25 July 2019, Volume 45 Issue 14
    

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  • LI Xiaoshu, YIN Ruimin, MAO Bingyong, CUI Shumao, ZHAO Jianxin
    Food and Fermentation Industries. 2019, 45(14): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.020412
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    The purpose of this study was to explore the effects of different factors on Lactobacillus paracasei evolution and to correlate the genotypes and phenotypes of antibiotic resistance of L. paracasei. There were 33 strains of L. paracasei isolated from pickles and human or animal faeces from different regions, and they were characterized by comparative genomics. Their minimum inhibitory concentrations for 12 antibiotics were determined. The results showed that some strains from the same regions clustered together in the phylogenetic tree. Partial strains isolated from faeces were resistant to clindamycin, amoxicillin, ciprofloxacin, erythromycin, and tetracycline, while strains isolated from pickles were generally sensitive to all antibiotics. Antibiotic resistance genes matched with phenotypes to some extent and high antibiotic resistance of few strains was regulated by resistance genes ErmB and tetM. Therefore, analysis of genetic diversity and phenotypes of L. paracasei provides a theoretical guidance for their applications in fermented foods.
  • SUN Liuqing, WU Mengqi, ZHANG Ling, WU Di, XIN Yu, YANG Hailin
    Food and Fermentation Industries. 2019, 45(14): 9-14. https://doi.org/10.13995/j.cnki.11-1802/ts.020089
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    The characteristics of cholesterol esterase derived from Burkholderia cepacia ZWS15 were systematically studied. The purified cholesterol esterase was obtained by DEAE ion exchange chromatography from culture supernatant and its tolerance to organic solvents and detergents, as well as its hydrolysis characteristics with different substrates were determined. The enzyme was stable at pH 5.5-9.0 and showed optimal activity at 40 ℃. More than 70% of enzyme activity could be retained after 2 h incubation at 70 ℃, indicated it was remarkably resistant to heat. Moreover, relatively high enzyme activity could be obtained even in the presence of 50% organic solvents and 5% detergents. Its molecular weight was revealed as 37 kDa by time-of-flight mass spectrometry and high matching degrees were obtained with cholesterol esterase (source of Burkholderia cepacia) and lipase (source of Pseudomonas sp.). Compared to commercially available cholesterol esterase, the enzyme not only preferentially hydrolyzed long-chain fatty acid esters of cholesterol, but also exhibited lipolytic activity towards various triacylglycerides and p-nitrophenyl esters. Overall, this study provides a reference for applying cholesterol esterase in foods, sewage treatment, pulping and papermaking industries.
  • SHEN Yong, LIU Wenru, MEI Jun, XIE Jing
    Food and Fermentation Industries. 2019, 45(14): 15-19. https://doi.org/10.13995/j.cnki.11-1802/ts.019897
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    To improve the quality of aquatic products during low temperature preservation, bacteriocin-producing lactic acid bacteria were screened. There were 18 strains isolated from the intestine of perch (Lateolabrax japonocus), and their inhibitory ability on Escherichia coli was tested. By excluding the influences of organic acids, hydrogen peroxide and proteolysis, a bacteriocin-producing strain was obtained and identified as Enterococcus faecalis (E.faecalis)by morphological, physiological and biochemical analysis as well as 16S rDNA sequencing and homology analysis. Incubating the fermentation broth of E. faecalis with certain spoilage organisms from aquatic products, the strongest inhibitory effect was obtained on Aeromonas salmonicida, as well as relatively weaker effects on the strains of Shewanella and Pseudomonas. This study indicates the potential application of E. faecalis as a biological preservative in extending the shelf life of aquatic products.
  • REN Dayong, GAO Liangfeng, YANG Liu, LIU Hongyan, YU Hansong, SHEN Minghao
    Food and Fermentation Industries. 2019, 45(14): 20-26. https://doi.org/10.13995/j.cnki.11-1802/ts.019432
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    The effects of Lactobacillus plantarum (L.plantarum)on the flavor and microflora structure of spicy cabbage were studied by comparing inoculated and naturally fermented samples. Changes in the number of lactic acid bacteria (LAB), the contents of titratable acids, reducing sugar, amino acids and volatile flavor components during fermentation were measured. The number of lactic acid bacteria in inoculated samples reached the maximum of lg 7.34 CFU/g two days ahead, and the content of Lactobacillus accounted for 98.16% of total LAB on day 7, but the abundance of species decreased obviously. Moreover, the content of titratable acids reached 0.52% on day 5, and the contents of reducing sugar and amino acids were higher than that in naturally fermented ones. In total, 84 volatile flavor components were detected in both samples and the content of dimethyl sulfide significantly increased in inoculated samples. In conclusion, L. plantarum as a starter culture can accelerate the fermentation process, shorten the fermentation time, change the microflora structure and improve the flavor of products, which may lay a foundation for quality control of industrial production of spicy cabbage.
  • CHEN Yuling, CHEN Yinyuan, LIU Anqian, LI wen, LI Tongxiang, WANG Tao
    Food and Fermentation Industries. 2019, 45(14): 27-33. https://doi.org/10.13995/j.cnki.11-1802/ts.020480
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    To obtain cadmium tolerant lactic acid bacteria from pickles and to analyze their adsorption capability, MRS medium with high concentration of cadmium were used for selection, and a strain named ZY-6 was obtained by further increasing cadmium concentration in the medium. The strain ZY-6 could tolerate 900 mg/L and 10 000 mg/L Cd2+ in liquid and solid medium, respectively. Its optimal growth condition was at pH 7 and 37℃ with 10 g/L NaCl. ZY-6 was identified as Weissella viridescens based on morphological observation, physiological and biochemical experiments and 16S rDNA sequencing. With an initial concentration of 50 mg/L Cd2+, the adsorption rate of Cd2+ by W. viridescens was 61.78%, while its adsorption capabilities for Pb2+, Cu2+, and Mn2+ were also confirmed. In conclusion, this study indicates that it is possible to apply lactic acid bacteria in treating heavy metal contaminated foods.
  • WANG Xueliang, NIU Chengtuo, BAO Min, LI Qi, WANG Jinjing
    Food and Fermentation Industries. 2019, 45(14): 34-40. https://doi.org/10.13995/j.cnki.11-1802/ts.019801
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    In this study, barley β-amylase was heterologously expressed in Bacillus subtilis. The expression vector pP43NMK-amyB was constructed and transformed into B. subtilis WB800 and a recombinant B. subtilis WB-amyB was obtained. A maximum yield of 386 U/mL β-amylase was obtained in shaking flask fermentation. The purified enzyme had the specific activity of 613 U/mg. Its optimal reaction temperature and pH were 55°C and 5.0, respectively. The hydrolysis ability of recombinant β-amylase towards starch was similar to that of barley β-amylase. When it was combined with pullulanase, the maximum conversion rate of starch to maltose reached 81.8%, therefore, the recombinant barley β-amylase can completely replace barley β-amylase in industrial application.
  • XIANG Fanshu, SHE Mina, HE Meng, LIAO Hua, ZHAO Huijun, GUO Zhuang
    Food and Fermentation Industries. 2019, 45(14): 41-46. https://doi.org/10.13995/j.cnki.11-1802/ts.018528
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    Ten rice wine samples were collected from Enshi area and their bacterial community was illustrated by denaturing gradient gel electrophoresis and MiSeq high-throughput sequencing. The results indicated that the main bacterial populations in the rice wines were strains from genera of Weissella, Enterococcus, Pediococcus, Kosakonia and Lactobacillus. The relative abundances of Pediococcus, Enterococcus, Weissella, Kosakonia and Prevotella were 58.03%, 10.72%, 8.24%, 3.34%, and 2.01%, respectively. Six core operational taxonomic units (OTUs) were found. Of which, OTU5646, belonging to Pediococcus, represented 54.74% of the total qualified sequences. Besides, 17 strains were isolated by culture isolation and 11 of them were identified as Pediococcus pentosaceus. In conclusion, the dominant bacterial genus in the rice wines in Enshi region is Pediococcus.
  • WANG Yan, LI Yahuan, MO Yuli, HU Jingjing, ZHANG Yixin, WANG Jie
    Food and Fermentation Industries. 2019, 45(14): 47-56. https://doi.org/10.13995/j.cnki.11-1802/ts.020070
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    This research was conducted to study the antioxidant activities of ergothioneine from king oyster mushrooms and its stability. Its scavenging effects on hydroxyl radicals and other in vitro antioxidant activities were measured, and its preservation effects on stored fish were analyzed. Besides, its DPPH scavenging activities under different environment conditions were determined. The results showed that the ergothioneine from mushrooms had potent scavenging effects on hydroxyl radical, DPPH, and ABTS with the highest values of 64.26%, 96%, and 89.28%, respectively. In comparison, its FRAP antioxidant capacity was weak (nearly zero). Moreover, the ergothioneine could retain the color and pH of fresh fish, and also inhibited protein oxidation and fish spoilage, which showed better effects than TBH. Furthermore, the DPPH scavenging effect of ergothioneine significantly reduced (P<0.05) in acid environment, as well as by K+/Mg2+, oxidants, and reducing agents etc. However, temperature had little effect. In conclusion, the ergothioneine from king oyster mushrooms has potent in vitro antioxidant capacity, and it is susceptible to some environmental factors. This study can offer theoretical guidance for developing and utilizing ergothioneine.
  • HUANG Ruijie, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WEI Jiaman, LIAO Anping, LI Mei
    Food and Fermentation Industries. 2019, 45(14): 57-62. https://doi.org/10.13995/j.cnki.11-1802/ts.019487
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    In order to study the process and kinetics of dextranase production by Penicillium cyclopium, changes in cell density, dextranase activity and total sugar along fermentation time were measured. Logistic equation, Luedeking-piret equation and Luedeking-piret-like equation were used to arrange the experimental data to obtain kinetic models of cell growth (R2=0.994), dextranase synthesis (R2=0.992) and substrate consumption (R2=0.991), respectively. All established kinetic models had reasonable errors between calculated values and experimental values, therefore, they can reflect the fermentation process of Penicillum. cyclopium in a better way to produce dextranase, which provides a theoretical basis for controlling and predicting the fermentation process.
  • ZHANG Tingting, MA Bo, WU Baoxiang, HUANG Jiaoli
    Food and Fermentation Industries. 2019, 45(14): 63-71. https://doi.org/10.13995/j.cnki.11-1802/ts.018924
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    In order to evaluate the feasibility of applying the red pigment from Talaromyces abobiverticillius DWL-C010 in food industries, the effects of pH, temperature, strength of illumination and food additives on its stability were evaluated. The results showed that its thermo- and photo-degradation followed the first-order kinetic model and the pigment was more stable at near-neutral pH. During thermal degradation, the activation energy (Ea) and the degradation constant (Dc) of the pigment decreased while pH increasing, and its half-life time (t1/2), decimal reduction time (D) and temperature for reducing the D value by one lg unit (Ζ-value) increased while pH increasing. Moreover, the pigment was sensitive to UV and natural light. Under the same illumination condition, Dc decreased while pH increasing, while t1/2 and D were opposite. Furthermore, Vc had protective effects on the pigment, conversely, reductant Na2SO3 and oxidant H2O2 could fade the color. Besides, sugars (glucose and sucrose) and preservatives slightly affected the stability of the pigment. Therefore, the red pigment from T. abobiverticillius DWL-C010 has great application potentials in food industries.
  • ZHU Guilan, GUO Na, MA Wenyi, NING Yuan, NI Zihui
    Food and Fermentation Industries. 2019, 45(14): 72-77. https://doi.org/10.13995/j.cnki.11-1802/ts.020365
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    Gellan gum films plasticized with glycerol were loaded with 1, 2, 3, 4 and 5 g/L tea polyphenols to enhance their antimicrobial effect. Study on steady and dynamic rheological properties of the gellan gum-tea polyphenols compounded films revealed a shear-thinning flow phenomenon, while the apparent viscosity, storage modulus G' and loss modulus G" increased with the ratio of tea polyphenols. Moreover, addition of tea polyphenols improved the tensile strength and oxygen and water resistance of the compounded films, but decreased the elongation at break. Comparison to gellan gum films without tea polyphenols, compounded films exhibited inhibitory effects against Bacillus subtilis, Escherichia coli, Penicillium chrysogenum, and Saccharomyces cerevisiae strains. The results provide a theoretical basis for developing active food packaging films.
  • CHEN Danyang, ZHANG Zhenyang, LI Jian, WANG Zhicui, XU Lihua, SUN Fubao
    Food and Fermentation Industries. 2019, 45(14): 78-83. https://doi.org/10.13995/j.cnki.11-1802/ts.020200
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    Soluble corn peptides were prepared by fermenting corn gluten meal with Bacillus subtilis. The fermentation medium and culture condition were optimized by both single factor and response surface tests. The optimal fermentation medium consisted of 100 g/L de-starch corn gluten meal (DCGM), 8 g/L sucrose, and 1 g/L NaCl. After 42 h shake-flask fermentation at 37 ℃ and 180 r/min with initial pH 9.0 and 4% inoculum, 22.7 g/L soluble peptides were produced which was 13.3 times of that before optimization. Besides, the soluble peptides contained almost 80% oligopeptides (molecular weight<1 000 Da). Moreover, the soluble peptides revealed high antioxidant activity, as their scavenging effects on O2-· and DPPH· were 60% and 80%, respectively, which were higher than commercial peptides. This study indicated the feasibility of preparing soluble peptides by B. subtilis, which provides a technical basis for high value utilization of DCGM.
  • HE Meishan, DING Nan, LU Chengrong, SHANGGUAN Wendan, ZHONG Qingping
    Food and Fermentation Industries. 2019, 45(14): 84-90. https://doi.org/10.13995/j.cnki.11-1802/ts.020547
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    The study investigated the formation of Listeria monocytogenes biofilms at 32 ℃ and 10 ℃, as well as treatments on the biofilms with lavender essential oil and ‘8-4’ brand disinfectant at 0.5, 1, 2, 4 folds of MIC. Crystal violet staining, XTT assay and PMA-qPCR were used to evaluate their removal effects. The results showed that L. monocytogenes could form stable biofilms at both temperatures, and the biomass of biofilms formed at 32℃ was significantly higher than that at 10 ℃. After 3 h treatment with four concentrations of lavender essential oil, the removal rates of biofilms formed at 32 ℃ and 10 ℃ were 62%-82% and 25%-56%, respectively. Besides, the removal rates of four concentrations of ‘8-4’ brand disinfectant against warm and cold biofilms were 47%-78% and 36%-56%, respectively. Moreover, after 3 h treatment with 4 folds of MIC (6.4%, v/v) lavender essential oil, the residual viable cell counts in cold biofilms were more than twice compared to that of warm biofilms. This study revealed that cold biofilms of L. monocytogenes were more resistant, and lavender essential oil had more significant removal effect than that of ‘8-4’ brand disinfectant, which shows positive application of plant essential oil in controlling L. monocytogenes.
  • ZHANG Ying, ZHANG Guangyan, WANG Yuxiang, CAO Wei
    Food and Fermentation Industries. 2019, 45(14): 91-96. https://doi.org/10.13995/j.cnki.11-1802/ts.019746
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    The methods to extract proteins from honey from different floral origins in China and their protein compositions were compared. Jujube honey, chaste honey, lungan honey, Apis cerana honey, acacia honey, and rape honey were selected to compare their differences in protein electrophoresis. Besides, the feasibilities and effects of applying ultrafiltration and sulfuric acid-sodium tungstate precipitation in extracting proteins were analyzed. The relative molecular weights of proteins from the six floral honey were in the range of 14.4-97.4 kDa, but their protein compositions and contents were significantly different. In addition, Jujube honey, lungan honey, and Apis cerana honey contained more high-molecular weight proteins (>97.4 kDa). Moreover, proteins from jujube honey, chaste honey, acacia honey, and rape honey were better extracted by ultrafiltration, while sulfuric acid-sodium tungstate precipitation method was suitable for extracting proteins from lungan and Apis cerana honey. Furthermore, the proteins obtained by these two methods showed clearly different molecular weights and hydrophobic characteristics. Therefore, this study provides a theoretical foundation for identifying floral origin of honey based on protein differences.
  • XIE Xinhua, FAN Yichao, XU Chao, SHEN Yue, ZHANG Bei, XING Caiyun
    Food and Fermentation Industries. 2019, 45(14): 97-101. https://doi.org/10.13995/j.cnki.11-1802/ts.019992
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    In order to study the effects of γ-polyglutamic acid (γ-PGA) on the freeze-thaw stability of wheat starch gel, properties of wheat starch gel with different ratios of γ-PGA were measured, including aging enthalpy, moisture migration, crystallinity, and microstructure. The results showed that the aging enthalpy and aging rate of wheat starch gel decreased with increasing γ-PGA, and the aging rate decreased by 10.94% after seven freeze-thaw cycles, which enhanced the thermal stability of the starch gel. Moreover, after five freeze-thaw cycles, the proportion of deep-bound water in the starch gel increased by 3.19%, and the proportion of weakly bound water decreased by 1.63%. γ-PGA reduced ice crystals formation and water molecules migration. Furthermore, the crystal form of the starch gel did not change, but its crystallinity decreased by 3.55%. Besides, γ-PGA made the starch gel have uniformly distributed small pores and a more compact microstructure. In conclusion, γ-PGA inhibited the recrystallization of starch molecules, delayed starch aging and improved the freeze-thaw stability of wheat starch gel, and these effects were the most evident with 0.7% (w/w) γ-PGA. This paper provides a theoretical basis for protecting starch products from being frozen.
  • YUAN Yuan, ZHOU Xianyu, LI Guangguang, ZHENG Yansong, JIANG ding, REN Hailong, LEI Jianjun, ZHANG Hua
    Food and Fermentation Industries. 2019, 45(14): 102-107. https://doi.org/10.13995/j.cnki.11-1802/ts.020032
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    The nutritional values of amino acids of Chinese flowering cabbage and related subspecies were comprehensively evaluated and compared. The contents of amino acids and amino acid ratio coefficient (RCAA) were measured. It was found that samples had various amino acids, and they all had seven kinds of essential amino acids (EAA). Among which, the content of glutamic acid (Glu) was the highest, followed by alanine (Ala) and aspartic acid (Asp), and the level of cysteine (Cys) was the lowest. However, the content of total amino acids (TAA) in Chinese flowering cabbage was lower than others. Moreover, Sijiu-19 owned the highest nutritional value of EAA. The sour and MSG-like amino acid (SMAA) content in Zengcheng was slightly lower than Jingchun and No.60 Purple-caitai, but its EAA model was more suitable for human. Besides, an established comprehensive evaluation model showed that No.1613-Rape bolt and Nongpu owned the best comprehensive quality. Overall, it was concluded that Sijiu-19 and Zengcheng had better protein quality, which provides a reference for processing and promoting Chinese flowering cabbage.
  • MAO Yin, LU Chunbo, LI Guohui, ZHAO Yunying, DENG Yu
    Food and Fermentation Industries. 2019, 45(14): 108-114. https://doi.org/10.13995/j.cnki.11-1802/ts.019892
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    The bacteria and enzyme based fermentation was used to improve the quality of soybean meal. Lactobacillus plantarum DY6 with wide spectrum and high productivity of acids was selected as the fermentation strain, and neutral protease was used for enzymatic hydrolysis. The optimal fermentation condition was as follows: 5% inoculum size, 1 250 U/g enzyme, fermented at 37°C for 48 h. The resulting contents of crude protein, peptides, and total acid in soybean meal were 53.1%, 107.21 mg/g, and 2.5%, respectively, which were 6.23%, 223%, and 1.8% higher than the control, respectively. Moreover, in vitro digestibility of protein of the fermented soybean meal increased to 69.8%, which was 17.85% higher than the untreated ones. In conclusion, synergistic treatment of bacterium with protease can effectively improve the quality of soybean meal, which has wide application prospects in biological feed industries.
  • ZHANG Zhen, XIONG Haibo, XU Qingyang
    Food and Fermentation Industries. 2019, 45(14): 115-121. https://doi.org/10.13995/j.cnki.11-1802/ts.020280
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    In this study, Escherichia coli TRTH and Corynebacterium glutamicum TQ2223 were used for mixed fermentation in order to solve the problem related to the fermentation by-products (acetic acid and lactic acid) formation during L-tryptophan fermentation. During fermentation, acetic acid and lactic acid produced by E. coli were metabolized by C. glutamicum to reduce their negative effects on E. coli fermentation. The optimum condition for mixed fermentation was to inoculate 7.5% C. glutamicum TQ2223 after a 14 h interval, followed by incubating at 36℃ and pH 7.0. By using a 30 L fermenter, it was found that compared with conventional fermentation, mixed fermentation under the optimum condition decreased accumulated acetic acid and lactic acid by 84.8% and 82.9%, respectively. Moreover, the yield of L-tryptophan increased by 13.6%, and the conversion rate of sugar to acid increased by 19.1%. Overall, this study provides a new strategy for efficient L-tryptophan fermentation and builds a theoretical basis for applying mixed bacterial fermentation in amino acid fermentation.
  • WANG Jie, ZHU Xinwen, Deqingmeiduo, YAO Yan, SHEN Wei, CHEN Xianzhong, FAN You
    Food and Fermentation Industries. 2019, 45(14): 122-127. https://doi.org/10.13995/j.cnki.11-1802/ts.020066
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    In order to obtain a recombinant pullulanase suitable for vermicelli production, the pullulanase encoding gene GsP from Geobacillus stearothermophilus was secretorily expressed in Bacillus subtilis 1A717 and WB600. The recombinant pullulanase expressed in B. subtilis 1A717 and B. subtilis WB600 were GsP1a and GsPwb, respectively. Cooking experiments showed that the broken rate of vermicelli made from GsP1a-treated paste was almost 0, while the broken rate of vermicelli made from GsPwb-treated paste was notably higher due to starch degradation by α-amylase produced by host strain WB600. This study shows that neutrophilic pullulanase is an ideal alum substitute in vermicelli production, and inactivating α-amylase is beneficial to improve the quality of the product.
  • LEI Linchao, ZHAO Mingshuang, LONG Xuanrong, CHEN Peiqin, LI Xialan
    Food and Fermentation Industries. 2019, 45(14): 128-132. https://doi.org/10.13995/j.cnki.11-1802/ts.019553
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    The effects of ferulic acid esterase on active components of sun-dried tea during fermentation were studied. After 8 days enzymatic fermentation, the levels of water extract, reducing sugars, ferulic acid and xylooligosaccharides increased, while pH and free amino acid decreased in comparison to sun-dried tea. Ferulic acid esterase (75 U/mL) and xylanase (75 U/mL) resulted the contents of ferulic acid and xylooligosaccharides raised up to 838.9 and 3.78 μg/g, respectively, which were 20.9% and 38.6% higher than the control, respectively. Therefore, ferulic acid esterase and xylanase are beneficial to improve the quality of the tea and increase the added value during sun-dried tea fermentation. This study provides a theoretical basis for revealing health benefits of fermented tea.
  • WU Jing, HUANG Hui, LI Laihao, YANG Xianqing, HAO Shuxian, WEI Ya, CHEN Shengjun, WU Yanyan, LIN Wanling
    Food and Fermentation Industries. 2019, 45(14): 133-142. https://doi.org/10.13995/j.cnki.11-1802/ts.019629
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    In order to explore the effects of garlic aqueous extracts on fishy odor of fresh and stored tilapia, the thiobarbituric acid (TBARS), total number of colonies, sensory evaluation and volatile substances of tilapia treated by 4 g/L, 6 g/L, 8 g/L, and 10 g/L garlic extracts were studied. Compared with untreated samples, the level of TBARS significantly decreased in garlic extracts treated samples (P<0.05), and 6-10 g/L garlic extract significantly decreased the total number of colonies. Moreover, the sensory quality of tilapia gradually increased and then decreased with increasing garlic extract concentration, and the highest sensory score was observed with 6 g/L garlic extract. Furthermore, stored tilapia treated with 6 g/L garlic extract showed significant reductions in relative contents of volatile compounds. In addition, garlic extracts could not only mask the fishy odor, but also inhibited odor generation. In conclusion, this study provides a theoretical guidance for researches and practical applications of garlic water extracts in the field of deodorizing fish products.
  • WEI Yaqing, QIN Wenxia, TANG Bin, HE Xiaomei, WANG Yameng, ZHANG Min
    Food and Fermentation Industries. 2019, 45(14): 143-149. https://doi.org/10.13995/j.cnki.11-1802/ts.020012
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    This study aimed to reveal the effects of microwaving combined with pasteurization on the quality of spicy chicken nuggets during storage by comparing against samples that were treated by microwaving and pasteurization alone. The moisture content, total number of colonies, pH value, non-protein nitrogen (NPN) content, TVB-N, and sensory quality etc. of the nuggets were measured. The results showed that all the three sterilization technologies could delay quality decline of spicy chicken nuggets, but microwaving caused large amount of moisture lost and the taste was also affected. Besides, pasteurization alone had poor sterilization effect. In comparison, microwaving with pasteurization could effectively inhibit increases in pH value, NPN content, TVB-N content, and inhibited decreases in hardness and shear force. Moreover, combined technology could also keep the total number of colonies below 4.6 lgCFU/g, maintain 60% moisture of the nuggets, and obtain higher sensory score on the 20th day of storage. In conclusion, microwaving and pasteurization together can better maintain the taste of chicken as well as ensuring sterilization effects and extending the shelf life.
  • MAI Xinyun, HUANG Bin, HUANG Jiaoli, SU Shilin, PENG Shaoting
    Food and Fermentation Industries. 2019, 45(14): 150-157. https://doi.org/10.13995/j.cnki.11-1802/ts.019782
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    In order to improve the quality of dried white Hypsizygus marmoreus, white Hypsizygus marmoreus were dried by far-infrared drying. Single-factor experiments were used to investigate the effects of far-infrared temperature, slice thickness and loading amount on drying characteristics and dried quality of white Hypsizygus marmoreus, followed by optimizing the drying parameters. The results showed that at 50-70 ℃, with 2-6 mm slice thickness and 10-15 g/dm2 loading amount, the dried white Hypsizygus marmoreus had appropriate moisture content, moisture ratio and drying rate. Moreover, slice thickness had the biggest effects on the drying quality, followed by far-infrared temperature and loading amount. The optimized drying parameters were: dried at 60 ℃ with 4 mm slice thickness and 15.00 g/dm2 loading amount. Under this condition, the product had better quality, as its L* value was 37.81, vitamin C content was 14.52 mg/100g, rehydration ratio was 3.12 g/g, and sensory score was 91. In conclusion, this study provides a reference for industrial production of far-infrared drying dried white Hypsizygus marmoreus.
  • WAN Jingrui, ZHANG Le, WANG Zhaogai, SHI Guanying, WANG Xiaomin, CHENG Jingjing, JIANG Pengfei, ZHAO Lili
    Food and Fermentation Industries. 2019, 45(14): 158-162. https://doi.org/10.13995/j.cnki.11-1802/ts.019352
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    In order to solve the problem of easily occurred precipitation when processing a new type of chestnut beverage and find the optimal stabilizers and emulsifiers, effects of xanthan gum, carboxymethylcellulose sodium (CMC), monoglyceride, sucrose fatty acid ester, and propylene glycol glycolate (PGA) on the stability of the new chestnut beverage were studied. It was found that the optimal compounded stabilizer composed of 1 g/L xanthan gum, 4 g/L CMC, 2 g/L PGA, and 1 g/L monoglyceride fatty acid. The stability of the new type chestnut beverage reached 71.107%. Additionally, the range analysis revealed that xanthan gum was the most influencing factor that affected the stability of chestnut beverage, followed by PGA, CMC, and monoglyceride. In conclusion, this study provides a theoretical basis for solving the problem of instability of chestnut beverage during processing.
  • LI Guanlong, ZHENG Xiqun, LIU Xiaolan, DENG Yongping
    Food and Fermentation Industries. 2019, 45(14): 163-169. https://doi.org/10.13995/j.cnki.11-1802/ts.020101
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    This study used Cordyceps militaris and corn peptides as major materials to develop a functional drink that is antioxidative, antihypertensive, immunoregulatory and able to reduce thrombosis. The optimal formula of the drink was determined by orthogonal experiments. The results showed that when the ratio of Cordyceps militaris extract to rose water was 2∶1, with 10 g/L corn peptides, 1 g/L ethyl maltol, 80 g/L honey, and 0.15 g/L citric acid, the color, taste, and smell of the drink were the best. Under this condition, the activity of fibrinolytic enzyme in the drink was 2.78 U/mL, and the contents of cordycepin and polysaccharide were 12.43 μg/mL and 199 mg/mL, respectively. Moreover, the scavenging effects of each milliliter of the drink on DPPH·,·OH, as well as its reducing power were equivalent to 20 μg, 40 μg, and 20 μg Vc, respectively. In conclusion, this study provides some ideas for developing functional foods based on Cordyceps militaris, which has great significance for its utilization.
  • DENG Xingxing, LEI Luo, YANG Helin, HE Yang, WU Jun, SU Jian, CAO Gaoxiang, LI Yan, LYU Guangjun, ZHOU Chaowei
    Food and Fermentation Industries. 2019, 45(14): 170-176. https://doi.org/10.13995/j.cnki.11-1802/ts.020065
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    The effects of different storage temperatures and time on the quality and nutritional components of Opniocepnalus argus var were investigated. pH, redness, brightness, yellowness, water holding rate, shear force, TVB-N, and levels of moisture, crude fat, crude ash, crude protein, amino acids, fatty acids and minerals of Opniocepnalus argus var were determined when stored at 0, 4, and -20 ℃ for 24, 48 and 72 h. The results showed that when stored at the same temperature, the values of TVB-N, brightness and yellowness, as well as the cooking loss rate increased with prolonged storage time. Moreover, the pH value of Opniocepnalus argus var increased after an initial decrease at 4 ℃ while other indicators decreased. After storing for 72 h, the TVB-N value, brightness, yellowness and cooking loss of the muscles at 0 ℃ and -20 ℃ were significantly lower than that at 4 ℃ (P<0.05), while other indicators were significantly higher. In conclusion, the muscle quality and nutritive value of Opniocepnalus argus var decreased with storage time, and low temperature storage was beneficial to retard the decreasing rate. This study provides some theoretical supports for storing and preserving Opniocepnalus argus var.
  • HE Xiaomei, TANG Bin, WANG Yameng, WEI Yaqing, ZHANG Min
    Food and Fermentation Industries. 2019, 45(14): 177-183. https://doi.org/10.13995/j.cnki.11-1802/ts.019606
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    This study explored the effects of microwave intermittent treatment on the initial quality and shelf-life of spicy chicken nuggets. The nuggets were microwaved with different intermittent times (0 time: 60 s-on, 1 time: 30 s-on/20 min-off/30 s-on, 2 times: 20 s-on/15 min-off/20 s-on/15 min-off/20 s-on), and quality changes in the nuggets were determined by measuring total number of colony, moisture content, texture, nonprotein nitrogen (NPN), pH, thiobarbituric acid (TBA), TVB-N and sensory quality. The results showed that when microwaved for 60 s at 2 450 MHz, more intermittent times gave the spicy chicken nuggets better initial quality, however, the sterilization effect was worse and therefore had shorter shelf life. Compared against continuous microwaving and microwaving with twice intermittent, microwaved with one intermittent could better maintain the moisture content and texture characteristics of the nuggets and effectively inhibited increases in NPN content, pH value, TBA value, and total number of colony. Additionally, the sensory quality was the best during the first 24 d of shelf life. In conclusion, microwaving with one intermittent can better maintain the initial quality and prolong the shelf life of spicy chicken nuggets at 4 ℃.
  • CAO Sen, MA Chao, HUANG Yaxin, HE Yue, BA Liangjie, JI Ning, HE Guihong, WANG Rui, GU Hongyan
    Food and Fermentation Industries. 2019, 45(14): 184-190. https://doi.org/10.13995/j.cnki.11-1802/ts.019297
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    This study aimed to study the effects of 1-methylcyclopropene (1-MCP) on the quality of kiwifruit after ripening in order to find an appropriate concentration of 1-MCP to be used. The effects of 0, 0.25, 0.5, 0.75, 1.0, 1.25, and 1.5 μL/L 1-MCP on the quality of ripen kiwifruit and expressions of key genes related to ethylene biosynthesis at (0±0.5) ℃ were compared. The results showed that different concentrations of 1-MCP could delay the increase of respiration intensity and ethylene production rate to varying degrees. Meanwhile, the enzyme activities of ACS and ACO and the expressions of ACS1 and ACO1 were inhibited. Additionally, the contents of 1-aminocyclopropanecarboxylic acid (ACC) and MACC decreased. However, fruits treated with 1.25 μL/L and 1.5 μL/L 1-MCP had high hardness and low VC content and solidity-acid ratio. In contrast, 0.75 μL/L 1-MCP could soften fruits normally and better maintain their ripening quality. When stored for 12 d, fruits treated with 0.75 μL/L 1-MCP had the best sensory quality, followed by fruits treated with 0.5 0.25, 1, 0, 1.25, and 1.5 μL/L 1-MCP. Therefore, it is better to use 0.5-0.75 μL/L 1-MCP after harvesting to maintain the ripening quality of fruits.
  • GERONG Zeren, HUANG Fujie, HAN Xinglin, JIANG Wei, WANG Deliang, LIU Shuliang
    Food and Fermentation Industries. 2019, 45(14): 191-195. https://doi.org/10.13995/j.cnki.11-1802/ts.019118
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    A novel method was established to determine the associations between drinking discomforts and key higher alcohols in strong-aroma Baijiu. Open-field tests were used to study mice’s after-drinking behaviors. The data related to behaviors, including total move distance, average speed, immobile time and immobile episodes, in mice were collected within 1 min after intragastric administration with Baijiu for 30 mins. The main flavor compounds of Baijiu samples were quantitatively analyzed by GC-FID, correspondent analysis and PCA. The results showed that the mice displayed unusual exciting behavior after giving Baijiu samples with higher content of isoamyl alcohol, and unusual behavior of lethargy with Baijiu samples higher in n-propanol. These results suggested that isoamyl alcohol and n-propanol were key higher alcohols that caused drinking discomforts after consuming strong-aroma Baijiu. This study can be a reference for component design and production of Baijiu.
  • HUA Ying, MAO Peiqing, LIU Zhu
    Food and Fermentation Industries. 2019, 45(14): 196-202. https://doi.org/10.13995/j.cnki.11-1802/ts.020192
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    A rapid method for quantitative determination of ethylcarbamate (EC) in rice wine and edible alcohol was established by gas chromatography-mass spectrometry (GC-MS). Rice wine and edible alcohol were purified and concentrated by alkaline diatomaceous earth solid phase extraction column and then quantitatively determined by GC-MS with isotope internal standards. The linear range was 10-600 μg/L with the correlation coefficient (r2) of 0.999 3. The recovery rates were 81.2%-89.5% and 91.2%-99.4% for rice wine and edible alcohol, respectively, with the relative standard deviations (RSDs) were 3.7%-5.0% and 3.1%-4.1%, respectively. Furthermore, the detection limit was 1.0 μg/kg and the quantitative limit was 3.0 μg/kg. This method was accurate, sensitive and easy to operate, therefore, it is suitable for determining EC in rice wine and edible alcohol.
  • XU Rui, HU Bing, MA Rongrong, QIU Lizhong, TIAN Yaoqi
    Food and Fermentation Industries. 2019, 45(14): 203-208. https://doi.org/10.13995/j.cnki.11-1802/ts.019583
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    This paper mainly analyzed key flavor substances of baked glutinous rice powder by sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O). The results showed that the flavor quality of baked glutinous rice powder significantly improved with 103 types of flavor substances detected in total, while unbaked powder had only 70 types. The total concentration of flavor substances in baked powder increased from 7.49 mg/L to 94.12 mg/L, and the types and concentrations of aldehydes, ketones, and heterocyclic compounds increased clearly. Moreover, hexanal, octanal, nonanal, decanal, (E)-2-decenal, 2,4-decadienal, 2-pentyl-furan, 1-octen-3-ol, butanoic acid butyl ester, and 2-tert-butyl-3,4,5,6-tetrahydro pyridine were key flavor substances of baked rice powder, which may be produced from Maillard reaction at high temperature. In conclusion, rice powder possessed stronger fragrance after baking.
  • ZHANG Jinglin, ZHANG Lu, JIA Xueying, HUANG Mingquan, SUN Baoguo
    Food and Fermentation Industries. 2019, 45(14): 209-214. https://doi.org/10.13995/j.cnki.11-1802/ts.019742
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    A pretreatment method was established for analyzing bound 3-monochloropropane-1,2-diol (3-MCPDE) and bound 2-monochloropropane-1,3-diol (2-MCPDE) in fried foods. Fats were extracted by ultrasonic extraction, 3-MCPDE and 2-MCPDE were converted to 3-MCPD and 2-MCPD, respectively, by alkaline hydrolysis at low temperature. MCPDs were then derived by phenylboronic acid (PBA) and analyzed by GC-MS/MS. Isotopic labels of both MCPDEs were used for quantification. It was found that the detection limits of the method for 3-MCPDE and 2-MCPDE were 0.006 8 μg/g and 0.006 2 μg/g, and the quantitation limits were 0.026 μg/g and 0.012 μg/g, respectively. The recovery rate ranged from 93.8% to 111.7%, and the RSDs were 1.1%-4.8%. In all fried food samples, the contents of 3-MCPDE and 2-MCPDE were 0.056-0.672 μg/g and ND-0.424 μg/g, respectively. Moreover, fried shrimp crackers had the highest level of 3-MCPDE, and fried dough twists had the highest content of 2-MCPDE, while fried peanuts had the least 3-MCPDE and 2-MCPDE. Overall, understanding the levels of MCPDEs in Chinese markets is beneficial to provide basic data for setting national standards for MCPDEs.
  • ZHAO Yanning, WANG Yu, WANG Ruidi, WANG Aihui, XUE Yong, WANG Yuming, XUE Changhu
    Food and Fermentation Industries. 2019, 45(14): 215-220. https://doi.org/10.13995/j.cnki.11-1802/ts.019258
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    In order to explore the safety of salted and dried Spanish markerel, eight kinds of salted and dried Spanish markerel sold in Qingdao were used as research objects, and their physical and chemical indicators were tested, including moisture content, salt content, nitrite content, TVB-N, biogenic amine content, thiobarbituric acid value (TBA) and peroxide value (POV). The results showed that the safety indicators of salted and dried Spanish markerel with different water and salt contents were different. Low-salt salted and dried Spanish markerel had higher total amounts of nitrite and biogenic amines, relatively high TVB-N content, and their sensory score was the highest. On the other hand, high-salt salted and dried Spanish markerel had low nitrite content and sensory score, and most samples had POV values exceeded the standard (4 meq/100g), with the maximum value reaching 7.5 meq/kg. Therefore, further researches on salted and dried Spanish markerel need to focus on inhibiting fat oxidation to ensure their safety for consumption.
  • TANG Jingjing, MIAO Jing, CUI Yuehua
    Food and Fermentation Industries. 2019, 45(14): 221-228. https://doi.org/10.13995/j.cnki.11-1802/ts.020228
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    Volatile components from liquid- and solid-state fermentation of Phellinus linteus were analyzed by HS-SPME-GC-MS. There were 20, 25 and 29 kinds of volatiles detected from the fermentation broth and from liquid- and solid-state fermented mycelia, respectively. In liquid-state fermentation, the main compounds in the broth were esters (41.43%), alcohols (34.06%), aromatic hydrocarbons (6.58%), alkaloids (4.02%), quinones (1.51%), alkanes (1.40%), ketones (1.31%) and acids (0.51%), while in the mycelia were alkanes (36.95%), alcohols (22.24%), olefins (16.5%), esters (6.3%), alkaloids (5.84%), acids (3.05%), aldehydes (1.2%), phenols (1.29%), aromatic hydrocarbons (0.63%) and ketones (0.52%). In solid-state fermentation, the mycelia possessed alkanes (51.19%), aldehydes (9.33%), esters (8.96%), alcohols (8.91%), ketones (3.55%), aromatic hydrocarbons (2.44%) and acids (2.12%). Overall, this study provides a theoretical basis and new approach for utilizing P. linteus and its volatiles components.
  • SONG Jia, LI Jinqing, LI Cong, ZHOU Yong, HUANG Cuili, QI Yan
    Food and Fermentation Industries. 2019, 45(14): 229-232. https://doi.org/10.13995/j.cnki.11-1802/ts.019979
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    This study established a method based on QuEChERS extraction and HPLC to determine sucralose in soy sauce and sauce products. The samples were extracted with acetonitrile by improved QuEChERS method, followed by C18 column separation using acetonitrile and water as the mobile phase. The samples were detected by HPLC coupled with an evaporative light-scattering detector. A good linearity was obtained in the range of 20-1 500 μg/mL sucralose with correlation coefficients (r2) greater than 0.99. Moreover, the mean recovery rate was 83.2%-95.4%, the RSD was 4.1%-6.3%, the limits of detection (LOD) and quantitation (LOQ) were 1 mg/kg and 3 mg/kg, respectively. This method was simple, rapid, accurate and reliable, therefore, it is suitable for rapid determination of sucralose in soy sauce and sauce products.
  • LAN Haiou, KE Yiqiang, MA Xianying, CHENG Hao, DING Gongtao, LI Mingsheng, CHEN Shien, MA Zhongren, WEI Jia
    Food and Fermentation Industries. 2019, 45(14): 233-238. https://doi.org/10.13995/j.cnki.11-1802/ts.019291
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    Recombinase-polymerase amplification (RPA) is a new isothermal amplification technique for detecting specific nucleotide sequences. Compared with regular PCR amplification, it has advantages of high sensitivity, high specificity, short detection time and simple operation. At optimal temperature (37-42℃), RPA can be used to amplify specific nucleotide sequences rapidly with simple equipment even in harsh environment. The detection results can be qualitatively and quantitatively analyzed by combining with fluorescence detection device of side-flow chromatography technology. The principles and operating conditions of RPA as well as its applications in detecting food-borne virus, pathogenic bacteria, animal-derived components and transgenic foods were summarized in this paper in order to provide a reference for further extensive researches on RPA.
  • LI Yuanzheng, HU Wenzhong, SAREN Gaowa, LONG Ya, LAO Ying, YANG Xiangyan, LIAO Jia
    Food and Fermentation Industries. 2019, 45(14): 239-244. https://doi.org/10.13995/j.cnki.11-1802/ts.020026
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    Plant extracts are one or more bioactive substances obtained by physical or chemical separation and extraction methods, which have broad-spectrum antibacterial, bactericidal and antioxidant effects, and have been widely used in animal and plant product processing, storage and preservation. In this paper, plant extracts were systematically divided into eight categories according to their bacteriostatic active components, including alkaloids, organic acids, volatile oils, flavonoids, polyphenols, polysaccharides, saponins, and tannins. The bacteriostatic mechanisms of plant extracts have three aspects: cell wall and cell membrane, DNA and protein, and intracellular energy metabolism. Besides, applications of plant extracts in preserving fruits and vegetables were summarized, and it was found that this area has high research value and development prospect. In the future, plant extracts can be further studied for food storage and preservation packaging and technologies for extracting effective components. This review aimed to provide a theoretical basis for researching and applying bacteriostatic plant extracts in food preservation and processing.
  • MA Tianchen, WANG Qian, CHENG Ni, CAO Wei
    Food and Fermentation Industries. 2019, 45(14): 245-249. https://doi.org/10.13995/j.cnki.11-1802/ts.020195
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    Honey is a natural food that is rich in nutrients and biological activities, such as antibacterial and anti-inflammatory properties, as well as promoting digestion, improving immunity and against CVDs, which therefore can also be used as a medical food. In order to prolong the shelf life of honey, thermal processing is a common method applied before sales. However, over-heating will not only lead to the loss of nutrients and bioactive components, but may also produce harmful substances, which consequently will affect the nutritional value and safety of honey. In this paper, recent research progress on the effects of thermal processing on honey quality was systematically reviewed, in order to provide a basis for improving and exploring new ways for honey processing in China.
  • WEI Zheng, HUANG Xianzhi, DING Xiaowen
    Food and Fermentation Industries. 2019, 45(14): 250-255. https://doi.org/10.13995/j.cnki.11-1802/ts.019825
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    Acrylamides have neurotoxicity, reproductive toxicity, genotoxicity, carcinogenicity and other toxic effects. Foods are easy to produce acrylamides under high temperature conditions, such as frying and baking etc., as Maillard reaction is a main way that produces acrylamides. Therefore, consuming fried and baked foods will consume acrylamides, such as French fries and breads. As a result, it is necessary to select suitable methods to control the production of acrylamides. This paper reviewed the toxicities and controlling methods of acrylamides in foods. It was found that during food processing, production of acrylamides can be controlled by controlling the temperature and heating time, and adding related inhibitors. This review aimed to provide a reference for solving the pollution of acrylamides in foods and consequently ensuring human health.
  • MA Xiaoli, HUANG Yaping, ZHANG Longtao, SU Qingxiong, MIAO Song, ZHENG Baodong, DENG Kaibo
    Food and Fermentation Industries. 2019, 45(14): 256-262. https://doi.org/10.13995/j.cnki.11-1802/ts.020033
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    The problem of excessive sodium content in processed meat products is one of the important reasons for the increasing incidence of cardiovascular diseases, which is a serious threat to human health. In order to meet the requirement of healthy diet, China has attached great importance to implement the sodium reduction plan across meat industries. This paper systematically reviewed the mechanisms of sodium salt on the quality of meat products and the status quo of processing technology for low-sodium meat products. By reducing the amount of sodium salt added, adding sodium salt substitutes (e.g. KCl) or using new auxiliary processing technologies (e.g. high pressure and ultrasonic) can effectively reduce sodium salt content in meat products. It has been found that reducing 30% sodium salt (w/w) does not affect the sensory acceptance level, but it will shorten the shelf life of the product. Besides, using sodium salt substitutes can offer meats with good quality, but using excessive amount will result bad flavor, such as bitterness and metallic taste. At present, currently available methods and techniques cannot achieve complete replacement of NaCl, therefore, it is necessary to further study new salt reduction strategies.
  • WANG Yao, NIU Lebao, ZHANG Yimin, LUO Xin, YANG Xiaoyin, LYU Zhong
    Food and Fermentation Industries. 2019, 45(14): 263-269. https://doi.org/10.13995/j.cnki.11-1802/ts.019733
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    There are many cattle breeds in China, therefore, unravelling the characteristics of beef from different breeds is beneficial for developing and utilizing high quality cattle breeds. This paper summarized the research progress on the meat quality and nutrition of different types of beef, including meat color, meat tenderness, proteins, intramuscular fats, amino acids, fatty acids, minerals and vitamins etc. It was found that cattle (especially hybrid cattle) in China not only has high meat quality, but also accords with the requirements of consumers in terms of high protein and low fat and rich in minerals and nutritive amino acids. However, not much information is available for fatty acid content and composition, which needs further studies in the future.
  • ZHANG Qian, FENG Ping, YANG Haihua
    Food and Fermentation Industries. 2019, 45(14): 270-276. https://doi.org/10.13995/j.cnki.11-1802/ts.019783
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    Flavor is an important index to evaluate the quality of meat products, therefore, it is important to study the formation mechanisms of aroma substances in various meat products and ways of extraction to develop new meat processing technologies. This paper summarized the formation mechanisms, analyzing methods, and characteristics of aroma substances in different meat products. It was found that aroma substances in meat products are mainly volatile aromatic compounds, which are mainly formed by Maillard reaction, lipid oxidation, and thiamine degradation etc. Moreover, extraction methods include simultaneous distillation and extraction, dynamic headspace, and solid-phase microextraction etc. Furthermore, typical aroma substances in heated meats, smoked meats, and fermented meats are aldehydes and ketones, phenols, and esters, respectively. In conclusion, aroma substances of meat products are closely related to the types and also processing methods etc., which can affect the overall quality of meat products.
  • LIAO Jia, HU Wenzhong, QUAN Chunshan, JI Yaru, YANG Xiangyan, LONG Ya, LI Yuanzheng
    Food and Fermentation Industries. 2019, 45(14): 277-284. https://doi.org/10.13995/j.cnki.11-1802/ts.019760
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    Berries are a kind of fruits with a high edible value as they are rich in amino acids, vitamins, polyphenols, anthocyanins and other nutrients. However, berries are prone to deteriorate due to aging, microbial infection and mechanical damage during harvesting and transportation. Therefore, it is an urgent problem for berry industries to explore a fresh-keeping technology to maintain or improve the storage quality of berries and prolong their storage period. This paper reviewed existing fresh-keeping technologies for berries, especially the mechanisms and applications of fumigation during postharvest storage. It was found that different fumigants had distinct fresh-keeping effects, which were related to fumigation concentration and time. The purpose of this review was to provide a reference for further research on preserving berries by fumigation, in order to explore more efficient and safe preservation technologies for berries.