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Quick Search     Adv Search 2020 Vol. 34, No. 9 Published: 2020-09-15 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Comparative Study on the Umami Characteristics of Pork from Different Breeds GE Qianqian, TANG Xiaoyan, TU Ting, ZHAN Junliang DOI: 10.7506/rlyj1001-8123-20200619-155 In this study, the differences in the contents of inosine acid, inosine, hypoxanthine and glutamic acid, aspartic acid and equivalent umami concentration (EUC) were investigated in pork Longissimus dorsi muscles from four commercial breeds, Northeastern indigenous pigs, Beijing black pigs, Wuzhishan pigs and Duroc × Landrace × Yorkshire crossbred pigs (DLY). The results showed that the content of inosine acid in meat of Northeastern indigenous pigs was the highest, which was significantly higher than that in the other three breeds (P < 0.05), while the content of hypoxanthine was the lowest (P < 0.01). The content of aspartic acid in meat of Beijing black pigs was higher than that in any other breed (P < 0.05), and the content of glutamic acid was significantly higher than that in Northeastern indigenous pigs and Wuzhishan pigs (P < 0.01). The contents of glutamic acid and aspartic acid in meat of Wuzhishan pig were significantly lower than those in the other breeds (P < 0.05). EUC in meat of Northeastern indigenous pigs, Beijing black pigs and DLY pigs was significantly higher than in Wuzhishan pigs (P < 0.01). 2020 Vol. 34 (9): 1-5 [Abstract] ( 242 ) 全文  ( 47 ) 6 Comparative Study on Muscle Fatty Acids in Different Carcass Parts of Dazu Black Goats GUO Juntao, XIE Yuchun, SU Xin, ZHAO Cun, WANG Zhixin, YANG You, BAI Xue, LI Jinquan, LIU Zhihong DOI: 10.7506/rlyj1001-8123-20200615-153 In order to understand the difference in intramuscular fatty acid composition between different carcass parts of Dazu black goats, six 5-month-old goats with similar body mass, raised under the same conditions, were slaughtered and Longissimus dorsi and Triceps brachii muscles were excised for the analysis of intramuscular fatty acid composition by Soxhlet extraction and gas chromatography-mass spectrometry (GC-MS). The results showed that the content of intramuscular fat in Longissimus dorsi was slightly higher than in Triceps brachii (3.2% versus 3.0%). A total of 33 fatty acids were detected in either muscle, and the contents of fatty acids in the two muscles were basically the same except that the contents of C18:1 n-9t and C22:1 in Triceps brachii were respectively higher and lower than in Longissimus dorsi. Among the 16 saturated fatty acids tested, the content of only heptadecanoic acid (C17:0) in Longissimus dorsi was significantly higher than that in Triceps brachii (P < 0.01), and the contents of 4 of the17 unsaturated fatty acids investigated were different in both muscles. The contents of eicosanoic acid (C20:1) and C18:1 n-9c in Longissimus dorsi were significantly higher than those in Triceps brachii (P < 0.01 and 0.05, respectively), whereas the opposite was observed for the content of C18:1 n-9t (P < 0.01). For both muscles, the relative contents of various fatty acids were in the decreasing order: monounsaturated fatty acids > saturated fatty acids > polyunsaturated fatty acids > medium chain fatty acids. The total relative contents of saturated fatty acids and monounsaturated fatty acids in Triceps brachii and Longissimus dorsi were 88.4% and 86.3%, respectively. The n-3/n-6 ratio values in the two muscles were similar, about 3.0. The ratio of polyunsaturated to saturated fatty acids contents (P/S) in Longissimus dorsi was higher than that in Triceps brachii (0.45 versus 0.41). These data showed that there were differences in the content and composition of intramuscular fatty acids between different carcass parts of Dazu black goats, which may affect the flavor and nutritional value of meat to some extent. 2020 Vol. 34 (9): 6-11 [Abstract] ( 157 ) 全文  ( 59 ) 12 Comparison of Fatty Acid Composition in Fat and Muscle Tissues from Different Carcass Parts of Mongolian Spotted Horses TANGESI, LIU Yu, WANG Wenxing, HUANG Boguang, ZHANG Xinzhuang, MANGLAI DOI: 10.7506/rlyj1001-8123-20200805-188 The present study investigated the fatty acid compositions of fat and muscle tissues in different carcass parts of Mongolian spotted horses. Three adult Mongolian spotted horses were slaughtered to collect perirenal, perienteric and subcutaneous fat tissues as well as shoulder, Longissimus dorsi and gluteal muscles for analysis of fatty acid composition by gas chromatography. In total, 19 fatty acids were detected in each of the three fat tissues, saturated fatty acids (SFA) and unsaturated fatty acids (UFA) accounting for 34%–37% and more than 60% of the total amount of fatty acids; of the latter, 47% to 48% were monounsaturated fatty acid (MUFA) and 26% to 27% polyunsaturated fatty acid (PUFA). The contents of C10:0, C18:0 and C20:0 in subcutaneous fat was significantly lower than in perirenal and perienteric fat (P < 0.05). The degree of MUFA deposition in subcutaneous fat was greater than in the other two fat tissues but with no statistical significance (P > 0.05). C18:3 n-3 was the most abundant PUFA, which did not significantly vary among the different fat tissues (P > 0.05). Fifteen fatty acids were detected in each of the three muscles, SFA, MUFA and PUFA accounting for 38% to 40%, 35% to 40%, and 15% to 20% of the total amount of fatty acids respectively. The content of C12:0 in Longissimus dorsi and gluteal muscles was significantly higher than that in shoulder muscle (P < 0.05), whereas the other SFAs did not significantly differ among muscles (P > 0.05). The MUFA significantly more abundant in Longissimus dorsi than in the other muscles was C16:1 (P < 0.05). n-6 / n-3 PUFA ratio in shoulder muscle was significantly higher than that in Longissimus dorsi and gluteal muscles (P < 0.05). The contents of C18:3 n-3 and total PUFA in subcutaneous fat were significantly higher than in Longissimus dorsi muscle (P < 0.05). In conclusion, fatty acid compositions in the fat and muscle tissues of Mongolian spotted horses have their own unique characteristics, but they are all rich in UFA. 2020 Vol. 34 (9): 12-17 [Abstract] ( 131 ) 全文  ( 53 ) 18 Dynamic Changes in Contents of N-nitrosamine and Its Precursors in Restructured Bacon during Processing LIU Lulu, YAN Lijuan, LI Baihe, WANG Yang, MA Lizhen, YANG Hua DOI: 10.7506/rlyj1001-8123-20200730-180 In order to clarify the dynamic changes in N-nitrosamine contents during the processing of restructured bacon and the factors affecting it, this study monitored the dynamic changes in pH value and the contents of nitrite, biogenic amine and N-nitrosamine in raw meat and samples collected during the stages of marination, cooking and smoking. Also, sensory evaluation was performed on restructured bacon. The results showed that pH value and nitrite residue increased first and then decreased during the processing stages. Among the 8 biogenic amines tested, only spermine was detected in raw meat. During the processing of restructured bacon, the types of biogenic amines were constantly enriched and the contents were gradually increased. The smoking process accelerated the production of biogenic amines. N-Nitrosodimethylamine (NDMA) and N-nitrosopyrrolidin (NPYR) were detected in raw meat. After marination, the NDMA content increased to a level exceeding the national standard limit, and N-nitrosomethylethylamine (NMEA), N-nitrosodipropylamine (NDPA), N-nitrosodibutylamide (NDBA), and N-nitrosopiperidine (NPIP) were also detected. After cooking, two additional new compounds, N-nitrosodiethylamine (NDEA) and N-nitrosomorpholine (NMOR) were detected, and the NDMA, NDPA, NDBA and NPIP contents increased significantly (P < 0.05). During smoking, the total amount of N-nitrosamine continued to increase (P < 0.05), the largest increase being observed from 6 h to 9 h. Moreover, the sensory evaluation score rose with increasing smoking time (P < 0.05). Considering both food safety and sensory score, marination for 16 h followed by smoking at (55 ± 2) ℃ for 6 h was recommended to produce restructured bacon. 2020 Vol. 34 (9): 18-24 [Abstract] ( 99 ) 全文  ( 51 )        Processing Technology 25 Effects of Plasma-Activated Water on Inhibiting Shewanella and Improving the Quality of Micropterus salmoides LIU Shuyan, LI Hailan, LI Pai, WU Di, WU Yuchen, ZU Xiaoyan DOI: 10.7506/rlyj1001-8123-20200805-186 The aim of this study was to investigate the effects of plasma-activated water (PAW) on inhibiting Shewanella growth and on improving the quality of fish meat artificially contaminated with this bacterium. The turbidimetric and plate count methods were used to study the inhibition effect of PAWs prepared at different plasma discharge times (0, 15, 30, 45 and 60 min) on the growth of Shewanella. The inhibitory effect of different PAW immersion times (0, 7.5, 15.0, 22.5 and 30.0 min) on the spoilage of infected fish pieces was studied by monitoring the changes in texture, total number of colonies, total volatile basic nitrogen (TVB-N) content and sensory quality. Results showed that there was an obvious inhibitory effect of PAW on the growth of Shewanella. The inhibition rate of PAW at 60 min of plasma discharge time (PAW60) was up to 99.9%, significantly higher than that of the other groups (P < 0.05), and after being soaked in PAW60 for 30 min, the total number of colonies in fish meat reduced to the lowest value of (3.01 ± 0.02) (lg(CFU/g)), which was significantly lower than that of the other plasma discharge time groups (P < 0.05). After 5 days of storage, the TVB-N content of the PAW60 treatment group was significantly lower than that of the control group (P < 0.05). After 2 days of storage, the hardness, cohesiveness and sensory score of fish meat in the PAW60 group were improved compared with the control group (P < 0.05). In conclusion, PAW60 treatment for 30 min has a good inhibitory effect on Shewanella and can reduce fish meat spoilage and improve its sensory and texture quality. 2020 Vol. 34 (9): 25-30 [Abstract] ( 139 ) 全文  ( 40 ) 31 Optimization of Microwave-Assisted Preparation of Heat-Induced Myofibrillar Protein Gel by Response Surface Methodology HAN Keying, WEI Sumeng, YANG Yuling, LI Shanshan, ZHOU Lei DOI: 10.7506/rlyj1001-8123-20200628-163 In this study, we optimized the processing conditions for improved microwave heating-induced gel properties and structure of chicken breast myofibrillar protein (MP) by combined use of one-factor-at-a-time method and response surface methodology (RSM). The independent variables were microwave power, heating time and the pH of MP solution. The responses were gel hardness, elasticity and water-holding capacity. Mathematical models were built indicating each response as a function of the independent variables. The interaction among the three variables was studied. The results showed that the optimum conditions were as follows: 400 W, 15 s and pH 6.0. Under these conditions, the gel hardness, elasticity and waterholding capacity were 45.48 g, 0.82 and 88.86%, respectively. The optimization results demonstrated that MP gels with better textural properties and higher water-holding capacity could be obtained by low-power microwave heating for a long period of time. 2020 Vol. 34 (9): 31-38 [Abstract] ( 145 ) 全文  ( 48 )        Analysis & Detection 39 Establishment of Predictive Models for Determination of Oleic Acid and Linoleic Acid Contents in Tan Sheep Meat by Near Infrared Spectroscopy SA Miaomiao, LI Yalei, LUO Ruiming, ZHAO Junyi DOI: 10.7506/rlyj1001-8123-20200520-128 Predictive modelling was performed to determine oleic acid and linoleic acid contents in Tan sheep meat using near infrared spectroscopy combined with chemometrics. In this study, 138 samples of striploin, tenderloin, thick flank and belly from Tan sheep were collected. Near infrared reflectance spectra of minced meat samples were collected within the wavelength range of 900–2 500 nm. The contents of oleic acid and linoleic acid in the samples were determined by gas chromatography (GC) and the analytical data obtained were used as a reference to establish a partial least squares regression (PLSR) model. The performance of the model was optimized by reducing the dimension of the data using the interval random frog (IRF) algorithm. The results showed that the full-wavelength model for oleic acid developed through spectral preprocessing using standard normal variate (SNV) transformation combined with first derivative exhibited a higher correction coefficient of calibration (Rc) of 0.889 5 compared with any other spectral preprocessing method, with root mean square error of cross-validation (RMSECV) of 10.251 5, correlation coefficient of prediction (Rp) of 0.735 7, and root mean square error of prediction set (RMSEP) of 10.249 2. The Rc and Rp were both higher than those based on 92 characteristic wavelengths extracted using IRF. For linoleic acid, the full-wavelength model established with multiplicative scatter correction (MSC) presented the highest Rc of 0.874 7 with RMSECV of 1.051 2 but the Rp and RMSEP were lower. The model based on 102 characteristic wavelengths extracted by IRF showed greatly improved correlation, with the highest Rc of 0.991 2, as well as RMSECV of 0.011 8, Rp of 0.987 9, and RMSEP of 0.012 2. Therefore, near-infrared spectroscopy combined with IRF algorithm cannot well predict the oleic acid content of Tan sheep meat, but it has high predictive ability for the linoleic acid content. 2020 Vol. 34 (9): 39-45 [Abstract] ( 102 ) 全文  ( 42 ) 46 Rapid Identification of Amino Acid Contents in Wuzhumuqin Sheep Meat by Near Infrared Spectroscopy ZHAO Cun, XIE Yuchun, YANG Feng, CHE Tianyu, SU Xin, GUO Juntao, YONG Quan, LIU Zhihong, WANG Zhixin, LI Jinquan DOI: 10.7506/rlyj1001-8123-20200729-178 The purpose of this study was to quickly detect the contents of various amino acids in mutton by near infrared spectroscopy. Forty-two 6-month-old Wuzhumuqin sheep with similar body mass under the same feeding conditions were slaughtered to collect 126 muscle samples of Longissimus dorsi, Triceps brachii and Biceps femoris. Near infrared spectra of these samples were collected and the contents of amino acids in them were measured using an amino acid analyzer. A model for the quantitative prediction of 17 amino acids in Wuzhumuqin sheep meat was established by establishing correlation between the spectral data and the amino acid data using partial least squares (PLS) regression. Finally, the performance of the model was evaluated by root mean square error of cross-validation, determination coefficient of calibration, determination coefficient of validation, and ratio of the standard deviation of the validation set to the standard error of prediction (RPD). The model established in this study presented high predictive accuracy, and the determination coefficients of validation for the contents of total amino acids (TTA), essential amino acids (EAA), histidine (His) and lysine (Lys) were 0.818, 0.803, 0.861 and 0.858, respectively. The external verification of the prediction model showed that the RPD values for EAA, histidine, arginine, serine, glutamic acid, glycine and lysine contents were all higher than 1.74, and the value for TAA content was 2.60. Due to its high accuracy, the prediction model is applicable to rapidly determine amino acid contents in mutton. 2020 Vol. 34 (9): 46-51 [Abstract] ( 165 ) 全文  ( 49 ) 52 Analysis on Flavor Components of Different Edible Parts of Procambarus clarkii ZHOU Mingzhu, XIONG Guangquan, QIAO Yu, WANG Chao, WANG Lan, WU Wenjin, LI Xin, SHI Liu, DING Anzi, LI Cai DOI: 10.7506/rlyj1001-8123-20200612-150 The changes in basic nutrients and edible tissue yield of the crayfish (Procambarus clarkia) were evaluated before and after cooking. The changes in the volatile flavor composition of different edible parts were analyzed by using electron nose, solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) as well as determining free amino acid contents. The results showed that the major edible parts of crayfish were tail meat and hepatopancreas, both of which were found to contain a large amount of protein and fat. There were even greater changes in the odor of hepatopancreas before and after cooking when compared with tail meat. A total of 59 volatile substances were detected in raw and cooked tail meat and hepatopancreas, and GC-IMS analysis showed that new flavor substances were generated in crayfish meat after cooking, and the contents of some substances increased, such as ethyl acetate, methyl butyrate, and 3-octanone. For hepatopancreas, the number of volatile organic compounds including aldehydes and ketones as well as lesser amounts of alcohols and furans decreased after cooking, and the contents of most volatile compounds declined except that ethanol, propanal, butyraldehyde and glutaraldehyde increased. After cooking, the total amount of free amino acids in hepatopancreas increased significantly, reaching 119.63 mg/g, but the value in tail meat changed little and remained as high as 237.51 mg/g. 2020 Vol. 34 (9): 52-58 [Abstract] ( 156 ) 全文  ( 45 ) 59 Physicochemical and Flavor Characteristics of Panxian Ham during Natural Fermentation ZHENG Pu, SU Wei, MU Yu, MU Yingchun DOI: 10.7506/rlyj1001-8123-20200615-152 This work analyzed the changes in the physicochemical properties and flavor characteristics of Panxian ham during natural fermentation. The main flavor components were determined based on odor activity value (OAV) and partial least squares regression (PLSR). The results showed that physicochemical properties significantly changed during fermentation (P < 0.05). Specifically, the pH and NaCl content increased significantly, while the water activity, water content and intramuscular fat content significantly decreased. The L* and b* values showed a continuous downward trend, while the a* value first decreased and then increased. As fermentation proceeded, the number and amount of flavor compounds increased from 25 to 40, and from (218.50 ± 22.14) to (1 044.49 ± 51.47) μg/kg, respectively, with aldehydes being the most diverse and abundant class. Based on OAV, 16 main flavor compounds were identified. And the PLSR model showed that 3-methyl butyraldehyde, dodecyl aldehyde, hexadecanal, (Z)-hexadec-9-enal, and gamma-nonanolactone were significantly related to the meaty and fatty aroma as well as faint scent of Panxian ham. 2020 Vol. 34 (9): 59-67 [Abstract] ( 131 ) 全文  ( 43 )        Reviews 68 Recent Progress in the Development of Low-Fat and Low-Salt Salami HAN Bing, ZHENG Ye, ZHANG Tianqi, ZHANG Gensheng DOI: 10.7506/rlyj1001-8123-20200817-199 Salami is deeply loved by consumers because of its high nutritional value and unique flavor. Compared with most meat products, traditional salami contains higher contents of salt (~ 8%) and fat (~ 32%). Since longterm consumption of high-fat and high-salt foods may induce cardiovascular and cerebrovascular diseases, it is imperative to reduce the content of salt and fat in salami. The recently reported methods for reducing fat and salt in salami, as well as the application of non-thermal processing technology in the manufacture of low-fat and low-salt salami are reviewed in this article, aiming to provide a theoretical basis for developing low-fat and low-salt salami. 2020 Vol. 34 (9): 68-73 [Abstract] ( 230 ) 全文  ( 44 ) 74 Application of Plant Polysaccharides in Low-Salt and Low-Fat Meat Products REN Jingjing, WANG Xixi, PAN Qiong, YU Xia, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20200824-207 Eating high-salt and high-fat meat products is not conducive to human health. Therefore, developing low-salt and low-fat meat products has become a new trend. Plant polysaccharides, a class of natural macromolecular compounds, can change the gelling, water retention and emulsifying characteristics, and thus improve the texture and water-holding capacity, and sensory quality and promote human health when added to meat products. In this paper, the current status of the application of plant polysaccharides in meat products is systematically summarized, and an outlook on future trends is presented, in order to provide theoretical guidance for more extensive application of plant polysaccharides in the meat industry. 2020 Vol. 34 (9): 74-80 [Abstract] ( 153 ) 全文  ( 51 ) 81 Comparative Analysis on Western-Style Sausage Product Standards between China and Japan LIU Buyu, CHEN Lihong, TANG Honggang, TAO Fei, CAO Guangtian, YANG Yunyun, YANG Huijuan DOI: 10.7506/rlyj1001-8123-20200619-158 Western-style sausage is a kind of modern meat product popular among consumers. Because of its convenient consumption, wide range of varieties and long shelf life, China has a considerable consumption and trading profit of westernstyle sausage and sells western-style sausage to Japan, accounting for a high proportion of the western-style sausage import market in Japan. This paper presents a comparative evaluation between China’s western-style sausage product standards and those of Japan in terms of indicator settings, key indicator values, and revision frequency. It points out that China’s standards lag behind those of Japan in regulations on shape, key indicators and revision frequency. Therefore, in order to provide reference for the international trade of western-style sausage, China should build new standard systems for western-style sausage products, speed up revising the existing relevant standards and improve the requirements and indicators for quality evaluation. 2020 Vol. 34 (9): 81-87 [Abstract] ( 148 ) 全文  ( 48 ) 88 Recent Progress in Meat-Derived Bioactive Peptides and In Silico Analytical Techniques for Them TANG Xingyu, HU Lin, WU Zhongqin, ZHOU Mingxi, ZHONG Aiai, WANG Yuwen, LIAO Yiyang, TIAN Xing, WANG Yuanliang DOI: 10.7506/rlyj1001-8123-20200720-173 Meat and meat processing by-products contain a variety of proteins, which can be used to produce various bioactive peptides that are beneficial to the human body after enzymatic hydrolysis, microbial fermentation or gastrointestinal digestion, such as antihypertensive peptide (angiotensin converting enzyme inhibitory peptide), antioxidant peptide, antibacterial peptide, and dipeptidyl peptidase Ⅳ inhibitory peptide. Although increasing attention has been paid to the bioactivities of peptides, extraction and screening of peptides are still limited by the existing purification and identification techniques. In silico analysis can characterize the potential of proteins as precursors of bioactive peptides, simulate proteolysis catalyzed by enzymatic or chemical action, and predict the activity of peptide sequences and their chemical properties. In this paper, bioactive peptides derived from meat proteins are reviewed, as well as the application of in silico analytical techniques in the separation and identification of bioactive peptides. 2020 Vol. 34 (9): 88-95 [Abstract] ( 201 ) 全文  ( 52 ) 96 Progress in Analytical Techniques for Heterocyclic Aromatic Amines in Heat-Processed Meat Products CEN Minghua, XU Yingying, YE Peihui, ZHAO Yan, HU Junpeng, XIAN Yanping, ZENG Xiaofang, BAI Weidong, DONG Hao DOI: 10.7506/rlyj1001-8123-20200608-146 Heterocyclic aromatic amines (HAAs) are a class of heterocyclic aromatic compounds that are produced when protein-rich foods (such as meat and fish) are cooked at high temperatures for long periods of time. HAAs are highly carcinogenic and mutagenic and can cause tumors in multiple organs such as the mammary gland, colon and liver of animals. Long-term consumption of foods containing HAAs will cause great harm to human health and increase the risk of cancer. Therefore, it is strongly necessary to monitor and analyze the HAAs contents in heat-processed meat products. This article briefly describes the types, physicochemical properties and toxicity of HAAs, as well as the mechanism for and the factors affecting their formation, with a focus on reviewing the currently available analytical methods for HAAs in heat-processed meat products including the sample pretreatment methods of solvent extraction, solid-phase extraction and solid-phase micro-extraction, as well as the instrumental methods of gas chromatography (GC), gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS). Finally, an outlook on future trends in the analysis of HAAs in heat-processed meat products is presented. 2020 Vol. 34 (9): 96-104 [Abstract] ( 121 ) 全文  ( 47 ) 105 Recent Progress in Research on the Adsorption of Myofibrillar Proteins for Volatile Flavor Compounds GAO Ziwu, WANG Hengpeng, WU Peng, TU Mingliang, WU Danxuan, MENG Xiangren DOI: 10.7506/rlyj1001-8123-20200810-191 The adsorption of volatile flavor compounds by proteins determines the flavor quality of food to a certain extent. Changes in the functional properties of myofibrillar proteins will directly affect the adsorption ability of myofibrillar protein for the major flavor components of meat products. Thus, gaining insights into the factors affecting the functional properties of myofibrillar proteins is important for understanding the mechanism of the interaction between myofibrillar proteins and volatile flavor compounds. In this paper, the mechanism of and the factors influencing the adsorption of volatile flavor compounds by myofibrillar proteins, as well as the methods and techniques used in recent research in this regard are reviewed. It summarizes the current status of research on the effects of myofibrillar proteins, volatile flavor components and various external factors on the interaction between myofibrillar proteins and volatile flavor compounds, and presents problems that have yet to be addressed in this research area, which will provide a theoretical rationale for applying the adsorption of flavor compounds by myofibrillar proteins in the field of meat processing. 2020 Vol. 34 (9): 105-111 [Abstract] ( 161 ) 全文  ( 54 )

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