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Quick Search     Adv Search 2023 Vol. 37, No. 2 Published: 2023-02-28 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Effects of Feeding Apostichopus japonicus Gonads on Immune Modulation in Mice LI Qian, JIAO Yang, LIU Qi, ZHANG Yuan, ZHAO Ling, SUN Huihui, CAO Rong DOI: 10.7506/rlyj1001-8123-20221109-148 The basic nutritional and major functional components of the lyophilized powder of Apostiopsis japonicus gonads were determined. The effects of Apostiopsis japonicus gonads on immune function in mice were also investigated. Results showed that both the female and male gonads were rich in nutrients and functional components. The protein content of the male gonad was as high as 74.54 g/100 g, which was significantly higher than that of the body wall of Apostiopsis japonicus (P < 0.05). The polysaccharide content of the female gonad was comparable to that of the body wall. The saponin content was as high as 4.77 g/100 g, which was more than ten times higher than that of the body wall. Compared with the control group, feeding Apostiopsis japonicus gonads could significantly increase the thymus and spleen indices of mice and improve the activity of natural killer (NK) cell. In the mice fed with the male gonad, the NK cell activity increased to (47.19 ± 4.99)%, the serum level of interleukin-6 (IL-6) was (209.75 ± 24.82) pg/mL, the activities of lactate dehydrogenase (LDH) and superoxide dismutase (SOD) in serum and liver increased, and the content of malondialdehyde (MDA) in liver decreased to (1.98 ± 0.25) nmol/mg. In conclusion, feeding Apostiopsis japonicus gonads could improve immune function in mice, and the effect of the male gonad was more pronounced. 2023 Vol. 37 (2): 1-5 [Abstract] ( 135 ) 全文 ( 179 ) 6 Effects of Different Reducing Sugars on Gel Quality of Silver Carp Surimi LIU Junya, SHI Wenzheng, ZHU Xueshen DOI: 10.7506/rlyj1001-8123-20221025-142 Soft texture and intense fishy smell are the major factors limiting the deep processing of silver carp. In this study, different reducing sugars (glucose, isomalto-oligosaccharide, dextran, L-arabinose, and xylose) were used to investigate the effect of glycation on the color, texture, and flavor of silver carp surimi gel. The degree of grafting, color, pH value, texture, and flavor were measured by using a spectrophotometer, a colorimeter, a pH meter, a texture analyzer, and sensory evaluation. The results showed that the degree of grafting of silver carp surimi gels with L-arabinose and xylose was (58.24 ± 0.62)% and (61.89 ± 2.06)%, respectively. Compared with the unsweetened control group, the pH values of the two samples decreased significantly (P < 0.05), and the browning degree and texture properties increased significantly (P < 0.05). Quantitative descriptive analysis showed that glycation reduced the fishy smell of silver carp surimi gel and increased the meaty, roasted and burnt smell. Sensory evaluation showed that when the degree of grafting was in the range of 44.85%–61.89%, good overall acceptability was obtained. These findings showed that L-arabinose and xylose can be used as good carbonyl sources to enhance the texture and aroma of silver carp surimi gel. 2023 Vol. 37 (2): 6-11 [Abstract] ( 210 ) 全文 ( 596 )        Processing Technology 12 Optimization of Processing Conditions for Instant Shrimp Paste from Penaeus vannamei by Response Surface Methodology QIAO Min, BU Ying, WANG Jinxiang, LI Xuepeng, YI Shumin, LI Jianrong DOI: 10.7506/rlyj1001-8123-20220913-116 In order to develop new instant shrimp paste products, this study determined the effects of different auxiliary materials (Nemipterus virgatus surimi, starch and soy protein isolate (SPI)) on the gel strength, texture characteristics, waterholding capacity, whiteness value and sensory score of shrimp paste from Penaeus vannamei. One-factor-at-a-time method combined with response surface methodology (RSM) was used to optimize the formulation of instant shrimp paste based on sensory score and gel strength. The results showed that the most suitable starch for the formulation of instant shrimp paste was cassava starch acetate. The factors affecting the quality of instant shrimp paste were ranked in decreasing order of importance as follows: concentration of Nemipterus virgatus surimi > concentration of SPI > concentration of cassava starch acetate. The optimal formulation consisted of 100 g of shelled shrimp, shrimp meat/minced shrimp ratio = 3:2 (m/m), 1% of salt, 0.3% of egg white powder, 3% of konjac powder, 12.68% of Nemipterus virgatus surimi, 3.30% of cassava starch acetate, 1.14% of SPI, 0.3% of transglutaminase, 0.4% of shrimp flavor, 0.3% of compound phosphate, and 8% of drinking water. The resulting product had a smooth mouthfeel and a strong umami taste, and it was evaluated as optimal in terms of sensory score and gel strength, which were 90.50 out of 100 and 1 339.87 g·mm, respectively, and were close to the predicted values. Accordingly, the optimized formulation is reliable and feasible. 2023 Vol. 37 (2): 12-19 [Abstract] ( 203 ) 全文 ( 333 )        Package & Storage 20 Effects of Mixed Solution of Tea Polyphenols and Chitosan on Storage Quality and Microbial Community Structure of Rainbow Trout (Oncorhynchus mykiss) Fillets WU Xinning, LI Mingze, LIANG Shijie, ZHANG Jingxuan, XIONG Xin, TAN Yuqing, LUO Yongkang DOI: 10.7506/rlyj1001-8123-20221008-132 To address the problem that rainbow trout are susceptible to microbial contamination and spoilage during storage, rainbow trout fillets were coated with a mixed preservative consisting of 3 g/L of tea polyphenols and 10 g/L of chitosan in aqueous solution at a volume ratio of 1:1 and then stored at 4 ℃. The effect of the preservative on the quality changes of rainbow trout flesh was evaluated in terms of sensory evaluation, total volatile basic nitrogen (TVB-N) content, total colony count and microbial community structure. The results showed that tea polyphenols and chitosan, whether used separately or in combination, could retard fish spoilage. The combination of preservatives extended the shelf life of rainbow trout from 6 to 13 days, which was better than the individual preservatives. The microflora of untreated fresh rainbow trout fillets consisted of 16 genera, with Pseudomonas being the dominant one at the end of spoilage. Coating with the combination of preservatives significantly inhibited the growth of Pseudomonas and thus slowed down the deterioration of fish quality. In conclusion, the combination of tea polyphenols and chitosan helped to slow down the spoilage of rainbow trout under storage conditions at 4 ℃ by inhibiting the growth of the dominant spoilage bacteria. 2023 Vol. 37 (2): 20-25 [Abstract] ( 194 ) 全文 ( 143 ) 26 Quality Changes in Pork-Fish Composite Meatballs during Storage DANG Meiqi, YANG Mei, AN Yueqi, LI Xiaodong, XIONG Shanbai DOI: 10.7506/rlyj1001-8123-20221109-147 This study aimed to determine the best storage method and storage period of pork-fish composite meatballs, prepared using pork and fish meat as raw materials by a one-step thermal molding process. The changes in the chromaticity, texture properties, pH value, total colony count, thiobarbituric acid reactive substances (TBARs) value, total volatile basic nitrogen (TVB-N) content, and sensory quality of the composite meatballs during refrigerated (4 ℃) and frozen storage (?18 ℃) were investigated. The results showed that the brightness value, whiteness value, hardness and sensory score of the composite meatballs were significantly decreased with storage time (P < 0.05). Meanwhile, the pH value was first increased and then decreased. The TBARs value and TVB-N content were significantly increased (P < 0.05). After storage at 4 ℃ for 15 days, the TBARs value exceeded 2 mg/kg, and the hardness, cohesiveness and sensory score of the product were significantly decreased by 16.29%, 12.20% and 31.11% (P < 0.05), respectively. The total bacterial count in the composite meatballs stored at ?18 ℃ for 60 days was lower than the national standard limit, and both TBARs value and TVB-N content were within the national standard range. The quality characteristics remained good for 60 days at ?18 ℃. In conclusion, the composite meatballs could be stored at 4 ℃ for 15 days and at ?18 ℃ for more than 60 days. 2023 Vol. 37 (2): 26-31 [Abstract] ( 238 ) 全文 ( 217 ) 32 Effect of Temporary Cultivation System on Improving the Quality of Oysters CHEN Linyun, LI Biansheng, RUAN Zheng, LI Dandan, QIAN Jiang DOI: 10.7506/rlyj1001-8123-20221104-146 In order to solve the problem in difficulty in ensuring the cleanness of oyster flesh, an all-in-one temporary cultivation system consisting of a cultivation pool, a filtering device, a protein foam separation device, an ultraviolet sterilization device, a refrigeration device, etc. was designed for fresh oysters to be processed. The effects of the salinity of reconstituted sea water (0.00, 0.85, 1.70, 2.55 and 3.40 g/100 mL), water circulation and oyster-to-seawater ratio (1:400–1:22.5, m/m) on the quality of oyster were investigated by one-factor-at-a-time method. Results have showed that when the salinity of reconstituted sea water was 2.55 g/100 mL and water circulation was carried out with the filtering device and the protein foam separation device under aerobic conditions, the survival rate of oysters was 98.3%, the salinity of oyster flesh was 2.55 g/100 mL and the cleanness of oyster flesh was highest after cultivation for 24 h. Both the survival rate of oysters and the cleanness of oyster flesh were high when oyster-to-seawater ratio equaled 1:30, and the rate of increase in total bacterial count in the water was slowed by 72.6% compared with that at an oyster-to-seawater ratio of 1:22.5. The survival period of oysters in the temporary cultivation system was prolonged by 87.5% compared with that in common foam boxes with ice packs, and on the fifth day of storage, the total bacterial count was decreased by 0.4 (lg(CFU/g)), indicating that the temporary cultivation system could effectively prolong the storage period of oysters before processing. 2023 Vol. 37 (2): 32-39 [Abstract] ( 171 ) 全文 ( 581 )        Reviews 40 Research Progress on Nutritional Evaluation of and Processing and Preservation Technologies for Channa argus CHEN Shengjun, LU Meiming, XIANG Huan, XUE Yong, HUANG Hui, LI Laihao, HU Xiao DOI: 10.7506/rlyj1001-8123-20221017-141 As one of the high-quality freshwater fishes in China, Channa argus has high nutritional and medicinal value. This paper reviews recent progress in research on the nutritional composition, medicinal effects of C. argus and the technologies for its processing and preservation. C. argus is rich in proteins, especially albumin and contains a variety of amino acids including all the essential amino acids required by the human body. The amino acid composition of C. argus is close to the FAO/WHO reference pattern, and it has abundant umami amino acids, such as Glu, Asp, Gly, Ala and Arg. The muscle of C. argus contains high contents of n-3 fatty acids, with the representative ones being eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). As a health food high in K and low in Na, the ratio of K to Na in the muscle of C. argus was much greater than 1, and the ratio of Ca to P was less than 0.5. The muscle of C. argus has many functional properties, such as antioxidant activity, promoting wound healing, regulating cardiovascular diseases, treating osteoarthritis and antidepressant activity. C. argus composite capsules that can promote wound healing and C. argus composite oral liquid that has antidepressant activity have been developed based on the medicinal effects of C. argus. C. argus is mainly processed into fillets and fish head soup. Low-temperature storage is most commonly used to preserve C. argus. Preservation of C. argus by packaging, coating or chemical treatment can reduce microbial growth, thereby prolonging the shelf life of C. argus. Based on the existing research on the processing of C. argus, this article proposes that researchers should explore comprehensive processing of C. argus to provide a basis for fully utilizing C. argus resources, developing new products and realizing the high-value utilization of C. argus. 2023 Vol. 37 (2): 40-45 [Abstract] ( 211 ) 全文 ( 810 ) 46 A Review of Factors Affecting the Storage Quality of Sea Cucumber and Technologies for Its Preservation WU Ke, LI Meng, LI Ying, MA Yongsheng, FAN Xinru, ZHAO Qiancheng DOI: 10.7506/rlyj1001-8123-20221215-157 Sea cucumber has rich nutritional value and can be used for dietetic therapy and health preservation. In the process of market circulation and storage, sea cucumber is susceptible to quality deterioration due to autolysis and microbial growth, resulting in huge economic losses. Clarifying the action mechanism of endogenous enzymes and microorganisms during the storage of sea cucumber is the core of understanding its quality changes, which is of guiding significance to the design and development of new storage and preservation technologies for sea cucumber, and is a key technical issue concerning the development of the sea cucumber industry. This paper reviews factors affecting the storage quality of sea cucumber and summarizes the associated preservation technologies. In addition, it puts forward some suggestions for further research and gives an outlook on future trends. This review is expected to provide more powerful theoretical support for the high-quality development of the sea cucumber industry. 2023 Vol. 37 (2): 46-53 [Abstract] ( 178 ) 全文 ( 610 ) 54 Recent Advances in New Physical Field-Assisted Thawing Technologies to Applied Improve the Quality of Raw Meat LIANG Xue, LIU Jiuyang, KONG Baohua, CAO Chuanai, XIA Xiufang, ZHANG Hongwei, LIU Qian DOI: 10.7506/rlyj1001-8123-20220908-114 Freezing is a common method to preserve the quality of raw materials used for the industrial production of meat products. However, frozen meat needs to be thawed before production, and improper thawing can easily cause adverse effects on the protein structure, color, flavor and texture of meat. At present, the common industrial thawing methods include air thawing and water thawing. Although these traditional methods are easy to operate, they take a long time and cause rapid growth of microorganisms, which seriously damages the quality of raw meat. On this basis, new physical field-assisted thawing technologies have gradually emerged, which can control the time of protein oxidation in the presence of oxygen, reduce the microscopic damage of raw meat and the loss of juice, and restore the original quality of raw meat to the greatest extent, thereby meeting the needs of producers and consumers. This paper reviews the mechanism of action and application of new physical field-assisted thawing technologies in improving raw meat quality, as well as their combined application with traditional thawing technologies, in order to provide theoretical and technical guidance for the industrial application and development of new physical field-assisted thawing technologies. 2023 Vol. 37 (2): 54-61 [Abstract] ( 166 ) 全文 ( 290 ) 62 A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality HUANG Chunyang, WANG Lingjuan, WANG Zhe, ZHANG Xinxiao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin DOI: 10.7506/rlyj1001-8123-20220919-122 The emulsifying and gelling properties of myofibrillar proteins are extremely important for the texture, flavor, and sensory properties of foods. Non-meat proteins are gradually becoming a better choice for exogenous supplementation in meat products due to their higher nutritional value as well as lower price. This review focuses on the effect of the addition of various non-meat proteins on the emulsification of myofibrillar proteins and the stability of myofibrillar protein gel systems and analyzes the effect of non-meat proteins on the quality of meat products. This review will hopefully provide theoretical guidance for the application of non-meat proteins in improving the quality of meat products and in foods. 2023 Vol. 37 (2): 62-67 [Abstract] ( 193 ) 全文 ( 232 )

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