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Quick Search     Adv Search 2024 Vol. 38, No. 3 Published: 2024-03-31 Reviews Package & Storage Quality & Safety Basic Research Analysis & Detection Processing Technology        Basic Research 1 High-Throughput Sequencing Analysis of Bacterial Diversity during the Slaughter Process of Yellow-Feathered Broilers XIAO Yapei, WANG Zaitian, SUN Zhilan, LIU Fang, WANG Daoying DOI: 10.7506/rlyj1001-8123-20240318-057 This study used traditional culture and high-throughput sequencing techniques to analyze the status of microbial contamination on the surface of chicken carcasses and that of pre-cooled water during the slaughter process of yellowfeathered broilers, including plucking, evisceration, pre-cooling, and packaging. The results demonstrated that the total bacterial count of chicken carcasses after plucking, evisceration, and pre-cooling were 4.82, 5.03, and 4.68 (lg (CFU/g)), respectively, indicating that the slaughtering process did not achieve good decontamination; instead, there was severe microbial contamination in the carcasses after slaughter. High-throughput sequencing analysis showed that at the genus level, the dominant spoilage bacteria on the surface of broiler carcasses and in pre-cooled water during slaughter and processing were Moraxella, Pseudomonas, Staphylococcus, Lactobacillus, Macrococcus, Psychrobater, and Acinetobacter. Principal component analysis (PCA) showed no significant difference among primary and secondary pre-cooled water, pre-cooled chicken carcasses, and packaged chicken carcasses in terms of bacterial community composition at the genus level, but a significant difference between them and plucked carcasses and eviscerated carcasses. This indicates that the composition of bacteria contaminating pre-cooled water determines that on the slaughtered carcasses. Considering the changes in the composition and abundance of bacteria contaminating yellow-feathered broiler carcasses during the slaughter process, control approaches are needed to ensure the quality and safety of yellow-feathered broiler products. 2024 Vol. 38 (3): 1-9 [Abstract] ( 90 ) 全文 ( 165 ) 10 Effect of Salt Addition on Physicochemical Properties and Safety during Fermentation of Suanyu, a Traditional Chinese Fermented Fish Product YAN Zikang, ZHOU Yangkaiming, LIN Ying, KUANG Jinyan, LI Zongjun DOI: 10.7506/rlyj1001-8123-20240304-048 This study examined the changes in the physicochemical properties and safety of traditional Suanyu prepared by adding different amounts of salt (3%, 6%, and 9% relative to the mass of raw material) during fermentation. The results indicated that increased salt addition accelerated the loss of moisture, led to an increase in chloride content and promoted fat oxidation as evidenced by higher thiobarbituric acid reactive substances (TBARS) values. Conversely, reducing salt addition rapidly lowered the pH and increased the total acid content of Suanyu. However, this reduction led to excessive production of total volatile basic nitrogen (TVB-N), accelerating product spoilage. Higher salt addition resulted in increased hardness and chewiness of Suanyu. The elasticity of all groups varied dynamically between 0.42 and 0.57, showing no significant correlation with salt addition. As the level of salt addition increased, the lightness (L*) value tended to decrease, while the yellowness (b*) value increased. There were no notable differences in the redness (a*) values among the groups. Compared with its fresh unfermented counterpart, Suanyu exhibited an increased variety of organic acids as well as higher amounts of each organic acid detected. Lower levels of salt addition resulted in higher lactic acid and acetic acid contents. When the level of salt addition was 3%, the levels of putrescine, cadaverine, histamine, tyramine, and total biogenic amines were highest. In contrast, the addition of 6% salt demonstrated the most effective inhibition of biogenic amine production in Suanyu. In summary, the addition of salt significantly impacted the quality formation of Suanyu. The findings of this study provide theoretical support for optimizing the technology for processing Suanyu and enhancing the product quality. 2024 Vol. 38 (3): 10-17 [Abstract] ( 80 ) 全文 ( 96 )        Processing Technology 18 Effect of Water-Soluble Polysaccharides from Nicandra physalodes (Linn.) Gaertn. Seeds on Processing Quality of Beef Meatballs XIE Yuxin, XU Qianda, CHEN Nan, MA Qiuyue, GAO Ying, ZENG Weicai DOI: 10.7506/rlyj1001-8123-20240304-047 The effect of the water-soluble polysaccharides from Nicandra physalodes (Linn.) Gaertn. seeds (NPGP), prepared by hot water extraction-alcohol precipitation method, on the processing quality of beef was investigated. Chemical and instrumental methods were used to determine the effects of adding different levels of NPGP on the cooking loss, thawing loss, water-holding capacity (WHC), color, hardness, chewiness and gel strength of beef meatballs. The results showed that increasing addition of NPGP (0.00%–0.15%) reduced the cooking loss (from 27.42% to 22.11%) and thawing loss (from 2.45% to 1.36%) and enhanced the WHC (from 8.68% to 11.50%) of beef meatballs. Moreover, it increased the brightness value (from 62.10 to 64.60) and whiteness value (from 57.97 to 60.57), reduced the redness value (from 4.37 to 3.87), decreased the hardness (from 1 046.61 to 802.53 g), chewiness (from 687.79 to 523.57 g) and gel strength (from 5 608.30 to 3 683.36 g·mm) of beef meatballs, enabling beef balls to show good quality during processing. The above results showed that NPGP could improve the processing quality of beef meatballs. 2024 Vol. 38 (3): 18-23 [Abstract] ( 72 ) 全文 ( 99 )        Analysis & Detection 24 Analysis of Benzoic Acid Content in Beef WANG Juanqiang, KONG Weiheng, WANG Mingli, REN Nan, ZHAO Yixin, WANG Zhen, GUO Chao, LI Yingying, GUO Wenping, ZHAO Wentao DOI: 10.7506/rlyj1001-8123-20240304-050 The content of benzoic acid in 1 660 beef samples was determined by liquid chromatography (LC). The result showed that the content of benzoic acid was lower than the limit of quantification (10 mg/kg) in 94.7% of the samples and was greater than 20 mg/kg in the other 5.3%. The levels of benzoic acid and its metabolite hippuric acid in 390 beef samples obtained from slaughterhouses and wholesale markets were determined by ultra-high performance liquid chromatographytandem mass spectrometry (UPLC-MS/MS). The benzoic acid content in 50 confirmed beef samples was less than 0.20 mg/kg. The statistical analysis of the distribution of benzoic acid and hippuric acid in beef indicated that the detection rate of benzoic acid in 340 samples was 62.4% (greater than 12.5 μg/kg), and the content of benzoic acid ranged from nondetectable to 131.41 mg/kg, with an average value of 2.75 mg/kg and a median value of 0.10 mg/kg. The detection rate of hippuric acid was 100.0%, and its content ranged from 5.66 × 10-3 to 1.15 mg/kg, with an average value of 0.15 mg/kg and a median value of 0.10 mg/kg. Furthermore, risk analysis of benzoic acid residue in beef was carried out based on literature data and the benzoic acid content data obtained, revealing that water injection could be an important risk source that causes high benzoic acid residue levels in beef. 2024 Vol. 38 (3): 24-29 [Abstract] ( 63 ) 全文 ( 29 )        Quality & Safety 30 HS-SPME-GC × GC-TOFMS Analysis of Volatile Flavor Compounds in Traditional Dry-Cured Bacon during Processing DONG Yayun, ZHANG Yingyang, YANG Tianzhi, GAO Huiwen, YUAN Hefang DOI: 10.7506/rlyj1001-8123-20240318-056 In order to comprehensively understand the pattern of change in flavor quality during the processing of dry-cured bacon, physicochemical measurements were carried out at different processing stages: raw meat, curing, early fermentation, late fermentation and ripening, and headspace solid-phase microextraction (HS-SPME) combined with comprehensive twodimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) was used to identify volatile organic compounds (VOCs). The results showed that the moisture content continued to decrease during the processing of dry-cured bacon, which was dominated by the evaporation of immobilized water, accompanied by a decrease in the contents of free and bound water; the pH first decreased and then slowly increased; during the entire processing period, the color gradually turned darker. The major VOCs in dry-cured bacon were alcohols, aldehydes, esters, hydrocarbons, and ketones. 3-Butanedione, 2-methylbutyraldehyde, heptanal and 2-octenal contributed more to the flavor during the entire processing period. The analysis of sensory flavor characteristics showed that dry-cured bacon was dominated by sweet and fruity flavors; protein degradation, fat oxidation and Maillard reaction could work together to form the unique complex flavor characteristics of dry-cured bacon. 2024 Vol. 38 (3): 30-38 [Abstract] ( 57 ) 全文 ( 42 )        Package & Storage 39 Analysis of Microbial Community and Volatile Organic Compounds in Dark-Cutting Beef during Storage in Oxygen-Free Atmosphere at Different Temperatures and Subsequent Display in High-Oxygen Modified Atmosphere Packaging RONG Ge, LIU Zhiyu, YANG Jun, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin DOI: 10.7506/rlyj1001-8123-20240304-051 To address the problem of serious microbial spoilage of dark-cutting (DC) beef, this study investigated the changes in the sensory quality, microbial growth, and volatile organic compounds (VOCs) contents of DC beef during storage under mother packaging (MP) consisting of 80% CO2 and 20% N2 or 40% CO2 and 60% N2, or vacuum packaging (VP) at chilled (4 ℃) or superchilled (–1.5 ℃) temperature and subsequent display under high-oxygen modified atmosphere packaging (HiOx-MAP) consisting of 60% O2 and 40% CO2 at 4 ℃. The results showed that during superchilled storage, MP significantly inhibited bacterial growth, reduced the contents of certain VOCs (such as hexanal and 1-octen-3-ol), and thus maintained better odor freshness compared to VP; MP with 80% CO2 concentration showed higher antibacterial effect, and it significantly reduced the concentration of 3-methyl-1-butanol in displayed DC beef steaks while promoting the formation of some VOCs such as diacetyl and hexanal. After storage under high-CO2 MP, an off-odor was formed, but it disappeared at 15 min after opening the packaging, which did not cause any adverse effects on the freshness. Both CO2 concentration and VP affected the change of the microbial community during storage. For all packaging treatments, Carnobacterium was the dominant bacteria after display under HiOx-MAP. The growth of Carnobacterium, Serratia and Leuconostoc may be the main cause of off-odor development in DC steaks throughout the storage and display periods. This study recommends the use of storage with 80% CO2 MP at superchilled temperature and subsequent display under HiOx-MAP to extend the shelflife of DC beef and inhibit spoilage odor due to microbial growth. 2024 Vol. 38 (3): 39-48 [Abstract] ( 55 ) 全文 ( 143 ) 49 Effects of Freezing Methods on the Properties and Structure of Myofibrillar Proteins from Crayfish (Procambarus clarkii) LU Yaokun, LI Qiang, ZHU Yaqing, WANG Hongyi, LIN Lin, LU Jianfeng DOI: 10.7506/rlyj1001-8123-20240220-041 In order to study the effect of freezing methods on the quality of crayfish, changes in the properties and structure of crayfish myofibrillar proteins (MPs) after air freezing (AF), immersion freezing (IF), static magnetic field-assisted immersion freezing (SMF), and liquid nitrogen freezing (LNF) were examined. Compared with AF, IF and LNF could enhance the absolute value of the zeta potential of crayfish MPs to different degrees, inhibit the decrease of total sulfhydryl content, and maintain the structural characteristics of the proteins enhancing their stability. SMF improved the stability of MPs more significantly than any other freezing treatment (P < 0.05), as evidenced by lower turbidity and particle size, higher absolute zeta potential and total sulfhydryl content, better maintained structural features, lower surface hydrophobicity, and greater retention of the myosin heavy chains. In conclusion, the quality of frozen crayfish is affected by different freezing media, and SMF can better stabilize the functional properties of crayfish MPs. 2024 Vol. 38 (3): 49-55 [Abstract] ( 93 ) 全文 ( 170 ) 56 Effect of Vacuum Skin Packaging and High-Oxygen Modified Atmosphere Packaging on the Quality and Microbial Properties of Chilled Pork during Storage LI Xiangyuan, FEI Zhiguo, YANG Shuo, WANG Yu, ZHANG Lin, WU Jiaqiang, DING Zhiyong, YU Jiang, REN Sufang, MAO Yanwei DOI: 10.7506/rlyj1001-8123-20240304-046 This study analyzed the effect of vacuum skin packaging (VSP) and high-oxygen modified atmosphere packaging (HiOx-MAP) on the quality changes of pork during chilled storage (0–4 ℃), which were evaluated in terms of pH, color, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, protein carbonyl and sulfhydryl content, total viable count (TVC) and microbial diversity. The results showed that the brightness (L*) and yellowness (b*) values of pork were always higher in the HiOx-MAP group than those in the VSP group during the whole storage period (P < 0.05). Compared with the VSP group, the HiOx-MAP group showed a higher redness (a*) value at the early stage but a significant lower a* value at the late stage of storage (P < 0.05), indicating that the HiOx-MAP group had poor color stability. Furthermore, the HiOx-MAP group had higher TBARS value and lower protein carbonyl and sulfhydryl content (P < 0.05). Additionally, the shelf lives of both groups were 20–25 days, but the TVC of the HiOx-MAP group was significantly higher than that of the VSP group starting from day 10 (P < 0.05). With increasing storage time, the microbial diversity of both groups showed a decreasing trend, but the α diversity in terms of the number of operational taxonomic units (OTU), Chao1 index and Shannon index of the HiOx-MAP group was higher, indicating more abundant microbial species and diversity compared with the VSP group. When the TVC was close to the upper limit of the national standard, the dominant bacteria in the HiOx-MAP group were Leuconostoc, Serratia and Pseudomonas, while Carnobacterium was the dominant bacteria in the VSP group. In conclusion, HiOx-MAP is recommended to maintain better meat color for short-term storage (within 10 days), while VSP can be used for maintaining pork quality and extending the shelf life. 2024 Vol. 38 (3): 56-63 [Abstract] ( 81 ) 全文 ( 32 ) 64 Effect of Different Freezing Methods on the Cooking Quality of Pork ZHAO Jiansheng, CHENG Yuxuan, MA Xuyang, TIAN Wenguang, WANG Yu, LI Junguang DOI: 10.7506/rlyj1001-8123-20240304-052 To investigate the effect of different freezing methods on the cooking quality of pork, porcine Longissimus dorsi muscle frozen by three different methods: air freezing (AF), immersion freezing (IF) and ultrasonic-assisted immersion freezing (UIF) were stewed after being thawed at 4 ℃, and their moisture content, cooking loss, shear force, color, volatile flavor components and taste were analyzed. Fresh (unfrozen) meat was used as control. The results showed that the moisture content of cooked UIF meat (57.81%) was significantly higher than those of cooked AF and IF meat, which was the closest to that of the control group, and the cooking loss was less than that of any other treatment group. The shear force of the UIF group was the smallest and slightly lower than that of the control group, indicating that ultrasound had a positive effect on the tenderness of cooked pork. There was no significant different in brightness between the control and UIF groups. Principal component analysis (PCA) of the electronic nose sensor responses for volatile flavor compounds showed that the first and second principal components accounted for 98.346 0% and 1.317 4% of the total variance, respectively. Linear discriminant analysis (LDA) of the electronic tongue data showed that the UIF group was not significantly differentiated from the control group and they were similar in taste, indicating that ultrasound slowed down the quality and flavor deterioration of frozen pork and brought its quality closer to that of fresh meat. 2024 Vol. 38 (3): 64-69 [Abstract] ( 89 ) 全文 ( 110 )        Reviews 70 Progress on the Function and Resource Development of Livestock and Poultry Blood Exosomes XU Ronglu, MAI Jiwen, SHI Yuwei, CAO Jinxuan, ZHANG Chan, YANG Xinyao, WANG Xue’er, WU Shixiang, WANG Ying DOI: 10.7506/rlyj1001-8123-20230913-083 There are abundant blood resources of livestock and poultry in our country. At present, remarkable results have been achieved in the deep processing of blood proteins, the enzymatic hydrolysis of blood proteins for the production of active peptides, and the preparation of hemin chloride. In recent years, blood exosomes, as a new class of functional ingredients, have been shown to have a variety of functional activities, and have great potential in the development of nutritional food supplements. However, basic research on blood exosomes is still in its infancy. In order to develop blood exosomes effectively in the future, this paper summarizes the structure and chemical composition of blood exosomes, reviews the recent progress research on the functional activities of blood exosomes and the effects of different extraction and preservation methods on them, and discusses future prospects for the production and application of blood exosomes. This paper aims to provide ideas for the mining of livestock and poultry blood resources and the further development and application of blood exosomes. 2024 Vol. 38 (3): 70-77 [Abstract] ( 59 ) 全文 ( 67 )

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