Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2022 Vol. 36, No. 9 Published: 2022-09-30 Reviews Package & Storage Basic Research        Basic Research 1 Differences in Meat Quality Characteristics of Different Carcass Parts of Nanyang Cattle ZHAO Gaiming, HOU Jianbiao, ZHU Chaozhi, XU Long, CUI Wenming, QI Xingshan DOI: 10.7506/rlyj1001-8123-20220726-086 In order to explore the differences in meat quality characteristics and processing suitability of different carcass parts of Nanyang cattle, the brisket, shank, eye round, shoulder meat and rump meat of Nanyang cattle slaughtered at 24 months of age were evaluated for their nutritional quality, pH value, shear force, and gelling and emulsifying characteristics. The results showed that among the five parts, the shoulder meat had the highest moisture content (77.14%), the worst gel elasticity, the highest pH value (5.82) and the best gel water-holding capacity (60.48%), which was suitable for the development of minced meat and grilled/barbecued meat products. The rump meat had the lowest pH value (5.66), the highest thawing loss rate (18.64%), and the best emulsion stability (48.13%), which was suitable for processing minced meat products. The brisket had the highest hardness, chewability and shear force, poor tenderness, the worst emulsion stability (37.99%), the highest cooking loss rate (34.88%), and low thawing loss, which was suitable for processing frozen meat products and grilled/barbecued meat products. The eye round had high protein content (20.01%) and low fat content (0.71%), a bright color, and low cooking loss, and was therefore suitable for processing steamed or boiled meat products. The thawing loss rate (6.55%) and cooking loss rate (28.60%) of the shank were the smallest, which was suitable for the preparation of soy sauce and pot-roast meat products. 2022 Vol. 36 (9): 1-6 [Abstract] ( 184 ) 全文 ( 553 ) 7 Effects of Apples and Grapes on the Release of Heterocyclic Amines during in Vitro Digestion of Roast Beef Patties CHEN Yang, CHEN Qiaochun, DENG Peng, HE Zhiyong, WANG Zhaojun, CHEN Qiuming, CHEN Jie, ZENG Maomao DOI: 10.7506/rlyj1001-8123-20220801-088 In this study, the effect of exogenous additives on the release of protein-bound heterocyclic aromatic amines (HAAs) during the digestion process was investigated. Roast beef patties and those with added apple or grape puree were digested in vitro. The free HAAs and protein-bound HAAs in the digest were extracted by ethyl acetate and hydrochloric acid hydrolysis, respectively, purified by solid-phase extraction (SPE), and analyzed by ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS). The results showed that the addition of apples or grapes did not cause significant changes in total HAAs content, but promoted the conversion of protein-bound HAAs to free HAAs to varying degrees, and the degree of conversion tended to increase with increasing addition of fruit puree. 2022 Vol. 36 (9): 7-12 [Abstract] ( 118 ) 全文 ( 160 ) 13 Patinopecten yessoensis Mantle Polypeptides Enhanced the Structural Stability of Myofibrillar Proteins from Silver Carp CONG Haihua, GENG Wenhao, ZHU Jiawen, YANG Tian, LU Xiaoyan, CHANG Kexin, ZHAO Qiancheng DOI: 10.7506/rlyj1001-8123-20220428-048 In this study, myofibrillar proteins (MP) from silver carp (Hypophthalmichthys molitrix) were modified by addition of 0, 2, 4 g/100 mL of Patinopecten yessoensis mantle polypeptides (PMP). By measuring the sulfhydryl contents, carbonyl contents, Fourier transform infrared (FTIR) spectra, ultraviolet (UV) absorption spectra and endogenous fluorescence spectra of MP and PMP-MP, we evaluated the effect of PMP on the structure of MP. The results showed that the total sulfhydryl, active sulfhydryl and carbonyl contents of MP decreased with increasing PMP concentration; there was no significant difference in the α-helix content of MP after modification, but the β-sheet content decreased and the β-turn content increased with increasing PMP concentration. The addition of PMP was beneficial to maintain the stability of MP structure. PMP also effectively delayed the carbonylation of MP. PMP can be considered as a potential natural antioxidant, cryoprotective agent and gel texture enhancer. 2022 Vol. 36 (9): 13-19 [Abstract] ( 136 ) 全文 ( 124 ) 20 Effects of Non-Meat Protein Addition on the Quality and Myofibrillar Protein Structure of Minced Pork HUANG Chunyang, WU Yujie, YANG Biao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin, LUO Zhang DOI: 10.7506/rlyj1001-8123-20220523-060 This study aimed to clarify the effect of adding different amounts of spray-dried blood cells (SBC), soybean protein isolate (SPI), egg white protein (EWP), or porcine plasma protein (PPP) on the quality and myofibrillar protein (MP) structure of minced pork. A sample with no added non-meat protein was used as a control. The cooking loss, color, pH value, microstructure and texture of meat samples were measured. The results showed that compared with the control group, the sample added with EWP showed a loose and porous structure and reduced water-holding capacity (WHC). The addition of PPP significantly improved the WHC, texture, and microstructure and increased the pH value of meat gels. The results of texture analysis showed that the addition of non-meat protein could significantly improve the chewiness of meat. The addition of SBC increased the redness value. Analysis of the secondary structure of MP demonstrated that the addition of PPP or SBC caused a red shift of the amide Ⅰ maximum absorption peak, indicating an increase in the α-helix content, and correspondingly the random coil content decreased, ultimately causing the gel structure to become denser and cause the gel strength and WHC to increase. The ultraviolet (UV) absorption intensity of MP treated with each of the non-meat proteins was decreased. The maximum absorption peak in the UV spectrum was slightly red shifted, indicating the occurrence of protein aggregation. In conclusion, adding SBC can effectively improve the quality of meat. 2022 Vol. 36 (9): 20-26 [Abstract] ( 122 ) 全文 ( 355 ) 27 Changes in the Expression of Myosin and Myosin Heavy Chain Isoform Genes during the Growth of Small Tailed Han Sheep XUE Baoling, SONG Xiaobin DOI: 10.7506/rlyj1001-8123-20220324-022 We carried out this study in order to explore the pattern of change in the expression of the myosin and myosin heavy chain (MyHC) isoforms genes in Small Tailed Han sheep at different growth stages. MyHC isoforms from the Biceps femoris of naturally grazed Small Tailed Han sheep aged between 1 and 18 months were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The relative gene expression level of MyHC was investigated by real-time fluorescence quantitative polymerase chain reaction (RT-qPCR). The content of myosin in the Biceps femoris showed an upward trend with age up to 9 months. The relative expression level of the MyHCI gene showed a downward trend with age. The relative expression level of the MyHCIIa gene was positively correlated with age. The expression level of the MyHCIIb gene first decreased and then increased. The expression of the MyHCIx gene was the lowest and highest at 9 and 12 months of age, respectively. The expression of the MyHCI changed greatly between 6 and 9 months of age, indicating a rapid growth rate, but changed little between 9 and 12 months, indicating a slow growth rate. 2022 Vol. 36 (9): 27-31 [Abstract] ( 136 ) 全文 ( 109 )        Package & Storage 32 Preparation and Stability of Docosahexaenoic Acid (DHA)-Rich Fish Oil Liposomes YANG Shuibing, LIU Li, YI Guofu, YU Haixia DOI: 10.7506/rlyj1001-8123-20220505-051 Crude liposomes-docosahexaenoic acid (CLs-DHA) and nanoliposomes-DHA (NLs-DHA) containing DHA-rich fish oil were prepared by the film dispersion method alone and combined with dynamic high pressure microfluidization (DHPM) respectively. Their pH value stability and storage stability were investigated in terms of their average particle size, polydispersity index (PDI) and zeta potential. The results showed that the average particle size and PDI of CLs-DHA and NLs-DHA decreased with an increase in pH value, and the absolute value of zeta potential increased gradually. Both liposomes had good stability at pH 7.4. The changes of NLs-DHA were relatively lower than those of CLs-DHA. During storage at 4 ℃ for 95 days, the average particle size, PDI and zeta potential of CLs-DHA exhibited larger changes compared with NLs-DHA, illustrating that the stability of NLs-DHA was better than that of CLs-DHA. The results of differential scanning calorimetry (DSC) showed that moderate DHPM treatment could enhance the stability of liposomes, and NLs-DHA had better stability. 2022 Vol. 36 (9): 32-36 [Abstract] ( 156 ) 全文 ( 375 )        Reviews 37 Status Quo, Problems and Future Prospects of Prepared Dishes WANG Wei, ZHANG Rui, ZHANG Jiamin, WU Zhoulin DOI: 10.7506/rlyj1001-8123-20220817-095 With the country’s economic transformation and changes in people’s consumption patterns, prepared dishes, industrial products derived from traditional dishes, stand out and has become one of the fastest-growing sectors in the food industry, further enriching the prepared food system consisting of industrial staple food, casual convenience food, prepared meals, fresh-cut vegetables and side dishes that meets the demands of modern consumers. In industrialized countries, prepared dishes have matured in terms of technologies, standards and markets, while in our country, it is still in the early stage of development, and there are problems such as vague concepts, backward technologies and equipment, unmatched standards, and prominent safety hazards. This paper describes the status quo and problems of prepared dishes and discusses its future prospects. 2022 Vol. 36 (9): 37-42 [Abstract] ( 1054 ) 全文 ( 3208 ) 43 Progress in Multi-omics Research on Flavor Formation Mechanism in Fermented Aquatic Foods CHEN Jian, WANG Wanwan, LI Huan, WANG Feifei, FU Linglin, DONG Ke, JIA Linyu, WANG Yanbo DOI: 10.7506/rlyj1001-8123-20220609-067 The mechanism of flavor formation in fermented aquatic foods is complex. The microbial interactions during the fermentation process leads to the formation of a variety of flavor components, so it is difficult to analyze the flavor components of fermented aquatic foods from a single perspective. In recent years, multiple-level omics which researches the regulation of gene expression, protein transcription and translation, protein-protein interactions, and the qualitative and quantitative analysis of metabolites has been applied to determine the characteristic flavor components and the mechanism of flavor formation in fermented aquatic foods. More broadly, omics can be used to build the metabolic network of flavor compounds and explore the relationship between flavor-related microorganisms and enzymes. This article reviews the main metabolic pathways involved in flavor formation in fermented aquatic products and recent progress in the application of multi-omics technology for analyzing flavor formation in aquatic products during fermentation and highlights its important role in the study of the flavor of fermented aquatic products. 2022 Vol. 36 (9): 43-50 [Abstract] ( 200 ) 全文 ( 857 ) 51 Progress in the Application of Non-Thermal Sterilization Technologies in the Preservation of Aquatic Products YU Jiayi, QIAN Yunfang DOI: 10.7506/rlyj1001-8123-20220328-029 Aquatic products are nutritious and delicious, which are loved by a lot of consumers. However, aquatic products are very prone to microbial spoilage due to their high water and protein contents. Therefore, appropriate preservation methods are needed to prevent or delay the spoilage of aquatic products to ensure their quality. Different from traditional thermal sterilization, non-thermal sterilization technologies can effectively maintain the color, flavor, taste, and nutrients of food. In this paper, the species, distribution, and harms of spoilage and pathogenic microorganisms in aquatic products during storage are summarized, and the sterilization mechanisms and research progress of ultra-high pressure processing, dense phase carbon dioxide, irradiation, cold plasma, high voltage electrostatic field, ozone, and acidic electrolyzed water are reviewed. The application and future trends of non-thermal sterilization technologies in aquatic products preservation are also discussed. 2022 Vol. 36 (9): 51-57 [Abstract] ( 123 ) 全文 ( 461 ) 58 Status Quo of Prepared Meat Dishes and Their Chemical Safety Control Strategies LI Zekun, LI Linqiang, LIU Yongfeng DOI: 10.7506/rlyj1001-8123-20220718-083 With the rise of the “lazy economy” in the post-pandemic era, the prepared dish industry has rapidly developed in China. Prepared meat dishes have aroused great interest because of their easy processing characteristics and high nutritional value. However, it is important to control the safety of prepared meat dishes during their processing. This paper describes the status quo of prepared meat dishes in China and abroad and the two pathways for inhibiting the production of harmful substances by natural antioxidants. It focuses on discussing the two strategies for chemical safety control of prepared meat dishes in order to provide a reference for ensuring the safety of delicious and nutritious prepared meat dishes. 2022 Vol. 36 (9): 58-64 [Abstract] ( 188 ) 全文 ( 818 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.