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Quick Search     Adv Search 2021 Vol. 35, No. 2 Published: 2021-02-28 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Microbial Nitrosation Inhibitors on the Quality of New Bacon LIU Lulu, LI Xiuming, CHEN Yuanyuan, MA Lizhen, YANG Hua DOI: 10.7506/rlyj1001-8123-20201229-302 Cell debris prepared from the commercial mixed-strain starter culture PRO-MIX5 (Staphylococcus xylosus + Lactobacillus sake + Lactobacillus plantarum) was applied as a microbial nitrosation inhibitor (MNI) in a new bacon to reduce the contents of N-nitrosamines and their precursors. In the experiment, the MNI was added to the marinade with proportion of 0 (control), 0.05%, 0.25% and 0.50%. The bacon was prepared through marination, press molding, cooking, and smoking. The sensory quality of bacons was evaluated and the pH value and the contents of nitrite, biogenic amine and N-nitrosamine were measured to evaluate the effect of the MNI on the sensory quality of the new bacon and its efficacy in reducing the contents of N-nitrosamine and its precursor substances. The results showed that adding the MNI could improve the sensory quality of the bacon. Adding more than 0.25% of the MNI could significantly reduce the residual amount of nitrite, and the residual amount of nitrite in all test groups was lower than the maximum limit of 30 mg/kg set by the national standard. Adding 0.25% of the MNI significantly inhibited the production of cadaverine, spermine and spermidine. Adding 0.05% of the MNI reduced the content of histamine and the total amount of biogenic amines. Addition of different amounts of the MNI had different inhibitory effects on bacon N-nitrosamines. Addition of 0.05% of the MNI significantly reduced the contents of N-nitrosodimethylamine (NDMA) and total N-nitrosamines with inhibition rates of 59.46% and 26.19%, respectively in comparison to the limits specified by the national standard. In conclusion, an appropriate level of the MNI can improve the quality and safety of the bacon. It is recommended to add 0.05% of the MNI to the bacon taking all results into consideration. 2021 Vol. 35 (2): 1-8 [Abstract] ( 177 ) 全文 ( 222 ) 9 Effect of Aqueous NaOH Treatment on Chicken Meat Quality FAN Yanfeng, TANG Xiujun, GE Qinglian, JIA Xiaoxu, MA Lina, TANG Mengjun, WANG Jue, LU Junxian, GAO Yushi DOI: 10.7506/rlyj1001-8123-20210201-026 To study the effect of alkali treatment on chicken meat quality, 60 yellow-feathered broilers purchased from a local market in Yangzhou, Jiangsu were slaughtered and their carcasses were divided randomly into one control group and three alkali-soaked groups (pH 9, pH 11 and pH 13 groups) of 15 broilers each group. The quality and microbial properties of broiler breast muscle were determined. The results showed that alkali treatment significantly increased meat mass and spoilage indicators such as the contents of total volatile basic nitrogen (TVB-N), histamine, tyramine and spermidine (P < 0.05), and reduced shear force and the contents of flavor-active nutrients including protein, intramuscular fat, inosinic acid and amino acid. NaOH solution at low pH evidently elevated total bacterial count and coliform count, while NaOH solution at high pH had a bactericidal effect on chicken meat. 2021 Vol. 35 (2): 9-12 [Abstract] ( 202 ) 全文 ( 359 )        Processing Technology 13 Effects of Four Hydrophilic Polysaccharides on the Quality of Fried Prepared Chicken Cutlets WANG Sai, YANG Guanhua, REN Jingjing, YU Xia, LI Peijun, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20210209-035 Hydrophilic polysaccharides is often used to improve the quality of ready-to-eat fried products. To address the problem of the excessive oil content of fried prepared meat products, the effects of four hydrophilic polysaccharides such as xanthan gum, sodium alginate, hydroxypropyl methylcellulose (HPMC) and konjac gum, individually added into the batter, on the quality (water content, oil content, color, fragility, freezable water content and sensory evaluation) of fried prepared chicken cutlets were investigated. The results showed that compared with the control group, the four hydrophilic polysaccharides could significantly increase the water content of fried chicken cutlets, and decrease the oil content of the crust (P < 0.05), improve the fragility of the product, impart a crispy taste to the product, improve its storage stability, and increase its resistance to temperature fluctuations while having no adverse effect on its color. Overall, the best effect was achieved with 0.5% xanthan gum. Consequently, the addition of suitable hydrophilic polysaccharides can reduce the oil content and improve the fragility and other quality attributes of fried chicken cutlets. 2021 Vol. 35 (2): 13-18 [Abstract] ( 170 ) 全文 ( 298 ) 19 Optimization of Enzymatic Preparation of Dipeptidyl Peptidase-Ⅳ Inhibitory Peptides from Donkey Hemoglobin LIU Dan, WU Xiaotong DOI: 10.7506/rlyj1001-8123-20201225-296 Food-derived dipeptidyl peptidase (DPP) Ⅳ inhibitory peptide has become an important direction of research on dietary supplements in recent years. In this study, donkey hemoglobin was hydrolyzed with proteases to produce DPP-Ⅳ inhibitory peptide. The best protease was selected by computer simulation of protein hydrolysis. The effects of hydrolysis time, temperature and enzyme dosage on the degree of hydrolysis and DPP-Ⅳ inhibitory activity were studied. The process conditions were optimized by response surface methodology. The results showed that protease K was the best enzyme for the production of DPP-Ⅳ inhibitory peptide. The optimal enzymatic hydrolysis conditions were as follows: substrate concentration 1%, hydrolysis time 3.15 h, temperature 65 ℃, pH 8.00, and enzyme dosage 400 U/g. The inhibition rate of DPP-Ⅳ by 2 mg/mL of the hydrolysate prepared using these conditions was 53.44%. 2021 Vol. 35 (2): 19-24 [Abstract] ( 133 ) 全文 ( 142 )        Analysis & Detection 25 Analysis of Characteristic Aroma Substances of Shaanxi Featured Diced Meat QI Lige, YANG Xiandong, GAO Zhenpeng, YUE Tianli, WANG Zhouli DOI: 10.7506/rlyj1001-8123-20210118-012 The volatile components of 11 samples of diced meat available on the market in Shaanxi province were detected by solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) and the major aroma components were qualified and quantitated. The characteristic aroma components were identified by odor activity values (OAVs). The results showed that the volatile aroma substances identified were alcohols, aldehydes, acids, ketones, esters, ethers, terpenes and heterocyclic compounds. A total of 18 volatile aroma components with OAVs greater than 10 and acetic acid were selected as the characteristic aroma components, including nine aldehydes, namely acetaldehyde, valeraldehyde, hexanal, heptanal, nonanal, decanal, 2-methylpropanal, 2-methylbutanal and 3-methylbutanal; two acids, acetic acid and butyric acid; two alcohols, 1-heptanol and linalool; one heterocyclic substance, 2-pentyl furan; five terpene compounds, α-pinene and β-pinene, myrcene, 3-carene and limonene; and one ether compound, estragole. 2021 Vol. 35 (2): 25-30 [Abstract] ( 137 ) 全文 ( 273 ) 31 Quality Discrimination of Dried Pork Slices Using Electronic Nose Technology CHEN Tong, QI Xingpu, CHEN Bin, CHENG Qianwei, LIU Ping DOI: 10.7506/rlyj1001-8123-20210111-006 For rapid identification of the quality of dried pork slices, 108 samples from 12 brands with three batches each were detected by using electronic nose technology. Meanwhile, according to the national standard of China GB/T 31406?2015, the contents of protein, moisture, chloride, fat and total sugar in these samples were determined for quality evaluation. By selecting the average values in the range of 120–150 s in the electronic nose response curve, where the sensor response was relatively stable, as the characterization variable, a model for discriminating different quality grades of dried pork slices was established by using principal component analysis and k-nearest neighbor method (k = 3). The results showed that the theoretical discrimination accuracy of the model was 89.81%. Accordingly, electronic nose technology could be applicable for the quality discrimination of dried pork slices. 2021 Vol. 35 (2): 31-34 [Abstract] ( 132 ) 全文 ( 154 ) 35 Determination of Taurine in Pork and Pork Products by High Performance Liquid Chromatography-Tandem Mass Spectrometry ZHOU Haizhen, LI Yaqiong, WANG Shuxia, WANG Yijuan DOI: 10.7506/rlyj1001-8123-20210203-030 This study intended to develop a method for rapid determination of taurine in pork and pork products by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The samples were ultrasonically extracted with water, added with acetonitrile to precipitate protein, and re-extracted with n-hexane to remove fat. Then the analytes were detected by HPLC-MS/MS. The matrix-matched calibration curve developed showed a good linearity within the concentration range from 1 to 1 000 ng/mL (R2 > 0.998). The average recovery for positive samples spiked with taurine at concentration levels of 20–50 mg/100 g was from 92.78% to 104.96%, with relative standard deviation (RSD) between 1.39% and 3.80%. The instrumental detection limit and quantitation limit were 0.3 ng/mL and 1 ng/mL respectively; the method detection limit and quantitation limit were 0.1 mg/100 g and 0.5 mg/100 g respectively. The method is characterized by low detection limit, as well as high recovery, sensitivity, accuracy and precision. It is simple and quick to operate and suitable for the accurate determination of taurine in pork and pork products. 2021 Vol. 35 (2): 35-40 [Abstract] ( 139 ) 全文 ( 93 )        Package & Storage 41 Effect of Extracts of Ginger, Onion and Clove on Pork Preservation CAO Yingying, SI Xupeng, YANG Mingjun DOI: 10.7506/rlyj1001-8123-20210114-010 In this paper, the effect of the ethanol extracts from ginger, onion and clove as well as their binary and ternary mixtures at a 1:1 ratio (V/V) and the chemical preservative 2,6-di-tert-butyl-4-methylphenol (BHT) on pork preservation was studied. Pork treated with distilled water was used as a control. The extracts were prepared using 95% ethanol as the extraction solvent. Chilled meat samples were soaked for 4 minutes in each preservative solution, then taken out, packaged in a sealed polyethylene bag after draining the solution off, and finally stored in a refrigerator at 4 ℃ for up to 12 days. Every three days, sensory scores, juice loss, cooking loss, color parameters, pH value, shear force, and volatile base nitrogen (TVB-N) content were measured. The results showed that onion, ginger and clove extracts could effectively extend the storage life of pork. Among all samples tested, the ternary mixture was the most effective, imparting the highest sensory score, the lowest juice loss and cooking loss, the best color, and the lowest pH value, shear force and TVB-N content to pork and extending the storage life up to 12 days. 2021 Vol. 35 (2): 41-47 [Abstract] ( 177 ) 全文 ( 340 )        Reviews 48 Recent Progress in the Formation and Inhibition of Polycyclic Aromatic Hydrocarbons in Smoked and Grilled Meat Products HUANG Haolong, MA Yangyang, LIN Ju, ZHU Yaodi, ZHAO Lijun, AN Yanxia, ZHU Chaozhi, LI Miaoyun, ZHAO Gaiming DOI: 10.7506/rlyj1001-8123-20201231-304 Polycyclic aromatic hydrocarbons (PAHs) are mutagenic, carcinogenic and teratogenic organic compounds which contain two or more benzene rings. PAHs are easily produced in thermally processed meat products, especially smoked and grilled meat products, posing a threat to food safety and the health of consumers. Therefore, it is of great significance to study the sources of and control strategies for PAHs. In this paper, the possible sources and generation pathways of PAHs, and the control methods for them are reviewed with focus on the key factors for the formation of PAHs in smoked and grilled meat products and the control measures for them. This review is expected to provide a theoretical reference for inhibiting the generation of PAHs in heat-processed meat products. 2021 Vol. 35 (2): 48-55 [Abstract] ( 159 ) 全文 ( 374 ) 56 Recent Progress in Research on Factors Affecting the Formation of Heterocyclic Amines and Approaches to Inhibit It during Roast Chicken Processing WEI Qiuhong, LI Yanqiu, HAN Wenfeng, WANG Tao, GUO Zhifang DOI: 10.7506/rlyj1001-8123-20201208-286 Chicken meat is rich in protein, which can produce carcinogenic and mutagenic heterocyclic amines during high temperature processing, posing serious health hazards to consumers. Effective inhibition of heterocyclic amines production has become a major concern in the field of food safety. This paper discusses the factors affecting the content of heterocyclic amines at different steps of roast chicken production such as the raw material, pretreatment, sugar coating, deep frying and boiling, and it summarizes the existing approaches to inhibit heterocyclic amines including increasing carcass volume and water content of chicken meat, microwave treatment, marination, appropriate sugar coating, properly reducing cooking temperature and time, and adding spices and antioxidants. 2021 Vol. 35 (2): 56-61 [Abstract] ( 159 ) 全文 ( 279 )

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