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Quick Search     Adv Search 2011 Vol. 25, No. 5 Published: 2011-05-01 Reviews Basic Research Processing Technology College Forum        Basic Research 1 Color Protection of Semi-dry Chicken Pet Food PANG Sheng-hui;YU Hai-feng;CUI Bo DOI: 10.7506/rlyj1001-8123-201105001 Color fixatives such as sodium erythorbate, citric acid, sodium metabisulfite were used separately or together to study their effects on the color protection of semi-dry chicken pet food. The results of single color protection experiments showed that sodium metabisulfite had the best effectiveness in the color protection of semi-dry chicken pet food, followed by citric acid and sodium erythorbate. Citric acid could enhance the protecting effects of the other two color fixatives on the color of semi-dry chicken pet food. When the mixing ratio of citric acid and sodium metabisulfite was 2:1 (m/m), the golden yellow color of semidry chicken pet food was well maintained, and color darkening was retarded dramatically. 2011 Vol. 25 (5): 1-4 [Abstract] ( 115 ) 全文 ( 330 ) 5 Antioxidant Effect of Carp Meat Protein Hydrolysates on Cooked Minced Pork SHI Xue;KONG Bao-hua;LIU Qian;ZHANG Jin-duo DOI: 10.7506/rlyj1001-8123-201105002 This study was undertaken to evaluate the antioxidant effect of carp meat protein hydrolysate (CMPH) obtained with alcalase at 4 h hydrolysis time on cooked minced pork. Six experimental groups of minced pork were set up, including negative control group (with nothing added), 2.0% CMP group, 1.0%, 1.5% and 2.0% CMPH groups and 0.02% BHA group as a positive control. During the cold storage period of 7 days, the six groups were measured for changes in a* value, TBARS value and pH value and four sensory variables were evaluated. The results showed that lipid oxidation was significantly inhibited in the CMPH groups compared with the negative control group (P＜0.05). Among them, the 2.0% CMPH group revealed the best anti-lipid oxidation effect, and a significant reduction in TBARS and a significant increase in a* were also observed (P＜0.05). Moreover, similar results were observed in the sensory evaluation. 2011 Vol. 25 (5): 5-9 [Abstract] ( 127 ) 全文 ( 342 )        Processing Technology 10 Optimization of Preparation Process for Hydrolyzed Grass Carp Visceral Proteins without Adding Exogenous Enzymes LIU Lan;MA Chang-wei DOI: 10.7506/rlyj1001-8123-201105003 Grass carp visceral waste was used as the raw material to prepare hydrolyzed animal proteins by autolysis in an aqueous NaCl medium without the presence of exogenous enzymes. In order to achieve maximum degree of hydrolysis (DH) of grass carp visceral waste, operating conditions such as NaCl amount, material/water ratio, temperature, holding time and pH were optimized using orthogonal array design method. The optimal conditions for maximizing the DH of grass carp visceral waste were material/water ratio 1:1.5, temperature 45 ℃, holding time 4 h, pH 9.0, and as a result, a DH of 77.43% was obtained. 2011 Vol. 25 (5): 10-13 [Abstract] ( 98 ) 全文 ( 255 ) 14 Optimization of Restructured Beef Tenderization with Both Compound Phosphate and Sodium Bicarbonate SHANG Zu-ping;HU Tie-jun;FAN Jing-jing DOI: 10.7506/rlyj1001-8123-201105004 The respective tendering effects of papain, compound phosphate and sodium bicarbonate on restructured beef were evaluated through one-factor-at-a-time experiments. Subsequently, quadratic regression orthogonal rotation composite design and DPS statistical analysis software were adopted to probe the combined effects of compound phosphate and sodium bicarbonate at five levels each on the shear force of beef. The results showed that the optimal amounts of added compound phosphate and sodium bicarbonate were 0.1% and 0.8%, respectively. The resulting shear force of restructured beef was 1.57 kg, which was increased by respectively 15.59% and 10.88% compared with 1.87 kg of untenderized restructured beef and the value of 1.77 kg before the optimization. 2011 Vol. 25 (5): 14-17 [Abstract] ( 103 ) 全文 ( 302 ) 18 Development of Sandwich Fillings for U.S.Almond Sausage YANG Yang;ZHANG Hong-wei DOI: 10.7506/rlyj1001-8123-201105005 The optimized sandwich filling formula for U.S. almond sausage was studied. Different combinations of U.S. almond and each of 5 types of flavoring materials were evaluated in terms of flavor and color, the effects of U.S. almond, peanut butter, starch and sugar on the sensory quality of sandwich fillings were explored and the optimal formulation for them was determined using orthogonal array experiments. Peanut butter and U.S. almond were screened out as the appropriate combination. The optimal sandwich filling composition was U.S. almond 29 g, peanut butter 39 g, starch 22 g, and sugar 10 g. The resulting sausage was red in color, with a brownish-yellow sandwich, and had excellent slicing ability and the aroma of U.S. almond. 2011 Vol. 25 (5): 18-21 [Abstract] ( 109 ) 全文 ( 276 ) 22 Optimization of Preparation of Fat Substitute with Higher Emulsification Stability FAN Jing-jing;HU Tie-jun;SHANG Zu-ping DOI: 10.7506/rlyj1001-8123-201105006 A novel low-calorie fat substitute was developed using modified starch, soybean protein isolate (SPI), emulsifiers, water holding agents and flavoring agents. In order to maximize the emulsification stability of the fat substitute, bovine fat/emulsion ratio, homogenization time, oil phase temperature and water phase temperature were optimized by orthogonal array design and quadratic general rotary unitized design. As a result, the optimal process conditions were found to be 35:65 bovine fat/emulsion ratio, 30 s homogenization time, 90 ℃ oil phase temperature, and 20 ℃ water phase temperature. 2011 Vol. 25 (5): 22-27 [Abstract] ( 86 ) 全文 ( 250 )        College Forum 28 Application of Vegetable Protein and Milk Protein in Meat Industry: A Review GUO Yu-hua;LI Yu-jin DOI: 10.7506/rlyj1001-8123-201105007 Due to their high nutritional value and excellent functional properties, vegetable protein and milk protein have been widely used in meat industry as food ingredients. This paper describes the main features and functions of vegetable protein and milk protein and their recent applications in meat processing are reviewed. 2011 Vol. 25 (5): 28-32 [Abstract] ( 94 ) 全文 ( 521 )        Reviews 33 Challenges and Opportunities for the Traditional Carbonado Processing Industry SHAO Bin;ZHANG Ya-wei;PENG Zeng-qi;JIN Hong-guo;YAO Yao;WAN Ke-hui DOI: 10.7506/rlyj1001-8123-201105008 Carbonado is a typical representative of the Chinese traditional poultry products, which has been well received by consumers. Studies showed that carbonados produced by traditional processing method contain a variety of hazardous compounds including trans fatty acids, oil oxides, polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. Non-fried, non-salt boil, non-grill, and non-smoked poultry product processing technology can not only effectively inhibit the formation of harmful compounds in carbonado, but also realize the industrialization of carbonado processing, thus becoming an ideal technology for carbonado processing. The hazardous compounds in carbonado and their hazards to the human body are summarized. Main technical innovations of new technologies for carbonado processing are briefly introduced. In addition, a perspective on their future applications is presented. 2011 Vol. 25 (5): 33-36 [Abstract] ( 109 ) 全文 ( 465 ) 37 Recent Advances in Research on Survival Mechanisms and Culturability of Campylobacter jejuni under Stress Conditions WANG Wei;WANG Bei-lei;HU Gui-xue;WANG Wei-li DOI: 10.7506/rlyj1001-8123-201105009 As an important gram-negative pathogenic bacterium, Campylobacter jejuni can produce several bowel toxins that can invade the small and large intestine mucosa and cause acute enteritis. According to statistics, the number of enteritis cases caused by Campylobacter jejuni is increased by three-fold when compared with Salmonella. After contaminating meat products, Campylobacter jejuni enters a viable but non-culturable (VBNC) state due to environmental changes such as freezing and can not therefore be detected by routine methods. Extreme changes in pH, moisture, temperature and nutritional ingredient can also throw Campylobacter jejuni into the VBNC state. In this article, insights into how Campylobacter jejuni resists external influence and into the potential food safety hazards caused by the pathogenic bacterium are given. 2011 Vol. 25 (5): 37-39 [Abstract] ( 90 ) 全文 ( 337 ) 40 A Review of Meat Traceability Technology Based on SNP Markers ZHANG Xiao-bo;HE Hui;WU Xiao;ZHU Lian-long;TANG Xue-ming DOI: 10.7506/rlyj1001-8123-201105010 This article describes the importance of establishing meat traceability system for food safety and international trade, and summarizes the management of food traceability system. We also highlight the principles of various DNA markers and their pros and cons, compare the applications of meat traceability markers and introduce SNP detection methods. Finally development trends and research directions of meat traceability technology in China are presented. 2011 Vol. 25 (5): 40-45 [Abstract] ( 95 ) 全文 ( 526 ) 46 Current Legal and Standard Systems Concerning Meat and Meat Products in China XIONG Li-wen;LI Jiang-hua;LI Dan DOI: 10.7506/rlyj1001-8123-201105011 China is a big meat producer, but the imperfection of Chinese legal and standard systems for meat and meat products has hampered the improvement of food safety and quality domestically. In response to this problem, the current situations of these two systems are evaluated through investigating the existing laws, regulations, relevant rules, normative documents and standards concerning meat and meat products in China. In addition, other factors affecting the quality of meat and meat products including animal raising, slaughtering, processing and marketing are also examined. 2011 Vol. 25 (5): 46-53 [Abstract] ( 107 ) 全文 ( 619 ) 54 Research Progress on Preservation Methods and Preservatives for Chilled Meat WANG Jian;GE Chang-rong DOI: 10.7506/rlyj1001-8123-201105012 Chilled meat preservation is the most concerned issue in the production of meat products. Researching and developing natural preservatives and methods without pollution and hazards to human beings is more in accordance with the future trends of the modern food industry and must be the number one focus of scientific research. On the basis of the characteristics of chilled meat such as being nutrient-rich, high water activity, being easy to deteriorate, short shelf life and otherwise in combination with the latest discovery in chilled meat preservation, the advantages and disadvantages of spice based preservatives, Chinese herbal extract based preservatives and vegetable and fruit preservatives are compared in this paper. Meanwhile, several chilled meat preservation methods and their current research status are introduced, and future directions in the development of new preservation methods and preservatives for chilled meat are presented. 2011 Vol. 25 (5): 54-57 [Abstract] ( 111 ) 全文 ( 441 ) 58 Quality Characteristics of Meat Products and Their Evaluation: A Review ZHANG Qiu-hui;ZHAO Gai-ming;LI Miao-yun;LIU Yan-xia;HUANG Xian-qing;GAO Xiao-ping;SUN Ling-xia;ZHANG Jian-wei;TIAN Wei DOI: 10.7506/rlyj1001-8123-201105013 Meat and meat products are an essential diet source of high quality protein. The eating quality of meat and meat products, especially the sensory quality, is an important measure of consumer choices for them. However, there is a lack of objective methods to evaluate the quality of meat products. In this paper, partial quality characteristics of meat products such as water-holding capacity, juiciness, texture properties and their evaluation methods are reviewed with the aim of enhancing the objective quality evaluation of meat products and laying the basis for establishing eating quality assessment standards and systems of meat products. 2011 Vol. 25 (5): 58-61 [Abstract] ( 127 ) 全文 ( 662 ) 62 A Review on Detection Methods for Pork Freshness LIN Ya-qing;FANG Zi-shu DOI: 10.7506/rlyj1001-8123-201105014 This paper briefly describes the importance of pork freshness detection in China, the major methods and their principles and main pluses and minuses. The accuracy of each method is compared, and a brief introduction to new detection methods abroad and its prospective study are also presented. Furthermore, future research directions are presented. 2011 Vol. 25 (5): 62-65 [Abstract] ( 97 ) 全文 ( 1166 ) 66 A Probe into Key Processing Steps in Sorbic Acid Production WANG Guo-jun DOI: 10.7506/rlyj1001-8123-201105015 Several key processing steps in the industrial production of sorbic acid are described in this paper. Firstly, the quality control of raw materials should be strictly ensured, especially for the preparation of high-quality ketene, which is necessary to prepare high-quality polyesters with high conversion rate. Secondly, it is necessary to strictly specify the polymerization process. Only high crotonaldehyde conversion rate makes it possible to obtain high sorbic acid yield, so crotonaldehyde conversion rate is the base for sorbic acid production. Thirdly, high sorbic acid yield can be obtained only if high-quality polyesters with high conversion rate are entirely depolymerized, thus indicating that depolymerizing polyesters is the foundation for the production of sorbic acid. Finally, the crude product resulting from polyester depolymerization is made up of sorbic acid and tar. High-quality sorbic acid can be obtained only if tar is be thoroughly separated from the crude product. This means that tar removal is the key for the production of high-quality sorbic acid. 2011 Vol. 25 (5): 66-72 [Abstract] ( 123 ) 全文 ( 1541 )

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