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2020 Vol. 34, No. 2
Published: 29 February 2020
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Antibacterial Effect and Mechanism of Chlorogenic Acid Combined with Class Ⅲ Bacteriocin on Pseudomonas fluorescens in Chicken
WANG Hongyi, TANG Minmin, WU Haihong, ZHU Yongzhi, LIU Fang, SUN Zhilan, XU Weimin, PENG Jing
DOI: 10.7506/rlyj1001-8123-20191009-235
2020 Vol. 34 (2): 1-6 [
Abstract
] (
128
)
全文
(
186
)
7
Quality Difference of Beef Jerky from Different Carcass Parts of Simmental Hybrid Cattle
ZHANG Liping, LIU Yanxia, ZHAO Gaiming, ZHU Chaozhi, LI Miaoyun, BEI Cuiping, HAN Guangxing
DOI: 10.7506/rlyj1001-8123-20191111-272
2020 Vol. 34 (2): 7-12 [
Abstract
] (
179
)
全文
(
258
)
13
Effect of Composite Spice Nitrosation Inhibitor on the Quality of Western Bacon
CHEN Wenjing, JIANG Hao, YANG Hua, MA Lizhen, REN Xiaoqing
DOI: 10.7506/rlyj1001-8123-20191225-313
2020 Vol. 34 (2): 13-19 [
Abstract
] (
113
)
全文
(
111
)
20
Effect of Flos Lonicerae Japonicae Extract on the Adhesion Ability of Pseudomonas Strains from Chilled Pork
WANG Lin, LI Yuxuan, FAN Wei, LI Henan, GAO Xiaoyue, CHEN Shumin
DOI: 10.7506/rlyj1001-8123-20190709-159
2020 Vol. 34 (2): 20-26 [
Abstract
] (
87
)
全文
(
149
)
Processing Technology
27
Effect of Adding Inulin on the Quality of Low-Fat Emulsified Mutton Sausage
SONG Xiaoye, WANG Xu, LIU Chang, LUO Hailing, ZHANG Hao
DOI: 10.7506/rlyj1001-8123-20191118-279
2020 Vol. 34 (2): 27-32 [
Abstract
] (
133
)
全文
(
172
)
33
Optimization of the Conditions for the Enzymatic Preparation of Antioxidant Peptides from Sturgeon Skin
YIN Jian, WU Ruiyun, Areai·BAHETI, LI Pinglan
DOI: 10.7506/rlyj1001-8123-20191021-247
2020 Vol. 34 (2): 33-39 [
Abstract
] (
86
)
全文
(
166
)
40
Preparation of a Solid-in-Oil-in-Water (S/O/W) Emulsion and Its Application in Emulsified Sausages
LIU Xiaofei, WANG Xu, WANG Pengjie, ZHANG Sihui, ZHANG Yan
DOI: 10.7506/rlyj1001-8123-20190926-230
2020 Vol. 34 (2): 40-45 [
Abstract
] (
103
)
全文
(
318
)
46
Process Optimization for Manufacture of Prepared Mutton Patties
LI Yuxin, CAO Zhixiang, ZHU Yingchun, YAN Yuwen, GUO Yan, LI Weiwei
DOI: 10.7506/rlyj1001-8123-20200106-003
2020 Vol. 34 (2): 46-52 [
Abstract
] (
82
)
全文
(
198
)
Analysis & Detection
53
Identification of Beijing-You Chicken Based on Electronic Nose Technology Combined with Chemometrics
ZHANG Binhui, GAO Song, JIA Fei, ZHENG Limin, LIU Yi, WANG Liang, Lü Xueze, LI Xingmin
DOI: 10.7506/rlyj1001-8123-20191113-275
2020 Vol. 34 (2): 53-59 [
Abstract
] (
89
)
全文
(
165
)
60
Preparation and Characterization of Monoclonal Antibody against Duck Skeletal Muscle Troponin I
LIU Jingjing, ZHANG Jing, SUN Jinchong, WU Meng, DU Shunfeng, LI Chunsheng
DOI: 10.7506/rlyj1001-8123-20191204-294
2020 Vol. 34 (2): 60-64 [
Abstract
] (
81
)
全文
(
76
)
Package & Storage
65
Effect of Acidic Electrolyzed Water on Microbial Composition and Quality of Largemouth Bass Fillet during Storage at 4 ℃
XIANG Yafang, XIONG Guangquan, QIAO Yu, WANG Lan, WU Wenjin, DING Anzi, LI Xin, SHI Liu, LU Sufang, LI Cai
DOI: 10.7506/rlyj1001-8123-20191120-282
2020 Vol. 34 (2): 65-72 [
Abstract
] (
95
)
全文
(
146
)
73
Quality Changes of Low-Temperature Cooked Chinese Large Meatball (Shizitou) during Chilled Storage
ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele
DOI: 10.7506/rlyj1001-8123-20191107-267
2020 Vol. 34 (2): 73-79 [
Abstract
] (
98
)
全文
(
180
)
80
Effect of Ozone Combined with Chlorine Dioxide Treatment on Shelf Life and Quality of Grass Carp Fish Cake
DU Jie, YU Yong, DAI Hongjie, MA Liang, ZHANG Yuhao
DOI: 10.7506/rlyj1001-8123-20191107-268
2020 Vol. 34 (2): 80-85 [
Abstract
] (
96
)
全文
(
156
)
86
In?uence of Non-Phosphate Water Retaining Agents on Texture Characteristics of Quick-Frozen Crucian Carp
BIAN Huan, WU Yinghui, YAN Zheng, ZHU Yongzhi, WANG Daoying, XU Weimin
DOI: 10.7506/rlyj1001-8123-20191203-289
2020 Vol. 34 (2): 86-91 [
Abstract
] (
107
)
全文
(
144
)
92
Effect of Air-Thawing Temperature on Quality of Pork Tenderloin Meat
HE Xiangli, LU Donglan
DOI: 10.7506/rlyj1001-8123-20191203-291
2020 Vol. 34 (2): 92-98 [
Abstract
] (
124
)
全文
(
229
)
Reviews
99
Recent Progress in Application of Tumbling Technology in Meat Processing
LI Hui, ZHANG Yin, GUO Tianrong, CHEN Suqin, ZHANG Longyi, KE Huan, MU Yunlong
DOI: 10.7506/rlyj1001-8123-20191120-281
2020 Vol. 34 (2): 99-104 [
Abstract
] (
122
)
全文
(
322
)
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