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Quick Search     Adv Search 2021 Vol. 35, No. 12 Published: 2021-12-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Changes in Lipid Profile of Dried Salted Spanish Mackerel during Natural Air Drying JIAN Chong, CAO Rong, WANG Shanyu, WANG Lingzhao DOI: 10.7506/rlyj1001-8123-20210518-142 This study was undertaken in order to explore the changes in the lipid profile of traditional Qingdao dried salted Spanish mackerel during natural air-drying. The total lipid content, lipid composition, fatty acid composition, acid value (AV), peroxide value (POV) and thiobarbituric acid reactive substances (TBARs) value of fresh fish and salted fish with different air-drying durations were measured. The results showed that the total lipid content of fresh Spanish mackerel was 34.96 g/100 g (on a dry basis), and did not significantly change during air drying (P > 0.05). There was a remarkable difference in lipid composition between dried and fresh Spanish mackerel; the contents of triglycerides and phospholipids significantly decreased compared with those in the fresh fish (P < 0.05); while the content of fatty acids significantly increased. However, the content of cholesterol did not vary between the two groups. Overall, fatty acid composition changed little during the air drying process except for a decrease in the proportion of polyunsaturated fatty acids. Moreover, POV, AV and TBARs values all showed an increasing trend. The air drying process affected the proportions of various lipid components and caused the oxidative breakdown of lipids. 2021 Vol. 35 (12): 1-6 [Abstract] ( 187 ) 全文 ( 127 ) 7 Comparative Study on Nutritional Quality of Rice-field Male Crayfishes from Different Areas YANG Bing, ZHANG Yanling, JIANG Shaotong, LU Jianfeng, LIN Lin DOI: 10.7506/rlyj1001-8123-20210528-162 The nutritional value of rice-field male crayfishes from Jiangsu, Anhui and Hubei was evaluated comparatively in terms of their flesh yield, basic composition, mineral composition, amino acid composition and fatty acid composition. The results showed that the highest flesh yield (11.65%) and crude protein content (19.04%) were found in Hubei crayfishes, and the highest crude fat content in Jiangsu crayfishes (1.10%). Seventeen amino acids were detected in crayfish meat from each area, and the ratio of essential to total amino acids ranged from 38% to 39%, indicating good protein quality; the content of total amino acids in crayfish meat from Anhui was the highest. Among the crayfishes from the different areas, the total mineral content of crayfish meat from Anhui was the highest (850.92 mg/100 g), and the contents of Na, K, Ca, P, Fe and Cu were significantly higher than those in crayfish meat from the other two regions (P < 0.05). The fatty acid analysis showed that Jiangsu crayfish meat contained the largest number of fatty acids. The main fatty acids of crayfish meat from Anhui and Jiangsu were polyunsaturated fatty acids (accounting for 43.15% and 41.31% of the total fatty acids, respectively), while those in crayfish meat from Hubei were monounsaturated fatty acids (45.70%). The relative contents of unsaturated fatty acids in crayfish meat from the three areas were all more than 70%. 2021 Vol. 35 (12): 7-12 [Abstract] ( 134 ) 全文 ( 237 )        Processing Technology 13 Effects of κ-Carrageenan and Its Combination with Flaxseed Gum on the Quality of Molded Ham FU Li, ZHUANG Junhui, GAO Xueqin, HAO Xiuzhen DOI: 10.7506/rlyj1001-8123-20210823-206 In this study, the effects of different amounts of κ-carrageenan (0.1%, 0.2%, 0.3%, 0.4% and 0.5%) on the quality of molded ham were examined by evaluating its water-holding properties (high-pressure water loss and cooking loss), texture properties (hardness, cohesiveness, springiness, chewiness and gumminess), color, and sensory attributes. The proper concentration of κ-carrageenan was selected to further investigate the effects of its combinations with flaxseed gum (1:1, 1:2, 2:1 and 2:0.6, m/m) on the quality of molded ham in order to determine the optimal mixing ratio between them. Results showed that molded ham with 0.3% κ-carrageenan had significantly better water-holding properties, texture characteristics, color and sensory quality than that without κ-carrageenan (P < 0.05). Adding a 2:1 mixture of κ-carrageenan and flaxseed gum could improve the quality of molded ham, especially in terms of its microstructure. 2021 Vol. 35 (12): 13-19 [Abstract] ( 162 ) 全文 ( 253 ) 20 Effects of Sodium Chloride Concentrations on the Quality Characteristics of Cured Pigeon Meat DENG Mengqi, WANG Yuhe, YU Pengxin, SUBINUER·Tuniyazi, BATUER·Abulikemu DOI: 10.7506/rlyj1001-8123-20210615-174 The effects of different concentrations (0%, 3%, 5%, 7% and 9%) of sodium chloride in the mardinade on the quality characteristics of cured pigeon meat prepared from meat-type pigeons from Tarim, Xinjiang was investigated. The quality of cured pigeon meat was evaluated in terms of its moisture content, water activity (aw), salt content, thiobarbituric acid reactive substances (TBARs) value, total volatile basic nitrogen (TVB-N) content, pH value and sensory evaluation. The results showed that the water content, aw, TBARs value, TVB-N content and pH value gradually decreased with increasing sodium chloride concentration, and that the salt content was positively correlated with salt concentration in the marinade. By comprehensive analysis of the various quality attributes, a sodium chloride concentration of 5% was determined as the optimum salt concentration, and the resulting cured meat showed a lustrous surface, a compact and springy texture and good sensory quality. 2021 Vol. 35 (12): 20-24 [Abstract] ( 159 ) 全文 ( 301 )        Analysis & Detection 25 Effect of Far Infrared Roasting on the Quality and of Polycyclic Aromatic Hydrocarbon Contents of Roasted Fish XUE Guizhong, QIAO Mingwu, HUANG Xianqing, SONG Lianjun, SHEN Yue, WANG Fei, ZHAO Jiansheng, MA Xiangjie DOI: 10.7506/rlyj1001-8123-20210618-177 This study aimed to determine the effect of traditional charcoal grilling and far infrared roasting on texture properties and polycyclic aromatic hydrocarbons (PAHs) contents of cooked fish. The results showed that the two cooking methods differently affected the eating quality of cooked fish. Compared with charcoal-grilled fish, far infrared-roasted fish had significantly lower hardness and shearing force (P < 0.05), indicating improved tenderness. Moreover, far infrared-roast fish showed better texture properties, and far infrared roasting significantly decreased the production of PAH4 (benzo(a) anthracene, chry, benzo(k)fluoranthene and benzo(a)pyrene) and PAH16 (naphthalene, acenaphthylene, acenaphthene, fluorine, phenanthrene, anthracene, fluoranthene, pyrene, benzo(a)anthracene, chry, benzo(b)fluoranthene, benzo(k) fluoranthene, benzo(a)pyrene, indeno(1,2,3-c,d)pyrene, dibenz(a,h)anthracene, and benzo(g,h,i)perylene) (P < 0.05). The total amounts of total PAH16 and PAH4 in far infrared-roasted fish were 44.07% and 39.07%, respectively compared with traditional charcoal-grilled fish. 2021 Vol. 35 (12): 25-30 [Abstract] ( 143 ) 全文 ( 231 ) 31 Determination of Five Poppy Husk Alkaloids in Meat Products Used in the Catering Industry by QuEChERS Combined with Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry Using Internal Standard Method ZHOU Yingchun, YANG Shengru, HUA Xiangmei, LI Dandan DOI: 10.7506/rlyj1001-8123-20210511-128 An analytical method using a modified QuEChERS (quick, easy, cheap, effective, rugged, safe) extraction procedure combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) with an internal standard was developed for the determination of five poppy husk alkaloids in meat products used in the catering industry, including morphine, codeine, nocictin, papaverine and thibaine. Samples were extracted with acetonitrile-0.1% (V/V) aqueous ammonia solution and the extract was purified with a mixture of sorbents: 2 g of anhydrous magnesium sulfate, 50 mg of primary secondary amine (PSA), and 100 mg of C18E. Complete separation of the poppy husk alkaloids was achieved on an ACQUITY UPLC? HILIC Core-shell chromatographic column (50.0 mm × 2.1 mm, 1.7 μm) using a mobile phase composed of 10 mmol/L ammonium formate and 0.1% formic acid in acetonitrile by gradient elution. Mass spectrometric data were acquired using an electrospray ionization (ESI) source in the positive ion mode with multi-reaction monitoring (MRM). The analytes were quantified by an internal standard method. The results showed that the five poppy husk alkaloids could be separated effectively within eight minutes and good linearity were obtained for morphine and codeine in the range of 0.2–20.0 ng/mL and for the other amines in the range of 1.0–100.0 ng/mL (r > 0.999). The limits of detection (LOD) and limits of quantification (LOQ) were in the range from 0.3 to 1.5 ng/mL and from 1.0 to 5.0 ng/mL, respectively. Satisfactory recoveries for spiked samples were obtained in the range of 85.8%–107.4% with relative standard deviation (RSD) lower than 4.7%. In summary, the method is easy to operate and has good purification effect and high detection efficiency. It can be applied to the rapid determination of the five poppy husk alkaloids in meat products used in the catering industry. 2021 Vol. 35 (12): 31-37 [Abstract] ( 136 ) 全文 ( 56 )        Package & Storage 38 Effect of Ultrasound-Assisted Chicken Feet Collagen Peptide Treatment on the Storage Quality of Chicken Breast Meat ZOU Ye, WU Yujie, LU Fangyun, MA Jingjing, YANG Biao, YANG Jing, ZHANG Xinxiao, WANG Daoying, XU Weimin DOI: 10.7506/rlyj1001-8123-20210810-199 The effect of ultrasound-assisted chicken feet collagen peptide treatment on the quality of chicken breast meat during storage at 4 or ?18 ℃ was investigated. Five groups including untreated (control), deionized water immersion, ultrasound-assisted deionized water immersion, chicken feet collagen peptide solution immersion and ultrasound-assisted chicken feet collagen peptide solution immersion were set up to study the changes in meat quality traits including drip loss, cooking loss, water distribution, texture properties and histological features during storage. The results showed that for each storage temperatures, the states of water changed significantly with storage time. At 4 ℃, a large amount of immobilized water was transformed into free water, resulting in faster increase in dip loss and cooking loss, while the extent of water mobility was small at ?18 ℃. Chicken meat had poor water-holding capacity at 4 ℃. The ultrasonic-treated groups showed a significant improvement in texture parameters (decreased hardness, increased elasticity) and had no significant effect on meat color. To sum up, ultrasound-assisted chicken feet collagen peptide treatment can significantly improve the quality of chicken breast meat during storage. 2021 Vol. 35 (12): 38-45 [Abstract] ( 152 ) 全文 ( 175 )        Reviews 46 Progress in Visualized Intelligent Packaging in Food Freshness Monitoring HAN Tingting, SUN Chong, WANG Daoying, LIU Dengyong, CAO Jinxuan DOI: 10.7506/rlyj1001-8123-20210721-187 As the food safety problem has become a hot issue of widespread public concern, rapid and non-destructive food safety detection has aroused extensive attention in the field of food research. In recent years, visualized smart packaging has burgeoned. However, a systematic review of the application scope, limitations and future direction of visualized smart packaging is currently lacking in the literature. Hence, this article reviews the recent progress in research on visualized smart packaging, discussing its current limitations in the field of food detection, analyzing the factors causing inaccurate and imprecise results of visualized smart packaging, and summarizing its future directions. In the future, visualized smart packaging will be multidisciplinarily combined with other technologies for improved selection of raw materials and increased sensitivity and precision of detection with low risks and without pollution, which is expected to provide a reference for the application of visualized smart packaging in the field of food science. 2021 Vol. 35 (12): 46-53 [Abstract] ( 380 ) 全文 ( 288 ) 54 Progress in Research on the Effects of Logistics and Transportation on the Quality of Fish Muscle PENG Ling, YOU Juan, XIONG Guangquan, WANG Lan, WU Wenjin, ZHANG Tonghao, HUANG Qilin, DU Hongying, YIN Tao DOI: 10.7506/rlyj1001-8123-20210531-164 Modern logistics and transportation technology is developing at a high speed and showing a tendency toward intelligentization, informationization, and high efficiency. Logistics and transportation can cater to the diverse demands of consumers around the world for fish products and enable optimal allocation of fishery resources. The muscle is the main edible part of the fish body, and its quality directly affects the processing adaptability and economic value of products. In this manuscript, we review recent progress in research on the effects of logistics and transportation on the quality of three categories of fish products: live fish, chilled fish, and frozen fish. First of all, an overview of the modes, networks and characteristics of logistics and transportation is outlined. Next, recent studies on the quality evaluation of fish muscle in terms of nutritional value, texture, microstructure, flavor characteristics, sensory quality, and physical properties, as well as the detection methods used in this area are summarized. Finally, the effects of the main factors such as temperature, time, and packaging on the quality of fish muscle during logistics and transportation are discussed. 2021 Vol. 35 (12): 54-63 [Abstract] ( 164 ) 全文 ( 763 ) 64 Application of Sensory Analysis in Development and Quality Control of Cantonese-Style Traditional Meat Products CHEN Lele, CHEN Jiashu, HUANG Guiying, FENG Weihua, SHEN Changhua, CHEN Junwen, ZENG Xiaofang, CHEN Haiguang, SHI Jinming, CHEN Weibo DOI: 10.7506/rlyj1001-8123-20210524-153 Cantonese-style meat products are an important part of Cantonese cuisine. Most Cantonese-style meat products taste bland, focusing on presenting the natural flavor of meat through cooking. However, globalized diet has led to a demand for improved processing technologies for traditional Cantonese-style meat products. Sensory analysis is an important and irreplaceable tool for food procedures to conduct quality control in food processing and to understand consumer demand for products. Sensory analysis-directed food processing has become a new tendency for the future development of traditional Cantonese-style meat products. This article summarizes the current status of the application of sensory analysis in the development and quality control of traditional Cantonese-style meat products. We hope that this review will further stimulate the popularization and application of sensory analysis-directed food processing in the industrial production of Cantonesestyle meat products. 2021 Vol. 35 (12): 64-69 [Abstract] ( 136 ) 全文 ( 276 )

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