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2008 Vol. 22, No. 4
Published: 2008-04-01
Reviews
Engineering Technology
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
Cultural Economics
Reviews
3
Antimicrobial Activity of Spices Essential Oil and Its Application in Meat Products
DOI: 10.7506/rlyj1001-8123-200804001
The research on spices essential oil has become the hot spot in spices industry now.The article has introduced the chemical compositions and antimicrobial compositions of spices,application in meat product and some research advances in international.
2008 Vol. 22 (4): 3-6 [
Abstract
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106
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全文
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329
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7
On Hydrocolloids and Its Complex Gums Used in Meat Products
Zhang Guo-cong;Li Mei-tao;Liu Huan;Ma Chang-wei
DOI: 10.7506/rlyj1001-8123-200804002
The species and functional properties of hydrocolloids as well as their application in meat industry were summarized,in order to be useful for its further research.
2008 Vol. 22 (4): 7-9 [
Abstract
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119
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全文
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258
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Basic Research
10
Introduction to Meat Microbiology
Weng Han-ping
DOI: 10.7506/rlyj1001-8123-200804003
Microorganism plays an important role in meat and meat-products.In order to know how the microbes changing during the step of storage and process,this paper introduces the concept of meat microbiology and its biological characteristics.Some important historical events of microbial development, the content and task of microbiology.At last the controlling of microbes in meat products is referred.
2008 Vol. 22 (4): 10-14 [
Abstract
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103
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全文
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237
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15
Current Research on Affecting Factors of Meat Color
Bai Feng-xia;Kong Bao-hua;Dai Rui-tong
DOI: 10.7506/rlyj1001-8123-200804004
Meat color is a major factor that influences the purchase decision of consumers.In order to maintain the stability of meat color,this review focused on the mechanism of meat coloration,factors affecting meat color,methods for protecting meat color,methodology used to evaluate meat color and developing trend.It provides the basics for the future development of meat industry.
2008 Vol. 22 (4): 15-19 [
Abstract
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118
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全文
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291
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Processing Technology
20
Optimization of Enzymatic Preparation and Decolourization Technology of Yak Hemoglobin Bioactive Peptides
Sun Qian;Lin Jin-Xia;Luo Yong-kang;Liu Chang-rong;Bai Tao
DOI: 10.7506/rlyj1001-8123-200804005
In order to develop the biologicals of new-type high added value with health care function,this experiment adopts 3 food grade endo proteases named trypsin,papain and neutrase AS1.398 to hydroly-sis yak hemoglobin by degree of hydrolysis and TCA-NSI as the evaluation index,and this experiment adopts hydrolysis-activated carbon method to decolourization,and neutrase AS1.398 has been screened out as the greatest protease to hydrolysis yak hemoglobin.Orthogonal test is carried out to further optimize the best hydrolysis condition as follows:concentration of substrate 5%,neutrase AS1.398 added 8000 U/g,temperature 55℃,initial pH7.5, total hydrolysis time 5h.Under such conditions the hydrolysates is yellowish and the content of low molecular weight bioactive peptides of hydrolysates is relatively high.
2008 Vol. 22 (4): 20-24 [
Abstract
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133
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全文
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194
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25
Extracting Calcium-binding Peptides from Sheep Bone's Enzymatic Hydrolysates
Liu Yu-hua;Ma Li-zhen;Kong Bao-hua;Xin Xin;Li Xue-zhi
DOI: 10.7506/rlyj1001-8123-200804006
Four commercial protease (pepsin,neutrase,alcalase,papain)were evaluated for hydrolysis of sheep bone.The orthogonal tables of L9(34)was used and 36(4×9)groups hydrolysates were obtained. The content of calcium of the hydrolysates was investigated and the results showed that pepsin hydrolysate has the highest content.The optimum enzyme concentration,substrate concentration,pH,hydrolysis temperature, time were 1600U/g,0.2Kg/L,7.0,55℃and 6.0h,respectively.
2008 Vol. 22 (4): 25-29 [
Abstract
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126
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全文
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342
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30
Filtration of Curing Agent Preparation by Antibacterial Zone Trail
Zang Er-yan;Qiao Fa-dong;Meng jia
DOI: 10.7506/rlyj1001-8123-200804007
In order to control the bacteria in the meat,inhibiting trials were carried,NaCl,lactic sodium,citric acid,acetic acid and Vc which did inhibit the bacteria in the meat by antibacterial effect trial.The result shows when NaCl 3%,lactic sodium 4%,citric acid 2%,acetic acid 1.2%,Vc 0.2%,the antibacterial effect was the best.
2008 Vol. 22 (4): 30-31 [
Abstract
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107
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全文
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221
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Quality and Safety
32
Shelf-life of the Pasteurized Meat Products with the Common Package in Normal Temperature
Huang Zong-hai;Ma Li-zhen;Gang Jian-wei
DOI: 10.7506/rlyj1001-8123-200804008
This experiment takes Spice Fresh Grade Breast as raw material,in order to study the date of minimum durability by non-vacuum packing with normal temperature store.The Spice Fresh Grade Breast was dealt with different proportions of preservative,then packed respectively with vacuum or non-vacuum packing ways after boiling,and stored under normal temperature (25℃) or low temperature (0℃-4℃).Here microorganism index,physic-chemical indexes and sensory quality were investigated.The experimental results indicated:the precondition is selecting high quality Fresh Grade Breast (colony forming units is 4. 34 lgCFU/g),adding 0.1% sorbic acid potassium sample in the pickle liquid,then using aseptic packaging; The bacterial colony of the product after non-vacuum packing and normal temperature(25℃)store showed a smooth change,which is consistent with the product that dealt with vacuum packing and the same store temperature.Our products remain nice color,tight structure and fine smell after 21 days store,so we may say the date of minimum durability of the Spice Fresh Grade Breast with vacuum packing and normal temperature store can reach 21days.
2008 Vol. 22 (4): 32-37 [
Abstract
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128
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全文
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194
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38
Screening the Preservatives for Chilled Meat
Ma Mei-hu;Lou Ai-hua;Guo Ai-ling;Gu Ren-yong;Fu Chuan-chang;Cai Zhao-xia;Ge Chang-rong;Li Bin;Lin Qin-lu;Shen Xing-jin;Fang Jin-hua
DOI: 10.7506/rlyj1001-8123-200804009
Based on lots of literatures,this paper determined GNa solution,nisin and organic acids as three kinds of better preservative of chilled meat in domestic.At the same time,two new formulas GNa-nisin and nisin-Acid groups were designed.The results indicate GNa solution has a better effect on maintaining the sensory indexes of chilled meat,but it has a poor effect on curbing the souring of fat,controlling the total bacteria and the reproduce Escherichia coli.Nisin had a distinct effect on inhibiting the reproduce of G+ bacteria, but it can result in off flavor in meat.Organic acid has a significantly effect on inhabiting the reproduce of Escherichia coli,which result in the meat color deterioration and obviously off flavor.Acid value of fat and amount of H2S can be enhanced as well.The result showed many kinds of preservative used combinative lead to a significantly synergism and a better inhabited bacteria effect.
2008 Vol. 22 (4): 38-42 [
Abstract
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132
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全文
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249
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43
Freshness Keeping Effect of Ozone-water Treatment on Fillets during Refrigeration Storage
Li Cheng;Shen Xiao-ling;Gu An-chao
DOI: 10.7506/rlyj1001-8123-200804010
This experimentation apply the ozone-water treatment on fillets,detect the change of sense、 bacterial target etc of fillets,research the freshness keeping effect of ozne-water treatment during refrig-eration storge.
2008 Vol. 22 (4): 43-48 [
Abstract
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118
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全文
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169
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Analysis & Detection
49
Solid Phase Microextraction (SPME) and Its Application in Nitrosamine Analysis
Fang Chang-fa;Ma Li-zhen;Liu Hui-ping;Wang Rui
DOI: 10.7506/rlyj1001-8123-200804011
Solid phase microextraction (SPME) as a new extraction technique is based on the solid phase extraction(SPE).This system consists of sampling,extraction and concentration in one unit and has the advantage of simple operation,rapid analysis,low cost,safety,good resolution,high sensitivity and being free of organic solvents.The principle,equipment,extraction modes and operation were introduced in this paper.Based on that its application in nitrosamine analysis were summarized and Its future development was also discussed in this paper.
2008 Vol. 22 (4): 49-53 [
Abstract
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129
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全文
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304
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54
Application of Ultra Performance Liquid Chromatography in Antibiotics and Hormone
Tang Yan-rong;Gan Bin-bin;Ling Min
DOI: 10.7506/rlyj1001-8123-200804012
Liquid chromatography with the column packed with small particles (sub-2-microm) and high working pressures (over 105KPa) referred to as ultra performance liquid chromatography(UPLC),is one of the latest advances in the area of the liquid chromatographic separation.Its main advantages include high performance and fast recycling time.The advantages and limitations of current concerning UPLC were discussed in this review,compared with HPLC and UPLC.The applications and the prospects of UPLC in antibiotics and hormone were also introduced.
2008 Vol. 22 (4): 54-57 [
Abstract
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98
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全文
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292
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60
Sample Pretreatment for Heteroaromatic Amines Determination in Cooked Foods
Liao Qian;Yang Wen-xia;Li Kai-xiong
DOI: 10.7506/rlyj1001-8123-200804014
This article reviews sample pretreatment techniques for heteroaromatic amines in cooked foods, introducing several analytical strategies for their extraction and preconcentration,such as liquid liquid extraction, column liquid chromatography,solid-phase extraction,on-line coupling of liquid liquid extrac-tion and solid-phase extraction.Then concentrates on the separation procedures,sorbents and solvents used in the sample treatment. Last discusses the requirements of the analytical techniques and the strategies most frequently followed to achieve accurate results.
2008 Vol. 22 (4): 60-64 [
Abstract
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110
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全文
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230
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65
Application of Food Grade Hydrogen Peroxide in Animal-Derived Foods
Liang Xian-ju;Wen Jing
DOI: 10.7506/rlyj1001-8123-200804015
Food grade hydrogen peroxide as a high-efficiency strong bactericide was widely used in food industry in recent years.The toxicity,detection methods of food grade hydrogen peroxide and its application in animal-derived food were reviewed.There was a good developmental prospect on it.
2008 Vol. 22 (4): 65-70 [
Abstract
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119
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全文
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264
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71
Application of Sensory Evaluation in Meat Quality
Wang Er-xia;Zhao Jian
DOI: 10.7506/rlyj1001-8123-200804016
People had higher requisition for meat quality with the increasing of living level.As one of the late evaluating methods for meat quality,sensory evaluation had both advantages and disadvantages.In this article,the methods and application of sensory evaluation in meat quality were introduced,the developing trend in future was advised.
2008 Vol. 22 (4): 71-74 [
Abstract
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117
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全文
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249
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Engineering Technology
75
Meat Freezing Theories and Their New Technologies
Jin Wen-gang;Bai Jie;Liu Shan-shan;Zhang Hai-feng
DOI: 10.7506/rlyj1001-8123-200804017
Main meat freezing theories,including transition theory,glass transformation theory and ice crystallization theory,were introduced.The new freezing technologies such as high pressure freezing, ultrasonic freezing, ice nucleus bacteria freezing protein,cell alive system freezing and decompression freezing were also generally reviewed.
2008 Vol. 22 (4): 75-78 [
Abstract
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116
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全文
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394
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Cultural Economics
79
Classification of Meat Products According to Distribution Pattern
Liu Ai-ping
DOI: 10.7506/rlyj1001-8123-200804018
According to the different cooking temperature,meat products can distinguish between pas-teurized meat products and autoclaved meat products,the characteristic of the latter is similar with can. However,in the meat hygiene management field,the autoclaved meat products is positioned chaos,their microbial indicators at room temperature circulation are using pasteurized meat products standard,the situation is quite unfavorable to the meat hygiene management.This text point out that the meat classification should consider distribution pattern,the definition of can must clearly include a character of "distribution under the room temperature" .
2008 Vol. 22 (4): 79-82 [
Abstract
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113
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全文
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254
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Analysis & Detection
583
Determination of Lead and Cadmium in Beef by Microwave Digestion Method
Tian Long
DOI: 10.7506/rlyj1001-8123-200804013
In order to establish one kind of fast determination beef the traceamount lead cadmium heavy metal method,the method is taked that the beef samples were digested with HNO3 and hydrogen peroxide effectively by heating with microwave,and the contents of lead and cadmium in the sample solution were determined by GF-AAS.Better accuracy and precision were obtained as compared with the conventional methods.Conclusion the modified method is more simple and rapid.
2008 Vol. 22 (4): 583-59 [
Abstract
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137
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全文
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189
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