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Quick Search     Adv Search 2021 Vol. 35, No. 10 Published: 2021-10-25 Package & Storage Basic Research Processing Technology        Basic Research 1 Effect of Ultrasound-Assisted Alkali Extraction on the Yield and Functional Properties of Proteins from Pale, Soft and Exudative (PSE)-like Chicken Meat LI Ke, LI Sanying, ZHANG Rui, ZHAO Dianbo, DU Manting, BAI Yanhong DOI: 10.7506/rlyj1001-8123-20210524-150 In order to improve the yield of proteins from pale, soft and exudative-like (PSE-like) chicken extracted by alkali extraction followed by acid precipitation, an ultrasound treatment (5, 10 or 15 min) was introduced into the extraction process, and its effect on the functional properties of the proteins was studied. The results showed that the yield of proteins extracted from PSE-like chicken with ultrasound treatment was significantly increased relative to the control without ultrasound treatment ( 68.58% versus 45.55%) (P < 0.05), and that the protein content was significantly increased by 25.32% (P < 0.05) compared with the control group. The proteins obtained at 10 min of ultrasound-assisted extraction had low turbidity, viscosity and particle size. Scanning electron microscopy (SEM) further confirmed that the structure of the proteins extracted by ultrasound-assisted extraction was looser with smaller fragments compared with the control group. The cooking loss of heat-induced gels from the ultrasonically extracted proteins was significantly reduced by 61.77% compared with that from the control group (P < 0.05), indicating that the former had higher water retention capacity than the latter, whereas the gel strength of the former was significantly lower than that of the latter (P < 0.05). In addition, the solubility, emulsifying activity and emulsion stability of the ultrasonically extracted proteins were increased by 38.56%, 8.02% and 12.94% in comparison with those of the control group, respectively. In conclusion, ultrasound-assisted extraction not only increased the purity of proteins recovered from PSE-like chicken meat by alkali extraction followed by acid precipitation, but also improved the functional characteristics of the proteins. 2021 Vol. 35 (10): 1-7 [Abstract] ( 109 ) 全文 ( 180 ) 8 Physicochemical and Functional Properties of Collagen Peptides Derived from Ultrasonic-Assisted Alkaline Protease Hydrolysis of Chicken Claws ZHOU Ting, WU Yujie, LU Fangyun, YANG Biao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin DOI: 10.7506/rlyj1001-8123-20210422-108 The physicochemical properties (color appearance, isoelectric point, molecular mass, SDS polyacrylamide gel electrophoresis pattern, amino acid composition and hydrolysis degree) of collagen peptides produced by ultrasonic-assisted alkaline protease hydrolysis of chicken claws were determined as well as the functional characteristics such as foaming ability, foam stability, emulsification ability and emulsion stability. The results showed that the molecular mass distribution of the collagen peptides was below the α2-chain, small peptides being the major ones. The collagen peptides contained a wide variety of amino acids, with glycine and proline being the predominant ones. The hydrolysis degree of the collagen peptides prepared under the optimized conditions, having good foaming ability (133.33%) and foam stability (126.67%), having good emulsification capacity and emulsion stability, was about 28.65%. 2021 Vol. 35 (10): 8-12 [Abstract] ( 110 ) 全文 ( 222 ) 13 Effect of Treadmill Exercise on the Carcass and Meat Quality Characteristics of Spent Laying Hens ZHOU Yefei, CAI Yao, YUAN Jun DOI: 10.7506/rlyj1001-8123-20210319-076 The aim of the study was to explore the effects of treadmill exercise on carcass yield and meat quality in spent laying hens. A total of 360 healthy Hy-Line gray hens at the age of 80 weeks with similar body mass and laying rate were selected and randomly divided into two groups (exercise and control groups) with six replicates in each group and 30 chickens in each replicate. The experiment lasted four weeks (from 82 to 85 weeks of age). Carcass and muscle quality were measured at 83 and 85 weeks of age. The results showed that exercise significantly decreased abdominal fat mass and its ratio to eviscerated carcass at 85 weeks of age (P < 0.05). Breast muscle L* and a* values, drip loss and intramuscular fat content of the exercise group were significantly superior to those of the control group. Although the contents of moisture, crude protein, crude fat and crude ash in breast muscle were not significantly different between the two groups, intramuscular fat content in the exercise group was significantly increased compared with that in the control group (P < 0.05). Therefore, forced exercise by increasing daytime activity level in spent laying hens can improve meat quality and carcass characteristics. 2021 Vol. 35 (10): 13-17 [Abstract] ( 106 ) 全文 ( 107 )        Processing Technology 18 Isolation and Identification of Spore-Forming Bacteria from Braised Chicken and Comparison of Their Environmental Tolerance SONG Mengmeng, HUANG Tianran, ZHOU Xinghu, ZHANG Yali, HUANG Ming DOI: 10.7506/rlyj1001-8123-20210817-203 This study was conducted to select spore-forming strains from braised chicken for the purpose of figuring out the major cause of its spoilage after high-temperature pasteurization. The target strains were isolated from braised chicken and the remaining marinade by the streak plate method as well as through Gram staining and spore staining and were identified as Bacillus by 16S rRNA analysis and physiological and biochemical characterization. Their growth curves and tolerance to salt, acid and heat were investigated. The results indicated that a total of four Gram-positive Bacillus were obtained and they were identified as B. aqimaris, B. marisfavi, B. methyltrophicus and B. licheniformis. Among them, B. licheniformis grew fastest, which entered the stationary phase of growth at 6 h. In the presence of 12 g/100 mL NaCl solution, B. aquimaris and B. marisflavi survived partially, showing the highest salt tolerance. B. methylotrophicus could grow to ~ 8 (lg (CFU/mL)) after 6 h cultivation at pH 4.5, having the highest acid resistance. B. licheniformis was the most heat resistant among the four strains , which was not affected by heat treatment temperature and time. 2021 Vol. 35 (10): 18-24 [Abstract] ( 123 ) 全文 ( 109 ) 25 Change in the Flavor of Beijing-You Chicken Broth during Cooking QIN Chenqiang, YANG Weifang, Lü Xueze, XIA Qiuxia, WANG Liang, ZHAO Linggai, LIU Yi, LI Xingmin DOI: 10.7506/rlyj1001-8123-20210511-130 The change in the taste of Beijing-You chicken broth during cooking was investigated by electronic tongue detection combined with the determination of nucleotides and free amino acids, and the change in the odor was examined by electronic nose combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the taste change of chicken broth was attributed to the umami amino acid Glu and the sweet amino acid Ala and some peptides in it. The 5’-inosine monphosphate (IMP) content was 64.12 mg/L, total amino acid content 39.54 g/L, and taurine content 11.70 g/L after 3.0 h of boiling. Aldehydes were identified as characteristic flavor components in chicken broth, including nonanal, (E)-2-heptanal, (E)-2-octenal, trans-2-tridecadienal, and trans-2-undecane aldehyde. In addition, some sulfur-containing compounds such as disulfide, as well as 1-octen-3-ol also contributed to the characteristic aroma of Beijing-You chicken broth. 2021 Vol. 35 (10): 25-32 [Abstract] ( 124 ) 全文 ( 467 ) 33 Effects of Ultrasonic-Assisted Stewing on the Quality and Flavor of Marinated Xueshan Chicken ZHOU Weiyi, LU Xinyi, DAI Jianing, ZHOU Ziyang, WU Mangang, YU Hai, GE Qingfeng, LIU Rui DOI: 10.7506/rlyj1001-8123-20210602-167 In order to explore the effect of ultrasonic on the quality and flavor of marinated chicken, whole Xueshan chicken carcasses were marinated and boiled with ultrasonic treatment for different durations (0, 30, 60, 90 and 120 min) at a power of 300 W and a frequency of 20 kHz before being simmered. The yield, color, texture, shear force, sensory quality, protein oxidation index and volatile flavor compounds of marinated chicken were measured, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was employed for protein profiling of chicken meat. The results showed that the ultrasound-assisted stewing improved the yield of marinated chicken, reaching the highest value of 91.43% at 90 min. Ultrasonic treatment enhanced the color and sensory quality of marinated chicken, and significantly reduced the hardness and chewiness and improved the tenderness (P < 0.05). The lowest shear force value of 26.49 N was found at 120 min of ultrasound treatment. Analysis by SDS-PAGE revealed that ultrasound treatment promoted the degradation of proteins with molecular mass of 130–250 kDa thus increasing the intensity of small molecular mass protein bands, and affected the oxidative state of proteins. According to the results of principal component analysis (PCA) and heat map analysis, ultrasonic treatment increased the type and content of volatile flavor substances and improved the flavor of marinated chicken. Therefore, compared with the traditional marination process, the ultrasonic-assisted process could improve the quality and flavor of marinated chicken. 2021 Vol. 35 (10): 33-40 [Abstract] ( 154 ) 全文 ( 131 ) 41 Determination of Inosine and Its Related Compounds in Chicken by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry CHEN Chao, WANG Zhen, REN Nan, LIU Mengyao, JI Xiaomeng, LI Yingying, GUO Wenping DOI: 10.7506/rlyj1001-8123-20210709-185 This study aimed to set up an analytical method to detect 5’-adenosine monophosphate (AMP), 5’-inosine monophosphate (IMP), inosine (I), and hypoxanthine (Hx) in chicken by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and to assess its figures of merit. The results showed that the experimental conditions of this method were optimized as follows: samples were homogenized using a vortex mixer by addition of 3% perchloric acid-10% methanol in water followed by centrifugation, and the supernatant extract was purified with a PEIME HLB cartridge after being adjusted to pH 5.0. The analytes were separated on an SB-Aq column (3.0 mm × 100 mm, 1.8 μm) using a mobile phase consisting of 0.1% formic acid in water and acetonitrile by gradient elution at a flow rate of 0.3 mL/min, detected in the positive ion multiple reaction monitoring (MRM) mode, and quantified by the external standard method. The calibration curves for the four nucleoside components had good linearity with correlation coefficients of greater than 0.996. The spiked recoveries ranged between 79.63% and 91.08%, with relative standard deviations (RSDs) of 1.0%–4.5% (n = 6). 2021 Vol. 35 (10): 41-47 [Abstract] ( 157 ) 全文 ( 77 ) 48 Uncertainty Evaluation for the Determination of Boldenone Residues in Chicken by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry ZHAO Pan, MA Junmei, GUO Limin DOI: 10.7506/rlyj1001-8123-20210511-125 In order to improve the accuracy of the detection of boldenone in chicken by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), a method for uncertainty evaluation was established. Based on the established mathematical model for uncertainty evaluation, the uncertainty components arising from the analytical process were determined and evaluated by statistical analysis. The standard uncertainty was synthesized, and the extended uncertainty was calculated according to the probability distribution. It was found that calibration curve fitting and standard solution preparation made the greatest contribution to the uncertainty. When the boldenone residue in chicken was 7.425 μg/kg, the expanded uncertainty was 0.754 μg/kg (k = 2). 2021 Vol. 35 (10): 48-53 [Abstract] ( 105 ) 全文 ( 185 )        Package & Storage 54 Effects of Freeze-Thaw Cycles on the Quality of Woody Chicken Breast Meat LU Tong, LI Zhen, XU Xinglian, CHEN Lele, WANG Peng DOI: 10.7506/rlyj1001-8123-20210618-175 In order to study the effects of freezing and thawing on the eating quality and electrical impedance of woody chicken breast meat, this research measured the basic quality indicators and impedance characteristics of moderately woody breast during repeated freezing and thawing and performed principal component analysis (PCA). Besides, the impedance equivalent parameters were obtained by fitting the experimental data to the Cole-Cole equation. The results showed that after repeated freezing and thawing, the color parameter a* value decreased, the b* value showed an upward trend, the water retention capacity declined, and the overall quality deteriorated. As the frequency increased in the range of 0.06–200.00 kHz, the impedance amplitudes of both fresh and frozen-thawed woody breast meat showed a downward trend, with the former being higher than the latter, and the impedance amplitude significantly dropped after multiple freeze-thaw treatments. As the frequency increased, the absolute value of the phase angle showed a downward trend and the absolute value of the low-frequency phase angle of fresh woody breast meat was lower than that of its frozen-thawed counterpart. On the contrary, the absolute value of the high-frequency phase angle of fresh woody breast meat was higher than that of its frozen-thawed counterpart. PCA was used to reduce the dimensionality of the impedance and quality data of woody breast meat subjected to different freeze-thaw cycles, which could clearly distinguish fresh and frozen-thawed meat samples. The impedance amplitude and phase angle in the middle- and low-frequency bands were positively correlated with the L* value and shear force, which indicated that the impedance parameters have a certain correlation with the quality parameters of frozen-thawed woody chicken breast meat. 2021 Vol. 35 (10): 54-61 [Abstract] ( 95 ) 全文 ( 108 ) 62 Antibacterial and Antibiofilm Mechanism of Ultrasound in Combination with Heat against Staphylococcus aureus SUN Jinyue, WANG Debao, SUN Zhilan, XIONG Qiang, LIU Fang, XU Weimin, WANG Daoying, LI Kunpeng DOI: 10.7506/rlyj1001-8123-20210809-197 This study was devised to investigate the bactericidal effect and mechanism of ultrasound (US) in combination with heat (HT) against Staphylococcus aureus planktonic and biofilm cells. The results showed that US combined with HT at 70 ℃ (UH70) significantly reduced the counts of Staphylococcus aureus planktonic and biofilm cells (P < 0.05). Scanning electron microscopy (SEM) showed that UH70 obviously damaged the cell membrane. Confocal laser scanning microscopy (CLSM) indicated that UH70 sharply increased the permeability of the cell membrane, thereby causing a significant increase in the extracellular concentrations of ATP, nucleic acid and protein (P < 0.05). In addition, UH70 significantly decreased the activity of intracellular respiratory chain dehydrogenase and the concentration of extracellular polysaccharide in the biofilm (P < 0.05). In conclusion, US combined with HT could have stronger bactericidal effect than either alone. The synergistic bactericidal mechanism may be related to destroying the cell membrane, altering cell membrane permeability, causing the leakage of ATP, nucleic acid and protein out of the cells, and reducing the activity of respiratory chain dehydrogenase. 2021 Vol. 35 (10): 62-69 [Abstract] ( 157 ) 全文 ( 137 )

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