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2010 Vol. 24, No. 12
Published: 2010-12-01
Project review
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
The Improvement and Development in Meat Flavor
QUAN Tuo
DOI: 10.7506/rlyj1001-8123-201012001
Meat flavor differs diversified from region to region, differs diversified from state to state，from nation to nation. In this paper,the formation of meat flavor and factors will be researched, through comparative study, the domestic and foreign research in recent years, progress in these areas will be analysised.
2010 Vol. 24 (12): 3-8 [
Abstract
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136
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全文
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254
)
Basic Research
9
Advances in Ultra-high Pressure Sterilization Technology
PI Xiaojuan;LI Liang;LIU Xiong
DOI: 10.7506/rlyj1001-8123-201012002
Ultra-high pressure sterilization technology as a new food processing technology, can effectively improve and enhance the quality of food processing. This paper reviewed the role of ultra-high pressure sterilization of the principle factors affecting sterilization such as research results, and then introduced the ultra high pressure sterilization technology in the food industry, in the latest application development of ultra high pressure sterilization of the final outlook of application.
2010 Vol. 24 (12): 9-13 [
Abstract
] (
152
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全文
(
634
)
14
The Research Advance in Polyunsaturated Fatty Acid
WANG Haiyan;LI Rui
DOI: 10.7506/rlyj1001-8123-201012003
With in-depth study of the fat,people realize the close relationship between fatty acid and the body.The research of polyunsaturated fatty acid is a hot topic at home and abroad.This article aims to summarie the categories, resources, pathway biological function of polyunsaturated fatty acid.
2010 Vol. 24 (12): 14-17 [
Abstract
] (
138
)
全文
(
570
)
Processing Technology
18
The Problems in Beef Slaughter and Processing and Process Corresponding Solutions
REN Qiubin;SUN Baozhong;ZHENG Shixue;LI Haipeng;ZHANG Songshan
DOI: 10.7506/rlyj1001-8123-201012004
With the demand for more beef,the consumers pay more attention on the quality and safety of beef. The paper clarifies some potential safety hazard in the process of beef slaughter and processing,and proposes appropriate solutions.
2010 Vol. 24 (12): 18-20 [
Abstract
] (
120
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全文
(
303
)
21
The Effect of Tumbling and Marinade on Quality Characteristics of Western Ham
YANG Yongsheng;PENG Zengqi
DOI: 10.7506/rlyj1001-8123-201012005
The characteristics and primary processing procedure of western ham and the principle and purpose of tumbling and marinade in the processing of western ham was introduced.The effect of tumbling and marinade on the processing properties of cook yield, TPA, tenderness et al., and sensory quality were summarized respectively. The optimum problem of tumbling parameters and marinade proportion in present domestic production of western hamt was discussed.
2010 Vol. 24 (12): 21-25 [
Abstract
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112
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全文
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552
)
26
Development in Researches on Ultra High Pressure Treatments of Meats
LI Yong;LI Hongjun
DOI: 10.7506/rlyj1001-8123-201012006
The ultra high pressure is one of high and new technologies used in food industry. In a low temperature conditions kill bacteria,vitamins or contain material and pigment and with no obvious effects,it can better keep its existing nutrients.The text summarize the influence of meat applied ultra high pressure.
2010 Vol. 24 (12): 26-30 [
Abstract
] (
104
)
全文
(
210
)
31
The Development of Beef Meat Loaf
REN Lin;HAN Kai;WANG Yu;QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-201012007
By improving the materials and machining process of the typical western meat loaf products, we can design and make a new type of meat loaf which is made of beef. This paper introduces the characteristics, processing technology and the market prospects of the beef meat loaf in detail as the foundation of the product development.
2010 Vol. 24 (12): 31-33 [
Abstract
] (
114
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全文
(
281
)
34
The Application of Soy Protein in Prepared Meat Products
ZHANG Xiaogong;LU Jinfeng;WANG Yajing;CHENG Yuming
DOI: 10.7506/rlyj1001-8123-201012008
This article major introduces the classification and functional properties of soy protein ,and the application of soy protein in prepared meat products.It’s also have a brief description of the soy protein’s role and use in prepared meat products .
2010 Vol. 24 (12): 34-36 [
Abstract
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120
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全文
(
229
)
37
Optimization of Conditions for Heparin Sodium Partitioning and Purification from Yak's Lung
CHENG Linkun;SONG Huanlu
DOI: 10.7506/rlyj1001-8123-201012009
The yak's lung was dissolved using hydrolytic enzyme; Heparin sodium was purified by enzyme hydrolyzing combined with oxidation by hydrogen peroxide. Azure A color method was used to determine its potency. The optimal extracting conditions obtained by L9(34) orthogonal experiment were that papain 1:500 , papain enzyme hydrolyzing time 3 hours, trypsin 1:200 , hydrogen peroxide 1%. The potency of the final product under these conditions was 131 U/mg and yield over 1.92%.
2010 Vol. 24 (12): 37-41 [
Abstract
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127
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全文
(
432
)
Quality and Safety
42
The Hurdle Technology Applied in the Low Temperature Meats
LI Yanli
DOI: 10.7506/rlyj1001-8123-201012010
The low temperature meat is the main trend of the future meat development, Hurdle technology is the scientific and rational combination made up of many technologies. It not only can effectively extend the meat shelf life, but also conducive to maintaining the nutrition and flavor of meat, so it is widely used in meat storage. The article mainly introduced the main hurdle factors and applications in low temperature meat processing and storage. In addition, the future development trend of hurdle technology was introduced too.
2010 Vol. 24 (12): 42-48 [
Abstract
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142
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全文
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397
)
49
The Main Factors of Affecting Meat Safety and the Control Measures
YANG Yali
DOI: 10.7506/rlyj1001-8123-201012011
This paper mainly introduce the influence factors of the meat safety and the control measures to ensure food security and protect the fundamental interests of the people.
2010 Vol. 24 (12): 49-53 [
Abstract
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106
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全文
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394
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54
Comparison and Analysis on Standards of Veterinary Drugs Maximum Residue Limits in Eggs Between Domestic and International Standards
YANG Junna;ZHANG CHunjiang;CHEN Wenhua;ZHANG SHunliang;QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-201012012
Comparing and analyzing veterinary drugs maximum residue limits index in eggs among Codex Alimentarius Commission, American, Japan, Singapore, Canada and china national standards. Comparison from veterinary drugs species, target tissue classes and maximum residue limits index values. The results show that the veterinary drugs species are fewer than the development countries, the regulate of target tissue is simple, some maximum residue limits index values of veterinary drugs are not all reasonable, the risk assessment research is not enough, and some measures and advices for improving national standards are advanced.
2010 Vol. 24 (12): 54-58 [
Abstract
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130
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全文
(
772
)
Analysis & Detection
59
Determination of Volatile Compounds of Pickled Chicken Feet Using HS-SPME-GC-MS Analysis
XIONG Yue;WANG Ting;QIN Gang;XIAN Yao
DOI: 10.7506/rlyj1001-8123-201012013
The volatile compounds of pickled chicken feet were isolated by headspace solid phase micro-extraction, and then analyzed using GC-MS. A sum of 21 aroma constituents, which include 6 phenols, 5 acids, 4 esters, 3 aldehydes and 3 others, were isolated and identified. The major volatile components were p-propenyl-anisole, 2-ethyl-3-hydroxy-4H-pyran-4-one, 4-ethyl-2-methoxy-phenol, benzaldehyde, 4-ethyl-phenol, benzoic acid, 2-hydroxy-, methyl ester, acetic acid, hexanal and benzoic acid, ethyl ester.
2010 Vol. 24 (12): 59-60 [
Abstract
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115
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全文
(
259
)
61
The Application of Electronic Nose and Electronic Tongue in Food Detection
GAO Ruiping;LIU Hui
DOI: 10.7506/rlyj1001-8123-201012014
As new olfactory sensor technologys, electronic nose and electronic tongue has been widely used because their objective, reliability and reproducibility.This review introduce the principles and compositions of them and their application in quality monitoring, food evaluting, analysis food safety etc.The purpose of this paper is to provide some useful reference for the future study.
2010 Vol. 24 (12): 61-67 [
Abstract
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131
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全文
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1091
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68
Application of Sensory Analysis and Development of Research on Analysis Methods of Results
PENG Zhen
DOI: 10.7506/rlyj1001-8123-201012015
Food sensory analysis technology is a new subject, which has been widely applied in different industrial fields especially for product design、marketing and quality inspection. This article mainly introduces the concept of sensory analysis technology, application in food industry and development of research on analysis methods of results.
2010 Vol. 24 (12): 68-71 [
Abstract
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129
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全文
(
752
)
College Forum
72
The Meat Tenderizer Agent
WANG Hongping
DOI: 10.7506/rlyj1001-8123-201012016
The meat tender is the most important index of meat quality assessment, its also one of the most important factors affect meat taste. To improve the meat tender, In this paper ,was reviewed the use of tenderizer including salts, and exogenous protease etc, and described the mechanism. and application of the tenderizer.
2010 Vol. 24 (12): 72-75 [
Abstract
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121
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全文
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570
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Project review
76
The Application of Biosensors in Food Industry
NIE Chengxia
DOI: 10.7506/rlyj1001-8123-201012017
Biosensors，the newly detecting equipment, attract special attention. Finding a excellent method to solve these problems become a urgent work in food safety supervision departments. Because of the expert, sensitive, quick-responding reaction and simple, biosensor is widely applied in the food analysis.The application of biosensors in food industry is introduced, including detecting of food qualities,food ingredients,food security. The development of biosensors is also discussed. This paper summarized the application with biosensor in food of bacteria, toxins, pesticide residues and discussed the recent development trend and application prospects.
2010 Vol. 24 (12): 76-79 [
Abstract
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96
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全文
(
267
)
80
Transglutaminase and Its Application in Meat Products
LIU Hui;GAO Ruiping;LIU Jia
DOI: 10.7506/rlyj1001-8123-201012018
Transglutaminase is an enzyme that could catalyze amino acids’ acyl transfer of protein. Through modifying to optimize protein’s structure and physical properties, therefore, it is widely used in the food industry and particularly in meat production. The classification, properties and mechanism were briefly introduced, its functions and application in meat production both at home and abroad were also reviewed in this paper.
2010 Vol. 24 (12): 80-82 [
Abstract
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143
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全文
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364
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83
Functional Properties of Whey Protein and Its Application in Meat Products
YU Jiang;LI Li
DOI: 10.7506/rlyj1001-8123-201012019
In recent years, whey protein for its excellent source of protein and good functional properties is attracting widespread attention. This paper introduces the whey protein and function of the system, emphasis was focused on its application in meat products.
2010 Vol. 24 (12): 83-85 [
Abstract
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144
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全文
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852
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86
On Technical Parameter of Spray Drying of Pig Blood
WANG Li
DOI: 10.7506/rlyj1001-8123-201012020
Pig blood power are prepared from pig blood adopting the method of spray drying in the experiment.The affection on product’s quality are researched through the single factor experiment,the factors include the attenuant multiple of blood,the temperature of incoming air and the velocity of feed-in.The best technical parameter is confirmed through determining the crude protein，the crude ash, the water activity and the sense organ index sign. The results indicates that the best quality of pig blood power while the attenuant multiple of blood is 0.67,the temperature of incoming air is 160℃ and the velocity of feed-in is 0.167 ml/s.
2010 Vol. 24 (12): 86-88 [
Abstract
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131
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全文
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351
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89
On Technique Conditions and Parameter of Enzymatic Hydrolysis Porcine Hemoglobin
WU Mingwen;SONG Guquan;ZHANG Lijuan;LU Jinfeng;WANG Yajing;CHENG Yuming
DOI: 10.7506/rlyj1001-8123-201012021
According to mensuration of enzymatic hydrolysis percentage, the optimization protease was selected and the optimum hydrolysis condition was determined. The hydrolysis condition include the substrate concentration, proportion of enzymes, pH, hydrolysis temperature and hydrolysis times. The result shows that the optimum hydrolysis conditions of enzymatic hydrolysis porcine hemoglobin are as follow follows : the substrate concentration 10%, proportion of enzymes 8‰, pH 7.5, hydrolysis temperature 53℃, hydrolysis times 10h.
2010 Vol. 24 (12): 89-91 [
Abstract
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102
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全文
(
371
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International Exchange
93
Lycopene: New Addtive for Processed Meat
SHEN Jiachuan;DAI Qicheng;HAN Pengfei
DOI: 10.7506/rlyj1001-8123-201012022
Lycopene is a nature pigment and an antioxidant, and it is healthy 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 its progress in recent years.
2010 Vol. 24 (12): 93-96 [
Abstract
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104
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全文
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239
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