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2019 Vol. 33, No. 10
Published: 31 October 2019
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effect of Addition of Hydrolysates Derived from Surimi Processing Byproducts on Quality Changes of Silver Carp (Hypophthalmichthys molitrix) Surimi after Multiple Freeze-Thaw Cycles
ZHANG Longteng, HONG Hui, LUO Yongkang, HONG Xiaohui, YE Weijian
DOI: 10.7506/rlyj1001-8123-20190509-102
2019 Vol. 33 (10): 1-7 [
Abstract
] (
279
)
全文
(
1067
)
8
Comparative Composition and Nutritional Evaluation of Different Head Parts of Three Tuna Species
YANG Caili, CAO Xiaojie, ZHANG Yuanchao, LIU Shucheng, JI Hongwu, GAO Jing, MAO Weijie, HAO Jiming
DOI: 10.7506/rlyj1001-8123-20190520-111
2019 Vol. 33 (10): 8-14 [
Abstract
] (
210
)
全文
(
279
)
15
Effect of Salt Addition on Water Status in Fish Surimi during Gelation
PEI Zhisheng, XUE Changfeng, WEN Pan, FANG Jiaqi, TANG Tingting, LI Zizheng, WANG Zixuan, XU Yunsheng
DOI: 10.7506/rlyj1001-8123-20190823-193
2019 Vol. 33 (10): 15-21 [
Abstract
] (
87
)
全文
(
200
)
Processing Technology
22
Effects of Chopping Time and Gelation Treatment Time on the Quality of Microwave Cooked Fish Cake
LUO Xiaoying, SUN Xiaohuan, GE Chundong, YANG Jiao, XIONG Shanbai, HU Yang
DOI: 10.7506/rlyj1001-8123-20190603-121
2019 Vol. 33 (10): 22-28 [
Abstract
] (
105
)
全文
(
159
)
29
Optimization of Pure Culture Pre-Fermentation Conditions for Suanzharou, a Traditional Tujia Ethnic Fermented Meat Product in Southeastern Chongqing
RAN Chunxia, CHEN Guangjing, DENG Huiling
DOI: 10.7506/rlyj1001-8123-20190605-122
2019 Vol. 33 (10): 29-35 [
Abstract
] (
101
)
全文
(
185
)
Analysis & Detection
36
Effect of Fermentation Methods on Microflora and Volatile Compounds in Huangshan Smelly Mandarin Fish
ZHOU Yingqin, YAN Yan, YIN Junfeng, HUANG Jingjing, ZHANG Fusheng, CUI Kai, QIAN Kun, JIANG Jian, XIE Ningning
DOI: 10.7506/rlyj1001-8123-20190626-148
2019 Vol. 33 (10): 36-43 [
Abstract
] (
101
)
全文
(
162
)
44
Analysis of Bacterial Diversity in Different Parts of Crayfish from Sihong, East China’s Jiangsu Province by Traditional Culture Method and Metagenomic Analysis
TANG Chun, ZHU Yongzhi, WU Haihong, SUN Zhilan, ZHU Yunlong, LIU Fang
DOI: 10.7506/rlyj1001-8123-20190704-155
2019 Vol. 33 (10): 44-50 [
Abstract
] (
110
)
全文
(
227
)
51
Fast Nondestructive Evaluation of Meat Freshness Based on Electrical Impedance Spectrum
ZHANG Feng, ZHANG Chen, LI Xiangjuan
DOI: 10.7506/rlyj1001-8123-20190715-162
2019 Vol. 33 (10): 51-56 [
Abstract
] (
99
)
全文
(
168
)
57
Identification of Cod by Polymerase Chain Reaction and Restriction Endonuclease Digestion
LOU Yeqing, HU Yifan, ZHENG Fangyuan, YUAN Wang, CHEN Lixin, SONG Wanru, LI Sufang, PAN Jiarong
DOI: 10.7506/rlyj1001-8123-20190802-172
2019 Vol. 33 (10): 57-62 [
Abstract
] (
87
)
全文
(
195
)
Package & Storage
63
Effects of Different Freezing Methods on Myofibrillar Proteins from Prepared Fish Products during Storage
CHANG Yani, MA Lizhen, YANG Mei, WU Chenyan, YU Bin, LI Ling
DOI: 10.7506/rlyj1001-8123-20190531-119
2019 Vol. 33 (10): 63-68 [
Abstract
] (
117
)
全文
(
277
)
Reviews
69
Advances in the Application of Non-Thermal Sterilization Technologies to Ready-to-Eat Meat Products
WANG Wenjie, ZHAO Dianbo, LI Ke, LI Yipu, BAI Yanhong
DOI: 10.7506/rlyj1001-8123-20190821-192
2019 Vol. 33 (10): 69-75 [
Abstract
] (
97
)
全文
(
253
)
76
Recent Progress in Comprehensive Processing and Utilization of Abalone and Its Byproducts
CHEN Shengjun, YANG Shaoling, LIU Xianjin, LI Laihao, YANG Xianqing, HUANG Hui
DOI: 10.7506/rlyj1001-8123-20190628-154
2019 Vol. 33 (10): 76-81 [
Abstract
] (
157
)
全文
(
384
)
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BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
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