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Quick Search     Adv Search 2020 Vol. 34, No. 4 Published: 2020-04-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Pattern of Proteolysis in Air-Dried Sausages during Processing and Storage NIU Shubin, TIAN Jing, ZHOU Huimin, ZHU Zidong, ZHOU Huanyu, YAN Huan, ZHANG Shunliang DOI: 10.7506/rlyj1001-8123-20200203-031 The pattern of proteolysis in air-dried sausages during processing and storage was analyzed by the detection of total nitrogen (TN), non-protein nitrogen (NPN), amino acid nitrogen (AAN), total volatile basic nitrogen (TVB-N), free amino acids (FAA), and various proteins (sarcoplasmin, myofibrillar protein, alkali-soluble protein and alkali-insoluble protein). The results showed that the TN content did not change significantly during processing and storage. The NPN content increased from 469.4 mg/100 g in raw meat to 786.4 mg/100 g in sausages, and then to 1 256.1 mg/100 g after 240 days of storage. The contents of peptide nitrogen and AAN continued to increase during processing and storage. The content of TVB-N did not change significantly during the air-drying process, but increased rapidly after 180 days of storage. The contents of most of the FAA in raw meat increased after being processed into sausages and gradually increased during storage, while only cysteine content reduced significantly. During processing, both the contents of sarcoplasmic and myofibrillar proteins decreased due to degradation, while the content of matrix protein significantly rose. During the storage process, the content of sarcoplasmic protein continued to decrease, while the content of myofibrillar proteins showed no significant change in the first 180 days and decreased significantly on day 240, and the content of matrix proteins showed no significant change over the entire storage period. 2020 Vol. 34 (4): 1-7 [Abstract] ( 217 ) 全文 ( 183 ) 8 Effect of Zingibain and Actinidin on Microfloral Changes during Processing and Ripening of Dry-Cured Mutton Ham Aerzuguli·ABUDUWAILI, Yusufu·SULAIMAN, Batuer·ABULIKEMU DOI: 10.7506/rlyj1001-8123-20200113-010 This work studied the effects of zingibain and actinidin on microfloral changes during the processing and ripening of dry-cured mutton ham. Fresh and three-day salted Biceps femoris muscles as well as samples from the control, 0.05% zingibain and 0.05% actinidin addition groups taken at the early (day 8), middle (day 15) and later stages (day 23) of air drying and on day 30 of ripening were used as experimental objects. Polymerase chain reaction-denatured gradient gel electrophoresis (PCR-DGGE) was used to analyzed the microflora. Results showed that Staphylococcus saprophyticus, Macrococcus epidermidis, S. edaphicus, Hafnia paralvei, and Leuconostoc gelidum were the dominant bacteria in all samples. Staphylococcus was the most diverse genus. The two proteases could enrich the microbial species in dry-cured mutton ham. Staphylococcus xylosus appeared on day 30 of maturation for the treatment groups. During the entire process, the microflora remained relatively stable and was little affected by the two proteases. 2020 Vol. 34 (4): 8-12 [Abstract] ( 151 ) 全文 ( 147 ) 13 Effect of Catechin on the Oxidation, Structure and Gel Properties of Myofibrillar Protein JIA Na, JIN Boyang, LIU Dan, SUN Jia, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20200220-043 The effects of different concentrations of catechin (10, 50, 100 and 150 μmol/g proteins) on the oxidation, structure and gel properties of myofibrillar proteins were studied. Oxidation was carried out in a hydroxyl radical oxidation system (10 μmol/L FeCl3, 100 μmol/L VC and 1 mmol/L H2O2). Non-oxidized and oxidized myofibrillar proteins without added catechin were used as control groups. The carbonyl content, total sulfhydryl content, surface hydrophobicity, solubility, particle size distribution, gel strength, water holding capacity and rheological properties of all samples were determined, and the microstructure of heat-induced protein gel was observed. The results showed that catechin could reduce the production of carbonyl compounds, but at high concentration promote the oxidation of myofibrillar proteins. Compared with the control groups, catechin decreased the surface hydrophobicity. With increased concentration of catechin, the sulfhydryl content decreased gradually, the solubility declined significantly, the particle size increased and the gel strength and water-holding capacity fell gradually. The gel microstructure became more loose and porous and the protein micelles were aggregated. Medium and high concentrations of catechin (50, 100 and 150 μmol/g) caused the protein to lose its typical rheological behavior. In conclusion, high and medium concentrations of catechin could covalently cross-link with myofibrillar proteins and cause the hydrophobic aggregation, ultimately weakening the gel properties of myofibrillar proteins. 2020 Vol. 34 (4): 13-19 [Abstract] ( 209 ) 全文 ( 304 )        Processing Technology 20 Effect of Exogenous Proteins on the Quality of Crayfish Balls XU Chen, ZHU Yongzhi, GE Qingfeng, TANG Chun, XU Weimin DOI: 10.7506/rlyj1001-8123-20200228-056 The present research aimed to study the effects of adding wheat gluten proteins (WG), soybean protein isolate (SPI) and peanut protein isolate (PPI) on the quality of crayfish balls. Using a texture analyzer, a colorimeter and a low-field nuclear magnetic resonance instrument, the sensory evaluation score, gel characteristics, water holding capacity, cooking loss rate, whiteness, and transverse relaxation time T2 were determined. The correlation among these parameters was evaluated using the Pearson method. Addition of the three non-muscle proteins at all levels could improve gelatin properties, improve water-holding capacity, reduce the percentage of cooking loss, and improve the three-dimensional network structure inside crayfish balls. However, they all reduced whiteness. The correlation among these parameters was significant (P < 0.05). As compared to the other two proteins, WG resulted in the most significant improvement in the quality of crayfish balls, when added at 6%, increasing gel strength and water-holding capacity by 64.8% and 11.3% in contrast to the control group. Whiteness decreased with the addition of each of the exogenous proteins. WG had significantly less influence on whiteness than did SPI and PPI (P < 0.05). In terms of sensory evaluation and gel properties, crayfish balls with 2% PPI were superior to those with WG or SPI, separately. On the whole, the use of WG at a level of 6% can effectively improve the quality of crayfish balls and increase consumer acceptance. 2020 Vol. 34 (4): 20-26 [Abstract] ( 160 ) 全文 ( 236 ) 27 Effects of Different Starch Types on Gel Properties of Unrinsed Clarias gariepinus Surimi BAO Jiatong, NING Yunxia, YANG Qiyue, LIANG Liya, LI Ling, WANG Yang, MA Lizhen DOI: 10.7506/rlyj1001-8123-20200131-026 The present study aimed to evaluate the effect of different starch types on the gel properties of unrinsed Clarias gariepinus (CG) surimi. CG surimi (containing 2.2% salt, 0.4% transglutaminase, 20 mmol/kg CaCl2, and 0.2% whey protein concentrate) was supplemented with 6% (on wet mass basis) modified cassava starch (MCS), corn starch (CS), mung bean starch (MBS), or sweet potato starch (SPS). Surimi without added starch was set as the control group (CK). All surimi samples were prepared by a two-stage heating method, and their gel characteristics, whiteness, water-holding capacity, dynamic rheological properties, and water migration were measured. The results showed that compared with the control group, addition of the four starches enhanced the water-holding capacity of CG surimi gel, but had different effects on the water change in CG surimi gel. Surimi added with MCS had the highest water-holding capacity and bound water content (P21 was 3.67%) (P < 0.05). Addition of the four starches significantly reduced the whiteness and increased the breaking force of CG surimi gel (P < 0.05), among which the breaking force (567.55 g) and gel strength (4 739.81 g·mm) of surimi added with MBS were the largest (P < 0.05). The dynamic rheological results showed that addition of the four starches increased the elastic modulus (G’) and loss modulus (G’’) of CG surimi (P < 0.05) in order of decreasing effectiveness as follows: MCS > CS > MBS > SPS. Based on the above results, addition of 6% MCS was most beneficial to improve the gel characteristics and water retention capacity of unrinsed CG surimi. 2020 Vol. 34 (4): 27-33 [Abstract] ( 173 ) 全文 ( 8652 ) 34 Optimization of Enzymatic Preparation of Hemopeptides by Response Surface Methodology LIU Youwei, LIU Zhanmin, LI Cong, WU Xiang, LI Chao, XU Baocai DOI: 10.7506/rlyj1001-8123-20200228-058 The preparation of himopeptides by sequential hydrolysis with two enzymes was optimized using response surface methodology with Box-Behnken design. Enzyme-to-substrate ratio (E/S), hydrolysis time and temperature were taken as independent variables. The response variable was the degree of hydrolysis of hemoglobin. The results showed that the optimal hydrolysis conditions for alkaline protease were as follows: E/S 10.16 kU/g, time 5.45 h, temperature 51.51 ℃. The optimal hydrolysis conditions for flavourzyme were as follows: E/S 11.13 kU/g, time 4.37 h, temperature 48.34 ℃. The validation experiments showed that the degree of hydrolysis was 54.31% under these optimized conditions. 2020 Vol. 34 (4): 34-39 [Abstract] ( 128 ) 全文 ( 136 )        Analysis & Detection 40 Effects of Production Conditions on Physicochemical and Flavor Quality of Lard SHI Yajing, GE Liufeng DOI: 10.7506/rlyj1001-8123-20191231-315 The production of lard was optimized for improved quality. Mixtures of porcine subcutaneous and abdominal fat at 1:4 and 2:3 ratios were used as starting materials. The effects of water addition and cooking temperature on the sensory quality, acid value and peroxide value of lard were examined. Gas chromatography-mass spectrometry (GC-MS) and electronic tongue were used to analyze the difference in flavor characteristics between the two lards produced using optimized conditions. The results showed that the best conditions were as follows: 2% water addition, and cooking at 160 ℃ for 15 min. A total of 75 flavor compounds were identified in the two lards, including ketones, aldehydes, acids, alcohols, esters, alkenes, and other heterocyclic compounds. There were differences in the types and contents of flavor compounds between both samples. Aldehydes were dominant in these lards, followed by acids and alcohols. The electronic tongue results showed that the volatile flavor was significantly different between the two lards, the one produced from the 1:4 mixture having better flavor. To sum up, the raw material composition and the cooking process had a significant impact on the sensory, physicochemical, and flavor quality of lard. 2020 Vol. 34 (4): 40-45 [Abstract] ( 154 ) 全文 ( 187 ) 46 Effects of Different Feeding Systems on Volatile Flavor and Fatty Acid Composition of Yak Longissimus dorsi YANG Yuanli, SHA Kun, SUN Baozhong, LEI Yuanhua, ZHANG Songshan, ZHANG Jiang, XIE Peng DOI: 10.7506/rlyj1001-8123-20200220-047 In order to determine the effects of different feeding modes on the volatile flavor and the Longissimus dorsi of yaks from Qinghai province, China, a total of 12 adult male yaks aged 2 to 3 years under the two feeding modes of grazing and feedlot (6 animals in either group) for 6 months were selected. Longissimus dorsi muscles from these animals were used as experimental materials. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor and fatty acid composition of the muscle samples. The results showed that 13 saturated fatty acids (SFA), 5 monounsaturated fatty acids (MUFA) and 7 polyunsaturated fatty acids (PUFA) were detected in either of the two groups. The percentages of fatty acids decreased in the following order: SFA (40.77%) > PUFA (35.15%) > MUFA (24.07%) for the grazing group, and SFA (44.72%) > MUFA (40.10%) > PUFA (15.18%) for the feedlot group. A total of 32 volatile flavor substances were detected in the two groups, including 4 ketones, 10 aldehydes, 2 acids, 1 ester, 5 alcohols, 2 olefins, and 8 aromatics, 26 of which were detected in the grazing group and 30 in the feedlot group. In summary, the fattening model has a greater impact on the volatile flavor and fatty acid composition of yak muscle. 2020 Vol. 34 (4): 46-52 [Abstract] ( 174 ) 全文 ( 212 ) 53 Detection of 2-Dodecylcyclobutanone in Irradiated Meat Products by Gel Permeation Chromatography Followed by Gas Chromatography-Tandem Mass Spectrometry SHAO Biao, ZHOU Xiaolan, WANG Linlin, YOU Jia, CHEN Gang DOI: 10.7506/rlyj1001-8123-20200220-040 Based on clean-up by gel permeation chromatography (GPC), a method for the determination of 2-dodecylcyclobutanone (2-DCB) in irradiated meat products by gas chromatography-tandem mass spectrometry (GC-MS/MS) was established. Samples were subjected to sequential ultrasonic extraction with n-hexane, purification by GPC, concentration and nitrogen blowing evaporation to dryness before being analyzed by GC-MS/MS. The results showed that a linear calibration curve in the concentration range of 10–1 000 μg/L was obtained as follows y = 383 709.18x ? 4 686.41, with correlation coefficient of 0.998 3. The average recoveries of 2-DCB at three spiked concentration levels of 25, 100 and 400 μg/kg ranged from 78.2% to 105.5%, with relative standard deviation (RSD) lower than 7.3%. The detection limit and quantitation limit were 1.8 and 6.0 μg/kg, respectively. The method had the advantages of simple pretreatment, largescale automated detection and high sensitivity. 2020 Vol. 34 (4): 53-57 [Abstract] ( 130 ) 全文 ( 167 )        Package & Storage 58 Quality Changes of Longissimus dorsi Muscles from Native Pig Breeds in Anhui, China Stored at Low Temperature HUANG Jingjing, YAN Yan, ZHANG Fusheng, ZHOU Yingqin, YIN Junfeng, JIANG Jian, XIE Ningning DOI: 10.7506/rlyj1001-8123-20191204-299 In order to explore the quality characteristics of pork from native breeds in East China’s Anhui province, Longissimus dorsi muscles from Wei pigs and Anqing Six-White-Point pigs were stored at 4 ℃ for a period of time ranging from 1 to 9 days. Meat color, pH value, moisture content, tenderness, total volatile basic nitrogen (TVB-N) content, acid value, peroxide value, thiobarbituric acid reactive substance (TBARs) value, and total colony count were measured during storage. Results showed that lightness value (L*) of the meat of Wei pigs remained relatively stable, while yellowness value (b*) changed irregularly. For the meat of Six-White-Point pigs, both L* and b* values significantly decreased (P < 0.05). For both breeds, redness value (a*) tended to increase first and then decrease, and the opposite trend was observed for pH (P < 0.05). Meat moisture content of Wei pigs did not change observably. In contrast, a significant reduction in meat moisture content during the first three days followed by progression increase was noted for Six-White-Point pigs (P < 0.05). Moreover, a gradual decrease in meat tenderness was found for either breed. An increase in acid value and peroxide value was seen when comparing Six-White-Point pigs with Wei pigs, while the opposite was for TVB-N content and TBARs value (P < 0.05). The initial total colony count was higher in the meat of Wei pigs than Six-White-Point pigs (P < 0.05), which kept rising later. The muscles of Wei pigs and Six-White-Point pigs have different quality and storage characteristics. 2020 Vol. 34 (4): 58-63 [Abstract] ( 167 ) 全文 ( 336 ) 64 Effect of Frozen Storage Time of Clarias gariepinus Surimi on the Quality Characteristics of Fish Tofu NING Yunxia, BAO Jiatong, YANG Qiyue, WANG Yang, MA Lizhen, LIANG Liya, LI Ling DOI: 10.7506/rlyj1001-8123-20191231-314 To study the effects of the frozen storage time of Clarias gariepinus surimi on the quality characteristics of fish tofu, in this experiment, surimi was prepared by ice bath cooling immediately after slaughter and directly chopping the fish meat after adding a cryoprotectant instead of the traditional production process, involving rinsing and dehydration and was stored at ?18 ℃ after being quick frozen. After 0, 30, 60 and 90 d of storage samples were taken and slowly thawed for preparation of catfish tofu (CT0, CT30, CT60 and CT90, respectively). The sensory quality, moisture content, whiteness value, water-holding capacity, gel characteristics, moisture migration and microstructure of fish tofu were measured. The results showed that the overall sensory score of fish tofu decreased with prolonged storage time, as reflected by a significant decline in moisture content, whiteness value, water-holding capacity, gel characteristics, and other indicators (P < 0.05), as well as an increase in T22, transformation of immobilized water to free water and a consequent decrease in P22. Although the sensory score and P22 of CT30 were significantly lower than those of CT0, there was no significant difference in moisture content, whiteness value, water-holding capacity or gel strength, which indicates that the quality of surimi stored for 30 days remained good. All quality indexes of CT60 and CT90 were significantly lower than those of CT0, especially for the waterholding capacity and P22 of CT90. The results of scanning electron microscopy (SEM) showed that the three-dimensional spatial network structure of CT0 and CT30 was dense with tiny holes, the microstructure of CT60 appeared to be porous, and the three-dimensional spatial structure of CT90 exhibited obviously enlarged voids. The results showed that the quality of CT0 and CT30 was excellent, the quality of CT60 was acceptable, while the comprehensive quality of CT90 was significantly reduced. 2020 Vol. 34 (4): 64-70 [Abstract] ( 166 ) 全文 ( 352 ) 71 A Chitosan-based Coating with Flavonoids Extracted from Panax notoginseng Leaves Extends the Shelf Life of Refrigerated Beef LI Nan, WU Jing, SHAN Linxian, NIAN Jilei, LI Yanmin, JIANG Yan DOI: 10.7506/rlyj1001-8123-20200220-050 Objective: Chitosan-based coatings with flavonoids extracted from Panax notoginseng leaves were investigated for their effects on quality and shelf life of beef stored at a refrigerated temperature of (4 ± 2) ℃. Methods: The optimal formulation was determined by antioxidant and bacteriostatic tests, and its preservative effect was analyzed by storage experiments. Results: A 1:1 (V/V) mixture of chitosan and flavonoids had excellent antioxidant and antibacterial activities. The pH value, total volatile basic content (TVB-N) content and total plate count of samples coated with the composite preservative remained in the ranges for consumption, and the sensory evaluation was also still in the acceptable range over 10 days of storage. Conclusion: The composite preservative can preserve the quality and prolong the shelf life of beef under refrigerated storage. 2020 Vol. 34 (4): 71-76 [Abstract] ( 132 ) 全文 ( 136 )        Reviews 77 A Review of Three Kinds of Hazardous Substances in Meat Products: Sources and Control Methods JIANG Liwen, XUE Chaoyi, HE Zhiyong, WANG Zhaojun, QIN Fang, CHEN Jie, XU Zhenghua, ZENG Maomao DOI: 10.7506/rlyj1001-8123-20200131-028 Meat products are rich in protein, lipids, saccharides, etc., and the interactions among these ingredients could occur to form hazardous compounds under certain processing conditions, such as polycyclic aromatic hydrocarbons (PAHs) during smoking, heterocyclic amines (HAs) during high-temperature cooking, and N-nitroso compounds (NOCs) in products with nitrite as a preservative. This paper summarizes the basic properties, formation pathways and the maximum allowable limits of PAHs, HAs and NOCs in meat products and currently available methods to control these hazardous substances, so as to provide a theoretical basis for the development of healthful meat products. 2020 Vol. 34 (4): 77-87 [Abstract] ( 244 ) 全文 ( 445 ) 88 Application of Cellulose and Its Derivatives in Meat Products: A Review ZHANG Huan, WANG Wenhang DOI: 10.7506/rlyj1001-8123-20200106-004 Dietary fiber is called the seventh nutrient because of its various physiological activities, and its application in meat processing has attracted more and more attentions recently. Cellulose, with homogenous composition and well-defined structure, is an important object for research and application in the field of dietary fiber. This paper summarizes the types of cellulose and its derivatives and their individual physicochemical properties and illustrates the interaction between cellulose and meat proteins and its influencing factors. In addition, it reviews recent progress in the application of various types of cellulose in meat products, and discusses their efficiency in reducing meat fat, maintaining moisture, enhancing taste, improving quality, and benefiting people’s health. We believe that this review will provide a thorough reference for enriching and expanding the application of cellulose in meat products. 2020 Vol. 34 (4): 88-93 [Abstract] ( 196 ) 全文 ( 595 ) 94 A Review of Factors Affecting Formation of Heterocyclic Amines in Meat Products and Methods Used to Inhibit It ZHANG Tianchan, WANG Luyao DOI: 10.7506/rlyj1001-8123-20200220-051 Heterocyclic amines (HCA) are carcinogenic substances produced during the high-temperature processing of protein-containing foods. There are many factors that have been demonstrated to affect the formation of HCA, mainly including cooking methods, processing conditions (time and temperature) and the presence of antioxidant substances. Therefore, potentially carcinogenic heterocyclic amines generated during the processing and storage of meat products has become a research hotspot. This article reviews the definition and health hazards of HCA, the factors that promote their formation, and the existing methods used to inhibit their formation. 2020 Vol. 34 (4): 94-99 [Abstract] ( 210 ) 全文 ( 487 ) 100 Progress in the Development and Production of Low-Sodium Meat Products ZHEN Zongyuan, CHEN Xu, WAN Shuangju, WANG Tongtong, JI Junke DOI: 10.7506/rlyj1001-8123-20200131-029 Meat products are an important part of many people’s diets. Sodium chloride plays an important role in meat processing and preservation. With increasing health demand for low-salt diets, the high sodium content in meat products is an issue of widespread concern. In this paper, we summarize recent progress in the development and production of low-sodium meat products from the following aspects: sodium salt substitutes, quality improvers and processing technologies for low-sodium meat products, and we also discuss effective measures to reduce the sodium content in meat products and simultaneously minimize quality deterioration. Finally, we propose that in future studies, a combination of various methods should be used to seek breakthroughs in multiple directions, find a balance point among safety, nutrition, quality and cost, and explore new directions. 2020 Vol. 34 (4): 100-106 [Abstract] ( 150 ) 全文 ( 672 )

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