Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2014 Vol. 28, No. 6 Published: 2014-06-01 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Identification and Characterization of Lactobacillus curvatus LAB26 with Antioxidant Potential from Sour Meat of the Dong Minority ZHAN Jian-long;WANG Yang-fan;HU Ping DOI: 10.7506/rlyj1001-8123-201406001 A strain of lactic acid bacteria was selected from sour meat of the Dong ethnic minority in Guizhou, China. Its DPPH and hydroxyl radical scavenging activities, reducing power and anti-lipid peroxidation activity were (59.67 ± 6.68)%, (153.17 ± 5.50)%, (47.31 ± 4.62)%and (55.00 ± 5.19)%, respectively. Moreover, the strain had good tolerance to NaCl and NaNO2. 2014 Vol. 28 (6): 1-4 [Abstract] ( 130 ) 全文 ( 309 )        Processing Technology 5 Influence of Catfish Sarcoplasmic Proteins on Gel Characteristics of Catfish Surimi LI Peng;GUO Yao-hua;MA Yuan;LIU Xiao-hua;XIAO Yan;MA Li-zhen DOI: 10.7506/rlyj1001-8123-201406002 Catfish sarcoplasmic proteins (CSP) containing 16.1%water were extracted from the rinsing water of catfish surimi by isoelectric point precipitation (pH 3.0-7.0). To investigate the effect of CSP addition on the TPA (texture profile analysis) parameters, shear force, gel strength and color parameters of catfish surimi, seven experimental groups were set up by adding different amounts of the extracted CSP:(1) control, surimi+0%CSP+2%salt+0.2%phosphate;groups 2 through 7, surimi+0-5%CSP+2%salt+0.2%phosphate+0.5%transglutaminase (TG), respectively. Results showed that the hardness, springiness, chewiness and gel strength of catfish surimi steadily increased with increasing amount of added CSP, reaching maximum levels at an addition level of 4%and then showing a downward trend at 5%. Adding CSP had a little influence on the adhesiveness of surimi (P>0.05), and no significant effect on surimi gel color (P>0.05). 2014 Vol. 28 (6): 5-8 [Abstract] ( 143 ) 全文 ( 293 ) 9 Optimization of Process Parameters for Enzymatic Hydrolysis of Silky Fowl Meat CHEN Hai-yan;YANG Liu;HU Tie-jun;ZHANG Feng-kuan;YOU Li-xin DOI: 10.7506/rlyj1001-8123-201406003 This study reports the optimal process parameters for enzymatic hydrolysis of silky fowl meat. The main factors affecting hydrolysis efficiency were identified by single-factor design and optimized by using a five-factor, three-level orthogonal array design as follows: 42℃, pH 7.4, a hydrolysis time of 11 h, a ratio of enzyme to substrate of 7 000 U/g and a substrate concentration of 9%. The hydrolysis rate under the optimized conditions surpassed 23%, and total amino acid concentration of the hydrolsate was 40.643 mg/mL. This enzymatic hydrolysis will hopefully lay the technical basis for value-added utilization of silky fowl. 2014 Vol. 28 (6): 9-12 [Abstract] ( 107 ) 全文 ( 383 ) 13 Optimization of Marinade Composition of Prepared Fresh Pork Packaged under Modified Atmosphere (MAP) TANG Jing;ZHANG Ying-yang;WU Hai-zhou;LI Liang-hao;ZHANG Jian-hao DOI: 10.7506/rlyj1001-8123-201406004 A marinade composed mainly of cooking wine, complex spices and salt was developed for prepared fresh pork packaged under modified atmosphere (MAP). The three ingredients were optimized by response surface methodology. The results showed that both spices and salt were able to improve the physical and chemical qualities of products and effectively inhibit microbial growth. Each of these three ingredients had a significant effect on total bacterial count, color and other properties of MAP prepared pork (P<0.05). The response surface analysis indicated that the interactions of salts with cooking wine and with complex spices had a significant effect on the total number of colonies (P<0.05). The optimal marinade consisted of 6.70%cooking wine, 1.20%complex spices and 1.29%salt. The total number of colonies was 4.312 lg(CFU/g) using this marinade, suggesting its applicability for the production of low-temperature prepared pork. 2014 Vol. 28 (6): 13-17 [Abstract] ( 144 ) 全文 ( 689 )        Analysis & Detection 18 Isolation, Identification and Growth Prediction of Dominant Spoilage Bacteria in Cold-Stored Sturgeon under Vacuum Condition JIAO Wei-zhen;CHEN Si-lu;ZHANG Zhi-chao;LI Ping-lan DOI: 10.7506/rlyj1001-8123-201406005 The objective of this study was to isolate and identify dominant spoilage bacteria in cold-stored sturgeon under vacuum condition, as well as make predictions of the bacteria growth. Sensory evaluation and selective culture were used to monitor the kinetic growth of dominant spoilage bacteria. Based on 16S rRNA gene sequencing, Q-1 and C-1 were identified and isolated selectively as dominant spoilage bacteria. The results showed that Aeromonas sp. and Enterobacter sp. were dominant spoilage bacteria in cold-stored sturgeon under vacuum condition. Q-1 was likely to be a new subspecies of Aeromonas veronii, and C-1 was Enterobacter ludwigii. Compared with C-1, the lag phase of Q-1 was longer and the growth rate was higher. A modified Gompertz equation could make a credible prediction of the dynamic growth of C-1 and Q-1 in the cold-stored sturgeon under vacuum condition. 2014 Vol. 28 (6): 18-21 [Abstract] ( 134 ) 全文 ( 420 )        Reviews 22 Progress towards Sodium Chloride Reduction in Meat Products WU Hai-zhou;ZHANG Ying-yang;TANG Jing;YU Xiang;LI Liang-hao;WANG Jian;ZHANG Jian-hao DOI: 10.7506/rlyj1001-8123-201406006 An excessive intake of meat products, particularly dry-cured meat products, is not recommended from a health point of view, at least for some population groups, due to their high levels of sodium. Nevertheless, despite the importance of sodium chloride in producing food, over-consumption of sodium has the propensity to develop hypertension and cardiovascular diseases. In this paper attempts are made to make a detailed review on the role of NaCl in processed meats, ways of reducing salt and their effect on the quality of meat precuts. It can provide some useful information for reducing salt levels of traditional meat products in our country and make meat products healthier. 2014 Vol. 28 (6): 22-26 [Abstract] ( 244 ) 全文 ( 1450 ) 27 Technical Problems and Solutions in the Production of Jinhua ham MA Xiao-zhong;WU Kai-fa;CHEN Chao;CHEN Shun-tong DOI: 10.7506/rlyj1001-8123-201406007 Jinhua ham is a famous traditional meat product in China. With the advancement of social life and changes in consumer attitudes and lifestyle, the traditional production techniques of Jinhua ham are now facing the following problems:1. the salt content of products is too high owing to the overuse of salt in the curing process;2. the nitrate used in the curing process is harmful for human health; 3. the national and industry standards are too wide; 4. lack of advanced quality detection technologies;5. inconvenience of eating. To solve these problems, the authors proposed the following suggestions:1. the permeation rate of salt is controlled by controlling the temperature and the humidity;2. the amount of salt added is based on the weight of raw pig leg, and the appropriate granularity of salt and tray curing are used. 2. glucose powder instead of nitrate is added to the curing salt for color preservation;3. the SB/T10004-92 and GB/T19088-2008 standards need revising. 4. electronic nose combined with computer is introduced to process data on aroma quality for quantitative grading by comparison with stored data. 5. Increased product types are available to meet the different needs of customers. 2014 Vol. 28 (6): 27-29 [Abstract] ( 111 ) 全文 ( 472 ) 30 Yellow Cattle Industry in Yanbian, Northeast China’s Jilin Province:Development and Prospects DONG Yu-ying;SUN Xiao-long;JIN Ying;LI Guan-hao;Li Yu-lin;LIANG Cheng-yun DOI: 10.7506/rlyj1001-8123-201406008 This paper summarizes the breed formation and beef characteristics of Yanbian yellow cattle and the current situation of slaughtering and processing in Yanbian Prefecture, northeast China’s Jilin Province, and analyzes some factors limiting the development of Yanbian yellow cattle. This review will provide directions for future development of this industry in Yanbian. 2014 Vol. 28 (6): 30-33 [Abstract] ( 152 ) 全文 ( 569 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.