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Quick Search     Adv Search 2023 Vol. 37, No. 10 Published: 2023-10-31 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Quality and Processing Characteristics of Different Beef Cuts from Male and Female Chaidamu Cattle ZHU Chaozhi, LI Kaiyuan, WANG Kai, ZHANG Jiali, LIU Yanxia, ZHAO Gaiming, YIN Mancai DOI: 10.7506/rlyj1001-8123-20231018-096 Chaidamu cattle are a cattle breed originating from the edge of the Chaidamu Basin in Qinghai Province, which can adapt to severe cold, drought and plateau hypoxia, and their meat is delicious as one of the important local animal husbandry resources. By investigating the general slaughter age and referring to the appropriate slaughtering age, this study selected male and female Chaidamu cattle for slaughter at 2 and 6 years of age, respectively. Seven beef cuts including striploin, rump, shoulder, outside flat, knuckle, tendon and flank were taken from each gender for evaluation of nutritional quality and processing characteristics. The results showed that there were large differences in quality and processing suitability among beef cuts and between genders. The protein content of all beef samples was 14.78%–22.55%, the highest value being observed in cow rump (22.55%) and knuckle (21.81%). The fat content was 1.08%–2.72%, with 0.25 percentage points being observed in cow than bull beef. The hardness of bull outside flat was the highest (6 148.28 g), followed by bull rump (5 819.53 g), and the hardness of cow knuckle (2 110.02 g) and bull flank (2 586.41 g) was the lowest. Shear force was highest in bull outside flat (11.17 kg) and lowest in cow striploin (5.70 kg). Cooking loss was highest in bull shoulder (51.37%) and cow shoulder (45.62%), and lowest in cow rump (33.43%) and bull tendon (34.19%). The highest and lowest emulsifying capacity were observed in bull knuckle (14.56 g/mL) and bull flank (6.74 g/mL), respectively. Bull shoulder and rump exhibited the highest (84.24%) and lowest (53.59%) gel water retention, respectively. Other indicators such as pH, moisture content, color difference, thawing loss, and emulsion stability were quite different among beet cuts and between genders, which determines the processing suitability of different beef cuts from cows and bulls. Beef rump is suitable for processing minced meat, sausage, and steamed or boiled products; bull outside flat is suitable for processing beef jerky products; beef flank is suitable for processing quick-frozen pre-fried or pre-roasted products; bull shoulder is suitable for processing emulsified meat products; cow shoulder is suitable for processing fried, roasted or instant boiled products; beef tendon is suitable for processing spiced products. 2023 Vol. 37 (10): 1-7 [Abstract] ( 154 ) 全文 ( 431 ) 8 Effect of Micronized Cold-Pressed Hemp Meal on the Quality Characteristics of Low-Phosphate Frankfurters YAO Xiangyue, CAO Chuanai, KONG Baohua, XIA Xiufang, SUN Fangda, CHEN Qian, LIU Qian DOI: 10.7506/spkx1002-6630-20230830-081 The present study investigated the effect of partial substitution of micronized cold-pressed hemp meal (MCPHM) (1%, 2%, 3%, 4% and 5%, m/m) for phosphate on the quality and sensory characteristics of low-phosphate (50% reducedphosphate) frankfurters. The results indicate that MCPHM could be used as an ideal phosphate substitute; as MCPHM concentration increased, the cooking loss, L* and a* values significantly decreased (P < 0.05), while the emulsion stability, b*, cross-sectional compactness, hardness and springiness significantly increased (P < 0.05). However, higher MCPHM concentration significantly decreased the juiciness, flavor, hardness, springiness, resilience, chewiness, brittleness, and adhesiveness of low-phosphate frankfurters (P < 0.05). In summary, the optimal addition level of MCPHM that improve the quality characteristics of low-phosphate frankfurters was 4%. Therefore, this study suggests that replacing phosphate with MCPHM can be a practical method to improve the quality defects of low-phosphate frankfurters. 2023 Vol. 37 (10): 8-15 [Abstract] ( 98 ) 全文 ( 156 ) 16 Influence of Ferrous Ions on Bacterial Growth on Tilapia Fillets MENG Xiaohua DOI: 10.7506/rlyj1001-8123-20231007-093 After being treated with 2 g/100 mL ferrous chloride solution, tilapia fillets were sampled at regular intervals during storage for measurement of sensory score, total bacterial count, total volatile basic nitrogen (TVB-N) content, and trimethylamine (TMA) content. Using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), the effect of ferrous ions on bacterial growth on tilapia fillets was studied. Fillets treated with ferrous chloride solution had better sensory quality and significantly lower total bacterial count, TVB-N and TMA content compared to control fillets treated with distilled water. After storage at 4 ℃ for 9 days, the total bacterial count, TVB-N and TMA content of control samples and those treated with sodium chloride all exceeded the national limits, while those of ferrous chloride treated fillets did not. PCR-DGGE analysis showed that the bacterial flora of ferrous chloride treated fillets was complicated in the early stage of cold storage. After 6 days, the number of Shewanella putrefaciens and Psychrobacter increased, while the number of Pseudomonas decreased, but was still the largest in the whole microflora; it remained the dominant bacterium. 2023 Vol. 37 (10): 16-21 [Abstract] ( 80 ) 全文 ( 105 )        Processing Technology 22 Optimized Preparation and Antioxidant Activity of Enzymatic Hydrolysate from Hippocampus abdominals CHEN Peilu, LI Ming, ZHANG Jiayuan, QIU Fengyan, QIU Xianzhu, LUO Youhua, QI Huanyang, XU Guanghui DOI: 10.7506/rlyj1001-8123-20230927-088 Objective: To optimize the preparation process of an enzymatic hydrolysate with 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity from Hippocampus abdominalis. Methods: Alcalase, flavor protease, trypsin, papain, trypsin, and pepsin were screened for DPPH scavenging activity, and alcalase was found to be optimal. The optimization of the hydrolysis process was conducted using a combination of single factor experiments and response surface methodology (RSM) based on Box-Behnken design. Hydrolysis time, pH, and enzyme/substrate (E/S) ratio were considered as independent variables. The in vitro antioxidant capacity of the hydrolysate was verified. Results: The optimal hydrolysis conditions were determined as 1:20, 11, 7.581%, 50 ℃ and 3 h for solid/liquid ratio, pH, E/S ratio, temperature and time, respectively. The DPPH scavenging activity of the as-prepared hydrolysate was 64.62%. Conclusion: The optimized hydrolysis process can give peptides with high antioxidant activity from Hippocampus abdominalis. 2023 Vol. 37 (10): 22-29 [Abstract] ( 113 ) 全文 ( 478 )        Package & Storage 30 Effects of Photooxidation and Oxygen on Beef Quality and Physicochemical Properties of Protein during Storage CHEN Ziting, SUN Zhida DOI: 10.7506/rlyj1001-8123-20230920-084 In order to explore the effects of light and oxygen on the storage quality of beef and the physicochemical properties of myofibrillar protein, the pH, color, total volatile basic nitrogen (TVB-N) content, malondialdehyde (MDA) content, microstructure, peptide composition, carbonyl, sulfhydryl and dimeric tyrosine contents of protein in fresh beef were determined during 0–5 days of storage at 4 ℃. The results showed that under natural storage conditions (aerobic, natural light and 4 ℃), the TVB-N and MDA contents increased with storage time, exceeding the standard limit on day 5; the microstructure of beef changed with the occurrence of crosslinking and degradation fragments, and its quality deteriorated and was no longer fit for consumption. Anaerobic and dark conditions could delay beef quality deterioration. As storage time increased, the carbonyl content of myofibrillar protein gradually increased, and the sulfhydryl content gradually decreased. Oxygen could more accelerate the increase of carbonyl groups than light, while light was more effective in reducing sulfhydryl groups. In summary, fresh beef should not be stored for four days under light and aerobic conditions. Light and oxygen can promote protein oxidation and cross-linking aggregation. 2023 Vol. 37 (10): 30-36 [Abstract] ( 156 ) 全文 ( 248 ) 37 Effect of Chitosan-Spearmint (Mentha spicata L.) Essential Oil Composite Films on Preservation of Sauced Pork LIU Yuchen, QU Mengrui, CAO Kaiyang, WANG Dongying DOI: 10.7506/rlyj1001-8123-20230830-080 In order to study the preservative effect of chitosan-spearmint essential oil composite films on sauced pork, the sensory quality, color, pH, total volatile basic nitrogen (TVB-N) content, total bacterial count and coliform count of sauced pork wrapped in the films, prepared by casting, were measured during storage. The results showed that the composite films could well maintain the freshness of meat and effectively prolonged its storage life. It was also found that the concentration of spearmint essential oil in the composite film had a significant effect on the storage of sauced pork. Among all tested concentrations, the composite film with 2% essential oil had the best preservative effect, which decreased the growth rate of pH and TVB-N by 58.5% and 57.1% respectively compared with the blank group. Therefore, the chitosan-spearmint essential oil composite film can be used as a preservative material for sauced pork. 2023 Vol. 37 (10): 37-41 [Abstract] ( 229 ) 全文 ( 227 )        Reviews 42 Research Progress in Main Spoilage Microorganisms and Predictive Microbiological Modeling of Chilled Meat WANG Li, LIN Ying, TAN Xu, KUANG Jinyan, LI Zongjun, WANG Yuanliang DOI: 10.7506/rlyj1001-8123-20230817-077 Chilled meat is rich in nutrients but highly susceptible to contamination by spoilage microorganisms during slaughter, processing, storage and transportation. Microbial spoilage in foods has become a major concern for food safety. Predictive models for microbial growth in foods can judge the growth or survival of major spoilage microorganisms in foods, thereby allowing the evaluation and prediction of the quality and safety of meat. The artificial neural network (ANN), a complex nonlinear model, has the advantages of massively parallel processing, distributed storage, high adaptability, and fault tolerance. This paper reviews the main spoilage microorganisms in chilled meat and the application of traditional microbial prediction models and ANN models in meat to provide ideas for constructing microbial growth prediction models in foods. 2023 Vol. 37 (10): 42-48 [Abstract] ( 119 ) 全文 ( 178 ) 49 Progress in the Preparation and Functional Evaluation of Animal Derived Immune-Active Peptides XI Liqin, YANG Junna, LI Jiapeng, LIU Li, FU Lijun, ZHANG Xin, WANG Shouwei DOI: 10.7506/rlyj1001-8123-20231007-092 Bioactive peptides have antioxidant, hypoglycemic, anticancer, and immunoregulatory effects. In particular, the nutritional and health benefits and disease regulatory effects of immune-active peptides have attracted widespread attention from researchers. At present, many immunoactive peptides are applied in the research and development of new functional foods and in the clinical treatment of diseases. This article reviews the current progress in the preparation and screening, immunoregulatory effect and functional evaluation of animal-derived immune-active peptides, and discusses future research trends, aiming to provide a reference for the research, development, and application of functional products based on immunoactive peptides. 2023 Vol. 37 (10): 49-56 [Abstract] ( 80 ) 全文 ( 932 ) 57 Research and Application of Fat Substitutes in Meat Products WANG Yang, LI Beibei, CHEN Sengao, YANG Chaoyue, ZHU Qiujin, ZHOU Ying DOI: 10.7506/rlyj1001-8123-20230920-087 Fat substitutes are one of the hot topics in the current research on low-fat processed meat products. Fat substitutes can not only effectively reduce the fat content of meat products, but also maintain or improve the sensory quality of meat products. This paper concentrates on the influence and mechanism of fat on the texture and flavor of meat products, and reviews the classification of fat substitutes and their application in meat products with a focus on solid fat substitutes and the challenges faced in their future development, in order to provide references for the research and application of solid fat substitutes. 2023 Vol. 37 (10): 57-65 [Abstract] ( 160 ) 全文 ( 2775 ) 66 Advances in Understanding Changes in Meat Quality during Multiple Hybridization ZHOU Yuxi, KANG Shuai, REN Xiaopu, QIAN Wenxi DOI: 10.7506/rlyj1001-8123-20230902-082 In recent years, with the improvement of people’s living standards and the adjustment of dietary structure, people’s demand for meat has gradually increased, and the livestock breeding industry has developed rapidly. In order to improve the meat production performance and meat quality of livestock, new crossbreeds with excellent meat production performance meat quality have been developed between indigenous breeds and imported excellent breeds. However, at present, a comparative analysis between purebred and crossbred offspring is still lacking. This paper reviews and analyzes recent achievements in understanding the differences in meat production performance meat quality between purebred and crossbred livestock, and pinpoints the advantages of pure breeds and crosses. It is anticipated that this review will provide a reference for further promoting the formation of livestock improvement system. 2023 Vol. 37 (10): 66-71 [Abstract] ( 106 ) 全文 ( 239 )

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