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Quick Search     Adv Search 2024 Vol. 38, No. 2 Published: 2024-02-29 Reviews Package & Storage Quality & Safety Basic Research Analysis & Detection Processing Technology        Basic Research 1 Preparation and Structural Characterization of Composite Gels Containing Flammulina velutipes Cellulose Nanofibril XI Yueyang, YU Qiuyu, MENG Zhiming, LIU Ying, ZHU Yingchun DOI: 10.7506/rlyj1001-8123-20240123-031 In this study, gelatin-gellan gum (GN-GG) composite gels were prepared by heat treatment, where the addition levels of GN and GG were optimized based on water-holding capacity (WHC) and swelling degree (SD). Furthermore, GN-GG composite gels added with Flammulina velutipes cellulose nanofibril (CNF) were prepared to improve the performance of GN-GG composite gels. Also, we investigated the effect of CNF on the WHC, SD, texture, rheology and microstructure of the composite gel. The results showed that the composite gel with 5% GN and 0.4% GG had good WHC and SD. The addition of CNF increased the WHC and SD and improved the storage and loss moduli, hardness, chewiness and gumminess of the composite gel. By measuring the ζ-potential and infrared spectrum of the composite gels, it was found that addition of CNF increased the absolute value of the ζ-potential, strengthened the hydrogen bond in the gel system, and increased the degree of protein crosslinking. The microstructure showed that CNF promoted the formation of gel networks and made the structure more uniform and compact. These findings show that the addition of CNF can improve the properties of composite gels and make the gel system more stable, and the suitable addition level of CNF is 0.6%. 2024 Vol. 38 (2): 1-8 [Abstract] ( 180 ) 全文 ( 512 ) 9 Proteomics-Based Analysis of the Quality Change Mechanism of Frozen Beef under Different Thawing Methods LIN Ying, KUANG Jinyan, WANG Li, YAN Zikang, LI Zongjun DOI: 10.7506/rlyj1001-8123-20240220-040 Low-frequency electric field thawing (LFEFT) and room temperature thawing (RTT) lead to significant differences in the pH, color, volatile base nitrogen (TVB-N) content, textural properties and water-holding capacity of beef. In order to elucidate a possible mechanism for the effect of LFEFT on the quality of beef at the molecular level, the current study conducted a proteomic analysis of frozen beef thawed by LFEFT or RTT. The results showed that there were 551 differentially abundant proteins (DAPs) between the LFEFT and RTT groups. Among these, 14 were significantly correlated with quality traits (pH, color, TVB-N content, texture and water-holding capacity). Bioinformatics analysis showed that DAPs were mainly involved in biological functions such as protein binding, metabolic enzymes and protein turnover. In summary, LFEFT can improve production efficiency while ensuring beef quality. 2024 Vol. 38 (2): 9-16 [Abstract] ( 141 ) 全文 ( 79 )        Processing Technology 17 Optimization of the Production Process of Liquid-Smoked Bacon Using Liquid Smoke-Assisted Curing and Its Impact on Product Quality LI Junnian, QUAN Wei, LOU Aihua, LIU Yan, SHEN Qingwu DOI: 10.7506/rlyj1001-8123-20240123-029 In order to improve the flavor quality and production efficiency of liquid-smoked bacon, the traditional use of liquid smoke was improved and the production process with liquid smoke-assisted curing was optimized by response surface methodology. The independent variables were volume fraction and addition level of liquid smoke, curing time and roasting time. The response was sensory scores. The quality of liquid-smoked bacon was compared with that of traditional bacon from west Hunan Province. Partial least squares-discriminant analysis (PLS-DA) was used to evaluate the changes of flavor substances during the roasting of liquid-smoked bacon. The results showed that the optimal process conditions were as follows: adding 2% of liquid smoke at a volume fraction of 70%, curing for 4 days and roasting for 8 days. Compared with commercially available west Hunan-style bacon, liquid-smoked bacon had higher moisture content and brightness value, and lower salt and nitrite contents (3.8% and 1.20 mg/kg respectively), and its sensory score was 84.56 ± 1.10 out of 100 points. The taste activity value (TAV) analysis showed that inosine monophosphate (IMP), guanosine monophosphate (GMP), alanine, glutamic acid, lysine, arginine, valine, histidine, and adenosine monophosphate (AMP) were mainly responsible for the taste of liquid-smoked bacon. PLS-DA showed that the content of taste substances varied depending on the roasting time, and citrulline, tryptophan, cysteine, hypoxanthine (Hx), GMP, glutamine, glycine, isoleucine, and leucine were the key indexes influencing the differences in the flavor of liquid-smoked bacon with different roasting times. 2024 Vol. 38 (2): 17-27 [Abstract] ( 128 ) 全文 ( 200 )        Analysis & Detection 28 Nutritional Composition and Quality Evaluation of Huso dauricus Caviar GAO Boya, TAN Chunming, LI Changhong, YANG Ruoqiu, WANG Jianfeng, LI Pinglan DOI: 10.7506/rlyj1001-8123-20240119-023 The nutritional value of Huso dauricus caviar was explored in terms of amino acids, fatty acids, mineral elements and vitamins, and its sensory quality and antioxidant capacity were evaluated. The results showed that Huso dauricus caviar has a protein content of 25.6%, a fat content of 18.9%, an ash content of 2.6%, a moisture content of 51.5% and a carbohydrate content of 1.4%. In total, 19 amino acids were detected and quantified, and the results showed that the ratio of essential amino acids to total amino acids was 42.85%, and the ratio of essential amino acids to non-essential amino acids was 74.98%, which are in accordance with the levels recommended by the FAO/WHO. A total of 36 fatty acids were detected in this caviar, among which eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) altogether accounted for 2.24% of the fresh mass, and n-3 and n-6 polyunsaturated fatty acids 2.65% and 6.70%, respectively, indicating it to be a food rich in polyunsaturated fatty acids. The caviar was rich in trace elements including Fe (25.9 mg/kg) and Zn (20 mg/kg) and a variety of vitamins including fat-soluble vitamins A, D and E, and water-soluble vitamin B and biotin. The results of sensory evaluation showed that Huso dauricus caviar was intact and full roes with a bright color and had a compact texture and a good taste. In addition, the caviar had a good antioxidant capacity, with total antioxidant capacity (TAC) of (1.473 ± 0.102) mmol/g, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of (58.603 ± 1.481)%, hydroxyl radical scavenging capacity of (183.909 ± 5.952) U/mg and total superoxide dismutase (SOD) activity of (27.633 ± 1.809) U/mg. In conclusion, Huso dauricus caviar is rich in nutrients with a well-balanced nutritional composition and has health benefits. 2024 Vol. 38 (2): 28-34 [Abstract] ( 152 ) 全文 ( 46 )        Quality & Safety 35 Effects of Three Polysaccharides on Free and Bound Heterocyclic Aromatic Amines and Quality Attributes of Dried Minced Pork Slices LIU Chaofeng, XIAO Ran, DU Mingjing, DU Qingfei, CHEN Conggui DOI: 10.7506/rlyj1001-8123-20240204-034 The effects of mulberry polysaccharide, chitosan, and straw mushroom polysaccharide on the formation of free and bound heterocyclic aromatic amines (HAAs), physicochemical and textural quality attributes in dried minced pork slices (DMS) were investigated. The results showed that 9 free HAAs and 6 bound HAAs were detected in DMS. Addition of mulberry polysaccharide or chitosan could significantly inhibit the formation of 5 free HAAs, 9H-pyrido[3,4-b]indole (Norharman), 1-methyl-9H-pyrido[3,4-b]indole (Harman), 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1), 2-amino-3,4-dimethyl-imidazo[4,5-f]quinoline (MeIQ) and 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (MeIQx); and 5 bound HAAs, Norharman, Harman, Trp-P-1, MeIQx and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (P < 0.05), mulberry polysaccharide being more effective. Inhibition of protein oxidation could be the most important pathway for polysaccharides to reduce HAAs in DMS, followed by lipid oxidation and Maillard reaction. Mulberry polysaccharide and chitosan could inhibit protein oxidation, lipid oxidation and Maillard reaction and scavenge 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, thus inhibiting the generation of free and bound HAAs during thermal processing of DMS. Neither the color nor texture of DMS was significantly affected by mulberry polysaccharide. These findings implied that mulberry polysaccharide has the potential to improve the quality and safety of DMS, which will promote the high-quality development of the traditional meat industry. 2024 Vol. 38 (2): 35-41 [Abstract] ( 100 ) 全文 ( 48 )        Package & Storage 42 Effect of Modified Atmosphere Packaging on the Quality Changes of Refrigerated Pre-Prepared Bombay Duck (Harpadon nehereus) Dish Lü Yongkang, LIANG Shijie, YU Xunxin, TAN Yuqing, LUO Yongkang, HONG Hui DOI: 10.7506/rlyj1001-8123-20240119-022 In this study, the quality changes of prepared fish dish consisting of frozen-thawed bombay duck (Harpadon nehereus) and the spices green onion, garlic and ginger under modified atmosphere packaging (MAP) consisting of 60% CO2 + 10% O2 + 30% N2 were examined during refrigerated storage at 4 ℃ for up to 12 days. Three groups were set up: control, MAP of fish and spices alone and together. The difference in quality preservation between the separate and combined MAP groups was examined. The results showed that MAP could effectively inhibit the increase in total volatile basic nitrogen (TVB-N) content and pH and the change in thiobarbituric acid reactive substance (TBARS) value, and suppress the degradation of inosine monophosphate (IMP) into hypoxanthine (Hx). This effect was more pronounced in the separate MAP group. Furthermore, MAP was able to effectively inhibit microbial growth in bombay duck with this effect being more pronounced in the separate MAP group. Also, MAP could reduce juice exudation and prevent the color from turning yellow, thereby improving the sensory quality of bombay duck. The separate MAP group showed higher scores for sensory attributes. Taken together, separate MAP of fish and spices allows better quality preservation of pre-prepared bombay duck dish. 2024 Vol. 38 (2): 42-49 [Abstract] ( 132 ) 全文 ( 187 ) 50 Changes in Freshness of Yellow-Feathered Broiler Meat during Postmortem Refrigerated Storage KONG Xiaohui, WANG Xiaoming, DENG Shaolin, JIN Shuangshuang, WANG Xiaozhi, DONG Huafa, HAN Minyi DOI: 10.7506/rlyj1001-8123-20240131-033 The changes in the pH, color, total bacterial count (TBC), total volatile basic nitrogen (TVB-N) content, malondialdehyde (MDA) content, sensory evaluation, and freshness (K value) of the breast muscle of yellow feathered broilers were measured during postmortem storage at 4 ℃. The results showed that according to pH and TBC, chicken breast meat samples stored for 0–3 and more than 3 days were identified as being fresh (pH < 6.7 and TBC < 6 (lg (CFU/g)) and stale (pH > 6.7 and TBC > 6 (lg (CFU/g)). According to sensory scores, the freshness of chicken breast meat stored for 0–4 and more than 4 days was acceptable (total sensory score > 60.00) and unacceptable (total sensory score < 60.00), respectively. According to K value, the corresponding time of the freshness of chicken breast meat was the day of slaughter (< 5%), as well as 1 (5%-15%), 2 (15%-20%), 3 (20%-25%), 4 (25%-30%), and 5 d (> 30%) after slaughter, and was graded into first, second, third, fourth, fifth grades of fresh and spoilage, respectively. Therefore, pH, TBC, sensory score and K value can reflect the freshness of chicken breast meat under short-term storage (within 5 days). The findings of this study can help determine the post-slaughter storage time and predict the shelf life of chicken breast meat. 2024 Vol. 38 (2): 50-55 [Abstract] ( 130 ) 全文 ( 105 )        Reviews 56 Research Progress on Meat Starter Cultures and Their Effect on the Quality and Safety of Meat Products YANG Chunlin, ZHOU Hui, ZHEN Zongyuan, LI Jingjun DOI: 10.7506/rlyj1001-8123-20240123-028 Fermentation is a method for processing and preserving meat, which refers to the process where microorganisms convert organic matter into metabolic products while releasing energy under specific conditions. Fermented meat products, being rich in nutrients and having a unique flavor, enjoy high popularity among consumers. Early naturally fermented products had poor quality stability and were prone to safety issues. The use of meat fermentation agents can improve the quality and safety of meat products, and significantly reduce the production cycle. This article provides a comprehensive review of the sources, types, and current research status of meat fermentation agents, explores the impact of microorganisms on carbohydrates, proteins, fats, and biogenic amines in meat products, and gives an outlook on future prospects for the application of meat fermentation agents. It is thought that this review will provide theoretical references for the research and application of meat fermentation agents. 2024 Vol. 38 (2): 56-62 [Abstract] ( 127 ) 全文 ( 94 ) 63 Progress in the Application of Plant Essential Oil-Chitosan Edible Coatings for the Preservation of Chi YANG Fengshuo, CHEN Yuxin, GAO Yu, ZHOU Tieli, SUN Maocheng DOI: 10.7506/rlyj1001-8123-20240119-020 Edible coating is a new food preservation technology with great application potential, which mainly uses chitosan, being natural and safe, as a film-forming matrix to load active ingredients, forming an invisible thin layer on the food surface. Plant essential oils are a class of natural active substances with strong antioxidant and antimicrobial activities, so edible coatings loaded with plant essential oils show great potential for solving the problem of the short shelf-life of chilled meat. This paper introduces the spoilage mechanism of chilled meat, discusses the antimicrobial and antioxidant mechanisms of plant essential oil-chitosan edible coatings, summarizes recent progress in the application of this coating technology in the preservation of chilled pork, beef, chicken and fish meat, and finally discusses the limitations of this technology. The authors propose some constructive suggestions and give an outlook on future trends, hoping to provide a theoretical reference for the application of plant essential oil-chitosan edible coatings in the preservation of chilled meat. 2024 Vol. 38 (2): 63-69 [Abstract] ( 190 ) 全文 ( 152 ) 70 Review on Recent Progress in the Application of Dual-Energy X-Ray Absorptiometry for the Measurement of Fat-to-Lean Ratio DONG Zhe, WANG Qinchan, WANG Hao DOI: 10.7506/rlyj1001-8123-20240220-042 The meat processing industry in China has developed rapidly in recent years as it has become increasingly automated and intelligent. Various technologies for the measurement of fat-to-lean ratio have been applied to the slaughter and meat processing industry. Dual-energy X-ray absorptiometry (DXA) is one of the best methods for the online measurement of fat-to-lean ratio, which is highly accurate, efficient and also suitable for whole carcasses. In this paper, we compare the characteristics of the current methods for measuring fat-to-lean ratio, and introduce the concept and working principle of DXA with a special focus on recent progress in the application and research of this technology in the measurement of fat-to-lean ratio. Moreover, we discuss existing problems and future directions for the application of this technology. 2024 Vol. 38 (2): 70-77 [Abstract] ( 98 ) 全文 ( 150 )

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