Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 1992 Vol. 6, No. 2 Published: 1992-04-01 10 Jinhua Ham’ s Quality and the Formation of its Color, Flavor and Taste in Relation to the Mold Lin Ke-zhong et al DOI: 10.7506/rlyj1001-8123-199202004 In order to ascertain the bearing of mould on the qualty of Jinhua Ham, we first made a study of the kinds, distribution and laws of development of the m-ould growing on the ham. then through experiments in five aspects, it was confirmed that these kinds of mould had no direct bearing on the quality of the ham and the formation of its colour , flavour and taste. through further researches on the relationship between the ham mould and the decayed bacteria , we discovered that many kinds of mo uld had the function of controlling the growth of the decayed abacteria, so as to prevent the ham in the long course of processing from de~ cay and deterioration. thus the quality of ham and the formation of its colour , flavour and taste could be quaranteed. This evidenced that the mould on the h-am had an indirect bearing on the quality of ham, the result of our researchecprovides a scientific basis for the improvement and reform of the traditional technique of the ham manufacture , whichusually takes a long eriod of time and yields poorly , with a possible harm, of mould to the health of people. 1992 Vol. 6 (2): 10-16 [Abstract] ( 134 ) 全文 ( 255 ) 40 A Study on the Preservation of Nan An Pressed Salted Duck with FOA Zhou Yong-chang DOI: 10.7506/rlyj1001-8123-199202012 The Nan-An pressed salted duck is one of the Chinese traditional export commodities, but it can only be preserved from decay for about 15 days in August , September and October. In order to prolong the preservation and expand the export, we designed this test-Itis proved that we can effectively prolong the preservation of the Nan-An pressed salted duck from 15 days to 90 days and even longer by means of sealling the duck and FOA ( Free oxygen absorbent ) in a plastic bag and that the method is worthspreading.After being preserved for 101 days, the sense indexes, the physical and chemical indexs, the microorganism indexes, all these indexes of the ducks with FOA are better than those of the ducks without FOA and accord with the national food hygiene standard.By using the method we can obtain remarkable social benefit and economic benefit. 1992 Vol. 6 (2): 40-43 [Abstract] ( 132 ) 全文 ( 234 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.