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Quick Search     Adv Search 2010 Vol. 24, No. 11 Published: 2010-11-01 Project review Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Welfare Rearing Measures and Classification of Veal in European Union TIAN Jiachun;YU Qunli;SUN Zhichang DOI: 10.7506/rlyj1001-8123-201011001 As the high rank products,the veal was very much welcomed by consumers in the west.This paper introduced European countries had taken some effective measures in order to protect the animal welfare and classification of veal.Such experiences would help the veal production in China by utilizing the abundant surplus male calf resources of dairy production. 2010 Vol. 24 (11): 3-6 [Abstract] ( 191 ) 全文 ( 477 ) 7 The Development of Green Packaging Design YU Yuhan;XIE Jiao DOI: 10.7506/rlyj1001-8123-201011002 learning about the relationship between the development of green packaging and sustainable development had great crucial sense, this article mainly provided an overview of the types of green packaging materials, design principles, design methods and content, green packaging was accepted widely through the understanding of green packaging in order to achieve sustainable development. 2010 Vol. 24 (11): 7-10 [Abstract] ( 145 ) 全文 ( 192 )        Basic Research 11 Research on Quality Change and Spoilage Bacteria of Chilling Cultured Pseudosciaena crocea and Antimicrobial Effect WANG Yuting;SHAO Xiuzhi;JI Guoqiang DOI: 10.7506/rlyj1001-8123-201011003 Quality change characteristics on cultured Pseudosciaena crocea during storage at 4℃ and dominated spoilage bacteria on fish at the end of shelf life were analyzed.The total viable count (TVC) and total volatile basic nitrogen (TVBN) of fresh fish reached 2.4×103log10 cfu/g, and 24.01 mg/100 g respectively, TVC and TVBN were 7.1×107 cfu/g,and 24.92 mg/100g at the end of shelf life 6 days, The spoilage bacterial mainly including shewanella putrefacens spp. (54.0%), Pseudomonas spp.(21.0%), flavobacterium spp.(7.1%), Alcaligenes spp.(5.6%), shewanella putrefacens is dominated spoilage bacterial. The minimum inhibition concentration for bacteria and the best inhibit effect of polylysine, tea polyphenols, citric acid, sodium diacetate.The experimental results shows that the combination of 0.4 g/L polylysine,5g/L tea polyphenols and 4 g/L citric Acid showed the best effect on inhibiting the of shewanella putrefacens. 2010 Vol. 24 (11): 11-15 [Abstract] ( 130 ) 全文 ( 534 )        Processing Technology 16 Analysis on Investigation Idea of Nutritional Balanced Diet in China ZANG Mingwu;WANG Yu;YANG Junna;LV Yu;QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-201011004 Nutritional balanced diet is gradually being a new industry, because of the modern nutritional viewpoints in China. The current way of investigation of nutritional balanced diet was summarized, and the problems were analyzed in this paper. The ideas and proposals for development of it were also discussed. 2010 Vol. 24 (11): 16-18 [Abstract] ( 149 ) 全文 ( 393 ) 19 Progress of Extraction and Application of Technology of Papain ZHAO Dianbo;CHEN Xi;ZHANG Liyao DOI: 10.7506/rlyj1001-8123-201011005 The composition of papain was described, and its extraction methods, research of extraction technology had been highlighted. Applications of papain in food industry, particularly in food processing it was further described, and its applications in pharmaceutical, chemical industry and the future prospects of food processing have been prospected in this article. 2010 Vol. 24 (11): 19-23 [Abstract] ( 159 ) 全文 ( 482 ) 24 Application of Meat Products with Ultra High Pressure Processing LU Hongjia;ZHENG Longhui DOI: 10.7506/rlyj1001-8123-201011006 In recent years, ultra high pressure processing is a research focus in food engineering field. the paper summarize the conception and characteristic of ultra high pressure processing, then emphasis on the application of ultra high pressure processing in meat products. It also prospect the application of ultra high pressure processing in meat products in future. 2010 Vol. 24 (11): 24-28 [Abstract] ( 176 ) 全文 ( 335 ) 29 Study on Cooking Technology of Bovine Bone Soup CHENG Xiaoyu;YANG Wei;SHI Zhijia;CHEN Wenhua DOI: 10.7506/rlyj1001-8123-201011007 The influences of the cooking pressure，the salt concentration，pH value on the impact of the quality of the cooking of bovine bone were studied. Using Design Expert 7.0 software, the soluble solids content and sensory quality of the cooking bone soup were evaluated by factor experiments. From the regression equation, the optimization of technology parameters were obtained: the cooking pressure 0.094MPa, no salt, pH value 8.37. 2010 Vol. 24 (11): 29-32 [Abstract] ( 171 ) 全文 ( 239 )        Quality and Safety 33 Problem Existing and Suggestions on Controling of Quality Safety of China NIU Lei;ZHANG Zhisheng;LI Haipeng;ZHANG Songshan;SUN Baozhong DOI: 10.7506/rlyj1001-8123-201011008 This article summarizes the application and regulation of the pollution of production of beef, health monitoring and quality control. It was introduced that the problems of the implementing and regulation of the HACCP system and beef traceability system. 2010 Vol. 24 (11): 33-36 [Abstract] ( 181 ) 全文 ( 233 ) 37 Meat Pollution and Its Control Measures PENG Zhen DOI: 10.7506/rlyj1001-8123-201011009 With the improvement of living standard, It is required not only nutritious meat, but better quality and safety meat.But the contamination of meat is an important factor affecting meat quality,which is directly related to human health. Therefore, we must take effective control measures to prevent meat contamination during production and processing. 2010 Vol. 24 (11): 37-40 [Abstract] ( 152 ) 全文 ( 472 ) 41 The Research of Invitro Antioxidant Function Evaluation Methods FU Yu DOI: 10.7506/rlyj1001-8123-201011010 With the development of invitro antioxidant fuction evaluation ,it has already formatted a power systems analysis framework.this paper introduced some common invitro antioxidant fuction evaluation methods and some new research in home and abroad, and it made a brief summary and conclusion Strengths and limitations, at the same time made a view for invitro antioxidant fuction evaluation in the future researching. Hope that this paper can provide same valuable reference for antioxidant fuction evaluation. 2010 Vol. 24 (11): 41-46 [Abstract] ( 197 ) 全文 ( 326 ) 47 The Application of New Physical Preservation Methods on Chilled Meat FU Junjie DOI: 10.7506/rlyj1001-8123-201011011 Fresh-keeping of chilled meat is to inhibit and kill harmful microbe by kinds of methods so as to keep the quality of chilled meat and make it have a long storage period.Compare with traditional preservatives methods, the physical preservation technology has no residual and have little influence on meat quality.This passage mainly introduce the principle of hypobaric,irradiation,high-pressure,ultrasonic and the use in fresh-keeping of chilled meat. 2010 Vol. 24 (11): 47-50 [Abstract] ( 160 ) 全文 ( 524 ) 51 Effect of Different Sterilization Ways on Volatile Flavor Compounds of Traditional Braised Beef with Soy Sauce HAN Kai;WANG Yu;ZANG Mingwu DOI: 10.7506/rlyj1001-8123-201011012 Effect of different sterilization ways on volatile flavor compounds of traditional braised beef with soy sauce were analyzed by headspace solid phase microextraction (HS-SPME) combined with GC-MS. The major volatiles identified were degradation products of fatty acids and volatile compounds from spice. Results showed that the important flavor compounds contributed to traditional braised beef with soy sauce were possibly some aldehydes, terpenes. There was less effect to the volatile flavor compounds of traditional braised beef with soy sauce by using the pasteurization heating. Under high temperature sterilization, more volatile flavor compounds of traditional braised beef with soy sauce lost. 2010 Vol. 24 (11): 51-53 [Abstract] ( 128 ) 全文 ( 497 )        Analysis & Detection 54 Screening of Corn Steep Liquor Dry Meal Culture Media for Lactobacillus pentosus TIAN Hanyou;LI Jiapeng;KEN Lin;ZHOU Tong;QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-201011013 In order to screen culture media which could be low-cost and easy to prepare for Lactobacillus pentosus, MRS was selected as the model culture media. It was shown that corn steep liquor dry meal could act well when replace nitrogen source and the best concentration was 20g/L. The optimized composition was determined as follows: corn steep liquor dry meal 20 g/L, glucose 20 g/L, MnSO4 0.25 g/L, CH3COONa2 g/L.The cost could be reduced by 80% and the total viable counts can increase to 3.0×109 CFU/ml. 2010 Vol. 24 (11): 54-56 [Abstract] ( 115 ) 全文 ( 260 ) 57 Methods of Meat Sensory Analysis ZHANG Xuan DOI: 10.7506/rlyj1001-8123-201011014 This paper briefly summarizes the essential compositions and requirements in meat sensory analysis system and sensory index,. mainly introduces the common test methods in sensory analysis of meat. 2010 Vol. 24 (11): 57-60 [Abstract] ( 167 ) 全文 ( 878 ) 61 Flavor Study on Dezhou Braised Chicken(DBC)by SPME XIANG Qian;HOU Jianning;ZHANG Xing;LI Dapeng DOI: 10.7506/rlyj1001-8123-201011015 Dezhou braised chicken has been favored by domestic and international visitors for its delicious flavor. Dezhou braised chicken was taken as sample and fiber, the quantity of sample and temperature were taken as factors using SPME-GC to get the optimum test conditions of chicken flavor. The optimum test conditions are 75μm CAR/PDMS fiber, quantity of 2g and temperature of 45℃. 2010 Vol. 24 (11): 61-64 [Abstract] ( 136 ) 全文 ( 275 ) 65 Preparation of Refined Fish Oils from Squid Liver and Analysis of the Fatty Acid Composition XIE Chao;LIN Lin;QIU Xiaohua DOI: 10.7506/rlyj1001-8123-201011016 To establish a theoretical foundation for efficient use for the squid liver, Oils of squid liver were investigated. high pressured Steam boiling law and friendly chromatograph/mass spectrography were used in this paper. Experiment results: added 1.5 times the volume of water for squid liver, the rate of fish oil extraction get the highest.The fish oil purification's condition is: to add volume fraction 80% phosphoric acid degum; to add sodium hydroxide depickle for the measure determined of thick fish oil's actual acid value; to add 20% activated charcoal decolorize; to treat 30min with revolving evaporation meter vacuum take off the smell of fish. After above disposal, the refined fish oil was light yellow, clear, with light fish smell, and the indexes reached SC/T3502-2000 fish oil level standards, including the main substances in EPA (16.9%) and DHA (21.2 per cent). 2010 Vol. 24 (11): 65-68 [Abstract] ( 147 ) 全文 ( 277 )        College Forum 69 Ingredients in Meat Products(Ⅳ) Coloring Agent and Application in Meat Products ZHU Xiaojie;ZHAO Yuanhui DOI: 10.7506/rlyj1001-8123-201011017 This paper discusses the types, trends of coloring agent, and the use of principles and testing methods in meat products. 2010 Vol. 24 (11): 69-73 [Abstract] ( 141 ) 全文 ( 722 )        Project review 74 The Modified Atmosphere Packing Technology in Store of Meat Products CHEN Haigui DOI: 10.7506/rlyj1001-8123-201011018 Modified atmosphere packing is one of the most important application of advanced technology of keeping meat products fresh. This paper summarized the mechanism of modified atmosphere packaging and factors which may affect the effort. At the same time, the gas composition and the main factors are introduced, elaborated on the researches of modified atmosphere packaging situation at abroad. It would provide valuable references for meat preservation and the promotion of meat industry. 2010 Vol. 24 (11): 74-78 [Abstract] ( 162 ) 全文 ( 391 ) 79 Utilization of Functional Components in Kelp:Present and Future LIU Xiaolin;XU Jiachao;FU Xiaoting DOI: 10.7506/rlyj1001-8123-201011019 Kelp is a nutritious edible brown algae, known as "longevity dishes." According to the research of German scientists, kelp is a kind of typical low-calorie, protein, high minerals, natural health food, containing over 60 kinds of functional components. This paper reviewed the functional components in kelp and their utilization in the present and future. 2010 Vol. 24 (11): 79-82 [Abstract] ( 158 ) 全文 ( 208 ) 83 Advances in Research of Functional Factors with Auxiliary Lipid-lowering Effect LIU Meiyan DOI: 10.7506/rlyj1001-8123-201011020 As the incidence of cardiovascular disease rises year by year, prevention and treatment of cardiovascular disease is particularly important in this society. As natural components of plants or animals, some auxiliarily lipid-lowering functional factors play potentially important role. This article summarises lipid-lowering effects of ω-3 polyunsaturated fatty acids, plant sterols, dietary fiber, polyphenols and soy protein and simple related mechanisms. 2010 Vol. 24 (11): 83-86 [Abstract] ( 156 ) 全文 ( 457 )        International Exchange 87 Design of Food Formulation WANG Panpan DOI: 10.7506/rlyj1001-8123-201011021 A scientific and reasonable formula must be had for quality products. Food formulation is that the main raw materials and various accessories to match together and form a multi-component system. Each component can play an important role in this system. Food formulation can be divided into seven steps which includes main frame design，color design perfumer design，seasoning design，quality design，preservative design and function design. The article summarized these seven steps. 2010 Vol. 24 (11): 87-94 [Abstract] ( 129 ) 全文 ( 195 )

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