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Quick Search     Adv Search 2009 Vol. 23, No. 5 Published: 2009-05-01 Reviews Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Distributions and Preventing of Ham Pests on Xuanwei Ham XU Zhiqiang;GE Changrong;LI qiang;HUANG Qichao DOI: 10.7506/rlyj1001-8123-200905001 This review summarizes the effects of ham pests on the ham quality, the species and distributions of ham pests in process of traditional Xuanwei ham;and made the proposal for preventing the ham pests. 2009 Vol. 23 (5): 3-5 [Abstract] ( 132 ) 全文 ( 384 ) 6 Research on Lipids of Dry-cured Ham MA Huarong;HUANG Qichao;YIN Hong;XU Zhiqiang DOI: 10.7506/rlyj1001-8123-200905002 Lipids play an important role in the formation of ham flavour.which are main predecessor of flavour compounds.The main lipids are triglycerides and phospholipids which contribute more to ham flavour during curing, lipids mainly undergo hydrolysis and oxidation.This paper summarized the changes and change mechanisms of lipids during the ham process, discussed the role of these changes in the formation of ham flavour. 2009 Vol. 23 (5): 6-10 [Abstract] ( 124 ) 全文 ( 381 )        Basic Research 11 Muscular Histological Characteristics and Meat Quality GAO Rusong;ZHANG Chunxia;ZHAO Hongyan DOI: 10.7506/rlyj1001-8123-200905003 The meat quality of livestock is influenced by many factors, and muscular histological characteristics has most closely pertinence with meat quality.The skeletal muscle is the mainly available eating meat for human beings, which is composed of muscle fiber, connective tissue and intramuscular fat.This review summarized the relationship of meat quality and muscle fiber type, muscle fiber diameter, muscle fiber density, the ratios of each muscle fiber types, sarcomere length, connective tissue, intramuscular fat, etc. 2009 Vol. 23 (5): 11-15 [Abstract] ( 132 ) 全文 ( 593 ) 16 The Factor of Affect Muscle Tenderness and the Usual Methods of Tenderization LI Xiaobo DOI: 10.7506/rlyj1001-8123-200905004 The quality of the meat is affected by many factors, one of the most important factors is the tenderness, which affect the consumption value and eating value directly.it reflects the structural properties of proteins in meat.Therefore, this article describes the impact factors of tenderness, previous-and post-mortem, and usual methods of tenderization. 2009 Vol. 23 (5): 16-20 [Abstract] ( 149 ) 全文 ( 1876 ) 21 Application on Lactic Acid Bacteria in Fermented Sausage LI Yinghua;SU Qiaoyan DOI: 10.7506/rlyj1001-8123-200905005 The ingredients in the sausage into lactic acid bacteria strains can be produced through fermentation with stable characteristics of microbial fermentation and the typical fermented sausage flavor.Products can significantly improve the flavor and nutritional value of products enhance and prolong durability. 2009 Vol. 23 (5): 21-23 [Abstract] ( 154 ) 全文 ( 488 )        Processing Technology 24 Establishment of the Digital Model of Beefsteak's Frying Condition WANG Fangbing;NIU Wenjuan;XIE Cong;WU Zhaoxi;NIU Lebao DOI: 10.7506/rlyj1001-8123-200905006 The experiment aimed to discuss the effect of frying temperature and frying time on the beefsteak’s central temperature.By determining the central temperature of the beefsteak in a certain size that was fried in different levels and analyzing the result, the experiment established initially the digital model of the beefsteak’s frying condition.The result indicates that the discrepancy among different frying temperatures achieves to one percent of remarkable standard, so does the frying time.But the discrepancy between the two factors is unremarkable. 2009 Vol. 23 (5): 24-27 [Abstract] ( 118 ) 全文 ( 394 ) 28 Study on Compound Curing Technology of Dry-cured Meat WANG Cheng;QIAO Fadong;JIN Wei DOI: 10.7506/rlyj1001-8123-200905007 In this paper, the security of low salty dry-cured meat was studied by using low-temperature, compound curing agent, desiccation, vacuum packing and fermenting maturation technology.Through orthogonal test, the best formula(NaCl 3%, Nisin 600 mg/kg, VC 2 mg/kg, Sodium nitrite 40 mg/kg), of the well-chosen compound curing agent could avoid failure of cured meat.The pH(5.75-6.25), changed a little, thus causing less inhibiting effect of microorganism while the aw was main hurdle factor for cured meat preservation as it clearly fell(0.960-0.809) in the processing.The moisture and NaCl of dry-cured meat with fermenting maturation were 53.93% and 6.0%, respectively, of which was expressed flavor trait of dry-cured meat.The proteolysis and fat oxidation with low degree played an important role of flavor quality formation for dry-cured meat in fermenting maturation process. 2009 Vol. 23 (5): 28-31 [Abstract] ( 123 ) 全文 ( 210 ) 32 Study on Processing Technology of Fermented Beef Jerky LI Jiang;YANG Yanbin;ZHOU Hong;LI Kaixiong DOI: 10.7506/rlyj1001-8123-200905008 Through microorganism fermentation process for improving the texture, color and flavor of the products distinctly.the microorganism fermentation processing(in the conditions of different time and temperature) of beef jerky samples which were dried was studied in sense evaluation, pH, hydrolyzed proteins, amino acids, nitrite content and other indexes.The optimal production process of fermented beef jerky is determined by Orthogonal Test, which is the blanching time is 10 min;fermentation time is 3 days:fermentation temperature is 30℃. 2009 Vol. 23 (5): 32-38 [Abstract] ( 145 ) 全文 ( 513 ) 39 Research on Changes of Main Nutrient Composition in Processing of Roast Chicken WU Suolian;KANG Huaibin;WANG Dengfeng;MENG Fei;HU Zhanlei;CHENG Lizhi DOI: 10.7506/rlyj1001-8123-200905009 In this study, we analyze the water content,crude protein,crude fat and Nacl between the traditional processing and the curing processing of Roast Chicken.The following conclusion was obtained from the results analysis:water content went down in this two kinds processing of Roast Chicken, crude protein and Nacl were climbed up as the Roast Chicken time was increased.The content of crude fat came to the highest after Roast Chicken was cooked for 1h ,then went down as the cooking time was extended.The Roast Chicken can raised the rate of final products and reduced the content of Nacl after it was soused.But the content of crude protein and crude fat were less influential in sousing. 2009 Vol. 23 (5): 39-40 [Abstract] ( 164 ) 全文 ( 350 ) 41 Manufacturing Technology of Salted Duck ZHENG Jianqiang;MA Lizhen DOI: 10.7506/rlyj1001-8123-200905010 This article described the selection criteria of raw materials for production Nanjing salted duck, the processing technology and key technological requirements of salted duck are researched——butchering, making bittern and curing duck,also studied other processing technique.the high-quality salted duck nanjing were produced by the enterprises. 2009 Vol. 23 (5): 41-44 [Abstract] ( 113 ) 全文 ( 232 )        Quality and Safety 45 Influence Factor of Quality of Chilled Meat WANG Dan;ZHU Na DOI: 10.7506/rlyj1001-8123-200905011 Chilled meat is favorite in foreign countries just because of its delicate flavor, higher nutritional value and safety.But it is impossible to control the growth of the microorganism at 4℃, completely, so its shelf life is very short.This passage mainly introduced the factor which influence the quality of chilled meat, and also introduced the control method, in order to improve the development of chilled meat in our country. 2009 Vol. 23 (5): 45-47 [Abstract] ( 121 ) 全文 ( 334 ) 48 Safety Problems of Food Additive in Meat Industry XU Ping;LIU Qian DOI: 10.7506/rlyj1001-8123-200905012 With the great improvement of peoples’ living standard, food safety became a hot spot of society.Among the safety issue, the safety utilization of food additive became more and more outstanding, influence the peoples’ health.This passage introduced the application and question of food additives in meat industry, the safety control and development trends of those additives were also introduced and predicted in this paper. 2009 Vol. 23 (5): 48-50 [Abstract] ( 135 ) 全文 ( 424 )        Analysis & Detection 51 Determination of Ivermectin Residue in Animal Tissues by High Performance Liquid Chromatography SONG Yongqing;GUO Wenping DOI: 10.7506/rlyj1001-8123-200905013 Ivermectin in Animal Tissues was determined by HPLC with fluorescence detection.Samples were extracted with acetonitrile and cleaned up using alumina-B, followed by derivatization with trifluo-roacetic anhydride and N-methylimidazole in acetonitrile.The time of derivatization reaction was 15s at room temperature.λEx of the fluorescence detector was 365nm,and λEm was 475nm.The detection limit was 0.5 μg/kg.Correllation coefficient was 0.9999.The recoveries were 70.95-91.98%. 2009 Vol. 23 (5): 51-53 [Abstract] ( 143 ) 全文 ( 272 ) 54 Development of Sample Pretreatmeat Techniques for Polycyclic Aromatic Hydrocarbons in Meats YI Hailong;CHEN Mingxing DOI: 10.7506/rlyj1001-8123-200905014 The polycyclic aromatic hydrocarbon is the common pollutant in the meat,which can leads to cancer.In the meat,the polycyclic aromatic hydrocarbon content is low extremely.therefore,a good pretreatment techniques relates with the examine accuracy directly.This article summarized the pretreatment techniques in meat, which has the vital significance for the meat. 2009 Vol. 23 (5): 54-58 [Abstract] ( 115 ) 全文 ( 251 )        College Forum 59 Meats Preservation(XV) Biofilm Formation and Control in Food Industry Sun Jing;Dong Sainan DOI: 10.7506/rlyj1001-8123-200905015 Biofilm may induce great endangerment to food industry.Biofilm would increase survival rate of microorganism, therefore, it is difficult to clean and sterilize, causing food contamination.The biofilm formation and the control of biofilm in food processing were reviewed in this chapter.Also the detection methods of biofilm in recent years were introduced. 2009 Vol. 23 (5): 59-66 [Abstract] ( 128 ) 全文 ( 1560 ) 67 Meats Preservation(XV) The Water Activity of Meat Products WENG Hangping;Mark.XU DOI: 10.7506/rlyj1001-8123-200905016 Water activity(aw) is one of the most important ingredients that affects the corrupt of meat and meat products, it directly affects the color, flavor, sense and other physical targets and also the shelf-life of the products.This article elucidates the relations of aw and the growth of microorganism, the oxidation of lipid through introduction of the form of water.Water activity(aw), as one of the meat products quality standard parameters, plays an important part in the production of enterprise and the preservation of products. 2009 Vol. 23 (5): 67-70 [Abstract] ( 131 ) 全文 ( 1180 ) 71 Protein Functionality in Food Systems(II) Study on the Relationship Between Protein Structure and Functional Properties of Food ZHANG Xuemei;JIANG Yu DOI: 10.7506/rlyj1001-8123-200905017 The protein structure was reviewed, and the article also introduced the relationship between protein structure and functional properties of food(such as:surface properties, the nature of hydration, the gel nature, etc.).Moreover, the influencing factors and the effect in the food processing of several food protein functional propereies were investigated. 2009 Vol. 23 (5): 71-74 [Abstract] ( 136 ) 全文 ( 793 )        Reviews 75 Research Progress of Utilization and Liquefaction of Lard ZHANG Dongming;WU Xiao;MA Meihu DOI: 10.7506/rlyj1001-8123-200905018 China is a great power in pig raising.A lot of porcine fat and lard were yeilded because of live pig slaughtering.The lard had not be utilizated adequately for the advantages ,which was usually be neglected for the disadvantages and the unavailability of lard.The development and utilization of lard were discussed in the components and propert of lard application and processing.The research progress of lard liquefaction was emphatically introduced in the article. 2009 Vol. 23 (5): 75-83 [Abstract] ( 140 ) 全文 ( 526 ) 84 Advances on the Research of Food Originated from Mussel GUO Yuhua;LI Yujin;WU Xinying DOI: 10.7506/rlyj1001-8123-200905019 Mussel, a highly flavoured and nutrition food ,is a kind of common shellfish in the coastal area and are widely consumed by the people.This paper introduces the types of mussels, distribution, nutritional value and the research and developments of mussel functions and mussel product .The prospects of mussel food were also analysed. 2009 Vol. 23 (5): 84-87 [Abstract] ( 137 ) 全文 ( 599 )        International Exchange 88 Application of Microwave Processing WANG Panpan DOI: 10.7506/rlyj1001-8123-200905020 As a new development technique microwave technology has applied widely in areas of food processing. This article summarized the principles and characteristics of microwave technology and applications of microwave processing technology in meat products, cereals, fruits and vegetables processing. Some problems existed in microwave applications were analyzed. The development trend of microwave processing technology in food industry was put forward. 2009 Vol. 23 (5): 88-92 [Abstract] ( 120 ) 全文 ( 185 )

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