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 2012 Vol. 26, No. 7 Published: 2012-07-01 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Comparative Studies on Enzymatic and Acidic Extraction and Properties of Collagen from Crocodile Skin BAO Yu-long;CHEN Sun-fu;LUO Yong-kang DOI: 10.7506/rlyj1001-8123-201207001 Acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from the skin of crocodile(Crocodylus ) were prepared and comparatively characterized. Both collagens displayed a distinct absorption peak at 232 nm in their UV absorption spectra. SDS-PAGE analysis showed that the peptide chain composition of ASC and PSC revealed a high similarity, both of which contained α 1,α 2, β and γ chains. The solubility test results suggested that the isoelectric point of collagen from crocodile skin was around pH 7. The water-holding capacity of ASC and PSC remained more than 85% after heat treatment for 6 h at 25 ℃. A considerable difference in oil-binding capacity was found between ASC (24 mL/g) and PSC (41 mL/g). From the above results, it can be concluded that both collagens from crocodile skin have similar structures and the characteristics of collagen type I despite their differences in functionality. 2012 Vol. 26 (7): 1-4 [Abstract] ( 148 ) 全文 ( 361 ) 5 Antioxidant Effect of Peptides of Different Origins on Sausages DIAO Jing-jing;ZHANG Li-ping DOI: 10.7506/rlyj1001-8123-201207002 The antioxidant effect of adding peptides of different origins (pea, corn, milk whey and wheat germ and bone proteins) on sausages during 7 days of storage at 4 ℃ was evaluated in this study. The pH, a *, TBARS and sensory characteristics of sausages were measured. The results showed that lipid oxidation was significantly lower in sausages with added peptides than control samples (no added peptides). Corn peptides had stronger antioxidant effect on sausages than peptides of other origins. Milk whey peptides could not only inhibit the occurrence of oxidation, but also improve the texture of sausages. Wheat germ peptides had a certain effect on the redness value of sausages. 2012 Vol. 26 (7): 5-9 [Abstract] ( 146 ) 全文 ( 273 )        Processing Technology 10 Effects of Processing Technology on the Quality of Chicken Soup and Chicken CHEN Wen-ping;LI Xia;LIU Chen-yan DOI: 10.7506/rlyj1001-8123-201207003 In the present study, the production of chicken soup from hens was investigated. The optimal formulation of traditional Chinese medicinal materials for maximizing the sensory quality of chicken soup was 7 g of galangal, 15 g of Sichuan pepper, 15 g of dried tangerine peel, 15 g of star anise, 6 g of cinnamon, 5 g of jujube, 5 g of Chinese wolfberry, and 5 g of Chinese angelica. Using an L9(34) orthogonal array design, the optimal chicken soup recipe was curing with compound phosphate at a dose of 0.071 g/mL, heating at 20 ℃ until the boiling point, cooking at 95 ℃ for 90 min and salt addition. 2012 Vol. 26 (7): 10-12 [Abstract] ( 128 ) 全文 ( 354 ) 13 Optimization of Process Conditions for Roasting Changshu Beggars' Chicken in Electric Roaster SHI Wan-zhen DOI: 10.7506/rlyj1001-8123-201207004 A four-factor, three-level orthogonal array design was used to optimize roasting temperature and time for Changshu Beggars'chicken based on sensory evaluations and chicken harness. Chicken hardness was tested using a TA-XT Express texture analyzer. The optimal roasting process was 220 ℃ for 30 min and then 100 ℃ for 240 min. 2012 Vol. 26 (7): 13-15 [Abstract] ( 138 ) 全文 ( 360 )        Analysis & Detection 16 Investigations of Phosphate Content and Limit in Meat Products ZANG Ming-wu;WANG Shou-wei;QIAO Xiao-ling;L(U) Yu;SHI Zhi-jia DOI: 10.7506/rlyj1001-8123-201207005 Limit standards for phosphate content in meat and meat products used in and outside of China were surveyed systematically. Phosphate content in 1015 samples from 8 categories of meat products was determined. China' maximum use limit of phosphates was higher than the CAC standard, and no maximum residue limit was available in China. Phosphate content in 1015 samples of meat products was in the range of 0.62—16.2 g/kg with a median of 6.09 g/kg and an average of 6.43 g/kg. Moreover, significant differences existed among different categories of meat products (P ＜0.05). However, no significant difference was observed among different categories of meat by-products (P ＞0.05). Maximum residue limits of phosphates depended on the category of meat products. 2012 Vol. 26 (7): 16-20 [Abstract] ( 221 ) 全文 ( 744 ) 21 High Throughput GPC/GC/MS Determination of 20 Phthalate Esters in Meat Products LI Qiang;CAI Li-peng;ZHANG Yan DOI: 10.7506/rlyj1001-8123-201207006 A GC-MS method for the high throughput determination of 20 phthalate esters in meat products is described in this paper. Phthalate esters were purified online by gel permeation chromatography (GPC), separated on an Rtx-5 MS chromatographic column using nitrogen as carrier gas, and monitored using a mass spectroscopic detector. The limit of detection of the proposed method was 0.5 mg/kg. The average spike recovery rates were in the range of 95.68%－99.29% with a relative standard deviation of 1.31%－3.32%. This method was repeatable, sensitive and effective for determining phthalate esters in meat products. 2012 Vol. 26 (7): 21-24 [Abstract] ( 124 ) 全文 ( 313 ) 25 Comparison of Major Nutritional Components of Crocodile, Livestock and Poultry Meats LU Han;CHEN Sun-fu;LUO Yong-kang DOI: 10.7506/rlyj1001-8123-201207007 In order to better understand the nutritional quality of crocodile meat and utilize crocodile resource, the major nutrient composition, fatty acid composition and amino acid composition of crocodile meat were analyzed and compared with those of mutton, pork, beef and chicken. Crocodile meat was high in protein and low in fat and contained abundant polyunsaturated fatty acids, especially arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Moreover, abundant amounts of essential amino acids were found in crocodile meat, especially lysine, and the nutritional value of crocodile meat was higher than that of livestock and poultry meats as evaluated from the viewpoint of essential amino acid index. In general, crocodile meat is an ideal animal source of protein and fat. 2012 Vol. 26 (7): 25-28 [Abstract] ( 227 ) 全文 ( 1542 )        Reviews 29 Progress in the Research of Processing Technologies for Freshwater Fish OUYANG Jie;SHEN Jian DOI: 10.7506/rlyj1001-8123-201207008 This paper provides a review of the development of processing technologies for freshwater fish. The recent progress in the research of processing technologies for freshwater fish in and outside China is comprehensively reviewed in this paper with emphasis on freezing, curing and smoking and feed protein processing technologies. 2012 Vol. 26 (7): 29-31 [Abstract] ( 132 ) 全文 ( 373 ) 32 Present Situation and Development of Beef Cattle Industry in Fengdu County GAN Yi;LI Hong-jun;WANG Jun;HE Zhi-fei DOI: 10.7506/rlyj1001-8123-201207009 The Fengdu County of Chongqing Municipality, located in the Three Gorges Reservoir Region, has a long history of farming beef cattle due to its abundant water and herbage resources. The county is home to Asia's largest singlestall standard beef cattle fattening farm with 15000 cattle and to China's largest beef cattle farm. Currently, Fengdu County is making every effort to build itself into China'home of beef cattle. To promote its local economic development, beef cattle industry has been confirmed as a leading industry of the 10000 Yuan Income Growth Project. This paper provides a comprehensive review of the present situation and development of Fengdu County's beef cattle industry. 2012 Vol. 26 (7): 32-35 [Abstract] ( 150 ) 全文 ( 398 ) 36 Research Progress on Functional Properties of Antioxidants from Bamboo Leaves and Their Applications in Meat Products LI Hui-li;LIU Zun-ying DOI: 10.7506/rlyj1001-8123-201207010 Commercial antioxidants from bamboo leaves are versatile food additives. Bamboo leaf antioxidants have aroused extensive attention due to their safe, natural and effective functional properties. This review focuses on the functional properties and mechanisms of action of antioxidants from bamboo leaves as well as their applications in meat products. 2012 Vol. 26 (7): 36-38 [Abstract] ( 142 ) 全文 ( 603 ) 39 Current Status of Research on Vacuum Freeze Drying of Fish and Meat Products JIANG Zhao-qing;ZHOU Ran DOI: 10.7506/rlyj1001-8123-201207011 This paper reviews the current research status and history of development of vacuum freeze drying technology in and outside of China. This review focuses on the basic methods used in the theoretical research of vacuum freeze drying technology, the recent major achievements and the latest progress of theoretical modeling research, the current application status and the history of theoretical and technological development of vacuum freeze drying for fish and meat products, and the latest research achievements of vacuum freeze drying technology in and outside of China. This review highlights the advantages and necessity of vacuum freeze drying technology in the preservation of fish and meat products, and the effectiveness and the main problems related to its practical applications. Quick development of vacuum freeze drying technologies for fish and meat products remains restricted due to high energy consumption and consequent high cost. Reducing energy consumption and producing high-quality products will be the main trends of development of vacuum freeze drying technologies for fish and meat products. 2012 Vol. 26 (7): 39-43 [Abstract] ( 160 ) 全文 ( 430 )

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.