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Quick Search     Adv Search 2021 Vol. 35, No. 4 Published: 2021-04-15 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Processing Suitability of Different Meat Cuts from Bactrian Camels Reared in Xinjiang LI Qingqing, YANG Li, FU Yinghua, DONG Jing, JI Dongyang, LIU Yingjie, CHEN Gangliang, YANG Jie DOI: 10.7506/rlyj1001-8123-20210305-053 Nine meat cuts from bactrian camels reared in Xinjiang including hind leg, hip, fore shoulder, tendon, Longissimus dorsi, tenderloin, foreleg, chop and neck were taken for determination of pH, color, water loss rate, waterholding capacity, tenderness and cooked meat percentage as well as for muscle histological observation. The results showed that the pH of all samples was in the normal range, and the chroma of the tendon and chop meat was significantly higher than that of the other cuts (P < 0.05). In addition, there were differences in water loss rate, water-holding capacity and tenderness between cuts. The neck meat exhibited the lowest water loss rate and highest water-holding capacity, while the tenderloin was the tenderest cut. Histological results indicated that the muscle fiber diameter and cross-sectional area of the foreleg were the smallest, the muscle fiber density was the largest, and the muscle texture was fine. Overall, bactrian camel meat had good eating quality. Its red color was brighter than that of beef and mutton, its water-holding capacity and cooking yield were slightly lower than those of dromedary camel meat and horsemeat, and bactrian camel meat was tenderer than mutton. The quality characteristics of different meat cuts from bactrian camels were different from each other. 2021 Vol. 35 (4): 1-6 [Abstract] ( 151 ) 全文 ( 92 )        Processing Technology 7 Optimization of Ultrasound-Assisted Enzymatic Extraction of Collagen Peptide from Chicken Knee Cartilage and Its Antioxidant Activity ZHOU Ting, WU Yujie, LU Fangyun, HUANG Jin, WU Haihong, ZHANG Xinxiao, XU Weimin, ZOU Ye, WANG Daoying DOI: 10.7506/rlyj1001-8123-20210226-048 The ultrasound-assisted enzymatic extraction of collagen peptide from chicken knee cartilage was studied in this work. Alkaline protease was selected as the optimum enzyme. In an effort to determine the optimal processing conditions using Box-Behnken design combined with response surface methodology (RSM), solid-to-solvent ratio, ultrasonic power and extraction time were considered as the independent variables, and the yield of collagen peptide was considered as the response. A solid-to-solvent ratio of 1:26 (m/V), an ultrasonic power of 253 W and enzymatic extraction for 4 h were found to be the optimal conditions, under which the experimentally measured yield of collagen peptide was 42.83%. This experimental value was in good agreement with the predicted one (43.32%) with a relative error of only 0.49%. Antioxidant tests showed that the half maximal inhibitory concentration (IC50) of the collagen peptide prepared using the optimized conditions was 8 and 8.5 mg/mL for scavenging of 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate) cation radical and hydroxyl radical, respectively. The collagen peptide, despite having potent metal ion chelating ability, exhibited lower reducing power than did VC. 2021 Vol. 35 (4): 7-15 [Abstract] ( 122 ) 全文 ( 442 ) 16 Liquid Smoke from Red Willow Twigs: Optimization of Preparation Process by Response Surface Methodology and Physicochemical Analysis Ayiguli·WUBULI, Munawaer·ZHUMAI, Batuer·ABULIKEMU DOI: 10.7506/rlyj1001-8123-20210301-050 Liquid smoke was prepared by dry distillation (anaerobic pyrolysis) of red willow twigs. The effects of dry distillation temperature, dry distillation time and wood thickness on the yield, phenol content and carbonyl compound content of liquid smoke were investigated by the combined use of one-factor-at-a-time method and response surface methodology (RSM). Based on the obtained results, the optimal combination of processing parameters was determined. Further, the effect of retorting temperature on the color of the liquid smoke prepared with the optimized processing conditions was evaluated along with the effect of adsorption-based refining on its physicochemical properties. Dry distillation at 402.22 ℃ for 75.66 min and a wood thickness of 0.627 cm were found to be the optimal conditions. Under these conditions, the yield of liquid smoke was 33.082%. The contents of phenolics and carbonyl compounds in the obtained product were 10.066 mg/mL and 14.35 g/100 mL, respectively. The experimental values were consistent with the predicted ones. The lightness value (L*) of liquid smoke declined with increasing retorting temperature, and so did the yellowness value (b*), chromaticity value and hue. However, the opposite trend was observed for the redness value (a*) (P < 0.05). As retorting temperature rose, the liquid smoke changed from yellowish to brown, and the lowest total color difference (ΔE) was observed at a retorting temperature of 380 ℃. The bright color of the product prepared under this condition was the closest to that of a commercial one. Refining by adsorption onto macroporous resin and walnut shells had no impact on the pH value of liquid smoke despite reducing the contents of benzo(a)pyrene, phenolics and carbonyl compounds in liquid smoke and its yield (P < 0.05). The content of benzo(a)pyrene in the liquid smoke prepared in this study was far below the Chinese national standard limit (0.5 μg/kg). 2021 Vol. 35 (4): 16-23 [Abstract] ( 111 ) 全文 ( 165 ) 24 Meatballs Incorporated with Maca: Optimization of Formulation and Cooking Conditions and Quality Characterization BAI Jian DOI: 10.7506/rlyj1001-8123-20210217-037 Meatballs were prepared from streaky pork incorporated with maca flour and potato starch. The formulation and cooking conditions of meatballs were optimized by investigating the effect of the amount of maca flour, potato starch and salt added to pork meat and steaming time on the sensory score and texture properties of meatballs using one-factor-at-a-time method and an L9 (34) orthogonal array design. The meatballs prepared with the optimized formulation and the control group without added maca were stored at 4 ℃ for up to 8 days. Samples were taken every two days for determination of peroxide value (POV), thiobarbituric acid reactive substances (TBARs) value, and carbonyl and sulfhydryl contents. The results showed that the optimum formulation was as follows: pork belly 500 g, maca flour 30 g, potato starch 80 g, salt 20 g, five spice powder 5 g, egg 100 g, scallion 20 g, and ginger 25 g, and that the optimum steaming time was 50 min. Maca could significantly inhibit lipid and protein oxidation in meatballs during cold storage (P < 0.05). 2021 Vol. 35 (4): 24-29 [Abstract] ( 119 ) 全文 ( 152 )        Analysis & Detection 30 High-Throughput Sequencing Analysis of Bacterial Diversity in Wushan Marinated Goose Stored at Room Temperature ZHU Dongxi, DENG Jieying, WANG Zhiqi, WANG Yang, LI Peijun, XU Baocai DOI: 10.7506/rlyj1001-8123-20210316-074 In this study, traditional culture method combined with high-throughput sequencing was used to analyze the microbial community structure in Wushan marinated goose stored at room temperature. The aim was to study the change of the microbial community during the storage of Wushan marinated goose and the distribution of microorganisms that caused its spoilage. During storage, the pH of Wushan marinated goose presented a trend of rising firstly and then falling, and the total plate count exhibited a continuous upward trend. At the end of storage, the total plate count, and the numbers of lactic acid bacteria, Escherichia coli and Pseudomonas reached 5.76, 5.21, 2.13 and 2.96 (lg (CFU/g)), respectively. Highthroughput sequencing showed that Proteobacteria was the dominant phylum at the early and middle stages of storage with relative abundance of 88% and 87%, respectively, while Firmicutes was dominant at the late stage with relative abundance of 84%. Pseudomonas and Rhizobium were the most abundant genera at the early and middle stages with relative abundance of 25% and 34% for Pseudomonas and of 25% and 20% for Rhizobium, respectively, whereas Paraclostridium (50%) and Weissella (31%) were the dominant bacteria at the late stage. The microbial diversity at the late stage of storage was significantly different from that at the early and middle stages. The gene function prediction of the microbial community indicated that the functional gene profiles at the three stages of storage were similar to each other, mainly involved in the amino acid metabolism and carbohydrate metabolism pathways. 2021 Vol. 35 (4): 30-36 [Abstract] ( 108 ) 全文 ( 222 ) 37 Effects of Three Different Plant Proteins on Flavor Components of Plant-Based Mince Analyzed by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry TIAN Xing, LIU Lang, DING Yunlong, XIAO Zuowei, LI Jie, LI Zongjun DOI: 10.7506/rlyj1001-8123-20210401-088 Plant-based mince was prepared from textured soybean protein (TSP) with soybean protein isolate (SPI), pea protein isolate (PPI) or peanut protein isolate (PNPI) as an emulsifier, and pork mince and TSP-based mince without emulsifier were used as controls for comparison. The volatile components of all samples were analyzed by solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). Principal component analysis (PCA) was used to determine the major flavor components of plant-based mince based on relative odor activity value (ROAV). Meanwhile, correlation analysis was conducted between the types and contents of flavor free amino acids and the volatile flavor components. The results showed that the plant-based mince contained more types of volatile components than pork mince, especially aldehydes and alkanes, while the content of aromatic substances in pork mince was obviously higher than that in the plant-based mince. According to their ROAVs, nonanal, phenylacetaldehyde, 2-heptanone, n-hexanol, hexanal, 1-octene-3-ol, m-xylene, naphthalene and trans-2,4-heptenal, 3-ethylbenzaldehyde, heptanal, 2-n-pentylfuran, decaldehyde and (E)-2-heptenal principally contributed to the characteristic flavor of the plant-based mince. The content of free amino acids especially sweet amino acids in pork mince was higher than that in the plant-based mince, and the sweet amino acids were significantly correlated with the aromatic substances. 2021 Vol. 35 (4): 37-43 [Abstract] ( 134 ) 全文 ( 170 ) 44 Effect of Shikimic Acid from Star Anise on the Flavor Quality of Braised Duck Legs GUO Danjun, HE Wenjie, XU Wei, WANG Hongxun, WU Binbin, YI Yang, HOU Wenfu DOI: 10.7506/rlyj1001-8123-20210219-038 In order to study the effect of shikimic acid from star anise on the flavor quality of braised duck legs, the volatile flavor compounds were analyzed by gas chromatography-mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC) and the inhibitory effect of shikimic acid from star anise on lipid oxidation was measured together its radical scavenging capacity. Our results showed that the content of shikimic acid in the 60% ethanol extract from star anise was 0.114 1 mg/mL. When the mass ratio of star anise extract and duck leg was 2:25, hydrocarbons, aldehydes, acids, ketones, esters and amines accounted for 59.14%, 2.34%, 7.99%, 3.20%, 16.47% and 0.71% of the total amount of flavor compounds in braised duck legs stewed for 45 min, respectively. Anethole accounted for the highest proportion (19.90%) of the total amount of flavor compounds in braised duck legs stewed for 22 min. Shikimic acid could promote the combination of flavor substances with duck leg meat and inhibit the development of undesirable flavors, thereby improving the flavor quality of braised duck legs. 2021 Vol. 35 (4): 44-50 [Abstract] ( 125 ) 全文 ( 300 )        Package & Storage 51 Inhibition of Weissella viridescens Fermentation Broth on Listeria monocytogenes and Its Application in Chilled Pork Preservation YANG Chao, YU Tao, JIANG Xiaobing DOI: 10.7506/rlyj1001-8123-20210323-079 The minimum inhibitory concentration (MIC) of the fermentation broth of Weissella viridescens against Listeria monocytogenes was determined using the broth microdilution method. And its effect on L. monocytogenes biofilm formation was investigated by microtiter plate assay and microscopic observation. By measuring the numbers of total colony and L. monocytogenes, sensory characteristics and physicochemical properties, the effect of the fermentation broth on the preservation of chilled pork was investigated. Our results showed that the fermentation broth of W. viridescens could inhibit the growth of L. monocytogenes, and biofilm formation of L. monocytogenes was inhibited by it at sub-inhibitory concentrations. The fermentation broth could inhibit the growth of total bacteria and L. monocytogenes in chilled pork, delay the decline in sensory quality caused by spoilage bacteria, and inhibit the increase in pH and total volatile basic nitrogen (TVB-N) value, thereby prolonging the shelf life of chilled pork. 2021 Vol. 35 (4): 51-56 [Abstract] ( 116 ) 全文 ( 456 )        Reviews 57 Recent Progress in Genetic Breeding and Quality Evaluation of Beijing You Chicken ZHAO Linggai, Lü Xueze, LIU Yi, WANG Liang, YANG Weifang, QIN Chenqiang, LI Xingmin DOI: 10.7506/rlyj1001-8123-20210323-077 With a history of more than 300 years, Beijing You chicken is a dual-purpose chicken breed for both meat and egg production, originating from Beijing. It is famous for its unique appearance, fresh and tender meat and strong meat flavor. As a local breed of high quality chicken in China, it has obtained a certificate of registration for agro-product geographical indication in 2020. In order to provide a theoretical reference for large-scale farming, meat quality control and product development of Beijing You chicken, this paper summarizes recent progress in the genetic breeding of Beijing You chicken, understanding the factors affecting the slaughter performance and meat quality, and the study of the meat flavor substances and egg quality. 2021 Vol. 35 (4): 57-63 [Abstract] ( 184 ) 全文 ( 181 ) 64 A Review of Recent Progress in Understanding the Effects of Pre-Slaughter Handling, Slaughter and Processing on Water-Holding Capacity of Chilled Pork LI Xiaomin, LI Qi, SUN Yuli, TAN Xinyue, WANG Qing, ZHANG Zhongxin, ZHANG Xiaolin DOI: 10.7506/rlyj1001-8123-20210305-055 As an important factor affecting the product quality, the water-holding capacity of chilled pork is of great economic significance to the enterprises. There are many factors known to affect the water-holding capacity of chilled pork. This paper summarizes the factors in pig feed nutrition, pre-slaughter management, slaughter and post-slaughter chilling reported to affect the water-holding capacity of pork in order to provide a theoretical basis for improving the water-holding capacity of chilled pork, optimizing the pork production process, controlling the critical points and manufacturing quality pork products. 2021 Vol. 35 (4): 64-70 [Abstract] ( 133 ) 全文 ( 218 )

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