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1998 Vol. 12, No. 2 Published: 1998-04-01

Processing Technology Application Research Quality inspection Food Preservation Thematic Forum Additive Agent Comprehensive Utilization

Application Research

	13	The lnfluece of Different Processing Methods on theProperties of Cured Rabbit Meat Produsts
		Wang Wei
		DOI: 10.7506/rlyj1001-8123-199802005
		Three Methods,e.g.natural air drying(I group),drying apparatus in the temperatur of 55-58℃(Ⅱ group)and 85-90℃(Ⅲ group)were used to process chinese cured Rabbit meat product(Silk Bound Rabbit,Chan Si Tu)and the influece of technology on the product properties were investigated in this Studies. The result show that I group could gain the best tlour and optium sensory quality,butⅡ group and Ⅲ group had a shorter period of processing and a better apparent color.When the tcemperatur by drying apparatus raised from 55-58℃ to 85-90℃,the period of processing could further shorten and help to the microbiological stability of the product.Other parameter were no significanlty different among all grops.
		1998 Vol. 12 (2): 13-16 [Abstract] ( 100 ) 全文 ( 241 )

Additive Agent

	32	Apply of Denatured Amylum in Red Sausage Process
		Zhang Fengkuan Liu Xuejun Zhou Feng Guo Juman
		DOI: 10.7506/rlyj1001-8123-199802014
		The result indicated that denatured amylum has good water binding capacity and stability of freezing and melting.Obviously improved quality,texture slice ability and output of product.It can prolonged quantity assured the period of low temperature sausage.Economic performance was improved too. ?MoreBack
		1998 Vol. 12 (2): 32-33 [Abstract] ( 131 ) 全文 ( 241 )

	34	Preparation of the meat product additivemixture phosphate
		Li Zhicheng et al
		DOI: 10.7506/rlyj1001-8123-199802015
		The meat product additivemixture phosphate was prepared with phosphates made in China.The ideal formula was made of 01%(NaPO3)6,02%Na4P2O7 and 02%Na5P3O10.The rate of products reached 115%. ?MoreBack
		1998 Vol. 12 (2): 34-36 [Abstract] ( 118 ) 全文 ( 265 )

Food Preservation

	40	Calcium Propionate Effect on Vacuum-Packaged Fresh Beef Preservation
		Luo Xin Zhu Yan
		DOI: 10.7506/rlyj1001-8123-199802017
		In this study,fresh beef were dipped into five different levels Calcium Propionate solutions before being Vacuum-Packaged,then stored at 4℃.The effects of Calcium Propionate solutions wrer evaluated by measuring Microbial number,Total Volatile Basic Nitrogen(TVB-N)and pH of 1,14,21 and 28th day.The third treated group can decrease microbial growth and delay protein decomposition. ?MoreBack
		1998 Vol. 12 (2): 40-42 [Abstract] ( 113 ) 全文 ( 290 )

Quality inspection

	45	Analysis and Evaluation of Fresh Targets of Market Beef
		Yingmin Jia,Ling Wang,Zide Zhang,Huixuan Li,Zhizhou Chen
		DOI: 10.7506/rlyj1001-8123-199802019
		The fresh degree indexes of beef (the content of TVB-N,the number of bacteria colony,pH)were analyzed by the methods of statistics based on the test of beef from markets.The results showed that there was remarkable relativity between TVB-N and TNBC,and the fresh degree of market beef could be evaluated on the indexes of TVB-N,TNBC,and pH with sensory evalation.While,for the package beef with different treatment,there was less relativity.It should be further studied to set up new indexes and crit...?MoreBack
		1998 Vol. 12 (2): 45-48 [Abstract] ( 162 ) 全文 ( 511 )

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