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Quick Search     Adv Search 2023 Vol. 37, No. 11 Published: 2023-11-30 Reviews Package & Storage Basic Research        Basic Research 1 Quality Changes during the Steaming Process of Different Cut-Up Parts of Low-Salt Brined Grass Carp (Ctenopharyngodon idellus) LI Mingze, LI Qing, TAN Yuqing, HONG Hui, LUO Yongkang DOI: TS254.4 Objective: To investigate the effects of different steaming durations on the eating quality of different cutup parts of brined grass carp (Ctenopharyngodon idellus) with 1.5% (m/m) salt and to assess its suitability for thermal processing. Methods: The different cut-up parts of grass carp namely back, abdomen, belly and tail were brined at a 1.5% salt concentration for 30 min. After being steamed at 2 100 W for 6, 9 and 12 min, each part was evaluated for cooking yield, color, sensory score, adenosine triphosphate (ATP)-related compounds, protein digestibility and molecular mass distribution of the digested products. Results: Compared to those steamed for 6 and 12 min, back and abdomen meat steamed for 9 min had significantly higher protein digestibility (P < 0.05). In comparison to steaming for 12 min, steaming for 6 min imparted tail meat higher overall sensory score and inosine monophosphate (IMP) content (P < 0.05). As the steaming time increased, the overall sensory score of tail meat significantly decreased, the color significantly deteriorated, becoming excessively red or yellow (P < 0.05) and the eating quality significantly declined. The redness (a*) and yellowness (b*) values of abdomen and belly meat steamed for 12 min were significantly higher than those of back and tail meat steamed for the same time (P < 0.05), and the eating quality notably decreased. Furthermore, the protein digestibility of belly meat significantly increased when steamed for 9 min compared to 6 min (P < 0.05). In summary, belly meat had better color and higher protein digestibility when steamed for 9 min. Conclusion: The optimal steaming duration varies among different cut-up parts of low-salt brined grass carp. Prolonged steaming should be avoided to prevent color deterioration, reduction in protein digestibility, and loss of IMP. 2023 Vol. 37 (11): 1-7 [Abstract] ( 76 ) 全文 ( 131 ) 8 Characteristics and Types of Muscle Fibers in Different Parts of Chinese Red Steppe Cattle GUAN Shiyu, GU Xingliang, SHEN Hongxu, MA Yumin, CHENG Lei, QU Lei, QIN Lihong DOI: TS251.1 A comparative analysis was conducted on the characteristics and types of muscle fibers in different parts of Chinese red steppe cattle. Six Chinese red steppe cattle with similar body mass and age were selected and slaughtered. Muscle samples from six different carcass parts including sirloin, outside flat, outside, chuck roll, eye round and flank, were collected for observation under microscope and morphometric analysis through paraffin sectioning, hematoxylin-eosin (HE) staining, and nicotinamide adenine dinucleotide-tetrazolium reductase (NADH-TR) staining. The HE staining method was used to measure and statistically analyze the diameter, cross-sectional area, endomysium thickness, perimysium thickness, and proportion of different muscle fiber types, and differential analysis was conducted. The results showed that there was no significant difference in the cross-sectional area or diameter of muscle fibers between different parts of Chinese red steppe cattle. The perimysium thickness of brisket and sirloin muscles showed significant differences compared to those of the other muscles (P < 0.01). The sirloin and outside flat showed a significant difference in the endomysium thickness of muscle compared to the other parts (P < 0.05). The proportion of type I muscle fibers showed significant differences among different parts (P < 0.05). The proportion of type IIB muscle fibers in the outside and sirloin showed significant differences compared to the other parts (P < 0.01). These findings indicate that there are differences in the characteristics and proportion of muscle fibers among different parts of Chinese red steppe cattle. 2023 Vol. 37 (11): 8-12 [Abstract] ( 60 ) 全文 ( 112 ) 13 Effect of Different Debittering Methods on the Quality and Antioxidant Properties of Bone Collagen Peptide ZHAO Xin, CHENG Xiaoyu, ZHANG Shunliang, WANG Le, YUE Yijing, LIU Bowen, WANG Hui DOI: TS251.94 The debittering effect of β-cyclodextrin, lactoferrin or flavourzyme at various concentrations on bone collagen peptide was evaluated by electronic tongue, color analysis and sensory evaluation. The debittering mechanism was elucidated by hydrophobicity, free amino acid content and Fourier transform infrared (FTIR) spectroscopy. Meanwhile, the impact of the different debittering methods on antioxidant properties of bone collagen peptide was explored in terms of total antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS) cation radical scavenging capacity. β-Cyclodextrin at 4 g/100 mL, lactoferrin at 5 g/100 mL and flavourzyme at 1.5 g/100 mL greatly reduced the bitterness of bone collagen peptide, and flavourzyme at 1.5 g/100 mL reduced it to the lowest level. In addition, surface hydrophobicity of all debittered samples was lower than that of the control group (P < 0.05). After debittering with β-cyclodextrin or lactoferrin, the content of hydrophobic free amino acids was significantly decreased, but increased after debittering with flavourzyme (P < 0.05), suggesting that the principles of these debittering methods are different. Compared with the other debittering methods, flavourzyme treatment significantly enhanced the antioxidant ability of bone collagen peptide (P < 0.05). Thus, flavourzyme treatment offers a potential approach for the production of bone collagen peptide with acceptable bitterness intensity and high antioxidant activity. 2023 Vol. 37 (11): 13-20 [Abstract] ( 48 ) 全文 ( 222 ) 21 Effect of Environmental Heat Stress on Meat Quality and Blood Biochemical Indicators in Sheep WANG Yue, WANG Weiting, BAI Xiuyu, LI Qiang, DU Pengfei, LIU Yaobo, MA Yanli, HU Peng, LI Tengfei DOI: TS251.52 In order to understand the impact of heat stress on the meat quality and blood biochemical indicators of sheep, this study compared the meat quality and blood biochemical indicators of Luzhong mutton sheep under heat stress generated by artificially regulating the feeding environment with those under normal feeding conditions (control). The result analysis showed that heat stress had no significant effect on the pH at 45 min and 24 h after slaughter or cooking loss of lamb meat (P > 0.05). There were significant differences in drip loss, shear force, and the color parameters brightness (L*), redness (a*), and yellowing (b*) values at 45 min and 24 h after slaughter between the two groups (P < 0.05). In terms of sensory scores for appearance, taste, juiciness, smell, flavor and off-flavor, the control group was superior to the stress group. Scanning electron microscopy showed that muscle fibers were arranged more loosely in the stress group than in the control group. The daily average levels of thyrotropin releasing hormone (TRH), thyroxin, and cortisol (Cor) in the blood of the stress group were significantly reduced compared to the control group (P < 0.01), while the levels of epinephrine (EPI) and insulin (Ins) were significantly increased (P < 0.05). There was no significant difference in the levels of triiodothyronine and adrenocorticotropic hormone. In terms of immune function, the level of immunoglobulin A (IgA) in the stress group was significantly reduced compared to the control group (P < 0.05), but there was no significant difference in the levels of IgG, IgM, and interleukin-4; blood urea nitrogen and creatinine levels in the stress group were significantly increased compared to the control group (P < 0.05), while lactate dehydrogenase levels were significantly reduced (P < 0.05). There was no significant difference in creatine kinase levels. Based on the above results, heat stress has a negative impact on the meat quality of sheep, leading to a trend toward pale, soft, exudative (PSE)-like meat. The hormones insulin, thyrotropin releasing hormone, and cortisol can be considered as biomarkers for assessing the status of heat stress in sheep. 2023 Vol. 37 (11): 21-27 [Abstract] ( 40 ) 全文 ( 42 )        Package & Storage 28 Effect of Frozen Storage Temperature on the Quality of Pre-frozen Golden Pomfret LIANG Shijie, SUN Xiaoyue, LI Qing, FENG Chunsong, HONG Hui, TAN Yuqing, LUO Yongkang DOI: TS254.4 To investigate the effect of frozen storage temperature on the quality changes of pre-frozen golden pomfret, vacuum-packaged whole fish were pre-frozen at –40 ℃ for 24 h, and stored for 24 weeks at –20 or –40 ℃. During storage, changes in quality indicators, protein oxidation, fat oxidation, and muscle microstructure were measured. The results showed that golden pomfret maintained good sensory quality throughout the entire storage period, with better sensory quality being observed when stored at –40 ℃. The centrifugal loss rate of golden pomfret stored at –20 ℃ increased more rapidly. As the frozen storage time extended, the total sulfhydryl content and intrinsic fluorescence intensity of myofibrillar proteins in frozen golden pomfret meat gradually decreased, while disulfide bond and carbonyl contents increased. The thiobarbituric acid value of golden pomfret meat also increased gradually. Surface hydrophobicity increased initially and then decreased, but there was no significant difference between different storage temperatures. After 24 weeks of freezing, the gap between and fracture degree of muscle fibers in golden pomfret meat increased, but there was no significant difference in muscle microstructure between different storage temperatures. In conclusion, after pre-freezing treatment at –40 ℃, storage at –40 ℃ did not effectively delay the quality deterioration of whole golden pomfret compared to –20 ℃. Therefore, considering energy efficiency, –20 ℃ is recommended as freezing storage temperature for whole golden pomfret after prefreezing treatment. 2023 Vol. 37 (11): 28-34 [Abstract] ( 45 ) 全文 ( 117 ) 35 Effect of Phenyllactic Acid Treatment on the Quality of Channel Catfish during Low Temperature Storage HUANG Qi, WANG Shizhe, HU Chuanfeng, LIU Dongyin, QIAO Yu, XIONG Guangquan, WANG Chao DOI: TS254.4 Our aim was to study the effect of phenyllactic acid treatment on the quality of channel catfish during low temperature storage. Channel catfish was treated with phenyllactic acid ( 0.5, 1.5 or 2.5 g/100 mL) and stored at 4 ℃. The changes of total bacterial count (TBC), total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value, water-holding capacity (WHC), texture, color and sensory quality were analyzed. It was found that TBC, TVB-N content and TBARs value of channel catfish treated with phenyllactic acid were significantly lower than those of the control group, indicating that phenyllactic acid preserves the quality of channel catfish; the most pronounced effect was observed at 2.5 g/100 mL, but compared with the other concentration groups, little differences were found in pH, WHC, color and texture. In general, treatment with 2.5 g/100 mL phenyllactic acid can significantly prolong the shelf life of channel catfish during low temperature storage while having little effect on its physicochemical properties and sensory evaluation. 2023 Vol. 37 (11): 35-41 [Abstract] ( 51 ) 全文 ( 29 ) 42 Effect of Phlorotannins on the Quality of Low-Temperature Sausage ZHANG Chen, WANG Wei, WU Hao, XIE Wancui, LI Hongyan, DONG Xiufang DOI: TS251.5 Low-temperature sausage in which phlorotannins (PT) were added at 0 (control), 0.02% or 0.10% levels was designed to investigate the quality changes under accelerated conditions (32 or 37 ℃) and to predict the shelf life. The results showed that PT improved the sensory quality of low-temperature sausage, and effectively inhibited the increase in total viable count (TVC) and thiobarbituric acid reactive substances (TBARs) value. The 0.10% PT group showed better inhibition compared to the 0.02% PT group. The response values of electronic nose W1W, W2W, W1S and W2S sensors were enhanced, indicating a decrease in sulfides and an increase in alcohols, aldehydes and ketones. On the last day of storage, the maximum response values of W1W were 7.996, 7.466 8, and 7.423 4 for the control, 0.02% PT, and 0.10% PT groups stored at 37 ℃; and 8.212 9, 7.409 9, and 7.383 7 for those stored at 32 ℃, respectively. Using TVC as an indicator of deterioration, shelf life ratio at a temperature difference of 5 ℃ (Q5) for these three groups was extrapolated as being 1.5 by chemodynamic modeling, and the shelf-lives of the control, 0.02% PT and 0.10% PT groups were 87, 116 and 145 days, respectively, at 4 ℃. 2023 Vol. 37 (11): 42-49 [Abstract] ( 63 ) 全文 ( 55 )        Reviews 50 Food Antifreeze Agents: Mechanism of Action and Application to Meat Products WANG Zhe, WANG Xiaowen, ZHANG Xinxiao, WANG Lingjuan, QIN Xiaojuan, XU Weimin, WANG Daoying, ZOU Ye DOI: TS201.1 Freezing technology extends the shelf life of products, reduces losses during long-distance transport, and makes it possible to industrialize food production. With the rapid growth of the prepared meat dish market in China, meat products need long-term cryogenic transportation and preservation. However, freezing technology faces some problems such as susceptibility to damage, quality decline, poor texture properties, water loss and taste deterioration during the freezing of meat products. Many kinds of food antifreeze agents are available now, which have a wide range of sources and low cost, and can solve the problem of freezing degeneration in various kinds of food. Therefore, food antifreeze agents play an extremely important role in improving the quality of frozen meat products. The development and application of food antifreeze agents are directly related to the development of the frozen meat industry. At present, the commonly used food antifreeze agents mainly include antifreeze protein, phosphate, and modified starch. Through different mechanisms of action, they can protect meat components, reduce ice crystal damage, increase water retention, and thus improve the quality of frozen food. In this paper, the types, mechanism of action and application of antifreeze agents in food are reviewed, aiming to provide more theoretical references for the wide application of antifreeze agents in meat products. 2023 Vol. 37 (11): 50-55 [Abstract] ( 86 ) 全文 ( 744 ) 56 Progress on Understanding the Effect of Stress on Pigs and Pork Quality HAN Yixin, ZHEN Rui, QIU Fei, LIU Mengzhu, KANG Huahua, TU Du, FU Yunfei, XU Zhihong DOI: TS251.41 As China’s consumption level has risen in recent years, the demand for healthy meat products is increasing. Pig stress can lead to pale, soft and exudative (PSE) pork, which seriously affects the appearance and taste of pork. This paper summarizes the causes of stress in pig breeding and slaughtering, the impact of stress on pigs and pork quality, and the methods to alleviate stress, in order to reduce the occurrence of stress in pig breeding and slaughtering and improve the quality of pork. 2023 Vol. 37 (11): 56-62 [Abstract] ( 48 ) 全文 ( 116 ) 63 Selection of Pathogenic Bacteria Monitoring Indicators in the Production Process of Prepackaged Cooked Meat Products Based on Published Data: A Review LI Henan, WANG Jiaojiao, WANG Mingli, LIU Hongyu, FAN Wei, DONG Yuxin, ZHAO Wentao, WANG Jiaqi DOI: TS251.6 This paper focuses on the risk sources and trends of contamination of major foodborne pathogenic bacteria during the production of prepackaged cooked meat products. Salmonella, Listeria monocytogenes, Staphylococcus aureus and diarrheagenic Escherichia coli in meat products are involved in the National Standards for Food Safety Pathogenic Microorganism Limits in Prepackaged Foodstuffs (GB 29921-2021). The contamination levels of these four foodborne pathogenic bacteria in raw poultry and livestock meat, the production environment, in-process products, and commercial meat products were statistically based on published data. By comparing the results of detection of these pathogenic bacteria at different stages of the production and marketing process, we analyzed the trend of the contamination risk, and provided some suggestions for enterprises to reasonably select and monitor pathogenic bacteria in the production process of meat products. The results showed that the contamination of the four pathogenic bacteria in raw meat was prevalent, and the total detection rate reached 10.63%. During the production process, the detection rates of Listeria monocytogenes, Salmonella and Staphylococcus aureus in the production environment were 7.25%, 2.65%, and 1.07%, respectively. The cooking process and the hygiene control measures decreased the detection rate of Staphylococcus aureus and Salmonella more significantly than that of Listeria monocytogenes. Considering the biological characteristics of Listeria monocytogenes, which is psychrophilic, easily forms biofilms, and has a high risk of causing disease, it is recommended that enterprises pay attention to the risk of contamination of this pathogen in the production process and list it as a pathogen monitoring indicator. It should be noted that since the pollution monitoring data of diarrheagenic Escherichia coli as a new limit indicator added in the new version of GB 29921 is less than that of the other three types of pathogens, monitoring efforts should be strengthened for this pathogen in the future. 2023 Vol. 37 (11): 63-70 [Abstract] ( 41 ) 全文 ( 101 )

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