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Quick Search     Adv Search 2006 Vol. 20, No. 3 Published: 2006-03-01 Reviews Quality and Safety Application Research Practical Technology Carnivorous Culture Market Analysis        Reviews 1 New Detecting Technology in Meat Product Zhang Xiao-yu DOI: 10.7506/rlyj1001-8123-200603001 2006 Vol. 20 (3): 1-3 [Abstract] ( 123 ) 全文 ( 451 )        Carnivorous Culture 10 Acquaint Oneself With National Meat Food Customs,Develop Our Meat Food Culture Guo Hong-lei;Huang De-zhi;Xue Yuan-li DOI: 10.7506/rlyj1001-8123-200603003 2006 Vol. 20 (3): 10-12 [Abstract] ( 115 ) 全文 ( 368 )        Application Research 26 Analysis of Chemical Components of Meat-like Flavor in Hydrolyzed Vegetable Protein by GC/MS Zhang Qian-yi DOI: 10.7506/rlyj1001-8123-200603009 Two methods (solvent extraction and static headspace samples) were selected to isolate the volatile compounds. GC/MS was used to identify compounds composition. There are 40 kinds compounds were identified for meat-flavor generated from hydrolyzed vegetable protein. The GC/ MS analysis proved that the most compounds in the reaction products were low molecular aldehyde, keton, alcohol and sulphur-containing, nitrogen-containing heterocylic compounds. 2006 Vol. 20 (3): 26-28 [Abstract] ( 122 ) 全文 ( 233 ) 29 Rapid Determination of Animal Food Safety and the Application of ELISA Zhou Hong-chen;Yan Qiu-cheng;Tian Xiao-lin;Zhu Tao DOI: 10.7506/rlyj1001-8123-200603010 In this paper, the definition and questions of animal food safety were introduced.The application of ELISA in rapid determination was commented ,including the determination Of food drug residure,pesticide residure,epidemic disease,microorganism and animal toxin. 2006 Vol. 20 (3): 29-32 [Abstract] ( 130 ) 全文 ( 415 ) 33 Natural antioxidant--Tea polyphenol and its application in meat preservation Wang Xiao-jun;Qin Fu-sheng;Li Xiao-yong DOI: 10.7506/rlyj1001-8123-200603011 This article introduced the constitute, property, anti-oxidizing mechanism and security of Tea polyphenol, summarized its application of anti-oxidizing capability , the problems of application in meat products, Its potential applications were also introduced. 2006 Vol. 20 (3): 33-36 [Abstract] ( 110 ) 全文  ( 154 ) 37 A research on the Technology of adding concentrated soybean albumen powder to style hams Wang Liu-liu;Luo Li-ping DOI: 10.7506/rlyj1001-8123-200603012 The can processing technology of Western-style ham adds the concentrated soybean albumen powder but not changing in procedure. Such technical indicators as the sense organ of the finished product, the physics and chemistry and so on reach the National Ministry’s standard, the elasticity, the function of maintaining water skill of products become better, it’s oil to suck and the cutting into slices are as well. 2006 Vol. 20 (3): 37-40 [Abstract] ( 112 ) 全文 ( 306 ) 40 Development and Utilization of By-products in Animal and Poultry Zhang Chang-gui;Dong Jia-bao;Wang Zhen-xu DOI: 10.7506/rlyj1001-8123-200603013 Development and utilization status of by-product in animal and poultry are reviewed. At the same time, the application of them in food industry,medicine industry and other fields is discussed in this paper. 2006 Vol. 20 (3): 40-43 [Abstract] ( 104 ) 全文 ( 375 ) 44 Primary study on the extraction and utilization of collagen from pork skin Lan Wei-qing;Li Yan;Zhou Pei-gen DOI: 10.7506/rlyj1001-8123-200603014 Collagen is an important structural protein in animal’s connective tissue, which is rich in glycine, proline and hydroxyproline. With the development of techniques for extracting collagen and understanding of functional properties of collagen, people have paid more attention to the utilization of collagen. In this paper, on the basis of the proximate compositions of pork skin and the extracting techniques of collagen, the main utilization and the future trends of collagen were discussed. 2006 Vol. 20 (3): 44-48 [Abstract] ( 110 ) 全文 ( 376 ) 49 Study on the reaction condition of the heme extraction of the porcine blood Zhao Jin-song DOI: 10.7506/rlyj1001-8123-200603015 extracting heme form pig blood was studied in this paper. It was used orthogonal experiment to investigate the best conditions of extraction techniques for heme, that is: dissolve the blood with three times clean water, four times chloroform; then add six times acetone in it when setting it apart, and regulate the pH to 3; and a time 1mol/L sodium acetate in when heme crystallizing, regulate the pH to 5.according to this, it can be accquined about 4.9201g heme with purity at 60% form 1000ml pig blood. 2006 Vol. 20 (3): 49-51 [Abstract] ( 117 ) 全文 ( 505 )

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