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Quick Search     Adv Search 2009 Vol. 23, No. 10 Published: 2009-10-01 Reviews Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Studies of Chilled Pork Safety Control Technology and Traceability Information Management System LUO Zhiliang;ZHU Tianfu;GUO Gengrui;ZHANG Jianlin;LI Miaoyun DOI: 10.7506/rlyj1001-8123-200910001 Research and development of the technical system is for safety of pork consumption and respond to security incidents. The use of ear tags, bar codes, electronic labels, such as bio-information technology, the formation of different processes of information collection points as well as the information carrier system and the establishment of the final product from the rapid and timely retrospective, "the source" in the framework of security tracking system; by detecting the production of the whole system data, the establishment of a central database, the development of different aspects of security control the production of electronic modules to form the framework of traceability information systems; made use of all aspects of the production technology and product quality characteristics, traceability system integration framework for the establishment of product quality and safety traceability system. 2009 Vol. 23 (10): 3-7 [Abstract] ( 102 ) 全文 ( 161 )        Basic Research 8 Studies on Antioxidant Activities and Refreshment of Carnosine for Pork XING Zixin;ZHU Qiujin DOI: 10.7506/rlyj1001-8123-200910002 Carnosine is a natural dipetide,which has antioxidant and other functions.The experiment compared to the pork homogenate Carnosine antioxidant role and the extension keeping time of different preservatives on fresh cold pork .We found that 1mmol/L standard solution of carnosine is able to play a significant inhibition (P<0.05) TBARS formation in pork homogenate, and the inhibition of lipid oxidation rate could reach 12%, 5 mmol/L carnosine on lipid oxidation system inhibition rate of was 15%, 20 mmol/L carnosine on lipid oxidation system suppression rate reached to 47%. These attributes indicate that concentration of carnosine was significantly inhibited on lipid oxidation of pork homogenates the effect of which increased with the effect of enhanced concentration. compared with BHT and α-tocopherol, carnosine has higher inhibited ability of TBARS. Carnosine standard solution is able to prolong preservation time of chilling meat, and storage time of chilling pork adding carnosine is stored from 9 days to 15 days, which is better than the control chilled pork and the dealing samples with ascorbic acid dealing. However, pre-cooked juice ultra-filtrated is also able to prolong storage time of the chilled pork up to 11d. 2009 Vol. 23 (10): 8-12 [Abstract] ( 139 ) 全文 ( 351 ) 13 Development of Water's State in Meat and Meat Products-low Field NMR Method HAN Minyi;KANG Mingli;MOU Dehua DOI: 10.7506/rlyj1001-8123-200910003 Approximately three-quarters of meat is water. Though water is not a nutritional ingredient in meat and meat products, its amount, state and water capacity holding(WHC) play a important role in the quality,particular in the flavor of meat and meat products. The principle of nuclear magnetic resonance of hydrogen and development state of water in meat and meat products were reviewed in this paper. 2009 Vol. 23 (10): 13-18 [Abstract] ( 127 ) 全文 ( 204 )        Processing Technology 19 Influencing Factors on Quality Characteristics of Celery Pork Balls CHEN Lide;CHEN Feng DOI: 10.7506/rlyj1001-8123-200910004 The quality characteristics of vegetable meat ball can’t know enough. Combination the analysis of sensory assessment and texture characteristics, single factor experiments were conducted to study the influencing about addition of starch addition, carrageenan addition, celery juice addition on the quality characteristics of meatball. The results showed that the processing of celery pork balls better-quality conditions are: starch addition 15%, carrageenan addition 1.5%, celery juice addition 55%. 2009 Vol. 23 (10): 19-22 [Abstract] ( 112 ) 全文 ( 272 ) 23 Study on Industrial Production Technology of Preserved Tibang WANG Ping DOI: 10.7506/rlyj1001-8123-200910005 The technological process of the Tibang was introduced in this paper,and. The key production and processing techniques was discussed. 2009 Vol. 23 (10): 23-24 [Abstract] ( 116 ) 全文 ( 230 ) 25 The Ferment of Microbial Polysaccharides ZHANG Jianmei DOI: 10.7506/rlyj1001-8123-200910006 This article introduced two kinds of microbial polysaccharides that are Xanthan gum and Curdlan, describe their structure of molecule ,and summarize the choice of bacterium and the condition of cultivation. 2009 Vol. 23 (10): 25-27 [Abstract] ( 141 ) 全文 ( 227 ) 28 Hydrolysis Technologic Parameters of Antioxidant Peptides from Deer Blood WANG Shuai;ZHU Lifu;ZHAI Xuechao DOI: 10.7506/rlyj1001-8123-200910007 Alcalase, Neutral-protease and Papain were used to hydrolyze deer blood. According to the degree of hydrolysis (DH) ,the DPPH·scavenging activity and reducing power of each enzyme, Alcalase was chosed as the experiment enzyme. We also obtained the optimum conditions of hydrolysate, substrate concentration for 5%, and [E/S] for 2%, and hydrolyzed for 5h. 2009 Vol. 23 (10): 28-31 [Abstract] ( 112 ) 全文 ( 272 ) 32 Studies on the Extraction Technique of Superoxide Dismutase from Sheep Blood——The Influence of Thermal Denatureation Temperature and Time and Thermal Change Method on Extraction of SOD,and the Selection of Optimal Technique Condition YU Ying;XU Guihua DOI: 10.7506/rlyj1001-8123-200910008 Objective: To study the effect of thermal denaturation temperature and thermal denaturation time and thermal change method on extraction of SOD, and to define its optimal technique parameter. Method: Orthogonal experiment design was adopted results: From synthetical analysis of the SOD activity and yield productive. The optimal combination of orthogonal experiment is A2B2C2,that is, thethermal denatureation temperature is 55℃;The thermal denatureation time is 15 min; the amount of 0.01mol/l CuCl2 addition is 2%. Conclusion: Thermal denaturation is one of the most importance in extracting SOD from sheep blood, higher purity SOD, whose activity exceeds 1 000 U/mg protein was reached by this technique. 2009 Vol. 23 (10): 32-35 [Abstract] ( 121 ) 全文 ( 460 )        Quality and Safety 36 Study on Reduced the Precooling Loss of Chilled Fresh Pork HUANG Xiaobo;LI Fenghua;MA Meihu DOI: 10.7506/rlyj1001-8123-200910009 Precooling loss for improving meat quality, and better cost-effectiveness is important. This article study on the effect of precooling loss which be brought by the precooling-workshop temperature, the precooling-workshop humidity and wind speed, and research the appropriate precooling process. 2009 Vol. 23 (10): 36-38 [Abstract] ( 129 ) 全文 ( 306 ) 39 Study on the Effect of Spices on Heat-Induced Gel Properties of Salt Soluble Proteins from Beef ZHOU Quan;JIANG Aimin;GUO Shangguang;WAN Zhili;ZHANG Xianwei;YE Huilan DOI: 10.7506/rlyj1001-8123-200910010 Forming of heat-induced gel of salt-soluble protein from muscle was the core processing technology of low-temperature meat products.The quality of products depended on the the quality of gel. The heat-induced gel functional properties of salt soluble proteins treated with spices from beef was studied by determining hardness,springiness,fracturablity ,the WHC of the gel, and SDS—PAGE technique,so this paper in order to provide a theoretical basis for low-temperature beef products .The main research contents were as followed: garlic power improved heat-induced gel properties of salt soluble proteins from beef, garlic power increased the salt-soluble protein solubility,so increased of protein content, found an unknown protein that the molecular weight between 14.3 and 6.5 KDa ; Fresh Ginger deteriorated heat-induced gel properties of salt soluble proteins from beef, reduced protein content, dissolved myosin light chain LC1 and LC2; Chili powder had a certain influence on the gel properties of salt soluble proteins from beef; pepper power had no significant influence. 2009 Vol. 23 (10): 39-43 [Abstract] ( 122 ) 全文 ( 404 ) 44 Harm and Control on Microorganism of Meat Products in Low-temperature YAO Di;XIA Xiufang;WANG Ying;LI Juan DOI: 10.7506/rlyj1001-8123-200910011 Because of low processing temperature,rich nutrient and water,easy contamination with microorganism, The shelf-life were shorter and the low-temperature meat products were spoilaged easily, which caused harm to human. In order to obtain high-quality low-temperature meat products in the actual production ,we shoud not only strictly controll hygiene managing on raw fresh, minor material and staff in processing, but also use in reason preservative technology. So, the growth of microorganisms were controled effectively in order to ensure the quality of the products and prolong the shelf-life. 2009 Vol. 23 (10): 44-47 [Abstract] ( 133 ) 全文 ( 274 ) 48 Action Mechanism of Antimicrobial Tea Polyphenols on Pseudomonad SUN Jingxin;WANG Wunjuan DOI: 10.7506/rlyj1001-8123-200910012 Action mechanism and antimicrobial effect of tea polyphenols against the pseudomonad were studied. The minimum inhibitory concentration of tea polyphenols against the pseudomonad was studied through the flat band method and then established the antimicrobial effect of varying concentration of tea polyphenols against the pseudomonad through the film filter paper. Adoption of the biological and chemical testing research the antimicrobial mechanism of the tea polyhenols against the pseudomonad. Results showed that the minimum inhibitory concentration of tea polyphenols against the pseudomonad was 0.3%,and tea polyphenols was very strong inhibition effect for the pseudomonad. The completeness of cytoderm was destroied in the presence of tea polyphenols, to cause transude of alkaline phosphatase. And to increase the permeability of bacterial cell membrane (increase the leakage of protein and sugar) then the cytoarchitecture was destroied gradually that was the reason of the antimicrobial of tea polyphenol. 2009 Vol. 23 (10): 48-51 [Abstract] ( 125 ) 全文 ( 492 )        Analysis & Detection 52 Detection and Application of Diethylstilbestrol in Meat Products LI Yan;LIU Hongyu;CUI Hongbin DOI: 10.7506/rlyj1001-8123-200910013 Diethylstilbestrol is a kind of synthetic estrogen, because its leftover is doing harm and influence to body and environment, so people pay close attention to it. This text mainly summarize detectable method of diethylstilbestrol in the home and abroad, especially detection of diethylstilbestrol in the meat products, at last the text expound application of diethylstilbestrol in the meat products to make a summary of the research result relevant to the detection of diethylstilbestrol which provides a material in depth for further research and theory for detection of diethylstilbestrol in the production. 2009 Vol. 23 (10): 52-54 [Abstract] ( 116 ) 全文 ( 226 ) 55 Determination of Total Collagen in Skeletal Muscle of Sunit Mutton LI Xiaobo DOI: 10.7506/rlyj1001-8123-200910014 The characteristics of collagen of Sunit Mutton of different ages and different parts were studied. The result showed that with the growth of the age ,the content of total collagen was increased .Correlation analysis showed that the contents of total collagen of the different parts in the same muscle were as follows: trapezius muscle > biceps femoris> longissimus dorsi muscle> semitendinosus, 1,2 months of age between the content of, total collagen of semitendinosus muscle and longissimus muscles there was no significant difference between (P> 0.05),There was significant difference in the others ages(P<0.01). These results indicate that the determination of the content of total collagen in muscle can be more objective evaluation of meat tenderness. 2009 Vol. 23 (10): 55-57 [Abstract] ( 212 ) 全文 ( 207 ) 58 Determine TVB-N in Meat and Meat products by Improved Means SHAO Jinliang;YANG Fang;DU Lijuan;FAN Jianlin;SHU Jihong DOI: 10.7506/rlyj1001-8123-200910015 In order to quickly determine the TVB-N in meat and meat products, the standard means of TVB-N in meat and meat products were improved. Such as: 1) TVB-N of mutton was analyzed by BUCHI –K360 type automatic azotometer; 2) Using Potassium carbonate as alkalescence reagent. The results showed that: 1) relative standard deviation(RSD) of improve means low 1% ; 2) Recovery and add Standard of improve means from 98.39% to l00.72%;3) improve and standard means t value 0.319< .The method was adequate for quickly determine the TVB-N of Meat and meat products. 2009 Vol. 23 (10): 58-60 [Abstract] ( 135 ) 全文 ( 1576 )        College Forum 61 The Affecting Factors of Food Proteins Functionality LIU Lin DOI: 10.7506/rlyj1001-8123-200910016 Protein is the important component of food,and their functionality can not be compared or replaced by other component,and even their functionality plays a crucial part in the food quality,so it is paying close attention.The protein functionality depends not only on the composition and structure of the protein molecule, as well as environmental factors and processing conditions.The article mainly introduced the intrinsic factors and the environmental factors that effect the protein functionality. 2009 Vol. 23 (10): 61-66 [Abstract] ( 137 ) 全文 ( 809 ) 67 Application Technology of Food Thickener GUO Yuhua;LI Yujin DOI: 10.7506/rlyj1001-8123-200910017 Food thickener is kind of food additives widely used in in food industry .The types,property, role,impact factors of role,application,research progress of food thickener were summarized in this paper . The prospects food thickener were also analysed . 2009 Vol. 23 (10): 67-71 [Abstract] ( 111 ) 全文 ( 452 )        Reviews 72 Research Progress of the Functional Meat Products WANG Linshan;CAI Kezhou;ZHANG Lijuan;CHENG Yuming DOI: 10.7506/rlyj1001-8123-200910018 This review deals with the implications of functional meat products for human health. It analyses the effect of the presence or absence of various factors: oligosaccharide, fat, salt, or sweet additives products that can cause health problems. Bearing in mind these considerations, it then describes the strategies used in animal production, treatment of meat raw material and reformulation of meat products to obtain healthier meat and meat products. 2009 Vol. 23 (10): 72-74 [Abstract] ( 129 ) 全文 ( 201 ) 75 Research Advance on Detection Methods of Salmonella SHI Qinhong;PEN Xiulong DOI: 10.7506/rlyj1001-8123-200910019 The application and development of the methods for detection of Salmonella in meat were introduced here. Emphasis was laid on the molecular biological and immunology techniques, such as PCR and ELISA, which developed rapidly in the detection of Salmonella in recent years due to their sensitivity and specificity. Finally the application prospects of those detection methods and problems were also viewed in order to further carry out basic research provides a line of thought. 2009 Vol. 23 (10): 75-79 [Abstract] ( 103 ) 全文 ( 277 ) 80 Research Progress on Gel Properties of Surimi QU Nan;ZHENG Mingyong;ZHAO Yuanhui DOI: 10.7506/rlyj1001-8123-200910020 Surimi is an important element of the aquatic deep processing industry. The gel property of surimi is an key factor for evaluating the character of surimi products.How to improve the gel properties in surimi processing is a focus issue nowadays. This article summarized the formation,influencing factors and ways of enhancing the gelation of surimi. 2009 Vol. 23 (10): 80-84 [Abstract] ( 138 ) 全文 ( 637 )        International Exchange 85 Advance on Effective Chopping Emulsification Technology in Meat Processing CUI Yanfei;ZHAO Gaiming;WANG Yufen;XIE Hua;LI Miaoyun;LIU Yanxia;XU Xiong DOI: 10.7506/rlyj1001-8123-200910021 Effective emulsification technology was applied in meat processing to achieve water holding and oil stability in the meat products. The effects of chopping emulsification technology are mainly affected by factors, which was chopping parameters and raw meat materials. Chopping parameters such as chopping temperature, chopping speed, chopping time are crucial factors in chopping emulsification technology. While raw materials such as raw meat type, non-meat proteins, emulsifiers and hydrophilic gums are also important factors directly influencing emulsification. The paper mainly reviewed the advance on chopping emulsification technology in meat processing from aforementioned aspects. 2009 Vol. 23 (10): 85-88 [Abstract] ( 100 ) 全文  ( 158 )

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