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Quick Search     Adv Search 2022 Vol. 36, No. 4 Published: 2022-04-30 Reviews Package & Storage Basic Research Analysis & Detection        Basic Research 1 Evaluation of Amino Acid Composition and Nutritional Value of Longissimus doris from Different Farmed Herbivores in Inner Mongolia Region KHAS-Erdene, AO Changjin, SA Ruli, CAO Qina, BAI Chen DOI: 10.7506/rlyj1001-8123-20211223-241 The objective of this study was to evaluate the amino acid composition and nutritional value of Longissimus dorsi muscles from different herbivores (cattle, sheep, goats, and donkeys) and chicken breast meat (control) from intensive farms in Inner Mongolia region. Amino acid contents were determined on an automatic amino acid analyzer by using an internal standard method. The results showed that the contents of amino acids in the muscle of different animals were significantly different (P < 0.05). Total essential amino acid contents in muscles of chickens, cattle and goats were significantly higher than that in sheep muscle (P < 0.05), while donkey muscle showed no significant difference from muscles from the other species. The total non-essential amino acid values of cattle and donkey meat were higher than that of goat meat (P < 0.05), but were not significantly different from those of sheep and chicken meat. The essential amino acid indexes (EAAI) of the muscles of the herbivore animals were all higher than 95, which indicates that they are high quality protein sources, and the EAAI decreased in the following order: goat > chicken > sheep > cattle > donkey. The relative content of sweet taste amino acids in donkey muscle was significantly higher than those in the other meats (P < 0.05), and the relative contents of umami amino acids in cattle and sheep meats were higher than those in the other meats (P < 0.05). The relative content of bitter taste amino acids was higher in chicken than in the other meats (P < 0.05), and the relative content of total flavor amino acids was significantly higher in beef and sheep meat compared with the other meats (P < 0.05). Cluster analysis was performed on the relative contents of amino acid, revealing that sheep and cattle meats are closest to each other in the heatmap, whereas donkey meat is the furthest. 2022 Vol. 36 (4): 1-6 [Abstract] ( 163 ) 全文 ( 160 ) 7 Analysis of Microbial Contamination on Cattle Carcass Surface and in Contact Environment during Traditional Cattle Slaughtering SHI Yuxuan, ZANG Mingwu, ZOU Hao, ZHAO Bing, XU Chenchen, BAI Jing, WANG Hui, WU Jiajia, QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-20220112-002 This study aims to examine the changes of microbial contamination on the beef carcass surface and in the contact environment during cattle slaughtering. A total of 322 microbial samples were collected during the skinning, trimming and weighing, washing and chilling processes. The sampling sites were the hind legs, middle back, chest, front legs and neck as well as the operatives’ hands and knives. The aerobic plate count (APC), and the counts of Lactobacillus, coliform bacteria, Staphylococcus aureus and Pseadomonas were analyzed. The results showed that the level of microbial contamination on the carcass surface increased firstly and then decreased, and the highest level of microbial contamination was observed in the trimming and weighing process, with APC of 2.82 (lg(CFU/cm2)). The chest was the most contaminated part during slaughtering, with average APC of 2.10 (lg(CFU/cm2)). Slaughtering air was most contaminated during rinsing and its bacterial count was 271.33 CFU per plate. The operatives’ hands and knives were also a major source of microbial carcass contamination. 2022 Vol. 36 (4): 7-13 [Abstract] ( 177 ) 全文 ( 395 ) 14 Evaluation of Meat Production Performance and Carcass Quality of Five Hybrid Beef Cattle Breeds in Yunnan YANG Kai, GAO Yue’e, HUANG Bizhi, WANG Ankui*, ZHANG Jicai, CHEN Yanmei DOI: 10.7506/rlyj1001-8123-20210224-047 In this study, the first generation (F1) male offspring of Simmental × Yunnan yellow cattle, Shorthorn × Yunnan yellow cattle, Angus × Yunnan yellow cattle and Yunling × Yunnan yellow cattle and male Yunling cattle (n = 3 each) fattened for 120 days under the same feeding condition to 17 months of age were selected for slaughter performance test and carcass quality evaluation. The results showed that the dressing percentages of Yunling cattle, Yunling × Yunnan yellow cattle, Angus × Yunnan yellow cattle, Shorthorn × Yunnan yellow cattle and Simmental × Yunnan yellow cattle were 60.60%, 61.04%, 62.02%, 61.79% and 61.66%, respectively, the net meat percentages were 47.63%, 47.66%, 50.21%, 48.30% and 48.35%, respectively, and the carcass meat percentages were 75.62%, 74.30%, 80.93%, 76.88% and 76.48%, respectively. There was no significant difference in dressing percentage among all breeds. The net meat percentage of Angus × Yunnan yellow cattle was the highest, which was significantly higher than that of Yunling cattle and Yunling × Yunnan yellow cattle (P < 0.05), but not significantly different from Shorthorn or Simmental × Yunnan yellow cattle. Likewise, there was no significant difference in net meat percentage among the other four breeds. The carcass fat percentage of Angus × Yunnan yellow cattle was significantly lower than that of all other breeds, and the carcass bone percentage was significantly lower than that of Yunling × Yunnan yellow cattle, Shorthorn × Yunnan yellow cattle and Simmental × Yunnan yellow cattle (P < 0.05), but not significantly different from that of Yunling cattle. The proportion of superfine meat was the highest in Simmental × Yunnan yellow cattle and the lowest in Yunling × Yunnan yellow cattle; the proportion of high-grade meat was the highest in Shorthorn × Yunnan yellow cattle and the lowest in Angus × Yunnan yellow cattle; the proportion of highquality meat was the highest in Simmental × Yunnan yellow cattle and the lowest in Yunling × Yunnan yellow cattle. 2022 Vol. 36 (4): 14-19 [Abstract] ( 216 ) 全文 ( 145 )        Analysis & Detection 20 Effect of Different Thermal Sterilization Conditions on Quality of Sauced Duck Neck SONG Yushen, LI Cong, CUI Cui, ZONG Zibing, CHEN Kangwen, GU Qianhui, XU Baocai DOI: 10.7506/rlyj1001-8123-20211129-233 In order to explore the effects of different thermal sterilization conditions on the quality of sauced duck neck, the quality characteristics of sauced duck neck subjected to one of three heat treatment conditions (90 ℃/15 min, 90 ℃/30 min or 121 ℃/15 min) or not subjected to heat sterilization were evaluated using an amino acid analyzer, high performance liquid chromatography, an electronic nose and an electronic tongue, etc. The results showed the contents of protein, fat, thiamine and salt in sauced duck neck decreased with the increase in sterilization temperature or time, while these parameters decreased significantly upon high-temperature sterilization (121 ℃/15 min) (P < 0.05). Sensory evaluation showed that high-temperature sterilization reduced the meaty aroma, produced off-odor, and lowered the umami and saltiness scores significantly (P < 0.05). The electronic nose effectively distinguished all treatment groups except the unsterilized group and the 90 ℃/15 min group. Collectively, the electronic tongue data and flavor nucleotide and amino acid analysis showed that thermal sterilization conditions had a significant effect on the umami and saltiness of sauced duck neck (P < 0.05), and the main taste substances causing the change of the umami taste were glutamate, 5’-guanosine acid and 5’-inosine acid. Finally, we conclude that low-temperature and long-time sterilization has a positive effect on the quality of sauced duck neck, while high-temperature sterilization has an unfavorable effect on it. 2022 Vol. 36 (4): 20-27 [Abstract] ( 196 ) 全文 ( 304 ) 28 Analysis of Volatile Flavor Compounds in Spicy Sausages MA Mingjuan, SU Xiaoxia, TAN Xinyue, NIU Yi, LI Ruyu, BIAN Qi DOI: 10.7506/rlyj1001-8123-20220217-009 The volatile flavor compounds in four kinds of spicy sausage were analyzed by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the major flavor compounds were determined by relative odor activity value (ROAV). The results showed that a total of 138 volatile compounds were identified in the four samples, 106 of which were found as flavor compounds. In total, 58 flavor compounds with ROAV ≥ 0.1 were identified. Principal component analysis (PCA) was performed on 29 key flavor compounds (ROAV > 1), such as ethyl decanoate, linalool, eucalyptol, ethyl octanoate and laurene. It was found that the flavor difference between different kinds of spicy sausage was mainly due to addition of spices and the degradation and esterification reaction of fatty acids in the process of natural air drying or oven drying. 2022 Vol. 36 (4): 28-34 [Abstract] ( 174 ) 全文 ( 1241 ) 35 Analysis of Volatile Flavor Compounds in Different Muscle Tissues of Yanbian Cattle by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry SUN Bin, CUI Yan, SHENG Wanli, ZHANG Junfang, TANG Lin, WANG Enze, WANG Ying, LI Qiang, LI Xiangzi DOI: 10.7506/rlyj1001-8123-20210823-207 The current study aimed to investigate the volatile flavor compounds of different muscle tissues of Yanbian cattle. In this experiment, six Yanbian cattle were raised under the same management and feeding conditions and slaughtered at the same age, and muscle samples were collected from six different carcass locations: round, ribeye, high rib, tenderloin, spine rib and brisket for determination of volatile flavor compounds using solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The relative contents of volatile compounds were determined by the peak area normalization method, and based on them the key volatile flavor compounds were determined for each carcass part. A total of 79 volatile compounds were detected, including aldehydes, alcohols, ketones, alkanes, esters, amines and olefins, of which 29 were found in the spine rib, 40 in the tenderloin, 28 in the high rib, 25 in the rump, 29 in the brisket, and 35 in the ribeye. There were obvious differences in the composition and content of volatile compounds among the six parts. The relative contents of aldehydes and amines in the brisket were the highest, the relative contents of esters and alcohols in the tenderloin were the highest, and the relative contents of olefins and alkanes in the spine rib were the highest. No ketones were detected in the spine rib, while the round was rich in ketones. 2022 Vol. 36 (4): 35-40 [Abstract] ( 127 ) 全文 ( 193 )        Package & Storage 41 Effects of Plasma Treatment on the Sterilization and Nutritional Quality of Fresh Beef QIU Jun, ZHAI Guozhen, SUN Yunjin DOI: 10.7506/rlyj1001-8123-20220125-005 In this study, the effect of atmospheric plasma treatment on the sterilization and quality characteristics of fresh beef was addressed. The parameters investigated included water content, pH value, total bacterial count (TBC), thiobarbituric acid reactive substance value, total volatile base nitrogen (TVB-N) content, color parameters, free amino acid content and fatty acid content. The results indicated that plasma treatment for up to 30 s could effectively decrease the TBC, and retard lipid oxidation and the increase in TVB-N content, and significantly increase the content of some free amino acids and decrease the content of some fatty acids. Additionally, after the treatment, the color parameter L* remained unchanged while a* and b* decreased slightly. In conclusion, plasma treatment could effectively inhibit bacterial growth and lipid oxidation of fresh beef, consequently helping in prolonging the shelf life, while having no obvious effect on the nutritional quality of fresh beef. 2022 Vol. 36 (4): 41-47 [Abstract] ( 206 ) 全文 ( 533 )        Reviews 48 Preparation, Antibacterial Mechanism of Natural Antimicrobial-Loaded Nanoemulsions and Their Application in Meat Preservation: A Literature Review ZHAO Siqi, ZHANG Lang, LIU Qian, CHEN Qian, KONG Baohua DOI: 10.7506/rlyj1001-8123-20220117-003 Meat and meat products are rich in nutrients such as protein and fat and prone to spoilage during processing or improper storage due to microbial contamination. Natural antimicrobial agents have been widely used as meat preservatives because of their excellent antibacterial activity, safety, and biodegradability. However, some natural antimicrobial agents are of high volatility, low water solubility, and thermal instability, which limits their application in meat and meat products preservation. Nanoemulsions can allow incorporation of natural antimicrobial agents into their interior to improve the stability, antibacterial activity and release performance of natural antimicrobial agents, thus alleviating their limitations. In this review, the composition, preparation methods, antibacterial mechanism of natural antimicrobial-loaded nanoemulsions are summarized. Furthermore, the recent progress in the application of natural antimicrobial-loaded nanoemulsions in meat preservation is discussed to provide theoretical basis and practical guidance for the application of natural antimicrobialloaded nanoemulsions in meat and meat product preservation. 2022 Vol. 36 (4): 48-56 [Abstract] ( 216 ) 全文 ( 480 ) 57 Recent Progress in Preparation and Application of Multifunctional Gelatin Adhesives LI Liang, WU Yujie, YANG Jing, MA Jingjing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin DOI: 10.7506/rlyj1001-8123-20211227-242 Gelatin is a polymer derived from the hydrolysis of collagen. As a natural polymer material with good biocompatibility and biodegradability, gelatin has been widely used in product packaging and thickening and as a delivery carrier due to its good foaming, emulsifying and film-forming properties. In this paper, the physicochemical properties of gelatin such as gel strength, viscosity, color, yield and isoelectric point and the factors influencing them are reviewed, as well as the modification of different types of gelatin, the types and ways of cross-linking of gelatin and the preparation of various functional gelatin-based hydrogels. Gelatin composite hydrogel adhesives with different functional properties can be synthesized by introducing different functional groups into different artificially designed materials, which can enrich the application of gelatin in daily life and provide some new ideas for the extraction and comprehensive utilization of gelatin. 2022 Vol. 36 (4): 57-64 [Abstract] ( 168 ) 全文 ( 3292 ) 65 Recent Progress in Research on Umami Peptides in Food JIA Rong, HE Ying, WANG Guiying, WAN Daqian, KONG Weicheng, LI Cong, GE Changrong, LIAO Guozhou DOI: 10.7506/rlyj1001-8123-20220308-011 As a new type of umami agent, umami peptides can have a synergistic effect with other umami substances in addition to their own flavor. The current research on umami peptides mainly focuses on their extraction, isolation and identification, but the formation mechanism and taste mechanism of umami peptides are still unclear. This article reviews the preparation, separation and identification methods of umami peptides, the factors affecting flavor presentation, the umami evaluation methods, and the application of umami peptides, in order to provide a scientific and theoretical basis for further in-depth research on umami peptides. 2022 Vol. 36 (4): 65-71 [Abstract] ( 238 ) 全文 ( 406 )

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