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Quick Search     Adv Search 2021 Vol. 35, No. 1 Published: 2021-01-15 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Differences in Meat Quality among Different Carcass Parts of Xinjiang Brown Cattle ZHAO Gaiming, QIN Kemeng, LI Jiaqi, ZHU Chaozhi, NAI Bijiang, LIU Jianming DOI: 10.7506/rlyj1001-8123-20201229-303 In order to clarify the differences in the nutritional quality, eating quality and processing characteristics of different carcass parts of Xinjiang brown cattle, beef silverside, rump, striploin, flank, knuckle, shoulder and shank were determined for their protein, moisture, fat and collagen contents, texture, shear force, color difference, pH value and processing characteristics. The results showed that the protein contents of the seven beef meats was 19.57%–22.90%. The fat contents ranged from 0.98% to 2.85%. The fat content in beef shank was significantly higher than in the other samples, and the lowest value was found in rump meat, less than 1%. The collagen contents varied from 7.01% to 18.86%. The highest (76.48%) and lowest (73.40%) moisture content were recorded in beef shank and rump, respectively. As far as the processing characteristics were concerned, great differences were found among the cuts. The maximum and minimum thawing loss of 9.17% and 1.87% appeared in beef knuckle and shank, respectively; the cooking loss was the highest in rump (34.39%), and lowest in flank (24.55%). The emulsifying abilities varied in a wide range of 7.66–13.91 mL/g. The best emulsion stability (51.43%) was found in shoulder meat, and the worst (27.78%) in flank. Silverside protein gel had the best hardness and elasticity, and striploin protein gel had the worst hardness and elasticity. The best water-holding capacity (93.69%) was observed in rump protein gel, and the worst (86.70%) in flank protein gel. Other indicators such as pH value, shear force, texture, and color difference were quite different among the seven cuts, which indicates that different processing methods could be suitable for the different cuts. Beef flank could be suitable for the processing of stewed meat in seasoning and braised meat products, shoulder and silverside for dry products processing, knuckle and rump for the processing of stewed meat in seasoning, striploin for the processing of minced meat products, and shank for the processing of stewed meat in seasoning. 2021 Vol. 35 (1): 1-6 [Abstract] ( 225 ) 全文 ( 591 ) 7 Analysis of Nutritional Components of the Meat of Gobi Short-Tailed Sheep GONG Yu, HE Xige, HAN Yunfei, CHEN Lu, YU Lan, BORJIGIN Gerelt DOI: 10.7506/rlyj1001-8123-20201222-295 In order to explore the nutritional quality of the meat of Gobi short-tailed sheep in Baotou, Inner Mongolia, 12 six-month-old lambs were selected in this experiment. After slaughter, Biceps femoris, Triceps brachii and Longissimus dorsi muscles were taken to determine physicochemical properties, fatty acids, amino acids, mineral elements, and other nutrients. The results showed that the pH24 h of the muscles was about 5.66, the moisture content was 70.47%, the crude fat content was 7.37%, the crude protein content was 21.43%, and the mineral content was 3.00%. The dominant fatty acids in the skeletal muscles were C6:0, C10:0, C16:1 and C22:0. Among the determined amino acids, glutamic acid was the most abundent, followed by aspartic acid, leucine, lysine, arginine and so on. The content of threonine as an essential amino acid for humans in Longissimus dorsi was significantly higher than that in Biceps femoris (P < 0.05), and that in Triceps brachii was in the middle. No significant difference was found among the three msucles in other essential amino acids. The contents of calcium, sodium, magnesium, copper, zinc, iron, and manganese but not potassium were significantly different among the three skeletal muscles ( P < 0.05). 2021 Vol. 35 (1): 7-11 [Abstract] ( 169 ) 全文 ( 127 ) 12 Mineral Fingerprint Characteristics of Pasture-fed and Barn-fed Beef in Inner Mongolia BAI Yang, LUO Shuai, WANG Qian, DU Quan, GUO Jun, SUN Haizhou DOI: 10.7506/rlyj1001-8123-20201120-270 A total of 80 samples of Biceps femoris and Longissimus dorsi muscles of pasture-fed and barn-fed cattle were collected from 8 banners/counties distributing from east to west in Inner Mongolia for the determination of 27 mineral elements, and principal component analysis (PCA) and descriptive statistics analysis were conducted on the data obtained. Results indicated cluster analysis showed better performance in discriminating among feeding systems than among regions despite consistent trends. Pasture-fed and barn-fed beef samples from different regions were clustered. Further analysis demonstrated that good separation was achieved between the pastures of Hulunbuir and Xilingol. Barn-fed beef samples from Horqin Left Wing Rear Banner, Zhenglan Banner, the Southern suburb of Hohhot and Uxin Banner were clustered separately. A tendency of separation between Biceps femoris and Longissimus dorsi samples was found despite a partial overlap. In paired analysis of variance (ANOVA) and paired t-test, no significant differences in the minerals were observed between feeding systems, geographical origins, and muscles, indicating that the conventional statistics is not sensitive to differences in minerals. The contents of K, Mg, P, Mo, Mn, Cd, Li, Sr, Ag, Ba and Tl in pasture-fed beef were significantly higher than those in barn-fed beef, while the contents of Zn, Se, Co, Rb and Cs in barn-fed beef were significantly higher than those in pasture-fed beef. The content of Se in barn-fed beef was 2.1 times higher than that in pasture-fed beef, and it showed an increasing trend from east to west in Inner Mongolia. 2021 Vol. 35 (1): 12-18 [Abstract] ( 120 ) 全文 ( 228 )        Processing Technology 19 Optimization of Enzymatic Hydrolysis and Fermentation Conditions of Catfish Heads/Bones YU Deyang, MA Lizhen DOI: 10.7506/rlyj1001-8123-20210119-015 Catfish heads/bones, a by-product of catfish processing, was extracted with water under high pressure conditions, sequentially hydrolyzed with two different proteases, and fermented for use in the preparation of fish flavoring by the Maillard reaction. The results showed that the total amount of free amino acids in the hydrolysate was 6.09 times of that in the high-pressure extract, among which the content of glutamic acid increased from 0 to 6.67 mg/100 g, and the contents of aspartic acid, serine and methionine were 3.10, 82.71 and 8.43 times respectively compared with those in the high-pressure extract, respectively. Using one-factor-at-a-time method and Box-Behnken design response surface methodology, the optimal fermentation parameters were found to be fermentation at 34.0 ℃ for 53.0 h using the mixed starter culture SHI-59 with an inoculum size of 0.024%. The theoretical value of amino acid nitrogen content in the fermentation broth was 0.250%, close to the experimental value of 0.256%. The content of flavor precursors could be significantly increased after enzymatic hydrolysis and then fermentation. 2021 Vol. 35 (1): 19-25 [Abstract] ( 170 ) 全文 ( 228 ) 26 Optimizing the Formulation of Preservative Combinations for Longxi Bacon, a Traditional Chinese Meat Product in Longxi, Gansu ZHANG Baigang, LIANG Hairong, HUANG Chenghui, LI Jinliang, XU Dongmei, FENG Zaiping DOI: 10.7506/rlyj1001-8123-20201026-254 Longxi bacon was made from the meat of Juema pigs in Longxi, Gansu and stored at 3 ℃ for up to 90 days. The effect of the natural preservatives allicin, tea polyphenols, ginger extract, individually and in combination, on the sensory evaluation, total volatile basic nitrogen (TVB-N) content and total bacterial count of bacon was studied by one-factorat-a-time method and response surface methodology. The results showed that the optimum concentrations of the single preservatives were 1.0 g/100 mL, 3.0 g/100 mL and 40.0% for allicin, tea polyphenols and ginger extract, respectively. The optimum combination that maintained the freshness and flavor of Longxi bacon during storage was 3.0 g/100 mL allicin, 3.0 g/100 mL tea polyphenols and 50.0% ginger extract, which extending the shelf life up to 90 days. 2021 Vol. 35 (1): 26-33 [Abstract] ( 154 ) 全文 ( 118 )        Analysis & Detection 34 Comparative Analysis of Fatty Acid Contents in Muscles of Qinghua, Chahua 2 and White Feathered Broilers KONG Fanhu, CHEN Ying, SUN Zhaocheng, CHEN Chen, HUA Xuefei, ZHANG Yuzhu, YANG Wanjin, DU Guangying, TAO Linli, ZHANG Xi DOI: 10.7506/rlyj1001-8123-20201123-272 The purpose of this paper was to study the difference in fatty acid contents in muscles of Qinghua, Chahua 2 and white feathered broilers. Intramuscular fat was extracted by the chloroform-methanol method, methylated and detected by high performance gas chromatography for the contents of 18 fatty acids. The results showed that palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1 n-9c) and linoleic acid (C18:2 n-6c) were the most dominant fatty acids in chicken muscles for the three breeds. The content of saturated fatty acids (SFA) in the breast muscle of male Qinghua broilers was significantly higher than in the breast muscle of male white feathered broilers (P < 0.05), and the content of essential fatty acids (EFA) in the breast muscle of male Chahua 2 broilers was significantly higher than in the breast muscle of male Qinghua broilers and male white feathered broilers (P < 0.05). The contents of SFA and unsaturated fatty acids (UFA) in the breast muscle of female Qinghua broilers and female Chahua 2 broilers were significantly higher than in the breast muscle of female white feathered broilers (P < 0.05), and the content of EFA in the breast muscle of female Chahua 2 broilers was significantly higher than in the breast muscle of female white feathered broilers and female Qinghua broilers (P < 0.05). SFA content in the thigh muscle of male Chahua 2 broilers was significantly higher than in the thigh muscle of male broilers from the other breeds (P < 0.05), and the contents of EFA and UFA in the thigh muscle of male Chahua 2 broilers and male white feathered broilers were significantly higher than in the thigh muscle of male Qinghua broilers (P < 0.05). SFA content in the thigh muscle of female Qinghua broilers was significantly higher than in the thigh muscle of female white feathered broilers (P < 0.05), but not significantly different from Chahua 2 broilers. The contents of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in breast and thigh muscles were different among broiler breeds. To sum up, although different from one another, the fatty acid composition of muscles from the three broiler breeds could meet the requirements for human health. 2021 Vol. 35 (1): 34-40 [Abstract] ( 140 ) 全文 ( 250 ) 41 Volatile Flavor Components of Sanchuan Ham and Air-Dried Ham GAO Yan, LI Shijun, LIANG Dingnian, HU Yongjin, XUE Qiaoli DOI: 10.7506/rlyj1001-8123-20201123-281 Gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor components in Sanchuan ham samples at different fermentation stages (6, 8, 10, 12 months) and compare them with those in air-dried ham samples from the same area at the same stages as Sanchuan ham. The pattern of variations in volatile flavor components in the two kinds of ham was investigated. The results showed that a total of 58 volatile flavor components in Sanchuan ham were detected, including 9 aldehydes, 11 alcohols, 7 ketones, 7 acids, 6 esters, 12 hydrocarbons, and 6 other compounds. Similarly, 58 volatile flavor components were detected in air-dried ham, including 10 aldehydes, 11 alcohols, 6 ketones, 6 acids, 4 esters, 14 hydrocarbons, and 7 other compounds. Aldehydes, ketones, esters and pyrazines that directly contribute to the flavor of dry-cured ham were detected in both kinds of ham. The main flavor components detected in the two kinds of ham were aldehydes and hydrocarbons, with the number and amount of hydrocarbons being relatively higher than those of aldehydes. This was quite different from the results for most dry-cured hams, which may account for the unique flavor of Sanchuan ham. 2021 Vol. 35 (1): 41-46 [Abstract] ( 133 ) 全文 ( 181 ) 47 Volatile Flavor Compounds in Muscles from Different Carcass Cuts of Qianbei Ma Goat WANG Lunxing, ZHANG Hongli, CHEN Deqin, DENG Weixi, YANG Ze, WU Yihua DOI: 10.7506/rlyj1001-8123-20201215-290 Muscle samples were collected from seven different carcass cuts of 24-month-old Qianbei Ma goats: belly, striploin, breast and flap, tenderloin, neck, foreleg and hindleg to determine volatile components by headspace solid phase microextraction-gas chromatography-mass spectrometry. The results showed that a total of 52 volatile flavor components belonging to nine chemical classes were identified in all samples, including 17 alcohols, 7 ketones, 14 acids, 5 aldehydes, and other types (esters, alkanes and phenols). By using principal component analysis (PCA) and cluster heat map analysis as well as comparing the relative odor activity values (ROAVs) of volatile flavor components among the seven cuts, it was determined that the main flavor substances of Qianbei Ma goat meat were alcohol and aldehydes, mainly octanal, nonanal, 1-octen-3-ol, heptanol and n-octanol. 2021 Vol. 35 (1): 47-52 [Abstract] ( 154 ) 全文 ( 407 )        Package & Storage 53 Effect of Cooling Methods on Quality of Sauced Beef TIAN Huan, HUANG Feng, LI Xia, HAN Dong, JING Xiaoliang, JIA Wei, BAI Zhenyuan, LI Mao, ZHANG Chunhui DOI: 10.7506/rlyj1001-8123-20201123-283 The objective of this study was to investigate the impact of three cooling methods: cold air tunnel cooling, natural cooling and vacuum cooling on the quality of sauced beef. The changes in cooling rate, cooling loss rate, total number of colonies (TNC), color, shear force and flavor of sauced beef were analyzed under the cooling conditions. Moreover, the transverse and longitudinal contraction of muscle fibers in sauced beef was observed by scanning electron microscope (SEM) and transmission electron microscope (TEM). Results showed that among the three cooling methods, vacuum cooling gave the highest cooling rate, and imparted a brighter color to sauced beef despite resulting in the highest cooling loss rate and shear force. SEM and TEM demonstrated that vacuum cooling accelerated water loss and muscle fiber contraction. The TNC in cold air tunnel and natural cooling treatment were 2.35 (lg (CFU/g)) and 2.75 (lg (CFU/g)), which were significantly higher than 1.85 (lg (CFU/g)) observed for vacuum cooling (P < 0.05). In terms of flavor, there was no significant difference among the three cooling methods. Overall, while vacuum cooling could improve the cooling rate of sauced beef, reduce color deterioration and prolong the shelf life, it could result in a large water loss and reduced tenderness. Therefore, the cooking method should be considered comprehensively before its application to the industrial processing of sauced beef. 2021 Vol. 35 (1): 53-58 [Abstract] ( 181 ) 全文 ( 311 ) 59 Combined Effects of Modified Atmosphere Packaging with Different Gas Compositions and Chitosan-based Composite Coatings on Quality of Trachinotus ovatus during Refrigerator Storage WANG Jiamei, FU Tengfei, LIU Yafu DOI: 10.7506/rlyj1001-8123-20210118-011 To study the effects of modified atmosphere packaging (MAP) alone and in combination with chitosan-based composite coating on preserving the quality of Trachinotus ovatus, the fish samples were stored at refrigerator temperature for up to 14 days after treatment. Changes in sensory, microbiological and physicochemical properties were analyzed during the storage period. Results showed that MAP with CO2:N2:O2 = 80:10:10 (V/V) effectively inhibited the increase in total bacterial count, total psychrotrophic bacterial count, total volatile basic nitrogen (TVB-N) content and thiobarbituric acid reactive substances (TBARs) value, slowed down the change of color. The combined use of MAP with chitosan-nisin or chitosan-ε-polylysine coating further reduced the total bacterial count and total psychrotrophic bacteria count while decreasing the change of color difference (ΔE), and maintained lower levels of TBARs value and TVB-N content, thereby prolonging the storage life. No significant difference in sensory quality, physicochemical properties or microbial load was found between the chitosan-nisin and chitosan-ε-polylysine coating groups. 2021 Vol. 35 (1): 59-65 [Abstract] ( 128 ) 全文 ( 194 )        Reviews 66 Recent Progress in the Formation Mechanism and Analytical Methods for Characteristic Flavor Compounds in Broth GUAN Haining, XU Xiaojun, SUN Weiting, LIU Dengyong*, DIAO Xiaoqin DOI: 10.7506/rlyj1001-8123-20210106-004 Broth has a palatable flavor, rich nutrition and health benefits. Beginning with an overview of the nutritional value and basic classification of meat broth, this paper is focused on the formation mechanism of flavor compounds in broth, the factors influencing it, the pattern of changes in flavor compounds during storage and processing, and the traditional analytical methods for identifying broth flavor compounds. In addition, the key flavor components are briefly described. It is expected that this review will provide a theoretical basis for the processing and quality improvement of traditional Chinese meat soup and research on flavor compounds in broth. 2021 Vol. 35 (1): 66-73 [Abstract] ( 181 ) 全文 ( 376 ) 74 Recent Progress in Natural Plant Extracts with Antioxidant Activity and Their Application in Meat Products YANG Yixi, WANG Wei, BAI Ting, ZHANG Rui, ZHAO Zhiping, ZHANG Yue, CHEN Hongfan DOI: 10.7506/rlyj1001-8123-20201225-299 During the production and processing of various meat products, food preservatives are essential to maintain the nutritional characteristics and ensure product safety. However, interest in discovering natural extracts which can function as a replacer for food preservatives and antioxidants has grown due to consumer anticipation for natural ingredients added to meat products. The natural antioxidant extracts previously studied in the literature are mostly derived from vegetables, fruits, spices, herbs and seeds. These extracts are mainly used to inhibit lipid oxidation and microbial growth in meat products to extend the shelf life, which even have other functional properties. In this paper, the sources, extraction, oxidation reaction, functional performance and recent applications in various meat products of natural antioxidant extracts are summarized. This review is expected to provide a reference for the processing of healthy and safe meat products with long and stable shelf life. 2021 Vol. 35 (1): 74-82 [Abstract] ( 196 ) 全文 ( 570 ) 83 Recent Development in the Application of Novel Processing Technologies Based on the Clean Label Concept in Low Phosphate Meat Products ZHAO Honglei, CHANG Jingyao, LIU Meiyue, XIN Ying, YANG Le, KONG Baohua, LIU Qian DOI: 10.7506/rlyj1001-8123-20201218-293 As a common functional food additive, phosphates are widely used in the production of meat products, which can effectively increase the water-holding capacity, improve the textural quality, and consequently improve the tenderness and juiciness of meat products. Now, excessive phosphate content in meat products is still a prominent problem, and excessive intake of phosphate is closely associated with increased disease risks. Thus, in order to meet consumers’ desire for healthier and safer low phosphate meat products, it is necessary to attach great importance to implementing the strategy to reduce the amount of phosphates added to meat products based on the clean label concept. New processing technologies such as ultrasound, high-pressure processing, pulsed electric field, new tumbling technology and alkaline electrolyzed water can modify the structure of muscle proteins and improve the textural quality of meat products, reducing the amount of phosphates added in meat products without adding other clean label ingredients. Based on previous studies, this paper systematically reviews the development of the clean label concept, the current status of the development of clean label meat products, and the new processing technologies available to reduce the content of phosphates in meat products, with a view to providing theoretical and technical reference for developing clean label meat products with reduced phosphates. 2021 Vol. 35 (1): 83-91 [Abstract] ( 171 ) 全文 ( 147 ) 92 A Review of the Formation and Control of Hazardous Substances in Meat during Thermal Processing LI Shimeng, YU Qianqian, DONG Zhanting, SUN Lin, CHENG Bei, SUN Chengfeng DOI: 10.7506/rlyj1001-8123-20201123-280 Pleasant aroma will be generated in meat products during frying, roasting and other thermal processing operations, which is, however, accompanied by the formation of various harmful substances, such as heterocyclic amines, acrylamide, trans fatty acids, and polycyclic aromatic hydrocarbons. These substances will do great harm to human health. Therefore, it is particularly important to explore the cause of the formation of harmful substances in meat products during thermal processing and to control it. The formation mechanism of the harmful substances, as well as the existing detection methods and control measures are summarized in this review. Meanwhile, the relationship between flavor compounds generation and harmful substances reduction is discussed. We expect that this review will provide valuable reference for further research in the future. 2021 Vol. 35 (1): 92-97 [Abstract] ( 172 ) 全文 ( 450 ) 98 Recent Progress in Techniques for Detection of Volatile N-Nitrosamines in Meat Products LIANG Xiuqing, YANG Ying, ZHANG Hongxia, WANG Yanli, LI Fangfang, LIU Yanming DOI: 10.7506/rlyj1001-8123-20201123-279 The separation and analysis of volatile N-nitrosamines in meat products are difficult tasks because they are present at trace levels. In this paper, advances in techniques for the detection of volatile N-nitrosamines in meat products are summarized. Five pretreatment techniques including steam distillation, solid-phase extraction, solid-phase micro-extraction, microwave-assisted extraction coupled with dispersive liquid-liquid micro-extraction and dispersive solid-phase extraction are outlined. The application of gas chromatography and liquid chromatography in qualitative and quantitative analysis of volatile N-nitrosamines is also reviewed. Finally, the difficulties in the development of new techniques for the detection of volatile nitrosamines in meat products and future trends are discussed. 2021 Vol. 35 (1): 98-104 [Abstract] ( 141 ) 全文 ( 583 ) 105 Nutritional Value Evaluation of Sausages and Application of Front of Package Labeling HUANG Zeying, LU Man, HUANG Beixun DOI: 10.7506/rlyj1001-8123-20201215-288 In order to promote the reasonable consumption of sausages and a healthy diet in China, and to guide enterprises in producing nutritious and healthy sausages, our study used the data on 16 kinds of sausages and their nutrients from China Food Composition Table (Volume 1, 2nd edition) to construct a nutrient-rich food (NRF9.3) model to evaluate the overall nutritional value, and it designed a front of package (FOP) labeling for summary indicator system and specific nutrient system respectively based on the experience of keyhole labeling in Sweden and that of multiple traffic light signpost labeling in Britain. It was found that 14 types of sausages showed NRF9.3 index score smaller than 0 except for children’s sausage and ham sausage, indicating that recommended nutrient levels per 100 kcal of these sausages were lower than the restricted nutrient levels and they had low nutritional value. The FOP labeling for summary indication system and specific nutrient system were both suitable for the 14 types of sausages. Accordingly, Chinese residents should limit sausages intake in daily life. It is advised that the red traffic light signal labeling be used to remind consumers of sausages with excessive fat and salt, and a single healthy choice labeling be applied to recommend consumers to buy sausages with NRF9.3 index score greater than 0. 2021 Vol. 35 (1): 105-111 [Abstract] ( 179 ) 全文 ( 478 )

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