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Quick Search     Adv Search 2010 Vol. 24, No. 6 Published: 2010-06-01 Project review Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 The Present Development and Processing Situation of Yak YANG Bin;CHEN Feng;WEI Yanjie;LU Xiubin DOI: 10.7506/rlyj1001-8123-201006001 Yak is a special species in the Qinghai–Tibetan Plateau. The results showed that the yak's meat was dark red color and had good tenderness,etc．So the yak is an excellent meat resource．Introduce the situation of processing Yak. A theory basis was established for largely producing, standardizing and industrializing local special foods of the yak ham. 2010 Vol. 24 (6): 3-5 [Abstract] ( 132 ) 全文 ( 664 )        Basic Research 6 Study on the Nutritional Ingredient and Processing Characteristics of the Semitendinosus CHEN Qiliang, SHI Jie, PENG Zengqi, ZHAO Ning, WANG Zhanggui, JIN Hongguo, WANG Rongrong DOI: 10.7506/rlyj1001-8123-201006002 according to the marbling richness on the rib 12-13 from beef carcass，select the beef carcass with rich and almost no marbling，respectively，defined as the superior one and the conmon one．Remove the Semitendinosus from the beef carcass for research．The nutritional ingredients and functionalities of Semitendinosus from different grade are studied to determine the necessity of Semitendinosus grading．It is concluded there is only fat content exists difference between nutritional ingredients，no evident between functionalities of GEL, evident difference exists between AVI of protein．Considering the application of Semitendinosus, it can be said that there no necessity for Semitendinosus grading． 2010 Vol. 24 (6): 6-9 [Abstract] ( 135 ) 全文 ( 336 ) 10 Functional Properties of Emulsion-Type Pigskin Collagen HU Na;QIAO Meiliang;LIU Yi;MA Changwei DOI: 10.7506/rlyj1001-8123-201006003 This study researches emulsification properties and nitrogen solubility index (NSI) of emulsion-type collagen which the molecular weight mainly distributes from 50,000 Dalton to more than 100,000 Dalton. Papers get the following results: Its solubility increases from 50% to 80% when the heating temperature initially increases, and the change is leveling off after 60℃; with the environmental pH value increasing the solubility increases from 76% to 61%. When the environmental pH value increases, its emulsification property decreases from 0.642 to 0.364, but when pH>7.0 the tendency gets to flatten; as the sample concentration increases its emulsification property increases from 0.428 to 0.912, and the emulsification property is the maximum when sample concentration is 0.8%; with the electrolyte concentration increasing its emulsification property initially increases from 0.564 to 0.601, but when the electrolyte concentration is more than 0.1mol/L, its emulsification property is declining as the electrolyte concentration increases. 2010 Vol. 24 (6): 10-14 [Abstract] ( 151 ) 全文 ( 416 ) 15 Study on Gel Properties of the Composed Surimi at Different Setting Conditions LIU Lei;HONG Hui;SONG Yongling;SHEN Huixing;LUO Yongkang DOI: 10.7506/rlyj1001-8123-201006004 The effect of hairtail surimi on the gel properties of silver carp surimi at different setting conditions were evaluated and compared. The total protein content was 12% in all experimental samples, and the concentration of the hairtail surimi protein was designed at 0%,10%, 20%, 30% and 40%. The breaking force and breaking distance of the composed surimi revealed different tends at different setting conditions. The breaking force of the composed surimi were higher than that of silver surimi alone at setting temperature of 30℃ and 40℃. The breaking force and breaking distance obtained for the addition of 30% hairtail surimi to silver carp surimi reached the highest point at 30℃, however, the highest breaking force and breaking distance of the composed surimi at 40℃ was obtained at the addition of the 40% hairtail surimi to the silver carp surimi. Modori of the hairtail surimi and the silver carp surimi happened at 50℃. The gel property obtained for the addition of 10% hairtail surimi to silver carp surimi was higher than that of silver carp surimi and hairtail surimi alone. 2010 Vol. 24 (6): 15-18 [Abstract] ( 139 ) 全文 ( 295 )        Processing Technology 19 Preparation of Fermented Sausage with Jujube Dates WANG Ting DOI: 10.7506/rlyj1001-8123-201006005 Jujube dates is a kind of Chinese special food and it owes high medical and health-care values, fermented sausage is liked by people for its distinct taste and affluent nutrition. Nowadays food become more safe and healthy, there is no deny that fermented sausage with jujube dates will be a original and welcome product. This article have introduced the possibility, characters, technology and market prospect , new technologies during the processing are also emphasized． 2010 Vol. 24 (6): 19-21 [Abstract] ( 121 ) 全文 ( 272 ) 22 The Technology of the Fermented Sausage DENG Kaiye DOI: 10.7506/rlyj1001-8123-201006006 The self-screening Lactobacillus Bulgaricus and Streptococcus Thermophilus were used as fermentation starter, pork was used as raw materials. The optimal medium were determined, MRS medium is best for strains growth. The optimal fermentation conditions were determined: 0.9% lactose content, 4% inoculation volume, fermentation temperature 36℃, fermentation period 10h. The final products was color uniformity, characteristic lactic acid flavor, and lubricated texture. 2010 Vol. 24 (6): 22-24 [Abstract] ( 157 ) 全文 ( 290 ) 25 The Tea Flavor Dried Beef TAN Meichun DOI: 10.7506/rlyj1001-8123-201006007 The experiment of this text, regard the fresh beef as the raw materials, inject the pickled liquid into the beef, roll and rub massage, then pickle, cut apart, roast, come out of the stove, cool and pack, and finally the tea flavor dried beef is processed, which is tender mouthfeel. Then carrying on study to the mount of CaCl2, the Western-style craft, that is rolling and rubbing massage, and the kind of tea power. Experiment result showed that these process, that is injecting the aqueous solution which takes serious 2% CaCl2 of injection to melt softly, combine in 30 minutes, rolling and rubbing massage of two minute and stop in four minutes, and even coating the instant jasmine tea powder before the meat is baked, can make the beef jerked which fetch higher quality. Compared this process with the traditional method, it’s simple and its producing rate is higher ,and the product’s flavor is uniqueness. The technological process will have wide application prospects in industrialization. 2010 Vol. 24 (6): 25-27 [Abstract] ( 125 ) 全文 ( 424 ) 28 Improving the Technics of Japanese Hamburger SUN Xiaoming;ZHANG haiyan;ZHANG Sunshan;SUN Baozhong DOI: 10.7506/rlyj1001-8123-201006008 Japanese hamburger has lots of advantages with low fat , high protein and special flavor, it’s a kind of nutrition equilibrium food. There’s almost no such product in our country right now, so it has a good prospect. This paper was based on the study of traditional Japanese hamburger, through adding soybean tissue protein and sodium tripolyphosphate. This method would enhance the content of protein, improve tissue construction and water holding capacity of hamburger. At last, we made sure the optimum content, soybean tissue protein was 17% and sodium tripolyphosphate was 0.13%. 2010 Vol. 24 (6): 28-30 [Abstract] ( 135 ) 全文 ( 297 ) 31 Application of Vacuum Impregnation on the Processing of Chinese Bacon LUO Yang;LIU Chengguo;CHEN Yao;WANG Dongdong DOI: 10.7506/rlyj1001-8123-201006009 The Chinese bacon is the most favorable traditional food in China. But the whole processing of that bacon is seasonal and always in small family workshop, and also has a long production cycle, high cost and unstable product quality. Recently, vacuum curing had applied on the processing of that traditional food, which may improve the traditional production technology. 2010 Vol. 24 (6): 31-34 [Abstract] ( 128 ) 全文 ( 681 )        Quality and Safety 35 Animal Production Process Safety Problems and Measurement WANG Lina;HUANG Suzhen DOI: 10.7506/rlyj1001-8123-201006010 This article mainly states the safety production and management problems in the animal production, including the source of livestock feed, feeding and management, slaughtering, processing, storage and transportation, and so on . According to each link corresponding solutions, effectively promote the products of safety production chains, and improve the quality of products and services, and safeguard the interests of consumers. 2010 Vol. 24 (6): 35-38 [Abstract] ( 130 ) 全文 ( 222 ) 39 Study on Natural Preservatives Extending Shelf-life of the Low-temperatrure Meat Products XIA Xiufang;YU Changqing;LI Juan DOI: 10.7506/rlyj1001-8123-201006011 In this paper, the low-temperatrure meat product is used as experimental materials and the products were coated with natural presertives conserved tow temperature conditions of 20℃ and 0～4℃. The sensory evaluation, colony count, TBARS content and H2S were measured during the storage stages. The findings indicate that all the formulas shelf-life were much longer than control wtith significant difference (P<0.05) . Under 20℃, the storage stage of formulⅠ, Ⅱ, Ⅲ reached 20d,20d and 20d respectly. Under 4℃, the storage stage of formul reached 40d. 2010 Vol. 24 (6): 39-43 [Abstract] ( 122 ) 全文 ( 233 ) 44 Application of Phosphate in Meat Products Research and Development LIU Zongmin;JIANG Hongbo;WANG Peng;PAN Chao DOI: 10.7506/rlyj1001-8123-201006012 This article discusses the classification of phosphate, the nature of the role in meat products and meat production notes and future development trends,in order to play a guiding role in meat processing. 2010 Vol. 24 (6): 44-46 [Abstract] ( 132 ) 全文 ( 400 ) 47 Improvement of the Tenderness on the Dry Meat Slice Using Compound Phosphate LI Peihong;HUAN Yanjun;LIU Jun;WANG Huaixin DOI: 10.7506/rlyj1001-8123-201006013 The research is about the using conditions and tenderize effects of the phosphate on the dry meat slice。First single factor experiment was did to get the best concentration and time range for the optimal tenderize effect. Then we used the central composite design theory to do the orthogonal experiment, which got the optimal collocation for us when use the compound phosphate, at last we got the optimal concentration of the compound phosphate. Results show that: SPP,STP and SHMP all can obviously improve the tenderness of the dry meat slice, and the effect of the order is just like this: STP >SPP >SHMP. Through the response surface method we get the optimal mixing proportion is 40:27:32. The optimal concentration of compound phosphate is 5g/l . 2010 Vol. 24 (6): 47-54 [Abstract] ( 121 ) 全文 ( 430 )        Analysis & Detection 55 Supercritical Carbon Dioxide Extraction SHEN Jiachuan DOI: 10.7506/rlyj1001-8123-201006014 This paper reviews the researches on CO2 supercritical fluid extraction and its application in five aspects (containing drinks, lipids, polyunsaturated fatty acid, natural pigment and natural perfume). At last, This paper prospects its development in the future. 2010 Vol. 24 (6): 55-59 [Abstract] ( 130 ) 全文 ( 334 ) 60 Isolation and Identification of an Anaerobic Bacterium from Package Swollen Toasted Chicken LIU Changjin;LI Meiyan;ZHANG Qin;MU Ruijun;LU Bin DOI: 10.7506/rlyj1001-8123-201006015 An anaerobic bacterium from package swollen toasted chicken was isolated. The bacterium was identified with 16SrDNA sequence analysis method, it belongs to Pseudomonas aeruginosa through blast nuclear acid sequence comparison in NCBI database. It was the major polluted microbe to cause toasted chicken deterioration. 2010 Vol. 24 (6): 60-62 [Abstract] ( 120 ) 全文 ( 333 ) 63 Determination of Crude Fat Content in Sunit Mutton HOU Wenhui DOI: 10.7506/rlyj1001-8123-201006016 In the four organizations of animals, the fat content of animals has many changes .It impacts meat juicy ,meat tenderness and flavor.Therefore, this paper regard Sunit mutton as research object, measured the crude fat content at different month ages and at the same site as well as between different parts of the same month ages .The study provide some reference data for future research. 2010 Vol. 24 (6): 63-65 [Abstract] ( 123 ) 全文 ( 208 )        College Forum 66 The Control System and Safety Policy of Food WANG Panpan DOI: 10.7506/rlyj1001-8123-201006017 There are more and more demand for food safety with the improvement of people's living standard.The control system and safety policy of food must be established and improved to ensure food safety and promote food industry development. This article reviewd the system of good manufacturing practice，sanitation standard operation procedure，Hazard Analysis and Critical Control Point，food traceability system，the International Organization for Standards，good agriculture practice，quality safetyand other management systems. It mainly summarized the definition，development and applications of these systems. 2010 Vol. 24 (6): 66-72 [Abstract] ( 153 ) 全文 ( 327 )        Project review 73 Application of HACCP in Chilled Meat ZOU Chenghan DOI: 10.7506/rlyj1001-8123-201006018 The 21st century is a green century which pursuits of food security and sustainable development while the meat industry in China has an important position.This paper mainly introduces the HACCP, the characteristics of chilledmeat, as well as the HACCP quality management system in the chilledmeat processing applications. 2010 Vol. 24 (6): 73-77 [Abstract] ( 125 ) 全文 ( 370 ) 78 Production Process of Instant Fresh Sea Cucumber LI Yinta;LI Yujin;CHEN Yingxiang;SHAO Rending DOI: 10.7506/rlyj1001-8123-201006019 The application of phase-type sterilization technology, blanching of fresh sea cucumber, seasoning, packaging and sterilization processes strength based on the research, established a production of fresh sea cucumber eat fresh new technology. In this study, through the seasoning process of polysaccharides, water-soluble protein and free amino acid changes in the amount of dissolution to determine the flavor of the low-temperature vacuum dip method. Study of texture of cooked before and after the sea cucumber, fresh sea to participate in the product in taste and nutrition, no significant difference. 2010 Vol. 24 (6): 78-81 [Abstract] ( 129 ) 全文 ( 284 ) 82 Preparation of Egg Powder of Rich Branched Chain Amino Acids and Low Cholesterol WU Zhen DOI: 10.7506/rlyj1001-8123-201006020 In resent years, it was found that these branched amino acids play a important role in the physiology of physical exercise, in central fatigue hypothesis, it muscle protein balance, in the secretion of insulin, in the modulation of the immune response, in performance enhancement of individuals who work out in hot environments, and in avoiding muscle lesion. And high ingestion of cholesterol might result serum cholesterol level rising, and high serum cholesterol level was deemed to cause hypertension, atherosclerosis, and coronary heart disease. So this paper prepared an egg powder of rich branched chain amino acids and low cholesterol by enzyme and supercritical fluid extraction. 2010 Vol. 24 (6): 82-85 [Abstract] ( 121 ) 全文 ( 290 )        International Exchange 86 Quality Changes of Frozen Meat During Storage and Control Measures DU Jiangping DOI: 10.7506/rlyj1001-8123-201006021 The frozen is a common method of meat storage, generally applications in meat industrial. However, the quality of meat still have taken place changes even in the low temperature, This article discussion on the changes of frozen meat quality during freezing storage, and give the corresponding control measures. 2010 Vol. 24 (6): 86-88 [Abstract] ( 133 ) 全文 ( 330 )

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