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2020 Vol. 34, No. 7 Published: 2020-07-30

Reviews Package & Storage Basic Research Analysis & Detection Processing Technology

Basic Research

	1	Effects of Raw Meat Cuts on Quality and Water Distribution Characteristics of Beef Brined Ham
		ZHAO Gaiming, YIN Feng, ZHU Chaozhi, LI Shanshan, LI Jiaqi, JIAO Yangyang, LI Hang, ZHANG Wenhua
		DOI: 10.7506/rlyj1001-8123-20200403-089
		In this experiment, the effect of different raw meat cuts (knuckle, silverside, shoulder and rump) on the quality characteristics of beef brined ham was evaluated. The water content, water activity, pH, cooking loss, yield, texture, sensory evaluation, microstructure, and moisture migration and distribution pattern of ham samples were measured. The results showed that the highest yield of beef brined ham of 122.58% was obtained using knuckle. Its texture, sensory score and microstructure were better than those of the other three cuts. In addition, low-field nuclear magnetic resonance (NMR) analysis showed that the knuckle ham had the highest proportion of immobilized water as well as significantly reduced transverse relaxation times T2b and T21, demonstrating the best water-holding capacity. In conclusion, knuckle is more suitable for the processing of beef brined ham.
		2020 Vol. 34 (7): 1-6 [Abstract] ( 167 ) 全文 ( 124 )

	7	Mechanism of Interaction between Heme Prosthetic Group of Myoglobin and Globin
		ZHU Hongxing, WANG Daoying, XU Weimin, SUN Chong, GE Qingfeng, ZHOU Baojing, LIU Xiao
		DOI: 10.7506/rlyj1001-8123-20200427-107
		In this experiment, the mechanism of the interaction between the heme prosthetic group of myoglobin and globin was studied by means of ultraviolet (UV)-visible spectroscopy, fluorescence spectroscopy and molecular docking. The influence of the hemin prosthetic group on the secondary structure of globin was proved by the UV-visible spectroscopic results. Fluorescence quenching analysis showed that the heme prosthetic group could be combined with globin to form a complex via hydrophobic interaction. The binding constants were 1.497 × 109, 3.818 × 109, and 1.327 × 1010 L/mol at 288, 298 and 308 K, respectively, and the number of binding sites was 1.87 ± 0.12. Molecular docking results further indicated that hydrogen bonding plays a vital role in the spatial structure of myoglobin. All results obtained in this study were consistent with one another.
		2020 Vol. 34 (7): 7-12 [Abstract] ( 190 ) 全文 ( 420 )

	13	Comparative Study on Image Recognition Models for Restructured Beef
		WANG Bo, YANG Hongyao, LU Fenggui, CHEN Zidong, CAO Zhenxia, LIU Dengyong
		DOI: 10.7506/rlyj1001-8123-20200521-133
		Three deep residual network (ResNet) models (ResNet-50, ResNet-101 and ResNet-152) to quickly identify restructured meat were built based on machine vision technology, and they were comparatively analyzed for recognition accuracy and response time applying visual geometry group network (VGG-16) model, support vector machine (SVM) model and LeNet-5 convolution neural network model. Images of restructured beef steak samples were collected and preprocessed. As a result, a total of 6 168 images were obtained for this research, 4 936 of which were randomly selected as the training group, and the remaining 1 232 were used as the test group. The results showed that all the three ResNet models could fast and accurately identify restructured beef steak. With more convolution layers, the accuracy was higher. The ResNet-50 model exhibited higher recognition accuracy with testing time of only 0.45 s and it was a better one to accurately and quickly identify recombined ground beef.
		2020 Vol. 34 (7): 13-17 [Abstract] ( 149 ) 全文 ( 225 )

	18	Effect of Reheating Temperature on Texture Properties and Moisture Distribution of Sauced Beef
		ZHAO Jiayi, MA Mengbin, LI Yalei, BAI Shuang
		DOI: 10.7506/rlyj1001-8123-20200310-067
		The effect of different reheating temperatures (50, 60, 70, 80, 90 and 98 ℃) on texture properties and moisture distribution of sauced beef were studied by using texture profile analysis (TPA) and low-field nuclear magnetic resonance (LFNMR). The results showed that the hardness, chewiness and adhesiveness increased with reheating temperature up to 90 ℃ followed by a decrease (P < 0.05). LF-NMR showed the existence of four water populations. With increasing reheating temperature, the relaxation time of T23 and peak area decreased; the relaxation time of T24 decreased, while the peak area increased (P < 0.05). The above results demonstrated that the texture properties and moisture distribution of the cooked meat changed regularly with reheating temperature. At lower temperatures, the meat sample was relatively soft with more bound water, while at higher temperatures, it became relatively hard with higher proportion of free water.
		2020 Vol. 34 (7): 18-21 [Abstract] ( 162 ) 全文 ( 178 )

	22	Comparative on Slaughter Performance and Meat Quality Characteristics of Tan Sheep at Different Growth Stages
		MA Xiaoming, WU Jianping, SHI An, LANG Xia, DING Wei, SHI Xiaolei, ZHANG Junli, WANG Xiaowei
		DOI: 10.7506/rlyj1001-8123-20200310-065
		The aim of this experiment was to comparatively study of the slaughter performance, meat quality, fatty acid composition and amino acid composition of Tan sheep at different growth phases. Ewes at 6, 9 and 12 months of age (n = 10 each) raised under the same conditions were chosen and slaughtered for evaluation of slaughter performance, meat quality, amino acid composition and fatty acid composition. The results showed that slaughter performance differed with age. Tan sheep at 9 months of age showed better meat quality characteristics. A total of 16 amino acids were detected in Longissimus dorsi at the three slaughter ages, including 8 essential amino acids and 8 non-essential amino acids. The contents of threonine and arginine were significantly higher at 12 months old and those at 6 and 9 months old (P < 0.05). A total of 37 fatty acids were tested at the three ages, of which 11 were undetectable. The contents of polyunsaturated but not saturated or monounsaturated fatty acids significantly differed with slaughter age (P < 0.05). Furthermore, the ratio of unsaturated to saturated fatty acid exhibited a significant increasing trend with increasing slaughter age. Taken together, Tan sheep at 9 months of age showed better slaughter performance and meat quality characteristics with rich amino acids and fatty acids.
		2020 Vol. 34 (7): 22-27 [Abstract] ( 145 ) 全文 ( 148 )

	28	Characteristics of Proteins Isolated from Giant Salamander Muscle
		YANG Hui, CHEN Dejing, CHEN Haitao, DONG Mengyao
		DOI: 10.7506/rlyj1001-8123-20200515-121
		In this paper, the composition and characteristics of giant salamander muscle proteins were studied. Sarcoplasmic, myofibrillar and muscle matrix proteins were isolated from giant salamander muscle, and their protein content, amino acid composition, molecular mass, ultraviolet (UV) spectra and infrared (IR) spectra were determined, and protein microstructures were observed by scanning electron microscope (SEM). The results showed that the content of sarcoplasmic protein was 4.91%, with a molecular mass of 20–200 kDa; the content of myofibrillar protein was 9.03%, mainly including 200 kDa myosin heavy chain, 43 kDa actin and 36 kDa myosin; and the content of muscle matrix protein was 2.28%, with molecular mass distribution in the range of 29–40 and 160–200 kDa. All three proteins exhibited maximum UV absorption peaks at 280 nm. There were characteristic IR absorption peaks for myofibrillar protein in the amide A, B, Ⅰ, Ⅱ and Ⅲ regions, while the characteristic IR absorption peaks of sarcoplasmic protein and muscle matrix protein appeared only in the amide Ⅰ, Ⅱ and Ⅲ regions. The SEM images showed that the surface of sarcoplasmic protein was smooth, myofibrillar protein was a rod-shaped or granular polymer, and muscle matrix protein had a more intact fiber structure.
		2020 Vol. 34 (7): 28-32 [Abstract] ( 135 ) 全文 ( 134 )

	33	Effects of Mixed Natural Antioxidants on the Quality and Safety of Bacon
		JIANG Hao, CHEN Yuanyuan, YANG Lu, XU Wenyi, YANG Hua, MA Lizhen
		DOI: 10.7506/rlyj1001-8123-20200220-049
		In order to understand the effect of mixed natural antioxidants on the quality and safety of bacon, 70% minced lean pork and 30% pork back fat were mixed together and used to manufacture bacon through the following steps: marination, press molding, cooking, roasting, smoking, and so forth. In the marination process, four marinade solutions added with mixed natural antioxidants were used, namely 1) blank control: 20% marinade solution with no added antioxidant; 2) TCER: 20% marinade solution added with tea polyphenols, VC, VE and rosemary at 0.05% each; TCNCS: 20% marinade solution added with 0.25% tea polyphenols, 0.25% chitosan, 0.05% nisin, 0.05% lysozyme, and 1.25% mixed spice (clove + cinnamon, 1:1); and TE: 20% marinade solution added with 0.06% tea polyphenols and 0.08% VE. We measured the pH value, redness value, nitrite residue, thiobarbituric acid reactive substances value, peroxide value, biogenic amines, and N-nitrosoamines of the four bacon products and conducted sensory evaluation. The results showed that the addition of the three mixed natural antioxidants did not affect the sensory quality of bacon (P > 0.05) while significantly reducing the pH value and nitrite residue, delaying lipid oxidation (P < 0.05), and inhibiting the formation of N-nitrosodimethylamine. TCER and TE could significantly reduce the total amount of biological amines in the finished product (P < 0.05). Thus, the combinations of natural antioxidants could significantly improve the quality and safety of bacon.
		2020 Vol. 34 (7): 33-39 [Abstract] ( 134 ) 全文 ( 128 )

	40	Effect of Cooking Temperature on the Characteristics of Mutton Myofibrillar Proteins
		CHEN Chunmei, LU Chenyan, SHEN Yinhan, LIU Yue, LIU Rui, YU Hai, XI Jun, LIN Guangtao
		DOI: 10.7506/rlyj1001-8123-20200426-104
		The effects of different cooking temperatures (internal temperatures of 20, 50, 60, 70, 80 and 90 ℃) on the properties of mutton myofibrillar proteins were studied by measuring the cooking loss rate, pH value, color, texture, protein degradation, fat oxidation and microstructure. The results showed that the cooking loss rate increased from 0.90% to 41.47% with increasing cooking temperature from 20 to 90 ℃. The hardness, cohesion and chewiness all peaked at 80 ℃. The thiobarbituric acid reactive substances (TBARs) value reached the maximum value at 70 ℃ and then decreased at higher temperatures. The brightness value (L) and yellow value (b) reached the maximum value at 70 and 60 ℃, respectively, while the redness value (a*) always showed a downward trend. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the proteins with molecular mass of 36–130 kDa were degraded into small peptides. The results of scanning electron microscope (SEM) showed that the gap between muscle fibers gradually increased with increasing temperature up to 70 ℃, and then decreased at higher temperatures. Moreover, the degree of phenomenon of granulation and disintegration was aggravated. Therefore, during the cooking process of mutton, its protein structure and microstructure will change due to the change of temperature, affecting the change of mutton quality.
		2020 Vol. 34 (7): 40-45 [Abstract] ( 131 ) 全文 ( 325 )

Processing Technology

	46	Processing Optimization and Quality Analysis of Low Salt Liquid Smoked Chinese Bacon
		SONG Zhongxiang, FAN Shaofei, FU Haohua, SUN Qi, XIA Qiyu, NING Peng
		DOI: 10.7506/rlyj1001-8123-20200712-170
		The effects of salt addition, tumbling time, vacuum degree and liquid smoke concentration on the quality of Chinese bacon from Hunan were studied. These processing parameters were optimized using a combination of single factor experiments and response surface methodology, and the effect of the optimized liquid smoking process on the product quality was evaluated in comparison with the traditional smoking process. The results showed that the best processing parameters were as follows: vacuum degree 0.08 MPa, adding 2.28% salt, tumbling time 12.5 min, and liquid smoke concentration 11%. The sensory score of the Chinese bacon prepared using the optimized conditions was 84.5. It was found that the low salt liquid smoked Chinese bacon had higher moisture content and yield, and lower salt content than did traditional smoked Chinese bacon, but both possessed similar flavor. The content of benzopyrene in the former was far lower than in the latter.
		2020 Vol. 34 (7): 46-52 [Abstract] ( 159 ) 全文 ( 232 )

	53	Effect of Egg White Powder Addition on the Quality of Pork Meatballs with Zhaguangjiao, a Chinese Fermented Food Made with Corn Flour and Chili
		WANG Qiang, ZOU Jin, WANG Yurong, ZHAO Huijun, GUO Zhuang
		DOI: 10.7506/rlyj1001-8123-20200226-053
		Using a colorimeter, a texture analyzer, an electronic nose and a low-field nuclear magnetic resonance spectrometer combined with conventional physical and chemical analyses, this study analyzed the effect of egg white powder on the quality of pork meatballs with Zhaguangjiao. The results showed that the addition of egg white powder had no significant effect on color attributes or fat content. Compared with the blank group, the water activity of the meatballs with the addition of egg white powder increased significantly, while the cooking loss rate and water activity significantly decreased. In addition, the relaxation time of immobilized water and free water were shortened (P < 0.05). The texture properties such as hardness, fracturability, springiness, gumminess and chewiness of meatballs with Zhaguangjiao were significantly improved by the addition of 2% egg white powder (P < 0.05). It can be concluded that the addition of egg white powder preferentially at 2% could significantly improve the quality of meatballs with Zhaguangjiao.
		2020 Vol. 34 (7): 53-57 [Abstract] ( 158 ) 全文 ( 148 )

Analysis & Detection

	58	Determination of 9 Steroid Hormones in Pork and Beef Samples by Filtration Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
		ZHANG Zaiyong, MA Junmei, LI Qiang, FAN Bin, LIU Liang
		DOI: 10.7506/rlyj1001-8123-20200429-109
		A method for determination of 9 steroid hormones in pork and beef was developed by filtration solid phase extraction (FSPE) followed by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Samples were digested for 16 h at 37 ℃, extracted with acetonitrile, and purified by a PRiME HLB cartridge. Then the analytes were separated on a Waters Acquity BEH C18 column (2.1 mm × 100 mm，2.5 μm) by gradient elution using a mixture of 0.1% formic acid solution and acetonitrile as the mobile phase. The detection was operated using an electrospray ionization source in the positive mode, and quantitation was performed by the internal standard method. The results showed that the nine steroid hormones had a good linear relationship in the concentration range of 0.2–100.0 ng/mL. The limits of detection and limits of quantitation were respectively 0.2–0.5 and 0.4–1.0 μg/kg. Recoveries of the method were in the range of 84.5%–117.3%, with relative standard deviation (RSD) lower than 10%. The method is simple, sensitive, and useful for quantification of 9 steroid hormones in pork and beef samples.
		2020 Vol. 34 (7): 58-63 [Abstract] ( 112 ) 全文 ( 160 )

	64	Analysis of Volatile Flavor Substances of Leshan Sweet Skin Duck
		HU Qiang, WANG Yanyun, WANG Yan, ZENG Qinghua
		DOI: 10.7506/rlyj1001-8123-20200520-127
		The volatile components of Leshan sweet skin duck and boiled duck (leg and breast meat) were identified by solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) based on their retention indices (RI), and the volatile flavor characteristics of Leshan sweet skin duck were analyzed. A total of 50 volatile components were identified in Leshan sweet skin duck, including 44 volatile components in the leg meat and 43 volatile components in the breast meat. Thirty-seven volatile components were common to both. The main volatile components of the leg meat were alkenes (41.94%), followed by aldehydes (30.84%) and alcohols (12.95%). The volatile components of the breast meat were mainly aldehydes (66.10%), followed by ketones (19.08%) and alkenes (8.35%). The results showed that the types and contents volatile components of Leshan sweet skin duck affected the flavor of its leg meat and breast meat. Compared with boiled duck, 16 volatile components were unique to the leg meat of Leshan sweet skin duck, accounting for 38.91% of the total amount of volatile compounds; 12 volatile components were unique to the breast meat, only accounting for 3.75% of the total amount of volatile compounds. The presence of these volatile components imparted a unique flavor to Leshan sweet skin duck, making more contribution to the flavor of the leg meat than to that of the breast meat.
		2020 Vol. 34 (7): 64-69 [Abstract] ( 105 ) 全文 ( 149 )

	70	Comparison of Liquid Chromatography-Tandem Mass Spectrometry and Polymerase Chain Reaction for Determination of the Animal Species of Meat Skewers
		ZHANG Yingying, LI Yingying, FAN Wei, QI Jing, LI Huichen, WANG Shouwei
		DOI: 10.7506/rlyj1001-8123-20200512-119
		In this paper, liquid chromatography-tandem mass spectrometry (LC-MS/MS) and polymerase chain reaction (PCR) were comparatively used to analyze the animal species of 200 samples of meat skewer sold in the Beijing market. The PCR method was operated in accordance with the entry and exit inspection and quarantine standards, and the LC-MS/MS method was established in our laboratory based on the determined species-specific peptides. The results obtained by the two methods were exactly consistent with each other. The adulteration rate of the meat skewers was 21%, and 28% of lamb skewers and 14% of beef skewers were found to be adulterated. The main adulterants were pig- and duck-derived ingredients. This study further showed that the LC-MS/MS method had the advantages of higher accuracy, easier operations, shorter time consumption, and lower cost than PCR. It can be used for the detection of the animal species of common meat products.
		2020 Vol. 34 (7): 70-77 [Abstract] ( 206 ) 全文 ( 382 )

	78	Analysis of Volatile Flavor Substances in Qianbei Ma Goat Meat Cooked by Different Methods
		ZHANG Hongli, WANG Lunxing, CHEN Deqin, MAO Jianlan, WU Yihua
		DOI: 10.7506/rlyj1001-8123-20200319-077
		The volatile compounds of Qianbei Ma goat meat cooked by three different methods were identified and analyzed by headspace solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The results showed that totally 76 volatile flavor compounds were detected in raw and cooked mutton, mainly aldehydes, hydrocarbons and ketones. Principal component analysis (PCA) showed that limonene, fennel, caryophyllene, linalool, 2,3-octandione, estragole, hexanal, nonanal, octanol were the main flavor components of Qianbei Ma goat meat. Venn diagram analysis indicates that hexanal, nonanal and octanol constituted the basic skeleton of the flavor of both raw and cooked mutton, while hexanal, nonanal, octanol, limonene and caryophyllene constituted the main flavor of cooked mutton.
		2020 Vol. 34 (7): 78-83 [Abstract] ( 125 ) 全文 ( 159 )

Package & Storage

	84	Effect of Antioxidants on the Quality of Unrinsed Clarias gariepinus Surimi
		NING Yunxia, YANG Qiyue, BAO Jiatong, WANG Yang, MA Lizhen, LI Ling
		DOI: 10.7506/rlyj1001-8123-20200410-091
		In order to prolong the storage period of unwashed Clarias gariepinus surimi, the effect of antioxidants on its quality was studied. Surimi was prepared from unwashed fresh catfish meat with different antioxidant treatments: 0.08% tea polyphenols (TP), 0.06% vitamin E (VE), 0.08% TP + 0.06% VE, and none (control) and stored ?18 ℃. Samples were collected after 0, 30, 60 and 90 days to detect the changes in lipid oxidation and gel characteristics. The results showed that on day 60, the thiobarbituric acid-reactive substances values of the samples added with TP and VE were 0.24 and 0.25 mg/100 g respectively, lower than that of the control group (0.29 mg/100 g) on day 30. The proteolysis of myofibrillar protein in the TP, VE and TP + VE groups were 86%–96%, 84%–94% and 88%–97%, respectively. The water content, water-holding capacity and gel strength of the TP and VE groups on day 60 were all greater than those of the control group on day 0 and 30, and those of the TP + VE group on day 90. It can be seen that the quality characteristics of surimi were well maintained for 60 days of frozen storage in the TP and VE groups and for 90 days in the TP + VE group.
		2020 Vol. 34 (7): 84-90 [Abstract] ( 115 ) 全文 ( 118 )

Reviews

	91	Antioxidant Mechanism of Tannin and Its Application in Meat Products
		HAN Yunfei, ZHANG Wenwen, ZHANG Yanni, GUO Yueying, SU Lin, DUAN Yan
		DOI: 10.7506/rlyj1001-8123-20200417-097
		Excessive oxidation of meat products seriously and negatively affects their quality, causing huge economic losses to meat companies. As a natural antioxidant, tannin has the advantages of rich sources, renewability, low price, and being safe for humans to eat, and its antioxidant effect can be comparable to that of synthetic antioxidants. Tannin has an antioxidant effect in living organisms, and the underlying mechanism is a complex process with the involvement of multiple pathways and targets. During meat processing and storage, tannin can exert an antioxidant effect by removing free radicals, chelating metal ions, and so forth. Therefore, tannin can not only be added to animal diets to retard the oxidation of meat after slaughter, but also can be used directly by adding it to meat or meat packaging materials. This article reviews the antioxidant mechanism of tannin in animals and in meat products during processing and storage as well as the methods used to evaluate its antioxidant effect, and it also summarizes the current status of the application of tannin as an antioxidant in meat products, hoping to provide scientific reference for the widespread application of tannin as an antioxidant.
		2020 Vol. 34 (7): 91-96 [Abstract] ( 138 ) 全文 ( 412 )

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