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Quick Search     Adv Search 2021 Vol. 35, No. 3 Published: 2021-03-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Analysis of Microbial Community Structure during the Processing of Hui-Style Bacon by 16S rRNA Sequencing ZHOU Ying, WANG Zhaoming, TU Jian, CHEN Xingyong, XU Baocai DOI: 10.7506/rlyj1001-8123-20201215-289 High throughput sequencing was used to investigate the microbial community succession of Hui-style bacon samples at different processing stages (fresh meat, mid-curing, the end of curing, mid-maturation and the end of maturation). The V3-V4 region of the bacterial 16S rRNA gene was sequenced to compare the composition and diversity of bacterial community among the processing stages. The results showed that 80 155, 80 116, 80 174, 80 114 and 80 174 effective sequences were obtained for the five processing stages, respectively. At the phylum level, Firmicutes, Proteobacteria, Actinomycetes and Bacteroides were dominant. At the genus level, Lactococcus and Pseudomonas were the dominant bacteria in fresh meat, at the mid-curing stage and at the end of curing, while Staphylococcus, Salinivibrio and Actinomycetes were the dominant bacteria at the mid-maturation stage and at the end of maturation. These findings showed that different processing stages had significant effects on the microbial community structure and diversity in Hui-style bacon. 2021 Vol. 35 (3): 1-7 [Abstract] ( 127 ) 全文 ( 200 ) 8 Effect of Heating on Structure and Phenolics Binding Capacity of Actin Studied Using Molecular Dynamics Simulation SHUAI Yutong, HUANG Yechuan, HE Yuanqi, ZHAN Yawen, SUN Meng DOI: 10.7506/rlyj1001-8123-20210309-057 In order to study the effects of different heating temperatures on the structure and phenolic binding capacity of actin, molecular dynamics simulation and molecular docking were used to study the changes of actin structure at 25, 80, 100 and 120 ℃ and their effects on the binding capacity to six guaiacols, 1-octen-3-ol, 1-octen-3-one and 2-octenal. The results showed that the root mean square deviation (RMSD) and root mean square fluctuation (RMSF) of actin conformational changes increased significantly with the increase of temperature, the gyration radius (Rg) increased until reaching an equilibrium and then decreased, and the solvent accessible surface area of hydrophobic region increased. The number of hydrogen bonds in the protein gradually decreased with increasing temperature up to 120 ℃. After heat treatment, the α-helix and β-sheet contents in the protein decreased significantly, while the random coil content increased significantly. Temperature had no significant effect on the binding of 1-octen-3-ol, 1-octen-3-one and 2-octenal to actin; the binding capacity decreased at 80 and 120 ℃, but at 100 ℃ it was equivalent to that of the control group. Therefore, heating at 100 ℃ was more conducive to the binding of phenolics to protein than other heating conditions. In addition, the binding capacity of phenolics to actin was much greater than that of alcohols, ketones and aldehydes with the same molecular mass. 2021 Vol. 35 (3): 8-13 [Abstract] ( 160 ) 全文 ( 177 )        Processing Technology 14 Optimization of Dynamic Variable Pressure Curing of Duck Carcass for Roast Duck JIAO Dan, ZHANG Dequan, LIU Huan, WANG Zhenyu, HUI Teng DOI: 10.7506/rlyj1001-8123-20210305-052 In an effort to improve the curing efficiency and the quality of roast duck and to facilitate the massive industrial production of traditional roast duck, the dynamic variable pressure curing of duck carcasses was optimized using one-factorat-a-time and orthogonal array design methods. The results showed that dynamic variable pressure curing significantly improved the marinade absorption rate of duck carcasses and the salt content of duck breast, and reduced the cooking loss and shearing force of duck breast meat compared with traditional wet curing. The optimal processing parameters were as follows: curing time 12 h, salt concentration 8.9 g/100 mL, vacuum pressure ?70 to ?80 kPa, and pulsation ratio 1.5. The as-prepared product had higher salt content, good tenderness and water-holding capacity, and lower cooking loss. 2021 Vol. 35 (3): 14-22 [Abstract] ( 128 ) 全文 ( 227 ) 23 Optimization of Ultrasonic-Assisted Salting Conditions for Crayfish by Response Surface Methodology KONG Jinhua, GE Qingfeng, ZHU Yongzhi, BIAN Huan, YAN Zheng, XU Weimin, WANG Debao DOI: 10.7506/rlyj1001-8123-20210309-061 In this study, we optimized the ultrasonic-assisted salting process of crayfish using response surface methodology (RSM). Ultrasonic power, ultrasonic time, and brine concentration were taken as independent variables, and sensory evaluation score and salt content of cured crayfish as response variables. The results showed that the optimized conditions were as follows: 210 W ultrasonic power, 30 min ultrasonic time, and 17 g/100 mL brine concentration. Cured crayfish prepared under these conditions scored 91.2 in overall sensory evaluation, and its sodium chloride content was 0.82%, which were both close to the predicted values, indicating that the curing process was reasonable and valid. 2021 Vol. 35 (3): 23-29 [Abstract] ( 123 ) 全文 ( 134 )        Analysis & Detection 30 Quantitative Detection of Duck-Derived Ingredients in Meat Products by Droplet Digital Polymerase Chain Reaction LIU Libing, YUAN Lijuan, CHEN Minna, WANG Jinfeng, FU Qi, SUN Xiaoxia, WANG Jianchang DOI: 10.7506/rlyj1001-8123-20210119-013 A droplet digital polymerase chain reaction assay (ddPCR) based on the duck growth hormone (GH) gene as the target gene was developed for the quantitative detection of duck-derived ingredients in meat products. The results showed that the assay was highly specific for the detection of duck derived ingredients, but not the other tested animal components, and its limit of detection was 11.1 copies/μL. According to the linear relationship between the mass of duck meat (mg) and DNA concentration (ng/μL), and that between DNA concentration (ng/μL) and the number of GH gene copies (copies/μL), the linear equation between the mass of duck meat (x) and the number of GH gene copies (y) was established as follows: x =(n * y)/725.046 - n/1317.06 + 0.153. When the percentage of duck meat powder ranged from 5% to 100% in simulated mixed samples, the absolute error was less than ± 1.52%, and the coefficient of variation was less than 10.38% with a recovery between 98.35% and 125.32%. Duck-derived ingredients were detected at levels of 18.6%–87.4% in 11 out of 88 samples of commercial meat products, with a detection rate of 12.5%. The developed ddPCR assay demonstrated good accuracy and applicability for the quantitative determination of duck-derived component in commercial meat products. 2021 Vol. 35 (3): 30-34 [Abstract] ( 135 ) 全文 ( 211 )        Package & Storage 35 Effect of Packaging on Expression of Heat Shock Proteins in Lamb and Lamb Quality during Refrigeration Storage MA Huimin, WANG Zhenyu, HUANG Caiyan, ZHAO Yingxin, ZHANG Dequan DOI: 10.7506/rlyj1001-8123-20210208-033 The objective of this study was to explore changes in the expression of heat shock protein 27 (Hsp27) and Hsp70 in lamb meat packaged in different ways during refrigeration storage and to investigate their relationship with meat quality. At 1 h postmortem, the Longissimus dorsi muscles were subjected to air packaging, vacuum packaging, highoxygen modified atmosphere packaging (O2:CO2 = 75:25, V/V) or low-oxygen modified atmosphere packaging (O2:CO2 = 50:50, V/V). Changes in the expression of Hsp27 and Hsp70, pH value, color, shear force and cooking loss were analyzed during subsequent storage. The results showed that after 144 h of storage, the L* and a* values of the vacuum packaging group were significantly higher than those of the air packaging and modified atmosphere packaging groups, whereas the shear force value was significantly lower than that of the air packaging and modified atmosphere packaging groups. For all packaging groups, the relative expression of Hsp27 increased at the beginning of storage and then decreased, while the relative expression of Hsp70 increased gradually during the whole storage period. The relative expression of Hsp27 was positively correlated with pH value and shear force, but negatively correlated with L*, a* and b* values and cooking loss; the relative expression of Hsp70 was negatively correlated with pH value and shear force, but positively correlated with L*, a* and b* values and cooking loss. This study proved that the down-regulated relative expression of Hsp27 and the up-regulated relative expression of Hsp70 could improve the color and tenderness of lamb meat, and the vacuum packaging group showed the best preservation effect. Therefore, Hsp27 and Hsp70 can be considered as biomarkers for lamb quality evaluation. 2021 Vol. 35 (3): 35-40 [Abstract] ( 137 ) 全文 ( 235 ) 41 Combined Effects of ε-Polylysine and Konjac Glucomannan on Preservation of Grass Carp Fillets HE Ying, REN Yanting, REN Aiai, ZHANG Lilan, GUO Caizhen DOI: 10.7506/rlyj1001-8123-20210126-022 The combined effects of ε-polylysine and konjac glucomannan treatment on the sensory and physicochemical characteristics of grass carp fillets stored at (4 ± 1) ℃ for 0, 3, 6, 9 and 12 days were investigated. The pH value, juice loss rate, texture, thiobarbituric acid reactive substance (TBARs) value, total volatile basic nitrogen (TVB-N) content, total viable count (TVC) and sensory score were measured as a function of storage time. The results showed that on day 9, the untreated control sample had a TVC of up to 6.25 (lg(CFU/g)) and a low sensory score. On day 12, the pH value, juice loss rate and TVC of the combined treatment group were significantly lower compared with the control and single treatment groups. The combined treatment prolonged the shelf life up to more than 9 days. 2021 Vol. 35 (3): 41-45 [Abstract] ( 179 ) 全文 ( 126 )        Reviews 46 Advance of Detection Technology of Foodborne Pathogenic Bacteria in Meat NI Haojie, ZHOU Zhihui, FU Linglin, WANG Chong, ZHANG Dequan, WANG Yanbo, LI Huan DOI: 10.7506/rlyj1001-8123-20210309-059 The contamination of meat by foodborne pathogenic bacteria has become one of the key points of food safety supervision and management. It is of great significance to identify and detect foodborne pathogenic bacteria in meat quickly and reliably by modern detection technology. Based on the summarization of the current pollution status of typical foodborne pathogenic bacteria in meat, this paper reviews the advances of pathogenic bacteria detection technology such as molecular diagnosis, immunoassay, spectral analysis and electronic nose-based assessment. The limitations and prospects of the detection methods are also discussed. The review is expected to offer references for the improvement and development of the detection technology of foodborne pathogenic bacteria in meat. 2021 Vol. 35 (3): 46-52 [Abstract] ( 272 ) 全文 ( 410 ) 53 Recent Progress on Chemical Intervention in Regulating Tenderness of Meat and Meat Products CHEN Li, ZHOU Cunliu DOI: 10.7506/rlyj1001-8123-20210323-081 Tenderness is one of the most important quality attributes of meat and meat products, which affects consumers’ purchasing decision. Chemical intervention technology has attracted considerable attention in meat processing research owing to its advantages of low cost, low input, low energy consumption, good industrial applicability and good tenderization effect. In this paper, the main factors influencing meat tenderness are described with a focus on the regulatory effect and mechanism of chemical intervention technology (inorganic salt, organic acid, exogenous amino acid and other chemical substances) on the tenderness of meat and meat products. This review is expected to provide a reference for the development and application of new chemical tenderization technologies. 2021 Vol. 35 (3): 53-59 [Abstract] ( 126 ) 全文 ( 258 ) 60 Progress in Understanding the Relationship between Mitochondria-Mediated Metmyoglobin Reduction and Changes in Meat Color GAO Na, GE Ling, XUE Yangyang, HAN Qingli, MA Fei DOI: 10.7506/rlyj1001-8123-20210309-056 Metmyoglobin-reducing activity (MRA) is considered as a major factor that influences the brightness and stability of meat color. The underlying pathways and mechanism have attracted much attention from meat researchers. Mitochondria is a key organelle for MRA, and the close relationship between them has become a hot direction of meat research. In this paper, we summarize the key factors affecting mitochondria-mediated metmyoglobin reduction and the underlying pathways and elucidate the relationship between meat color changes and the structure and function of mitochondria, which will provide some useful information for further research of meat color. 2021 Vol. 35 (3): 60-65 [Abstract] ( 204 ) 全文 ( 314 )

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