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Quick Search     Adv Search 2023 Vol. 37, No. 4 Published: 2023-04-30 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Basic Nutrients and Volatile Components of Spent Tibetan Hen Meat LI Xiaomin, WANG Qing, LI Qi, SUOLANG Zhaxi, LI Guowei, ZHANG Qifan, ZHANG Xiaolin, TAN Xinyue DOI: 10.7506/rlyj1001-8123-20230201-009 This study aimed to compare the types and contents of basic nutrients and volatile substances in the meat of 600-day-old spent laying Tibetan hens with those in Sanhuang chicken and Baifeng silky fowl of similar ages. The results showed that the protein content of the meat of spent laying hens was highest (18.95 g/100 g), which was significantly higher than that of Baifeng silky fowl (17.00 g/100 g) (P < 0.05), but had no significant difference from that of Sanhuang chicken. The moisture content of Baifeng silky fowl meat was highest (64.95 g/100 g), and the fat content was lowest (14.60 g/100 g). The water content of Sanhuang chicken meat was lowest (58.75 g/100 g), and the fat content was highest (21.55 g/100 g). A total of 76 volatile compounds were identified by solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS) using internal standards, the major ones being aldehydes, alcohols, ketones and hydrocarbons. Tibetan chicken meat had the largest number of volatile substances (65 versus 47 for Baifeng silky fowl meat and 60 for Sanhuang chicken meat). The total content of volatile substances in Tibetan chicken meat (3 070.84 μg/kg) was lower than that in Baifeng silky fowl meat but slightly higher than that in Sanhuang chicken meat. In terms of the types and contents of volatile substances, the flavor of spent laying Tibetan hen meat was better than that of Sanhuang chicken meat. 2023 Vol. 37 (4): 1-6 [Abstract] ( 287 ) 全文 ( 196 ) 7 Differences in Meat Quality Characteristics of 10 Different Sheep Breeds in Hotan, Xinjiang WANG Jing, WANG Quanfeng, LIU Li, JIANG Xiaomei, YANG Huiguo DOI: 10.7506/rlyj1001-8123-20221230-161 The meat quality characteristics of 10 different sheep breeds in Hotan, Xinjiang were investigated and their correlation with physicochemical indexes was explored. In this study, the slaughter performance and meat physicochemical indexes of Hu, Hotan, Aohu, Pishan red, Cele black, Dorper, Han, Duolang, Duhan, and Kazak sheep were measured, and the significant factors affecting the quality characteristics of mutton were clarified. The results showed that the dressing percentage of Dorper sheep was 57.27% and significantly higher than that of the other breeds, indicating good meat production performance and production competitiveness. The fat content of Duolang sheep meat was highest. The protein content of Kazakh sheep meat was highest, and the total amount of free amino acids and the content of umami amino acids were also highest, suggesting good flavor. The contents of calcium and iron in Dorper sheep meat were highest and the protein content was lowest. Cele black sheep meat was rich in zinc, which was the most characteristic feature. Therefore, the nutritional components and quality characteristics of mutton are different among different genetic backgrounds. 2023 Vol. 37 (4): 7-12 [Abstract] ( 227 ) 全文 ( 574 )        Processing Technology 13 Optimization of Cooking Process of Skipjack Tuna Tsukudani and Composition Analysis of Seasoning Solution ZHANG Jianyou, FEI Lifeng, SUN Lei, WANG Zhen, Lü Fei, DING Yuting DOI: 10.7506/rlyj1001-8123-20221128-151 The optimal cooking process of skipjack tuna tsukudani was determined based on color difference, texture properties and sensory evaluation, and its nutritional quality was evaluated by measuring its reducing sugar and protein content and pH value, etc. Furthermore, the changes of reducing sugar and amino nitrogen content in the seasoning solution were analyzed. The results showed that the sensory score of tsukudani prepared by boiling with gradient sugar concentrations was highest (92.5 points), and the contents of reducing sugar and non-protein nitrogen in it were high (6.22 and 3.63 g/100 g, respectively). The content of salt soluble protein in tsukudani prepared by boiling with gradient (product A) and non-gradient sugar concentrations (product B) was 15.18 and 14.65 g/100 g, respectively, significantly higher than that in tsukudani prepared by immersing the fish in the seasoning solution (product C). In addition, the content of alkali soluble protein in product A was 43.22 g/100 g and significantly higher than those in products B and C, indicating that the protein content in product A, which had low nutrient losses and the best flavor quality, changed little after gradient sugar tsukudani. The texture quality of product C was better with good elasticity and chewainess. There was no significant difference in pH value among the three products. The reducing sugar in product A provided sufficient carbonyl compounds for the Maillard reaction, which promoted the formation of good color and flavor, and the small change in the content of amino nitrogen verified that product A had good nutritional quality. The results collectively showed that the quality of product A was best, which had good color, protein nutritional quality and texture. 2023 Vol. 37 (4): 13-20 [Abstract] ( 139 ) 全文 ( 148 )        Analysis & Detection 21 Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui DOI: 10.7506/rlyj1001-8123-20230110-002 In this study, we compared the effects of tert-butylhydroquinone (TBHQ), quinol dimethacrylate (trolox) and L-cysteine (L-Cys) on the lipid oxidation and volatile flavor components in dry-cured Spanish mackerel (Scomberomorus niphonius). The changes of pH value, lipid oxidation measures such as acid value (AV), peroxide value (POV) and malondialdehyde (MDA) content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and volatile flavor components were measured. The results showed that compared with the control group, AV, POV and MDA content declined by at least 1.18 mg/g, 0.28 g/100 g and 66.68 mg/kg after soaking treatment with 0.02% antioxidants, respectively, DPPH radical scavenging capacity increased by 9.80%, whereas no apparent changes of pH value were observed. The inhibitory effects of the three antioxidants were in decreasing order of trolox > L-Cys > TBHQ. Furthermore, the antioxidants decreased the relative amount of volatile flavor components in dry-cured Spanish mackerel. The number of key flavor components in the TBHQ, trolox, L-Cys and control groups was 11, 3, 11 and 13, respectively. Only the L-Cys group had key flavor components similar to those of the control group, showing that L-Cys has minimal impact on the characteristic flavor of dry-cured Spanish mackerel. In conclusion, L-Cys can be used instead of synthetic antioxidants for inhibiting lipid oxidation in dry-cured fish products. 2023 Vol. 37 (4): 21-28 [Abstract] ( 178 ) 全文 ( 985 ) 29 Development of Ready-To-Use Quality Control Samples for Rapid Detection of Salmonella enteritidis in Meat Foods ZHANG Yalun, XU Miaomiao, LIU Yumeng, ZHU Yanbo, YAN Taotao, WANG Zan, ZHANG Jie DOI: 10.7506/rlyj1001-8123-20220919-126 In this study, an instant quality control sample for the detection of Salmonella enteritidis in meat products by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) was developed. The homogeneity and stability of the quality control sample were verified by culture counting, MALDI-TOF-MS analysis and statistical analysis. The quality control sample was found to be white in color and spherical in shape. In the homogeneity test, the results of culture counting showed F = 0.75, which is less than the critical value, indicating that the homogeneity is consistent. The transport stability test showed that the number of viable bacteria in the quality control sample was stable and grew well at 37 and 25 ℃. The storage stability test showed that the resuscitation rate of the quality control sample was 90.6% after 28 days of storage at ?20 ℃ and 89.0% after 28 days of storage at 4 ℃, indicating that the sample was stable in nature and could be stored stably for a long period of time. Similarly, the results of each MALDI-TOF-MS cycle were stable. In conclusion, the instant quality control sample for the rapid detection of S. enteritidis developed in this study has good homogeneity and stability, and can be used as a positive quality control sample for the detection and quality control of S. enteritidis. 2023 Vol. 37 (4): 29-33 [Abstract] ( 127 ) 全文 ( 207 )        Reviews 34 Theoretical Aspects of Meat Tenderness and Research Progress on Meat Tenderization BAO Yulong, XU Wanjun, JIA Shiliang, ZHANG Yaqi, GAO Ruichang DOI: 10.7506/rlyj1001-8123-20221230-163 Tenderness is one of the most important meat quality attributes. It is closely related to the selling price, consumer satisfaction and willingness to repeat purchase. Recently, plant-based meat and cultured meat are gaining great popularity, which pursue mimicking the sensory properties of meat including the unique texture. This paper reviews the major factors influencing meat tenderness and recent progress in research on meat tenderness. Firstly, the definition and evaluation methods of meat tenderness and are briefly introduced. Secondly, the major factors influencing meat tenderness and the underlying mechanism are thoroughly discussed from the perspectives of sarcomere length, connective tissue and proteolysis. Finally, the methods used to regulate meat tenderness and the latest research progress are briefly described. We expect that this review will provide theoretical support for the traditional meat industry, as well as the research and development of meat analogues and 3D-printed meat, etc. 2023 Vol. 37 (4): 34-40 [Abstract] ( 232 ) 全文 ( 429 ) 41 Mechanism of Adsorption of Volatile Flavor Compounds by Proteins, Lipids and Their Interaction in Meat Products: A Review NIE Ruotong, WEI Xiangru, ZHANG Dequan, WANG Zhenyu, LIU Huan DOI: 10.7506/rlyj1001-8123-20221128-150 Volatile flavor compounds influence whether the quality of meat product is good or bad. Proteins and lipids are important matrixes for adsorbing volatile flavor compounds in meat products. The structural changes and interactions of proteins and lipids during meat product processing affect the adsorption of volatile flavor compounds. This mini-review paper clarifies the molecular mechanism of adsorption of volatile flavor compounds by proteins, lipids, and their complexes, elaborates the synergistic flavor adsorption mechanism between rheological physical effect and protein-lipid chemical interaction, and reviews the pattern of regulation of flavor compounds from the perspective of their characteristics and exogenous environmental factors. We hope that this review will provide a reference for volatile compound regulation in meat products. 2023 Vol. 37 (4): 41-47 [Abstract] ( 196 ) 全文 ( 561 ) 48 Progress in Techniques for Mutton Traceability and Authentication KANG Shuai, REN Xiaopu, PENG Zengqi DOI: 10.7506/rlyj1001-8123-20230206-011 With the increasing consumption of mutton and the frequent occurrence of related food safety problems, the demand for mutton traceability and authentication technologies has become a hot spot in the current society. At present, there have been reports on on the traceability and identification of mutton. Stable isotope technology, mineral element fingerprinting, near-infrared spectroscopy, DNA molecular marker-based traceability technology, fatty acid-based traceability and identification technology, and flavor compound-based traceability and identification technology have been widely used in traceability and identification research. However, with the continuous development of these technologies, some urgent problems have been exposed. Based on the current research data and literature, this paper summarizes and discusses the advantages and disadvantages of mutton traceability and identification technologies, analyzes the problems existing in the current technical research, and puts forward suggestions and solutions, in order to provide theoretical support for further research. 2023 Vol. 37 (4): 48-53 [Abstract] ( 187 ) 全文 ( 396 ) 54 Research Progress on Processing Technology and Volatile Flavor Substances of Roasted Mutton HU Yanyan, LIU Chengjiang, LI Yuhui, LU Shiling DOI: 10.7506/rlyj1001-8123-20220919-124 Roasted mutton is a traditional Chinese meat product which is loved by consumers because of its unique flavor. However, in China, roasted mutton is currently mostly produced in manual workshops, unified quality standards are lacking and there are many food safety problems with roasted mutton, which largely limit the development of the roasted mutton industry. The processing technology affects the flavor of the product, which in turn greatly determines the consumers’ acceptance. Current research on roasted mutton focuses on the selection of raw meat, the optimization of processing technology, and flavor substances. Based on the current research status of the processing technology of roasted mutton, the sources of volatile flavor substances of roasted mutton and the applications of electronic nose, gas chromatography-mass spectrometry (GC-MS), and GC-ion mobility spectrometry (GC-IMS) in the detection of volatile flavor substances of roasted mutton are summarized, in order to provide useful information for the development of China’s roasted mutton industry. 2023 Vol. 37 (4): 54-60 [Abstract] ( 216 ) 全文 ( 327 ) 61 Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao DOI: 10.7506/rlyj1001-8123-20221129-152 Microorganisms contribute greatly to the flavor formation and nutritional value of fermented meat products. Isolating and identifying key microorganisms from fermented meat products and developing new starter cultures are an important technical guarantee to promote the development of fermented meat products. In this paper, the types of fermented meat products and the current research status of the dominant microorganisms in fermented meat products are introduced, and the action mechanism of microorganisms in fermented meat products is reviewed. This paper concludes with an outlook on the future development of fermented meat products. We expect that this review will provide theoretical guidance for the development of fermented meat products in the future. 2023 Vol. 37 (4): 61-68 [Abstract] ( 159 ) 全文 ( 778 )

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