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Quick Search     Adv Search 2024 Vol. 38, No. 6 Published: 2024-06-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Different pH on the Structure and Thermal Stability of Myoglobin YAO Meijie, QI Jiajing, YANG Xiaoyin, MAO Yanwei, XU Baochen, HAO Jiangang, GU Yue, ZHANG Yimin, LIANG Rongrong DOI: 10.7506/rlyj1001-8123-20240320-060 In order to explore the effect of pH on the structure and thermal stability of myoglobin, the molecular structure and surface hydrophobicity of myoglobin at normal pH (5.6) and high pH (6.4) under refrigerated (4 ℃) and heating (72 ℃) conditions as well as its thermal denaturation degree were characterized by various spectroscopic techniques. The results showed that pH had no significant effect on the conformation of myoglobin at 4 ℃. However, the endogenous fluorescence intensity, protein surface hydrophobicity and thermal denaturation of myoglobin at 72 ℃ were significantly higher at pH 5.6 than at pH 6.4. The tertiary structure of myoglobin was more severely destroyed at pH 5.6 than pH 6.4, resulting in reduced thermal stability. Therefore, environmental pH can affect the thermal stability of myoglobin by altering its structural stability. High pH can increase the thermal stability of myoglobin, which is an important cause for the persistent pink color of dark, firm, dry (DFD) beef during cooking. 2024 Vol. 38 (6): 1-8 [Abstract] ( 64 ) 全文  ( 10 ) 9 Effect of High-Pressure Treatment on Stress Relaxation Characteristics of Refrigerated Tan Sheep Muscle Investigated by Cysteine Oxidative Modification Proteomics GAO Yurong, BU Ningxia, ZHANG Rui, WANG Suye, LIU Dunhua DOI: 10.7506/rlyj1001-8123-20240428-097 The current study used cysteine oxidative modification proteomics to investigate the correlation between oxidative modification of cysteine (Cys) and stress relaxation characteristics in Tan sheep muscle subjected to high-pressure (HP) treatments at 200 or 500 MPa for 15 min at 18 ℃ and stored for 1, 3 and 7 days at 4 ℃. The results showed that muscle hardness and elasticity were significantly higher following HP treatments compared to the non-treated (NT) group (P < 0.05). Most stress relaxation indexes were higher in the HP-treated groups than in the CN group. During all storage periods, the carbonyl value of the 500 MPa treated group was significantly higher, and the total sulfhydryl content was significantly lower than that of the 200 MPa treated group (P < 0.05). A total of 388 significantly differential oxidation sites were identified, of which 15 were significantly correlated with at least one indicator of stress relaxation (P < 0.05), involving myosin (Cys32705, Cys29171, Cys26405, and Cys32358), concomitant actin (Cys5628), myosin binding protein H (Cys481), myosin heavy chain 8 (Cys403), membrane-associated protein (Cys292), myosin heavy chain 11 (Cys701), L-lactate dehydrogenase (Cys315), glycogen phosphorylase (Cys496), phosphoglucose translocase 1 (Cys407 and Cys134), pyruvate kinase (Cys510) and calcium transporter ATPase (Cy651). Therefore, high-pressure treatment induces oxidative modification of some oxidation sites of structural proteins in sheep muscle and consequent protein denaturation and aggregation, in turn reducing the degradation of proteins and inducing a decrease the hardness of Tan sheep meat. 2024 Vol. 38 (6): 9-18 [Abstract] ( 37 ) 全文  ( 348 ) 19 Effects of Salt Concentration on Gel Quality and Stress Relaxation of Pig Skin Gelatin GOU Hao, ZHAN Shuai, XU Wanjun, ZHANG Yaqi, BAO Yulong DOI: 10.7506/rlyj1001-8123-20240421-088 To investigate the effect of different concentrations of sodium chloride (NaCl) on the gel properties of gelatin, the triple helix content, texture properties, water-holding capacity, water distribution, microstructure and stress relaxation characteristics of gels of 10% (m/m) pig skin gelatin solution containing different concentrations (0.0, 0.5 and 1.0 mol/L) of sodium chloride were analyzed. The results showed that with the increase in sodium chloride concentration, gumminess and chewiness was significantly reduced; the hardness of gelatin gel with 1.0 mol/L NaCl was 2.24 kg, lower than that (3.15 kg) of the control group. The increase in NaCl concentration limited the formation of triple helices in the gelatin solution; gelatine gels showed a looser network structure with increasing NaCl concentration, with reduced network density, increased pore size and a significant decrease in water-holding capacity. The stress relaxation behavior of gelatin gels with different salt concentrations was quite different. When the three-element Maxwell model was used to fit the stress relaxation test results, the equilibrium elastic modulus of gelatin gel with 1.0 mol/L NaCl was 53% lower than that of the control group. However, when the CONTIN model was used to fit the stress relaxation test results, the reproducibility of relaxation peak distribution of the gel was poor. In conclusion, the increase in NaCl reduced the formation of triple helix in gelatin gel, resulting in a loose network structure and ultimately weakening the mechanical properties and water retention capacity of gelatin gel. The decrease in mechanical properties of gelatin was consistent with the results of the stress relaxation test. 2024 Vol. 38 (6): 19-26 [Abstract] ( 47 ) 全文  ( 21 )        Processing Technology 27 Effect of Sterilization Intensity on Protein Changes and Structure in Cooked Sausage ZHANG Gensheng, XU Guiyang, SU Wenwen, PAN Lei, FEI Yingmin, ZHU Chuanhai DOI: 10.7506/rlyj1001-8123-20240510-113 The effect of sterilization intensity (combination of temperature and time) on protein changes and structure in cooked sausage was studied in terms of the contents of water-soluble nitrogen and non-protein nitrogen, protein degradation index, carbonyl and sulfhydryl contents, fluorescence intensity, protein secondary structure, microstructure and water distribution. The results showed that the higher the sterilization temperature, the greater the degree of protein degradation, and the water-soluble nitrogen content, non-protein nitrogen content and protein degradation index of sausage treated at high temperatures above 122 ℃ were significantly higher than those of the other groups (P < 0.05). With the increase in sterilization temperature, the carbonyl content increased significantly (P < 0.05), the sulfhydryl content decreased significantly (P < 0.05), and the fluorescence intensity decreased. In addition, higher sterilization temperatures led to more severe destruction of secondary protein structures and poorer structural integrity of muscle fibers, accompanied by an increased proportion of free water and hence reduced water-holding capacity. The effects of high-temperature short-term sterilization at temperatures above 122 ℃ on protein changes and structure in cooked sausage were more obvious. 2024 Vol. 38 (6): 27-33 [Abstract] ( 50 ) 全文  ( 21 ) 34 Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on the Quality of Low-Salt Lion’s Head Meatballs XIE Peng, GAO Yue, CUI Baowei, YANG Yanan, ZHANG Xiao, QIU Yue, LU Xiaoxing DOI: 10.7506/rlyj1001-8123-20240428-100 The aim of this study was to explore the impact of ultrasound-assisted sodium bicarbonate treatment on the quality of low-salt lion’s head meatballs (1% NaCl) as evaluated in terms of pH, color, cooking loss, pressing loss, texture, sensory properties, and volatile flavor compounds. The results indicated that ultrasound-assisted sodium bicarbonate treatment significantly reduced the redness value of meatballs while increasing the brightness and yellowness values compared with the 1% NaCl group (P < 0.05). In addition, it significantly reduced the cooking loss and pressing loss, and enhanced textural characteristics such as hardness and elasticity compared with the 2% NaCl group (P < 0.05). The analysis of volatile flavor compounds showed that the major aroma compounds across all groups were aldehydes, alcohols, and esters, contributing significantly to the flavor of meatballs, especially decanal, octanal, nonanal, hexanal, and phenylethanol. The major aroma compounds in the 1% NaCl treatment group were esters such as 11-octadecenoic acid methyl ester, (Z,Z)-9,12-octadecadienoic acid methyl ester. The key flavor compounds in the 1% NaCl + sodium bicarbonate group were phenylethanol, 10-azido-1-decanethiol, and 3-methyl-1-butano. The key flavor compounds in the 1% NaCl + ultrasound treatment group were aldehydes such as hexanal and nonanal. The key flavor compounds in the 1% salt + 0.4% sodium bicarbonate + ultrasound treatment group were hexanal, nonanal, pentanal, 3-methyl-1-butanol, 1-octen-3-ol, ethanol and ethyl acetate, with hexanal and nonanal being the most important flavor compounds. Ultrasound-assisted sodium bicarbonate treatment enriched the composition of flavor compounds in meatballs. The ultrasound-assisted sodium bicarbonate treatment group scored highest (43.52) in sensory evaluation, which was significantly higher than that of the 1% NaCl treatment group (P < 0.05) and was not significantly different from the 2% NaCl treatment group (P > 0.05). In summary, the quality of the 1% salt + 0.4% sodium bicarbonate + ultrasound treatment group was not significantly different from that of the 2% NaCl treatment group but instead remarkably superior in terms of some quality indicators. These results suggested that ultrasound-assisted sodium bicarbonate treatment completely compensated for the deterioration in water retention, texture, flavor, and other quality aspects caused by reduced NaCl content. 2024 Vol. 38 (6): 34-41 [Abstract] ( 54 ) 全文  ( 10 ) 42 Optimization of High-Pressure Ultrasound-Assisted Enzymatic Extraction of Collagen from Sheep Skin Using Genetic Algorithm-Back Propagation Neural Network ZHU Ming, ZHANG Dequan, LI Shaobo, CHEN Li, HOU Chengli, CHENG Chengpeng, YU Jiangying, GUAN Wenqiang DOI: 10.7506/rlyj1001-8123-20240510-111 This study compared the effectiveness of genetic algorithm-back propagation neural network (GA-BPNN) and response surface methodology (RSM) in optimizing the high-pressure ultrasound-assisted enzymatic extraction of collagen from sheep skin to determine the optimal process parameters. The results showed that GA-BPNN had superior performance in model fitting and prediction compared to RSM. The optimal extraction parameters were as follows: high pressure holding time of 23 min, ultrasound time of 22 min, enzyme dosage of 3.2%, and hydrolysis time of 222 min. Under these conditions, the extraction rate of collagen from sheep skin was (80.5 ± 1.6)%, which is 40% higher than that of the traditional papain method. The results of ultraviolet-visible (UV-Vis) spectroscopy and Fourier transform infrared (FTIR) spectroscopy demonstrated that the structure of the extract collagen was complete. 2024 Vol. 38 (6): 42-50 [Abstract] ( 58 ) 全文  ( 33 )        Analysis & Detection 51 Changes in Physicochemical Properties and Volatile Flavor Components of Traditional Dry-Cured Pork during Processing SONG Shuwen, YANG Tianzhi, DONG Yayun, CHEN Wentao, ZOU Ping, ZHANG Long, ZHANG Yingyang DOI: 10.7506/rlyj1001-8123-20240417-083 The water content, water activity, pH, color, sodium and potassium content of traditional dry-cured pork were determined, and its major volatile constituents were analyzed by gas chromatography-mass spectrometry (GC-MS). After 50 days of curing, the moisture content, water activity, and pH were 44.5%, 0.89, and 5.8, respectively. The color parameters L*, a*, and b* decreased to 32.75, 10.66, and 5.15, respectively, and the sodium and potassium contents were 2.33% and 1.36%, respectively. Throughout the processing of traditional dry-cured pork, the activity of lipase showed an overall decreasing trend, and the activity of lipoxygenase (LOX) was first rose and then fell, peaking at 9.16 U/mg on the 13th day. Using GC-MS, we identified 9 ketones, 8 alcohols, 9 aldehydes, 9 esters, 10 hydrocarbons, and 6 heterocyclic volatile compounds during the dry-curing process. Based on sensory thresholds of volatile compounds, we identified 7 key flavor compounds produced by lipid hydrolysis and 8 flavor-modifying compounds. 2024 Vol. 38 (6): 51-59 [Abstract] ( 33 ) 全文  ( 65 )        Package & Storage 60 Freshness Discrimination of Chilled Pork with Fluorescent Indicator Labels Based on Lightweight Convolutional Neural Network CHEN Danni, ZHU Lei, WANG Lin, GAO Xiaoguang, ZHU Chenxin, DENG Wenjing, CHEN Bochao DOI: 10.7506/rlyj1001-8123-20240315-054 Color indications of fluorescent labels for freshness provide an important tool for monitoring meat quality in real time. This study developed a fluorescent label based on a zein film modified with rhodamine B (RhB) and fluorescein isothiocyanate (FITC). In the label, green fluorescence from FITC acted as a response signal, and red fluorescence from RhB as a reference signal. This fluorescent label exhibited dual emission responses when exposed to amines, FITC fluorescence increased whilst the fluorescence of RhB was undisturbed. The fluorescent label presented a clearly distinguishable color transition from pink to yellow-green, indicating significantly enhanced sensitivity and accuracy. Furthermore, convolutional neural network (CNN) was used to intelligently distinguish the color changes of the fluorescent label to reduce human visual errors. Lightweight CNN EfficientNetb0 was found to be superior to two other lightweight CNN (MobileNetv2 and ShuffleNetv2) and two non-lightweight CNN (ResNet50 and VGG16) in terms of discriminant effectiveness, with a recognition accuracy of 95.6%. The parameters and floating-point operations per second (FLOPs) of the EfficientNetb0 model were 4.01 MB and 0.398 GMACs, respectively, which achieved the best balance between FLOPs and accuracy. Therefore, this model can meet the need for the fast, accurate and nondestructive identification of chilled pork freshness. The research results provide a theoretical reference for the intelligent grading of the freshness of chilled pork using fluorescent indicator labels during cold storage and cold-chain transportation. 2024 Vol. 38 (6): 60-70 [Abstract] ( 45 ) 全文  ( 215 ) 71 Inhibitory Effect of Carvacrol on Pseudomonas putina LI Jiawen, WU Xuan, PAN Yajie, XIAO Longquan, LIU Dayu, WANG Xinhui, XU Gang, ZHOU Chuang DOI: 10.7506/rlyj1001-8123-20240421-090 The inhibitory effect of different volume fractions (V/V) of carvacrol on Pseudomonas putida was investigated through the determination of the growth curve, swarming motility, swimming motility, nucleic acid leakage, the ability to produce extracellular protease and biofilm of P. putida. The results showed that carvacrol at a volume fraction equal to or greater than 0.015% had a significant inhibitory effect on the growth, motility, extracellular protease production and biofilm formation of P. putida (P < 0.01). When the volume fraction of carvacrol was 0.025%, the biofilm production of P. putida was reduced by 86.35% compared with the blank group (P < 0.01). Carvacrol can exert an inhibitory effect on P. putida by inhibiting its growth, biofilm-producing ability and motility, and destroying the permeability of the cell membrane, and thereby resulting in the leakage of a large amount of cellular contents. 2024 Vol. 38 (6): 71-75 [Abstract] ( 39 ) 全文  ( 16 )        Reviews 76 Advances in Techniques for the Objective Evaluation of the Eating Quality of Meat Products LU Hui, YAN Qingguo, LI Ling, LIU Yunguo, KANG Dacheng DOI: 10.7506/rlyj1001-8123-20240410-075 As the economy rapidly develops and residents’ consumption patterns change, consumers’ demand for meat and meat products is growing increasingly and consumers raise higher requirements for the quality and safety of meat and meat products. The major meat quality characteristics are color, tenderness, flavor and taste. Meat quality evaluation was initially completed by the mouth, nose, tongue and other organs of humans. With the development of food processing science and technology, meat quality evaluation techniques gradually tend to be specialized, and more sensitive and objective methods are now available to evaluate meat quality. This paper summarizes the main techniques for meat quality detection including hyperspectral imaging, computer vision, chromatography-mass spectrometry, electronic tongue and electronic nose as well as the latest progress in their research and application, so as to provide a theoretical basis for the objective evaluation of meat quality. 2024 Vol. 38 (6): 76-84 [Abstract] ( 40 ) 全文  ( 18 )

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