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Quick Search     Adv Search 2011 Vol. 25, No. 1 Published: 2011-01-01 Reviews Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 1 The Turkey and Turkey Products WANG Panpan DOI: 10.7506/rlyj1001-8123-201101001 The mative of turkey is North America. It a food with features of high protein，low fat and low cholesterol. Turkey industry has been rising in China in recent years. This article summarized the biological characteristics，nutritional value，turkey products，market and consumption of turkey. The development prospect is also be summarized. 2011 Vol. 25 (1): 1-8 [Abstract] ( 135 ) 全文 ( 656 ) 9 Study on Greenhouse Gas Emission and Reduction Measures of Meat Products MA Aijin;ZHAO Haizhen DOI: 10.7506/rlyj1001-8123-201101002 Under the advocacy of low-carbon economy, the development of low power consumption, low pollution, low carbon emission-based food has attracted more and more attentions. Meat production is one of the important greenhouse gas emission sources. The greenhouse gas emission of meat product life cycle was analyzed in this study, which proposed several technical measures to reduce greenhouse gas emission from animal breeding, production processing, consumption and waste disposal. 2011 Vol. 25 (1): 9-11 [Abstract] ( 144 ) 全文 ( 353 ) 12 Study on Evaluate Method for Consumers Satisfaction in Food TANG Zhiguo;YANG Jian DOI: 10.7506/rlyj1001-8123-201101003 Customers satisfaction reflects the value of the enterprise and also is the basis for enterprise survival and development. It is an important factor which affects customer satisfaction market share of product and market competition. The paper used the fuzzy comprehensive evaluation method based on the ACSI model to evaluate the customers satisfaction in food. 2011 Vol. 25 (1): 12-16 [Abstract] ( 130 ) 全文 ( 251 )        Basic Research 17 Exploring Relations of Unsaturated Fatty Acids and Human Health HU Yan;CHEN Zhongjie DOI: 10.7506/rlyj1001-8123-201101004 this article introduced the effect of various kinds of unsaturated fatty acids to health of people, so people can intake oil and fat reasonable according to this. 2011 Vol. 25 (1): 17-20 [Abstract] ( 156 ) 全文 ( 655 ) 21 The Degradation of Lycopene in Food Processing ZHAO Xiaowan DOI: 10.7506/rlyj1001-8123-201101005 The main degradation modes of lycopene in food are thermo-oxidative degradation, chemical oxidation degradation, photo-oxidation and enzymatic degradation, et al. The main effects on the degradation include oxygen, food additives and water activity. 2011 Vol. 25 (1): 21-23 [Abstract] ( 127 ) 全文 ( 483 )        Processing Technology 24 The Development of Tomato Juice Mutton Meat Loaf HAN Kai;REN Lin;WANG Yu DOI: 10.7506/rlyj1001-8123-201101006 By improving the materials and machining process of the western meat loaf products, we can design and make a new type of meat loaf which is made of mutton and makes with tomatoes juice. This paper introduces the stirring of mutton, the making of tomato juice, the processing technology and the market prospects of the tomato juice mutton meat loaf in detail as the foundation of the product development. 2011 Vol. 25 (1): 24-26 [Abstract] ( 116 ) 全文 ( 216 ) 27 Research Status of Traditional Curing Meat Products Salted Duck QING Yuan DOI: 10.7506/rlyj1001-8123-201101007 Salted duck is a kind of traditional curing meat products. In this paper, the theoretical investigation progress and modernization technology of salted duck were summarized, in order to lay the foundations of industrial development of salted duck. 2011 Vol. 25 (1): 27-29 [Abstract] ( 151 ) 全文 ( 257 ) 30 Research Progress in Alternative of Nitrite in Meats YANG Lin DOI: 10.7506/rlyj1001-8123-201101008 In meat production, nitrite is often applied as the colorant and preservative to ensure the meat of better color, favour and texture．However, nitrite is easy to act with the amine material decomposed from the protein of the meat, then nitrosamine substances is produced. Nitrosamin substances may cause cancer easily. As a result, researchers all over the world are working on an alternative of the nitrite, while little has been proved well enough to play the role of it. So a compound system without nitrite is being studied. 2011 Vol. 25 (1): 30-32 [Abstract] ( 117 ) 全文 ( 420 ) 33 Research Progress of Manascus Pigment Substitute for Nitrite in Meat Color Protection LIU Fangjing;LIU Hui;NING Na DOI: 10.7506/rlyj1001-8123-201101009 Over the years, nitrite occupied the dominant position during the meat processing due to its excellent colourant, anti-corrosion and flavor, but it was found do harm to human health recently.Therefore, searching for alternatives to nitrite is imminent. monascus pigment is a natual matter produced by manascus. It has the similar function with nitrite when applies in meat product, no nitrite bad effect and it is an idea substitute for nitrite. 2011 Vol. 25 (1): 33-36 [Abstract] ( 148 ) 全文 ( 773 ) 37 Study on Crawfish Accounts with Edible Coatings Preservative LI Xinjian DOI: 10.7506/rlyj1001-8123-201101010 With chitosan and sour seaweed as the major edible raw material of films, a coating preservation reagent for frozen crawfish accounts was manufactured. The effect were compared through testing thawing waste, cooking loss, dehydration date and total bacterial count. The result of the experiment showed that edible coating had preserves fresh effect and could evidently decrease thawing waste, cooking loss, dehydration date and total bacterial count. The result of experiment was that effect of preservation of coating by chitosan was better than that of coating by sodium alginate. 2011 Vol. 25 (1): 37-39 [Abstract] ( 189 ) 全文 ( 242 )        Quality and Safety 40 Research on Tenderizing Effect of Papain on Dried Meat Slice LI Peihong;WANG Huaixin;HUAN Yanjun DOI: 10.7506/rlyj1001-8123-201101011 Single factor experiments was did to got the range of papain dosage, action temperature and action time. The the orthogonal test was did to got the optimal role conditions when papain is used to tenderize the dried meat slice. The optimal role conditions is like that the papain dosage is for 360 U/g, the action temperature is 70℃ and the action time is 20min. Then scanning electron microscope was used to observe the microstructure of pork treated by papain and without any treated. The results showed that muscle fiber structure of pork with papain treated had the obvious broken trails, so the papain actually have role of tenderizing to pork. Finally more degrees such as tender degrees，moisture content, water activity, product yield, sensory of the dried meat slice tenderizing by papain was studied, we found that the tender degrees and sensory were superior to that of blank samples. 2011 Vol. 25 (1): 40-45 [Abstract] ( 148 ) 全文 ( 838 ) 46 Methods of Meat Freshness Detection JIANG Lishi DOI: 10.7506/rlyj1001-8123-201101012 There are many methods of meat freshness detection, including sensory testing, physical and chemical testing and microbiological testing. But these traditional detection methods are always not high accuracy or time-consuming and we can not get the fresh information of meat in time. Rapid nondestructive detection is an important trend of meat freshness detection. This paper reviewed some traditional detection methods and fast non-destructive detection methods of meat freshness. 2011 Vol. 25 (1): 46-49 [Abstract] ( 160 ) 全文 ( 1330 )        Analysis & Detection 50 Preparation and Magnetic Performance of Magnetic Nanoparticles precursor of Sulfonamide Core-shell Magnetic Molecularly Imprinted Polymer Microspheres YUAN Liang;HUANG Lei;XIONG Zhouyi;XIONG Hanguo DOI: 10.7506/rlyj1001-8123-201101013 Fe3O4 magnetic nanoparticles developed in recent years have been widely used in the collection or separation of bioactive matter, targeted drug delivery, and disease’s diagnoses or therapy. In this study, Fe3O4 magnetic nanoparticles ware prepared by liquid-state Co-precipitation method and modified by polyethylene glycol (PEG). The crystal structure was researched through computer simulation and the infrared spectra of the samples provided a basis analysis. It was looking forward to using the nanoparticles to molecularly imprinted polymer for quick determination of pesticide residues. 2011 Vol. 25 (1): 50-53 [Abstract] ( 135 ) 全文 ( 214 ) 54 The Application of Enose Technology in Food Sensory Analysis SONG Huige DOI: 10.7506/rlyj1001-8123-201101014 Electronic nose is a novel instrument which simulates the olfactory of people to analysis, recognize and detect the complex and volatile components, composition of gas sensors, signal processing and pattern recognition, etc. Introduces the basic composition, principle of work, the applications and development trend of electronic nose in teas, wines and meats are reviewed in this paper. 2011 Vol. 25 (1): 54-58 [Abstract] ( 120 ) 全文 ( 441 ) 59 The Applications of Sensory Analysis in Meat Processing SHEN Hailiang DOI: 10.7506/rlyj1001-8123-201101015 The Sensory analysis method is widely used in food producing, the processing, the storing, the trade, the consumption, etc.It plays an important role in the meat market survey, the new product development and production and the quality control. 2011 Vol. 25 (1): 59-63 [Abstract] ( 129 ) 全文 ( 470 ) 64 Fuzzy Comprehensive Evaluation Applied in Food Sensory Evaluation JIN Shengkun;LI Yong DOI: 10.7506/rlyj1001-8123-201101016 Fuzzy comprehensive evaluatiom is applied to many fields, The article reviewed the principle, the basic steps of fuzzy comprehensive evaluation\and fuzzy comprehensive evaluation was used in the food sensual quality. 2011 Vol. 25 (1): 64-67 [Abstract] ( 136 ) 全文 ( 638 )        College Forum 68 Application of Quality Additives on Processing of Meat Products HE Qingmei DOI: 10.7506/rlyj1001-8123-201101017 In meat processing, quality additives are a kind of indispensable additive which may improve elasticity , binding force and water binding capacity of meat, improve fresh tenderness and production rate and so on. This article briefly describes commonly quality additives used in processed meat, the application status and application trends used in processed meat of the condiment. 2011 Vol. 25 (1): 68-71 [Abstract] ( 147 ) 全文 ( 1119 )        Reviews 72 Research Progress of Modified Atmosphere Packaging Technology on Chilled Fresh Meat ZHAO Yuzhi;LIU Chengguo;ZHOU Xuan DOI: 10.7506/rlyj1001-8123-201101018 This paper introduced the application history of modified-atmosphere packaging and described the fresh keeping mechanism, gas composition and influencing factors of MAP for chilled fresh meat. It also discussed the interaction between MAP and other fresh keeping technology, the toxicity of CO and the market prospect of MAP for chilled fresh meat. 2011 Vol. 25 (1): 72-77 [Abstract] ( 151 ) 全文 ( 616 ) 78 Study on Extracting Biochemical Medicine and Development and Utilization of Pig Viscera LI Xingwu;ZHANG Lili DOI: 10.7506/rlyj1001-8123-201101019 The paper shows the present research of extracting biochemical medicine of pig viscera. It also provides valuable suggestion for producting biochemical medicine of pig viscera and comprehensive development and utilization. 2011 Vol. 25 (1): 78-81 [Abstract] ( 138 ) 全文 ( 597 ) 82 Research Pogress of EPA and DHA from Aatic GUO Yuhua;LI Yujin DOI: 10.7506/rlyj1001-8123-201101020 EPA and DHA are important unsaturated fatty acids in the body which have many important physiological functions,playing an important role in human and animal growth and health .This paper describes the physiological functions, separation and extraction methods of EPA and DHA and the research of EPA and DHA from fisheries and the development prospect. 2011 Vol. 25 (1): 82-86 [Abstract] ( 131 ) 全文 ( 1053 )        International Exchange 87 Current Research on Mechanism of Meat Color YUAN Xianqun DOI: 10.7506/rlyj1001-8123-201101021 Meat color is a complex topic involving animal genetics, including meat itself and external factors (the animal genetic, ante- and post-mortem conditions, fundamental muscle chemistry, and many factors related to meat processing, package distribution, storage, display and final preparation for consumption and so on). Meat color chemistry, meat color transformation mechanism and the main methods of color evaluation were described in this article, the key factors of chemistry and biological effect in meat color stability were summarized. International investigators disputed relativity index and factors of meat color, but recognized the content of myoglobin was the foundation of meat color stability. 2011 Vol. 25 (1): 87-92 [Abstract] ( 128 ) 全文 ( 319 )

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