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Quick Search     Adv Search 2024 Vol. 38, No. 11 Published: 2024-11-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Metagenomic Analysis of Microbial Contamination and Genetic Information in Cooked Chicken Feet Products SONG Sheng, GUO Kunpeng, HAO Qin, WANG Fang, YAN Li, LI Zheng, ZHANG Jihong DOI: 10.7506/rlyj1001-8123-20240713-183 A traditional culture method and metagenomic analysis were used to determine the level of microbial contamination, community composition and related genetic information in 10 samples of cooked chicken feet products. The results showed that the total bacterial count of sample 7 was 1.3 × 105 CFU/g, which did not meet the requirements of the GB 2726-2016 National Food Safety Standard for Cooked Meat Products. The total bacterial counts of the other samples were all less than 10 CFU/g. The results of microbial DNA concentration and total bacterial count were basically consistent, thus being valid to assess the level of microbial contamination in the samples. The main contaminant bacteria in samples 1–6 and 8–10 were Chlamydia abortus, Escherichia coli, Klebsiella pneumoniae, and Chlamydia psittaci, with relative abundances of 60.87%–75.49%, 13.20%–18.41%, 8.29%–16.41%, and 1.67%–3.67%, respectively. The main contaminant bacteria in sample 7 were Lactobacillus brevis and C. abortus, with relative abundances of about 63% and 8%, respectively. A total of 7 viruses were detected in all samples, the main one being Avian leukemia virus. A total of 12 antibiotic resistance genes and 10 BactMet genes were identified, indicating resistance to various antibiotics and compounds such as tetracycline and acridine orange. A total of 30 virulence factor genes were identified, encoding outer membrane receptor, phospholipase C, and other virulence factors. Acinetobacter baumannii was found to carry 7 antibiotic resistance genes, 5 BactMet genes, and 28 virulence factor genes, being a super antibiotic-resistant and pathogenic bacterium. 2024 Vol. 38 (11): 1-11 [Abstract] ( 187 ) 全文 ( 93 ) 12 Effect of Protein Oxidation on Emulsifying Properties of Porcine Skin Gelatin XU Wanjun, GOU Hao, ZHAN Shuai, ZHANG Yaqi, BAO Yulong DOI: 10.7506/rlyj1001-8123-20240713-182 In order to investigate the effect of oxidation on the emulsifying properties of porcine skin gelatin, porcine skin gelatin was incubated with different concentrations of hydrogen peroxide (0, 10, 20 and 30 mmol/L) for simulated oxidation, and an emulsion was prepared by using the oxidized gelatin. The results showed that with increasing hydrogen peroxide concentration up to 30 mmol/L, the emulsifying activity index (EAI) increased from an initial level of 21.1 m2/g (unoxidized) to 34.3 m2/g. The emulsion stability index (ESI) decreased with the increase in hydrogen peroxide concentration. In addition, increasing oxidation degree led to an increase in the water contact angle of gelatin, which promoted the adsorption of gelatin at the oil-water interface and reduced the interfacial tension at the oil-water interface. Compared with the unoxidized group, the zeta potential value decreased from 9.61 to 5.94 mV after oxidation with 30 mmol/L hydrogen peroxide, indicating that the electrostatic repulsion between emulsion droplets decreased. Confocal laser scanning microscope (CLSM) showed that the emulsion droplets stabilized by oxidized gelatin was smaller in size. In summary, the oxidation treatment increased the hydrophobicity of gelatin, promoted its adsorption at the oil-water interface, and reduced the interfacial tension at the oil-water interface, which was conducive to the formation of smaller droplet size and enhanced the emulsifying activity of gelatin. However, the decrease in electrostatic repulsion between emulsion droplets increased the flocculation and aggregation of oil droplets and weakened the emulsion stability. 2024 Vol. 38 (11): 12-17 [Abstract] ( 96 ) 全文 ( 61 ) 18 Effects of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Gengma Sour Meat WU Chunxia, SHI Youquan, YANG Yan, WANG Qi, SHI Lifen, NIAN Xuruo, PENG Tingting, CHEN Tao DOI: 10.7506/rlyj1001-8123-20240806-201 To improve the quality and safety of Gengma sour meat, Lactiplantibacillus plantarum GMSR-4, Lactiplantibacillus pentosus GMSR-20 and L. plantarum GMSR-35 with a ratio of 1:2:2 (V/V) were inoculated at an inoculum size of 3%. Uninoculated samples were used as a control. After 6 days of fermentation at 25 ℃, changes in physicochemical indexes, microbial load and sensory quality were measured between the inoculated fermentation (IF) and control groups. The results indicated that the levels of residual nitrite, moisture, pH, total biogenic amines, putrescine, cadaverine, spermidine, tyramine, phenethylamine and tryptamine were significantly lower and the counts of total bacteria and lactic acid bacteria were significantly higher in the IF group than in the control group (P < 0.05). Moreover, the number of coliforms was significantly lower (P < 0.05) and sensory scores for various attributes were higher in the IF group than in the control group. In conclusion, inoculated fermentation can improve the eating quality and safety of Gengma sour meat. 2024 Vol. 38 (11): 18-22 [Abstract] ( 86 ) 全文 ( 46 )        Processing Technology 23 Effects of Different Curing Methods on the Quality of Prepared Sharpbelly ZHANG Yuanyuan, KANG Zhuangzhuang, LIU Chang, ZHANG Guodong, XIAO Fugang DOI: 10.7506/rlyj1001-8123-20240713-185 This study was carried out in order to explore the influence of different curing methods (dry salting, wet salting, dry salting followed by wet salting, and ultrasonic-assisted pickling) on the quality of fish. Changes in the water content, crude fat content, free amino acid content, texture, chromatic value, water-holding capacity and cooking loss rate of prepared sharpbelly were studied during the salting process. The results showed that the dry salted and pickled samples had the highest and lowest moisture contents, respectively. The crude fat content decreased after salting, the largest decrease being observed with ultrasonic-assisted pickling. Moreover, the brightness increased, and the hardness decreased. The adhesiveness, springiness and chewiness increased after all salting treatments except for dry salting. Salting affected the free amino acid content significantly (P < 0.05) with a significant increase for dry salting. Salting reduced the water-holding capacity. Pickling alone and in combination with dry salting resulted in the highest and lowest cooking loss rates, respectively. To sum up, different curing methods have a certain impact on the physicochemical properties of sharpbelly. Choosing the appropriate curing method can improve the eating quality of the fish and extend its shelf life. 2024 Vol. 38 (11): 23-27 [Abstract] ( 133 ) 全文 ( 77 ) 28 Effect of Cooking Time on the Quality of Shredded Beef under Different Cooking Methods HUANG Kaizheng, LI Xiang, OUYANG Can, ZHU Zhenhua, TONG Guangsen, ZAN Bowen, XIAO Yalan, LI Yufeng DOI: 10.7506/rlyj1001-8123-20240417-087 To investigate the effects of cooking methods and time on the eating quality of shredded beef (8 cm × 0.4 cm × 0.4 cm), the sensory characteristics, cooking loss rate, texture, chromatic value (brightness value (L*), redness value (a*) and yellowness value (b*)), energy value and nutritional composition of shredded beef treated with different cooking methods and time: stir frying at 130 ℃ (2, 3, 4 and 5 min), deep frying at 160 ℃ (2, 2.5, 3 and 3.5 min), and air frying at 190 ℃ (6, 8, 10 and 12 min) were determined. The results showed that with the increase in cooking time, the cooking loss rate, hardness, chewiness, stickiness, and energy value gradually increased, while the L* continued to decrease. Sensory scores, a*, b* and protein content first increased and then decreased. Furthermore, through clustering analysis, it was found that the quality of shredded beef cooked by air frying for 8 min was similar to that of traditional stir frying for 3 min, but the sensory score was not so high. The quality of shredded beef cooked by deep frying for 3 min was similar to that of traditional stir frying for 4 min, but the former had higher a*, better sensory quality and increased nutrient content and exhibited a 25% reduction in cooking time. Therefore, deep frying shredded beef at 160 ℃ for 3 min can achieve the same effect as traditional stir frying, obtaining good sensory quality while improving production efficiency. 2024 Vol. 38 (11): 28-33 [Abstract] ( 122 ) 全文 ( 70 )        Analysis & Detection 34 Effect of Different Wood Chips on Volatile Compounds in Sichuan-style Smoked Bacon JIA Yinhua, JIN Chunping, WEN Yongping, ZOU Qiang DOI: 10.7506/rlyj1001-8123-20240709-179 This study was performed in order to investigate the effect of different wood chips (cypress leaves, cypress wood, pine wood, apple wood, and a mixture of cypress leaves and apple wood (1:1, m/m)) on the flavor of Sichuan-style smoked bacon, which was prepared by the smoldering process. The biomass components of the wood chips were detected. The flavor characteristics of the smoked bacon were analyzed by sensory evaluation, electronic nose and gas chromatographymass spectrometry (GC-MS) combined with principal component analysis (PCA) and correlation analysis. The results showed that compared with the other trunk chips, cypress leaves had higher protein, fat and lignin contents and the smoked bacon prepared with it had better flavor and higher intensity of smoked flavor, but had no significant advantages in terms of color. Altogether, 187 volatile substances were detected in the five smoked bacons and unsmoked bacon by GC-MS, and the percentage contents of naphthalene, its derivatives and nitrogenous compounds were higher in the smoked bacon prepared with the mixture of cypress leaves and apple wood than in those prepared with the other wood chips. PCA showed that differences in the percentage contents of naphthalene, its derivatives and nitrogenous compounds were the main basis for distinguishing between cypress leaf smoked bacon and those smoked with the other trunk chips. Correlation analysis showed that hemicellulose had a greater effect on the percentage content of volatile phenols than did lignin, and the percentage contents of naphthalene and its derivatives were positively but not significantly correlated with oil, protein and lignin contents (P > 0.05). Hence, the production of naphthalene and its derivatives in smoked bacon may be more influenced by the type of wood chips than by their biomass composition. The results of this study provide the basis for the application of reforested trees in smoked food processing in Sichuan. 2024 Vol. 38 (11): 34-40 [Abstract] ( 74 ) 全文 ( 39 )        Package & Storage 41 Effect of Refrigeration Time on Changes in Biogenic Amine Contents in Large Yellow Croaker and Pomfret LU Zhuyang, SHAO Biao, WANG Linlin, XU Jingjing, ZHANG Xia, LI lingyu, SHEN Lei DOI: 10.7506/rlyj1001-8123-20240708-174 Objective: To establish a high-performance liquid chromatography (HPLC) method for the determination of nine biogenic amines and to study the changes of biogenic amine contents in large yellow croaker and pomfret during cold storage. Methods: The samples were extracted with perchloric acid solution and derivatized with dansylchloride, followed by addition of ammonia water to terminate the derivatization reaction, standing in the dark and making up the volume with acetonitrile. Chromatographic separation was performed on an Agilent Eclipse XDB-C18 column (4.6 mm × 250 mm, 5 μm) with gradient elution using a mobile phase consisting of 5 mmol/L ammonium acetate in water and acetonitrile at a flow rate of 0.8 mL/min. Detection was carried out using a diode array detector at a wavelength of 254 nm. Results: The proposed method effectively separated the nine biogenic amines within 35 min. The calibration curve for the mixed standard of biogenic amines exhibited good linearity in the concentration range of 0.1–80.0 mg/L with correlation coefficients greater than 0.995. The limit of detection (LOD) was 0.5 mg/kg, and the limit of quantitation (LOQ) was 1.0 mg/kg. The recoveries of spiked samples ranged from 75.70% to 105.40% with relative standard deviation (RSD) ≤ 5% (n = 6). Conclusion: This method is simple, accurate and reliable. Furthermore, it was used to determine the changes in biogenic amine contents of large yellow croaker and pomfret during refrigerated storage. The results showed that the contents of putrescine, cadaverine and tyramine changed significantly, while the changes in spermidine and spermine contents were gentle. After 30 days of refrigeration, the contents of putrescine, cadaverine, and tyramine increased by 161, 143, and 49.2 mg/kg in large yellow croaker, respectively. The contents of putrescine, cadaverine, and tyramine increased by 168, 192, and 221 mg/kg in pomfret, respectively. The above findings indicate that under the same storage conditions, pomfret was more likely to produce tyramine than large yellow croaker, and tyramine content changed more significantly than did putrescine and cadaverine contents. 2024 Vol. 38 (11): 41-46 [Abstract] ( 94 ) 全文 ( 72 )        Reviews 47 Research Progress on Quality Evaluation and Preservation Methods of Ostrich Meat ZHANG Xuemei, JIN Manqin, FAN Jiaxing, CHEN Changsong, XUE Wentong DOI: 10.7506/rlyj1001-8123-20240618-143 Ostrich meat is a novel food resource in our country, with its market share increasing annually. However, research on ostrich meat in our country is lacking. Ostrich meat and its products are rich in nutrients. Nevertheless, due to intrinsic quality variations and the combined influence of external factors, ostrich meat is prone to spoilage and deterioration during storage and transportation, which can even lead to foodborne illnesses. Therefore, research on the quality assessment and preservation methods of ostrich meat is particularly important. This article provides a comprehensive overview of the methods for evaluating the quality of ostrich meat from various aspects such as nutrition and safety quality, eating quality, and processing quality. It analyzes the main factors leading to spoilage and deterioration of ostrich meat during preservation, such as microbial growth and reproduction, lipid oxidation, and protein oxidation, and summarizes the techniques used to preserve ostrich meat such as temperature control, packaging technology, preservative application, aiming to serve as a reference for establishing an ostrich meat quality assessment system and developing preservation methods in order to promote the healthy development of the ostrich industry. 2024 Vol. 38 (11): 47-54 [Abstract] ( 83 ) 全文 ( 72 ) 55 Research Progress on Authentication Techniques for Foods of Animal Origin GUO Yaning, LIU Yaxuan, ZHOU Jian, LI Kai, LI Liang DOI: 10.7506/rlyj1001-8123-20240713-184 Animal-derived foods are an excellent source of high-quality proteins, essential fatty acids and minerals, which play an important role in human health. In recent years, there have been numerous instances of adulteration of foods of animal origin. Traditional identification techniques have proven inadequate in meeting consumer demands for food quality and safety due to the limitations of complex operation, high detection limit and low accuracy. In order to protect the legitimate rights and interests of consumers, the development of rapid and accurate identification technology is importance for reducing adulteration of foods of animal origin. This paper outlines the current major methods for identifying the authenticity of animal-derived foods, including non-destructive testing methods and those based on molecular biology, with particular reference to their advantages and disadvantages when applied in food adulteration, species identification and geographical origin traceability. Finally, it analyses problems facing this field of research in order to provide a reference for the development of new methods for animal-derived food identification and to provide strong technical support for food safety supervision and regulation. 2024 Vol. 38 (11): 55-63 [Abstract] ( 107 ) 全文 ( 749 ) 64 Mechanisms of Action and Application of Probiotics for the Prevention and Control of Listeria monocytogenes Biofilm Formation: An Update WU Tongxuan, YANG Huixuan, HU Anqi, LIU Yunge, ZHANG Yimin DOI: 10.7506/rlyj1001-8123-20240619-157 Listeria monocytogenes is a foodborne pathogen with high environmental adaptability, and the formation of its biofilm is an important cause of its persistent residues in the food industry leading to food contamination and disease transmission. Probiotics, as microorganisms that are beneficial to host health and have a strong ability to inhibit and eliminate L. monocytogenes, are gradually being developed as a bioprotective strategy against L. monocytogenes biofilm. However, since L. monocytogenes biofilm formation is regulated by multiple factors, the inhibitory mechanism of probiotic-based bioprotective strategies against L. monocytogenes biofilm has not been fully clarified and a comprehensive and systematical review of related studies is lacking. Therefore, the current status of research on probiotic-based bioprotective strategies against the biofilm formation of L. monocytogenes on different processing surfaces is reviewed with respect to quorum sensing, swimming motility, hydrophobicity and auto-aggregation, and extracellular polymer production. Meanwhile, the problems of persistent retention of L. monocytogenes and transfer of its biofilm to meat in the meat industry are discussed as well as the biocontrol strategies for solving these problems. Finally, an outlook on the possible mechanism of bacterial signal communication involved in L. monocytogenes biofilm control by probiotics is given with a view to providing a theoretical basis for designing safer and more effective bioprotective strategies in the food industry. 2024 Vol. 38 (11): 64-73 [Abstract] ( 89 ) 全文 ( 1647 )

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