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Quick Search     Adv Search 2023 Vol. 37, No. 1 Published: 2023-01-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Molecular Dynamics Simulation of the Effect of Ascorbic Acid on the Protease Activity of Papain WAN Zhengyang, HUANG Yechuan, PENG Chunlei, LI Ning, CHENG Yushan, CHEN Dan, ZHANG Keyuan, CHENG Jiaqi DOI: 10.7506/rlyj1001-8123-20220919-123 In order to explore the effect of ascorbic acid on papain activity, the binding mechanism between them was investigated by molecular docking and molecular dynamics simulation. The findings demonstrated that ascorbic acid at all three concentrations tested (0.1, 0.2 and 0.3 mmol/L) could enhance papain activity with an average percentage of activation of 10%, 21%, and 28%, respectively, indicating that the higher the ascorbic acid concentration was, the more pronounced the activation effect was. The results of molecular dynamics simulation revealed that the root mean square deviation (RMSD) showed a slightly increasing trend after papain binding to ascorbic acid, and the average number of hydrogen bonds within the protease molecule decreased from 146 to 143. In addition, the total accessible surface area increased by 2.38 nm2, the root mean square fluctuations of the active sites Asp158, His159 and Cys25 increased, and the gap between Cys25, which plays the primary catalytic role, and the two auxiliary amino acids decreased. Accordingly, we concluded that ascorbic acid can change the structure of papain’s active center, thereby activing the protease. 2023 Vol. 37 (1): 1-6 [Abstract] ( 140 ) 全文 ( 416 )        Processing Technology 7 Effect of Incorporation of Micronized Cold-Pressed Hemp Meal on the Quality Characteristics of Frankfurters YAO Wenjing, LIU Jiuyang, YUAN Dongxue, CAO Chuanai, KONG Baohua, LIU Qian DOI: 10.7506/rlyj1001-8123-20220919-121 The present study aimed to investigate the effect of the addition of different concentrations (0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, m/m) of micronized cold-pressed hemp meal (MCPHM) on the quality characteristics of frankfurters. The results showed that with increasing concentration of added MCPHM, the cooking loss, emulsion stability, hardness, elasticity and chewiness of frankfurter sausage increased firstly and then decreased (P < 0.05). Additionally, the water activity significantly decreased, while the pH significantly increased (P < 0.05). Therefore, addition of MCPHM could effectively improve the quality of frankfurter sausage, and the most pronounced effect was achieved when the amount of added MCPHM was 1.0%. 2023 Vol. 37 (1): 7-12 [Abstract] ( 165 ) 全文 ( 246 )        Analysis & Detection 13 Use of Multivariate Statistical Analysis for Understanding the Taste Profiles of Four Most Famous Chinese Braised Chicken Dishes SUN Xiangxiang, YU Yumei, YANG Xinyu, MENG Dejuan, LI Wenhao, LIU Huan, ZHANG Dequan, WANG Zhenyu DOI: 10.7506/rlyj1001-8123-20221014-139 The four most famous Chinese braised chicken dishes, typical national dishes in China, were analyzed for their free amino acids and 5’-nucleotides, and the equivalent umami concentration (EUC) and taste activity value (TAV) were calculated. Multivariate statistical analyses such as principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and hierarchical cluster analysis (HCA) were used to analyze the taste profiles of the four dishes. The results showed that there were great differences in the content of free amino acids in these dishes, among which Goubangzi smoked chicken had the highest total amino acid content (363.66–396.96 mg/100 g). According to TAV, glutamic acid and monophosphate (IMP) significantly contributed to the umami characteristics of Goubangzi smoked chicken and Daokou braised chicken, respectively. Electronic tongue analysis showed differences in the taste profiles of the four chicken dishes. PCA, PLS-DA and HCA could effectively distinguish these dishes. Their taste was not determined by single amino acids or free amino acids. The balance between umami, sweet and bitter amino acids and their synergistic effect with nucleotides led to differences in the taste characteristics of the braised chicken dishes. Sweetness, salty taste, sour taste, total amino acids, bitterness, glutamic acid, umami taste and umami amino acids, were important variables that influence the differences in the taste characteristics of the four braised chicken dishes. 2023 Vol. 37 (1): 13-20 [Abstract] ( 166 ) 全文 ( 318 )        Package & Storage 21 Effects of Sodium Bicarbonate on Processing and Cold Storage Properties of Poached Beef Slices KANG Zhuangli, YAO Penglei, GAO Zaishang, SONG Zhaojun, MA Huanjun DOI: 10.7506/rlyj1001-8123-20220929-129 In this work, the effect of sodium bicarbonate on the processing and cold storage properties of poached beef slices was studied. Beef slices were cured with sodium bicarbonate (0.2%–0.8%). After being cooked, the slices were refrigerated at 4 ℃ for up to 8 days. The changes in cooking yield, color, pH, shear force, moisture content and thiobarbituric acid reactive substances value during processing and refrigeration were measured. The results showed that sodium bicarbonate significantly increased (P < 0.05) the yield, pH and moisture content of poached beef slices, and significantly decreased (P < 0.05) the shear force and a* value. During refrigeration, the moisture content and L* and a* values of all samples decreased, and the b* values increased. Sodium bicarbonate could inhibit fat oxidation, and this effect was more pronounced with increasing concentration of sodium bicarbonate. In addition, sodium bicarbonate significantly inhibited the decrease in the a* value of poached beef slices, and the a* value of the samples supplemented with sodium bicarbonate was higher than that of the control group. Overall, sodium bicarbonate can improve the water retention, tenderness and oxidation stability of poached beef slices. 2023 Vol. 37 (1): 21-25 [Abstract] ( 242 ) 全文 ( 314 ) 26 Quality Changes of Mandarin Fish Fillets under Different Temperature Storage Conditions YUAN Shanshan, LU Sufang, LEI Yuelei, AI Mingyan, ZHANG Ruili DOI: 10.7506/rlyj1001-8123-20220913-115 In order to control the quality and safety of mandarin fish fillets, the quality changes of mandarin fish fillets at different storage temperatures were studied. The shelf life of mandarin fish fillets stored at 4, 7 or 10 ℃ was determined by measuring the total volatile base nitrogen (TVB-N) content, pH, water-holding capacity (WHC), total viable count and color parameters. The results showed that for each storage temperature, total viable count, pH and TVB-N content showed an upward trend with storage time (P < 0.05), while WHC decreased significantly (P < 0.05). The initial value of TVB-N content was 6.39 mg/100 g, which increased 5, 8 and 9 times respectively after 9 d of storage at 4, 7 and 10 ℃. The shelf life of mandarin fish fillets was 3, 2 and 1 days at 4, 7 and 10 ℃, respectively. 2023 Vol. 37 (1): 26-30 [Abstract] ( 157 ) 全文 ( 230 )        Reviews 31 A Review of the Effect of Postmortem Muscle Energy Metabolism on Meat Quality LI Jiqiang, ZHU Lixian, TONG Lin, LI Hang, HAO Jiangang, ZHANG Haoqi, ZHANG Yimin DOI: 10.7506/rlyj1001-8123-20220905-110 Meat quality characteristics such as color, tenderness and water-holding capacity are always important factors affecting consumer willingness to purchase meat. Muscle energy metabolism can affect the growth, development and aging process of meat, and ultimately meat quality. The phosphocreatine system, the glycolysis pathway and oxidative phosphorylation are the main sources of ATP in muscle and play a major role in different postmortem phases. The internal environment of muscles changes after animals are slaughtered for bloodletting, and different energy supply modes will affect the energy metabolism process, thus affecting the conversion of muscle to meat. This paper reviews the pathways of postmortem muscle energy metabolism and the effects of energy metabolism on the development of meat quality. It also highlights the effects of AMP-activated protein kinase (AMPK) and silent information regulators (SIRTs) on the metabolic process. The findings of this review can provide new ideas for regulating the development of meat quality through energy metabolism. 2023 Vol. 37 (1): 31-38 [Abstract] ( 158 ) 全文 ( 436 ) 39 Approaches for the Development of Low-Fat Livestock and Poultry and Fat Substitutes: A Review LI Yuexin, DU Hongzhen, LIU Qian, DIAO Xinping, KONG Baohua DOI: 10.7506/rlyj1001-8123-20220817-096 With the increase in the proportion of people with obesity, metabolic diseases, cardiovascular diseases and/or cerebrovascular diseases, more and more people are paying attention to reducing the fat content in their diet. Generally, livestock and poultry meat has high fat levels, and the above diseases are strongly associated with excessive fat intake. Therefore, research on low-fat livestock and poultry and fat substitutes has become a hot topic in the food industry. In the present paper, the methods for breeding low-fat livestock and poultry and the classification of fat substitutes are reviewed with emphasis on the current status of research of new fat substitutes. Additionally, the approaches for developing low-fat livestock and poultry and fat substitutes are systematically summarized. We anticipate that this review will provide an important theoretical basis and new ideas for the development of low-fat livestock and poultry and fat substitutes. 2023 Vol. 37 (1): 39-45 [Abstract] ( 123 ) 全文 ( 239 ) 46 Progress in the Application of Plant Essential Oil Combined with Non-Thermal Sterilization Techniques in the Preservation of Meat Products SHI Dongxue, HAN Ge, LIU Qian, CHEN Qian, KONG Baohua DOI: 10.7506/rlyj1001-8123-20220905-111 Essential oils, natural ingredients extracted from plants, can effectively inhibit the growth of microorganisms, but their excessive use may damage the sensory quality of food. The application of new non-thermal sterilization technologies can inhibit the growth of microorganisms, but high-intensity physical technologies may affect the quality of products. It has been proved that the combination of plant essential oils and non-thermal technologies can reduce the use of essential oils, reduce the power of non-thermal technologies and shorten the processing time. In this paper, the application of plant essential oils combined with cold plasma, high pressure processing or irradiation in the preservation of meat products is discussed. The inhibition effect and mechanism on bacterial growth are outlined. Hopefully, this review will provide a theoretical basis for the combined application of plant essential oils and non-thermal technologies in the preservation of meat products. 2023 Vol. 37 (1): 46-52 [Abstract] ( 136 ) 全文 ( 610 ) 53 Progress in Research on the Mechanism of Action and Application of Sono/Photodynamic Non-Thermal Sterilization Technology WANG Dehua, LI Jing, ZHOU Feng, LIN Shaoling, ZHANG Yi, HU Jiamiao DOI: 10.7506/rlyj1001-8123-20220831-109 Sono/photodynamic treatment (SPDT) is a new non-thermal sterilization technology derived and developed from photodynamic technology (PDT), which can synergistically inactivate microorganisms. This paper summarizes the mechanism of action, influential factors, and application of sono/photodynamic non-thermal sterilization technology in food processing. Future directions in the development of this sterilization technology and the technical bottlenecks that need to be solved urgently are also discussed, with the aim of providing a basis for developing a green, low-carbon non-thermal sterilization technology for the preservation of health foods. 2023 Vol. 37 (1): 53-57 [Abstract] ( 145 ) 全文 ( 402 ) 58 Current Status and Future Trend of the Mutton Sheep Industry in Sichuan LIU Dayu, WANG Wei, SUN Jie, XIAO Longquan, ZHANG Jing, LI Xiang DOI: 10.7506/rlyj1001-8123-20220805-090 Mutton has long been favored by people as a good tonic, and modern nutrition research has also proved that mutton is a high-quality ideal meat. The mutton sheep industry is one of the four superior industries in Sichuan. Based on the agricultural industry system of mutton sheep in Sichuan, this paper summarizes the mutton sheep breeds and the farming systems of leading enterprises in Sichuan, analyzes the current status of the processing of mutton soup, roast mutton, chilled and frozen mutton carcass, and cured mutton. Also, this paper analyzes the problems existing in the mutton sheep industry and discusses its development trend, aiming to help in the development of the mutton sheep industry. 2023 Vol. 37 (1): 58-63 [Abstract] ( 145 ) 全文 ( 222 )

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