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Quick Search     Adv Search 2021 Vol. 35, No. 7 Published: 2021-07-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Alginate Oligosaccharides on the Stability, Intermolecular Forces and Myofibrillar Protein Structures of Silver Carp Surimi YANG Tian, GENG Wenhao, ZHENG Zhihong, WANG Qiukuan, CHEN Shengjun, LIU Li, CONG Haihua DOI: TS254.4 This study compared the effects of different concentrations (0.5 and 1.0 g/100 mL) of acidolyzed mannose oligosaccharide (AMO), acidolyzed guluronic oligosaccharide (AGO) and enzymolysis alginate oligosaccharide (EAO) on the thermal stability, intermolecular forces, Fourier transform spectra, endogenous fluorescence spectra and UV absorption spectra of myofibrillar proteins in silver carp surimi. The results showed that AMO affected the thermal stability of silver carp surimi irrespective of its concentration. However, on the whole, EAO increased the thermal stability of surimi, and this effect was positively correlated with EAO concentration. Low concentrations of AMO and AGO could more readily reduce the freezing point and freezable water content of surimi, and have stronger ability to increase the freezing resistance. AGO at 1.0 g/100 mL had the best protective effect on ionic bonds, and EAO was able to protect ionic bonds of myofibrillar proteins and reduce the hydrogen bond content. After oligosaccharide modification, the contents of β-turn and α-helix of myofibrillar proteins decreased, while the contents of β-sheet and random coil increased. The three oligosaccharides had different effects on tertiary structure unfolding of myofibrillar proteins in silver carp surimi. 2021 Vol. 35 (7): 1-8 [Abstract] ( 128 ) 全文 ( 206 ) 9 Correlation between Moisture Migration and Quality Changes of Greasyback Shrimp (Metapenaeus ensis) during Chilled Storage HANG Yuyu, PEI Zhisheng, YANG Bo, XUE Changfeng, XU Yunsheng DOI: TS254.4 The changes in the total viable count (TVC) and physicochemical properties such as pH value, total volatile basic nitrogen (TVB-N) content and water content of greasyback shrimp during storage at 4 or 0 ℃ were measured. Low field nuclear magnetic resonance (LF-NMR) was used to analyze the pattern of moisture migration in shrimp muscle and its correlation was investigated with quality changes. The results showed that the TVC and TVB-N content increased during storage, the pH value exhibited an ascending trend after an initial decline, and the water content decreased. The transverse relaxation time (T2) spectrum showed that with the extension of storage time, the content of bound water (T21) did not obviously change, the content of immobile water (T22) gradually decreased, and the content of free water (T23) gradually increased. T22 and T23 had a significant correlation with many physicochemical indices. Therefore, it is feasible to detect the quality changes of shrimp during storage by LF-NMR. 2021 Vol. 35 (7): 9-14 [Abstract] ( 109 ) 全文 ( 169 )        Processing Technology 15 Effects of Tumbling Methods on Quality of Traditional Chinese Sauced Beef LIU Dandan, WU Zijian, LIU Zhongmin, MA Lizhen, ZHAO Pei, LEI Dandan, ZHANG Xinyu DOI: TS251.1 In order to find the appropriate marination method that can improve the yield of sauced beef under the premise of ensuring the quality, the quality of sauced beef produced by intermittent tumbling (IT) or breathing tumbling (BT) marination was evaluated and compared with that of sauced beef produced using the traditional process as a control. The effects of different tumbling methods on the moisture content, yield, moisture migration, color, texture characteristics and sensory quality of sauced beef products were investigated. Results showed that tumbling marination improved the yield of sauced beef, which was increased by 18.83% and 28.84% in the IT and BT groups in comparison with the control group, respectively. The transverse relaxation time T22 in the IT and BT groups was 42.86 and 32.49 ms, respectively, significantly shorter than that in the control group (43.80 ms) (P < 0.05). Compared with the control group, L* values in the IT and BT groups were increased by 9.01% and 18.82%, respectively; a* values were increased by 12.44% and 16.59%, respectively; shear forces were decreased by 15.21% and 21.93%, respectively; hardness values were decreased by 14.27% and 19.53%, respectively. However, tumbling had no significant effects on the elasticity or chewiness of sauced beef, and the total sensory score of sauced beef in the IT and BT groups was not significantly different from that of the control group. 2021 Vol. 35 (7): 15-20 [Abstract] ( 107 ) 全文 ( 279 )        Analysis & Detection 21 Determination of 32 Elements in Pork and Chicken by Inductively Coupled Plasma Tandem Mass Spectrometry WANG Dong, LIU Linan, YUAN Xiaoxuan, GAO Zhuo, ZHANG Chunlin, WANG Yan, ZHANG Yan DOI: TS207.3 This study established an analytical method for the determination of 32 elements in pork and chicken by inductively coupled plasma tandem mass spectrometry (ICP-MS/MS). The meat samples were pretreated by microwave digestion. The five modes of No gas, He, H2, O2 and NH3/He were used to determine the multi-element contents in the samples by ICP-MS/MS. The target ions were allowed to collide or react with the reactive gas, and in situ mass and mass transfer were adopted to eliminate mass spectral interference during the analysis process. The results showed that all calibration curves exhibited a good linear relationship in the concentration range of 0–100 μg/L or 0–1 000 μg/L with correlation coefficients (R2) ≥ 0.999 2. The limits of detection (LOD) of the proposed method was between 0.000 028 and 0.130 063 mg/kg, and the recoveries of standard addition were between 91.6% and 109.7%, with relative standard deviation (RSD) ≤ 4.6%. High levels of P, S, K, Na, Ca and Mg were detected in actual samples, and the levels of the harmful elements Cr, As, Cd and Pb met the national food safety standards. 2021 Vol. 35 (7): 21-26 [Abstract] ( 102 ) 全文 ( 121 ) 27 Determination of Five Arsenic Species in Aquatic Products by High Performance Liquid Chromatography-Inductively Coupled Plasma Tandem Mass Spectrometry ZHANG Chunlin, GAO Zhuo, WANG Yan, CAO Meng, MA Junmei, ZHANG Leilei, WU Chunmin DOI: TS207.3 In this study, an analytical method for the determination of five arsenic species in aquatic products by high performance liquid chromatography-inductively coupled plasma tandem mass spectrometry (HPLC-ICP-MS/MS) was established. In this method, interference was eliminated by means of mass transfer in the MS/MS mode. The mobile phase consisted of 10 mmol/L C2H3NaO2, 3 mmol/L KNO3, and 12 mmol/L NaH2PO4. Gradient elution was used for chromatographic separation on an As7 anion exchange column. Under these conditions, five arsenic species could be completely separated. The developed method exhibited good linearity for trivalent arsenic, dimethyl arsenic, monomethyl arsenic, pentavalent arsenic and arsenic betaine, and the detection limits were 0.005 94, 0.005 28, 0.008 17, 0.008 41, 0.011 70 mg/kg, respectively, which met the analytical requirements. The spiked recoveries ranged between 83% and 116%, and the precision expressed as relative standard deviation (RSD) was less than 5%. This method had the characteristics of simplicity, rapidity, high accuracy, good separation, and high detection efficiency. It could be used to evaluate and analyze various species of arsenic in aquatic products. 2021 Vol. 35 (7): 27-31 [Abstract] ( 83 ) 全文 ( 154 )        Package & Storage 32 Effects of Different Temperatures during Waterless Live Transportation on Oxidative Stress in Amur Sturgeon (Acipenser schrencki) ZHOU Wen, BAI Chan, WANG Juguang, CHAI Yi, ZU Xiaoyan, LIAO Tao, XIONG Guangquan DOI: TS254.4 In order to improve the survival time and survival rate of Amur sturgeon, the fish were anaesthetized with an appropriate concentration of MS-222 to explore the effects of different temperatures (4, 8 and 12 ℃) during waterless live transportation on oxidative stress in it. The survival rate of the fish was recorded after 12 and 24 h of simulated live transportation, and the changes in oxidative stress and antioxidant indicators were analyzed before and after live transportation. The results showed that the appropriate sedative concentration of MS-222 was 100 mg/L and the sedation time was (2.1 ± 0.1) min; the appropriate anaesthetic concentration was 110 mg/L and the anesthesia time was (2.1 ± 0.3) min. After 12 h live transportation, the highest survival rate of 85% was observed at 12 ℃. After 24 h live transportation, the highest survival rate of 62.5% was observed at 4 ℃. After 12 h live transportation, blood sugar, cortisol and malondialdehyde (MDA) levels as well as the activity of superoxide dismutase (SOD) and glutathione peroxidase (GPX) were significantly lower in the 12 ℃ group than in the other temperature groups (P < 0.05), indicating that the lowest level of oxidative stress occurred in the 12 ℃ group. After 24 h live transportation, there were no significant differences in catalase (CAT) activity among all groups. GPX activity was lower in the 4 ℃ group, and MDA content was significantly lower in this group than in the other groups (P < 0.05). Therefore, when the sturgeon was transported without water for a short time (12 h), a significantly lower level of oxidative stress was observed at higher temperature (12 ℃), suggesting that the appreciate survival temperature was 12 ℃. When the sturgeon was transported for a long time (24 h), low metabolism and anesthesia were maintained better at lower temperature (4 ℃), so that the fish could survive better. 2021 Vol. 35 (7): 32-37 [Abstract] ( 93 ) 全文 ( 96 ) 38 Quality Changes of Meat, Fish and Shrimp during Storage at ?40 ℃ KONG Fanhua, ZHANG Haowei, HUANG Hua, CUI Yang, HE Qing, ZHAO Yue, XU Wenying, YANG Chunxue, MU Qier, CUI Yajuan DOI: TS201.1 In this research, 16 samples of pork, beef, mutton, chicken, fish and shrimp directly provided by producers or procured from supermarkets or farmer’s markets were stored at ?40 ℃ for up to 360 days. Changes in the sensory, physicochemical and nutritional properties of the samples were measured during the storage period. The results showed that sensory evaluation score, together with freshness, decreased with storage time for all samples, but most of the samples were still edible; water content fluctuated in the standard range; the contents of nutrients such as proteins, fats and fatty acids fluctuated in a small range without significant changes. In conclusion, meat, fish and shrimp were still edible after 360 days of storage at ?40 ℃. 2021 Vol. 35 (7): 38-43 [Abstract] ( 93 ) 全文 ( 152 )        Reviews 44 A Review of the Application of Real-Time Polymerase Chain Reaction for Quantitative Detection of Animal-Derived Ingredients in Meat Products MA Bingcun, CUI Xuewen, LI Yanxin, WANG Can, HE Qiaoling, CAO Qianchao, LIU Yang, LIU Zheng, LI Zengting, CHEN Xueqiang DOI: TS251.5 Real-time polymerase chain reaction (RT-PCR) has been widely used in species identification and quantification in meat products with high sensitivity and specificity. There are now several RT-PCR-based quantification strategies for animal-derived ingredients in meat products. Each has its own advantages and disadvantages. However, China does not currently have a national standard for this. In order to provide new ideas for developing an optimal quantitative model, this paper reviews and analyzes the RT-PCR-based quantification strategies and the key factors affecting them such as the form of expression of results, target genes, DNA extractability, DNA degradation, amplification efficiency, reference materials and genome size. This review will be useful for the development of an easy-to-operate, low-cost, widely applicable quantification strategy to help formulate a national standard based on RT-PCR assay. 2021 Vol. 35 (7): 44-49 [Abstract] ( 111 ) 全文 ( 114 ) 50 Progress on the Application of Raman Spectroscopy in Meat Adulteration Detection HAN Aiyun, ZHANG Zhenran, XIE Libin, SHI Junpo, JU Huidong, ZUO Xiaolei DOI: TS251.7 With the growing consumer interest in high quality meat, the demand for fast and reliable techniques for the detection of meat adulteration is growing. Raman spectroscopy is a molecular structure characterization technology based on the principle of inelastic scattering, which can detect the chemical structure of functional group molecules. Raman spectroscopy has been widely used in food detection since it was developed decades ago. It is fast, non-destructive, nonpolluting, simple and repeatable, and has been applied in the detection of meat adulteration with good results, showing a great potential for application. This review assembles the latest advances in the application of Raman spectroscopy in meat adulteration detection, and discusses problems existing in this field and future prospects. 2021 Vol. 35 (7): 50-54 [Abstract] ( 110 ) 全文 ( 202 ) 55 Progress in Processing, Quality and Safety Control Technologies for Symplectoteuthis oualaniensis LI Hanqing, MA Lizhen, CHEN Shengjun, HU Xiao, DENG Jianchao, LI Chunsheng DOI: TS254.4 Purpleback flying squid (Symplectoteuthis oualaniensis) has the characteristics of wide distribution, fast reproduction, rich protein and amino acid contents, etc., and accordingly has become a research hotspot. However, due to the hard texture, excessive sourness, and excess endogenous formaldehyde of its muscle, the development and utilization of this primary seafood is restricted. Beginning with an overview of the nutrient components of the squid and the current status of its processing and utilization, this review systematically summarizes the recent progress in muscle tenderization, deacidification methods, and the sources and removal of endogenous formaldehyde. We expect that this review will provide a reference for the processing and utilization of the squid. 2021 Vol. 35 (7): 55-59 [Abstract] ( 124 ) 全文 ( 220 )

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