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Quick Search     Adv Search 2006 Vol. 20, No. 5 Published: 2006-05-01 Quality and Safety Application Research Practical Technology Carnivorous Culture        Carnivorous Culture 7 Acquaint Oneself With National Meat Food Customs,Develop Our Meat Food Culture Guo Hong-lei;Huang De-zhi;Xu Yuan-li DOI: 10.7506/rlyj1001-8123-200605001 2006 Vol. 20 (5): 7-10 [Abstract] ( 103 ) 全文 ( 845 )        Application Research 21 Study on Meat Capabilities and Nutrition Ingredient Analysis of French Landaise geese Wang Xiao-jun;Qin Fu-sheng DOI: 10.7506/rlyj1001-8123-200605006 The imported and purebred French Landaise geese were breeded, when 85th age, The strong, healthy and not sick 70 geese in 4.0~4.3Kg weight had been slaughtered,the comparing study on meat capabilities ,chemical composi- tion and amino acid content of breast and leg muscle, hypodermic fat and kidney fat general chemical characteristic and main higher fatty acid composition of Landaise geese with other geese in our country. The analyzing result indicated: Better slaughter capabilities ,Dry matter contentis 26.39%, crude protein content is 19.98%,crud fat content is 5.68%,Ash is 2.33%, Ca0.029% ,P 0.15%, All essential amino acid (EAA) content (else Trp)in Landaise geese muscle are rich ,es pecially special important to Human being Ly content is 6.54%,and G1u connecting with fla vor was high (16.34%).Unsaturated fatty acid (UFA)contents of fat were 64.80%,fatty chemi cal Characteristic : iodin value 70.86 ,acid valu 0.4933 ,saponification number 195.34 ,The con clusion indicated that the raised Landaise gees had better animal meat material,concluding: abun dant flavor substance and essential amino acid (EAA),lower fat content and higher Unsaturated fatty acid(UFA). 2006 Vol. 20 (5): 21-24 [Abstract] ( 143 ) 全文 ( 456 ) 26 Maillard Reaction and Food Flavour Wang Xiao-hua;Zhao Bao-cui;Yang Xing-zhang;Hu Xiao-jing;Lei Xue-feng DOI: 10.7506/rlyj1001-8123-200605008 2006 Vol. 20 (5): 26-28 [Abstract] ( 146 ) 全文 ( 3411 ) 29 The Research Development of Edible Synthesized Coloring Matter Li Ming-jing;Wang Hong-mei;Zhang Zhi-wei;Wang Ji-peng;Liu Guan-yong DOI: 10.7506/rlyj1001-8123-200605009 The research development of edible synthesized coloring matter, the development of its study , the technology of its detectment and the trend of its development are discussed in this paper. 2006 Vol. 20 (5): 29-31 [Abstract] ( 126 ) 全文 ( 369 ) 35 Primary Discussion on the Flavour Formation Mechanism of Sichuan Air Drying Duck Yu Hua;Wang Wei DOI: 10.7506/rlyj1001-8123-200605011 In this paper, the flavour material and it’s formation mechanism of the air drying duck in the processing course were prilimary discussed.The results showed that fat oxidation and proteoly- sis was a main path to form air drying duck’s flavour.The free fatty acid and the free amino acid were an important forebody material which formed the air drying duck’s flavour.The forma- tion period of air drying duck’s flavour was mainly from “curing time ” to “air drying for 6 days”.The main product of fat oxidation was carbonyl compound.Oleic acid, palmitic acid, linoleic acid, Glu,Asp and Arg were main flavour material of air drying duck. 2006 Vol. 20 (5): 35-40 [Abstract] ( 132 ) 全文 ( 268 ) 41 Study on thermal denature of animal muscle protein by SDS-PAGE Fang Shao-qing;Lu Min;XU Hong-yan;Geng Jin-pei;Wang Hong-lai;Liu Gui-rong;Liang Cheng-zhu DOI: 10.7506/rlyj1001-8123-200605012 The fresh chicken,beef,pork,mutton and fish were treated at defferent temperature, and the treated samples appear respectively specific map by SDS-PAGE,indicating the corelation be- tween the thermal denature and temperature. Therefore,the SDS-PAGE method can be applied in appraising animal muscle protein thermal denature. 2006 Vol. 20 (5): 41-44 [Abstract] ( 144 ) 全文 ( 433 ) 46 Multiplication and Inhibition of Listeria Monocytogenes Liu Liu;Kong Bao-hua;Cui Chang DOI: 10.7506/rlyj1001-8123-200605014 The paroxysmal toxicosis caused by Listeria monocytogenes is very special. The growth characteristic including nutrition requirements, epidemiology and listerialysin O, and influenc- ing factors are stated ,as well as the methods of inhibition. 2006 Vol. 20 (5): 46-49 [Abstract] ( 124 ) 全文 ( 241 )

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