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Quick Search     Adv Search 2021 Vol. 35, No. 8 Published: 2021-08-31 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Physicochemical and Taste Properties of Nuodeng Dry-Cured Hams from Different Pig Breeds and of Different Ages LIU Biqin, WANG Xinrui, ZHAO Wenhua, LI Huimin, LI Hong, ZHANG Junjun, SHI Qiao DOI: 10.7506/rlyj1001-8123-20210430-119 In order to investigate the differences in the quality characteristics of the common commercial Nuodeng drycured hams, a comprehensive evaluation of Nuodeng featured dry-cured hams was carried out. The physicochemical characteristics, textural properties and free amino acid contents of one- and three-year-old hams from Duroc × (Landrace × Yorkshire) white pigs and those from Nuodeng black pigs were determined, and the difference in their taste profiles was analyzed by using an electronic tongue. The results showed that there were significant differences in the texture of the four ham samples. Eighteen free amino acids were isolated from each sample, with arginine being the most abundant, followed by leucine, lysine and glutamic acid. The free amino acid content of white pig dry-cured ham (W group) was higher than that of black pig dry-cured ham (B group), while the proportion of umami amino acids in W group was higher than that in B group. The one- and three-year-old hams could be clearly distinguished by the amount of released amino acids. The results of electronic tongue showed that the one-year-old B sample (B1 group) had the highest richness, the three-year-old B sample (B3 group) had the highest saltiness and lowest umami, the one-year-old W sample (W1 group had the highest umami but lowest richness, and the three-year-old W sample (W3 group) had intermediate levels of saltiness, umami and richness. In summary, umami, richness and salty taste could be important taste indicators of Nuodeng dry-cured ham. Nuodeng black pig ham had a richer taste, and B3 group had the highest hardness and saltiness, indicating the need for temperature and humidity control during processing. 2021 Vol. 35 (8): 1-8 [Abstract] ( 148 ) 全文 ( 448 ) 9 Effects of Environmental Factors during Temporary Rearing on Physicochemical Properties and Texture Characteristics of Ictalurus punctatus Muscles CHEN Yanan, LI Hailan, ZU Xiaoyan, LIAO Tao, LI Meijin, HUANG Jiajun, XIONG Guangquan DOI: 10.7506/rlyj1001-8123-20210422-106 In this work, the effects of different environmental factors during temporary rearing on the physicochemical properties such as moisture content, pH and water-holding capacity and texture properties of Ictalurus punctatus muscle were investigated by controlling temperature at 12, 16, 20 or 24 ℃, ammonia nitrogen concentration at 0, 5, 10 or 20 mg/L and density at 1:2, 1:3, 1:4 or 1:5 (m/V). Our results demonstrated that in the 24 ℃ group, the water content and waterholding capacity of fish muscle were significantly (P < 0.05) lower than those in the other temperature groups. In the 12 ℃ group, the physicochemical properties were more stable, and the springiness and chewiness were significantly (P < 0.05) higher than those in the other temperature groups. When the concentration of ammonia nitrogen in the water was 0 mg/L, the pH of fish muscle was stable in the range of 7.12–7.15, and the water-holding capacity was maintained about 65%; the hardness decreased significantly with increasing rearing time (P < 0.05), and the springiness and chewiness increased, whereas the resilience and cohesiveness remained at a stable level. Moreover, the water content and water-holding capacity increased significantly (P < 0.05) with decreasing temporary rearing density up to 1:4 (m/V). At most temporary rearing times, the springiness of fish flesh in the 1:4 density group was significantly (P < 0.05) higher than that in the other density groups. With the extension of rearing time, the springiness and chewiness increased, and the resilience and cohesiveness decreased, while there was no significant change in the hardness or adhesiveness. In conclusion, the muscle quality of Ictalurus punctatus could be maintained or even improved in a temporary rearing environment with a temperature of 12 ℃, an ammonia nitrogen concentration of 0 mg/L and a density of 1:4 (m/V). 2021 Vol. 35 (8): 9-15 [Abstract] ( 106 ) 全文 ( 122 )        Processing Technology 16 Effects of Cooking Methods on the Quality of Frozen-Thawed Cooked Crayfish Muscle ZHOU Mingzhu, CHEN Fangxue, DENG Yi, XIONG Guangquan, QIAO Yu, WANG Chao, WANG Lan, WU Wenjin, SHI Liu, DING Anzi, LI Cai DOI: 10.7506/rlyj1001-8123-20210524-151 This research studied the effects of different cooking and thawing methods on the quality of frozen-thawed cooked crayfish muscle. Crayfish were cooked by four different methods: boiling with cold water (BC), boiling with boiling water (BB), steaming with cold water (SC), and steaming with boiling water (SB), frozen at ?18 ℃ for 30 days after cooling down, and then thawed by two different methods: thawing in still water (ST) and low temperature thawing (LT). Those cooled down to room temperature not frozen were used as a control group. Total number of bacterial colonies, waterholding capacity, water distribution, texture characteristics, color and thiobarbituric acid reactive substances (TBARs) were determined and sensory characteristics were analyzed by electronic nose and sensory evaluation. The results showed that the total number of colonies in the BC + ST and SC + ST groups were 4.26 and 4.43 (lg(CFU/g)), respectively, higher than in the other groups. ST could more easily cause water loss of crayfish than LT, and the water-holding capacity of crayfish cooked with cold water (BC and SC) was better than that of crayfish cooked with boiling water (BB and SB). Moreover, the sensory quality of BC and SC was better than that of BB and SB. Compared with the control group, L* and b* values in the ST and LT groups were greater, and a* value was smaller; b* values in the BC + ST, BB + ST, SC + ST, and SB + ST groups were 32.67, 28.87, 33.36 and 27.36, respectively, significantly higher than in the LT and control groups. According to the results of TBA, it was found that the oxidation degree in the ST group was higher than that in the LT group. BB and SB exhibited a higher degree of oxidation than BC and SC. There were also significant differences in the smell of crayfish between the two thawing methods, and hot and cold water cooking greatly affected the smell of crayfish. 2021 Vol. 35 (8): 16-22 [Abstract] ( 149 ) 全文 ( 240 ) 23 Effects of Reduced-Salt Hotpot Seasoning on Eating Quality and Sodium and Potassium Contents of Beef DAI Shuzhou, XIONG Kexin, KANG Beibei, WANG Haibin, LIAO E, PENG Lijuan DOI: 10.7506/rlyj1001-8123-20210311-063 In this experimental study, beef tenderloin slices were instantly boiled for different time periods in reduced salt hotpot seasoning with different ratios between NaCl and KCl to investigate the influence of NaCl replacement by KCl and boiling duration on the sensory evaluation, shear force and cooking loss percentage of beef. Meanwhile, changes in the salt, sodium and potassium contents in beef before and after cooking were explored. The results showed that at all cooking times investigated, the highest sensory evaluation scores were obtained with NaCl/KCl ratio = 7:3 (m/m). For each NaCl/KCl ratio, the shear force of beef increased with the increase in cooking time, increasing most significantly after 160 s. The salt, sodium and potassium contents also increased with the increase in cooking time; at the same cooking time, the sodium content of beef decreased with increasing level of KCl in reduced-salt formulations, and the percent reduction in the sodium content was close to the level of KCl substitution. Accordingly, the salt content in hotpot seasoning can be reduced by about 30% without affecting the flavor and eating quality of instantly boiled beef. A KCl level of 30% in reduced-salt hotpot seasoning and an instant boiling duration of 120 s are recommended. 2021 Vol. 35 (8): 23-27 [Abstract] ( 141 ) 全文 ( 302 )        Analysis & Detection 28 Characterization of Aroma Components in Three Different Parts of Chinese Dry-Cured Hams Made from Six Local Pig Breeds in Anhui, China by Gas Chromatography-Ion Mobility Spectrometry HUANG Jingjing, ZHOU Yingqin, ZHANG Fusheng, YANG Mingliu, XIE Ningning DOI: 10.7506/rlyj1001-8123-20210428-117 A rapid method for analyzing the characteristic aroma components of three different parts of dry-cured hams made from six local pig breeds in Anhui was proposed using gas chromatography-ion mobility spectrometry (GC-IMS). A total of 107 volatile flavor compounds were detected, only 48 of which were identified including monomers and dimers. A total of 11 alcohols (1-butanol, 1-pentanol, 1-propanol, 2-methylpropanol, 2-hexanol, etc), 9 ketones (2-propanone, 2-butanone, 3-hydroxy-2-butanone, 2-pentanone, etc), 12 aldehydes (propanal, 2-methylpropanal, pentanal, 3-methylbutanal, hexanal, etc), 10 esters (ethyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutyrate, etc), 2 carboxylic acids (butyric acid and 3-methylbutanoic acid) and 4 other compounds were considered as the main volatile compounds in the samples. Moreover, principal component analysis (PCA) effectively distinguished the variation in the aroma of different parts of ham and of hams made from different pig breeds. GC-IMS combined with PCA proved to be a rapid and comprehensive method for quality evaluation of Chinese dry-cured hams made from different pig breeds based on volatile compounds data. 2021 Vol. 35 (8): 28-36 [Abstract] ( 118 ) 全文 ( 482 ) 37 Fatty Acid Fingerprinting of Wuzhumuqin, Dorper and Suffolk Sheep SU Xin, CHE Tianyu, XIE Yuchun, ZHAO Cun, GUO Juntao, WANG Zhixin, BAO Yongquan, LI Jinquan, LIU Zhihong DOI: 10.7506/rlyj1001-8123-20210312-068 In this experiment, six Wuzhumuqin, Dorper and Suffolk sheep raised under the same conditions in Inner Mongolia each were selected and slaughtered. Longissimus dorsi muscles were taken for fatty acid fingerprinting by gas chromatography-mass spectrometry (GC-MS). Similarity analysis of the developed fingerprints was carried out using the software of similarity evaluation system for chromatographic fingerprint of traditional Chinese medicine (TCM) and principal component analysis (PCA) was performed as well. The results showed that the similarity in the fatty acid fingerprint of Longissimus dorsi was 0.991 for Dorper versus Suffolk sheep, 0.987 for Dorper versus Wuzhumuqin sheep, and 0.994 for Suffolk versus Wuzhumuqin Sheep. A total of 12 peaks were common to the fatty acid fingerprints of Longissimus dorsi of the three breeds. Based on the retention times of the 12 common peaks and the relative peak areas, PCA accurately discriminated these breeds using stearic acid (C18:0) as the reference peak. 2021 Vol. 35 (8): 37-41 [Abstract] ( 114 ) 全文 ( 132 ) 42 Blood and Intramuscular Fatty Acid Composition of Angus and Simmental Cows in Alpine Grassland LI Xinmiao, WANG Yuanyuan, Heshuote MAILISI, BAI Yuting, BAOYINDUGURONG·Jinhua, HUGEJILETU, AORIGELE, HOU Ronglun, XUE Qiang DOI: 10.7506/rlyj1001-8123-20210514-131 Blood samples from 37 randomly selected Angus and Simmental cows at the age of 48 months each and Longissimus dorsi muscle samples from 5 cows each breed were collected for this study. After pretreatment and methyl esterification, the composition of fatty acids in blood and muscle was investigated by gas chromatography-mass spectrometry (GC-MS). The results showed that 36 fatty acids were detected in blood of each breed and also in intramuscular fat. All samples had high contents (up to more than 51%) of saturated fatty acids (SFA), which were mainly composed of palmitic acid and stearic acid, accounting for 92% and 89% of the total SFA in blood and intramuscular fat, respectively. In addition, oleic acid was the most predominant unsaturated fatty acid (UFA), followed by linoleic acid; the former accounted for about 87% of the total monounsaturated fatty acids in blood and intramuscular fat, respectively. The major UFAs showed significant differences in blood but not in intramuscular fat. Furthermore, n-6/n-3 PUFA ratio in blood and intramuscular fat were within the United Nations Food Agriculture Organization (FAO) recommended range (5–10), and blood P/S ratio was higher than the World Health Organization (WHO) recommended standard (≥ 0.4). This study concluded that the composition of blood and intramuscular fatty acids was similar between pure Angus and Simmental cows raised in alpine pasture and UFA composition accorded with the ideal pattern recommended by the FAO and WHO, suggesting high nutritional value. 2021 Vol. 35 (8): 42-47 [Abstract] ( 126 ) 全文 ( 94 ) 48 Development of DNA Detection Kit for Dog, Fox and Mink-Derived Components in Adulterated Meat Products JIA Huijian, WANG Tiantian, ZHAO Yuan, SONG Shunjia, SHAO Xuechao, AI Jinxia, SUN Liyuan DOI: 10.7506/rlyj1001-8123-20210311-064 In order to rapidly detect DNA derived from the common Canidae animals dog, fox and mink in adulterated meat products, molecular biology technology was applied to analyze the differences in the genomic sequence of various species, and a multiplex polymerase chain reaction system was establish and optimized to develop rapid detection kits. The results showed that the developed kit had good specificity without cross-reaction with common food-producing animal-derived DNA components (pigs, cattle, sheep, horses, donkeys, chickens and ducks), as well as high sensitivity. When the DNA concentration of the three target samples decreased to 10-4 ng/μL at the same time, they still could be accurately detected using the kit. The positive bands were excised, cloned and sequenced, showing 100% similarity to the dog (MH105046.1), fox (LT560065.1) and mink (KU145464.1) sequences deposited in the GenBank database. This kit correctly identified 30 simulated mixed meat samples with 100% accuracy. Of 50 commercially available samples, three dog meat samples were found to be adulterated. 2021 Vol. 35 (8): 48-53 [Abstract] ( 118 ) 全文 ( 287 )        Reviews 54 Fermented Meat Products: Quality and Safety Risk Analysis and Supervisory Suggestions WANG Juanqiang, QI Jing, LI Henan, REN Nan, CHEN Chao, LI Yingying, GUO Wenping, XU Xiaoming DOI: 10.7506/rlyj1001-8123-20210408-094 With the rapid development of China’s economy and society, people’s demand for high-quality food has increased, and the demand for fermented meat products has soared, which has promoted the continuous development of the fermented meat product industry. The current status of the fermented meat product industry in the country and of supervision over fermented meat products is summarized, and recent domestic and international public opinions, potential quality and safety risks of fermented meat products, and the causes of quality and safety hazards are analyzed. Moreover, some supervisory suggestions are put forward. This review aims to provide a reference for optimizing the quality control of fermented meat products during production and strengthening management and supervision over the fermented meat industry. 2021 Vol. 35 (8): 54-63 [Abstract] ( 130 ) 全文 ( 1264 ) 64 Progress in Processing Technology and Quality Characteristics of Xuan’en Dry-Cured Ham XIONG Zhemin, LI Rui, YANG Jiang, GENG Cuizhu, CUI Yingying, WANG Haibin, LIAO E, CHEN Jiwang DOI: 10.7506/rlyj1001-8123-20210309-060 Xuan’en ham, a local specialty in Enshi, Hubei Province, China, is a nationally protected geographical indication product. It is one of the four famous hams in China and has both culinary and medicinal value. During the processing of Xuan’en ham, some physicochemical changes occur, and flavor substances are formed, endowing it with a unique flavor. This paper reviews recent progress in Xuan’en ham processing technology, changes in physicochemical properties and microbial community during processing, and the origin of the unique flavor of Xuan’en ham, aiming to provide a reference for related research and technical support for promoting the development of the Xuan’en ham industry. 2021 Vol. 35 (8): 64-70 [Abstract] ( 136 ) 全文 ( 215 )

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