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2019 Vol. 33, No. 5
Published: 31 May 2019
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effect of Yeast Extract on Properties of Surimi Gel
LIU Yuqi, CHEN Cheng, CHEN Zhou, YU Xiaoyue, SHEN Shuo, LI Pei, XIONG Shanbai
DOI: 10.7506/rlyj1001-8123-20190313-053
2019 Vol. 33 (5): 1-6 [
Abstract
] (
175
)
全文
(
307
)
7
Analysis of Important Proteins for Flavor Formation of Tan Sheep Meat
LI Zixin, YOU Liqin, LUO Ruiming, YUAN Yudong, ZHAO Xiaoce, JI Chen
DOI: 10.7506/rlyj1001-8123-20190226-036
2019 Vol. 33 (5): 7-12 [
Abstract
] (
128
)
全文
(
506
)
13
Isolation and Fermentation Characteristics of Lactic Acid Bacteria from Traditional Fermented Freshwater Fish in China
LIN Chengxing, HUANG Yao, ZHOU Yingchun, ZHANG Pengcheng, LUO Xin, ZENG Xuefeng, FAN Jin
DOI: 10.7506/rlyj1001-8123-20190307-049
2019 Vol. 33 (5): 13-18 [
Abstract
] (
99
)
全文
(
156
)
19
Isolation and Identification of Specific Spoilage Organisms in Cold Spicy Rabbit Meat
PENG Xianjie, HUANG Tingting, YU Yue, YUAN Yumei, XIAO Xia, ZHENG Lianqiang, YUAN Xianling
DOI: 10.7506/rlyj1001-8123-20190314-057
2019 Vol. 33 (5): 19-23 [
Abstract
] (
109
)
全文
(
304
)
24
Correlation between Myosin Heavy Chain (MyHC) Gene Expression and Lipid and Conjugated Linoleic Acid Contents in Skeletal Muscle during the Growth of Ujumqin Sheep
XUE Baoling, LI Liping, YANG Jing, GERILRTU
DOI: 10.7506/rlyj1001-8123-20190115-012
2019 Vol. 33 (5): 24-28 [
Abstract
] (
102
)
全文
(
131
)
Processing Technology
29
Development and Nutritional Evaluation of a Nutritious Fish Sausage for the Elderly
BAO Jiatong, YANG Qiyue, NING Yunxia, WANG Yang, LIANG Liya, LI Ling, MA Lizhen
DOI: 10.7506/rlyj1001-8123-20190301-043
2019 Vol. 33 (5): 29-35 [
Abstract
] (
149
)
全文
(
320
)
36
Optimization of Processing Conditions for Chicken Carcass to Be Used as Ingredient of Chinese Stewed Chicken by Response Surface Methodology
WANG Anqi, YAN Zheng, WANG Daoying, ZHU Yongzhi, WANG Yongmei, CHEN Bensheng, XU Weimin
DOI: 10.7506/rlyj1001-8123-20190320-064
2019 Vol. 33 (5): 36-42 [
Abstract
] (
137
)
全文
(
152
)
43
Optimization of Main Ingredients for the Manufacture of Fermented Donkey Sausage
WANG Han, ZHU Yingnan, GAO Yuan, ZHANG Zhisheng
DOI: 10.7506/rlyj1001-8123-20190320-062
2019 Vol. 33 (5): 43-49 [
Abstract
] (
133
)
全文
(
201
)
50
Effect of Vacuum Stirring on the Quality Characteristics of Sausages with Different Vegetable Proteins
HUANG Yanling, SHUAKE·Kuermanbayi, WANG Yingnan
DOI: 10.7506/rlyj1001-8123-20190210-024
2019 Vol. 33 (5): 50-54 [
Abstract
] (
143
)
全文
(
223
)
Analysis & Detection
55
Determination of Benzo(a)pyrene in Barbecued Meat Products by Two-Dimensional Liquid Chromatography
LIANG Jianfeng, LI Ya, LIANG Feng
DOI: 10.7506/rlyj1001-8123-20190313-055
2019 Vol. 33 (5): 55-59 [
Abstract
] (
105
)
全文
(
108
)
Reviews
60
Recent Progress of Immunoassay in Rapid Detection of Animal-Derived Food
ZHI Aimin, YU Man, QIAO Miaomiao, CHAI Xingkuan
DOI: 10.7506/rlyj1001-8123-20190124-020
2019 Vol. 33 (5): 60-66 [
Abstract
] (
442
)
全文
(
368
)
67
A Review of Recent Advances in Quality and Safety Control of Aquatic Products in China
GUO Tianrong, ZHANG Yin, YE Mei, KE Huan, ZHANG Longyi, XIAO Quanwei, WU Zhixing
DOI: 10.7506/rlyj1001-8123-20190311-051
2019 Vol. 33 (5): 67-72 [
Abstract
] (
124
)
全文
(
424
)
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