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Quick Search     Adv Search 2009 Vol. 23, No. 12 Published: 2009-12-01 Reviews Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Implementation of Pork Traceability System Based on RFID and Barcode Technology ZANG Mingwu;ZHAO Yan;QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-200912001 Pork traceability system was implemented based on RFID and barcode technology with a combination of middleware technology,database technology,logistics information technology,data transmission technology and other advanced information technologies.The pork traceability achieved the whole quality and safety traceability of pork meat products.And batch and individual traceability was alternative. 2009 Vol. 23 (12): 3-7 [Abstract] ( 98 ) 全文 ( 171 ) 5 Security Issues and Countermeasures of Meat and Meat Products YANG Hui;ZHANG Fan DOI: 10.7506/rlyj1001-8123-200912002 Since the reform and opening up,the development of China’s livestock and poultry products processing industry has made remarkable achievements,meat and meat production has become a major pillar industries in the modern agricultural system.In the meantime,the safety of meat and meat products has become a focus that people can not ignore at present and in the future.This paper summarized security issues of meat and meat products,and proposed countermeasures. 2009 Vol. 23 (12): 5-12 [Abstract] ( 154 ) 全文 ( 32 )        Processing Technology 13 Optimization of technique conditions to Improve the Solubility of Catfish Edible Meat Meal by Using Response Surface Analysis FU Cuiping;MA Lizhen;LIU Hui;ZHANG Yarong DOI: 10.7506/rlyj1001-8123-200912003 This study regarded catfish as raw material,through a series of process making into edible meat meal.Using the solubility of catfish edible meat meal as the observed index,designed the factor levels of three factors quadratic rotation on the base of Single-factor test to obtain the optimum addition of additives and the mix ratio.The result indicated that:monoglycerides,sucrose ester and xanthan gum all can improve the solubility of catfish edible meat meal,in which the effects of sucrose esters and xanthan gum were the best,and their respective addition was 0.0515%,0.029% and 0.0393%;the maximum value of solubility was about 76%. 2009 Vol. 23 (12): 13-18 [Abstract] ( 112 ) 全文 ( 166 ) 19 Preparation of the Starch Phosphate and Its Application in Meats KONG Lingxiao;CUI Bo;YAO Junguo;LI Li DOI: 10.7506/rlyj1001-8123-200912004 This paper works on the preparation of phosphate modified starch from waxy corn starch and the major factors affecting the esterification are investigated systematically.The suitable parameters for the preparation of phosphate modofied waxy corn starch are selected as follows:concentration of starch slurry 40%,pH of reaction system 5.5,37.5g of the adding orthophosphate,the ratio of disodium hydrogen phosphate and monometallic sodium orthophosphate was 0.4,reaction temperature 150℃,reaction time 2h.When dosage of the starch phosphate was 8% and the degree of substitution was 0.1257,the hardness,springness and cohesiveness were all satisfactory. 2009 Vol. 23 (12): 19-22 [Abstract] ( 113 ) 全文 ( 323 ) 23 Study on Pig Meatball Texture by TPA Test ZHANG Jian DOI: 10.7506/rlyj1001-8123-200912005 greenstuff meatball is a kind of food of well fed.the research is mostly focus on sensory perception and technics through the TPA test on pig meatball,we can educe the influence by appending differernt greenstuff extract and colloid,the result shows that the celery is the best,the next is cabbage,the last one is tomato and the best colloid is agar. 2009 Vol. 23 (12): 23-27 [Abstract] ( 113 ) 全文 ( 177 ) 28 The Effects of HPCD (High Pressure Carbon Dioxide) on the Quality of Chilled Pork SHI Zhijia;CHENG Xiaoyu;CHEN Wenhua;YANG Wei DOI: 10.7506/rlyj1001-8123-200912006 Previous studies have demonstrated the sterilization of high pressure carbon dioxide(HPCD) treatment in meat,and the feasibility for meat sterilization.But little related research has been done on the effects of HPCD on meat quality.This study investigate the effects of HPCD on color,tenderness,water loss and TBA value of chilled pork,and it would be very helpful to HPCD application. 2009 Vol. 23 (12): 28-30 [Abstract] ( 129 ) 全文 ( 174 ) 31 Study on the Application of Rosemary, Cinnamon and Cloves in the Meats WANG Ying;YAO Di;XIA Xiufang DOI: 10.7506/rlyj1001-8123-200912007 Through the classification of the food spice rosemary,cinnamon and cloves,it showed that three kinds of spices for the antibacterial mechanism of inhibitory effect and in the food industry focused on the major applications,combined with the parallel comparison of corruption,good microbes and pathogens suppression and killing effect,the further confirm of three kinds of food spices were worth the research and development of natural resources 2009 Vol. 23 (12): 31-34 [Abstract] ( 105 ) 全文 ( 295 )        Quality and Safety 35 Present Research Status of Natamycin in Food Industry CUI Xuhai DOI: 10.7506/rlyj1001-8123-200912008 Natamycin is a kind of biopreservative with high efficiency.The article introduces the physical and chemical properties,antimicrobial properties and active mechanism of Natamycin.It summarizes the application of Natamycin in food industry(including dairy product,meat product,beverage,fruits and vegetables,baked food,seasoning and other food),and gives a prospect for the application of Natnmycin.It will offer a reference for the further research and application of Natamycin. 2009 Vol. 23 (12): 35-38 [Abstract] ( 118 ) 全文 ( 308 ) 39 An Overview of Cyanuric Acid WU Bin;CHEN Yizi DOI: 10.7506/rlyj1001-8123-200912009 Melamine(Tripolycyanamide) has recently become a public concern on food safety for milk,and cyanuric acid is a new discovered product after melamine.This article will do a elementary systemic description on cyanuric acid to help people know more about it. 2009 Vol. 23 (12): 39-41 [Abstract] ( 110 ) 全文 ( 184 ) 42 Research Progress on Toxicity Detection Methods of Melamine TANG Ying;CHEN Yizi DOI: 10.7506/rlyj1001-8123-200912010 Melamine is a kind of important chemical material.Recently American pets poisoning affairs and Chinese polluted milk powder affair for melamine were reported.This paper summarized the reseach development of toxicity detection methods of melamine. 2009 Vol. 23 (12): 42-44 [Abstract] ( 117 ) 全文 ( 228 )        Analysis & Detection 45 Evaluation of Aroma Quality of Pork from Different Castrated Pigs Using an Electronic Nose WANG Man;WANG Zhenyu;MA Changwei DOI: 10.7506/rlyj1001-8123-200912011 Immuno-castrated pigs(IC),surgically castrated pigs(SC) and entire male pigs(EM) were detected by an electronic nose(PEN3).15s,30s and 60s response values of electronic nose were analyzed by principal component analysis(PCA),linear discriminant analysis(LDA) and cross-validated discriminant analysis(CDA).The results showed that PCA was poorly discriminable due to the three groups almost overlapped.The odour of EM was significantly different from IC or SC and the odour of IC was similar to SC,so distinguishing and clustering effect of 15s response value obtained by LDA was better than others.CDA showed that the total accurate rate of 15s,30s and 60s response values were 90.0%,83.3%,66.7%,respectively,EM always had the highest accurate rate and IC was easily-confused with SC when the total accurate rate was low,moreover,the results showed that the IC and SC were similar.In a word,the results based on an electronic nose showed that the odour of IC and SC were similar,and both of them were different from EM. 2009 Vol. 23 (12): 45-49 [Abstract] ( 107 ) 全文 ( 172 ) 50 Supported Liquid Membrane Extraction Technology and Its Application in Detection of Meat Security LIU Jia;LI Weijin DOI: 10.7506/rlyj1001-8123-200912012 As a novel technology,supported liquid membrane extraction has gradually become the direction of the research of extraction,for the advantages of using little organic solvents,good selectivity and repeatability.This paper is based on describing the working principle,structure and influencing factors of supported liquid membrane,and research in domestic and foreign literatures which are in the same period,and give a review on the application of supported liquid membrane in meat security determination. 2009 Vol. 23 (12): 50-53 [Abstract] ( 104 ) 全文 ( 188 ) 54 Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce WANG Yu;SONG Yongqing;QIAO Xiaoling DOI: 10.7506/rlyj1001-8123-200912013 According to the producing technology condition of traditional braised beef with soy sauce,volatile flavor compounds in the heating process were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.Results indicated that the kinds of volatile flavor compounds were varied with the heating process.The volatile flavor compounds identified were 69、63、67、67、68、 75、76、64 and 65 of heating process from 0.5h to 4.5h.The relative contents at the samples were 8.8996%、16.8873%、8.6408%、15.3057%、19.1508%、35.6794%、35.8624%、25.4969%、 17.8253%.The major volatiles identified were degradation products of fatty acids and volatile compounds from spice.Results showed that the important flavor compounds contributed to taditional braised beef with soy sauce were possibly some aldehydes,terpenes. 2009 Vol. 23 (12): 54-57 [Abstract] ( 111 ) 全文 ( 188 )        College Forum 58 Functional Properties of Protein in Meat Product LIU Qian DOI: 10.7506/rlyj1001-8123-200912014 Functional properties of protein in muscle make the determining factor of the quality of meat product.Functional properties mainly include water retention and emulsification,and the protein in muscle also determined the flavor and color of meat product.This paper mainly introduced the functional properties of protein in muscle,flavor and color in meat product,supported some suggestions on the study of application of protein in meat products. 2009 Vol. 23 (12): 58-66 [Abstract] ( 130 ) 全文 ( 44 ) 67 Thickening and Gelling Agents for Food Processing(Ⅲ)Thickeners Originated from Plant WANG Panpan DOI: 10.7506/rlyj1001-8123-200912015 Food thickener is a kind of food additive which has been widely used in in food industry.Gugr gum,sophora bean gum,tamarind gum,flaxseed gun,arabic gum,ablmoschus manihot gum,pectin and so on are main thickeners originated from plant.This article summarized the character,property of thickeners originated from plant.The application in food industry and prospects are also summarized. 2009 Vol. 23 (12): 67-75 [Abstract] ( 107 ) 全文 ( 35 )        Reviews 76 Research on the Development and Application of Animals' Bone Soup and Its Seasoning DONG Haiying;WANG Haibin DOI: 10.7506/rlyj1001-8123-200912016 Animals’ bone was rich in China,being rich in nutrients.The nutritional value and current situation of animals’ bone,methods of cooking,attentions,application and development prospect of bone soup seasoning were discussed in this paper. 2009 Vol. 23 (12): 76-80 [Abstract] ( 136 ) 全文 ( 40 ) 81 Progress of Comprehensive Development and Application Research of Porcine Blood WANG Hongjiang;XI Ji;LIU Ting;CHEN Ting;MA Meihu;ZHANG Min;GUO Ailing DOI: 10.7506/rlyj1001-8123-200912017 Porcine blood known as "liquid meat" is rich in many nutrients and medicinal ingredients.China has rich resources of porcine blood,however our country had little porcine blood to be used because of various constraints,which resulted in a waste of valuable resources and caused serious environmental pollutions.In recent years,more and more scholars began to pay close attention to the application value of the porcine blood and therefore conducted extensive research and conducted extensive research.Apart from porcine blood functional properties of each component,the use patterns and application fields of porcine blood,the limiting factors of comprehensive development on porcine blood and response measures were viewed about comprehensive development and application research of porcine blood in the paper. 2009 Vol. 23 (12): 81-87 [Abstract] ( 119 ) 全文 ( 33 ) 88 The Present Research and Exploiture Situation of Green Tea Extract YANG Bin;HUANG Wei;CHEN Feng DOI: 10.7506/rlyj1001-8123-200912018 This paper reviewed the current research situation of green tea extract.And it introduced green tea extract’s composition and extraction.At the same time,It showed physical function and application and character of security for green tea extract.It’s prospect is also mentioned. 2009 Vol. 23 (12): 88-91 [Abstract] ( 119 ) 全文 ( 246 )        International Exchange 92 Research Progress on Gel Properties of Surimi QU Nan DOI: 10.7506/rlyj1001-8123-200912019 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 (12): 92-95 [Abstract] ( 139 ) 全文 ( 190 )

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