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Quick Search     Adv Search 2009 Vol. 23, No. 8 Published: 2009-08-01 Reviews Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 GMP in the Meat Production LIU Lin DOI: 10.7506/rlyj1001-8123-200908001 GMP is the good production management system that can ensure the food safety with the high degree,and it is the requirement to achieve the rationalization,the scientific,the modernization of food production processe.The artcle introduced briefly the basic concepts,the development history,the purpose, the basic principle,the authentification procedure,the authentification lardmark and numbering of GMP;on this basis the GMP application in meat production was reviewed. 2009 Vol. 23 (8): 3-6 [Abstract] ( 151 ) 全文 ( 321 ) 7 The Analysis of the Current Quality Standards for Domestic Meat Products and Suggestions CHEN Yuhong DOI: 10.7506/rlyj1001-8123-200908002 Quality standards for meat products ensure the sound development of domestic meat industry. Among these standards which have been implemented,the establishment of a number of quality limit indicators is not quite reasonable.In light of the present situation,this paper discusses some problems existed in the quality limit standards for meat products,and proposes some suggestions to amend these standards,with the purpose of further amplifying and improving the quality standards for China’s meat products. 2009 Vol. 23 (8): 7-10 [Abstract] ( 98 ) 全文 ( 474 )        Basic Research 11 The Application of Nutriology in Meat Processing LIU Yan DOI: 10.7506/rlyj1001-8123-200908003 Meat products suitable for all types of people are designed combination with nutriology.They depend on different nutritional needs of people.It not only can enrich the varieties of meat but also can enhance the relevance and applicability of products.In China the regulations of nutrition food labeling were implemented in pre-packaged foods.It indicates the direction of food industry’regulatory transfers from food safety to abreast of food safety and nutrition.This is in line with the seeking nutrition,health trend of food industry and consumers.At the same time it can bring opportunities and challenges for meat processing. 2009 Vol. 23 (8): 11-15 [Abstract] ( 113 ) 全文 ( 275 ) 17 Extraction and Detection of Type Ⅰ Collagen From Skeletal Muscle of Sunit Sheep LI Xiaobo DOI: 10.7506/rlyj1001-8123-200908004 In order to establish a simple and effective method to extract,purify and detect type I collagen from skeletal muscle.Type I collagen in Sunit mutton skeletal muscle was extracted three steps crushing,acidolysing and salting out.Results showed that the obtained collagen was proved to have high electrophoretic purity.therefore,The method provides a valuable means for studying collagen and tenderness of muscle. 2009 Vol. 23 (8): 17-19 [Abstract] ( 120 ) 全文 ( 344 )        Processing Technology 20 Application of Thickening Agents in Meat Industry SONG Huajing;WU Rongshu DOI: 10.7506/rlyj1001-8123-200908005 The application of thickening agents in meat industry,including starch,soybean protein,gelatin,xanthan gum,agar-agar,kara rubber,guar gum,the compound edible jelly and the eggs,were introduced in this paper. 2009 Vol. 23 (8): 20-23 [Abstract] ( 132 ) 全文 ( 292 ) 24 Application of a Complex Fat Substitutes in Coarse-cut Sausage NIE Zhiqiang;ZHANG Gensheng;GUO Aiju;CHEN Wenhua;CHENG Xiaoyu;QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-200908006 In this study,fat substitues with 0%,5%,10%,15%,20%were used to replace pork fat in developing low-fat coarse-cut sausages.Cooking loss,physical and chemical index and microbiological index of five group of sausages were detected and analyzed.And the five group of the sausages were carried out to general sensory evaluation and variance analysis.Results indicated that there are no significant difference among personnel standard.,and no significant difference between treatment group and control group.It gets a good effect to replace fat with the complex fat sustitutes in the producing of the coarse-cut sausage. 2009 Vol. 23 (8): 24-27 [Abstract] ( 107 ) 全文 ( 334 ) 28 The Research of the Technology of Prawn Flavoring Essence Production by Mallard Reaction XIE Chao;LIN Lin;TANG Jun DOI: 10.7506/rlyj1001-8123-200908007 The article introduce the technology of prawn flavoring essence production by Mallard reaction to using offal material of prawn.the article introduce effects of prawn flavoring essence of temperature,pH,time and thickness of enzyme liquid.At last it received by this tests:reaction temperature,reaction pH,reaction time and the thickness of enzyme liquid can affect the sense quality of prawn flavoring essence,the best reaction condition:110℃temperature,pH7.0,30 min and 40%to thickness of enzyme liquid,through this condition prawn flavoring essence is the best quality. 2009 Vol. 23 (8): 28-31 [Abstract] ( 109 ) 全文 ( 346 )        Quality and Safety 32 Influence of Post-slaughter Processing on Chickens Quality and Processing Capability ZHANG Haifeng;BAI Jie;ZHANG Ying DOI: 10.7506/rlyj1001-8123-200908008 chicken contains enrich nutrition and is the best meat of Poultry.The post-slaughter processing will have a certain impact on quality of chicken and processing characteristics.Over the years,scholars at home and abroad to carry out quality research,great progress has been made.On the basis of these researches,the effect of post-slaughter processing on chicken quality and processing characteristics were reviewed in this paper.The purpose of this paper is to provide basic data and theoretical basis for the further study of chicken meat. 2009 Vol. 23 (8): 32-36 [Abstract] ( 122 ) 全文 ( 436 ) 37 Microbial Culture Starters in Fermented Meat Products ZHANG Xuemei;YANG Yong DOI: 10.7506/rlyj1001-8123-200908009 The article introduced the origin,development and types of the microbial culture starters in fermented meat products.And the research status of microbial culture starters at home and abroad was also reviewed.In the end,the prospect was raised. 2009 Vol. 23 (8): 37-41 [Abstract] ( 149 ) 全文 ( 277 ) 42 Nondestructive Physical Methods Differentiates Unfrozen from Frozen-thawed Grouper (Epinephelus drummondhayi) CAI Ting;ZOU Jia;LUO Yongkang;SHEN Huixing DOI: 10.7506/rlyj1001-8123-200908010 Electric conduction property of unfrozen and frozen-thawed grouper was studied by measuring their impedances under different frequencies.The impedances varied as frequency change. The change ratio of impedances(Q value)of the unfrozen grouper on the 1st,3rd,5th and 7th day were 40.0%,30.7%,25.0%,21.9%respectively.The Q value of the frozen-thawed grouper which had been frozen at the temperature of-20℃for two days was 16.2%on the first day it thawed.The Q value of the frozen-thawed grouper which had been frozen at the temperature of-30℃for two days was 13.4%on the first day it thawed.Although impedances of unfrozen and frozen-thawed grouper decreased as frequencies increased,change ratio of impedance of unfrozen grouper was evidently more than that of frozen-thawed ones.Therefore,it is feasible to identify unfrozen and frozen-thawed grouper using change ratio of their impedances compared with 20%. 2009 Vol. 23 (8): 42-44 [Abstract] ( 157 ) 全文 ( 172 ) 45 Changes of Microorganism and TBA Values of High Oxygen Packaged Duck Meat Products During Storages QIN Weidong;LIU Hui;CHEN Xuehong DOI: 10.7506/rlyj1001-8123-200908011 The changes of microorganism and TBA values in cooked duck meat products during high oxygen conductions were studied,the changes were compared with air-packaging cooked duck product. The resultes demonstrated:growning of microorganism and oxidative extents in cooked duck products were inhibited as increasing of oxygen concentration.When oxygen concentration was 80%,the shilf-life can reached 28 days.The inhibition of high oxygen on microorganism was extended the log prior of its growning;The increasing of TBA values during high oxygen storege was probably due to microorganism propagation. 2009 Vol. 23 (8): 45-47 [Abstract] ( 113 ) 全文 ( 239 ) 48 Study on HACCP Systerm Implied in Sausge Compound with Tomato Process LI Suyun;ZONG;WEI;LI Changwen DOI: 10.7506/rlyj1001-8123-200908012 In this paper,HACCP(hazard analysis and critical control point)technology was applied in sausage compound with tomato processing to control safety of products.The result showed that the quality and safety of sausage compound tomato products were improved widely. 2009 Vol. 23 (8): 48-50 [Abstract] ( 122 ) 全文 ( 180 )        Analysis & Detection 51 Application of Meat Research in the Technology of Molecular Absorption Spectrum WANG Lei;LIN Qi DOI: 10.7506/rlyj1001-8123-200908013 The principle of the molecular absorption spectra in the near-infrared spectroscopy(NIR)and ultraviolet and visible spectroscopy(UV-VIS)characteristics of technology as well as the Status of applications on the evaluation of meat quality,looking forward to the prospect of its research and development. 2009 Vol. 23 (8): 51-54 [Abstract] ( 116 ) 全文 ( 283 ) 55 Electronic Nose and the Application in Meat Sensory Evaluation ZHOU Yingxia;WU Hai DOI: 10.7506/rlyj1001-8123-200908014 The electronic nose is a novel apparatus,which simulates human olfaction to analyze,recognize and examine complex gas and volatility,it can in a matter of hours,days or even few months of time in a row,real-time monitoring of the specific location of the odor situation.As a result,the food industry are in use of more and more.This article mainly introduces the electronic nose in food sensory evaluation of application and development prospects. 2009 Vol. 23 (8): 55-58 [Abstract] ( 112 ) 全文 ( 404 ) 59 Determination the Concentration of α-Tocopherol in Goose by HPLC with Diode Array Detector ZENG Yanbing;LI Weihong;YAN Han;YIN Defeng;WEI Aihua;LUO Linguang DOI: 10.7506/rlyj1001-8123-200908015 Object:To determinate the concentration ofα-tocopherol in the goose using HPLC with DAD. Methods:Goose was added in anhydrous alcohol,potassium hydroxide and vitamin C.The mixture was shaken and saponified at 100℃for 30 minutes,following extracted by ether and dried by evaporation, dissolved in ethanolgrain alcohol,and analyzed by HPLC-DAD,α-tocopherol was separated on SunFire TmC18,15 cm×4.6 mm,5μm column and detected at 300nm by using methanol:water(98:2)as mobile phase when the column temperature was 30℃.Result:The linear ranges of determination ofα-tocopherol was 0.1～50.0mg/L(r=0.9985).Theα-tocopherol in goose is 0.264μg/mL Conclusion:The method is sensitive,simply and accurate.It can be used to determine the concentration ofα-tocopherol in animal food. 2009 Vol. 23 (8): 59-61 [Abstract] ( 100 ) 全文 ( 412 )        College Forum 62 Protein Functionality in Food Systems(V) Functional Properties of Protein in Foods(Ⅱ)——Collagen and Plasma Protein LIU Qian DOI: 10.7506/rlyj1001-8123-200908016 Collagen and plasma protein had unique physical and biological characteristics,it contain more nutrition values and health protective function,so it became hot spot in research and application of food industry.This passage introduces the composition and structure characteristics of collagen,functional properties of plasma protein and the application in food industry,and also prospected the perspective of collagen and plasma protein. 2009 Vol. 23 (8): 62-68 [Abstract] ( 119 ) 全文 ( 1310 )        Reviews 69 Harm and Control of Antibiotic Residues in Meat Products SHI Jianjun DOI: 10.7506/rlyj1001-8123-200908017 The antibiotic residues in meat products mainly come from injection,eating,watering etc. Excessive antibiotic residues are harmful to people’s health.The problems of antibiotic residues in meat products can be solved effectively only by strengthening the legislation,establishing a perfect detection means,setting up strict management system,developing new succedaneum of antibiotic. 2009 Vol. 23 (8): 69-71 [Abstract] ( 127 ) 全文 ( 523 ) 72 The Development and Status Of Chicken Products ZHANG Ying;BAI Jie;ZHANG Haifeng DOI: 10.7506/rlyj1001-8123-200908018 the development of chicken products to China’s meat industry has a positive role,In this paper, by introducing the chicken in the status,the nutritional value,function,Thus the need for the development of the chicken,chicken products and the development of China’s Problems,and make some suggestions. Finally,the development of chicken products were reviewed. 2009 Vol. 23 (8): 72-75 [Abstract] ( 169 ) 全文 ( 1620 ) 76 Progress of the Research on the Fresh-keeping Effects of Nisin Complex Antiseptic in the Pasteurized Meat Products ZHAO Ye;WANG Min DOI: 10.7506/rlyj1001-8123-200908019 Nisin complex antiseptic is considered as the effective and safe antiseptic.It has advantages in fresh-keeping of pasteurized meat products.In this paper progress of the research of Nisin complex antiseptic in the pasteurized meat products preservation home and abroad in recently years was detailed introduced,and viewed the foreground of it. 2009 Vol. 23 (8): 76-78 [Abstract] ( 108 ) 全文 ( 256 ) 79 Research Progress on Chilled Meat and Preservative Technology WANG Lina DOI: 10.7506/rlyj1001-8123-200908020 This review introduces different kinds of preservation method for chilled meat.And introduces the use of preservation method in chilled meat.Provide theories for the research and development in future. 2009 Vol. 23 (8): 79-84 [Abstract] ( 129 ) 全文 ( 312 )        International Exchange 85 The Application of Spice in Meat Products ZHANG Tianjing;GU Yuan;LU Caixia DOI: 10.7506/rlyj1001-8123-200908021 This paper reviews history,definitions,forms of the spices,and analyzes the spice of the use of principles,methods in the meat products, and puts forward the current problems and prospects. 2009 Vol. 23 (8): 85-88 [Abstract] ( 119 ) 全文 ( 272 )

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