Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2023 Vol. 37, No. 12 Published: 2023-12-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Preparation, Isolation and Purification of Antioxidant Peptides from Chinese Giant Salamander Skin Collagen ZHOU Yanhua, JIA Xiuqi, LI Tao, WANG Jianwen, LUO Qinghua DOI: 10.7506/rlyj1001-8123-20240105-006 In order to efficiently utilize giant salamander skin as a processing by-product, the preparation, purification and purification of antioxidant peptides from giant salamander skin collagen were studied. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay was used to evaluate the antioxidant activity. The optimal process conditions that provided maximum DPPH free radical scavenging activity (40.2%) were determined as follows: enzyme dosage 8 000 U/g, pH 9.0, temperature 55 ℃, and hydrolysis time 4 h. Three fractions, P1(> 6 kDa), P2 (3–6 kDa) and P3 (< 3 kDa), were separated from the resultant hydrolysate by ultrafiltration. P3 had strong antioxidant activity, scavenging 56.7% of DPPH free radicals. P3 was further separated by gel permeation chromatography on Sephadex G-25 into three fractions, SP1, SP2 and SP3. SP3 had strong antioxidant activity with scavenging percentage of 72.3% against DPPH free radicals. Finally, the amino acid composition of SP3 was analyzed by an automatic amino acid analyzer to explore its relationship with the antioxidant activity of SP3. It was found that SP3 was rich in glycine and proline along with lesser amounts of cystine. In addition, SP3 contained significant amounts of amino acids with antioxidant activity such as alanine, arginine, glutamate and leucine, which may be responsible for the antioxidant activity of SP3. 2023 Vol. 37 (12): 1-6 [Abstract] ( 96 ) 全文 ( 78 )        Processing Technology 7 Optimization of the Preparation Process of Functional Fish Cartilage Polysaccharide and Its Safety Evaluation for Consumption WU Ruiyun, GUI Meng, LIU Ziyu, Tharushi S. Shinali, SHANG Nan DOI: 10.7506/rlyj1001-8123-20231115-102 Low-molecular-mass chondroitin sulfate (CS) have attracted wide attention due to their better bioavailability and biological activity than highmolecular-mass CS. To obtain low-molecular-mass sulfate chondropolysaccharides with higher anti-colorectal cancer activity, sturgeon chondroitin sulfate (SCS) from the hybrid sturgeon Acipenser schrenckii × Huso dauricus was enzymatically depolymerized. Response surface methodology was used to optimize the enzymatic process based on inhibitory activity against the proliferation of HT-29 cells. The optimal enzymatic conditions were determined as 0.103 IU/mg, 1.005 mg/mL and 87 min for enzyme dosage, substrate concentration, and enzymatic digestion time, respectively. Furthermore, SCS-F2 with low molecular mass and high anticancer activity was prepared by ultrafiltration. In order to explore its safety for consumption, the acute toxicity of SCS-F2 was evaluated by using an animal model. The experimental results showed that SCS-F2 has no adverse effects on body mass, food intake, blood biochemical indexes or visceral tissues while reducing the number of aberrant colonic crypts, indicating that SCS-F2 has inhibitory and preventive effects on colorectal cancer and meets the safety requirements of food and health products. Therefore, SCS-F2 is safe and non-toxic, and has anti-colorectal cancer activity. 2023 Vol. 37 (12): 7-15 [Abstract] ( 55 ) 全文 ( 295 )        Analysis & Detection 16 Changes in Volatile Components during the Steaming Process of Giant Salamander Tails Analyzed by Gas Chromatography-Ion Mobility Spectrometry and Chemometrics ZHAO Shibo, CHENG Kaiqi, HE Jingyuan, JIN Wengang DOI: 10.7506/rlyj1001-8123-20231229-118 To study the dynamic changes in volatile flavor compounds during the steaming process of giant salamander tail, sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS) combined with chemometrics was utilized to analyze the variation of volatile organic compounds after steaming for 0, 2, 5 and 8 min. The results indicated that the sensory score of giant salamander tails was highest after 5 min of steaming. A total of 29 volatile organic compounds were identified, including two alcohols, four aldehydes, three ketones, nine esters, eight ethers, two acids, and one phenol. Compared to those at 0 min, after 2 min of steaming, the contents of esters and ethers decreased, while the relative contents of alcohols and aldehydes increased. As the steaming time increased from 2 to 8 min, the content of esters and aldehydes gradually decreased, while the proportions of alcohols and ethers increased. A stable predictive model was established using partial least squares discriminant analysis (PLS-DA). Based on variable importance in projection (VIP), 10 characteristic volatile flavor compounds were selected from 29 volatile organic compounds (VIP values > 1). These included one alcohol (3-methylbutan-1-ol), one phenol (4-methylguaiacol), three ethers (allyl methyl disulfide, dipropyl disulfide, and isobutyl propyl sulfide), one acid (3-methylpentanoic acid), two aldehydes ((E)2-hexenal, and (E)-2-methyl-2-butenal), and two esters (ethyl acetate and methyl salicylate). Principal component analysis (PCA) showed that the cumulative contribution rate of the first two principal components was 97.6%, allowing for good discrimination of the steaming stages of giant salamander tails based on these differential volatile compounds. 2023 Vol. 37 (12): 16-22 [Abstract] ( 45 ) 全文 ( 31 ) 23 Analysis of Quality Differences of Commercial Sichuan-Style Sausages before and after Steaming by Nutritional and Intelligent Sensory Evaluation CAI Xuemei, BAI Ting, ZHANG Jing, QIAO Mingfeng, WANG Yongjiang, ZHAO Jing, FAN Wenjiao DOI: 10.7506/rlyj1001-8123-20240111-013 This study was performed in order to analyze the difference in the sensory quality of six brands of commercially available Sichuan-style sausage before and after steaming by using intelligent sensory instruments such as electronic nose (E-nose) and electronic tongue (E-tongue) as well as a color difference meter and a texture analyzer and also to investigate the differences in the nutritional and free amino acid composition. The results showed that color, texture, energy (1 912.78–2 468.94 kJ/100 g), protein (17.76%–25.58%), carbohydrate (10.11%–14.39%), fat (39.91%–51.51%), moisture (12.09% –26.95%) and free amino acid (6.86–10.46 mg/g) content varied significantly among the six brands, and both E-nose and E-tongue were able to discriminate the brands. After steaming, the contents of moisture and free amino acids increased by 27.13%–116.34% and 30.57%–88.10%, respectively. The a* value, hardness and carbohydrate content decreased by 7.71%–52.43%, 16.34%–55.18% and 5.10%–57.82%, respectively. Based on the variable importance in the projection (VIP) scores from the predictive model established by partial least squares discriminant analysis (PLS-DA), moisture content, free amino acid content, a* value, hardness and carbohydrate content were identified as important indexes to distinguish Sichuanstyle sausage before and after steaming. 2023 Vol. 37 (12): 23-31 [Abstract] ( 54 ) 全文 ( 96 ) 32 Differences in Volatile Components of Procambarus clarkii from Different Co-culture Modes TU Xiaohang, LI Pengpeng, BIAN Huan, GENG Zhiming, ZHU Yongzhi, XU Weimin, WANG Daoying DOI: 10.7506/rlyj1001-8123-20240111-008 To investigate the effects of different culture modes on the volatile flavor composition of Procambarus clarkii, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile substances in the meat of Procambarus clarkii from six representative culture modes (from four classes) in Xinghua, Jiangsu Province, and the volatile flavor composition data were evaluated by principal component analysis (PCA) and cluster analysis (CA). A total of 31 volatile substances including eight ketones, three esters, 13 hydrocarbons, three amines, two alcohols, and two other compounds were detected in the meat of Procambarus clarkii. Three principal components were selected for PCA, which had a cumulative contribution rate of 96.01% and represented the main information of the volatile flavor substances. Comprehensive analysis showed that the rice–crayfish co-culture mode (DX1) had the highest score and the lotus–crayfish co-culture mode (OX) had the lowest score. CA classified the six culture modes into five categories and classified all volatile flavor substances detected into four categories, reflecting the differences in volatile components in the meat of Procambarus clarkii from different culture modes. The results were in good agreement with those of PCA for rice-crayfish culture modes. 2023 Vol. 37 (12): 32-38 [Abstract] ( 63 ) 全文 ( 76 ) 39 Qianbei Brown Goat Leg Meat: Comparison of Its Fatty Acid Profile with That of Sheep Meat ZHANG Xiaohong, ZHANG Ji, QIN Zhen, XIAO Yaoyao, ZHANG Qin, LUO Hong, DENG Yong, HE Yanmei, XIANG Liping, WANG Lanlan, ZHANG Jianyong DOI: 10.7506/rlyj1001-8123-20231224-116 This study aimed to comprehensively analyze the fat and fatty acid profiles in leg meat from Qianbei brown goats, Inner Mongolian sheep and Ningxia Tan sheep. Furthermore, their differences and characteristics were comparatively investigated. A total of 27 meat samples from Qianbei brown goats, 12 meat samples from Ningxia Tan sheep, and 15 meat samples from Inner Mongolian sheep were collected for this study. Fat and fatty acids were extracted and detected following the National Food Safety Standards. Then, analysis of variance (ANOVA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to analyze the differences in fatty acid profiles. The result showed that the average fat content in Qianbei brown goat meat was 3.30%, significantly lower than that of Inner Mongolian sheep meat and Ningxia Tan sheep meat (P < 0.01). Twelve fatty acids were identified in the three meats, with a relative content ranging from 0.53% to 42.45%. It was found that the contents of meatmyristic acid, heptadecanoic acid, heneicosanoic acid and trans-oleic acid were significantly lower and the contents of palmitic acid, palmitoleic acid, oleic acid, and linoleic acid were significantly higher in the leg meat of Qianbei brown goats than in that of Inner Mongolian sheep (P < 0.05). Furthermore, the contents of myristic acid, pentadecanoic acid, heptadecanoic acid, heptadecenoic acid, and trans-oleic acid were significantly lower and the contents of stearic acid and oleic acid were significantly higher in the leg meat of Qianbei grown goats than in that of Ningxia Tan sheep (P < 0.05). The significant differences in fat and fatty acid contents resulted in the difference in quality among the three meats. Oleic acid, myristic acid, heptadecanoic, and trans oleic acids were found to be differential fatty acids between the goat and sheep meat in the OPLS-DA analysis. 2023 Vol. 37 (12): 39-45 [Abstract] ( 56 ) 全文 ( 154 )        Package & Storage 46 Synergetic Effects of Ozone Water Combined with Ultrasonic and Low-Concentration Sodium Hypochlorite on the Preservation of Chilled Chicken Thighs LI Yuanhaotian, XU Fengqin, LUO Xin, ZHANG Yimin, WANG Yi, SUN Yanan, ZHANG Xibin, LIANG Rongrong DOI: 10.7506/rlyj1001-8123-20231221-113 In order to reduce the microbial load on the surface of broiler carcasses after slaughter and to extend its shelf life, the effects of ozone water treatment (OZ), ultrasonic combined with low-concentration sodium hypochlorite (SH-US), and combined treatment of ozone water with ultrasonic and low-concentration sodium hypochlorite (SH-US-OZ) on the decontamination of and preservation of tray-packaged chicken thighs during chilled storage were investigated. The results showed that all three treatments significantly reduced the bacterial load on the surface of chilled chicken thighs compared to the control group (P < 0.05). Among them, SH-US-OZ treatment showed the best decontamination efficiency. It reduced the initial total viable count (TVC) on the surface of chicken thighs by 96.6% from 5.72 to 4.25 (lg(CFU/g)), effectively slowed down the growth rate of microorganisms during storage, improved the sensory quality and surface brightness, and reduced the purge loss and total volatile basic nitrogen (TVB-N) content. The combined treatment increased lipid oxidation and decreased the a* value, but did not cause meat sensory deterioration. Thus, the SH-US-OZ treatment decontaminates and preserves chicken meat while using less sodium hypochlorite, effectively maintaining meat quality during storage, and extending the shelf life to more than 5 d. 2023 Vol. 37 (12): 46-53 [Abstract] ( 53 ) 全文 ( 65 ) 54 Effect of Ultra-High-Pressure Sterilization on the Quality of Marinated Meat Products during Storage ZHANG Shunjun, WANG Dongliang, CHEN Hongzhu, WANG Yuhan, LI Xinfu DOI: 10.7506/rlyj1001-8123-20240111-014 Our aim was to study the effect of ultra-high-pressure sterilization (UHPS) on the quality characteristics of marinated beef tendon and marinated duck gizzard during storage. Three treatments were set up: UHPS, conventional retort sterilization (RS), and variable retort temperature sterilization (VRTS), and the organoleptic quality, color, texture, and total bacterial count of the products were measured on the 0 day 0 and 90 of ambient storage. The results showed that the UHPS group had the highest sensory scores (83.1 points for marinated beef tendon and 82.5 points for marinated duck gizzard), and the lowest decrease in product hardness (37.48% for marinated beef tendon and 1.86% for marinated duck gizzard). After 90 days of storage, the total bacterial counts of marinated beef tendon and duck gizzard in the control group reached 8.00 × 107 and 2.49 × 107 CFU/g, respectively, whereas the total bacterial counts of all the treatment groups were still less than 10 CFU/g, and was not significantly changed compared with that on day 0. The hardness, cohesiveness, elasticity, adhesiveness, and chewiness of the two products in the control group were decreased, whose texture was changed a lot during the storage period, whereas the sterilized products were able to maintain better texture. The L* value of the products in the control group was increased after 90 days of storage; the a* value of marinated beef tendon was increased, while that of marinated duck gizzard was decreased; the b* values of both products were increased. However, the color of both marinated beef tendon and duck gizzard in the UHPS group was not changed significantly after 90 days of storage, and the sensory scores were still the highest among the treatment groups (82.3 points for marinated beef tendon, and 81.4 points for marinated duck gizzard). Comprehensive analysis shows that UHPS can effectively extend the shelf life of marinated meat products, while better maintaining its quality characteristics. 2023 Vol. 37 (12): 54-60 [Abstract] ( 66 ) 全文 ( 81 )        Reviews 61 Research Progress on Quality and Safety Control Technologies for the Whole Industry Chain of Precooked Meat Dishes GUO Shuangshuang, ZHU Chun, LIU Hailu, LIU Yini, GE Yan DOI: 10.7506/rlyj1001-8123-20231130-107 As people’s eating habits change and the rhythm of life accelerates, prepared dishes have developed rapidly in recent years. Consumers have raised higher requirements for the nutrition, safety, hygiene and convenience of diets. Many food safety risks occur in the industry chain of prepared dishes. Industrializing traditional meat products will support meat industrialization in China, the world’s biggest producer and consumer of meat, and prepared dishes will become an important direction for the future development of the meat industry. This paper reviews the processing characteristics of and the key processing and quality control techniques for precooked meat dishes, focusing on the key technologies in the meat preprocessing, cooking, sterilization, packaging and reheating steps. In addition, the quality control techniques for the harvesting, processing and cold chain transportation of raw materials are summarized and the current status and future trends of precooked meat dishes are analyzed. Hopefully, this review will provide a theoretical basis for the development of precooked meat dishes. 2023 Vol. 37 (12): 61-68 [Abstract] ( 87 ) 全文 ( 225 ) 69 Research Progress in Meat Freshness Evaluation and Preservation Technologies ZUO Xiaojia, Zainure·TUERSUN DOI: 10.7506/rlyj1001-8123-20231213-112 Meat freshness is an important aspect of people’s requirements for meat quality. However, there are currently few studies on grading standards for meat freshness, which hampers objective evaluation of meat freshness. This deficiency poses constraints on the standardized development and application of meat production and preservation technologies. This article reviews the existing Chinese and international meat quality grading standards and meat freshness detection technologies, and proposes alternative indicators for meat freshness evaluation in order to provide a basis for establishing a uniform grading standard for meat freshness. Additionally, it summarizes the current status and limitations of meat preservation technologies and presents an outlook on future prospects to promote the innovation and evaluation of meat preservation technologies and provide support for their application and transformation. 2023 Vol. 37 (12): 69-75 [Abstract] ( 76 ) 全文 ( 222 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.