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. 8 Published: 2012-08-01 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Ultra High Hydrostatic Pressure Treatment on Physiochemical Properties and Sensory Quality of Frankfurter Sausages WANG Yang;GAO Yang;DAI Rui-tong;ZHENG Hai-tao;LI Ping-lan DOI: 10.7506/rlyj1001-8123-201208001 The investigation was aimed to evaluate the effect of high hydrostatic pressure processing (HPP) on physio-chemical and sensory properties of frankfurter. 200MPa(5min，10min)，400MPa(5min，10min)and 600MPa(5min，10min)were applied, then pH, T-VBN,TBA-RS, color, texture and sensory of vacuum-packed frankfurter were analyzed. The results shown that, HPP could slow the decrease of pH, the increase of TVB-N, but increase lipid oxidation in some extent. In addition, HPP could enhance the lightness and lessen the redness of frankfurter. Besides, reduce the hardness, and increase the cohesiveness; slow the decrease of sensory quality. 2012 Vol. 26 (8): 1-5 [Abstract] ( 160 ) 全文  ( 204 ) 6 Variations in Quality Characteristics of Dried Cured Goose during Production SHI Pei-lei;LIU Deng-yong;XU Xing-lian;ZHOU Guang-hong DOI: 10.7506/rlyj1001-8123-201208002 The changes in meat quality characteristics and the fat oxidation and the proteolysis and influence on flavor of dry cured goose during process period were investigated by measuring pH, colours, salt content, water, TN, NPN, FAA, FAAN content et al. Results show that the salt content increased , water content decreased, pH value, TBARS value were changed within limits, and the changes of TN, NPN, FAA, FAAN content were significant, The final P.I. was about 3.8%, and the FAA/NPN was about 78%, Arg, Thr, Glu, Leu , Ala were dominant and Asp, Leu, Tyr, Val, Ile, Lys were increased mostly among these FAAs, many FAA content are several times than before. FAAs might have made an important contribution to the formation of traditional dry-cured duck flavor. 2012 Vol. 26 (8): 6-11 [Abstract] ( 158 ) 全文  ( 193 )        Processing Technology 12 Optimization of Formulation and Texture Properties of Nutritional Fast Food Sausages Supplemented with Sticky Rice NIU Fei-fei;SUN Meng-han;ZHENG Lin;LI Zhong-yuan;ZHAO Dan-yang;ZHOU Ya-jun DOI: 10.7506/rlyj1001-8123-201208003 Nutrient Fastfood Sausages with Sticky Rice and Shiitake which were processed using sticky rice and pork meat as the main materials with the additions of nutritional supplements such as milk, egg, shiitake, lotus seed and isomaltooligosaccharide were balanced nutrition and unique flavor. An investigation to probe the effects of sticky rice, shiitake, milk, egg, soybean protein, glutaminetransaminage on texture properties and sensory evaluation of product was carried out by single factor experiments. Milk ,shiitake, egg, soybean protein and glutaminetransaminage added had a larger effect on quality of product, while little affected by sticky rice, and the time of stewing. Based on the results from orthogonal array design, factor analysis and range analysis were conducted to determine the following formula for product (calculated on the basis of meat weight): milk 15%, shiitake 20%, soybean protein 3%, egg 10% and glutaminetransaminage 1.5%. 2012 Vol. 26 (8): 12-16 [Abstract] ( 175 ) 全文  ( 236 ) 17 Optimization of Processing Conditions to Improve the Quality of Pork Jerky by Orthogonal Array Design LU Yao-bi，ZHANG Yun，WU Wen-jin，XIONG Guang-quan，QIAO Yu1，LIAO Li，LI Xin，WANG Lan DOI: 10.7506/rlyj1001-8123-201208004 The present study was to analyzed the effect of monascorubin powder, dark soy sauce and sugar addition on the color and the effect of pickling time, baking time, the thickness of sliced meat, salt and compound phosphate addition on the texture of pork jerky by a series of single factor and orthogonal experiments basing on the sensory evaluation method and using fresh pork as materials. The study optimized sensory factors on the color and texture of pork jerky. The results showed that the optimum parameters of the new preparation of pork jerky were: the addition of salt 16 g, sugar 90 g, dark soy sauce 35 g, compound phosphate 3 g, monascorubin powder 0.5 g at the base of fresh pork 1 kg , pickled for 45 min and baking for 10min. 2012 Vol. 26 (8): 17-21 [Abstract] ( 198 ) 全文  ( 162 ) 22 Improvement of Stuffing Process for Changshu Beggar's Chicken SHI Wan-zhen DOI: 10.7506/rlyj1001-8123-201208005 “Changshu baked chicken” is a unique flavor, a ring for domestic traditional food, but as the raw material of degradation, the baked chicken flavor significant degradation. Based on the traditional baked chicken stuffed with improved product testing showed that: the chicken was pierced hole processing, then fill the pork as main material, and adding 6% starch Babao stuffing alternatives to traditional stuffing Babao can effectively compensate for the Changshu traditional baked chicken in the texture, flavor and flavor inadequacy. 2012 Vol. 26 (8): 22-25 [Abstract] ( 153 ) 全文  ( 172 )        Analysis & Detection 26 Hardness Analysis of Rongchang Pig Meat LIU Wen-zong;ZHOU Qin-fei DOI: 10.7506/rlyj1001-8123-201208006 Muscles from different parts of Rongchang pigs with different body weights were collected for analysis of the effects of pig body weight, body part, pork freshness, and muscle fiber direction on hardness of pork muscles. The results showed that horizontal muscles had the largest hardness followed by tangential muscles; and the hardness of vertical muscles was the smallest. Pork muscle hardness declined with increasing pig body weight (P＞0.05). Highly significant variations in the harness of muscles from different body parts were observed (P＜0.01). Pork muscle hardness initially ascended and then declined with increasing storage time (P＞0.05). 2012 Vol. 26 (8): 26-29 [Abstract] ( 180 ) 全文  ( 176 ) 30 Analysis of Fatty Acid Contents of longissimus dorsi in Different Crossbreeds of Beef Cattle LI Ju-cai;LIU Zi-xin;WANG Chuan;MEI Ning-an;MA Xiao-ming DOI: 10.7506/rlyj1001-8123-201208007 A total of 18 bulls with similar age, body weight and body condition (6 ones from each crossbreed) from three crossbreeds (AG×L, LM × L and SM × L) of local cattle with Angus, Limousin and Simmental were analyzed for fatty acid contents in Longissimus dorsi. Three bulls randomly selected from each crossbreed were slaughtered to collect Longissimus dorsi samples. The results showed that the Longissimus dorsi of SM × L had a higher SFA content than that of AG × L and LM×L. For all the three crossbreeds, the major SFA were palmitic acid and stearic acid in Longissimus dorsi. Stearic acid content were higher in the Longissimus dorsi of SM × L and AG × L than that of LM × L (P＜0.01; P＜0.05), while conversely the Longissimus dorsi of LM×L was richer in MUFAs than that of SM × L and AG×L. In addition, the Longissimus dorsi of SM×L revealed higher PUFA content than that of AG×L and LM×L, and linoleic acid and arachidonic acid were dominant among the PUFAs in the Longissimus dorsi of each crossbreed. Total fatty acids, eicosapentaenoic acid, n-6 PUFAs and n-3 PUFAs as well as PUFA/SFA ratio showed a higher level in AG × L than LM × L and SM × L, while SM × L had a higher n-6/n-3 PUFAs ratio than AG×L and LM×L. 2012 Vol. 26 (8): 30-34 [Abstract] ( 159 ) 全文  ( 219 ) 35 Comparison of Bacterial Flora Composition in Chilled Pork Products from Different Body Parts XIONG Dan-ping;LIU Chao-qun;WANG Hong-xun DOI: 10.7506/rlyj1001-8123-201208008 This study aimed to address variations in bacterial flora composition and quantity between fresh and spoiled chilled pork products from different body parts including selected ribs, selected shredded pork hind leg, selected shredded pork fore leg, selected streaky pork, selected pork belly, selected pork tenderloin and common pork loin. The dominant bacteria in chilled pork included mainly Pseudomonas, Brochothrix thermosphacta, Lactobacillus, Micrococcus and Enterobacteriacea. Among them, Pseudomonas, Micrococcus and Enterobacteriacea showed the highest growth rate, while Lactobacillus grew relatively slowly. Brochothrix thermosphacta. The growth of Brochothrix thermosphacta showed considerable variations in pork products from different body parts. Pork belly had a relatively high fat content. Brochothrix thermosphacta grew most vigorously in streaky pork. 2012 Vol. 26 (8): 35-38 [Abstract] ( 181 ) 全文  ( 191 )        Reviews 39 Recent Advances in the Application of Near-Infrared Spectroscopy in Beef Quality Grading Systems LANG Yu-miao;LI Hai-peng;SHA Kun;SUN Bao-zhong;LIU Fei;DANG Xin;ZHOU Nan DOI: 10.7506/rlyj1001-8123-201208009 The aim of beef grade evaluation system is to make the beef market healthy and fair and guide the beef industry. The major developed countries have perfect beef grade evaluation system. The system in China has a late start and the automatic classification technology is in studying. As a kind of fast and online detection technology, near-infrared technology has been widely researched in beef quality detection. Beef quality grading standard both at home and abroad have been reviewed. Some problems of these technology have been pointed. The use and research of near-infrared technology in beef quality grading system are reviewed. In conclusion, the use of near-infrared technology in beef quality grading technology has great potential. 2012 Vol. 26 (8): 39-42 [Abstract] ( 173 ) 全文  ( 166 ) 43 A Review of the EU's legal Systems Concerning Animal-Derived Foods XING Xi-yuan;LI Jiang-hua;ZHENG Feng-tian;WANG Zhi-gang DOI: 10.7506/rlyj1001-8123-201208010 The EU is at advanced levels in the world in protection of animal-derived foods. At the outset, this article briefly introduces the fundamental framework of the EU’s legal system concerning foods. Based on this, a systematic review of the EU’s legal system concerning foods of animal origin is organized from the following aspects: food sanitation, animal welfare, animal nutrition, animal health, food pollutants and packaging and labeling. Moreover, characteristics of the EU’s legal system concerning foods of animal origin are summarized with the aim of providing some references for China’s legislation on foods. 2012 Vol. 26 (8): 43-47 [Abstract] ( 161 ) 全文  ( 199 ) 48 Current Situation and Future Development of Rabbit Meat Processing CHEN Hong-xia;WANG Yi;ZHU Hui-min;LI Hong-jun DOI: 10.7506/rlyj1001-8123-201208011 China is a leading meat rabbit producer. Rabbit meat is characterized by ‘three highs and three lows’ in nutrition which comply human nutritional requirements. In recent years, rabbit meat has become one of the focuses of food research and development. The current situation and future trends of processing and utilization of rabbit meat and byproducts are analyzed in this paper with the aim of increasing the added value of rabbit meat and byproducts and promoting the development of the rabbit meat industry. 2012 Vol. 26 (8): 48-51 [Abstract] ( 182 ) 全文  ( 193 )

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.