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Quick Search     Adv Search 2023 Vol. 37, No. 6 Published: 2023-06-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Different Temperature Treatments during the Early Postmortem Period on the Oxidation Characteristics and Gel Properties of Duck Myofibrillar Protein ZHU Xueshen, QI Gaojun, DING Zhengfeng DOI: 10.7506/rlyj1001-8123-20230220-016 The effects of different temperature treatments during the early postmortem period on the oxidation and gel properties of duck myofibrillar protein (MP) were studied. After postmortem aging for 1 h at different temperatures (0 and 40 ℃), MP was extracted from duck breast meat to measure changes in its oxidation characteristics (including carbonyl content and sulfhydryl content) and the effects thereof on its gel properties (including rheological properties, texture, and microstructure). Meanwhile, changes in MP composition were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that compared with the control group (0 ℃), the carbonyl content of MP in the heat-treated group (40 ℃) significantly increased, while the free sulfhydryl content decreased by 52.7%, the waterholding capacity (WHC) of MP gel decreased by 14.1% and the gel strength decreased by 45.5%; all these decreases were significant (P < 0.05). There was no significant difference in protein rheological properties between the two groups; however, SDS-PAGE analysis indicated that sarcoplasmic proteins were partially attached to myofibrils in the 40 ℃ treatment group and the gel network structure was loose overall. These results indicated that the oxidation of duck MP can occur during heat treatment, which will affect its gel-forming capacity. 2023 Vol. 37 (6): 1-7 [Abstract] ( 100 ) 全文 ( 102 ) 8 Effects of Different Heating Modes on Gel Properties of Beijing Duck Myosin ZHOU Yinna, WEI Xiangru, ZHANG Dequan, WANG Zhenyu DOI: 10.7506/rlyj1001-8123-20230307-019 The effects of heating rate (1.0, 1.5, 2.0 and 2.5 ℃/min) and end point temperature (80, 90 and 100 ℃) on the gel characteristics of Beijing duck myosin were studied by circular dichroism (CD) and low-field nuclear magnetic resonance (LF-NMR). The results showed that the α-helix structure of duck myosin was transformed into β-sheet with increasing temperature during the heating process; the proportion of α-helix gradually decreased, while the proportion of β-sheet gradually increased, which promoted the gelation of myosin. Under the traditional hanging oven heating mode, the hardness, strength and free water content of Beijing duck myosin gel were significantly lower at end point temperature of 80 ℃ than at 90 and 100 ℃ (P < 0.05). In the linear heating mode, the gel water-holding capacity (WHC) and strength of myosin decreased with increasing heating rate. Compared with the traditional hanging oven heating mode, the gel WHC increased at heating rates of 1.0 and 1.5 ℃/min, but decreased significantly at 2.5 ℃/min. 2023 Vol. 37 (6): 8-14 [Abstract] ( 84 ) 全文 ( 288 ) 15 Eating Quality of Pork from Different Pure Breeds LI Qi, TAN Xinyue, YU Miao, WANG Qing, SU Xiaoxia, ZHANG Xiaolin, LI Xiaomin DOI: 10.7506/rlyj1001-8123-20230406-024 The eating quality of pork from four imported pure breeds of French Yorkshire (FY), French Landrace (FL), Denmark Yorkshire (DY) and Denmark Landrace (DL) reared in China was analyzed systematically, and the differences in their color, taste and flavor characteristics were investigated by sensory evaluation. The results showed that the drip loss rate and shear force of FY pork were significantly smaller (P < 0.05), the redness value (a*) was significantly higher, and so was the intramuscular fat content. The diameter and density of muscle fibers in DL pork were the smallest and largest, respectively, and the content of 5’-inosinic acid in cooked DL pork was the highest. The results of sensory analysis showed that FY and FL pork had better overall color and stronger meaty flavor. FY pork had better tenderness and juiciness. The correlation between some indexes was consistent with pork quality characteristics. In conclusion, this study shows that the meat color, tenderness, juiciness and flavor of FY pork are the best, followed by DL pork. 2023 Vol. 37 (6): 15-20 [Abstract] ( 103 ) 全文 ( 189 )        Processing Technology 21 Effect of Cooking Time on the Quality of Low-Temperature Ready-to-Eat Duck Breast Meat HE Junjie, CAO Chuanai, KONG Baohua, ZHAO Weiyan, LI Yuangang, JI Yunlong, LIU Qian DOI: 10.7506/rlyj1001-8123-20230413-027 This study aimed to investigate the effect of different cooking times (30, 40, 50, 60, 70, 80, 90, 100, 110 and 120 min) at 85 ℃ on the quality of low-temperature ready-to-eat duck breast meat. The results showed that with increasing cooking time, the cooking loss of ready-to-eat duck breast meat was significantly increased (P < 0.05), while the yield, centrifugal loss, compression loss, moisture content, pH, and L* value were significantly decreased (P < 0.05), which could be verified by the changes of water distribution. Moreover, the tenderness was firstly increased and then decreased with increasing cooking time, and the optimal interior color, cross-sectional compactness and flavor were obtained after cooking for 80 min (P < 0.05). In addition, the results of cluster analysis showed that cooking time, especially at a cooking time of 80 min, had a significant up-regulatory effect on the proportion of immobilized water (P21) and bound water (P2b), a* value, b* value and sensory parameters (flavor, cross-sectional compactness, and internal color) of duck breast meat. In conclusion, the optimal quality of ready-to-eat duck breast meat was obtained by cooking at 85 ℃ for 80 min. 2023 Vol. 37 (6): 21-28 [Abstract] ( 124 ) 全文 ( 585 )        Analysis & Detection 29 Establishment of a High Performance Capillary Electrophoresis Method for the Determination of Amoxicillin and Ampicillin Residues in Freshwater Fish SUN Xuefeng, WANG Fangyu DOI: 10.7506/rlyj1001-8123-20221109-149 This study established a high-throughput method for the simultaneous and efficient detection of amoxicillin and ampicillin residues in silver carp as a representative of freshwater fish using high performance capillary electrophoresis (HPCE) with a diode array detector. Samples were extracted with acetonitrile, concentrated by rotary evaporation and cleaned up using a solid phase extraction (SPE) column. The capillary column was washed with 30 mmol/L borax buffer solution at pH 7.85. The detection wavelength, voltage and temperature were set at 210 nm, 20 kV and 25 ℃, respectively. Baseline separation of amoxicillin and ampicillin was accomplished within 20 min. The peak area of amoxicillin and ampicillin showed a linear correlation with their concentrations in the range of 0.02–10.00 μg/mL, with correlation coefficients (R2) greater than 0.990. The recoveries of amoxicillin and ampicillin spiked in freshwater fish were 78.90%–85.72% and 75.36%-86.34%, respectively, with within-day coefficient of variation (CV) less than 8.01% and 8.06%, respectively. 2023 Vol. 37 (6): 29-33 [Abstract] ( 100 ) 全文 ( 131 )        Package & Storage 34 Effect of Ultra-High Pressure versus Irradiation Sterilization on the Quality of Largemouth Bass (Micropterus salmoides) during Refrigerated Storage CHEN Fangxue, WANG Shizhe, QIU Wenxing, WANG Chao,YANG Yuping, XIONG Guangquan, QIAO Yu, WU Wenjin, WANG Lan DOI: 10.7506/rlyj1001-8123-20230413-029 This study addressed the effect of ultra-high pressure (UHP) versus irradiation sterilization on the shelf life and quality of largemouth bass. After being treated by UHP at 200 MPa or electron beam irradiation at 1.5 kGy, the fish were stored under vacuum at 4 ℃ and evaluated for total bacterial count (TBC), total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value, color, pH, juice loss, hardness, texture properties and water distribution. The results showed that the increase of TBC, TVB-N content and TBARs value was significantly inhibited by UHP and irradiation treatments, and the irradiation treatment better delayed the spoilage of fish. The TBC in the blank and UHP groups exceeded the national standard limit after 9 d. Moreover, at this time point, the TVB-N content in the blank group also exceeded the national standard limit, while the UHP group did so after 12 d. The pH of all treatment groups showed a decreasing trend during the storage period. The UHP treatment increased the whiteness and loosened the structure of fish meat. Irradiation decreased the whiteness and the moisture content. The storage period of fish meat was significantly prolonged by both UHP and irradiation treatments, and the inhibitory effect of irradiation was better than that of UHP with less impact on fish meat quality. 2023 Vol. 37 (6): 34-40 [Abstract] ( 160 ) 全文 ( 395 )        Reviews 41 Advances in Application of Natural Active Ingredients from Plants in Preservation of Meat Products FU Xiaohang, ZHANG Shunliang, ZANG Mingwu, WANG Shouwei, LIU Meng, LI Su, ZHAO Yan, ZHAO Jiansheng, ZHAO Bing, PAN Xiaoqian, WU Qianrong, LIU Bowen DOI: 10.7506/rlyj1001-8123-20230423-033 As consumers become increasingly concerned about dietary health, the health attributes of synthetic antioxidants and antibacterial agents used in the food industry are increasingly questioned, but natural active ingredients are increasingly preferred by producers and consumers due to their compliance with “clean labelling” requirements. The types and sources of natural antioxidant and antibacterial ingredients from plants commonly used in meat processing are reviewed in this paper. The mechanisms of their antioxidant and antibacterial effects in the processing and storage of meat products are also described. Furthermore, their forms and optimal concentrations for application in meat products are summarized. We expect that this review will provide a theoretical reference for the application of natural active ingredients from plants in the preservation of meat products. 2023 Vol. 37 (6): 41-50 [Abstract] ( 112 ) 全文 ( 250 ) 51 Effect of Sodium Bicarbonate on the Characteristics and Quality of Meat Products: A Review WANG Wei, WEN Yu, ZHANG Rui, BAI Ting, ZHANG Jiamin, JI Lili, WU Zhoulin, TANG Chun, GAO Ying DOI: 10.7506/rlyj1001-8123-20230517-046 Sodium bicarbonate is an additive widely used in the food, feed, and pharmaceutical industries. It is often used as a leavening agent and acidity regulator in wheat- or rice-based foods, and as a meat tenderizer in traditional cooking methods. Research shows that adding sodium bicarbonate in meat products can increase the dissolution of salt soluble protein, enhance the gel properties, improve the water retention capacity and tenderness, and extend the product shelf life. However, improper use of sodium bicarbonate as an alkaline compound can also have side effects such as damaging B vitamins, causing protein coagulation, affecting digestibility, and producing unpleasant odors. This article provides an overview of the functional characteristics of sodium bicarbonate applied to meat products, as well as the potential adverse effects it causes on meat product characteristics. 2023 Vol. 37 (6): 51-56 [Abstract] ( 174 ) 全文 ( 825 ) 57 Research Progress on the Effect of Pre-slaughter Electrical Stunning on Chicken Quality XU Chen, LI Fangwen, LU Yifeng, LI Jing, ZENG Xianming, WANG Xia, CHEN Li, XU Xinglian, HAN Minyi DOI: 10.7506/rlyj1001-8123-20230331-023 Poultry meat especially chicken meat is loved by consumers due to its high protein, low fat, low cholesterol, low calorie, and high nutritional value, and in recent years chicken meat has become the second most consumed meat after pork in China. As the broiler slaughter industry continues to develop, animal welfare is being taken increasingly seriously in China and pre-slaughter treatment of broilers is receiving growing attention. Stunning, as an important step in ensuring animal welfare, has a positive effect on reducing stress and improving meat quality in broilers. Electrical stunning is convenient, economical and requires little space, which is widely used in poultry slaughter lines. It can reduce carcass damage and preslaughter stress, reduce defective products, improve the quality of chicken meat and enhance its taste. Finding out suitable stunning parameters has been a focus of research for many years. This paper introduces different stunning methods for animals, reviews the current status of research on the effect of pre-slaughter electrical stunning on chicken meat quality, the factors affecting electrical stunning and the current status of domestic and international standardization of electrical stunning, analyzes the advantages and application of electrical stunning, and provides an outlook on future development, aiming to provide a reference for follow-up research and standard formulation. 2023 Vol. 37 (6): 57-64 [Abstract] ( 139 ) 全文 ( 306 ) 65 Comparison of Veterinary Drug Residue Limits in Beef in China and Abroad and A Review of Chinese Testing Standards LIU Zhongying, WANG Xiaoping, ZHU Minmin, TAN Yanan, HE Yexin, WANG Xin DOI: 10.7506/rlyj1001-8123-20230410-026 In recent years, the demand for beef in China has been relatively high, and imported beef has occupied a large market share. China is a major consumer of beef, and the quality and safety of beef in China, especially imported beef, have received widespread attention from food safety regulatory agencies and consumers in the country. Residues of veterinary drugs in beef are one of the important quality and safety issues. Establishing appropriate and comprehensive standards for veterinary drug residue limits in beef is an important measure for monitoring the quality and safety of beef. This article compares China’s, major beef exporting countries’ and some developed countries or organizations’ standards for veterinary drug residue limits in beef. The results show that China’s standards for veterinary drug residue limits in beef are relatively perfect. However, the Chinese maximum residue limits for some veterinary drugs are not consistent with the food safety standards of some developed countries or organizations and the country has not set testing standards for some veterinary drugs. In the future, this country still needs to further improve the standards for veterinary drug residue limits in beef and the testing standards by synthesizing the practical use and monitored data of veterinary drugs in order to standardize the use of veterinary drugs on cattle farms, upgrade the quality and safety of imported beef and, more broadly, ensure the safety and health of consumers. 2023 Vol. 37 (6): 65-73 [Abstract] ( 117 ) 全文 ( 1616 )

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