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Quick Search     Adv Search 2023 Vol. 37, No. 5 Published: 2023-05-31 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon ZUO Yao, ZHU Lianxu, LU Hongzhao, REN Hongqiang, WANG Ling, WANG Shanshan, WU Guofei, ZHANG Tao DOI: 10.7506/rlyj1001-8123-20230224-018 High-throughput sequencing technology was used to identify and analyze the microbial community in Zhenba bacon at different stages of processing, and bacterial phenotypes and related functions were predicted. The results showed that during the processing of Zhenba bacon, the abundance of fungi was greater than that of bacteria, and there was an obvious succession of microbial community during the fermentation process. The most abundant bacteria were Firmcutes and Proteobacteria. As the process proceeded, the dominant bacteria changed from Escherichia coli and Shigella in the raw meat samples to Staphylococcus, Psychrobacter and Latilactobacillus at the curing and smoking stages. The most abundant fungal phyla were Ascomycota and Basidiomycota, and the dominant fungi changed from Fusarium and Alternaria to Mortierella and Debaryomyces. Based on the microbial community succession and the prediction of bacterial phenotype and functions, it was found that during the processing of Zhenba bacon, the harmful microorganisms decreased continuously, and the microorganisms conducive to the fermentation process gradually increased, which promoted the formation of flavor substances of Zhenba bacon. 2023 Vol. 37 (5): 1-10 [Abstract] ( 184 ) 全文 ( 903 ) 11 Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng DOI: 10.7506/rlyj1001-8123-20230209-013 Studies have confirmed that reactive oxygen species (ROS) play an important role in the development of postmortem meat quality. This research studied the effect of ROS on the change of meat quality in dark, firm and dry (DFD) beef. DFD beef after postmortem aging at 4 ℃ for 24 h (pH24 h > 6.2) was stored at 4 ℃ and measured for ROS relative content, color difference, pH, cooking loss, drip loss, carbonyl content and sulfhydryl content after 1, 24, 72 and 120 h, and correlation analysis was performed. The results showed that the pH value of DFD beef during storage was greater than 6.5 and significantly higher than that of normal beef. The relative content of ROS in DFD beef showed an increasing trend during storage, which was always higher than 60 L/(min·mg), and was higher than that of normal beef after 72 and 120 h. The a* value remained below 4.47 and lower than that of normal beef. The drip loss was lower than 8.90%, and the cooking loss was lower than 28.10%, both of which were lower than those of normal beef. The carbonyl content in DFD beef was higher than 2.80 nmol/mg and higher than that in normal beef after 72 and 120 h, and the sulfhydryl content was higher than 37.16 nmol/mg and lower than that in normal beef after storage for up to 120 h. Correlation analysis showed that ROS in DFD beef was significantly correlated with muscle protein oxidation indicators such as carbonyl and sulfhydryl contents. The results of the study revealed that ROS is closely related to the development of meat quality during the postmortem aging of DFD beef, and it may be an important factor regulating the quality change of DFD beef. 2023 Vol. 37 (5): 11-17 [Abstract] ( 160 ) 全文 ( 332 ) 18 Relationship between Adenosine Monophosphate-Activated Protein Kinase (AMPK) Activity and Meat Quality of Three Different Muscles of Ujumqin Sheep Slaughtered at Different Ages XUE Baoling, SONG Xiaobin DOI: 10.7506/rlyj1001-8123-20230214-014 This study aimed to investigate the pattern of changes in the activity of adenosine monophosphate-activated protein kinase (AMPK), glycolysis indicators and meat quality of different muscles from Ujumqin sheep during growth. The Longissimus dorsi, Biceps femoris and Psoas major of Ujumqin sheep slaughtered at 3, 6 and 9 months of age were measured for AMPK activity, muscle glycogen content, lactic acid content, hexokinase (HK) activity, pH, shear force and color. The results showed that AMPK activity had a significant negative correlation with pH24 value and redness value (a*) (P < 0.05). Shear force significantly decreased with increasing slaughter age (P < 0.05). The yellowness value (b*) of Psoas major was largest, while that of Longissimus dorsi was smallest. For Psoas major, the pattern of change in a* was the same as that of b*, while the opposite was observed for Longissimus dorsi and Biceps femoris. A significant positive correlation between muscle glycogen content and slaughter age existed for each of the muscles. Muscle glycogen content was highest in Psoas major and lowest in Biceps femoris. The pattern of change in lactic acid content was the same as that of muscle glycogen content. A significant positive correlation between HK activity and slaughter age existed for each of the muscles. The HK activity of Psoas major was largest, while that of Biceps femoris was smallest. AMPK activity significantly increased with increasing b* and muscle glycogen content, and with increasing lactic acid and HK activity for the slaughter ages of six and nine months (P < 0.05). High AMPK activity could stimulate the key glycolysis-related enzymes during phosphorylation, HK, phosphofructokinase (PFK) and pyruvate kinase (PK), resulting in a rapid pH decline, an increase in lactic acid content, the transformation of aerobic respiration to anaerobic respiration, an increase in shear force and consequently a decrease in tenderness and cooking yield, indicating that changes in AMPK activity affect postmortem glycolysis and meat quality. 2023 Vol. 37 (5): 18-23 [Abstract] ( 151 ) 全文 ( 184 )        Processing Technology 24 Texture Stability of Dried Pork Slice with Lysine at Different Air Drying Temperatures LUO Qi, CHEN Jun, ZHOU Yu, CUI Cui, XIE Tingting, GU Qianhui, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20230116-007 In order to enhance the texture stability of dried pork slice (DPS) at different air drying temperatures, the effects of adding 0.25%–0.75% (m/m) lysine on the texture stability of DPS at air temperatures in the range of 55–75 ℃ was investigated. The results showed that the addition of 0.5% lysine could significantly decrease the hardness and cohesiveness at high temperatures (70–75 ℃) (P < 0.05), significantly increase the springiness (P < 0.05), and reduced the ranges of hardness, springiness, cohesiveness and chewiness of DPS at drying temperatures from 55 to 75 ℃. The range of chewiness could be controlled within 1.4% in the temperature range of (60 ± 5) and (65 ± 5) ℃. Lysine addition could improve the texture stability of DPS at different drying temperatures by increasing and stabilizing its pH, improving its microstructure, enhancing the thermal stability of protein secondary structure, reinforcing hydrogen bonding and water mobility, and blocking the thermal degradation of myosin. 2023 Vol. 37 (5): 24-30 [Abstract] ( 109 ) 全文 ( 80 ) 31 Effect of Quinoa Protein on Gel Properties of Pork Myofibrillar Protein in Low-Sodium Salt System MENG Zhiming, LIU Ying, XI Yueyang, ZHU Yingchun DOI: 10.7506/rlyj1001-8123-20230413-028 In this study, the effects of adding different levels (3%, 6%, 9% and 12%) of quinoa protein on the physicochemical properties, secondary structure, chemical forces, and microstructure of pork myofibrillar protein (MP) in a low-sodium salt system (0.40 mol/L NaCl, 0.10 mol/L KCl and 0.05 mol/L CaCl2) were investigated. The results showed that the gel strength, water retention and dynamic rheological properties of MP were improved by adding quinoa protein, which increased the solubility and the absolute value of ζ-potential of MP, and reduced the particle size. Disulfide bonds and hydrophobic interactions were the dominant chemical forces in the mixed protein system, but the addition of quinine increased the amount of ionic and hydrogen bonds. Fourier transform infrared (FTIR) spectroscopy showed that quinoa protein promoted the transformation of random coils to β-sheets and α-helixes and enhanced the stability of the MP gel. Scanning electron microscopy (SEM) showed that the quinoa protein increased the compactness of the gel. Therefore, quinoa protein, as a high-quality plant protein, can enhance the gel properties of MP. In particular, adding 6%–9% of quinoa protein is most effective in improving the gel properties of MP. 2023 Vol. 37 (5): 31-38 [Abstract] ( 109 ) 全文 ( 293 ) 39 Optimizing the Oven Roasting of Crayfish by Response Surface Methodology WEN Limin, ZHU Yongzhi, LUO Zhang, XU Weimin, BIAN Huan DOI: 10.7506/rlyj1001-8123-20221201-154 The preparation process of oven roasted crayfish was optimized by response surface methodology (RSM). Curing time, brine concentration, roasting temperature, and roasting time were considered as independent variables, and sensory score and springiness as response variables. The nutrient composition and flavor characteristics of roasted crayfish were determined and analyzed using raw and boiled crayfish as controls. The results showed that the optimized conditions were as follows: curing time 30 min, salt concentration 12 g/100 mL, roasting temperature 180 ℃, and roasting time 20 min. The sensory score and springiness of the oven roasted crayfish prepared under these conditions were 9.08 points and 3.88 mm, respectively, which were close to the predicted values, indicating that the roasting process is reasonable and valid. The total content of monounstaturated and polyunsaturated fatty acids in the roasted crayfish prepared under these conditions was distinctly higher than that in raw and boiled crayfish, and significant variations were found in the contents of essential and flavor amino acids; more specifically, aspartate, glycine, arginine and leucine were lost, and the loss of arginine was greatest. The electronic tongue responses to the umami, salty and sweet taste of the roasted crayfish were markedly higher than those to raw and boiled crayfish. In summary, moderate roasting is conducive to maintaining the nutrients and umami and aroma release of crayfish while improving the nutritional quality and flavor of the product. 2023 Vol. 37 (5): 39-48 [Abstract] ( 114 ) 全文 ( 313 )        Analysis & Detection 49 Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia) DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao DOI: 10.7506/rlyj1001-8123-20230206-010 The flavor differences of crawfish meat cooked by three different methods, namely, deep frying (90, 120, 150, and 180 s), air frying (5, 10, 15 and 20 min) and boiling (150 s) were analyzed by electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC-MS). The quality changes of cooked crawfish meat were evaluated in terms of physicochemical indicators such as basic chemical composition, texture, color, thiobarbituric acid reactive substances (TBARs) value. The results showed that the electronic nose and electronic tongue could well distinguish crawfish meat cooked by different methods, and principal component analysis (PCA) showed a clearer discrimination crawfish meat with increased cooking time. Eight and 16 flavor substances were detected in fresh and boiled crawfish meat, respectively; 18, 18, 16, and 19 in deep fried crawfish meat, respectively; and 19, 20, 20, and 16 in air fried crawfish meat, respectively. Pyrazines were significantly more abundant in air fried crawfish meat than in crawfish meat cooked by the other two methods. With cooking time, the moisture content in crawfish meat gradually decreased, the fat content and hardness in deep-fried and air-fried crawfish meat gradually increased, and the springiness increased first and then decreased. The quality of cooked crawfish meat varied among different cooking methods, and the sensory evaluation results showed that the quality of crawfish meat air fried for 15 min was best. 2023 Vol. 37 (5): 49-56 [Abstract] ( 189 ) 全文 ( 333 ) 57 Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base LIU Hui, XING Jiahao, FAN Min, WANG Mengsong, PAN Lin, WEI Chaokun DOI: 10.7506/rlyj1001-8123-20221230-162 Mutton-like flavoring base was prepared from sheep bone meal by Maillard reaction. Sheep bone meal was sequentially hydrolyzed by alcalase and flavourzyme and was subjected to Maillard reaction with L-cysteine, L-glutamic acid, D-xylose and glucose. The effects of different reaction conditions (heating temperature, time and initial pH value) on the browning degree, sensory evaluation and color difference of Maillard reaction products were investigated. The reaction conditions were optimized by response surface methodology (RSM), and the volatile components of the flavoring base were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). The results showed that the optimal reaction conditions were as follows: L-cysteine concentration 2 g/100 mL, L-glutamic acid concentration 3 g/100 mL, D-xylose concentration 2 g/100 mL, and glucose concentration 1 g/100 mL, reaction temperature 110 ℃, heating time 50 min, and initial pH 6.0. A total of 51 volatile substances were identified in the flavoring base, including 14 aldehydes, 7 alcohols, 6 ketones, 7 acids, 3 esters, one ether, 7 hydrocarbons, 3 sulfur-containing compounds and 3 heterocycles. The main substances contributing to the meaty aroma of the flavoring base were (E)-2-octenal, 1-octene-3-ol, (E)-2-nonenal and (E,E)-2,4-decadienal. 2023 Vol. 37 (5): 57-65 [Abstract] ( 149 ) 全文 ( 231 )        Reviews 66 Research Progress on Iridescence in Meat Products: Formation Mechanism, Influential Factors and Evaluation Methods BAO Yulong, ZHANG Yaqi, XU Wanjun, YAN Dan, GAO Ruichang DOI: 10.7506/rlyj1001-8123-20230410-025 Surface iridescence is often found in raw meat and meat products with intact muscle tissue, which is produced due to the interaction between light and the microstructure of meat. However, consumers often misunderstand that this phenomenon is linked to stale or contaminated meat. This article reviews the cause of the formation of iridescence in meat and the factors influencing it. This review discusses meat microstructural features affecting light scattering and microstructural changes during storage and processing as well as the two principal theories about iridescence formation (surface grating and multi-layer interference), and summarizes the methods used to evaluate and characterize meat iridescence and the techniques used to control and eliminate it. We hope that this review will provide a theoretical basis for future research in food science and meat production and consumption. 2023 Vol. 37 (5): 66-71 [Abstract] ( 135 ) 全文 ( 280 ) 72 Research Progress on Fenton Reaction-Induced Meat Protein Oxidation and Its Inhibition CHEN Ziting, CHEN Mengting, SUN Zhida DOI: 10.7506/rlyj1001-8123-20230209-012 Protein oxidation occurs during the manufacture of meat products, which can result in nutrient loss, reduced edibility, and even the formation of some dangerous chemicals that are detrimental to human health. Oxidative modifications of proteins can change their physicochemical properties (conformation, structure, composition, solubility, rheology and reactivity). However, moderate protein modification can also play a role in regulating the quality of meat products. The most important and effective reactive oxygen species (ROS) involved in meat protein oxidation is hydroxyl radicals (·OH), and the Fenton reaction is one of the main pathways for the production of highly reactive hydroxyl radicals. Therefore, this paper reviews the basic principles and products of protein oxidation in the Fenton system and the effect of protein oxidation during meat processing on the color, tenderness and water-holding capacity (WHC) of meat products in order to provide theoretical support for the quality control of meat products. 2023 Vol. 37 (5): 72-80 [Abstract] ( 195 ) 全文 ( 2221 )

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