Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2009 Vol. 23, No. 9 Published: 2009-09-01 Reviews Basic Research Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 To See Development of Meat Science and Technology from ICoMST MA Changwei;ZHONG Saiyi DOI: 10.7506/rlyj1001-8123-200909001 International Congress of Meat Science and Technology is the most authentic conference.This meeting is hosted annually in turn by countries in the world.The 55th conference was co-sponsored by Danish Meat Research Institute and Danish Centre for Advanced Food Studies.This article summarized the content of this conference including assembly reporting title,grouped reporting title,exchanged content,viewing of technology and so on.It is hoped that Chinese research results of meat science and technology could be participated in and introduced by researchers. 2009 Vol. 23 (9): 3-6 [Abstract] ( 152 ) 全文 ( 191 ) 7 Analysis on Food Third Party Cold Chain Logistics YU Yang DOI: 10.7506/rlyj1001-8123-200909002 Third party logistics account for important party of logistics market as a professional logistics organization mode.This article mainly introduced the food third party logistics and cold chain logistics development present condition,existent problem,clarified the food third party logistics and cold chain logistics development counterplan. 2009 Vol. 23 (9): 7-9 [Abstract] ( 122 ) 全文 ( 219 ) 10 The Development and Grandness of Meat Enterprise in Our Country ZHANG Lijuan;CAI Kezhou;CHENG Yuming DOI: 10.7506/rlyj1001-8123-200909003 Meat enterprise is a developing industry.There are some concernful problems when it grew up. This review provide a bfief description of the develptment actuality,new trend,opportunity and challenge of China’s meat industry.Moreover,it focuses on the strategies of meat enterprise’s development and grandness 2009 Vol. 23 (9): 10-13 [Abstract] ( 142 ) 全文 ( 164 )        Basic Research 14 Preparation of Silver Carp Myofibrillar Protein-oligoisomaltose and Its Function Evaluation YOU Juan;ZHANG Jia;LUO Yongkang;SHEN Huixing DOI: 10.7506/rlyj1001-8123-200909004 In order to improve silver carp myofibrillar protein’s functional properties such as solubility, heat stability and emulsifying activity.This paper studied that oligoisomaltose and silver carp myofibrillar protein(Mf) mixed in different mass proportion by the means of Mailard reaction for preparing myofibrillar-oligoisomaltose with better functional properties.The results shows as follows:for good solubility,temperature 55℃,reaction time 12h,and mass of oligoisomaltose to Mf 4:1;for heat stability, temperature 55℃,reaction time 48h,mass ratio of oligoisomaltose and Mf is 4:1;for good emulsification, the reaction temperature 55℃,reaction time 48h,and olifoisomaltose mass ratio to Mf is 2:1.These results suggest that the solubility in the 0.5 mol/L NaCl solution,heat stability and emulsifying activity of glycated Mf achieved different degree improvements. 2009 Vol. 23 (9): 14-18 [Abstract] ( 127 ) 全文 ( 195 ) 19 The Effect of Staphylococcus and Lactobacillus on Cantonese Sausage Flavor FU Xiaoyan;GUO Shanguang;JiANG Aimin;TAN Biyun;LING Shuun;LI Yongzhao DOI: 10.7506/rlyj1001-8123-200909005 This paper based on the microbial fermentation technology to strengthen Cantonese sausage’s flavor. The study researched the effect of single or mixed fermentation of Staphylococcus(M1、M14) and Lactobacillus(PED、STR) on flavor during sausage producing process and the different fermentation time on the flavor and related physic-chemistry of sausage products.The results showed that Staphylococcus and Lactobacillus alone or mixed fermented can improve the flavor in different degree,but mixed-species fermentation had a better effect than single strain.Cantonese sausage’s flavor gradually emerged with time prolonging and sensory scores came to the highest after finished baking.The pH value changed in sausage production process by different strains or the different ration,and over lowering pH value had an adverse impact in flavor.Volatile basic nitrogen,amino nitrogen and acid value were higher than the control group, but peroxide value was lower than the control group in all different fermentation time corresponding Cantonese sausage products.This demonstrated that the selected strains’ fermentation had a certain role in the hydrolysis of protein and fat in Cantonese sausage.Finally,the research showed that Cantonese sausage had the best flavor,when the mixed ratio of strains was Staphylococcus(M1:M14=1:1) and Lactobacillus (PED:STR=1:1) =1:100 and fermented after 2d. 2009 Vol. 23 (9): 19-24 [Abstract] ( 128 ) 全文 ( 329 )        Processing Technology 25 Development Technology of a New Type of Fat Simulacrum GUO Aiju;QU Chao;NIE Zhiqiang DOI: 10.7506/rlyj1001-8123-200909006 Based on the analysis of the type and characteristics of current fat simulacrum,putting forward the problems to be solved in the research of current fat simulacrum.Then introducing a kind of process technology of fat simulacrum with konjaku flour and carrageenin as primary substance,there is a good simulation of characteristic of taste and texture quality of animal fat in the simulacrum produced by this technology,so it can be applied in the research and development of low-fat meat product. 2009 Vol. 23 (9): 25-27 [Abstract] ( 138 ) 全文 ( 319 ) 28 Effects of Processing Factors and Formulating on Quality of Meatball ZHOU Jie;CHEN Tao DOI: 10.7506/rlyj1001-8123-200909007 The aim of pretreatmeat,comminuting and chopping were to intensive mixing of raw and auxiliary materials,meanwhile salt-soluble protein extracted from muscle makes it formed gel among components.Simmer and fry will made the protein in muscle denaturation.The purpose of the freezing processing was to prevent the microbial contamination.The texture,holding water capacity of the production and cooking yield were improved by addition of fat,water,phosphates and sodium bicarbonate. Furthermore,starch,soy proteins and carrageenan added to production significantly improved the sensory properties and nutritional values of meatball. 2009 Vol. 23 (9): 28-33 [Abstract] ( 172 ) 全文 ( 1179 ) 34 Study on Processing Technology of Huling Dried Beef YE Qiang;JIA Caihe DOI: 10.7506/rlyj1001-8123-200909008 Key points including meat pretreatment,cooking,dicing,second cooking and drying in pro-cessing of traditional chinese dried beef are introduced.The best processing parameter is at 85℃heating up 1h. 2009 Vol. 23 (9): 34-36 [Abstract] ( 169 ) 全文 ( 194 ) 37 The Study on Processing Techniques of Duck Webs with Pickled Rod Chillis in Flexible Package SHI Kuichun;HOU Zengyue;YAN Yuewen DOI: 10.7506/rlyj1001-8123-200909009 The processing techniques of marinating duck webs in pickled rod chilli solution were introduced in this paper and had a more detailed explanation for the key steps.At the same time,the sensory,physical & chemical and microbiological standards were defined.The product’s keeping crisp and sterilization methods which affected texture are discussed.The results showed that in the condition of 0～4℃,the vacuum packaging after more than 24 hours’ marinating,the finished product had a unique flavor and crisp texture,whose shelf life could be up to 60 days in room temperature after 94℃& 45-minute sterilization 2009 Vol. 23 (9): 37-39 [Abstract] ( 140 ) 全文 ( 211 ) 40 Technology of Prawn Flavoring Essence Preparation by Enzyme Reaction to Using Offal Material of Prawn XIE Chao;LIN Lin;TANG Jun DOI: 10.7506/rlyj1001-8123-200909010 The article introduce the technology of enzyme reaction to offal material of prawn in order to increase content of flavoring essence.the tests educe:the two enzymes of Flavourzyme and neutral proteinase can attain the best effect to offal material of prawn for flavoring essence,the best conditions are pH7.0,water and material ratio 2:1,45℃temperature,appending3%flavourzyme and 3%neutral proteinase,reaction,reaction 3h,in this conditions,hydrolyze degree can reach to 23%,flavoring essence is very abundance in the hydrolyze liquid,so it can qua a flavor product. 2009 Vol. 23 (9): 40-43 [Abstract] ( 108 ) 全文 ( 183 ) 44 Study on Production Technology of Green Tea Hide Jelly REN Tingyuan;AN Yuhong DOI: 10.7506/rlyj1001-8123-200909011 Green tea hide jelly was manufactured from the extraction of green tea、the pigskin and the related ingredient.The factor and the level of the orthogonal test had determined by the single factor experiment.The optimum extraction conditions obtained by the orthogonal experiment were as follows: pigskin of 500g,green tea of 25g,1:20 ratio of solid to liquid,heating-up time of 60min,salty of 20g, white liquor of 5g,vinegar of 5g,ginger block of 3g,the onion ties of 2g,white sugar of 2 g,monosodium glutamate of 0.5g.Though replacing the water with the extraction of green tea in ordinary hide jelly making,its luster,the texture,the flavor and the nutrition component have been improved. 2009 Vol. 23 (9): 44-46 [Abstract] ( 122 ) 全文 ( 246 )        Quality and Safety 47 Analysis and Detection Technology in Meat Food Safety Come from Microbial Sources KONG Baohua;XIA Xiufang DOI: 10.7506/rlyj1001-8123-200909012 The distinctive feature of meat food safety is high frequency of the meat food incident in recent years,such as streptococcus suis disease,mad cow disease,foot and mouth disease,nitrite,E.coli,avian flu,clenbuterol,sudan.The safety of meat has been at the forefront of societal concerns,and indications exist that severe tests and challenges to meat safety.The important effecting factor is microbial source in meat safety.Bacterial pathogens(such as Escherichia coli O157:H7,Salmonella,Campylobacter,Listeria monocytogenes) and viruses(such as avian flu,swine flu) will continue to affect the safety of raw meat. In this paper,it is detailed analysis in the status of high frequency and greatest impact meat food safety of the microorganisms,and advanced detection techniques will be found out according to the actual situation. Objective is to improve the safety level of meat products,to construction of credit system meat industry, and to achieve the health and sustainable development of the meat industry. 2009 Vol. 23 (9): 47-51 [Abstract] ( 134 ) 全文 ( 497 ) 52 Effects of Different Factors on Color Change of Chilled Beef SUN Jingxin;LUO Xin;XU Xiaolan DOI: 10.7506/rlyj1001-8123-200909013 Using chilled beef as materials,the effects of preservative film,bacteria and light on color change of chilled beef were studied.The L,a,b values were measured in beef samples wrapped with/without PE film during 120h storage at 4℃,and the color change in each group was observed;under aseptic condition, Pseudomonas fluorescens and lactic acid bacteria were inoculated respectively into the water extract of treated beef samples,then cultured at 30℃under sealing and shading condition,the MetMb%value in each group was measured,and its color change was observed;different light conditions(dark,white,red and blue) were used to irradiate the treated beef samples respectively during 120h storage at 4℃,and its L,a,b values were determined.The results showed:decrease in a value was observed in groups wrapped with/without PE film during 120h storage at 4℃,and the difference wasn’t significant based on sensory evaluation;at initial stage of culture,Pseudomonas fluorescens promoted color change while lactic acid bacteria delayed; the effects of dark,white and red light conditions on discoloration were not significant,but blue could remarkably accelerated the beef discoloration. 2009 Vol. 23 (9): 52-56 [Abstract] ( 116 ) 全文 ( 462 ) 57 Research Progress on the Biologic Preservative of Meats ZHOU Gege;ZHANG Like;MENG Xiangang DOI: 10.7506/rlyj1001-8123-200909014 This paper reviews the mechanism,characteristics,research and applications of several kinds meat biologic preservative,and forecasts the prospects and the developments of meat biologic preservative. 2009 Vol. 23 (9): 57-59 [Abstract] ( 119 ) 全文 ( 250 )        College Forum 60 Preservation of Meat and Meat Products WANG Panpan DOI: 10.7506/rlyj1001-8123-200909015 Meat and meat products which are nutrient-rich are vulnerable to microbial contamination and the influence of surrounding environment.This article summaried the history,principles,methods and influencing factors of food preservation.The common methods such as low-temperature preservation, fermentating technology,drying preservation,pot preservation,packaging technology,microwave technology,irradiation preservation and management technology were also introduced. 2009 Vol. 23 (9): 60-69 [Abstract] ( 118 ) 全文 ( 404 ) 70 Protein Functionality in Food Systems(VI)The Functional Properties of Protein in Food System(Ⅲ)——Soy Protein and Wheat Gluten Protein SUN Jing;DONG Sainan DOI: 10.7506/rlyj1001-8123-200909016 Soy protein and wheat gluten protein are excellent vegetable proteins.They are widely used in food industry due to their specific functional properties,being helpful to improve sensory as well as edible qualities of the food products.This paper generalized the properties of soy protein and wheat gluten protein and summarized their applications in food industry,respectively. 2009 Vol. 23 (9): 70-80 [Abstract] ( 149 ) 全文 ( 3491 )        Reviews 81 Study on New Preserving Method of Chilled Chicken HE Ruiqi;GUO Shanguang;JIANG Aimin DOI: 10.7506/rlyj1001-8123-200909017 With the outbreak of the bird flu,the chilled chicken will replaced the fresh chicken and become the main trend of meat consumption.This paper has reviewed the preservation and its mechanism of the chilled chicken,providing the theoretical foundation for the research and development of the chilled chicken preservation technology. 2009 Vol. 23 (9): 81-83 [Abstract] ( 127 ) 全文 ( 308 ) 84 Interpretation of Influenza A(H1N1) CHU Haiyan;XU Yongheng DOI: 10.7506/rlyj1001-8123-200909018 "Swine flu"outbreaked in the end of March 2009 in Mexico,quickly escalated into a global pandemic.The flu has caused great suffering for human,and attracted attention around the world.In this article,describes the major global outbreaks of influenza,introduced the etiology,epidemiology,prevention and control and treatment measures. 2009 Vol. 23 (9): 84-87 [Abstract] ( 105 ) 全文 ( 327 ) 88 Enzyme-The Tool to Improve Food Safety ZHANG Xinwen DOI: 10.7506/rlyj1001-8123-200909019 This paper introduces the security and management situation of enzyme.It’s focusing on the detoxification,preservation,detection in food and application in functional food. 2009 Vol. 23 (9): 88-91 [Abstract] ( 124 ) 全文 ( 377 )        International Exchange 92 The Relationship Between Tenderness and Protein Transformation in Postmortem Muscle CUI Wei;QIU Yan;CHEN Tao DOI: 10.7506/rlyj1001-8123-200909020 The tenderness of 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 (9): 92-94 [Abstract] ( 105 ) 全文 ( 171 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.