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Quick Search     Adv Search 2021 Vol. 35, No. 9 Published: 2021-09-15 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Changes in Physicochemical Properties and Quality Attributes of Freshwater Crayfish during Deep-Fat Frying LI Xin, WANG Lan, QIAO Yu, SHI Liu, WU Wenjin, DING Anzi, XIONG Guangquan DOI: 10.7506/rlyj1001-8123-20210430-122 The effects of deep-fat frying at different oil temperatures (140, 160, 180 and 200 ℃) and for different durations (15, 30, 45 and 60 s) on the physicochemical properties and quality attributes of different parts of freshwater crayfish (shell, meat and gonad) were studied. The changes in the internal temperature, frying loss rate, color texture characteristics, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value and total plate count (TPC) of crayfish were monitored. The results showed that frying oil temperature had no obvious effects on the internal temperature of crayfish meat, while deep frying time had a significant effect on it. After being deep-fried for 45 s at 180 ℃, the internal temperature of crayfish meat reached the standard temperature for muscle cooking. The frying loss rate increased significantly with increasing oil temperature and frying time (P < 0.05). The L* and a* values of crayfish shell, meat and gonad showed an increasing trend, while the opposite trend was observed for the b* value. The hardness, resilience, elasticity, viscosity and chewiness of crayfish meat increased significantly (P < 0.05). The TVB-N content of crayfish meat increased significantly with deep-frying time, finally reaching a level lower than 10 mg/100 g, indicating that the freshness of crayfish meat was maintained well after deep frying. The TBA value of crayfish meat increased with oil temperature and deep frying time, with the latter having more obvious effect on it. The TPC of fresh crayfish meat was very high, which decreased significantly after deep-frying treatment (P < 0.05), but deep-frying time had no significant effect on it. 2021 Vol. 35 (9): 1-6 [Abstract] ( 253 ) 全文 ( 364 ) 7 Comparison of Quality Differences in Different Muscles from Different Cattle Breeds during Postmortem Maturation LIU Wenxuan, LIANG Rongrong, LUO Xin, YANG Xiaoyin, ZHANG Yimin, MAO Yanwei, MA Weimin, QIAN Zhanyu, ZHU Lixian DOI: 10.7506/rlyj1001-8123-20210518-143 The objective of this study was to determine the effects of muscle types and postmortem aging time on the eating quality of beef from Luxi × Simmental crossbred cattle and Angus × Qinchuan crossbred cattle. The M. longissimus lumborum (LL), M. psoas major (PM) and M. semimembranosus (SM) were sampled from each breed after slaughter. The tenderness, sarcomere length, meat color and protein degradation were evaluated after 5, 7, 14 and 21 days of postmortem aging. It was shown that extended postmortem aging decreased the Warner-Bratzler shear force (WBSF) value of PM for both breeds, increased the sarcomere length, and made the meat color look better, but it increased the WBSF value of LL and SM and decreased the sarcomere length (P < 0.05). Both desmin and troponin-T in each muscle sample were continuously degraded during the whole postmortem aging period. The muscles from Angus × Qinchuan crossbred cattle were similar in the degree of desmin degradation (P > 0.05). However, the degree of desmin degradation in PM from Luxi × Simmental crossbred cattle decreased significantly compared to LL and SM (P < 0.05). Additionally, the degrees of desmin and troponin-T degradation in PM differed between the breeds. These results showed that the tenderization of beef meat and the degrees of desmin and troponin-T degradation during postmortem aging differed depending on muscle types and breeds. Therefore, muscle-specific aging strategies may be used to improve tenderness. 2021 Vol. 35 (9): 7-12 [Abstract] ( 196 ) 全文 ( 226 )        Processing Technology 13 Effects of Selenium-Enriched versus Common Broccoli Powder on the Quality Characteristics of Sausages YU Qing, XIONG Zhemin, CHEN Jiahao, WANG Haibin, LIAO E, CHEN Jiwang, CHENG Shuiyuan DOI: 10.7506/rlyj1001-8123-20210329-087 In this work, we determined the effect of adding selenium-enriched versus common broccoli powder on the selenium content, pH, color, acid value, peroxide value (POV), thiobarbituric acid reactive substance (TBARs) value and sensory evaluation of sausages. The results showed that compared with the sausage without broccoli powder, neither the pH nor acid value of the sausage with broccoli powder was affected by whether or not it was enriched with selenium. The addition of selenium-enriched broccoli powder significantly affected the color, improved the sensory score, and reduce the POV and TBARs values of sausages, while the addition of common broccoli powder has no significant effect on the POV or TBARs values. According to comprehensive quality evaluation, the optimal amount of addition of seleniumenriched broccoli powder was 0.2%, and the selenium content of the sausage was (89.94 ± 10.05) μg/100 g, which meets the requirement of the standard for selenium-enriched meat products. 2021 Vol. 35 (9): 13-19 [Abstract] ( 128 ) 全文 ( 270 )        Analysis & Detection 20 Determination of Changes in Key Volatiles during Sour Meat Fermentation by Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry ZHONG Aiai, CHEN Wei, DUAN Yufan, JIANG Jiayan, ZHU Xiao, LI Ke, WANG Yuanliang DOI: 10.7506/rlyj1001-8123-20210514-132 The volatile compounds in fresh pork meat and sour meat fermented for 10, 30 and 50 days were identified by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) to explore the changes in the types and contents of volatile components during the fermentation process. The results showed that a total of 106 volatiles were identified from the four samples: 32 esters, 2 acids, 11 alcohols, 16 aldehydes, 3 ketones, 29 hydrocarbons and 13 other compounds. The dynamic changes of volatile compounds during the fermentation process were investigated by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), revealing significant differences in the volatile composition of sour meat among different fermentation stages. Based on the odor activity value (OAV), 49 of the 106 volatile components contributed significantly to the overall flavor of sour meat. Hydrocarbons mainly contributed to the formation of fresh meat flavor, while ethyl esters such as ethyl decanoate, ethyl butyrate and ethyl octanoate, alcohols such as heptanol and 1-nonanol, and aldehydes such as (E)-2-heptenal and nonanal were the main flavor compounds of sour meat. 2021 Vol. 35 (9): 20-26 [Abstract] ( 138 ) 全文 ( 245 ) 27 Determination of Epinephrine and Dopamine Residues in Meat and Meat Products by Solid Phase Extraction Combined with Ultra-High Performance Liquid Chromatography-Mass Spectrometry HE Liangna, MA Junmei, FAN Lixin, LI Qiang DOI: 10.7506/rlyj1001-8123-20210422-107 An ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS) method was established for the detection of the residues of two catecholamine compounds (epinephrine and dopamine) in meat and meat products. The samples were extracted with 10 mmol/L phosphate buffer solution, and the extract was purified on a WCX solid phase extraction column, and separated on a Waters Acquity BEH C18 column. The analytes were detected using an electrospray ion source in the positive ion multiple reaction monitoring (MRM) mode, and quantified by a matrix matched internal standard method. The results showed that the calibration curves for epinephrine and dopamine were linear in the concentration range of 0.5–50 ng/mL with correlation coefficient (R2) greater than 0.996. The limits of detection and limits of quantification were 0.39–0.40 and 1.00 μg/kg for livestock meat, 0.36–0.37 and 0.98 μg/kg for poultry meat, and 0.38 and 0.96–0.97 μg/kg for meat products, respectively. At spiked concentrations of 1–10 μg/kg, the recoveries of the method were between 83.7% and 111.2%, and the precision relative standard deviation (RSD) was 1.28%–5.76%. This method has the advantages of high sensitivity and accuracy, and is suitable for the determination of residual catecholamine compounds in meat and meat products. 2021 Vol. 35 (9): 27-32 [Abstract] ( 110 ) 全文 ( 243 ) 33 Preparation and Characterization of Monoclonal Antibody against Porcine Skeletal Muscle Troponin T ZHANG Jing, LI Yujing, ZHANG Erjing, LI Ziran, LIU Jingjing, LI Chunsheng DOI: 10.7506/rlyj1001-8123-20210417-102 In order to prepare monoclonal antibodies against porcine skeletal muscle troponin T (sTnT), porcine skeletal muscle troponins were extracted by biochemical methods and used to immunize mice. By means of cell fusion, we acquired hybridoma cell strains that can secrete monoclonal antibodies (mAbs) stably. Ascites was induced in vivo to further prepare and characterize monoclonal antibodies against sTnT. Finally, we screened out one hybridoma cell strain that secretes mAb stably and named it 2E8. The monoclonal antibody 2E8 belonged to the IgG2a subtype, whose titer and affinity constant were 1 : 4.1 × 105 and 5.14 × 106 L/mol, respectively. The specificity of 2E8 was evaluated by indirect enzyme-linked immunosorbent assay (iELISA). The cross-reactivity with chicken sTnT and duck sTnT were both 25%. The cross-reactivity with bovine sTnT and goat sTnT were 1.7% and 6.3% respectively. Immunoblotting data showed that the monoclonal antibody 2E8 exhibited a clear band after reaction with the porcine antigen, but only a slight band after reaction with the goat, chicken, or duck antigen. In addition, the monoclonal antibody hardly reacted with the bovine antigen. 2021 Vol. 35 (9): 33-37 [Abstract] ( 110 ) 全文 ( 111 ) 38 Simultaneous Determination of Six Thiazide-Based Diuretic Residues in Animal Muscle Tissues by High Performance Liquid Chromatography Tandem Mass Spectrometry ZHENG Kang, XUN Zhiqing, HE Shuang, WANG Chenxia, GUO Yanhua, WU Chusen, HUANG Jinfeng, GUO Xindong DOI: 10.7506/rlyj1001-8123-20210413-101 By utilizing solid phase extraction (SPE) and high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS), a simple and rapid analytical method was established for the simultaneous determination of six thiazide-based diuretic residues (chlorothiazide, hydrochlorothiazide, cyclopenthiazide, cyclothiazide, chlortalidone, bendroflumethiazide) in animal muscle tissues. The samples were extracted with acetonitrile-water (30:70, V/V), and the extract was purified with a PRiME HLB solid phase extraction column, separated by reversed-phase high performance liquid chromatography (RP-HPLC), detected with a quadrupole mass spectrometer in the multiple reaction monitoring mode (MRM), and quantified by external standard method. The calibration curves for all analytes showed good linearity in the concentration range of 1–50 μg/L with correlation coefficients higher than 0.997. The limit of quantitation (LOQ) of the method was 1.0 μg/kg. The mean recoveries at three spiked concentration levels were in the range of 82.1%–97.2% with relative standard deviations (RSDs, n = 6) ranging from 3.8% to 9.0%. This method proved to be accurate, simple and rapid and could be applied to detect thiazide-based diuretic residues in animal muscle tissues. 2021 Vol. 35 (9): 38-42 [Abstract] ( 135 ) 全文 ( 254 )        Reviews 43 Safety and Quality Control of Crawfish during Processing and Distribution: A Review of Recent Studies QIU Binghui, WANG Haifan, QIN Lerong, WANG Haibin, LIAO E, PENG Lijuan, CHEN Jiwang, ZOU Shengbi DOI: 10.7506/rlyj1001-8123-20210406-092 The processing, storage, transportation and circulation of crawfish are important links in the whole crawfish industry chain, and its quality safety control is closely related to food safety guarantee for consumers, consumer demands for flavor and nutrition, and the economic benefits of enterprises, thus needing special attention. Raw crawfish, semi-cooked frozen crawfish, cooked frozen crawfish and instant crawfish products are commercially available nowadays, which differ from each other in the raw materials, processing technologies, flavor, storage and transportation conditions, consumer demands, and product features. With the aim of providing a reference for promoting the healthy development of the crawfish industry, this reviews focuses on the current status of quality and safety control technologies for these crawfish products during processing and distribution, and summarizes safety risk analysis during processing and distribution, quality control and standardization, and the development and application of informationized and smart systems. Furthermore, it discusses future development trends. 2021 Vol. 35 (9): 43-50 [Abstract] ( 130 ) 全文 ( 450 ) 51 Progress in Fat Substitution and Modification in Low-Fat Gel-Type Meat Products SU Yaning, YANG Huijuan, CHEN Tao DOI: 10.7506/rlyj1001-8123-20210517-135 As the country has become the largest consumer of meat products, low-fat gel-type meat products highly conform to Chinese people’s consumption concept and the concept of health diet. Simply reducing the fat content is bound to affect the quality of meat products. Therefore, how to reduce the fat content while maintaining product quality or only slightly affecting product quality has become a research hotspot. This paper reviews the application of fat replacement and/or non-thermal processing technologies in the production of low-fat gel-type meat products with special focus on carbohydrates available to replace fat in low-fat gel-type meat products and the impact of several common non-thermal processing technologies on protein functional properties. In addition, it discusses future directions for the development of low-fat gel-type meat products. 2021 Vol. 35 (9): 51-57 [Abstract] ( 154 ) 全文 ( 805 ) 58 Recent Progress in Nutrient-Fortified Surimi Products HE Dan, SHEN Xuanri DOI: 10.7506/rlyj1001-8123-20210527-154 Surimi products are gelatinous foods made from minced fish or surimi through sequential blending, molding, and gelation. Rinsing, freezing, and heating processes can lead to varying degrees of nutrient loss in surimi products. This article explains the cause of the nutritional loss of surimi products, and reviews the improved processing technology to reduce the nutritional loss of surimi products, as well as the current applications and future trends of exogenous additives in the preparation of nutrient-fortified surimi products. Hopefully, this review will provide a theoretical reference for the preparation of nutrient-fortified surimi products. 2021 Vol. 35 (9): 58-63 [Abstract] ( 135 ) 全文 ( 366 )

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