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Quick Search     Adv Search 2024 Vol. 38, No. 9 Published: 2024-09-30 Reviews Package & Storage Basic Research Analysis & Detection        Basic Research 1 Effects of Hypoxia on Oxidative Damage and Glucose Metabolism in Rainbow Trout Muscle HU Ao, GUO Bingbing, SONG Xiangyue, ZHAO Manman, XIONG Guangquan, WANG Lan, CHEN Sheng, WU Wenjin, SHI Liu, QIAO Yu, CHEN Lang, GUO Xiaojia, LI Wei DOI: 10.7506/rlyj1001-8123-20240618-145 This study aims to investigate hypoxia-induced oxidative damage in rainbow trout muscle and to explore the mechanism underlying the resulting alterations in the antioxidant defense system from the perspective of glucose metabolism. Rainbow trout were randomly assigned into six groups with nine fish each: the control group (CG) was transported for 3 h at a dissolved oxygen (DO) level of (7.5 ± 0.5) mg/L; the moderate hypoxia group (MHG) was transported for 3 h at a DO level of (5.5 ± 0.5) mg/L; the severe hypoxia group (SHG) was transported for 3 h at a DO level of (3.0 ± 0.5) mg/L; the three reoxygenated groups were transported for 3 h at a DO level of (3.0 ± 0.5) mg/L and then revived at a DO level of (7.5 ± 0.5) mg/L for 12 (R12), 24 (R24) and 48 h (R48), respectively. We measured reactive oxygen species (ROS) level, antioxidant enzyme activities, lipid metabolism related enzyme activities, glucose metabolism indexes, and related gene expressions in muscle tissues. The results showed that the levels of ROS and malondialdehyde (MDA) in the muscle of rainbow trout significantly increased in the SHG compared to the other groups (P < 0.05), and significantly decreased after 24 h of reoxygenation (P < 0.05). Catalase (CAT) activity was significantly higher in the MHG than in the CG (P < 0.05). Total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) activities were significantly lower in both MHG and SHG compared to the CG (P < 0.05). The MHG and SHG showed a significant decrease in muscle glycogen content as well as phosphofructokinase (PFK) and pyruvate kinase (PK) activities, and a significant increase in cortisol content and hexokinase (HK) activity compared to the CG (P < 0.05). The SHG had significantly higher lipase activity than the other groups and significantly higher lactic acid levels than the CG (P < 0.05). Lipoprteinlipase activity was significantly lower in the MHG than in the CG (P < 0.05). The mRNA relative expression of the HIF-1α, AMPK, SIRT1 and PFK genes in the hypoxia-inducible factor 1α (HIF-1α) signaling pathway was significantly upregulated following hypoxia treatment (P < 0.05) but significantly downregulated after reoxygenation for 24 h (P < 0.05). Hypoxia-induced oxidative damage in rainbow trout muscle, which is mitigated by the activation of glucose metabolism-related gene transcription in the HIF-1α signaling pathway. 2024 Vol. 38 (9): 1-7 [Abstract] ( 76 ) 全文 ( 127 )        Analysis & Detection 8 Characterization of the Key Taste Components of Cooked Crayfish Based on Molecular Sensory Science LU Yiting, QIU Wenxing, TAN Hongyuan, QIAO Yu, WEI Lingyun, LI Miyou, TU Ziyi DOI: 10.7506/rlyj1001-8123-20240607-138 The free amino acids, flavor nucleotides, organic acids and inorganic salts in cooked crayfish were qualitatively and quantitatively analyzed by high performance liquid chromatography (HPLC) and ultraviolet (UV) spectrophotometry. The taste profile was determined by taste activity value (TAV) and sensory evaluation, and the taste-active components were identified by omission and addition tests. The results showed that a total of 17 free amino acids and three taste nucleotides were detected in cooked crayfish. Among all taste components tested, the content of Arg (935.19 mg/100 g) was the highest, accounting for 35.95% of the total free amino acids, followed by K+ (817.63 mg/100 g) and adenosine monophosphate (AMP, 778.09 mg/100 g). Arg, Glu, Ala, His, Val, Gly, Asp, AMP, guanosine monophosphate, lactic acid, succinic acid, Na+, and K+ had TAV greater than 1, which may be potential taste-active components in cooked crayfish. Sensory profiling analysis and recombination, addition and omission tests showed that free amino acids and nucleotides were the main contributors to crayfish taste, and organic acids and some inorganic salt ions were auxiliary umami enhancers. The main taste characteristics of the hot aqueous extract of cooked crayfish were umami and kokumi, and its key taste components were Glu, Gly, Val, Ile, Leu, Phe, Arg, His, Ala, Tyr, AMP, lactic acid, Na+, K+ and PO43-. 2024 Vol. 38 (9): 8-14 [Abstract] ( 54 ) 全文 ( 19 ) 15 Rapid Detection of Mouse-Derived Components in Meat Products by Duplex Real-Time Recombinase-Aided Amplification LIU Mingming, ZHOU Zhaoxu, YAN Haiyan, TIAN Biying, LI Genrong DOI: 10.7506/rlyj1001-8123-20240522-122 In this study, real-time recombinase-aided amplification (Rt-RAA) was used for the synchronous detection of ratsand mice-derived components in meat products. Primers and probes targeting the conserved sequences of the COX3 gene in rats and those of the 16S rRNA gene in mice were designed. The reaction parameters were optimized to establish the optimal reaction conditions for duplex Rt-RAA detection. Furthermore, the specificity, sensitivity and stability of the established duplex Rt-RAA method were evaluated, and it was applied to simulated commercial meat products. The results showed that this method had strong specificity and stability. The detection limits for rats- and mice-derived components were 0.5% and 0.2%, respectively. The detection limits for their synchronous detection were both 0.5%, and the detection limits for synchronous detection of rats- and mice-derived components mixed in simulated commercial meat samples were still as low as 0.5%. Using duplex Rt-RAA and real-time fluorescence quantitative polymerase chain reaction (real-time PCR), highly consistent results were obtained for commercially available samples and simulated samples. Therefore, the duplex Rt-RAA method is suitable for the detection of rats- and mice- derived components in meat products, providing a fast, efficient, and accurate new method for the detection of meat product adulteration. 2024 Vol. 38 (9): 15-20 [Abstract] ( 62 ) 全文 ( 38 )        Package & Storage 21 Effect of Glycerol Combined with Preservatives on the Quality of Semi-dried Blunt Snout Bream during Storage FANG Xiaoyu, XUE Yike, XIONG Shanbai, YIN Tao, LIU Ru, YOU Juan DOI: 10.7506/rlyj1001-8123-20240603-133 In order to solve the problems with semi-dried blunt snout bream such as short shelf life and difficulty of circulation, the effect of glycerol combined with preservatives on the quality of semi-dried blunt snout bream during storage was investigated by determining total viable counts (TVC), total yeast and mold counts, microbial composition, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, pH and sensory evaluation scores. The results showed that with increasing storage time, the sensory scores of both the glycerol combined with compound preservative (0.075% potassium sorbate + 0.025% sodium dehydroacetate) treatment and control groups decreased continuously, and TVC, total yeast counts, the relative abundance of Lactobacillus, TVB-N content, TBARS value and pH increased continuously. Compared with the control group, the combined treatment slowed down the decline of sensory scores, inhibited the growth of bacteria and yeasts, reduced bacterial diversity, lowered the relative abundance of Lactobacillus, reduced the accumulation of TVB-N, slowed down the rate of fat oxidation, and prolonged the shelf life of semi-dried blunt snout bream by 2, 4 and 7 d at 25, 15 and 4 ℃, respectively. This study provides a reference for the quality control and shelf-life extension of semi-dried blunt snout bream. 2024 Vol. 38 (9): 21-28 [Abstract] ( 71 ) 全文 ( 23 ) 29 Inhibitory Effect of Three Plant Essential Oils against Dominant Spoilage Bacteria in Processed Beef Steak RAN Cenchen, CUI Haotian, LIU Yazhi, YANG Yi, MU Junchen, WANG Qingling DOI: 10.7506/rlyj1001-8123-20240527-126 The dominant spoilage organisms in processed beef steak were identified by the combined use of the traditional culture method and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The plant essential oil with the strongest antibacterial activity was selected from clove, cardamom, and black pepper essential oils based on inhibition zone diameter, minimum inhibitory concentrate (MIC), minimum bactericidal concentration (MBC) and bacterial growth curve. The results showed that the dominant spoilage bacteria in processed beef steak were Janthinobacterium lividum, Pseudomonas putida and Brochothrix thermosphacta; the inhibition zone diameter of clove essential oil against each of these bacteria was greater than 10 mm, and the growth and reproduction of the dominant spoilage bacteria were significantly inhibited by the addition of the essential oil at 2–4 μL/mL; the inhibitory effect of cardamom essential oil was slightly weaker; and the essential oil of black pepper did not have a significant inhibitory effect on any of the three dominant spoilage bacteria. 2024 Vol. 38 (9): 29-35 [Abstract] ( 73 ) 全文 ( 271 ) 36 Effect of Different Irradiation Treatments on the Quality of Crayfish Hepatopancreas TAN Hongyuan, HUANG Qi, LU Yiting, LIU Xuan, TU Ziyi, WEI Lingyun, QIAO Yu DOI: 10.7506/rlyj1001-8123-20240511-115 To investigate the effect of sterilization on the quality of crayfish hepatopancreas, hepatopancreas samples from whole crayfish and hepatopancreas irradiated with 60Co γ-ray (6 kGy) and non-irradiated hepatopancreas were evaluated for color, browning index, 5-hydroxymethylfurfural (5-HMF) content, peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, total phenol content, and pyrrole content. The results showed that there was no significant difference in whiteness between the irradiated whole crayfish group and the non-sterilized group (P > 0.05), but the former had significantly higher brightness (L*) and significantly lower redness (a*) value compared to the latter (P < 0.05). After irradiation, the absorbance at 294 nm and browning degree of crayfish hepatopancreas increased, but the fluorescence intensity and 5-HMF content decreased, indicating that irradiation could trigger the Maillard reaction but then decompose the reaction products. The POV, TBARs value, pyrrole content, and total phenol content of both irradiated groups were higher than those of the non-sterilized group. Notably, a significant increase in these parameters was observed for the irradiated whole crayfish group (P < 0.05) indicating a higher degree of oxidation. Overall, irradiation can maintain the color of crayfish hepatopancreas well, but also promote the Maillard reaction and lipid oxidation, especially for whole crayfish. 2024 Vol. 38 (9): 36-41 [Abstract] ( 58 ) 全文 ( 22 ) 42 Effect of Different Thawing Methods on the Quality of Chicken Patty WANG Rui, NIU Shuyu, WANG Rui, WEI Yitong DOI: 10.7506/rlyj1001-8123-20240611-141 The effects of different thawing methods on the quality of prepared chicken patties were studied. Fresh chicken patties were frozen at ?40 ℃ for 12 h, and then thawed by four methods: room temperature, low temperature, water immersion and microwave. The quality changes of chicken patties under different thawing methods were evaluated in terms of color, thiobarbituric acid reactive substances (TBARS) value, cooking loss rate, thawing loss rate and total sulfhydryl group content. The results showed that there was no significant difference in the pH of chicken patties among all treatment groups (P > 0.05). The a* value of chicken patties in the microwave thawing group was significantly lower than those of the other three thawing groups (P < 0.05). The thawing loss rate, cooking loss rate and TBARS value of the low temperature thawing group were significantly lower than those of the room temperature and microwave thawing groups (P < 0.05). The total sulfhydryl group content of the low temperature thawing group was higher than those of the other thawing groups (P < 0.05). In summary, low temperature thawing is the best thawing method for chicken patties among the four thawing methods, which can effectively maintain the quality of chicken patties. 2024 Vol. 38 (9): 42-47 [Abstract] ( 86 ) 全文 ( 32 ) 48 Effect of Natural Preservatives on the Storage Characteristics of Panlongcai, a Traditional Steamed Dish in Zhongxiang, Hubei YUN Zhoumiao, JIAN Qingmei, HAN Jiayu, WU Jinlin, HUANG Yechuan DOI: 10.7506/rlyj1001-8123-20240513-116 To improve the storage quality and to study the changes in storage characteristics of Panlongcai, the bacteriostatic effects of rosemary extract, tea polyphenols, carvacrol, ε-poly-L-lysine (ε-PL) and nisin on spoilage bacteria isolated from Panlongcai were tested by the Oxford cup method. Panlongcai added with the preservatives with good bacteriostatic activity were stored at 4 ℃ and evaluated for microbiological, organoleptic, physicochemical and flavor qualities after 0, 5, 10, 15, 20 and 25 days. The results showed that ε-PL, nisin and carvacrol had good inhibitory effects on the dominant spoilage bacteria in Panlongcai. During the storage process, the pH decrease was smaller in the carvacrol and ε-PL addition groups, 0.11 and 0.06, respectively. Carvacrol and nisin effectively inhibited lipid oxidation as assessed by thiobarbituric acid reactive substances (TBARS) value and total volatile basic nitrogen (TVB-N) generation. The total bacterial count (TBC), pH, TBARS and TVB-N data were analyzed by the combined use of partial least squares regression (PLSR), entropy weighting method and weighted grey correlation, and it was found that the highest weighted grey correlation occurred upon the addition of nisin (0.405 9) and carvacrol (0.387 6) after 25 days of storage, which indicates that the addition of nisin and carvacrol could effectively improve the microbiological and physicochemical qualities of Panlongcai during the storage process. Both nisin and carvacrol groups exhibited a less porous and denser microstructure. Electronic nose analysis showed a greater difference in the flavor of Panlongcai with the addition of carvacrol compared to the control group. Sensory evaluation showed that the addition of carvacrol significantly reduced the flavor and acceptability of Panlongcai (P < 0.05). In conclusion, the addition of nisin could effectively inhibit the growth and reproduction of microorganisms and reduce the changes of physicochemical indexes during cold storage without altering the flavor of Panlongcai, and improve its storage quality. 2024 Vol. 38 (9): 48-56 [Abstract] ( 63 ) 全文 ( 34 ) 57 Effect of Different Packaging Methods on the Growth and Spoilage Characteristics of Pseudomonas lundensis and Brochothrix thermosphacta Inoculated in Chilled Chicken Meat DENG Xiaofang, LIU Fang, WANG Daoying, ZHANG Xing DOI: 10.7506/rlyj1001-8123-20240619-159 Fresh chicken meat was inoculated with Pseudomonas lundensis and Brochothrix thermosphacta, subjected to air packaging (AP), modified atmosphere packaging (MAP) or vacuum packaging (VP), and stored at ?1–0, 3–5 or 7–10 ℃. During storage, samples were taken periodically for the measurement of total viable count (TVC), pH, polypeptide content, total volatile nitrogen (TVB-N) content and volatile odorants. The results showed that the TVC, pH, polypeptide content and TVB-N content of chilled chicken increased significantly with storage time. VP combined with storage at ?1–0 ℃ had the best preservation effect, and on the 6th day of storage, the numbers of B. thermosphacta and P. lundensis were 7.71 and 7.18 (lg (CFU/g)). The pH, polypeptide content, and TVB-N content were reduced by 1.03, 2.991 mg/g and 55.91 mg/100 g respectively, in comparison with those on the 4th day of storage at 7–10 ℃ under AP condition, and the electronic nose responses to volatile sulphur compounds (W1W) and nitrogen oxides (W5S) decreased on the 3rd day. The results of this study indicate that VP, a simple packaging method, combined with storage at ?1–0 ℃ provides the best quality preservation for chilled chicken meat, extending the storage period, which provides a theoretical basis for further research on the preservation of chilled chicken meat. 2024 Vol. 38 (9): 57-63 [Abstract] ( 68 ) 全文 ( 30 )        Reviews 64 Research Progress on Minced Antarctic Krill (Euphausia superba) ZHANG Xiaoxia, ZHANG Junjie, LIU Zhidong, GU Jinjin DOI: 10.7506/rlyj1001-8123-20240611-140 Antarctic krill as a huge and unexploited marine biological resource has aroused wide attention. Minced Antarctic krill is a new raw material for prepared marine products. In order to provide a reference for the processing and quality control of minced Antarctic krill and to promote the sustainable development of the Antarctic krill industry, this paper summarizes recent progress on minced Antarctic krill from the following perspectives: basic components, nutritional value, processing technology, quality regulation and product development, and discusses its future trends. 2024 Vol. 38 (9): 64-70 [Abstract] ( 71 ) 全文 ( 24 )

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