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Quick Search     Adv Search 2024 Vol. 38, No. 8 Published: 2024-08-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Analysis of Changes in Protein Secondary Structure during Thermal Beef Processing by Two-Dimensional Correlated Infrared Spectroscopy XIE Anguo, WANG Tingmin, ZHANG Qinhua, LI Chao, WANG Mansheng DOI: 10.7506/rlyj1001-8123-20240527-127 This study used Fourier transform infrared (FTIR) spectroscopy and near-infrared (NIR) spectroscopy to analyze 66 beef samples heated for 0–15 min at 60 to 120 ℃, and revealed the dynamic evolution of protein structure by twodimensional correlation spectroscopy (2D-CoS). The results showed that as the heating temperature increased, the absorption peaks of amide A and amide I bands shifted, and the N–H and C–N vibrations increased. Moreover, the relative content of β-sheet increased and the relative content of β-turn decreased. The sequence of changes in the secondary structure of proteins was β-turn, β-sheet, α-helix and random coil. In addition, a predictive model for protein secondary structure (α-helix, β-sheet, β-turn and random coil) contents was constructed based on NIR spectroscopy data, which was demonstrated to have high predictive ability (corrected correlation coefficient > 0.9). In conclusion, this study provides an effective technical approach for fast structural analysis of proteins in meat products without the need for complex sample pretreatment. 2024 Vol. 38 (8): 1-7 [Abstract] ( 78 ) 全文 ( 93 )        Processing Technology 8 Effects of L-Arginine and Transglutaminase in Combination on the Quality of Sausage Made from Repeatedly Frozen-Thawed Pork MA Wenhui, HAN Xinrui, LI Xiaoyun, ZHAO Haibo, WANG Wei, CHEN Xiangli, LI Yuanzheng, CAO Yungang DOI: 10.7506/rlyj1001-8123-20240619-158 This study investigated the effects of L-arginine (Arg) and transglutaminase (TG) on the quality of sausage made from repeatedly frozen-thawed pork. The results indicated that Arg and TG, alone and in combination, improved the oxidative stability of the sausage and significantly increased the storage modulus (G’) of minced pork throughout the heating process. Arg treatment alone significantly increased the bound water content and decreased the free water content (P < 0.05), significantly reduced the cooking loss (P < 0.05) and lowered the chewiness of the sausage by 280.9 g. TG treatment alone slightly increased the bound water content and significantly decreased the free water content (P < 0.05), but did not reduce the cooking loss. The combined treatment with Arg and TG enhanced the chewiness and significantly reduced the cooking loss (P < 0.05), indicating a synergistic effect. The addition of Arg and TG also resulted in a denser microstructure and significantly improved the overall acceptability of the sausage (P < 0.05). 2024 Vol. 38 (8): 8-15 [Abstract] ( 56 ) 全文 ( 37 ) 16 Influence of Industrial Production and Reheating Methods on the Quality of Sichuan-Style Marinated Pork Intestines GAO Yu, XU Qiang, RAO Fei, AN Panyu, TANG Yingming, XIAO Lan DOI: 10.7506/rlyj1001-8123-20240428-099 This study assessed the impact of industrial production and reheating methods on the quality of Sichuan-style marinated pork intestines by sensory evaluation, analysis of characteristic volatile compounds, principal component analysis (PCA) of taste, tenderness evaluation and nutritional composition analysis. The sensory evaluation results indicated that industrially produced marinated pork intestines exhibited superior sensory quality. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 20 and 1 characteristic volatile compounds in laboratory produced and industrially produced marinated pork intestines, respectively. Principal component analysis using an electronic tongue could not distinguish between the two marinated pork intestines, suggesting that industrial production did not have a significant impact on the taste of marinated pork intestines. Shear force measurements demonstrated that laboratory produced marinated pork intestines were tender, while the industrially produced version was softer and chewier. Compositional analysis indicated that the laboratory produced marinated pork intestines had a higher water content (64.29%), while the industrially produced version contained more protein (13.27%), fat (27.17%), and ash (2.81%). Reheating methods had a significant impact on the flavor, tenderness and sensory quality of marinated pork intestines. The characteristic volatile compounds of marinated pork intestines treated by the three reheating methods were quite different, and PCA based on the electronic tongue signals could clearly distinguish them from each other. Oven reheating and steaming reheating had a greater impact on the tenderness and appearance of marinated pork intestines. Microwave reheating had the least impact on the quality of the braised pork intestines while showing the highest degree of restoration. 2024 Vol. 38 (8): 16-23 [Abstract] ( 60 ) 全文 ( 31 )        Analysis & Detection 24 Multivariate Statistical Analysis of the Quality of Chicken Broths from Different Varieties of Yellow-Feathered Broiler Breeds HAO Danni, ZHANG Xinxiao, TU Xiaohang, LIU Fang, LI Pengpeng, WANG Daoying, XU Weimin DOI: 10.7506/rlyj1001-8123-20240527-128 The present study used principal component analysis (PCA) and cluster analysis to comprehensively investigate the effect of yellow-feathered broilers with different growth rates, namely slow-growing, medium-growing, fast-growing and spent broiler breeders, on quality of chicken broths. To this end, the yield, dry matter content, soluble solid content, turbidity, sodium content, free amino acids (FAA) contents and flavor nucleotide contents of chicken broths from different broiler breeds were compared. Results showed that slow-growing yellow-feathered broiler broth had significantly higher sodium content, turbidity, dry matter content and soluble solid content (P < 0.05) and lower yield than broths from the other breeds. Analysis of flavor substances revealed that fast-growing yellow-feathered broiler broth had significantly higher total FAA content (P < 0.05) with taste activity value (TAV) greater than 1 for glutamic acid (Glu) and histidine (His) as the main flavor contributors; slow-growing yellow-feathered broiler broth contained significantly higher total amount of flavor nucleotide contents (P < 0.05) with TAV greater than 1 for inosine 5’-monophosphate (IMP) as the major flavor nucleotide. Fast-growing yellow-feathered broiler broth had the highest equivalent umami concentration (EUC), indicating the strongest umami taste. A comprehensive evaluation model for chicken broth quality was established by PCA as follows: Y = (0.622 4Y1 + 0.255 89Y2)/0.878 29 and was verified by cluster analysis. Fast-growing yellow-feathered broiler broth was found to have the best comprehensive quality. In conclusion, fast-growing yellow-feathered broilers were most suitable for making chicken broth, followed by medium-growing and slow-growing yellow-feathered broilers, and spent broiler breeders were least suitable for making chicken broth. 2024 Vol. 38 (8): 24-32 [Abstract] ( 47 ) 全文 ( 23 ) 33 Analysis of Dynamic Changes in the Flavor of Cooked Crayfish during Frozen Storage by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry Combined with Electronic Nose LIU Huiwen, SUN Chong, SUN Dejun, JIN Yan, ZHANG Fengxiang, YAO Tianyu, ZHU Yongzhi, WANG Daoying DOI: 10.7506/rlyj1001-8123-20240508-110 This study aimed to investigate the effect of frozen storage time on the flavor of cooked crayfish. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect the types and contents of volatile components in the meat and hepatopancreas of crayfish during the frozen storage, and the key components causing the flavor deterioration of crayfish were identified based on odor activity values (OAV). The results showed that the electronic nose could clearly distinguish the differences in odor between crayfish with different freezing times. The contents of alcohols, aldehydes, ketones, nitrogen oxides, alkanes, and sulfides in the meat and hepatopancreas increased with storage time. After 4 months of frozen storage, the key components related to flavor deterioration in the meat were nonanal and pentanal, while those in the hepatopancreas were hexanal and nonanal. After 12 months of frozen storage, the key components related to flavor deterioration in both the meat and hepatopancreas were hexanal, heptanal, nonanal, pentanal, 1-octen-3-ol, and 2,3-octanedione. Sensory evaluation with compounding different concentrations of the key odor components revealed that the off-flavor intensity increased continuously with frozen storage time. A quantitative method for detecting the key odor components was established, which could be used to evaluate the flavor changes of cooked crayfish during the frozen storage. In summary, the flavor of cooked crayfish deteriorated during frozen storage. This study provides a reference for controlling the flavor deterioration of cooked crayfish during frozen storage. 2024 Vol. 38 (8): 33-41 [Abstract] ( 62 ) 全文 ( 32 ) 42 Detection of 16 Aminoglycoside Residues in Beef Based on Ion Pair Competitive Binding LIU Huawen, LIANG Feiyan, XIN Lina, LI Minglu DOI: 10.7506/rlyj1001-8123-20240531-130 A method was established for simultaneous determination of 16 aminoglycoside (AG) residues in beef. Samples were extracted with phosphate buffered solution and the proteins were precipitated using trichloroacetic acid. After adjusting the pH, the target compounds were cleaned up on an HLB solid phase extraction (SPE) column, separated on a Hilic Plus column, and detected by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in the positive ion electrospray ionization mode. The results showed that the calibration curves for the 16 AGs exhibited good linearity in the concentration range of 25–750 μg/kg with correlation coefficients greater than 0.990. The limits of detection (LOD) were 0.006–0.609 μg/kg and the limits of quantitation (LOQ) were 0.02–1.83 μg/kg. The average recoveries at three spiked levels were in the range of 69.09%–115.50%, with relative standard deviations (RSDs) of 1.04%–16.58% (n = 6). The method is sensitive, accurate, and suitable for simultaneous determination of the 16 AGs in beef. 2024 Vol. 38 (8): 42-47 [Abstract] ( 44 ) 全文 ( 17 )        Package & Storage 48 Effect of Water Activity-Lowering Agents on the Quality of Semi-Dried Blunt Snout Bream FANG Xiaoyu, XUE Yike, XIONG Shanbai, YIN Tao, LIU Ru, YOU Juan DOI: 10.7506/rlyj1001-8123-20240531-129 The effect of different water activity (aw)-lowering agents on the water state and quality of semi-dried blunt snout bream was studied by measuring its aw, water state, total viable counts (TVC), yeast count, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, and sensory scores. The results showed that the type and amount of aw-lowering agents had a significant impact on the aw, water state and physicochemical indicators of semi-dried blunt snout bream, the latter effect being more pronounced than the former one. Trehalose, sorbitol and glycerol reduced the aw, glycerol being the most effective among the aw-lowering agents. When 6% glycerol was added, the aw was reduced from 0.917 to 0.873. With increasing amounts of added trehalose, sorbitol and glycerol, the T22 significantly decreased (P < 0.05), but the T23 did not significantly change. The proportion of immobilized water increased significantly (P < 0.05), whereas the proportion of free water decreased significantly (P < 0.05). Relative to the control group, the TVC, yeast count, TVB-N content, and TBARS value were significantly reduced (P < 0.05) with increasing addition of aw-lowering agents, and the optimal values of these parameters were obtained with the addition of 6% glycerol. To sum up, the addition of aw-lowering agents could effectively reduce water freedom and fluidity and slowed down the quality deterioration of semidried blunt snout bream. 2024 Vol. 38 (8): 48-55 [Abstract] ( 45 ) 全文 ( 36 ) 56 Effects of Different Catching Methods on the Quality of White-Feathered Broilers ZHANG Mingcheng, CHANG Guangqiang, FENG Miao, DENG Xiaomin, WAN Die, LIU Hui, ZHENG Duoduo, JIA Na, LI Hongyu, LIU Dengyong DOI: 10.7506/rlyj1001-8123-20240605-136 In order to study the effect of catching methods on the quality of white-feathered broilers, 1 200 forty-two-dayold white-feathered broilers, reared under the same conditions, were randomly divided into four groups, which were caught by the leg, breast, wing and neck, respectively. Premortem stress responses, body temperature, bruising rate, mortality rate, catching rate and postmortem meat quality were measured. The results showed that stress responses and mortality rate were significantly higher in the neck catching group than in the other groups (P < 0.05). Body temperature was significantly higher in the four treatment groups than in the control group (P < 0.05). There was no significant difference in catching rate between the breast catching group and the leg and neck catching groups (P > 0.05), but catching rate was significantly higher in these groups than in the wing catching group (P < 0.05). pH24 h of chicken breast meat was significantly higher in the breast and leg catching groups than in the wing and neck catching groups (P < 0.05), and water-holding capacity of chicken breast meat was significantly higher in the breast catching group than in the other treatment groups (P < 0.05). In conclusion, breast catching can reduce stress responses in broilers during the catching process, which is conducive to improving meat quality and reducing injuries, thus improving the edible value and market competitiveness of broiler products. 2024 Vol. 38 (8): 56-62 [Abstract] ( 58 ) 全文 ( 24 )        Reviews 63 Advances in Understanding the Mechanism of Red Meat Spoilage Caused by Bacteria SUN Ge, WU Tongxuan, MAO Yanwei, LI Junling, ZHU Lixian, TONG Lin, ZHANG Xinjun, CHENG Haijian, GU Yue, ZHANG Yimin DOI: 10.7506/rlyj1001-8123-20240603-134 Bacterial spoilage of red meat is a complex dynamic process involving competition and interaction between different bacterial communities. Deeply understanding the mechanism behind bacterial spoilage of red meat is of great significance for inhibiting the spoilage process, developing preservation measures and prolonging the shelf life of meat products. This review discusses the main sources of and intervention measures for microbial spoilage and contamination in red meat (beef, pork and lamb) during the slaughter and cutting process, and summarizes the dominant spoilage bacteria in red meat under different packaging conditions, with a focus on the mechanism of bacterial spoilage of red meat. It has been found that animal fur and contact surfaces during the segmentation process are the main sources of microbial contamination on the red meat surface. Two or more disinfection techniques can be applied at each step to better reduce the initial microbial contamination level. The dominant bacteria in different red meats under the same packaging conditions are roughly the same with only slight differences. Microorganisms in meat produce off-odors through pyruvate metabolism, while producing signaling molecules that regulate the secretion of proteases and lipases, leading to proteolysis and lipolysis, which in turn results in spoilage phenomena such as getting slimy and softer texture. This review is expected to provide a theoretical basis for the control of bacterial spoilage in red meat. 2024 Vol. 38 (8): 63-71 [Abstract] ( 49 ) 全文 ( 25 ) 72 Research Progress on Flavor Compounds and Their Formation Pathways in Poultry Meat and Its Products YAN Xi, WANG Xinran, LI Cheng, WANG Jiaxin, WANG Xiaoyan, LIU Ziye, LIU Meiyu DOI: 10.7506/rlyj1001-8123-20240508-104 Poultry meat plays an indispensable role in the diet of Chinese residents and is the second most consumed meat in China. Poultry meat and its products are rich in nutrients and have unique flavors, which are deeply loved by the public. Nowadays, with the improvement of living standards, the flavor and quality of poultry meat have become the focus of public attention. However, currently, there are few research reports on flavor precursors in poultry meat and its products, and existing analyses and overviews are less comprehensive and detailed. This article reviews the main flavor precursors, the formation pathways of flavor substances, and the main factors affecting the flavor of poultry meat, which provides a reference for improving the flavor of poultry meat, and provides a theoretical basis for promoting research on the flavor of poultry meat and the production and processing of poultry meat products. 2024 Vol. 38 (8): 72-78 [Abstract] ( 67 ) 全文 ( 264 )

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