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Quick Search     Adv Search 2022 Vol. 36, No. 8 Published: 2022-08-31 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Isolation and Identification of Acinetobacter from the Muscle of Channel Catfish (Ictalurus punctatus) ZHAO Kui, WANG Lan, SUN Weiqing, XIONG Guangquan, QIAO Yu, WU Wenjin, LI Xin, DING Anzi DOI: 10.7506/rlyj1001-8123-20220328-028 Two bacterial strains, designated by 7-2 and bs 7-3, were isolated from the back muscle of channel catfish vacuum packaged at 4 ℃ for seven days. They were identified by morphological observation and Gram staining, biochemical tests, 16S rDNA sequencing, and negative staining. Strain by 7-2 formed round, moist, white colonies on LB agar medium, and strain bs 7-3 formed round, moist, milky white colony colonies on LB agar medium. Both bacteria were Gram-negative bacteria, and strain by 7-2 was a short rod-shaped bacterium, while strain bs 7-3 was a long rod-shaped bacterium. Both strains had no flagella and were negative for nitrate reduction, arginine dihydrolase, acetamidase, xylose decomposition, maltose decomposition, mannitol decomposition, DNase and oxidase. Strain bs 7-3 was positive for citrate and O-F test, while strain by 7-2 was negative. 16S rDNA sequencing and phylogenetic tree analysis showed that by 7-2 had the closest relationship with Acinetobacter johnsonii (99.90%); bs 7-3 had the closest relationship with Acinetobacter radioresistens (99.79%). Therefore, by 7-2 was identified as Acinetobacter johnsonii, and bs 7-3 as Acinetobacter radioresistens. 2022 Vol. 36 (8): 1-5 [Abstract] ( 155 ) 全文 ( 182 )        Processing Technology 6 Optimization of the Production Process of Fish Noodle Incorporated with Chicken Meat by Response Surface Methodology REN Yangying, AN Yueqi, YANG Mei, XU Guodong, XIONG Shanbai DOI: 10.7506/rlyj1001-8123-20220413-036 A new fish noodle product was developed from a mixture of frozen fish surimi and chicken breast meat by extrusion molding. The effects of raw material temperature, extrusion height and cooking time on the tensile strength and deformation of fish noodles were studied, and these independent variables were optimized using response surface methodology (RSM). The results of single-factor experiments showed that the tensile strength and deformation reached the maximum values of 4.45 g/mm2 and 3.56 at 20 ℃, respectively, and the maximum tensile deformation of 4.07 was obtained when the extrusion height was 10 cm. When the boiling time was 4 min, the maximum tensile strength and deformation of 4.31 g/mm2 and 4.18, respectively were obtained. The optimum process parameters were determined as follows: raw material temperature 21 ℃, extrusion height 8 cm, and cooking time 4 min. The tensile strength and deformation of the product prepared under the optimized conditions were 7.27 g/mm2 and 4.18, respectively. The relative errors between the actual and theoretical values were 0.41% and 0.48% for tensile strength and deformation, respectively, indicating the model can accurately reflect the relationship between the independent variables and the responses. The protein and NaCl contents of the fish noodles produced using the optimal process parameters were 5.7% and 0.99%, respectively, which are both better than the requirements of relevant standards. 2022 Vol. 36 (8): 6-12 [Abstract] ( 113 ) 全文 ( 193 ) 13 Optimization of Fermentation Process for Chicken Liver by Response Surface Methodology MA Jingjing, WU Yujie, LI Liang, HUANG Jin, YANG Jing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin DOI: 10.7506/rlyj1001-8123-20220505-053 In this study, three different probiotics (Lactobacillus plantarum LP1, Lactobacillus fermentum LF1, and Bacillus subtilis BS1) were used to ferment chicken liver. Among these, Lactobacillus plantarum LP1 was found to have the strongest growth and acid production capacity and thus was selected as the starter for further fermentation. Single-factor experiments were carried out with five variables, initial fermentation pH, glucose addition, inoculum size, fermentation time and solid-toliquid ratio. On this basis, the fermentation process was optimized by response surface methodology using three variables at three levels each. The results showed that the influence of three variables on the absorbance at 280 nm (A280 nm) of fermented chicken liver was in decreasing order as follows: initial pH of fermentation medium > solid-to-liquid ratio > inoculum size. The optimal fermentation conditions were determined as initial pH of fermentation medium, solid-to-liquid ratio for 5.57, 1:3.55 (m/V) and 1.5%, respectively. The A280 nm of fermented chicken liver obtained under the optimized conditions was 1.537. The total contents of free amino acids and essential amino acids in chicken liver increased significantly after optimization (P < 0.05), indicating that fermentation can promote the decomposition of chicken liver protein and thereby improve the nutritional value of chicken liver. 2022 Vol. 36 (8): 13-20 [Abstract] ( 212 ) 全文 ( 199 ) 21 Effects of Ultrasonic-Assisted Curing on Eating Quality and Gel Properties of Minced Pork LI Xinyue, CAO Juanquan, XU Jing, TU Kang, WU Jie DOI: 10.7506/rlyj1001-8123-20220425-045 The effects of ultrasonic-assisted curing versus static curing as a control on the quality parameters and gel properties of minced pork were studied. Ultrasonic-assisted curing was carried out with different ultrasonic power (180, 240 and 300 W) and times (30, 60 and 90 min). The results showed that the pH and cooking yield of minced meat were significantly increased after ultrasonic treatment compared with the control group (P < 0.05), the chloride content increased significantly (P < 0.05), and textural properties were significantly improved. The 240 W/60 min treatment group had the maximum hardness, springiness and chewiness, which were significantly better than those of the other treatment groups (P < 0.05). The L* value of minced meat subjected to ultrasonic treatment at 240 W for 60 min was significantly higher than that of the 30 and 90 min treatment groups (P < 0.05); with increasing ultrasonic time, the a* value first increased and then decreased. Ultrasonic-assisted curing reduced the juice loss and imparted good water- and oil-holding capacity to minced pork. Compared with the control group, the total juice and water loss of the 240 W/60 min treatment group were reduced by 48.34% and 58.21%, respectively, which had the best emulsion stability among all the experimental groups. Meanwhile, this treatment group had the lowest apparent viscosity and the strongest flow performance. In conclusion, ultrasonic-assisted curing could significantly improve the quality of minced meat, and the optimal process parameters were 240 W and 60 min for ultrasonic power and time, respectively. 2022 Vol. 36 (8): 21-28 [Abstract] ( 116 ) 全文 ( 211 )        Analysis & Detection 29 Development and Application of a Real-Time Polymerase Chain Reaction Assay for Simultaneous Detection of Chicken-, Duck-, Swine- and Bovine-Derived Ingredients in Quick-Frozen Food ZHOU Cang, SUN Xiaoxia, WANG Jinfeng, FU Qi, WANG Kairui, LIU Libing, WANG Jianchang DOI: 10.7506/rlyj1001-8123-20220428-047 A TaqMan real-time polymerase chain reaction (PCR) assay was developed for the simultaneous detection of chicken-, duck-, swine- and bovine-derived ingredients in quick-frozen food. Specific primers and TaqMan probes were designed and synthesized using the transforming growth factor beta-3 (TGFB3) gene of chicken, the prion protein (PRNP) gene of swine and the growth hormone (GH) gene of duck and bovine as target genes. The PCR reaction systems and conditions were optimized. The developed real-time PCR assay demonstrated good specificity, in which specific amplifications were observed for chicken, duck, swine and bovine. The assay also showed high sensitivity with limits of detection for chicken-, duck-, swine- and bovine-derived ingredients of 10.0, 1.0, 10.0 and 10.0 pg/μL, respectively. The PCR assay could detect the four kinds of animal-derived ingredient in 34 commercial quick-frozen foods. Further analysis revealed that the results of the PCR assay for 15 quick-frozen foods were inconsistent with the ingredients on the label. The real-time PCR assay developed in this study has good specificity and sensitivity, and it is simple to operate and suitable for the rapid detection of animal-derived ingredients in quick-frozen foods. 2022 Vol. 36 (8): 29-34 [Abstract] ( 133 ) 全文 ( 162 ) 35 Determination and Uncertainty Evaluation of Vancomycin Residues in Meat by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry LI Huichen, ZHANG Yingying, GUO Wenping, SONG Yongqing, FAN Zhicong DOI: 10.7506/rlyj1001-8123-20220322-020 An ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed for the determination of vancomycin residues in meat samples. Sample were extracted with a mixed solution of formic acid and acetonitrile, degreased with n-hexane and purified by solid-phase extraction on C18 cartridges. The target compound was detected by electrospray ionization (ESI) in positive ion mode with multiple reaction monitoring (MRM) and quantified by an external standard method. The results showed a good linear relationship was found between the peak area of quantitative ions and the concentration of vancomycin with a correlation coefficient of 0.999 7, and the limit of detection (LOD) of this method was 0.1 μg/kg. The recoveries of vancomycin at three different spiked levels ranged from 86.7% to 100.3%, with a relative standard deviation (RSD) of 2.52%. In addition, the uncertainty for the determination of vancomycin residues in meat using this method was evaluated. It was found that at the 95% confidence level, the residual amount of vancomycin in pork was expressed as (0.342 ± 0.041) μg/kg when the expansion factor (k) was 2. The proposed method was simple, efficient, sensitive, accurate, stable, and suitable for routine analysis. 2022 Vol. 36 (8): 35-41 [Abstract] ( 117 ) 全文 ( 158 )        Reviews 42 Progress in Research on Effects of Phospholipase A2 on Meat Products LIU Yu, XU Jiamei, LI Jinling, LI Pengpeng, MA Jingjing, GENG Zhiming, WANG Daoying, XU Weimin DOI: 10.7506/rlyj1001-8123-20220425-044 Phospholipase A2 (PLA2) is an important endogenous enzyme involved in lipid hydrolysis. It can specifically hydrolyze the unsaturated fatty acids at the sn-2 position of phospholipids in the cell membrane, changing the cell membrane structure and thus affecting its function. PLA2 plays an important role in lipid hydrolysis during meat storage and processing, which affects the quality of meat. At present, there are few reviews on PLA2 and its role in raw meat and meat products in China. In this paper, the general properties of PLA2 and its relationship with meat products are reviewed. The structural classification of PLA2, the methods for the extraction and purification of PLA2, and its role in the hydrolysis and oxidation of raw meat are summarized, and the factors influencing the effect of PLA2 on meat quality are described. 2022 Vol. 36 (8): 42-48 [Abstract] ( 180 ) 全文 ( 140 ) 49 Progress in Application of Edible Mushrooms in Meat Products LI Chunlan, ZOU Yufeng, ZHANG Yujie, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20220526-064 Healthy meat products are more in line with the current consumption concepts. The advantages of edible mushrooms in terms of functional polysaccharides, proteins and bioactive compounds make them an ideal choice for improving the nutritional status of meat products. This paper reviews recent advances in the application of edible mushrooms as animal fat, protein and salt (chloride sodium, phosphate and nitrite) substitutes, flavor additives and natural antioxidants in meat products, and presents an outlook on the future directions in this field. It is expected that this review will support the development of new meat products such as healthy and “clean label” products. 2022 Vol. 36 (8): 49-56 [Abstract] ( 209 ) 全文 ( 365 ) 57 Progress in Analytical Techniques for the Detection of Biological Amines in Aquatic Products ZHOU Lingyu, LIN Qianfei, WANG Honglin, XIAO Xuan, CHEN Chunquan, DENG Hao, YIN Qingchun DOI: 10.7506/rlyj1001-8123-20220406-030 Biogenic amines are a group of low molecular mass nitrogen-containing organic compounds with biological activity, which are found to be ubiquitous in food rich in protein and amino acids, especially in aquatic products. They are closely related to spoilage microorganisms. Aquatic products are subject to microbial spoilage during long-term storage and sale, resulting in the production of biogenic amines such as histamine, which is harmful to the human body, at amounts exceeding the safety limit. Therefore, there is a need to develop analytical techniques for the detection of biogenic amines. This paper reviews the samples pretreatment methods and analytical techniques for the detection of biogenic amines in aquatic products as well as their advantages and disadvantages, and discusses future prospects for the development of techniques for the detection of biogenic amines. This review is expected to provide technical and methodological support for the detection of biogenic amines in aquatic products. 2022 Vol. 36 (8): 57-65 [Abstract] ( 154 ) 全文 ( 1617 ) 66 Progress in Research on Formation and Control of Biogenic Amines in Meat Products CHE Mingxiu, WANG Lin, DONG Xinling, PAN Qiuli, LIU Rui, SUN Yulin, HU Mingyan DOI: 10.7506/rlyj1001-8123-20220505-049 Biogenic amines are a class of nitrogen-containing aliphatic amines, aromatic amines or heterocyclic lowmolecular-mass organic compounds, which are mainly produced by the action of amino acid decarboxylase secreted by microorganisms on amino acids. Biogenic amines in meat products reduce product quality and shorten shelf life. Furthermore, excess biogenic amines pose potential threats to human health. This research review systematically summarizes the main factors affecting the formation of biogenic amines in meat products such as raw meat, processing conditions, and microorganisms, and outlines the measures taken to control biogenic amines in meat products. In this review, we propose that a combination of multiple technologies, with their complementary advantages, will be helpful to form a prevention and control system for biogenic amines in the entire industrial chain of meat products, and effectively solve the quality and safety problems of the meat products industry. 2022 Vol. 36 (8): 66-70 [Abstract] ( 168 ) 全文 ( 129 )

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