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2020 Vol. 34, No. 9
Published: 15 September 2020
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Comparative Study on the Umami Characteristics of Pork from Different Breeds
GE Qianqian, TANG Xiaoyan, TU Ting, ZHAN Junliang
DOI: 10.7506/rlyj1001-8123-20200619-155
2020 Vol. 34 (9): 1-5 [
Abstract
] (
190
)
全文
(
47
)
6
Comparative Study on Muscle Fatty Acids in Different Carcass Parts of Dazu Black Goats
GUO Juntao, XIE Yuchun, SU Xin, ZHAO Cun, WANG Zhixin, YANG You, BAI Xue, LI Jinquan, LIU Zhihong
DOI: 10.7506/rlyj1001-8123-20200615-153
2020 Vol. 34 (9): 6-11 [
Abstract
] (
122
)
全文
(
49
)
12
Comparison of Fatty Acid Composition in Fat and Muscle Tissues from Different Carcass Parts of Mongolian Spotted Horses
TANGESI, LIU Yu, WANG Wenxing, HUANG Boguang, ZHANG Xinzhuang, MANGLAI
DOI: 10.7506/rlyj1001-8123-20200805-188
2020 Vol. 34 (9): 12-17 [
Abstract
] (
101
)
全文
(
52
)
18
Dynamic Changes in Contents of N-nitrosamine and Its Precursors in Restructured Bacon during Processing
LIU Lulu, YAN Lijuan, LI Baihe, WANG Yang, MA Lizhen, YANG Hua
DOI: 10.7506/rlyj1001-8123-20200730-180
2020 Vol. 34 (9): 18-24 [
Abstract
] (
68
)
全文
(
49
)
Processing Technology
25
Effects of Plasma-Activated Water on Inhibiting Shewanella and Improving the Quality of Micropterus salmoides
LIU Shuyan, LI Hailan, LI Pai, WU Di, WU Yuchen, ZU Xiaoyan
DOI: 10.7506/rlyj1001-8123-20200805-186
2020 Vol. 34 (9): 25-30 [
Abstract
] (
89
)
全文
(
38
)
31
Optimization of Microwave-Assisted Preparation of Heat-Induced Myofibrillar Protein Gel by Response Surface Methodology
HAN Keying, WEI Sumeng, YANG Yuling, LI Shanshan, ZHOU Lei
DOI: 10.7506/rlyj1001-8123-20200628-163
2020 Vol. 34 (9): 31-38 [
Abstract
] (
111
)
全文
(
47
)
Analysis & Detection
39
Establishment of Predictive Models for Determination of Oleic Acid and Linoleic Acid Contents in Tan Sheep Meat by Near Infrared Spectroscopy
SA Miaomiao, LI Yalei, LUO Ruiming, ZHAO Junyi
DOI: 10.7506/rlyj1001-8123-20200520-128
2020 Vol. 34 (9): 39-45 [
Abstract
] (
65
)
全文
(
34
)
46
Rapid Identification of Amino Acid Contents in Wuzhumuqin Sheep Meat by Near Infrared Spectroscopy
ZHAO Cun, XIE Yuchun, YANG Feng, CHE Tianyu, SU Xin, GUO Juntao, YONG Quan, LIU Zhihong, WANG Zhixin, LI Jinquan
DOI: 10.7506/rlyj1001-8123-20200729-178
2020 Vol. 34 (9): 46-51 [
Abstract
] (
104
)
全文
(
47
)
52
Analysis on Flavor Components of Different Edible Parts of Procambarus clarkii
ZHOU Mingzhu, XIONG Guangquan, QIAO Yu, WANG Chao, WANG Lan, WU Wenjin, LI Xin, SHI Liu, DING Anzi, LI Cai
DOI: 10.7506/rlyj1001-8123-20200612-150
2020 Vol. 34 (9): 52-58 [
Abstract
] (
109
)
全文
(
44
)
59
Physicochemical and Flavor Characteristics of Panxian Ham during Natural Fermentation
ZHENG Pu, SU Wei, MU Yu, MU Yingchun
DOI: 10.7506/rlyj1001-8123-20200615-152
2020 Vol. 34 (9): 59-67 [
Abstract
] (
99
)
全文
(
41
)
Reviews
68
Recent Progress in the Development of Low-Fat and Low-Salt Salami
HAN Bing, ZHENG Ye, ZHANG Tianqi, ZHANG Gensheng
DOI: 10.7506/rlyj1001-8123-20200817-199
2020 Vol. 34 (9): 68-73 [
Abstract
] (
174
)
全文
(
43
)
74
Application of Plant Polysaccharides in Low-Salt and Low-Fat Meat Products
REN Jingjing, WANG Xixi, PAN Qiong, YU Xia, CHEN Conggui
DOI: 10.7506/rlyj1001-8123-20200824-207
2020 Vol. 34 (9): 74-80 [
Abstract
] (
107
)
全文
(
47
)
81
Comparative Analysis on Western-Style Sausage Product Standards between China and Japan
LIU Buyu, CHEN Lihong, TANG Honggang, TAO Fei, CAO Guangtian, YANG Yunyun, YANG Huijuan
DOI: 10.7506/rlyj1001-8123-20200619-158
2020 Vol. 34 (9): 81-87 [
Abstract
] (
109
)
全文
(
47
)
88
Recent Progress in Meat-Derived Bioactive Peptides and In Silico Analytical Techniques for Them
TANG Xingyu, HU Lin, WU Zhongqin, ZHOU Mingxi, ZHONG Aiai, WANG Yuwen, LIAO Yiyang, TIAN Xing, WANG Yuanliang
DOI: 10.7506/rlyj1001-8123-20200720-173
2020 Vol. 34 (9): 88-95 [
Abstract
] (
155
)
全文
(
50
)
96
Progress in Analytical Techniques for Heterocyclic Aromatic Amines in Heat-Processed Meat Products
CEN Minghua, XU Yingying, YE Peihui, ZHAO Yan, HU Junpeng, XIAN Yanping, ZENG Xiaofang, BAI Weidong, DONG Hao
DOI: 10.7506/rlyj1001-8123-20200608-146
2020 Vol. 34 (9): 96-104 [
Abstract
] (
89
)
全文
(
44
)
105
Recent Progress in Research on the Adsorption of Myofibrillar Proteins for Volatile Flavor Compounds
GAO Ziwu, WANG Hengpeng, WU Peng, TU Mingliang, WU Danxuan, MENG Xiangren
DOI: 10.7506/rlyj1001-8123-20200810-191
2020 Vol. 34 (9): 105-111 [
Abstract
] (
127
)
全文
(
53
)
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