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Quick Search     Adv Search 2010 Vol. 24, No. 10 Published: 2010-10-01 Project review Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Safety of Fermented Ham Eaten Raw and Its Classificatory Characteristics SHI Yanjun;ZHU Shangwu;WANG Shouwei;WANG Qihui;CHEN Chao DOI: 10.7506/rlyj1001-8123-201010001 After hams were fermented, parasites and pathogens were killed and proteins were denatured and hydrolysed in fermented hams. The fermented hams can be eaten raw and had lower salt content. Fermented hams should be manufactured where temperature and humidity were controlled and sanitary conditions were good. 2010 Vol. 24 (10): 3-8 [Abstract] ( 153 ) 全文 ( 550 )        Basic Research 9 Preparation of Porcine Blood Peptides and Inhibit Lipid Oxidation in Raw Pork Patties ZHANG Lijuan;SONG Guquan;WU Mingwen;WANG Yajing;CHENG Yuming DOI: 10.7506/rlyj1001-8123-201010002 This study regarded hemoglobin as raw material, through centrifuging, decoloring, freeze-drying making into porcine blood peptides. The porcine blood peptides was added to chilled meat and cooked meat, through pH, TBARS value and sensory description to estimate antioxidative activity of porcine blood peptides. The result shows that the porcine blood peptides have antioxidative activity. Compared with the control group, the porcine blood peptides can control the lipid oxidation, and the addition of larger, better inhibitory effect. 2010 Vol. 24 (10): 9-14 [Abstract] ( 157 ) 全文 ( 274 )        Processing Technology 15 The Influence and Application of Maillard Reaction in Food Processing YU Pengwei DOI: 10.7506/rlyj1001-8123-201010003 Maillard reaction is the focus of meat science for years. Maillard reaction is a complicated non-enzymatic browning reaction between reducing sugar and amino acid in food processing. Maillard reaction promotes the formation of ?avor and brown color of some cooked foods. Furthermore, a novel, natural and non toxic antioxidant could be prepared by maillard reaction products in the future. But, some poisonous might be formed during maillard reaction, it also devalues some food nutrition and destructs some essential amino acids. In the paper, we reviewed the mechanism, affecting factors, control methods of maillard reaction and its application in food processing. 2010 Vol. 24 (10): 15-19 [Abstract] ( 270 ) 全文 ( 1373 ) 20 Development of Koukoucui Sausage SHI Wentian DOI: 10.7506/rlyj1001-8123-201010004 In this paper, a kind of koukoucui sausage was developed, and the optimal formula, smoked and heating method and which were ascertained by orthogonal experiments based on single factor experiments were as follows: fresh grade legs 30%, pock ear 20%, pock skin 15%, ridge fat 10%, soybean separation protein 2.5%, corn modified starch 3%, kara rubber 0.4%, compound phosphate 0.3%, sodium nitrite 0.002%, salt 1.5%, fragrant material 0.2%, red tune erythrophyll 0.009%, enticement erythrophyll 0.0009%, antistaling agent 0.25%，water moderately, dry tempreture 65℃ keep 35 minutes, smoking tempreture 78℃ keep 30 minutes, heating tempreture 80 ℃ keep 30 minutes. 2010 Vol. 24 (10): 20-23 [Abstract] ( 129 ) 全文 ( 280 ) 24 Lycopene-the New Addtive for Processed Meat SHEN Jiachuan;DAI Qichen;HAN Pengfei DOI: 10.7506/rlyj1001-8123-201010005 Lycopene is a nature pigment and an antioxidant, meanwhile it owns healthy function to human body. Lycopene is a potential additive for processed meat. This paper reviewed the distribution of Lycopene in the nature world and individuals inside either, the physicochemical and antioxidation properties, introducing the hygienical functions and research progress of recent years. 2010 Vol. 24 (10): 24-28 [Abstract] ( 126 ) 全文 ( 405 ) 29 Study on the Technology of Enzymatic Hydrolysis of Chicken-blood ZENG Liping;ZHOU Hong;LI Juntian;TANG Xianggui DOI: 10.7506/rlyj1001-8123-201010006 Fresh chicken blood as the main raw material to study the enzymatic hydrolysis in addition to the conditions of fishy. Study shows that using fresh chicken blood AS1.398 neutral protease in the initial hydrolyzate pH 7.0, hydrolysis temperature of 50 ℃, enzyme dosage of 8000U/g, chicken blood concentration of 50%, under the conditions of hydrolysis of 4h, after hydrolysis anti-blood enzyme, by adding activated carbon and decolorization centrifugal. 2010 Vol. 24 (10): 29-32 [Abstract] ( 137 ) 全文 ( 292 ) 33 Study on Technology of Extraction and Purification Hyodeoxycholic Acid from Porcine Bile JIA Jian;LI Liangyu DOI: 10.7506/rlyj1001-8123-201010007 Took porcine bile as the raw material, the effects of three factors which including ethyl acetate, processing temperature, processing time on hyodeoxycholic acid extraction were studied in this paper. The results showed that: the ratio of ethyl acetate to material was 8:1, the processing temperature was 80℃, the processing time was 2 h, and extraction yield of HDCA was 93.15%. 2010 Vol. 24 (10): 33-36 [Abstract] ( 137 ) 全文 ( 421 )        Quality and Safety 37 Comparision of Influence of Pre-slaughter Conditions and Chilling Methods on Pork Quality Subsidiary company of Danish Crown:SFK Systems A/S;SFK Slaughtering Equipment(Shanghai)Co.,Ltd. DOI: 10.7506/rlyj1001-8123-201010008 Influence of pre-slaughter conditions, stunning methods, and chilling methods on pork quality (colour, drip loss/ water holding capacity – WHC, and electric conductivity) were studied, to guide the slaughtering industry how to control meat quality and reduce PSE(pale, soft, exudative) meat. 2010 Vol. 24 (10): 37-42 [Abstract] ( 137 ) 全文 ( 463 ) 43 Effects of the Compound Antiseptic on Shelf Life of the Chilled Meat LI Hongmin;XU Sheng;XIAO Huadang;GAN Quan DOI: 10.7506/rlyj1001-8123-201010009 The aim of this study was to investigate the effects of the compound antiseptic on shelf life of the chilled meat. Chilled meat were treated by 1% acetic acid+3% citric acid+0.1% ascorbic acid and 1% acetic acid+1% lactic acid+0.2% tea polyphenols, then the total plate counts, coliform groups, TVB-N and sensory parameters were measured at 0,3,6,9 days. The results indicate that chilled meat treated by 1% acetic acid+1% lactic acid+0.2% tea polyphenols can preserve for 6 day, with lower total plate counts, coliform groups, TVB-N and acceptable sensory parameters. 2010 Vol. 24 (10): 43-45 [Abstract] ( 131 ) 全文 ( 296 ) 46 The Research Development of Nitrite's Substitute in Meat Products PI Xiaojuan;ZOU Chenghan DOI: 10.7506/rlyj1001-8123-201010010 Nitrite plays a very important role in meat processing. But because of its large toxicity and easy to form carcinogenic, so people can has been struggling to find its replacement. This article reviewed the functions and harms of adding nitrite to the meat products, and the research development of its substitute． 2010 Vol. 24 (10): 46-48 [Abstract] ( 142 ) 全文 ( 254 )        Analysis & Detection 49 Preparation and Recognized Characteristic for the Molecularly Imprinted Polymers of Sulfonamide and Its Derivatives in Eggs HUANG Lei;LIU Miao;XIONG Zhouyi;XIONG Hanguo DOI: 10.7506/rlyj1001-8123-201010011 The polymers used for quick determination of sulfonamide and its derivatives were prepared by molecular imprinting. The adsorption properties were analyzed by the equilibrium rebinding experiments and the data were fitted by the Langmuir model. Scatchard analysis was used to evaluate the category of rebinding sites populated in the imprinted polymer microspheres. 2010 Vol. 24 (10): 49-53 [Abstract] ( 142 ) 全文 ( 271 ) 54 Research on Melanin from Black-bone Silky Fowl LI Ruicheng;SHANG Yongbiao;GUAN Junfeng DOI: 10.7506/rlyj1001-8123-201010012 Black-bone Silky Fowl (BSF) contains a large amount of melanin which is one of the most important active compounds responsible for its unique functions. Melanin from BSF has been approved that BSF melanin has many physiological functions including eliminating free radicals, anti-oxidation, anti-mutation, enhancing immunity, anti-aging and so on. Through investigating the structural characteristics, physicochemical properties, physiological functions, the process of formation, deposition distribution and extract methods of BSF melanin in the home and overseas, this paper relates the research progress of BSF melanin in the purpose of providing the reliable scientific foundation for the research of BSF melanin in the future. 2010 Vol. 24 (10): 54-59 [Abstract] ( 225 ) 全文 ( 774 )        College Forum 60 Ingredients in Meat Products(Ⅲ)Application of Colorant and Color Auxiliary in Meat Processing GUO Yuhua;LI Yujin DOI: 10.7506/rlyj1001-8123-201010013 Color is an important factor that affects product quality. In order to improve product color, improve product quality, colorant and color auxiliary are widely used in processed meat products. This article summarized the colorant and color auxiliary used in meat products and the applications in meat of colorant and color auxiliary, and the current situation of the colorant and color auxiliary applied in processed meat products was discussed. 2010 Vol. 24 (10): 60-66 [Abstract] ( 149 ) 全文 ( 597 )        Project review 67 Application of Soybean Protein in Meat Products TAN Shuqiong;WANG Ting DOI: 10.7506/rlyj1001-8123-201010014 More and more soybean protein has been used into meat products. Nutrition and quality of the meat products are both raised for its distinct features. This paper expanded the preparation, features and use process of soybean protein as a food addidive. 2010 Vol. 24 (10): 67-69 [Abstract] ( 144 ) 全文 ( 639 ) 70 Application of Non-thermal Sterilization Technology in the Preservation of Meat HAN Pengfei DOI: 10.7506/rlyj1001-8123-201010015 Consumers demand high quality, natural, nutritious, fresh and convenient meat products, also called meat products with natural flavor and long shelf storage life. To achieve these requirements, irradiation, high hydrostatic pressure, natural anti-bacterial material and active packaging have been emerged and developed. These types of sterilization methods in the preservation of meat products are reviewed in this paper. 2010 Vol. 24 (10): 70-74 [Abstract] ( 130 ) 全文 ( 293 )        International Exchange 75 On Cathepsin in Skeletal Muscle MU Xue;HAN Jianzhong DOI: 10.7506/rlyj1001-8123-201010016 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 (10): 75-78 [Abstract] ( 124 ) 全文 ( 235 )

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