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2007 Vol. 21, No. 11
Published: 2007-11-01
Reviews
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
Reviews
1
Understanding the Processing of Jinhua Ham as an Important Microbiological Progress
HAN Sheng-hua
DOI: 10.7506/rlyj1001-8123-200711001
2007 Vol. 21 (11): 1-2 [
Abstract
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102
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全文
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228
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3
Research Advances in the Fermented Sausage Processing
MA De-gong et al.
DOI: 10.7506/rlyj1001-8123-200711002
This paper reviewed the types of the fermented sausage and the research fruit on processing techniques,starter culture of fermented sausage in home and abroad.some simple predications over the development tendency on starter culture and the fermented sausage processing techniques were also made.
2007 Vol. 21 (11): 3-7 [
Abstract
] (
134
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全文
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354
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8
Present research status and Application in Meat industry about Natamycin
LIU Shu-li et al.
DOI: 10.7506/rlyj1001-8123-200711003
Natamycin is a kind of biopreservative with high efficiency.The article introduces the physical and chemical properties,antimicrobial prope rties,active mechanism and safety of Natamycin.It summarizes the application of Natamycin in meat industry, and gives a prospect for the application of natnmycin too.
2007 Vol. 21 (11): 8-11 [
Abstract
] (
140
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全文
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343
)
12
The Research Status and Potential Using of IMP
LV Dong-po et al.
DOI: 10.7506/rlyj1001-8123-200711004
This paper mainly from the development history, characteristics,detection technology,and in food science and animal science applications introduced inosinic acid present status of research and gave a briefing on the impact of inosinic acid degradation and the generation and industrial enzyme inosine monophosphate production of principle.In view of the current progress of the studies,and from the testing technology,genetics and breeding, food processing and evaluation was made of fresh need to be further addressed the issue and further research and development direction.
2007 Vol. 21 (11): 12-15 [
Abstract
] (
134
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全文
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516
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Basic Research
16
Effect of Environmental Factors on the Acid-producing Abilty of Lactobacillus casei
LIU Cheng-jiang
DOI: 10.7506/rlyj1001-8123-200711005
This article studied the effection of environmental factors,GdL、GLC、quantity of inoculability and fermentation temperature,produces lactic acid to ability to Lactobacillus casei,finally indicated:When the GdL recruitment is 0.848647%,the GLC recruitment is 0.366162%,quantity of inoculability is 8.063693% and the fermentation temperature is 31.595266℃,Lactobacillus casei produces the sour quantity to be biggest and the pH value is 4.232400.
2007 Vol. 21 (11): 16-18 [
Abstract
] (
120
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全文
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159
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18
Research Advances in Tenderization Technology of Beef
XIONG Yan-zi
DOI: 10.7506/rlyj1001-8123-200711006
There are many factors that affect on the quality of beef and the most important factor is tenderness. In this article,the factors that have effect on the tenderness and the tenderization technology usually used are presented;the future prospect is put forward in the end.
2007 Vol. 21 (11): 18-22 [
Abstract
] (
130
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全文
(
604
)
23
Antioxidation of Vitamin E on the Lard Oil
ZHU Xiao-yang et al.
DOI: 10.7506/rlyj1001-8123-200711007
2007 Vol. 21 (11): 23-24 [
Abstract
] (
104
)
全文
(
257
)
Processing Technology
25
The Diabetic Nutrient Need and Development of the Meat Products for them
LIU Yan
DOI: 10.7506/rlyj1001-8123-200711008
2007 Vol. 21 (11): 25-27 [
Abstract
] (
117
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全文
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311
)
28
R&D on Calcium Fortified Autoclaved Ham Sausage
CHEN Wei-hua et al.
DOI: 10.7506/rlyj1001-8123-200711009
In this article,the bone powder of livestock & poultry according to the ultra-fine comminuting technology was used as nutritional ingredient to process autoclaved ham sausage with fortified nutrient calcium.The results showed that calcium content of the products increased from 8.7mg/100g to 165.4mg/100g.
2007 Vol. 21 (11): 28-30 [
Abstract
] (
113
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全文
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347
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31
R&D of the Flavoring Wild Duck Gizzard of Hongze Lake
SHAO Hu
DOI: 10.7506/rlyj1001-8123-200711010
This paper introduce the processing technology and the correlative parameters about the wild duck gizzard of Hongze Lake and the critic control point of the manipulation.All of above may meet the requests of the industrialization.
2007 Vol. 21 (11): 31-32 [
Abstract
] (
108
)
全文
(
431
)
33
The Processing Technology of Rabbit Meat Cooked in Soy Sauce
XIAO Zhuo
DOI: 10.7506/rlyj1001-8123-200711011
This research mainly take the rabbit meat as the main raw material,through the orthogonal experiment and the single factor experiment to obtains the best formula of the low temperature sauce rabbit meat,that is 2.5% table salt,7% white sugar,0.1% monosodium glutamate,0.5% yellow wine,0.7% fresh ginger,1% green onion,1% compound fragrant and spicy material,1.0% dry fermented soy paste,3.0% soy sauce,0.2% red tune;The best salt preparation formula is 0.10% of sodium pyrophosphate,0.10% sodium tripolyphosphate,0.05% sodium hexametaphosphate,finally product rate may achieve 79.4%;The best processing parameter is at 85℃ heating up 35min.
2007 Vol. 21 (11): 33-35 [
Abstract
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132
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全文
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193
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36
The Processing of Smoked Rainbow Trout
HANG Jian-chun et al.
DOI: 10.7506/rlyj1001-8123-200711012
The study mainly introduced the effect of smoked rainbow trout on tenderness and sensory score by controlling processing time on the smoked rainbow trout.The sensory score of the product would increase when curing time prolonged,while it would decrease when sousing time went on extending,it was better that the curing time between 40～60min.There was great influence for drying time on production.The bulk of water in fish ran off and tenderness increased in the wake of prolongation of drying time,and there had a better sensory score with a drying time at 100～140min.Finally drying time played the most important role on tenderness and sensory evaluation of production and curing time secondary.The study decided the best technology parameters are curing 50min,drying 120min, cooking 90min and 0.1% of smoking fluid concentration.
2007 Vol. 21 (11): 36-38 [
Abstract
] (
119
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全文
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309
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Quality and Safety
39
Research Advances in the Harmful Residue of Aquatic Products
ZHANG Wei-jia et al.
DOI: 10.7506/rlyj1001-8123-200711013
2007 Vol. 21 (11): 39-41 [
Abstract
] (
115
)
全文
(
227
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42
The Cause and Control Means of PSE Pork
ZHANG Zhan-chao et al.
DOI: 10.7506/rlyj1001-8123-200711014
By study the influence of transport distance and pig pre-slaughter rest on the ponderance and probability of PSE pork,try to find out the main cause and effective control means of PSE pork.
2007 Vol. 21 (11): 42-44 [
Abstract
] (
128
)
全文
(
565
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Analysis & Detection
45
The Detection of three β-Excitant Residue in Meats by GC/MS
SONG Yong-qing et al.
DOI: 10.7506/rlyj1001-8123-200711015
A method was developed for the simultaneous determination of clenbuterol,salbutamol and ractopamine in meat by gas chromatography -mass spectrometry(GC/MS).The sample was extracted in acetate buffer of pH5.2 and the extraction was hydrolyzed by β-glucuronidase.The supernatant was passed through a SCX cation-exchange column and derivatized with N,O-bis(trimethylsiyl)trifluoroacetamide(BSTFA).The selected ion monitoring(SIM) method was used for detection,and the monitored ions were m/z86,262,243 for clenbuterol,m/z86,369,440 for salbutamol,m/z250,267,502 for ractopamine,respectively.Quantiation ions were selected at m/z86 for clenbuterol,m/z369 for salbutamol,m/z250 for ractopamine.The limits of detection were 0.5ug/kg for Clenbuterol and Salbutamol, 2ug/kg for ractopamine.The correfficients were better than 0.99 for the calibration curves for the drugs.The recoveries were 75%-98%,with relative standard deviations of 5%-14%.
2007 Vol. 21 (11): 45-49 [
Abstract
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124
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全文
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479
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50
Quality measuring of western smoked ham
ZHOU Ben-qian
DOI: 10.7506/rlyj1001-8123-200711016
On the western smoked ham of production line, processp oints,equipments,appliances,asepsisr oom air,material,half-production,microorganisma nds o on were checked in XY company.Also materials and products were inspected through metal detector. And the physicochemical quality of production was supervised.It provided the basis for confirming critical control points (CCP) and building HACCP in production of western smoked ham.
2007 Vol. 21 (11): 50-52 [
Abstract
] (
138
)
全文
(
339
)
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