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Quick Search     Adv Search 2024 Vol. 38, No. 12 Published: 2024-12-31 Reviews Package & Storage Basic Research Processing Technology        Basic Research 1 Meat Quality Characteristics of Kazakh Sheep BAI Feng, YU Lijuan, MAERZIYA·Yasen, AMINIGULI·Abulaizi, ZHANG Kai, YILIJIANG·Tuohetaerbieke, WANG Hongxian, LUO Chunyan, ZHANG Yuntao, NULIMANGULI·Abula, ZHANG Yanhua DOI: 10.7506/rlyj1001-8123-20240708-177 In order to evaluate the meat quality of Kazakh sheep, 30 12-month-old Kazakh sheep were randomly selected and slaughtered, and the longissimus dorsi muscle was taken for quality determination and nutritional composition analysis. Meat quality indexes such as pH value and the color parameters lightness (L*), red (a*), and yellow (b*) were measured using portable meters. Amino acid and mineral contents were determined according to relevant standards using high performance liquid chromatography (HPLC) and inductively coupled plasma-mass spectrometry (ICP-MS). The pH value of the meat varied from 5.65 to 6.24. The L*24 h, a*24 h and b*24 h were 49.49, 16.31 and 9.77, respectively, and did not significantly vary between the genders. Drip loss was significantly (P < 0.05) lower and fatty acid content was highly significantly (P < 0.01) lower in ram meat than in ewe meat, but there was no significant difference in protein content between them. Besides, the contents of essential amino acids (EAA), non-essential amino acids (NEAA), and total amino acids (TAA) in ram meat were higher than those in ewe meat. Among the 16 amino acids tested, lysine and glutamic acid were the most abundant with average values of 2.14% and 3.17%, respectively. In terms of minerals, Kazakh mutton was rich in macroelements including sodium, magnesium, phosphorus, potassium, and calcium, etc., as well as micronutrients including iron, copper, zinc, and manganese, etc.. Accordingly, Kazakh mutton had good eating quality and high nutritional value. Breeding planning and farming management need to be strengthened to optimize the meat performance of Kazakh sheep in order to meet the market demand and provide more high-quality meat choices for consumers. 2024 Vol. 38 (12): 1-6 [Abstract] ( 55 ) 全文 ( 105 ) 7 Comparison and Analysis of Meat Quality from Different Breeds of Sheep in Tibetan ZHOU Yu, ZHU Jie, CAI Wanlin, LI Zhaomin DOI: 10.7506/rlyj1001-8123-20240811-206 To compare the quality of meat from different Tibetan sheep breeds, we analyzed the physicochemical properties, processing characteristics, and nutritional indicators of the longissimus dorsi from 2-year-old sheep of various breeds. The findings reveal distinct differences in the physicochemical properties, processing characteristics, and nutritional indicators of Tibetan sheep meat across different breeds. Gamba sheep meat is rich in umami amino acids and exhibits the lowest shear strength. Sherwa sheep meat boasts the highest brightness value, a high protein content, and good chewiness, though it has a high cooking loss rate. Horpa sheep meat contains the highest C15:1 (monounsaturated fatty acids) and has a lower saturated fatty acid content, resulting in a more balanced fatty acid profile, however, it suffers from high pressure loss rate and a lower protein content. Dorma sheep meat has a higher brightness value and the highest protein content, but also a higher content of saturated fatty acids. Awang sheep meat has the highest ratio of essential amino acids, a well-balanced composition of flavor amino acids, a low content of saturated fatty acids, and excellent processing characteristics, offering even more pronounced advantages. Considering various quality indicators, Awang sheep meat is deemed the highest quality. 2024 Vol. 38 (12): 7-12 [Abstract] ( 51 ) 全文 ( 61 ) 13 Effects of Effective Microorganisms Culture on the Quality of Puffer Fish Meat PEI Yuxuan, YUAN Ronglu, LI Jiarong, ZHU Jikun, LU Naiyan, TANG Xue DOI: 10.7506/rlyj1001-8123-20240809-202 The effects of effective microorganisms (EM) culture (EM bacteria culture mode) and common culture mode on nutrient composition, texture characteristics, and characteristic flavor of puffer fish meat were compared and analyzed. The results showed that the relative content of essential amino acids (EAA) was higher in EM bacteria culture mode compared with the common culture mode, and the ratio of EAA to total amino acids and EAA to nonessential amino acids was significantly increased (P < 0.05). The contents of K, Na, and P elements were higher. Among liver fatty acids, the relative content of eicosapentaenoic acid (2.65%), docosahexaenoic acid (6.52%) and Σω-3 polyunsaturated fatty acid (9.91%) were higher. EM culture mode could improve the texture characteristics of fish meat, showing that hardness was decreased, adhesion and cohesion were increased. In addition, in the terms of characteristic flavor, the contents of amami amino acids and sweet amino acids in fish meat of EM bacteria culture mode group were higher, at the same time, the content of fishy odor substances trimethylamine (TMA) and trimethylamine oxide (TMAO) was significantly reduced (P < 0.05). The results of this study showed that the nutrition value of puffer fish under the EM bacteria culture mode was higher, the composition of amino acids and fatty acids was excellent, and the edible taste and flavor were better, which could provide valuable theoretical guidance for the application and promotion of the EM bacteria culture mode of puffer fish. 2024 Vol. 38 (12): 13-19 [Abstract] ( 59 ) 全文 ( 93 ) 20 Meat Production Performance and Principal Component Analysis of Larima Yak (Bos grunniens) YANG Boxuan, LUO Xiaolin, AN Tianwu, ZHANG Xiangfei, GUAN Jiuqiang, SHANG Kaiyuan, REN Zili, ZHAO Yanling, ZHAO Hongwen DOI: 10.7506/rlyj1001-8123-20240719-187 In order to study the traits related to meat production performance of Larima yaks (Bos grunniens). Six healthy adult yaks, half of male and half of female, were selected to determine the carcass size and body mass indexes, and data mining analyses were carried out after conducting slaughtering tests. The results showed that except for carcass meat yield and meat to bone ratio, all the indexes of Larima male yaks were extremely significantly higher than those of female yaks (P < 0.01), among which the coefficients of variation of the indexes of thigh muscle thickness, head weight, spleen weight, lung weight, wrinkled stomach weight, and flap stomach weight of the Larima females were larger; correlation analyses showed that body height was significantly and positively correlated (P < 0.05) with chest circumference, carcass length, carcass depth, carcass breast depth, carcass hind leg circumference, head weight, liver weight, spleen weight, kidney weight, net meat weight, carcass weight, and was highly significantly and positively correlated (P < 0.01) with heart weight, total stomach weight, and pre-slaughter weight; carcass length and carcass depth were significantly and positively correlated (P < 0.05) with carcass breast depth, carcass hind leg circumference, head weight, tail weight, and total stomach weight, and were significantly positively correlated (P < 0.01) with heart weight, ante-mortem weight, net meat weight, and bone weight; total stomach weight, ante-mortem weight, and net meat weight were significantly positively correlated (P < 0.05) with bone weight, and were significantly positively correlated (P < 0.01) with carcass weight; net meat percentage was significantly positively correlated (P < 0.01) with slaughter rate; and carcass meat yield was significantly positively correlated (P < 0.01) with meat to bone ratio. The correlation data indicated that all the indexes of Larima male yaks were better than female yaks, and the correlation data indicated that there were different degrees of correlation between the indexes of body size of Larima yaks and the slaughter performance, and the principal component analysis (PCA) screened out three principal components with the cumulative contribution of 97.553%, and their slaughter performance, meat production performance, and body size development were the three important factors in the selection and breeding. 2024 Vol. 38 (12): 20-25 [Abstract] ( 51 ) 全文 ( 30 )        Processing Technology 26 Effect of Ultrasound or Ultra-high Pressure Treatment on the Structure and Flavor-Binding Capacity of Culter alburnus Myofibrillar Protein WANG Shizhe, HUANG Qi, LIU Dongyin, QIAO Yu, CAO Feng, LIU Shuangquan, XIONG Guangquan, WANG Chao DOI: 10.7506/rlyj1001-8123-20240806-200 We performed this study in order to investigate the effect of ultrasound (US) and ultra-high pressure (UHP) treatments on the flavor-binding capacity of proteins from the perspective of its structural alteration. Hexanal, 1-octen-3-ol, or 3-methylbutyraldehyde was added to myofibrillar protein (MP) extracted from topmouth bleak (Culter alburnus) before being treated by US (200 and 300 W) or UHP (100 and 250 MPa) for 15 min. After the treatments, the changes in volatile compound concentrations were measured to verify the effect of protein structural alteration on its flavor-binding capacity. The results showed that different treatments affected the binding capacity of fish MP to flavor substances. Both US and UHP treatments substantially increased the hexanal-binding capacity of MP, but slightly decreased the 3-methylbutyraldehydebinding capacity of MP, and decreased the 1-octen-3-ol-binding capacity of MP to 24%–35%. Among all the treatments tested, UHP treatment at 100 MPa had the greatest effect on the flavor-binding capacity of MP. Both treatments affected the free and total sulfhydryl content and surface hydrophobicity of MP, and increased the maximum fluorescence intensity and ultraviolet (UV) absorption intensity, with the increase being more pronounced upon addition of volatile compounds. In conclusion, US and UHP treatments can effectively change MP structure, thereby being conducive to the flavor-binding ability of fish. 2024 Vol. 38 (12): 26-33 [Abstract] ( 52 ) 全文 ( 37 ) 34 Optimization of Processing Conditions for Precooked Shrimp Cake Using Response Surface Methodology WANG Yiquan, LIU Cikun, LI Xuepeng, LI Jianrong, XU Li, DONG Hao, WANG Jinmei, WEI Zhengpeng, JI Guangren DOI: 10.7506/rlyj1001-8123-20240722-189 The effects of starch type and concentration, egg white powder concentration and surimi concentration on the gel properties, water-holding capacity, texture characteristics, whiteness and sensory score of precooked shrimp cake prepared from Penaeus vannamei meat were investigated. Based on the results of single factor experiments, the formulation of precooked shrimp cake was optimized by response surface methodology (RSM) with gel strength and sensory scores as response values. The results showed that compared with other starches, cassava phosphate starch could effectively improve the eating quality of shrimp cake. The optimal formulation was determined as follows: 0.5% salt, 1% sodium glutamate, 3% lard, 0.5% compound phosphate, 2% soy protein isolate, 0.5% ginger powder, 0.5% onion powder, 1% cooking wine, 10% water, 15% mixed vegetable granules, 5.98% starch, 4.80% egg white powder, and 30.22% surimi relative to the mass of shrimp. The sensory score and gel strength of shrimp cake prepared using the optimized formulation were 89.20 and 65.06 g·cm respectively, which were not significantly different from the predicted values. 2024 Vol. 38 (12): 34-41 [Abstract] ( 59 ) 全文 ( 84 )        Package & Storage 42 Preparation, Characterization and Application of Polymethoxy Flavone-Anthocyanin-Chitosan Composite Membrane in Pork Freshness Indication WANG Ensheng, YANG Xiaocong, ZHANG Wenwen, SANG Daxi, LI Zhiyun, LI Kun DOI: 10.7506/rlyj1001-8123-20240806-196 This study was carried out in order to develop a composite film that serves the dual function of acting as an intelligent indicator for meat freshness and preserving meat using chitosan (CS) as the film-forming substrate, glycerin as the plasticizer, polymethoxy flavones (PMFs) as the bacteriostatic agent and anthocyanin (AC) as the color developing agent. The effects of AC and PMFs on the mechanical, barrier, permeability, indicator and preservative properties of the composite film were investigated. The results showed that the composite film extended the shelf life of pork to 7 d at 4 ℃, this effect being more pronounced than that of blank group without film coating, control groups coated with polyethylene film and CS film. The composite film exhibited blue gray, light brown red and dark brown red colors for fresh, second fresh and spoiled meat respectively, and can enable real-time and non-destructive indication of pork freshness. 2024 Vol. 38 (12): 42-47 [Abstract] ( 54 ) 全文 ( 55 ) 48 Effect of Frozen Storage Time on the Color and Oxidative Stability of Lamb Rolls LI Zhicheng, XU Yujuan, ZHOU Hui, WANG Zhaoming, FANG Hongmei, XU Baocai DOI: 10.7506/rlyj1001-8123-20240814-209 Fresh lamb rolls were selected for frozen storage for up to 6 months, with regular sampling at 1-month intervals. The trend in the color of lamb rolls during the storage period was systematically analyzed, and their changing patterns were comprehensively evaluated by measuring the degree of fat oxidation and the oxidative degradation of proteins. The results showed that as the storage time increased, the color of lamb rolls changed significantly, mainly manifested by a decrease in the brightness and redness values, and an increase in the yellowness value. This change began to appear in the second month of storage and leveled off in the fifth month. During frozen storage, the relative content of oxymyoglobin declined markedly (P < 0.05), whereas the relative content of metmyoglobin showed an opposite trend (P < 0.05), which was closely related to the color change of lamb rolls from bright red to dark brown. After 6 months, the total sulfhydryl content decreased by 65.9%, the relative content of metmyoglobin increased to 27.1%, and the carbonyl content and thiobarbituric acid reactive substances (TBARS) value increased by 2.15 times and 30.6%, respectively. In addition, fluorescence and ultraviolet spectroscopy showed that myoglobin heme iron porphyrin structure was damaged, and hemoprotein was oxidized and degraded. The secondary structure of myoglobin changed with frozen storage time, the relative content of α-helix decreased, while the relative contents of β-sheet and β-turn increased. This further confirmed that myoglobin was oxidized and degraded, which in turn affected the color stability of lamb rolls during storage. 2024 Vol. 38 (12): 48-54 [Abstract] ( 45 ) 全文 ( 104 )        Reviews 55 Research Progress on the Deterioration Mechanism and Preservation Technologies for Aquatic Products CUI Shan, LIU Kai, SUN Meijun, YANG Jiahua, ZHANG Dan, KANG Chunyu, ZHAO Chunqing DOI: 10.7506/rlyj1001-8123-20240806-197 Aquatic products are popular with consumers because of their low fat content, high protein content, and delicious taste. However, aquatic products are susceptible to spoilage due to their own factors such as the high water content and nutritional richness as well as environmental factors during storage and transportation. This paper reviews the current technologies used for the preservation of aquatic products at home and abroad, and focuses on the deterioration mechanism of aquatic product from the perspectives of ice crystal formation, lipid oxidation, protein oxidation, and microbial infection. Lastly, an outlook on future trends in the development of aquatic product preservation technology is provided, aiming to provide a reference for developing technologies for the processing and preservation of aquatic products. 2024 Vol. 38 (12): 55-62 [Abstract] ( 55 ) 全文 ( 99 ) 63 A Review on the Color Problems of Fresh and Cooked Dark, Firm, and Dry (DFD) Beef and Recent Research Developments on Them ZHANG Yi, LIANG Rongrong, YANG Xiaoyin, YANG Chuancao, WANG Xiangyan, LI Xiangyuan DOI: 10.7506/rlyj1001-8123-20240806-199 Meat color is an important indicator for consumers to choose meat products. Whether raw or cooked, dark, firm, and dry (DFD) beef has color defects. The dark purplish red color of raw DFD beef is disliked by consumers, causing downgrading of its quality and consequently economic loss. DFD beef still exhibit a pink color when overcooked, causing a decline in quality attributes such as tenderness and juiciness. In this context, this paper reviews the mechanism of color formation in raw and cooked DFD beef, and examines recent progress in the application of modified atmosphere packaging (MAP), organic acid treatment, and temperature control to overcome the color problem of DFD beef. We hope that this review will provide a reference for solving this problem in the future. 2024 Vol. 38 (12): 63-70 [Abstract] ( 41 ) 全文 ( 156 )

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