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Quick Search     Adv Search 2009 Vol. 23, No. 7 Published: 2009-07-01 Reviews Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Thinking on Building-up of Corporate Ethics in Food Idustry WEN Gengling DOI: 10.7506/rlyj1001-8123-200907001 Corporate ethics is an important part of enterprise management,and the spiritual force pushing enterprise’s development.This thesis focused on the importance of building up corporate ethics in food industry,based on analysis of the spacial nature of food industry,bring forward the main content of criterion of corporate ethics of enterprises in food industry,studied the approaches of strengthening building up of corporate ethics in food industry,the purpose is to provide some references in building-up corporate ethics in food industry to promote healthy development of food industry in china. 2009 Vol. 23 (7): 3-5 [Abstract] ( 122 ) 全文 ( 150 ) 6 The Problems of Meat Safety in China and Its Countermeasures YAO Ximei;SUN Yuanyuan DOI: 10.7506/rlyj1001-8123-200907002 Meat products are indispensible for people intussuscepting nutritional ingredients,which is highly important for people’s health.This article mainly discussed the problem of meat products safety in our country and the reason why it happens.In the same time,some steps on insuring the safety of meat products were advanced. 2009 Vol. 23 (7): 6-8 [Abstract] ( 121 ) 全文 ( 289 )        Basic Research 9 Research on Relationship Between Intramuscular Connective Tissue and Meat Tenderness CHANG Haijun;XU Xinglian;ZHOU Guanghong DOI: 10.7506/rlyj1001-8123-200907003 Intramuscular connective tissue has made significant influential on meat tenderness;those effects were executed by the variation of collagen of endomysium and perimysium.The review gives the progress of structure and compositions features of intramuscular connective tissue as well as contents,solubility and crosslinking of collagen,moreover,the effects of collagen variation on meat tenderness during ageing were analyzed and the role of intramuscular connective tissue in meat tenderizing were discussed. 2009 Vol. 23 (7): 9-14 [Abstract] ( 130 ) 全文 ( 466 ) 15 Fatty Acid and Meat Quality: A Review YAN Haipeng;ZHU Hong;WU Juqing;LI Chunbao DOI: 10.7506/rlyj1001-8123-200907004 In recent years,there has been more and more interest in manipulating the fatty acid composition of meat.This is because meat contains plenty of fatty acid,especially of saturated fatty acid,which have been implicated in diseases associated with modern life,and it also have influence on meat quality and shelf life.This paper reviews the composition of fatty acid in meat and the effects of fatty acid composition on human health and meat quality.It is signifi cant to the production and store of meat. 2009 Vol. 23 (7): 15-19 [Abstract] ( 141 ) 全文 ( 504 )        Processing Technology 20 The Research of Ham and White Kidney Bean Soft Can SUN Haijiao;MA Xiaoyan;HUANG Aixiang DOI: 10.7506/rlyj1001-8123-200907005 Ham is a famous product of Yunnan.In order to enlarge the market of Ham,we have studied its technics and production method.Use the compound thin film processed food production the ham white kidney bean soft canned food can direct-viewing feel to it’s luster and the shape,advantageous consumers choice and purchase,suit the traveling and the family reunion banquet,carry conveniently.This experiment through massive contrasts and careful screening,Including the dialogue white kidney bean recruitment determination,as well as to affects the flavor the essential factor to use 3 horizontal orthogonal design proposal,carries on to the product flavor parameter evaluates,Successfully develops the flavor through the orthogonal experiment uniquely,the nutrition is comprehensive,color fragrance complete ham white kidney bean soft can craft formula and processing craft,and has carried on the sense organ examination and each physics and chemistry target examination to the product,the result all conforms to the national standard for product each target,this experimental product once investment production speech will be able to develop the Yunnan ham. 2009 Vol. 23 (7): 20-22 [Abstract] ( 117 ) 全文 ( 342 ) 23 The Technology of Aloe Fish Hamburger Patty ZHANG Suxia;CUI Huiling DOI: 10.7506/rlyj1001-8123-200907006 Aloe and fish was taken as raw material,on the basis of single-factor test,we use the orthogonal test to optimize the processing conditions of aloe fish meat shao mai.The result indicated that the aloe’s recruitment was the mixed ratio of crushing rough quality of the fish and fish mince was 6:4,12% of the chopped materials’ quality,the fish hash’s recruitment was 25% of the chopped materials’ quality.The end product has a light refreshing scent of aloe and has no fish smell,and has the hamburg product flavor of the pork,the beef,the chicken.The product is an ideal nutrition health care food. 2009 Vol. 23 (7): 23-25 [Abstract] ( 133 ) 全文 ( 224 ) 26 The Process of Sausage Made of Rabbit Meat WANG Jian DOI: 10.7506/rlyj1001-8123-200907007 This paper study the process of sausage made of rabbit meat.Except rabbit meat,starch and soybean protein and parts of ice water is needed.By the single factor expriment and the orthogonal expriment,the optimal formula was determined,netmeg 0.1%,water 50% and starch 15%,Chinese liquor 1%,ginger powder 1% and β-cyclodextrine 0.04%.Considering the shelf-life,color and flavour of the final product optimal cooking process is 85℃,15min. 2009 Vol. 23 (7): 26-29 [Abstract] ( 120 ) 全文 ( 241 )        Quality and Safety 30 Controlling Methods of Microbiological Contamination About Meat Products SHI Zhenxing;ZHU Renjun DOI: 10.7506/rlyj1001-8123-200907008 Because of rich nutrient and water,the meat products provide good developmental situation for microorganism.So they can easily be spoilaged by contaminated.Therefore,people pay more attention about searching the ideal way to preserve meat and extend its shelf life.This paper review the source of microorganisms,the reason of deterioration and corruption,control methods of microbial contamination in meat products. 2009 Vol. 23 (7): 30-32 [Abstract] ( 117 ) 全文 ( 380 ) 33 Antioxidant Measures of Meat ZHANG Qiuhui;SUN Lingxia;LI Miaoyun;ZHAO Gaiming;GAO Xiaopin;CHEN Junjie DOI: 10.7506/rlyj1001-8123-200907009 The oxidation was a major factor of the meat quality.In the breeding,processing,storage and transportation,the quality of the meat decreased as a result of oxidation.Different types of anti-oxidants could prevent the oxidation of meat.This article introduced the meat antioxidant control methods in the process of breeding,processing and storage. 2009 Vol. 23 (7): 33-36 [Abstract] ( 148 ) 全文 ( 470 ) 37 The Study of Chitosan Natural Preservative on the Effect of Fresh-meat Preservation LI Aizhen;SHAO Xiuzhi;CHEN Yanglou DOI: 10.7506/rlyj1001-8123-200907010 This article mainly take the chitosan preservative for example,to introduction of natural food preservative properties and mechanism of preservation,and make it from film-forming liquid,then paint the film-forming liquid on the surface of fresh meat,to study their effect on the preservation of fresh meat. 2009 Vol. 23 (7): 37-39 [Abstract] ( 109 ) 全文 ( 257 ) 40 Security of Pasteurized Meat Products HUANG Rong;LIU Dunhua DOI: 10.7506/rlyj1001-8123-200907011 This article summarized the characteristics and advantages of pasteurized meat products by analyzing the present situation of meat and meat products in China.Described the safety source of the process in which the pasteurized meat products from the initial raw materials to reach the consumers.And put the corresponding measures to address. 2009 Vol. 23 (7): 40-42 [Abstract] ( 108 ) 全文 ( 238 )        Analysis & Detection 43 Computational Investigation for the Molecular Imprinting of Sulfonamide and Its Derivatives in Eggs HUANG Lei;JI Dasheng;XIONG Hanguo DOI: 10.7506/rlyj1001-8123-200907012 In this study,the molecular imprinting of sulfonamide and its derivatives system were researched through the computational investigation.Study the interaction between the functional monomer and the template by molecu lar dynamics,as well as the choice of solvent.To provide a basis for the analysis and the principle research of molecular imprinting of sulfonamide and its derivatives in eggs. 2009 Vol. 23 (7): 43-46 [Abstract] ( 131 ) 全文 ( 200 ) 47 Application of Multiplex PCR for Detection of Food-borne Pathogens in Meat Products ZHANG Xiaoyan;WANG Mei;ZHOU Yingxia DOI: 10.7506/rlyj1001-8123-200907013 Rapid detection and identification of food-borne pathogens in meat products is an effective means to protect the quality and safty of meat,and to prevent food-borne illness outbreak.Multiplex PCR,a PCR technique which can detect more than one bacteria simultaneously,has advantages of high specifi city,high sensitivity and low cost.In this article,the priciple of multiplex PCR was briefly introduced.PCR condition and its application have also been reviewed.Furthermore,some problems were brought up. 2009 Vol. 23 (7): 47-49 [Abstract] ( 128 ) 全文 ( 378 ) 50 Application of Technology in Meat Food Detection WANG Mei DOI: 10.7506/rlyj1001-8123-200907014 The impact of meat products contaminated meat is an important factor,directly related to human health.This article,summarized several common detection technology in meat food.Including:polymerase chain reaction PCR,ELISA response,high-performance liquid chromatography,near-infrared detection,as China seeks to carry out the rapid identifi cation of meat food,to detect and poisoning the screening,treatment,prevention and emergency medical treatment of patients to provide reliable information to ensure the safety of the lives of people. 2009 Vol. 23 (7): 50-53 [Abstract] ( 119 ) 全文 ( 267 )        College Forum 54 The Application of Predictive Microbiology in Meat Industry LIU Lin DOI: 10.7506/rlyj1001-8123-200907015 Predictive microbiology is the quantitative prediction method that based on the computer,and it can predict the growth,the survivance,the death of microorganism in food.It is simple,effi cient,predictable,and so on,and has been widely used in food safety and quality management and production technology.This paper briefly reviewed the concept,common methods,model classifi cation verifi cation,and software characteristic of predictive microbiology.In addition,the application and existing problems of predictive microbiology in the meat industry and also introduced.Lastly,the future development trend of the predictive picrobiology was prospected. 2009 Vol. 23 (7): 54-58 [Abstract] ( 140 ) 全文 ( 294 ) 60 Protein Functionality in Food Systems (Ⅰ)——Whey Protein and Casein Phosphopeptides LING Jing DOI: 10.7506/rlyj1001-8123-200907016 Whey protein and casein phosphopeptides is the extremely good nutrition reinforcement.They can improve the health of human when put them in food.This article introduced the function characteristic of whey protein and casein phosphopeptides and the application in food.The broad application prospect of whey protein and casein phosphopeptides in food profession becase they have many kinds of health function. 2009 Vol. 23 (7): 60-64 [Abstract] ( 128 ) 全文 ( 760 )        Reviews 65 The Common Microorganism and Its Characteristics from the Fermentation Meat Products LI Xiaobo DOI: 10.7506/rlyj1001-8123-200907017 The microorganism in the fermentation meat products,may reduce the growth of the putrefaction bacterias,to hasten color,to reduce the production of nitrosamine,to suppress the growth of pathogenic microorganism,guarantees the long shelf-life of meat.Therefore,This paper summarized the common microorganism and its characteristic in the fermentation meat product.It could provide a theoretical basis for the development of starter cultures and the fermentation meat products. 2009 Vol. 23 (7): 65-69 [Abstract] ( 156 ) 全文 ( 328 ) 70 The Bacillus in Milk REN Junqi;HE Zhifei;ZHAO Ji;LU Caixia;DIAO Xueyang DOI: 10.7506/rlyj1001-8123-200907018 This article introduced the characteristic of Bacillus subtilis,Bacillus cereus,Bacillus Clostridium botulinum,Bacillus circulans and so on and the method of detection.These Bacillus may being in milk which will endanger the quality of milk. 2009 Vol. 23 (7): 70-73 [Abstract] ( 111 ) 全文 ( 301 ) 74 Advances on the Research of Healthful Functional Food Originated from Sea Cucumber GUO Hong;ZENG Mingyong DOI: 10.7506/rlyj1001-8123-200907019 Sea cucumber is one kind of precious food,lists as the head of "the sea eight treasures".Because of its rich nutrition and health care function,sea cucumber is favored by people.This paper briefly introduced the developments in sea cucumber’s health care function and the antibiotic activity research,the nutrient content and the present situation of functional trepang food development,and analyzes the prospect of functional sea cucumber food development and the existence question. 2009 Vol. 23 (7): 74-78 [Abstract] ( 164 ) 全文 ( 596 )        International Exchange 79 Use of Nitrite in Cured Meats and Consideration of Nitrite Substitutes SUN Jing;DONG Sainan DOI: 10.7506/rlyj1001-8123-200907020 Nitrite is a reactive chemical and regarded as one of the most important curing agents in meat products.However,from a food safety perspective,nitrite is responsible for chemical toxicity and N-nitrosamine formation.Investigations on the reactions of nitrite in cured meat products have been carried out in many countries.In this paper,the reactions of nitrite in meat and potential problems currently associated with cured meat added nitrite were reviewed.This article summarized the factors that can influence the residual nitrite in cured meats.These factors would result in changes of nitrite contents for the processing and subsequent storage.Many countries have made efforts to restrict the amounts of ingoing and residual nitrite by law.The potential substitutes for nitrite in cured meat products and the development of uncured nitrite-free meat system were also described here. 2009 Vol. 23 (7): 79-90 [Abstract] ( 121 ) 全文 ( 291 )

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