• Volume 36,Issue 4,2018 Table of Contents
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    • >Special Edition
    • Synergistic Effect of Aromatic Compounds

      2018, 36(4):1-7. DOI: 10.3969/j.issn.2095-6002.2018.04.001

      Abstract (2730) HTML (816) PDF 5.45 M (2451) Comment (0) Favorites

      Abstract:Plenty of volatile compounds with different structures existed in natural products, which could objectively reflect the flavor characteristics of natural products. This paper reviewed the research progress of aroma forming mechanism, characteristic aroma formation theory and the synergistic method of aroma. The olfactory receptor combines with the aroma molecules to activate and transmit to the cerebral cortex then the body perceives the aroma. The molecular vibration theory and recognition theory were expounded to explain the possible causes of characteristic aroma formation. The methods of synergistic effect of aromatic compounds in natural products were clarified from the microscopic perspectives of threshold, S-curve, OAV, and σ-τ method, and the macroscopic of calcium ion imaging method and cell electrophy-siology. The existing problems have been summarized and the future research is prospected.

    • >Expert Forum
    • Development of Sterilization Technology and Equipment of Cold Plasma Cold Sterilization

      2018, 36(4):8-16. DOI: 10.3969/j.issn.2095-6002.2018.04.002

      Abstract (1633) HTML (978) PDF 7.26 M (1219) Comment (0) Favorites

      Abstract:Cold plasma as an effective non-thermal technology for decontamination has been received more and more attention in recent years. This review provides a critical summary of studies of development background and the sterilization mechanisms of cold plasma, while the decontamination applications of cold plasma in food industry have been also involved. In addition, the development of machinery of cold plasma technology in food industry and future research suggestions have been provided. The main purpose of this review is to provide information of cold plasma sterilization technology for further research.

    • Effects of Cold Plasma Cold Sterilization on Major Spoilage Bacteria and Biogenic Amines in Beef

      2018, 36(4):17-23. DOI: 10.3969/j.issn.2095-6002.2018.04.003

      Abstract (877) HTML (608) PDF 4.93 M (1097) Comment (0) Favorites

      Abstract:In order to research the effects of cold plasma cold sterilization (CPCS) on food safety, fresh beef packaged with MAP gas (V(O2)∶V(CO2)∶V(N2)=35%∶35%∶30%) was treated by cold plasma at 72kV for 85s and stored at 4℃ for 10 days. The content of total number of colonies, main spoilage bacteria, volatile basic nitrogen (TVB-N), thiobarbituric acid (TBARs) and major biogenic amines were measured after 0,1, 4,7 and 10 days.The results showed that the total colony numbers of beef decreased dramatically during 10 days storage, which were 5.76 lg(CFU/g) and 7.46 lg(CFU/g) in the treated sample and untreated sample. The total colony numbers of Pseudomonadaceae, Brochothrix thermosphacta, Lactobacillus, Micrococcaceae, Enterobacterium decreased by 1.73,2.01,1.68,1.37 and 0.46 lg(CFU/g), respectively. In addition, the contents of TVB-N and TBARs of CPCS-treated beef increased but it still was acceptable, while the biogenic amines contents in beef decreased after the CPCS treatment. The spermine, histamine and spermidine contents reached the maximum value after 7 days storage, which decreased about 2.74,0.85 and 0.05 mg/kg, respectively, in the CPCS-treated group compared with the control group. The contents of phenyl ethylamine and putrescine reached the maximum value at 10 days, which decreased by 0.78 and 0.62mg/kg compared with the control group. CPCS treatment could effectively inhibit the growth of major spoilage bacteria and the formation of biogenic amines in beef. Therefore, CPCS had good effects on maintaining sensory quality and safety of beef during the refrigeration storage.

    • >Special Studies
    • Distribution and Biological Characterization of Cronobacter spp. in Dry Aquatic Food Samples

      2018, 36(4):24-31. DOI: 10.3969/j.issn.2095-6002.2018.04.004

      Abstract (901) HTML (669) PDF 9.15 M (1147) Comment (0) Favorites

      Abstract:Cronobacter spp. is a group of foodborne pathogens causing serious infections including neonatal meningitis, necrotizing enterocolitis and bacteremia with high fatality rate. In this study, 120 dry seafood samples were collected to study the contamination investigation of Cronobacter spp. and further study on biological characterization was performed. The detection rate of Cronobacter spp. was 17.83%. Then, the relationship between biofilm forming abilities and motility of 23 isolates were explored. Meanwhile, the No.11 strain had the strongest biofilm-forming ability and relatively stronger motility than most of the isolates. Results showed that the contamination rate of Cronobacter spp. in dry aquatic food was high and different strains had different biofilm forming abilities and motilities, which provided important basic data for the prevention and control of Cronobacter spp. in food production.

    • Exploring Potential Mechanism of Quinolone Resistance of Foodborne Listeria monocytogenes Isolates

      2018, 36(4):32-40. DOI: 10.3969/j.issn.2095-6002.2018.04.005

      Abstract (910) HTML (675) PDF 5.96 M (1037) Comment (0) Favorites

      Abstract:The quinolone-resistant isolates were screened from 945 foodborne Listeria monocytogenes, aimed to explore the potential molecular mechanisms of quinolone resistance in Listeria monocytogenes. A total of 32 isolates exhibited quinolone resistance by the KB method. Gene mutation in quinolone resistance-determining region(QRDR) and the distribution of plasmid-mediated quinolone resistance (PMQR)genes were detected by PCR. The MIC values of ciprofloxacin with or without efflux pump inhibitor reserpine were measured. Compared to QRDR of these genes in quinolone-sensitive Listeria monocytogenes EGDe, no amino acid substitution was observed in 32 quinolone-resistant isolates, and no PMQR gene was also found in all these strains. However, seven kinds of amino acids substitutions of fepR were found, whether these mutations were critical to the quinolone resistance still to be elucidated. The presence of efflux pump lde gene was 100% in all 32 strains of Listeria monocytogenes by PCR. However, after the efflux pump inhibitor reserpine addition, the MIC value of ciprofloxacin in 25 (78.1%) isolates were reduced to more than 1/2 of MIC value before the reserpine addition. These results demonstrated that efflux pump lde may be an important factor in mediating quinolone resistance, but the resistance level may be determined by the expression of lde gene in Listeria monocytogenes. The 32 isolates belonged to 10 sequence types (STs) by multilocus sequence typing, ST8(serogroup I.1), ST9(serogroup I.2) and ST87 (serogroup II.2) were predominant in quinolone-resistant isolates, which posed a potential public health risk to consumers.

    • >Foundational Research
    • Review of Sn-2 Palmitate Implications for Infant Health

      2018, 36(4):41-45, 68. DOI: 10.3969/j.issn.2095-6002.2018.04.006

      Abstract (1669) HTML (643) PDF 3.92 M (998) Comment (0) Favorites

      Abstract:Human milk provides the optional balanced nutrition for the growing infant after birth. In recent years, researchers are gradually aware that the specific esterification position of palmitic acid in human milk (about 70% of palmitic acid esterificated in the Sn-2 position of triglycerides) has an important role in promoting infant health. With human milk as the gold standard, the nutritional and physiolo-gical functions of infant formula can be significantly improved by mimicking the proportion of Sn-2 palmitate of human milk in infant formula. This paper reviews the important role of Sn-2 palmitate for infant health, such as benefiting fatty acids and minerals absorption, bone growth rate, mineralization and strength, intestinal flora, infant crying, and brain development.

    • Identification and Pathogenicity Analysis of Ten Filamentous Fungi from Grape Fruit and Leaves

      2018, 36(4):46-54. DOI: 10.3969/j.issn.2095-6002.2018.04.007

      Abstract (828) HTML (664) PDF 11.74 M (1033) Comment (0) Favorites

      Abstract:Ten strains were isolated from infected grapes and grape leaves in the suburb of Beijing and analysis the pathogenicity of different pathogenic bacteria to four fruits. In order to provide reference for the study of interspecific relationship and disease control of fungi. Three strains 814#, 815# and 880# were isolated from infected grapes. Seven strains 794#, 797#, 798#, 811#, 902#, 903# and 1397# were isolated from infected grape leaves. The fungal pathogens 814#, 815#, 880#, 794#, 797#, 798#, 811#, 902#, 903# and 1397# were identified as Phoma sp., Aspergillus aculeatus, Botrytis cinerea, Aspergillus japonicas,Trichothecium roseum, Botrytis porri, Colletotrichum fructicola, Alternaria eichhorniae, Fusarium redolens and Neurospora terricola by morphological characterization and rDNA ITS sequence analysis. In addition, A. aculeatus was firstly isolated from grapes and A. japonicas, C. fructicola, A. eichhorniae, F. redolens and N. terricola were firstly isolated from grape leaves. Reinoculated fruits such as grapes, cherry tomatoes, apples and pears showed that B. cinerea, A. japonicus, A. aculeatus, T. roseum, B. porri, C. fructicola, A. eichhorniae and F. redolens can cause all the fruits disease and B. cinerea, A. japonicus, B. porri and F. redolens showed strong pathogenicity. In contract, Phoma sp. and N. terricola can only cause grapes and cherry tomatoes disease.

    • Migration Behavior of DEHP and DEHA from PVC Wrap to Pork

      2018, 36(4):55-60. DOI: 10.3969/j.issn.2095-6002.2018.04.008

      Abstract (1033) HTML (689) PDF 3.65 M (1039) Comment (0) Favorites

      Abstract:In order to investigate the migration of plasticizer from PVC wrap to pork, a method for determination of nine plasticizers in pork by gas chromatography coupled with solid-phase extraction was deve-loped. The contents and migration behaviors of plasticizers in PVC wrap were analyzed by using the established method. The results showed that the limits of detection (LOD, S/N=3) for nine kinds of plasticizer were ranged from 0.020 mg/kg to 0.036 mg/kg, which could meet the need of analysis. Di (2-ethylhexyl) phthalate (DEHP) and di (2-ethylhexyl) adipate (DEHA) were detected in PVC wrap obtained from the market. The migrating of DEHP and DEHA from PVC wrap to pork was studied. In the migration experiment, the quantity of migration was influenced by temperature, contact time, and fat contents of pork. In a certain range, the increasing of temperature, contact time, and fat contents led to a larger migration. For thin packaging materials, the result of single-side migration test was closer to the actual situation. The experimental data could predict the safety of plasticizers in food packaging materials and prepackaged foods.

    • Study on Properties of Fish Gelatin/Sodium Alginate Composite Gelation

      2018, 36(4):61-68. DOI: 10.3969/j.issn.2095-6002.2018.04.009

      Abstract (828) HTML (872) PDF 9.84 M (1078) Comment (0) Favorites

      Abstract:In order to improve the properties of single fish gelatin, different mass concentrations of sodium alginate were composited with fish gelatin to prepare the composite gelation. Subsequently apparent characteristics, chromatic values, and rheological properties were investigated and single fish gelatin was adopted as the contrast. According to the results, the elasticity of the single fish gelatin was improved and the network structure was much better with the increasing fish gelatin mass concentrations (0.06-0.10g/mL). The single gelation was particularly brittle and fragile at the mass concentration of 0.06g/mL and 0.07g/mL while the composite gelation had good mechanical properties and formability generally. The gelation strength increased steadily along with the increase of sodium alginate mass concentration (ranging from 0.01 to 0.03g/mL). It could be concluded that the addition of sodium alginate could improve the properties of the gelation. This study investigated the properties of different composite gelations, which could provide more theoretical basis for the practical application of the two compounds.

    • Review on Antioxidative Activities of L-Theanine

      2018, 36(4):69-75. DOI: 10.3969/j.issn.2095-6002.2018.04.010

      Abstract (937) HTML (646) PDF 3.96 M (1175) Comment (0) Favorites

      Abstract:L-theanine is one kind of unique non-peptide amino acid, which is one of the main functional ingredients of tea. L-theanine has many physiological functions, such as antioxidative activity, regulating immune response, relaxing neural tension, and so on, which is beneficial for human or animal health. At present, the evaluation of physiological functions of L-theanine has become the research hotspot in the field of modern medicine and food science, but its mechanism remains to be further studied. L-theanine has been announced as a novel food ingredient. However, the products consisting of L-theanine as the main raw material are very rare in the domestic market, and its exploitation and utilization in the field of new drugs, health food, and new feed additives is far from adequate. The bioactivity of L-theanine, such as antioxidative activity, mechanism of down-regulating pro-inflammatory, regulating mitochondrial apoptotic pathway and mitogen-activated protein kinase (MAPK) pathway, and decreasing cells apoptosis caused by pro-apoptotic signal were summarized in this paper. This aims to provide a reference for the further research in the relevant fields and the further exploitation and utilization of L-theanine as functional ingredients.

    • >Applied Technology
    • Effect of Superheated Steam on Reducing Bacteria in Prepared Lamb

      2018, 36(4):76-81. DOI: 10.3969/j.issn.2095-6002.2018.04.011

      Abstract (875) HTML (524) PDF 4.01 M (976) Comment (0) Favorites

      Abstract:This study investigated the efficacy of superheated steam in reducing the bacteria in prepared French rib lamb chops at different temperatures (180℃ and 300℃) and different treatment times (0,5, 30,5, 60s). The results showed that the total number of bacteria in the prepared lamb decreased rapidly after treated with superheated steam for 30s, and the total bacterial count decreased by nearly 3 orders of log units. There was no significant difference in the effect of reducing bacteria between treatment with superheated steam at 300℃ and at 180℃ (p>0.05). Compare to the control, superheated steam treatment did significantly increase the lightness value (L*) and decrease the red value (a*) of the prepared lamb surface, and superheated steam treated over 30s significantly (p<0.05) increased the yellowness value (b*). The total number of bacteria was more than 7lg(CFU/g) when the prepared lamb treated with superheated steam was stored for 21 days. After stored for 14 days in vacuum packed samples, the total bacterial count of prepared lamb treated with superheated steam at 180℃, 60s or 300℃, 30s was about 6lg(CFU/g). While the total bacterial count of prepared lamb treated with superheated steam at 300℃, 45s was 5.66lg(CFU/g). After 21 days storage, Hafnia-Obesumbacterium, Carnobacterium, Lactococcus, unclassified_f_Enterobacteriaceae, Serratia, Lactobacillus, Brochothrix, and Vagoco-ccus were the dominant bacteria of prepared lamb, and no significant difference was observed among different superheated steam treatments (p>0.05). In conclusion, the superheated steam at 180℃, 60s or at 300℃, 45s has a good effect on reducing the bacteria in prepared lamb, which could provide a data support for processing prepared meat products.

    • Changes in Some Nutritional Compositions During Germination of Chickpea

      2018, 36(4):82-86. DOI: 10.3969/j.issn.2095-6002.2018.04.012

      Abstract (1374) HTML (1174) PDF 3.18 M (1016) Comment (0) Favorites

      Abstract:Effects of germination process on the protein, amino acids, riboflavin, isoflavone, and dietary fibre contents of chickpeas. The results showed that the protein contents decreased from 18.42% to 13.50% on the 9th day. Aspartic acid, glutamic acid and arginine acid were main amino acids in chickpeas. Fermentation process decreased the glutamic acid and arginine acid contents. The glutamic acid content decreased from 3.50% to 3.10% on the 9th day. The arginine acid content decreased from 2.25% to 1.72% on the 9th day. The aspartic acid content increased from 2.51% to 4.73% on the 9th day. During the germination process, the content of isoflavone showed a remarkable increasing from 106.44mg/100g to 806.00mg/100g on the 9th day. The content of riboflavin showed an increasing trend from 1.44mg/100g to 1.85mg/100g on the 7th day. The content of soluble dietary fibre increased significantly, while the content of insoluble dietary fiber decreased during the germination. The study could provide a basis for the development and utilization of chickpea's function food.

    • Quality Analysis of Sweet Potato Glutinous Rice Liquor During Fermentation and Storage

      2018, 36(4):87-92. DOI: 10.3969/j.issn.2095-6002.2018.04.013

      Abstract (753) HTML (659) PDF 3.87 M (1017) Comment (0) Favorites

      Abstract:The changes of soluble solids content, pH and alcohol content of sweet potato glutinous rice during the fermentation process were studied in this study. Moreover, effects of different storage conditions on the composition, fusel oil content, and antioxidant activities of sweet potato glutinous rice liquor were investigated. The results showed that the third day of fermentation was the critical period of sweet potato glutinous rice liquor fermentation. Under different storage conditions, the contents of soluble solids, total esters and total phenols were not changed, and the contents of alcohol, flavonoids and vitamin C were affected by temperature and pectinase additions. The storage temperature of 4℃ and the pectinase addition of 2% could save sweet potato glutinous rice liquor quality and flavor, and reduce the production of fusel oil. Determination of antioxidant activity showed that the increased pectinase enhanced the antioxidant capacity and total reduction ability of the ripening brewing liquid.

    • Study on Chicken Quality Classification Method Based on K-Means-RBF

      2018, 36(4):93-99. DOI: 10.3969/j.issn.2095-6002.2018.04.014

      Abstract (1173) HTML (577) PDF 6.29 M (930) Comment (0) Favorites

      Abstract:The chicken is easy to get spoilage during the storage and transportation. The hyperspectral imaging technology with the maps and spectral combination features was applied in this study, which could extract the spectral characteristics, texture and color characteristics to realize the rapid classification from the intrinsic quality and external qualities of the chicken. First of all, according to the physical and chemical analysis, 62 chicken breast samples were divided into four categories which are safe, edible, not recommended, and inedible. Secondly, using 42 labeled samples as the training set, texture, color, and spectral features were taken as the input of K-means-RBF neural network to identify the K-means initial classification center, train the RBF neural network, and construct the K-means-RBF chicken quality classification model. K-means-RBF chicken quality classification model was tested using the remaining 20 samples as test sets. The test results showed that the accuracy of the classification of 20 test samples was 100%. However, the classification accuracies of texture feature, color feature and texture color were 85%, 80%, and 95%, respectively. The chicken quality classification has successfully utilized the feature of hyperspectral imaging “map and spectral combination”, and the comprehensive detection of chicken has been successfully achieved. The results show that the K-means-RBF fusion method is effective in the hyperspectral data analysis, and the limitation of single feature in classification.

    • Application of Technology Combined Rheometer and In-Situ Determination on Network Structure Evaluation of Beverages

      2018, 36(4):100-104. DOI: 10.3969/j.issn.2095-6002.2018.04.015

      Abstract (834) HTML (506) PDF 3.51 M (889) Comment (0) Favorites

      Abstract:The method using the technology combined rheometer and in-situ determination to characterize the network structure strength of beverage was established, which was applied to evaluate the lactic acid bacteria beverage and the protein beverage with red bean and coix seed in this study. The rotor was immersed slowly into the sample in original packaging, followed by the experiments of frequency sweep on the beverage with advanced rotational rheometer not destroying the sample structure.The experimental results showed that for the lactic acid bacteria beverage, elastic modulus could distinguish the network structure. Morevoer, it could distinguish effects of the storage temperature and storage time on the network structure. The results were as follows:the lower part > upper part, room temperature>37℃>55℃. The protein beverage with red bean and coix seed contained sodium microcrystalline cellulose and carrageenan as the thickeners. The slope of the dependence of elastic modulus on the frequency could evaluate the strength of network structure. The weak gel was serious, generally serious, slight, and none when slope was <0.05,0.05~0.09,0.09~0.11 and >0.11 respectively. Moreover, the upper part had a more stronger network structure than the lower part. In conclusion, the technology combined rheometer and in-situ determination could evaluate the network structure strength of beverages avoiding the damage of the sample structure and provide guidance on the R&D and production of beverages.

    • >Safety Supervision
    • Research on Identification of Pseudomonas aeruginosa and Serratia marcescens in Strawberry by MALDI-TOF MS

      2018, 36(4):105-110. DOI: 10.3969/j.issn.2095-6002.2018.04.016

      Abstract (946) HTML (563) PDF 5.72 M (1088) Comment (0) Favorites

      Abstract:To evaluate the value of MALDI-TOF MS for the risk monitoring of microorganism in strawberry and determine the hazards identification microorganism and their characteristics. Pseudomonas aeruginosa and Serratia marcescens were isolated from 50 strawberry samples by the selective culture method. The matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS) method was adopted to identify the microorganisms and SARAMIS Premium software was used to analyze and modify the protein mass spectrum of the two microorganisms by weighting. The results showed that the detection rate of Pseudomonas aeruginosa in strawberry was 18% and that of Serratia marcesmese was 20%. About 12 characteristic peaks of Pseudomonas aeruginosa isolated from strawberry completely fitted, and cluster analysis of identified peaks indicated that there were significant differences between the isolated Pseudomonas aeruginosa. There were 8 completely fitted characteristic peaks of Serratia marcesmese isolated from strawberry, and weighted clustering results of the identified peaks confirmed that the two isolated Serratia marcescens were homologous. The MALDI-TOF MS method can identify the specific characteristics of the protein isolated from strawberries and complicated microbial environment of agricultural products.

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