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Quick Search     Adv Search 2006 Vol. 20, No. 8 Published: 2006-08-01 Application Research Practical Technology Food Machinery        Food Machinery 12 Introduction of the body cleanout technology Pekin LENNO Company DOI: 10.7506/rlyj1001-8123-200608001 2006 Vol. 20 (8): 12-15 [Abstract] ( 112 ) 全文 ( 328 )        Practical Technology 20 The processing techniques of savory sauce ducks Qiu Hong-bing DOI: 10.7506/rlyj1001-8123-200608004 2006 Vol. 20 (8): 20-22 [Abstract] ( 136 ) 全文 ( 288 )        Application Research 24 The Generality of Aquatic Products Quality Detection and Safety Evaluate Analyzing Xie Chao DOI: 10.7506/rlyj1001-8123-200608006 Detection is one of important means for realizing safety the aquatic products production and monitoring.this article bring forward some detection projects and countermeasures at analyz-ing our country aquatic products polluting.Inten-sifying the construction of aquatic products de-tections ystem,r ealizinga quaticp roductsn uisance free production and freeze water products quality safety is significance for ensuring fundamentality behalf of greatness producers and consumers,and ensuring continuance develop of ocean economy. 2006 Vol. 20 (8): 24-26 [Abstract] ( 127 ) 全文 ( 175 ) 29 Study on the Compound Hydrolytic Process of Crab Meat with two kinds of Proteinase Chen Yi-yong;Wang Wei;Shen Zong-gen;Yu Da DOI: 10.7506/rlyj1001-8123-200608008 The protein of crab meat was hydrolysised by many kinds of proteinase,and at last the neutral proteinase 1398 and flaourzyme were chosen to compound hydrolysis。 And the most optimum con-ditions were:the quantity of neutral proteinase 1398 was 300 U/g;the quantity of flavourzyme was 1200 U/g;the acting period of flavourzyme was 14.5 hours;the whole time of hydrolysis was 16 hours;the substrate content was 2%。 After hydrolysis,the recovery of nitrogen could reach 81.82%。 2006 Vol. 20 (8): 29-32 [Abstract] ( 112 ) 全文 ( 240 ) 33 Study on the Application of Lactic Acid on the Technics of Eliminating Black Membrane of Beef omasum Dong Yi-ning;Liang Cheng-yun DOI: 10.7506/rlyj1001-8123-200608009 The effect of lactic acid on eliminating black membrane of beef omasum is studied in this paper.The different effects of lactic acid,sodium hydroxide and H2O2 on eliminating black membrane of beef omasum is analyzed by the tests.The result state that the lactic acid is feasible and effective.And the effects of lactic acid con-centration,temperature and time are obtained by single factor test.At the basis of above works,a three-factors orthogonal rotation is used and second-order regression model is employed.The optimum conditions are lactic acid 2%,30℃ and 25.6 min. 2006 Vol. 20 (8): 33-35 [Abstract] ( 120 ) 全文 ( 243 ) 36 Quality changes of Tenderize Beef during Storage Hao Hui-min;Ren Fa-zheng;Hu Chang-li;Liu Wen-hua;Xing Bao-kui DOI: 10.7506/rlyj1001-8123-200608010 In this study,samples of beef muscles(Haunch)by solution composed of papain were packed under varying modified atmosphere con-ditions(O235～70%、CO2 20～55%、N2 10%)and vacuum packaging,were stored at 0～4℃.Meat samples were measured by microbial changes,shear force value,color difference,weight loss,pH,total volatile basic nitrogen and tenderness,and analyzed their different during Chill Storage.The results inferred that the modified atmosphere at level of 45% O2 and 45% CO2 and 10% N2 which packaged the best quality of tenderize beef. 2006 Vol. 20 (8): 36-40 [Abstract] ( 110 ) 全文 ( 202 ) 40 Processing Technique of Linmingguan Donkey Meat Sausage Liu Mei-yu;Ren Fa-zheng;Li Su-fen;Zhu Mao-yun;Wang Zi-wen DOI: 10.7506/rlyj1001-8123-200608011 In this paper,the processing technique of Linmingguan donkey meat sausage is introduced;it includess electingm aterial,f ormula,c hoppingm eat,mixing up ingredient,making sausage,boiling,and smoking sausage,until to finish the product. 2006 Vol. 20 (8): 40-41 [Abstract] ( 137 ) 全文 ( 221 ) 45 Studies on hysico-Chemical Changes during the Processing of Fermented Sausage Wang Ling-jian;Li Kai-xiong DOI: 10.7506/rlyj1001-8123-200608013 Physico-chemical changes during ripening of four Chinese-stylef ermenteds ausages,a rei nvestigated.The main results and conclusions are as follows:firstly pH value were decreasing and then ascended,the content of water activity was decreasing,however,the content of amino acid and total nitrogen was increasing. 2006 Vol. 20 (8): 45-47 [Abstract] ( 115 ) 全文 ( 256 ) 48 The Characteristic of Growth and Decay of Microorganism in the Some Sea Food and its Control Chen Jun;Wang Yu-jing;Xia Zhi-hua DOI: 10.7506/rlyj1001-8123-200608014 This text studies the characteristic of the microorganism growth and decay in the Some Sea Food and the method of extension fresh period under the refrigerate condition.The result showed that the microorganism quantity is stability in first 8～12 hours,after this period to obviously increase.At the same time,the fresh degree evaluation such as TVBN,acidity etc.is synchro-nous variety.Adopt 1/4 CO2 packing,additive the natural preservative,lower the water active(Aw)etc.measure the fresh degree can validate to prolong. 2006 Vol. 20 (8): 48-50 [Abstract] ( 107 ) 全文 ( 465 )

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