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Quick Search     Adv Search 2011 Vol. 25, No. 9 Published: 2011-09-01 Reviews Basic Research Processing Technology        Basic Research 1 Free Radical Scavenging Effect of Celery Powder and the Antioxidant in Meat Products SUN Dong-mei，HUAN Yan-jun DOI: 10.7506/rlyj1001-8123-201109001 The scavenging activities of celery powder, prepared from celery stalk by pulping, decolorization, pH adjustment, oven drying and comminution, against hydroxyl, superoxide anion and DPPH free radicals and nitrite were investigated. Meanwhile, the application of celery powder in minced pork and its effect on the TBARS （thiobarbituric acid reactive substances） value of minced pork were evaluated. The content of flavonoids in celery powder was 12.5 mg/g. Celery powder revealed powerful scavenging effect against hydroxyl, superoxide anion and DPPH free radicals and nitrite, with a maximum scavenging rate of 91.7%, 36.1%, 83.9% and l 9.4%, respectively. Compared with the blank, the presence of celery powder resulted in a 13.6% decrease in the TBARS value of minced pork. 2011 Vol. 25 (9): 1-4 [Abstract] ( 171 ) 全文 ( 323 ) 5 Influence of Different Commercial Compound Sodium Alginate Products on Texture of Fat Substitute FAN Su-qin，HUANG Hai-yan，WANG Xiao-mei，ZHANG Juan-juan DOI: 10.7506/rlyj1001-8123-201109002 This work focused on the influence of different commercial compound sodium alginate gel products, compound sodium alginate gel I amount, water temperature and stirring time on texture properties of fat substitute. Fat substitute with desired appearance and texture could be obtained by adding sodium alginate gel I at 2.5% and then stirring for 20 - 30 min. 2011 Vol. 25 (9): 5-7 [Abstract] ( 128 ) 全文 ( 265 )        Processing Technology 8 Intensified High-temperature Air Drying for Ripening of Sauced Duck and Its Effect on Lipid Oxidation and Sensory Quality JING Jing-jing，ZHANG Jian-hao，PAN Dao-dong DOI: 10.7506/rlyj1001-8123-201109003 In the present study, sheldrake meat was cured and air-dried to make sauced duck. During the process, lipoxygenase （LOX） activity and the lipid oxidation indicators thiobarbituric acid reactive substances （TBARS） and peroxidation value （POV） were analyzed to deal with the effect of intensified high-temperature air drying on lipid oxidation. Moreover, an L9（3^4） orthogonal array design involving curing salt amount and air-drying temperature and time was used to optimize the air drying of sauced duck. After high-temperature air drying （at 50 ℃ for 1 h）, LOX activity was increased by 51.32% in sauced duck when compared with the control. POV reached its maximum 0.20 g/100 g of fat after 20 h of air drying and the highest TBARS was observed after 40 h, which exhibited an increase of 25.00% and 12.50%. respectively. After the completion of air drying, the POV and TBARs of sauced duck were decreased by 15.38% and 14.29% in comparison with the control, respectively. The optimized air drying process of sauced duck involved wet curing with 9% salt, intensified high-temperature air drying at 50 ℃ for 1 h and air drying at 24-28-32℃ for 60 h. 2011 Vol. 25 (9): 8-14 [Abstract] ( 150 ) 全文 ( 393 ) 15 Optimization of Flavoring Materials in Steamed Lamb Using Response Surface Methodology YANG Xiao-bo，LIU Dun-hua，WU Hua-yu，LEI Jian-gang，GUO Jin DOI: 10.7506/rlyj1001-8123-201109004 Lamb meat from approximately 50-day-old Ningxia Tan Sheep was steamed by the traditional method with the addition of salt, bruised ginger, star anise and cooking wine. The relationships between the sensory score or nitrite content of steamed lamb and the amounts of the four kinds of flavoring materials added to 1000 g of fresh mutton were modeled based on a three-level Box-behnken experimental design and investigated by response surface analysis. The results showed that the optimal amounts of salt, bruised ginger, star anise and cooking wine added to 1000 g of fresh mutton were determined to be 11.72, 19.32, 1.58 g and 2.09 g, respectively, resulting in a sensory score of 96 and a nitrite content of 3.68 mg/kg. 2011 Vol. 25 (9): 15-20 [Abstract] ( 142 ) 全文 ( 407 ) 21 Comparative Studies of Enzymatic Hydrolysis of Chicken Embryo Protein by Different Proteases LIANG Qiong，ZHANG Pei-zheng，GAO Wei，SUN He-mei DOI: 10.7506/rlyj1001-8123-201109005 The optimal process conditions for hydrolyzing chicken embryo protein by trypsin or bromelain were determined using one-factor-at-a-time combined with orthogonal array design method. Under the optimal process conditions, the degree of hydrolysis of chicken embryo protein by trypsin and bromelain were 45.53% and 38.17%, and the resulting hydrolyates contained 20.15 mg/mL and 22.69 mg/mL soluble protein and 62.55 mg/mL and 50.26 mg/mL polypeptides, respectively. These results demonstrate that bromelain is more suitable to hydrolyze chicken embryo protein than trypsin. 2011 Vol. 25 (9): 21-24 [Abstract] ( 114 ) 全文 ( 301 ) 25 Opthnization of Simultaneous Addition of Three Water-holding Agents for Improved Water-holding Capacity of Recombinant Beef HU Tie-jun，SHANG Zu-ping DOI: 10.7506/rlyj1001-8123-201109006 In order to improve the water-holding capacity and water loss rate of recombinant beef, compound phosphate, soybean protein isolate and sodium citrate were simultaneously added, and their amounts were optimized by one-factor-at-a- time method in combination with quadratic rotation general combination design. The analysis of the experimental data, carded out using the Agricultural Experiment 4.0 statistical analysis software, indicated that the optimal amounts of added compound phosphate, soybean protein isolate and sodium citrate in recombinant beef were 0.15%, 0.3% and 0.4%, respectively. The resulting water-absorbing rate of recombinant beef was 8.49%, demonstrating a 21.29% increase when compared with original beef. 2011 Vol. 25 (9): 25-29 [Abstract] ( 153 ) 全文 ( 454 )        Reviews 30 Advances in Comprehensive Exploitation and Utilization of Bovine Blood ZHANG Yu-bin，CAO Hui，GUO Zhao-bin，YU Qun-li DOI: 10.7506/rlyj1001-8123-201109007 The composition, nutritional characteristics, exploitation value and current utilization situation of bovine blood are introduced in this paper. Meanwhile, the progress of applications of bovine blood in the food, biopharmaceutical and feed industries are overviewed, and problems present in the comprehensive utilization of bovine blood and solutions are explored. 2011 Vol. 25 (9): 30-34 [Abstract] ( 142 ) 全文 ( 334 ) 35 Application of Near Infrared Reflectance Spectroscopy in Meat Industry KAI Han，KONG Bao-hua DOI: 10.7506/rlyj1001-8123-201109008 In recent years, near infrared reflectance spectroscopy （NIRS） technology has developed into the most efficient and advanced method for the prediction of the quality of meat and meat products. This review focuses on current applications of near infrared reflectance spectroscopy to determine quality parameters of meat and meat products like chemical composition, physical properties and sensory attributes and to grade meat and meat products. Moreover its future applications in the meat industry are analyzed. 2011 Vol. 25 (9): 35-39 [Abstract] ( 130 ) 全文 ( 334 ) 40 Application of Several Natural Preservatives in Low-temperature Meat Products JIN Sheng-kun，WEI Fei DOI: 10.7506/rlyj1001-8123-201109009 Low-temperature meat products are distinguished from high-temperature meat products in that low-temperature meat products are pasteurized at low temperatures and are always kept at low temperatures during production, transport and distribution. Owing to low-temperature sterilization, low-temperature meat products are highly nutritional, and taste exquisite, but are readily contaminated with Bacillus, causing a shortening of their shelf-lives. Both chemical and natural preservatives have been used to solve the problem. Although chemical preservatives would lead to safety problems, safe and green natural preservatives can accord with the current consumer requirement. Several natural preservative such as nisin, lysozyme, chitosan and tea polyphenols are introduced in this paper from the aspects： properties, mechanisms of action, and current and future applications in low-temperature meat products. 2011 Vol. 25 (9): 40-42 [Abstract] ( 119 ) 全文 ( 284 ) 43 Research Progress of Low-fat and Low-nitrite Meat Products MENG Bin，YU Fu-man，WANG Xiao-qiao，YU Hong-zhan，CHENG Yu-ming，JIANG Wu-bian，XIA Yi-qiang DOI: 10.7506/rlyj1001-8123-201109010 The current pig industry chain of our country involves breeding, slaughtering, frozen fresh meat processing, the processing and circulation of cooked meat products. The development of green, healthy, safe and nutritional meat products, especially low-fat and low-nitrite ones, plays a vital role in the development of green and healthy pig industry chain. 2011 Vol. 25 (9): 43-46 [Abstract] ( 121 ) 全文 ( 494 ) 47 Progress in Research on Detection Techniques for Food Safety XUAN Wei，WANG Jun，WANG Xiu-yue，ZHANG Huai-guang DOI: 10.7506/rlyj1001-8123-201109011 Food safety is connected with people＇s health as a sensitive and burning issue of public concern. Therefore, it is both necessary and imperative to ensure food safety and accelerate the development of detection techniques. This article reviews the current status of food safety as well as the current detection techniques for food safety and their future development in order to provide references for studies on detection techniques for food safety. 2011 Vol. 25 (9): 47-51 [Abstract] ( 140 ) 全文 ( 574 )

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