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Quick Search     Adv Search 2008 Vol. 22, No. 11 Published: 2008-11-01 Reviews Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Estimating of the Ratio Between Chinese Meat Industrial Output Value and GDP——Based on the Input-output Analysis Model HU Hao;ZHOU Guanghong DOI: 10.7506/rlyj1001-8123-200811001 This work estimate the industrial coefficient of Chinese meat industry and its contribution ratio to GDP in 2006 based on the input-output analysis model. The results show that Chinese meat industry has the industrial coefficient 1.95 and plays the important role to promote the demand and development of the forward and backward industries. The contribution ratio of Chinese meat industry to GDP in 2006 is 4.6%. 2008 Vol. 22 (11): 3-5 [Abstract] ( 115 ) 全文 ( 161 ) 6 Support Policy of Raise Livestock Cultivation Industry About Oversea Government DIAO Jingjing;CHEN Hongsheng DOI: 10.7506/rlyj1001-8123-200811002 Raise livestock cultivation was relation to national economy, and was extremely reconstructed by all country in the world. They supported the raise livestock cultivation industry by taking much measures, finance policy was the best important in all measures, administration support was specification. Ever since a long time ago, policy support of raise livestock cultivation industry with American, Japan and EU developed raise livestock cultivation industry. 2008 Vol. 22 (11): 6-10 [Abstract] ( 122 ) 全文 ( 321 ) 11 The Comprehensive Utilization of the Livestock and Poultry Products Processing WANG Xueping DOI: 10.7506/rlyj1001-8123-200811003 At present, China’s livestock and poultry products processing technologies basically ripe, output ranked the highest in the world, but in the comprehensive utilization of waste and by-products, are still in the initial stage, vigorously develop the comprehensive utilization of the development will become an inevitable trend. 2008 Vol. 22 (11): 11-14 [Abstract] ( 114 ) 全文 ( 331 )        Basic Research 15 Functional Properties of 7S Globulin Hydrolysised Enzymatically and Affection to Pork Sausage Quality DUAN Chunhong;PAN Siyi DOI: 10.7506/rlyj1001-8123-200811004 7S globulin extracted by bean 36 was enzymatically modified.The water absorption ability, oil absorption, emulsifying activity and emulsion stability of different degree hydrolysised with bromelain was evaluated. And the degree of hydrolysis products added to the pork sausage in its texture effects was studied. The results showed: water absorption ability, oil absorption, hydrophobic property of 7S globulin were best with the degree of 7%, and sausage texture also showed the best quality with this degree. 2008 Vol. 22 (11): 15-18 [Abstract] ( 126 ) 全文 ( 217 ) 19 Dynamic Proteolysis in Cantonese Sausage During the Processing and Storage JIANG Aimin;GUO Shanguang;BAI Fuyu;SHAO Xiaoming;WANG Zhijiang;HE Wenxin;HE Ruiqi DOI: 10.7506/rlyj1001-8123-200811005 Dynamic proteolysis in Cantonese sausage was determined during process (solarizing dehy-dration and roasting dehydration) and different storage conditions by comparing and charactering total nitrogen, non-protein nitrogen (NPN), free amino acids (FAA), the α-aminoacidic nitrogen (NH2-N) and the total volatile basic nitrogen (TVBN). The result showed that the NPN and FAA content of the roasted was higher than that of the solarized, but the NH2-N content of the roasted was lower. Drying method, package and temperature influenced the NPN and NH2-N content of Cantonese sausage significantly in storage. Long time and high temperature (30℃, 100d) storage increased the TVBN content of sausage, however which hardly debased the flavor of sausage. 2008 Vol. 22 (11): 19-26 [Abstract] ( 120 ) 全文 ( 476 ) 27 Protein Oxidation and the Effects of Oxidation on Muscle Food Quality and Functional Properties CUI Xuhai;KONG Baohua DOI: 10.7506/rlyj1001-8123-200811006 At present, muscle protein oxidation, functional properties changes and muscle quality were widely aroused attention at home and abroad. In the paper, the mechanism of protein oxidation were expounded from three aspects, which were modification of amino acid residue side chains, generation of carbonyl derivatives and formation of protein polymers. The effects of oxidation on muscle food quality and functional properties of muscle protein were generally discussed. 2008 Vol. 22 (11): 27-31 [Abstract] ( 125 ) 全文 ( 339 ) 32 Research on Enzymatic Decolourization Technology of Hemoglobin SUN Qian;YU Xuechu;HU Xin;LUO Yongkang DOI: 10.7506/rlyj1001-8123-200811007 In order to fully improve the sense quality of hemoglobin and extend its application range, this experiment adopted porcine blood as raw materials and porcine hemoglobin as subject investigated, and adopted 6 food grade commercial proteases Alcalase 2.4L, trypsin, flavourzyme, neutrase AS1398, papain and pepsin to hydrolyze porcine hemoglobin for 480 minutes separately in optimum reaction condition with the color of hydrolysate as evaluation index and the papain has been screened out as the greatest protease. The color of the hydrolysate prepared with papain showed near colorless, transparent and limpidity. The sense quality was enhanced greatly. The conditions of hydrolysis with papain were: substrate concentration 5%, enzyme/substrate ratio 100U/g, temperature 37℃, pH 6.5. The ranking of enzymes derived hydrolysates with the color from shallow to dark was listed as follows: papain, flavourzyme, neutrase AS1398, trypsin, pepsin and Alcalase 2.4L. 2008 Vol. 22 (11): 32-34 [Abstract] ( 144 ) 全文 ( 263 )        Processing Technology 35 The Processing Technology of Goose Jerky LI Liangyu;CAO Rong an;HE Xiangwei;ZHANG Liping DOI: 10.7506/rlyj1001-8123-200811008 This study took the goose meat as raw materials, using the single factor experiment and the orthogonal experiment as the analysis method, studied the processing technology of spicy goose meat. The result indicated: the addition amount of hot pepper is 2%,the addition amount of chinese prickly ash’s is 0.8, the addition amount of the hemp pepper is 0.3%, the addition amount of the white pepper is 0.5%.Time processing temperature 55℃, the time is 4h, the production quality is the best. 2008 Vol. 22 (11): 35-39 [Abstract] ( 123 ) 全文 ( 283 ) 40 The Application of Eggshell Powder Added into the Sausage BING Dongmei DOI: 10.7506/rlyj1001-8123-200811009 By the means of the evaluation of sausage quality and breaking force, we could add different size and concentration pellets into the sausage in order to make good use of waste eggshell powder. 2008 Vol. 22 (11): 40-42 [Abstract] ( 117 ) 全文 ( 248 )        Quality and Safety 44 The Starter Culture of Meats YANG Yuanjian DOI: 10.7506/rlyj1001-8123-200811010 Fermentative meat products are greatly popular because of their without cold storage, and good stability, high nutritional value, peculiar flavor and so on. The type and fermentation process of starter culture determine their ultimate quality, so the starter culture plays a crucial role in the produc-tion of fermentative meat products. This article mainly introduced the origin, the development, and the included microorganism in the type, the nature, the function, the apply and the screening criteria of meat starter culture, and its development tendency prospect was introduced as also. 2008 Vol. 22 (11): 44-52 [Abstract] ( 124 ) 全文 ( 663 ) 53 Tenderizing and Preservation of Chilled Beef YAN Jianghua DOI: 10.7506/rlyj1001-8123-200811011 Chilled meat keeps native organizational structure and innate component. Chilledbeef has the advantage of deliciousness, freshness, high nutrition and so on. This article summarized the current situation, tenderizing and preservation of chilled beef. 2008 Vol. 22 (11): 53-55 [Abstract] ( 125 ) 全文 ( 234 )        Analysis & Detection 56 The Flavor Analysis of Sauce Beef Made in China, South Korean and Japan WEI Wenping;LIANG Chengyun;LIN Chunxiang DOI: 10.7506/rlyj1001-8123-200811012 This article mainly elaborated the historical development-process of sauce beef and the flavorcharac-teristic of Sauce beef of China,south Korea and Japan, and comparative and analysis sauce beef flavor of China, South Korean and Japan, it has conformed to the different local flavor characteristic sauce beef for the next research to provide the foundation material. The compared and analysis results show: It is quite suitable of the Chinese northerners which does not bring the meat juices cooked in soy bean sauce but the sauce fragrant rich sauce beef. It is quite suitable of the Chinese southerners which the meat juices cooked in soy bean sauce with thinner and sweetness;it is quite suitable of the South Korean which the sauce fragrant is rich and brings the hot sauces beef. It is quite suitable of the Japanese which the taste is light, the clear feeling is stronger and with the delicate fragrance of the sauce beef. 2008 Vol. 22 (11): 56-61 [Abstract] ( 137 ) 全文 ( 534 ) 62 Fast Discrimination of Gel-Injected Meat Using Near Infrared Spectra YANG Hongju;JIANG Yanbing;HOU Dongjun;ZHAO Lili DOI: 10.7506/rlyj1001-8123-200811013 In order to study the feasibility of using near infrared (NIR) diffuse transmittance spectroscopy to discriminate gel-injected meat, a total of 101 specimens were prepared, in which 74 specimens were gel-injected meat . The specimens were scanned by a Bruker MPA FT-NIR spectrometer equipted with solid diffuse transmittance accessory. A calibration set of 62 gel-injected meat specimens and 23 normal meat specimens were randomly selected. Discriminant analysis model was developed on the calibration set and validated with independent validation set. Results showed that all validation specimens were discriminated correctly. NIR was a rapid and non-destructive approach to discriminating gel-injected meat. 2008 Vol. 22 (11): 62-64 [Abstract] ( 106 ) 全文 ( 411 ) 65 Sub-critical Water Extraction and the Application in Meat Detection ZHAO Jian;WANG Erxia DOI: 10.7506/rlyj1001-8123-200811014 This article summarized the technology of sub-critical water extraction advancing in recent years, mainly including the extraction principle, experimental apparatus, influencing factors. Compared with the other methods, the SWE method is more rapidity, more convenient and no organic solvent, thus SWE was called as a green, environmental protective technique. Then it review the recent application of meat detection. 2008 Vol. 22 (11): 65-68 [Abstract] ( 115 ) 全文 ( 279 ) 69 Study on Jinhua Ham Dominant Flavor Compositions by R-cluster Analysis Method LIU Chenglin;HUAN Yanjun;SUN Jing;QIAN Lingyan DOI: 10.7506/rlyj1001-8123-200811015 In order to analyze Jinhua ham dominant flavor compositions, flavor studying of different grades Jinhua ham was carried out under a SPME (solid phase microextraction)-GC/MS system, with biceps femoris as samples that were taken out randomly from 5 Jinhua hams of different grades. Results showed that 116 flavors were detected in four grades hams, 84 flavors were detected in grade 1 Jinhua ham, and 84 in grade 2, 83 in grade 3, 92 in grade 4, respectively. We got 13 flavor components using R-cluster analysis by setting the number of clusters finally, which were butyric acid, hexanal, ethyl butyrate, ethanoic acid, pentanal, 2-methyl butyraldehyde,3-methyl butyraldehyde,acetone, 3-methyl-butanoic acid, 2,3℃ butanediol, 2-methyl propioric acid, phenol, and propionic acid. 2008 Vol. 22 (11): 69-73 [Abstract] ( 134 ) 全文 ( 209 )        College Forum 74 Drying and Dehydration in Meats Preservation DU Bingbing;XU Zhenhui DOI: 10.7506/rlyj1001-8123-200811016 Through introducting the principle, method and the situation of use, the development trend of drying and dehydration in meats preservation is forecasted. 2008 Vol. 22 (11): 74-77 [Abstract] ( 147 ) 全文 ( 495 ) 78 Low Temperature Processing for Meats WANG Panpan DOI: 10.7506/rlyj1001-8123-200811017 With the development of science and technology, the research of low temperature has become further and further, and also its application is becoming wider. Low-temperature processing of meat products damaged least in the organizational structure and nature of the cold storage a long time with th good effect. It is considered to be the best method of storage. This paper reviews the principle,methods and new technology of the low temperature processing. 2008 Vol. 22 (11): 78-84 [Abstract] ( 155 ) 全文 ( 549 )        Reviews 85 Comprehensive Utilization and Development of Porcine Blood LIU Qian;LI Xin DOI: 10.7506/rlyj1001-8123-200811018 Porcine blood is a major by-product of meat industry. It has redundant amount of protein, about 18% of the total amount of blood, so it often called "liquidness meat In this passage, the of porcine blood in food, fertilizer and animal feed fields were researched. So the porcine blood could changed from waste to treasure, and also solve the problem of environmental contamination. 2008 Vol. 22 (11): 85-90 [Abstract] ( 152 ) 全文 ( 847 ) 91 Study on Applications of Tilapia Meat and Heels in Food Industry WANG Lei DOI: 10.7506/rlyj1001-8123-200811019 in this paper, the processing and freshing technology of Tilapia, a new material meat in meat products processing, have been reported. The applications of heels in food industry, such as fishborn and fishskin, have been reviewed too. 2008 Vol. 22 (11): 91-93 [Abstract] ( 120 ) 全文 ( 379 )        International Exchange 94 Mechanism and Influence Factors of N-nitrosamines Formation in Meat Products SUN Jing;HUAN Yanjun;DONG Sainan DOI: 10.7506/rlyj1001-8123-200811020 Nitrite is one of the most important additives in meat products. In most countries the use of the additive is limited and either the ingoing or the residual amounts are regulated by laws. N-nitrosamines are formed by amines or amino acids with nitrite in meat. Investigations on the occurrence of N-nitrosamines in meat products have been carried out in many countries around the world. In this paper, mechanism of N-nitrosamine formation and its corresponding influence factors in meat products were reviewed. The contents of N-nitrosamines in meat and analytical techniques for the compounds were also described. 2008 Vol. 22 (11): 94-100 [Abstract] ( 123 ) 全文 ( 364 )

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