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Quick Search     Adv Search 2022 Vol. 36, No. 3 Published: 2022-03-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Stunning Methods on the Meat Quality of Yellow-Feathered Broilers KONG Xiaohui, MAO Lin, JIANG Weifeng, YANG Yuxin, LIN Jie, WU Shaozong, ZHENG Hua DOI: 10.7506/rlyj1001-8123-20211129-232 In this work, we compared the effects of carbon dioxide (CO2) stunning, electric shock and non-stunning (direct slaughter) on the meat quality of yellow-feathered broilers (90 days old). The results showed that the degree of carcass injury in the CO2 stunning group was the smallest, the rigor mortis process of muscle was shortened, the amount of bleeding was increased, and the rate of pH decline was significantly faster than that in the other two groups (P < 0.05). At 45 min postmortem, the brightness value (L*), redness value (a*) and yellowness value (b*) of the CO2 stunning group were significantly lower than those of the other two groups (P < 0.05), while a significant increase in L* was found at 24h (P < 0.05). At 45 min postmortem, the water-holding capacity, tenderness and texture (springiness and chewiness) of the CO2 stunning group were significantly better than those of the other groups (P < 0.05), whereas the water-holding capacity and texture were significantly poorer at 24 h (P < 0.05). At 24 h, the sensory scores for odor and texture of the electric shock and direct slaughter groups were significantly higher than those of the CO2 stunning group (P < 0.05). Collectively, CO2 stunning is not be recommended for the slaughter of yellow-feathered broilers, and It is recommended to further optimize the mode of electric shock. 2022 Vol. 36 (3): 1-6 [Abstract] ( 198 ) 全文 ( 149 ) 7 Comparative Analysis of Nutrient Composition in Crocodile Meat and Other Meats YANG Chunxue, KONG Fanhua, OUYANG Jun, YU Zhilin, YANG Chunbo, CUI Chenxi, BAI Shasha, CUI Yajuan DOI: 10.7506/rlyj1001-8123-20211129-230 In order to explore the nutritional value of crocodile meat, the main nutrients in crocodile meat, pork, beef, chicken, mutton, river prawn and crucian carp meat were analyzed and evaluated using Chinese national standard methods. The results showed that compared with other meats, crocodile meat had higher phosphorus content. The calcium content in crocodile meat was significantly higher than that in other livestock and poultry meats (P < 0.05), indicating that crocodile meat is a high-quality calcium supplement food. Compared with other meats, crocodile meat had higher contents of watersoluble vitamin umami amino acids, especially glutamic acid. According to the essential amino acid score (AAS) and chemical score (CS), crocodile meat was more easily digested and absorbed by the body. Polyunsaturated fatty acids (PUFAs) were abundant in crocodile meat. Particularly, the contents of n-6 and n-3 PUFA in it were significantly higher than those in other livestock and poultry meats. Therefore, crocodile meat is delicious and has high nutritional value. It is a high-quality meat. 2022 Vol. 36 (3): 7-13 [Abstract] ( 376 ) 全文 ( 1984 )        Processing Technology 14 Effect of Addition of Different Amounts of Flaxseed Gum on the Quality of Starch-Meat Sausage ZHAO Honglei, XU Jingxin, KONG Baohua, XIA Xiufang, XIN Ying, LIU Qian DOI: 10.7506/rlyj1001-8123-20210924-215 The effects of adding different amounts of flaxseed gum (0%, 0.05%, 0.10%, 0.15% and 0.20%) on the degree of starch gelatinization (DSG) and quality of starch-meat sausage were investigated. The results showed that the DSG, water content, redness value and elasticity of sausages first increased and then decreased with increasing addition of flaxseed gum, reaching their maximum values at an addition level of 0.10% (P < 0.05). In addition, the sausage with 0.10% flaxseed gum had the lowest cooking loss and the highest acceptability score (P < 0.05). Therefore, addition of 0.10% flaxseed gum can improve the quality of sausages. 2022 Vol. 36 (3): 14-19 [Abstract] ( 148 ) 全文 ( 138 ) 20 Optimization of Enzymatic Tenderization of Pre-conditioned Hot Pot Beef by Response Surface Methodology ZHANG Lizhitong, ZHANG Jiamin, WANG Wei, LIU Dayu, TANG Yang, WANG Ke DOI: 10.7506/rlyj1001-8123-20211112-227 The tenderization of pre-conditioned hot pot beef using a mixture of papain and neutral protease was optimized by one-factor-at-a-time approach and response surface methodology. Mixing ratio between the two enzymes, enzyme dosage and treatment time were considered as independent variables, and water-holding capacity and hardness of beef as responses. It was found that the optimal process conditions were determined as follows: mixing ratio between papain and neutral protease 1:1.19, enzyme dosage 0.085%, and treatment time 3.1 h. Compared with the conventional product, the waterholding capacity of enzymatically tenderized beef increased by 27%, the myofibrillar fragmentation index (MFI) increased by 45%, the solubility of collagen increased by 29%, the shear force decreased by 29%, the hardness dropped by 69%, and the tenderness was significantly improved. 2022 Vol. 36 (3): 20-25 [Abstract] ( 165 ) 全文 ( 374 )        Analysis & Detection 26 Determination of Flavor-Active Nucleotides in Cooked Pork by High Performance Liquid Chromatography LI Qi, LI Xiaomin, JIANG Deming, TAN Xinyue, WANG Qing, ZHANG Xiaolin DOI: 10.7506/rlyj1001-8123-20211213-237 Pork tenderloins and bellies from black (HZ1 and HZ2) and white (BZ1 and BZ2) pigs from two different producers were cooked in boiling water, and the differences in the contents of 5’-inosine acid, 5’-adenosine acid, 5’-guanosine acid, inosine and hypoxanthine in the cooked meat and broth samples were analyzed in this study. The results showed that 5’-inosine acid was significantly more abundant than other nucleotides in pork meat, and the contents of flavor-active nucleotides were much lower in pork belly than in tenderloin. The content of 5’-inosine acid was significantly higher in the cooked meat and broth of white pigs than black pigs (P < 0.05), while the contents of inosine and hypoxanthine were lower than those in black pigs. The content of 5’-adenosine acid in cooked tenderloin BZ1 and the broth of belly BZ2 were the highest in the same type of samples. The content of 5’-guanosine acid was the highest in cooked tenderloin BZ2, and lowest in cooked belly HZ1. In conclusion, the meat of white pigs is advantageous over the meat of black pigs in presenting umami flavor, regardless of the cut. BZ1 shows the best umami flavor, while HZ1 is the worst. 2022 Vol. 36 (3): 26-31 [Abstract] ( 167 ) 全文 ( 180 )        Package & Storage 32 Quality Changes of Megalobrama amblycephalala during Postmortem Storage at 4 ℃ DONG Yiqun, NIU Sumin, LUO Xin, XIE Dingyuan DOI: 10.7506/rlyj1001-8123-20211214-238 The quality changes of Megalobrama amblycephalala were evaluated in terms of stiffness index, texture, pH, water-holding capacity, whiteness, and the contents of 5’-adenosine triphosphate (ATP) and related compounds during 72 h of postmortem storage at 4 ℃. At 6 h after slaughter, the hardness and stiffness index reached their peak, and then fell. The pH decreased rapidly after slaughter, decreasing to 6.58 ± 0.04 at 6 h, and then rose gradually. The water-holding capacity decreased firstly and then increased. The whiteness first rose and then fell to 38.02 ± 0.23 at 72 h. The ATP content was the highest at 2 h, and its trend was similar to that of 5’-adenosine monophosphate (AMP). The content of 5’-inosine monophosphate (IMP), produced from AMP degradation catalyzed by AMP deaminase, increased from 0 to 4 h. The content of hypoxanthine (Hx) increased significantly faster from 36 h onward. The K value was kept below 20% (the first freshness grade) up to 24 h after slaughter and remained within the range of 20%–40% (the second freshness grade) from 24 to 72 h. 2022 Vol. 36 (3): 32-37 [Abstract] ( 147 ) 全文 ( 204 ) 38 Effects of Simultaneous High-Temperature Cooking and Sterilization on Quality and Storage Characteristics of Ready-to-Eat Crayfish KONG Jinhua, WEN Limin, ZHU Yongzhi, GE Qingfeng, BIAN Huan, YAN Zheng, XU Weimin DOI: 10.7506/rlyj1001-8123-20211210-236 To determine the optimum conditions of simultaneous high-temperature cooking and sterilization for the production of ready-to-eat crayfish, changes in the color, pH value, texture and sensory score of crayfish were examined under different sterilization conditions, and the influence of different sterilization conditions on the quality of crayfish was analyzed. The results showed that the product quality was significantly affected by sterilization temperature and time (P < 0.05), and higher sterilization temperature and longer sterilization time had a greater impact on it. Crayfish sterilized at 110 ℃ for 10 min had significantly better springiness, hardness and chewiness (P < 0.05), and a significantly lower yellowness value (P < 0.05), and a higher sensory evaluation score compared to the other groups. The shelf life of the product was 35 days at 4 ℃. 2022 Vol. 36 (3): 38-44 [Abstract] ( 183 ) 全文 ( 314 )        Reviews 45 Progress in Understanding the Mechanism of the Influence of Animal Fat on Meat Flavor DIAO Xiaoqin, WANG Ying, JIA Ruixin, SUN Weiting, LIU Dengyong, GUAN Haining DOI: 10.7506/rlyj1001-8123-20211206-235 Flavor is one of the most important sensory attributes for consumers to judge the quality and acceptability of meat, and its formation is a complex biochemical reaction process. Fat is an important tissue in muscle and a precursor for the formation of flavor substances. Its hydrolysis, thermal decomposition, oxidation and Maillard reactions produce aldehydes, ketones and alcohols contributing to the characteristic flavor of meat. From the perspective of animal fat, this article summarizes the effect of fatty acid composition on flavor regulation, and the mechanism by which fat participates in flavor formation. In addition, the factors influencing the contribution of fat to flavor formation are summarized from the perspectives of cooking methods, processing methods, maturation environment and the interaction between fat and other ingredients. It is expected that this review will provide a theoretical reference for regulating the flavor quality of meat products with animal fat. 2022 Vol. 36 (3): 45-51 [Abstract] ( 186 ) 全文 ( 671 ) 52 Recent Advances in the Interaction Mechanisms between Key Nutrient Components and Their Regulatory Effects on the Flavor of Meat Broth GUAN Haining, FENG Chunmei, TIAN Yanli, XU Xiaojun, LIU Dengyong, DIAO Xiaoqin DOI: 10.7506/rlyj1001-8123-20211115-228 Meat broth tastes delicious and contains abundant nutrients. Besides, it can stimulate the secretion of digestive juice and improve appetite. Beginning with an overview of the nutritional components and their existing forms in meat broth, this paper focuses on the formation characteristics and roles of micro/nanoparticles and the formation process of the self-emulsifying system in meat broth. Meanwhile, the interactions among proteins, carbohydrates, fats, amino acids, and carbonyl compounds and their effects on the formation of meat broth flavor are clarified. In addition, the influence of processing methods on the flavor of meat broth and the methods to analyze and detect flavor substances in meat broth are reviewed. It is expected that this review will provide a theoretical basis for understanding the interaction mechanisms between key nutrient components and flavor regulation mechanism in Chinese traditional broth. 2022 Vol. 36 (3): 52-58 [Abstract] ( 150 ) 全文 ( 247 ) 59 Progress in Methods for Moisture Detection in Meat Products YUAN Yiping, LI Jing DOI: 10.7506/rlyj1001-8123-20211115-229 The moisture content of meat is more than 70%. Therefore, during the storage and processing of meat, changes in the moisture content have a significant impact on the quality and processing characteristics of meat. The currently available methods to detect and research moisture mainly include conventional analysis, spectral analysis and thermal analysis. Green, fast, non-destructive, and accurate quantitative moisture analysis technologies such as nuclear magnetic resonance (NMR) and near-infrared (NIR) spectroscopy are being developed and popularized. This paper reviews changes in the moisture status and distribution during the storage and processing of meat products and their detection methods, focusing on their principle, application, advantages and disadvantages. It also discusses future directions. We hope that this review can provide a reference for the research and determination of moisture in meat products. 2022 Vol. 36 (3): 59-66 [Abstract] ( 154 ) 全文 ( 381 )

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