Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2020 Vol. 34, No. 10 Published: 2020-10-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Salt on Microbial Flora, Physicochemical Properties and Salt-Soluble Protein Characteristics of Traditional Fermented Meat during Fermentation TANG Xingyu, WANG Haodong, WU Nian, HUANG Jiahui, HUANG Hao, TIAN Xing, LI Zongjun DOI: 10.7506/rlyj1001-8123-20200701-166 To investigate the effects of salt content on the microbial flora, physicochemical properties and salt-soluble protein characteristics of traditional fermented meat made with a mixed starter culture of Pediococcus pentosaceus and Staphylococcus xylose (1:1) during fermentation, microbial populations, pH value, water content, and nitrite residue of fermented meat samples with different initial salt contents (0%, 1%, 3%, 5% and 7%) were measured as a function of fermentation time, and the contents of salt, total nitrogen, non-protein nitrogen and salt-soluble protein in the final product were determined as well. It was found that microbial populations showed a trend of rise and then decline with the increase in salt content. Fermented meat with 3% salt content exhibited the highest proteolytic index, lowest salt-soluble protein content, and clearest bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). 2020 Vol. 34 (10): 1-7 [Abstract] ( 152 ) 全文 ( 295 ) 8 Comparative Analysis of Bacterial Diversity in Sausages from Yichang and Enshi ZHOU Yaao, HUANG Yi, WANG Yunbo, GUO Zhuang, ZHANG Zhendong, LI Yangkun, HOU Qiangchuan DOI: 10.7506/rlyj1001-8123-20200711-169 The bacterial diversity in Yichang sausage was analyzed by Illumina MiSeq high-throughput sequencing technique and compared with that previously reported for Enshi sausage. The results showed that the bacterial community in Yichang sausages were mainly composed of Firmicutes (64.93%), Proteobacteria (32.12%) and Actinobacteria (1.14%) at the phylum level. At the genus level, it was mainly composed of Staphylococcus (16.57%), Lactobacillus (16.22%), Weissella (14.67%), and Leuconostoc (11.43%). The abundance of bacteria in Yichang sausages was significantly lower than that in Enshi sausage (P < 0.05). Besides, there were great differences in the bacterial structure between the two sausages. The results of gene function prediction showed that bacteria in Yichang sausages were more vigorous in carbohydrate metabolism, and polysaccharide biosynthesis and metabolism, and these differences were significantly correlated with the relative abundance of Lactobacillus in sausages. 2020 Vol. 34 (10): 8-13 [Abstract] ( 133 ) 全文 ( 95 )        Processing Technology 14 Effect of Chickpea Flour Addition on the Quality Characteristics of Low-Temperature Fish Sausage WANG Yuhe, Subinuer · TUNIYAZI, YU Pengxin, Batuer · ABULIKEMU DOI: 10.7506/rlyj1001-8123-20200914-224 In order to develop low-temperature fish sausages rich in dietary fiber made from grass carp meat with added chickpea flour, the effect of adding different amounts of chickpea flour on the texture, color, gel strength, water-holding capacity and cooking loss of fish sausages was investigated using one-factor-at-a-time method. The results showed that the addition of chickpea flour had an impact on the texture characteristics, color, gel strength and water-holding capacity of low-temperature fish sausages. The hardness, chewiness, gel strength, and water-holding capacity increased with increasing addition of chickpea flour up to 6% and then decreased until the addition level reached 10%, while the cooking loss, brightness value (L*) and whiteness gradually decreased (P < 0.05). The cooking loss decreased rapidly with chickpea flour addition up to 6% and then slowly. In summary, it can be seen that chickpea flour can affect the eating quality of fish sausages. At the optimal addition level of 6%, all quality indicators are in desired ranges. Adding an appropriate amount of chickpea flour can not only improve the quality of fish sausages, but also give it a unique flavor. 2020 Vol. 34 (10): 14-18 [Abstract] ( 135 ) 全文 ( 90 ) 19 Optimization of Conditions for Decolorization of Porcine Hemoglobin by Trypsin YAO Lunhuan, HAO Gang, TANG Shanhu, LI Sining DOI: 10.7506/rlyj1001-8123-20200904-217 This study comparatively evaluated the decolorization efficiency of porcine hemoglobin with trypsin and alkaline protease based on hydrolysis degree (DH), trichloroacetic acid (TCA) soluble nitrogen content and heme residue. Trypsin was determined to be more suitable for decolorizing porcine hemoglobin than alkaline protease. Using a fourfactor, three-level orthogonal array design, the optimal hydrolysis conditions for decolorizing porcine hemoglobin by trypsin were determined as follows: enzyme/substrate ratio 7 500 U/g, temperature 45 ℃, pH 7.5, and substrate concentration 8 g/100 mL. Under these conditions, the DH was 25.67%, and the TCA soluble nitrogen content, heme residue and total protein content of the peptide obtained powder were 80.05%, 18.34% and 83.17%, respectively. Molecular mass distribution analysis showed that small peptides with molecular masses less than 1 000 Da accounted for 94.20% of the peptide powder. TCA soluble nitrogen accounted for 96.25% of the protein content in the peptide powder, which is quite consistent with the results of molecular mass distribution. 2020 Vol. 34 (10): 19-25 [Abstract] ( 108 ) 全文 ( 347 )        Analysis & Detection 26 Applying 16S rDNA Sequencing to Analyze the Microbial Diversity on the Surface and in the Interior of Saba Ham, a Traditional Chinese Fermented Meat Product ZHANG Yajing, SHU Xianghua, HUANG Xin, Lü Tao, WANG Yulei, ZHANG Yalun, ZHANG Zhihui, LUO Gao, LI Xinhan, LI Xiangnan, SONG Chunlian DOI: 10.7506/rlyj1001-8123-20200803-184 In order to analyze the microbial flora composition, species richness and diversity of Saba ham, a traditional Chinese fermented meat product in Yunnan province, total microbial DNA was extracted from Saba ham (more than one year old) for amplification and Illumina high-throughput sequencing of the V3-V4 region of the bacterial 16S rDNA gene and the ITS2 region of the fungal ITS rDNA gene on the surface and in the interior of Saba ham. Further, the microbiota composition and diversity were analyzed. The results revealed that the microbial flora in the ham varied; the diversity and abundance of bacteria were significantly higher than those of fungi (P < 0.01), and the diversity and abundance of fungi and bacteria in the interior were higher than those on the surface (P < 0.05). Aspergillus, a genus in the phylum Ascomycota, was the dominant fungus both on the surface and in the interior, followed by Yamadazyma and Penicillium, which were more distributed on the surface than in the interior. At the bacterial genus level, Staphylococcus, belonging to Firmicutess was dominant both on the surface and in the interior; Chromohalobacter, Mitsuokella and Streptococcus were also dominant on the surface, and Actinobacteria, Bacillus, Acidimicrobiia and Coccus were also dominant in the interior. In addition, there were a large number of unknown and unclassified microorganisms in the interior. Collectively, the above results demonstrated that Aspergillus and Staphylococcus were the dominant microbes both on the surface and in the interior of Saba ham. 2020 Vol. 34 (10): 26-32 [Abstract] ( 90 ) 全文 ( 192 ) 33 Effect of Different Mixed Starter Cultures on the Eating Quality of Fermented Sausages and Their Application in Fermented Sausages with Different Diameters RONG Liangyan, YANG Juanchun, ZHAO Linyu, ZHONG Guixia, YANG Peng, LI Ruren DOI: 10.7506/rlyj1001-8123-20200810-192 Fermented sausages were manufactured with two different mixed starter cultures: Staphylococcus xylosus + Lactobacillus paracasei, and Staphylococcus xylosus + Pediococcus pentosaceus + Lactobacillus paracasei. A commercial starter culture (Staphylococcus xylosus + Pediococcus pentosaceus) was used as the control. The moisture content, pH value, water activity, color, texture, flavor and sense quality of fermented sausages were determined. By doing so, we aimed to determine the optimal starter culture and diameter of fermented sausages. The results showed that the overall acceptability of the sausage fermented with Staphylococcus xylose + Lactobacillus paracasei was higher than that of the control group, and it was found to exclusively contain heptanal, 1-octene-3-alcohol, ethyl lactate, ethyl pentanoate and ethyl decanoate, which contributed to a pleasant flavor characterized by refreshing, sweet, fruity and floral aromas. The mouth-feeling of this sausage was significantly superior to that of the two other groups because of its appropriate diameter (21 mm), moisture content ((25.40 ± 0.00)%) and hardness (2 812.46 ± 767.93) g) as well as higher pH value (pH 5.57 ± 0.02). Therefore, the eating quality of small-diameter sausages fermented by combination of Staphylococcus xylose and Lactobacillus paracei was the best. 2020 Vol. 34 (10): 33-39 [Abstract] ( 88 ) 全文 ( 281 ) 40 Analysis of Volatile Aroma Components of Roasted Lamb Leg by Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose GAO Shuang, DING Dan, LUO Ruiming DOI: 10.7506/rlyj1001-8123-20200812-198 The volatile aroma components in roasted hind legs of 9-month-old Kazak ram lambs with three different roasting durations were analyzed by solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) combined with electronic nose. The results showed that a total of eight kinds of aroma components were detected in all samples, including aldehydes, alcohols, ketones, heterocycles, acids, esters, alkanes and other compounds. According to the odor activity values (OAV) calculated for the characteristic volatile flavor compounds identified, 1-octene-3-ol, nonanal, (E,E)-2,4-decadienal, octanal and hexanal greatly contributed to the aroma of roasted lamb leg, mainly responsible for meaty, oily, roasted and smoked aroma characteristics. Electronic nose analysis showed that the 80-min roasted lamb leg was rich in inorganic sulfides and also contained large amounts of nitrogen oxides, organic sulfides, alcohols and aldehydes and ketones. In the 100-min and 120-min roasted samples, inorganic and organic sulfides were the most abundant aroma compounds, followed by nitrogen oxides, methyl compounds, alcohols and aldehydes and ketones. 2020 Vol. 34 (10): 40-46 [Abstract] ( 98 ) 全文 ( 112 ) 47 Identification of Dangxiong Alpine Yak Meat by Single Nucleotide Polymorphism-Based Multiplex Real-Time Fluorescent Quantitative Polymerase Chain Reaction LIU Ruixi, QIMEICIREN, LI Jiapeng, WEI Yixuan, LI Jinchun, WANG Shouwei DOI: 10.7506/rlyj1001-8123-20200917-228 By comparing the difference in the mitochondrial gene of yaks from five different regions, 11 single nucleotide polymorphism (SNP) loci were selected for identification of the meat of Dangxiong alpine yaks. Utilizing the SNP loci as the 3’ end of primers, and introducing the concept of base mismatch, 8 pairs of specific primers were designed to construct two triplex and one duplex real time polymerase chain reaction (RT-PCR) reaction systems. An SNP-based multiplex RT-PCR method was finally established to identify the meat of Dangxiong alpine yaks. The melting temperatures (Tm) of the three RT-PCR reaction systems were reaction A: 73.1–75.2, 76.0–77.3, and 79.0–80.0 ℃; reaction B: 69.5–72.8, 75.0–77.9, and 78.5–80.0 ℃; and reaction C: 76.1–78.1, and 79.5–80.7 ℃, respectively. The determination of whether an unknown sample was the meat of Dangxiong alpine yaks was dependent on the presence or absence of melting curve peaks in the three reaction systems and whether the peaks corresponded to the Tm ranges. The method was successfully applied to the rapid identification of real samples . 2020 Vol. 34 (10): 47-52 [Abstract] ( 85 ) 全文 ( 117 ) 53 Determination of Ethopabate Residues in Poultry Muscle Tissues by Ultra-High Performance Liquid Chromatography-Fluorescence Detection WU Rong, ZHU Xiaojun, ZHOU Wei, LI Jieli, FU Jiaxing DOI: 10.7506/rlyj1001-8123-20200811-196 An analytical method for the determination of ethopabate residues in poultry muscle tissues was established using ultra-high performance liquid chromatography-fluorescence detection (UPLC-FLD). Samples were extracted with acetonitrile and separated on a C18 column (2.1 mm × 100 mm, 1.8 μm) using a mobile phase consisting of acetonitrile and water (30:70, V/V) at a flow rate of 0.3 mL/min. The column temperature and injection volume were set as 30 ℃ and 5.0 μL, respectively. The eluate was detected using a fluorescence detector at an excitation wavelength of 272 nm and an emission wavelength of 394 nm. The results showed that good linearity was observed in the concentration range of 5–500 ng/mL (R2 = 0.999 7). The limit of detection was 2 μg/kg, and the limit of quantitation was 5 μg/kg. The average recoveries of spiked samples were 83.0%–91.5% with relative standard deviation (RSD) of 1.6% to 2.9%. The method proved to be applicable for the determination of ethopabate residues in poultry muscle tissues. 2020 Vol. 34 (10): 53-57 [Abstract] ( 104 ) 全文 ( 60 ) 58 Determination of Nitroimidazole Residues in Chicken by High Performance Liquid Chromatography-Tandem Mass Spectrometry ZHANG Yu, WANG Bin, NIU Jizhe, DONG Dandan, WANG Lianfang, MAO Hongqian, GUO Baikun, LI Gang DOI: 10.7506/rlyj1001-8123-20200811-195 The objective of this study was to establish and optimize a quick method for the determination of nitroimidazole residues in chicken by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The samples were extracted using 0.2% formic acid in acetonitrile, and then the extract was purified using an Oasis Prime HLB solid phase extraction column. The mass spectrometer was operated using an electrospray ionization source in the positive ion mode. Under the optimal conditions, good linear relationships were obtained for four nitroimidazoles in the concentration range of 1.0–15.0 ng/mL, with correlation coefficients no less than 0.991. The recoveries at three spiked concentration levels of 0.25, 0.50 and 2.50 μg/kg were 79.4%–105.8%, 88.4%–104.6%, 88.6%–101.3%, respectively, with relative standard deviations (RSD) equal to or less than 11.9%, 4.8%, and 2.8%, respectively. The method had good accuracy and precision, could meet the requirements for rapid detection. This method had different matrix effects for all four nitroimidazoles. The matrix effect for ronidazole was more obvious than that for the other three nitroimidazoles. The lower the spiked concentration level, the more obvious of the matrix effect for each analyte. 2020 Vol. 34 (10): 58-63 [Abstract] ( 116 ) 全文 ( 91 )        Package & Storage 64 Changes in Physicochemical Properties and Microstructure of Channel Catfish (Ietalurus punetaus) Fillets Quick Frozen with Liquid Nitrogen or Liquid Ammonia LI Xin, WANG Lan, DING Anzi, QIAO Yu, SHI Liu, WU Wenjin, XIONG Guangquan DOI: 10.7506/rlyj1001-8123-20200619-156 The effect of liquid nitrogen versus liquid ammonia quick freezing on the quality of channel catfish was investigated. Fresh fillets were frozen by tunnel liquid nitrogen spraying freezing (?90 ℃/35 min) or tunnel liquid ammonia freezing (?35 ℃/90 min), and then stored at ?18 ℃ for up to 90 days. The thawing loss, cooking loss, pressurized water loss, shear force, pH value, K value, volatile base nitrogen (TVB-N) content, trimethylamine (TMA) content and thiobarbituric acid reactive substance (TBARs) value of fresh and freeze-stored fish were analyzed. The microstructure of fish tissue was observed by fluorescence microscope. Results showed that compared with fresh fish, the cooking loss of frozen fillets increased, the pressurized water loss, shear force and pH value decreased, and the K value, TVB-N, TMA content and TBARs value showed an increasing trend. The physicochemical properties of frozen fish deteriorated during frozen storage. It was observed that the area of muscle cells decreased and the intercellular space increased after quick freezing. Compared to liquid ammonia quick freezing, liquid nitrogen quick freezing was more beneficial to maintain the water-holding capacity, freshness and structural integrity of fish meat, thereby effectively restraining quality deterioration during frozen storage. It was conducted that the quality of fish fillets treated by liquid nitrogen quick freezing was close to fresh fish during frozen storage for 30 days. 2020 Vol. 34 (10): 64-69 [Abstract] ( 136 ) 全文 ( 328 )        Reviews 70 Recent Progress in Understanding the Factors Influencing the Gel Properties of Collagen ZHAO Gaiming, RU Ang, ZHANG Guiyan, TIAN Wei, ZHU Chaozhi, JIA Yutang DOI: 10.7506/rlyj1001-8123-20200703-167 Considering that by-products of livestock, poultry and fish have low utilization rate and low added value and there are monotonous collagen gel foods available in the market, this article outlines the concept, source and structure of collagen, summarizes the influence of environmental factors such as collagen concentration, pH value, and heating temperature on the gel properties of collagen, and reviews the current progress in applying seven additives such as γ-polyglutamic acid, carrageenan, natural plant polyphenols, alcohols, salts, glutamine transaminase and sodium polyacrylate to improve the gel properties of collagen. This article points out the shortcomings of the current studies on collagen gels and possible future research directions, in order to provide ideas and evidence for the development of collagen gel foods from livestock, poultry and fish by-products and for improved application of collagen gels in the food industry and other fields. 2020 Vol. 34 (10): 70-75 [Abstract] ( 95 ) 全文 ( 216 ) 76 Recent Progress in Surface-Enhanced Raman Spectroscopy for Rapid Detection of Foodborne Pathogens in Meat Products LI Bingyan, JIA Fei, LIU Yi, LI Xingmin DOI: 10.7506/rlyj1001-8123-20200914-222 The safety of meat products has always been a major concern in food safety, and foodborne pathogens are a major threat to public hygiene and human health in the world. Therefore, the detection of foodborne pathogens in meat products is a hot issue in the field of meat industry and food safety testing. Considering the nature of meat products as a fast moving consumer good (FMCG), it is urgent to develop technologies for the rapid detection of foodborne pathogens in meat products. Surface-enhanced Raman spectroscopy (SERS) has been widely used by researchers in the rapid detection of food safety due to its excellent characteristics. This article briefly reviews SERS and its application in the rapid detection of foodborne pathogens in meat products, and concludes with an outlook on future prospects in this field. 2020 Vol. 34 (10): 76-81 [Abstract] ( 138 ) 全文 ( 298 ) 82 Recent Progress in Understanding Factors Affecting Emulsification Properties of Collagen ZHANG Guiyan, ZHU Chaozhi, RU Ang, LI Shanshan, YIN Feng, QI Xinglei, ZHAO Gaiming DOI: 10.7506/rlyj1001-8123-20200901-213 Collagen is widely used in the food industry due to its good emulsifying properties. In order to enrich the scientific theory of collagen emulsification and make the fullest use of the emulsifying properties of collagen, this article reviews the factors influencing collagen emulsion system and the underlying mechanism. The application of the emulsification properties of collagen in the food industry is summarized, and future directions for research on the emulsification properties of collagen are discussed in order to provide reference for further research on the emulsification properties of collagen and the production of emulsified foods. 2020 Vol. 34 (10): 82-87 [Abstract] ( 113 ) 全文 ( 197 ) 88 Advances in the Application of Non-thermal Sterilization Technologies in Meat and Meat Products LIU Yue, HE Zhifei, LI Hongjun, LI Fang, ZHANG Dong DOI: 10.7506/rlyj1001-8123-20200824-205 Meat and meat products are important nutrient sources for the human body; however, they are susceptible to microbial contamination. In spite of being able to effectively inactivate microorganisms in meat and meat products, traditional thermal sterilization technologies may cause adverse effects on the nutritional and sensory qualities. Non-thermal food sterilization can avoid the problem of food quality deterioration caused by traditional thermal sterilization so that it has become a research hotspot in the field of food science. This article reviews the current status of the application of non-thermal sterilization technologies in the food industry, as well as their characteristics and mechanisms, focusing on their application in meat and meat products, and discusses future directions in this field. We expect that this review can provide a theoretical basis for the industrial application of non-thermal sterilization technologies in the preservation of meat and meat products. 2020 Vol. 34 (10): 88-95 [Abstract] ( 119 ) 全文 ( 350 ) 96 Recent Progress in Preservation Technologies for Fresh Meat and Poultry ZOU Jinhao, YANG Huaigu, TANG Daobang, CHENG Jingrong, WANG Xuping DOI: 10.7506/rlyj1001-8123-20200722-174 Raw meat and poultry are the main common food sources for consumers. Traditionally, raw meat and poultry are sold directly after slaughter or after being stored –18 ℃. The sale of meat and poultry has been gradually transformed to chilled and frozen meat due to people’s increased demand for food quality and safety and animal influenza outbreaks such as avian influenza and swine fever. This paper describes the mechanism of postmortem quality changes in meat and poultry and the indicators used to evaluate their quality, reviews the existing major preservation technologies for raw meat and poultry, and discusses future development trends, aiming to provide theoretical reference for further research and application of novel meat preservation technologies to promote the development of livestock and poultry breeding and processing industries. 2020 Vol. 34 (10): 96-102 [Abstract] ( 162 ) 全文 ( 170 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.