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Quick Search     Adv Search 2023 Vol. 37, No. 9 Published: 2023-09-30 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Addition of Gum Tragacanth on Quality Characteristics of Frankfurters WANG Meijuan, CAO Chuan’ai, KONG Baohua, XIA Xiufang, CHEN Qian, LIU Haotian, LIU Qian DOI: 10.7506/rlyj1001-8123-20230719-073 Frankfurters are subject to problems such as water and oil separation during their production, transport and storage, affecting the quality of the sausages. Therefore, how to improve the quality characteristics of frankfurters has always been the focus of meat processing research. This study investigated the influence of the addition of different amounts of gum tragacanth (0, 0.1%, 0.2%, 0.3%, 0.4% and 0.5%, m/m) on the quality characteristics of frankfurters. The results showed that the addition of gum tragacanth significantly decreased the cooking loss, and increased the emulsion stability of frankfurters (P < 0.05). Meanwhile, with increasing concentration of gum tragacanth, the hardness, springiness, fracturability and L* value of frankfurters were firstly increased and then declined, reaching a maximum at 0.3% gum tragacanth. The results of dynamic rheological tests revealed that the incorporation of gum tragacanth increased the storage modulus (G’) and loss modulus (G”) and decreased the loss angle tangent (tanδ) of meat batter, indicating improved viscoelasticity. The results of scanning electron microscopy (SEM) showed that the addition of astragalus gum significantly improved the organizational state of sausage gels, resulting in the formation of a dense and uniform three-dimensional gel network structure. In conclusion, the incorporation of gum tragacanth can significantly improve the quality characteristics of frankfurters, the effect being most pronounced at 0.3% gum tragacanth. 2023 Vol. 37 (9): 1-7 [Abstract] ( 105 ) 全文 ( 192 ) 8 Effects of Rosemary Extract and Tea Polyphenols on Quality and Protein Oxidation in Pork Patties WANG Shouyin, WANG Wenhui, ZHAO Yanan, WU Yuqi, LI Shengjie DOI: 10.7506/rlyj1001-8123-20230509-040 This study investigated the impacts of adding different amounts of rosemary extract, tea polyphenols or butylhydroxytoluene (BHT) on the formation of protein carbonyl compounds in pork patties during cold storage. The results demonstrated a significant increase in sulfhydryl loss and thiobarbituric acid reactive substance (TBARs) value during cold storage, while all three antioxidants reduced the content of sulfhydryl groups and inhibited fat oxidation. Interestingly, tea polyphenols were found to promote the formation of the protein carbonyl compounds α-aminoadipic semialdehyde (AAS) and lysinonorleucine (LNL) more than rosemary extract and BHT. Furthermore, tea polyphenols at a dosage of 0.2 g/kg resulted in good water retention, reducing cooking loss and drip loss. Also, tea polyphenols preserved the red color of pork patties. To sum up, tea polyphenols at 0.2 g/kg can effectively improve the quality of meat products. 2023 Vol. 37 (9): 8-13 [Abstract] ( 78 ) 全文 ( 191 ) 14 Comparison of Meat Quality between Tibetan Sheep from Gannan and Haibei ZHONGLA Maocao, ZHOU Jia, JIANG Chunde, YANG Yao DOI: 10.7506/rlyj1001-8123-20230711-069 To compare the meat quality characteristics of Tibetan sheep from Gannan and Haibei, this study analyzed the meat quality, nutrient and volatile components and harmful substance residues in rump off from eight-month-old fattened lambs. The results showed that the L*, a* and b* values of Gannan Tibetan lamb meat were significantly higher than those of Haibei Tibetan lamb meat (P < 0.05), but there were no significant differences in pH, water loss, cooked meat yield or shear force between the two breeds of Tibetan lamb. The protein content of Gannan Tibetan lamb meat was significantly higher than that of Haibei Tibetan lamb meat (P < 0.05), while there were no significant differences in the contents of fat, moisture and ash between them. The contents of glycine, valine, methionine, isoleucine, alanine and arginine were significantly different between the two breeds; the contents of valine, methionine, isoleucine, alanine and arginine were significantly lower in Gannan than those in Haibei Tibetan lamb meat (P < 0.05), while glycine was the opposite and the other amino acids were not significantly different (P > 0.05). The meat flavor of Gannan Tibetan lambs was better than that of Haibei Tibetan lambs. Lead, mercury and chromium were detected in both Gannan and Haibei Tibetan sheep meat; the mercury content in Haibei Tibetan lamb meat was significantly higher than that in Gannan Tibetan lamb meat. Cadmium was also detected in Gannan Tibetan lamb meat at 0.006 mg/kg, while other harmful substances were not detected. In summary, the meat of Gannan Tibetan lambs has better processing properties and high protein content, and different Tibetan sheep breeds should be chosen according to different purposes in production. 2023 Vol. 37 (9): 14-20 [Abstract] ( 81 ) 全文 ( 181 )        Processing Technology 21 Optimization of Fermentation Conditions for Chondroitinase Production by Pseudarthrobacter sp. PL-410 XIAO Mengyuan, LI Pinglan, WU Ruiyun DOI: 10.7506/rlyj1001-8123-20230714-070 In order to determine its taxonomic status and to improve its enzyme production level, the chondroitinaseproducing strain PL-410 was identified based on morphology and 16S rRNA gene sequence analysis, and the fermentation conditions for chondroitinase production by this strain were optimized by single factor experiments, Plackett-Burman design, the steepest ascent method and Box-Behnken design combined with response surface methodology. The results showed that the strain PL-410 was identified as Pseudarthrobacter sp. The optimal medium was composed of chondroitin sulfate from bovine cartilage 7.5 g/L, tryptone 2.5 g/L, NaCl 5 g/L, KH2PO4 0.3 g/L, and initial pH 6.53. The optimal fermentation conditions were as follows: inoculum volume 2.98%, medium volume in shaking flasks 8%, shaker rotation speed 160 r/min, fermentation temperature 24 ℃, and fermentation time 27.63 h. The chondroitinase activity under these conditions was 2 531.765 U/L, which was 29.7 times higher than that before optimization (85.229 U/L). 2023 Vol. 37 (9): 21-29 [Abstract] ( 79 ) 全文 ( 998 ) 30 Formulation Optimization of Edible Film for Tilapia Packaging MENG Xiaohua DOI: 10.7506/rlyj1001-8123-20230608-055 An edible film for tilapia packaging was prepared by blending a mixture of natural preservatives (20% ginger juice, 20% garlic juice, 0.6 g/100 mL protamine, and 1.2 g/100 mL chitosan) with sodium alginate, pullulan and sodium carboxymethyl cellulose. The effects of components of the film on its properties such as water vapor permeability (WVP), tensile strength (TS) and elongation at break (EAB) were investigated by single factor experiments and further optimization of the formulation was carried out using response surface methodology. It turned out that the optimal formulation consisted of sodium alginate 1.50 g/100 mL, pullulan 0.40 g/100 mL, sodium carboxymethyl cellulose 0.10 g/100 mL, and preservative mixture 0.80 g/100 mL. The WVP, TS and EAB of the optimized formulation were 1.978 5 × 10–12 (g·m)/(m2·s·Pa), 55.004 MPa and 3.14%, respectively, indicating that its performance was desirable. The application of the as-prepared film could extend the shelf life of tilapia from 9 to 18 days under aerobic cold storage at 4 ℃. 2023 Vol. 37 (9): 30-38 [Abstract] ( 98 ) 全文 ( 573 )        Analysis & Detection 39 Effect of Salt Addition on Flavor and Physicochemical Properties of Chinese Bacon during Storage FU Haohua, ZHOU Bing, XIA Qiyu, SUN Qi, WU Hao, LIU Yin DOI: 10.7506/rlyj1001-8123-20230810-074 The difference in flavor among Chinese bacon manufactured with liquid smoke and different salt levels (1%, 2%, 4%, and 6% relative to the mass of raw meat) was analyzed by sensory evaluation and gas chromatography-mass spectrometry (GC-MS). Meanwhile, the changes in the chloride content, water activity, total volatile basic nitrogen (TVB-N) content, peroxide value (POV) and color of Chinese bacon during storage were studied, and the sensory evaluation and flavor composition data were analyzed by principal component analysis (PCA). The correlations among physicochemical and sensory parameters of Chinese bacon were investigated. The results showed that different levels of salt addition significantly affected the water activity, TVB-N content and POV of Chinese bacon, showing a linear relationship; a higher level of salt addition resulted in lower water activity and TVB-N content and higher POV. The color of Chinese bacon was affected by various factors, and the a* value of Chinese bacon with 4% salt content was the highest during storage, reaching 9.1. The salt content of Chinese bacon had a significant effect on its flavor, and Chinese bacon with 2% salt content had the highest overall preference score. The total amount of volatile flavor substances increased with increasing salt content, reaching up to 1 064.01 μg/kg at 6% salt content. PCA showed that 2,6-dimethoxyphenol and other substances were associated with the pleasant taste, and the overall preference was associated with benzene ethanol and other substances; the pleasant smell and the fatty mouthfeel were associated with ethanol, nonylaldehyde, furfural and other flavor substances, the meaty aroma was associated with hexal and other substances, and the smoked aroma was associated with 4-methylguaiacol and other substances. Correlation analysis showed that salt content was positively correlated with chloride content, POV, saltiness perception, chewability, ketones and lipids. Chinese bacon with 2% salt content not only meets the health needs, but also has good quality and flavor. 2023 Vol. 37 (9): 39-45 [Abstract] ( 94 ) 全文 ( 240 ) 46 Development of a Rapid Detection Method for Listeria monocytogenes Based on Recombinase Polymerase Amplification Combined with CRISPR-Cas12a Technology CHEN Dawei, LI Bingbing, WEI Mingyue, LI Shuangshu, YANG Pengfei, LIU Liang DOI: 10.7506/rlyj1001-8123-20230710-066 Objective: To develop a rapid detection method for Listeria monocytogenes based on clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR associated protein 12a (Cas12a) combined with recombinase polymerase amplification (RPA). Methods: The virulence gene hly (GeneID: 987033) of L. monocytogenes was selected to design RPA primers, and a two-step rapid detection kit for L. monocytogenes was developed using RPA combined with CRISPR-Cas12a. The sensitivity, specificity, and reaction rate of the kit were analyzed. Results: This method was rapid and sensitive; it could detect L. monocytogenes within 30 minutes, and the minimum level of the target nucleic acid of 0.0015 ng was detected using 20 μL of the system. Furthermore, when this kit was applied to detect artificially contaminated salmon fillets, the limit of detection was 10 CFU/mL, and the results for 30 actual samples were consistent with the positive detection rate obtained by fluorescence quantitative PCR. Conclusion: RPA combined with CRISPR-Cas12a is a feasible method for rapid detection of foodborne L. monocytogenes. 2023 Vol. 37 (9): 46-51 [Abstract] ( 97 ) 全文 ( 89 )        Reviews 52 Research Progress in High-Voltage Electric Field Sterilization Technology KUANG Jinyan, LIN Ying, WANG Li, LI Zongjun DOI: 10.7506/rlyj1001-8123-20230711-068 High-voltage electric field sterilization technology has good application prospects and has received increasing attention in fields such as food and hygiene. In order to provide a reference for the application of high-voltage electric field in food sterilization, this article introduces readers to the equipment and working mechanisms of two common high-voltage electric field sterilization technologies and the factors influencing the sterilization efficiency, and it reviews the efficiency of high-voltage electric field sterilization technology under different electric field conditions and the application of high-voltage electric field technology in food (meat and aquatic products) sterilization. Furthermore, this review discusses future prospects for high-voltage electric field technology and the efficiency of high-voltage electric field technology combined with other sterilization technologies. 2023 Vol. 37 (9): 52-59 [Abstract] ( 119 ) 全文 ( 201 ) 60 Research Progress on Non-High-Temperature Sterilization Technologies for Meat Products WEI Jing, LI Qing, MA Zhanqiang, WANG Zhenyu DOI: 10.7506/rlyj1001-8123-20230711-067 Meat and meat products are rich in various nutrients such as proteins, vitamins, and minerals, which can easily lead to rapid microbial growth and production and consequently shorten the shelf life of meat products. Although able to kill harmful or pathogenic bacteria in food, traditional thermal sterilization technology can produce negative effects such as the destruction of food nutrients. The application of new sterilization technologies has attracted more and more attention. This paper reviews the mechanisms and application of non-thermal sterilization technologies such as irradiation, ultrahigh pressure, microwave, cold plasma, and ultrasonic sterilization to meat products. Hopefully, this review will provide a reference for the development of alternative technologies for high-temperature sterilization of meat products. 2023 Vol. 37 (9): 60-69 [Abstract] ( 85 ) 全文 ( 238 ) 70 Research Progress on the Effect of Lactobacillus plantarum on the Flavor of Fermented Meat Products ZHANG Xinbin, HU Weidong, LI Junran, ZHANG Qian DOI: 10.7506/rlyj1001-8123-20230529-052 Lactobacillus plantarum, belonging to lactic acid bacteria, is often used as a starter culture for fermented food, endowing the product with a unique fermented flavor. Lactobacillus plantarum is widely used in fermented dairy products, vegetable products and meat products. It greatly contributes to the production of unique volatile flavor substances, and reduces the pH of fermented meat products, thereby inhibiting the growth and reproduction of harmful and spoilagecausing microorganisms and finally extending product shelf life. This article mainly reviews the effects of Lactobacillus plantarum as a starter culture on the volatile flavor substances in fermented meat products and the formation pathways of the volatile flavor substances, concluding that mixed culture fermentation using Lactobacillus plantarum can improve the flavor of fermented meat products. Hopefully, this review will provide new ideas for the research and development of fermented meat products. 2023 Vol. 37 (9): 70-75 [Abstract] ( 96 ) 全文 ( 2990 )

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