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1999 Vol. 13, No. 2
Published: 1999-04-01
Basic Research
Processing Technology
Application Research
Quality inspection
Nutrient Hygiene
Thematic Forum
Thematic Forum
3
A Review on the Chinese Meat Product Industry in the Last 50 Years,and a Forecast(Part I)
Dong Yinchu
DOI: 10.7506/rlyj1001-8123-199902001
The development of the Chinese meat product industry after the founding of P.R.China is summarized in various aspects including the production volume,product quality,kinds,raw materials & additives,processing technology & equipment,progress in meat science & technology,technical exchanges,training and industrial management ,etc.,especially the great changes during latest 20 years after the Reform & Opening-up of China.Besides,the prospects of the Chinese meat product industry in the future 20 years are also preliminarily forecasted.
1999 Vol. 13 (2): 3-7 [
Abstract
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146
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全文
(
584
)
8
Characteristics and Influence of Chinese Sausage
Zhu Bolin
DOI: 10.7506/rlyj1001-8123-199902001
Five characteristics of Chinese Sausage are clarified.The international influence and prospects of the product are also discussed.
1999 Vol. 13 (2): 8-8 [
Abstract
] (
106
)
全文
(
908
)
Basic Research
9
Role of Endogeneous Proteases in Meat Tenderization
Huang Ming;Luo Xin
DOI: 10.7506/rlyj1001-8123-199902001
This paper reviewed two categories of endogeneous proteases,i.e.,Calpains and Lysosomal Cathepsins concerning meat tenderization.Meanwhile,their classification,factors affecting activities,contribution to meat tenderization,isolation and purification as well as methods of assay of activities were interpreted,too .
1999 Vol. 13 (2): 9-11 [
Abstract
] (
118
)
全文
(
812
)
12
Microstructure and Gelatin's Property of the Chicken Egg
Chen Gong
DOI: 10.7506/rlyj1001-8123-199902001
The basic structural unit of the yolk of the chicken eggyolk-balldetermines the physical property of the formed gelatin.The lowdendity liprotein in the yolk-ball functions as the principal chemical in forming of the gelatin.The pH,ionic strength of the egg liquid and processing technology affect greatly the property of the formed eggyolk and eggwhite gelatin.
1999 Vol. 13 (2): 12-14 [
Abstract
] (
112
)
全文
(
714
)
Application Research
15
A Study on the Processing Technology for a Shelf-stable Meat Product Zhong Hua Sausage
Qiao Xiaoling
DOI: 10.7506/rlyj1001-8123-199902001
The program for R&D of Zhong Hua Sausage is introduced. It is concluded that this shelf-stable meat product can be produced via controlling of CCP, and the shelf-life can be prolonged via spplication of Barrier Technology to the process.
1999 Vol. 13 (2): 15-19 [
Abstract
] (
89
)
全文
(
198
)
20
A Study on Fermented Fish Sausage
Zhang Fengkuan
DOI: 10.7506/rlyj1001-8123-199902001
Fermented Fish Sausage was prepared through fermentation at 3032,with L. plantarum and P. cerevisiae respectively. The result showed that L. plantarum was the optimal species for fermentation of fish. The experiment revealed that decomposition of proteins could be promoted, pH, TVB-N and TBA could be lowered, spoilage microorganisms could be restrained thereby prolonging the shelf-life, and a unique flavor could be developed via use of L. plantarum in the process.
1999 Vol. 13 (2): 20-22 [
Abstract
] (
92
)
全文
(
317
)
23
A Study on the Processing Technology for Low Na Health Century Egg
Ma Meihu
DOI: 10.7506/rlyj1001-8123-199902001
On the basis of the traditional technology, KOH was adopted in place of NaOH,and KC1 was used to partially take place of NaC1,to process low Na Health Century Egg.The content of Na in the end product dropped from 465.8mg/100g to 287.6mg/100g,the dropping rate being 38.27%,In the present R&D project,the critical technological points for the low Na Century Egg was preliminarily determined.In addintion,the content of Na+,K+,Cu2+Zn2+and change in concentration of the basic salt were examined.
1999 Vol. 13 (2): 23-27 [
Abstract
] (
107
)
全文
(
211
)
Processing Technology
28
Factors Affecting the Quality of Soft-pack Canned Meat,and Control Measures
Tan Yaying
DOI: 10.7506/rlyj1001-8123-199902001
Factors affecting the quality of osftpack canned meat were introduced.Crtical steps that are subjected to problems were analyzed,and the solutions were presented.
1999 Vol. 13 (2): 28-30 [
Abstract
] (
143
)
全文
(
482
)
31
Processing Technology for the Soft-pack Fa Pi
Feng Zuyin
DOI: 10.7506/rlyj1001-8123-199902001
A detailed introduction to the technology,quality requirement and consuming ways for the softpack Fa Pi(fried skin)is presented.The technology brings a new product to the catering indrstry.
1999 Vol. 13 (2): 31-33 [
Abstract
] (
101
)
全文
(
248
)
34
It Is Imperative to Estabish Our Hygienic Control System for Meat Products in China
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-199902001
The reasons resulting in backwardness in the control of meat product hygiene in China are summarized.A proposal that promoting domestic marketing via foreintgn trade and establishing a system for controlling meat product hygiene is put forward.
1999 Vol. 13 (2): 34-35 [
Abstract
] (
100
)
全文
(
232
)
36
HACCP System and Its Present Condition in Food Factory for Export
Wang Fengzu
DOI: 10.7506/rlyj1001-8123-199902001
In this article,you will get an introducton of the HACCP system and its development,and an analysis of its characteristics.Also an overview of the HACCPsystem’s application in our food factory for export is given forth.
1999 Vol. 13 (2): 36-39 [
Abstract
] (
106
)
全文
(
448
)
40
HACCP System of Chilled Meat
Wang xumao Zhang ziping Liu aiping Chen shumin
DOI: 10.7506/rlyj1001-8123-199902001
The first step is to check up the contemination of microorganism during processing and distributing of chilled meat .According to HACCP system principle,the second step is to establish the effective control system for chilled meat sanitation and quality.
1999 Vol. 13 (2): 40-42 [
Abstract
] (
101
)
全文
(
220
)
Quality inspection
43
Determination of Lipid Oxidation in Meat Products
Pu Jian
DOI: 10.7506/rlyj1001-8123-199902001
Many methods for determination of lipid oxidation in meat products are summarized. In addition, a detailed description on various TBA test procedures, possible interference and limitations of the technique are given.
1999 Vol. 13 (2): 43-45 [
Abstract
] (
106
)
全文
(
1260
)
46
Determination of Aflatoxin B1 in Food with HPLC
Lin Yizhi
DOI: 10.7506/rlyj1001-8123-199902001
In the present study,HPLCFLD was used to examine the aflatoxin B1 derivativeB2ain food,with excitation and fluorescence wave-lengths 365nm and 450nm respectively,methanol/H2O=11 in the mobile phase and a flow rate 10ml/min,1254mm Hypersil column packed with ODS5um. A working curve showing a direct ratio (r=1.000) of the concentration against the peak area of AFTB1 was obtained.The method proved to be satisfactory in precision,accuracy and sensitivity,with CV=25%,recovery rate 95%￣101% and detection limit 02ng.
1999 Vol. 13 (2): 46-47 [
Abstract
] (
111
)
全文
(
219
)
Nutrient Hygiene
48
Nutritive Value of Cooked Meat Products
Dong Yian
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 48-48 [
Abstract
] (
121
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全文
(
313
)
49
Talking about Rabbit in the Year of Rabbit
Han Luqi
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 49-49 [
Abstract
] (
104
)
全文
(
256
)
50
Prospects for Animal Bones in Food Development
Xu Xichun
DOI: 10.7506/rlyj1001-8123-199902001
The nutritive value of bones and critical technological points for processing of bone paste are explicated. Besides, the economic benefit from production of bone paste is estimated, and prospects for the product is also discussed.
1999 Vol. 13 (2): 50-51 [
Abstract
] (
105
)
全文
(
341
)
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