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Quick Search     Adv Search 2010 Vol. 24, No. 4 Published: 2010-04-01 Project review Engineering Technology Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Ten Times of Meat Industry——The Outlook of China Meat Industry and Market in 2010 HAN Yongqi DOI: 10.7506/rlyj1001-8123-201004001 Abstract：The consumption rate of various types of meat products grew fast in recent years. There are new opportunities and challenges in meat industry. The industry and market of meat will move to a new era in 2010. This article summarized ten times of meat products. They include structural adjustment era，low-profit era，green age，information age，brand hegemony time，resource integration time，self-innovation era, low-carbon economy and circular economy era, fast update time and the era of international competition. 2010 Vol. 24 (4): 3-6 [Abstract] ( 125 ) 全文 ( 30 )        Basic Research 7 Research Work on Cutting to Optimize Beef Value and Technology of Quality Valuation NIU Lei;ZHANG Zhisheng;LI Haipeng;SUN Baozhong DOI: 10.7506/rlyj1001-8123-201004002 Abstract: It is the key issue to improve beef value and quality for the improvement of beef industries. This article summarizes the research work on cutting to optimize beef value and technology of quality valuation, then introduces the way of quality valuation. 2010 Vol. 24 (4): 7-9 [Abstract] ( 161 ) 全文 ( 200 ) 10 Trends in Tenderization of Beef HONG Lei;LI Wenfeng;LIU Yaou;LI Hongjun DOI: 10.7506/rlyj1001-8123-201004003 Abstract：Tenderization of beef is a complicated process. Although in recent years the development of biotechnology gained considerable progress, the research of tenderizaing beef such as enzymatic hydrolysis has already done a remarkble job, there is still have enormous development space to be exploreed. Furthermore, some mechanisms, especially for physical and chemical methods, influencing the tenderness of beef meat are not compeltely understood. Currently, people have done quite a lot of research into the subject. The main methods of beef tenderization were determined as follows: Physical, chemical and biological methods. 2010 Vol. 24 (4): 10-12 [Abstract] ( 150 ) 全文 ( 221 ) 13 Study on Improving Pork Tenderness with Composite Tenderizer JI Hongfei;LU Jingfeng;CAI Kezhou;CHENG Yuming DOI: 10.7506/rlyj1001-8123-201004004 Abstract: The appropriate concentrations of various tenderization agents including papain, calcium chloride, sodium chloride added into pork were achieved through detecting the shear strength and water loss rate in cooking. A response model was established by the Box-Behnken response surface method. The paper analyzed the effects of papain concentration, sodium chloride concent- ration, calcium chloride concentration and their interactions on pork tenderness and water loss rate in cooking. The results showed that the response model was valid in analyzing and predicting tenderization effect and water loss rate in cooking effect. Pork tenderness was significantly improved by papain and calcium chloride. Water loss rate in cooking was significantly improved by sodium chloride. By solving the regression equation and also by analyzing the response surface contour plots, the optimal proportion of compound tenderizer on pork tenderness was determined: papain concentration 120U/mL, sodium chloride concentration 6%, calcium chloride concentration 3.5%. Under the above-mentioned conditions, the shear force and water loss rate in cooking of pork longissimus dorsi were 2.10 kg and 34.5%, consequently, the pork tenderization effect was satisfactory. 2010 Vol. 24 (4): 13-17 [Abstract] ( 137 ) 全文 ( 46 )        Processing Technology 18 Improvement of Water Holding Capacity of the Beef by Food Thickeners SHI Bingxin;DONG Qingli;LIU Baolin;LI Yuanyuan DOI: 10.7506/rlyj1001-8123-201004005 Abstract: Water holding capacity (WHC) of meat refers to the water retention capacity of meat when processing in the water to the freeze, frozen, thawed, preserved, minced, chopped mixing, heating and adding water to the meat. WHC of meat directly affects the quality of meat texture and tenderness, capability of slice, springiness and production rate. To improve WHC of meat and meat products, this paper measures the water holding capacity of the beef with addition of food thickeners (xanthan gum, sodium alginate, carrageenan). The optimal protocol was determined by single-factor experiment with orthogonal experiment, which is 0.2% xanthan gum + 0.2%sodium alginate + 0.3% carrageenan. 2010 Vol. 24 (4): 18-20 [Abstract] ( 153 ) 全文 ( 219 ) 21 The Utilization of Enzymatic Hydrolysis Protein of Chicken Bone and Its Product Design of Chicken Flavor WANG Lizhi DOI: 10.7506/rlyj1001-8123-201004006 Abstract: Meat flavor is a general reference about a kind of food additive that have flavor of meat and be widely applied in the meat process industry and convenience food. Usually, they includes two major kinds: natural meat flavoring and synthetic meat flavor. The synthetic meat flavor is produced mainly with the hydrolysates of animal protein, cysteine, deoxidized sugar and kinds of precursors of meat flavor, such as lipids, by Maillard reaction. In this product design chicken bone paste was firstly treated by enzymes to made hydrolyzed animal protein(HAP).Then the HAP was used to prepare the chicken flavorings through Maillard reaction and the volatile components in which were analyzed. 2010 Vol. 24 (4): 21-23 [Abstract] ( 146 ) 全文 ( 196 ) 24 Optimization of Supercritical Fluid Extraction of Garlic Oil by Using Response Surface Method SONG Dawei;JIA Jian;LI Liangyu DOI: 10.7506/rlyj1001-8123-201004007 Abstract: Based on the single factor experiment, the response surface method with three factors at three levels is adopted according to the principle of central composite design. The factors of optimum conditions for the extraction will be determined by regression analysis. We choose the pressure, temperature and time of extraction as random fators. The results showed that the optimum conditions for the supercritical fluid extraction were as following: the pressure of extraction 20 MPa, the temperature of extraction 40℃, the time of extraction 3 h. Under the optimum conditons, the extraction yield of garlic oil was 0.393 %, while the experimental extraction yield was 0.378 %, with relative error 0.96% compared with theoretical value. 2010 Vol. 24 (4): 24-28 [Abstract] ( 140 ) 全文 ( 180 )        Quality and Safety 29 Application of HACCP in the Production of Taiwan Fried Sausage SUN Lingxia;ZHANG Qiuhui;GAO Xiaoping;WU hangbin DOI: 10.7506/rlyj1001-8123-201004008 Abstract: According to the principle of HACCP, the critical control points(CCPs) in the production of Taiwan fried sausage and the corresponding monitor methods were established. So the hazard factors in the production were decreased to the undermost level and the quality of Taiwan fried sausage was effectively improved. 2010 Vol. 24 (4): 29-31 [Abstract] ( 132 ) 全文 ( 189 )        Analysis & Detection 32 The Residue and Assay of Clenbuterol Hydrochloride in Meats ZHANG Wei DOI: 10.7506/rlyj1001-8123-201004009 Abstract: Clenbuterol Hydrochloride was a illegal feed additive which caused wide attention. It would bring serious harmful reaction if people eated Clenbuterol Hydrochloride. The article discussed the pharmacological test, toxicology and the way of assay of Clenbuterol Hydrochloride . 2010 Vol. 24 (4): 32-34 [Abstract] ( 141 ) 全文 ( 373 ) 35 Preparation and Absorption Characteristic of Sulfonamide Core-shell Magnetic Molecularly Imprinted Polymer Microspheres HUANG Lei;XIONG Zhouyi;XIONG Hanguo DOI: 10.7506/rlyj1001-8123-201004010 Abstract: Fe3O4 magnetic microspheres 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, the polymer used for quick determination of sulfonamide was prepared by molecular imprinting. The core-shell magnetic molecularly imprinted polymer microspheres (MMIPMs) prepared by surface molecularly imprinting on magnetic particles have both good superparamagnetic and high selective adsorption. 2010 Vol. 24 (4): 35-38 [Abstract] ( 128 ) 全文 ( 214 )        College Forum 39 The Safety in Food Supply Chain LIU Qian DOI: 10.7506/rlyj1001-8123-201004011 Abstract: On food safety, food supply chain has got more and more attention in China. As we all know, with the improvement on life quality, consumers' need on food has changed a lot. Under the condition of meeting consumers' needs, there have much more problems on food supply. This passage analyses the possible problems of food supply chain in our country, we also suggested the supervision of related departments on raw material sector, production sector, transportation sector, storage sector and sales sector, and we at last can assure the food safety on consumption and enhance the food quality of China. 2010 Vol. 24 (4): 39-46 [Abstract] ( 136 ) 全文 ( 44 ) 47 Food Thickener——Starch,Modified Starch and Starch Hydrolysate WANG Panpan DOI: 10.7506/rlyj1001-8123-201004012 Abstract：Starch, modified starch and starch hydrolysate are high-performance material. As food thickeners they have been widely used in food industry. They can play the role of thickening，stability，adhesive，filling and other effects. Costs can be saved and processing performance can be improved by using these materials. They can also give product the unique texture. This article summarized the function，nature and application of starch, modified starch and starch hydrolysate. 2010 Vol. 24 (4): 47-55 [Abstract] ( 110 ) 全文 ( 51 )        Project review 56 The Study of the Immune Effect of Extraction and Purification of IgM from the Mucus of Catfish DOI: 10.7506/rlyj1001-8123-201004013 Abstract: This experiment extract and purify IgM from the mucus of catfish by means of gradient sediment using ammonium sulfate and ion-exchanged Chromatography.The results showed that the best pH for ion-exchanged chromatography was 7.4, the best velocity was 3ml/min, and the concentration of NaCl was 1mol/L.The relative molecular mass of the heavy chaine and light chain of IgM was 78ku and 26ku,respectively,as determined by SDS-PAGE.Trough the experiment of rat Splenic lymphoid cell proliferation, we know that when the concentration of IgM was 6 mg/mL, its immunoregulatory activity was better. 2010 Vol. 24 (4): 56-59 [Abstract] ( 128 ) 全文 ( 190 ) 60 Scavenging Effects of Sandy-tea Ethanol Extract on Super Oxide Anion and Hydroxyl Radical AO Chun DOI: 10.7506/rlyj1001-8123-201004014 Abstract: Objective: This paper studies on the scavenging effects of Hawk-tea-Sandy-tea ethanol extract on Super oxide Anion and Hydroxyl Radical. Methods: For the materials with Hawk-tea-Sandy-tea, then using pyrogallol method to measure super oxide anion radical (O2?－), orthophenanthroline reaction method to measure hydroxyl radical(·OH)by the different solvent concentration extracts. Results: The rate of 40%Ethanol extract is the highest. The clear trend and active of Super oxide anion is different. The scavenge ability of different solvent concentration extract with ·-OH is Ethanol extract＞20%Ethanol extract＞80%Ethanol extract＞60%Ethanol extract＞40%Ethanol extract. Conclusion: Either Super oxide anion or Hydroxyl radicals will be scavenged very well by any concentration ethanol extract. Compared with various concentrations, 20%Ethanol extract is better on scavenging Super oxide anion and Ethanol extract is better on scavenging Hydroxyl radical. 2010 Vol. 24 (4): 60-64 [Abstract] ( 118 ) 全文 ( 23 ) 65 Progress in Study of Cholesterol-degrading ZHU Wenhui;BU Ying;LI Yujin DOI: 10.7506/rlyj1001-8123-201004015 Abstract：This paper simply introduces several methods about decreasing cholesterol in foods as well as serum cholesterol of human. Recent advances in these studies are reviewed and the prospect of utilization is briefly summarized. 2010 Vol. 24 (4): 65-68 [Abstract] ( 128 ) 全文 ( 233 )        Engineering Technology 69 Research of Microwave Treatment on Quality of Cooked Beef ZHOU Qi;MA Meihu DOI: 10.7506/rlyj1001-8123-201004016 Abstract: With the microwave time and power differences, the same dose of beef, its Fractarability, hardness, Springiness, adhesiveness cohesiveness, chewiness will change. But this is the meat of a microwave basic research, first through the pre-cooked beef, aging, and then through the microwave power at different times and different treatment of quality changes in beef research. At different times (30s, 60s, 90s, 120s,150s) of different power (60%, 80%, 100%), the microwave effect on beef quality, including: water, fat, mechanics Properties, sensory evaluation.This is the future development of microwave with the meat provides the basis for accurate data. According to the results of texture determination of the value of combining sensory evaluation analysis to determine optimal conditions for frozen microwave cooked beef: cooked core temperature is 65℃, and the power of microwave is 80%,the time of microwave is 120s. 2010 Vol. 24 (4): 69-74 [Abstract] ( 136 ) 全文 ( 33 ) 75 The Application Study of Irradiation on Aquatic Products YU Ling;BU Ying;WEI Zhengpeng DOI: 10.7506/rlyj1001-8123-201004017 Abstract：Irradiation technology has the potential capacity in aquatic products application. This paper reviewed the mechanism and research progress of irradiation technology on aquatic products, such as fresh-keeping preservation, the degradation of hazardous substances, allergenicity reducing, fresh feed disinfection and fish breeding. 2010 Vol. 24 (4): 75-78 [Abstract] ( 148 ) 全文 ( 197 ) 79 Application of High-voltage Pulsed Electric Field(HPEF) in Food Industry LU Xiubin;CHEN feng DOI: 10.7506/rlyj1001-8123-201004018 Abstract: The application of High-voltage pulsed electric field (HPEF) in food industry were introduced. HPEF is a low power, highly efficient food processing technology and have shown very good results on sterilization, torrefaction, and maintain flavor and nutrients and so on.. 2010 Vol. 24 (4): 79-81 [Abstract] ( 140 ) 全文 ( 257 )        International Exchange 82 Preservation of Meat and Meat Products WANG Panpan DOI: 10.7506/rlyj1001-8123-201004019 Abstract：Meat and meat products which are nutrient-rich are vulnerable to microbial contamination and influence of surrounding environment. This article summarized the history，principles，methods and influencing factors of food preservation. The common methods such as low-temperature preservation，fermentation technology，drying preservation，pot preservation，packaging technology，microwave technology，irradiation preservation and management technology were also introduced. 2010 Vol. 24 (4): 82-86 [Abstract] ( 128 ) 全文 ( 53 )

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