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 2011 Vol. 25, No. 10 Published: 2011-10-01 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Physical Properties of Egg White Batter and Its Effects on Quality of Fried Sliced Pork YANG Ming-duo，LIU Yang，ZHANG Ling-wen，LI Hu，DU Ning-ning DOI: 10.7506/rlyj1001-8123-201110001 The viscosities, freeze-thawing stability and retrogradation of egg white batter in different dispersants （distilled water, 5 g/100 mL NaC1 solution and 10 g/100 mL sucrose solution）were studied. Also, the effect of egg white batters composed of egg white, starch and water at different ratios on the quality of fried sliced pork was investigated. Battered sliced pork was fried in 200 ~C corn germ oil for 100 s followed by 30 s at 220 ~C and fried sliced pork was cooled down and evaluated for sensory attributes. The results showed that as the proportion between egg white and starch increased, the viscosity and water separation rate increased and the retrogradation decreased. Moreover, the properties showed a significant difference among different dispersants. The additions of 33.33% egg white, 50% starch and 16.67% water provided optimum quality of fried sliced pork. 2011 Vol. 25 (10): 1-5 [Abstract] ( 111 ) 全文 ( 440 ) 6 Marbling Grading Characteristics in Beef longissmus dorsi MENG Xiang-yan DOI: 10.7506/rlyj1001-8123-201110002 In light of indefinite marbling characteristics in China＇s beef grading systems, a mathematical method was presented to characterize beef marbling based on geometric, distribution and shape parameters. Using chosen characteristic parameters playing an important role in beef marbling grading, the standard beef marbling images from the United States, Japan and China were studied to find the emphasis point of each country＇s beef marbling standard. The chosen characteristic parameters were correlated to eliminate the highly correlated features from the original ones. Principal component analysis was used for linear combination of the affecting parameters of beef marbling and the appropriate principal components were selected for establish- ing a marbling grading prediction model. 2011 Vol. 25 (10): 6-11 [Abstract] ( 163 ) 全文 ( 287 ) 12 Antioxidant Effect of Tea Polyphenols on Pork YANG Fei-yun，DENG Rui，WEI Wei DOI: 10.7506/rlyj1001-8123-201110003 In order to understand the antioxidant effect of tea polyphenols on pork, fresh pork was immersed in tea polyphenol solutions at 6 different concentrations and vacuum-packaged before storage at 4℃ and 25 ℃, respectively. The spoilage of tea polyphenols-treated pork was attenuated compared with the blank control group and the increase of acid value and peroxide value indicated a much lower rate. Tea polyphenols revealed the best antioxidant effect at the concentration of 1.0 g/100 mL and could result in an obvious extension of the storage life of pork. 2011 Vol. 25 (10): 12-14 [Abstract] ( 140 ) 全文 ( 269 ) 15 A Design of Pork Safety Traceability System Based on RFID Technology WANG Peng-peng，WU Ping，ZHENG Li-min, ，REN Fa-zheng DOI: 10.7506/rlyj1001-8123-201110004 Using an integrated breeding-slaughtering base which can supply 10000 commercial pigs every year, a pork safety traceability system was established by the combined use of RFID and JSP technology, which can enable the supervision department to promptly respond, clarify liability and rapidly recall unsafe pork products and allow consumers to learn the truth and eat safe pork. 2011 Vol. 25 (10): 15-18 [Abstract] ( 112 ) 全文 ( 288 )        Processing Technology 19 Optimization of Processing Technology for Qishan Diced Meat YANG Si-zhen，ZHANG Jian-xin DOI: 10.7506/rlyj1001-8123-201110005 In order to improve the quality of Qishan diced meat, the influence of special mixed species, vinegar and hot pepper powder on protein content and sensory indices of Qishan dice meat was evaluated using one-factor-at-a-time combined with orthogonal array design method. The optimal amounts of special mixed species, vinegar and hot pepper powder based on 100 g of raw meat were 2, 84 g and 20 g, respectively. Diced meat obtained was good in sensory quality and abundant in protein. 2011 Vol. 25 (10): 19-21 [Abstract] ( 133 ) 全文 ( 300 ) 22 Processing Technology for Duck Meat and Bone Sausage XU Hai-xiang，LI Zhi-fang，PU Li-li，SHI Shuai DOI: 10.7506/rlyj1001-8123-201110006 A preliminary investigation into the processing technology for duck meat and bone sausage was conducted in the present study. The results showed that duck meat and bone sausage products excellent in both quality and flavor could be achieved by using 60% duck lean meat as the main material with the additions of 15% duck fat meat, 12% duck bone dust, 5% modified starch, 3% white sugar, 1.8% salt, 0.06% β-cyclodextrine, 0.18% sodium D-isoascorbate, 0.6% Daqu liquor and 0.2% monosodium glutamate through cleaning, segmentation, crushing, chopping, filling, rinsing, cooking, drying, cooling and packaging. 2011 Vol. 25 (10): 22-25 [Abstract] ( 117 ) 全文 ( 325 )        Analysis & Detection 26 Development of an ELISA Method for Determining Ractopamine in Meat and Meat Products ZHENG Hai-song，CHEN Xue-jiao，YANG Xiao-jiao，YU Xiao-feng，SUN Juan-juan，LI Yun-fei，LI Gang DOI: 10.7506/rlyj1001-8123-201110007 This paper describes an enzyme-linked immunosorbent assay （ELISA） to determine ractopamine in meat and meat products. The proposed method was highly accurate in determining ractopamine and showed a cross-reactivity of less than 1% with all ractopamine analogues investigated. The limits of detection （LODs） for exported canned pork and exported beef were （0.28±0.30） μg/kg and （0.26±0.21） μg/kg, respectively, with an average spike recovery of 82.9%-91.1% （n = 15） and a relative standard deviation of 4.3%-8.7%. Using high performance liquid chromatography （HPLC）, the false posiitve rate of this method was confirmed as less than 2.0%, suggesting that it can enable accurate and rapid determination of ractopamine residues in foods. 2011 Vol. 25 (10): 26-28 [Abstract] ( 127 ) 全文 ( 231 ) 29 Determination of Fluoroquinolone Residues in Pork by HPLC ZHU Li-ping，ZHU Tao，WU Na，NI Yong-fu，WANG Yong，YAN Qiu-cheng DOI: 10.7506/rlyj1001-8123-201110008 An HPLC with FLD （fluorescence detector） method was established for the determination of two kinds of fluoroquinolones in pork. Pork samples were extracted with 1% acetic acid/acetonitrile, followed by water removal by anhydrous sodium sulfate and clean-up by acetonitrile saturated n-hexane. The mobile phase was composed of acetonitrile and 0.01 mol/L sodium phosphate （pH 3, adjusted with phosphorous acid） at a ratio of 10：90 （V/V）. The analytes were separated on a ZORBAX-SB-CIs column and detected by a fluorescence detector. The established method proved accurate, rapidy and sensitive. 2011 Vol. 25 (10): 29-31 [Abstract] ( 124 ) 全文 ( 185 )        Reviews 32 Influence of Muscle Membrane Fatty Acid Composition and Changes on Pork Flavor WANG Xin-jie，HAN Jian-zhong，QU Dao-feng DOI: 10.7506/rlyj1001-8123-201110009 Fatty acids play a significant role in the formation of pork flavor and their oxidation is one of the main factors that influence pork flavor. As an intracellular membrane phospholipid composition change, the lipid peroxidantion of membrane phospholipids determines the formation of meat flavor. Therefore, pork muscle membrane phospholipids have a very important significance for the formation of meat flavor. This paper describes the influence of pork muscle membrane fatty acid composition, metabolism and oxidation on the formation of meat flavor. 2011 Vol. 25 (10): 32-35 [Abstract] ( 133 ) 全文 ( 320 ) 36 Meaty Flavors and Their Evaluation Methods SUN Lian，XU Bao-cai，ZHOU Hui DOI: 10.7506/rlyj1001-8123-201110010 In this paper, the changes and processing technologies of precursors of meaty flavors are systematically explored based on the formation mechanisms of meaty flavors via the Maillard reaction. Meanwhile, quality evaluation methods of meaty flavors based on instrumental analysis and sensory analysis are introduced. This paper will provide significant guidance for the production and applications in meat products of meaty flavors. 2011 Vol. 25 (10): 36-39 [Abstract] ( 128 ) 全文 ( 586 ) 40 Research Progress on Detection of Chloramphenicol by Liquid Chromatography in Animal Derived Food SUN Qian，WANG Bao-wei，ZHANG Le-le DOI: 10.7506/rlyj1001-8123-201110011 Chloramphenicol as a commonly used broad-spectrum antibiotics with optical activity has been widely used in animal husbandry. However, excessive use of chloramphenicol during animal growth would lead to chloramphenicol residues in animal derived food, which cause great harm to human. All countries in the world focus on the detection of chloramphenicol residues in animal derived food. This article describes the dangers of chloramphenicol and maximum residue limits of different countries and reviews the research progress on liquid chromatography applied to detect chloramphenicol residues in animal derived food. 2011 Vol. 25 (10): 40-42 [Abstract] ( 121 ) 全文 ( 361 )

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.