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Quick Search     Adv Search 2010 Vol. 24, No. 5 Published: 2010-05-01 Project review Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Hazards and Countermeasures of Veterinary Drug Residuece in Animal Food FENG Xuehui;HUANG Suzhen DOI: 10.7506/rlyj1001-8123-201005001 Abstract: The status of the residues of veterinary drug in animal food is introduced. The reasons for it and hazard of it are detailed by analyzed. Fianally, how to deal with the problem is discussed and suggested. 2010 Vol. 24 (5): 3-7 [Abstract] ( 153 ) 全文 ( 249 )        Basic Research 8 Proteolytic Enzyme Systems and Their Involvement in Meat Tenderization LI Yongpeng;YU Qunli DOI: 10.7506/rlyj1001-8123-201005002 Abstract: The objective of this review is mainly to describe the endogenous proteolytic enzyme systems that may be involved in meat tenderization, and the experimental evidence available supports this involvement. In this text, the composite model based on various proteolytic enzyme systems should be proposed. 2010 Vol. 24 (5): 8-12 [Abstract] ( 119 ) 全文 ( 505 ) 13 On Cathepsin in Skeletal Muscle MU Xue;HAN Jianzhong DOI: 10.7506/rlyj1001-8123-201005003 Abstract: Cathepsin is an important class of protease in animal tissue cells in the lysosome. That mainly in skeletal muscle is B, D, E, H, L-type cathepsins, and they play an important role for their eating quality of meat after slaughter; skeletal muscle protease nature vary in time and space, and many factors can affect their activities. 2010 Vol. 24 (5): 13-17 [Abstract] ( 129 ) 全文 ( 632 ) 18 Study Process on Heme Iron ZHU Yuanyuan;ZHUANG Hong;ZHANG Ting;CHEN Lequn;LIU Jing-bo DOI: 10.7506/rlyj1001-8123-201005004 Abstract: Iron deficiency anemia is common in our country as nutritional deficiency disease and traditional iron supplementary has the problem of low absorptivity and high side effects. Heme iron is a kind of biological iron, which is compound of natural pigment and biological iron in animal blood, it is absorbed directly by intestinal mucosa and posseses high bioavailability, no side effects, it can be widely used as nutrition enhancer in chemistry, medicine and food industry. The function, application and preparation, purification of heme iron was reviewed in this article. 2010 Vol. 24 (5): 18-23 [Abstract] ( 172 ) 全文 ( 1043 ) 24 Modification of Food Proteins WEI Yanjie;YANG Bin DOI: 10.7506/rlyj1001-8123-201005005 Abstract: This article surveyed the various modification methods of food proteins, including acylation, phosphorylation, deamidation, glycosylation, covalent cross—linking effect，proteolysis，physical modification，genetic engineering modification． 2010 Vol. 24 (5): 24-27 [Abstract] ( 149 ) 全文 ( 799 )        Processing Technology 28 Production and Quality Characteristics of Milano Salami GENG Ling;MA Changwei;XU Yansheng;LIN Zusong;LV Zhihua;GONG Yongsheng;ZHANG Yinghui DOI: 10.7506/rlyj1001-8123-201005006 Abstract: Milano Salami is one of the most popular traditional Italian salami. This investigation introduced the production of Milano Salami, and took a storage experiment on the product under the temperature of 4℃, 20℃ and 37℃, respectively. During the storage, it was high-acid fermented sausage; Water content, water activity and lactic acid bacteria counts showed decreasing trend, and protein hydrolytic index showed ascendant trend. Recommendations for consumers from the point of beneficial bacteria: it is safe to eat dry-cured fermented sausages in 60 days (or longer) under 4℃ condition; it is best to eat them in 30 days under 20 ℃ storage condition; no recommended consumption of them under 37℃ storage condition. 2010 Vol. 24 (5): 28-31 [Abstract] ( 126 ) 全文 ( 473 ) 32 The Effect of Nitrite in Processing of Cured Meat and the Progress of Its Substitute CHEN Yao;LIU Chengguo;LUO Yang;WANG Dongdong DOI: 10.7506/rlyj1001-8123-201005007 Abstract: In traditional cured meat product processing,nitrite added in the meat played an important role,it became multi-functional additive which can not be completely replaced had the function of the formation of characteristic color and inhibit the growth of Clostridium botulinum, anti-oxidation, to enhance the important role of the flavor. However, excess nitrates added, will enable Fe2+ in human hemoglobin oxidized to Fe3+ and lose oxygen carrying capacity, N-nitroso generated by the decomposition combined with amine decomposited from meat proteins generated carcinogenic nitrosamines. Thus, in cured meat products processing must be strictly controlled the added amount of nitrite and actively looking for alternatives. 2010 Vol. 24 (5): 32-36 [Abstract] ( 137 ) 全文 ( 1156 ) 37 Process Technology for the Savory Pig Charqui LI Guanghui;ZHONG Shirong DOI: 10.7506/rlyj1001-8123-201005008 Abstract：In the article, using the cook method of the tradition Sichuan cuisine characteristic eatable and the modern compound season technology, it is studied the process technology and the production of the savory pig charqui, and that is empoldered the new technical approach to utilize and process the pig resource . 2010 Vol. 24 (5): 37-39 [Abstract] ( 143 ) 全文 ( 275 ) 40 The Survey of Traditional Curing Meat in Ailaoshan Area YANG Run;CHEN Tao;YANG Liuping;LIU Wenyu;YU Shiliang DOI: 10.7506/rlyj1001-8123-201005009 Abstract：Curing meat is a typical representative of Chinese traditional meat products. They are easy to processing and have the unique flavor. The storage time can also be prolonged. This paper summarized the processing technology，features，problems and industrial production of traditional curing meat in Ailaoshan Area which are including Mojiang County，Zhenyuan County and Jingdong County. 2010 Vol. 24 (5): 40-42 [Abstract] ( 135 ) 全文 ( 237 )        Quality and Safety 43 Study on the Preservation Effect of White Pepper and Cinnamon on Chilled Chicken HE Ruiqi;WEI Suhong;GUO Shanguang;FU Xiaoyan;JIANG Aimin;LI Zhenjie DOI: 10.7506/rlyj1001-8123-201005010 Abstract: The effect of the preservation for chilled chicken treated by different concentrations of white pepper and cinnamon solution in the environment of 0～4℃ lab was studied in the paper. The different effects of preservation were evaluated using the indicator of total number of colonies,TVB-N, pH and sense. The result showed that white pepper and cinnamon had a significant effect on the preservation of chilled chicken and 1.0% white pepper and 1.0% cinnamon had a greater effect, which can reduce the total number of colonies, control the increasing of pH value and maintain a good sense. The chilled chicken that be processed still has a good sense in 10 days, and the shelf life can be extended in 7 days. 2010 Vol. 24 (5): 43-46 [Abstract] ( 139 ) 全文 ( 322 ) 47 Role of the Calpain in Meat Tenderness HUANG Lei;XIONG Hanguo DOI: 10.7506/rlyj1001-8123-201005011 Abstract: The improvement in meat tenderness during post storage of carcasses mainly caused by calpain.The main content of this paper were: the structure of calpain,factors affecting activities, contribution to meat tenderness. 2010 Vol. 24 (5): 47-50 [Abstract] ( 127 ) 全文 ( 315 ) 51 Isolated Soy Protein and Its Application in Fish Products SHAO Rendong;ZHU Wenhui;BU Ying;LI Yujin DOI: 10.7506/rlyj1001-8123-201005012 Abstract：This article is to isolated soy protein's water retention property, the emulsibility, blotted the nature, foaming ability function characteristics and so on gelatin to carry on the detailed elaboration, and in has carried on the summary to it in the fish product processing's applied research progress, and proposed several forecasts and the suggestion. 2010 Vol. 24 (5): 51-53 [Abstract] ( 140 ) 全文 ( 646 )        Analysis & Detection 54 Effect of Heating Conditions on Silver Carp Surimi Characteristic Physics SUN Xiuju DOI: 10.7506/rlyj1001-8123-201005013 Abstract: In the paper, the correlation between Characteristic Gel strength and whiteness of fish surimi heating at different temperature level (75℃,80℃,85℃,90℃,93℃)for different time(5min,15min,25min).The results were as follows: The experimental results indicated that much relation was found between heating condition and extent of time.The characteristic gel strength and whiteness were decreased with creasing of temperature degree and extent of time. much higher temperature degree decrease the characteristic gel strength and whiteness. from all the above, heating at 75℃ or at 85℃for 15 min is the much better condition. 2010 Vol. 24 (5): 54-58 [Abstract] ( 127 ) 全文 ( 273 ) 59 Study on Hydrolysates of Silver Carp Protein on Scavenging DPPH Radical Activity by Maillard Reaction YOU Juan;SHEN Huixing;LUO Yongkang DOI: 10.7506/rlyj1001-8123-201005014 Abstract: In order to improve antioxidant activity of hydrolysates of silver carp protein, hydrolysates of silver carp protein was conjugated to glucose and oligoisomaltose by maillard reaction, and determined its scavenging DPPH radical activity. The results showed that when weight of Alcalase2.4L hydrolysates to glucose was at 2:1 and the reaction temperature was 60℃, the scavenging DPPH radical activity was significant higher than the reaction temperature was 50℃. Thus, it is efficient to improve scavenging DPPH radical activity of the hydrolysates of silver carp protein by maillard reaction. 2010 Vol. 24 (5): 59-61 [Abstract] ( 105 ) 全文 ( 193 )        College Forum 62 Functionality of Food Protein WANG Panpan DOI: 10.7506/rlyj1001-8123-201005015 Abstract: Functionality of food protein refers to that food protein is affected by physical and chemical properties during the processing，storage，preparation and consumption. Protein functional properties are studied is not only advantage to use protein in the proper way but also is advantage to maintain and utilize nutrition of food. This paper summarized the structure of food protein and common protein. The definition，classification，impact factors and changes in the processing are also summarized 2010 Vol. 24 (5): 62-71 [Abstract] ( 157 ) 全文 ( 2293 ) 72 Safety in Food Supply Chain(Ⅴ) Application of Traceability System in Food Supply Chain GUO Yuhua;LI Yujin DOI: 10.7506/rlyj1001-8123-201005016 Abstract: Food traceability system enhances the quality of products for the purpose and is a quality and safety guarantee system for information processing as the technology base. Food traceability system has become s an important tool for management the food quality and safety in many countries.This article briefly describes the meaning of food traceability , classification and the application of technologies in food traceability system and introduced the applications of traceability system in the food supply chain and the meaning of building traceability system of food supply chain. 2010 Vol. 24 (5): 72-77 [Abstract] ( 136 ) 全文 ( 461 )        Project review 78 Research Advance of Immobilized Enzyme Preparation Technology based on Magnetic Microspheres LU Yanyan;WANG Baowei DOI: 10.7506/rlyj1001-8123-201005017 Abstract: Magnetic microsphere immobilized enzyme is a kind of immobilized enzyme based on magnetic microspheres. In recent years, because it has good environmental characteristics, repeated use effect, and it can reduce the production cost, this enzyme has become the focus of research. The research advance of magnetic microsphere immobilized enzyme preparation technology, the application and the development prospect of magnetic microsphere immobilized enzyme was mainly introduced in this paper. 2010 Vol. 24 (5): 78-82 [Abstract] ( 122 ) 全文 ( 238 ) 83 Preparation of Collagen Peptide from Pig By-products by Enzymatic Way LI Xingwu;ZHANG Lili DOI: 10.7506/rlyj1001-8123-201005018 Abstract：It is found recently that the hydrolyzed protein is absorbed not mainly in the form of amino acid, but peptide. Not only can peptide provide nutrition for human growth，but also have physiological active. Pig by-products are rich in collagen, so it is very important in developing collagen peptide products to hydrolyze collagen in enzymatic way. The steps of preparing collagen peptide in enzymatic way are discussed in this paper, as well as the index of enzymatic effect. We look forward to the exploration of collagen peptide. 2010 Vol. 24 (5): 83-87 [Abstract] ( 108 ) 全文 ( 275 ) 88 Research and Application of Present Flavor Peptides LIU Jia DOI: 10.7506/rlyj1001-8123-201005019 Abstract：Present flavor peptides are kind of oligopeptide,which can be procured by amino acid synthesis or enzymatic hydrolyzed.It was found that the flavor was related to the composition of amino acid,so that peptide present sweet or bitter,sometimes umami or sour taste etc.In this text,it also introduce the research and development of present flavor peptide.We expected to get massages of food seasoning territory,and provide references for research in future. 2010 Vol. 24 (5): 88-92 [Abstract] ( 210 ) 全文 ( 1394 )        International Exchange 93 Rapid Detection of Nitrate in Aquatic Products by K-model of Characteristic Absorbance Points YE Ting;XU Tao;DENG Shanggui DOI: 10.7506/rlyj1001-8123-201005020 Abstract: Nitrate is closely related to the content of nitrosamine, which is known to be toxic and is determined in aquatic products. In this paper, a new sensitive UV spectrophotometry method based on K-model for rapid determination of nitrate in different kinds of samples was developed. The UV characteristic absorbance points of nitrate were selected and optimized. Under the optimized experimental conditions the calibration equation and K-model were obtained. The calibration curve is linear in the concentration range of 1 to 100μg/ ml (R2=0.9973). This method was found to exhibit good accuracy, precision and repeatability. The developed method could be applied to the determination of nitrate in aquatic products and other food products. 2010 Vol. 24 (5): 93-96 [Abstract] ( 110 ) 全文 ( 203 )

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