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Quick Search     Adv Search 2009 Vol. 23, No. 6 Published: 2009-06-01 Reviews Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Application of HACCP in Pasteurized Meat Products LI Baozhen DOI: 10.7506/rlyj1001-8123-200906001 The protential problems which might exist in pasteurized meat products processing were analysed.To minimize the hazard during the production and improve the safety of pasteurized meat products to maximum extend the corresponding CCPs and control limits were determined as well as the precautionary measures and supervision methods were established according to the principle of the HACCP(system of Hazard Analysis and Critical Control Point). 2009 Vol. 23 (6): 3-8 [Abstract] ( 126 ) 全文 ( 616 )        Basic Research 9 A Review of Study on Freezing Denaturation of Fish Protein and Its Cryoprotectants PAN Jinfeng;SHEN Huixing;SONG Yongling;YOU Juan;LUO Yongkang DOI: 10.7506/rlyj1001-8123-200906002 low temperature storage is an important method for fish protein preservation.However,fish protein still suffers great denaturation during this period,leading the decline of protein functionality.This review discussed the mechanism of protein denaturation during frozen storage or ice storage,summarized common methods that were applied in study of fish protein freezing denaturation and then introduced several fish protein cryoprotectants and their effect and mechanism. 2009 Vol. 23 (6): 9-15 [Abstract] ( 151 ) 全文 ( 1241 ) 16 Fermentation Property of Common Lactic Acid Bacteria Isolated from Fermented Meat Products CHU Fujuan;KONG Baohua;HUANG Yong DOI: 10.7506/rlyj1001-8123-200906003 Six strains of common lactic acid bacteria(LAB)were selected in order to obtain the most suitable strains for the producing of fermentation meat products.The fermentation properties of lactic acid bacteria were measured.The results showed that the six strains performed stronger resistant capabilities of NaNO2,L. plantarum,L. casei,L. sake and L. permentum can tolerance of 6%NaCl and lack in the abilities of lipolysis and proteolysis.L.sake,L.plantarum and L.casei have strong acid-producing capability and can effectively inhibit the growth of pathogenic bacteria.They are suitable for fermented meat products.L.fermentum had weak acid-producing capability and cannot effectively inhibit the growth of pathogenic bacteria. 2009 Vol. 23 (6): 16-20 [Abstract] ( 131 ) 全文 ( 402 )        Processing Technology 21 Improvement of Technologies of Salted Duck and Effects on the Quality ZENG Fanmei;SUN Weiqing DOI: 10.7506/rlyj1001-8123-200906004 The improvement of curing and drying technologies of salted duck were studied.The results were that the duck was dry-cured in 4.5%salt.and then preserved in liquid with strains and 3% salt.The temperature of preservation was 10℃ and of drying was 33℃,the time of preservation was 18 h and of drying was 1 6h.The unique favor of traditional salted duck was not changed significantly under new conditions of short production cycle with 3 days and low salt level. 2009 Vol. 23 (6): 21-23 [Abstract] ( 135 ) 全文 ( 254 ) 24 Processing Technology of Duck Products WANG Liuliu;WANG Yingda DOI: 10.7506/rlyj1001-8123-200906005 The wing,sole,neck and gizzard of duck are the food which ale liked by all the people.If mixing these things mentioned above,which is called the four delicacies of duck,the flavor of it is special. 2009 Vol. 23 (6): 24-25 [Abstract] ( 135 ) 全文 ( 214 )        Quality and Safety 26 Application and Development of Preservation Technology on Chilled Meat CHEN Lide;CHEN Feng DOI: 10.7506/rlyj1001-8123-200906006 The trend of meat consumption is chilled meat in the future.This paper reviews the preservation technology of chilled meat and characteristics,with a view to the preservation of chilled meat provide reference for further study. 2009 Vol. 23 (6): 26-30 [Abstract] ( 137 ) 全文 ( 348 ) 31 Research Progress on Microbial Prevention and Preservative Technology of Chilled Meat SONG Zhijuan;HUANG Suzhen DOI: 10.7506/rlyj1001-8123-200906007 In this paper,summed up the slaughtering links,cool links and control of microbial contamination of chilled meat,as well as the method of preservation in the transpoa links in the next step,and played emphasis on summarizing microbiological control the pollution in the process of abataging. 2009 Vol. 23 (6): 31-36 [Abstract] ( 129 ) 全文 ( 428 ) 37 Smoked Ingredients of Smoked and Roasted Meat Products and the Control of Harmful Ingredients LI Xiaobo DOI: 10.7506/rlyj1001-8123-200906008 This article mainly from current received the problems which are smoked ingredients and the safety of smoked and roasted meat products are paid attention.The smoked ingredients and harmful ingredients are introduced in this article,to reduced harmful ingredients,concemed about the health of people and provide the theoretical base for the study of smoked meat products and its safety. 2009 Vol. 23 (6): 37-41 [Abstract] ( 141 ) 全文 ( 278 ) 42 Effects of Frying Temperature and Time on Acrylamide Contents of Chicken DIAO Enjie;LI Xiangyang;DING Xiaowen DOI: 10.7506/rlyj1001-8123-200906009 This paper investigates the effect of frying temperature and time on acrylamide contents in the surface and core regions of chicken.Surface and core temperatures of the chicken were monitored during frying at 160,170 and 180℃.The core temperature did not exceed 1 15℃ within 18 min of frying regardless of the frying temperature,whereas the temperatures attained in the surface were much higher.The results showed that there was a large difference between the acrylamide concentrations of the surface and the core regions.Acrylamide content of the SUrface was found to be 3.03.6.62 and 8.59 μg/g after frying for 18 min at 160,170 and 180℃.respectively.While only 2.26 μg/g of acrylamide in COre was formed at 180℃.Although the surface temperature did not exceed 130℃ during 18 min of frying at 160℃.formation of acrylamide at this temperature suggests that the temperature need not be higher than 1 30 ℃ for acrylamide to form. 2009 Vol. 23 (6): 42-45 [Abstract] ( 153 ) 全文 ( 340 )        Analysis & Detection 46 Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce ZANG Mingwu;WANG Yu;HAN Kai;QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-200906010 Volatile flavor compounds of traditional Chinese Hongkong braised beef with soy sauce were analyzed by headspace solid phase microextraction(HS-SPME)combined with GC-MS.Results indicated that total 78 volatile flavor compounds were identified including aldehydes(15 kinds),ketones(4 kinds),hydrocarbons(17 kinds),esters(10 kinds),ethers(2 kinds),alcohols(12 kinds),nitrogenous compounds,sulfurated compounds and heterocyclic compounds(18 kinds).The major volatiles identified were degradation products of fatty acids and volatile compounds from spice. Results showed that the important flavor compounds contributed to Hongkong braised beef with soy sauce were possibly some aldehydes,terpenes,ethers,nitrogenous compounds,sulfurated compoundsand heterocyclic compounds. 2009 Vol. 23 (6): 46-51 [Abstract] ( 149 ) 全文 ( 407 ) 52 Effect Factors of Formation of Polycyclic Aromatic Hydrocarbon and Heterocyclic Amines in Fried Meat and Control Measures MENG Xiaoxia;PENG Zengqi;FENG Yun DOI: 10.7506/rlyj1001-8123-200906011 Fried meat is one common food.However,in the frying process,strong carcinogen will be produced such as polycyclic aromatic hydrocarbons,heterocyclic amines and harm to human health. This article studied the formation conditions of polycyclic aromatic hydrocarbon and heterocyclic amines in fried meat.and list the conffol measures. 2009 Vol. 23 (6): 52-55 [Abstract] ( 151 ) 全文 ( 901 ) 56 The Application of Flavor Evaluation Technology in Evaluating the Pork Quality LI Shunmin;CHENG Dingjun;SONG Zhenshuo DOI: 10.7506/rlyj1001-8123-200906012 With the improvement of people's living level,consumers not only demand for pork qualities are nutrition and safety,also have a higher pursue tO the pork palatability.Flavor evaluation,which is the main means for the consumers to objectively evaluate the palatability of pork.is a direct,reliable method of qualities evaluation.This article introducs the concept of the flavor evaluationtechnology,the necessity to use it in evaluation of pork quality,and the content and the design of theflavor evaluation technology. 2009 Vol. 23 (6): 56-58 [Abstract] ( 129 ) 全文 ( 460 ) 59 The Research Advances of PCR-DGGE Technique in the Application of Food Microorganism WANG Jungang;LI Kaixiong;LU Shiling DOI: 10.7506/rlyj1001-8123-200906013 The technology of PCR associating DGGE can detect the diversity of micro organism quickly. Independing on microorganic isolation and cultivation,this technique can fast obtain exact informationon microbial population composition and gene information in complex samples.So it is used in many territories such as microbial ecology,food microbiology.This text introduce some research progress on application of PCR-DGGE on food microbiology and other aspects. 2009 Vol. 23 (6): 59-62 [Abstract] ( 143 ) 全文 ( 292 ) 63 Application on Evaluation of Fish Quality and Freshness by Electronic Tongue and Nose WANG min;ZHAO Ye DOI: 10.7506/rlyj1001-8123-200906014 Freshness is one of the important indictator of fish and other fish foods.the electronic tongue and the electronic nose can both evaluate the quality and freshness of fish quickly.This article mainly introduces the principle when the electronic tongue and the electronic nose evaluate the quality and freshness of fish and the current research situation and application prospect. 2009 Vol. 23 (6): 63-65 [Abstract] ( 121 ) 全文 ( 656 )        College Forum 66 Application of Hurdle Technology in Meat Storage LIU Lin DOI: 10.7506/rlyj1001-8123-200906015 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 hurdle technology, the main hurdle factor affecting meat storage,and the application of hurdle technology in meat storage.In addition,the future development trend of hurdle technology was introduced too. 2009 Vol. 23 (6): 66-70 [Abstract] ( 147 ) 全文 ( 727 ) 71 Protein Functionality in Food Systems WANG Panpan DOI: 10.7506/rlyj1001-8123-200906016 The structure,shape,color,smell and taste of food were decided by protein functionality. Protein functionality will not only help the proper use of protein in the food processing but it advantage to maintain and utilize the nutrition of food.This paper summarized the nature, classification,factors and prospect of protein functionality.It could provide a theoretical basis for application of protein in food industry. 2009 Vol. 23 (6): 71-77 [Abstract] ( 166 ) 全文 ( 2455 )        Reviews 78 Progress on Livestock Bone Synthesize Utilize and Products Exploiture XIANG Cong;MA Meihu DOI: 10.7506/rlyj1001-8123-200906017 Combined with how to improve edible value,introduced component and utilize of livestock bone,the generally methods of synthesize utilize.The same time introduced manufacture exploiture of bone products.Expecting the exploiture of livestock bone processing. 2009 Vol. 23 (6): 78-84 [Abstract] ( 155 ) 全文 ( 791 ) 85 Storage Technology of Vacuum Pre-cooling and Applied in Meats LI Suyun;ZONG Wei;LI Changwen DOI: 10.7506/rlyj1001-8123-200906018 Vacuum cooling is a rapid effective cooling method.In this paper,it was reviewed the recent developments of the technology of vacuum pre-cooling in equipment,model,pre-cooling techniques, and summarized its applied in meat.The purpose of this paper is the technology of vacuum pre-cooling is studied and popularized more widely. 2009 Vol. 23 (6): 85-88 [Abstract] ( 125 ) 全文 ( 223 )        International Exchange 89 Sub-critical Water Extraction and Application of Meat Detection ZHAO Jian;WANG Er-xia DOI: 10.7506/rlyj1001-8123-200906019 This article summarized the technology of sub-critical water extraction advancing in recent years, mainly including the extraction principle, experimental apparatus, influencing factors. Compared with the other methods, the SWE method is more rapidity, more convenient and no organic solvent, thus SWE was called as a green, environmental protective technique. Then it reviews the recent application of meat detection. 2009 Vol. 23 (6): 89-92 [Abstract] ( 123 ) 全文 ( 201 )

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