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Quick Search     Adv Search 2004 Vol. 18, No. 2 Published: 2004-04-01 Basic Research Processing Technology Application Research 23 Application of nisin in shrimp mince Luo shuizhong pan lihua DOI: 10.7506/rlyj1001-8123-200402001 Nisin, an effective, harmless and natural bio- preservative, is a kind of polypeptide produced by Streptococcus lactis and can protect the food being spoiled by G+ bacteria. Nisin in extending the shelf life of shrimp mince was studied. As a result, after adding nisin, the increasing of TVC, PC, and TVB- N was effectively inhibited. Nisin, utilized with potassium sorbate, has a distinctive antisepsis and has no influence on the organoleptic sense. 2004 Vol. 18 (2): 23-24 [Abstract] ( 143 ) 全文 ( 289 ) 25 Studies on the Preservation of cooked and smoked sausage by using three antiseptics Zhang Chunjiang Wang Haiyan Luo xin DOI: 10.7506/rlyj1001-8123-200402002 Using three antiseptics in cooked and smoked sausage, two regression equations were established by applying saturation D - optimum design in which X1 is equivalent to code value of sodium lactate, X2 is equivalent to code value of chitosan oligomer, X3 is equivalent to code value of nisin, Y is equivalent to TVBN and Z is equivalent to Logarithms value of CFU. 2004 Vol. 18 (2): 25-27 [Abstract] ( 111 ) 全文 ( 262 )        Basic Research 28 Isolation and Identification of Lactic Acid Bacteria from Fermented Meat Products Zhang Jun jie DOI: 10.7506/rlyj1001-8123-200402003 In this study, strains of lactic acid bacteria from different fermented meat producing regions in China were isolated and screened. A strain No. 19 with excellent characteristics in fermented Salami producing was selected. The characteristics of cell and colony morphology were observed. The phenetic characteristics including Gram stain, catalase test, the adaptation to different stress conditions and producing acid from carbohydrates were tested. The strain was identified as Pediococcus pentosaceus, the 16SrDNA sequence of the isolate was also confirmed the determinative result. 2004 Vol. 18 (2): 28-30 [Abstract] ( 111 ) 全文 ( 258 ) 31 eat products-determination of starch contain and its research meaning Luan Jinshui DOI: 10.7506/rlyj1001-8123-200402004 In order to fix up the tickler of meat products-determination of starch content, this paper tells about the conception ,cy and purpose of starch. , and also discuss some important methods for determing starch content of meat products, for example, enzyme hydrolyzation menthod and acid hydrolyzation method , iodine colorimety ,polarimetric method. In the end , it recount that the principle, meterial,operation,result and denotation of this experimentation. This method is worth using apply. 2004 Vol. 18 (2): 31-34 [Abstract] ( 172 ) 全文 ( 464 ) 35 A Welfare Driver - The Separation Method to Transfer Pigs for Slaughter in tunnels Yan Heping DOI: 10.7506/rlyj1001-8123-200402005 Locomotor behavior of 200 slaughter pigs was observed by video . Groups of 4 and 6 pigs were driven through a transfer chute containing triangle - shaped barriers of different widths (1. 00m and 1. 22m, respectively) . 2004 Vol. 18 (2): 35-36 [Abstract] ( 122 ) 全文 ( 217 ) 37 Intramuscular Lipids and Their Lipolysis During Meat Processing Yang Hongju DOI: 10.7506/rlyj1001-8123-200402006 Very little is known about intramuscular lipids in meat products . Both the composition and lipolysis of intramuscular lipids are important for the final flavor of meat products . In this paper, the first part is devoted to the composition of intramuscular lipids and their main factors of variation. The second and the third parts deal with lipid lipolysis and the relationship between lipolysis and oxidation. Future research is underlined in the conclusion. 2004 Vol. 18 (2): 37-39 [Abstract] ( 121 ) 全文 ( 417 ) 40 Research and Exploitation on Functional Meat and Meat Products Dong Qingli Luoxin DOI: 10.7506/rlyj1001-8123-200402007 Functional food is the food with health protection which is fit for certain people, able to regulate the body, but not for healing the illness. Meat and meat products are essential to dietary structure of people. They are one of important sources of protein, vitamin and mineral, and also contain fat, cholesterol salt, saturated fatty acid et al. The following is studied on exploitation of functional meat and meat production by adjusting the compositions of raw meat, extracting functional factor directly from raw meat and producing in virtue of biological technology. 2004 Vol. 18 (2): 40-42 [Abstract] ( 107 ) 全文 ( 233 ) 43 Taste Substances in Dry - cured Hams and Their Forming Mechanism Zhao Gaiming Qi Shengli Zhou Guanghong DOI: 10.7506/rlyj1001-8123-200402008 The recent research documents home and abroad on flavor substances of dry - cured hams are reviewed . The effects of low mass peptides and FAA formed in dry - cured hams on the formation of ham taste are mainly introduced and the possible mechanism forming the flavor substances is summarized in the article. 2004 Vol. 18 (2): 43-45 [Abstract] ( 157 ) 全文 ( 767 )        Application Research 46 Biochemical changes during ripening of fermented sausage Wang Yanmei Ma Lizhen DOI: 10.7506/rlyj1001-8123-200402009 This paper comprehensively discussed changes during ripening of fermented sausage as well as factors of effects. Discussions about trends of studies on fermented sausages are mede. 2004 Vol. 18 (2): 46-48 [Abstract] ( 137 ) 全文 ( 680 ) 49 Management of slaughter processing of Lamb with data Yan Qingbo Jubo DOI: 10.7506/rlyj1001-8123-200402010 At present it has a great development in slaughter processing of lamb in china,but there are less relevant information in specified and standardized processing of it. This article specify how the plants standardize the construction, establish and perfect the self- assurance system to promote the safety,hygiene and quality of mutton and to meet the domestic and abroad requirement of food safety. 2004 Vol. 18 (2): 49-51 [Abstract] ( 101 ) 全文 ( 278 )        Processing Technology 52 A Processing Technology to Keep Beef Fresh and Tender Wang Yuansun DOI: 10.7506/rlyj1001-8123-200402011 A kind of producing technology to keep meat fresh and tender that invented by Military Supplies University has solved problems of transportation, sales period, the color of meat, etc, of beef producing corporations. 2004 Vol. 18 (2): 52-53 [Abstract] ( 97 ) 全文 ( 185 )

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