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Quick Search     Adv Search 2009 Vol. 23, No. 4 Published: 2009-04-01 Reviews Engineering Technology Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 The Research and Recommendations of Pig Carcass Grading Technology for Slaughtering Enterprises in China GAO Li;ZHENG Limin;YIN Jianling;REN Fazheng;ZHU Hong;WU Ping;TIAN LiJun;REN XingChao;WANG Kai DOI: 10.7506/rlyj1001-8123-200904001 This paper provides the importance of researching pork quality.in addition,the pig carcass grading standard at home and abroad is introduced,and various advanced technologies and methods of detecting the pork quality are summarized,we describe that reseaching pork quality by using multiple indicators and characteristics is a trend in Chinese slaughtering enterprises,the multiple indicators and characteristics are obtained by computer vision technology. 2009 Vol. 23 (4): 3-6 [Abstract] ( 145 ) 全文 ( 718 ) 7 Relationship Between Meat Quality and Protein Transformation CUI Wei;QIU Yan;CHEN Tao DOI: 10.7506/rlyj1001-8123-200904002 The tenderness of chilled meat is affected by many factors,but the mechanism is still poorly understood.This paper summarized the domestic and foreign researches in recent years on the meat tenderness and analyzed the relationship between meat tenderness and protein degradation,with a view to provide the reference to the study of meat tenderness and quality. 2009 Vol. 23 (4): 7-9 [Abstract] ( 153 ) 全文 ( 299 ) 10 Research on the Weight Loss of Foods in Refrigerated Condition HUO Xiaona DOI: 10.7506/rlyj1001-8123-200904003 The problems of weight loss of foods stored in refrigerated condition were researched in this paper.It discussed the mechanism of the weight loss of foods and analyzed the effect factors of weight loss.Some practical measures for reducing the weight loss of foods in refrigerated condition were put forward finally.It will provide guidance to the problem of weight loss of foods in refrigerated condition. 2009 Vol. 23 (4): 10-12 [Abstract] ( 146 ) 全文 ( 386 )        Processing Technology 13 Advance on Effective Chopping Emulsification Technology in Meat Processing CUI Yanfei;ZHAO Gaiming;WANG Yufen;XIE Hua;LI Miaoyun;LIU Yanxia;XU Xiong DOI: 10.7506/rlyj1001-8123-200904004 High emulsification technology is applied in meat processing to achieve water holding and oil stability in the meat products.The effects of chopping emulsification technology are mainly affected by factors,that is chopping parameters and raw meat types or additives.Chopping parameters such as chopping temperature,chopping speed,chopping time and the pH of the emulsion are crucial factors in chopping emulsification technology;while raw materials used such as raw meat type,non-meat proteins,emulsifiers and hydrophilic gums are also important factors directly influencing emulsification effects.The paper mainly reviewed the advance on chopping emulsification technology in meat processing from the above mentioned aspects. 2009 Vol. 23 (4): 13-17 [Abstract] ( 158 ) 全文 ( 674 ) 18 The Study on Shannon Bone Paste Preparation FANG Duan;MA Meihu;CAI Chaoxia DOI: 10.7506/rlyj1001-8123-200904005 This research is studying on the processing conditions which use bovine enzymatic solution as reaction-based liquid,add the amino acids,reducing sugar and then through Maillard reaction to generate Shannon bone juice,and add further spice to generate Shannon bone paste preparation.Furthermore,it used sensory assessment to analysis Maillard reaction products.The result showed that: In enzymolysis liquid,add 0.2% cysteine and xylose 2%,at 120℃ under the formation of Maillard reaction 40min,Shannon bone juice is best,and its concentration after 4 times would have better flavor.In concentrated Shannon Bone juice,add 2% salt,4% starch,dry pepper,white pepper,black pepper,dry ginger,pepper all 0.1%,star anise,cumin,curry powder all 0.05%,would form the best flavor. 2009 Vol. 23 (4): 18-27 [Abstract] ( 123 ) 全文 ( 288 ) 28 The Study on the Application Technology for the Frying Pan Rabbit LI Guanghui;FENG Zhiping;ZHONG Shirong DOI: 10.7506/rlyj1001-8123-200904006 According to public eat custom and by the synthesizing principle and method of the compound seasoning,it is studied that application technology of the frying pan rabbit,to bring the new technology and product for machining and using the resource of rabbit meat,to widen the increment vacuum and utilizing approach of rabbit meat. 2009 Vol. 23 (4): 28-30 [Abstract] ( 135 ) 全文 ( 304 ) 31 Study on the Extraction of Cytochrome C from Sheep Heart YU Ying;XU Guihua DOI: 10.7506/rlyj1001-8123-200904007 Sheep’s cardiac muscle was used as raw material to preparate cytochrome C.The yield rate of cytochrome C as index,the extraction results of extraction solution with different pH values,different extraction temperature and trichloroacetic acid with different dosage were compared.The results showed that the optimal extraction conditions were as follows: pH of acidified water 3.6,extraction temperature 35℃ sedimentation by 22ml/L of tricholoracetic acid with concentration of 20%.Under these conditions,the yield rate of cytochrome C was 232.6 mg/kg. 2009 Vol. 23 (4): 31-34 [Abstract] ( 119 ) 全文 ( 546 )        Quality and Safety 35 Preservation of Chilled Meat and its Safety DU Xiaofen;DONG Quan DOI: 10.7506/rlyj1001-8123-200904008 Chilled meat has gradually become the main trend in meat consumption,because of its fresh,delicious,nutrition and health.This paper presents several major preservation methods of chilled meat and the security of the methods.And then its research situations and developments in domestic and abroad were also summarized. 2009 Vol. 23 (4): 35-38 [Abstract] ( 131 ) 全文 ( 313 ) 39 Application of Extraction of Garlic in Chilled Meat as a Preservative CHEN Hongsheng;DIAO Jingjing;YANG Jian DOI: 10.7506/rlyj1001-8123-200904009 Chilled meat,delicate flavor,higher nourishment value,safety,hygiene,is a current extensively applied sales form of fresh meat abroad.Deterioration and discolouration are usually happened during the course of storage and sale.Extraction of garlic possessed antibacteria and antioxidant antivity.The paper described the mechanisam of antibacterial and antioxidant activity,expounded the development progress of chilled meat and extraction of garlic,viewed the development prospect of natural preservation agent(extraction of garlic) in chilled meat for antibacterial and preservation. 2009 Vol. 23 (4): 39-42 [Abstract] ( 138 ) 全文 ( 530 ) 43 Safety Evaluation of Trans Fatty Acid LUO Huan;CHEN Xiaoli;ZHANG Aike DOI: 10.7506/rlyj1001-8123-200904010 Scientists and the masses had great interesting in trans fatty acid in recent years,because it had close relation to many diseases,such as cardiovascular disease.The present researches about safety of trans fatty acid were reviewed in this paper. 2009 Vol. 23 (4): 43-45 [Abstract] ( 134 ) 全文 ( 305 )        Engineering Technology 46 A Study on Preparation of Mixed Protein Peptide by Double Enzyme WANG Yan DOI: 10.7506/rlyj1001-8123-200904011 Flavourzyme roteinase and protamex proteinase were used to hydrolyze hydrolyze soy protein and shrimp powder at the same time to prepare peptide.The optimum hydrolysis conditions 3:2 was the proportion of soy protein and shrimp powder as substrate,which concentration 11.0%,the dosage of flavourzyme 1.0%,the dosage of protamex 1.0%,temperature 55℃,pH7.0,hydrolysis time 4 hours,the test hydrolysis degree was 29.0% under these conditions. 2009 Vol. 23 (4): 46-48 [Abstract] ( 136 ) 全文 ( 332 ) 49 The Application of Ultra High Pressure Technology in Meat Industry ZHANG Haifeng;BAI Jie;LIU Shanshan;JIN Wengang DOI: 10.7506/rlyj1001-8123-200904012 Ultra High Pressure(HPP)is the pressure which preponderate over 100 Mpa(1 Mpa-10Atmospheric Pressure).Ultra high pressure process,one of the mid-low sterilize technologies was seemed as a new technology in food industry recently.It can remain the products’ nutrition in largely degree,and was widely accepted by customers.The concept of HPP was summarized in this passage,In this article the basic principle of HPP was introduced firstly,then some study results at home and abroad were summarized.The focus was on the application of HPP to the research of protein,fat,bacteria and so on in meat products.Providing the reference for the related personnel.At last,the application of HPP in this filed was forecasted. 2009 Vol. 23 (4): 49-52 [Abstract] ( 138 ) 全文 ( 266 )        College Forum 53 Application of biologic preservative agent in meat products Ⅱ——Lysozyme and Lactoferrin Diao Jingjing DOI: 10.7506/rlyj1001-8123-200904013 Lysozyme and Lactoferrin(LF) belonged to biologic preservation.Lysozyme possessed different structure because of its different sources.Lysozyme possessed antibacterial,enhanced immunity and maked bacillus bifidus proliferated.Lactoferrin(LF),an iron-binding glycoprotein,could inhibit bacteria.The paper described structure and biological characteristics of lysozyme and lactoferrin,mechanism of bacteriostasis,it explained the research progress of lysozyme and lactoferrin as preservative agents in meat products. 2009 Vol. 23 (4): 53-61 [Abstract] ( 153 ) 全文 ( 532 ) 62 Fermenting for Meat Products XIANG Cong DOI: 10.7506/rlyj1001-8123-200904014 This article discribed the types of fermented meat products,and the species,properties and actions of some commonly adopted microbes for fermentation,then discussed the mechanism of meat products,preservation by fermenting.Finaly,expected the foreground of fermented meat products. 2009 Vol. 23 (4): 62-65 [Abstract] ( 159 ) 全文 ( 645 ) 66 The Importance of Protein in Food Industry SUN Jing;DONG Sainan DOI: 10.7506/rlyj1001-8123-200904015 Protein is one of the most important components in food system.Considering food proteins having a variety of functional properties as well as higher levels of nutritive value,this article elaborated the significance of protein in food system;summarized its main functional properties and its correlation with the structure in different food.It also introduced the functional proteins and their applications in food industry.The modification methods of food proteins were also reviewed in this chapter. 2009 Vol. 23 (4): 66-73 [Abstract] ( 177 ) 全文 ( 1170 )        Reviews 74 Summarization of Histamine of Aquatic Product Bringing Mechanism and Effect Factors Research XIE Chao;WANG Yangguang;DEGN Shanggui DOI: 10.7506/rlyj1001-8123-200904016 Histamine is an amic which is formed by dissociat histidine in the fish body putt off suo in the enzyme of histamine.histamine product toxicity by action the twain accepting system(H1 and H2).In order to let consumers and producers realizing histamine,this text expounds histamine of aquatic product bringing mechanism and effect factors research,which will supply the base of theory for producers,operators,consumers and so on. 2009 Vol. 23 (4): 74-78 [Abstract] ( 140 ) 全文 ( 971 ) 79 Research Progress of Ocean Collagen and Collagen Active Peptides LIAO Qun;WANG Li;LI Yeguang DOI: 10.7506/rlyj1001-8123-200904017 Collagen is a predominant protein in the living body and is the main protein in connective tissue,because of the diseases of which lead to the way of obtaining collagen and collagen active peptides from terricolous animal organs is blocked.Our country possess high yield of fishes whose by-product has rich collagen.Compared with terricolous animal collagen there are lots of distinctive physiological functions and physical and chemical property in ocean collagen.Researches of ocean collagen and collagen enzymatic active peptides are now very hot in and abroad and a great progress have been made in the recent twenty or thirty years.The recent development of ocean collagen and collagen enzymatic active polypeptides from fish processing waste is introduced in this paper. 2009 Vol. 23 (4): 79-84 [Abstract] ( 147 ) 全文 ( 1497 )        International Exchange 85 Low Temperature Processing for Meat products WANG Panpan DOI: 10.7506/rlyj1001-8123-200904018 With the development of science and technology the research on low temperature has become more and more important.Its application has become wider and wider.Low temperature meat products have the advantage of damaging least to organizational structure,stored long time,good effect and so on.It’s considered to be the best methods for meat products preservation.This paper reviews the principle,method and new technology of the low temperature processing. 2009 Vol. 23 (4): 85-90 [Abstract] ( 137 ) 全文 ( 201 ) 91 The Study on Ozone Ice in the Freshness Keeping of Fishery Products XU Tao;DENG Shanggui;ZHENG Haiping DOI: 10.7506/rlyj1001-8123-200904019 The effects of ozone ice on the shelf life of Pseudosciaena crocea and cuttlefish,stored under refrigeration(4 ± 0.5℃) were studied by monitoring the microbiological,chemical and sensory changes for a period of 17 days.Results showed that the shelf life could be lengthened 4～5 days preserved by 4mg/kg ozone ice.The total volatility basis nitrogen(TVB-N) was reduced and the bacteria colony was decreased by 92%.The bactericidal effectiveness of ozone ice is strong enough to attain better preservation effect.As a convenient,simple and environmental friendly method,it could be used in the preservation and transportation of fishery products. 2009 Vol. 23 (4): 91-93 [Abstract] ( 131 ) 全文 ( 175 )

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