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2020 Vol. 34, No. 11 Published: 2020-11-30

Reviews Package & Storage Basic Research Analysis & Detection Processing Technology

Basic Research

	1	Influence of Oxidative Modification of Hemin Prosthetic Group of Myoglobin on the Structure and Properties of Myosin
		ZHU Hongxing, WANG Daoying, XU Weimin, SUN Chong, GE Qingfeng, GAO Tianyi, HUANG Yang
		DOI: 10.7506/rlyj1001-8123-20201123-282
		In this paper, the influence of oxidative modification of the hemin prosthetic group of myoglobin on the carbonyl and sulfhydryl groups, surface hydrophobicity, solubility, ATPase activity, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile, endogenous fluorescence, and secondary structure of myosin. Meanwhile, molecular dynamics simulation was performed on myoglobin with oxidative modification of its hemin prosthetic group. The results showed that the surface hydrophobicity of myosin significantly decreased (P < 0.05) when the hemin prosthetic group was oxidized at low concentrations, but significantly increased (P < 0.05) at high concentrations, together with a significant reduction in the solubility (P < 0.05). Hemin prosthetic group modification significantly decreased the contents of total and reactive sulfhydryl groups and Ca2+-ATPase activity of myosin (P < 0.05). In addition, this treatment reduced the fluorescence intensity of myosin accompanied by a spectral blue shift and the proportion of α-helix indicating conformational changes in myosin. Molecular dynamics simulation revealed that the hemin prosthetic group could bind to myosin. However, its oxidation at high concentrations was detrimental to maintaining the stability of myosin. In a word, oxidative modification of the hemin prosthetic group could cause structural changes in myosin and consequently affect meat quality.
		2020 Vol. 34 (11): 1-8 [Abstract] ( 129 ) 全文 ( 260 )

	9	Effect of Cooling Rate on Germination of Clostridium perfringens Spores in Soy Sauce and Pot-Roast Meat Products
		MA Xiaolei, ZHAO Lijun, WEI Qingying, ZHU Yaodi, ZHAO Gaiming, LI Miaoyun
		DOI: 10.7506/rlyj1001-8123-20200914-223
		In this study, the effects of different cooling rates on the growth characteristics of Clostridium perfringens in roast chicken and sauced beef as representatives of soy sauce and pot-roast meat products were investigated. The results showed that the count of C. perfringens after cooling for 4 h at all rates tested increased by less than 1 (lg (CFU/g)). At lower cooling rate, C. perfringens spores germinated, grew and multiplied in larger numbers. When the total cooling time was 7, 8, 10, 12, and 14 h, the count of C. perfringens in roast chicken and sauced beef increased by 1.022 and 1.280 (lg (CFU/g)), 2.397 and 2.931 (lg (CFU/g)), 3.539 and 4.195 (lg (CFU/g)), 4.404 and 4.901 (lg (CFU/g)), 4.917 and 5.036 (lg (CFU/g)), respectively. Therefore, the cooling time should be controlled within 4 h and should not exceed 7 h at most, and the increase in the count of C. perfringens during cooling should be controlled within 1 (lg (CFU/g)) to improve the product safety.
		2020 Vol. 34 (11): 9-13 [Abstract] ( 124 ) 全文 ( 97 )

	14	Effects of Different Dietary Protein and Energy Levels on Longissimus dorsi Fatty Acid Composition in Huangquqiao Lamb Meat
		SHI An, ZHANG Junli, MA Xiaoming, YU Yang, LI Jucai
		DOI: 10.7506/rlyj1001-8123-20200914-225
		In order to study the effects of dietary supplementation with different protein and energy levels on the fatty acid composition of Huangquqiao lamb meat, a national geographical indication product in Ningxia, according to a randomized block design, 48 fifteen-day-old F1 crossbreds of Tan sheep and small-tailed Han sheep weighting 10 kg were randomly divided into four groups and fed on complete pelleted diets with different protein and energy levels until the body mass reached 20 kg. Then they were slaughtered to collect Longissimus dorsi to analyze fatty acid composition and contents. The results showed that the ratio of polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) (P/S), and the contents of essential fatty acid (EFA), n-6 PUFAs, n-3 PUFAs, linoleic acid, γ-linolenic acid, α-linolenic acid and docosahexaenoic acid (DHA) in Longissimus dorsi from Group 3 (28.17% crude protein (CP) + 11.79 MJ/kg metabolic energy (ME)) were significantly different from those in the other groups (P < 0.05), and significant differences in the ratio of n-6 PUFAs to n-3 PUFAs (n-6/n-3), and the content of arachidonic acid and eicosapentaenoic acid (EPA) were seen comparing Group 1 (18.5% CP + 11.34 MJ/kg ME) with the other groups (P < 0.05), indicating that Groups 1 and 3 resulted in a significant difference in fatty acid contents in lamb Longissimus dorsi compared with the other groups.
		2020 Vol. 34 (11): 14-20 [Abstract] ( 138 ) 全文 ( 181 )

Processing Technology

	21	Optimization of Enzymatic Hydrolysis of Beef and Analysis of Amino Acid Composition of Hydrolysate
		LIU Siru, LUO Longlong, REN Weihe, DING Gongtao, XIE Diaodiao, YE Wenbo, CHEN Shien, Sharizah ALIMAT
		DOI: 10.7506/rlyj1001-8123-20200824-206
		Beef trimmings as a waste from beef slaughter and processing were ground and freeze-dried before being hydrolyzed with combinations of alkaline protease and flavourzyme. Hydrolysis conditions were optimized using one-factor-at-a-time method combined with a five-factor, three-level orthogonal array design based on degree of hydrolysis (DH). The amino acid composition of the hydrolysate prepared using the optimized conditions was determined. The optimum hydrolysis conditions were found to be total enzyme amount of 4%, alkaline protease/flavourzyme ratio of 1:5 (m/m), temperature of 50 ℃, pH of 8.5, substrate concentration of 5%, and time of 8 h. Experiments conducted under these conditions gave a DH of (45.7 ± 0.6)%. In the resulting hydrolysate, the contents of proline and glycine were the highest and lowest, (256.20 ± 18.65) and (4.46 ± 0.56) mg/100 mL, respectively.
		2020 Vol. 34 (11): 21-26 [Abstract] ( 143 ) 全文 ( 156 )

	27	Effect of Non-Meat Protein on the Quality of Pork Mince with Rapeseed Oil as a Fat Substitute
		PENG Shuang, WANG Changyuan
		DOI: 10.7506/rlyj1001-8123-20201028-256
		In this study, rapeseed oil was used to replace back fat in traditional pork mince, and soy protein isolate (SPI), pea protein (PP) and whey protein isolate (WPI) were individually added to replace 1.5% lean meat. The effects of these three non-meat proteins on the fat loss and quality changes of two formulations with different protein levels (12% and 14%) were compared. The results showed that among the three non-meat proteins, PP had the worst emulsification ability (48.78 m2/g), and SPI had the best emulsification ability (59.65 m2/g). Compared with the control group with 100% lean meat, all the non-meat protein treatment groups had lower cooking losses. When the protein level increased from 12% to 14%, the cooking loss of the non-meat protein groups increased. At either protein level, adding SPI improved the emulsification characteristics and stability of mince. The results of texture analysis showed that the increase in protein levels increased the hardness, cohesiveness and adhesiveness. Addition of WPI and PP resulted in the highest and lowest hardness, respectively, indicating that the non-meat proteins has a strong effect on texture modification. Compared with the control group, addition of the non-meat proteins increased the L* value of the product and decrease the a* value. In addition, the mince prepared with WPI had the lowest protein content in the emulsified fat layer.
		2020 Vol. 34 (11): 27-31 [Abstract] ( 127 ) 全文 ( 145 )

	32	Antioxidant and Antibacterial Activity of Donkey Bone Seasoning and Its Application in Ready-to-Eat Patties
		QIAO Zhifei, LI Weiwei, ZHU Yingchun, YAN Yuwen
		DOI: 10.7506/rlyj1001-8123-20201005-237
		The antioxidant and antibacterial properties of donkey bone seasoning, made by the Maillard reaction were assessed by measuring its 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging capacity and its bacteriostatic effects on Staphylococcus aureus, Escherichia coli, and Salmonella, and the effect of this seasoning on the quality of ready-to-eat patties was analyzed as well. The results showed that the DPPH and hydroxyl radical scavenging capacity increased significantly (P < 0.05) with the increase in the seasoning’s concentration up to 160 mg/mL. Salmonella was the most sensitive to the seasoning, with a minimum inhibitory concentration (MIC) of 75 mg/mL. The MIC values for Staphylococcus aureus and Escherichia coli were 100 and 125 mg/mL, respectively. In addition, the optimum addition level of seasoning could effectively inhibit the growth of microorganisms, protein decomposition and lipid oxidation during storage, and the best meat quality was achieved at an addition level of 1%. Therefore, donkey bone seasoning could enhance the flavor, inhibit lipid oxidation and microbial growth, and improve product quality in the ready-to-eat patties.
		2020 Vol. 34 (11): 32-37 [Abstract] ( 126 ) 全文 ( 145 )

Analysis & Detection

	38	Correlation Analysis between Aroma Formation and Quality of Xinjiang Big Plate Chicken during Cooking
		GAO Shuang, SHEN Fei, LUO Ruiming, DING Dan, BAI He
		DOI: 10.7506/rlyj1001-8123-20200924-232
		In this paper, we investigated the correlation between changes in three quality indices: color, tenderness and moisture content and aroma components in Xinjiang Big Plate Chicken during cooking. The results showed that brightness value (L), whiteness value (W), and tenderness increased and then decreased with cooking time, while the opposite was true for moisture content and redness value (a). A total of 45 volatile flavor substances were detected and their contents changed during the cooking process. The contents of alcohols, aldehydes, ketones and esters were greatly positively correlated with water content, and greatly negatively correlated with tenderness. The contents of 1-octen-3-ol, n-octanol and terpinene were significantly positively correlated with L* and W. The contents of cetane, myrtle acetate and methoxyphenyloxime were significantly positively correlated with L* and W, and negatively correlated with a*. Hence, changes in the types and contents of aroma components in Xinjiang Big Plate Chicken could be predicted by online detection of color, tenderness and moisture content.
		2020 Vol. 34 (11): 38-44 [Abstract] ( 104 ) 全文 ( 157 )

Package & Storage

	45	Effects of Hsian-Tsao Extract on the Quality of Pork Jerky during Storage
		CAO Yuanyuan, ZHOU Quan, AI Minmin, FAN Hong, LONG Jiaoli, LI Shuchang, GUO Shanguang, JIANG Aimin
		DOI: 10.7506/rlyj1001-8123-20200831-211
		The effects of adding 3 mL/100 g hsian-tsao extract, prepared by cooking in NaHCO3 solution, on the texture, sensory quality, lipid oxidation and protein oxidation of pork jerky (moisture content 25%) during storage at 25 ℃ were studied. The results showed that the tensile strength and extensibility of the hsian-tsao extract group were significantly higher than those of the control group and the butylated hydroxytoluene (BHT) group (P < 0.05). The brightness value, redness value and yellowness value of each group decreased significantly (P < 0.05) during storage. After 12 days of storage, the contents of sulfhydryl and total volatile basic nitrogen (TVB-N) in jerky changed significantly (P < 0.05). Compared with the control group, hsian-tsao extract significantly delayed the loss of sulfhydryl groups and inhibited the production of TVB-N (P < 0.05). The thiobarbituric acid reactive substance value of jerky increased significantly during storage, lower in the hsian-tsao extract and BHT groups than in the control group (P < 0.05). The bacterial counts in the control, hsiantsao extract and BHT groups exceeded the limit specified in the Chinese national standard on days 12, 18 and 15 of storage respectively, which indicates that hsian-tsao extract could extend the shelf life of jerky at 25 ℃ by 6 days. In conclusion, hsian-tsao extract can inhibit lipid and protein oxidation and microbial growth in pork jerky and extend its shelf life.
		2020 Vol. 34 (11): 45-51 [Abstract] ( 125 ) 全文 ( 178 )

	52	Effect of Modified Atmosphere Refrigerator on Quality Preservation of Chilled Meat
		GUO Huiyuan, WU Guangfeng, CAO Jiankang, LI Xiaofeng, ZHU Xiaobing, WANG Jian, MA Jian
		DOI: 10.7506/rlyj1001-8123-20201113-266
		In order to study the effect of modified atmosphere refrigerator (with oxygen partial pressure of 18.0%–18.5%) on the quality preservation of chilled meat, three high-value meats: snowflake beef, salmon and tuna were stored in modified atmosphere refrigerators. Meanwhile, samples stored in a regular refrigerator were served as control. The morphological change of surface cells, drip loss rate, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value and total viable count (TVC) in the meat samples were monitored regularly during storage. Results showed that compared with regular refrigerators, modified atmosphere refrigerators significantly reduced the drip loss rate, TVB-N content, TBARs value and TVC of snowflake beef, salmon and tuna during storage and delayed the deterioration of sensory quality, indicating that compared with regular refrigerators, modified atmosphere refrigerators could better preserve meat quality. Collectively, it was found that TVB-N content could be considered as an indicator of the storage life of chilled snowflake beef in modified atmosphere refrigerators, and TVC as an indicator of the storage life of chilled salmon and tuna.
		2020 Vol. 34 (11): 52-57 [Abstract] ( 154 ) 全文 ( 149 )

	58	Correlation of Freshness and Tenderness with Peptide Content in Chicken Meat during Postmortem Aging and Refrigerated Storage
		SHAO Jing, JIANG Tongyu, ZHAO Lehan, ZHAO Yanxia, HU Xueyin, GU Yuxin, LIU Yanfu, LI Zhicheng
		DOI: 10.7506/rlyj1001-8123-20200827-209
		In order to study the correlation between chicken meat freshness and tenderness and its peptide content during postmortem aging and refrigerated storage, changes in the peptide content, sensory evaluation score, freshness indexes and tenderness of fresh chicken breast during refrigerated storage after conventional cooling and rapid cooling were investigated. The results showed that the peptide content in chicken meat decreased first and then increased with refrigeration time, which reached its minimum value on day 0.5 of refrigerated storage, and gradually decreased from day 3 onward. The peptide content in the conventional cooling group was significantly higher than that in the rapid cooling group (P < 0.05). The total content of free amino acids changed in a manner opposite to peptide content. The peptide content, pH, total bacterial count and total volatile basic nitrogen (TVB-N) content increased synchronously while the sensory evaluation score and shear force value decreased with increasing refrigeration time. Rapid cooling could prolong the aging time of chicken meat, being beneficial to quality preservation during storage. For both groups, there was a significant positive correlation (P < 0.05 or P < 0.01) of peptide content with total bacterial count, pH value and TVB-N content, indicating that peptide content can be considered as a chicken meat freshness index.
		2020 Vol. 34 (11): 58-64 [Abstract] ( 168 ) 全文 ( 238 )

	65	Effect of Phosphorus-Free Water-Retaining Agent Combinations on the Quality Change of Pasteurized Sausages Made from Pale, Soft and Exudative (PSE) Pork during Storage
		ZHANG Li, LIU Guangjuan, XU Zequan, XING Shijun, ZHU Mingrui, SUN Jianing, WANG Zirong
		DOI: 10.7506/rlyj1001-8123-202001005-235
		This study aimed to evaluate the effect of phosphate-free water-retaining agent combinations on the quality of pasteurized sausages made from PSE pork. Three phosphorus-free water-retaining agents, L- arginine, sodium carbonate and sodium citrate, were evaluated. Pasteurized sausages were prepared from normal or PSE pork without the addition of waterretaining agents and served as controls. The pH value, moisture content, thiobarbituric acid reactive substances (TBARs) value, total number of colonies, texture characteristics and sensory score of the sausages were measured during storage. The results showed that as storage time prolonged, the pH value, moisture content, hardness, elasticity, cohesiveness, chewiness and sensory score all showed a downward trend while the TBARs value and cohesiveness of sausages from each group did not change significantly (P > 0.05). During the late stage of storage, the pH value (5.41), moisture content (49.15%), hardness (6 656.89 g), elasticity (0.78 mm) and chewiness (1 207.44 g) of the treatment group were significantly higher than those (5.24, 45.33%, 6 034.67 g, 0.69 mm and 1 004.41 g, respectively) of the PSE control group (P < 0.05), and on day 42 the total number of colonies (4.66 lg(CFU/g)) was significantly lower than that in the PSE control group (5.89 lg(CFU/g)), and similar to that in the normal control group. This study showed that phosphorus-free water-retention agent combinations could improve the quality of pasteurized sausages and increase the utilization of PSE pork.
		2020 Vol. 34 (11): 65-71 [Abstract] ( 184 ) 全文 ( 205 )

	72	Evaluating the Effect of Natural Preservatives on the Preservation of Chilled Pork based on Fuzzy Mathematics
		ZHAN Yi, SUN Jinsong, LIU Yang, XIAO Longquan, WANG Xinhui
		DOI: 10.7506/rlyj1001-8123-20200924-234
		In order to explore the effect of natural preservatives on chilled meat preservation, comprehensive sensory evaluation of chilled pork treated with different natural preservatives was carried out using fuzzy mathematics, and changes in total volatile basis nitrogen (TVB-N) content, pH value and total viable count (TVC) were measured to verify the scientificity and rationality of the fuzzy comprehensive sensory evaluation method. It was found that the shelf life of chilled pork could be prolonged by adding tea polyphenols, nisin, trehalose, natamycin or chitosan. Among these, trehalose was the most effective, which could prolong the shelf life up to about 8 days, followed by tea polyphenols, nisin and natamycin, resulting in a shelf life of about 7 days. The shelf life of chitosan-treated pork was about 6 days. By analyzing the correlation between spoilage indexes and sensory score, it was found that TVB-N content and TVC were significantly negatively correlated with sensory evaluation with absolute values of correlation coefficient greater than 0.9, which indicates that the fuzzy comprehensive sensory evaluation method is scientific and reasonable.
		2020 Vol. 34 (11): 72-77 [Abstract] ( 92 ) 全文 ( 181 )

Reviews

	78	Progress in Understanding Quality Characteristics of Yak Meat
		LIU Xiaochang, ZHANG Shou, SUN Baozhong, XIE Peng, XU Chenchen, LEI Yuanhua, ZHANG Songshan, CAN Muyou, BAO Yuhong
		DOI: 10.7506/rlyj1001-8123-20200917-230
		Yak meat is one of the important livestock products in Qinghai-Tibet Plateau, China, which plays an important role in the diet of local residents and the economic development of the plateau region. Understanding the quality characteristics of yak meat is of great significance for deep processing of yak meat and rational exploitation of yak resources. In this paper, the nutritional, eating and processing qualities of yak meat are reviewed and analyzed based on recent studies in order to provide reference and research ideas for improving yak meat quality and developing yak meat products. Yak meat has high nutritional value as a green and pollution-free food with great market potential despite being deficient in tenderness. In the future, appropriate feeding regimens and post-slaughter treatments should be applied to improve yak meat tenderness.
		2020 Vol. 34 (11): 78-83 [Abstract] ( 212 ) 全文 ( 231 )

	84	A Literature Review on the Application of Ultra-High Pressure in the Preservation of Chilled Meat Products
		ZHANG Gensheng, SUN Weibao, YUE Xiaoxia, LIU Xinci, XU Fan
		DOI: 10.7506/rlyj1001-8123-20201105-260
		Ultra-high pressure processing is a physical process, which has no obvious effects on small molecule compounds such as vitamins, pigments and flavor substances in foods. Therefore, it can mostly maintain the nutrition of foods. The purpose of this review is to discuss the current status of the application of ultra-high pressure technology in the preservation of chilled meat products and to offer an outlook for future development. It describes the application of ultra-high pressure processing in sterilization, enzyme inhibition, lipid oxidation inhibition, and appearance and flavor preservation of chilled meat products. Besides, it illustrates the existing problems in order to provide reference for further research on ultra-high pressure technology in the preservation of chilled meat products.
		2020 Vol. 34 (11): 84-88 [Abstract] ( 186 ) 全文 ( 349 )

	89	Recent Progress in the Formation, Detection and Control of Biogenic Amines in Meat Products
		DAI Ying, SONG Haiyong, WU Xi, YU Chunyuan
		DOI: 10.7506/rlyj1001-8123-20201005-236
		Biogenic amines are low-molecular-mass organic compounds with biological activity commonly present in meat products, which are rich in protein or amino acids. Excessive biogenic amines in meat products may lead to food poisoning incidents. In this paper, the formation mechanism, detection technologies and control strategies for biogenic amines in meat products are described, and recent progress in the risk assessment of biogenic amines in meat products is briefly summarized, in order to provide a theoretical basis and guidance for the efficient analysis and effective control of biogenic amines in meat products.
		2020 Vol. 34 (11): 89-97 [Abstract] ( 160 ) 全文 ( 281 )

	98	Recent Progress in Pork Biopreservation Technologies
		LI Dandan, ZHENG Li, LIU Yuhan, HAN Qingqiu, WANG Zhen, ZHOU Xin
		DOI: 10.7506/rlyj1001-8123-20200923-231
		Because of its rich protein and delicious flavor after cooking, pork is very popular among consumers. With the continuous improvement of people’s living standards, fresh and safe pork is more favored by consumers. However, during storage, processing and sale, pork is susceptible to microorganisms, endogenous enzymes and auto-oxidation, resulting in quality degradation and even safety problems. Hence, how to establish an environmentally friendly and convenient preservation technology has always been a difficult problem for the pork production and processing industry. Biopreservation technology has become a research hotspot in the field of pork preservation due to its advantages of safety, biodegradability, and no secondary pollution. In this article, the single and combined pork biopreservation technologies, as well as new technologies integrating biopreservation and other preservation methods are summarized, and an outlook on the future of bio preservation technology, aiming to provide reference for pork quality preservation during processing and sale.
		2020 Vol. 34 (11): 98-105 [Abstract] ( 140 ) 全文 ( 538 )

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