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Quick Search     Adv Search 2023 Vol. 37, No. 7 Published: 2023-07-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Combined Dietary Supplementation of Jerusalem Artichoke Polysaccharide and Alfalfa Polysaccharide on Eating Quality of Duck Meat SUN Hailei, ZHAO Juan, WANG Minghui, LI Yifan, LI Jiuqing, SUN Jingxin, ZHANG Zemin, WANG Sheng DOI: 10.7506/rlyj1001-8123-20230529-051 The aim of this study was to explore the effect of combined dietary jerusalem artichoke polysaccharide and alfalfa polysaccharide (m/m = 1:1) on the eating quality of duck meat. The results showed dietary supplementation of 500 mg/kg of plant-derived polysaccharides significantly increased the pH at 24 h postmortem (pH24 h) (P < 0.05), increased the color parameter a* value, and decreased the L* and b* values, indicating improved meat color. In addition, the shear force was reduced by 30.23%, the tenderness was greatly improved, and the degree of lipid oxidation was significantly decreased (P < 0.05). Moreover, low-field nuclear magnetic resonance (NMR) revealed that dietary addition of plant-derived polysaccharides reduced the freeness of water and decreased water loss. Raman spectra showed the content of α-helix was increased, demonstrating improved stability of protein secondary structure. Analysis of volatile flavor compounds showed that the contents of off-flavor compounds such as pentanal and hexanal were significantly decreased. 2023 Vol. 37 (7): 1-7 [Abstract] ( 126 ) 全文 ( 274 )        Processing Technology 8 Preparation and Characterization of Chicken Breast Protein Hydrolysate-Stabilized Pickering Emulsion Gel YANG Lin, ZHENG Hua, JIANG Weifeng, LIU Zeqi, MA Peng, WU Shaozong, GUO Zonglin, LIN Jie DOI: 10.7506/rlyj1001-8123-20230517-043 In order to develop pre-digested anti-choking chicken protein supplements, an an oil-in-water (O/W) Pickering emulsion was prepared using chicken oil and chicken breast protein hydrolysate. The effects of high-speed shearing homogenization on the properties of the emulsion were explored, and carrageenan was added to the emulsion to prepare thermally induced emulsion gels. The results showed that the emulsion prepared by high-speed shearing at 50 ℃ at a shearing speed of 17 000 r/min for 6 min had a small particle size, uniform droplet size distribution and good physical stability. The emulsion gel with 0.3% carrageenan showed a yield stress point (G’ = G’’) in the frequency range of 0.1 to 100.0 rad/s, indicating that a phase change occurred, and it could maintain good gel properties at fluctuating temperatures of 25–55 ℃, and had improved water holding capacity (WHC). The emulsion prepared by high-speed shear treatment at 17 000 r/min for 6 min at 50 ℃ had the best properties. The Pickering emulsion gel with 0.3% carrageenan had the best stability and was easily transformed into a fluid state, so it could be suitable for the elderly to consume. 2023 Vol. 37 (7): 8-16 [Abstract] ( 101 ) 全文 ( 336 )        Analysis & Detection 17 Detection of Ceftriaxone Sodium Residue in Livestock and Poultry Meat by Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry HUANG Meiling DOI: 10.7506/rlyj1001-8123-20230505-037 In this study, an analytical method for the determination of ceftriaxone sodium residues in meat using ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established. The samples were homogenized with acetonitrile-water (8:2, V/V) using a vortex mixer and ultrasonically extracted, and the extract was cleaned up by the quick, easy, cheap, effective, rugged and safe (QuEChERS) method, and separated on a BEH C18 column using a mobile phase consisting of 0.1% formic acid and methanol. The analysis was performed under multiple reaction monitoring (MRM) in the positive electrospray ionization (ESI+) mode. The external standard method was used for quantification. The results showed that the calibration curve for ceftriaxone sodium had good linearity, with a correlation coefficient greater than 0.999. The detection limit was 3.0 μg/kg, and the quantification limit was 9.0 μg/kg. The average recoveries for different matrices spiked at three concentration levels were 87.17%–105.21% with relative standard deviations (RSDs) ranging from 3.14% to 6.13%. This method is simple, rapid, accurate, sensitive, highly operable, and suitable for the rapid detection of ceftriaxone sodium in meat. 2023 Vol. 37 (7): 17-21 [Abstract] ( 103 ) 全文 ( 157 )        Package & Storage 22 Effect of Low-Temperature and Low-Airflow Cooling on Quality of Chilled Chicken MA Peng, HUANG Yin, ZHENG Hua, KONG Xiaohui, JIANG Weifeng, WU Shaozhong, GUO Zonglin, LIN Jie DOI: 10.7506/rlyj1001-8123-20230220-017 In order to study the effect of low-temperature and low-airflow cooling on the quality of chilled chicken, carcasses from cage-reared broilers were cooled at different temperatures (?10, ?15 and ?20 ℃) at a controlled airflow rate of 0.1 m/s immediately after being slaughtered at the age of 90 d, and those cooled in iced water at 4 ℃ were used as control. The cooling rate was determined and changes in carcass mass, color, water-holding capacity (WHC), soluble protein content, myofibril fragmentation index (MFI) and shear force were analyzed after cooling and storage at 4 ℃ for 24 h. The results showed that low-temperature air cooling reduced the central temperature of broiler carcass to 4 ℃ in 60 min. The cooking loss, centrifugal loss and MFI in the air-cooled group were significantly better than those in the iced water-cooled group (P < 0.05). The carcass mass loss, cooking loss, centrifugal loss and shear force of the ?15 ℃ air-cooled group were significantly better than those of the ?10 ℃ air-cooled group (P < 0.05), and the a* value, cooking loss and centrifugal loss were significantly better than those of the ?20 ℃ air-cooled group (P < 0.05). In conclusion, cooling the carcass for 60 min at ?15 ℃ and an airflow rate of 0.1 m/s can meet the requirements of fast cooling of the carcass, and improve the quality deterioration of broiler meat during cooling and storage. 2023 Vol. 37 (7): 22-27 [Abstract] ( 99 ) 全文 ( 193 )        Reviews 28 Research Progress on Livers of Livestock and Poultry: A Review of Odorants and Deodorization Techniques XIA Qiang, HUANG Siqiang, LIANG Yiqi, XU Le, ZHOU Changyu, DANG Yali, CAO Jinxuan, TU Maolin, SUN Yangying, PAN Daodong DOI: 10.7506/rlyj1001-8123-20230321-022 As one of the main processing by-products of livestock and poultry meat, the liver is rich in vitamins, minerals, unsaturated fatty acids and proteins, but the strong odor is a widespread problem for livers from different species, which is a key factor restricting the eating quality, processing quality and consumer acceptance of liver products. At present, traditional food processing methods such as marination, pickling, and baking are the main methods for removing the odor of liver products. Despite being effective, these methods have some disadvantages, such as changes in the flavor of raw materials, the formation of harmful factors, restrictions on the form of ingredients, and excessive oxidation of free radicals, limiting the applicability of raw materials. New deodorization techniques, including biological fermentation, ultrafiltration, rinsing, encapsulation and ozone treatment, have been tested on liver products, but the underlying mechanisms remain not clear. This article analyzes and discusses the current utilization status of livestock and poultry livers, the distribution and formation of major odorants in livestock and poultry livers, and the current development status, advantages and disadvantages, and application mechanism of deodorization techniques, in order to provide a theoretical reference for reconstructing and improving the flavor of liver-based food products and promoting the deep processing and value-added utilization of meat processing by-products. 2023 Vol. 37 (7): 28-34 [Abstract] ( 147 ) 全文 ( 411 ) 35 Research Progress on Abnormal Broiler Meat WANG Ke, LIU Huan, ZHANG Yimin, SUN Jingxin DOI: 10.7506/rlyj1001-8123-20230505-035 With the increasing demand for chicken cut-up products, rapid growth and breast muscle growth have become the primary selection criteria for the modern broiler industry. On the other hand, this has also brought about many abnormal meat quality problems, causing huge economic losses in the broiler industry worldwide. The abnormal broiler meat problems found so far mainly include deep pectoral myopathy, pale, soft, and exudative (PSE)-like meat, woody meat, white-striped meat and spaghetti shaped breast meat. Although progress has been made in the research on these problems, it has been uneven. Moreover, a systematic literature review on it is lacking, and there is little information about the utilization of abnormal broiler meat. This article summarizes recent progress in research on the abnormal broiler meat problems, and discusses the occurrence mechanism of these problems and their impact on meat quality. We hope that this article will provide a theoretical basis and technical help for relevant researchers and the broiler processing industry. 2023 Vol. 37 (7): 35-44 [Abstract] ( 112 ) 全文 ( 372 ) 45 Research Progress on Quality Evaluation, Storage and Preservation of Chicken Meat CHEN Jiayu, HAN Chunyuan, XIAO Yu, YAO Jiannan, LIU Yongfeng DOI: 10.7506/rlyj1001-8123-20230529-053 Meat, an important part of our diet, is rich in protein, which is essential for human health. However, meat is very susceptible to spoilage, so its storage and preservation has become an important issue. Chicken is one of the most important poultry meats in China, which is rich in fat, protein, inorganic salts and other nutrients. The deterioration of any component may affect the edible value of meat. This paper analyzes the factors affecting meat freshness and the mechanism of meat quality changes, and reviews meat preservation technologies such as low temperature, packaging and preservatives considering the main factors causing meat quality deterioration such as microbial contamination, fat oxidation and protein oxidation. It is anticipated that this paper will provide reference for exploring new chicken meat preservation methods. 2023 Vol. 37 (7): 45-51 [Abstract] ( 111 ) 全文 ( 1257 ) 52 Advances in Techniques for Testing Postmortem Muscle Tenderness DI Yuhan, LIAO Boqun, LI Jiahui, ZHANG Yawei DOI: 10.7506/rlyj1001-8123-20230509-041 Tenderness is one of the most important indicators of meat quality and influences consumers’ choice of meat products. Meat tenderness can be determined accurately by testing the composition, structure and protein characteristics of postmortem meat. This paper presents a review of the changes in various muscle proteins during postmortem aging, their roles in meat tenderization, the existing detection techniques for meat tenderness and the related mechanisms, and discusses the limitations of the current techniques. It is hoped that this review will provide a theoretical reference for the development of new tenderness detection techniques. 2023 Vol. 37 (7): 52-59 [Abstract] ( 119 ) 全文 ( 250 ) 60 Research Progress in Rapid Detection of Tetracycline Using Fluorescent Nanoprobes YAN Zhiyu, ZHOU Shuai, YAO Zhiyi DOI: 10.7506/rlyj1001-8123-20230317-021 Tetracycline (TC) is an important broad-spectrum antibiotic. As a commonly used veterinary drug, TC can accelerate the growth of livestock and poultry and prevent the occurrence of diseases. However, when unreasonably applied, TC may remain in animal-derived food, posing many potential hazards. Rapid and accurate detection of TC and its residues is an important tool to ensure the safety and effectiveness of food matrices. In recent years, fluorescence nanoprobes have been used for the monitoring and visual analysis of complex food matrices, which have sparked widespread attention due to their high sensitivity, strong selectivity and high detection efficiency. This paper classifies the common fluorescent nanoprobes, summarizes and reviews rapid fluorescent methods that have been recently developed for the detection of TC, and discusses future directions in this field. It is expected that this paper will provide a reference for the establishment of methods for the accurate determination of TC content in complex food matrices. 2023 Vol. 37 (7): 60-70 [Abstract] ( 106 ) 全文 ( 2432 ) 71 Progress in Research on the Effects of Environmental Heat Stress on Livestock and Poultry Farming and Meat Quality WANG Yue, BAI Xiuyu, LI Qiang, CAO Hongfang, DU Pengfei, LIU Yaobo, MA Yanli, HU Peng, LI Tengfei, PAN Linxiang, WANG Weiting DOI: 10.7506/rlyj1001-8123-20230509-042 Heat stress is one of the major environmental stressors in the livestock and poultry farming and processing industry. Researchers from China and abroad have found that when the environmental temperature and humidity exceed the tolerance range of farmed animals, they will suffer from heat stress reactions such as mental depression and reduced food intake. At this time, a series of physiological, biochemical and pathological changes such as changes in hormone levels and blood protein levels, and decreases in antioxidant capacity will occur, which can lead to body mass loss, meat quality deterioration, or death of livestock and poultry, causing irreparable economic losses. Animal farming is an important source of meat products and an important protein source in people’s dietary structure. The decrease in meat quality caused by heat stress not only causes economic losses, but also causes food nutrition and safety issues. This article summarizes the definition of heat stress in livestock and poultry, the behavioral and physiological response mechanism of heat stressed livestock and poultry, the impact of heat stress on meat quality, and the management measures for heat stress relief. It is hoped this article will provide a reference for the identification of and relief strategies for heat stress response in livestock and poultry. 2023 Vol. 37 (7): 71-78 [Abstract] ( 97 ) 全文 ( 87 )

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