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Quick Search     Adv Search 2020 Vol. 34, No. 5 Published: 2020-05-15 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Different Proteases on Taste Compounds of Enzymatic Hydrolysates of Mixed Chicken and Bovine Bone Extract YU Jiangyong, LI Xiaorui, LIU Guishan, WANG Zi, GUO Mei, JIN Weiyi, DONG Qi DOI: 10.7506/rlyj1001-8123-20200314-069 In order to investigate the effect of different proteases on taste compounds of enzymatic hydrolysates of a mixed bovine and chicken bone extract, protamex (P), bromelain (B) and flavourzyme (F) were used singly and in combination for enzymatic hydrolysis. The resulting hydrolysates were evaluated by measuring their peptide molecular mass distribution, nucleotide and free amino acid contents as taste compounds. The results showed that P + F led to the highest degree of hydrolysis of the mixed extract and small peptides (< 200 Da) accounted for the highest proportion of total peptides in the hydrolysate. This hydrolysate contained the highest content of free amino acids with fresh and sweet amino acids being major taste compounds, as well as higher contents of total 5’-nucleotides (5’-inosinemonophosphate, 5’-guanosinemonophosphate and 5’-adeninemonophosphate). Therefore, P + F treatment imparted the best flavor in enzymatic hydrolysates. 2020 Vol. 34 (5): 1-5 [Abstract] ( 144 ) 全文 ( 300 ) 6 Comparative Study of Nutritional Composition and Texture of Meat from Different Rabbit Breeds LI Tao, YUAN Xianling, YU Yue, YUAN Yumei DOI: 10.7506/rlyj1001-8123-20200220-046 In order to enrich the nutritional database of rabbit meat in China, the contents of water, crude protein, crude fat and ash, mineral composition, amino acid composition and fatty acid composition, as well as texture parameters such as hardness, elasticity and adhesiveness were comparatively measured and analyzed in the meat of Hyla, Elco and Hyplus rabbits in Sichuan and Shandong provinces. The results showed that the contents of water, crude protein and fat in rabbit meat were significantly different among different regions and breeds (P < 0.05). Among all meat samples, the meat of Elco rabbits in Shandong showed the lowest content of water and the highest protein content, while the meat of Hyla rabbits in Sichuan had the lowest fat content. On the other hand, there was no significant breed and regional difference in ash content, mineral composition, amino acid composition or fatty acid composition. The meat of Elco rabbits in Shandong had the best mouthfeel in terms of its low hardness as well as good elasticity and chewiness. On the contrary, the meat of Hyplus rabbits in Sichuan exhibited the worst mouthfeel owing to its high hardness and gumminess. Breed and regional differences existed in the nutritional composition and texture characteristics of rabbit meat with the meat of Elco rabbits in Shandong being superior to five other meat samples in terms of both parameters. 2020 Vol. 34 (5): 6-10 [Abstract] ( 107 ) 全文 ( 93 )        Processing Technology 11 Effects of Tumbling Time and Lysine Addition on the Quality of Low-Salt Cooked Ham TAO Shuo, GUO Xiuxia, XIN Qiuyan, QI Libo, LI Shengjie DOI: 10.7506/rlyj1001-8123-20200220-044 This study aimed to study the effects of tumbling time and addition of 0.8% lysine (Lys) on the water holding capacity, texture and color of low-salt cooked ham. Results showed that the cooking loss of ham decreased as tumbling time increased. Moreover, addition of Lys increased the water holding capacity, which might be attributed to the increase in the content of immobilized water as reflected by nuclear magnetic resonance (NMR) analysis. Limited improvement in the texture were observed for these treatments. Increasing tumbling time led to a decrease in redness. Meanwhile, longer tumbling time or addition of Lys caused the transition of α-helical to β-sheet and decreased the content of total sulfhydryl, indicating their important roles in inducing the formation of protein gels. Therefore, increasing tumbling time to 40 min and addition of 0.8% Lys show great potential in developing low-salt cooked ham with improved quality. 2020 Vol. 34 (5): 11-17 [Abstract] ( 120 ) 全文 ( 278 ) 18 Influence of Pre-Treatment Methods on the Quality of Refrigerated Duck Meat ZHANG Yi, LEI Feifei, OUYANG Heyi, WANG Hongxun, AI Youwei, HOU Wenfu DOI: 10.7506/rlyj1001-8123-20200214-037 This work was undertaken in order to explore the effect of different pre-treatments including precooling, decontamination and segmentation on the quality of refrigerated duck meat and to determine the differences in the eating quality of meat from different parts of ducks. Color, texture, muscle fiber structure, taste and sensory evaluation were analyzed as indicators of meat quality. The results showed that duck meat precooled by ice water had better tenderness and intact muscle fiber structure, and maintained the original quality of fresh duck meat. Under the following conditions: 0 ℃ decontaminant temperature, 1:6 solid-to-liquid ratio, and sequential acid electrolyzed water and aqueous ClO2 soaking for 5 min either, the highest decontamination efficiency was obtained. The eating quality of different parts was distinct. Duck thigh meat was high in protein and low in fat and its overall taste quality was better than duck breast meat and neck meat. Duck thigh meat had the best eating quality. The quality of duck blocks remained better than that of duck slices and shreds during storage. 2020 Vol. 34 (5): 18-25 [Abstract] ( 109 ) 全文 ( 314 ) 26 Effect of Mixed Sodium Salt Substitute on the Quality of Salami LI Pengfei, ZHANG Ying, HUANG Yuxia, WU Ruiyun, WANG Shibo, LI Pinglan DOI: 10.7506/rlyj1001-8123-20200316-074 In this study, the amount of sodium chloride added in salami was reduced to 72% of the normal value by using a mixed sodium salt substitute, and the effect of this substitute on the quality of salami was explored by comparing with the normal group and the low salt group (with 72% sodium chloride content relative to the normal value). The results showed that the sodium salt substitute could alleviate the negative effect of salt reduction on the pH value, water content, color difference, texture and sensory quality of salami to some extent. In addition, at the end of the fermentation period (3 days), the pH value of the salt substitution group was significantly lower than that of the normal group (P < 0.05), and the number of Lactobacillus was significantly higher than that of the normal group. At the end of the maturation period (43 days), the number of Lactobacillus was still significantly higher than that of the normal group, while no significant difference in the number of Staphylococcus was observed between the two groups. In consequence, the application of the mixed sodium substitute to the production of low-salt salami could accelerate the fermentation process and improve the quality and safety of the product, therefore having good application potential. 2020 Vol. 34 (5): 26-32 [Abstract] ( 126 ) 全文 ( 112 )        Analysis & Detection 33 Effect of Fat Content on the Flavor of Chinese Sausage Analyzed Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry TIAN Xing, ZHANG Yue, TANG Xingyu, LI Zongjun DOI: 10.7506/rlyj1001-8123-20200220-039 In order to improve the quality of Chinese sausages, we explored the influence of different fat contents on the flavor of Chinese sausages. Four different gradients of fat were added, i.e., ratio of fat to lean of 0:10, 2:8, 3:7, 5:5, respectively, to make Chinese sausage using the same processing technology. The flavor substances of Chinese sausages were analyzed by electronic tongue and gas chromatography-ion mobility spectrometry (GC-IMS). The characteristic flavor fingerprints of volatile components combined with principal component analysis (PCA) was used to investigate the differences between Chinese sausages with different fat contents. Our data showed that with the increase of fat content, water content significantly decreased (P < 0.05), and pH value decreased, while salt and fat content increased. The electronic tongue analysis of taste characteristics showed that there were significant differences in the richness and saltiness of sausage samples with different amounts of fat, but no in other taste characteristics. GC-IMS data showed that 36 volatile substances were detected in Chinese sausages, among which geraniol acetate, methyl chavicol, nonanal, and dibutyl sulfide were the main characteristic flavor substances. Sensory evaluation showed that Chinese sausage with 30% fat content had the best flavor and sensory acceptance. 2020 Vol. 34 (5): 33-40 [Abstract] ( 127 ) 全文 ( 116 ) 41 Preparation and Application of Indicator Labels for Identification of Pork Freshness DU Yuehong, WANG Lin, GAO Xiaoguang, SUN Zhiwei, BAI Yingying, ZHAO Xi DOI: 10.7506/rlyj1001-8123-20191204-296 Methylcellulose and polyethylene glycol-6000 were used as film-forming substrates, and synthetic dyes were added to prepare six easy-to-use indicator labels (FIL) for pork freshness assessment based on the fact that the color of indicator labels will change when absorbing the volatile ammonia released from pork during spoilage. When used for the detection of NH3, all color labels exhibited significant color changes showing obvious differences with the increase of gas concentration. To explore their feasibility for evaluating the freshness of pork stored at 4 ℃, the color changes of these labels were recorded and various spoilage indicators were measured at different storage times. The results also showed that the FIL made with bromocresol purple (at an initial pH of 4.24) was able to discriminate freshness, medium freshness, and spoilage. The statistical models obtained by partial least squares based on the color changes of labels 3 and 4 successfully predicted total volatile basic nitrogen (TVB-N) contents and aerobic plate counts (APC) of pork with regression coefficients (R2) greater than 0.92. Accordingly, pork freshness could be judged by the color changes of the labels. 2020 Vol. 34 (5): 41-47 [Abstract] ( 143 ) 全文 ( 510 ) 48 Detection of Listeria monocytogenes in Poultry and Livestock Meat by Propidium Monoazide-Hydroxynaphthol Blue-Loop-Mediated Isothermal Amplification Method DAI Xiaofang, CHEN Qiong, DONG Huaxia, XIANG Chunyan, YU Weiming, LI Juan DOI: 10.7506/rlyj1001-8123-20200113-009 Using propidium monoazide (PMA) treatment and hydroxynaphthol blue (HNB) staining combined with loopmediated isothermal amplification, a rapid and visual detection method (PMA-HNB-LAMP) for Listeria monocytogenes was established in this study. The optimization of experimental parameters showed that a final PMA concentration of 5.0 μg/mL, incubation time of 15 min and exposure time of 15 min could restrain DNA amplification of 105 CFU/mL dead cells but not of live cells. A final HNB concentration of 210 μmol/L could give results visible to the naked eyes. The sensitivity of the PMAHNB-LAMP method was 2.4 × 102 CFU/mL for pure bacterial culture. The detection limit for artificially contaminated meat was 2.3 × 104 CFU/mL. Using the national standard method, PMA-HNB-LAMP and HNB-LAMP, the detection rates of L. monocytogenes in 20 meat products available on the market were 5%, 10% and 20%, respectively. PMA-HNB-LAMP is superior to traditional LAMP in avoiding false-positive results to a certain extent, and it has the advantages of simple operation and strong visibility. 2020 Vol. 34 (5): 48-52 [Abstract] ( 130 ) 全文 ( 260 ) 53 Combined Application of Gas Chromatography-Mass Spectrometry and Partial Least Squares in Quantitative Analysis Duck Meat in Adulterated Beef WEI Quanzeng, YANG Zixiang, XIAO Fugang DOI: 10.7506/rlyj1001-8123-20200210-032 The volatile compounds of beef adulterated with duck meat in different proportions were analyzed by headspace solid-phase micro extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 39 volatile compounds were identified in the two meats. The GC-MS data were analyzed by partial least squares (PLS) method. The pattern recognition analysis by PLS showed clear separation of the meat mixtures by internal and external validations. The obtained values for root mean square error of estimation (RMSEE, 3.455 9) and root mean square error of prediction (RMSEP, 4.068 9) showed the PLS model had strong predictive ability. The method provided a highly accurate prediction model for distinguishing different levels of duck in adulterated beef. 2020 Vol. 34 (5): 53-58 [Abstract] ( 97 ) 全文 ( 189 ) 59 Changes in Physicochemical Properties and Volatile Flavor Compounds of Scomberomorus niphonius Surimi during Fermentation LI Peiyu, LIU Yitong, LI Siyuan, ZHANG Jidong, ZHANG Zejun, SHA Kun DOI: 10.7506/rlyj1001-8123-20200305-061 The objective of this study was to investigate the pattern of changes in the physicochemical properties and volatile flavor compounds of Scomberomorus niphonius surimi during fermentation by Pediococcus pentosaceus. The results showed that the pH value of surimi decreased from 6.16 to 4.84, and the water content increased from 66.85% to 75.00% during the 36 h fermentation period (P < 0.05). The whiteness decreased first and then increased (P < 0.05). The total volatile base nitrogen (TVB-N) content and total antioxidant activity first increased, then decreased and finally increased once again. Compared with raw surimi, the TVB-N content of surimi fermented for 36 h was significantly reduced, and the total antioxidant activity was significantly increased (P < 0.05). A total of 36 flavor compounds were detected using solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS), including 9 alcohols, 8 aldehydes, 5 esters, 4 hydrocarbons, 3 ketones, 3 acids, 2 aromatics and 2 other types. The contents of all types of compounds changed significantly during the fermentation process (P < 0.05). 2020 Vol. 34 (5): 59-63 [Abstract] ( 114 ) 全文 ( 130 ) 64 Analysis of Volatile Flavor Components in Pure and Hybrid Qinghai Bamei Pigs WANG Kechen, HUANG Wenying, ZHOU Jiping, WANG Lei, LUO Zenghai, WU Guofang, LIU Haizhen DOI: 10.7506/rlyj1001-8123-20200307-062 Solid-phase microextraction (SPME) coupled with gas chromatography-mass spectroscopy (GC-MS) was used for detecting the volatile flavor compounds in meat from pure Qinhai Bamei pigs, Landrace × Bamei crossbred pigs, Yorkshire × Landrace × Bamei crossbred pigs and Duroc × Landrace × Yorkshire crossbred pigs (control). The results showed meat from pure Qinhai Bamei pigs contained a wide variety and complex composition of volatile flavor compounds at the highest amount among the four breeds, with aldehydes being the dominant one. The control was less rich in nonanal (refreshing aroma), decanal (sweet and orange-like aroma), 2,4-decadienal (fatty aroma), dodecanal (soap-like and orange-like aroma), tetradecanal (fatty aroma), and hexadecanal (weak flowery and waxy aroma) than three other breeds. 1-octanol (fatty, orangelike and rosy aroma), 1-octen-3-ol (mushroom-like, green and vegetable-like aroma) and 2-heptanol (light, fatty aroma) were detected in all breeds except the control at different amounts, and the three breeds were higher in the number and amount of alcohol compounds than the control. Furthermore, the interaction among dodecanoic acid (laurel oil-like aroma), myristic acid (weak waxy and milky aroma), phenols (sweet aroma) and other compounds imparted distinctive flavors to meat from pure and crossbred Bamei pigs, which had more delicate texture, better taste, stronger flavor and better quality compared with the control. 2020 Vol. 34 (5): 64-69 [Abstract] ( 125 ) 全文 ( 474 ) 70 Rapid Identification of Pure and Adulterated Meat by Wide Area Illumination Raman Scheme Coupled with Soft Independent Modeling of Class Analogy XU Jige, HAN Ying, XIN Xin, SHI Xiju DOI: 10.7506/rlyj1001-8123-20191211-303 Qualitative recognition models were established by using wide area illumination (WAI) Raman scheme and soft independent modeling of class analogy (SIMCA) for rapid identification of duck, lamb, pork and adulterated meat. The spectra of all samples were pre-processed by multiplicative scatter correction (MSC) and spectrometer noise reduction and wavelength calibration (SNRWC) method and then principal component analysis was implemented to observe the clustering trend. It turned out that most of the duck, lamb and pork samples as well as most of the lamb samples and adulterations were well separated. Finally, the qualitative classification models were established by using SIMCA. All validation samples were identified by the SIMCA model with an accuracy of 100%, including 37 meat samples from different species and geographical origins, as well as four adulterated and five unadulterated lamb samples. Therefore, the WAI Raman scheme coupled with chemometrics could distinguish among lamp, duck, and pork and adulterated lamb, and it proved to be more fast, convenient, without the need for any sample pretreatment compared with the routine method. 2020 Vol. 34 (5): 70-75 [Abstract] ( 122 ) 全文 ( 101 )        Package & Storage 76 Effects of Nitrite Addition on the Safety and Quality of Bacon during Storage CHEN Wenjing, CHEN Yuanyuan, YANG Hua, MA Lizhen, REN Xiaoqing DOI: 10.7506/rlyj1001-8123-20200327-083 In order to study the effects of nitrite addition on the quality and safety of bacon, nitrite was added at low, medium and high concentrations (0.08, 0.12 and 0.15 g/kg) and a control group without any added nitrite was also set up. All four groups were vacuum packaged and stored at (4 ± 1) ℃ for up to 50 days. Sensory evaluation, total plate count, pH value, thiobarbituric acid reactive substances (TBARs) value, nitrite residue, biogenic amines, and N-nitrosamine contents were determined on day 0, 5, 10, 15, 20 and 50 of storage. The results showed that the control group had gray color and poor overall appearance while the other three groups had attractive appearance. On the 50th day of storage, the medium concentration group still maintained a burgandy color and strong aroma and gained the highest sensory score. All quality parameters changed differently with extended storage time. Total plate count first fluctuated in the range of 2.0–2.5 (lg (CFU/g)), and then slowly rose to 4.0 (lg(CFU/g)). Both pH and TBARs value initially slowly decreased and then increased. TBARs value always remained at the lowest level for the high concentration group. The four groups were ranked in terms of decreasing nitrite residue: high concentration > medium concentration > low concentration > control, and nitrite residue kept decreasing during the entire storage period for all groups. Biogenic amine contents changed irregularly but remained at a safe level overall. In general, N-nitrosamine contents showed a downward trend with the prolongation of storage time, but the content of N-nitrosodimethylamine (NDMA) increased with increasing nitrite addition. NDMA was detected in the medium and high concentration groups at a level exceeding the safety limit of 3.0 μg/kg. Taken together, nitrite addition affects the safety of bacon, and it should be below 0.12 g/kg under the premise of ensuring the quality and safety of bacon. 2020 Vol. 34 (5): 76-82 [Abstract] ( 101 ) 全文 ( 111 )        Reviews 83 Humble Opinion on the Quality Difference between Hot Meat and Chilled Meat ZHANG Dequan, HOU Chengli DOI: 10.7506/rlyj1001-8123-20200220-041 Fresh meat accounts for over 80% of meat and meat products consumption in China, about 60% of which is hot meat, and less than 30% is chilled meat. Several recent studies have shown that the pre-rigor hot meat is more suitable for stewing, shabu-boiling, frying and other traditional cooking methods in China, while post-rigor chilled meat is more suitable for roasting and grilling methods in Western countries. Hot meat and chilled meat have their respective processing properties as well as advantages and shortcomings. This paper summarizes the latest progress in the research on the quality of hot meat and chilled meat. Next, it suggests that fresh raw meat processing theory, technology, standard and management system suitable for Chinese dietary habits, personalized consumption demands and fine cooking methods should be established in order to provide technical and theoretical support for the ‘customized’ new form of fresh meat production. 2020 Vol. 34 (5): 83-90 [Abstract] ( 195 ) 全文 ( 254 ) 91 Recent Progress in Application of Ultrasound in Processing of Meat and Meat Products HUANG Yajun, ZHOU Cunliu DOI: 10.7506/rlyj1001-8123-20200319-079 Ultrasound, a new type of green food processing technology, is advantageous in shortening the processing time, reducing the production cost and improving the quality of meat and meat products, and has attracted widespread attention for its application in the meat and meat products industry. This paper reviews the effects and mechanisms of ultrasound on physiochemical properties (tenderness, water retention capacity, color, oxidation stability and pH value) of meat and meat products. In addition, it also summarizes the effects and mechanisms of ultrasonic on the salting, freezing and thawing and sterilization of meat products. We hope that this paper can provide a theoretical basis for the application of ultrasound in the processing of meat and meat products. 2020 Vol. 34 (5): 91-97 [Abstract] ( 236 ) 全文 ( 215 ) 98 Recent Progress in Industrialization of Sichuan-Style Meat Dishes and Related Key Technologies WANG Wei, ZHANG Jiamin, ZHAO Zhiping, ZHANG Rui, BAI Ting, ZHANG Yin DOI: 10.7506/rlyj1001-8123-20200323-081 The industrialization of traditional Chinese meat dishes has become a new way to expand its consumption channels and spaces, promote cultural communication and the development of new meat products, and cultivate new industrial growth points. The technological advancements made in meat processing and the increasing market demands for ready-to-eat and fast foods provide an incentive to accelerate the industrialization process of traditional Chinese meat dishes. Sichuan cuisine is an extremely important part of Chinese cuisine. The industrialization of Sichuan-style meat dishes involves several key steps: selection of dish type, development of new processing technologies, supporting devices and equipment, and quality and safety control. To meet the market demand, Sichuan-style meat dishes can be screened for their suitability for industrialization according to the ‘1 + 2 + 3’ principle. New technologies and products can be developed based on the modern meat processing technologies. The distinctive flavor and quality of dishes will be ensured taking into account the key factors for flavor degradation. Practical and advanced equipment will be reasonably provided according to the requirements for product processing characteristics. By referring to the mature meat processing safety control system as well as using modern quality and safety traceability technologies combined with MATEPP hurdle technology, the product quality can be ensured and the processing efficiency can be improved. This article summarizes recent studies concerning the above key technologies. 2020 Vol. 34 (5): 98-103 [Abstract] ( 209 ) 全文 ( 705 )

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