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Quick Search     Adv Search 2024 Vol. 38, No. 4 Published: 2024-04-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Grape Seed Extract on Eating Quality of Repeatedly Frozen-Thawed Altay Sheep Meat SHANG Guichuan, ZHANG Jiukai, LI Danlei, ZHOU Bingwu, HU Qian, HE Weizhong, LI Chunbao, CHEN Ying DOI: 10.7506/rlyj1001-8123-20240410-071 This study aimed to examine the effects of grape seed extract (GSE) on enhancing the quality of Altay sheep meat during repeated freeze-thaw cycles. The surface of the Longissimus dorsi muscle was sprayed with 0.5 g/100 mL GSE aqueous solution prior to undergoing 1, 3, 5 or 7 freeze-thaw cycles. At each cycle, meat color, myoglobin oxidation status, pH, shear force, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content and volatile compound profile were determined. The results indicated that with increasing freeze-thaw cycles, lightness (L*), redness (a*), relative content of oxymyoglobin (OMb), pH, and shear force decreased; yellowness (b*), TBARS value, and relative contents of deoxymyoglobin (DMb) and metamyoglobin (MMb) showed an increasing trend; TVB-N contents initially increased and then decreased. The incorporation of GSE was found to mitigate the pH decrease and significantly lower the TBARS value (P < 0.05) during freeze-thaw cycles, but had no significant effect on the color, shear force or TVB-N content of mutton. Additionally, the levels of major volatile flavor compounds such as hexanal, 1-octene-3-ol, (E,E)-2,4-decenal, (E,Z)-2,4-decenal, (E)-2-octanal, octanal, heptanal, 3-octanone, carbon disulfide, and 2-pentylfuran initially rose and then fell with increasing freeze-thaw cycles, resulting in flavor deterioration. Compared with the blank group, GSE addition significantly curtailed the formation of aldehydes, ketones, alcohols, and furans resulting from lipid oxidation during repeated freeze-thaw cycles, thereby improving mutton flavor. This research provides a theoretical foundation and technical support for the flavor preservation and regulation of meat products during cold-chain circulation. 2024 Vol. 38 (4): 1-8 [Abstract] ( 40 ) 全文 ( 221 ) 9 Changes in Bacterial Diversity and Dominant Spoilage Bacteria during Storage of Panlongcai, a Traditional Steamed Dish in Zhongxiang, Hubei YUN Zhoumiao, JIAN Qingmei, HAN Jiayu, WU Jinlin, HUANG Yechuan DOI: 10.7506/rlyj1001-8123-20240407-070 The bacterial community composition, its dynamic changes and the dominant spoilage bacteria in Panlongcai at different storage temperatures (4 and 20 ℃) were studied using high-throughput sequencing (HTS). The results showed that a total 19 bacterial phyla and 166 bacterial genera were detected in all samples, with the dominant bacterial phyla being Cyanobacteria, Firmicutes, Proteobacteria and Bacteroidetes. The relative abundance of Aeromonas, unclassified Chloroplast, and Paenibacillus changed significantly. Diversity analysis showed that there were significant fluctuations in the abundance of bacteria at the genus level with extended storage, irrespective of storage temperature. The species richness of the bacterial community in Panlongcai stored at 4 ℃ showed an overall increasing trend over 40 days of storage, decreasing in the first 10 days and later increased progressively. During storage at 20 ℃, the species richness first decreased and then increased with fluctuations, reaching its peak on day 15. Furthermore, in the samples stored at 20 ℃, the dominant microbial community achieved a competitive advantage in a relatively short period, more pronounced changes in the microbial flora being observed. It was inferred that the spoilage organisms were Aeromonas and Acinetobacter for Panlongcai stored at 20 ℃, and Aeromonas, Acinetobacter, and Paenibacillus at 4 ℃. Three Pseudomonas species (P. tohonis, P. juntendi, and P. psychrotolerans) were isolated from Panlongcai under refrigerated conditions, thus presuming that Pseudomonas is potential spoilage organism. 2024 Vol. 38 (4): 9-16 [Abstract] ( 78 ) 全文 ( 260 )        Processing Technology 17 Optimization of the Enzymatic Extraction of Heme Iron from Pigeon Blood ZHANG Yuanhong, ZHANG Weijia, LI Ying, CHEN Liting, CHEN Weibo, ZENG Xiaofang DOI: 10.7506/rlyj1001-8123-20240320-059 In this research, heme iron from meat-type pigeon blood was extracted by enzymatic hydrolysis using papain, neutral protease, alkaline protease, flavourzyme or protamex. Based on heme iron content, papain and protamex were selected for dual-enzymatic hydrolysis. Employing one-factor-at-a-time (OFAT) method and orthogonal array design (OAD) with heme iron content and hydrolysis degree as evaluation indicators, the optimum extraction conditions were determined as follows: papain-to-protamex ratio 2:1, pH 7.0, temperature 50 ℃, blood-to-water ratio of 1:2, enzyme dosage 8 000 U/g, and hydrolysis time 3 h. Under these conditions, the extraction yield of heme iron was 95.43 μg/mL, which was significantly increased compared with that obtained using single enzymes. 2024 Vol. 38 (4): 17-22 [Abstract] ( 56 ) 全文 ( 151 )        Analysis & Detection 23 Analysis of Serotypes, Drug Resistance and Virulence Factors of Salmonella in Raw Meat by Genome-Wide Sequencing LIU Liang, LI Bingbing, LI Jie, LI Shuangshu, SUN Min, YANG Pengfei, XING Yadong, CHEN Dawei DOI: 10.7506/rlyj1001-8123-20240421-089 This study aimed to investigate the serotype and sequence type (ST) distribution, drug sensitivity and virulence factors of Salmonella in raw meat and to explore the relationship between ST and drug resistance and virulence factors. In total, 68 Salmonella strains isolated from raw meat from 2020 to 2023 were serotyped by serum agglutination, and their drug susceptibility was detected by the broth micro-dilution method. Genome-wide sequencing was used for analysis of multilocus sequence typing (MLST), drug resistance genes and virulence factors, and the correlation between ST and drug resistance and virulence factors was analyzed by constructing phylogenetic tree. Our results showed that the 68 Salmonella strains were divided into 14 serotypes, with Salmonella typhimurium and Salmonella enteritidis being the main ones, and ST19, ST34 and ST11 were the predominant sequence types. A total of 47 (69.12%) out of the 68 strains were multi-drug resistant, and the drug resistance rates to ampicillin (76.47%), tetracycline (55.88%) and nalidixic acid (52.94%) were high. All 68 Salmonella strains carried virulence factors related to fimbrial adherence, magnesium ion transport, nonfimbrial adherence, regulation, and the secretion system. A variety of Salmonella serotypes having serious drug resistance and carrying many virulence factors could contaminate raw meat. Therefore, efforts should be made to strengthen the management of livestock breeding, meat production and sales. 2024 Vol. 38 (4): 23-29 [Abstract] ( 51 ) 全文 ( 34 )        Package & Storage 30 Effects of Different Ultra-High Pressure Treatments on the Color and Shelf Life of Dark, Firm and Dry (DFD) Beef BI Yuying, YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, ZUO Huixin, NIU Lebao DOI: 10.7506/rlyj1001-8123-20240407-069 In order to reduce the initial number of microorganisms on the surface of DFD (dark, firm and dry) beef, extend the shelf life of vacuum-packed DFD beef and improve the color of DFD beef, the effects of ultra-high pressure (UHP) treatments at different pressures (200, 400 and 600 MPa) and for different periods of time (5 and 10 min) on the shelf life and color of DFD beef were investigated. Vacuum-packed DFD beef was treated by UHP or not (control) and stored at (2 ± 2)℃. After 0, 2, 4, 6, 8, 12 and 16 days, meat color, apparent images, pH, microbial load and deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) fractions were measured. The results showed that UHP processing significantly increased the L*, a*, and b* values (P < 0.05) of DFD beef, elevated the proportion of OMb, and decreased the proportion of MMb. However, too high pressure (600 MPa) caused DFD beef to show a pink color. The microbial load of DFD beef was reduced significantly by UHP (P < 0.05), by 0.6 and 0.8 (lg (CFU/g)) at 200 MPa, 1.1 and 1.3 (lg (CFU/g)) at 400 MPa, and 1.7 and 2.0 (lg (CFU/g)) at 600 MPa for beef treated for 5 and 10 min, respectively. UHP effectively inhibited microbial growth in beef during storage. The control group had been spoiled on day 12, and the 200 MPa group reached the threshold of spoilage on day 16, whereas no spoilage was observed in the 400 and 600 MPa groups on day 16. Thus, 400 MPa was the optimal pressure to effectively improve the color and simultaneously extend the shelf life of DFD beef. The extension of holding time had no significant effect on meat color or shelf life (P > 0.05). Taken together, 400 MPa and 10 min were the optimal parameters for UHP treatments of DFD beef, which could improve the meat color of DFD beef while extending the shelf life by at least 5 days. 2024 Vol. 38 (4): 30-35 [Abstract] ( 44 ) 全文 ( 90 ) 36 Isolation and Identification of Gas-Producing Microorganisms in Vacuum-Packed Chicken Sausage and Analysis of Reason for Blown Pack Spoilage YANG Yuheng, ZHENG Yuhang, WANG Wenzhuo, LIU Fang, ZHANG Xinxiao, SUN Zhilan DOI: 10.7506/rlyj1001-8123-20240320-058 In order to investigate the reason for blown pack spoilage (BPS) in vacuum-packed chicken sausage, highthroughput sequencing technology and traditional isolation and culture method were used to analyze the dominant bacterial genera that cause BPS. Then, the microorganisms from raw materials, auxiliary materials, the processing environment and chicken sausage in different processing stages were identified to confirm the main species and sources of bacteria causing BPS. The results showed that Clostridium was the dominant bacterial genus responsible for BPS in vacuum-packed chicken sausage. Clostridium perfringens was isolated from all four BPS chicken sausages. Clostridium was not detected in raw or auxiliary materials but rather on the thawing table of chicken breast meat, the sausage stuffer and the chopper mixer. Therefore, Clostridium, especially C. perfringens, was the main cause of BPS in vacuum-packed chicken sausage, which mainly came from the processing environment. 2024 Vol. 38 (4): 36-42 [Abstract] ( 62 ) 全文 ( 128 ) 43 Effect of Combined High-Voltage Electrostatic Field-Ozone Thawing on Quality Characteristics of Frozen Pork DU Jin, WEI Jinmei, WANG Li, LIN Ying, KUANG Jinyan, WANG Yuanliang DOI: 10.7506/rlyj1001-8123-20240324-065 To investigate the effect of combined high-voltage electrostatic field (HVEF)-ozone thawing on the quality of frozen pork, we compared the effects of thawing in a refrigerator at 4 ℃ with the assistance of HVEF (10 mA and 4 000 V), ozone treatment (64.5 mg/m3 for 30 min) and their combination on the total plate count, moisture content, thawing loss, color, texture, microstructure, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, and volatile flavor compounds of frozen pork using fresh pork as a control. Frozen pork treated by HVEF combined with ozone showed the shortest thawing time of 2 h. The combined treatment significantly reduced the microbial load, thawing loss, TVB-N content, and TBARS value of pork, effectively inhibited the formation of metmyoglobin and fat oxidation, and maintained the color, water retention, texture properties and muscle structure integrity. In addition, this synergistic treatment altered the composition of volatile flavor substances by increasing the relative contents of aldehydes, alcohols, and alkenes, and produced several new flavor substances, mainly alcohols and ketones, which contributed significantly to the overall flavor formation of pork after thawing. In conclusion, HVEF-ozone thawing has significant advantages with regard to thawing efficiency, physicochemical indices and volatile flavor substances. 2024 Vol. 38 (4): 43-50 [Abstract] ( 50 ) 全文 ( 100 )        Reviews 51 Advances in Pickering Emulsions Stabilized by Myofibrillar Proteins LU Lijuan, SHEN Hui, QI Wenhui, ZHANG Zhisheng, SHU Ying, WANG Han, ZHANG Xu, YANG Qingrui, YANG Tianyi DOI: 10.7506/rlyj1001-8123-20240421-091 Myofibrillar protein (MP) is one of the most abundant amphiphilic proteins in muscle, has a more comprehensive amino acid profile and can be used as a solid particle emulsifier to build Pickering emulsions. MP-stabilized Pickering emulsions have many advantages such as high stability, economical preparation, and environmental friendliness. The mechanism and influential factors of MP stabilization of Pickering emulsions have become a hot research topic. This article mainly reviews the mechanism and influential factors of MP stabilization of Pickering emulsions, as well as the effects of other food components (e.g., polysaccharides, amino acids, and antioxidants) on the stability of the emulsions. 2024 Vol. 38 (4): 51-61 [Abstract] ( 43 ) 全文 ( 1563 ) 62 Research Progress on the Application of Ultrasonic in the Meat Field Based on Bibliometric Analysis LIU Jiali, HE Yuchun, YU Qiuyu, YUE Ziyan, ZHU Yingchun, WANG Tengfei DOI: 10.7506/rlyj1001-8123-20240318-055 Ultrasound, as a green processing technology, is garnering more and more attention. In order to further understand the application of ultrasound in the meat field, bibliometric analysis using CiteSpace and HistCite was performed on 3 624 pieces of literature pertaining to “Ultrasound” or “Ultrasonic” and “Meat” retrieved from the Web of Science (WOS) Core Collection database from 2009 to 2023. Text mining was performed for the number of articles, authors, countries, institutions and journals, and data visualization and analysis through keyword clustering and burst term maps were conducted in order to summarize the evolution and trend of meat research. The results showed that ultrasonic has attracted growing interest among meat researchers, and the total number of published articles is on the rise, and the journals with large publication volume are mostly the top ones in the meat field, and the number of articles published by China is 1 650, which ranks first in the world, accounting for 45.53% of the total number of articles. Additionally, the US, Spain, Iran and other countries have published a large number of research articles in this field. There has been close between authors and research institutions in different regions and between countries, and academic teams with China as the core have been formed. The research mainly focuses on the application of ultrasonic in research on the functional properties of food, the extraction of bioactive substances from food and the inactivation of microorganisms in food, and future trends include ultrasound-assisted extraction, myofibrillar proteins and bacteriostatic activity. The results of the study show that ultrasonic in meat research is still in its active development stage and has good research prospects. 2024 Vol. 38 (4): 62-69 [Abstract] ( 44 ) 全文 ( 21 ) 70 Research Progress on Lingnan Juanzhang, Deep-Fried Pork-Stuffed Tofu Skin Roll: Processing Technology and Countermeasures against Potential Food Safety Risks XU Qingyi, PHUAH Eng-Tong, DONG Hao, ZENG Xiaofang, BAI Weidong, LI Guanghui DOI: 10.7506/rlyj1001-8123-20240216-037 Juanzhang, a famous traditional delicacy in the Lingnan region of China, is mainly made from pork hind leg meat and bean curd sheet through rolling and deep-fat frying. Currently, Juanzhang face problems such as high saturated fat, high salt and the generation of hazardous substances during heat treatment, which contribute to the risk of cardiovascular diseases, obesity, diabetes and other diseases. Therefore, one future direction is to develop low salt, low fat, nutritious and healthy Juanzhang. This review summarizes the current status and trends in the development of Juanzhang, and highlights the production process and potential safety risks of Juanzhang. Moreover, it proposes fat replacement with Pickering emulsions, salt reduction strategies and solutions to hazard prevention and control, and gives an outlook on the future of Juanzhang in terms of fat replacement, nutrition, health and market prospects. This review hopes to provide a theoretical basis for the development of nutritious and healthy Juanzhang. 2024 Vol. 38 (4): 70-76 [Abstract] ( 59 ) 全文 ( 331 )

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