodium chloride) in traditional dry-cured meat products results in an excessive intake of sodium salt in the human body, which has adverse effects on health. This article discusses the effects of salt on the flavor, texture, and microbial safety of dry-cured meat products, and reviews the recent trend of research on low-sodium dry-cured meat products as well as future prospects for green manufacturing of low-sodium dry-cured meat products.
		2020 Vol. 34 (3): 82-87 [Abstract] ( 184 ) 全文 ( 346 )

	88	A Rewiew of Studies on Typical Off-flavor Substances in Fish and Meat
		HUANG Chunhong, LENG Ruidan
		DOI: 10.7506/rlyj1001-8123-20191114-276
		This article presents a survey of the literature on the types, distribution and sources of typical off-flavor substances in fish and meat along with the factors affecting these off-flavors and the methods to eliminate them. Relevant studies have showed that geosmin, 2-methylisoborneol, hexanal, 3-metlylindole, androstenone, 4-methyloctanoicacid and 4-methylnonanoic acid are the main typical off-flavor substances in meat and fish. Geosmin and 2-methylisoborneol, mainly present in the skin and viscera of fish, are metabolic wastes produced by Anabeana and Oscillatoria in water. They could be removed by means of recirculating aquaculture or acid-base treatment. Hexanal is mainly present in the lipid-rich parts of fish and originates from lipid oxidation. Antioxidants could effectively reduce hexanal content. Androstenone and 3-metlylindole mainly exist in the adipose and muscle tissue of pigs; the forming being derived from the degradation of L-tryptophan in the large intestine and the latter from the secretion of testicular tissue. Both androstenone and 3-metlylindole could be reduced by adjusting the feed components or by immunocastration. 4-Methyloctanoic acid and 4-methylnonanoic acid are mainly distributed in the subcutaneous adipose tissue of mutton, which are derived from the degradation of fat and could be eliminated by rinsing, pre-cooking deodorization, deodorization using a combination of various methods or microbial deodorization. To effectively decrease or control the content of typical off-flavor substances, a variety of methods such as selective breeding, adjusting the composition of animal feed and improving the living environment of animals and the meat storage condition can be used in animal meat production.
		2020 Vol. 34 (3): 88-93 [Abstract] ( 220 ) 全文 ( 387 )

	94	Recent Advances in Understanding the Physiological Functions of Selenium and Its Effects on Animal Performance and Meat Quality
		YU Qing, QIN Lerong, LI Rui, WANG Haibin, HU Yili, LIAO E, CHEN Jiwang, CHENG Shuiyuan
		DOI: 10.7506/rlyj1001-8123-20191231-317
		The trace element selenium is not only one of the essential nutrients for the human body, but also an indispensable element for animal growth and development that is closely related to many important physiological functions of animals. Meat is the major route of selenium intake in humans, while the level of its selenium content is generally not high. Dietary selenium supplementation of animals can effectively increase the deposition of selenium in edible tissues, thereby providing an effective method to improve selenium intake in the human diet. Meanwhile, the effect of selenium in the animal body has also caused widespread concern among researchers worldwide. This paper reviews the physiological functions and effects of selenium, and analyzes the current status of studies on the impact of selenium on the performance and meat quality of livestock and poultry, including pathways, possible mechanisms and existing problems. This review is expected to provide a reference for the development and application of Se-rich meat products.
		2020 Vol. 34 (3): 94-99 [Abstract] ( 166 ) 全文 ( 296 )

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