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2019 Vol. 33, No. 8
Published: 15 August 2019
Reviews
Basic Research
Processing Technology
Basic Research
1
Proteomic Study of Differential Proteins in Different Muscles from White Feathered Broilers Based on Sequential Window Acquisition of All Theoretical Fragment-Ion Spectra
LIU Zhihong, NAI Rile, XIE Yuchun, MI Lu, MA Lina, ZHAO Meng, SUN Ang, LI Jinquan, WANG Zhixin
DOI: 10.7506/rlyj1001-8123-20190424-083
2019 Vol. 33 (8): 1-6 [
Abstract
] (
123
)
全文
(
137
)
7
Comparative Analysis of Nutritional Value and Quality of Crayfish from Different Areas of China
XU Chen, GE Qingfeng, ZHU Yongzhi, WANG Daoying, YAN Zheng, XU Weimin
DOI: 10.7506/rlyj1001-8123-20190428-094
2019 Vol. 33 (8): 7-11 [
Abstract
] (
130
)
全文
(
338
)
12
Isolation, Identification and Tolerance Characteristics of Microorganisms from Weining Ham
ZHANG Shiyi, TANG Nan, HUANG Pan, ZHOU Ying, XU Baocai, LI Peijun
DOI: 10.7506/rlyj1001-8123-20190625-147
2019 Vol. 33 (8): 12-17 [
Abstract
] (
98
)
全文
(
195
)
Processing Technology
18
Effects of Cooking Methods on the Quality of Broth Made from Spent Laying Hens
ZHANG Jing, ZHAO Yuanyuan, LIU Ru, XIONG Shanbai, RONG Jianhua
DOI: 10.7506/rlyj1001-8123-20190516-107
2019 Vol. 33 (8): 18-24 [
Abstract
] (
104
)
全文
(
209
)
25
Impact of Transglutaminase on Gel Properties of Duck Breast Meat Batter
MENG Lin, LI Yanping, KANG Zhuangli, MA Hanjun
DOI: 10.7506/rlyj1001-8123-20190617-131
2019 Vol. 33 (8): 25-28 [
Abstract
] (
97
)
全文
(
137
)
29
Preparation of Lipase Inhibitory Peptides from Chicken Myofibrillar Protein and Factors Influencing Anti-Lipase Activity
LI Ruixia, DAN Jie, Lü Jinxiao, ZHANG Ruiyuan, LI Zhicheng
DOI: 10.7506/rlyj1001-8123-20190513-104
2019 Vol. 33 (8): 29-34 [
Abstract
] (
78
)
全文
(
157
)
35
Optimization by Response Surface Methodology of Ultrasonic-Assisted Ginger Juice Tenderization for Deep-Fried Pork Steaks
LIU Shuping, FANG Weijia, FENG Shuang
DOI: 10.7506/rlyj1001-8123-20190520-113
2019 Vol. 33 (8): 35-41 [
Abstract
] (
60
)
全文
(
167
)
42
Effects of Commercial Starter Cultures on Physicochemical Properties of Fermented Sausage during Ripening
LI Yu’e, LI Xiaohong, ZHU Yingchun, YAN Yuwen
DOI: 10.7506/rlyj1001-8123-20190617-130
2019 Vol. 33 (8): 42-47 [
Abstract
] (
118
)
全文
(
164
)
48
Effect of Pre-Emulsified Chicken Skin on the Quality of Chicken Sausage
CHEN Jingxin
DOI: 10.7506/rlyj1001-8123-20190617-129
2019 Vol. 33 (8): 48-52 [
Abstract
] (
108
)
全文
(
225
)
53
Optimization of Combined Addition of Food Additives for Improved Emulsifying Properties of Pork Patties
TIAN Jinmei, ZHU Yingchun, MA Ling, LI Yuxin, CAO Zhixiang
DOI: 10.7506/rlyj1001-8123-20190516-106
2019 Vol. 33 (8): 53-57 [
Abstract
] (
86
)
全文
(
143
)
Reviews
58
Association of Meat Quality with Acetylation and Energy Metabolism
ZOU Bo, LI Chunbao
DOI: 10.7506/rlyj1001-8123-20190617-134
2019 Vol. 33 (8): 58-64 [
Abstract
] (
95
)
全文
(
164
)
65
Recent Progress in the Formation and Inhibition of Heterocyclic Aromatic Amines in Cooked Meat Products
ZHANG Yuxia, ZHOU Yajun, LI Shengrao
DOI: 10.7506/rlyj1001-8123-20190507-099
2019 Vol. 33 (8): 65-73 [
Abstract
] (
82
)
全文
(
301
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
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