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Quick Search     Adv Search 2022 Vol. 36, No. 7 Published: 2022-07-31 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Effect of L-Histidine on Structural Characteristics and in Vitro Digestibility of Myofibrillar Protein at Low and High Salt Concentrations GUO Xiuyun, XU Shuangyi, CAO Siyu, ZHANG Yawei DOI: 10.7506/rlyj1001-8123-20220511-057 The effect of L-histidine (His) (0, 0.2, 0.4 g/100 mL) on the structural characteristics and in vitro digestibility of pork myofibrillar protein (MP) was studied at low (0.2 mol/L NaCl) and high (0.6 mol/L NaCl) salt concentrations. The results showed that addition of His caused the unfolding of MP and the transformation of its molecular conformation at both low and high salt concentrations. The content of α-helical structure decreased, accompanied by an increase in the contents of other secondary structures (β-sheet, β-turn, random coil). Meanwhile, addition of His caused the exposure of the buried hydrophobic groups, resulting in increased surface hydrophobicity of MP. In addition, the content of α-helical structure of MP decreased (P < 0.05), and the surface hydrophobicity increased (P < 0.05) with increasing His concentration. The results of in vitro digestion showed that the addition of His significantly improved the in vitro digestibility of MP (P < 0.05) and reduced the particle size of the enzymatic hydrolysate (P < 0.05) regardless of salt concentration. Therefore, it could be concluded that His addition caused the unfolding of MP structure, resulting in the exposure of more enzymatic cleavage sites, facilitating the enzymatic hydrolysis of MP by pepsin and trypsin, thus improving the digestibility of MP. 2022 Vol. 36 (7): 1-6 [Abstract] ( 216 ) 全文 ( 132 ) 7 Effect of High Hydrostatic Pressure Treated Reduced-Sodium Chicken Gels with Calcium Chloride on the Growth and Digestive Characteristics of Mice XIONG Jiahao, YU Xia, ZOU Lifang, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20220308-012 The in vivo digestion and absorption characteristics of reduced-sodium meat products are a problem that deserves attention in the field of meat science and technology. In this study, an animal model was used to investigate the in vivo digestive characteristics of high hydrostatic pressure treated reduced-sodium (1.25% NaCl) chicken gels. To replace casein in the AIN-93G rodent diet, four groups of reduced-sodium chicken gel were used: zero calcium chloride + 0.1 MPa treatment (group C), addition of 0.2% calcium chloride to comminuted chicken meat + 0.1 MPa treatment (group CA), zero calcium chloride + 200 MPa treatment for 10 min at 25 ℃ (group H) and addition of 0.2% calcium chloride + 200 MPa treatment for 10 min at 25 ℃ (group CH), and their effects on the digestion and growth characteristics of mice were evaluated. The results showed that after gastrointestinal digestion, the molecular mass and particle size of protein degradation products in digesta were higher in groups H and CH (P < 0.05) compared with groups C and CA indicating that 200 MPa treatment could decrease the digestion and degradation of protein. The levels of serum urea nitrogen in groups H and CH were significantly higher than those in groups C and CA (P < 0.05). The levels of total serum protein in groups CA and CH were significantly lower than those in group C (P < 0.05), and the mass of subcutaneous fat in group CH was also lower than that in group C (P < 0.05). These results implied that 200 MPa treatment combined with addition of 0.2% calcium chloride could synergistically reduce subcutaneous fat accumulation in mice, indicating the potential in improving the nutritional function of reduced-sodium meat products. 2022 Vol. 36 (7): 7-12 [Abstract] ( 124 ) 全文 ( 76 ) 13 Potential of Trimethylamine and Dimethylamine to Characterize the Freshness of Chilled Mutton HUO Xiafei, ZHANG Dequan, SU Yuanyuan, GU Minghui, CHEN Li, LI Shaobo, WANG Wei, ZHENG Xiaochun DOI: 10.7506/rlyj1001-8123-20220411-033 Trimethylamine and dimethylamine are typical volatile amines produced during the spoilage of fresh meat, which are the precursors of carcinogenic nitrosamines and have the potential to characterize the freshness of meat. In order to evaluate the feasibility of using trimethylamine and dimethylamine to characterize the freshness of chilled mutton, the changes in the contents of trimethylamine and dimethylamine and the freshness indices such as color, total viable count (TVC), total volatile base nitrogen (TVB-N) content and thiobarbituric acid reactive substance (TBARs) value were investigated in the Longissimus dorsi of sheep packaged in polypropylene and stored at (0.0 ± 0.5) ℃ and the packaging, and the correlation between them was analyzed. The results demonstrated that the color parameters, TVC and TVB-N content showed an increasing trend with storage time indicating a decrease in meat freshness. Under the condition of sealed packaging at (0.0 ± 0.5) ℃, the shelf life of chilled mutton was about 17 d. The contents of trimethylamine in both the meat and packaging were significantly positively correlated with the TVC, TVB-N and TBARs values (P < 0.05), and the correlation coefficients were 0.86, 0.75 and 0.74 for the meat and 0.92, 0.96 and 0.95 for the packaging, respectively. The contents of dimethylamine were slightly correlated with the three freshness indices, and the correlation coefficients were ?0.85, ?0.58 and ?0.60 for the meat and 0.90, 0.74 and 0.65 for the packaging, respectively. The findings show the potential of trimethylamine and dimethylamine for the characterization of the freshness of chilled mutton. Compared with the dimethylamine content in the packaging, the trimethylamine content shows higher correlation coefficients with the freshness indexes, and thus can be used as a gaseous marker to characterize the freshness of chilled mutton. 2022 Vol. 36 (7): 13-19 [Abstract] ( 177 ) 全文 ( 190 ) 20 Effect of L-Histidine and L-Lysine on the Processing Characteristics of Chicken Breast Meat Evaluated from the Perspective of Post-Slaughter Protein Phosphorylation LI Jiahui, DI Yuhan, WANG Wenqi, LIAO Boqun, ZHANG Yawei DOI: 10.7506/rlyj1001-8123-20220505-056 The effect of adding L-histidine (L-His) and L-Lysine (L-Lys) under the condition of low salt (1% sodium chloride, NaCl) on the phosphorylation of chicken breast myofibrillar protein after slaughter and the processing characteristics (cooking loss, texture, protein solubility and rheological properties) of chicken breast meat was studied by sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE), fluorescence staining and liquid chromatography tandem mass spectrometry (LC-MS/MS). The results showed that the addition of L-His and L-Lys did not affect the overall phosphorylation level of myofibrillar proteins, but could change the phosphorylation levels of individual proteins. Compared to the 1% NaCl-treated group, 1% NaCl + 0.06% L-His/L-Lys treatment significantly increased the heat-induced gel hardness and protein solubility, and improved the rheological properties of chicken myofibrillar protein during heat-induced gelation without having a significant effect on the cooking loss. Correlation analysis showed that the phosphorylation levels of multiple myofibrillar protein fractions were significantly positively or negatively correlated with the cooking loss and protein solubility, and that the phosphorylation levels of individual proteins were also influenced by those of other protein components. A total of 11 bands with significantly differential phosphorylation levels were identified, revealing that they were mostly enzymes related to muscle contraction or glycolysis. It was suggested that the addition of L-His and L-Lys may affect the post-slaughter stiffening and aging process through a positive effect on the phosphorylation level of myogenic fibronectin, which in turn affects meat quality. 2022 Vol. 36 (7): 20-26 [Abstract] ( 130 ) 全文 ( 295 )        Processing Technology 27 Combined Effects of L-Arginine and Rosemary Extract on the Quality of Low-Sodium and Low-Fat Emulsion-Type Sausages HU Yue, ZHOU Cunliu DOI: 10.7506/rlyj1001-8123-20220315-019 This study aimed to investigate the effects of adding different amounts (0.05%, 0.10%, 0.15% and 0.20%) of rosemary extract (RE) mixed with 0.6% of L-arginine (Arg) on the cooking loss, color, texture, pH, microstructure, thiobarbituric acid reactive substance (TBARs) value, carbonyl content and sensory quality of emulsion-type sausages. The results showed that compared with the control group, the addition of 0.6% of Arg alone significantly reduced the cooking loss, improved the redness value (a*), hardness, pH and overall acceptance, but increased the TBARs value and carbonyl content of emulsion-type sausages, and resulted in the formation of smaller, more uniform and regular fat droplets. The addition of low concentrations of RE (0.05%–0.15%) to the sausage with 0.6% of Arg could further enhance a* and overall acceptability and delay the increase in TBARs value and carbonyl content as well as the decrease in pH without any obvious adverse effects on the cooking loss, texture or microstructure. However, the addition of a high concentration of RE (0.20%) could reduce the hardness of the sausage with 0.6% of Arg. Based on the above results, the appropriate amount of RE added to emulsion-type sausages was 0.15%. 2022 Vol. 36 (7): 27-34 [Abstract] ( 122 ) 全文 ( 95 ) 35 Effect of Sodium Salt Substitutes on the Quality of Oncorhynchus masou Caviar WU Ruiyun, WANG An, MU Wenqiang, PANG De, LI Pinglan DOI: 10.7506/rlyj1001-8123-20220505-055 Curing fish roes with high concentrations of sodium chloride is needed to ensure the taste and storage quality of caviar during its production. To solve the problem of the use of high concentrations of sodium salt during the processing of Oncorhynchus masou caviar, one-factor-at-a-time method, Plackett-Burman (PB) design, steepest ascent design and response surface methodology were used to optimize the formulation of low-sodium salt substitutes based on total bacterial count. The results showed that potassium lactate, potassium chloride and magnesium chloride substitution at 17.64%, 14.61% and 34.36%, respectively had the smallest negative effect on caviar quality and could improve the pH value, water activity and color difference of caviar and inhibit microbial growth in it. Therefore, the use of the low-sodium salt formulation for the preparation of caviar can improve the product quality and safety, indicating its great application potential. 2022 Vol. 36 (7): 35-41 [Abstract] ( 141 ) 全文 ( 76 ) 42 Effects of Salt-Reduced Hot Pot Seasoning on the Eating Quality and Sodium and Potassium Contents of Bovine Tripe XIONG Kexin, DAI Shuzhou, KANG Beibei, WANG Haibin, LIAO E, PENG Lijuan, ZHANG Ying DOI: 10.7506/rlyj1001-8123-20220505-054 In this study, the sensory quality and shear force of bovine tripe were evaluated after instant boiling with saltreduced hot pot seasoning with different proportions of substitution of KCl for NaCl, and changes in the contents of salt, sodium and potassium were examined. The results demonstrated that at all boiling times, the sensory score of bovine tripe cooked with hot pot seasoning at a NaCl/KCl ratio of 7:3 (m/m) was the highest. For each NaCl/KCl ratio level, the shear force increased with increasing cooking time, especially between 80 and 100 s. Similarly, the contents of salt, sodium and potassium significantly increased with increasing cooking time. For each cooking duration, the sodium content decreased with increasing substitution level of KCl, and the percent decrease was similar to the substitution percentage. Cooking bovine tripe with salt-reduced hot pot seasoning could reduce sodium intake by about 30% without affecting the flavor or eating quality of bovine tripe. It was recommended that the substitution percentage of KCl and the boiling duration of bovine tripe be 30% and 40 s, respectively. 2022 Vol. 36 (7): 42-46 [Abstract] ( 169 ) 全文 ( 59 )        Package & Storage 47 Effects of Different Types of Electric Field Combined with Controlled Freezing-Point Storage on Water Retention Properties of Fresh Pork XIE Feifei, ZHANG Dequan, XU Yuqian, LI Xin, FANG Fei, LIU Shanshan, QIU Xudong, LI Haibin, HOU Chengli DOI: 10.7506/rlyj1001-8123-20220424-043 In order to study the effects of different types of electric field combined with controlled freezing-point storage on the water retention properties of fresh pork, the changes in the moisture content, storage loss, cooking loss, transverse relaxation time T2, surface hydrophobicity and structure of myofibrillar protein in pork Longissimus dorsi were comparatively analyzed under different storage conditions, namely alternating electric field-assisted controlled freezing-point storage (?1.0 ± 0.5) ℃, electrostatic field-assisted controlled freezing-point storage and controlled freezing-point storage (control group). The results showed that the moisture content and relaxation peak area percentage (P21) for immobile water in the alternating electric field and electrostatic field treatment groups were significantly higher than those in the control group (P < 0.05), and the storage loss, cooking loss, surface hydrophobicity of myofibrillar protein and relaxation peak area percentage (P22) for free water were significantly lower than those in the control group (P < 0.05), but there was no significant difference between the electrostatic field treatment groups. In conclusion, both electrostatic fields can delay the degradation of myofibrillar protein and the transformation of immobile water into free water, consequently improving the water retention properties and reduce the juice loss of fresh pork during storage. 2022 Vol. 36 (7): 47-53 [Abstract] ( 146 ) 全文 ( 132 )        Reviews 54 Salt Reduction Technologies in Meat Processing: Recent Progress and Future Applications WANG Wei, ZHANG Rui, ZHANG Jiamin, YANG Yixi, BAI Ting, JI Lili DOI: 10.7506/rlyj1001-8123-20220328-026 With the development of society and changes in lifestyle, excess salt intake has become a serious hidden danger affecting human health, and reducing sodium intake has become a global consensus. One of the main measures to reduce salt in foods is to reduce salt use, and meat products have become the main object of salt reduction. Currently the following methods are available for reducing salt in meat products: 1) directly reducing the amount of salt added and improving the processing technology, or optimize the physical form of salt to reduce salt and simultaneously maintain the original saltiness as much as possible; 2) applying non-sodium salts such as potassium chloride to replace sodium chloride as a flavor and texture improver; 3) using plant extracts, flavor enhancers or masking agents to replace salt as a flavor improver, aroma enhancer and antioxidant agent; 4) using emerging physical technologies to make up for the possible technological or functional characteristics caused by salt reduction. In view of the important role salt plays in maintaining the quality and safety of food, and particularly in meat products, its functions such as seasoning, aroma enhancement, water retention, color assistance, bacteriostasis, and preservatives, safer and cheaper alternatives to salt have not been found. As single salt reduction cannot meet the production requirements of low-sodium meat products, hurdle technology, which was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty, and economical foods, will be an effective approach to reducing salt. In this paper, the recent development of key technologies for salt reduction in meat processing is briefly reviewed, and possible future applications are discussed. 2022 Vol. 36 (7): 54-60 [Abstract] ( 232 ) 全文 ( 313 ) 61 Progress in Research on the Effect of Sodium on Meat Product Quality and Sodium Reduction Technologies RUI Litong, LI Haijing, ZHANG Tingting, GUO Qi, LI Zihao, XIA Xiufang DOI: 10.7506/rlyj1001-8123-20220526-063 Sodium plays an important role in improving the flavor and texture as well as prolonging the shelf life of meat products. It is one of the most widely used food additives in the processing of meat products. However, excess sodium intake can increase the incidence of many diseases such as stomach cancer, osteoporosis, nephropathy, diabetes and cardiocerebrovascular diseases. Therefore, reasonable reduction of sodium use and the application of appropriate sodium reduction technologies are essential for the field of meat processing. In this paper, the effects of sodium on the quality of meat products are reviewed and the conventional sodium reduction methods (such as directly reducing the addition of sodium, changing the physical form of sodium, using sodium substitutes, and adding flavor enhancers or quality improvers) and the novel processing technologies (such as ultrasound, ultra-high pressure, pulsed electric field and micronization) for the production of low-sodium meat products are summarized. This review is expected to provide a theoretical reference for improving the quality and processing of low-sodium meat products. 2022 Vol. 36 (7): 61-68 [Abstract] ( 269 ) 全文 ( 698 )

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