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Quick Search     Adv Search 2022 Vol. 36, No. 11 Published: 2022-11-30 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Isolation, Identification and Biofilm Formation Ability of Escherichia coli from Pork JI Junke, MI Xiaoyu, CHENG Yu, ZHANG Wendong, ZHANG Chen, YUAN Yangyang, JIANG Yun DOI: 10.7506/rlyj1001-8123-20220822-098 This paper aims to investigate the biofilm formation and related genes expression of Escherichia coli isolated from pork. E. coli was isolated from pig slaughtering line, carcass surfaces and pork meat and identified using selective agar plates and specific polymerase chain reaction (PCR). After culture at 15 ℃ for 72 h, the biofilm forming abilities of the isolates were evaluated by means of microplate crystal violet staining. Furthermore, representative strains were selected to explore the changes of biofilm biomass, the composition of extracellular polymeric substances (EPS), and biofilm related-genes expression by means of reverse transcription real-time PCR in the process of biofilm formation. The results showed that a total of 31 strains of E. coli were isolated and identified in this study, among which 11 were obtained from pig slaughtering line, 4 from the surface of pig carcasses, and 16 from raw pork meat. The results of crystal violet staining showed that there were significant differences in the biofilm-forming ability among the 31 isolates, and 64.52% of them had weak biofilmforming ability, one of which was then selected to study the biofilm formation process. The biofilm biomass of strain D4-18 on the microplate increased continuously during 168 h incubation at 15 ℃. After incubation for 72 and 168 h, EPS were secreted by strain D4-18, and the gene expression levels of papC、fimH、csgA genes were 0.095、0.933、0.435 copies/cm2, respectively. With the increase of culture time, the contents of protein and polysaccharide in loose EPS (L-EPS) and the protein content in bound EPS (B-EPS) increased significantly (P < 0.01). After incubation for 168 h, the expression of the papC and fimH genes increased, while csgA gene expression did not change significantly, indicating that these genes play different regulatory roles in the biofilm formation of E. coli. 2022 Vol. 36 (11): 1-8 [Abstract] ( 144 ) 全文 ( 142 )        Processing Technology 9 Effects of Clove Essential Oil on the Quality of Dry Fermented Catfish Dry Sausage ZHANG Yuting, DONG Xiaowei, MA Lizhen, LIANG Liya DOI: 10.7506/rlyj1001-8123-20220913-117 In order to explore the effect of clove essential oil on the quality and safety of dry fermented catfish sausage, sausage samples were prepared from catfish surimi added with different amounts of clove essential oil (0% as control, 0.02%, 0.03%, 0.04%, and 0.05%), and their moisture content, water activity (aw), pH value, color difference, thiobarbituric acid reactive substance (TBARs) value, microbial load, biogenic amine content, nitrite residue, N-nitrosamine content, and sensory quality of dry sausages were determined. The results showed that the addition of clove essential oil had little effect on the moisture content, aw and TBARs value of dry fermented fish sausages, but it could decrease the aw compared with the control group. With the addition of 0.05% clove essential oil, the lightness value (L*) of sausages was the highest, and the redness value (a*) was improved with increasing concentration of clove essential oil. The pH value showed a trend of first decreasing and then increasing with increasing concentration of clove essential oil, reaching its minimum at an addition level of 0.03%. The residual amount of nitrite in air dried sausage decreased with increasing addition of clove essential oil, and the maximum inhibition percentage of 38.7% was observed at an addition level of 0.05%. Clove essential oil promoted the growth of lactic acid bacteria, but the effect did not significantly vary depending on its concentration. The count of Enterobacteriaceae in the 0.03% addition group was significantly lower than that in the control group. The total amount of biogenic amines decreased with increasing essential oil addition, and the inhibitory effect on putrescine and histamine was the highest. The 0.02% and 0.03% addition groups had the lowest N-nitrosamine content. The 0.03% addition group had the highest sensory score. Collectively, we concluded that that higher concentration of clove essential oil was more conducive to improving the quality and safety of dry fermented sausages. However, the addition of excess clove essential oil can mask the flavor. Therefore, it is considered appropriate to add 0.03% clove essential oil. 2022 Vol. 36 (11): 9-16 [Abstract] ( 108 ) 全文 ( 107 )        Package & Storage 17 Effects of Low-Molecular-Mass Chitosan Oligosaccharides on the Quality and Microbiota of Silver Carp (Hypophthalmichthys molitrix) during Chilled Storage JIA Shiliang, YANG Yue, JIA Zhifang, ZHOU Xuxia DOI: 10.7506/rlyj1001-8123-20220829-100 This study evaluated the effects of low-molecular-mass chitosan oligosaccharides (COS) on the microbiota and quality of silver carp fillets stored at 4 ℃. The fish fillets were divided randomly into two groups: control and 0.5 g/100 mL COS treatment. To evaluate the preservative effect of COS, sensory scores, total viable count (TVC), total volatile basic nitrogen (TVB-N) content, adenosine triphosphate (ATP)-related compounds and K value were determined and Illumina MiSeq high-throughput sequencing was applied to analyze the microbiota composition. The results indicated that COS altered the composition of microbiota and inhibited the growth of dominant spoilage bacteria (Pseudomonas sp. and Aeromonas sp.). Compared with the control group, COS inhibited the increase in TVC and the production of TVB-N, delayed the degradation of inosine monophosphate (IMP) and hypoxanthine ribonucleotide (HxR), thus retarding the generation of hypoxanthine (Hx). COS improved the quality of silver carp fillets during chilled storage, mainly due to the inhibitory effect on the growth of the dominant spoilage bacteria. 2022 Vol. 36 (11): 17-22 [Abstract] ( 94 ) 全文 ( 89 ) 23 Effect of Natural Essential Oil Combined with Plasma on Preservation of Salted Duck and Regulation of Lipid Oxidation QIAN Jing, WANG Chen, YAN Wenjing, ZHANG Jianhao DOI: 10.7506/rlyj1001-8123-20220831-104 To regulate lipid oxidation caused by plasma treatment in meat, this study investigated the effect of treatment with essential oil blend in combination with cold plasma (CP) on the preservation and lipid oxidation of salted duck. Oregano oil, cinnamon oil, and rosemary were used to prepare the essential oil blend. Meanwhile, the effect of CP treatment on the antibacterial properties, total phenolic content, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of the essential oil blend was investigated. In addition, the total bacterial count, E. coli count, color, and lipid oxidation of salted duck after treatment were measured during an 18-day storage period. Results showed that the total phenolic content and DPPH radical scavenging capacity of the essential oil blend were not affected significantly by CP treatment. But the essential oil at a concentration ranging from 0.100% to 0.125% combined with CP reduced the E. coli count by 8(lg(CFU/mL)). Moreover, the combined treatment could significantly increase the storage life of salted duck with no significant effect on meat color, and reduce the thiobarbituric acid reactive substance value from 6.87 mg/kg to 4.58 mg/kg compared to the CP treated group. 2022 Vol. 36 (11): 23-28 [Abstract] ( 105 ) 全文 ( 93 ) 29 Preparation, Physicochemical Characteristic, and Bacteriostatic Effect of Gelatin Microspheres Loaded with Sodium Nitrate TIAN Xiaojing, LIU Qiubo, YANG Qinghua, SUN Mengjiao, WANG Wenhang DOI: 10.7506/rlyj1001-8123-20220831-103 In this study, gelatin type A microspheres (GAMs) and gelatin type B microspheres (GBMs) loaded with sodium nitrite (NaNO2) were prepared by emulsification cross-linking method, their physical and chemical characteristics were characterized, and their effect on the quality preservation of beef jerky and pork jerky was explored. The results showed that the particle size of the microspheres was 25–40 μm. With the increase of TGase concentration, the elastic modulus and viscous modulus of the microspheres increased, showing a viscoelastic internal structure like a solid. At the same time, it was found that the microspheres had a good preservative effect on beef jerky and pork jerky, and GAMs was more effective than GBMs, which may be closely related to the high encapsulation rate of NaNO2 and the release of NO from GAMs. 2022 Vol. 36 (11): 29-35 [Abstract] ( 149 ) 全文 ( 173 )        Reviews 36 Progress in Application of Machine Learning in Meat Microbial Safety LIN Zijie, DONG Qingli DOI: 10.7506/rlyj1001-8123-20221009-134 Meat is nutritious and highly susceptible to contamination by foodborne pathogens, spoilage bacteria and other harmful microorganisms, so that its food safety is of great concern. In recent years, machine learning methods have been extensively employed in the field of food safety. In this paper, we review the application of machine learning methods from two perspectives: detection and predictive modeling of harmful microorganisms in meat. This review also analyzes the limitations of machine learning methods at the present stage, and provides an outlook on their prospects in meat microbial safety. 2022 Vol. 36 (11): 36-41 [Abstract] ( 119 ) 全文 ( 242 ) 42 Progress in the Application of Biogenic Amine Fluorescence Responsive Membrane in Freshness Detection of Meat and Meat Products XIA Fei, LI Wenbo, DONG Yue, HUANG Huan, SUN Wenxiu DOI: 10.7506/rlyj1001-8123-20220829-099 The freshness of meat and meat products can be evaluated by the content of metabolites produced during their spoilage of the product. Biogenic amines are one of the substances produced during the spoilage of meat and meat products, which is an important indicator for monitoring the freshness of food. The traditional detection methods for biogenic amines are tedious, time-consuming and laborious. It is of great practical significance and scientific value to establish a fast and convenient detection method. The biogenic amine fluorescence response membrane is a solid-state optical sensor composed of a fluorescence material and a sensing membrane, which can detect biogenic amine in real time by the fluorescent color change of the sensing film. In recent years, it is widely used for detecting the freshness of meat and meat products because of its high sensitivity, low cost, simple operation and fast response time. In this paper, the formation and classification of biogenic amines in meat and meat products and the harm of biogenic amines to the human body are briefly summarized with a focus on the application of fluorescence response membranes constructed based on different fluorescence response principles in the freshness monitoring of meat and meat products. 2022 Vol. 36 (11): 42-51 [Abstract] ( 142 ) 全文 ( 200 ) 52 Advance in pH-Sensitive Food Freshness Indicator and Its Applications in Food Quality Monitoring LIU Yong，LI Li DOI: 10.7506/rlyj1001-8123-20220831-108 Recently, the research on intelligent packaging has gained great attention. The pH-sensitive indicator is a type of freshness indicator, which can alter its color as food quality decrease and effectively and directly reflect the freshness of food products showing enormous potential in the food supply chain. In order to enhance the color variation of pH-sensitive indicators, researchers found numerous pH-sensitive colorants and developed lots of matrix materials, which will improve the barrier performance, stability, and mechanical properties and bioactivity of pH-sensitive indicators. In this review, the latest developments in pH-sensitive freshness indicators are described from two perspectives: the sources of pH-sensitive pigment and the types of base film, and the current challenges and future research trends are discussed. Hopefully, this review will provide some valuable information for the research of pH-sensitive indicators. 2022 Vol. 36 (11): 52-59 [Abstract] ( 110 ) 全文 ( 1535 ) 60 Progress in Detection Techniques for Spoilage Organisms in Chilled Chicken Meat WANG Ying, WANG Rui, HE Hongju, MA Hanjun DOI: 10.7506/rlyj1001-8123-20220831-107 As a common food on the table, chicken is delicious and rich in essential amino acids, low in fat and cholesterol, and has become one of the most important consumer foods. Chilled chicken meat is highly susceptible to microbial contamination and spoilage, affecting the shelf life and endangering people’s health. This paper introduces the application of traditional analytical methods, molecular imprinting technology (MIT), polymerase chain reaction (PCR) and highthroughput sequencing for the detection of the dominant spoilage bacteria in chilled chicken meat so as to provide a reference for ensuring the food safety and developing appropriate techniques for the storage and preservation of chilled chicken. 2022 Vol. 36 (11): 60-66 [Abstract] ( 107 ) 全文 ( 144 ) 67 Recent Progress in the Application of Natural Plant Polyphenols in the Preservation of Fresh Meat and Meat Products SONG Wenwen, LIANG Rongong, ZHANG Yimin, MAO Yanwei, LUO Xin, TONG Lin, HAN Yongsheng, YANG Xiaoyin DOI: 10.7506/rlyj1001-8123-20220905-112 Meat and meat products play an important role in the daily dietary structure, which provide humans with highquality protein, vitamins, minerals and other nutrients. With consumers’ pursuit of natural preservatives, natural plant polyphenols have become one of the latest research hotspots in the field of meat science due to their unique antibacterial and antioxidant effects. This review summarizes the development of new natural plant polyphenol extracts in recent years and their mechanism against the spoilage of meat and meat products, and it outlines the application of polyphenols in the preservation of fresh meat and meat products from the perspectives of their antioxidant and antibacterial activity. Moreover, the effective measures to improve the stability of polyphenols are introduced from the aspects of physics, chemistry and processing technology. This review aims to provide theoretical guidance for widening the application of plant polyphenols in the meat industry and for the development of their green manufacturing technology. 2022 Vol. 36 (11): 67-75 [Abstract] ( 130 ) 全文 ( 316 )

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