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Quick Search     Adv Search 2009 Vol. 23, No. 11 Published: 2009-11-01 Reviews Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Discussion in Development of Meat Industry by Combination to Nutrition Requirement of People's Livelihood LI Jingjun;XU Baocai;QIAO Xiaoling;ZHOU Hui;WANG Yun DOI: 10.7506/rlyj1001-8123-200911001 The contradiction between nutrition requirement of people’s livelihood and the development of meat industry was deepened for the meat industry stressed heavily by finance crisis in 2008.The evolutive status of domestic and overseas meat industry was discussed by combination to the nutrition requirement of people’s livelihood.Subsequently,the development prospection of domestic meat industry was put forward in the view of improvement to people’s livelihood. 2009 Vol. 23 (11): 3-9 [Abstract] ( 122 ) 全文 ( 27 ) 10 Research for the Bio-safety Disposal of Sick Pigs in Pig Slaughterhouse CHU Haiyan;LIU Tao DOI: 10.7506/rlyj1001-8123-200911002 The production and consumption of live pigs is great in china.Every year there are hundreds of millions of qualified pigs has been produced,but also produced a large number of sick pigs.In order to strengthen the bio-safety disposal of sick pigs,China has established and improved on its relevant domestic legal system.In the stage of slaughtering has established the finance compensation for the bio-safety disposal.The implementation of the bio-safety disposal prevented quantities of sick pigs from reaching the market.The paper gives a elaboration on the bio-safety disposal of sick pigs in pig slaughterhouse,in order that people will pays great attention to the popularization of knowledge of the bio-safety disposal,and offers some helpful suggestions about the performance of the bio-safety disposal. 2009 Vol. 23 (11): 10-13 [Abstract] ( 109 ) 全文 ( 168 )        Basic Research 14 Quality Changes of Frozen Meat During Storage and Control Measures DU Jiangping DOI: 10.7506/rlyj1001-8123-200911003 The frozen is a common method of meat storage,generally applications in meat industrial.However,the quality of meat still have taken place changes even in the low temperature,This article discussion on the changes of frozen meat quality during freezing storage,and give the corresponding control measures. 2009 Vol. 23 (11): 14-17 [Abstract] ( 170 ) 全文 ( 243 ) 18 Applied characters and Status of Bacillus subtilis LI Jia DOI: 10.7506/rlyj1001-8123-200911004 Bacillus subtilis is widely applied in product of enzyme and biosurfactant,biological control of insect and expression system,which impulses the huge development of food industry,feed industry,agriculture,petroleum industry,genetic engineering,washing,leather and medicine. 2009 Vol. 23 (11): 18-21 [Abstract] ( 121 ) 全文 ( 207 )        Processing Technology 22 Development of High-energy and Nutritional Fish Sausage ZHU Wenhui;SHAO Rendong;LI Yujin;BU Ying;WEI Zhengpeng DOI: 10.7506/rlyj1001-8123-200911005 This paper introduces a instant food called high-energy and nutritional fish sausage which have features of small,light,high-energy,balanced nutrition and convenient to eat.This food can meet the full requirements and nutritional needs for growth and development of students.This article analyzed the nutrient composition and amino acid content of this fish sausage,also established the product’s health indicators. 2009 Vol. 23 (11): 22-24 [Abstract] ( 133 ) 全文 ( 214 ) 25 Study on the Heating Denatureation Extraction of SOD from Sheep Blood with Response Surface Analysis YU Ying;WANG Xiaoli;XU Guihua DOI: 10.7506/rlyj1001-8123-200911006 Based on single factor tests,the optimum heating denatureation extraction conditions of SOD from sheep blood were obtained through Box-benhnken central combination design and RSM.The results showed that the optimum heating denatureation extraction conditions of SOD are as follows:heating denatureation temperature 55℃,heating denatureation time 15min and 2%.Under such conditions,the activity exceeds 3 000 U/mg protein was reached. 2009 Vol. 23 (11): 25-30 [Abstract] ( 121 ) 全文 ( 216 )        Quality and Safety 31 Analysis and Strategy of Problems Concerning with China's Pork Security Status TIAN Hanyou;LI Jiapeng;REN Lin;QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-200911007 The security status of China’s pork was discussed in this paper.Unsafe factors,such as the feed In which hormones,antibiotics,clenbuterol and pesticides were added,safety issues which occurred in meat processing,slaughter management and industry management,hurt the health of consumers and prevent the meat industry from moving forward.Suggestions were proposed in order to improve the security status of China’s pork,which include perfecting legislation,strengthening independent management of the trades and establishing traceability system. 2009 Vol. 23 (11): 31-34 [Abstract] ( 157 ) 全文 ( 238 ) 35 Modified Atmosphere Packaging in Chilled Pork ZHEN Shaobo DOI: 10.7506/rlyj1001-8123-200911008 The article introduced the principle and status of modified atmosphere packaging,and it expounded some factors which may affect MAP,and indicated the development trend of MAP. 2009 Vol. 23 (11): 35-37 [Abstract] ( 117 ) 全文 ( 220 ) 38 Studies on Quality Control System of Dried Mutton Floss Processing Factory ZHOU Hong;ZENG Liping;XIAI Qian DOI: 10.7506/rlyj1001-8123-200911009 The quality of that liedon not only craftwork,equipment and scientif ic quality control system,but also administer degree of quality control system in the process of manufacture.HACCP is the most authoritative and acceptable control system of food security.HACCP system can ensure a dried mutton floss factory to obtain effective prevent and control of dried mutton flosssecurity hazard from material meat and processing. 2009 Vol. 23 (11): 38-41 [Abstract] ( 120 ) 全文 ( 376 ) 42 Preparation of Corn Protein Antinoxidant Peptide and Its Application in Cooked Pork Patties WANG Jing;KONG Baohua DOI: 10.7506/rlyj1001-8123-200911010 The corn protein antioxidant peptide was prepared by alcalase.Its antioxidative activity was investigated by determining the inhibitory effect on lipid oxidation in liposome-oxidizing system and reducing power.The results showed that the antioxidant activity of the hydrolysates was strongest when substrate concentration 10%,ratio of enzyme to substrate 1:100,and time of hydrolysis 5h.The molecular range of the hydrolysates with the strongest antioxidative activity was mainly among 147～1745 as separated and purified by gel filtration chromatography.The corn protein peptide was added to cooked pork patties at 2.0% concentration,the cooked pork patties added 2.0% corn protein peptide had significant inhibitory effects on lipid oxidation and kept the red color of patties comparable to control. 2009 Vol. 23 (11): 42-47 [Abstract] ( 114 ) 全文 ( 427 ) 48 Application Development of Lactoferrin(LF) In Meat Preservation HUANG Lei;XIONG Hanguo DOI: 10.7506/rlyj1001-8123-200911011 Lactoferrin as a kind of natural glycoprotein with a lot of special physiological functions has attracted much attention world wide.Antibacterial mechanisms of Lactoferrin was reviewed in this paper,including structural properties,antibacterial activity and so on.In addition,the application development of Lactoferrin in meat preservation was prospected. 2009 Vol. 23 (11): 48-51 [Abstract] ( 125 ) 全文 ( 232 )        Analysis & Detection 52 Applications of Molecular Simulation in Molecular Imprinting Technology XIONG Hanguo;WANG Erlei;JI Dasheng DOI: 10.7506/rlyj1001-8123-200911012 The application of Molecular the field of food safety testing(detection of pesticide and veterinary drug residues) is studied more and more at home and abroad,and the application of Molecular Simulation in molecular imprinting technology can optimize the selection of functional monomers;the study of the recognition mechanism of molecular;imprinting system and so on. 2009 Vol. 23 (11): 52-54 [Abstract] ( 96 ) 全文 ( 208 ) 55 On-line Detection Technique of Pathogenic Bacteria in Meat Products LI Yan;LIU Hongyu;CUI Hongbin DOI: 10.7506/rlyj1001-8123-200911013 The food poisoning result of pathogens bacteria was the most harmful.Conventional culture methods which need long time manipulate,and long time detection ago were used to detect pathogenic bacteria of food stuff in the home.Now,some fast detection technique of pathogenic bacteria also obtain rapid development.This text mainly summarize detection technique of pathogenic bacteria in meat products,such as immunof1uorescence technique,enzyme immunoassay and immunob1ot in immunology;nuclear acid probe and polymerase chain reaction in molecular biology.The text provides more overall data for detection technique of pathogenic bacteria in meat-products and provide theory and evidence for food safety. 2009 Vol. 23 (11): 55-58 [Abstract] ( 95 ) 全文 ( 225 ) 59 Determination Technique of Hormone Residues in Meat Products XIE Jing DOI: 10.7506/rlyj1001-8123-200911014 With rapid development of livestock and aquaculture industry,the ranges and the varieties of using veterinary drugs were increased and expanded.As we get remarkable economic benefit,the drug residues has effect public health,especially the Hormone Residues.The technique of determination of hormone residues in meat products in modern analysis was dissertated in this paper.Principles and applications of methods used in the determination were summarized.And the developmental direction were discussed. 2009 Vol. 23 (11): 59-63 [Abstract] ( 118 ) 全文 ( 298 )        College Forum 64 Change of Protein in Food Processing ZHAO Jian DOI: 10.7506/rlyj1001-8123-200911015 In the food processing,the protein functionality and the nutritional value will have certain changes.It will have certain influence on the food quality and security.It could provide a theoretical basis for learning and improve availability of protein to understand the influence that generated by the food processing.It also could instruct the food production and the people daily life.This article mainly summarized the structure and the nutrition of protein in different food processing. 2009 Vol. 23 (11): 64-67 [Abstract] ( 163 ) 全文 ( 216 ) 68 Thickeners Originated from Animal WANG Panpan DOI: 10.7506/rlyj1001-8123-200911016 Thickener is an important food additive in meat products.The function,structure and texture of meat products can be improved.The cost of products could also be reduced.Gelatin,casein,sodium caseinate,chitin,chitosan,whey protein powder and so on are main thickeners originated from animal.This article summarized the character,property of thickeners originated from animal.The application in food industry and prospects are also summarized. 2009 Vol. 23 (11): 68-74 [Abstract] ( 133 ) 全文 ( 202 )        Reviews 75 Status of Deep Processing Technology and Application of Animal Bone YANG Wei;CHENG Xiaoyu;CHEN Wenhua;SHI Zhijia DOI: 10.7506/rlyj1001-8123-200911017 Resources of animal bone are extremely rich in China,but there are still a large number of animal bones have not been effectively used.Bone nutrients are very rich,after the deep processing,development and utilization of bone either increase the level of comprehensive utilization,but also raised bone processing by-products of the additional value;it is a new green eco-industry.This article discussed bone processing technology and application status at home and abroad,described in detail in the latest technology and application.It proved the necessity of bone deep processing and broad prospect,and provided reference to relevant research. 2009 Vol. 23 (11): 75-79 [Abstract] ( 122 ) 全文 ( 33 ) 80 Research Progress and Applications in Food of Collagen Modification LI Xingwu;ZHANG Lili DOI: 10.7506/rlyj1001-8123-200911018 The collagen modification is the key of expanding the collagen application scope.In this paper,the structure of collagen,the functional of collagen,modification methods of collegen and applications of collagen in the food industry are reviewed. 2009 Vol. 23 (11): 80-84 [Abstract] ( 115 ) 全文 ( 25 ) 85 Development and Application of Bioactive Substance in Porcine Blood YANG Guiyou;CAI Kezhou;CHENG Yuming DOI: 10.7506/rlyj1001-8123-200911019 The thesis introduced the preparation method and application of bioactive substance from porcine blood,by extracting bioactive substance from anticoagulant porcine blood using modern biotechnology,thereby enhanced availability and utility value with porcine blood,which provide a theoretical basis for the depth of the development and comprehensive utilization with porcine blood products. 2009 Vol. 23 (11): 85-88 [Abstract] ( 101 ) 全文 ( 22 ) 89 Progress Research of the Fish Sauce Products XUE Jia;ZENG Mingyong DOI: 10.7506/rlyj1001-8123-200911020 This article describes the fish sauce and the processing technology research of the fish sauce.Comparison between the advantages and disadvantages of different fermentation process is investigated in the study,meanwhile,deliberating the flavor components and quality standards of the fish sauce. 2009 Vol. 23 (11): 89-93 [Abstract] ( 141 ) 全文 ( 218 )        International Exchange 94 Research on Relationship between Intramuscular Connective Tissue and Meat Tenderness CHANG Haijun;XU Xinglian;ZHOU Guanghong DOI: 10.7506/rlyj1001-8123-200911021 Intramuscular connective tissue (IMCT) has made significant effects on meat tenderness; those effects were executed by the characteristics changes of endomysial and perimysial collagen. The review presents the progress of structural and composition properties of connective tissue as well as contents, solubility and crosslinking of collagen, moreover, the effects of characteristics changes of connective tissue and collagen on meat tenderness and textural properties during postmortem ageing were analyzed and the role of connective tissue in meat tenderization were discussed. 2009 Vol. 23 (11): 94-97 [Abstract] ( 121 ) 全文 ( 184 )

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