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Quick Search     Adv Search 2020 Vol. 34, No. 8 Published: 2020-08-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Sodium Chloride on Myofibrillar Protein Oxidation during Cold Storage of Chicken Meat ZHAO Yanan, ZHANG Muhan, WANG Daoying, BIAN Huan, XU Weimin DOI: 10.7506/rlyj1001-8123-20200518-126 In order to explore the influence of sodium chloride on myofibrillar protein oxidation during cold storage of chicken breast meat, meat samples were treated with different amounts of sodium chloride (0.0%, 1.5%, 3.0%, 4.5%, 6.0% and 7.5%) and then refrigerated. On days 0, 2 and 4, myofibrillar protein was extracted from the samples and measured for surface hydrophobicity, particle size, carbonyl group content and sulfhydryl group content to observe the degree of oxidation. The results showed that with the increase in sodium chloride addition and storage time, the carbonyl group content gradually rose while the sulfhydryl group content significantly decreased (P < 0.05). The protein was aggregated and crosslinked, resulting in an increasing trend in the average particle size. Furthermore, the relative content of α-helix decreased with increasing addition of sodium chloride, while the fluorescence intensity of tryptophan first increased and then decreased. In a word, sodium chloride can promote the oxidation of myofibrillar protein in chicken meat during curing and cold storage, being the most effective at an addition level of 4.5%. 2020 Vol. 34 (8): 1-7 [Abstract] ( 238 ) 全文 ( 265 ) 8 Fatty Acid Composition of Meat from Australian Merino Sheep XIE Yuchun, NAI Rile, YANG Feng, CHE Tianyu, GUO Juntao, SU Xin, ZHAO Cun, WANG Zhixin, LIU Zhihong, LI Jinquan DOI: 10.7506/rlyj1001-8123-20200608-149 In this study, Longissimus dorsi, gluteal and Triceps brachii muscles from each of three Australian Merino lambs were selected for the determination of their fatty acid compositions by gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 35 fatty acids were found in the meat of Australian Merino sheep, with C15:1, C16:0, C17:1, C18:0, C18:1 n-9c fatty acids being dominant. The contents of various classes of fatty acids were in the following decreasing order: unsaturated fatty acids (UFA) > saturated fatty acids (SFA) > monounsaturated fatty acids (MUFA) > polyunsaturated fatty acids (PUFA) for all three muscles, with the content of MUFA being 2–3 times higher than that of PUFA. The content of n-3 fatty acid (C18:3 n-3, methyl linolenate) in Triceps brachii was significantly higher than that in Longissimus dorsi (P < 0.05). Among the three muscles, Triceps brachii had the highest contents of total fatty acids, SFA, UFA, medium-chain fatty acids and long-chain fatty acids. The ratio of PUFA to SFA acids (P/S) was the highest in Triceps brachii and lowest in Longissimus dorsi. 2020 Vol. 34 (8): 8-12 [Abstract] ( 127 ) 全文 ( 348 ) 13 Effects of Two Composite Spice Essential Oils on Safety and Quality of Bacon CHEN Wenjing, ZHANG Yongmin, JIANG Hao, YANG Hua, REN Xiaoqing, MA Lizhen DOI: 10.7506/rlyj1001-8123-20200323-082 In order to evaluate the application of the two compound spice essential oils (CSEO) blocking N-nitrosamine formation developed in our previous research in bacon, herein we designed 3 marinade solutions, namely 1) blank control: 20 mL/100 g marinade solution (containing sodium nitrite, sodium isoascorbate, compound phosphate, etc.); 2) CSEOND: 20 mL/100 g marinade solution added with the mixed essential oil of pepper, ginger, prickly ash, star anise and clove with a strong inhibitory effect on the formation of N-nitrosodimethylamine (NDMA); 3) CSEO-NP: 20 mL/100 g marinade solution added with the mixed essential oil of prickly ash, star anise, green prickly ash, clove and rosemary with a strong inhibitory effect on the formation of N-nitrosopyrrolidine (NPYR). Sensory evaluation was carried out on the three bacons after being roasted at 200 ℃ for 5 min, and pH value and the contents of nitrite, biogenic amine and N-nitrosamine in the raw and roasted bacons were determined. Also, oxidative stability of the bacons was evaluated during accelerated storage at (36 ± 1) ℃. The results showed that CSEO-ND could impart a unique flavor to bacon, improve the overall acceptability of the product, reduce the residual amount of nitrite (23.52 mg/kg), enhance antioxidant properties, and inhibit the formation of total biogenic amines (by 43.95%), NDMA (by 60.18%) and NPYR (by 64.88%). CSEO-NP had a strong bacteriostatic effect and could significantly inhibit the formation of toxic biogenic amines such as histamine, tyramine and putrescine, and give a higher inhibition rate against NDMA (65.99%) and NPYR (66.13%) than did CSEO-ND, but it negatively affected the flavor, and resulted in residual nitrite (40.00 mg/kg) exceeding the national standard limit (30 mg/kg). 2020 Vol. 34 (8): 13-20 [Abstract] ( 154 ) 全文 ( 145 )        Processing Technology 21 Effects of Different Antioxidants on the Quality of Roast Meat Products REN Shaodong, WANG Qunxia, REN Xiaopu DOI: 10.7506/rlyj1001-8123-20200521-132 This study was undertaken to systematically and comprehensively analyze the effects of adding eight different food antioxidants at the maximum allowable amounts specified in the national standard of China GB 2760—2014 on the quality of roast chicken, beef and pork patties. The results showed that there were some differences in the effects of the antioxidants on the quality of roast patties. Addition of these antioxidants could increase the water-holding capability, improve the tenderness and texture characteristics, and stabilize the meat color to different degrees. Generally speaking, among the eight antioxidants, bamboo leaf extract, liquorice extract, theaflavins and carnosic acid showed relatively stronger effects on improving the quality of roast chicken patties, bamboo leaf extract, tea polyphenol and theaflavins were more suitable for roast beef patties, and bamboo leaf extract, iquorice extract and tea polyphenol was more effective for roast pork patties. 2020 Vol. 34 (8): 21-28 [Abstract] ( 150 ) 全文 ( 536 ) 29 Effect of Individual and Mixed Vegetable Pulps on Quality Characteristics of Prepared Pork Patties WANG Xue, LI Ling DOI: 10.7506/rlyj1001-8123-20200529-138 In order to study the effect of vegetable pulp on the quality of prepared pork patties, changes in the physicochemical properties of pork patties added with celery pulp, carrot pulp or their mixture during refrigerated storage at 4 ℃ were examined as well as changes in the sensory quality of cooked patties. The results showed that compared with the control group with no added vegetable pulp, the pH value and thiobarbituric acid reactive substances (TBARs) value in the three experimental groups decreased, with the most significant reduction at day 5 of storage. Carrot pulp resulted in more rapid decrease in pH value and gave a significantly lower pH value at day 5 of storage than celery pulp (P < 0.05). Celery pulp significantly reduced brightness value (L*) and increased redness value (a*) as compared to the control group and provided a greater a* relative to carrot pulp. In addition, on a point hedonic scale, patties with vegetable pulp had higher sensory scores for color, aroma, mouthfeeling, texture and overall acceptability than the control group. Celery pulp had better effect on the color, aroma and mouthfeeling of pork patties than carrot pulp. 2020 Vol. 34 (8): 29-34 [Abstract] ( 124 ) 全文 ( 124 ) 35 Effects of Flaxseed Powder and Tomato Powder on Quality Characteristics of Chicken Sausage CHEN Jingxin DOI: 10.7506/rlyj1001-8123-20200106-002 The purpose of this work was to analyze the physicochemical and sensory characteristics of chicken sausages added with different levels of flaxseed powder (0%, 3% and 5%) and/or tomato powder (0.0%, 1.5% and 3.0%) during storage at 4 ℃ for up to 1, 14, 21, 28 days. Further, this study aimed to evaluate the effect of flaxseed powder, tomato powder and storage time as well as interaction among them on the physicochemical and sensory characteristics of chicken sausages. The results showed that the addition of flaxseed powder and/or tomato powder significantly reduced brightness value (L*), pH value, nitrite residue and moisture content (P < 0.05), and increased yellowness value (b*) and the contents of protein, carbohydrate, ash and total dietary fiber (P < 0.05). Nitrite residue decreased during storage. The addition of flaxseed powder increased the content of linolenic acid in chicken sausage. Adding more than 3% of flaxseed powder negatively affected the sensory evaluation parameters of chicken sausage (P < 0.05). The interaction between flaxseed powder and tomato powder had significant effects on the moisture content, ash content, color (L*, a* and b* values), thiobarbituric acid reactive substance (TBARs) value, nitrite residue, pH value, fatty acid composition and sensory score of sausages (P < 0.05), and the interaction among flaxseed powder, tomato powder and storage time had a significant effect on the color, TBARs value, nitrite residue and pH value (P < 0.05). 2020 Vol. 34 (8): 35-40 [Abstract] ( 144 ) 全文 ( 110 )        Analysis & Detection 41 Analysis of Characteristic Volatile Flavor Components in Aseptic Vacuum Packaged Spiced Mutton BAI He, LUO Ruiming, WANG Yongrui, DING Dan, SHEN Fei, BAI Shuang DOI: 10.7506/rlyj1001-8123-20200521-131 In order to identify the characteristic aroma of spiced mutton in aseptic vacuum packaging, the volatile components were analyzed by solid-phase microextraction followed by gas chromatography-mass spectrometry, and the characteristic aroma components were further determined by sensory threshold combined with relative odor activity value (ROAV). A total of 67 volatile compounds were detected including 14 alcohols, 17 aldehydes, 8 acids, 7 ketones, 3 esters, 10 alkanes and 8 other compounds. The contribution of each aroma component to the overall flavor of spiced mutton was evaluated by their ROAVs. Fourteen key volatile components were identified, viz., octanol, 1-octene-3-ol, linalool, 4-terpenol, (E)-2-nonenal, (E)-2-octenal, phenylpropanal, decanal, heptanal, hexanal, nonanal, octanal, 2-undecanone, 6-methyl-5-heptene-2-one. These substances were important contributors to the aroma of aseptic vacuum packaged spiced mutton. 2020 Vol. 34 (8): 41-45 [Abstract] ( 127 ) 全文 ( 119 ) 46 Analysis of Main Volatile Flavor Compounds in Xinjiang Market Chicken Based on Relative Odor Activity Value SHEN Fei, LUO Ruiming, DING Dan, BAI He, BAI Shuang, WANG Yongrui DOI: 10.7506/rlyj1001-8123-20200520-130 The volatile flavor compounds of Xinjiang market chicken were analyzed by using solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The key aroma compounds were identified by their relative odor activity values. The results showed that a total of 64 volatile compounds were detected with the predominance of alcohols (26.9%) and aldehydes (36.4%). Citral, 1-octene-3-ol, nonanal, hexanal, β-ionone, eucalyptol, benzaldehyde, D-limonene, linalool, β-laurene, octanal, 1-heptanol, heptanal, and 2-pentylfuran contributed a lot to the aroma of Xinjiang market chicken, while phenylethanol, phenylacetaldehyde, vinyl hexanoate, benzyl alcohol, (E)-2-octenal, valeraldehyde, linalyl acetate, α-pinene, anisene, β-ocimene, diallyl disulfide, 6-methyl-5-heptene-2-one, heptyl acetate, n-octanol, 3-octanone, n-hexanol, 1-nonanol, terpineol and styrene had a modifying effect on it. 2020 Vol. 34 (8): 46-50 [Abstract] ( 171 ) 全文 ( 347 ) 51 Quantitative Analysis of Chicken-, Porcine- and Bovine-Derived Ingredients in Sausage Products by Droplet Digital Polymerase Chain Reaction LIU Libing, CHEN Minna, SUN Xiaoxia, ZHANG Yiqin, FU Qi, QIAN Yunkai, ZHOU Wei, GUO Chunhai, WANG Jianchang DOI: 10.7506/rlyj1001-8123-20200508-115 A droplet digital polymerase chain reaction (ddPCR) assay based on the transforming growth factor beta 3 gene of chicken, the porcine prion protein gene and the bovine growth hormone gene as the target genes were developed for the quantitative detection of chicken-, porcine- and bovine-derived ingredients in sausage products. The results showed that the established assay was highly specific for the detection of chicken-, porcine- and bovine-derived ingredients, but not for other tested animal components. Based on the linear relationship of DNA concentration (ng/μL) with meat mass (mg) and the number of gene copies per unit volume (copies/μL), the linear equations between meat mass (x1) and the number of gene copies (y2) were established as follows: x1=（n*y2）/273.946 - n/886.557 + 0.216 for chicken；x1=（n*y2）/64.950 + n/60.644 + 0.215 for pork；x1=（n*y2）/62.839 + n/12.646 + 1.218 for beef (where n is dilution factor). The ddPCR assay was used for the quantitative detection of 64 samples of different kinds of comercially available sausages. It was found that one of these samples, labelled as containing only pork, contained 18.68% chicken-derived ingredients. The ddPCR assay could allow accurate and quantitative analysis of chicken-, porcine- and bovine-derived ingredients in sausage, and could be used to discriminate intentional and unintentional adulteration. 2020 Vol. 34 (8): 51-56 [Abstract] ( 118 ) 全文 ( 111 ) 57 Establishment of Time-Resolved Fluorescence Immunochromatographic Method for Detection of Abamectin Residues in Yak Meat ZHANG Zhengying, CUI Naiyuan, GAO Haiyan, LIU Haizhen, HUANG Wenying, HAO Yunqing, MA Licai DOI: 10.7506/rlyj1001-8123-20200331-086 The purpose of this study was to establish and evaluate a time-resolved fluorescence immunochromatographic method for quantitative detection of abamectin residues in yak meat. Anti-avermectin mouse monoclonal antibody G10703 was covalently coupled to carboxylated europium microspheres as a fluorescent marker, which were then sprayed on a release pad, and avermectin antigen and goat anti-mouse antibody were coated on nitrocellulose membrane as the detection line (T) and quality control line (C), respectively to make an immunochromatographic test strip. Finally, a time-resolved fluorescence immunochromatographic method for the detection of abamectin residue in yak meat was established by fitting the four-parameter standard curve between the amount of abamectin added to yak meat samples and the fluorescence signal peak ratio between T-line and C-line (T/C), and its sensitivity, stability, specificity, accuracy and precision were evaluated and compared with those of liquid chromatography-tandem mass spectrometry (LC-MS/MS). The limit of quantification of this method was 1.0 μg/kg, and the spiked recovery was 86.9%–105.2%. The rates of cross-reactivity with avermectin, ivermectin, doramectin and iprodione were 100.0%, 73.1%, 42.6% and 97.5%, respectively. The within-batch coefficient of variation was 5.4%–9.5%, and the between-batch coefficient of variation was 7.5%–11.2%. The method had high accuracy, precision, sensitivity and stable performance. 2020 Vol. 34 (8): 57-62 [Abstract] ( 125 ) 全文 ( 167 )        Package & Storage 63 Effect of Spraying with Hot Water and Lactic Acid and Packaging Materials on the Quality of Chilled Yak Meat HAO Yanjie, ZHANG Yanzhen, ZHU Jiawen, WANG Wenhang DOI: 10.7506/rlyj1001-8123-20200608-147 Yak Longissimus dorsi muscle was sequentially sprayed with hot water (82–87 ℃) and 5% lactic acid, and then vacuum packaged in heat shrinkable bags or grained bags before being stored at 4 ℃ for different periods of time (2, 5, 12, 23 and 40 days). Changes in yak meat quality were estimated during storage. The results showed that the spraying treatment reduced the pH value, inhibited the glycolysis, delayed the oxidation of fat, and effectively reduced the total bacterial number in chilled yak meat (P < 0.05), resulting in a delay of meat spoilage. The cooking loss, shear force, pH value, fat oxidation, total bacterial number and total volatile basic nitrogen (TVB-N) content of yak meat were affected by both packaging treatments. The shear force of yak meat vacuum packaged in heat shrinkable bags was smaller than of yak meat vacuum packaged in grained bags, indicating that the former was more tender. In addition, the color of yak meat in vacuum heat shrinkable packaging remained more stable. Therefore, the combined use of the spraying treatment and vacuum heat shrinkable packaging was more effective in extending the shelf life of chilled yak meat. 2020 Vol. 34 (8): 63-69 [Abstract] ( 166 ) 全文 ( 118 ) 70 Influence of Tea Content and Packaging Methods on Physicochemical Properties and Microbial Load of Water-Boiled Yak Meat during Storage LIU Huilun, TANG Shanhu, LI Sining, MA Guoli, REN Ran DOI: 10.7506/rlyj1001-8123-20200422-100 Yak meat was cooked in boiling water with 0.0%, 0.5% or 1.0% tea added, and packaged under normal atmosphere or vacuum before being stored at (4 ± 1) ℃ for 24 d. To investigate changes in the physicochemical properties and microbial load of cooked yak meat during the storage period, samples were taken after 1, 3, 6, 12, and 24 days of storage for the measurement of cooking yield, pH value, color, tenderness, sensory properties, and aerobic plate count. The results showed that the cooking yield was only related to the cooking time, and the surface color of yak meat could be changed obviously by adding tea during the cooking process. Addition of 0.5% or 1.0% tea or vacuum packaging improved significantly the tenderness of yak meat cooked for 60 min, inhibited the rate of decrease in pH value, brightness value, redness value and the rate of increase in the total number of colonies, and increased the overall sensory score. Addition of 1.0% tea combined with vacuum packaging imparted better overall quality to cooked yak meat during storage. 2020 Vol. 34 (8): 70-77 [Abstract] ( 127 ) 全文 ( 202 ) 78 Quality Changes of Fish Tofu during Frozen Storage NING Yunxia, MA Lizhen, LIANG Liya, LI Ling DOI: 10.7506/rlyj1001-8123-20200518-124 Unwashed surimi was made from Clarias gariepinus and then used to prepare fish tofu. The quality changes of fish tofu during frozen storage at ?18 ℃ were studied by measuring samples taken after 0, 60, 120 and 180 days of storage (marked as FTF0, FTF60, FTF120 and FTF180, respectively). The results showed that the water content of FTF60, FTF120 and FTF180 respectively decreased by 1.37%, 1.76% and 5.16%, compared with that of FTF0. There was no significant difference in gel strength among FTF0, FTF60 and FTF120. The water-holding capacity of FTF0, FTF60 and FTF120 was 86%–92%, greater than 85%, and their sensory scores were significantly higher than that of FTF180. The whiteness of fish tofu in the four groups were 59.83–63.03, which were in line with the market demand. Fish tofu was rich in glutamate, lysine and taurine. The content of umami amino acids in FTF180 was significantly lower than that in the other three groups, and the content of bitter amino acids was the highest and significantly higher than that in FTF0 and FTF60. Based on the above results, it can be seen that the frozen fish tofu can remain good quality for up to 120 d. 2020 Vol. 34 (8): 78-83 [Abstract] ( 137 ) 全文 ( 133 )        Reviews 84 Advances in Application of Non-thermal Sterilization Technologies to Control Pathogens in Low Temperature Chicken Products SUN Jinyue, SUN Zhilan, WU Haihong, LIU Fang, XIONG Qiang, XU Weimin DOI: 10.7506/rlyj1001-8123-20200529-139 Having good sensory quality and retaining the original nutrition of chicken meat, low temperature chicken products have become a trend in the processing of meat products in China. Low temperature chicken products are easily contaminated with some foodborne pathogens during their processing and storage due to their high water contents and pH values, affecting food quality and safety and even leading to foodborne diseases. Therefore, it is crucial to use an appropriate sterilization technology to control the contamination of foodborne pathogens in order to prolong the storage life of low temperature chicken products. As thermal sterilization technology is unsuitable for low-temperature chicken products, the application of non-thermal sterilization technology is particularly important. Nowadays, there are some non-thermal sterilization technologies commonly used in the processing of low temperature chicken products, including ultra-high pressure, irradiation, ultrasound, low-temperature plasma, pulse ultraviolet, pulse electric field, and pulse microwave. In this paper, the mechanism of these seven sterilization technologies and their effect in controlling pathogenic bacteria in different low-temperature chicken products during processing are summarized, which will provide reference for the future application of non-thermal sterilization technology in low-temperature meat products. 2020 Vol. 34 (8): 84-90 [Abstract] ( 156 ) 全文 ( 479 ) 91 Progress in Understanding the Formation of Heterocyclic Amines in Soy Sauce and Pot-Roast Meat Products and a Review of Separation and Detection Technologies MENG Yuan, MENG Xing, XIA Xiufang DOI: 10.7506/rlyj1001-8123-20200422-099 Soy sauce and pot-roast meat products are typical traditional Chinese meat products. Despite the mild temperature during their production and processing, a large number of heterocyclic amines, a class of carcinogenic and mutagenic aromatic hydrocarbon compounds, can be generated due to the use of the special processing methods. This paper reviews the mechanism of the formation of heterocyclic amines in soy sauce and pot-roast meat products and the factors influencing it during processing in order to provide a scientific basis for future research on heterocyclic amines and developing countermeasures to inhibit their formation. Simultaneously, the currently available methods for the separation and detection of heterocyclic amines from the meat products are summarized, and their advantages and limitations are analyzed, which will provide scientific reference and directions for the analysis and processing of heterocyclic amines in the future. 2020 Vol. 34 (8): 91-101 [Abstract] ( 135 ) 全文 ( 240 ) 102 Recent Progress in Key Processing Technologies for Soy Sauce and Pot-Roast Meat Products WANG Haoming, ZHENG Haibo, LI Jingjun, LI Xianbao, HE Yujing, ZHU Yingze DOI: 10.7506/rlyj1001-8123-20200518-125 Soy sauce and pot-roast meat products are a kind of traditional Chinese meat products popular among people in the country. During the transition from craft production to industrial production, the product quality has been improved thanks to continuous technical improvements. This article summarizes the technologies currently used in the three main processing steps of soy sauce and pot-roast meat products: marination (tumbling, injection, high pressure and ultrasonic), stewing (stewing in soup stock and quantitative stewing) and sterilization (thermal sterilization, microwave sterilization, ultra-high pressure sterilization, high-voltage electric field sterilization, ultrasonic sterilization, and irradiation sterilization). These technologies, especially the newly developed ones, have good performance in improving the quality of various foods including meat products and therefore they will be helpful to improve the quality of soy sauce and pot-roast meat products in order to better adapt to the needs of consumers. 2020 Vol. 34 (8): 102-107 [Abstract] ( 155 ) 全文 ( 337 )

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