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Quick Search     Adv Search 2024 Vol. 38, No. 1 Published: 2024-01-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Analysis and Exploitation of Meat Characteristics in Castrated Holstein Bulls WANG Haitang, WANG Shouwei, LI Jiapeng, ZHAO Yan, YANG Junna, ZOU Hao, LI Xiang, QU Chao DOI: 10.7506/rlyj1001-8123-20231229-119 The meat characteristics of castrated Holstein bulls were analyzed and exploited through determining its nutritional, processing, and eating quality and comparing them with those of two other commercial cattle breeds (Angus and Simmental) and with literature data. Compared with Angus and Simmental beef, the total amount of amino acids and the proportions of threonine, valine, isoleucine and tryptophan in Holstein beef were increased (P < 0.05); in particular, the content of tryptophan was 1.16%, which was 5–8 times of other samples. The fatty acid composition was distributed evenly and the content of polyunsaturated fatty acid was higher. In terms of processing quality, Holstein beef had better water retention and gelation properties. In terms of eating quality, tenderness and intramuscular fat content were higher in Holstein beef (P < 0.05), with richer marbling. The number and amount of flavor compounds were higher in Holstein beef than in Angus and Simmental beef (P < 0.05). Holstein beef contained 46 volatile compounds. Notably, the contents of prominent flavor compounds of beef including nonanal, 3-hydroxy-2-butanone and 1-octen-3-ol were significantly higher in Holstein beef than in Angus and Simmental beef (P < 0.05). 2024 Vol. 38 (1): 1-9 [Abstract] ( 232 ) 全文 ( 314 ) 10 Effect of Three Phosphates on the Phosphorylation of Myofibrillar Proteins from Silver Carp XIA Lizhi, LU Yufeng, LI Qiang, LIU Songkun, LIN Lin, LU Jianfeng DOI: 10.7506/rlyj1001-8123-20240122-026 This study investigated the effects of adding different levels of tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP) or sodium hexametaphosphate (SHMP) on the structural and functional properties of myofibrillar proteins from silver carp in a low-salt (1 g/100 mL NaCl) environment. The results indicated that under low-salt conditions, the solubility, surface hydrophobicity, and emulsification properties of increased with increasing addition of phosphate. All three phosphates introduced phosphate groups into myofibrillar proteins. The pyrolysis rate of myofibrillar proteins was reduced by the addition of 0.2–0.5 g/100 mL STPP, indicating improved thermal stability. The protein was most significantly phosphorylated by the addition of 0.4 g/100 mL STPP, resulting in binding of a large number of phosphate groups to the protein. TSPP and STPP led to protein aggregation, while proteins phosphorylated by SHMP were more stable. In conclusion, the addition of 0.4 g/100 mL STPP improved the functional properties of myofibrillar proteins to a greater extent under low-salt conditions. 2024 Vol. 38 (1): 10-18 [Abstract] ( 130 ) 全文 ( 110 ) 19 Effects of Different Fat Replacers on Eating Quality and Digestive Characteristics of Pork Meatballs ZHENG Xueke, CHEN Hui, LIU Haibo, WANG Qing, HU Xiao, ZHU Jing, LIU Xiong DOI: 10.7506/rlyj1001-8123-20240111-015 To find an effective fat replacer for improving the quality of meat products, the effects of konjac glucomannan (KGM) and sodium alginate (SA) gel on the eating quality and digestive characteristics of pork meatballs were explored. The results showed that KGM and SA gel had no adverse effect on the volatile flavor of meatballs. The hardness, cohesiveness, and chewability of meatballs gradually increased with the increase in KGM gel concentration, while the hardness and chewability of meatballs decreased with the increase in SA gel concentration. Neither of them significantly affected the elasticity of meatballs. KGM and SA gel could reduce the cooking loss, centrifugal loss, and fat digestibility of meatballs. KGM gel significantly inhibited the freeze-thaw syneresis of meatballs. Addition of KGM gel at 4% or SA gel at 9% significantly inhibited the starch hydrolysis of meatballs. The increase in SA gel concentration could reduce the protein digestibility of meatballs, while KGM gel had little effect on it. 2024 Vol. 38 (1): 19-27 [Abstract] ( 122 ) 全文 ( 369 )        Processing Technology 28 Effects of Heating Temperatures on the Physicochemical Characteristics and Flavor of Lard Diacylglycerols DIAO Xiaoqin, LIU Guanhua, CHEN Xiaodong, JIA Ruixin, LIU Dengyong, GUAN Haining DOI: 10.7506/rlyj1001-8123-20240105-007 Our aim was to study the effects of three different heating temperatures (95, 120 and 145 ℃) on the physicochemical properties and flavor of lard diacylglycerols (DAG). The Fourier transform infrared (FTIR) spectrum, melting and crystallization characteristics, crystal form, rheological properties, thermogravimetric properties, fatty acid composition and volatile components of DAG were determined. The results showed that the crystal form of DAG changed from β’- to β-type with increasing temperature. Infrared spectroscopy showed that heating changed the functional group distribution of DAG. The rheological and thermogravimetric analysis showed that the viscosity increased while the thermal stability decreased. The content of volatile flavor substances such as aldehydes and alcohols gradually increased with increasing temperature, and the content of unsaturated fatty acids increased first and then decreased. Different heating temperatures affected the physicochemical properties and flavor of DAG. The most suitable temperature for processing lard DAG was 120 ℃. 2024 Vol. 38 (1): 28-35 [Abstract] ( 98 ) 全文 ( 323 ) 36 Processing Optimization and Quality Analysis of Fermented Duck Jerky with Lactobacillus acidophilus LI Xiao, WANG Cheng, GUO Nannan, PAN Daodong DOI: 10.7506/rlyj1001-8123-20240111-016 The aim of this study was to optimize the technological conditions for producing fermented duck jerky with Lactobacillus acidophilus and analyze its quality. Single-factor and response surface experiments were conducted using sensory evaluation scores and pH value as response variables, and texture analyzer, scanning electron microscopy (SEM), and headspace-gas chromatography-mass spectrometry (HS-GC-MS) were used to evaluate the texture, microstructure, and flavor components of fermented and unfermented duck jerky. The results showed that fermented duck jerky prepared by fermentation with L. acidophilus at 25 ℃ for 24 h at an inoculum amount of 107 CFU/g scored 86.21 ± 0.74 in the sensory evaluation, and its pH value was 4.59 ± 0.11. Besides, compared with untreated duck jerky, the hardness and chewiness were significantly reduced (P < 0.05), the microstructure was improved and the content of aroma components was increased. Therefore, L. acidophilus fermentation has potential value for industrial application as an effective processing technology for duck jerky. 2024 Vol. 38 (1): 36-43 [Abstract] ( 95 ) 全文 ( 62 ) 44 Effect of Different Combinations of Sous-Vide Cooking Temperature and Cooking Time on Eating Quality of Beef Semimembranous Muscles LIU Tiguang, ZHANG Qingwei, XU Baochen, YANG Xiaoyin, ZHANG Yimin, LIANG Rongrong, CHENG Haijian, HAO Jiangang DOI: 10.7506/rlyj1001-8123-20240119-021 This study investigated the effects of different combinations of sous-vide cooking temperature (11, 14 and 17 h) and time (57, 60 and 63 ℃) on the eating quality of beef Semimembranous muscle in terms of pH value, internal color of cooked meat, cooking loss, tenderness, and sensory scores. The results showed that as cooking time and cooking temperature increased, the pH value, shear force, cooking loss, L* value, and H* value of bovine Semimembranous muscle all showed an increasing trend, while the a*, b*, C*, and overall sensory score significantly decreased. The cooking loss increased from 28.98% to 33.06% over 11 to 17 hours, and from 27.2% to 36.5% over 57 to 63 ℃; the shear force increased from 40.14 to 61.08 N over 57 to 63 ℃, indicating that as the cooking strength increased, both the water-holding capacity and tenderness decreased. At 57 ℃ and 11 hours, cooked beef had the lowest shear force of 42.58 N, which meets the demand of Chinese consumers for “tender meat”, and the highest scores for overall acceptability and internal color. Therefore, cooking at 57 ℃ for 11 hours can effectively improve the tenderness and water-holding capacity of beef Semimembranous muscles while avoiding some problems such as the reddish color and bland flavor of cooked meat and imparting it with better sensory quality and higher yield. 2024 Vol. 38 (1): 44-50 [Abstract] ( 108 ) 全文 ( 168 )        Analysis & Detection 51 Effect of Yam Polysaccharide on the Flavor of Sugar-Reduced Dried Minced Pork Slice XIAO Ran, DU Mingjing, LIU Chaofeng, XIE Tingting, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20240122-024 The effects of yam polysaccharide addition (0.0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%) on the flavor of sugarreduced dried minced pork slice (SDMS) were investigated, and the flavor compounds, lipid and protein oxidation, Maillard reaction and sensory quality of SDMS were also analyzed. The results showed that the addition of 0.5% yam polysaccharides could significantly increase the proportions of heterocyclic compounds and ketones in the total volatile compounds by promoting the production of free amino acids, Maillard reaction and Strecker degradation in SDMS, and inhibit the formation of trimethylamine, contributing to fishy odor, thus significantly improving the flavor of SDMS (P < 0.05). However, excessive addition of yam polysaccharides (1.5%–2.5%) could reduce the formation of volatile flavor compounds in SDMS, resulting in a decrease in aroma compound contents and sensory scores. Therefore, appropriate addition of yam polysaccharides can effectively enhance the flavor of SDMS. 2024 Vol. 38 (1): 51-60 [Abstract] ( 95 ) 全文 ( 193 )        Package & Storage 61 Effects of Combined Treatment of Antifreeze Agent and Immersion Freezing on Quality of Prepared Beef Steaks during Frozen Storage WU Mengxia, WANG Xiaofan, WANG Zhouping, LI Cong, WANG Ying, XU Baocai DOI: 10.7506/rlyj1001-8123-20231221-114 The purpose of this study was to clarify the effect of the combination of antifreeze and immersion freezing on the quality of frozen prepared beef steaks. Four groups were set up: i) control group, vacuum packaging before frozen storage; ii) antifreeze group, incorporation of antifreeze during tumbling vacuum; iii) immersion freezing group; and iv) antifreeze + immersion freezing group. Beef steaks were frozen at ?30 ℃ for up to 90 days. The thawing loss, juice loss, cooking loss, texture characteristics, shear force, color and thiobarbituric acid reactive substances (TBARS) value were measured after 0, 30, 60 and 90 days, and the microstructure was observed. The results showed that compared with the other treatment groups, the thawing loss, juice loss, cooking loss and TBARS value were significantly decreased in the antifreeze + immersion freezing group. In addition, for the combined treatment group, the brightness and redness values were higher, and muscle fiber arrangement was orderly and tightest among the four groups. Conclusion: The combination of immersion freezing and antifreeze can not only make the tissue structure of prepared beef steaks more compact to maintain better water retention capacity, but also keep its color stability. 2024 Vol. 38 (1): 61-66 [Abstract] ( 110 ) 全文 ( 79 )        Reviews 67 Collagen Peptides: Preparation from Animal By-Products and Application in Food Industry ZHANG Tengteng, GAO Xiaoguang, LIU Xiaochang, LEI Yuanhua, XIE Peng, SUN Baozhong, XIAO Hu, KAN Zhuocairen, GA Songzhaxi, BA Yongji, GAO Xiaowei, ZHANG Songshan DOI: 10.7506/rlyj1001-8123-20240123-027 Large amounts of by-products and wastes are generated during animal processing. These products are rich in biologically active proteins, which can be converted chemically or enzymatically into collagen peptides with special physiological functions. Collagen has nutritional value and is difficult to digest and absorb by the body due to its high molecular mass. Collagen peptides have a small molecular mass and are more easily digested and absorbed by the human body, which have been reported to show various special physiological functions and thus have become one of the research hotspots in recent years. The advantages and disadvantages of the methods to prepare collagen peptides derived from animal by-products are reviewed, the digestion and absorption characteristics of collagen peptides in the human body are briefly described, and the application of collagen peptides in food processing is also summarized. We expect that this review will provides a new idea for the future development of new collagen peptide products. 2024 Vol. 38 (1): 67-74 [Abstract] ( 104 ) 全文 ( 227 ) 75 Intestinal Organoids: A New Tool for Infection Assessment of Foodborne Pathogens from Meat and Meat Products WANG Xu, LIU Huanchen, WANG Liming, WANG Huixin, WANG Yixiang, WANG Yi, ZHANG Yan DOI: 10.7506/rlyj1001-8123-20240123-032 Meat and meat products are an essential part of the human diet. Being nutritious, they are easily contaminated by foodborne pathogens, which causes serious damage to human health. Therefore, the prevention and control of foodborne pathogen contamination in meat and meat products is of great importance for food safety. In order to deeply understand the relationship between foodborne pathogens and epithelial cells in the whole infection process, it is a prerequisite to establish an effective intestinal evaluation model. Accordingly, this paper summarizes the infection status of common foodborne pathogens in meat and meat products, and discusses the in vivo and in vitro models currently used to assess the infection of foodborne pathogens. Among them, intestinal organoids, a new model to evaluate the infection mechanism of foodborne pathogens, have great potential in the research of the pathogenic mechanism, cell and tissue tropism. Therefore, this paper focuses on the current status of the application of intestinal organoid models in research on the infection mechanism of foodborne pathogens, and discusses the characteristics and problems of the current intestinal organoid models as well as future development directions. 2024 Vol. 38 (1): 75-81 [Abstract] ( 119 ) 全文 ( 216 )

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