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Quick Search     Adv Search 2006 Vol. 20, No. 4 Published: 2006-04-01 Application Research Practical Technology Carnivorous Culture        Carnivorous Culture 12 Acquaint Oneself With National Meat Food Customs, Develop Our Meat Food Culture Guo Hong-lei;Huang De-zhi;Xue Yuan-li DOI: 10.7506/rlyj1001-8123-200604001 2006 Vol. 20 (4): 12-16 [Abstract] ( 112 ) 全文 ( 197 )        Application Research 25 Preparation of a meat-like process flavoring from beef hydrolysate Zhang Qian-yi;Zang Yong-jun;Wu Hong-hua;Zhao Sheng-yong DOI: 10.7506/rlyj1001-8123-200604006 The preparation of a meat-like process flavoringby Maillard reaction from beef hydrolysate、xy-lose and cysteine was studied. The five factorswhich affect process flavoring was investigatedand the response surface methodology(RSM) wasused to evaluated the optimum reaction conditions.The results show that the optimum conditions ofprocess flavoring are temperature 118℃, reac-tion time 81 min, pH 7.1, level of addition forcysteine 25%, level of addition for xylose23%. Under this condition, the best meat-likeflavor is generated and the aroma is similar toroastedb eef. 2006 Vol. 20 (4): 25-28 [Abstract] ( 134 ) 全文 ( 352 ) 28 Review on Studies of Trans Fatty Acids in Food stuffs Zhang Heng-tao;Xiao Wei-hua;Wang Xu-feng;Chang Zheng DOI: 10.7506/rlyj1001-8123-200604007 Transfattyacids(TFA)is a kind of unsaturatedfattyacidsw ithi somericc onfiguration.Recentr e-search indicates that it has some side effects onhuman heath.This article gavean overview of TFAoni tss tructure,properties,analysis,source,and the way tol ower TFA. 2006 Vol. 20 (4): 28-32 [Abstract] ( 140 ) 全文 ( 623 ) 33 Review on Hemoglobin(HB) in Livestock and Poultry Blood and its Decoloring Technology Wang Fei-xiang;Yu Mei-juan;Ma Mei-hu DOI: 10.7506/rlyj1001-8123-200604008 Blood in livestock and poultry is a high qualityanimal protein source, the content of protein inwhich can be equal to that of muscle. In thispaper, the molecular structure and content ofhemoglobin, a major protein in livestock andpoultryb lood,i si ntroduced.C haracters,a pplica-tionsa ndr esearchs ituationso fs everald ecoloringmethods, especially for the decoloring method byenzymatich ydrolysis,a res ummarized. 2006 Vol. 20 (4): 33-36 [Abstract] ( 113 ) 全文 ( 266 ) 44 Screening and qualification of the fermented sausage strain Wang Ling-jian;Li Kai-xiong DOI: 10.7506/rlyj1001-8123-200604011 This text confirms the strains, which werescreened from mixed starter cultures, were usedfor fermented sausage produced. The biochemistryof the stains also were studied. The result wasobtained as follows: RFx1 is the lactobacillusplantarum,R F261i st hel actobacillusd elbrueckii,AFx1 is the microccus varians, ALx3 is thestaphylococcusc arnosus. 2006 Vol. 20 (4): 44-48 [Abstract] ( 104 ) 全文 ( 412 ) 49 Studies on Ready-to-eat Food derived from Red Swamp Crayfish Jiang Xin;He Jin-feng;Wang Xi-chang DOI: 10.7506/rlyj1001-8123-200604012 The processing technique of ready-to-eat foodand the control of water activity (Aw) which isa main hurdle factor were studied. With the redswamp crayfish as the material and PET/AT/PPpackage resistant to high-temperature. The re-search aimed to develop a ready-to-eat foodderived from red swamp crayfish which could bestoredw ithoutr efrigerationc onditions.T het echniquecould eliminate the negative effect on productsmadeb yh igh-temperatures terilization. 2006 Vol. 20 (4): 49-52 [Abstract] ( 115 ) 全文 ( 208 )

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