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Quick Search     Adv Search 2024 Vol. 38, No. 10 Published: 2024-10-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Modeling the Inhibitory Effect of Lactobacillus plantarum on the Growth of Listeria monocytogenes in Pork ZHANG Wenmin, DONG Qingli, LIU Yangtai, XIN Bao, QIAN Wenwen DOI: 10.7506/rlyj1001-8123-20240627-160 The maximum population density (Nmax) of Listeria monocytogenes in foods plays an important role in the probability of suffering listeriosis. Probiotics are widely used as bioprotective culture in foods to control the growth of L. monocytogenes. In complex food environments, the impact of probiotic on the growth characteristics of L. monocytogenes can be described by a model describing inter-bacteria competitive inhibition. In this study, we first confirmed the growth ability of Lactobacillus plantarum CICC6257 in pork and explored its effect on pork quality. Then, we validated the accuracy of microbial counting results with selective culture medium. Finally, the antagonistic ability of L. plantarum CICC6257 against L. monocytogenes was investigated on the basis of predictive microbiology. Results showed that L. plantarum CICC6257 could grow well in pork and reach the stationary phase after 60 h at 13 ℃. L. plantarum CICC6257 had no significant effect on the pH of pork within the shelf-life period (P ≥ 0.05). Moreover, both species were well isolated by the selective medium. The Jameson-effect model accurately described the inhibitory effect of L. plantarum CICC6257 on L. monocytogenes in pork. The presence of L. plantarum CICC6257 showed no significant effect on the lag phase (λ) or maximal growth rate (μmax) of L. monocytogenes (P ≥ 0.05), but decreased the Nmax significantly by 0.75 (lg (CFU/g)) (P < 0.05). 2024 Vol. 38 (10): 1-8 [Abstract] ( 56 ) 全文 ( 31 ) 9 Effect of Different pH on Papain Activity and Its Molecular Mechanism DAI Wen, HUANG Yechuan, HAN Jiayu, HU Xiao, LI Diandian, GUAN Sitong DOI: 10.7506/rlyj1001-8123-20240618-151 In order to investigate the impact of different pH levels on papain activity and its molecular mechanism, molecular simulation and fluorescence spectroscopy were employed to analyze the enzyme activity, root mean square error (RMSE), root mean square fluctuation (RMSF), radius of gyration (Rg), inter-protein hydrogen bonding, protein secondary structure, and solvent accessible surface area at various pH values (4, 5, 6, 7, and 8). The results revealed that papain activity was highest at pH 7 and decreased by approximately 5.00% at pH 4 and 5.35% at pH 8 compared to pH 7, respectively. Molecular simulation results indicated that the Rg of papain exhibited minimal fluctuations across different pH levels; RMSD fluctuated greatly at pH 8, and three amino acid residues in the active center displayed significant fluctuations at both pH 4 and pH 8. As the pH value increased gradually, the number of hydrogen bonds in papain also increased except for a decrease by 3.4 at pH 8 compared to pH 7. Under a neutral condition (pH 7), the active center of papain tightly bound to its substrate with a denser internal protein structure; whereas under acidic conditions (pH 4), there was a larger gap between protease’s active center and its substrate binding site along with a looser internal protein structure. The decline in the activity observed at low pH (pH 4) and high pH (pH 8) could be attributed to structural changes protease such as disruption of hydrogen bonds, fluctuations in active center residues, alterations in hydrophobic surface area, and modifications in secondary structures such as β-sheet. This study clarified the effect of pH on papain activity from a molecular simulation perspective. 2024 Vol. 38 (10): 9-14 [Abstract] ( 53 ) 全文 ( 19 )        Processing Technology 15 Optimization of the Manufacturing Process for Pork-Fish Mixed Meatballs SU Zhaoxin, GAO Hanpu, LIU Ting, XIONG Shanbai DOI: 10.7506/rlyj1001-8123-20240709-180 In this study, pork and surimi were used as the main materials to produce mixed meatballs by the boiling method. The effects of the shape of lean pork meat, salt chopping time, boiling temperature and boiling time on the puncture characteristics, texture profile analysis (TPA) parameters, chromatic values, water-holding capacity and sensory quality of mixed meatballs were studied. The preparation process was optimized by response surface methodology (RSM). The results showed that the shape of lean pork meat, salt chopping time, boiling temperature and boiling time had significant effects on the quality of mixed meatballs (P < 0.05). When lean pork meat was cut into strips, salt chopping time was 4 min, boiling temperature was 86 ℃ and boiling time was 45 min, all quality indicators of mixed meatballs were good. The optimum processing parameters were determined as 89 ℃, 44 min and 3 min for boiling temperature, boiling time and salt chopping time, respectively. The mixed meatballs prepared using the optimized conditions had good texture with maximum hardness (4 324.25 g) and springiness (0.852). 2024 Vol. 38 (10): 15-22 [Abstract] ( 57 ) 全文 ( 38 )        Analysis & Detection 23 Changes in Lipids and Volatile Compounds of Pacific Oysters during Live Storage LI Tongtong, ZHAO Ling, WANG Shanyu, LIU Qi, CAO Rong DOI: 10.7506/rlyj1001-8123-20240618-150 To assess the pattern of variations in the flavor quality of live oysters during cold chain transportation, Pacific oysters were chosen for evaluation of its survival rate, lipid composition and oxidation level, and volatile components during storage at 4 ℃. The results showed that Pacific oysters had strong stress resistance. After 6 days of low-temperature storage, the survival rate remained above 85%. During the storage period, the concentrations of total fat, triglycerides, and phospholipids decreased, and the peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value increased. In the free fatty acids, the relative contents of saturated and monounsaturated fatty acids increased, and the relative contents of polyunsaturated fatty acids decreased. A total of 59 volatile components were detected in oysters by gas chromatography-ion mobility spectrometry (GC-IMS). The relative contents of 1-octen-3-ol, 3-methylbutanal, and 1-octen-3-one increased markedly, whereas those of (E)-2-pentenal, (E)-2-hexenal, (E)-2-heptanal, heptanal, and 3-octone significantly decreased. These changes may be the major cause of the deterioration of oyster flavor. Additionally, Pearson correlation analysis showed a close correlation between the relative contents of linoleic acid and linolenic acid and those of certain volatile flavor compounds such as 1-octen-3-ol, 3-methylbutanal, 1-octen-3-one, heptanal, and 3-octone suggesting that polyunsaturated fatty acids may have a significant impact on the flavor variations in oysters during storage. In summary, despite the high survival rate of Pacific oysters under low-temperature conditions, alterations in lipid oxidation and volatile components negatively influence its flavor quality. 2024 Vol. 38 (10): 23-29 [Abstract] ( 72 ) 全文 ( 14 ) 30 Determination of Residues of the Novel Veterinary Drug Fluralaner in Chicken Tissues and Eggs by High Performance Liquid Chromatography-Tandem Mass Spectrometry LING Yihan, WANG Xiaomeng, WU Shouxun, ZHOU Ting, LI Xingjie, ZHOU Heting, ZHANG Shuwen, YIN Wenya, WANG Jianping, WANG Yi DOI: 10.7506/rlyj1001-8123-20240702-165 This study established a method for the determination of fluralaner residues in chicken tissues (meat, liver, skin and kidney) and eggs by high performance liquid chromatography-tandem mass spectrometry. Positive animal samples were obtained from white-feathered laying hens orally administered of low (0.10 mg/kg), medium (0.25 mg/kg) and high (0.50 mg/kg) doses of fluralaner (in two fractions, 7 d apart). Samples were extracted with acetonitrile and purified by solid phase extraction on a PRiME HLB column. The target analyte was separated on an Eclipse Plus C18 column with gradient elution using a mobile phase consisting of methanol and 5 mmol/L ammonium formate solution and analyzed using electrospray ionization in the negative ion mode with multiple reaction monitoring (MRM). A matrix-matched calibration curve was prepared and the external standard method was used for quantification under the optimal conditions. The calibration curve showed good linearity in the concentration range of 0–200 ng/mL with correlation coefficient (r2) greater than 0.99. The limit of detection (LOD) and the limit of quantification (LOQ) were 2.0 and 5.0 μg/kg, respectively. The recoveries of added fluralaner from chicken meat, eggs, liver, skin and kidney were 81.2%–99.1% with relative standard deviations (RSDs) of 1.29%–7.86% at spiked levels of 5, 15 and 50 μg/kg (n = 6). The method is simple, rapid, sensitive, and has been successfully applied for the determination of fluralaner residues in medicated chicken samples. 2024 Vol. 38 (10): 30-35 [Abstract] ( 55 ) 全文 ( 29 )        Package & Storage 36 Preparation of Composite Film Containing Sweet Orange Essential Oil and Schisandra chinensis Extract and Its Application in Chilled Pork Preservation LIU Shuping, LI Peizhao, JIANG Weiwei, ZHANG Jiamei, PENG Xiuwen, GUO Xing, YANG Mingduo, SUN Ying, ZHU Kaixian DOI: 10.7506/rlyj1001-8123-20240618-144 In order to enhance the freshness preservation of chilled pork and to prolong its shelf life, a composite film incorporated with orange essential oil (OEO) and Schisandra chinensis extract (SCE) as active ingredients was prepared using sodium carboxymethyl cellulose (CMC-Na) as the film-forming substrate by the casting method. The formulation was optimized by one-factor-at-a-time and orthogonal array design methods. The effect of the OEO-SCE composite film on preserving the freshness of chilled pork was explored in terms of color, juice loss rate, pH, sensory evaluation, total volatile basic nitrogen (TVB-N) content, and total colony count (TCC). The results indicated that the composite film consisting of 1.0 g/100 mL CMC-Na, 0.9 g/100 mL SCE, and 0.2% (V/V) OEO exhibited the best overall performance with an elongation at break of (63.860 ± 0.120)%, a tensile strength of (8.800 ± 0.049) MPa, and a water vapor permeability of (2.360 ± 0.070) g·mm/(m2·h·kPa). In comparison to the unwrapped control group, the color and sensory evaluation score of chilled pork wrapped with this film were notably improved. Furthermore, TVB-N content, pH, juice loss rate, and TCC were effectively reduced during the storage period. The storage period was extended from six to eight days. To sum up, the OEO-SCE composite film can inhibit the deterioration and spoilage of cold pork during storage and prolong its storage period. 2024 Vol. 38 (10): 36-44 [Abstract] ( 48 ) 全文 ( 20 ) 45 Effect of a Mixture of Antifreeze Agents on the Quality of Repeatedly Frozen and Thawed Goose Meat YANG Jieru, YANG Xiaocong, YANG Mengyuan, LI Kun, ZHU Jing, ZHENG Xueke DOI: 10.7506/rlyj1001-8123-20240819-211 In order to improve the quality of frozen goose meat, trehalose, sorbitol and tea polyphenols were selected and combined to form antifreeze agents. Using one-factor-at-a-time and orthogonal array design methods, the formulation was optimized based on freezing point and thawing loss rate. The effect of one (freezing at -40 ℃ for 48 h and then thawing at 4 ℃ for 24 h), three and five freeze-thaw cycles on quality indexes of goose meat pretreated with antifreeze agents was examined. The results showed that the mixed antifreeze agent consisting of 2 g/100 mL trehalose, 0.1 g/100 mL sorbitol, and 0.15 g/100 mL tea polyphenols effectively reduced water loss, inhibited protein degradation and fat oxidation in goose meat, and improved muscle quality. The effect was still significant for goose meat repeatedly frozen and thawed five times. Goose meat with the mixed antifreeze agent showed a 72.41% decrease in thiobarbituric acid reactive substances (TBARS) value and a 56.1% increase in myofibrillar protein content compared to the control group. This indicates that the mixture of antifreeze agents can effectively inhibit the quality deterioration of goose meat during repeated freeze-thaw cycles. 2024 Vol. 38 (10): 45-51 [Abstract] ( 45 ) 全文 ( 23 ) 52 Effect of Sophora japonica Flower Extract on the Storage Quality of Northeastern Chinese Dried Sausage and Its Shelf Life Prediction ZHAO Juyang, LIU Jing, YANG Feiran, WANG Ting, LIU Kehan, LIU Jiacheng, GU Liya DOI: 10.7506/rlyj1001-8123-20240619-154 In this study, the effect of adding Sophora japonicum flower extract (SJFE) into a Northeastern Chinese dried sausage on its storage quality was investigated. Five groups were set up: blank control (with no added antioxidants), positive control (with 0.02% (m/m) butyl hydroxyanisole (BHA) added), and addition of 0.05%, 0.1%, and 0.3% SJFE. pH, acid value (AV), peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, and sensory evaluation were measured after 0, 3, 5, and 7 days of storage. pH showed a downward trend with storage time up to 7 days. On the 7th day, pH of the sausage was significantly higher and AV, POV, TVB-N content, and TBARS value were significantly lower in the 0.3% SJFE and positive control groups than in the other groups. The 0.3% SJFE and positive control groups had similar sensory scores. According to the Q10 model, the shelf life of the 0.3% SJFE group was 6.23 and 18.78 days at 24 and ?6 ℃, respectively. To sum up, this study shows that SJFE can delay the oxidation of proteins and lipids in the Northeastern Chinese dried sausage, indicating its antioxidant activity. Moreover, SJFE has an antibacterial effect and can effectively maintain the sausage’s quality, making it a potential alternative to chemical preservatives and synthesize antioxidants. 2024 Vol. 38 (10): 52-58 [Abstract] ( 46 ) 全文 ( 33 )        Reviews 59 Research Progress on the Regulatory Factors of Caspase-3 and Its Impact on Postmortem Muscle Tenderization WU Jiaqi, XIONG Xin, LUO Yongkang DOI: 10.7506/rlyj1001-8123-20240702-170 Apoptosis, or programmed cell death, is the process of cellular self-destruction, which muscle cells must undergo early after animal slaughter. Studies have found that apoptosis is highly correlated with the process of muscle tenderization or softening postmortem. The key executioner protease, caspase-3, plays an important role in meat tenderization through the mitochondrial apoptosis pathway. Activation of caspase-3 leads to the degradation of key proteins, thereby loosening muscle fiber structure and increasing meat tenderness. This paper discusses the mechanisms of the association between caspase-3 and meat quality from two aspects: the regulatory mechanisms of caspase-3 activity, and the involvement of caspase-3 in the degradation process of myofibrillar proteins. It also summarizes the impact of activation of caspase-3 by the mitochondrial apoptosis pathway on meat quality, aiming to help achieve precise control over meat quality. 2024 Vol. 38 (10): 59-65 [Abstract] ( 49 ) 全文 ( 20 ) 66 Research Progress on Preservation Technologies for Mutton and Its Products JIN Linshi, WANG Weiting, CAO Jianfang, WANG Yuanshang, DU Pengfei, MA Yanli, LIN Dongmei, LIU Lina DOI: 10.7506/rlyj1001-8123-20240702-172 With the increase of consumer demand, the variety of mutton and its products is increasingly diverse, which greatly enriches the market choice. At the same time, in order to ensure that mutton and its products maintain their original freshness and taste during long-distance transportation and long-term storage, the optimization and development of preservation technology has become a hot topic among researchers. In the research and development of preservation technology, physical preservation technologies such as low temperature preservation, vacuum packaging, and modified atmosphere packaging are widely used. Chemical preservation focuses on the development of safe and efficient freshnesskeeping agents and antioxidants, and plant-derived preservatives are drawing increasing attention because of their safety and green nature. In addition, with the rise of intelligent technology and big data, intelligent monitoring and traceability systems have been gradually popularized in the field of mutton preservation, and some new non-thermal processing technologies can significantly inhibit microbial reproduction and therefore have good development prospects. This paper reviews recent progress in the development of preservation technologies for mutton and its products from the perspectives of the spoilage mechanism, the mechanism of lipid and protein oxidation and the advantages and disadvantages of different preservation technologies, aiming at providing a reference for the development of the mutton industry and preservation technology. 2024 Vol. 38 (10): 66-72 [Abstract] ( 54 ) 全文 ( 30 )

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