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Quick Search     Adv Search 2021 Vol. 35, No. 5 Published: 2021-05-15 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Analysis of Nutritional Components and Hypoglycemic Effect of Lecithin in Oncorhynchus masou Roes WU Ruiyun, WANG An, CHEN Chunshan, SHANG Nan DOI: 10.7506/rlyj1001-8123-20210329-086 The basic nutritional components of Oncorhynchus keta and Oncorhynchus masou roes including amino acids, minerals, vitamins and lecithin were analyzed by high performance liquid chromatography (HPLC). The effect of lecithin from Oncorhynchus masou roes on improving insulin resistance in HepG2 cells was evaluated by determining glucose absorption levels. The results showed that the contents of amino acids, vitamin B and lecithin in Oncorhynchus masou roes were significantly higher than those in Oncorhynchus keta roes; the lecithin content in Oncorhynchus masou roes was 234 mg/g, accounting for 23% of the total mass. Lecithin was the main component of the cell membrane, having many biological activities. The results of dipeptidylpeptidase-Ⅳ (DPP-Ⅳ) inhibition tests showed that lecithin had a potential hypoglycemic activity. Furthermore, glucose consumption was 3.87 mmol/L in the insulin resistance model group, significantly lower than in the normal control group (5.86 mmol/L) (P < 0.05), indicating successful modeling. Compared with the model group, lecithin from Oncorhynchus masou roes could improve the glucose consumption of insulin-resistant cells. The glucose consumption at a lecithin concentration of 800 μg/mL was 5.60 mmol/L, similar to that in the normal control group (5.86 mmol/L). Meanwhile, quantitative real-time polymerase chain reaction was used to detect the expression levels of the key enzymes in the insulin protein kinase B (Akt) signaling pathway, which indicated that lecithin reduced the relative expression levels of phosphoenolpyruvate carboxykinase (PEPCK), glucose-6-phosphatase (G6Pase), and glycogen synthase kinase 3β (GSK(3)β) genes in insulin-resistant HepG2 cells. Compared with the normal control group, the relative expression level of GSK(3)β was up-regulated by 2.60 folds in the model group, and the up-regulation fold was decreased to 1.59 in the lecithin-treated group. Lecithin increased the expression level of the glycogen synthase (GS) gene in hepatocytes and consequently promoted intracellular glycogen synthesis, increasing glycogen relative content from 30.67% to 73.00%, inhibited gluconeogenesis and improved the utilization of glucose in insulin-resistant HepG2 cells. 2021 Vol. 35 (5): 1-10 [Abstract] ( 143 ) 全文 ( 686 ) 11 Effects of Allium mongolicum Polysaccharides and Flavonoids on Quality of Chinese Sausage CAO Yingying, GONG Li, FAN Wenguang DOI: 10.7506/rlyj1001-8123-20210329-085 In order to solve the problem of nitrite residue and oxidation in Chinese sausage, the effects of polysaccharides and flavonoids from Allium mongolicum on the thiobarbituric acid reactive substance (TBARs) value, volatile basic nitrogen (TVB-N) content, water-holding capacity (WHC), color, microstructure, and nitrite residue of Chinese sausage were investigated after storage for different periods (0, 2, 4, 6 and 8 days). The results showed that both the polysaccharide and flavonoids significantly reduced the TBARs value, TVB-N content and nitrite residue, improved WHC, helped maintain the color of Chinese sausage, and improve the microstructure of Chinese sausage. 2021 Vol. 35 (5): 11-16 [Abstract] ( 134 ) 全文 ( 347 )        Processing Technology 17 Effect of Combined Injection and Coating of Sodium Salt on Taste of Reduced-Sodium Bacon YANG Guanhua, WANG Sai, GAO Na, REN Jingjing, XIONG Jiahao, MA Fei, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20210219-039 In order to reduce the sodium content of bacon products, the effects of combined sodium salt injection and coating on sodium release during chewing, free amino acid content, 5’-nucleotide content, equivalent umami concentration (EUC) and sensory attributes in reduced-sodium bacon were investigated at salt addition level of 1.5% in this study. The results showed that the combined method could reduce the degradation of 5’-nucleotides, increase the release of free amino acids and impart a high EUC to roasted bacon. The combination could also speed up the release of sodium ions from bacon in the early stage of chewing (P < 0.05), significantly enhancing the salty taste (P < 0.05). Moreover, there were no significantly difference in sensory scores for salty and umami taste between the 0.6% salt injection combined with 0.9% salt coating group and the 2.5% salt injection group. Consequently, the combined injection and coating of sodium salt has a potential application to reduce the sodium salt content by about 40% with maintaining the salty taste of low-salt bacon. 2021 Vol. 35 (5): 17-22 [Abstract] ( 124 ) 全文 ( 209 ) 23 Effect of Addition Methods of Spice Powders on the Quality Characteristics of Reduced Salt Braised Duck Legs LI Wancheng, WANG Yujie, XU Susu, WANG Haibin, PENG Lijuan, LIAO E, ZOU Aijun, LUO Qiuying DOI: 10.7506/rlyj1001-8123-20210323-080 This research was concerned with the effect of different addition methods of powdered spices on the quality characteristics of reduced salt braised duck legs. A spice combination was prepared by mixing star anise, cinnamon, Sichuan pepper, bay leaves, cumin and chili pepper at a ratio of 10:10:25:5:5:40 (m/m), and a braising soup was further prepared with the mixture at a concentration of 3%. The spices were crushed to pass through a 60 to 100 mesh sieve and the uncrushed sample was used as a control. Four addition methods were tested: bagging before addition to the braising soup, direct addition to the braising soup, decoction and then filtration, and even mixing with raw duck legs. Our results showed that the shear force of braised duck legs prepared with the powdered spices by method 2 was 42.51 N, significantly lower than that of the other groups (P < 0.05). The salt content of braised duck legs prepared with the powdered spices by method 1 was 1.56%, significantly higher than that of the other groups (P < 0.05). The sanshool content of braised duck legs prepared with the powdered spices by method 2 was 0.35 mg/g, significantly lower than that of the other groups (P < 0.05). Overall, direct addition of the powdered spices to the braising soup was the best of the four addition methods. 2021 Vol. 35 (5): 23-28 [Abstract] ( 141 ) 全文 ( 249 )        Analysis & Detection 29 Analysis of Flavor Characteristics of Dahe Black Pig Ham during Natural Fermentation by Gas Chromatography-Mass Spectrometry and Multivariate Statistical Analysis WANG Teng, SHI Yanan, LI Xiang, HUANG Aixiang DOI: 10.7506/rlyj1001-8123-20210325-083 In order to reveal the change of flavor characteristic substances during the natural fermentation of Dahe black pig ham, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) combined with multivariate statistical analysis was used to analyze its volatile flavor compounds. The results showed that a total of 135 volatile flavor substances were identified during the fermentation process, including 21 aldehydes, 26 alcohols, 30 hydrocarbons, 14 ketones, 8 esters, 11 acids, 7 aromatic compounds, and 18 other compound. Based on the variable importance in projection (VIP) values greater than 1, 54 key volatile flavor compounds were screened out. In addition, the partial least squares-discriminant analysis (PLS-DA) loading plot demonstrated that heptanol, 2,4-dimethylcyclohexanol, n-hexanol and heptanal were the characteristic flavor substances at day 90 of fermentation; acetic acid, butanol, butyric acid and 3-hydroxy-2-butanone were the characteristic substances at day 150; guaiacol, 2-methoxy-4-methylphenol, 4-methyl-2-hexanone and 2-methylcyclopentanone were the characteristic flavor substances at day 210; 2-ethylhexyl acrylate, octamethylcyclotetrasiloxane, 1,1,3,3-tetraethoxypropane, and hexadecylcyclooctasiloxane were the characteristic flavor substances at day 270; valeraldehyde, isooctyl mercaptan and n-hexadecane were the characteristic flavor substances at day 450; diethyl acetamidomalonate, 2,6-dimethylpyrazine, 4-amino-6-fluoro-2-methylquinoline and phenylacetaldehyde were the characteristic flavor substances at day 630. 2021 Vol. 35 (5): 29-35 [Abstract] ( 142 ) 全文 ( 323 )        Package & Storage 36 Dielectric Spectroscopic Analysis of Vacuum Packaged Chicken Breast Meat Stored at Different Temperatures WU Jiao, PENG Rui, CHEN Zhen DOI: 10.7506/rlyj1001-8123-20210305-054 To explore the feasibility of using the characteristic relaxation parameters of dielectric relaxation behavior to characterize variations in the internal quality of meat foods, the dielectric relaxation behavior of vacuum packaged fresh chicken breast meat stored at 4 and 20 ℃ in the frequency range of 1 MHz–3 GHz was measured as a function of storage time by means of an impedance analyzer. The dielectric spectra were analyzed by the logarithmic derivative method to determine the characteristic relaxation parameters (relaxation strength Δε and relaxation time τ) of the dielectric relaxation behaviors observed in the investigated frequency range. According to the features of each observed dielectric relaxation behavior and the variation of their characteristic relaxation parameters with storage time, the microscopic relaxation mechanism of each dielectric relaxation behavior was determined, and the correlation between the characteristic relaxation parameters and the specific composition, structure, and physicochemical properties of chicken breast meat was established. The results indicate that there existed three primary dielectric relaxations in the investigated frequency range for chicken breast meat, of which the low-frequency one occurring at around 3 MHz was mainly ascribed to interfacial polarization, while the middle-frequency one occurring at around 40 MHz and the high-frequency one at around 400 MHz were ascribed to the orientational polarization of the head group of proteins and tightly bound water, respectively. Both Δε and τ of the low-frequency relaxation increases with storage time at 4 ℃, while those of the middle- and high-frequency relaxations decreased. The two parameters keep constant after days 9–10 of storage, and the turning point was basically consistent with the time of deterioration of chicken breast meat judged by sensory evaluation. The variations in the characteristic relaxation parameters of all these relaxations with storage time at 20 ℃ were similar to those at 4 ℃, but the turning point was at 30 h, which was also consistent with the time of deterioration determined by sensory evaluation. The variation in the lowfrequency relaxation depended mainly on the variation in muscle cells, and the variations in the middle- and high-frequency relaxations were mainly dependent on the degradation of muscle fibres in chicken breast meat. This study evidenced that the characteristic relaxation parameters could effectively reflect the variation in the quality of chicken breast meat during its storage. 2021 Vol. 35 (5): 36-43 [Abstract] ( 144 ) 全文 ( 81 )        Reviews 44 Review on Storage Temperature Terms for Fresh Meat ZHANG Dequan, CHEN Li, HOU Chengli DOI: 10.7506/rlyj1001-8123-20201118-267 The meat industry has developed into the largest sector of the food industry and a pillar industry of the national economy. Fresh meat account for 80% of the total production and consumption of meat and meat products, and storage is the most important link of fresh meat consumption. Low temperature storage is one of the best methods for fresh meat storage. According to different storage temperatures, fresh meat storage fall into cold storage, ice temperature storage, supercooling storage, partial freezing, frozen storage, etc. However, the concepts are always confused with each other and the temperature ranges are ambiguously defined, adversely affecting meat production and regulated operation of the meat industry. In the present review, we summarize these storage terms and clarify the storage temperature ranges, with the aim to provide references for future research and production. 2021 Vol. 35 (5): 44-49 [Abstract] ( 147 ) 全文 ( 314 ) 50 Inhibition of Microbial Biofilm Contamination by Ultrasonic Technology: Mechanism, Influential Factors and Application to Meat and Meat Products ZHANG Jingnan, LIU Haotian, CHEN Qian, KONG Baohua DOI: 10.7506/rlyj1001-8123-20210315-072 Disease outbreaks caused by microbial biofilm contamination can cause major public health problems. The traditional methods such as heat treatment and addition of chemical bactericides are currently widely used to inhibit biofilm contamination in the food industry. However, heat treatment will cause the loss of nutrients in foods such as meat and meat products, and will destroy the texture and flavor characteristics of the products. Addition of chemical fungicides does not conform to the current safe and healthy consumption concept. In addition, the unique structural and functional properties of biofilms enable it to resist environmental stress and thus to most chemical bactericides. Therefore, finding a safe and efficient method to inhibit biofilm is an urgent problem in the food industry. The application of ultrasound technology as a nonheat treatment method for inhibiting biofilm pollution has attracted more and more attention. Compared with the traditional sterilization technology, ultrasonic technology not only has the advantages of simple operation, energy saving and extending food shelf life, but also plays a very important role in maintaining the sensory characteristics, functional characteristics and nutritional value of foods. This article reviews the mechanism, metabolic process and influential factors of biofilm formation, and provides an overview of ultrasound technology. Furthermore, the mechanism and influential factors of inhibit the inhibition of microbial biofilm contamination by ultrasound technology are described. Finally, the recent application of ultrasound technology in meat and meat products and future prospects are discussed. 2021 Vol. 35 (5): 50-59 [Abstract] ( 155 ) 全文 ( 253 ) 60 A Review of Preservation Technologies for Meat Products Stored under Low-Temperature Conditions WU Ming, HUANG Xiaohong, YANG Yong, GAO Mengxiang DOI: 10.7506/rlyj1001-8123-20210203-029 Low-temperature storage is an important way to maintain the quality of meat products for a certain period of time. However, meat quality deterioration and spoilage cannot be completely avoided even under low-temperature conditions. Meat quality changes under low-temperature conditions are the result of many factors. Therefore, it is necessary to combine low-temperature storage and preservation technologies in order to keep meat quality. This article summarizes meat quality changes and the factors affecting meat preservation during low-temperature storage. Besides, it reviews various preservation technologies. The aim is to provide a reference for the low-temperature preservation of meat products. 2021 Vol. 35 (5): 60-69 [Abstract] ( 238 ) 全文 ( 353 ) 70 Formation Mechanism of Heterocyclic Amines in Meat Products and Inhibition by Plant Extracts: A Review A Liya, WEN Rongxin, LIU Xinyu, QIN Ligang, KONG Baohua, LIU Qian, CHEN Qian DOI: 10.7506/rlyj1001-8123-20210309-058 Heterocyclic aromatic amines (HAAs) are a series of polycyclic aromatic compounds mainly produced from amino acids, glucose and creatine (creatinine) in meat products during high-temperature processing for a long time. HAAs have strong carcinogenicity, mutagenicity, neurotoxicity, and myocardial toxicity. In this paper, the classification, harms and formation mechanism of HAAs as well as the factors influencing their formation are described, and recent progress in the inhibition of HAAs in meat products by plant extracts is reviewed, with the aim to provide a theoretical basis for the reduction and regulation of HAAs in meat products. 2021 Vol. 35 (5): 70-77 [Abstract] ( 168 ) 全文 ( 288 )

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