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Quick Search     Adv Search 2020 Vol. 34, No. 12 Published: 2020-12-25 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Transcriptomic Analysis of the Molecular Mechanism of the Effect of Stocking Density on the Quality of Penaeus monodon LI Ling, ZHOU Wei, LI Lu, WANG Yang, SUN Xueliang, LIANG Liya, MA Lizhen DOI: 10.7506/rlyj1001-8123-20200924-233 The molecular mechanism of the effect of stocking density on the muscle quality of Penaeus monodon was elucidated by high-throughput transcriptome sequencing and quantitative real time polymerase chain reaction (qRT-PCR). Two stocking densities of 100 and 300 tails/m2 were selected in this study. Among the 6 samples, the minimum values of Q20 and Q30 were more than 90%, and all sequencing data met the requirements of biological information analysis. A total of 778 differentially expressed genes were found between the stocking densities, and their sequences were aligned against seven databases. The differentially expressed genes related to shrimp muscle quality were mainly involved in collagen metabolism, proteolysis, protein transport, cell protein metabolism, cytoskeletal tissues, muscle connectivity, and glucose metabolism. The qRT-PCR results were consistent with transcriptome sequencing. 2020 Vol. 34 (12): 1-6 [Abstract] ( 121 ) 全文 ( 108 ) 7 Effects of Postmortem Aging Time on Ultrastructure of Horse Longissimus dorsi Muscle Guzalnur·ASKAR, Batuer·ABULIKEMU, ZHAO Linan DOI: 10.7506/rlyj1001-8123-20201111-263 The Longissimus dorsi muscle of male horses from Zhaosu county of Xinjiang autonomous region was examined by scanning electron microscopy (SEM) and transmission electron microscopy (TEM) for histologic characteristics during postmortem aging times (1, 3, 7, 14, 21 and 28 days) at 0–4 ℃. The results showed that the thickness of the endomysium was negatively correlated with the thickness of the perineurium; the length of the sarcomere was significantly negatively correlated with muscle fiber diameter and area (P < 0.01), but positively correlated with muscle fiber density. Muscle fiber diameter was negatively correlated with muscle fiber density, but showed a very significantly positive correlation with muscle fiber area (P < 0.01). With the extension of postmortem aging time, the ultrastructure of myofibrils changed, and the arrangement of muscle fibers changed from neat to loose and from clear to messy; at 14 days postmortem, the Z-line began to degrade. 2020 Vol. 34 (12): 7-10 [Abstract] ( 122 ) 全文 ( 95 ) 11 Comparative Study on Collagen in Muscle and Skin of Giant Salamander DONG Mengyao, CHEN Dejing, YANG Hui, JIN Wengang DOI: 10.7506/rlyj1001-8123-20200917-226 In this paper, the basic properties of collagens extracted from the muscle matrix protein and skin of giant salamander were evaluated and compared with each other. Acetic acid treatment followed by pepsin hydrolysis was used to extract collagen, and the molecular mass, spectral characteristics, hydroxyproline content, microstructure and viscosity of the collagens were determined. The results showed that the extraction yields of acid-soluble collagen from the skin and muscle matrix protein were 18.29% and 7.08%, and the extraction yields of collagen from the resulting residues with pepsin were 25.67% and 18.65%, respectively. The content of hydroxyproline was (16.05 ± 0.16)% and (10.49 ± 0.42)% for the acidsoluble collagens from the skin and muscle matrix protein, and (18.04 ± 0.08)% and (8.67 ± 0.12)% for the pepsin-extracted collagens, respectively. The ultraviolet and infrared spectral characteristics of the acid-extracted collagens were basically similar to those of the enzyme-extracted collagens, and more types of acid-extracted collagen were extracted from the skin than from the muscle matrix protein. The enzyme-extracted collagen from the skin showed more clear electrophoretic bands than that from the muscle matrix protein, but the molecular masses of them were similar to each other. Scanning electron microscopic (SEM) observation demonstrated that the reticular structure of acid-extracted collagens from both sources was more complete than that of enzyme-extracted collagens. A significant difference was found in the viscosity of collagens from the two sources (P < 0.05), despite having the same properties as each other. Hence, they can be developed as raw materials for collagen supplement and cosmetics. 2020 Vol. 34 (12): 11-17 [Abstract] ( 126 ) 全文 ( 117 ) 18 Changes in Eating Quality and Differences in Collagen Structure of Cattle and Yak Hide during Heating LI Tianchan, ZHANG Songshan, ZHANG Zhisheng, ZHANG Shou, LEI Yuanhua, XIE Peng, BAI Yueyu, ZHANG Yang, SUN Baozhong DOI: 10.7506/rlyj1001-8123-20191204-298 This study was undertaken in order to compare the difference in the eating quality of the hides of Angus and Simmental cattle and yak at different times (10, 20, 30, 40, 50, and 60 min) during heating at 80 ℃. Acid-soluble collagen was extracted from the hides and its microstructure was observed. The results showed that the eating quality of hides was quite different among the three animals, and both the percentages of mass loss and thickness loss were the lowest in Angus hide. As for the nutritional value, protein loss during heating varied across the three hides. Simmental cattle hide had the highest protein content and lowest protein loss percentage. In contrast, Angus hide had the lowest protein content and highest fat content. These three hides showed similar trends in texture change despite varying in peak values and peak times. The staggered structure of type Ⅰ collagen in all samples was maintained after heating. Scanning electron microscopy (SEM) results showed that the diameter of collagen fiber clusters in Angus cattle hide was wider than in the hides of Simmental cattle and yak, forming a more obvious network structure which cannot be easily destroyed. 2020 Vol. 34 (12): 18-23 [Abstract] ( 134 ) 全文 ( 355 )        Processing Technology 24 Effects of Tamarindus indica Fruit Flesh Combined with Vacuum Treatment on Gel Characteristics of Surimi PEI Zhisheng, XUE Changfeng, FANG Jiaqi, WEN Pan, XU Yunsheng DOI: 10.7506/rlyj1001-8123-20201120-268 This study researched the effect of Tamarindus indica fruit flesh addition combined with vacuum treatment on the gel characteristics of surimi. The gel strengthen, water state, and protein-protein interactions were determined by a texture analyzer and low-field nuclear magnetic resonance (LF-NMR). The results showed that with a vacuum degree of 0.09 MPa and addition of 3% Tamarindus indica fruit flesh, the maximum gel strength of (861.36 ± 15.32) g·mm was obtained. The whiteness and pH of this group were lower than those of the other groups. The NMR results indicated a decrease in the maximum peak of the transverse relaxation time of free water (T23) and disulfide bond content and an increase in hydrophobic interactions, which was beneficial to the formation of surimi gel structure. 2020 Vol. 34 (12): 24-29 [Abstract] ( 93 ) 全文 ( 87 ) 30 Effect of Salt Substitute Formulations on the Quality of Prepared Beef MA Xiaoli, YANG Shujie, ZHANG Longtao, XU Zhiyong, SU Qingxiong, MIAO Song, DENG Kaibo, ZHENG Baodong DOI: 10.7506/rlyj1001-8123-20201026-250 In order to scientifically reduce the sodium salt content in prepared beef products, combinations of potassium lactate, calcium ascorbate, magnesium chloride were selected as substitutes for sodium chloride, and the influence of salt composition on the physicochemical indicators and sensory characteristics of prepared beef was analyzed by principal component analysis (PCA). The results showed that the hardness, chewiness and shear force of beef cured with 20% potassium lactate, 10% calcium ascorbate and 10% magnesium chloride as a substitute for 40% sodium chloride were significantly reduced (P < 0.05), and the color parameters of brightness value (L*), redness value (a*) and yellowness value (b*) were significantly increased (P < 0.05) compared to the control group (100% sodium chloride). Nevertheless, the two groups had similar sensory characteristics. Through PCA, it was also found that the comprehensive score of the treatment group was closest to that of the control group. The salt substitute formulation could effectively reduce the sodium content of prepared beef while ensuring the original quality. 2020 Vol. 34 (12): 30-36 [Abstract] ( 170 ) 全文 ( 132 ) 37 Effect of Partially Replacing Sucrose by Trehalose on the Quality Characteristics of Pork Jerky ZHANG Zhengmin, CUI Cui, SONG Yushen, ZONG Zibing, ZHANG Jianchao, XIE Tingting, LI Jing, GU Qianhui, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20201218-291 In order to improve the quality characteristics of traditional pork jerky, different proportions (10%, 20%, 30%, 40%) of trehalose were used to replace sucrose in the preparation of pork jerky, and changes in total sugar content, pH value, moisture, texture characteristics, color, fat oxidation and sensory quality were examined. The results showed that partially replacing sucrose by trehalose significantly increased the brightness value (L*), redness value (a*) and yellowness value (b*) of pork jerky (P < 0.05) under the premise of reducing the total sugar content, delayed color fading during storage, and significantly reduced the thiobarbituric acid reactive substances (TBARs) value (P < 0.05). With the increasing level of trehalose substitution, the moisture content increased significantly, and the contents of bound water and non-flowable water showed a decreasing trend generally, while the content of free water increased significantly (P < 0.05). Moreover, the hardness, chewiness and firmness decreased significantly (P < 0.05). The 10% trehalose incorporated pork jerky had the best sensory quality. 2020 Vol. 34 (12): 37-42 [Abstract] ( 145 ) 全文 ( 115 )        Analysis & Detection 43 Rapid Detection of Ningxia Tan Sheep Meat Adulteration with Duck Meat Using Gas Chromatography-Ion Mobility Spectrometry and Electronic Nose ZHANG Zongguo, CHEN Dongjie, MENG Yi, HUA Maozhen, ZHANG Yuhua, ZHANG Changfeng DOI: 10.7506/rlyj1001-8123-20201105-258 In order to realize the accurate and rapid detection of adulterated Ningxia Tan sheep meat, duck meat was mixed in different proportions with mutton to prepare adulterated meat. Then, the adulterated meat samples were detected by gas chromatography-ion mobility spectroscopy (GC-IMS) and electronic nose (E-nose) combined with statistical methods. The odor fingerprint obtained by GC-IMS was analyzed by principal component analysis (PCA) and similarity difference analysis; the electronic nose responses was analyzed by linear discriminant analysis (LDA), and then a quantitative model between E-nose response values and adulteration ratio was established by multiple linear regression (MLR). The results showed that the difference in the composition of volatile organic compounds (VOCs) among all adulterated meat samples except those with similar adulteration ratios could be seen directly from the odor fingerprint. LDA allowed a good discrimination among the adulterated meat samples with different adulteration ratios. The presented quantitative model had excellent goodness of fit with determination coefficient R2 of 0.967 1. From this study, we concluded that GC-IMS and electronic nose combined with statistical methods can distinguish mutton adulterated with different proportions of duck meat. 2020 Vol. 34 (12): 43-48 [Abstract] ( 120 ) 全文 ( 208 ) 49 Effect of Sequential Smoke Filtration on the Quality of Traditional Hunan Smoke-Cured Bacon FU Haohua, TAO Ye, WANG Yueli, FAN Shaofei DOI: 10.7506/rlyj1001-8123-20201123-275 In an effort to address the effect of sequential smoke filtration on the quality of traditional Hunan smoke-cured bacon, a comparative analysis of smoke-cured bacon samples made with sequentially filtrated smokes from apple wood, rice husk and pinewood residue was carried out in terms of their color, flavor and benzo(a)pyrene content. The results showed that apple wood was the most suitable for the production of smoke-cured bacon, and the product prepared with it scored highest in sensory scores for color and flavor (46.90 and 45.43 points out of 50, respectively). In contrast, pinewood residue was not suitable for the production of smoke-cured bacon, because of low sensory scores and high benzo(a)pyrene content of 3.526 mg/kg. The color and flavor of the products prepared with filtrated smokes were in the acceptable range. The benzo(a)pyrene content of the sample prepared with unfiltrated apple wood smoke was 1.465 mg/kg compared to 0.310 mg/kg with filtrated apple wood smoke, which was far below the maximum limit of the national standard. The filtrated smokes had little impact on volatile compounds of the product such as phenolic compounds and aldehydes, and the levels of characteristic flavor compounds in the products prepared with the filtrated smokes were as higher as those in the products prepared with the unfiltrated smokes. 2020 Vol. 34 (12): 49-54 [Abstract] ( 107 ) 全文 ( 127 ) 61 Determination of 11 Tetracycline Residues in Aquatic Products Using Dispersive Solid Phase Extraction-High Performance Liquid Chromatography-Tandem Mass Spectrometry HUANG Luanyu, WU Xiangqing, CHEN Xiuli, ZHAO Yongzhen, PANG Yanfei DOI: 10.7506/rlyj1001-8123-20201123-274 An analytical method using high performance liquid chromatography-tandem mass spectrometry coupled with a dispersive solid phase extraction (DSPE）procedure for sample preparation was developed to determine 11 tetracycline residues in aquatic products. The samples were dispersed in Na2EDTA-McIIvaine buffer solution and extracted with acetonitrile containing 1% (V/V) acetic acid. After that, the extract was salted out and dehydrated by adding anhydrous sodium sulfate, and the acetonitrile phase was harvested and purified using a C18 sorbent. The analytes were separated on a C18 column (100 mm × 2.1 mm, 3 μm) with gradient elution using a mobile phase containing methanol and 0.1% (V/V) formic acid aqueous solution. Mass spectrometry was performed using an electrospray ionization source in the multiple reaction monitoring (MRM) mode. The correlation coefficients of the standard calibration curves for the 11 tetracyclines were all above 0.998. Most of the compounds showed good response at the limit of quantitation (LOQ) level. The average recoveries of most compounds were more than 80% at spiked concentrations two- and five-fold higher than the LOQ, with relative standard deviations of 3.2%–10.3% (n = 6). The limits of detection (LODs, RS/N = 3) and LOQs (RS/N = 10) were 2.9–6.1 and 10–20 μg/kg, respectively. The method is simple, rapid, sensitive, and suitable for the simultaneous determination of the 11 tetracycline residues in aquatic products. 2020 Vol. 34 (12): 61-67 [Abstract] ( 107 ) 全文 ( 167 )        Package & Storage 68 Effects of Different Quick-Freezing Treatments on the Quality Changes of Largemouth Bass Meat during Frozen Storage SHI Gangpeng, GAO Tianqi, QIAN Xiaoqing, XIONG Guangquan, SHI Liu, WU Wenjin, LI Xin, QIAO Yu, DING Anzi, LIAO Li, WANG Lan DOI: 10.7506/rlyj1001-8123-20201113-264 In order to compare the effects of three quick freezing methods (liquid nitrogen quick freezing, freezing liquid quick freezing and flat plate quick freezing) on the quality of largemouth bass meat during frozen storage, the fish were slaughtered and cut into pieces before frozen storage, and total volatile base nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value, pH value, shearing force, color difference, thawing loss and pressurized water loss were monitored to comprehensively evaluate the quality changes of fish meat during frozen storage. The results showed that the TVB-N content and TBARs values of the liquid nitrogen group during the first 12 weeks of storage were significantly lower than those of the two other groups, while the flat plate group had the lowest TVB-N content at the end of the 24-week storage period. The TVB-N content, TBARs value and thawing loss showed an overall upward trend during the whole storage period, while the pressurized water loss and shearing force decreased, and the pH value first decreased and then increased. At the end of storage, the lightness value of the flat plate group was the lowest, while the highest redness and yellowness values were found in the liquid nitrogen and freezing liquid groups, respectively. The correlation analysis showed that the degree of lipid oxidation was significantly correlated with the water-holding capacity, freshness and color of fish meat (P < 0.01). In summary, liquid nitrogen quick-freezing could delay quality deterioration of bass during frozen storage and was suitable for short-term storage. 2020 Vol. 34 (12): 68-74 [Abstract] ( 115 ) 全文 ( 140 ) 75 Quality Changes of Chicken Soup Concentrated under Atmospheric and Vacuum Conditions during Superchilling Storage WEI Na, YAN Mengxi, WU Jia, XIA Yangyi DOI: 10.7506/rlyj1001-8123-20201120-269 This experiment aimed to study the changes in quality characteristics of chicken broth concentrated under atmospheric and vacuum conditions during superchilling storage (?5.5 ℃). Cold storage (4 ℃) was used as control. The results showed that after 100 days of storage, the total number of colonies in chicken soup concentrated under atmospheric conditions hardly grew, while the microbial load of vacuum concentrated chicken soup gradually increased starting from day 50 of superchilling and from day 30 day of refrigeration. The former displayed a significantly smaller decrease in brightness (L*) value and a smaller change in total volatile basic nitrogen (TVB-N) content and thiobarbituric acid reactive substances (TBARs) value, but exhibited less obvious changes in the protein electrophoresis bands. TVB-N and TBARs values of both concentrated chicken soups were significantly lower after superchilling storage than after refrigeration (P < 0.05), and they showed darker protein bands in gel electrophoresis after superchilling storage than after refrigeration. These data showed that atmospheric concentration and superchilling storage were conducive to maintaining the color of chicken soup, inhibiting microbial reproduction, and repressing protein and fat oxidation. 2020 Vol. 34 (12): 75-80 [Abstract] ( 114 ) 全文 ( 87 )        Reviews 81 Recent Progress in the Application of Edible Antibacterial Films in Soy Sauce and Pot-Roast Meat Products ZHU Chaozhi, WEN Yaohan, YUAN Xiaoyu, ZHAO Gaiming, GUO Shiliang, ZHAO Guanghui, XU Juntao DOI: 10.7506/rlyj1001-8123-20201105-259 Soy sauce pot-roast meat products have long enjoyed a broad market in China. Developing green, environmental friendly, non-toxic and harmless preservation technologies is imperative for extending the shelf life and ensuring the safety and taste of soy sauce and pot-roast meat products. The edible film is a kind of green, pollution-free, edible and easily degradable packaging material, which has distinctive advantages in inhibiting the growth of microorganisms in meat products, reducing the water loss, and extending the storage period. The combination of edible films and preservatives with bactericidal and bacteriostatic effects can not only effectively strengthen the bacteriostatic effect, but also reduce the possible harm caused by direct addition of preservatives to foods, thus increasing food safety. In this paper, the basic problems existing in the preservation of soy sauce pot-roast meat products in China are outlined, and an overview of various edible antibacterial films and their application in soy sauce pot-roast meat products is given. An outlook on the future of edible antibacterial films is presented in order to provide a theoretical basis for the development and industrial application of preservation technologies for soy sauce pot-roast meat products. 2020 Vol. 34 (12): 81-86 [Abstract] ( 135 ) 全文 ( 223 ) 87 Application of Nanotechnology in Meat Preservation: A Review DENG Yuzhen, ZHANG Yadi, YANG Xiaoxi, BIAN Pengsha, LANG Yumiao DOI: 10.7506/rlyj1001-8123-20201123-276 Meat preservation technology can delay meat oxidation and spoilage and consequently ensure meat quality and safety. Physical and chemical methods are nowadays commonly used for meat preservation. Physical preservation technology can effectively inhibit or kill bacteria, despite being costly, complicated to operate, and difficult to control. Chemical preservation method is cheap and efficient, but its application is hampered by problems such as potential toxicity. Nanomaterials can reduce the dose and improve the efficiency of preservatives due to the surface effects, small size effects, quantum size effects, and macroscopic quantum tunneling effects caused by the special structures of nanomaterials. At present, nanotechnology has been applied in meat preservation with good efficiency. Therefore, it is expected that nanotechnology will be used to develop low-cost, efficient and safe preservation methods. This article summarizes the nanomaterials commonly used in meat preservation, and discusses the current and future applications of nanotechnology in meat preservation. 2020 Vol. 34 (12): 87-93 [Abstract] ( 114 ) 全文 ( 491 ) 94 A Review of Specific Spoilage Organisms in Aquatic Products: Application Value and Analytical Technologies ZUO Di, MA Changan, LI Bo DOI: 10.7506/rlyj1001-8123-20201005-240 The specific spoilage organism (SSO) is one of the most important causes of aquatic product spoilage. Here, we review the potential value of SSO in predicting and more broadly extending the shelf life of aquatic products and we summarize various technologies for the analysis of SSO in aquatic products such as repetitive extragenic palindromic polymerase chain reaction (Rep-PCR), denaturing gradient gel electrophoresis technology (DGGE), restriction fragment length polymorphism technology (RFLP) and high-throughput sequencing. We hope that this review will provide a theoretical basis for the development of new technologies to analyze SSO in aquatic products for further research. 2020 Vol. 34 (12): 94-98 [Abstract] ( 146 ) 全文 ( 144 )

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