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Quick Search     Adv Search 2008 Vol. 22, No. 10 Published: 2008-10-01 Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 The Classification of Chinese Meat Products ZHOU Guanghong;LUO Xin;XU Xinglian;ZHAO Glaiming;LIU Dengyong;MA Hanjun;HUAN Yanjun;SUN Jingxin;LI Chunhao;HUANG Ming;CHEN Tao DOI: 10.7506/rlyj1001-8123-200810001 There are ten groups classifications of Chinese meat products according to characteristics of final products and processing technology, including sausage, ham, cured products, sauce pickled products, smoked and roasted products, dried meat products, deep fried products, prepared meat products, canned meat products and the other. 2008 Vol. 22 (10): 3-5 [Abstract] ( 166 ) 全文 ( 598 ) 6 Analyzing and Thinking for "Shineway" Business Model GUO Xiduo DOI: 10.7506/rlyj1001-8123-200810002 The company’s competition is based on the business model competition. "Shineway" company has got onto the track that is to reform and advance with the times, to adhere to the great industry ideas, financing for the good project at a correct assessment of the situation, to develop and focus on the main business. This business model is worth making the effort to study and practice for the other companies. 2008 Vol. 22 (10): 6-10 [Abstract] ( 185 ) 全文 ( 241 )        Basic Research 11 The Relation Between Calpain System and Muscle Tenderness ZHAO Hongyan DOI: 10.7506/rlyj1001-8123-200810003 Calpain system consists of (μ-calpain, m-calpain)the calcium-dependent neutral proteases, and their endogenous inhibitor, calpastatin. Calpain system is probably the major proteolytic in protein degradation, which plays all important role in myofibrillar protein degradation.This paper reviews the structure, function and regulation of calpain system and the relationship between calpain system and muscle growth and meat tenderness. 2008 Vol. 22 (10): 11-15 [Abstract] ( 138 ) 全文 ( 431 ) 16 Reviews on Effects of Microorganisms in Dry-cured Ham WANG Lei DOI: 10.7506/rlyj1001-8123-200810004 In this paper, the processing technology and flavor of the Dry-cured Hams had been described. Some commonly microorganisms in dry-cured ham and their effects on the flavor formation had been reviewed too. 2008 Vol. 22 (10): 16-18 [Abstract] ( 158 ) 全文 ( 293 ) 19 The Effect of Transglutaminase on the Gel Characters of Freezing Eel Surimi XIE Chao;TAO Li DOI: 10.7506/rlyj1001-8123-200810005 To improve the gel properties of freezing eel surimi, and increase its economic value, this anticle reserched the form of freezed eel surimi through mensuring the change of protein in the freezing eel producing by SDS-PAGE. The results indicate that Transglutaminase is important in the gelation process of the freezed eel surimi, and different concentration of Transglutaminase can en- hance the breaking force, sunken depth, and gel strength, but without obvious effect on color and whiteness. In condition of the optimal Transglutaminase concentration at 0.5%, the gel intension of freeze eel surimi was 550.4 g·cm, above 3 times of the comparative sample. Electron microscope analyse indicate that the addition of TGase can cause freezed eel surimi forming dense and uniform gel network structure. 2008 Vol. 22 (10): 19-22 [Abstract] ( 141 ) 全文 ( 305 )        Processing Technology 23 Application of Thickeners in Meal Products Processing FU Yinmei;CUI Huiling DOI: 10.7506/rlyj1001-8123-200810006 In order to improve the meat slices, reduce cooking loss and reduce nutrient loss, this work commonly used thickener gelatin:starch, modified starch, soybean protein,carrageenan, xanthan gum, sodium alginate, konjac gum, and so on, on a variety of thickener physicochemical properties, in the role of meat and the use of methods, as well as their application in meat products in the research and development on the thickener and proved the importance of the meat industry. 2008 Vol. 22 (10): 23-27 [Abstract] ( 121 ) 全文 ( 655 ) 28 The Compound of Carrageenan and Konjac Gum and Its Application in the Pasteurized Sausage FU Qingquan;SHI Wentian DOI: 10.7506/rlyj1001-8123-200810007 The compound of carrageenan and konjac gum was studied in this paper. When carrageenan and konjac gum was 1∶1, and the total amount was 0.6%, added into sausage products, the texture of the products was better obviously. It was worthy of promotion and application. 2008 Vol. 22 (10): 28-30 [Abstract] ( 233 ) 全文 ( 424 ) 31 The Extraction Methods of Apple Polypheno and Its Applications in Meat Products YU Jing;CHEN Jingxia DOI: 10.7506/rlyj1001-8123-200810008 Apple polyphenol is an important bioactive substance contained in apple.The paper introduce the extraction methods of apple polyphenol and the applications in the fields of meat products. The fundamental information would help the further development of apple polyphenol. 2008 Vol. 22 (10): 31-34 [Abstract] ( 127 ) 全文 ( 345 ) 35 Study on Extraction of Heme from Porcine Blood LI Shenghua;WANG Chengzhong;YU Gongming DOI: 10.7506/rlyj1001-8123-200810009 Porcine blood is one of the main by-products in live pig slaughtering process. In our country there is plenty of hog blood resources most of which is discharged, just little is made use of, causing serious waste of precious resources. Extraction of heme by organic extracting agent was studied in this paper and the optimum conditions through orthogonal test is: during hemolysis add aqua destillata 1.0 fold, ethanol 0.25 fold and chloroform 0.2 fold; adding 4 times acetone for separation and adjusting pH3.0; during extracting add 1.4 times NaAc of 1.0mol·L and regulate pH5.0. By this procedure, extraction rate of heme is over 28.6%. 2008 Vol. 22 (10): 35-37 [Abstract] ( 152 ) 全文 ( 659 ) 38 The New Materials Processing Technology of the Read-to-eat Holothuria Products YE Dan;XIE Chao DOI: 10.7506/rlyj1001-8123-200810010 If make it to be the convenience food, the holothuria meat flavor can broaden the processing methods of holothuria,and improve the quality of its processing,enhance the economic value of holothuria farming,enriches our country fish market variety, satisfy the majority of the needs of different consumer groups.Experimental come ready-to-eat food leisure holothuria processing of raw materials in the best conditions for: uses the compound proteinase tender processing trepang raw material,uses the dissolution degree (DD%) of the collagen as the index for treatment effect .The results showed that when the feeling achieved best could be obtainde at enzymatic dosage of 0.075%(on basis of meat weight), temperature of 40℃ ,hydrolysis time of 50 min ,and abtainde by water-soaking for 13h. 2008 Vol. 22 (10): 38-40 [Abstract] ( 139 ) 全文 ( 281 ) 41 The Production Technology of New Type Beef Jerky LI Yanwu;HAN Jianchun DOI: 10.7506/rlyj1001-8123-200810011 Through the discussion of the traditional craft of processing beef jerky and other crafts , put forward the new craft to produce beef jerky — utilizing injecting , roll-kneading, first cooking , secondary cooking, micro-waving technique, secondary seasoning, get beef jerky product. Simple apparatus was needed in this craft , easy to enlarge the production, also the products taste good, hygiene and convenient. 2008 Vol. 22 (10): 41-43 [Abstract] ( 131 ) 全文 ( 505 )        Quality and Safety 44 The Natural Food Preservatives——Bacteriocins SHI Qin-hong;LI Qing DOI: 10.7506/rlyj1001-8123-200810012 Bacteriocins are safe, efficient, non-toxic natural food preservative. This paper reports the classification of bacteria and different between bacteriocin and antibiotics. This article also gives an overview of the inhibition mechanism of bacteria and application of bacteriocin in meats. 2008 Vol. 22 (10): 44-47 [Abstract] ( 120 ) 全文 ( 304 ) 48 Effect of Hot-vs Cold-deboning on Shelf Life of Packaged Meat LI Hongmin;CHEN Tao DOI: 10.7506/rlyj1001-8123-200810013 The aim of this study was to investigate the effect of hot-deboning versus cold-deboning on meat. In order to compare the effect of the treatments, a*, purge loss, total plate counts, TVB-N and sensory parameters were measured. The results indicate that purge loss and TVB-N of cold-deboned meat are significantly lower(P<0.01) than those of hot-deboned meat during the storage, and cold- deboned meat had better sensory evaluation and longer shelf life. No differences were observed in a* value and TBA between the treatments. It is concluded that cold-deboning treatment can extend the shelf life of fresh meat significantly compared to hot-deboning. 2008 Vol. 22 (10): 48-51 [Abstract] ( 113 ) 全文 ( 379 ) 52 Research on Barbecue Fats Oxidation and Oxidation Resistance ZHANG Tianjing DOI: 10.7506/rlyj1001-8123-200810014 The fats oxidation in meats food can have many disadvantageous influences, such as changes in the food flavor and produce harmful substances such as human health. This article summarized in the barbecue the fats oxidation, and analyzed the influence fats oxidation factor and the oxidation resistance method. 2008 Vol. 22 (10): 52-54 [Abstract] ( 127 ) 全文 ( 231 )        Analysis & Detection 55 The Effect of Nitrite on the Flavor of Cured Meat Products DONG Qingli;LI Baoguo;GUAN Xiao DOI: 10.7506/rlyj1001-8123-200810015 The main flavor substances of traditional meat products were reviewed in this paper. And the effect of nitrite on the flavor of low-temperature sausage was studied as an example. The flavor characteristic of meat products with nitrite addition was analyzed. It indicated that several new flavor compounds were detected in the nitrite-added sausage, and cured-meat flavor of meat products was enhanced by nitrite additions. New flavor compounds found in this research might be one of reasons for nitrite affecting meat products’flavor. 2008 Vol. 22 (10): 55-59 [Abstract] ( 147 ) 全文 ( 447 ) 60 The Effects of Cooking Process on N-nitrosodiethylamine (NDEA) Formation in Cooked Ham SUN Jing;HUAN Yanjun;DONG Sainan DOI: 10.7506/rlyj1001-8123-200810016 In this paper, the contents of nitrosodiethylamine (NDEA) in cooked ham were determined by gas chromatography and high-resolution mass spectrometry. The effects of cooking temperature as well as cooking time on NDEA formation in cooked ham were studied. The changes of free amino acids concentrations and its correlation with the formation of NDEA were also analyzed. The results showed that there were few amounts of NDEA in the range from 50℃ to 60℃. As the cooking temperature reached 70℃ or above, the contents of NDEA increased with the increase of temperature. When the samples were cooked below 100 min, the levels of NDEA gradually increased with the increase of cooking time and then stayed stabile above 100 min. Both the cooking temperature and time positively correlated with the formation of NDEA under p<0.05, indicating that cooking temperature and time were important factors affecting the formation of NDEA. The correlation analysis showed that the contents of amino acids of Aspartic acid, Glycin, Threoninie, Arginine, Alanine as well as Tyrosine in cooked ham were positively correlated with the formation of NDEA (the correlation coefficient r ranged from 0.69 to 0.80). 2008 Vol. 22 (10): 60-66 [Abstract] ( 126 ) 全文 ( 201 ) 67 The Rapid Detection Methods of Food-borne Salmonella LI Xin;LIU Qian DOI: 10.7506/rlyj1001-8123-200810017 This passage mainly introduced the impairment of food-borne salmonella, and several mainly and advanced detection methods for it were also discussed. These rapid detection methods were of good application for detecting salmonella. 2008 Vol. 22 (10): 67-70 [Abstract] ( 119 ) 全文 ( 298 )        College Forum 71 Meats Preservation(Ⅰ) Meats Preservation: Overview YANG Yuanjian DOI: 10.7506/rlyj1001-8123-200810018 Meat is vulnerable to the microbial contamination and the surrounding environment during the processing,the storage, the transportation because of its nutrient-rich, which not only leads to the severe economy loss of meat production, but also seriously endangers the people’s health and life. Therefore, the meat preservation has been the researchful hotspot at home and abroad. The article briefly introduced the principle, the characteristic and the application of various kinds meat preservations . 2008 Vol. 22 (10): 71-76 [Abstract] ( 111 ) 全文 ( 339 ) 77 Meats Preservation(Ⅱ) Heating Processing for Meat Products XIANG Cong DOI: 10.7506/rlyj1001-8123-200810019 Heat treatment is one of the important methods of improving meat products’preservation. This article described the effects of heat treatment and some changes with this treatment, as well as the types of heat treatment. Finally, introduced the low and how temperature of meat products. 2008 Vol. 22 (10): 77-80 [Abstract] ( 111 ) 全文 ( 984 )        International Exchange 81 Meat Freezing Theories and Novel Freezing Technologies JIN Wengang;BAI Jie DOI: 10.7506/rlyj1001-8123-200810020 Main meat freezing theories,including transition theory,glass transformation theory and ice crystallization theory,were introduced.Some novel 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 (10): 81-83 [Abstract] ( 116 ) 全文 ( 228 )

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