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Quick Search     Adv Search 2022 Vol. 36, No. 10 Published: 2022-10-31 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Effects of Gastrointestinal Digestion In Vitro and Transmembrane Transport on Anti-Inflammatory Activity of Bioactive Peptides from Dry-Cured Ham XING Lujuan, REN Xiaopu, WANG Zixu, HAO Yuejing, ZHANG Wangang DOI: 10.7506/rlyj1001-8123-20220919-120 The changes in the sequence and anti-inflammatory properties of bioactive peptides extracted from Xuanwei ham were analyzed after stimulated gastrointestinal digestion in vitro and transport across Caco-2 monolayers. The results showed that the total number of bioactive peptides increased after gastrointestinal digestion, and the proportion of peptides with a molecular mass below 1 000 Da in the total number of peptides increased from 40.18% to 57.40%. The inhibitory effect of the peptides on the secretion of inflammatory cytokines in RAW264.7 macrophages was enhanced after simulated digestion. After transport across Caco-2 cells, a total of 24 peptides were detected, including 12 tetrapeptides and 5 tripeptides, of which 62.50% were peptides with a molecular mass less than 500 Da. The synthetic peptides PAG, LVG, LGV and PVL were found to be able to suppress the secretion of NO and tumor necrosis factor α in macrophages. In conclusion, simulated gastrointestinal digestion can change the composition of the peptides from ham and in turn increase the anti-inflammatory activity. In addition, the small peptides transported across Caco-2 cells can inhibit the secretion of inflammatory factors in RAW264.7 macrophages. 2022 Vol. 36 (10): 1-7 [Abstract] ( 116 ) 全文 ( 191 ) 8 Influence of Partial Replacement of NaCl with KCl on Bacterial Diversity of Xuanwei Ham DING Xilin, YANG Zijiang, LIAO Guozhou, WAN Daqian, KONG Weicheng, LI Cong, GU Dahai, PU Yuehong, GE Changrong, WANG Guiying DOI: 10.7506/rlyj1001-8123-20220801-087 In order to explore the bacterial community diversity and structure in Xuanwei ham with partial replacement of NaCl by KCl, the V3–V4 region of the 16S rRNA gene of bacteria on and in Xuanwei ham with 0% (control), 30%, 40%, 50% and 60% NaCl replacement by KCl was analyzed by high-throughput sequencing on an Illumina MiSeq platform, and the differences in the structure, composition and diversity of bacterial communities in the five ham samples were compared. The results showed that a total of 257 777 sequences and 6 153 operational taxonomic units (OTU) were obtained from the surface samples and 248 102 sequences and 5 704 OTU from the interior samples. Bacterial abundance in the ham differed with the level of KCl replacement, but the dominant bacterial phyla in the surface and interior samples were Proteobacteria and Firmicutes for all replacement groups. Partial substitution of NaCl by KCl increased the relative abundance of Proteobacteria in and on the ham, which reached maximum at substitution level of 40% and significantly higher than that in the control group (P < 0.05). The bacterial community structure was highly similar among the replacement groups. The abundance and diversity of bacterial community on the ham were decreased, while those in the ham were not significantly changed by KCl substitution. 2022 Vol. 36 (10): 8-15 [Abstract] ( 111 ) 全文 ( 248 )        Processing Technology 16 Effects of Electron Beam Irradiation on the Quality of Traditional Zhenba Smoked Cured Meat WANG Tian, WU Ruixiao, YANG Chunjie, XI Linjie, LI Ziwei, DING Wu DOI: 10.7506/rlyj1001-8123-20220713-080 This research was aimed to investigate the effect of electron beam irradiation at different doses (0–8 kGy) on the quality of traditional Zhenba smoked cured meat. The results showed that electron beam irradiation treatment could reduce the total bacterial count in smoked cured meat. The hardness decreased and the peroxide value and protein carbonyl content increased gradually with the increase of irradiation dose, reaching the highest level of 0.047 g/100 mg and 3.84 nmol/mg at 8 kGy, respectively. Irradiation at 2 kGy effectively reduced the total bacterial count while maintaining the color and texture as well as the degree of fat and protein oxidation, and the quality of the irradiated sample was better. The results of electronic nose detection showed that the overall flavor of the sample irradiated with 2 kGy was similar to that of the control group, which was consistent with the sensory evaluation results. All in all, the irradiation dose of 2 kGy is a suitable dose for smoked cured meat. 2022 Vol. 36 (10): 16-23 [Abstract] ( 118 ) 全文 ( 350 ) 24 Effect of Fat Addition on the Quality of Dry Fermented Sausage ZHOU Tianshuo, MENG Caiyun, ZHENG Yun, LI Yanqing, LI He, HAN Qi DOI: 10.7506/rlyj1001-8123-20220630-074 The effect of fat content (0%–30%) on the quality of dry fermented sausage was evaluated in the study. For this purpose, the pH value, moisture content, hardness, chewiness, cohesiveness, color and sensory quality of fermented dry sausage were measured after 0, 3, 6 and 9 days of fermentation. The results showed the pH value decreased first and then increased, and the moisture content decreased gradually as the fermentation progressed. The pH value and moisture content decreased with the increase of fat addition. The hardness and chewiness increased and the cohesiveness decreased gradually as the fermentation progressed, but they were affected by fat content. The color parameters L* value and a* value decreased significantly as the fermentation period increased, the best L* value was observed with 20%–30% fat addition, and the a* value was negatively correlated with fat addition. Sensory evaluation indicated that the overall acceptability of dry fermented sausage with 10% and 20% fat addition were the best, with no significant difference between them. These results combined with physicochemical indicators, dry fermented dry sausage with 10% fat addition possessed good quality. 2022 Vol. 36 (10): 24-28 [Abstract] ( 119 ) 全文 ( 161 )        Package & Storage 29 Effects of Different Fermentation Methods on the Quality Deterioration and Safety of Fermented Horse Meat Sausage during Storage ZHOU Jianzhong, GAO Lei, YAN Hongmeng, XU Yanglin, Yilixiati·AIRETI DOI: 10.7506/rlyj1001-8123-20220718-082 In order to effectively ensure the quality and safety of fermented horse sausage during storage, fermented horse meat sausage with a mixed culture of Debaryomyces hansenii 1808, Staphylococcus xylose 21445 and Lactobacillus plantarum E11 (FP) or Lactobacillus plantarum E11 (DZ), and naturally fermented one (ZR) were investigated for changes in biogenic amine composition during storage, and the effect of fermentation methods on the pH, water activity (aw), color difference, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value and total viable count (TVC) of fermented meat product. The results showed that compared with natural fermentation and the single strain culture, the mixed strain culture could effectively slow down the increase in TVB-N content, TBARs value and pH during fermentation, and inhibit the growth of harmful bacteria in the later stage of storage, preventing premature spoilage and deterioration of the product. In addition, the mixed strain culture significantly reduced the water loss of fermented horse meat sausage during storage (P < 0.05), maintained the color, and inhibit the accumulation of biogenic amines (cadaverine, putrescine, tyramine, and histamine). In conclusion, the mixed strain starter can significantly inhibit the deterioration of product quality and excessive accumulation of undesirable biogenic amines. 2022 Vol. 36 (10): 29-34 [Abstract] ( 120 ) 全文 ( 302 )        Reviews 35 Antioxidant Activity of Lactic Acid Bacteria and Their Application in Fermented Meat Products: A Review KONG Baohua, LI Yuexin, ZHANG Huan, LI Min DOI: 10.7506/rlyj1001-8123-20220801-089 As a starter culture for fermented meat products, lactic acid bacteria (LAB) have proven to exhibit a remarkable antioxidant activity. However, during the fermentation process, LAB are susceptible to environmental stress factors, inducing the production and accumulation of intracellular reactive oxygen species and in turn affecting the antioxidant activity of LAB and largely limiting their antioxidant activity in fermented meat products. This review is aimed to discuss the environmental stress factors for LAB, evaluate the response and defense mechanism of LAB to oxidative stress and their antioxidant mechanism, and describe the strategies for improving the resistance of LAB to oxidative stress. The antioxidant effect of LAB in fermented meat products is also discussed. 2022 Vol. 36 (10): 35-42 [Abstract] ( 112 ) 全文 ( 238 ) 43 Recent Progress in Application and Research of Plant Proteins in Minced Meat Products YUAN Li, KONG Yunfei, JIA Shiliang, SHI Tong, LI Jianrong, BAO Yulong, GAO Ruichang DOI: 10.7506/rlyj1001-8123-20220511-058 Not only can addition of plant proteins into meat products relieve the pressure of environmental protection caused by increasing consumption of animal products, but also meet consumer demands for animal welfare and healthy diets. Moreover, incorporation of plant proteins can modulate the quality of minced meat products and bring diversity to the market. In this paper, the application of plant proteins in minced meat products is reviewed. Common plant proteins and their functions are introduced, and special emphasis is placed on discussing the effects of plant protein addition on gelling properties, water-holding capacity, color, flavor, and nutritional properties of minced meat products. This review is expected to provide support for the application of plant proteins in minced meat products and quality improvement. 2022 Vol. 36 (10): 43-50 [Abstract] ( 113 ) 全文 ( 369 ) 51 Recent Progress on the Application of Lactic Acid Bacteria in Fermented Meat Products LI Yueming, ZHANG Gensheng DOI: 10.7506/rlyj1001-8123-20220620-072 Fermented meat products have become indispensable foods in people’s life because of their unique flavor, high nutritional value and easy digestibility. Lactic acid bacteria (LAB) are usually parthenogenic anaerobic bacteria, which have an irreplaceable role in the fermentation process of meat products. This paper summarizes the application of LAB in the field of research on fermented meat products, such as bacterial inhibition, flavor improvement, antioxidant effect, reduction of biogenic amine production, inhibition of nitrosamine accumulation, and health protective effects, in order to provide a theoretical reference for further research in this field. 2022 Vol. 36 (10): 51-56 [Abstract] ( 195 ) 全文 ( 333 ) 57 Research Progress of Lipidomics in Meat Lü Jingxiu, HAN Tingting, LIU Yu, JIANG Tao, LI Pengpeng, WANG Daoying DOI: 10.7506/rlyj1001-8123-20220615-071 Lipids are important constituents of organisms. The type, structure and amount of lipids in meat can be investigated by various techniques such as mass spectrometry (MS), providing the basis for understanding the role that different lipids play in meat products. With the support of modern technology, the influence of lipidomics in meat research has gradually increased. Lipidomics allows visual understanding of the influence of lipids on meat quality and flavor, which has been increasingly applied in meat quality research by determining marker lipids. This paper summarizes recent research on the effect of different classes of lipids on meat quality, and reviews the application of lipidomics in meat research. 2022 Vol. 36 (10): 57-63 [Abstract] ( 174 ) 全文 ( 956 ) 64 Advances in Physical Tenderization of Meat LIAO Boqun, LI Xinxuan, WANG Wenqi, LI Jiahui, PENG Zengqi, ZHANG Yawei DOI: 10.7506/rlyj1001-8123-20220613-069 Tenderness is always one of the most concerned quality indicators when consumers buy meat products. The control of meat quality is closely related to tenderization technology. With the development of science and technology, physical tenderization technology has attracted wide attention for its advantages such as rapidity, low cost, no need for thermal treatment, green and energy saving. This paper mainly summarizes the effects of physical tenderization technologies such as pulsed electric field (PEF), ultrasonic (US) and high-pressure processing (HPP) on meat safety, oxidation stability and color. Problems with the use of physical tenderization technologies are analyzed and possible solutions of the problems are proposed. 2022 Vol. 36 (10): 64-72 [Abstract] ( 170 ) 全文 ( 383 )

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