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Quick Search     Adv Search 2022 Vol. 36, No. 5 Published: 2022-05-31 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Analysis of Heat Resistant Bacteria in Duck Skin by High Throughput Sequencing HAI Dan, QIAO Mingwu, SONG Lianjun, SHEN Yue, MENG Jingnan, HUANG Xianqing DOI: 10.7506/rlyj1001-8123-20220324-024 As duck skin is commonly used a raw material for meat products, studying the microbial diversity in duck skin under different thermal sterilization conditions is vital. In the present study, duck skin was treated at 60, 70, 80, 90, 100, 110 or 120 ℃ and then stored at a constant temperature of 25 ℃ for one week. The microbial diversity of duck skin was investigated by high-throughput sequencing. Analysis of operational taxonomic units (OTUs) showed that the main bacterial genera in duck skin treated at 60 ℃ were Pseudomonas (33.52%) and Acinetobacter (18.55%); and the main bacterial genera in duck skin treated at 70 ℃were Acinetobacter (18.46%), Clostridium sensu stricto 18 (12.41%), Proteus (11.04%) and Pseudomonas (10.17%), and Clostridium sensu stricto 7 (8.62%). Clostridium sensu stricto 18 (63.04% and 84.11% in relative abundance) were found to be dominant in duck skin treated at 80 and 90 ℃; Bacillus (49.50%), Clostridium sensu stricto 18 (29.19%) and Anaerosalibacter (17.20%) were dominant in duck skin treated at 100 ℃; the dominant bacteria in duck skin treated at 110 ℃ were Bacillus (99.23%); the dominant bacteria in duck skin treated at 120 ℃ were Clostridium sensu stricto 18 (52.41%), Bacillus (33.07%) and Clostridium sensu stricto 7 (12.23%). Sample clustering and β-diversity analysis showed that temperature had a great influence on the differences in the bacterial community composition and abundance in duck skin. 2022 Vol. 36 (5): 1-6 [Abstract] ( 150 ) 全文 ( 191 ) 7 Isolation and Identification of Dominant Microorganisms in Daobanxiang Cured Meat ZHU Hanlin, XU Baocai, HUANG Qianli DOI: 10.7506/rlyj1001-8123-20220322-021 As a traditional Huizhou-style cured meat product, Daobanxiang (DBX) has excellent quality and unique flavor. As its production technology is relatively outdated and its quality is unstable, there is an urgent need to isolate and identify the dominant microorganisms in DBX and develop starter cultures for its production. Through low temperature selective culture and molecular biological identification, 4 strains of Staphylococcus equinovarus, one strain of S. xylose, and 6 strains of psychrophilic bacteria, including one strain of Prolinoborus fasciculus, one strain of Serratia and 4 strains of Psychrobacter were obtained. Furthermore, the salt tolerance, temperature acclimation and ethanol tolerance of S. equinovarus (A3), S. xylose (A4), P. fasciculus (L1) and Psychrobacter (N17) were determined. It turned out that A3 and A4 had better salt tolerance, L1 and A4 had better adaptability to temperature, and all the 4 strains had weak tolerance to ethanol. Strains A3 and A4 can be used as good starter cultures, and strains L1 and N17 have the potential to be used in lowtemperature fermentation. 2022 Vol. 36 (5): 7-13 [Abstract] ( 197 ) 全文 ( 90 ) 14 Effect of Protease Inactivation on Salting Quality of Yellow-Feathered Broiler Meat SUN Liangge, LIU Yu, Lü Jingxiu, WANG Daoying, LI Pengpeng, XU Weimin DOI: 10.7506/rlyj1001-8123-20220418-039 In this work, the effect of inactivation of enzymes on the salting quality of yellow-feathered broiler meat was addressed. The changes in the salt diffusivity (saltiness taste), umami taste, water retention properties (cooking loss, centrifugal loss and hydration capacity), water distribution, texture (hardness, chewiness, elasticity and viscosity) and microstructure of chicken meat were examined after salting. Hot meat and pre-cooled meat were considered as controls. The results showed that the salt diffusivity in chicken with enzyme inactivation was intermediate between that of hot meat and pre-cooled meat, whereas the umami taste was stronger than that of the controls. The cooking loss and centrifugal loss of chicken meat with enzyme inactivation were significantly reduced after salting, and the hydration capacity increased. Further investigation showed that lower mobility of bound water and immobilized water in chicken with enzyme inactivation contributed to higher water retention capacity. The hardness and chewiness of chicken meat with enzyme inactivation were significantly higher compared with the controls. The diameter of muscle fibers initially increased and decreased later with increasing salt concentration. 2022 Vol. 36 (5): 14-20 [Abstract] ( 147 ) 全文 ( 99 ) 21 Comparative Study on Slaughter Performance and Meat Quality of Laiwu Black Goats Slaughtered at Different Ages WANG Weiting, ZHOU Meng, DU Pengfei, MA Yanli, HU Peng, CAO Hongfang, LI Qiang, LIU Yaobo, WANG Shoujing, LIU Xiaoxiao, HOU Chengli DOI: 10.7506/rlyj1001-8123-20220311-015 The slaughter performance and the nutritional quality and processing quality of the meat of Laiwu black goats were analyzed by measuring dressing percentage, meat pH, meat color, cooking loss, crude protein, crude fat contents and the number of fast and slow muscle fibers. Sensory evaluation was also performed on meat samples. The results showed that there were significant differences in all tested parameters among goat carcasses slaughtered at different ages. However, there was no significant difference in dressing percentage between carcasses at 12 (48.21%) and 24 months (48.75%) of age, which was significantly higher than that (43.55%) at 8 months, and the meat to bone ratio at 12 months was 4.04, lower than that at 8 and 24 months. The meat color at 8 months of age was redder and brighter than that at other ages. The crude protein contents of goat meat at 8, 12 and 24 months were 19.29%, 21.34% and 22.00% respectively, and the crude fat contents were 1.83%, 2.08% and 2.10% respectively. The shear force of meat at 8 months was 4 985.98 g, which was significantly lower than that at other ages. The best meat tenderness appeared at the slaughter age of 8 months. At this age, the number of fast muscle fibers was the highest and the ratio of fast to slow muscle fibers was 6.36, significantly higher than that at other ages; the sensory evaluation score was the highest. Based on the above experimental results, 8-month-old Laiwu black goats can be produced as high-grade lamb, and the slaughter benefit of 12-month-old lamb carcasses is higher. 2022 Vol. 36 (5): 21-28 [Abstract] ( 221 ) 全文 ( 59 )        Processing Technology 29 Response Surface Methodology Optimization of Microwave Combined with Steam Pretreatment of Yellow-Feathered Broiler Carcasses WANG Kangning, LI Jiaolong, Lü Jingxiu, LI Pengpeng, WANG Daoying, XU Weimin DOI: 10.7506/rlyj1001-8123-20220421-042 The objective of this study was to investigate the optimal conditions for the microwave combined with steam pretreatment of yellow-feathered broiler carcasses using response surface methodology (RSM). Microwave heating time, steam holding time and number of microwave combined with steam treatment cycles were considered as the independent variables, while the shear force and cooking loss of chicken breast meat were considered as response variables. The optimal processing parameters were as follows: microwave heating time of 30 s, steam holding time of 60 s, and 7 cycles of treatments. Under these conditions, the shear force of chicken breast was 18.31 N, and the cooking loss was 13.10%, both of which were close to the predicted values. 2022 Vol. 36 (5): 29-36 [Abstract] ( 131 ) 全文 ( 72 ) 37 Effect of Addition of Carboxymethyl Cellulose Sodium or Hydroxyethyl Cellulose on the Quality of Frozen Porcine Blood Curd XING Caiyun, SHEN Yue, WEI Zhengpeng, SONG Lianjun, QIAO Mingwu, MA Yan, WANG Jinmei, HUANG Xianqing DOI: 10.7506/rlyj1001-8123-20220311-016 In this study, the effect of addition of carboxymethyl cellulose sodium (CMC-Na) or hydroxyethyl cellulose (HEC) to fresh pig blood on the cooking loss, color, texture profile analysis (TPA) parameters and sensory quality of frozen porcine blood curd was investigated. The results showed that adding 1.00 g/100 mL of CMC-Na and HEC reduced the cooking loss by 69.65% and 86.82% (P < 0.05), increased the texture parameters hardness, springiness and chewiness by 41.01%, 20.03% and 83.43% (P < 0.05), and increased the color parameters redness (a*) and yellowness (b*) (P < 0.05). Sensory evaluation showed that the resultant products had moderate tenderness and compact cross-sectional structure almost without gas pores. These findings led us to conclude that adding CMC-Na or HEC can improve the quality characteristics of frozen porcine blood curd. 2022 Vol. 36 (5): 37-41 [Abstract] ( 138 ) 全文 ( 87 ) 42 Effect of Lactarius delicious on the Texture Quality of Fat-Reduced Emulsified Sausages WANG Chunxiao, ZHOU Kai, ZHANG Jian, XING Lujuan, ZHANG Wangang, XU Baocai DOI: 10.7506/rlyj1001-8123-20220214-008 One of the problems facing the field of meat industry is that reducing the fat content may cause the texture of meat products to deteriorate. In this study, the effects of the addition of different amounts (0%, 1%, 2%, 4%, and 8%) of Lactarius delicious to fat-reduced emulsified sausages on its cooking loss, water distribution, microstructure, texture properties, physicochemical properties, and sensory characteristics were evaluated. The cooking loss of fat-reduced emulsified sausages significantly decreased upon the addition of Lactarius delicious (P < 0.05); the addition of 2% of Lactarius delicious decreased this parameter by 60%. The results of low-field nuclear magnetic resonance (LF-NMR) showed that the addition of 2% of Lactarius delicious significantly increased the peak area ratio of immobile water and reduced the peak area ratio of free water (P < 0.05), indicating that Lactarius delicious can improve the water-holding capacity of the sausage. Adding Lactarius delicious increased the number and distribution uniformity of water holes in fat-reduced emulsified sausage, and thus improved its microstructure, with the most pronounced effect being observed at an addition level of 2%. The addition of Lactarius delicious had no significant effect on the pH value, but made the color of the final product darker. The textural properties and sensory scores of emulsified sausages decreased significantly after reducing fat, while the addition of 2% of Lactarius delicious significantly improved the textural properties and increased the sensory evaluation scores of fat-reduced emulsified sausages to levels similar to those of regular emulsified sausages (P < 0.05). In conclusion, adding Lactarius delicious is an effective method to improve the texture of fat-reduced sausages, and the optimal addition level is 2%. 2022 Vol. 36 (5): 42-48 [Abstract] ( 171 ) 全文 ( 176 )        Analysis & Detection 49 Grey Correlation Degree for Analysis of the Correlation between Electronic Nose Responses to Meat Flavors and Their Sensory Scores WEI Daiwei, WEI Chaokun*, ZHANG Huiling DOI: 10.7506/rlyj1001-8123-20220120-004 To develop an objective evaluation method for meat flavors, electronic nose responses were employed as objective evaluation measures to compensate for the disadvantages of traditional sensory evaluation, such as strong randomness as well as poor repeatability and stability. In this study, Maillard reaction was used to prepare two meat flavors: barbecue-like and broth-like, and the correlation between sensory evaluation and electronic nose responses was established by using grey correlation degree, principal component analysis (PCA), and analysis of variance (ANOVA). The results showed that through Maillard reaction with 10.00 g/100 mL of glutamic acid, a strong broth-like flavor was obtained, and the sensors W5S, W6S, W1S, W1W, and W2S had higher response values to the broth-like flavor, and their correlation coefficients with the sensory evaluation scores were 0.738, 0.803, 0.822, 0.825 and 0.864, respectively; when 3.33 g/100 mL of glutamic acid was added to the reaction system, a strong barbecue-like flavor was obtained, and the sensors W5S, W6S, W1S, and W1W had higher response values to the barbecue-like flavor, and their correlation coefficients with the sensory evaluation scores were 0.744, 0.835, 0.847, and 0.854, respectively. On this basis, a regression model was developed between the correlation coefficients of the sensor response values with higher grey correlation degree and the sensory scores, which had excellent goodness of fit. 2022 Vol. 36 (5): 49-53 [Abstract] ( 126 ) 全文 ( 170 ) 54 Effect of Keemun Black Tea on the Sensory Quality and Flavor of Dried Pork Slices CUI Cui, XIE Tingting, ZHOU Yu, ZHANG Zhengmin, GU Qianhui, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20220225-010 The effect of adding different amounts (0%, 0.05%, 0.10%, 0.15%, 0.20%, and 0.25%) of Keemun black tea on the sensory quality and flavor quality of dried pork slices were studied by sensory evaluation, detection of volatile flavor compounds and electronic nose analysis. The results showed that compared with the control group (without the addition of the tea), nerol and geraniol, characteristic aroma components in Keemun black tea, were detected in dried pork slices with 0.20%–0.25% of Keemun black tea, which significantly improved the tea-like aroma of dried pork slices (P < 0.05). And the relative contents of hexanal, hexanoic acid and methanethiol in dried pork slices with 0.20%–0.25% of Keemun black tea were significantly decreased by 5.75%–6.92%, 0.49%–0.57%, and 0.10%–0.11%, respectively (P < 0.05). By adsorbing lipids, Keemun black tea could reduce the off-flavor and greasy mouthfeel of dried pork slices (P < 0.05). The thiobarbituric acid reactive substance values and carbonyl contents were significantly reduced (P < 0.05), and the oxidation of lipid and protein was inhibited. The addition of Keemun black tea in dried pork slices was beneficial to the formation of heterocyclic compounds such as 2-ethylpyrazine and 2-methyl-6-vinylpyrazine, imparting a stronger roasted flavor to dried pork slices. In conclusion, the addition of Keemun black tea could improve the sensory quality and flavor quality of dried pork slices. 2022 Vol. 36 (5): 54-61 [Abstract] ( 148 ) 全文 ( 183 )        Reviews 62 Progress in New Techniques for Microbial Detection in Meat and Meat Products HU Sanmei DOI: 10.7506/rlyj1001-8123-20220328-027 Meat and meat products are rich in nutrients but simultaneously susceptible to microbial contamination. The food safety of meat and meat products has aroused much concern. This paper introduces the microbial limits for meat and meat products, analyzes the disadvantages of traditional microbial detection methods and also summarizes recent progress in the development of new techniques for microbial detection in meat and meat products, such as rapid aerobic count plate, adenosin triphosphate bioluminescence, molecular diagnosis, immunoassay, spectroscopy, and instruments. This review is expected to provide references for further studies in this field to meet the demand for rapid and accurate microbial detection in the meat industry and reduce meat enterprises’ circulation pressure and economic loss. 2022 Vol. 36 (5): 62-67 [Abstract] ( 162 ) 全文 ( 213 )

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