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Quick Search     Adv Search 2007 Vol. 21, No. 3 Published: 2007-03-01 Application Research Practical Technology China Meat Research Centre Forum Window        China Meat Research Centre Forum 1 Improve the Safety of Meat Products Actively RuiXin;WangZhenyu;HeJie;MaChangwei DOI: 10.7506/rlyj1001-8123-200703001 2007 Vol. 21 (3): 1-2 [Abstract] ( 129 ) 全文 ( 169 ) 3 Conditions of "Quality-assured Meat" and Relevant Works LiKunling;WangChuanxue;LiShaohang;LiuShujian DOI: 10.7506/rlyj1001-8123-200703002 2007 Vol. 21 (3): 3-6 [Abstract] ( 149 ) 全文 ( 201 )        Practical Technology 7 New Application of Whey Protein in Meat Processing LiuGuoxin DOI: 10.7506/rlyj1001-8123-200703003 2007 Vol. 21 (3): 7-7 [Abstract] ( 135 ) 全文 ( 154 ) 10 Microelements and Vitamin B of Meat and Meat Products LiYongbo;LiuXiaohui DOI: 10.7506/rlyj1001-8123-200703005 2007 Vol. 21 (3): 10-14 [Abstract] ( 126 ) 全文 ( 259 ) 15 Functional and Nutritional Properties of Protein Powders from Herring(Clupea harengus) Zhang Weimin;WeiJing;WangChunyan DOI: 10.7506/rlyj1001-8123-200703006 Preparation,functional and nutritional properties of protein powders from herring(Clupea harengus)were introduced in the paper.And the results indicated the protein powders from herring(Clupea harengus)could be potentially used as functional ingredients,nutrition supplements and emulsifiers. 2007 Vol. 21 (3): 15-16 [Abstract] ( 109 ) 全文 ( 147 )        Application Research 17 The Nutrition Analysis and Debittering Research on Enzymatic Hydrolysate of Sheep Bones Ma Li zhen;Zhao Xia DOI: 10.7506/rlyj1001-8123-200703007 The nutrition analysis and debittering research on enzymatic hydrolysate of sheep bones.The result showed that the enzymatic hydrolysate consists of almost all of amino acid except for tryptophan.the highest content thereinto is glycin(842.6mg/100g),the next is proline(594.9mg/100g).the content of Ca(88.1mg/L)、P(131mg/L)is lower,and the propotion is not 2:1.The effective debittering is the cooperation of 6%Sucrose,0.5%citric acid and0.7% glycin,which made the bitter value decrease to 0 and the hydrolysate taste soft. 2007 Vol. 21 (3): 17-19 [Abstract] ( 131 ) 全文 ( 238 ) 22 Study on Microencapsulation and Application of BHT by Paste Method Chen Meixiang;ZhangYazhi DOI: 10.7506/rlyj1001-8123-200703009 This article was studied that the β-cyclodextrin was the wall material,and used supersonic wave method antagonism antioxidation BHT to carry on microencapsulation.With bundle the covering up rate and product rate of product was the evaluation quota,choosing the optimum heartwood to compare with the joining in marriage of wall material,optimum processing time.The result indicates:the optimum proportion of heartwood and wall material is 1288,abrasive time 30min optimum,and the fittest supersonic wave time is for 45min. 2007 Vol. 21 (3): 22-26 [Abstract] ( 124 ) 全文 ( 372 ) 27 Study on Factors Influencing the Tenderness of Low Temperature Ham ShenShuanggui;HuangZhongpei DOI: 10.7506/rlyj1001-8123-200703010 The tenderness is an important organic indicator of ham quality produced at low temperature.The study shows the main factors that affect the tenderness of ham are the proportions of different kinds of meats,the sterilization temperature,the concentration of the added Calcium Chloride,starch and phosphat.If one of these factors changed,the tenderness of the produced ham will also be affected correlatively. 2007 Vol. 21 (3): 27-29 [Abstract] ( 117 ) 全文 ( 204 ) 33 Effect of Raw Pork Quality on the Storage Property of Chilled Pork GouAnping;LiCheng DOI: 10.7506/rlyj1001-8123-200703012 Six different quality raw pork meat treated with PE/PA vacuum-packaging and preservatives which were stored at 0～4℃.During refrigeration storage,first 15 days every 3 days and 15 days later every day,sensory evaluation was performed,TVB-N values and total bacterial accounts were determined,and protein sediment was tested.The results were that the better the raw pork meat’s quality was,the longer it could be stored. 2007 Vol. 21 (3): 33-37 [Abstract] ( 123 ) 全文 ( 344 ) 41 Determination for Nitrites in Meat by Derivative Voltammetry Guo Changshan;Zhan Haijun DOI: 10.7506/rlyj1001-8123-200703014 In a hydrochloric acid medium,trace amounts of nitrite ion showed a strong catalytic effect on the oxidation reaction between neutral red and potassium bromate.Furthermore,in an ammoniacal buffer solution,neutral red gave a sensitive derivative voltaic peak at E=-0.69V（vs.SCE）.It was found that the peak current difference △I between the values of catalytic reaction（I）and non-catalytic reaction（I0）kept a linear relationship with concentration of nitrite ion in the range of 1.2×10-7～5.0×10-4μg·mL-1.Based on these phenomenon,a sensitive method of determination of trace amounts of nitrite ion was established.The detection limit of the method was found to be 5.4×10-8μg·mL-1.Satisfactory results were obtained in its application to the determination of nitrite in meat. 2007 Vol. 21 (3): 41-43 [Abstract] ( 112 ) 全文 ( 316 )

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