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Quick Search     Adv Search 2022 Vol. 36, No. 12 Published: 2022-12-31 Reviews Basic Research Processing Technology        Basic Research 1 Effects of High-Speed Shear Homogenization on Emulsifying Properties and Structure of Chicken Myofibrillar Protein HAN Keying, YANG Yuling DOI: 10.7506/rlyj1001-8123-20220829-101 Chicken myofibrillar protein (MP) suspended in camellia oil was processed by high-speed shear homogenization (HSSH) with different shear rates, (11 500, 14 500 and 20 500 r/min) and shear times (3, 5 and 7 min). As a result, nine emulsion samples were obtained. The effects of HSSH treatment on the emulsifying activity index (EAI), emulsion stability index (ESI), solubility, secondary and tertiary structure of MP in emulsions and on emulsion droplet size were studied. The results showed that the EAI of MP increased with the increase in shear rate or shear time. At a shear rate of 14 500 r/min, the ESI was hardly affected by shear time, and remained greater than 90%. The solubility of MP in the emulsion was the highest at a shear rate of 14 500 r/min. For the emulsions with shear rates of 11 500 and 14 500 r/min, the secondary structure content of MP showed a consistent trend with increasing shear time. Specifically, the proportions of α-helix and β-turn gradually decreased, while the proportions of β-sheet and random coil increased significantly (P < 0.05). The surface hydrophobicity and the reactive sulfhydryl group content, both representing the tertiary structure of MP, showed maximum values at 20 500 r/min and 7 min. Under this condition, the solubility of MP was the lowest, the emulsion droplet size was the largest, and the emulsion stability was the worst. Therefore, appropriate HSSH treatment can change the secondary and tertiary structures of MP, and improve the EAI and ESI of MP. However, excessive HSSH treatment results in overunfolding of MP and emulsion instability. 2022 Vol. 36 (12): 1-6 [Abstract] ( 138 ) 全文 ( 165 ) 7 Effects of Enzymatic Hydrolysate of Alginate Oligosaccharides on in vitro Digestion Characteristics of Scallop Myofibrillar Protein CONG Haihua, CHANG Kexin, ZHU Jiawen, LU Xiaoyan, ZHOU Qian, GENG Wenhao, YANG Tian DOI: 10.7506/rlyj1001-8123-20220711-079 Mizuhopecten yessoensis is a nutritious, low-fat, high-value shellfish that contains a lot of protein, mainly myofibrillar protein (MP). Alginate oligosaccharides are low-molecular-mas, highly water-soluble marine oligosaccharides, which have immunoregulatory, antioxidant, hypoglycemic and lipid-lowering properties. This study aimed to investigate the effects of an enzymatic hydrolysate of alginate oligosaccharides at a concentration of 0.45 g/100 mL on the in vitro digestion characteristics, structure and physicochemical properties (intrinsic fluorescence spectrum, UV absorption spectrum, reactive sulfhydryl content, and surface hydrophobicity) of scallop myofibrillar protein. The results showed that the hydrolysate significantly affected the digestion characteristics of MP. During gastric digestion, the addition of the hydrolysate delayed the exposure of hydrogen bonds in MP, enhanced the surface hydrophobicity and maintained the structure of the protein. With increasing digestion time, the fluorescence intensity and reactive sulfhydryl content of MP gradually decrease. 2022 Vol. 36 (12): 7-14 [Abstract] ( 140 ) 全文 ( 174 ) 15 Characteristics of Peptides Derived from Muscle Matrix Proteins of Andrias davidianus by Collagenase and Elastase ZENG Yunhao, CHEN Dejing, DONG Mengyao, DANG Xinxin DOI: 10.7506/rlyj1001-8123-20220526-062 The spectral characteristics, amino acid compositions, molecular masses, physical properties and in vitro antioxidant activity of peptides produced by enzymatic hydrolysis of muscle matrix protein of giant salamander with collagenase or elastase were investigated. The results showed that the yields of peptides with collagenase and elastase were 45.11% and 37.36%, respectively. The resulting peptides exhibited maximum absorption peaks at 210–230 and 200–220 nm in the ultraviolet (UV) spectra. The infrared spectra showed absorption peaks in the amide A, B and II bands for both peptides and absorption peaks in the amide III band only for the collagen peptide. Each of the peptides contained seven essential amino acids; the content of hydrophobic amino acids was higher, and the content of aromatic amino acids was lower. The peptides exhibited no electrophoretic bands with molecular mass in the marker range of 13–150 kDa. Both peptides had viscosity. The results of scanning electron microscopy (SEM) showed that the structure of the collagen peptide was spongy and was composed of large lamellas, while the structure of the elastin peptide was composed of flakes of different sizes and loose. Both peptides had antioxidant activity in a concentration-dependent manner. 2022 Vol. 36 (12): 15-21 [Abstract] ( 101 ) 全文 ( 513 ) 22 Analysis and Evaluation of Nutritional Composition of Commercial Black and White Pig Meat LI Qi, TAN Xinyue, WANG Qing, ZHANG Xiaolin, LI Xiaomin DOI: 10.7506/rlyj1001-8123-20220805-091 This research compared the general nutritional composition, fatty acid composition and amino acid composition of Longissimus dorsi from two black pig breeds, Jishen (BP1) and Taihu (BP2), and two brands of Longissimus dorsi from a threeway crossbred white pig breed, WP1 and WP2. The results showed that the fat content of WP2 and BP2 (2.88 and 2.98 g/100 g, respectively) was significantly higher than that of WP1 and BP1, and the water content of WP1 was significantly higher than that of WP2 (74.3 g/100 g). There was no significant difference in the protein content among all samples. WP2 had high contents of palmitoleic acid and oleic acid, along with the highest proportion of monounsaturated fatty acids (52.72%) and the lowest proportion of polyunsaturated fatty acids (PUFA, 5.28%). The proportion of PUFA in BP2 was the highest (12.30%), and the ratio of Σn-6 PUFA/Σn-3 PUFA was the lowest (8.5). The proportion of essential amino acids in WP2 and BP1 (41.35% and 41.38%, respectively) was significantly higher than that in BP2. There were no significant differences in the contents of total amino acids, essential amino acids, non-essential amino acids or umami amino acids among all samples. According to the evaluation of protein nutritional value, the ratio coefficient of lysine was the highest (1.44), valine (except methionine + cystine) was the limiting amino acid, and the ratio coefficient of the other amino acids was close to 1, indicating that the amino acid composition of all pork samples was reasonable and the nutritional value of protein was high. 2022 Vol. 36 (12): 22-27 [Abstract] ( 154 ) 全文 ( 285 )        Processing Technology 28 Application of Whey Protein Isolate-Soybean Oil Pre-Emulsions Stabilized by Ethanol and Rutin in Low-Fat Meatballs ZHANG Guangyao, LIN Shiwen, LI Lingli, JIA Na, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20220829-102 The effect of fat replacement with whey protein isolate-soybean oil pre-emulsions stabilized by ethanol and rutin on the quality of low-fat meatballs was studied. By measuring the emulsion stability, texture, viscosity, particle size and rheological characteristics of pre-emulsions, the best concentration of soybean oil in pre-emulsions was selected. The fat in meatballs was replaced at proportions of 0% (control), 25%, 50%, 75% and 100%, and the best fat replacement proportion was determined by measuring the cooking loss, color difference, texture, volatile compounds, viscosity, and sensory and antioxidant properties. The results showed that the pre-emulsion with soybean oil content of 72% had the best emulsion stability, good gel morphology and the highest viscosity; when the soybean oil concentration exceeded 72%, the particle size of pre-emulsions increased and the elastic modulus decreased. Compared with the control group, the cooking loss, the ΔE value, texture, viscosity and sensory score of meatballs with 25% fat replacement had no significant changes, and the content of off-odor compounds such as nitrogen oxides, methyl compounds and sulfide did not increase. On the 9th day of storage, the thiobarbituric acid reactive substances (TBARs) value of all samples with fat replacement was significantly lower than that of the control group (P < 0.05). Therefore, whey protein isolate pre-emulsions containing 72% soybean oil was the best fat replacer, and the best replacement level was 25%. 2022 Vol. 36 (12): 28-35 [Abstract] ( 163 ) 全文 ( 131 )        Reviews 36 Progress in the Application of Bioprotective Bacteria Combined with Modified Atmosphere Packaging for Meat Preservation MA Jing, ZHANG Chao, LIU Qian, CHEN Qian, KONG Baohua DOI: 10.7506/rlyj1001-8123-20220613-068 Meat and meat products, which are rich in nutrients, are very susceptible to microbial spoilage. Modified atmosphere packaging and bioprotective bacteria as physical and biological preservation technologies can well maintain the color, nutritional value and freshness of meat and inhibit the growth of spoilage bacteria, thus extending the shelf-life of meat. In this paper, the gases commonly used in modified atmosphere packaging and the antimicrobial mechanism of bioprotective bacteria are introduced, and their combined application in meat preservation is reviewed. Future prospects for the combined application of the two preservation technologies are also discussed in order to provide a reference for the promotion of their combination as a food preservation method. 2022 Vol. 36 (12): 36-42 [Abstract] ( 136 ) 全文 ( 185 ) 43 Progress in Research on the Effects of Lipid Hydrolysis on Meat Quality and Flavor Lü Jingxiu, LIU Yu, WANG Lingjuan, JIANG Tao, LI Pengpeng, WANG Daoying DOI: 10.7506/rlyj1001-8123-20220722-084 In the storage and processing of meat products, lipid hydrolysis is an important factor affecting the quality and flavor of meat products. Lipid hydrolysis occurs mainly due to the action of lipase, and different endogenous lipase acts on different sites of the lipid molecule to form a variety of products such as aldehydes, alcohols, esters and hydrocarbons, which greatly affects the flavor of meat products. Proper lipid hydrolysis is conducive to improving the flavor of meat products, but excessive lipid hydrolysis will lead to a decrease in the quality of meat products, protein oxidation and rancid odor. Furthermore, there is a correlation between lipid hydrolysis and lipid oxidation, and free fatty acids formed by lipid hydrolysis can be oxidized, resulting in a decrease in the quality and flavor substances of meat products. Controlling the degree of lipid hydrolysis is conducive to improving the quality of meat products and determining conditions that are more conducive to the preservation and processing of meat products. Lipid hydrolysis has a greater impact on unsaturated fatty acids, and the action of lipase on lipid has attracted the attention of many scholars. This paper reviews the mechanism of lipid hydrolysis in meat and meat products, and the resulting chemical changes as well as the influence of lipid hydrolysis on the quality and flavor of meant and meat products. 2022 Vol. 36 (12): 43-48 [Abstract] ( 139 ) 全文 ( 371 ) 49 Progress in Research on the Effect of Sous-Vide on the Eating Quality and Shelf-life of Meat Products LIU Xinrui, KONG Baohua, XIA Xiufang, SUN Fangda, ZHANG Hongwei, LIU Qian DOI: 10.7506/rlyj1001-8123-20220808-094 More recently, with the increasing health awareness of consumers and the upgrading of people’s consumption concept, developing more nutritious, healthier and safer meat products has become a hot topic for the meat industry. Sous-vide (SV), a novel processing technology in which fresh or slightly processed raw materials are packaged in vacuum sealed bags and then cooked for a long time in a constant-temperature water bath or sous-vide machine, has some advantages, such as low heating temperature and uniform heating. More interestingly, SV can significantly improve the tenderness and juiciness of meat products, reduce the loss of nutrients, eliminate the off-flavor and hazardous substances generated by high-temperature cooking. However, its application is limited by various factors (e.g. temperature, time and vacuum degree) that affect the product quality. Meanwhile, how to prolong the shelf-life to the maximum extent and improve the microbial safety of meat products is challenging. This article summarizes the process parameters affecting SV and systematically reviews recent progress in understanding the influence of SV on the eating quality and shelf-life of meat products. This review is expected to provide technical guidance for exploring the processing characteristics of SV, improving the quality and extending the shelf-life of meat products as well as developing new products. 2022 Vol. 36 (12): 49-56 [Abstract] ( 316 ) 全文 ( 433 ) 57 Progress in Meat Thawing Technologies JIN Zichun, ZHAO Yuming, ZHANG Mingcheng, GUO Rui, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20220605-065 Thawing is an important step before the processing or cooking of meat. However, improper thawing technologies will lead to the deterioration of meat quality in some aspects. Therefore, it is very necessary to develop highly cost-effective thawing technologies. After the traditional and new thawing technologies, some unique and innovative ones have emerged in recent years. In addition to briefly summarizing the thawing process and common thawing technologies of meat, this paper reviews these unique thawing technologies including the inspiration for their development, their working principles and related research. Meanwhile, some suggestions for the development of thawing technologies in the future are put forward. The purpose of this paper is to provide a reference for the selection and optimization of the proper thawing technologies for meat and meat products. 2022 Vol. 36 (12): 57-66 [Abstract] ( 164 ) 全文 ( 494 ) 67 Progress in Research on Bioactive Peptides in Fermented Meat Products ZHOU Tianshuo, ZHAO Jiayuan, MENG Caiyun, LI Yanqing, LI He, HAN Qi DOI: 10.7506/rlyj1001-8123-20220630-075 Fermented meat products, which are rich in nutrients and unique in flavor, are popular with consumers. During the fermentation process, a series of complex biochemical changes occur due to the cooperative action of endogenous enzymes and microorganisms, among which the most important is the degradation of protein. Not only does protein degradation increase the types of flavor substances, the protein digestibility, and the nutritional value of fermented meat products, but also some resulting peptides have biological activities and physiological functions, such as antioxidant, antibacterial, antihypertensive and immunoenhancing effects. Therefore, fermented meat products are a good source of bioactive peptides. In this paper, the types, separation and purification methods and function application of bioactive peptides produced by protein degradation in fermented meat products are reviewed in order to provide theoretical support for the development and production of functional fermented meat products. 2022 Vol. 36 (12): 67-71 [Abstract] ( 131 ) 全文 ( 266 )

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