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Quick Search     Adv Search 2022 Vol. 36, No. 1 Published: 2022-01-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Preparation, Antioxidant Activity and Amino Acid Composition Analysis of Crude Peptides from Western-Style Fermented Ham XI Liqin, YANG Junna, XU Suigen, HUANG Xin, LI Jiapeng, WANG Shouwei DOI: 10.7506/rlyj1001-8123-20210830-209 The present study was carried out to compare the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, hydroxyl radical scavenging capacity, Fe2+ chelating capacity and total antioxidant capacity of crude peptides extracted from western-style fermented ham with phosphate buffer solution and hydrochloric acid solution. Besides, their amino acid compositions were analyzed. The results showed that the mass and purity of phosphate buffer extractable peptides were significantly higher than those extracted with hydrochloric acid. The radical scavenging ability of both samples increased with increasing their concentration from 1 to 5 mg/mL. At a concentration of 5 mg/mL, phosphate buffer extractable and hydrochloric acid extractable peptides scavenged DPPH radical by 26.59% and 30.99%, and hydroxyl radical by 84.07% and 27.49% respectively. The Fe2 + chelating capacity of phosphate buffer extractable peptides was 81.20%, which was significantly higher than that of hydrochloric acid extractable peptides. Their total antioxidant capacity was 68.74% and 46.11% at 5 mg/mL, respectively. For the two samples, the essential amino acids accounted for 44.246% and 41.746% of total amino acids, respectively, and the total amount of basic, acidic and hydrophobic amino acids related to antioxidant activity was 87.560% and 87.618%, respectively. In conclusion, both crude peptides have antioxidant capacity and a certain nutritional value, and phosphate extractable peptides have stronger antioxidant activity and better amino acid composition. 2022 Vol. 36 (1): 1-6 [Abstract] ( 226 ) 全文 ( 408 ) 7 Effects of Inoculated Fermentation on Quality of Fermented Beef Sausage and Antioxidant Activity of Peptides from It WANG Xiuli, LU Chenhong, HUO Junhui, FAN Baoying, SUN Jian DOI: 10.7506/rlyj1001-8123-20210817-202 The present study aimed to explore the effect of inoculated fermentation on the quality of fermented beef sausage. A mixed culture was used to prepare fermented beef sausage, and naturally fermented sausage was also prepared as a control. The quality of fermented sausage was evaluated by measuring its physicochemical parameters such as pH, color, texture and nitrite residue. Furthermore, the antioxidant activity of peptides in fermented sausages were investigated by measuring their scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and hydroxyl radicals. The results showed that the pH and brightness of fermented beef sausages decreased significantly with fermentation time (P < 0.05). Nitrite residue was significantly reduced to be within the allowable range of the national standard (P < 0.05). On the 21st day, the pH of inoculated fermented sausage was significantly lower than that of the control group (P < 0.05), while the opposite was observed for hardness, springiness and chewiness (P < 0.05). The results of peptide measurement and sodium dodecyl sulfate polyacrylamide gel electropheresis (SDS-PAGE) showed that compared to the control group, the peptide content of inoculated fermented sausage increased, and so did the ABTS cation radical and DPPH radical scavenging activities of peptides (P < 0.05). Therefore, the quality of fermented beef sausage was greatly improved by inoculation with the mixed starter, and the polypeptide content and antioxidant activity were also increased. 2022 Vol. 36 (1): 7-13 [Abstract] ( 174 ) 全文 ( 210 )        Processing Technology 14 Effects of Substitution of KCl Combined with Inosine-5’ Monophosphate Disodium Salt for Sodium Salt on Gel Properties of Surimi XIE Hangtao, YANG Yue, LUO Yongkang, HONG Hui DOI: 10.7506/rlyj1001-8123-20210813-201 In order to develop low-salt surimi, this study investigated the effect of the substitution of KCl and inosine 5’-monophosphate disodium salt (IMP) for sodium salt on the gel properties of surimi from silver carp. Three experimental groups were set up, namely, group A, added with 2% NaCl; group B, added with 0.8% KCl and 1.2% NaCl; and group C, added with 0.7% KCl, 0.1% IMP and 1.2% NaCl. To find out the optimal scheme of NaCl replacement, the whiteness, water-holding capacity, gel strength, texture profile analysis (TPA) parameters, water distribution and composition, and microstructure of surimi gels were tested. The results showed that compared to group B, whiteness, water-holding capacity and gel strength in group A decreased, hardness, adhesiveness, chewiness and cohesiveness decreased significantly, while elasticity did not change obviously; the proportion of immobile water decreased and the proportion of free water increased; the spatial structure of the gel network formed was incomplete. For group C, despite a significant decrease in chewiness, none of the other indicators significantly deteriorated, which indicates that KCl combined with IMP is an ideal substitute for NaCl. 2022 Vol. 36 (1): 14-19 [Abstract] ( 177 ) 全文 ( 273 ) 20 Effect of Adding Dietary Fiber from Garlic Root on the Quality of Low-Fat Emulsified Sausages DONG Xiaohan DOI: 10.7506/rlyj1001-8123-20210708-184 In the present study, the effect of adding total dietary fiber (TDF) extracted from garlic root on the quality of low-fat emulsified sausages. In the experimental groups with 15% (relative to total mass of lean meat and back fat) fat reduction, different levels of TDF (1.25%, 2.50%, 3.75%, 5.00%, 6.25%) were added. Sausage with normal fat content was prepared as a control. The physicochemical, flavor and sensory qualities of sausages were evaluated. It was indicated that there were no significant differences in texture or water-holding capacity between the sausage with 3.75% TDF and the control group. Addition of TDF did not just provide garlic flavor substances of garlic for emulsified sausage, but also changed the flavor composition of the product. Therefore, addition of garlic root TDF into low-fat emulsified sausage can effectively improve the product quality. 2022 Vol. 36 (1): 20-26 [Abstract] ( 186 ) 全文 ( 236 )        Analysis & Detection 27 Effect of Pork from Different Pig Breeds on Eating Quality of Fermented Sausages TIAN Yaqin, SUN Ding, YANG Juanchun, YANG Peng, LIU Dengyong, RONG Liangyan, LI Ruren DOI: 10.7506/rlyj1001-8123-20210729-191 Chilled pork from three pig breeds, namely indigenous black, Yangguang and three-way crossbred pigs were inoculated with a commercial starter culture containing Staphylococcus xylosus and Pediococcus pentosus for the preparation of sliced ready-to-eat fermented sausages that can cater to the taste of Chinese consumers. By doing so, we aimed to analyze the effects of different raw meats on the physicochemical characteristics, flavor and sensory properties of fermented sausages. The results showed that the overall acceptability of the three kinds of fermented sausages was good, with high gloss, dark red color (redness values of 8.62–9.85), compact tissue and pH 5.42–5.45. The overall acceptability of the fermented sausage prepared from the meat of three-way crossbred pigs was the highest (5.76), and its higher hardness ((4 963.27 ± 484.49) g) and chewiness ((680.33 ± 58.94) g) contributed to better mouthfeel. In addition, the contents of 21 typical flavor substances (n-octanal, n-hexanal, heptanal, (E)-2-octenal, phenylacetaldehyde, hexanoic acid, acetic acid, octanoic acid, valeric acid, 2-methylpropionic acid, diheptyl phthalate, 2-methyl butenoic acid ethyl ester, butyl butanoate, 3-hydroxy-2-butanone, 2-undecanone, 2-nonanone, 2-heptanone, 1-octen-3-ol, phenyl ethanol, 4-terpineol and (-)-α-pinene) were significantly higher in this sample than in the other two samples, primarily contributing to the stronger clear, fruity, sweet, and cheesy flavors. In summary, the meat of three-way crossbred pigs is a suitable raw meat for processing fermented sausages. 2022 Vol. 36 (1): 27-33 [Abstract] ( 203 ) 全文 ( 477 ) 34 Prediction of the Contents of Four Polycyclic Aromatic Hydrocarbons in Smoked Sausage Using Back Propagation Neural Network Optimized by Particle Swarm Optimization Algorithm XING Wei, LIU Xingyun, XU Zhaoyang, HUI Teng, WANG Shiyu, CAI Kezhou, ZHOU Hui, CHEN Conggui, XU Baocai DOI: 10.7506/rlyj1001-8123-20210708-183 A predictive model based on a back propagation artificial neural network (BP-ANN) optimized by particle swarm optimization (PSO) algorithm was developed to predict the contents of four polycyclic aromatic hydrocarbons (PAHs) (benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene, and chrysene) in smoked sausage. Smoking temperature, smoking time, fat/lean meat ratio and smoked sausage color (a* and b* values) were used as input layer parameters, and the measured contents of four PAHs as output layer parameters. The PSO-BP-ANN model was used to optimize the initial weight and threshold to obtain the best parameters. The results showed that the mean square error (MSE) of the proposed predictive model was 0.018, and the correlation coefficients (R2) for training, validation, test and global data sets were 0.951, 0.929, 0.933 and 0.940 respectively. All these parameters were better that those of the BP-ANN model, indicating that the PSO-BP-ANN model had better accuracy and robustness. 2022 Vol. 36 (1): 34-40 [Abstract] ( 147 ) 全文 ( 100 )        Package & Storage 41 Quality Change of Sodium Alginate-Coated Clarias gariepinus during Cold Storage and Its Correlation with Microbial Diversity LUO Yunlong, WANG Yang, LIU Yi, ZHANG Guangchen, BAI Dongqing, SHI Hang, JIANG Sisi, MA Lizhen DOI: 10.7506/rlyj1001-8123-20210621-178 The present study aimed to evaluate the dynamic changes of the microbial diversity, physicochemical and sensory qualities of sodium alginate-coated catfish (Clarias gariepinus) flesh during cold storage at 4 ℃ and to examine the correlation between them. High-throughput sequencing technology was used to analyze the structure of microbial community. The physicochemical parameters investigated included water-holding capacity (WHC), pH, total volatile base nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value, and biogenic amine contents. The results showed that the microbial diversity diminished with storage time. At the initial stage of storage, the dominant bacteria were Psychobacterium, Acinetobacter, and Streptococcus. The dominant bacteria in the late storage period were Lactococcus, Orthomonas, Morganella, and Shewanella. The pH and sensory quality gradually decreased during cold storage. The contents of TVB-N, TBARs, cadaverine, putrescine, and tyramine gradually increased with storage time, and TVB-N content was (30.69 ± 1.92) mg/100 g on the 10th day, exceeding the safe upper limit. Correlation analysis showed that the count of Lactococcus was positively correlated with the levels of spoilage indicators such as TVB-N content, TBARs value, histamine and tyramine contents. 2022 Vol. 36 (1): 41-48 [Abstract] ( 140 ) 全文 ( 277 )        Reviews 49 Progress in Understanding the Degradation Mechanism of Biogenic Amines in Fermented Meat Products by Staphylococcus DUAN Yufan, ZHONG Yuanyuan, ZHU Xiao, CHEN Wei, LIU Dongming, WANG Yuanliang DOI: 10.7506/rlyj1001-8123-20210803-196 In recent years, fermented meat products have become very popular among consumers due to their nutritional benefits and good taste, but biogenic amines often present in fermented meat products have also triggered concerns about their safety. Biogenic amines are a class of bioactive, low-molecular nitrogen-containing organic compounds, which in the right dose range can help human growth and enhance metabolism, but excess biogenic amines can lead to adverse effects such as allergy, diarrhoea, teratogenicity and even death. This paper reviews three mechanisms by which Staphylococcus reduces biogenic amines in fermented meat: oxidative amine reduction by biogenic amine oxidase, production of staphylococcin by the strain, and synergistic effects with other strains. The amine-lowering effect of Staphylococcus will be useful for the prevention, control and elimination of biogenic amines in food products. 2022 Vol. 36 (1): 49-55 [Abstract] ( 181 ) 全文 ( 377 ) 56 Recent Progress in Analytical Methods for Detection of Fluoroquinolone Residues in Food of Animal Origin DUAN Ningxin, ZOU Yuting, GU Feiyan, LIU Gongliang, ZHAO Xiaojuan DOI: 10.7506/rlyj1001-8123-20210618-176 Fluoroquinolones, a group of synthetic antibiotics, are widely used in the prevention and control of livestock diseases. If overused, fluoroquinolones will pose a threat to peoples’ health. Therefore, it is of great significance to establish an efficient detection method for monitoring fluoroquinolones residues in animal-derived food. In this paper, we introduce readers to the types and toxicity of fluoroquinolones, and present a detailed review of recent progress in the development of detection methods for fluoroquinolones residues in animal-derived food. It is expected that this review can provide a reference for the monitoring of fluoroquinolones residues in animal-derived food. 2022 Vol. 36 (1): 56-62 [Abstract] ( 196 ) 全文 ( 409 ) 63 Progress in Front of Package Labeling of Fresh Pork in China HUANG Zeying, LU Man DOI: 10.7506/rlyj1001-8123-20210621-179 In order to optimize meat consumption structure and lead consumers to choose fresh pork with high nutritional value, this study developed a nutrient-rich food (NRF) model based on the criteria of the Keyhole symbol, the Heart-check Mark, the Healthier choice symbol, the Guiding stars labling, the Choices logo, and the NuVal nutritional scoring system for nutritional evaluation of 19 kinds of fresh pork from the Chinese Food Composition Tables (volume 2, 6th Edition). It was found that NRF9.3 index of these fresh pork ranged from ?0.19 to 0.94, which could be applied to three types of front of package (FOP) labeling: threshold, scoring, and rating. Specifically, a single symbol of FOP labeling was used to show fresh pork with NRF9.3 index greater than 0 to have high nutritional value. These NRF9.3 values were converted into scores of 1–100, and a higher score represented higher nutritional value. NRF9.3 less than 0 and in the range of 0.02–0.31, 0.32–0.61 and 0.62–0.90 showed zero, one, two and three stars respectively. More stars implied higher nutritional value. In general, the rating type could combine the benefits of the two other types, not only ranking the nutritional value of fresh pork, but also improving consumers’ purchasing efficiency. Therefore, the rating type of FOP labeling seems suitable for displaying the overall nutritional value of fresh pork. 2022 Vol. 36 (1): 63-68 [Abstract] ( 162 ) 全文 ( 266 )

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