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Quick Search     Adv Search 2024 Vol. 38, No. 5 Published: 2024-05-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Formation of Volatile Compounds in Roasted Mutton During the Air Frying Process XIAO Jiyou, LI Jianjun, ZHANG Jianmei, GONG Hansheng, LIU Huan DOI: 10.7506/rlyj1001-8123-20240417-081 This study focused on the volatile compounds of roasted mutton at various air-frying times. A combination of gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and heat transfer technology was applied to elucidate the formation of volatile compounds in roasted mutton during the air frying process. The results indicated that a total of 31 volatile compounds were observed, including aldehydes, alcohols, and pyrazines. In total, 22 volatile compounds were determined as important odorants based on the results of GC-O analysis and odor activity values (OAVs). The concentrations of most volatile compounds were dramatically increased during the air frying process and reached their maximum values at 12.5 min. Meanwhile, the water activity and specific heat capacity values were pronouncedly decreased but thermal diffusion coefficient values presented an opposite trend. The thermal conductivity values were firstly increased and then decreased during roasting. Particularly, the results of linear regression analysis clarified that the accumulated concentrations of all volatile compounds were positively and negatively correlated with water activity and specific heat capacity, respectively. Higher water activity or lower specific heat capacity promoted the formation of volatile compounds in air-fried mutton. 2024 Vol. 38 (5): 1-6 [Abstract] ( 72 ) 全文 ( 23 )        Processing Technology 7 Effect of Emulsified Fat on the Quality of Emulsified Beef Sausage ZHAO Gaiming, SI Yuping, LI Jiahui, XU Long, ZHU Chaozhi, GU Yue, LI Fuqiang DOI: 10.7506/rlyj1001-8123-20240417-082 This study aimed to investigate the feasibility of utilizing emulsified fat to produce low-fat emulsified beef sausage. The impact of different levels (0%, 25%, 50%, 75% and 100%) of emulsified fat substitution for fat in traditional beef sausage on its quality properties was examined. The findings revealed that as the percentage of emulsified fat replacement increased, there was a slight rise in cooking loss and a significant increase in water content of emulsified beef sausage (P < 0.05). Additionally, protein content decreased, fat content significantly decreased (P < 0.05), but no notable difference observed in ash content. The brightness value gradually increased. Both hardness and chewiness were notably reduced (P < 0.05). Rheological analysis indicated a decreasing trend in the initial viscosity of minced meat. Scanning electron microscopy (SEM) results demonstrated that the internal void diameter decreased with increasing levels of emulsified fat replacement. Sensory evaluation showed no significant difference among all fat replacement groups. Overall, incorporating emulsified fat into emulsified beef sausage can effectively lower its fat content while enhancing its tenderness and maintaining its overall acceptability. 2024 Vol. 38 (5): 7-14 [Abstract] ( 83 ) 全文 ( 12 )        Analysis & Detection 15 Comparison of Meat Quality and Blood Biochemical Indicators between Pale, Soft, and Exudative (PSE) and Normal Pork ZHENG Fengling, WANG Huaizhong, HAO Lihong, WANG Cheng, ZHAO Xueyan, LI Jingxuan, WANG Jiying, WANG Yanping DOI: 10.7506/rlyj1001-8123-20240229-043 The purpose of this study was to investigate the incidence of pale, soft and exudative (PSE) pork, compare the differences in carcass, meat quality and blood physiological indexes between pigs with PSE and normal meat, and explore the feasibility of using blood biochemical indexes as markers for identifying pigs producing PSE meat. A total of 392 Duroc × Landrace × Yorkshire pigs were randomly selected and slaughtered according to the standard procedure. Their Longissimus dorsi muscle were collected to measure meat quality traits, and blood samples for routine and biochemical tests. The pigs were divided into PSE and normal pigs based on the meat quality traits of pH45 min, pH24 h, drip loss and water loss rate. Analysis of variance (ANOVA) and principal component analysis (PCA) were used to compare the differences between PSE and normal pigs, and explore the feasibility of distinguishing the two types of pigs by blood biochemical indexes. The results showed that: 1) the incidence of PSE pork was determined to be 10.2% based on two or more of the meat traits pH45 min < 5.9, pH24 h < 5.6, drip loss > 5.0%, and water loss rate > 20.0%, the incidence of PSE pork at slaughter was 9.95% according to phenotype, and the consistency between them was 82.5%; 2) pH45 min , pH24 h, and intramuscular fat content (IMF) were significantly lower and L*45 min, L*24 h, drip loss, and water loss rate were significantly higher in PSE meat than in normal meat (P < 0.05); 3) the coefficients and significance of correlation among quality traits of PSE meat were higher than those of normal meat; 4) there were no significant difference in routine blood indexes between PSE and normal pork (P > 0.05); 5) the levels of aspartate aminotransferase (aspartate aminotransferase, AST), creatinine (CR), creatine kinase (CK), lactate dehydrogenase (LDH), urea, lactate (LAC) and glucose (GLU) in PSE pork were significantly higher than those in normal pork (P < 0.05), but the blood biochemical indexes were not sufficient to distinguish PSE from normal pork. 2024 Vol. 38 (5): 15-20 [Abstract] ( 46 ) 全文 ( 8 ) 21 Comparative Analysis of Nutritional Components between Rongchang and Duroc Pig Skin LI Wenjuan, XU Lanmeng, ZHANG Jie, LIAO Qinfeng, LI Longjiao, ZHANG Tinghuan, GUO Zongyi, HE Hang DOI: 10.7506/rlyj1001-8123-20240417-080 The national standard methods were used to analyze and compare the routine nutrients, amino acids and fatty acids of Rongchang and Duroc pig skin and to evaluate their nutritional quality. The results showed that the difference in routine nutrient composition between Rongchang and Duroc pig skin was not significant (P > 0.05). Four saturated fatty acids (SFA), 3 monounsaturated fatty acids and 2 polyunsaturated fatty acids (PUFA) were detected in pig skin from each breed. Rongchang pig skin contained significantly more cardamom acid, palmitic acid and arachidic acid but less stearic acid, eicosapentaenoic acid, linoleic acid and linolenic acid compared to Duroc pig skin (P < 0.05). Altogether, 17 amino acids were identified in pig skin from each breed, the contents of valine and leucine being significantly higher and the content of tyrosine being significantly lower in Rongchang Duroc pig skin than in Duroc pig skin (P < 0.05). In addition, the amino acid scores (AAS) and chemical scores (CS) for valine and leucine, the ratio of total essential to total non-essential amino acids (ΣEAA/ΣNEAA), the ratio of total essential to total amino acids (ΣEAA/TAA), hypercholesterolemia index (HI), atherosclerosis index (AI) and thrombosis index (TI) were significantly higher (P < 0.05), essential amino acid index (EAAI) was slightly but not significantly higher (P > 0.05), and total PUFA (ΣPUFA), and the ratio of total unsaturated to total SFA (ΣUFA/ΣSFA), and the ratio of ΣPUFA/ΣSFA was significantly lower in Rongchang pig skin than in Duroc pig skin (P < 0.05). In summary, pig skin is rich in protein and fat and can be used as a source of feed protein and fat, as well as developed into new types of food or a nutritional supplement according to its nutritional characteristics. Rongchang pig skin has a high nutritional value in terms of amino acids, and Duroc pig skin in terms of fatty acids. 2024 Vol. 38 (5): 21-26 [Abstract] ( 64 ) 全文 ( 15 )        Package & Storage 27 Inhibitory Activity of Benzyl Isothiocyanate against Pseudomonas fluorescens and Its Application in Beef Preservation GE Zitong, LIU Jianan, ZHANG Shuqi, BI Jingran, HOU Hongman, ZHANG Gongliang DOI: 10.7506/rlyj1001-8123-20240415-077 Pseudomonas fluorescens is widely found in raw animal products such as beef, fish, poultry and dairy products, and has become an important cause of foodborne diseases. The aim of this paper was to investigate the inhibitory effect of benzyl isothiocyanate (BITC) on P. fluorescens ATCC 13525 as a test strain and its application in beef for freshness preservation. The minimum inhibitory concentration (MIC) of BITC on P. fluorescens was observed to be 0.25 mmol/L by the Oxford cup method. Phenotyping experiments demonstrated that BITC was able to disrupt the permeability of bacterial cell membranes and reduce metabolic activity. In addition, compared with the control group, the total viable count, color difference, pH, total volatile basic nitrogen (TVB-N) content and nitrogen oxides content in the MIC-treated group were reduced by 35.73%, 21.52%, 4.53%, 54.39%, and 4.78%, respectively, after 7 days of storage, and the sensory score increased by 10.45%, indicating that BITC could significantly inhibit the growth of P. fluorescens and improve the sensory quality and physicochemical indexes of beef. Therefore, BITC has a good application prospect in the preservation of chilled beef. 2024 Vol. 38 (5): 27-35 [Abstract] ( 54 ) 全文 ( 9 ) 36 Effect of Natural Preservative Combinations on the Preservation of Duck Meat LIU Qichao, HUANG Decao, WANG Hua’an, LIU Meiyu, ZHANG Lijun DOI: 10.7506/rlyj1001-8123-20231108-099 In order to improve the quality of duck meat products, extend the shelf life and meet people’s demand for delicious and safe food, four preservatives, namely chitosan, tea polyphenol, lysozyme and nisin, were selected for the coating treatment of duck meat in this study. Their combinations were optimized using one-factor-at-a-time (OFAT) method and response surface methodology (RSM). The results showed that the shelf life of duck meat added with 1.12 g/100 mL chitosan, 0.55 g/100 mL tea polyphenols, 0.19 g/100 mL lysozyme, and 0.69 g/100 mL nisin was 12 days at 4 ℃, which was 7 days longer than that of control group. The total viable count was 5.810 (lg (CFU/g)) at the end of the shelf life. 2024 Vol. 38 (5): 36-43 [Abstract] ( 63 ) 全文 ( 20 ) 44 Effect of Static Magnetic Field-Assisted Freezing on Beef Quality WANG Wenxin, GUAN Wenqiang, HE Xingxing, SONG Yu, LIN Hengxun DOI: 10.7506/rlyj1001-8123-20240403-068 To investigate the effect of static magnetic field-assisted freezing (SMAF) on beef quality, quality traits of beef Longissimus dorsi muscle frozen at ?18 ℃ and different magnetic field intensities (0, 2, 4, 6, 8 and 10 mT) were comparatively analyzed. The results showed that compared with the control group, SMAF-6, 8, and 10 treatments significantly shortened the phase transition time by 15%, 25%, and 6.7%, respectively (P < 0.05). SMAF treatment effectively improved the water-holding capacity (WHC) of beef (thawing loss, cooking loss and centrifugal loss), and reduced the color difference (ΔE value) (P < 0.05), but had no significant effect on the pH or thiobarbituric acid reactive substance value (P > 0.05). In addition, the results of shear force and myofibrillar fragmentation index (MFI) were consistent, indicating that SMAF treatment maintained the shear force of beef. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that SMAF treatment could reduce the decrease in protein content of meat after freezing and thawing. In summary, freezing under appropriate static magnetic field intensity (8 mT) can save time, improve the WHC of muscles, reduce the protein loss, and thus improve beef quality. 2024 Vol. 38 (5): 44-51 [Abstract] ( 61 ) 全文 ( 12 )        Reviews 52 Effect and Regulatory Mechanism of Resveratrol on Muscle Fiber Type Conversion: A Review CHEN Qian, ZHANG Jingyue, LIU Yunge, ZUO Huixin, LIANG Rongrong, MAO Yanwei, ZHANG Yimin, YANG Xiaoyin, LUO Xin, ZHU Lixian DOI: 10.7506/rlyj1001-8123-20240329-067 As a natural polyphenol compound derived from grapes and other plants, resveratrol has antioxidant, anticancer, antitumor, and cardiovascular protective effects, and has been a research hotspot in many fields. Skeletal muscle is mainly composed of muscle fibers, and the type and composition of muscle fibers are the key factors affecting meat quality. In recent years, more and more studies have begun to focus on the effect of resveratrol on the type transformation of skeletal muscle, and its regulatory mechanism and related signaling pathways have been gradually determined. This paper summarizes recent research on the effects of resveratrol on skeletal muscle fiber type, and reviews the roles of the microRNA, AMPK/SIRT1/PGC-1α, adiponectin and FoxO1 signaling pathways in the regulation of myofiber type conversion. This review is expected to provide theoretical reference for future targeted regulation of muscle fiber type transformation. 2024 Vol. 38 (5): 52-60 [Abstract] ( 52 ) 全文 ( 12 ) 61 Progress in Non-Destructive Analysis of Meat Quality by Near-Infrared Spectroscopy WANG Dong, LUAN Yunxia, WANG Xinran, JIA Wenshen DOI: 10.7506/rlyj1001-8123-20240513-118 In recent years, near-infrared spectroscopy, being non-destructive, fast, efficient, and environmentally friendly, has been widely applied in the non-destructive and rapid analysis of meat quality. However, the complex matrix and high moisture content of meat often interfere with near-infrared spectroscopy, which will affect the accuracy of analytical results. In order to gain insights into the latest progress in the application of near-infrared spectroscopy in non-destructive analysis of meat quality, this review deals with the recent applications of near-infrared spectroscopy in non-destructive quality analysis of common meats such as beef, mutton, pork, chicken as well as aquatic products from 4 aspects: quality testing, species identification, authentication, and safety evaluation. Moreover, an outlook on future prospects in this field is given. This paper will provide reference and inspiration for the application of near-infrared spectroscopy in non-destructive quality testing, species identification, authentication and safety evaluation of meat. 2024 Vol. 38 (5): 61-70 [Abstract] ( 86 ) 全文 ( 13 ) 71 Recent Advances in the Application of Chitosan in the Preservation of Meat and Meat Products YAN Xiaoying, LIANG Rongrong, ZHANG Yimin, MAO Yanwei DOI: 10.7506/rlyj1001-8123-20240417-079 The decay of meat and meat products is primarily attributed to oxidation and microbial contamination during processing and storage. Chitosan, renowned for its remarkable antibacterial and antioxidant properties, has found wide applications in enhancing meat and meat product quality as well as extending their shelf life. Despite this, the antibacterial mechanism of chitosan remains unclear, and there is a dearth of systematic and comprehensive summaries regarding its application in meat and meat products as well as influential factors thereof and its potential synergistic effects with other preservation techniques. Consequently, in order to provide new ideas for the application and research of chitosan in meat and meat products, this article reviews recent progress in the application of chitosan in the meat industry, elucidates its preservation mechanism, systematically analyzes the factors that affect its efficacy in meat and meat products, and summarizes the preservation techniques that can synergistically enhance the efficacy of chitosan. 2024 Vol. 38 (5): 71-76 [Abstract] ( 71 ) 全文 ( 10 )

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