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Quick Search     Adv Search 2022 Vol. 36, No. 2 Published: 2022-02-28 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Inoculating Lactic Acid Bacterial Starter Cultures on the Microbial Flora Dynamic Change and Sensory Quality of Air-Dried Sausage during the Ripening Process CHEN Yuanyuan, LIU Wenxiu, MA Kaihua, YANG Hua, MA Lizhen DOI: 10.7506/rlyj1001-8123-20210827-208 In order to study the effects of lactic acid bacterial (LAB) starter cultures on microbial quantity, microbial diversity and sensory quality during the ripening of air-dried sausage, three commercial mixed-strain starter cultures, namely SHI-59 (Staphylococcus xylose + Pediococcus pentosus + Lactobacillus plantarum), WBL-45 (Staphylococcus xylose + Staphylococcus carnosus + Lactobacillus sake), and PRO-MIX5 (Staphylococcus xylose + Lactobacillus sake + Lactobacillus paraplantarum) were separately inoculated into ground meat and fermented for 12 days to produce airdried sausage, and non-inoculated sausage was served as the control group. Samples were taken on days 0, 3, 6, 9 and 12 of ripening to determine the changes in LAB count, total viable count (TVC), Enterobacteriaceae, Pseudomonas and Staphylococcus counts. The samples on days 6 and 12 were analyzed by 16S rDNA high-throughput sequencing, and sensory evaluation was carried out on sausage on day 12. The results showed that LAB count, TVC, the numbers of Enterobacteriaceae, Pseudomonas and Staphylococcus increased first and then decreased with ripening time. SHI and WBL grew and multiplied rapidly in ground meat, and TVC, and the numbers of Enterobacteriaceae and Pseudomonas significantly decreased in the WBL group (P < 0.05), which was found to be beneficial to improve the safety and quality of air-dried sausage. The number of Staphylococcus in the SHI, WBL and PRO groups was significantly higher than that in the control group (P < 0.05), and the increase in Staphylococcus was found to have a positive effect on the formation of the color and flavor of sausages. The analysis of microbial diversity showed that air-dried sausages contained mainly Firmicutes, Proteobacteria and Actinomycetes at the phylum level, among which Firmicutes was the dominant phylum for the four groups, and that the relative abundance of Firmicutes was the highest in the WBL group. The relative abundance of Lactobacillus and Vogococcus in the three inoculated groups was higher than that in the control group. The results of texture analysis and sensory evaluation showed that the combination of LAB starter cultures and a blend of fermented bovine bone flavoring and antioxidants (FBFA) could synergistically improve the sensory quality of air-dried sausage. WBL fermented sausage had a unique flavor and good sensory quality. 2022 Vol. 36 (2): 1-8 [Abstract] ( 180 ) 全文 ( 352 ) 9 Effects of Stearoyl-Coenzyme A Desaturease 1 Gene Expression on Blood Fatty Acid Composition of Pastured Angus Cattle WANG Yuanyuan, LI Xinmiao, HESHUOTE Mailisi, BAI Yuting, BAOYINDUGURONG·Jinhua, HUGEJILETU, HOU Ronglun, XUE Qiang, AORIGELE DOI: 10.7506/rlyj1001-8123-20210603-168 The purpose of this study was to investigate the effect of stearoyl-coenzyme desaturase 1 (SCD1) gene expression on blood fatty acid composition of Angus cattle raised on pasture. Blood samples of 38 pastured Angus cattle with average body mass of (698 ± 34) kg and at the age of 48 months were collected for fatty acid composition and content determination. The expression of the SCD1 gene was detected by real-time fluorescence quantitative polymerase chain reaction, and the influence of SCD1 gene mutation at C878T on fatty acid composition of blood samples of cattle was detected by firstgeneration sequencing technology. The correlation between SCD1 gene expression and fatty acid composition was further analyzed. The results showed the presence of 36 main fatty acids in blood samples, with the major saturated fatty acids (SFA) being palmitic acid (C16:0, 22.53%) and stearic acid (C18:0, 26.95%). Oleic acid (C18:1 n-9c) was identified as the most abundant monounsaturated fatty acid (MUFA) (15.09%). The significance analysis indicated that SCD1 gene expression had significant effects on myristic acid (C14:0), myristic acid (C14:1), C16:0, C16:1, C18:0, C18:1 n-9c, linoleic acid (C18:2 n-6c), MUFA and MUFA/SFA ratio as well as C14 index, C18 index, total unsaturation index and elongation index of fatty acids. Additionally, the correlation analysis results suggested that SCD1 gene expression was positively correlated with C16:0, palmitoleic acid (C16:1), C18:0, C18:1 n-9c and MUFA. SCD1 gene exhibited C/T mutation at the 878 site, yielding three genotypes: CC, TT and CT. No significant difference between different genotypes and fatty acid composition was found. Overall, the expression of SCD1 gene in the blood of pastured Angus cattle can regulate its fatty acid composition and thus can be used as a reference gene for genetic markers. 2022 Vol. 36 (2): 9-14 [Abstract] ( 141 ) 全文 ( 170 )        Processing Technology 15 Effects of Physical and Chemical Factors and Oregano, Magnolia, Bamboo Leaf Extracts on the Stability of Mutton Myoglobin LI Su, ZANG Mingwu, ZHAO Bing, ZHANG Shunliang, WANG Shouwei, ZHU Ning, PAN Xiaoqian, LIU Meng, WU Qianrong, LIU Bowen DOI: 10.7506/rlyj1001-8123-20211109-225 In order to study the oxidative stability of mutton oxymyoglobin (OxyMb), OxyMb was prepared from mutton myoglobin (Mb). The effects of NaCl, pH value, temperature and plant extracts on the stability of OxyMb were investigated under conditions simulating auto-oxidation of OxyMb. Results showed that the relative content of OxyMb increased at first and then decreased with increasing NaCl concentration, reaching the highest value of 67.07% at 1.5 g/100 mL. The stability of OxyMb in alkaline environment was higher than that in acidic environment. OxyMb could remain relatively stable in the temperature range of 4–30 ℃. The relative content of OxyMb decreased significantly when the temperature were higher than 35 ℃, while the relative content of metmyoglobin increased. Magnolia extract and bamboo leaf extract could improve the stability of mutton OxyMb. 2022 Vol. 36 (2): 15-20 [Abstract] ( 160 ) 全文 ( 249 ) 21 Effects of Combined Treatment of Phosphates and Soybean Protein Isolate on the Gelation Properties of Myofibrillar Proteins from Grass Carp ZHANG Yujia, WAN Yangzhuoqun, SHI Shangxuan, ZHOU Shenglan, GUO Jinxin, ZHU Jie DOI: 10.7506/rlyj1001-8123-20210527-157 In order to explore the effects of phosphate (sodium tripolyphosphate, sodium hexametaphosphate, tetrasodium pyrophosphate) and soy protein isolate (SPI) on the gelation properties of grass carp myofibrillar protein (MP), heat-induced gels were prepared from MP with different concentrations of phosphate and 5 g/100 mL soy protein isolate (SPI) added, and their viscosity, tenderness, water-holding capacity (WHC), microstructure and roughness were evaluated. The results showed that phosphate promoted the interaction between protein and water, thus facilitated the formation of stable and ordered cross-linked network and preserved moisture. SPI increased the degree of crosslinking between proteins, promoted gel WHC, and improved the stability of the gel system. The addition of phosphates and SPI significantly improved gel quality. Compared to the other treatments, sodium pyrophosphate-SPI treatment showed better gel WHC (P < 0.05) and tenderness (P < 0.05) as well as medium viscosity (P < 0.05). The gel added with a mixture of 1.2 g/100 mL sodium hypophosphate and 5 g/100 mL SPI at a volume ratio of 1:3 was characterized by high tenderness (P < 0.05), good WHC (P < 0.05), medium viscosity (P < 0.05), and small roughness (P < 0.05) indicating that this treatment could significantly improve the gel properties of MP from grass carp. 2022 Vol. 36 (2): 21-26 [Abstract] ( 179 ) 全文 ( 551 ) 27 Optimization of Ultrasonic-Assisted Cooking Conditions for Clarias gariepinus Head Broth Using Response Surface Methodology LI Lu, LI Peng, SUN Huijuan, MA Kaihua, MA Lizhen, LI Ling DOI: 10.7506/rlyj1001-8123-20210930-216 In this study, Clarias gariepinus heads were used as the raw material to prepare fish head broth. The ultrasonic pretreatment process was optimized by the combined use of one-factor-at-a-time method and response surface methodology. The temperature during ultrasonic treatment, ultrasonic power and time were considered as the independent variables, and water-soluble protein content was the only dependent variable. The results showed that the optimal process conditions were found to be ultrasonication at 35 ℃ and 490 W for 31 min. Under the optimized conditions, the experimental content of water-soluble protein in fish head soup, (0.78 ± 0.01) g/100 mL, was close to the model predicted value, confirming the practical applicability of the proposed model. 2022 Vol. 36 (2): 27-32 [Abstract] ( 187 ) 全文 ( 355 )        Analysis & Detection 33 Determination of 11 Sulfonamide Residues in Pork by Modified Fluorescamine Precolumn Derivatization-High Performance Liquid Chromatography with Fluorescence Detection WANG Xiaoyin, SONG Cuiping, SUN Xiaoliang, LI Muzi, CAO Xumin,Q IN Lide, WANG Shuting, SUI Jinyu, WANG Yudong, ZHAO Sijun DOI: 10.7506/rlyj1001-8123-20210810-198 An analytical method using high performance liquid chromatography (HPLC) with fluorescence detection after modified precolumn derivatization with fluorescamine was established for the determination of 11 sulfonamide residues in pork. The optimized reaction conditions were as follows: 0.8 mL of phosphate buffer (0.1 mol/L, pH 3.0) and 0.2 mL of fluorescamine solution (0.3 mg/mL) were mixed, vortexed, and kept in darkness at 4 ℃ for 40 min. The derivatization method was stable and reliable and the resulting product was stable for 12 h at 4 ℃. The sample was extracted with 0.1 mol/L phosphate buffer solution, purified by an HLB solid phase extraction column, and then derived by this method, before being analyzed by HPLC. The calibration curves for the 11 sulfonamides showed a good linear relationship in the concentration range between 1 and 200 μg/L with a correlation coefficient higher than 0.999 4. The limit of quantification for the analytes was 0.8–1.6 μg/kg. At spiked concentrations of 2, 50 and 100 μg/kg, the developed method showed excellent recoveries ranging from 62.0% to 108.0% with intra- and inter-relative standard deviations (RSDs) of 2.0% to 8.8% and 1.8% to 8.6%, respectively. 2022 Vol. 36 (2): 33-38 [Abstract] ( 148 ) 全文 ( 186 )        Reviews 39 Progress in Research on the Migration of Key Components and Flavor Regulation during the Cooking of Meat Broth GUAN Haining, TIAN Yanli, FENG Chunmei, XU Xiaojun, LIU Dengyong, DIAO Xiaoqin DOI: 10.7506/rlyj1001-8123-20210922-213 The dynamic migration of nutrients and the release of flavor molecules are important for the preparation of broth. Current research on broth focuses on its nutritional characteristics and flavor components. This paper interprets the migration patterns of key components such as protein, total sugar, fatty acid and nucleic acid in the cooking process of broth, and gives an overview of flavor adjustment depending on the dissolution of key components during the cooking of both. Moreover, it reviews the application of omics in studies on broth flavor. It is expected that this review will provide a theoretical basis for further research on the nutritional properties and flavor of broth. 2022 Vol. 36 (2): 39-45 [Abstract] ( 138 ) 全文 ( 1754 ) 46 Advances in the Application of Supercritical Carbon Dioxide in the Sterilization of Meat and Meat Products CHAI Li, HE Zhifei, XIE Xiaohong, HAN Wei, LI Hongjun DOI: 10.7506/rlyj1001-8123-20210924-214 Supercritical carbon dioxide is a green, environmentally friendly and practical supercritical fluid. At present, it is used to extract various bioactive substances. With the rise of non-thermal sterilization technology, research on the application of supercritical carbon dioxide in sterilization has increased significantly in recent years. Compared with nonthermal sterilization technologies such as cold plasma, high-voltage pulsed electric field and high-pressure carbon dioxide, supercritical carbon dioxide is operated at relatively low temperature and pressure, and thus can preserve nutrients in foods to the maximum extent while improving the microbiological safety of foods. This article reviews the inactivation mechanism of bacteria, spores, fungi and viruses by supercritical carbon dioxide and the factors affecting the sterilization efficiency. In addition, this paper not only summarizes the advantages of supercritical carbon dioxide technology for microbial inactivation and its applications on meat and meat products, but also discusses existing problems and future development trends. We anticipate that this review will provide a reference for further application of supercritical carbon dioxide technology on meat and meat products. 2022 Vol. 36 (2): 46-52 [Abstract] ( 187 ) 全文 ( 300 ) 53 Recent Progress in Research on the Effect of Heat Treatment in Lipid Oxidation in Meat and Meat Products Lü Jingxiu, ZHANG Xinxiao, LI Jiaolong, SUN Chong, ZHANG Muhan, LI Pengpeng, WANG Daoying, XU Weimin DOI: 10.7506/rlyj1001-8123-20211013-218 Heating is a common way of processing meat and meat products. Proper heating can improve the color and flavor, kill harmful microorganisms and parasites, extend the storage period, and improve nutrient digestion and absorption, but excessive heating will lead to the oxidation of unsaturated fatty acids in meat and promote the formation of harmful lipid oxidation products, thereby reducing the nutritional value of meat and affecting its food safety. This paper summarizes the recent advances in understanding the effect of lipid oxidation on meat flavor, introduces the mechanism of lipid oxidation, and summarizes the influence of heating temperature, time, method and additives on lipid oxidation in meat and meat products and the corresponding countermeasures. We anticipate that this review will provide a theoretical reference for lipid oxidation control in meat processing. 2022 Vol. 36 (2): 53-58 [Abstract] ( 190 ) 全文 ( 1137 ) 59 Progress in Analytical Techniques for Species Identification of Meat and Meat Products ZHANG Yali, NIU Lisha, HUANG Yunxia, MENG Zhijuan, ZHANG Yan, FAN Sufang, LI Qiang DOI: 10.7506/rlyj1001-8123-20210823-205 In recent years, the adulteration of meat and meat products has seriously infringed upon the rights and interests of consumers, which has caused public concern about food safety and attracted the attention of market supervision authorities. The traceability and species identification of meat and meat products has become a research hotpot in the field of food, and has been widely used in the quality evaluation and authentication of meat and meat products. In this paper, the current techniques available for qualitative and quantitative identification of animal-derived components in meat and meat products, including protein-based techniques, fatty acid-based techniques, DNA sequence specificity-based techniques and chromatography-mass spectrometry (GC-MS) are summarized, and future development trends are discussed. We expect that this review will provide a reference for the research and development of analytical techniques for meat and meat products. 2022 Vol. 36 (2): 59-64 [Abstract] ( 137 ) 全文 ( 314 )

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