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Quick Search     Adv Search 2021 Vol. 35, No. 11 Published: 2021-11-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Dynamic Change of N-Glycolylneuraminic Acid in Chinese Dry-Cured Ham during Processing TAI Shengmei, YAO Min, XU Aqi, LI Zhongbai, GONG Xiaohui, LIANG Meilian, CHANG Rui, ZHU Qiujin DOI: 10.7506/rlyj1002-6630-20210517-138 The purpose of this study was to explore the relationship between different forms of N-glycolylneuraminic acid (Neu5Gc) during traditional Chinese ham processing. The contents of total Neu5Gc, free Neu5Gc and conjugated Neu5Gc in samples, as determined by high performance liquid chromatography with fluorescence detector (HPLC-FLD), increased first and decreased later. The contents of total Neu5Gc and conjugated Neu5Gc in Semimembranosus muscle (SM) and Biceps femoris muscle (BF) changed in a similar trend, with BF lagging behind SM due to the different degrees of decrease in water content. In the late stage of fermentation, water was lost slowly, and the dissociation rate of Neu5Gc in BF was higher than that in SM. The content of free Neu5Gc in fresh hind legs was very low, even lower than the detection limit, and the content of conjugated Neu5Gc was close to the content of total Neu5Gc (15.00–30.62 μg/g). Total Neu5Gc contents in hams fermented for six months, one year and two years were (15.09 ± 0.39), (14.52 ± 0.38) and (28.30 ± 0.43) μg/g, which were similar to that in fresh hind legs. In order to further explore the change of Neu5Gc, the samples were freeze-dried to avoid the influence of water content change on Neu5Gc content. The contents of total Neu5Gc and conjugated Neu5Gc decreased gradually, especially during the fermentation period, with a significant difference being observed (P < 0.05). The content of free Neu5G changed irregularly, but showed an increasing trend compared with the blank sample. 2021 Vol. 35 (11): 1-8 [Abstract] ( 107 ) 全文 ( 171 )        Processing Technology 9 Effect of Microwave Reheating on Quality of Precooked Sautéed Shredded Pork with Sweet Bean Sauce ZAN Bowen, ZHOU Xingchen, WANG Zhengxi, WENG Dehui, BAI Ting, ZHANG Jiamin, WANG Wei DOI: 10.7506/rlyj1001-8123-20210602-165 Microwave reheating is a common method of recooking or heating prepared dishes before consumption. The effects of microwave reheating time (20, 40, 60, 80 and 100 s) and microwave power (480, 560, 640, 720 and 800 W) on the quality of precooked sautéed shredded pork with sweet bean sauce were studied in this research. The results showed that different microwave reheating times and microwave powers had different effects on the sensory quality, juice loss rate, moisture content, shear force, flavor and taste of the product. The product quality was the best when it was microwaved at 720 W for 80 s. The average sensory score of the product was 8 out of 10, the juice loss rate was (87.60 ± 0.47)%, the moisture content was (55.99 ± 1.20)%, and the shear force was (714.76 ± 65.00) g. Besides, the product contained a wide variety of flavor substances and were rich in aldehydes and alcohols, and it had a rich taste with prominent umami. 2021 Vol. 35 (11): 9-15 [Abstract] ( 122 ) 全文 ( 260 )        Analysis & Detection 16 Construction and Evaluation of Synthetic Microbiota as a Starter Culture for Flavor Improvement in Fermented Sausage ZHAO Linyu, YANG Juanchun, ZHONG Guixia, YANG Peng, LIU Dengyong, LI Ruren, RONG Liangyan DOI: 10.7506/rlyj1001-8123-20210408-096 By analyzing the dominant bacterial genera (relative abundance > 1%), co-occurring genera (Spearman correlation coefficient |ρ| > 0.5, P < 0.05) and flavor-producing ability of genera in spontaneously fermented sausage, the core bacterial community responsible for regulating the typical flavor of fermented sausage were identified. Based on this, a synthetic microbiota was constructed and evaluated for its efficacy in improving the sensory and flavor profile of fermented sausage using imported commercial starters as the control. The results showed that the core bacterial genera of spontaneously fermented sausage were Staphylococcus, Lactobacillus, Pseudomonas and Streptococcus. The synthetic microbiota consisting of Lactobacillus sakei, Streptococcus thermophilus, Staphylococcus equorum and Staphylococcus xylosus as representative species of these genera were more effective in improving the sensory characteristics and flavor of fermented sausage than the commercial starter cultures. Specifically, the former had a clean and sweet aroma as well as light sour and salty taste and metallic odor, and contained significantly higher contents of aldehydes and aromatic hydrocarbons than the latter (P < 0.05). 2021 Vol. 35 (11): 16-23 [Abstract] ( 146 ) 全文 ( 154 ) 24 Identification of Volatile Metabolites of Lame Meat from Three Ovine and Caprine Breeds in Inner Mongolia by Gas Chromatography-Ion Mobility Spectrometry LIU Zhihong, ZHAO Cun, XIE Yuchun, SU Xin, GUO Juntao, DAI Dongliang, QIN Qing, ZHANG Chongyan, LAN Mingxi, CAI Ting, YONG Quan, WANG Zhixin, LI Jinquan DOI: 10.7506/rlyj1001-8123-20210524-149 In this study, six grazing Ujimqin sheep, six grazing Sunit sheep and six grazing Albas white cashmere goats with similar body mass were selected and slaughtered at six months of age to collect Longissimus dorsi muscles. The volatile flavor metabolites in the meat samples were determined qualitatively and quantitatively by gas chromatography-ion mobility spectrometry (GC-IMS), and differential volatile metabolites between the three breeds were identified by principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA). The results showed that 52 volatile flavor metabolites were detected in all samples, among which seven differential metabolites between Ujimqin and Sunit sheep meat were identified, namely ethyl acetate, acetone, ethanol, 2-butanone, butyraldehyde, nonanal and benzaldehyde; seven differential metabolites between Ujimqin sheep and Albas white cashmere goat meat, namely acetone, ethyl acetate, 2-butanone, ethanol, benzaldehyde, 2-pentanone and 3-hydroxy-2-butanone; and ten differential metabolites between Sunit sheep and Albas white cashmere goat meat, namely acetone, ethanol, 2-butanone, nonanal, ethyl acetate, isovaleraldehyde, 3-hydroxy-2-butanone, 2-pentanone, benzaldehyde and octanal. 2021 Vol. 35 (11): 24-30 [Abstract] ( 116 ) 全文 ( 414 ) 31 Evaluation of Flavor Differences among Pork from Rongchang Pigs Processed by Different Cooking Methods LI Rui, WANG Haiyan, LI Xing, ZHANG Xiaochun, OU Xiuqiong, ZHONG Zhengze DOI: 10.7506/rlyj1001-8123-20210203-031 In order to clarify the influence of different cooking methods on the flavor of pork from the Rongchang breed, the flavor profiles of steamed, stir-fried, roasted and smoked pork slices and smoked sausage were comparatively analyzed by electronic nose, electronic tongue and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that electronic nose detection combined with principal component analysis (PCA) could clearly distinguish the flavor profiles of steamed/stir-fried, roasted, and smoked pork samples according to volatile odors. Smoking resulted in the production of a richer flavor compared with other cooking methods. The electronic tongue was able to distinguish cooked pork samples according to mouthfeel. Rapid and visual evaluation of the flavor differences among cooked pork samples was accomplished using two dimensional GC-IMS atlas, fingerprint atlas, and PCA. The steamed, stir-fried and roasted meat samples were rich in n-hexanol, 3-hydroxy-2-butanone, valeraldehyde, pentan-1-ol, (E)-pimelaldehyde, n-octanal, 2-butanone (dimeric), 2-heptanone (monomeric) and hexanal, while the smoked pork and sausage samples were rich in ethyl acetate (monomeric), α-celeryne, α-myrcene (monomeric), 3-methylbutyric acid, ethyl propionate, ethyl acetate (monomeric), o-guaiacol, aromatic alcohols, p-methylguaiacol, furfural and ethyl 2-methylpropionate. 3-Methylbutanal and valeraldehyde were the characteristic flavor compounds in the stir-fried and roasted pork. Furfural (dimeric), ethyl acetate (dimeric), α-myrcene (dimeric) and limonene were the characteristic flavor compounds in the smoked pork. Propyl ester acetate and furfural (dimeric) were the characteristic flavor compounds in the smoked sausage. 2021 Vol. 35 (11): 31-37 [Abstract] ( 139 ) 全文 ( 472 )        Package & Storage 38 Effect of Polyvinyl Chloride Films Incorporated with Capsaicin-Loaded Graphene Oxide (CAP@GO) in Preserving the Quality of Minced Beef QUE Xiaofeng, SI Wenhui, XU Liang, FANG Zhicheng, GAO Yue DOI: 10.7506/rlyj1001-8123-20210424-110 In this investigation, capsaicin (CAP) was adsorbed onto graphene oxide (GO) with a loading efficiency of more than 95% to obtain CAP-loaded GO (CAP@GO). Sustained-release polyvinyl chloride (PVC) films incorporated with CAP@GO as an antimicrobial and antioxidant agent were prepared for food packaging. The efficacy of this film combined with modified atmosphere packaging and atmospheric cold plasma (ACP) in preserving the quality of fresh minced beef was evaluated. The results showed that the composite film, by virtue of sustained release of CAP, inhibited the growth of total viable count, Pseudomonas and coliform bacteria in minced beef during low temperature storage up to 14 days, decreasing them by 1.07, 1.03 and 1.08 (lg(CFU/g)) on day 14 compared with the control group, respectively. The combined treatment was more effective than the single treatment. Furthermore, the composite film delayed lipid peroxidation in minced beef, decreasing the thiobarbituric acid reactive substances (TBARs) value by up to 1.88 mg/kg and the degree of lipid peroxidation by 66.4% and hence prolonging the shelf life. 2021 Vol. 35 (11): 38-43 [Abstract] ( 108 ) 全文 ( 210 )        Reviews 44 Status of and Trends in the Meat Processing Industry in China during the 13th Five-Year Plan Period QU Chao, TAO Cui, NIU Linru, WANG Shouwei, ZHAO Bing, GUO Ya, XU Dian DOI: 10.7506/rlyj1001-8123-20210528-160 The meat processing industry is an important traditional livelihood industry and a pillar industry of the national economy, it plays an important role in implementing the strategy of manufacturing power and promoting the construction of healthy China. This paper comprehensively and systematically introduced the reader to the status of China’s meat processing industry during the 13th Five-Year Plan period, pointed out the needs for the development of this industry, and made an in-depth analysis of future research and development trends in the field of meat processing from four aspects: product structure adjustment, nutritional function regulation, cold chain logistics construction, and green intelligent manufacturing. It is expected that this article can provide reference for seeking breakthroughs in the development of the meat processing industry. 2021 Vol. 35 (11): 44-49 [Abstract] ( 201 ) 全文 ( 276 ) 50 Progress in the Preparation of Seasonings from Animal By-Products by Maillard Reaction WU Yujie, LU Fangyun, HUANG Jin, ZOU Ye, XU Weimin, WANG Daoying DOI: 10.7506/rlyj1001-8123-20210607-172 The Maillard reaction (MR) is a series of complex reactions between the amino groups of free amino acids, peptides or proteins and the carbonyl groups of reducing sugars that can produce special flavors and colors. Therefore, MR can be used to produce seasonings with strong flavor. The preparation of natural seasonings from animal by-products through enzymatic hydrolysis combined with MR not only meets the current needs of consumers for health and nutrition, but also provides an effective way to use by-product resources. In this paper, we introduce the reader to the common animal by-products used in the preparation of seasonings, the indexes used for evaluating the efficiency of enzymatic hydrolysis and the factors affecting the flavor of MR products (MRPs). Besides, we give a brief overview of the three physical methods used to aid MR and the physiological activities of MRPs. We hope that this review will help researchers develop new ideas for deep and comprehensive utilization of animal by-product resources and, more broadly, sustainable development. 2021 Vol. 35 (11): 50-56 [Abstract] ( 176 ) 全文 ( 853 ) 57 Progress in Research on the Effect of Extracts from Edible and Medicinal Plants on the Quality of Meat Products YAN Tingxuan, YU Xia, ZOU Lifang, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20210528-158 Extracts of edible and medicinal plants are rich in a variety of natural active substances, which play a significant role in improving quality attributes of processed meat, such as improving the water-holding capacity (WHC), texture characteristics, color and flavor, inhibiting oxidation, inhibiting oxidation and nitrosamine production and suppressing the growth and reproduction of harmful microorganisms. In this paper, the current status of research on the effect of extracts of edible and medicinal plants on the quality of meat products is summarized systematically, and prospects and directions for their application in meat products in the future are discussed, in order to provide theoretical guidance for future studies aiming to improve the comprehensive quality and shelf life quality stability of meat products. 2021 Vol. 35 (11): 57-63 [Abstract] ( 151 ) 全文 ( 383 ) 64 Progress in the Application of Stable Isotope Techniques, Mineral Element Fingerprint and Visible-Near Infrared Spectroscopy in the Authenticity Identification of Poultry Meat Products LIU Yahui, TAN Dan, MU Jian, ZHANG Ang DOI: 10.7506/rlyj1001-8123-20210426-114 Poultry meat products account for a large proportion of food consumption. In recent years, incidents of adulteration and fraud of poultry meat products have occurred frequently, and the authenticity identification of poultry meat products has become a research hotspot. With the diversification of adulteration and counterfeiting methods, the traditional sensory evaluation methods have been unable to meet the requirements for the authenticity identification of poultry meat products. In recent years, modern analytical instruments and technologies have developed rapidly, and modern analytical methods have shown advantages in the authenticity detection of poultry meat products. This article focuses on recent trends in the application and development of stable isotope techniques, mineral element fingerprinting and visible-near infrared spectroscopy in the authenticity identification of poultry meat products, aiming to provide a reference for future research on the authenticity identification of poultry products in the country. 2021 Vol. 35 (11): 64-72 [Abstract] ( 84 ) 全文 ( 177 )

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