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Quick Search     Adv Search 2023 Vol. 37, No. 8 Published: 2023-08-31 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Nitrosation Inhibitors from Lactic Acid Bacteria on the Formation of N-Nitrosamines in Sauced Beef LI Jiayi, GE Qufeng, LI Jue, LIANG Hanfeng, TANG Jingyi, XU Dezhi, YANG Hua DOI: 10.7506/rlyj1001-8123-20230517-044 In order to further clarify the inhibitory effect of microbial nitrosation inhibitors (MNI) on the production of N-nitrosamines in sauced beef, the sensory evaluation, pH, thiobarbituric acid reactive substances (TBARs) value, nitrite, biogenic amine and N-nitrosamine contents of sauced beef treated with LS-MNI from Lactobacillus sake (LS) or WBL-45-MNI from commercial starter culture WBL-45 (Staphylococcus xylosus + Staphylococcus carnosus + Lactobacillus sake) were measured. The results showed that adding LS-MNI or WBL-45-MNI to sauced beef significantly improved its color and flavor. The overall sensory score of the WBL-45-MNI group was significantly higher than that of the LS-MNI and control groups (P < 0.05). Furthermore, the nitrite residue and total biogenic amine content were significantly lower than those of LS-MNI and control groups (P < 0.05). None of TBARs values of the three groups exceeded 0.2 mg/kg. For the WBL-45-MNI and LS-MNI groups, the inhibition rates of NDMA were 70.94% and 89.74%, respectively, and the inhibition rates of total N-nitrosamine were 46.79% and 36.50%, respectively. The above results show that LS-MNI and WBL-45-MNI can block the formation of N-nitrosamines in meat products, the overall effect of WBL-45-MNI being more significant. 2023 Vol. 37 (8): 1-7 [Abstract] ( 96 ) 全文 ( 228 )        Processing Technology 8 Fish-Pork Sausage: Optimization of Processing Conditions and Quality Analysis XIAO Sili, LI Bowen, LIU Qiaoyu, LI Xiangluan, OU Baiqiao, CHEN Bisheng, ZENG Xiaofang, BAI Weidong DOI: 10.7506/rlyj1001-8123-20230505-038 The processing of fish-pork sausage was optimized by single factor experiments and orthogonal array design methods. The results of single factor experiments showed that increasing the ratio of fish to pork obviously increased the content of free amino acids in sausage, and that the sausage with fish/pork ratio of 3:5 (m/m) had better texture characteristics and sensory quality. The moisture content was lower and the content of free amino acids was evidently higher in the sausage prepared by two-step heating at 90 and 100 ℃ than in the other groups. The sausage prepared by 20/60 min heating scored highest in sensory evaluation, having higher water-soluble protein content and better texture properties such as elasticity. The sausage with 10% added salt had the highest hardness. With an increase in salt content, the measured moisture content and pH tended to decrease. Using orthogonal array design and analysis of variance (ANOVA), the optimal processing conditions were obtained as follows: mass ratio of fish to pork 6:2, amount of salt added 8%, and 90 ℃/20 min and 100 ℃/60 min heating. The casing of the prepared sausage was complete, which was lustrous and grayish-red in color. The sausage had a homogenous and compact texture with good elasticity. It had a moderate umami and salty taste. 2023 Vol. 37 (8): 8-13 [Abstract] ( 101 ) 全文 ( 283 ) 14 Optimization of Recipe for Sour Soup with Beef HUANG Chaobin, LEI Xing, WANG Xiaoyu, LI Juan, WU Wenyan, ZHANG Yulong, HU Ping DOI: 10.7506/rlyj1001-8123-20230426-034 Sour soup with beef was cooked by boiling veal meat from Qiandongnan, Guizhou in a mixed sour soup (red sour soup + white sour soup). Single factor experiments and orthogonal array design methods were used to optimize the processing parameters including cooking time, the amount of the sour soup added, the amount of the fruit of Litsea pungens Hemsl added, and tumbling time based on sensory evaluation, moisture content and pH. The results showed that the optimal conditions to achieve the highest sensory score (86.33 points) were as follows: tumbling time 50 min, and adding 3.0 g of the fruit of Litsea pungens Hemsl and 110 mL of the mixed sour soup. The moisture content of the product was (72.41±1.77)%. The pH values of the broth and beef were 4.88 and 4.99, respectively. The brightness (L*), redness (a*) and yellowness (b*) values were 58.81, 9.05 and 10.96, respectively. The soluble solids content (SSC) was (2.67 ± 0.09)%. The broth was rich in free amino acids, umami amino acids being the major ones (0.078 5 mg/mL), followed by sweet amino acids and bitter amino acids. The microbiological quality of the product complied with the national food safety standards. The optimized sour soup with beef was red in color, and had a tender texture, a rich aroma, and moderate sour and salty tastes. 2023 Vol. 37 (8): 14-19 [Abstract] ( 119 ) 全文 ( 158 )        Analysis & Detection 20 Multivariate Statistical Analysis for Comparison of Volatile Flavor Components in Meat from Male and Female Yushu Yaks PI Li, TAN Liang, CAO Junhu DOI: 10.7506/rlyj1001-8123-20230523-048 Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to identify the volatile components of meat from male and female Yushu yaks. Furthermore, principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods were used in combination to screen the key differential flavor compounds in male and female Yushu yak meats. A total of 62 volatile components identified, 54 of which were common to both, the predominant ones being aldehydes, alcohols and hydrocarbons. Aldehydes were important characteristic components of Yushu yak meat. The comparison of the contents of volatile flavor components showed that the flavor quality of female yak meat was better. Octanal, hexadecanal, 2-ethyl-1-hexanol, pentadecanal, toluene, nonanal, 2-(2-ethoxyethoxy)ethanol, 1-octanol, 3-hydroxy-2-butanone, trans-2-octene-1-ol and 1-octene-3-ol were selected by PCA as the key flavor substances to discriminate between male and female Yushu yak meats. Hexadecanal, nonanal, 1-octene-3-ol, 4-phenyl-2-butanone and 2,3-pentanedione were selected by OPLS-DA combined with OAV as the differential key volatile flavor substances between male and female Yusu yak meats. 2023 Vol. 37 (8): 20-26 [Abstract] ( 76 ) 全文 ( 87 ) 27 Establishment and Optimization of Analytical Method for Detection of Volatile Flavor Compounds in Dry-Cured Fish CHEN Fangxue, WANG Shizhe, QIU Wenxing, XIONG Guangquan, QIAO Yu, WU Wenjin, WANG Lan DOI: 10.7506/rlyj1001-8123-20230419-030 A gas chromatography-mass spectrometric (GC-MS) method was developed for the detection of volatile flavor compounds in dry-cured blunt snout bream. Analytical conditions such as extraction temperature, solid-phase microextraction (SPME) probe, headspace vial, chromatographic column, and extraction techniquewere optimized based on the peak area of identified compounds (hexanal, heptanal, octanal, nonanal, 1-penten-3-ol, 1-pentanol, hexanol and 1-octen-3-ol). The results showed that a total of 85 volatile compounds were detected in dry-cured fish. More volatile compounds were extracted at 90 ℃ than at 40 ℃, indicating that more volatile compounds were produced by thermal reaction. Divinylbenzene-carboxen polydimethylsiloxane (DVB/CAR/PDMS) fiber could better adsorb volatile compounds from dry cured fish. Twenty-mL short headspace vials provided better adsorption efficiency for volatile compounds, but the adsorption efficiency was lower than that of tall headspace vials. The volatile compounds in dry-salted fish were separated better on a polar column with good reproducibility. More aldehydes and alcohols were detected using a DB-WAX column, more acids and esters were detected using an HP-INNOWAX column, and more hydrocarbons were separated using a DB-1 column with weak polarity. The results of headspace solid phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE) or dynamic headspace extraction (DHS) combined with gas chromatography-mass spectrometry (GC-MS) showed that DHS extracted the most volatile compounds, SBSE extracted the least volatile compounds, and SPME provided the most efficient and rapid extraction of volatile flavor compounds. SPME and DHS were more suitable for the extraction of volatile compounds from dry-cured fish. 2023 Vol. 37 (8): 27-34 [Abstract] ( 78 ) 全文 ( 51 )        Reviews 35 Research Progress on the Effects of Different Low-Temperature Storage Methods on the Quality of Beef and Mutton: A Review JIA Rongjie, WANG Qiantong, LI Jiqiang, HAO Jiangang, HAN Yongsheng, LIU Yunge, ZHANG Yimin DOI: 10.7506/rlyj1001-8123-20230616-058 Low-temperature storage is currently the most widespread method for meat preservation, during which the temperature has a great impact on meat quality. Therefore, the effect of common low-temperature storage methods, including chilled, super-chilled, controlled freezing-point, and frozen, on meat quality preservation is discussed herein. The focus is on the differences in the color, water-holding capacity, tenderness, lipid oxidation, microbial growth and shelf life caused by different storage temperatures and the underlying mechanism. We anticipate that this review will theoretically guide the practical application of different low-temperature storage methods in the meat industry. 2023 Vol. 37 (8): 35-40 [Abstract] ( 122 ) 全文 ( 179 ) 41 Research Progress on Crayfish Shelling Techniques and Comprehensive Utilization of Crayfish Shells SU Yan, WU Weilun, WANG Lan, YU Wei, SUN Xueqin, BAO Yu, KANG Jun, WU Qian, SHI Liu DOI: 10.7506/rlyj1001-8123-20230505-036 In 2021, the total production of crayfish farming in China was 263.36 million tons, and about one million tons of crayfish shells were produced as a byproduct from crayfish processing. At present, crayfish processing enterprises mainly adopt manual shelling, and the majority of crayfish shells and other by-products are used to prepare feed, which leads to low utilization rate and low added value. In view of these problems, this paper reviews the major crayfish shelling techniques, namely manual shelling, pretreatment shelling and mechanical shelling, as well as the use of crayfish shells for the production of feed and the extraction of active substances. It is expected that this paper can provide a reference for developing safe and efficient crayfish shelling techniques and equipment and for exploring the application of crayfish shells, and provide new ideas for promoting the strengthening and extension of the crayfish industry chain. 2023 Vol. 37 (8): 41-45 [Abstract] ( 124 ) 全文 ( 206 ) 46 Research Progress on Analytical Techniques for Detection of Meat Flavor Substances DU Chunlin, ZHAO Chunping, TAN Ya DOI: 10.7506/rlyj1001-8123-20230517-047 Meat flavor is an important sensory parameter which mainly determines the sensory characteristics of meat, and also an important factor affecting meat taste and consumer acceptance. In the past, flavor substances were often detected by olfactory analysts. In recent years, significant progress has been made in developing analytical techniques for the detection of meat flavor substances. The commonly used techniques are chemical analysis, including high performance liquid chromatography and gas chromatography, which can accurately determine the types and contents of flavor substances in meat. In addition, the development of mass spectrometry provides new methods and tools for the analysis of meat flavor substances. At present, the two methods are often combined for use. Another commonly used method is nuclear magnetic resonance, which has the advantages of non-destructive, high resolution, and multi-parameter analysis in the detection of flavor substances. In summary, chromatography-mass spectrometry and nuclear magnetic resonance are commonly used techniques for meat flavor detection. This paper summarizes their principles, advantages and disadvantages in order to provides a theoretical basis for the study of meat flavor substances. 2023 Vol. 37 (8): 46-51 [Abstract] ( 102 ) 全文 ( 465 ) 52 Research Progress on the Influential Factors and Detection Methods of Heterocyclic Amines in Meat Products YANG Ridong, NI Laixue, YAO Xianqi, XIE Wancui, CHE Hongxia, LI Hongyan, DONG Xiufang DOI: 10.7506/rlyj1001-8123-20230517-045 Heterocyclic amines (HAs), a class of foodborne hazards, are strongly carcinogenic and mutagenic. They are produced during the high temperature processing of protein-rich foods, especially meat products. In this paper, the formation mechanism of HAs and the influence of precursor analogues such as polysaccharides and amino acids on the formation of HAs are discussed. The inhibition mechanism of HAs formation by blockers such as natural antioxidants, plant extracts and spices through reducing the loss of precursors and scavenging intermediate products such as phenylacetaldehyde and free radicals is reviewed, and the effects of processing methods, time and temperature on the formation of HAs in meat products are summarized. In addition, the application of differential pulse voltammetry, fluorescence methods and other new techniques for the quantitative detection of HAs is reviewed. It is hoped that this review will provide a theoretical basis for the reduction and control of HAs in meat products. 2023 Vol. 37 (8): 52-60 [Abstract] ( 89 ) 全文 ( 154 ) 61 A Review of Recent Progress on Plant-Based Meat: Raw Materials, Processing Technologies, and Product Properties DAI Xinxin DOI: 10.7506/rlyj1001-8123-20230423-031 With the development of the economy and society and the improvement of people’s living standards, the nutritious, healthy, green and sustainable diet has been recognized by more and more people. Compared with traditional meat, plant-based meat has the advantages of rich nutrition, green sustainability and saving factors of production. So it becomes a typical representative of future food. This review illustrates the concept of plant-based meat and the need for its development, and elaborates on the raw materials and key technologies (for texture formation) used for the production of plant-based meat and the key properties of plant-based meat products. Finally, the challenges and future research directions for plant-based meat are discussed. This review is expected to provide a reference for the future research and development of plant-based meat. 2023 Vol. 37 (8): 61-69 [Abstract] ( 96 ) 全文 ( 203 )

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